WorksheetsCulinary Occupations: Chapter 6- Seasonings and Flavorings
Total questions: 13
Worksheet time: 7mins
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
The traditional mirepoix is made of which aromatics
celery, onion, bell pepper
onion, celery, carrot
bell pepper, parsnips, garlic
carrot, onion, leeks
Which type of pepper should you use for light colored sauces?
black pepper
white pepper
The Cajun mirepoix is made of which aromatics
celery, onion, bell pepper
onion, celery, carrot
bell pepper, parsnips, garlic
carrot, onion, leeks
