The Science of Cooking: Caramel

What is caramelization?

• The breakdown and oxidation of sugars when high heat is applied

• The process of adding cream and butter to caramelized sugar

• The chemical reaction between sugar and lemon juice

• The browning of sugar due to Maillard reactions

What gives caramel its color, viscosity, and stickiness?

• Large brown molecules

• Volatile aroma molecules

• Sucrose

• Cream and butter

What do the aroma molecules contribute to caramel?

• Color

• Viscosity

• Stickiness

• Flavor

Why does caramelization require intense heat?

• To break down sugar into smaller molecules

• To combine sugar molecules into larger molecules

• To generate additional flavors

• To stop the caramelization reactions

What happens when you add cream and butter to caramelized sugar?

• The sugar becomes hard and brittle

• The sugar sets too firmly

• The sugar undergoes Maillard reactions

• The sugar stops caramelization

What are Maillard reactions responsible for?

• The browning of meat

• The browning of bread

• The browning of coffee beans

• All of the above

What temperature does caramelization start occurring?

• 250°F

• 320°F

• 340°F

• 350°F

What happens if the caramel gets above 350 degrees?

• It becomes bitter

• It becomes too sweet

• It loses its flavor

• It becomes hard and brittle

Why is it important to have a clean saucepan when making caramel?

• To prevent the sugar from burning

• To ensure even heating

• To avoid a bitter taste

• To prevent the caramel from sticking

What is the purpose of adding lemon juice to caramel?

• To enhance the flavor

• To prevent crystallization

• To speed up the caramelization process

• To create a lighter color