Deck 7: Flavors and Flavorings

Question 1

White peppercorns come from the same plant as what other pepper?

A) paprika
B) pink peppercorns
C) black peppercorns
D) Aleppo peppers

Answer 1

C

Question 2

What is rancidity?

A) objectionable flavors in stale fat
B) objectionable odors in stale fat
C) the chemical change in fats when exposed to air, light and heat
D) all of the above

Answer 2

D

Question 3

Spiciness is not a taste, strictly speaking, because it is detected by both the taste buds and nerve endings in the fleshy part of the mouth.

Answer 3

True

Question 4

At what temperature do foods have the strongest taste?

A) very cold
B) warm
C) hot
D) cold

Question 5

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

A) za'atar
B) garam masala
C) ras el hanout
D) chipotle in adobo

Question 6

Aromas are detected in both the nose and the back of the mouth.

Question 7

Which of the following oils has the highest smoke point?

A) extra-virgin olive oil
B) butter
C) soybean oil
D) peanut oil

Question 8

People experience certain tastes on different areas of the tongue.

Question 9

What is the distinctive quality of a food or drink perceived with the combined senses of taste, touch and smell?

A) flavor
B) aroma
C) taste
D) palate

Question 10

Sweetness can be enhanced by adding a small amount of salt, bitterness or sourness.

Question 11

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

A) top or high notes
B) low or bass notes
C) middle notes
D) aftertaste or finish

Question 12

Which of the following is a type of soy sauce?

A) tahini
B) fermented black bean sauce
C) tamari
D) hoisin sauce

Question 13

What is the smallest functional unit of taste?

A) papillae
B) saliva
C) taste buds
D) taste receptor cells

Question 14

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

A) after cooking is completed
B) any time
C) near the end of cooking
D) at the start of cooking

Question 15

Humans can recognize five basic tastes.

Question 16

How does a dish taste when it lacks salt?

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

Question 17

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

A) about 1 1/3 times as much
B) an equal amount by volume
C) about 1/3 as much
D) an equal amount by weight

Question 18

Which guidelines should be followed when flavoring foods?

A) flavorings should not be used to disguise poorly prepared products
B) flavorings should be added a small amount at a time
C) flavorings should not hide the aroma or the primary ingredient
D) all of the above

Question 19

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

A) Melegueta pepper
B) Piper nigrum
C) Szechuan pepper
D) chile pepper

Question 20

What is vinegar made from?

A) fruit juice
B) inexpensive wine
C) any acidic liquid
D) any alcoholic liquid

Question 21

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?

Question 22

What is the most commonly used seasoning?

Question 23

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

Question 24

Dessert wines derive their sweetness from natural sugars in the grapes, which are harvested when overly ripe.

Question 25

According to Elizabeth Rozin in Ethnic Cuisine: The Flavor Principle Cookbook, what are the six components that distinguish a particular cuisine?

Question 26

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

Question 27

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

Question 28

What are three examples of foods that produce the sensation of umami?

Question 29

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

Question 30

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?

Question 31

The alcohol in wines contributes very little to its flavor.

Question 32

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

Question 33

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

Question 34

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

Question 35

Give two examples of how wines, beers, liquors and liqueurs are used in cooking.