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Summary International Hospitality Managment - module HOP - Gastronomy

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2015/2016 Written for academic year
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NHL Stenden Hogeschool (NHL)
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Managerial Accounting
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Summary about all the Gastronomy lectures of the study International Hospitality Management year 1.

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Gastronomy
Lecture 1: ‘’Taste of the world.’’

Gastronomy: The art and the science of Food & Beverage.

Taste of the world/Basic taste:




Also Spicy can belong to this.




Umami (= Japanese for delicious):
Increase of umami  through ripening and fermentation (wine, cheese, soy sauce).
Taste description  salty, tasteful, savoury (=hartig/smaakvol).
Appearance  sea vegetables, fish, dairy products, poultry, meat and fruits.
Responsbible product  MSG (Mono-Sodium-Glutamate) or ve-tsin of E-621.


Table of + and -:




> Basic tastes influence each other
> Sweet compensates all flavours

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Hoger Hotelmanagement
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2015/2016
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Summary
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  • ihm
  • stenden
  • hotelschool
  • hop
  • performance
  • gastronomy
  • foundation

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