Understanding Enzymatic Reactions in Cooking

What causes basil to darken when making pesto?

• Adding too much salt

• Exposure to oxygen

• Mixing with vinegar

• Exposure to sunlight

What happens when you slice an onion?

• It turns blue

• It becomes sweeter

• It releases a strong aroma

• It becomes softer

Which enzyme in garlic is responsible for its characteristic flavor?

• Lipase

• Protease

• Alliinase

• Amylase

What is the best way to prevent tears when cutting onions?

• Freezing the onion

• Wearing goggles

• Using a dull knife

• Lighting a match

How can you stop enzymatic reactions in garlic?

• By applying heat

• By freezing it

• By adding sugar

• By adding salt

What effect does soaking garlic in lemon juice have?

• It makes the garlic spicy

• It mellows the garlic's flavor

• It enhances the garlic's aroma

• It makes the garlic sweeter

What is a downside of using vitamin C in pesto?

• It makes the pesto too bland

• It makes the pesto too salty

• It makes the pesto too tart

• It makes the pesto too sweet

What is the benefit of blanching basil before making pesto?

• It makes the basil sweeter

• It keeps the basil bright green

• It makes the basil softer

• It enhances the basil's aroma

Why might blanching basil not be ideal for immediate pesto use?

• It requires too much salt

• It takes too long

• It makes the pesto too spicy

• It requires boiling water and ice

What is a practical method to maintain pesto's color for long-term storage?

• Adding vinegar

• Adding sugar

• Using a dull knife

• Blanching basil