Flavour Basics
Flavour is made of 4 parts. Name two of them.
Taste, Aroma, Texture, Temperature.
What are the basic taste sensations found on the tongue?
Sweet, salty, sour, bitter, umami
**DAILY DOUBLE** - Culture includes things like values, beliefs, customs, and ______.
Traditions (also language).
Food can show our social status, hospitality, and ______.
Religious significance.
What does climate control that affects crops?
Temperature, rainfall, and seasons.
What foods are common in the Mediterranean region? - name one.
Olives, citrus, fish, pasta, paella.
**DAILY DOUBLE** - What does the taste 'umami' describe?
A savoury taste that creates a mouthwatering feeling
What are the small bumps on your tongue that hold taste buds called?
Papillae
Is culture learned or inherited?
Learned — from parents, teachers, and community.
What does the quote “Tell me what you eat and I’ll tell you who you are” suggest?
Food reflects identity.
What type of farming reduces erosion on steep mountain slopes?
Terraced farming.
**DIALY DOUBLE** - What crop grows well in high‑altitude Andes regions?
Potatoes or quinoa.
What role does aroma? play in flavour
It helps you identify flavours and is a big part in how food tastes.
**DAILY DOUBLE** - True or False: Only certain parts of the tongue can taste certain flavours.
False - all parts can sense all tastes, some just can sense more strongly.
What does the Cultural Iceberg show?
Visible culture is only a small part; the rest is hidden (values, beliefs).
Trade and migration spread which type of ingredients across the world?
Spices.
Areas with lots of water access often have diets high in what?
Seafood.
What foods are common in East Asia because of the monsoon climate?
Rice, noodles, soybeans, fish.
Name one word you would use to describe 'texture'
Crunchy, soft, chewy, creamy, slimy
Why is food hard to taste with a stuffy nose?
Smell and taste work together, so losing smell weakens flavour
Why is cultural competence important?
It helps us understand how invisible cultural parts shape people’s behaviour.
**DAILY DOUBLE** - What is one example of a cultural flavour profile?
East Asia: soy sauce, ginger, sesame.
What replaced Indigenous crops during colonization in many regions?
Export‑focused crops.
**DAILY DOUBLE** - What type of crops grow in Africa’s semi‑arid regions?
Drought‑tolerant crops like millet or sorghum.
How does temperature change flavour?
Warm, cold, or spicy heat can change how strong flavours taste.
What other sense works with taste buds to create the full flavour experience?
Smell
what does culture give us a sense of?
A sense of belonging.
How does equipment like a wok or tandoor change flavour?
It adds smoky flavours or charring.
**DAILY DOUBLE** - Why is rice common in monsoon regions?
Heavy rainfall supports water‑filled rice paddies.
Why do temperate European regions produce lots of dairy and bread?
Mild climate supports grains, livestock, and preservation methods.