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A method of defining flavor in terms of characteristic notes or after taste effects.  

Substances added to foods to enhance or change their taste.  

An attribute of foods, beverages, and seasonings resulting from the stimulation of taste and odor senses. A common term to describe the sensation aroused by taste testing a product. The quality of a substance that affects the sense of taste. It may also stimulate the sense of smell.  

The outer colored portion or peel of an orange.  

Canned foods that have spoiled due to thermophilic or thermoduric microorganisms.  

The temperature at which an oil will flash when a flame is passed over the surface of the oil.  

A process in which the material is held at a much higher temperature than in normal pasteurization, but for a considerably shorter period.  

To set fire with brandy, rum or other liqueur with high alcohol content just before serving food. Created by setting a liquid on fire, specifically by pouring a heated spirit like brandy over a dish, igniting it, and presenting it while still aflame. The term you are referring to is “flambé”. Flambé is a French…

Products prepared from whole edible fish.  

Substances used to aid the coagulation of certain cheeses and to improve the texture of processed fruits and vegetables which might otherwise become soft.