Food Chemistry
What is the main protein found in milk that coagulates when making cheese?
Casein
What microorganism is used to make yogurt?
Lactobacillus bulgaricus (and Streptococcus thermophilus)
What is the scientific name for the “fifth taste,” often described as savory?
Umami
Which country invented instant noodles?
Japan
During WWII, what spread was invented as a substitute for chocolate due to rationing?
Nutella (originally called “Giandujot”)
What is the term for browning reactions that occur between amino acids and sugars when cooking?
Maillard Reaction
What is the minimum internal temperature to safely cook poultry?
165°F (74°C)
What cooking method uses low temperature and vacuum-sealed bags to evenly cook food in water?
Sous vide
What is the world’s most popular spice?
Black pepper
What Italian city is credited with inventing pizza?
Naples
What gas is produced during yeast fermentation that makes bread rise?
Carbon dioxide (CO₂)
What toxin-producing bacteria causes botulism?
Clostridium botulinum
What is the French term for preparing and organizing ingredients before cooking?
Mise en place
What was the first food intentionally microwaved?
Popcorn
What fast-food chain introduced the first drive-thru window in 1948?
In-N-Out Burger
What happens to egg proteins when cooked?
They denature
What process uses microorganisms to preserve food and enhance flavor?
Fermentation
What cut of beef is used for filet mignon?
Tenderloin
Which fruit was the first to be eaten on the moon?
Peach
What drink was invented in 1886 by a pharmacist named John Pemberton?
Coca-Cola
What causes apples to brown when cut?
Oxidation
What type of microorganism is Saccharomyces cerevisiae?
Yeast
What is the process called when fat and water are combined into a stable mixture, like in mayonnaise?
Emulsification
What food never spoils due to its low moisture and high sugar content?
Honey
What was the first fast-food restaurant chain in the United States?
White Castle (founded in 1921)