Across
- 3. a vegetable-based seasoning made of two parts chopped onions, one part chopped carrot, and one part chopped celery.
- 6. people who have more taste buds than average.
- 8. chemical reaction in proteins that reduces sugars that give browned food its distinctive flavor and color.
- 11. written set of instructions that helps to assure quantity and quality of food products in a foodservice restaurant.
- 12. process of evaluating the palatability (acceptability) of food by using the five senses.
Down
- 1. everything in its place.
- 2. a combination of fresh herbs and vegetables tied in a bundle with butcher’s twine. The bundle is dropped into the stock pot and allowed to simmer.
- 4. a small cheesecloth bag containing herbs and spices used to flavor stock.
- 5. structures that house the taste buds.
- 7. “savoriness” in Japanese. Umami can be experienced in foods such as mushrooms, anchovies, and mature cheeses, as well as in foods enhanced with monosodium glutamate, or MSG.
- 9. Multi-tasking
- 10. weight of an empty container.