Chapter 4

Last update by Shanal on 10/29/2013
26191 People have viewed this Quiz
  • Share

The taste perception of "meatiness" sometimes called the fifth basic taste.

Answer:
UMami

View Chapter 4 as Flashcard Deck

Related Quiz Content
  • chefguzman
    Answered in Chapter 4
    A mixture in which one substance, called the dispersed phase, is evenly distributed in another substance, called the continuous phase
    Colloid
  • chefguzman
    Answered in Chapter 4
    A mixer as described in question 25 in which the continuous phase is water
    Hydracollid
  • chefguzman
    Answered in Chapter 4
    To enhance the natural flavor of food by adding small quantities of ingredients such as salt.
    Seasoning
  • chefguzman
    Answered in Chapter 4
    to cook in a moderate amount of fat in an uncovered pan.
    Pan Fry
  • chefguzman
    Answered in Chapter 4
    To cook with dry heat in the presence of smoke, such as on a rack over wood chips in a covered pan
    Smoke Roast
  • chefguzman
    Answered in Chapter 4
    French Term for Under Vacuum
    Sous Vide
  • chefguzman
    Answered in Chapter 4
    The reaction, caused by heat, that results in browning of the surface of meat.
    Millard Reaction
  • chefguzman
    Answered in Chapter 4
    The term that describes a protein that has uncoiled due to heat
    Denatured
  • chefguzman
    Answered in Chapter 4
    The Harmony of ingredient flavors and aromas that the cook creates by selecting and combining ingredients for a dish.
    Flavor profile