sensory vocab

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. written set of instructions that helps to assure quantity and quality of food products in a food service restaurant
12. process of evaluating the palatability (acceptability) of food by using the five senses

1. everything in place
2. a combination of fresh herbs and vegetables tied in a bundle with butcher’s twine.
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