Matching
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Read each description carefully. Match each description with the correct key term.
Use each term only once. Check your answers before turning in your paper. a. | Seasonings | f. | Zest | b. | Flavor enhancers | g. | Pith | c. | Flavorings | h. | Herbs | d. | Extracts | i. | Spices | e. | Pepper | j. | Blends | | | | |
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1.
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The
most widely used spice.
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2.
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Ingredients that actually change the natural flavor of the foods.
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3.
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Obtained from the bark, buds, fruits, roots, seeds, or stems of plants and
trees.
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4.
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Concentrated flavors.
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5.
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A
combination of herbs, spices, and seeds.
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6.
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The
rind of a citrus fruit.
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7.
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These
increase the way you perceive the food’s flavor without changing the actual
flavor.
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8.
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The
white membrane of a citrus fruit.
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9.
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The
leaves and stems of plants that grow in temperate climates.
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10.
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Ingredients that enhance without changing the natural flavor of food.
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Read each description carefully. Match each description with the correct key term.
Use each term only once. Check your answers before turning in your paper. a. | Sensory
perception | f. | Opaque | b. | Sensory properties | g. | Pigments | c. | Receptors | h. | Savory | d. | Stimuli | i. | Nerve endings | e. | Translucent | j. | Sensory
evaluation | | | | |
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11.
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Stimulating and full of flavor.
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12.
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The
chemicals that give vegetables their color.
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13.
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Sensors that reside just below the skin throughout the mouth and nose and are
responsible for detecting flavors.
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14.
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Groups of cells.
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15.
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Clear.
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16.
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Systematic tasting of food.
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17.
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How a
person’s ears, eyes, nose, mouth, and skin detect and evaluate the environment.
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18.
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Cloudy.
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19.
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Things that cause an activity or response.
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20.
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Color
and appearance, flavor, and texture.
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