Which is a slow cooking process that begins around 320°F, removes water from a sugar and breaks down the sugar into complex polymers with a sweet, nutty, or bitter taste and thus produces a golden-brown to dark brown colour?

Caramelization

The correct answer is option 3. Caramelization.

The slow cooking process described, which begins around 320°F, removes water from sugar and breaks down the sugar into complex polymers with a sweet, nutty, or bitter taste, resulting in a golden-brown to dark brown color, is Caramelization.

Caramelization is a culinary process that involves heating sugar at high temperatures, typically between 320°F to 360°F (160°C to 182°C). During caramelization, sugar molecules break down and undergo a series of complex chemical reactions, resulting in the formation of new compounds with characteristic flavors and aromas. This process imparts the characteristic golden-brown to dark-brown color and rich flavor associated with caramelized foods.