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Which of the following is NOT a necessary component of a Maillard browning reaction?

Sulfur-containing compound. The Maillard reaction is basically what gives some food its coloring and flavor.

What is the primary protein in traditional marshmallows?

Gelatin. Pectin is in fruit walls, whey is used in certain cheeses, and casein is in milk and some types of paint.

What is the second largest component in milk?

Sugar. There are many types of milk, but the most known, cow milk, consists of the following(rounded to the nearest whole %): 87% water 5% sugar 4% fat 3% casein 1% ash 1% albumin

What is the basic formula for carbohydrates?

Cx(H2O)y. C6H12O6 is the formula for sugars. The other two are not even real.

Proteins may be denatured by all of the following EXCEPT:

Carbohydrates. Heat, acids, and bases all cause chemical reactions, which change things or "denature" them. A carbohydrate would just create a mixture.

What taste is associated with hydrogen ions supplied by acids like vinegar and by acid salts such as cream of tartar?

Sour. Sweetness comes from sugars. Saltiness comes from sodium. Bitterness comes from organic bases.

What organic acid occurs naturally in cranberries, prunes, cinnamon, and cloves?

Benzoic Acid. Citric acid is in citrus fruits. Hydrochloric acid is for cleaning rusted iron and steel. Lactic acid is in milk.

What common food gets its flavor from microorganisms?

Cheese. Cheese gets its flavor from certain molds and various other microorganisms that grow on it. The other three are cooked well above the danger zone of 40-140 degrees Fahrenheit, so the microorganisms on them would be killed.

What is the primary colorant used to color cheese?

Annato. Annato is also used for coloring in butter, rice, and fish.

What chemical is used to test for sugars in a food?

Benedict's Solution. Sudan III is a fat test, Biuret solution is used for protein tests, and Iodine tests for starch.