chapter 7
about 1 1/3 times as much
How much dried herbs should be substituted for fresh in a recipe? a) about 1/3 as much b) an equal amount by weight c) an equal amount by volume d) about 1 1/3 times as much
near the end of coking
In general, when should fresh herbs be added to a cooked dish? a) any time b) at the starte of cooking c) after cooking is completed d) near the end of cooking
warm
at what temperature do foods have the strongest taste? a) very cold b) cold c) warm d) hot
sauce and flambay
give two example of how wines, beers, liquors and liqueurs are used in cooking
flat
how does a dish taste when it lacks salt? a) bitter b) sour c) flat d) unbalanced
1=B 2=C 3=J 4=F 5=D 6=H 7=I 8=A 9=E 10=G
match (ex.11= k) a) the dried bright orange stigma of a crocus. b) seeds from the plant that also produces the herb cilantro c) whole dried leaves are usually added to a dish at the strat of cooking. d) a thin green stem with a mild onion flavor. e) needle-like, very aromatic leaves withan affinity for roasted and grilled meats f) a rhizome that is used in fresh, dried and candied g) a tropical grass leaves usedin southeast Asian cuisines h) tender greenleaves often used in garnish or to brew tea i) extremely hot, ground from several types of dried chile peppers j) a spice blend that includes pepper, ginger,cloves and tumeric 1. coriander 2. bay 3. curry 4. ginger 5. chives 6. mint 7. cayenne 8. saffron 9. rosemary 10. lemongrass
true
true/false aromas are detected in both the nose and the back of the mouth
false
true/false humans can recognize five basic tastes
true
true/false people experience certain tastes on different areas of the tongue
false
true/false spices and dried herbs last indefinitly in a cool, dry place
true
true/false spiciness is not a taste, strictly speaking by both the taste buds an nerve endings in the flesshy part of the mouth
true
true/false sweetness can be enhanced by adding a small amount of salt, bitterness or sourness
false
true/false the alcohol in wines contributes very little to its flavor
tanine acid
what are the complex organic compounds concentrated in grape's skin, pits and stem that gives red wine teir characteristic dry sensation and slight bitterness?
Health, smocking and cold
what are the factors that can compromise a person's taste perception?
cheese, meat and soup stock
what are three examples of foods that produce the sensation of umami?
palate
what is the distinctive quality of food or drink perceived with the combined taste, touch and smell? a) flavor b) taste c) aroma d) palate
after taste or finish
what is the final flavor that remains in the mouth after swallowing? a) low or base notes b) op or high notes c) middle notes d) after taste or finish
extra virgin olive oil
what is the first cold-pressing of olive oil with 1% of free acidity?
salt
what is the most commonly used seasoning?
taste receptor cells
what is the smallest functional unit of taste? a) papilae b) taste receptor cells c) taste buds d) saliva
super tasters
what is the term for people who have more taste buds than average and, as a result, detect a greater degree of taste in food than others?
mouthfeel
what is the term for the sensation created in the mouth by a food's taste, smell, texture and temperature?
any alcoholic liquid
what is vinegar made from? a) any alcoholic liquids b) fruit juice c) any acidic liquid d) inexpensive wine
soybean oil
which of the following oils has the highest smoke point? a) extra-virgin olive oil b) peanut butter c) butter d) soybean oil
black peppercorns
white peppercorns come fromthe same plant as what other pepper? a) aleppeno peppers b) paprika c) pink peppercorns d) black peppercorns
