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Webinar - Top Tips for Boosting Flavor Through Culinary Sensory Analysis

Webinar - Top Tips for Boosting Flavor Through Culinary Sensory Analysis

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$12.00 - Member

$16.00 - Non-Member

1.00 General CE Credits

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Description

CE credit will be given upon successful completion of the quiz.

Level IIThis course is a level II continuing competence.
View continuing competence level descriptions here.

Join Chef Michael R. Thrash CDM, CFPP, CEC, CCE, CCA, AAC and Chef Rocky Dunnam CDM, CFPP, CEC, CCA as they guide us on an exciting exploration of culinary sensory analysis through foods and flavors. Discover how foodservice pros can best translate the five senses to best utilize our primary tastes to create exciting new spins on your dishes. Sensory analysis, also referred to as organoleptic evaluation, is a scientific method that provides objective information on how products and/or foods are experienced by the diner. During this interactive presentation and demo the Chefs will explain how to create memorable dishes for your menus as he shares his insights on how we taste and his top tips on boosting flavors for your menus.
 
Learning Objectives: 
  • Discover how to utilize ‘sour’ to its full potential
  • Identify facts about the Maillard Reaction
  • Understand how to incorporate bitter and sweet into your dishes  
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      © 2021 Association of Nutrition & Foodservice Professionals