An Introduction to Taste

Flashcards to review key concepts from the lecture notes on the sense of taste, including taste receptors, flavors, fats, acids, aromatics, and cooking methods.

What happens after pizza touches the tongue?

Pizza particles fall into grooves around the taste buds.

What is found in the groove walls of the taste buds?

Neurons and different types of Taste Cells are clustered in the groove walls.

What happens after the Taste Signal activates a neuron?

The brain interprets the neuron signal as the flavor of pizza.

What are the five basic tastes identified on the tongue?

Sweet, sour, salty, bitter, and umami.

Where did Serrano peppers originate?

Serrano peppers originated in the Mexican states of Puebla and Hidalgo.

What type of fat is used in Italy?

Olive oil is often used.

What type of fat is used in China?

Chili oil/sesame oil is often used.

What type of fat is used in India?

Ghee (clarified butter) is often used.

What type of fat is used in France?

Butter is often used.

What type of fat is used in Mexico?

Lard (pork fat) is often used.

What type of fat is used in the UK?

Suet (beef or mutton kidney fat) is often used.

What is the smoke point of ghee?

Ghee can withstand heat up to 485°F (252°C).

What is the function of acid in cooking?

Acid balances flavors and can cut through big flavors, like a steak.

What are some acids used for cooking?

Vinegars, citrus juices, tomatoes, buttermilk, sugar, soy sauce, mustards, coffee, and alcohol.

How can aromatics be used in cooking?

They can be added at the end like a garnish, be the base of your soup or stew, or even be the star of the show.

What are examples of aromatics?

Leeks, onions, carrots, celery, fennel, garlic, lemongrass, ginger, scallions, spicy chili peppers or bell peppers, bay leaves, thyme, parsley and peppercorns, etc.

What are examples of cooking methods using heat?

Boiling, braising, steaming, poaching, simmering, blanching, roasting/baking, deep frying, pan frying, sautéing, smoking, grilling, wet, and dry.