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.
1 The glucose is converted to ethanol, through a process called fermentation. 2  Fermentation is a series of chemical reactions that convert sugars to ethanol. 3  The fermentation reaction, which is caused by yeast or bacteria that feed on the sugars, produces ethanol and carbon dioxide.4  Pentose Fermentation. The glucose is converted to ethanol, through a process called fermentation. 2  Fermentation is a series of chemical reactions that convert sugars to ethanol. 3  The fermentation reaction, which is caused by yeast or bacteria that feed on the sugars, produces ethanol and carbon dioxide. 4  Pentose Fermentation.