Name that Key reaction word
the process in which carbohydrates break down into simpler molecules without oxygen–a process known as anaerobic respiration.
A. Fermentation
B.Caramelization
C.Pyrolysis
D.Carbonization
A. Fermentation
is the process by which two immiscible liquids are forced to combine into a stable mixture. This is where emulsifying agents such as egg yolks, mustard or honey come into play.
A.Carbonization
B.Combustion
C.Emulsification
D.Caramelization
C.Emulsification
the rapid chemical reaction between a substance and oxygen that produces heat and light.
A.Combustion
B.Acid-Base Reactions
C.Pyrolysis
D.Gluten Formation
A.Combustion
essential for many dishes, from caramelized onions–where slow cooking brings out a sweet, savory flavor–to the golden crust on a crème brûlée. Foods such as onions, apples and bananas.
A.The Maillard Reaction
B.Caramelization
C.Carbonization
D.Fermentation
B.Caramelization
Discovered by biochemist Louis-Camille Maillard in 1912, the Maillard reaction is one of the most important chemical reactions in cooking. It’s responsible for the rich, golden-brown crust on a perfectly seared steak or the deliciously toasted outer layer of a baguette.
A. Caramelization
B. Protein Denaturation
C.Carbonization
D.The Maillard Reaction
D.The Maillard Reaction