Before moving to Module 3, try one comparative tasting at home. Pick one:
- Two olive oils on plain bread. Notice the difference in fruitiness, pepperiness, and bitterness
- Two chocolates (different percentages), notice how sweetness and bitterness shift
- A raw tomato vs a cooked tomato, notice how cooking concentrates sweetness and umami while reducing acidity
- Two salts on the back of your hand. Notice how grain size and mineral content change the experience
Taste them side by side. Don't just notice that they're different. Try to name how they're different, using the vocabulary from this module and Module 1.
This is how every professional trains. One comparison at a time. Your palate gets sharper with each one.