The process of browning of sugar used extensively in cooking for the resulting sweet nutty flavour and brown colour is called:

Correct option is D

The correct answer is : (d) Caramelisation
· Caramelisation is the chemical process of heating sugar to high temperatures, causing it to undergo a series of complex reactions.
· This process produces a distinct sweet, nutty flavor and a brown color, which is commonly used in cooking for making desserts, sauces, and other dishes. It typically starts when sugar reaches a temperature of about 170°C (338°F).
Information Booster
Pasteurisation:
· A process of heating food (usually liquids like milk) to a specific temperature to kill harmful microorganisms and extend shelf life.
Neutralisation:
· A chemical reaction between an acid and a base, resulting in the formation of water and a salt.
Sterilisation:
· The process of eliminating all forms of microorganisms (bacteria, fungi, etc.) from an object or surface, often by heat or chemicals.