Section 4: Food Choice - Chapter 9: Sensory evaluation - 1: Sensory evaluation
- Created by: erp2002
- Created on: 17-06-17 17:53
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- The senses and food choice:
- How the senses affect what we choose to eat:
- Five senses - sight, smell, taste, touch and sound
- All senses work together so we can enjoy food
- Food needs to be presented to people so it is appetising (makes them want to eat it)
- Well-presented food should: look and smell good; have a good flavour and texture; sound right (e.g. crusty/crisp)
- How the senses affect what we choose to eat:
- How to prepare and present food well for each of the senses:
- How to prepare, cook and serve food to make it appetising:
- Sight: don't overcook food and spoil its colour and appearance; use colour, pattern, shape, neatness when presenting food, decorate and garnish food creatively
- Smell (aroma): don't spoil the aroma by overcooking/burning food; use fresh ingredients; combine a few different aromas; serve food at the right temperature to release aromas
- Taste (flavour): make sure food is fresh, well cooked, at the right temperature to release flavours; use combinations of a few flavours, but not too many as this will confuse the taste buds; use cooking methods that develop flavours, e.g. sautéing, making stock, gently warming dried spices
- Touch (mouthfeel): cook correctly - overcooking will toughen meat, eggs and make vegetables mushy; make sure food is fresh (stale food loses its…
- How to prepare, cook and serve food to make it appetising:
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