Exercise 6.1 143
BITTERNESS
1.Prepare a portion of the four bitter food items for each participant: iceberg lettuce, celery or frise ́e, 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 frise ́e, Belgian endive, and radicchio.
Food Item:____________________________________________________________Food Item: ___________________________________________0 5 10
SaltinessFood Item: _________________________________________Food Item: ___________________________________________Food Item: ___________________________________________Food Item: _________________________________________Food Item: _________________________________________0
0
0
0
0
5
5
5
5
5
10
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BitternessBitternessSaltinessBitternessBitternessEvaluators Name:Food Item: _________________________________________0 5 10
SaltinessFigure 6.6
Food Saltiness and Bitterness Evaluation3.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 effer-
vescence value bands for a reference.