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Author Question: The sauce made of fresh basil, pignolia nuts, parmesan cheese, garlic, and olive oil is called ... (Read 31 times)

cdr_15

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on: Aug 2, 2018
The sauce made of fresh basil, pignolia nuts, parmesan cheese, garlic, and olive oil is called
 
  (a) basiloni, (b) parmigiano, (c) pesto, (d) polenta, (e) gnocchi.

Question 2

Explain how toast browns from a non-enzymatic browning point of view.
 
  What will be an ideal response?


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gstein359

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Reply #1 on: Aug 2, 2018
Answer to Question 1

(c)

Answer to Question 2

Toast browns due to carbonyl-amine browning. Carbonyl-amine browning is the reaction of the protein and sugar in the bread. It is a non-enzymatic form of browning.


cdr_15

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Reply 2 on: Aug 2, 2018
Thanks for the timely response, appreciate it

xoxo123

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Reply 3 on: Yesterday
Wow, this really help

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