Which two products do you think are the most commonly used flavourings in the world today? Did you know that adding citric acid to beverages gives them an added kick and burst of flavour? Or that the French dessert croquembouche translates to ‘crunch in your mouth’?
Last week two parents from very different backgrounds in the food industry come and speak to the Year 4 had children – and their senses — as part of our Week of Taste.
On Tuesday Karen Minogue challenged our taste buds with a series of tests that represented different sensations on our tongue: sour, bitter, sweet, salty and umami.
Karen has Bachelor of Applied Science and uses her role at international food company Firmenich to help well-known food manufacturers make great tasting foods, ranging from ice cream to buns for burgers. She even helps medicine taste better.
Karen brought samples of clear liquids and the children had to guess what the taste was. Another of the tests was to try two different flavoured strawberry milks. They tasted the same, with the difference being one had more flavours to mask the 30% reduction in sugar.
On Wednesday morning, the children had a touch of France tantalising their taste buds with Didier Sockeel, pastry chef at Ganache, showcasing how different pastry tastes with the additions of salt, sugar and butter. Children sampled bread and a variety of sweet treats and even the types of chocolate – white, milk and dark.
Didier’s energy was evident, and he is clearly consumed by his passion for cooking, regardless of the 4am starts each day.
“Just think, only a few hours ago this was just flour in a bag, a bit of butter in a fridge and some sugar,” he said of his freshly baked croissant.
And to ensure his visit lingered, Didier left both year 4 classes with a sugary treat to be consumed after lunch – croquembouche for 4Y and a chocolate cake with fondant for 4B.
And if you answered vanilla and orange to the opening question, you have quite refined taste buds!