Culinary Blog Activity 2: Sensory Evaluation

This week i tried the pork schnitzel it tasted umame.
i use sense of touch, taste, and smell.
The pork schnitzel tasted similar to pork cutlet.
What made this food unique was the texture of the pork schnitzel because panko bread crumbs was used.

What i learn about that palate is where you get your sense of taste from.
Yes i enjoyed the food.
Yes i am willing to eat it again because it is nice and crispy.
The flavors that i find more appealing would something that is umame.
How this change my way in tasting, analyze and use foods in my cooking is by trying out new flavors.

What i hope to gain from this experience is different methods of cooking a dish and learning many different cultures and techniques.

My philosophy of cooking

My philosophy of cooking is food should be balance and you should never be afraid of cooking. You should always be willing to learn and have fun. You should always get it your best when you are cooking a dish.

Are you currently working in the industry?

Yes i am currently working in a small open kitchen restaurant.

Why i want to be a chef?

The reason why i want to be a chef is because i enjoy cooking and i want to further understand culinary arts. Another reason why i want to be a chef because it allows me to experiment with different types of ingredient to create a great dish.

Introduction

Ian Truong
Born on January 21,1996
Toronto, ON