test 4/26

Question 1

Halal

Answer 1

In Islam, acceptable foods are called halal.

Question 2

Kosher

Answer 2

Foods that are acceptable under Jewish dietary law are called kosher

Question 3

Terrior

Answer 3

describes a special set of characteristics in a food product that results from the local environment nmen

Question 4

Fusion cuisine

Answer 4

This blending of different cuisines is called fusion cuisin

Question 5

Foodways

Answer 5

eating habits and culinary practices of a people, region, or historical period

Question 6

Tagine

Answer 6

a clay pot with a cone-shaped lid.

Question 7

Piquant

Answer 7

refers to the spicy hot sensation

Question 8

Gustation

Answer 8

refers to the sense of taste

Question 9

Umami

Answer 9

perceived as a satisfying richness or meati- ness. It is especially evident in fermented soy

Question 10

Olfaction

Answer 10

The sense of smell

Question 11

Retronasal pathway

Answer 11

route aromas travel up the back of the nasal cavity from the back of the throat cavity

Question 12

Cooking methods that add flavor to ethnic cuisines

Answer 12

Asian dishes acquire unique flavor wok.
In Portugal, shellfish and other ingredients are cooked in cataplana.
North African dishes owe cooked in a tagine,
A number of Asian dishes are simmered in broth at the table in a vessel called a Mongolian hot pot,

Question 13

Taste memory

Answer 13

library of taste sensations and combinations that are catalogued in your brain

Question 14

(TAAT)

Answer 14

Taste food -analyaze food -adjust food-taste food

Question 15

heat and olfaction

Answer 15

Hot foods produce more aromas, or molecules, that travel to the olfactory bulb. Therefore, a soup served hot tastes stronger and more flavorful than if it were served lukewarm.

Question 16

smelling food properly

Answer 16

inhale deeply so as to propel as many molecules as possible to the olfactory bulb. do not inhale many times in a row because the sense of smell fatigues easily.

Question 17

5 Basic tastes

Answer 17

sweet, salty, sour, bitter, and umami

Question 18

Where umami is most prevalent

Answer 18

results from a type of protein called a glutamate, meats.

Question 19

Food examples of each type of taste

Answer 19

Bitter- chocolate, artichokes, tonic water, cruciferous vegeta- bles, coffee, tea, and olives
Salty-french fries
sour-cranberries
sweet-apples
umami- Mushrooms

Question 20

How people perceive taste

Answer 20

It is shaped by our genetic makeup, life experiences, and culture.

Question 21

Relationship between taste and age

Answer 21

Children have a heightened sense of taste. As people age, the number of taste buds decreas

Question 22

Chefs breaking down dishes

Answer 22

chef dissects a cuisine by breaking it down into its basic elements— ingredients, cooking methods, and dishes

Question 23

Common taste pairings

Answer 23

sweet and sour *
fat and sour *
sweet and bitter *
salt and sour *
sweet and salt