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Principles of Flavour!

Updated: Dec 28, 2022

Aromas: the smell, scent and/or odours that excite our nose and the back of the mouth to activate smell receptors in the nose.


Taste: using tastebuds, the sensory organ on the tongue to distinguish bitter, salt, savoury, sour, and sweet.


Mouthfeel: the physical sensations created by food and beverages in the mouth.


Flavour:

the sensory of mouthfeel, taste and aromas, a combination of tastes, smells and other sensations used to create an experience for your pallet!


Flavouring

an item that adds a new taste to food and alters its natural flavours; flavourings include herbs, spices, vinegar and condiments; the terms seasoning and flavouring are often used interchangeably.


Seasoning

an item added to enhance the natural flavours of food without dramatically changing its taste; salt is one of the most common seasonings.


Curating with flavour
  • Flavours should be balanced. Use flavour to boost meals however avoid hiding the natural taste and aroma of the primary ingredient.

  • Refrain from using flavour to hide low-quality or poorly prepared products.

  • When dishes are cooked over an extended period of time, add the flavour sparingly

Remember to always add seasonings a small amount at a time, flavour can intensify and overpower a dish. Be sure to taste and season foods frequently during cooking.




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