· After food is prepared it is important to examine it closely to determine if it was successful. · Food manufacturers and cooks identify the ingredients used and how they worked together in a recipe……to determine whether or not improvements should be made to the processes and the equipment used in the production. · Most importantly, the thing that people remember about food is whether or not eating it was a pleasurable experience……….this hinges on the sensory analysis of texture, flavour, appearance and aroma. · Qualitative analysis is used to evaluate sensory properties of food such as flavour, texture, aroma and appearance. We use our 5 senses of taste, smell, sight, sound and touch to form opinions about food products. · Quantitative measures are ways of measuring the physical, chemical or nutritional properties. For example: colour, weight, nutritional content, texture, consistency. Your Product Evaluation will have 4 sections to it.
1. Photo/Presentation and Description in terms of Taste, Appearance, Aroma, Touch and Temperature & Sound. Enjoyment. – 12 marks 2. Result of finished product. Explanation of quality of food and presentation. Did it turn out how it was supposed to? was it a difficult recipe to follow?– 4 marks 3. Changes/ improvements, which could be made to recipe. Different ingredients, process to prepare, equipment used, Presentation, additions or exclusions – 3 marks 4. Hedonic scale rating – 1 mark
· After food is prepared it is important to examine it closely to determine if it was successful.
· Food manufacturers and cooks identify the ingredients used and how they worked together in a recipe……to determine whether or not improvements should be made to the processes and the equipment used in the production.
· Most importantly, the thing that people remember about food is whether or not eating it was a pleasurable experience……….this hinges on the sensory analysis of texture, flavour, appearance and aroma.
· Qualitative analysis is used to evaluate sensory properties of food such as flavour, texture, aroma and appearance. We use our 5 senses of taste, smell, sight, sound and touch to form opinions about food products.
· Quantitative measures are ways of measuring the physical, chemical or nutritional properties. For example: colour, weight, nutritional content, texture, consistency.
Your Product Evaluation will have 4 sections to it.
1. Photo/Presentation and Description in terms of Taste, Appearance, Aroma, Touch and Temperature & Sound.
Enjoyment. – 12 marks
2. Result of finished product. Explanation of quality of food and presentation. Did it turn out how it was supposed to? was it a difficult recipe to follow?– 4 marks
3. Changes/ improvements, which could be made to recipe. Different ingredients, process to prepare, equipment used, Presentation, additions or exclusions – 3 marks
4. Hedonic scale rating – 1 mark
TOTAL – 20 marks