5 tasting tests (ranking tests (profilling tests (can be used to find…
5 tasting tests
this described appearance, taste and texture on a star chart
when food is tasted the taster assesses the identified area
the results from a profiling chart can be plotted onto a star profile
the marks are joined together to identify them clearly
can be used to find out what people particularly like and dislike
the product can then be adapted according to different areas identified for improvement
it is used to sort a variety of foods in order by ranking
food tasting tests
testers give their own opinion from extreme like to extreme dislike
they do not give information on specific elements of food
setting up a tasting panel
1 - set up a quiet area
2 - give tasters a drink
3 - use small quantities of food on plain identically sized plates
4 - use some garnish for decoration
5 - do not give loads or sample at once
6 - serve food at correct temperature
7 - use clean spoons or forks each time
8 - use codes for products
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Preferential and sensory tasting panels
Sensory analysis is used to gather information on food products. These qualities are called organoleptic qualities.
The 5 senses are used when choosing and easting different foods.
sound = when cooking, preparing, serving or eating
touch = the tongue is sensitive to different situations
taste = determine whether the food is sweet, sour, bitter or salty
smell = the aroma stimulates the digestive juices and makes the food seem more appetising.
sight = .
- age - garnish - decoration