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HFT 3806 Quiz 3 Questions and Answers (100%
Correct Answers) Already Graded A+
Sensory Perception Ans: -5 senses play a role in how we experience food
and flavor
-Taste: 5 taste
© 2026 Assignment Expert
Sweet, Sour, Salty, Bitter, Umani
Umani Ans: -Associated with big protein items, some vegetables
Guru01 - Stuvia
(mushrooms, tomatoes), fermented foods
Sight Ans: -Experience food first with our eyes
-Attractive and uniform shapes and sizes, variety of colors, vibrant not
dull
Smell Ans: -We can distinguish among thousands of different smells and
only 5 distinct tastes
-Define cuisines
-Big influence on what we often attribute to taste
Touch Ans: -We gauge ripeness by the firmness of fruits and vegetables
-Slimy meats and proteins are a red flag
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-Sensation of hot and spicy is a function of touch
-Texture: crunchiness, contrast, soft, creamy, thick
-Tannins in wine, coffee, tea and spirits
Hearing Ans: -The crunch of the thin crust on a pizza you bite into
-Sizzle that occurs when placing food onto a hot surface
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Flavor Ans: -Equals taste + texture + appearance +aroma + doneness +
temperature + many other factors
Guru01 - Stuvia
-Subjective
Ripening and Aging foods Ans: -Ripe foods taste full and complete and
satisfying
-Unripe foods taste sharp, bitter, acidic, offensive
-Wines, cheeses, fruits, vegetables, dry aged meat
-More ripe, the more "spoilage" flavor takes on
Temperature and Flavor Ans: -The colder a food is, the more the
phenolic compounds in that food can be muted in our perception of
them
Describing Flavor Ans: -The way flavor looks
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-The color of the food
-The color imparted by the cooking techniques used
-Looks fresh and bright
-It looks funky and musty
-Opaque, translucent, clear, cloudy, particulate, curdled
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Herbs Ans: -Leaves and stems of certain plant
-Most have intense flavors and aromas
Guru01 - Stuvia
-Longer the herb is cut, the more it will lose its flavor and aroma
-More tender the herb, the faster it will lose its flavor
-Many are sold dried (chopped, ground, whole)
-Counterintuitively- many dried herbs have a more intense flavor that
their fresh counterparts
Spices Ans: -Aromatic ingredients used in very small amounts
-Seeds, bark, roots, stalks or fruits of an array of plants
-Can be ground, cracked or whole
1
HFT 3806 Quiz 3 Questions and Answers (100%
Correct Answers) Already Graded A+
Sensory Perception Ans: -5 senses play a role in how we experience food
and flavor
-Taste: 5 taste
© 2026 Assignment Expert
Sweet, Sour, Salty, Bitter, Umani
Umani Ans: -Associated with big protein items, some vegetables
Guru01 - Stuvia
(mushrooms, tomatoes), fermented foods
Sight Ans: -Experience food first with our eyes
-Attractive and uniform shapes and sizes, variety of colors, vibrant not
dull
Smell Ans: -We can distinguish among thousands of different smells and
only 5 distinct tastes
-Define cuisines
-Big influence on what we often attribute to taste
Touch Ans: -We gauge ripeness by the firmness of fruits and vegetables
-Slimy meats and proteins are a red flag
,For Expert help and assignment handling,
2
-Sensation of hot and spicy is a function of touch
-Texture: crunchiness, contrast, soft, creamy, thick
-Tannins in wine, coffee, tea and spirits
Hearing Ans: -The crunch of the thin crust on a pizza you bite into
-Sizzle that occurs when placing food onto a hot surface
© 2026 Assignment Expert
Flavor Ans: -Equals taste + texture + appearance +aroma + doneness +
temperature + many other factors
Guru01 - Stuvia
-Subjective
Ripening and Aging foods Ans: -Ripe foods taste full and complete and
satisfying
-Unripe foods taste sharp, bitter, acidic, offensive
-Wines, cheeses, fruits, vegetables, dry aged meat
-More ripe, the more "spoilage" flavor takes on
Temperature and Flavor Ans: -The colder a food is, the more the
phenolic compounds in that food can be muted in our perception of
them
Describing Flavor Ans: -The way flavor looks
, For Expert help and assignment handling,
3
-The color of the food
-The color imparted by the cooking techniques used
-Looks fresh and bright
-It looks funky and musty
-Opaque, translucent, clear, cloudy, particulate, curdled
© 2026 Assignment Expert
Herbs Ans: -Leaves and stems of certain plant
-Most have intense flavors and aromas
Guru01 - Stuvia
-Longer the herb is cut, the more it will lose its flavor and aroma
-More tender the herb, the faster it will lose its flavor
-Many are sold dried (chopped, ground, whole)
-Counterintuitively- many dried herbs have a more intense flavor that
their fresh counterparts
Spices Ans: -Aromatic ingredients used in very small amounts
-Seeds, bark, roots, stalks or fruits of an array of plants
-Can be ground, cracked or whole
