Exam #2 part 2

What are the starting materials for the Maillard reaction?

• saturated fat and protein
• reducing sugar and amino acid
• starch and lipid
• water and salt

At what temperature (in general) does the Maillard reaction occur within the amount of time a food item is cooked?

• 500°F (260°C)
• 50°F (10°C)
• 285°F (140°C)
• 100°F (38°C)

What is pyrrolization? When does it occur?

• Pyrrolization is the process of converting a substance into pyrrole or its derivatives. It occurs when a substance is heated without the presence of any catalyst.
• Pyrrolization is the process of converting a substance into pyrrole or its derivatives. It occurs when a substance is exposed to high pressure.
• Pyrrolization is the process of converting a substance into pyrrole or its derivatives. It occurs when a substance undergoes pyrolysis in the presence of oxygen.
• Pyrrolization is the process of converting a substance into pyrrole or its derivatives. It occurs when a substance undergoes pyrolysis in the presence of nitrogen or ammonia.

What’s caramelization? When does it occur?

• Caramelization occurs when sugar is heated to a temperature below 100°F (38°C).
• Caramelization occurs when sugar is heated to a temperature above 500°F (260°C).
• Caramelization occurs when sugar is mixed with water and left to cool at room temperature.
• Caramelization occurs when sugar is heated to a temperature between 320°F and 360°F (160°C and 182°C).

What’s the starting material for caramelization?

• sugar
• salt
• flour
• butter

At what temperature does enzymatic browning occur?

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Name one fruit that undergoes enzymatic browning.

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What’s necessary for enzymatic browning to occur?

• Enzyme polyphenol oxidase, carbon dioxide, and phenolic compounds
• Enzyme polyphenol oxidase, oxygen, and phenolic compounds
• Enzyme polyphenol oxidase, water, and phenolic compounds
• Enzyme polyphenol oxidase, nitrogen, and phenolic compounds