Entry: Caramelization / browning
Notation:
A07HJ
Heating to the proper high temperature in order to get a dark colour and a specific taste. In the case of sugar, it is converted into caramel. In the case of browning of other food, Maillard reaction is most often involved.
Create code:
Hierarchies
| Hierarchy Master | Broader Cooking and similar thermal preparation processes | Narrower |
| Hierarchy Process | Broader Cooking and similar thermal preparation processes | Narrower |
Full Details
| broader |
Cooking and similar thermal preparation processes
|
| broader_process |
Cooking and similar thermal preparation processes
|
| definition |
Heating to the proper high temperature in order to get a dark colour and a specific taste. In the case of sugar, it is converted into caramel. In the case of browning of other food, Maillard reaction is most often involved. |
| hierarchyCode_cookMeth |
Z0016 |
| hierarchyCode_master |
Z0001.0006.0002.0005.0014 |
| hierarchyCode_prep |
Z0017 |
| hierarchyCode_process |
Z0005.0014 |
| in scheme |
Final-preparation
| Cooking-method
| Food type Identifiers
| Process
|
| lastVersion |
01.01.044 |
| notation |
A07HJ |
| pref label |
Caramelization / browning |
| scope note |
Heating to the proper high temperature in order to get a dark colour and a specific taste. In the case of sugar, it is converted into caramel. In the case of browning of other food, Maillard reaction is most often involved. |
| state |
Facets
|
| termType |
Core term
|
| top concept of |
Cooking-method
| Final-preparation
|
| type |
Food-type
| Concept
|
| validFrom |
1 Jan 2010 00:00:00.000
|