Flavour Forecast Face-Off : Test Your Trend IQ

Flavour Forecast Face-Off : Test Your Trend IQ

Assessment

Flashcard

Other

Professional Development

Practice Problem

Hard

Created by

Wayground Content

FREE Resource

Student preview

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10 questions

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1.

FLASHCARD QUESTION

Front

McCormick’s 2025 Flavour Forecast includes three trends. Which of the following best represents their core themes? global fusion, slow cooking, and botanical infusions; sweet-heat pairings, fermented flavours, and sustainable cooking; tropical ingredients, smoky techniques, and surprising combinations; umami-forward dishes, nostalgic comfort foods, and hyper-local sourcing

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Back

tropical ingredients, smoky techniques, and surprising combinations

2.

FLASHCARD QUESTION

Front

The “Charred & Smoked” trend highlights the role of these techniques in flavour development. Why do chefs use them?

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Back

to neutralise bitterness and enhance natural sweetness

3.

FLASHCARD QUESTION

Front

Aji Amarillo is a pepper that originates from which country?

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Back

Peru

4.

FLASHCARD QUESTION

Front

Which of the following best describes Aji Amarillo's unique flavour profile? fruity with medium heat and hints of tropical citrus, smoky with a mild heat and an earthy undertone, spicy with floral notes and a subtle sweetness, rich and savoury with a sharp tang and high heat

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Back

fruity with medium heat and hints of tropical citrus

5.

FLASHCARD QUESTION

Front

Which combination exemplifies the "Deliciously Unexpected" trend’s playful approach to flavour pairing? Options: caramel and sea salt, chili and chocolate, miso and vanilla, avocado and honey

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Back

miso and vanilla

6.

FLASHCARD QUESTION

Front

Which of the following flavours is a key part of the “Tropical Vibes” trend and often used in Caribbean-inspired dishes? coconut and pineapple, cinnamon and nutmeg, garlic and thyme, lemon and dill

Media Image

Back

coconut and pineapple

7.

FLASHCARD QUESTION

Front

Which technique is most commonly used to impart a smoky flavour to cocktails, fitting the “Charred & Smoked” trend? Options: molecular gastronomy, smoking the glass, infusing with herbs, charring garnishes

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Back

smoking the glass

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