When protein turns brown as it cooks. it is referred to as the __ burning maillard reaction caramelization browning

## Step 1<br />The question is asking for the term that describes the process where proteins in food turn brown as it cooks. This is a common occurrence in cooking, especially when browning meat or baking cookies.<br /><br />## Step 2<br />The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its desirable flavor. This reaction is responsible for the browning of many foods, including meats, breads, and cookies.<br /><br />## Step 3<br />Caramelization is a similar process to the Maillard reaction, but it occurs when sugar is heated. This process also results in a brown color and a sweet flavor.<br /><br />## Step 4<br />Burning, on the other hand, is when food is cooked at too high a temperature, leading to a burnt flavor. This is not the same as the Maillard reaction or caramelization.