Back to Kitchen chemistry and culinary terms

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Kitchen chemistry and culinary terms

Twelve questions on kitchen chemistry and culinary terms. Look closely: the most familiar answer is not always the right one.

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Question sheet

1. The Maillard reactions responsible for much savoury browning involve sugars reacting with what?
- A. Mineral salts
- B. Water molecules alone
- C. Amino acids
- D. Vitamins
2. What is the main culinary benefit of searing a steak?
- A. Developing a flavourful browned crust
- B. Stopping all moisture loss
- C. Preventing proteins from changing
- D. Creating a waterproof seal
3. Which substance in egg yolk helps stabilise emulsions such as hollandaise?
- A. Lecithin
- B. Pectin
- C. Lactose
- D. Gluten
4. In culinary science, an emulsion consists of what?
- A. Gas dissolved completely in a solid
- B. Droplets of one liquid dispersed in another normally non-mixing liquid
- C. Sugar crystals suspended in air
- D. Two solids fused by heat
5. What happens to many egg-white proteins when they are heated?
- A. They become simple sugars
- B. They turn into starch
- C. They unfold and form an interconnected network
- D. They evaporate with the water
6. Why can excessive cooking make an egg white rubbery?
- A. Its water turns into protein
- B. Its proteins convert to fat
- C. Too many protein bonds form
- D. Its minerals crystallise into a shell
7. Agar-agar, used as a vegetarian setting agent, comes from which source?
- A. Maize kernels
- B. Red algae
- C. Animal bones
- D. Citrus peel
8. To cut a vegetable 'julienne' means to cut it into which shape?
- A. Small cubes
- B. Large wedges
- C. Fine matchsticks
- D. Thin round slices
9. What does a bain-marie use to provide gentle, even heat?
- A. A surrounding bath of water
- B. A bed of hot salt
- C. A stream of chilled air
- D. Direct contact with a flame
10. What are you doing when you deglaze a frying pan?
- A. Adding liquid to release browned cooking residues
- B. Polishing it with dry salt
- C. Coating it with icing
- D. Removing all its surface oil before heating
11. Which sequence best describes blanching and refreshing green vegetables?
- A. Freeze, then fry from frozen
- B. Steam until dry, then salt
- C. Roast slowly, then cover with oil
- D. Boil briefly, then cool rapidly in cold water
12. Why does whisking egg whites help create a foam?
- A. Proteins unfold and help stabilise incorporated air bubbles
- B. The water turns into solid sugar
- C. The proteins disappear into the air
- D. The whisk produces carbon dioxide chemically

Answer sheet (for the quizmaster)

1. C - Amino acids
Maillard browning involves reactions between reducing sugars and amino compounds.
2. A - Developing a flavourful browned crust
Searing develops flavour through browning; it does not seal meat against moisture loss.
3. A - Lecithin
Lecithin has water-attracting and fat-attracting regions that help keep droplets dispersed.
4. B - Droplets of one liquid dispersed in another normally non-mixing liquid
An emulsion disperses one immiscible liquid as small droplets within another.
5. C - They unfold and form an interconnected network
Heat unfolds proteins, allowing them to bond into a network that sets the egg white.
6. C - Too many protein bonds form
Prolonged high heat promotes excessive bonding within the protein network.
7. B - Red algae
Agar-agar is obtained from certain red algae and can replace gelatine in many preparations.
8. C - Fine matchsticks
Julienne describes narrow, matchstick-shaped strips.
9. A - A surrounding bath of water
The food's container sits in warm water, reducing harsh direct heating.
10. A - Adding liquid to release browned cooking residues
Deglazing loosens flavourful browned deposits with liquid so they can become part of a sauce.
11. D - Boil briefly, then cool rapidly in cold water
Blanching briefly cooks the vegetables; refreshing in cold water stops further cooking.
12. A - Proteins unfold and help stabilise incorporated air bubbles
Whisking incorporates air and unfolds proteins, which help stabilise the bubbles.