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-In your groups, read the following article and identify FIVE points that would benefit you in an authentic learning environment (Industry).

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-In your groups, read the following article and identify FIVE points that would benefit you in an authentic learning environment (Industry).

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- Provide quotes from the article which your group feels best relates to your professional journey as a chef or hospitality professional.
-The FIVE takeaways should highlight sensory components.

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5 takeaways shld highlight sensory component
1) Nelly- Page 2 to 7
one of the key points is that the taste qualities is all over the tongue. Not just one specific area

2) Azul-page 8-13
The 6 pages i have read shows the unique different flavours combined together to create something extraordinary

3)Raynold-Page 26-31
The takeaway is that some procedures such as wine pairing and menu creation are important and the process has not changed much from the usual practices & chefs would add new dishes to the menu to surprise clientele.

4) Alfian- Page 20 to 25

In these these 5 pages ive read, i learnt that the five senses is really important in the culinary world. They covered the importance of auditory, visual and touch petlrceptions. They also elaborate on structure of meals.

For visual, it is important as people always see the  main factors such as color, shape and sizes. The vision help them to increase their appetite. Fun fact, most of the reetaurants primarily serve their dishes on tableware that is white, off-white or black because their dishes contains background with neutral colors so they can present more in attractive way.

For touch, one interesting fact that caught my eyes is that the mouth sensations transmit to the brain via the trigemenal nerves. The route through the jaw, tongue teeth and oral cavity. Each bite fsn perceive its texture, especially when they bitr and masticate.

For auditory, i learnt something new about auditory part. I used to underestimate auditory as it is not too obvious, but it plays a role in many experiences with a tactual component. For example, the crispiness of chips, the crunchiness of cookies and also the fizziness of soft drink.

In the 19th century,french have breakfast, lunch, dinner. One quote that took my attention is '17-course menu'. The famoud 17 course meny composed by Auguste Escoffier

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1.     Food  products  are  a  unique  subset  of  consumer  products  in  that  sensory  experiences during interaction with them can involve all the senses: vision, touch, audition, smell, and taste

-        It is every important to use our sense to know the product well and knowing customer preference and needs and helps to improve/recreation the product.

2.     The  contrasts between these foods make the meal delicious: they lose most of their appeal if you mix them  and  miniaturize  them  in  a  blender,  which  turns  them  into  a  single, homogeneous mass.

-        Some customers would willingly to pay more just on food that looks nice than pay more on food that is just on homogeneous food as it will give the customer a thought that it will confirm taste nicer that’s why the first look will affect the thinking of the customer whether they want to eat that food.

3.     after keeping  a sugary  drink in the mouth  for  some  time,  the  perceived  sweetness  intensity  of  that  drink  will decrease, and any subsequent sips of that drink will taste less sweet.

-        So from now, whenever I need to taste food as it will be part of my career, I must be alert and make sure to cleanse my palette as tasting I continuously will not be accurate.

4.     Within a course, the arrangement of different colors, textures and tastes
is carefully chosen to create an internal balance in flavor as well as aesthetics.

-        The courses makes into different elements to become an ultimate tasting experience

5.     People  often  underestimate  the  importance  of  smell  for  food  perception,
because they ascribe many smell sensations to the sense of taste

-        As a chef, its important to have a creative and open mind so that we can continue to come up with different styles of plating, cooking etc which would surprise customers when dining in the restaurant.

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Quotes explanation

1) Nelly-Page 2 to 7
"Gaining practical experience in the kitchen seems key"

I personally feel that knowing your skills well in the kitchen really benefits alot as that's what a chef should be. No matter how hard u study theoretically, in the end, practical skills matters. Practical skills takes time and  it brings you wherever you go

2) Azul - Page 8 to 13
"These studies show that mixing tastants with different taste qualities reduces their individual intensities, increases stimulus complexity and can lead to increased pleasantness. Analogously, also food combinations can be experienced as more pleasant than each of their components separately".

I find this very interesting as we might not like the food the way it is but it is compared with another unusual flavour ro create something better when combined. This will create a whole new level of experience when it comes to eating unique flavour and food. This studies and experiment allows you to explore more and be different from other people and it cant be replicated by other people

3) Samuel- Page 14 to 19

Personally, I feel that this is very important for me as a chef as without these olfactory receptor I won’t be able to smell different types of spices and herbs to make a combination and create exotic flavours. If I’m only stuck to one flavour isn’t the food I cook gonna be very boring ?

4) Alfian- Page 20 to 25

For auditory, one interesting quote thay caught my eyes is ' Contribution of sound to food may not be that obvious, it plays a role in many experiences with a tactua component. I learnt something new about auditory part. I used to underestimate auditory as it is not too obvious, but it plays a role in many experiences with a tactual component. For example, the crispiness of chips, the crunchiness of cookies and also the fizziness of soft drink.

5) Raynold- Page 26 to 31

"However,  one  of  the  principles  indicates  that  from  time  to  time  the
chef  would  like  to  surprise  their  clientele  by  offering  them  an  unexpected
combination. "

I completely agree with this because if you just serve the same dishes and the same menu, the customers would get bored & the restaurant would lose clientele. So, as chefs we can come up with new dishes  to kind of refresh the menu & add a addition for clients to get excited about.

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Group 3 (Andrew, Barnabas, Jia Xin, Jia Wen, JJ, Marshall)

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Group 3 (Andrew, Barnabas, Jia Xin, Jia Wen, JJ, Marshall)

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1) Certain odorants could give off a sweetness or sourness sensation or even be attributed to the sense of taste.
- Such as a lemon, it gives of a sweet odor but the taste is sour.

2) aesthetics as the art of plating: diners like dishes presented in a

neat rather than a messy manner. they prefer to have dishes which are centered compared to arranged off to one side

- Every diner that enters into a restaurant expect to have a neat and tidy plating instead of having a messy one. It show the customers that the chef cares about the plating and the respect of the guest who they are serving

3) For food products taste was judged to

be most important, generally followed in descending order of importance by smell, taste, visual appearance, tactual properties, and lastly, sound.

- As a chef we will first make sure that the taste of the food is good then the smell, visual, texture and sound will be after eating the food

4) While foods are processed orally, the properties of the food change

(e.g., due to mastication, mixing with saliva, and temperature changes) and the conditions in the oral cavity change (e.g., cooling or warming). The sense of touch plays a dominant role in perceiving many of these contrasts.

- I believe as a chef we need to decide on our dishes based on the customer's point of view. Like in the quote, the experience of our dishes might change based on other factors like the temperature of the plate, the temperature of the utensils. Even how long the customer chews the food affects the taste of the food. That is why i have chosen this quote.

5) In culinary practice chefs tend to add a bit of salt to many dishes – including desserts –

- As a basic flavor enhancer. Besides adding its own salty taste, the addition of salt seems to enhance desirable flavors. some chefs may use sugar as a flavor enhancer in savory dishes

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“Humans likely posses 350 different  olfactory receptor types (Glusman,tansu,Rubin, and lancet) letting people being able to smell a large quantity of things
Personally, I feel that this is very important for me as a chef as without these olfactory receptor I won’t be able to smell different types of spices and herbs to make a combination and create exotic flavours. If I’m only stuck to one flavour isn’t the food I cook gonna be very boring ?