Materials: Kit 4: Chemistry in Food

Materials: Kit 4: Chemistry in Food [∞]

Reference Sheet: Common Chemical Reactions in Cooking

1. Maillard Reaction

• Description: A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
• Examples: Occurs when searing meat, toasting bread, or baking cookies.
• Key Factors: High temperature, low moisture, and basic pH.

2. Acid-Base Reactions

• Description: A reaction between an acid and a base that often produces carbon dioxide gas, which can leaven baked goods.
• Examples: Baking soda (a base) reacting with vinegar (an acid) or lemon juice in recipes.
• Key Factors: Proper proportions to avoid overpowering acidity or bitterness.

3. Caramelization

• Description: The oxidation of sugar, resulting in a nutty flavor and brown color.
• Examples: Making caramel sauce, browning sugar on crème brûlée, or roasting vegetables.
• Key Factors: Controlled heat to avoid burning.

4. Protein Denaturation

• Description: The structural change in proteins due to heat, acid, or agitation.
• Examples: Cooking eggs, marinating meat in citrus juice, or whipping cream.
• Key Factors: Heat or acid application to unravel proteins.

5. Fermentation

• Description: The metabolic process where microorganisms like yeast or bacteria convert sugars into alcohol or acids.
• Examples: Bread rising (yeast fermentation), yogurt making, or fermenting pickles.
• Key Factors: Time, temperature, and the presence of specific microorganisms.

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Example Recipes with Chemical Notes

1. Fluffy Pancakes

• Chemical Note: Baking soda reacts with the acidic buttermilk to produce carbon dioxide, which makes the pancakes rise.
• Ingredients:
  • 1 cup buttermilk
  • 1 cup flour
  • 1 tsp baking soda
  • 1 egg
  • 2 tbsp sugar
• Procedure: Mix dry ingredients, add wet ingredients, and cook on a griddle.

2. Pickled Cucumbers

• Chemical Note: Vinegar (acid) preserves the cucumbers by lowering the pH and preventing bacterial growth.
• Ingredients:
  • 2 cups vinegar
  • 1 cup water
  • 1 tbsp salt
  • 4 cucumbers (sliced)
• Procedure: Combine liquid, pour over cucumbers, and refrigerate.

3. Seared Steak

• Chemical Note: The Maillard reaction creates a flavorful, browned crust on the meat.
• Ingredients:
  • 1 steak
  • Salt and pepper
  • 1 tbsp oil
• Procedure: Season steak, sear on high heat, and cook to desired doneness.

4. Caramel Sauce

• Chemical Note: Sugar undergoes caramelization when heated, forming a complex flavor profile.
• Ingredients:
  • 1 cup sugar
  • ½ cup heavy cream
  • 2 tbsp butter
• Procedure: Melt sugar, add cream and butter, and stir until smooth.

5. Yogurt

• Chemical Note: Bacteria ferment lactose into lactic acid, thickening the milk and giving it tangy flavor.
• Ingredients:
  • 4 cups milk
  • 2 tbsp plain yogurt (with active cultures)
• Procedure: Heat milk, cool slightly, mix in yogurt, and incubate for 6-8 hours.