How we taste
Name at least 3 basic tastes that the tongue is responsible for registering
What are:
Salty, Sour, Bitter, Fatty, Sweet, and Umami
A single cell organism that is key for bread making
What is yeast?
The process of heating sugar where the water is removed + the structure and flavor changes to be darker and nuttier.
What is Caramelization?
The boiling point of water.
What is 100 Degrees Celsius?
What is 212 Degrees Fahrenheit?
What kingdom of living organisms do yeast belong to?
What is Fungi?
The taste of Sour tells our body two things about the food we are eating.
**Name one. Bonus 100 points for both**
What is a warning the food could be going bad?
What is the prescence of Ascorbic Acid (Vitamin C)?
A protein structure found in flour that is responsible for giving a dough strength.
What is gluten?
True or false: Cooking food makes digestion easier & makes many nutrients/energy more available to our bodies.
True.
Cooking...
-melts fats
-breaks down connective tissues in meats turning them into gelatin
-Breaks down proteins into more digestible pieces
-breaks down resistant starches, unlocking nutrient trapped inside
-can break down compounds that are difficult or toxic to digest)
The three building blocks of food.
What are Proteins (amino acids), Fats, and Sugars?
Type of sugar, most commonly found in milk and dairy products.
What is Lactose?
True or False: Different regions of the tongue are responsible for different tastes.
False
(1n 1901, German Scientist D.P. Hanig Promoted the idea that different tastes were stronger in different parts of the tongue. This research was later used to create a "taste map". Now we know that all tastes are sensed across the tongue and difference in sensitivity is negligible)
The four fundamental ingredients for bread making. Name all.
What are Flour, Water, Salt, Yeast?
The process of (usually intentional, but not always) micro-organisms to break down substances and convert them into new ones.
What is fermentation?
Adding NaCl (Salt) to water has this affect on its freezing point.
What is, it lowers it? (Freezing Point depression)
Two inventions/advancements are the primary catalysts for the rapid progress of human society.
*Name one. Bonus 100 points for both*
What are Farming + Cooking/Fire?
The part of the brain responsible for interpreting/making us aware of what we are smelling & tasting.
What is (the) Frontal Lobe
Two bi-products that yeast create as they live and reproduce. Name both.
What are CO2 (carbon di-oxide) and Alcohol?
The process of Amino Acids reacting with sugars in foods to create more complex flavors when heat is applied.
What is Maillard Reaction?
A type of mixture where the composition of dissolved things in not uniform/even. (hint: Usually denoted by a cloudy/not see through appearance in liquids)
What is Heterogeneous Mixture/Solution?
The most expensive spice in the world (by weight).
Saffron
This part of the brain that receives messages from our tongues and sinuses to differentiate different tastes.
What is (the) Thalamus?
Three main parts of a wheat berry?
**Name 2. bonus 100 points for all 3**
What are Bran, Endosperm, and Germ.
The scientific term for something burning. (For food related applications, we reach this point at temperatures from around 350+ degrees Fahrenheit)
What is Pyrolysis?
The common name for this household staple: NaHCO3 (Sodium Bicarbonate)
What is Baking Soda?
Chemical found in pepper that is responsible for spicy-ness.
What is Capsaicin?