Quiz: Could You Be A Master Chef? Test Your Cooking Knowledge And Find Out

Corey Moylan|Food|14 Nov 2023

What is the Maillard reaction?

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A cook prepares grilled meat at the Calafell Medieval Market...
Retry Correct Incorrect According to a 2004 journal article from Proteins In Food Processing, the Maillard reaction was first discovered by Louis-Camille Maillard in 1912 and refers to a process in which the proteins in food are broken down into amino acids when heated. This browning effect is observable in many foods but is most evident in meats.
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Ramon Costa/SOPA Images/LightRocket via Getty Images
Ramon Costa/SOPA Images/LightRocket via Getty Images

What is the Maillard reaction?

  • A chemical reaction that preserves food by fermenting it
  • A chemical reaction that explains why cooking smells make us hungry
  • A chemical reaction that makes food brown and savory when cooked
  • A chemical reaction in which high heat without oxygen breaks down molecules
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