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Learn Flavor

Study Flavor using smart web & mobile flashcards created by top students, teachers, and professors. Prep for a quiz or learn for fun!
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  • Culinary Chemistry
    Culinary Chemistry

    Culinary Chemistry

    By: Rosa Cardenas
    Basic Chemistry, Flavor Biology, Nutrition
    8
    Decks
    205
    Flashcards
    1
    Learner
  • WSET Level 2 Spirits
    WSET Level 2 Spirits

    WSET Level 2 Spirits

    By: Michael Przydzial
    SATS (Systematic Approach To Tasting Spirits, Introducing Spirits, Fruit Sprits, Rum & Cachaça
    5
    Decks
    29
    Flashcards
    70
    Learners
  • Food Chem 2
    Food Chem 2

    Food Chem 2

    By: gabriela mena
    Food Pigments, Food Pigments 2, Food Flavors
    5
    Decks
    218
    Flashcards
    1
    Learner
  • Bartending
    Bartending

    Bartending

    By: ally velarde
    Flavors, General Questions, Drinks
    5
    Decks
    251
    Flashcards
    3
    Learners
  • Khmer
    Khmer

    Khmer

    By: Daria Butler
    Body Parts, Places, 'jaw' vocab
    23
    Decks
    291
    Flashcards
    1
    Learner
  • Vietnamese
    Vietnamese

    Vietnamese

    By: Cool Cat
    Vietnamese kitchen, Vietnamese flavors and spices
    2
    Decks
    28
    Flashcards
    1
    Learner
  • Bartending
    Bartending

    Bartending

    By: ateera wyatt
    2 Oz Cocktails, Highballs, Shooters
    11
    Decks
    244
    Flashcards
    5
    Learners
  • WSET L4 Lexicon
    WSET L4 Lexicon

    WSET L4 Lexicon

    By: Amber L.F.
    Primary Aromas & Flavors, Secondary Aromas & Flavors, Tertiary Aromas & Flavors
    4
    Decks
    87
    Flashcards
    1
    Learner
  • Cider Making
    Cider Making

    Cider Making

    By: Jamie Pratt
    Techniques, Terminology, Families
    4
    Decks
    96
    Flashcards
    6
    Learners
  • IBD General Certificate
    IBD General Certificate

    IBD General Certificate

    By: T Bray
    Quiz Questions, Flavors and compounds, Numbers
    52
    Decks
    2,064
    Flashcards
    31
    Learners
  • CSS Paid FCs
    CSS Paid FCs

    CSS Paid FCs

    By: Samantha Holley
    Chapter 1: History, Fermentation, Distillation, Chapter 1: Aging and Post-Distillation Procedures, Chapter 2: Sensory Evaluation of Spirits
    41
    Decks
    947
    Flashcards
    15
    Learners
  • Elite Bartending Class
    Elite Bartending Class

    Elite Bartending Class

    By: Lelonni Farrington
    Vodka, Gin, Rum 🍹
    19
    Decks
    137
    Flashcards
    2
    Learners
  • Yeast
    Yeast

    Yeast

    By: Kat Hess
    Brewing Microbiology, flavor compounds, Metabolism
    7
    Decks
    73
    Flashcards
    1
    Learner
  • Bartending
    Bartending

    Bartending

    By: nautica martin
    Counts, Cocktails, Beer
    4
    Decks
    44
    Flashcards
    2
    Learners
  • Food Chemistry 1
    Food Chemistry 1

    Food Chemistry 1

    By: Allie Wang
    1. Types of lipids + FA, 2. TG nomenclature + Fat sources + Processing, 3. Physical Properties
    22
    Decks
    1,220
    Flashcards
    7
    Learners
  • CSS Classes
    CSS Classes

    CSS Classes

    By: Samantha Holley
    1. Spirit Production and the Sensory Evaluation of Spirits, 2. Vodka and other Neutral Spirits, 3. Gin and other Flavored Spirits
    10
    Decks
    222
    Flashcards
    8
    Learners
  • ayurveda food qualities
    ayurveda food qualities

    ayurveda food qualities

    By: g singh
    Five Flavors
    1
    Decks
    26
    Flashcards
    7
    Learners
  • OH 101 - Herbs
    OH 101 - Herbs

    OH 101 - Herbs

    By: Hedy Andersson
    Pinyin - colors, flavors, parts, Release exterior wind-cold, Release exterior wind-heat
    6
    Decks
    213
    Flashcards
    1
    Learner
  • Wine Studies
    Wine Studies

    Wine Studies

    By: Mel Lamb
    Common Wine Aromas & Flavor Descriptors, CSW - Chapters 1 and 2, CSW - Chapters 3 and 4
    3
    Decks
    47
    Flashcards
    2
    Learners
  • Culinary III
    Culinary III

    Culinary III

    By: Aesha Davis
    Principles of The Bakeshop (TEST), Principles of the Bakeshop (Flours and Sugars), Principles of the Bakeshop (Fats, Flavorings, and Chocolates)
    9
    Decks
    242
    Flashcards
    2
    Learners
  • Handel's Training
    Handel's Training

    Handel's Training

    By: Abby Ramos
    Portions, Sundaes, Most Popular Flavors
    4
    Decks
    32
    Flashcards
    2
    Learners
  • Cicerone
    Cicerone

    Cicerone

    By: Seema Bhatt
    Section 1: Beer Ingredients & Brewing Process, Section 2: Brewing, Section 3: keeping & Serving Beer
    9
    Decks
    158
    Flashcards
    22
    Learners
  • ABC Bartending
    ABC Bartending

    ABC Bartending

    By: Skylar Anderson
    Call Brands, Flavors, Speed Exam
    4
    Decks
    91
    Flashcards
    4
    Learners
  • Hooters Test 1
    Hooters Test 1

    Hooters Test 1

    By: Jessica Armstrong
    Orientation Test, Wing Flavors, Garnish
    14
    Decks
    126
    Flashcards
    1
    Learner
  • Advances in Enology
    Advances in Enology

    Advances in Enology

    By: Giancarlo Alfano
    Sensory Analysis, Aroma Chemistry And Perceptions, Off-flavors
    19
    Decks
    335
    Flashcards
    4
    Learners
  • z F1: Pharmaceutics
    z F1: Pharmaceutics

    z F1: Pharmaceutics

    By: Brooklyn Underwood
    Exam 1 Lecture, Emulsion, Semisolid Preparations - ointments, creams, gels
    10
    Decks
    329
    Flashcards
    1
    Learner
  • SUSE
    SUSE

    SUSE

    By: Jose FPV Navarro
    1 Flavors of SUSE Linux, The SLE Maintenance Model, YaST
    11
    Decks
    214
    Flashcards
    3
    Learners
  • WINE
    WINE

    WINE

    By: Anthony Forte
    Wine, General, Grapes
    11
    Decks
    342
    Flashcards
    2
    Learners
  • Mixology
    Mixology

    Mixology

    By: Julia Breault
    Cocktails, Whiskey, Liqueurs & Flavorings
    12
    Decks
    259
    Flashcards
    9
    Learners
  • Kitchen Essentials HOMA 101
    Kitchen Essentials HOMA 101

    Kitchen Essentials HOMA 101

    By: Andrea Denise Cruz
    Chapter 1, Chapter 2: The Kitchen Organization and Layout, Chapter 3 Mise En Place: Basic Food Preparation And Technique
    10
    Decks
    300
    Flashcards
    3
    Learners

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