Cooking Techniques & Food Science

Question 1

What is the Maillard reaction in cooking?

Accepted Answer

Browning caused by amino acids reacting with reducing sugars

Answer

Caramelization of sugar

Answer

Burning of food

Answer

Evaporation of water

Question 2

What temperature range defines the 'danger zone' for food safety?

Accepted Answer

40-140°F (4-60°C)

Answer

Below 0°C

Answer

Above 150°C

Answer

0-40°F (-18-4°C)

Question 3

What does 'blanching' mean in cooking?

Accepted Answer

Briefly boiling then ice-shocking vegetables

Answer

Making food white

Answer

Coating food with flour

Answer

Slow roasting

Question 4

What is the purpose of tempering chocolate?

Accepted Answer

Creating a smooth, shiny finish with proper crystal structure

Answer

Adding chocolate flavor

Answer

Melting chocolate quickly

Answer

Cooling chocolate quickly

Question 5

What is the purpose of resting meat after cooking?

Accepted Answer

To allow juices to redistribute and the meat to relax

Answer

To make it colder

Answer

To add more seasoning

Answer

To prevent it from drying out

Question 6

What is 'emulsification' in cooking?

Accepted Answer

Combining two liquids that normally don't mix (like oil and water) into a stable mixture

Answer

Boiling a liquid

Answer

Straining a sauce

Answer

Reducing a sauce

Question 7

What is the difference between baking soda and baking powder?

Accepted Answer

Baking soda is a base; baking powder contains baking soda plus acid and starch

Answer

They are the same thing

Answer

Baking powder is stronger

Answer

Baking soda contains more chemicals

Question 8

What does 'deglaze' mean in cooking?

Accepted Answer

Adding liquid to a hot pan to dissolve caramelized bits for sauce

Answer

Adding glaze to food

Answer

Creating a shiny coating

Answer

Removing glaze from ceramics

Question 9

What is the purpose of marinating meat?

Accepted Answer

To tenderize, flavor, and add moisture to meat

Answer

To add color

Answer

To preserve it indefinitely

Answer

To make it cook faster

Cooking Techniques & Food Science

What is the Maillard reaction in cooking?

Publisher

Cooking Techniques & Food Science