1) What distinguishes umami from other basic tastes? a) It can be created by mixing other tastes b) It is a unique taste that cannot be created by combining other tastes c) It is only found in Japanese cuisine d) It is less important than other basic tastes 2) How does umami contribute to human survival? a) By making food more attractive b) By improving food appearance c) By serving as a signal that protein has been consumed d) By replacing other basic tastes 3) What happens to glutamate during the aging process of foods like meat and cheese? a) Its quantity remains constant b) It completely disappears c) Its volume increases significantly d) It loses its flavour entirely 4) How can umami help in reducing salt intake? a) By completely eliminating the need for salt b) By allowing reduction of salt content without compromising taste c) By making food taste saltier d) By creating artificial salt substitutes 5) What physiological response does glutamate trigger? a) Increased blood pressure b) Reduced appetite c) Promotion of salivation d) Decreased digestion 6) Which statement best describes the complexity of "deliciousness"? a) It depends solely on taste b) It is determined by a single factor c) It is a comprehensive and subjective evaluation involving multiple elements d) It can be precisely measured scientifically 7) What collaborative effort is mentioned regarding umami in the elderly? a) Developing umami-rich meals in Japan b) Chefs and scientists working together in the UK c) Creating salt-free diets d) Researching taste impairment globally

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