Question

Unit Test Unit Test Review Active 1 2 3 4 Discuss how chemistry is involved when searing or flambeing meat. I​

Answer 1

Answer:

I just had some seared meat yesterday, it was tasty :)

Anyways:

When the stove is heated up, the proteins in the meat begin to break down. This is called denaturation. Once you heat it long enough, the meat's proteins will begin to stick together, causing it to turn a white colour.

Explanation:

Have a great summer :)