Food Chemistry Terms

noun a kitchen utensil used for beating or whipping ingredients

verb to beat or whip (eggs, cream, etc.) with a whisk

• The chef used a whisk to beat the eggs for the souffle.
• Can you grab the whisk from the drawer so we can mix the batter?
• I whisked through my homework before heading out with friends.
• The wind whisked through the trees, creating a soothing sound.

noun A type of non-enzymatic browning reaction that typically occurs when foods are cooked at high temperatures

• The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor.
• When you sear a steak on high heat, you're actually causing the Maillard reaction to occur, which makes it taste so good.
• Cooking the meat until it gets that nice crust is all thanks to the Maillard reaction.
• Just like how a good friendship develops over time, the Maillard reaction slowly transforms food into something delicious.