What is the proper practice when tasting foods during cooking?

• A. Taste with the same spoon and wipe between uses
• B. Use a clean utensil for each taste; avoid double-dipping and re-contaminating the batch.
• C. Dip fingers to test flavor
• D. Taste only after cooking is complete

Answer: (B)

Testing flavors while you cook is common, but you have to protect the food from contamination. The best approach is to use a clean utensil for each taste and avoid reusing the same spoon in the batch. This prevents saliva or germs from spreading into the food and stops cross-contamination between portions. Using the same utensil and wiping it between tastes can still transfer germs back into the dish. Dipping fingers to test flavors is unsafe and can introduce bacteria. Waiting to taste only after cooking is complete also reduces your ability to adjust seasoning and can miss issues with doneness or safety. So using a clean utensil for each taste keeps flavors on track while keeping the food safe.