At what temperature will most bacteria be destroyed? What term describes the browning of cooked food?

Question image

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.

AI-generated content may contain errors. Please verify critical information

Thank you for voting!
Use Quizgecko on...
Browser
Browser