Caramelization/Related Articles: Difference between revisions
Jump to navigation
Jump to search
imported>Howard C. Berkowitz (New page: {{subpages}} ==Parent topics== {{r|Food Sciences}} {{r|Oxidation}} {{r|Cooking}} ==Subtopics== {{r|Caramel}} ==Other related topics== {{r|Maillard reaction}}) |
imported>Howard C. Berkowitz No edit summary |
||
| Line 2: | Line 2: | ||
==Parent topics== | ==Parent topics== | ||
{{r|Food | {{r|Food Science}} | ||
{{r|Oxidation}} | {{r|Oxidation}} | ||
{{r|Cooking}} | {{r|Cooking}} | ||
Revision as of 09:45, 4 March 2010
- See also changes related to Caramelization, or pages that link to Caramelization or to this page or whose text contains "Caramelization".
Parent topics
- Food Science [r]: The study of food production, both agricultural and animal production, delivery, cooking and preservation. [e]
- Oxidation [r]: Chemical loss of electrons, gain of oxygen, or loss of hydrogen, from an atom, ion or molecule (oxidation); chemical gain of electrons, loss of oxygen, or gain of hydrogen, from and atom, ion, or molecule (reduction) [e]
- Cooking [r]: The act of using heat to prepare food for eating. Cooking may also be said to occur by certain cold-preparation methods. [e]
Subtopics
- Caramel [r]: In its natural form, a flavor produced by heating light sugar until it melts and darkens in the process of caramelization [e]