FiltersDone

Question type

Essay

Multiple Choice

Short Answer

True False

Matching

Exam 7: Flavors and Flavorings

Show Answer

Share

---

All types

Filters

Study FlashcardsPractice ExamLearn

Question 1

Short Answer

Review LaterAdd Note

Review Later

What are the complex organic compounds concentrated in grapes' skin, pits and stems that gives red wines their characteristic dry sensation and slight bitterness?

Correct Answer

verified

tannins

Question 2

Multiple Choice

Review LaterAdd Note

Review Later

How does a dish taste when it lacks salt?

A) unbalanced
B) flat
C) bitter
D) sour

E) B) and D)
F) A) and B)

Correct Answer

verified

B

Question 3

Multiple Choice

Review LaterAdd Note

What quantity of dried herbs should be substituted for fresh in a recipe?

Which of the following is a member of the Capsicum plant family?

Spices and dried herbs last indefinitely if stored in a cool, dry place.

Humans can recognize five basic tastes.

What is the term for people who may have more taste buds than average and, as a result, detect a greater degree of taste in food than others?

What traditional Italian vinegar is made from specially cultivated grapes that are pressed, reduced then aged in a succession of wooden barrels for up to 50 years?

What is rancidity?

People experience certain tastes on different areas of the tongue.

What is the first cold-pressing of olive oil with less than 1% of free acidity?

What is the term for the sensation created in the mouth by a food's taste, smell, texture and temperature?

What is vinegar made from?

As water evaporates during the cooking of soups and sauces, salty aromas may be lost. Additional salt should be added to compensate.

The alcohol in wines contributes very little to its flavor.

In general, when should fresh herbs be added to a cooked dish?

Which of the following is a type of hot seasoning paste used in Indian cooking?

Pure olive oil is processed from olive pulp using heat and chemicals.

What are two factors that can compromise a person's taste perception?

What is the final flavor that remains in the mouth after swallowing?