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Question 1

flavor building

Answer 1

-appearance
-aroma
-taste
-mouthfeel
-temperature

Question 2

can be likened to painting

Answer 2

building flavor

Question 3

2 types of flavors of a dish

Answer 3

primary flavors and secondary flavors

Question 4

the flavors of the other ingridients in the dsh that enhance the flavor of the main ingridients

Answer 4

secondary flavors

Question 4

the flavor of main ingridients

Answer 4

primary flavors

Question 5

when the primary flavors and secondary flavors combine well to create a balance of taste and aroma

Answer 5

flavor profile

Question 6

means adding a new flavor which results in the changing of the original flavor of the food

Answer 6

flavoring

Question 7

means to bring out the natural flavors of a food without changing its flavor

Answer 7

seasoning

Question 8

important parts of the cooking process

Answer 8

seasoning and flavoring

Question 9

are the leaves flowers or stems of plants that have aromati properties

Answer 9

herbs

Question 10

are the seeds fruits bark and roots of plant and trees

Answer 10

spices

Question 11

also used to make medicines, cosmetics,and fragrances and not only for garnish

Answer 11

herbs and spices

Question 12

common seasoning and flavoring ingridients

Answer 12

salt
pepper
onions garlic and other aromatic vegetable
lemon or calamansi juice
wine, whisky, beer and other alcoholic beverages
herbs and spices

Question 13

most important seasoning ngridient

Answer 13

salt

Question 14

also known as peppercorns and they come in black white and green

Answer 14

pepper

Question 15

contribute rich flavor and aroma to dishes

Answer 15

onions garlic and other aromatic vegetables

Question 16

usually available all year

Answer 16

onions and garlic

Question 17

used to flavor soups, sauces, and main dishes. some wines require cooking or reduction to bring out desired flavor

Answer 17

wine, whisky, beer, and other alcoholic beverages

Question 17

perks up a dish they create a nice balance with fats and creams

Answer 17

lemon or calamansi juice

Question 18

is a herb widely used in cuisines all over the world

Answer 18

basil

Question 19

the needle lke light green leaevs and have a bitter slightly sour taste and commonly used in stuffing roast meats

Answer 19

rosemary

Question 20

the leaves are aromatic and have a warm and slightly bitther taste. it is known as the pizza herb

Answer 20

oregano

Question 21

has tiny brownish green leaves component of boquet garni

Answer 21

thyme

Question 22

are stiff dark green oval leaves they are highly aromatic

Answer 22

bay leaves

Question 23

curly leaf or flat leaf the leaves have a delicate and sweet flavor often used as garnish

Answer 23

parsely

Question 24

the plant that produces colander leaves the leaves looks like a flat parsely and is widely used in asian culture

Answer 24

cilantro

Question 25

the leaves are aromatic have a sweet flavor and a cool aftertaste

Answer 25

mint

Question 26

varieties of mint

Answer 26

spearmint and peppermint

Question 27

the ground form f red hot chile small amount give a pleasant spiciness to soups and sauces

Answer 27

cayenne or red pepper

Question 28

the ground form of sweet red chili it is used to season andcolor rice, stwes and soups

Answer 28

paprika

Question 29

aromatic bark of the cinnamon or cassia tree used as a flavoring ingridient and a condiment

Answer 29

cinnamon

Question 30

is highly flavorful liquid derived from simmering the bones, of beeef veal, chicken and fish with the addition of aromatic vegetable and other flavorings and seasonings

Answer 30

stock

Question 31

fond

Answer 31

base/ foundation

Question 32

ingridients for making stock

Answer 32

bones, mirepoix, acids, herbs and spices, trimmings and other scraps

Question 33

are primary ingridient of stocks aside from water

Answer 33

bones

Question 34

a mixture of aromatic vegetables used to flavor not on;y stocks but also sauces stews and a wide array of dishes (50 onion 25 carrot 25 celery)

Answer 34

mirepoix

Question 35

can help break down connective tissues

Answer 35

acids

Question 36

used to flavor stockes

Answer 36

herbs and spices

Question 37

also called a spice bag or simply sachet, is a mis of herbs and spices inside a cheesecloth bag ties up with a string

Answer 37

sachet d'épices

Question 38

is a bundle of aromatic ingridients amd herbs tied with a string, leeks thyme parsely and bay leaf

Answer 38

boquet garni

Question 39

burnt onion is an onion cut crosswise. the cut surface is then browned in a skillet

Answer 39

oignon brûlé

Question 40

is a whole peeled onion with a bay leaf pinned to it with a whole clove

Answer 40

oignon piqué

Question 41

adding meat and vegetable trimmings to the stick you are simmering is a good way to utilize them

Answer 41

trimming and other scraps

Question 42

kinds of stock

Answer 42

-chicken stock -white stock -brown stock -fish stock -vegetable stock

Question 43

is ade from chicken bones

Answer 43

chicken stock

Question 44

is made from veal or beef bones. chicken bones can be added into small quntities

Answer 44

white stock

Question 45

is made from beef or veal bones that are first browned in the oven

Answer 45

brown stock

Question 46

made from fish bones and trimmings

Answer 46

fish stock

Question 47

is a flavorful fish stock and it is made by adding white wine

Answer 47

fumet

Question 48

can be from a variety of vegetables

Answer 48

vegetable stock

Question 49

a guide in building flavor

Answer 49

-choose quality ingridients -there should be a balance of flavors -as much as possible, make the individual ingridients of your dish flavorful -season properly use good-quality spices and herbs -consider food paintings -patiencw

Question 50

basic taste or flavor of foods

Answer 50

sweet sour salty bitter and savory (also known as umami)

Question 51

are added to brown stock to help break down collagen and it is a type of acids

Answer 51

tomato paste