Sensory Perception
Fresh, shape and color describe the sensory perception of
What is appearance?
_______are generally stronger smelling and stronger tasting
What are spices?
The _______ __________ _________ exposes food from a source of heat below or above
What is the dry heat method?
Using water, liquid or steam to carry heat to foods is known as the ________ _________ _________
What is the moist heat method?
Pungent, earthy and fresh describe how a food
What is smells?
How a food feels when we cut into it or bite into it describes....
What is texture?
Add __________ right at the end of cooking
What are herbs with mild flavors?
Foods that contain sugar change colors when foods on the surface turn brown. This is called
What is carmelizing?
________ or _________ can be used as a heat transfer medium while also adding flavor.
What are broth or wine?
Umami is also called
What is savory?
Our taste buds distinguish between umami, sweet, salty, sour and
What is bitter?
Herbs and spices contain ________ to help protect cells and the immune system and to prevent disease.
What are antioxidants?
Soaking food in oils, marinades or flavorful liquids helps to combat the _________ _________ of of heat
What is the drying effect?
Using the moist heat methods, most liquids will not rise about the boiling point of _________
What is 212 degrees F?
What is lemon or lime juice?
____________ cuts bitterness while enhancing sweetness
What is salt?
You should pick herbs and spices with strong flavor profiles when you are cooking this meat
What is beef?
___________ cooking refers to cooking that takes place AFTER the food is removed from heat
What is carryover?
Food does NOT come into direct contact with liquid using the ____________ technique
What is steaming?
____________is mild in flavor so allows for lots of variety in seasoning with herbs and spices
What is chicken?
How a food tastes, as well as texture, appearance, doneness, and temperature is known as
What is flavor?
Cinnamon, mustard and ginger pair well with the savory flavor of this meat
What is pork?
Food is allowed to ________ so that juices may flow from the center back to the edges
What is rest?
_______, __________, and __________ are techniques where food is completely covered with a liquid.
What is poaching, simmering and boiling?
Cooking a food in liquid or steam just long enough to cook the outer portion refers to
What is blanching?