Brown stuff
The reaction between a protein and a reducing sugar.
What is the Maillard reacton?
The boiling point of water in Celsius.
What is 100 C?
This physical property explains why ice floats on water.
What is density?
The function of egg yolk in pastry cream.
What is emulsification?
The disaccharide composed of glucose and fructose
What is sucrose?
The number of classes of caramel color.
What is four?
The browning reaction that requires high heat.
What is caramelization?
What is mushy?
Water and oil don't mix due to differences in electronegativity
What is polarity?
The class of protein that lowers activation energy
What is an enzyme?
Adding lemon juice to apple slices prevents enzymatic browning by lowering this.
What is pH?
This is what happens to egg proteins when they are fried.
What is denaturation?
This step in ice cream production freezes fat.
What is ageing?
The term for pairs of incomplete plant-based foods that, when eaten together, supply all nine essential amino acids your body needs.
What are complementary proteins?
The study of food from post-harvest to pre-consumption.
What is food science?
This type of browning requires oxygen.
What is enzymatic browning?
When heated past this point, lipids will break apart.
What is the smoke point?
The percent overrun if the base mix is 50 gallons and the finished product is 100 gallons.
What is 100%?
Butter is an example of this type of emulsion.
What is water in oil?
Lecithin is an example of this type of lipid.
In non-enzymatic browning, moving the pH in this direction will increase the rate of browning.
What is up?
The undesirable reaction that can happen if oils are stored in warm places.
What is oxidative rancidity?
When solute is added to water, the freezing point does this.
What is decreases?
This food is created by whipping egg whites at high speeds.
What is meringue?
The chemical element that proteins contain but that carbohydrates and lipids don't.
What is nitrogen?