What chemical reaction is primarily responsible for the browning of bread crust when baked?
Oxidation
Caramelization
Maillard Reaction
Fermentation
Which sugar-related process creates a rich, sweet flavor when heating sugar?
Saponification
Caramelization
Hydrolysis
Maillard Reaction
What element is essential for the Maillard Reaction to occur?
Hydrogen
Oxygen
Carbon
Nitrogen
What type of molecule mainly undergoes the Maillard Reaction with sugars?
Carbohydrates
Nucleic acids
Amino acids
Lipids
Which cooking process breaks down proteins into smaller peptides and amino acids?
Hydrolysis
Emulsification
Fermentation
Denaturation
What causes eggs to change texture and solidify when cooked?
Oxidation
Fermentation
Denaturation of proteins
Caramelization
Why does adding acid, like lemon juice, to milk cause it to curdle?
Acid evaporates water content
Acid reacts with lactose to form gas
Acid causes proteins to denature and coagulate
Acid breaks down fat molecules
Which fat is most stable at high cooking temperatures?
Polyunsaturated fats
Trans fats
Saturated fats
Unsaturated fats
What chemical causes the “tenderizing” effect of marinades containing pineapple or papaya?
Catalase enzymes
Amylase enzymes
Lipase enzymes
Protease enzymes
What gas is produced by yeast during bread fermentation?
Hydrogen
Nitrogen
Carbon dioxide
Oxygen
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