Exam Focus
- Use bitterness to cut fat, umami, and sweetness.
- Remember bitterness can accentuate capsaicin heat.
- Avoid harsh or metallic clashes with foods such as oily fish.
What to know
Bitterness is powerful in pairings and needs careful control.
Syllabus detail
- Bitterness cuts fat, umami, and sweetness and accentuates capsaicin heat.
- Bitterness can create harsh or metallic effects with foods such as oily fish and can complement bitter foods such as salad greens.
Study task
Be ready to explain bitterness in pairings in the context of common beer and food interactions and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.
Key Terms
- Bitterness in pairings
- Use bitterness to cut fat, umami, and sweetness.