Vocab Sensory

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 foodservice restaurant.
12. process of evaluating the palatability (acceptability) of food by using the five senses.

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.