Searing

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/searing

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the minimum surface temperature?Exceeds 150°C (300°F) to initiate browning
2. What is the primary chemical process?Maillard reaction between amino acids and reducing sugars

Maillard Reaction: A complex series of chemical reactions between amino acids and reducing sugars that results in browning and the formation of hundreds of flavor compounds.
Caramelization: The browning of sugars when subjected to high temperatures, producing sweet, nutty, and sometimes bitter flavors.
Fond: The browned bits of food residue left in a pan after searing or roasting, which are often used to build flavor in sauces and gravies.
Non-enzymatic Browning: A category of browning reactions in food that do not involve enzymes, including the Maillard reaction and caramelization.