On Cooking Test 2 Flashcards
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Tastes
Sensations we detect when a substance domes in contact with the taste buds on the tongue
Flavor
Tastes, aromas, caused by presence of foreign substance in the mouth
Mouthfeel
Sensation created in the mouth by combination of foods taste, smell, texture, and temperature
Palate
Persons ability to recognize and appreciate thousands of these patterns
Sweet
Most pleasurable, can be enhanced by small amounts of sour, bitter, or salty
Sour
The opposite of sweet. Mostly in acidic foods. Taste can be improved by adding a little sweetness.
Salty
Result of cooks decision to add. Enhances a dishes flavors.
Bitter
Caused by alkaloids and other organic substances.
Papillae
Sensory organs found on the tongue, back of throat and roof of mouth
Taste receptor cells and taste compounds
Found in the taste buds which transmit taste info through a nerve to the brain
Aroma
Sensations inspired by the brain
Umami
Taste sensation caused by glutamate. Gives foods a savory richness or meatiness
Olfactory bulb
Neurons that are clustered together at the top of the nasal cavity
Orthonasally
Nostrils
Retro nasal
When a substance is in our mouth the aromas that we experience
Factors that effect flavor
Temperature, consistency, contrasting tastes, fats, color
Compromises taste
Age, health, smoking
Flavor profile
Top or high notes, middle notes, low or bass notes, aftertaste or finish, roundness, depth of flavor
Top or high notes
First favors that come from citrus, herbs, spices and many condiments
Middle notes
Second wave of aroma and flavor, more subtle and more linger. Dairy, poultry, some veggie, fish and some meats
Low or bass notes
Most dominant and lingering. Sweetness, sourness, saltiness and umami. Anchovies, beans, chocolate, fish sauce, dried mushrooms, tomatoes, meats
Aftertaste or finish
Remains in mouth after swallowing. Coffee, chocolate, black pepper
Roundness
Unity of flavors. These ingredients cause other flavors to linger without adding own dominant taste
Depth of flavor
Dishes broad range of flavor notes
Seasoning
Added to enhance flavor without dramatically changing taste, salt
Flavoring
Adds a new taste to food and alters it’s natural flavors, herbs, vinegars, condiments
Herb
Aromatic plants used as flavoring
Aromatic
Food added to enhance natural aromas of another food, herbs, spices, some veggies
Spice
Aromatic plants whose bark, roots, seeds, buds and berries used as flavoring
Condiment
Any item added to a dish for flavoring
Smoke point
Temp at which fat begins to break down and smoke
Flash point
Temp at which fat ignites
Relish
Cooked or pickled sauce used as a condiment
Cabbage
Brassica- Bok choy, broccoli, broccoli rabe, brussels sprouts, cauliflower, head cabbage, kale, kohlrabi, napa cabbage, savoy
Fruit-vegetables
Avocados, eggplants, (capsicum) peppers (sweet and hot), tomatillos, tomatoes
Gourds and squashes
Cucurbitaceae- cucumbers, chayotes, squashes (winter,summer)
Greens
Collard, mustard, sorrel, spinach, Swiss chard, turnip greens
Mushrooms and Truffles
Mushrooms, truffles
Onions
Members of the lily family. Bulb, garlic, leeks, scallions, shallots
Olives
Jumbo Spanish, ripe California, kalamata, Nicoise
Pods and seeds
Corn, legumes, okra, fresh and dried beans, fresh shelling peas, edible pea pods
Roots and tubers
Beets, carrot, celery root, Jerusalem artichoke, jicama, parsnips, radishes, rutabagas, turnips, water chestnuts
Stalks
Artichokes, asparagus, bamboo shoots, celery, fennel, hearts of palm, nopales
Baby vegetables
Globe carrots, baby zucchini with blossoms, baby yellow squash with blossoms
Storing vegetables
Between 40-60degF or at room temperature in dry area with good ventilation. Not to store in conventional refrigerator at those temps. Colder temps will convert starches to sugars changing texture and flavor.
Procedure for broiling or grilling veggies
- Heat grill or broiler
- Scrape with wire brush and oil
- Prepare veggies by cutting, seasoning, marinating
- Cook
Roasting or baking
- Wash, peel and cut veggies
- Season or toss with oil
- Bake till done
Steering veggies
- Wash and cut uniform
- Heat pan with fat to cover bottom of pan
- Add veggies to pan according to cook time, don’t overcrowd or they will cook in own juices
- Toss to turn
- Add sauces or things with high water content last
- Season
Deep frying
- Cut into uniform sizes
- Heat fat to temp
- Use basket or swimming method to cook
- Cook until crispy golden brown
- Remove and drain
- Place under heat lamp if being held for later service
Boiling
- Wash, peel, cut
- Bring liquid to boil
- Add seasonings
- Add veggies
- Cook
- Remove and drain
- Refresh in ice water
Cooking dried beans
- Soak then place in stock pot and cover with water
- Bring to boil and cook 10 minutes
- Bring to simmer and cook according to bean type
- Drain
Steaming
- Wash, peel and cut
- Prepare liquid and double boiler pan
- Put veggies in pan in single layer
- Cover and cook
- Remove, refresh and refrigerate till needed
Braising and stewing
- Wash, peel and cut
- Sautée or sweat
- Braise-add in single layer. Stew- add according to cooking times
- Add cooking liquid and bring to boil, reduce to simmer and cook on stove or in oven
- remove main ingredients and thicken liquid