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Exam 7: Flavors and Flavorings

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Question 1

True/False

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Humans can recognize five basic tastes.

A) True
B) False

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Question 2

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

A) True
B) False

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Question 3

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

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

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

How does a dish taste when it lacks salt?

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

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

People experience certain tastes on different areas of the tongue.

What is vinegar made from?

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?

The alcohol in wines contributes very little to its flavor.

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

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

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

What is rancidity?

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

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

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