Taste
How many categories of taste are there?
Five!
What are signs that chocolate has been overheated?
It becomes clumpy, grainy, or dull
What are some common examples of emulsions in the kitchen?
Salad dressing, mayo, hollandaise sauce
What is a visual indicator of the Maillard reaction?
Food turns brown
Fruit loops (not skittles)
What are taste buds?
Receptors that send information about the chemicals in our food to our brains
What is different about the melting point/smoke point of chocolate compared to other oils like butter or olive oil?
Chocolate has a much smaller window of being liquid
What do we use to keep an emulsion together?
An emulsifier or an emulsifying agent
What are some foods that experience the Maillard reaction? Name two.
Cookies, coffee, fried food, bread, toasted marshmallows, seared steaks
Why is pound cake called pound cake?
What are the five categories of taste?
Bitter, salty, sweet, sour, and umami
What is the difference between melting point and smoke point?
Melting point is when it goes from solid to liquid, smoke point is from liquid to gas and often means it is burnt or bad
What does O/W and W/O stand for? What does it mean?
O/W - oil in water
W/O - water in oil
Explains if water or oil are the main ingredients and which is dispersed in the other
What happens instead of the Maillard reaction if food gets too hot too fast?
It can carnalize or burn
Many foods are not clearly labeled as either a fruit or vegetable scientifically and culinarily. What fruit was reclassified as a vegetable for tax purposes after a 1893 Supreme Court ruling?
Tomatos
What does Umami mean and what language is it from?
What is the smoke point of butter, olive oil, and coconut oil?
350 degrees
What is milk?
An oil in water emulsion, where tiny drops of fat are spread out in a water based liquid
What building blocks are needed for the Maillard Reaction?
Sugar and protein, which react together when heated to create new flavors
What year was the chocolate chip cookie invented?
1938, by Ruth Wakefield who ran a restaurant called "Toll House". Her recipe can still be found on the back of Nestle chocolate chips.
How many mg of sodium does the FDA recommend consuming in a day?
2,300 mg
How do you know when to take chocolate off the heat? Why do we do that?
It is 85% melted, with chunks still in it. This way, the residual heat does not continue to heat it and overcook it like it would if it was fully melted before we took it off the heat.
What needs to happen chemically/scientifically to turn cream into butter? Be detailed!
There needs to be a phase change where the cream goes from O/W to a butter emulsion of W/O
What is the minimum temperature for the Maillard reaction?
280-330 degrees
What is the scientific word for two liquids that are unmixable?
"immiscible" (im-miss-ble)