Untitled Flashcard Set

Sight (Vision)

The first impression of food, where color, shape, plating, and portion size affect desire.

Smell (Olfaction)

The sense that provides strong clues to flavor; aroma contributes more to 'flavor' than taste alone.

Taste (Gustation)

The sensations perceived on the tongue, including sweet, sour, salty, bitter, and umami.

Touch (Mouthfeel/Texture)

Perceptions of texture, temperature, consistency, astringency, and spiciness.

Hearing (Sound)

The sound associated with food preparation and consumption, such as crunch or sizzle, which enhances enjoyment.

Umami

A savory taste recognized as one of the five basic tastes.

Chemesthesis

The sensation of chemical-induced irritation without actual temperature change, such as the 'burn' of chili peppers.

Analytical (Effective) Tests

Objective sensory tests conducted by trained panelists to detect differences or measure specific attributes.

Affective Tests

Subjective tests conducted with untrained consumers to assess preference and market acceptability.

Triangle Test

A discriminative test where panelists identify the odd sample among three presented.

Duo-Trio Test

A test where panelists compare two samples to a reference sample to identify the match.

Paired Comparison

A test where two samples are compared based on a specific attribute to determine preference.

Sensory Evaluation

The assessment of food through human perception, involving taste, sight, smell, and texture.

Objective Testing

Lab-based quantification of physical and chemical properties of food using instruments.

Moist Heat Cooking

Cooking method where heat is applied via water, steam, or liquid.

Dry Heat Cooking

Methods of cooking using air, fat, or metal that involve higher temperatures.

Mixing Techniques in Baking

Different methods of combining ingredients, such as stirring, creaming, and folding.

Monosaccharides

Simple sugars, including glucose, fructose, and galactose.

Disaccharides

Sugars formed by two monosaccharides, such as sucrose and lactose.

Polysaccharides

Carbohydrates composed of multiple monosaccharides, including starch and fiber.

Quick Breads

Breads that use chemical leavening agents, such as baking powder, for quick preparation.

Yeast Breads

Breads that use yeast as a leavening agent, requiring fermentation and proofing.

Fruit Classification

Categories of fruits based on their botanical structure, including seeds, flowers, and tubers.

Nutrient Retention in Cooking Vegetables

Practices to preserve nutrients, flavor, and texture during cooking.

USDA Grades for Vegetables

Classification system for the quality of fresh, canned, or frozen vegetables.