Question

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? (1 point) caramelization gelatinization globalization deep frying

Explanation:

Caramelization is the process where direct heat browns food, releasing volatile chemicals and breaking down sugar. Gelatinization is related to starch - water interactions, globalization is a social - economic concept, and deep - frying is a cooking method not specifically defined by sugar breakdown as described.

Answer:

A. caramelization