Exam Review Homework

What role does PH play during the Maillard reaction?

• It has no effect on browning

• The higher the PH, the faster browning occurs

• The lower the PH the faster the browning

• The higher PH prevents burning

What is the role of salt in food preservation, especially when it comes to pickled vegetables?

• It makes the vegetables soggy

• It prevents mold

• It preserves the crunchiness of vegetables

• It preserves the color of the vegetables

What is the role of moisture in the Maillard reaction?

• It changes the color

• It does nothing

• It slows the process down

• It adds flavor to the food

Which of the following is NOT an example of food preservation?

• Drying

• Pickling

• Formaldehyde

• Freezing

What is the acid in vinegar which helps to prevent growth of bad bacteria called?

• Hydrochloric acid

• Acetic acid

• Malic Acid

• Citric acid

What are the good bacteria called as a result of fermentation?

• Streptococcus Pneumoniae

• Vibrio cholera

• Thermus aquaticus

• Probiotics

At which temperate does caramelization start?

• 190ºC

• Zero Kelvin

• 160ºC

• 160ºF

What happens during the caramelization process when the temperature exceeds 190ºC?

• It becomes fairy dust

• The caramel turns black and becomes bitter

• The sugar evaporates

• It becomes more nutritious

Which two nutrients are involved in the Maillard reaction?

• Fat and protein

• Sugar and fat

• Amino acids and sugar

• Vitamins and minerals

Which of the following is NOT an example of the Maillard reaction?

• Seared steak

• Toast

• Caramelized onions

• Croissant