The document outlines a lesson plan focused on seasonings, flavorings, herbs, and spices, including an interactive 'fix me' game for group learning. It explains the distinctions between seasoning and flavoring, details various herbs and spices, and provides practical tips for enhancing culinary skills. At the end of the lesson, students are expected to describe and understand the characteristics and uses of different seasonings and components in cooking.

1. GOOD
MORNING

2. “FIX ME” Game
Create four groups, each group must select one
representative. Each group will be given puzzle
pieces to fix, you have two minutes to fix the
puzzle and one minute to make a brief discription
or background about the puzzle that they have
fixed.

3. Seasoning, Flavoring,
Herbs and Spices

4. Learning Outcomes
At the end of the lesson, learners are expected to:
• Describe different kinds of seasonings, flavorings, spices
and herbs.
• Familiarize with the uses of each kind of seasonings,
flavorings, spices and herbs
• Follow rules in using seasonings, flavorings, spices and
herbs.

5. Seasoning
Means to bring out or intensify the natural
flavor of the food without changing it.
Seasonings are usually added near the end
of the cooking period. When seasonings
are used properly, they cannot be tasted;
their job is to heighten the flavors of the
original ingredients.

6. Flavoring
refers to something that changes or modifies
the original flavor of the food. Flavoring can
be used to contrast a taste such as adding
liqueur to a dessert where both the added
flavor and the original flavor are
perceptible. Or flavorings can be used to
create a unique flavor in which it is difficult
to discern what the separate flavorings are.

7. Umami
Umami is a word commonly used to describe the
flavor or taste of foods that are aged or allowed to
ferment. Wine and cheese are two food items that
may be described with this term, when referring to
a strong, robust well-rounded, full-bodied, or
meaty flavors. Also, when foods are added as an
ingredient, and thus a seasoning to enhance the
flavors of other foods such as adding broth, stock,
wine, earthy oils (truffle oil) or cheese to a food
dish, the food being added may be considered as a
seasoning or flavoring.

8. Herbs & Spices
• Herbs and Spices are defined as plant derived substances that
add flavor to any dish. It is difficult to distinguish between the
two. Spices can come from the following plant parts roots,
rhizomes, stems, leaves, bark, flowers, fruits, and seeds. Herbs
are typically thought of as non-woody plants.
• Herbs and Spices are defined as plant derived substances that
add flavor to any dish. It is difficult to distinguish between the
two. Spices can come from the following plant parts roots,
rhizomes, stems, leaves, bark, flowers, fruits, and seeds. Herbs
are typically thought of as non-woody plants.

9. Quick Guide to Every
Herb and Spice

10. Used as a digestive aid in
Indian cooking, asafoetida has
a strong odor that mellows out
into a garlic-onion flavor.
Dried Herbs and Spices
Reddish-brown paste or powder
ground from annatto seeds with
an earthyflavor. Used primarily
in Latin American dishes like
mole sauce, cochinita pibil, and
tamales.
Similar to cloves, but more
pungent and deeply
flavored. Best used in
spice mixes.
Asafoetida (Asafetida) Achiote (Annatto) Allspice

11. These anise-tasting seeds are
essential for soda bread,
sauerkraut, and potato
salad.
Adds a woodsy background
note to soups and sauces.
This warm, aromatic spice is
widely used in Indian cuisine.
It’s also great in baked goods
when used in combination
with spices like clove and
cinnamon.
Caraway Seed Bay Leaf Cardamom

12. No, these seeds aren’t just for growing
crazy terracotta sculptures! Nearly
flavorless, they can be ground into
smoothies, cereals, and baked goods
for extra nutrition and texture, or
even used as a vegan egg substitute.
Made from dried and ground
red chili peppers. Adds a
sweet heat to soups,
braises, and spice mixes.
Found in almost every world
cuisine, cinnamon serves
double duty as spice in
both sweet and savory
dishes.
Chia Seeds Cayenne Pepper Cinnamon
(also: Vietnamese Cassia Cinnam

13. Sweet and warming spice. Used
most often in baking, but
also good with braised meat.
Earthy, lemony flavor. Used in a
lot of Mexican and Indian
dishes.
Smoky and earthy. Used in a lot
of Southwestern U.S. and
Mexican cuisine, as well as
North African, Middle
Eastern, and Indian.
Cloves Coriander Seed
Cumin

