Color

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About

The term color refers to the process of giving the product color through the application of direct heat. This relates to the “type” category because color is a consequence of concentration or expansion. The browning process is usually applied to meats (both red and white) because it changes the color of the meat as a direct result of the proteins and sugars coagulating.

The degree of coloring depends on the cooking technique, the product, the intensity of the heat being applied, and the length of exposure. Products can take on three degrees of coloring:

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