Judging and Manipulating Sensory Properties

Demonstrate how to taste and appropriately season food throughout the cooking process.
Modify the taste and aroma of dishes using infusions, herbs and spices, pastes, jus, and reductions.
Alter texture and flavor by employing techniques such as browning through dextrinisation, glazing, and adding crusts, crisps, or crumbs.
Execute presentation and food styling by using garnishes and decorative techniques to enhance aesthetic qualities.
Demonstrate the effective portioning and presenting of finished dishes.

What you need to know