Maillard browning is a reaction between amino acids and reducing sugars that occurs during high-temperature cooking, such as roasting, baking, or grilling. It results in the desirable color, aroma, and flavor associated with these cooking methods.

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Maillard Browning

Question 6

Multiple Choice

Maillard browning:

A) begins with an addition reaction between reducing sugars and fat
B) can be seen in boiled, steamed or microwave heated foods
C) is the one method of cooking particularly recommended for cooking poultry
D) is desirable in factory processed foods such as milk powder
E) results in the colour, aroma and flavour associated with roasting

Correct Answer: