What is it called when direct heat browns the food, thereby releasing volatile chemicals and breaking down the (natural or processed) sugar within food structure? caramelization

gelatinization

globalization

deep frying

(Culinary arts) please help ASAP!

caramelization

Explanation:

"Caramelization" uses an immense heat in order to release volatile chemicals. This brings out the flavor of the food and makes it brown in color.

"Volatile Chemicals" are those chemicals which have high volatility, meaning they can easily turn into a vapor when subjected to a certain temperature. An example of this is "diacetyl."

When it comes to culinary, caramelization is often done to enhance the taste of food such as making caramel sauce for potatoes, onions, pears and the like.

answer; ///i believe the correct answer is (a) check first good luck

they need it to survive

explanation: