Term
| The three main components of flavor are |
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Definition
| basic tastes, trigeminal effects, and smell. |
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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? |
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Definition
| The lighter batch was probably whisked more as it was cooled, and the incorporation of air lightened its color. |
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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 |
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Definition
| tiny sugar crystals melted then recrystallized to large, jagged ones, changing the way light reflects off the fondant’s surface. |
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Term
| An example of a basic taste is |
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Definition
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Term
| One difference between bitterness and sourness is that |
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Definition
| bitterness occurs as a delayed aftertaste while sourness occurs almost immediately. |
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Term
| An example of a trigeminal effect is |
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Definition
| pungency or burn from ginger, cinnamon, or hot peppers. |
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Term
| The most important component of flavor is generally considered to be |
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Definition
| smell, because it makes up the largest part of flavor, and because it is the main means used for differentiating foods by flavor. |
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Term
| A supertaster is someone who |
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Definition
| has more taste buds than the average person and is therefore more sensitive to certain tastes, like bitterness. |
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Term
| Why might a person with reduced saliva flow be less able to taste food? |
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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. |
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Term
| Why might a person with a cold or allergy be less able to taste food? |
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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. |
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