14. Lightly sweet and
licorice flavored. It’s
excellent with meat
dishes, or even
chewed on its own
as a breath freshener
and digestion aid!
Although this herb smells
like maple syrup while
cooking, it has a rather
bitter, burnt sugar flavor.
Found in a lot of Indian
and Middle Eastern
dishes.
Garlic powder is made from
dehydrated garlic cloves and
can be used to give dishes a
sweeter, softer garlic flavor.
Fennel Seed Fenugreek Garlic Powder

15. Ground ginger is made
from dehydrated fresh
ginger and has a spicy,
zesty bite.
This Korean red pepper
spice is hot, sweet, and
ever-so-slightly
smoky.
These taste like a cross between
cardamom, citrus, and black
pepper. They add a
warming note to many
North African dishes.
Ginger
Gochugaru Grains of Paradise

16. Used to flavor curries and
many Thai dishes. Can
be sold fresh, dry, or
frozen.
Also called black lime, this
is ground from dried
limes. Adds a sour kick
to many Middle Eastern
dishes.
From the same plant as
nutmeg, but tastes more
subtle and delicate. Great
in savory dishes, especially
stews and homemade
sausages.
Kaffir Lime Leaves Loomi Mace

17. Ground from sour cherry pits,
this spice has a nutty and
somewhat sour flavor. It’s
used in a lot of sweet
breads throughout the
Middle East.
Sweet and pungent. Great
in baked goods, but
also adds a warm note
to savory dishes.
Very different from bread
yeast, this can be
sprinkled onto or into
sauces, pastas, and
other dishes to add a
nutty, cheesy, savory
flavor.
Mahlab Nutmeg Nutritional Yeast

18. Robust, somewhat lemony
flavor. Used in a lot of
Mexican and
Mediterranean dishes.
Adds a sweet note and a red
color. Used in stews and
spice blends. There is
also a spicy version
labeled hot paprika.
Peppercorns come in a variety of
colors (black, white, pink,
and green being the most
popular). These are pungent
and pack a mild heat.
Oregano Paprika Peppercorns

19. Strong and piney. Great
with eggs, beans, and
potatoes, as well as
grilled meats.
Saffron has a subtle but
distinct floral flavor
and aroma, and it also
gives foods a bright
yellow color.
Pine-like flavor, with
lemonier and eucalyptus
notes than rosemary.
Found in a lot of northern
Italian cooking.
Rosemary Saffron Sage

20. Adds sweet smokiness to
dishes, as well as a
red color.
Whole star anise can be
used to add a sweet
licorice flavor to
sauces and soups.
Zingy and lemony, sumac is a
Middle Eastern spice that’s
great in marinades and
spice rubs.
Smoked Paprika Star Anise Sumac

21. Sometimes used more for its yellow
color than its flavor, turmeric
has a mild woodsy flavor. Can
be used in place of saffron in a
pinch or for those of us on a
budget.
Adds a pungent, woodsy
flavor. Great as an all-
purpose seasoning.
Sweet and spicy. Can be used
in both sweet baked
goods and to add depth
to savory dishes.
Turmeric Thyme Vietnamese Cassia
Cinnamon (also:
Cinnamon)

22. Fresh Herbs
Highly aromatic with a robust
licorice flavor. Excellent in
pestos, as a finishing touch
on pasta dishes, or stuffed
into sandwiches.
Delicate anise flavor.
Great raw in salads or
as a finishing garnish.
Delicate onion flavor,
great as a garnish.
Basil (also: Thai
Basil)
Chervil Chives

23. From the coriander plant,
cilantro leaves and stems
have a pungent, herbaceous
flavor. Used in Caribbean,
Latin American, and Asian
cooking.
These pungent leaves are not related
to curry powder but impart a
similar flavor. Used in Indian,
Malaysian, Sri Lankan,
Singaporean, and Pakistani
cuisine. Used to flavor curries,
soups, stews, and chutneys.
Light and feathery herb with a
pungent herb flavor. Use
it for pickling, with fish,
and over potatoes.
Cilantro Curry Leaves Dill

24. Although this herb smells like
maple syrup while cooking, it
has a rather bitter, burnt sugar
flavor. Found in a lot of
Indian and Middle Eastern
dishes.
Sweet lemon aroma and a
fresh lemony-herbal
flavor. This is excellent
with poultry and in
vinaigrettes.
Tastes like a cross between
celery and parsley.
Great with seafood or
to flavor stocks and
soups.
Fenugreek Lemon Thyme
(also: Thyme)
Lovage

