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BASIC FOODS 1 & 2 > Spices condimets and herbs > Flashcards

Spices condimets and herbs Flashcards

1
Q

are ingredients which hough added in very small amounts give a dish distinctive flavor characteristics

A

Food Seasonings

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2
Q

Pungent or aromatic natural products of vegetable origin.

A

Spices

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3
Q

Plants whose stem above the ground does not become woody

A

Herbs

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4
Q

Fine, rock, may becombined with other seasoning

A

Salt

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5
Q

Mandating salt to be fortified with iodine

A

RA 8172 (Asin Law)

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6
Q

Done by incorporating potassium iodide to salt

A

Iodization

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7
Q

Example of Iodization salt

A

celery salt
garlic salt

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8
Q

combination of different spices and herbs

A

condiments

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9
Q

Example of condiments

A

banana catsup
tomato catsup
lechon sauce
worcestershire sauce
tabasco

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10
Q

Examples of Dips

A

bagoong
patis/fish sauce
toyo/ soy sauce
vinegar
tomato puree/paste

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11
Q

aromatic oils

A

flavoring extract

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12
Q

bark

A

cassia and cinnamon

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13
Q

example of flavoring extract

A

vanilla
almond extract
lemon extract

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14
Q

buds and flowers

A

capers, doves and saffron

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15
Q

leaves

A

basil,bayleaf,chervil, chives, fennel, lemon grass, marjoram, mint, oregano, screwpine (pandan), parsley, rosemary, sage, savory, tarragon, thyme

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16
Q

seeds

A

allspice, anise,caraway,cardamom,chili pepper, coriander, cumin, dill, fennel, mace,mustard,nutmeg,
pepper and sesame

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17
Q

roots and tubers

A

ginger and turmeric, garlic and onion

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18
Q

is derived from french words condire, which means to pickle, and condere which means to build or store up. It is flavorful and savory preparation added to food to enhance flavor or appetite such as relish, sauce, mixture of spices and so on.

A

condiment

19
Q

salty condiments

A

bagoong
fish paste
heko
patis
soy sauce and variants

20
Q

is prepared from salted soybeans and wheat flour

A

soy sauce or toyo

21
Q

several kinds of fermented/brewd soy sauce

A

worcestershire sauce
oyster sauce
hoisin sauce

22
Q

sour condiments

A

vinegar
achara
mustard
chili sauces

23
Q

philippine specialty vinegars

A

sukang paombong
sukang iloko
sukang tuba

24
Q

specialty sauces

A

lechon sauce
barbeque sauce
steak sauce
kare-kare sauce mix
marinade mixes
gravy mixes

25
Q

are usually sweet or sourish sweet, flavored or not. It could be chocolate syrup, it could be caramel syrup or a fruit syrup that can go well w/fruit or cake dessert

A

dessert sauces

26
Q

are defined as substances added to food for specific functions such as coloring, flavoring, modification of texture, improving shelf life and preventing microbial growth

A

food additives

27
Q

are volatile aromatic substances

A

flavors

28
Q

flavoring materials derived from natural sources

A

natural flavors

29
Q

the flavor components of the natural sources are carefully studied with advance technologies

A

Nature-identical flavoring

30
Q

formulated based on the major flavor constituent only, so that it lacks the subtlety and delicate balance of the natural flavor

A

artificial flavor

31
Q

in the form of liquid, water-soluble flavors, luquid oil soluble flavors, emulsion and spray dried flavors

A

forms of flavoring extract

32
Q

is the first flavor poentiator discovered by a Japanese researcher in 1908

A

monosodium glutamate (MSG)

33
Q

As a flavor potentiator was also discovered by a Japanese. It enhance the flavor of soups, sauces and gravies. It also gives body and smoothness to foods

A

Nucleotides

34
Q

popularly known as vetsine, used for meats, seafood and vegetables

A

monosodium glutamate (MSG)

35
Q

used for soups, sauces and gravies

A

Hydrolyzed vegetable protein

36
Q

are derived from natural food sources such as ube for purple coloring in ube cake, carrots as coloring material for pasta, egg yolk to impart the yellow color in some pancit

A

natural colorants

37
Q

are available as fat-soluble dyes and water soluble lakes

A

synthetic food color

38
Q

comes in the form of powders, granules and pastes

A

Dye

39
Q

produce color in dispersion and can be used for oil-based foods

A

Lakes

40
Q

banned color additives

A

grana, rhodamine, sudan red eyes, violet No. 1

41
Q

coloring used in salted egg

A

grana

42
Q

used to color tocino

A

rhodamine

43
Q

used for waxes and other funiture polish but not for food

A

sudan red eyes (I II III IV)

44
Q

Used fo marking meats that had been inspected (carcinogenic)

A

violet No. 1

BASIC FOODS 1 & 2 (23 decks)

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