Exercise 6.1 141
Name:____________________ Wine/Water Anchor:____________________________
The impact of the wine/water sample on food bitterness (Place an Xin the space in front of the
description that matches the impact the wine/water effervescence level has on the palatability of
the food sample):
Lettuce Comments: _________________________________________________________
____ The water/wine worsens the impact
____ No apparent impact
____ Slightly lessens the negative impact of bitterness
____ Lessens the negative impact of bitterness to a palatable level
____ Cleanses away the negative impact of bitterness and prepares the palate for another
bite/mouthful
Celery/Frisée Comments: _________________________________________________________
____ The water/wine worsens the impact
____ No apparent impact
____ Slightly lessens the negative impact of bitterness
____ Lessens the negative impact of bitterness to a palatable level
____ Cleanses away the negative impact of bitterness and prepares the palate for another
bite/mouthful
Belgian endive Comments: _________________________________________________________
____ The water/wine worsens the impact
____ No apparent impact
____ Slightly lessens the negative impact of bitterness
____ Lessens the negative impact of bitterness to a palatable level
____ Cleanses away the negative impact of bitterness and prepares the palate for another
bite/mouthful
Radicchio Comments: _______________________________________________________________
____ The water/wine worsens the impact
____ No apparent impact
____ Slightly lessens the negative impact of bitterness
____ Lessens the negative impact of bitterness to a palatable level
____ Cleanses away the negative impact of bitterness and prepares the palate for another
bite/mouthfulFigure 6.4
Wine / Water Effervescence and Food Bitterness ComparisonSTEPS
Saltiness
1.Pop the popcorn in an air popper. When popped, divide it into three batches: one batch with no salt, a moderate-salt batch with
(^1) ⁄ 8 tsp salt, and a high-salt batch with (^1) ⁄ 4 tsp salt.
2.Provide a portion of each food saltiness sample for each student. Taste each popcorn sample and evaluate the level of saltiness
on the Food Saltiness and Bitterness Evaluation sheet (Figure 6.6). Use the Food Sensory Anchor sheet (Figure B.1) and saltiness
value bands for reference.
3.Provide each student with about 2 ounces of each water sample (still water, 50/50 mix, and 100 percent seltzer). Taste each
water effervescence sample and evaluate the level of effervescence on the evaluation sheet. Use the Wine Sensory Anchor sheet
(Figure B.2) and effervescence value bands for reference.