25. Floral and woodsy. Try it in
sauces, vinaigrettes,
and marinades.
Surprisingly versatile for
such an intensely
flavored herb. Try it
paired with lamb, peas,
potatoes, and of course,
with chocolate!
Robust, somewhat lemony
flavor. Used in a lot of
Mexican and
Mediterranean dishes.
Marjoram Mint Oregano

26. Available in flat-leaf (Italian) or
curly varieties, this very
popular herb is light and
grassy in flavor.
Small and sweet, these
berries are fantastic when
marinated with olives or
simply sprinkled on
shortbread.
Strong and piney. Great
with eggs, beans, and
potatoes, as well as
grilled meats.
Parsley Pink Pepper Rosemary

27. Pine-like flavor, with lemonier
and eucalyptus notes than
rosemary. Found in a lot of
northern Italian cooking.
Peppery green flavor similar
to thyme. Mostly used in
roasted meat dishes and
stuffing, but also goes
well with beans.
A member of the mint family,
this herb is used extensively
in Japanese, Korean, and
Southeast Asian cooking as a
wrap for steaming fish and
vegetables, in soups, and as
a general seasoning.
Sage Summer Savory Shiso

28. Strong anise flavor. Can be
eaten raw in salads or used
to flavor tomato dishes,
chicken, seafood, or eggs.
A spicy, edgier cousin to sweet
Italian basil. A must-have
for Thai stir-fries,
Vietnamese pho, spring
rolls, and other South
Asian dishes.
Adds a pungent, woodsy
flavor. Great as an
all-purpose
seasoning.
Tarragon Thai Basil
(also: Basil)
Thyme (also:
Lemon Thyme)

29. Spice Blends, Rubs and Mixes
Black pepper, cumin, cinnamon,
and cloves. Used to flavor
soups, tomato sauces,
lentils, rice pilafs, and
couscous, and can be a rub
for meats. (Middle Eastern)
Hot peppers, black pepper,
fenugreek, ginger, cardamom,
coriander, cinnamon, and cloves.
Other ingredients may include
ajwain, cumin, allspice, nutmeg,
paprika, onion, or garlic. Used to
flavor slow-cooked stews.
(African)
Thyme, parsley, and bay
leaf. Used to flavor
broths and soups.
(Classic French)
Baharat Bebere Bouquet Garni

30. Ground chilis, cumin, oregano,
cayenne, and lots of optional
extras to make. This
seasoning uniquely yours.
Use for chili, stew, beans,
grilled meat, and tacos.
(Mexican/Southwestern U.S.)
Star anise, Szechuan
peppercorns, fennel, cassia,
and clove. Adds sweetness
and depth to savory dishes,
especially beef, duck, and
pork. (Chinese)
Typically includes turmeric,
coriander, cumin,
fenugreek, and red
pepper, but mixes can
vary. Used primarily to
quickly flavor curry
sauces. (Indian)
Chili Powder Chinese Five-Spice
Powder
Curry Powder

31. Includes nuts (most often
hazelnuts), sesame seeds,
coriander, and cumin.
Great spice rub for lamb,
chicken, and fish.
(Egyptian)
Typically includes cinnamon,
cardamom, cloves, cumin,
coriander, nutmeg, and
pepper. Sweeter than
curry powder. Also used
to season curry sauces.
(Indian)
Usually savory; contains
rosemary, marjoram, thyme,
and sometimes lavender. Use
as a marinade or dry rub for
roast chicken, fish, and
vegetables. (French)
Dukkah Garam Masala Herbes de Provence

32. Celery salt, mustard, red and black
pepper, bay leaves, cloves,
allspice, ginger, mace, cardamom,
cinnamon, and paprika. Created in
the Chesapeake Bay area of
Maryland, it is traditionally used
for shrimp and crab.
Most often includes bay leaf,
yellow mustard seeds, black
peppercorns, allspice, and
coriander. Used for pickling
vegetables in vinegar.
Old Bay Pickling Spice

33. 12 Little Seasoning
Tricks to Take
You’re Cooking to
The Next Level

34. Learn the difference between salt
varieties and when to use them.
All salts are not created equal. Kosher salt (the most popular
variety) has crystals that dissolve quickly. This is a great go-
to salt for just about everything. Table salt, on the other hand,
is much finer and a little goes a long way. This is best for
keeping on the table so people can add it on top of foods. If
you're using table salt in place of kosher when cooking, make
sure to use less and taste as you go. Coarse salt (the largest
of the three) is best for finishing with. It's not great for
baking as the crystals are too large to dissolve.
1

