Asian/Fusion Word Scramble
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| Term | Definition |
| FUSION | The combining of ingredients, techniques, and presentation of different ethnic cultures for the purpose of creating a unified dish. |
| TASTE | Created by our taste buds; what our taste buds detect. |
| FLAVOR | The sensory combination of our smell and taste. |
| FLAVOR PROFILE | What you are tasting – the low, middle, and high notes of depth of flavor and roundness. |
| LOW NOTES | The deep, earthy, robust lingering flavors from foods – anchovies, beans, chocolate, dried mushrooms, fish sauce, oyster sauce, meat, some fish (cooking techniques, smoking, grilling, barbequing). |
| MIDDLE NOTES | The more subtle flavors – not as definite or lingering. Vegetables, salad greens, chicken, most fish. |
| HIGH NOTES | Bright flavors like citrus, grated zest, chiles, floral flavors, herbs, spices, wine. |
| ROUNDNESS | “Fullness” refers to ingredients that help connect flavors like butter, coconut milk, cream, reduced stocks, salt, sugar. |
| DEPTH OF FLAVOR | describes the overall range of flavors – the “flavor notes”. |
| DRY RUBS | Process in which complementary spices are combined and rubbed dry with no oil or liquid onto meat, poultry, fish, etc. The spices are a dry marinating. |
| GRILLING | Food is placed within a few inches of a very hot fire and is quickly cooked by conduction, concentrating the juices in the middle of the food while searing the outside. |
| BARBECUING | Cooking meats, fish, and poultry over medium heat at approximately 300ºF for a long period of time, 1 to 2 hours, usually over indirect heat. |
| SMOKING | Cooking large pieces of meat over low indirect heat (180ºF to 225ºF) for a very long period of time (6 to 12 hours). |
| COLD SMOKING | Placing meat, fish or poultry away from the heat source. The smoke is piped into the smoking chamber, not cooking but curing the meat. |
| SAUTÉING | A quick cooking method where food is cooked over medium to high heat. Usually reserved for smaller, thinner more tender cuts. |
| PAN SEARING | Meat is cooked at a very high heat with little oil. It is seared on the outside and remains cool or very rare on the inside |
| PAN ROASTING | Cooking meat, fish, poultry, or vegetables. Start out in a heavy-bottomed pan over medium to high heat with little fat. The product is then cooked on one side and then turned over and finished in a 40 ºF plus oven |
| MAILLARD REACTION | When high heat is applied to carbohydrates in the presence of protein. The heat causes the carbohydrate to combine with a portion of an amino acid leading to the formation of an entirely new substance. This reaction takes place whenever food is browned. |
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