Chem Quiz

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Last updated 5:41 PM on 10/15/26
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17 Terms

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Maillard Reaction

Reaction between sugars and amino acids

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Caramelization

reaction between sugars

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Enzymic Browning

Enzymes in plants convert phenols to brown which causes unpleasant tasting products

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Requirements for Maillard reactions

Temp above 230, amino acids, and reducing sugar

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Caramelization requirements

Any mono or disaccharide sugar

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Leavening

Gases trapped in dough which makes food lighter and fluffier

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Leavening Agents

Biological, chemical, and physical mechanical

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Fermentation

Tiny organisms eat the sugars and starches then turns into gas and alcohol

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Baking powder

Base

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Baking soda

Contains baking powder and is a solid acid

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When heat is added to food…

Phase changes, gas expands, proteins denature, kills bacteria, chemical changes

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thermal conductivity

Measure of how quickly a material can move heat from hot to cold

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Heat transfer

Conduction, convection, radiation

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Conduction

Searing and Sautéing

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Convection

boiling

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Radiation

Broiling

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Energy content in food..

measured in calories