Republic of the Philippines

EASTERN VISAYAS STATE UNIVERSITY

Tanauan Campus
Tanauan, Leyte

MIDTERM EXAMINATION IN GASTRONOMY (HMPE 343)

NAME: _____________________________________________ DATE: _____________________

I. IDENTIFICATION

Direction: Identify what is being asked in the statements below.

_________________1. It is a cooking technique wherein cooking is done over a boiling liquid over a closed
container.

_________________2. It is a Japanese term that means “savoury” or “delicious”.

_________________3. It is the feeling a product gives in the mouth, whether it is a food or a beverage.

_________________4. It is the Science of flavor and tasting.

_________________5. These are tiny little bumps located at the top of the tongue that helps grip food while
your teeth are chewing.

_________________6. This implies the involvement of the nose or the sense of smell

_________________7. This type of papillae coats the dorsal surface of the tongue and do not contain taste
buds.

_________________8. It is by far the oldest of food seasonings, and it is used all over the world.

_________________9. These are onion shaped structures containing between 50 and 100 taste cells.

_________________10. These are “mushroom-like” papillae.

_________________11. It is a technique that is used to prepare fish, meat, or eggs where food is being
submerged in a liquid, such as water or wine.

_________________12. It is a classic cooking technique used to prepare larger pieces of meat in an oven with
the temperature above 100°c.

_________________13. A cooking technique done over charcoal because it produces much radiation but also
smoke, which adds flavor richness and some kind of convection.

_________________14. This is a cooking technique that implies that the product is cooked just for a short time
and then plunged into iced water or kept under cold running water with the intention
to halt the cooking process.

_________________15. This refers to the nerve that mediates the sense of touch in the region of the mouth or
the sense of touch.

_________________16. He/she is considered as a food professional who knows a lot about food, taste and
tasting.

_________________17. It is defined as “the sensation of flavor perceived in the mouth and throat on contact
with a substance”.

_________________18. It is essential for life, also used as a solvent and helps minerals, sugars, and salts in
your dish to dissolve.

_________________19. These are “wall-like” papillae.

_________________20. It is an art to choose the right moment for consuming the product.
II. TRUE or FALSE

Direction: Identify if each statement below is either TRUE or FALSE. Write T if the statement is True and F if the
statement is False.

__________1. Cooking and blanching are two sides of the same coin; both involve boiling water.
__________2. The number of papillae and subsequent taste buds differs from person to person.
__________3. Generally, humans have about 150 papillae.
__________4. Flavor can be strongly influenced by temperature.
__________5. In poaching, the temperature stays well below 60°C.
__________6. Coating: the mouthfeel of fats that leave a layer behind
__________7. Contracting: the type of mouthfeel of contraction by, for example, acidity, salt, and also spiciness.
__________8. Taste buds are onion-shaped structures containing between 50 and 100 taste cells.
__________9. Cooking is the sensorial capacity to perceive flavor.
__________10. The fungiform, circumvallate and foliate papillae do not contain taste buds.

III. ENUMERATION

Direction: Enumerate what is being asked below:

- KINDS of PAPILLAE (4)

1.
2.
3.
4.

- CHARACTERISTICS of the PRINCIPAL TECHNIQUES (7)

1. 5.
2. 6.
3. 7.
4.

- BASIC FOOD MOLECULES (4)

1.
2.
3.
4.

- INFLUENCES on the DEVELOPMENT of FLAVOR (4)

1.
2.
3.
4.

IV. ESSAY (State your answer in 5-10 sentences)

“Why is Tasting an Intricate Process?”

 ANSWER KEYS:

TEST I .

1. Steaming 11. Poaching

2. Umami 12. Roasting
3. Tasting 13. Grilling
4. Gastronomy
5. Papillae 14. Blanching
6. Olfactory 15. Trigeminal
7. Filiform 16. Gastronome
8. Salt 17. Taste
9. Taste Buds 18. Water
10. Fungiform 19. Circumvallate
20. Ripeness

TEST II
1. T 6. T
2. T 7. T
3. F – 200 papillae’s 8. T
4. T 9. F - Tasting
5. F – below 100°c 10. F – contains taste buds

TEST III.

KINDS OF PAPILLAE
1. Fungiform (mushroom-like) papillae
2. Circumvallate (wall-like) papillae
3. Foliate (leaf-like) papillae
4. Filiform (thread-like) papillae

CHARACTERISTICS of the PRINCIPAL TECHNIQUES

1. Cooking and Blanching
2. Poaching
3. Steaming
4. Frying/Pan Frying/Stir Frying
5. Sautéing/Stir Frying
6. Roasting/Baking
7. Grilling/Barbecuing

BASIC FOOD MOLECULES

1. Water/Moisture
2. Lipids: Fats and Oils
3. Carbohydrates
4. Proteins

INFLUENCES ON THE DEVELOPMENT OF FLAVOR

1. The Influence of Climate and Location on Flavor
2. The Influence of Cultivars, Varietals, and Breeds on Flavor
3. The Influence of Production Methods on Flavor
4. The Influence of Ripeness on Flavor