Umami
6.1 Vocab
Aromatic-having a pleasant and distinctive smell.
Flavor- the way food tastes
Opaque- light does not pass through it
Savory- thought of as meaty, or brothy; discovered by a Japanese professor.
Taste-the sensation we experience through our taste buds when we put food in our mouth.
Translucent- some light will pass through it, but not much
Umami-a category of taste in food (besides sweet, sour, salt, and bitter); savory
6.1 Assessment
Reviewing Concepts
1. Bitter, Sour, Sweet, Salty, Umami
2. By Ripening/Aging, Temperature, or Preparation
3. Opaque, Translucent, Transparent, or Colorful (Sight) ; Perfumed, Pungent, Earthy, Stale, Musty, Fresh, Strong, Intense (Smell) ; Firm, Hard, Soft, Crispy, Airy, Thick, Watery, Warm, Cold (Touch) ; Snap, Sizzle, Pop, Crackle, Crunch, Fizz (Sound)
Critical Thinking
4. My favorite food is broccoli soup. The only thing I can say is its savory.
5. Pizza is more attractive hot than cold. Ice cream is more attractive cold than hot.
6. Sight is important when considering how something is going to taste because you can just guess by looking at it (i.e Chitterlings looks like it’s going to be bitter or sour, which they are)
SCIENCE
Kikunae Ikeda first proposed Umamis existence in 1908. Umami can be translated "pleasant savory taste". Tomatoes, meats, and broths are considered rich in umami.
6.2 Vocab
Black pepper- dried pepper berries that have been grinded into a grain
High sodium food-salty food
Iodized salt- Table salt
Kosher salt-salt without additives
Monosodium Glutamate-not actually salt, but used in the same way
Rock salt-generally not used for consumption
Sea salt-made by evaporating sea water
Seasonings- ingredients you add to food to improve flavor
Sodium chloride-salt
Table salt-salt that is refined to remove impurities
White pepper- used for light colored sauces, ripened pepper
6.2 Assessment
1. To enhance taste, balance taste, or cut richness.
2. Salt,
Aromatic-having a pleasant and distinctive smell.
Flavor- the way food tastes
Opaque- light does not pass through it
Savory- thought of as meaty, or brothy; discovered by a Japanese professor.
Taste-the sensation we experience through our taste buds when we put food in our mouth.
Translucent- some light will pass through it, but not much
Umami-a category of taste in food (besides sweet, sour, salt, and bitter); savory
6.1 Assessment
Reviewing Concepts
1. Bitter, Sour, Sweet, Salty, Umami
2. By Ripening/Aging, Temperature, or Preparation
3. Opaque, Translucent, Transparent, or Colorful (Sight) ; Perfumed, Pungent, Earthy, Stale, Musty, Fresh, Strong, Intense (Smell) ; Firm, Hard, Soft, Crispy, Airy, Thick, Watery, Warm, Cold (Touch) ; Snap, Sizzle, Pop, Crackle, Crunch, Fizz (Sound)
Critical Thinking
4. My favorite food is broccoli soup. The only thing I can say is its savory.
5. Pizza is more attractive hot than cold. Ice cream is more attractive cold than hot.
6. Sight is important when considering how something is going to taste because you can just guess by looking at it (i.e Chitterlings looks like it’s going to be bitter or sour, which they are)
SCIENCE
Kikunae Ikeda first proposed Umamis existence in 1908. Umami can be translated "pleasant savory taste". Tomatoes, meats, and broths are considered rich in umami.
6.2 Vocab
Black pepper- dried pepper berries that have been grinded into a grain
High sodium food-salty food
Iodized salt- Table salt
Kosher salt-salt without additives
Monosodium Glutamate-not actually salt, but used in the same way
Rock salt-generally not used for consumption
Sea salt-made by evaporating sea water
Seasonings- ingredients you add to food to improve flavor
Sodium chloride-salt
Table salt-salt that is refined to remove impurities
White pepper- used for light colored sauces, ripened pepper
6.2 Assessment
1. To enhance taste, balance taste, or cut richness.
2. Salt,