1. Taste buds are specialized receptor cells found __________.
a. distributed throughout the tongue and mouth.
b. in distictly organized patterns on the tongue.
c. on the tip of the tongue
d. in the mouth and nose.
2. __________ is the taste sensation that is universally desirable.
a. Sweet
b. Sour
c. Salt
d. Bitter
e. Unami
3. Amino acids combine with glutamates to produce this taste.
a. Sweet
b. Sour
c. Salt
d. Bitter
e. Unami
4. Foods that taste __________ maybe toxic.
a. sweet
b. sour
c. salty
d. bitter
e. savory
5. Hydrogen ions in food are responsible for__________.
a. sweetness
b. sourness
c. saltiness
d. bitterness
e. unami
6. The heat of chili peppers is a _________ taste.
a. none of the choices
b. sour
c. salt
d. bitter
e. unami
7. Our sense of smell relies on _______ molecules.
a. free radical
b. ionic
c. folded
d. volatile
8. Your nose can detect _________ different odors.
a. 5
b. 10-30
c. hundreds
d. thousands
9. Odors, or aromas, of food can be stored in our memories.
True
False
10. Both the Maillard Reaction and carmelization involve _______ molecules.
a. sugar
b. fat
c. protein
d. water
11. the Maillard reaction begins to occur around ______ degrees Farneheit.
a. 140
b. 210
c. 285
d. 335
12. The Maillard reaction does not always develop well in ___________.
a. meat
b. toast
c. fish
d. onions
13. The flavor and taste of herbs comes from ______________.
a. essential oils
b. saturated oils
c. complex carbohydrates
d. reaction products
14. The impact of spices dissolved in ______________ lasts the longest in our recipes and mouths.
a. alcohol
b. acids
c. oil
d. water.