Deck 7: Dairy Products

Question 1

The smallest functional unit of taste is the:

A)papillae
B)taste receptor cell
C)taste bud
D)saliva

Answer 1

C

Question 2

Which of the following mustards can be described as smooth with a rich,complex flavour?

A)Dijon mustard
B)Ball park mustard
C)English mustard
D)Chinese mustard

Answer 2

A

Question 3

A spice that is similar to cinnamon but coarser and with a less subtle flavour is:

A)cassis
B)fenugreek
C)cassia
D)cardamom

Answer 3

C

Question 4

Mustard,ketchup,and soy sauce are examples of:

A)condiments
B)flavourings
C)relishes
D)seasonings

Question 5

Vinegar is made from:

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

Question 6

Which of the following oils has the highest smoke point?

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

Question 7

Generally,fresh herbs should be added to a dish:

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

Question 8

How much dried basil does it take to substitute for 15 mL (1 Tbsp)of fresh basil?

A)5 mL (1 tsp)
B)15 mL (1 Tbsp)
C)30 mL (2 Tbsp)
D)45 mL (3 Tbsp)

Question 9

The final flavour that remains in the mouth after swallowing is the:

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

Question 10

What is the combination of the tastes,aromas,and other sensations caused by the presence of foreign substances in the mouth?

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

Question 11

At what temperature do foods have the strongest taste?

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

Question 12

The dried berry of a tree that flourishes in Jamaica is:

A)allspice
B)masala
C)cardamom
D)peppercorn

Question 13

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

Question 14

Which herb,also known as wormseed,is often used as a flavouring in Mexican dishes?

A)cilantro
B)lemon grass
C)juniper
D)epazote

Question 15

How much dried herbs should be substituted for fresh in a recipe?

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

Question 16

White peppercorns come from the same plant as:

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

Question 17

The blend of parsley,tarragon,chives,and chervil is described by the term:

A)aromatic
B)bouquet
C)fine herbs
D)fresh herbs

Question 18

Extra virgin oil has an activity level of no more than:

A)0)5%
B)1%
C)2%
D)3%

Question 19

When a dish lacks salt it tastes:

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

Question 20

Humans can only recognize five basic tastes.

Question 21

People experience certain tastes on different areas of the tongue.

Question 22

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

Question 23

Whole butter has a high smoke point.

Question 24

What is the most commonly used seasoning?

Question 25

Italian parsley is also known as coriander.

Question 26

Olive oil is extracted from a fruit rather than a seed,nut,or grain.

Question 27

Canola oil is gaining popularity because it has a low percentage of monounsaturated fatty acids.

Question 28

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

Question 29

Salt is a seasoning;it is neither an herb nor a spice.

Question 30

Chives are a member of the onion family.

Question 31

All herbs become known as spices once they are dried.

Question 32

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

Question 33

Herbs and spices do not have any calories.

Question 34

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

Question 35

Nut oils tend to go rancid quickly.

Question 36

French Dijon mustard must be produced in the Dijon region of France.

Question 37

Distilled vinegar has a low acid content and a strong fruity flavour.

Question 38

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

Question 39

Infusion refers to the extraction of flavours at temperatures that are below boiling.

Question 40

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

Question 41

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

Question 42

The unfermented juice from unripe grapes that can be used as a substitute for vinegar is ________________.
ESSAY: Write your answer in the space provided or on a separate sheet of paper.

Question 43

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

Question 44

The salt obtained by evaporating sea water and purifying the crystals left behind is known as _____________________ or _____________________.

Question 45

A purified rock salt that contains no iodine or additives is known as __________ __________.

Question 46

The four major groups of taste are __________,__________,__________,and ________.