Food Selection

Question 1

Volatile Molecules

Answer 1

Molecules capable of evaporating like a gas into air.

Question 2

Olfactory

Answer 2

Relating to the sense of smell.

Question 3

The 5 senses

Answer 3

Sight (colour, texture), odor (volatile flavour substance), taste (sweet, sour, bitter, salty, umami), touch (warm, hot, cold), sound (pop, pouring, fizz)

Question 4

Flavour

Answer 4

The combined sense of taste, odor, and mouthfeel

Question 5

Textures

Answer 5

Textures can be defined as coarse, crisp, fine, dry, moist, greasy, smooth, lumpy, rough, sticky, solid, porous, bubbly, or flat.

Question 6

Consistency

Answer 6

Slightly different from tenderness; it is expressed in terms of brittleness, chewiness, viscosity, thickness, thinness, and elasticity.

Question 7

Astringency

Answer 7

Causes puckering of the mouth, is possibly due to the drawing out of proteins naturally found in the mouth’s saliva and mucous membranes. Foods like lemon and cranberries are astringent

Question 8

Chemesthesis

Answer 8

The ability to feel a food’s chemical properties (e.g., cool mints or hot peppers)

Question 9

Calorie

Answer 9

The amount of energy required to raise 1 gram of water by 1 degree C.

Question 10

Atoms

Answer 10

The basic building blocks of matter; individual elements found on the period table

Question 11

Molecule

Answer 11

A unit composed of one or more types of atoms held together by chemical bonds

Question 12

Nutrients

Answer 12

A substance who molecules consist of unlike atoms

Question 13

Latent Heat

Answer 13

The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state

Question 14

Dispersion

Answer 14

A system containing particles dispersed in a continuous phase

Question 15

Colloidal dispersion

Answer 15

A type of dispersion in which the particles are between 2 nanometers and 1 micrometer in diameter and thus too large to go into solution, but not large enough to precipitate out of the continuous phase