testing multiple dishes (mushroom, frozen, coffee, horseradish)

[halfamazing]

Question for all the chefs out there.

When you are tasting multiple dishes or critiquing dishes of trainees, does one have to clear the palate prior to moving on to the next meal in order to acquire distinct flavors? And if so, what is used?

For example, I know coffee grounds are used to clear the nasal palate.

Thanks

[jlawrence01]

Originally Posted by halfamazing

When you are tasting multiple dishes or critiquing dishes of trainees, does one have to clear the palate prior to moving on to the next meal in order to acquire distinct flavors? And if so, what is used?

For example, I know coffee grounds are used to clear the nasal palate.

Some use plain water to clear out the palate.

If I am testing a series of sauces, I use pretzels. They seem to do a good job at removing other flavors in your mouth.

If I am testing something with a significant amount of heat, I like to use plain or vanilla frozen yogurt or sour cream.

Over the years, I have done dozens of judgings and taste testings.

[halfamazing]

Originally Posted by jlawrence01

Some use plain water to clear out the palate.

If I am testing a series of sauces, I use pretzels. They seem to do a good job at removing other flavors in your mouth.

If I am testing something with a significant amount of heat, I like to use plain or vanilla frozen yogurt or sour cream.

Over the years, I have done dozens of judgings and taste testings.

That's pretty impressive. I really appreciate the response.

Reason being is last night I was at dinner and I had a pasta dish with beef and mushroom sauce while the lady had hers with marinara. I tasted hers and wasn't impressed at all but was wondering if it was due to the conflicting flavors.

[mainebrokerman]

Originally Posted by jlawrence01

Some use plain water to clear out the palate.

If I am testing a series of sauces, I use pretzels. They seem to do a good job at removing other flavors in your mouth.

If I am testing something with a significant amount of heat, I like to use plain or vanilla frozen yogurt or sour cream.

Over the years, I have done dozens of judgings and taste testings.

taste is so linked to memory , must be difficult to be totally objective/unbias'd

do you clean your tongue off before tastings???


ive always found the tasting judging very interesting

[jlawrence01]

Originally Posted by mainebrokerman

taste is so linked to memory , must be difficult to be totally objective/unbias'd

do you clean your tongue off before tastings???

ive always found the tasting judging very interesting

My most recent taste testing involved 200 mustards in about 10 different categories over two days. The mustards were separated by categories (classic yellow, horseradish, sweet, dijons, pepper, alcohol flavored, etc.).

Basically, it was take a sample of about 1/8 tsp of mustard. Let it rest in your mouth for a moment. Swallow. Eat 2-3 terribly bland pretzels and a couple of sips of water. In MOST cases, there was no real carryover.

The horseradish mustards and the pepper mustards required more cleansing of the palate.

I have also judged contests at various Midwestern state fairs. Those were more difficult as you were expected to explain why one contestant's food item was better than another.

======================================

When I started in the food business, we used to do a LOT of can cuttings. We would purchase #10 cans of several brands of a fruit and vegetable and would have to evaluate the quality of the canned product and determine that each sample met the product standards laid out by the state's purchasing specifications. That was the FUN part.

The UNFUN part of the exercise was that the state would still buy the cheapest garbage which nearly never met their purchasing guidelines ... but it was a lot cheaper. Our cooks would have to dump out the canned green beans and remove the stems and other foreign material from the product.

[Cliffie]

I would use something strongly-flavored but as different as possible from the dishes you are tasting to really clear the palate. Say, if you're taste-testing beef stews (heavy and meaty), a small spoonful of raspberry sorbet (crisp and sweet) would clear the decks nicely. Mint or green tea would work with a lot of foods. For spicy dishes like 4-alarm chili, you may have to regretfully resort to tequila.