At what temperature will most bacteria be destroyed? What term describes the browning of cooked food?
Understand the Problem
The question is asking about the temperature at which most bacteria are destroyed and a term that describes the browning of cooked food. This involves concepts related to food safety and cooking processes.
Answer
74°C (165°F) and Caramelization.
The final answer is 74°C (165°F) for bacterial destruction and Caramelization for browning of cooked food.
Answer for screen readers
The final answer is 74°C (165°F) for bacterial destruction and Caramelization for browning of cooked food.
More Information
Bacteria are typically killed at around 74°C (165°F). Browning of cooked food often involves the Maillard reaction or caramelization, both of which are responsible for flavor and color changes.
Tips
Confusion may arise due to the difference between caramelization and the Maillard reaction. Ensure that caramelization specifically refers to sugar heating.
Sources
- What Temperature Kills Bacteria in Water and Food? - Healthline - healthline.com
- The Maillard Reaction and the Science of Browning Foods - recipes.howstuffworks.com
AI-generated content may contain errors. Please verify critical information
