Seasoning/Flavoring
Herbs/Spices
Aromatics
Taste/TAAT
Random
100
What is the most common used seasoning?
salt
100
Give 3 examples of herbs.
herbs- cilantro, mint, dill, parsley, rosemary, basil
100
What dishes did we make in class that used aromatics?
Marinara Sauce & Rice Pilaf
100
List some of the foods you tried during the in-class taste testing
Cheddar Cheese
Dark Chocolate
Black Licorice
Cracker
Sour Patch
100
How should you store spices?
airtight containers, out of direct sunlight and in a cool, dry place like a pantry or cupboard.
200
Define zest and give 1 example
the rind of the citrus fruit
orange, lime, lemon
200
Give 3 examples of spices.
spices- pepper, nutmeg, cinnamon, ginger, cumin, allspice
200
What are aromatics?
Combinations of vegetables that are cooked in some fat at the beginning of the dish
200
What are the 5 flavor profiles?
umami, sweet, sour, bitter, salty
200
If your food is too bitter what can you do to save it?
Add salt!
300
Define flavoring
an ingredient that changes the natural flavor of the food to which it is added.
300
Can you identify this herb?
Basil
300
List 3 aromatics
Answers vary
Examples: garlic, celery, onion, carrots, pepper, jalapenos
300
You want to make guacamole sour what could you add to it?
Lime Juice/Lemon Juice
300
If you happen to over sweeten a dish when seasoning, how can you save it?
Adding something bitter
400
Define seasoning
an ingredient that enhances food without changing the natural flavor.
400
Can you identify this spice?
Tumeric
400
How should you cook aromatics?
saute them in fat in a saucepan or skillet
400
Name an example for each type of flavor profile (umami, sour, sweet, salty, bitter)
answers vary!
Umami: cheddar cheese
Sour: Sour Patch
Sweet: Marshmallow
Salty: Chips
Bitter: Dark Chocolate
400
What is the most important part of cooking your dish?
tasting it!
500
When should fresh herbs be added in the cooking process?
At the end so that they do not overcook or become bitter
500
What is the difference between an herb and a spice?
Herbs are leaves and spices are roots, barks and seeds.
500
What do you add after your aromatics?
Dried Seasonings
500
What does the acronym "TAAT" stand for?
Define and explain what is done during each step of the process.
Taste, Analyze, Adjust, Taste
Taste- initial taste of recipe
Analyze- the taste of your dish
Adjust- add more spices/seasoning to your dish
Taste- taste again. repeat process as needed
500
Where do we taste sour on our tongue?
Back or Sides of tongue