Culinary Occupations: Chapter 6- Seasonings and Flavorings

The taste that has no corresponding section on the tongue.

• bitter

• sweet

• umami

The stage in development process of a food when its flavor is the richest.

• sight

• ripe

• savory

The sense that is typically our first experience of a food.

• taste

• sight

• smell

A condiment is a

• flavoring served on the side and added by the individual diner

• spice combination used in Italian soups and sauces

• spice combination used in Cajun cooking

• type of seasoning ingredient

Indicates that light cannot pass through

• opaque

• translucent

• pungent

An herb with scalloped edges, similar in shape to flat-leaf parsley which is also known as Chinese parsley

• cilantro

• ginger

• cinnamon

The plant whose root is used as a spice

• cilantro

• ginger

• cinnamon

The word that describes especially strong smells

• translucent

• aromatic

• opaque

The spice made from the inner bark of a small evergreen tree

• cilantro

• ginger

• cinnamon

When you say a cooked onion is translucent, you are saying that

• flavor from the onion has blended with other ingredients in the dish

• aroma from the onion has blended with other ingredients in a dish

• light passes through the cooked onion

• light does not pass through the cooked onion