High Heat Cooking

What is the Maillard reaction?

• A process of boiling food to enhance its flavor

• A technique of marinating food to improve its taste

• A chemical reaction that causes food to brown and develop new flavor compounds

• A method of cooking food at low temperatures to retain moisture

Tags

NGSS.HS-PS1-5

What are the new flavor compounds formed during the Maillard reaction called?

• Glycosides

• Dicarbonyls

• Monosaccharides

• Polypeptides

At what temperature does the Maillard reaction occur?

• 300 degrees

• 100 degrees

• 500 degrees

• 200 degrees

Tags

NGSS.HS-PS1-5

Why does food cooked in boiling water not brown?

• The water evaporates too quickly

• The water prevents browning

• The food is not in direct contact with heat

• The surface temperature cannot exceed 212 degrees

What negatively influences the Maillard reaction?

• Presence of moisture

• Presence of air

• Presence of salt

• Presence of light

What are the large molecules responsible for the brown color in roasted and grilled meats called?

• Carotenoids

• Chlorophyll

• Hemoglobin

• Melanoidin pigments

What do food experiments demonstrate about browning and flavor?

• Well-browned food has a richer, more varied flavor profile than poorly browned food

• Cooking time is the only factor that affects browning and flavor

• Browning has no impact on the flavor of food

• Browning occurs only in foods with high sugar content

What is the role of temperature in the Maillard reaction?

• It causes the reaction to become rapid

• It slows down the reaction

• It prevents the reaction from occurring

• It has no effect on the reaction

Tags

NGSS.HS-PS1-5

What happens to the surface temperature of food cooked over high heat?

• It exceeds 300 degrees in a short amount of time

• It remains below 200 degrees throughout cooking

• It fluctuates constantly

• It does not change

What does chicken cooked over medium-low heat (240 ºF) look like?

• Very pale

• Golden brown

• Dark brown

• Blackened