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