Maillard Reactions and Carmelization

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

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 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 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

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

• Glucose

• Glutamate

• Amino Acids

• Citric Acid

Tags

NGSS.HS-LS1-6

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

Tags

NGSS.HS-PS1-5

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

• 212-300

• 41-135

• 356 - 390

Tags

NGSS.HS-PS1-5

What is caramelization?

• When sugar browns

• When sugar crystalizes

• When you burn salt

• The process of extracting gluten from inverted sugars

Tags

NGSS.HS-PS1-5