Explain concepts of taste and flavor.

Explanation should include

• definitions of taste and flavor
• the different sensations of the palate (i.e., sweet, sour, salty, bitter, umami)
• the use of seasonings (e.g., salt, spices, fresh herbs, dry herbs)
• ways to evaluate a food product for taste and flavor.

Process/Skill Questions:

Thinking

• What are the flavor points of the palate?
• How do seasonings affect the flavor of foods?
• Why is having a good palate an important quality of a food service worker and manager? How could it affect the food served to customers?

Communication

• Why is taste testing an effective means to demonstrate the flavor points of the palate?
• What resources can be used to investigate the variety of herbs and seasonings available and how they complement foods?

Leadership

• What criteria do leaders use to select purveyors of herbs and spices?
• Why is the rotation of herbs and spices important in maintaining quality and integrity of the end product?

Management

• What effects do fresh herbs vs. dry herbs have on the quality and flavor of the food product?
• What resources or tools can be used in evaluating the success of incorporating fresh herbs?

Teacher Resource:

A Study of Flavor Profiles, Cook Smarts Links to an external site. (article, infographic, and podcast episode)