BFP Lesson 1-4 Flashcards
People choose food and beverage based on several factors:
- How food looks.
- Taste.
- Health.
- Cultural.
- Religious values.
- Psychological and social needs.
- Budgetary Concerns.
Sight - The eyes receive the first impression of food;
- Shapes
- Colors
- Consistency
- Serving size
- Presence of any outward defects
Odor
Smell is almost as important as appearance when people evaluate food item for quality and desirability.
Most of people can differentiate between _______ to _______ odors.
2,000 to 4,000 odors.
Some trained individuals can distinguish as many as _____.
10,000.
Classification of Odors - Six Classification
spicy
flowery
fruity
resinous( eucalyptus)
burnt
foul
Classification of Odors - Four Classification
fragrant (sweet)
acid (sour)
burnt
caprylic (goaty)
Perception of a continuously present smell gradually decreasing over time.
Adaptation
Molecules capable of evaporating like a gas into the air.
Volatile molecules
It travels through air and some of them reach the _____________, an area the size of a quarter located inside the upper part of the nasal activity.
yellow-colored olfactory epithelium
Why is the odor of something baking more intense that the odor of cold items like ice cream or frozen peaches?
Heat converts many substances into their volatile form.
Because only volatile molecules in the form of gas carry odor, It is easier to smell hot foods that cold ones.
Hot coffee is much easier to detect than cold coffee.
Relatively large molecules such as proteins, starches, fats, and sugar are too heavy to be airborne so their odors are not easily noticed.
Lighter molecules capable of becoming volatile are physically detected by the olfactory epithelium by one of two pathways:
(1) directly through the nose.
(2) during eating when they enter the mouth and flow retro nasally or toward the back of the throat and up into the nasal cavity.
When food comes into the mouth, bits of it are dissolved in the saliva pools and they come into contact with the __________________________ .
cilia, small hair-like projections from gustatory cells.
Relay message to the
brain via one of the cranial nerves (facial, vagus and glossopharyngeal).
gustatory cells
THE FIVE TASTE STIMULI
Basic types of tastes:
- sweet
- sour
- bitter
- salty
- savory (umami a Japanese word meaning “delicious”)
The sweetness of sugar comes from the chemical configuration of its molecules.
A long list of substances yield the sweet taste including sugars, glycols, alcohols,and aldehydes.
Sweet
_____________ taste comes from the acids found in food. It is related to the concentration of hydrogen ions, which are found in natural acids of fruits, vinegar, and certain vegetables.
Sour
__________________ is imparted by compounds such as caffeine (tea, coffee), theobromine (chocolate), and phenolic compounds (grapefruit).
Bitterness
The ability to taste _________ can act as warning system to prevent us from ingesting toxins.
Bitterness
__________ taste comes from iodized salts such as the salt ions(Na) in sodium chloride(NaCl) or other salts found naturally in some foods.
Salty
_____________ taste was first identified in 1908 by researchers at Tokyo Imperial University.
Savory
_____________ is glutamate an amino acids that imparts the taste of beef broth but without the salt. Some people can detect monosodium glutamate(MSG) in foods because it contains glutamate.
Umami
FACTORS AFFECTING TASTE
- temperature of a food and beverage
- color of the food
- time eaten of the day it is eaten
- age, gender, and degree of hunger of the taster
_______________ is the combines sense of taste, odor and mouthfeel.
Flavor
_________________ relies on the taste buds’ connection to the brain via nerve cells, which signal the sensations of sour, salt, sweet, bitter, and savory.
Taste
_______ is a combination of perceptions, with the eyes giving the first clue.
Texture
The second comes at the ______ of fingers and eating utensils.
Touch
Third is the _______, as detected by the teeth and the tactile the nerve cells in the mouth located on the tongue and palate.
mouthfeel
_______ describes a food’s firmness or thickness. (brittleness, chewiness, viscosity, thickness, thinness, and elasticity (rubbery, gummy).
Consistency
causes puckering of the mouth, is possibly due to the drawing out of proteins naturally found in the mouth’s saliva and mucous membranes.
Astringency
Food such as cranberries, lemon juice, and vinegar have ______ qualities.
astringent
