Maillard Reaction and Carmelization

The Maillard reaction usually requires _______ in the cooking process.

• Ice

• Cold weather

• Heat

• Hot weather

The Maillard Reaction requires natural sugars and another molecule found in protein. What is the other molecule?

• Glucose

• Glutamate

• Amino Acids

• Citric Acid

State the possible food science reactions that can occur when a butter cake is baked.

• Maillard browning and caramelisation

• Maillard browning and foaming

• Caramelisation and foaming

• Caramelisation, foaming and maillard browning

Caramelization is when sugars break completely, this happens between _______ and _______ degrees Fahrenheit.

• 212-300

• 41-135

• 356 - 390

What is caramelization?

• When sugar browns

• When sugar crystalizes

• When you burn salt

• The process of extracting gluten from inverted sugars

What's the first change that occurs in your cookie dough after you put the pan in the oven?

• Water boils

• Butter melts

• Proteins unfold

• Caramelization occurs

Where do most of the proteins in cookie dough come from?

• Sugar

• Eggs

• Butter

• Flour

What is the leavening agent sodium bicarbonate another name for?

• Carbon dioxide

• Baking soda

• Water

• Hydrogen

What makes cookies light and airy?

• Steam evaporating

• Carbon dioxide gas created by the leavening agent

• Butter melting

Caramelization happens when

• sugar goes through a physical change

• Sugar is cooled to start a chemical reaction

• sugar is melted

• sugar is heated to start a chemical reaction