Caramelization

Not having someone who took care of me since coming here, I had to feed myself. However, not only I did not know how to cook, but also sometimes I was so lazy that I would rather choose to skip meals. It was one Tuesday just after Thanksgiving Day. Starting to feel hungry, I went to the kitchen to see if there was anything to eat, a bottle of milk was in the fridge and a couple of potatoes were in the cupboard to the right of the fridge. I could have just boiled and eaten potatoes, but I was all

reactions with oxygen, water or other reagents (“Caramelization”). The oxidized sugars create long chains of polymers. While these reactions are very complex, they are very clearly temperature driven. The thermodynamics of both Maillard reactions and caramelization will still follow the trend of all the other cooking reactions. The heat does not contribute to a phase change, although that is what it looks like, especially in the case of caramelization, but rather to making certain chemical reactions

Coffee is the third most consumed beverage in the world – just after water and tea - yet very few people know anything about its chemical composition. What is it in coffee that causes its deep brown color? What about its alluring aroma and bitter taste? The obvious answer many think of is caffeine, and while it is the compound in coffee that actually affects the brain by blocking the action of a natural brain chemical, adenosine (Ramos, 1), caffeine has no known effect on the taste of coffee. In

AUSSIE FOOD TO YOU Australia food history is dynamic, urban, industrial, science-based and capitalist-driven. The food produced is of high quality. One of the reasons behind this is that all livestock are free of all major livestock diseases. The Australian meat and livestock industry has had a long term commitment to food safety, product integrity and traceability, and its product quality complements Australia’s focus on responsibility in meeting the demands of its international customers. Aussie

OSMOTIC DRYING Introduction Osmosis is the movement of fluid from a low solute concentration to a high solute concentration through a permeable membrane. Small solutes such as water and ion molecules can pass through the membrane easily whereas bigger solutes such as polar molecules are not able to pass through the membrane (Bitesize, 2014). Osmosis is the suitable and preferred method to preserve the food quality before the final treatment such as drying or freezing because it retains the fruit’s

taste. What many people may not know is that the prepackaged meals we are making for a quick lunch or dinner are loaded with sucrose. Sucrose if heated very carefully and at the right temperature will turn into caramel. This process is called caramelization as the crystallized sucrose breaks down into several different sugar types it will give you the taste and color of caramel (Lustig). The next time you eat a bullseye or have a caramel covered apple you will be prone to knowing that you are consuming

Goal: How to cut down on Sugar Word count in this document: 468 Title: How to cut down on sugar intake Sugar is not great for our bodies, but we are consuming increasingly higher amounts of it. By default, we are dealing with more health issues from our sugar intake. Cutting down on sugar can help resolve some of our health issues. What happens when we eat lots of sugar? When we eat too much sugar, we can gain weight, and acquire diseases like diabetes, tooth decay, metabolic syndrome, and

Wet Caramel Sugar + enough water to moisten the sugar. Start Heating the Pan (115-120oC) Use a wet pastry brush to eliminate sugar crystals As the amber brown colour appears turn the heat to medium Add any other ingredient’s if required. Start string the mixture Once final required colour is attained stop cooking and Pour in moulds • CARAMEL AND CRYSTALLIZATION When a wet caramel is made, first we make a sugar syrup which is sugar dissolved in water. The water evaporates as heating process

When I first started high school I joined my school’s dance team. I would train vigorously in order to perform and compete with the team, now this training resulted in following a strict diet. I could only have a certain amount of calories daily in order to move my body with ease. The thing was I have always struggled with keeping diets. I have too big of a sweet tooth, therefore keeping up with the healthy eating was tough. The one thing I could not give up was diet coke or any diet soda to be exact

Part 1: FIRE Chapter 1 Chapter Title: Ayden, North Carolina 1. The Skylight Inn was built in 1984 and was described by National Geographic as being the best barbecue restaurant on Earth. It was ran by the Jones family who have been referred to as “barbecue fundamentalists” because of their cooking method. Pete Jones began cooking there in 1947 using the steps and/or recipe his family had used since 1830. 2. The first and most basic way food was cooked was by using fire. In order to cook with