food-and-wine-pairing-a-sensory-experience-robert-harrington

MATERIALS NEEDED
Table 6.5 Materials Needed for Exercise 6.1
Food Saltiness Samples
(1 sample per student)
2 c (480 ml) air-popped popcorn, no salt
2 c (480 ml) air-popped popcorn with 1 ⁄8 tsp (0.5g) popcorn
or regular salt
2 c (480 ml) air-popped popcorn with 1 ⁄4 tsp (1 g) salt
Food Bitterness Samples
(1 sample per student)
Iceberg lettuce
Celery or frisée
Belgian endive
Radicchio
Corkscrew
Exercise 6.1 139
Water Samples
(1 sample per student)
100% still water
50% still water and 50% seltzer
100% seltzer
Wine Samples
(1 sample per student)
Moscato d’Asti
Champagne, Cava, or other sparkling wine
Sample cups or plates 6 wineglasses per student
1 white paper placemat per student for glass setup
Food Saltiness and Food Bitterness Evaluation sheets Drinking water for each student
1 copy Wine and Food Sensory Anchor Sheets per student 1 spit cup per student
1 copy Water / Wine Effervescence Evaluation sheet per
student
Napkins
2 copies Effervescence and Food Saltiness comparison
sheets per student
2 copies Effervescence and Food Bitterness comparison
sheets per student