Thursday, August 19, 2010

Always Taste Everything

Week 1, Day 3- We learned a lot about the difference between flavor and seasoning and how to taste. Seasoning is to salt. Salt draws out the water and magnifies the natural flavor of the food. Usually, it's done at the end of the cooking process. Flavoring can be added at the beginning, middle or end of the process and typically consisits of improving the taste of the food by adding herbs or spices.

After seasoning or flavoring the food, proper tasting is just as important. You sould always taste eveything! Never use your fingers, use a clean/sanitized spoon. A good taste consists of about 2 tablespoons of product.

The biggest surprise today was while discussing the physiology of taste. Everyone knows the main tastes four- bitter,salty,sweet, and sour. But a fifth, called Umami, is now used. Think of the Kikkoman comercials... Umami means Delicious. It refers to the richness, fullness or savoriness of a food.

At the end of class we meet with the Carreer Services department to work on our resumes. They distributed HP netbooks to us all and we hooked them up right there in the kitchen. It was quite a site with all the cords and routers all over the place. The cool part about the Career Services dept is our resumes are up loaded in to the system and are available for all 13 Le Cordon Bleu locations for help in job placement and a multitude of employers also have access to the site. In some cases, you could be contacted by an employer before you contact them.
Getting hooked up to the web


  1. That's really neat that they have all your resumes out there. Does everyone have the same sense of 'umami'? Most people think a lemon is sour, sugar is sweet, those are the 'accepted' tastes for each definition, but is there one accepted taste of umami?

  2. Umami is not that exact, I believe it's a bit more difficult to define. Some naturally occuring examples of Umami might be- cheese, a rich stock, shellfish or mushrooms. It is also naturally occuring as an amino acid or can be chemically produced as MSG.