Exam 7: Flavors and Flavorings

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.

Which of the following is a type of soy sauce?

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

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

What is the smallest functional unit of taste?

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

Which of the following oils has the highest smoke point?

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

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

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

Which guidelines should be followed when flavoring foods?

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

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

What is the most commonly used seasoning?

At what temperature do foods have the strongest taste?