Across
- 5. People who have more taste buds than average.
- 7. Chemical reaction in proteins that reduces sugars that give browned food its distinctive flavor and color.
- 11. A 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.
- 3. A small cheesecloth bag containing herbs and spices used to flavor stock.
- 4. Structures that house the taste buds.
- 6. “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.
- 8. Multi-tasking
- 9. A vegetable-based seasoning made of two parts chopped onions, one part chopped carrot, and one part chopped celery.
- 10. Weight of an empty container