"""
Seasoning and tasting protocols.
"""

title: str = "Seasoning and Tasting"

content: str = """
Proper seasoning elevates a dish; underseasoned or overseasoned food fails.
Taste at every stage and adjust before service.

**When to Taste**: Taste stocks and sauces during and after reduction. Taste
prepped components (e.g., dressings, brines). Taste finished plates before
they leave the pass. Never send food you have not tasted.

**Seasoning Balance**: Salt enhances flavor; add gradually. Acid (lemon,
vinegar) brightens. Sweet can round out; bitter can add complexity. Balance
is subjective but within a range — document standards for key preparations.

**Allergies and Dietary**: Tasters with allergies must not taste allergen-
containing items. Use separate spoons for tasting; never double-dip. Taste
in a sanitary manner to avoid contamination.
"""  # noqa: E501

version: str = "0.0.1"
