Confit (French, pronounced [kÉÌfi] or in English con-fee) comes from the French word confire which means literally preserved; a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.onfit as a cooking term describes when food is cooked in grease, oil or sugar water (syrup), at a lower temperature than deep frying.
Fermentation is a metabolic pathway that produce ATP molecules under anaerobic conditions (only undergoes glycolysis), NAD+ is used directly in glycolysis to form ATP molecules, which is not as efficient as cellular respiration because only 2ATP molecules are formed during the glycolysis.
Fermentation starts with pyruvate (the end product of glycolysis). Depending on the organism, pyruvate can either be fermented into ethanol (a fancy name for alcohol) or lactate (lactic acid). Fermentation releases CO 2, but does not make any ATP â all ATP during anaerobic respiration is produced during glycolysis.Since glycolysis produces 2 ATP, anaerobic respiration yields 2 ATP for every molecule of glucose. Both glycolysis and fermentation take place within the cytosol/cytoplasm of a cell.ermentation starts with pyruvate (the end product of glycolysis). Depending on the organism, pyruvate can either be fermented into ethanol (a fancy name for alcohol) or lactate (lactic acid). Fermentation releases CO 2, but does not make any ATP â all ATP during anaerobic respiration is produced during glycolysis.