Years ago, at my first cooking job ever, I was put in charge of making the salad special which was a marinated mushroom and artichoke salad. I learned to cook when I was ten years old from notes my single mom left on the kitchen counter. My family are your basic Anglo-Saxon Celtic mongrels. There was no "exotic" foods in our house...we ate roast chicken, spaghetti etc. I was familiar with garlic powder but had never had to deal with fresh garlic before. Anyway the recipe called for 4 CLOVES of garlic and after I had peeled and grated in about 7 cloves I realized that the salad smelled really pungent and maybe the term clove might not mean the whole thing. Anyway, I looked around to ask the chef but he was doing ordering in the back. The salad was put into the line fridge and I forgot it completely until my next shift when someone asked me exactly how much garlic was in the salad. None had sold at lunch, but by the time dinner service rolled around it was "Industrial Strength Vampire Repellent". They ALL got sent back....I've learned to use fresh garlic with confidence (and moderation) since.