35. And know when to use finely ground
pepper versus cracked varieties.
How you grind your pepper (or how you buy it ground) can
completely change the flavor it imparts. Finely ground pepper
(the kind that looks like dust) is best used for things like sauces.
It's pretty strong and a little goes a long way. Coarse ground
pepper, on the other hand, is best for finishing dishes at the table
with or seasoning proteins. The flavor is usually less sharp and it
doesn't infuse into the entire dish. For most things, coarse ground
pepper should be your go-to.
2

36. Season from high above for more
coverage.
Besides looking cool, there's actually a reason why
chefs season their food from so high up. It helps
evenly distribute the seasoning and makes sure you
don't accidentally over-season one area and under-
season another. This is especially helpful for items
like steak that benefit from an
even layer of seasoning
3

37. Toast your spices to bring out their
flavor
Toasting whole spices before grinding them takes their
flavor to a whole new level, adding complexity and
aroma to a dish. To do so, just place them into a pan
over medium-low heat and toast, swirling often, until
fragrant. As soon as you start to smell them, remove
them from the pan to make sure they don't burn
4

38. Use a coffee grinder to grind whole
spices for a stronger flavor
Instead of buying a fancy spice grinder or mortar and
pestle, just use a coffee grinder to grind your spices.
After using, you can grind up some uncooked white rice
to clean it out and get rid of the flavor (so your coffee
doesn't taste like cloves).
5

39. Remember that cold foods require a bit
more seasoning than hot foods.
Many people think that you're able to taste hot foods
better than cold, and therefore have to make up for it by
adding extra seasoning to cold dishes. A good example
(and one that's often overlooked) is salad. Along with
dressing, adding a pinch of salt can help make the
flavors shine and your salads taste better.
6

40. Don’t forget to season certain foods
with sugar too.
Making a good marinara with bad tomatoes is not easy
— but if you add a pinch of sugar, the sauce will taste
like it was made with perfectly ripe ones. Sugar
enhances the flavors of savory foods, such as roasted
carrots, beets, and tomatoes, and plays an important
role in balancing flavors. Just like salt, it can help food
come to life.
7

41. Remember to add dry herbs in the beginning
of your cooking, and fresh at the end
Dried herbs are best used during cooking — either
stewed in a sauce, simmered in a stew, or braised
with meat. This gives them time to infuse their
flavor into a dish and come back to life. Fresh
herbs, on the other hand, are already bursting with
flavor and best used without much cooking. Fresh
basil, for example, is best used as is — simply
tossed in pasta or thrown into a salad.
8

42. Don’t forget to season your food with
acid too.
Everybody knows that salt plays a crucial role in
cooking — but not everyone knows the
importance of acid. Acid helps elevate flavors —
and just like salt, it's an important part of
balancing a dish. If your food tastes flat but
you've already salted it, try adding a splash of
wine, vinegar, or lemon to amp it up.
9

43. Pre-season your proteins ahead of time so
the salt has time to penetrate and flavor
the meat.
There are several reasons why you should be
seasoning your proteins a few hours in advance.
First, it gives the salt enough time to penetrate the
meat and season it in the center. The salt also
breaks down some of the proteins that can make
meat tough — and it actually helps the meat stay
moist via reverse osmosis.
10

44. Swap your cayenne and red pepper
flakes for a more flavorful heat source.
Cayenne and red pepper flakes are the go-to seasoning
for adding heat — but they don't add a ton of flavor.
Other spices, such as aleppo pepper flakes, add a pop
of heat while also adding flavor. Unlike cayenne
(which is straight heat) aleppo pepper adds a bit of
citrusy flavor, so branch out and don't limit yourself to
the basics.
11

45. Don't be afraid of using flavor enhancers like
nutritional yeast, liquid aminos, and even
MSG.
Seasoning isn't just about salt and spices.
Ingredients such as nutritional yeast can transform
the flavor of a dish and add savory notes.
Similarly, liquid aminos can add a pop of
umami flavor without the sodium content of soy
sauce. Even MSG (whatever your opinion on it is)
can take a dish from good to insanely savory.
12

46. “LESSON LEARNED”
The reporter will choose five learners to the
“bunutan bowl”. The five learners will going
to share something that they enjoyed or
learned about the lesson.

