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

BITTERNESS
Exercise 6.1 143
1. Prepare a portion of the four bitter food items for each participant: iceberg lettuce, celery or frisée, Belgian endive, and radicchio.
2. Taste each bitter food sample and evaluate the level of bitterness on the Food Saltiness and Bitterness Evaluation sheet (Figure
6.6). Use the Food Sensory Anchor sheet (Figure B.1) and bitterness value bands for reference. Begin with the lettuce, then move
on to the celery or frisée, Belgian endive, and radicchio.
Food Item: _________________________________________
Food Evaluators Item:____________________________________________________________
Name:
Food Item: ___________________________________________
0 5 10
Saltiness
Food Item: _________________________________________
0
Food Item: ___________________________________________
0
Food Item: ___________________________________________
0
Food Item: _________________________________________
0
Food Item: _________________________________________
Figure 6.6
0 5 10
0
Food Saltiness and Bitterness Evaluation
5
5
5
5
5
10
10
10
10
10
Saltiness
Saltiness
Bitterness
Bitterness
Bitterness
Bitterness
3. Provide each student with about 11/2 ounces of each wine sample (still white wine, Moscato d’Asti, and sparkling wine). Taste
each wine effervescence sample and evaluate the level of effervescence on the Water/Wine Effervescence Evaluation sheet
(Figure 6.5), moving from no effervescence to high effervescence. Use the Wine Sensory Anchor sheet (Figure B.2) and effervescence
value bands for a reference.