# PTE RA #6: The Maillard Reaction in Food...

Read Aloud #6 - Level 1 - Feeds Speaking

> Look at the text below. In 35 seconds, you must read this text aloud as naturally and clearly as possible. You have 40 seconds to read aloud.

When we put toast in the toaster or add marshmallows to the top of our sweet potatoes for a baked holiday dish, we expect them to turn brown and develop a sweet, caramelized flavor. Although we expect it to happen, do you know why certain foods take on these new colors and flavors as they are toasted?

## Explanation

Say "marshmallows" as "MARSH-mel-ohz" and stress "caramelized" on the first syllable. Pause after "holiday dish," where the long opening clause ends. The final sentence is a question, so let your voice rise at "toasted." Keep "sweet potatoes" and "sweet, caramelized flavor" clear and separate.

## Hints

- Consider the chemical reaction that occurs when proteins and sugars are heated together.
- The reaction is named after a French chemist and is responsible for the browning of bread and roasted meats.

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