47. QUIZ TIME

48. 1. It is refers to something that changes or
modifies the original flavor of the food
a. Seasonings
b. Flavorings
c. Umami

49. a. Seasonings
b. Flavorings
c. Umami
2. Means to bring out or intensify the
natural flavor of the food without
changing it.

50. a. Fact
b. Bluff
3. Umami is a word commonly used to
describe the flavor or taste of foods that
are aged or allowed to ferment.

51. a. Fact
b. Bluff
4. Fresh herbs are best used during
cooking — either stewed in a sauce,
simmered in a stew, or braised with
meat.

52. a. Fact
b. Bluff
5. Toasting whole spices before grinding
them takes their flavor to a whole new
level, adding complexity and aroma to a
dish.

53. 1. Adds sweet smokiness to dishes, as well as a red
color.
A. star anise B. sumac C. smoked paprika
2. Delicate onion flavor, great as a garnish
A. chives B. chervil C. cilantro
3. Sweet and warming spice. Used most often in
baking, but also good with braised meat
A. cloves B. cinnamon C. chia seed

54. 4. It adds a woodsy background note to soups
and sauces.
A. allspice B. bayleaf C. cardamom
5. Small and sweet, these berries are fantastic
when marinated with olives or simply sprinkled
on shortbread.
A. rosemary B. sage C. pink pepper

55. Thank you

57. History of culinarians day
Speaking of craters, many of them were
named after artists or authors who made
significant contributions to their respective
fields. Mercury takes a little more than 58
days to complete its rotation, so try to
imagine how long days must be there! Since
the temperatures are so extreme, albeit not
as extreme as on Venus, and the solar
radiation is so high, Mercury has been
deemed to be non-habitable for humans
Mercury is the closest planet to the Sun
and the smallest one in the entire Solar
System. This planet's name has nothing to
do with the liquid metal, since Mercury
was named after the Roman messenger
god. Despite being closer to the Sun than
Venus, its temperatures aren't as terribly
hot as that planet’s. Its surface is quite
similar to that of Earth’s Moon, which
means there are a lot of craters

58. What are the attributes of a chef?
Do you know what helps you make your
point crystal clear? Lists like this one:
● They’re simple
● You can organize your ideas clearly
● You’ll never forget to buy milk!
And the most important thing: the
audience won’t miss the point of your
presentation

59. Chef
What is the difference
between a cook and a chef?
Venus has a beautiful name
and is the second planet
from the Sun. It’s hot and
has a poisonous
atmosphere
Mercury is the closest
planet to the Sun and the
smallest one in the System
—it’s only a bit larger than
the Moon
Cook

60. Why we love culinarians day?
Mercury is the closest
planet to the Sun and
the smallest of them all
Venus has a beautiful
name and is the second
planet from the Sun
Despite being red,
Mars is actually a cold
place. It’s full of iron
oxide dust
Experience Our taste A critical role

61. Special culinarians day activities
Mercury is the closest planet to
the Sun and the smallest of
them all
Venus has a beautiful name and
is the second planet from the
Sun
Despite being red, Mars is
actually a cold place. It’s full of
iron oxide dust
Jupiter is a gas giant and the
biggest planet in the Solar
System
Mercury
Mars
Venus
Jupiter

62. Venus is extremely hot,
even more than Mercury
Mars is actually a cold place.
It’s full of iron oxide dust
Reviewing recipes is a good idea
Mercury is the closest
planet to the Sun and the
smallest
Jupiter is a gas giant and the
biggest planet in the System
Saturn is composed of
hydrogen and helium
Neptune is the farthest
planet from the Sun
Read the recipe Visualize
Follow the
recipe
Prepare the dish Taste the dish Take notes

63. “This is a quote, words full of
wisdom that someone important
said and can make the reader get
inspired.”
—Someone Famous

64. A picture is worth a thousand
words

65. A picture
always
reinforces
the concept
Images reveal large amounts
of data, so remember: use an
image instead of a long text.
Your audience will appreciate it

66. 150,000
Big numbers catch your audience’s
attention

67. Jupiter’s rotation period
9h 55m 23s
333,000
The Sun’s mass compared to Earth’s
386,000 km
Distance between Earth and the Moon

