Shared Flashcard Set

Details

How Baking Works Chapter 4 - Sensory Properties of Food
Food Science - Science Olympiad
10
Other
Not Applicable
01/27/2013

Additional Other Flashcards

 


 

Cards

Term
The three main components of flavor are
Definition
basic tastes, trigeminal effects, and smell.
Term
Two batches of vanilla custard sauce were made using the same amount of the same ingredients, were cooked for the same length of time, and were cooled for the same length of time. Why might one look lighter than the other?
Definition
The lighter batch was probably whisked more as it was cooled, and the incorporation of air lightened its color.
Term
You heat a batch of fondant to 110 F (43 C), somewhat above the recommended 100 F (38 C). Once it cools, it is no longer as smooth, white, and shiny because
Definition
tiny sugar crystals melted then recrystallized to large, jagged ones, changing the way light reflects off the fondant’s surface.
Term
An example of a basic taste is
Definition
sourness.
Term
One difference between bitterness and sourness is that
Definition
bitterness occurs as a delayed aftertaste while sourness occurs almost immediately.
Term
An example of a trigeminal effect is
Definition
pungency or burn from ginger, cinnamon, or hot peppers.
Term
The most important component of flavor is generally considered to be
Definition
smell, because it makes up the largest part of flavor, and because it is the main means used for differentiating foods by flavor.
Term
A supertaster is someone who
Definition
has more taste buds than the average person and is therefore more sensitive to certain tastes, like bitterness.
Term
Why might a person with reduced saliva flow be less able to taste food?
Definition
The basic tastes can only be perceived when taste chemicals (sugars, etc.) are dissolved and carried to taste buds, which are in folds of the tongue. Since saliva is the means by which taste chemicals are dissolved and transported, people with reduced saliva flow will be less able to taste.
Term
Why might a person with a cold or allergy be less able to taste food?
Definition
While a person with a cold or allergy will be able to taste the basic tastes, they will not be able to perceive smells well, or at all. Smells can only be perceived when aroma chemicals evaporate and reach the olfactory cells at the top of the nasal cavity. If the nasal cavity is blocked because of a cold or allergy, it will be difficult for aroma chemicals to reach the olfactory cells and be smelled.
Supporting users have an ad free experience!