Question

The Maillard reaction occurs when the amino acids in high-protein foods like cheese and pepperoni react with the sugars in those foods when heated. Pepperonis that become crispy with curled edges, and cheese that browns and bubbles, are examples of the Maillard reaction at work.

With bread, cheese and tomato sauce as its base, pizza might seem like a simple food.

It isn’t. And now, the next time you’re about to devour a slice, you’ll be able to appreciate all of the elements of pizza that excite our brains, thrill our taste buds and cause our mouths to water.

question 2 According to the article, which of the following is true?

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Foods turn brown and crispy when we cook them because of four chemical reactions.


When glutamate hits our tongues, it tells our brains to get excited—and to crave more of it, which causes our eyes to water.


The "Maillard reaction" is evident when meat and cheese on your pizza gets brown.


Almost 60% of Americans eat pizza at least once a week.

Answer 1

Answer:

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