The chef began chewing slowly. He turned the food over in his mouth, letting the sauce and spices touch each part of his tongue. He analyzed the tastes with practiced skill. He exhaled a little, to get the smell of the food.
Some of the flavors were simple. Rosemary was easy to detect. It was the first thing the chef found. Its pungent odor and bold flavor stood out from the rest of the food.
He felt a slight puckering of his cheeks. He recognized it as lemon.
With two flavors identified, he had a framework to ascertain the others.