Match the best answer for the vegetable or starch to the effect heat has on it.
Understand the Problem
The question is asking to match various vegetables or starches with the effect that heat has on them, specifically related to concepts like gelatinization and caramelization.
Answer
Carrot, Parsnip, Onion: Caramelization. Potato, Rice, Pasta: Gelatinization.
The best matches for the effects of heat on the given vegetables and starches are: Carrot - Caramelization, Parsnip - Caramelization, Onion - Caramelization, Potato - Gelatinization, Rice - Gelatinization, Pasta - Gelatinization.
Answer for screen readers
The best matches for the effects of heat on the given vegetables and starches are: Carrot - Caramelization, Parsnip - Caramelization, Onion - Caramelization, Potato - Gelatinization, Rice - Gelatinization, Pasta - Gelatinization.
More Information
Caramelization occurs when sugars in vegetables like carrots, parsnips, and onions brown under heat. Gelatinization happens when starches in foods like potatoes, rice, and pasta absorb water and swell while cooking.
Tips
A common mistake is confusing caramelization and gelatinization. Caramelization relates to sugar browning; gelatinization is about starches absorbing water.
