1. Flavor
2. Taste
3. Mouthfeel

1. a combo of the tastes, aromas, & other sensations caused by  the presence of a foreign substance in the mouth
2. the sensations we detect when a substance comes in contact w/ the taste buds on the tongue (brain)
3. refers to the sensation created in the mouth by a combo of a food's taste, smell, texture, & temp

1. Aroma

2. Palate

1. odors that enter the nose or float up thru the back of the mouth to activate smell receptors in the nose

2. the complex of smell, taste, & touch receptors that contribute to a person's ability to recognize & appreciate flavors & their range

What are the 5 tastes and descriptions?

What does savory mean?

1. sweet: most pleasurable; comes from the naturally occurring sugars it contains

2. sour: found in acidic foods; vary greatly in intensity

3. salty: result of cook's decision to add sodium chloride; helps finish a dish, heightening or enhancing its other flavors

4. bitter: caused by alkaloids; acquired taste

5. umami: "delicious"; refers to food's savory characteristics, richness or fullness of overall taste

Savory is a food that is not sweet

What are the 5 factors that affect one's perception of flavor?

1. Temperature

2. Consistency

3. Presence of contrasting tastes

4. Presence of fats

5. Color

1. Temperature

2. Consistency

1. Food @ warm temps offer strongest tastes; heating releases volatile flavor compounds; lose both sweet & sour tasts both older & hotter they become; best to adjust final flavors at serving temp; season hot foods hots & cold foods cold
2. affects flavor; same amount taste & smell compound that differ in texture will differ in perceived intensity

1. presence of contrasting tastes

2. presence of fats

1. swt & sour opposite, addition of one to a food dominated by other will enhance food's overall flavor; adding sweet, sour, or salty to a dish predominately bitter will cut the bitterness
2. many of the chemical compounds that create tastes & aromas are dissolved in fats naturally occurring in foods or added during cooking; too little fat, little flavor; too much interfere w/ ability of taste receptors to perceive flavor compounds

Color

a food's color can affect how the consumer will perceive the food's flavor before tasted

3 Compromises to the Perception of Taste

1. age: declines w/ age; slower than hearing or vision; smell goes before taste

2. health: colds; medications

3. smoking: less sensitive to odors; immediately after taste sensitivity lowered, 2 hours later unaltered

Mastery of flavoring & seasoning foods is the what of a true culinary professional?

HALLMARK

1. A food's flavor profile decribes what?

2. Top/high notes:

3. Middle notes:

1. its flavor from the moment the consumer gets the first whiff of its aroma until they swallow the last morsel
2. sharp, first flavors/aromas that come from citrus, herbs, spices; instant impact, dissipate quickly
3. 2nd wave; more subtle & lingering than top; come from dairy, poultry, some vegs, fish, & some meats

1. low notes or bass notes

2. aftertaste or finish

3. roundness

4. depth of flavor

1. most dominant, lingering flavors; consist of basic tastes; foods such as anchovy, beans, most meats (beef, game), garlic; created by smoking or caramelizing foods sugars thru grilling, broiling, other dry-heat 
2. final flavor remains in mouth after swallowing
3. unity of dish's various flavors acheived thru judicious use of butter, cream, salt, sugar
4. whether dish has a broad range of flavor notes

1. Flavoring
2. Seasoning
3. Aromatic
4. Condiment

1. item that adds a new taste to a food & alters its natural flavors
2. item added to enhance natural flavors of food w/o dramatically changing its taste; salt most common
3. food added to enhance natural aromas of another food; include most flavorings, such as herbs & spices, as well as some veggies
4. any item added to a dish for flavor; prepared mustards, relishes, pickles....

1. What is the difference between an herb and a spice?
2. If a recipe calls for a fresh herb and all you have is dried what do you do?
3. Proper storage for dried herbs & spices?

1. HERB: group of aromatic plants whose LEAVES, STEMS, or FLOWERS used for flavoring, fresh or dried; SPICE: grp of plants whose BARK, ROOTS, SEEDS, BUDS, or BERRIES used for flavoring, almost always used in dried form, rarely fresh
2. use only 1/2 to 1/3 as much dried herb as you would fresh
3. airtight, cool, dry place; avoid light & heat, should last 2-3 months 

What is the most basic and universal seasoning?

SALT

1. What is smoke point?
2. What is flash point?
3. What is rancidity?

1. the temperature @ which a fat begins to break down & smoke
2. the temperature @ which a fat ignites & small flames appear on the surface of the fat
3. when fat spoils, a chemical change caused by exposure to air, light, & air

What are oils?

Where do these oils come from?

1. vegetable
2. canola
3. nut
4. olive
5. sesame
6. flavored aka infused

type of fat that remain liquid @ room temp

1. variety of plants; corn, peanuts, grape seeds
2. rapeseeds
3. variety of nuts
4. only oil extracted from fruit rather than seed, nut, or grain
5. sesame seed
6. extracting aromatic oils from flavoring ingredients & then emulsifying them w/ high-grade oil

What is a vinegar?

Where do these vinegars come from?

