C—Cheftionary

Caramelization

A chemical process in which sugars break down under high heat, producing new flavor compounds and a deep brown color.

Unlike the Maillard Reaction, caramelization involves sugars alone and does not require proteins.

Caramelization typically begins around 320°F (160°C) and contributes the sweet, nutty flavors found in foods like caramel, roasted onions, and browned vegetables.

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Carryover Cooking

Definition:

The continued rise in internal temperature of food after it is removed from a heat source due to residual thermal energy stored in the exterior layers.

Technical Note:

Larger and denser proteins can rise 10–20°F during rest. Failure to account for this results in overcooking.—————————————————-–———————————————————————————————————————

Conduction

Definition:

Heat transfer through direct physical contact between two surfaces.

Culinary Function:

Primary method of heat transfer in sautéing, searing, and griddling.

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Convection

Definition:

Heat transfer through the movement of air or liquid around food.

Culinary Function:

Dominant mechanism in roasting, baking, and boiling.

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