What does "fermentation" refer to in culinary processes?

Fermentation refers to the chemical breakdown of a substance, particularly sugars, by microorganisms such as yeast and bacteria. This process is pivotal in many culinary applications, allowing for the creation of various foods and beverages. For example, in baking, yeast ferments sugars in the dough, producing carbon dioxide gas that causes the dough to rise and develop flavor. In the case of dairy, fermentation leads to the creation of yogurt and cheese, where bacteria convert lactose into lactic acid, contributing to texture and taste.

The understanding of fermentation is crucial for chefs and culinary professionals as it not only affects the flavor and texture of food but also its preservation and nutritional value. This process plays a significant role in the production of alcoholic beverages, pickles, and sourdough bread, highlighting its importance in both traditional and modern culinary practices.