Editing The Chemistry of Cooking (section)

== <span style="color: #FFFFFF;">Remembering</span> ==
* '''Culinary Science''' (Gastronomy) — The "Study" of the "Physical and Chemical Processes" that occur while cooking.
* '''Maillard Reaction''' — The "Most Important Reaction": a chemical reaction between "Amino Acids" and "Reducing Sugars" that creates "Brown Color" and "Savory Flavor" (e.g. 'Seared Steak,' 'Toasted Bread').
* '''Caramelization''' — The "Browning of Sugar" through "Heat" (without amino acids), creating "Nutty" and "Sweet" flavors.
* '''Denaturation''' — The "Unfolding" of "Proteins" (like 'Egg whites' or 'Muscle') due to heat or acid, causing them to "Clump Together" and "Turn Solid."
* '''Emulsification''' — The "Process" of "Combining" "Oil and Water" (which normally don't mix) using an "Emulsifier" (like 'Egg yolk' or 'Mustard') to create a "Stable Liquid" (e.g., 'Mayonnaise').
* '''Osmosis''' — The "Movement of Water" from "Low Salt" to "High Salt" areas; used in "Brining" to make meat "Juicier."
* '''Conduction''' — Heat transfer through "Direct Contact" (e.g., 'A Pan on a Stove').
* '''Convection''' — Heat transfer through "Moving Fluids" (e.g., 'Air in an Oven' or 'Boiling Water').
* '''Radiation''' — Heat transfer through "Waves" (e.g., 'A Microwave' or 'A Broiler').
* '''pH Level''' — (See Article 75). The "Acidity" of food: "Acid" (Lemon/Vinegar) can "Cook" fish (Ceviche) or "Balance" "Fats."
</div>

<div style="background-color: #006400; color: #FFFFFF; padding: 20px; border-radius: 8px; margin-bottom: 15px;">