Mari is adding sugar and fats at high heat to create a firm glaze on the outside of fruit. What processes Mari using

Carmelizing

Explanation:

Carmelizing is the reaction of sugar in a high heat. It is a slow cooking process that has the colour of what's cooked to changed to that of a caramel candy. They are used in cooking for the result of sweet nutty flavor and a close to deep brown colour. Caramelans, caramelens and caramelins are the three groups of polymers produced by brown colours.

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