Special Sub-Topic: Food Science Fun
|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 %):
|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.
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