Gastronomy
This Peruvian dish “cooks” raw fish in citrus juice.
What is ceviche?
This fecal indicator bacterium breaks down MUG and glows under UV light.
What is E. coli?
This browning reaction between amino acids and reducing sugars gives seared steak and toast their flavor.
What is the Maillard reaction?
This Swiss company is the world’s largest food company by revenue.
What is Nestlé?
This macronutrient provides 9 calories per gram.
What is fat?
This Japanese word names the fifth basic taste, often described as “savory.”
What is umami?
This pathogen can grow at refrigerator temperatures and is a concern in deli meats and soft cheeses.
What is Listeria monocytogenes?
In this process, starch recrystallizes after cooling, and it’s the main reason bread goes stale.
What is retrogradation?
This Minnesota agribusiness giant is the largest privately held company in the US.
What is Cargill?
Not getting enough of this vitamin causes scurvy.
What is vitamin C?
In this method, food is sealed in a bag and cooked in a water bath at a precisely controlled temperature.
What is sous vide?
Along with Streptococcus thermophilus, this bacterium is one of the two classic yogurt cultures.
What is Lactobacillus delbrueckii subsp. bulgaricus?
This enzyme turns cut apples and avocados brown.
What is polyphenol oxidase?
Ethan Brown founded this company in 2009, and its burgers are made mainly from pea protein.
What is Beyond Meat?
In children, a lack of this vitamin causes rickets.
What is vitamin D?
Nicholas Kurti and Hervé This named this field, which studies the physical and chemical changes that happen during cooking.
What is molecular gastronomy?
This spore-forming anaerobe makes a deadly neurotoxin and is the main target when processing low-acid canned foods.
What is Clostridium botulinum?
This free-radical chain reaction with oxygen makes fats and oils go rancid.
What is lipid oxidation?
In 2015, Kraft merged with this company, which was backed by 3G Capital and Berkshire Hathaway.
What is H.J. Heinz?
This is the limiting essential amino acid in most cereal grains.
What is lysine?
Brothers André and Édouard launched this publication in 1900. Its top honor marks cooking “worth a special journey,” and its Bib Gourmand award recognizes good food at a moderate price.
What is the Michelin Guide?
This AB5 toxin is named after a Japanese microbiologist. It stops protein synthesis by damaging the 60S ribosomal subunit, and in E. coli O157:H7 infections it can lead to hemolytic uremic syndrome.
What is Shiga toxin?
This is the first stable intermediate of the Maillard reaction, formed when a glycosylamine rearranges.
What is the Amadori compound?
This French company owns Silk, Activia, and Oikos.
What is Danone?
This protein quality score is based on amino acid needs and digestibility, and it’s used on US food labels.
What is PDCAAS?