On Cooking - Flavors and Flavorings Vocabulary
15 Questions I 42 Attempts I Created By vneely 938 days agoA quiz based on the material in the "On Cooking" textbook by Labensky and Hause. Focuses mainly on vocabulary words.
Question Excerpt From On Cooking - Flavors and Flavorings Vocabulary
| Q.1) | _____ is an identifiable or distinctive quality of a food, drink or other substance perceived with the combined senses of taste, touch and smell. |
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| Q.2) | ______ refers to what the brain detects when food comes in contact with taste buds. |
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| Q.3) | _______ is a sensation created in the mouth by a combination of the food's taste, smell, texture and temperature. |
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| Q.4) | _____ is the complex of smell, taste and touch receptors that contribute to a person's ability to recognize and appreciate flavors--or it can also refer to the range of an individual's recognition and appreciation of flavors. |
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| Q.5) | ______ is known as the fifth taste, and is sometimes used to describe a food's "savory" quality. Others use this word to describe a food's richness or fullness, or the meatiness of the dish. |
| Q.6) | ______ is an item added to enhance the natural flavors of a food without dramatically changing its taste, such as salt. |
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| Q.7) | ________ is an item that adds a new taste to a food and alters its natural flavors. |
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| Q.8) | ______ is any of a large group of aromatic plants whose bark, roots, seeds, buds or berries are used as flavoring. Usually used in dried form, either whole or ground. |
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| Q.9) | _____ generally refers to a cooked or prepared flavoring such as mustards, relishes, bottled sauces and pickles. (Though traditionally, it also meant any item added to a dish for flavor, including herbs and spices.) |
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| Q.10) | Relish is a type of _______. |
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| Q.11) | Vintner is... |
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| Q.12) | Viniculture is... |
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| Q.13) | Viticulture is... |
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| Q.14) | _______ is the temperature at which a fat begins to break down and smoke. |
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| Q.15) | ______ is the temperature at which a fat ignites and small flames appear on the surface of the fat. |
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