68. Mercury is the closest
planet to the Sun and
the smallest of them all
Mercury
Venus has a beautiful
name and is the second
planet from the Sun
Venus
Despite being red,
Mars is actually a cold
place. It’s full of iron
oxide dust
Mars
Let’s use some percentages
50% 75%
25%

69. Tablet app
You can replace the image on
the screen with your own
work. Just right-click on it and
select “Replace image”

70. Mobile app
You can replace the image on
the screen with your own
work. Just right-click on it and
select “Replace image”

71. Venus
Where to celebrate culinarians day?
Venus is the second planet
from the Sun. It’s terribly
hot, even hotter than
Mercury, and its
atmosphere is poisonous.
It’s the second-brightest
natural object in the night
sky

72. Culinarians day timeline
Venus
Venus is the second
planet from the Sun
Mercury
Mercury is the
closest planet to the
Sun
Mars
Despite being red,
Mars is a cold place
Jupiter
Jupiter is the
biggest planet of
them all
Step 1 Step 2 Step 3 Step 4

73. My best
recipes
You can enter a subtitle here if you need it
02

74. Venus
Venus has extremely
high temperatures
Mercury
Despite being red,
Mars is a very cold
place
Mercury is the
closest planet to the
Sun
Saturn
Saturn is a gas giant
and has several rings
Mars
Essential kitchen utensils

75. My fav recipe
Presentation
of the dish
●Mercury
●Venus
●Earth
●Mars
●Jupiter
●Saturn
●Moon
●Ceres
Ingredients
●Neptun
e
●Ceres
●Moon
●Sun
●Pluto
●Mars
●Jupiter
●Venus
Step 1
Mercury is the closest planet to the Sun
and the smallest one in the Solar
System
Step 2
Venus has a beautiful name and is the
second planet from the Sun
Step 3
Earth is the third planet from the Sun
and the only one that harbors life
Step 4
Despite being red, Mars is actually a
cold place. It’s full of iron oxide dust
Jupiter is the biggest
planet in the Solar
System

76. 03
My favourite restaurants
Jupiter is the biggest planet
in the Solar System. It’s the
fourth brightest object in
the night sky. It was named
after the Roman god of the
lightning
Venus has a beautiful name
and is the second planet
from the Sun. It’s terribly
hot, even hotter than
Mercury, and its
atmosphere is extremely
poisonous. It’s the second-
brightest natural object in
the night sky
Saturn is a gas giant and
has several rings. It’s
composed mostly of
hydrogen and helium
Fork & Knife
Spice Route
Bistro 55
02
01

77. My fav dishes
By the Bistro 55 (Málaga, Spain)
A signature dish of Timmy Jimmy
By the Spice Route (Lion, France)
A signature dish of Jenna Doe
By the Fork & Knife (New York,
USA)
A signature dish of Jenna Doe
Oysters and lemon
Lobster with truffle
Sea urchin with foie
01
02
03
● Saturn is a ringed planet
● Jupiter was named after a Roman
god
● Earth is the planet on which we all
live
● Venus has a toxic atmosphere
● Mercury is the smallest planet
● Mars is full of iron oxide dust
● Saturn was named after a Roman
god
● Neptune is very far from the Sun
● Saturn is composed mostly of
hydrogen
● Jupiter doesn’t have a solid surface
● Earth is the third planet from the Sun
● Venus has extremely high
temperatures

78. Culinarians day dates
Date Hour Event Description
July 24 20:00 Mercury
Mercury is the smallest
planet of them all
July 24 22:00 Venus
Venus is extremely hot,
even more than Mercury
July 25 9:00 Mars
Despite being red, Mars
is actually a cold place
July 25 12:00 Jupiter
Jupiter is the biggest
planet in the Solar
System
July 25 14:00 Neptune
Saturn has a high
number of moons, like

79. Mercury
Jupiter
Venus
Saturn
You can use this graph
Follow the link in the graph to modify its data and then paste the new
one here. For more info, click here
Mercury is the
smallest planet
Jupiter is the
biggest planet
Venus has very
high
temperatures
Saturn is a gas
giant with rings

80. How do you evaluate a food dish?
Presentation
Mercury is the closest planet to the Sun
Taste
Venus is the second planet from the
Sun
Texture
Earth is the third planet from the Sun
Aroma
Despite being red, Mars is a cold place
Creativity/Execution
Jupiter is the biggest planet in the
System
Value/Quality
Saturn has a high number of moons
When evaluating
a food dish, here
are some factors
you can consider

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