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| provide instant flavor impact when products are baked or consumed. |
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| especially high in expensive, high-quality spices. |
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| are susceptible to insect infestation if not stored properly or purchased from a reputable dealer. |
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| Most vanilla used in North America is from |
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| naturally present in the vanilla bean, but also produced from paper pulp and used in artificial vanilla flavoring. |
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| Most extracts, such as lemon or almond extracts, are made by |
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Definition
| adding a volatile oil—lemon or almond oil, in these examples— or other flavoring agent into an alcohol solution. |
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| Compared to a single fold (1X) vanilla extract, a two-fold (2X) extract |
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| contains twice the amount of vanilla bean for the same amount of alcohol/water. |
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| can be made from either natural or artificial ingredients. |
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| Liqueurs can be thought of as |
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| extracts with sugar added. |
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Rank the following from the strongest smell to the weakest:
a. lemon juice, lemon extract, lemon oil.
b. lemon extract, lemon juice, lemon oil.
c. lemon oil, lemon extract, lemon juice. |
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| c. lemon oil, lemon extract, lemon juice. |
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| A heat-resistant artificial vanilla flavoring would be most beneficial in |
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| vanilla-flavored cookies. |
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Which of the following ingredients are not good sources of middle notes in pastries?
a. eggs, milk, and cream.
b. lemon extract and granulated sugar
c. caramelized sugar, coconut milk, and banana puree |
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Definition
| b. lemon extract and granulated sugar |
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