Food and Wine Pairing : A Sensory Experience

Exercise 5.5 123

EXERCISE 5.5

RANKING ACIDITY LEVELS IN FOOD

This exercise is designed to establish
baseline measures of acidity levels in
food items. It includes both standardized
food items that can be purchased already
prepared and pasta preparations that
range in acidity level. These will provide
consistent baseline measures of acidity
that will serve as points of reference in
future tasting evaluations. The food items
are those shown in the Food Sensory An-
chor Scale (Figure B.1). As with the wine

samples, your perception of acidity in

these food items may vary. Acidity may

also vary slightly based on ripeness of

products used and regional differences.

OBJECTIVE

The primary objective of this exercise is

to establish baseline acidity levels in food

products.

Mise en Place: Things to Do Be-

fore the ExercisePrior to evaluation,

become familiar with the numerical ex-

amples shown in the Food Sensory An-

chor Scale. Keep this scale at your side

as a reference during the evaluation

process. While this exercise focuses on

acidity, don’t miss this opportunity to do

an informal evaluation of the other ele-

ments in each food sample (sweetness,

fattiness, saltiness, flavor intensity, etc.).

MATERIALSNEEDED

Table 5.11 Materials Needed for Exercise 5.5

Prepackaged food items: milk, yogurt, orange juice, grapefruit juice Napkins

Items for pasta preparation (see recipes) Drinking water for each student

1 copy Food Sensory Anchor References sheet per student Glasses for water

1 copy food acidity evaluation sheet per student Cooking utensils

Utensils for food items Paper plates/bowls to serve items

Table 5.12 Examples of Food Acidity Levels for Exercise 5.5

Description of Sweetness Food Items Pasta Mixtures*

No to low acidity, value band 0–2 Pasta tossed with extra virgin olive oil

Little acidity, value band 2–4 Milk, cow’s

Moderate acidity, value band 4–6 Yogurt Pasta tossed with balsamic vinaigrette

Moderate/high acidity, value

band 6–8

Orange juice Pasta tossed with equal parts balsamic

vinaigrette and balsamic vinegar

Highly acidic, value band 8–10 Grapefruit juice Pasta tossed with balsamic vinegar