Maillard Reaction Quiz

What is the Maillard reaction?

• A reaction that only involves sugars and heat

• A reaction that creates complex aromas

• A chemical reaction that creates flavor and browning in food

• A reaction that occurs at room temperature

Tags

NGSS.HS-PS1-5

NGSS.HS-PS1-4

What are the initial reactants for the Maillard reaction?

• Proteins and simple sugars

• Fats and complex sugars

• Starches and amino acids

• Vitamins and minerals

What is the role of pH in the Maillard reaction?

• Lower pH speeds up the reaction

• Higher pH speeds up the reaction

• pH stops the reaction

• pH has no effect on the reaction

What is the effect of temperature on the Maillard reaction?

• Temperature stops the reaction

• Higher temperature speeds up the reaction

• Lower temperature speeds up the reaction

• Temperature has no effect on the reaction

Tags

NGSS.HS-PS1-5

What can be added to increase the Maillard reaction?

• Yogurt or sour cream

• Honey or maple syrup

• Vinegar or lemon juice

• cream

Tags

NGSS.HS-PS1-5

What is the purpose of drying the surface of meat before cooking?

• To reduce the cooking time

• To make the meat tender

• To prevent the Maillard reaction

• To reach higher temperatures for the Maillard reaction faster

What is the main reason for noticeable browning in food cooked at high heat?

• Caramelization

• Maillard reaction

• Dextrinization

• All of the above

What is the effect of adding baking soda while sautéing onions?

• Stops the Maillard reaction

• Has no effect on the Maillard reaction

• Slows down the Maillard reaction

• Speeds up the Maillard reaction

What is the potential risk of the molecules produced in the Maillard reaction?

• Harmful in large amounts

• Have no effect on health

• Enhance the flavor of food

• Beneficial for health

What does GBD stand for?

• Good Before Dessert

• Golden Brown Delicious

• Great Big Dessert

• Golden Best Delicious