Description should include ways that

human beings perceive flavor through the mouth and nose
five taste groups (i.e., sweet, salty, sour, bitter, umami)
herbs and spices enhance food by blending with the flavors of food and creating new flavors
oils are used during cooking, added to food before serving, and used as dressings or marinades
vinegars (sweet-sour, acidic liquid) are used in cooking, marinades, and salad dressings
condiments are used to enhance the flavor and aroma of prepared foods.

Process/Skill Questions:

Thinking

Communication

How can a food service establishment make sure that customers know the ingredients in food, including herbs and spices?
How can proper use of herbs, spices, oils, vinegars, and condiments be communicated to employees?

Leadership

How can one determine the types of herbs, spices, oils, vinegars, and condiments to offer on the menu?

Management

Teacher Resource: