The following text discusses food science.
The Maillard reaction, occurring when proteins and sugars are heated together, creates the brown color and complex flavors of seared meat, toasted bread, and roasted coffee. Understanding this reaction has allowed food scientists to optimize cooking temperatures and times for desired flavors. Too little heat and the reaction doesn't occur; too much and bitter, burnt compounds form. The balance between these extremes produces the flavors people find most appealing.
What does the text explain about the Maillard reaction?
It only occurs in meat products
It requires precise heat control to produce optimal flavors
Higher temperatures always produce better flavors
It was recently discovered by researchers
Correct Answer: B
Choice B is the correct answer. The text emphasizes "too little heat and the reaction doesn't occur; too much and bitter, burnt compounds form"—requiring balance.
- Evidence: Heat extremes produce poor results; balance needed.
- Reasoning: Optimization requires controlling temperature.
- Conclusion: Precise heat control is essential for good results.
Choice A is incorrect because bread and coffee are also mentioned. Choice C is incorrect because too much heat produces "bitter, burnt compounds." Choice D is incorrect because discovery timing isn't mentioned.