1. wine
2. malt
3. distilled
4. cider
5. rice
6. flavored

a thin, sour liquid; obtained thru fermentation of wine or other alcoholic liquid

1. wine; red, white, sherry, Champagne
2. malted barley
3. grain alcohol; pickling, preserving
4. unpasteurized apple juice or cider
5. clear, slightly sweet brewed from rice wine
6. herbs, spices, fruits, or other foods steeped to infuse their flavors

What is...

1. relish
2. chutney
3. fish sauce
4. tomato ketchup
5. prepared mustard

1. cooked or pickled sauce usually made w/ veggies or fruits
2. a pungent relish made from fruits, spices, and herbs
3. the liquid drained from fermenting salted anchovy-like fish
4. flavoring ingredient
5. mix of crushed mustards seeds, vinegar or wine, and salt or spices

Alcoholic Beverages

What are they made from...

1.  wine
2. beer
3. brandy
4. liquor
5. liqueur 

1. fermented juice of grapes; may be sparkling, still, or fortified w/ additional alcohol
2. water, hops, and malted barley, fermented yeast
3. by distilling wine or the fermented mash of grapes or other fruits
4. distilling grains, fruits, veggies, or other foods; rum, whiskey, and vodka
5. strong, sweet, syrupy; mixing or redistilling neutral spirits w/ fruits, flowers, herbs, spices, or other flavorings; a.k.a cordial

Wine

1. vinification
2. viniculture
3. viticulture
4. vintner
5. fermentation

1. process if transforming grapes into a still wine
2. the art & science of making wine from grapes
3. the art & science of growing grapes used to make wines
4. a winemaker
5. the process by which yeast converts sugar into alcohol & carbon dioxide

What 3 attributes should be considered when tasting wine?

1. Aroma - most present a collection of different aromas; aka bouquet or nose
2. Flavor - by adjusting balances between the sugars and acids in wine (swt/sour continuum: sweet, crisp, tart, dry; general theme: fruity, spicy; mouthfeel: smooth, velvety, silky)
3. Body - the weight of the wine in you mouth; generally related to amount of alcohol and/or glycerin it contains; decribed light, medium, or full

Matching Wine & Food: Tastes

1. Sweet
2. Sour
3. Salty
4. Bitter
5. Umami

1. food that is sweet often pair well w/ sweet wines
2. if has citrus usually an acidic wine
3. salty foods will mute the sweetness & enhance the fruitiness of wine
4. careful pairing high tannin wines w/ high tannin foods, the combo will render the wine almost unbearably bitter dry
5. richer the food, often the more robust the wine needed to complement

Matching Wine & Foods

1. Strengths
2. Opposites
3. Origins

1. delicate dish often goes best w/ a light wine (usually white); rich sauce or meaty dish best served w/ strong, assertive wine (usually red)
2. sometimes perfect wine for pungent, spicy foods is a sweet/slightly sweet wine; acidic wine sometimes goes well w/ rich creamy/buttery sauces; pair complex wines w/ simple dishes & simple wines w/ complex dishes
3. wine & dishes made from same region pair well

General process of making beer:

• Barley converted into malt; steep in water several days; germinate & produce sugar-producing enzyme required for fermentation; then dried
• Ground barley malt (mash) soaked in hot water creating "wort"
• Then hops added to "wort" to flavor the brew
• yeast added to start fermentation process, which produces alcohol and carbon dioxide

1. What is the difference between an ALE and a LAGER?
2. What is better with age, wine or beer?
3. Fermentaion is the process in making what?
4. What is distillation?  It's the process in making what?

1. Ale is top fermentation; Lager is bottom fermentation
2. Wine
3. Beer
4. seperation of alcohol from a liquid; liquor

These liquors are made from what...

1. brandy
2. gin
3. rum
4. tequila
5. vodka
6. bourbon
7. whiskey; Irish, rye, scotch

1. fermented fruit juice
2. juniper berries
3. sugar/molasses
4. fermented sap of the agave; Tequila region of Mexico
5. potato; most from wheat
6. produced in Kentucky, 51% corn aged in charred new oak barrels
7. various grains; Irish - resembles Scotch, Rye - american made from rye, Scotch - malted barley, smoky flavor

What are the guidelines when cooking with beers, wines, & liquors?

• use quality products
• pay attn to cooking time once wine, beer, or liquor have been added; longer a dish cooks, the more alcohol evaporates
• brown foods before adding wine, beer, or liquor; allows surface of food to caramelize before liquid added
• alcohol & acids in wine may interact with aluminum or cast-iron cookware

-What is flambeing?

-What is "proof"?

-What are neutral/grain spirits?

-igniting brandy, rum, or other liquor so that the alcohol burns off & the flavor of the liquor is retained.

-is double the amoung of alcohol by volume; 80 proof is 40% alcohol by volume

-pure alcohol (ethanol/ethyl) ordorless, tasteless, & very potent 190 proof (95% alcohol)

The most important factors affecting the flavor of a dish are?

WINE

• initial taste
• finish
• tannins

• first impression of a wine's flavor; when constructin profile would be top notes
• how long the flavor lasts after the win is swallowed
• grape skins release; which give many red wines their distinctive astringent characteristic & slightly bitter taste

• What is pungent?
• What is astringent?

• hot, spicy
• sharp or dry

What are the 6 principles to International Cooking?

1. primary ingredients
2. religious influences
3. cooking methods
4. cooking liquids
5. fats
6. flavorings