Title: Explain concepts of taste and flavor.
Course: Introduction to Culinary Arts (16051-36) > Section: Exploring the Foundations of Culinary Preparations

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/tools (e.g., taste panel and rubric) can be used in evaluating the success of incorporating fresh herbs?