General: Judge and modify sensory properties
- Understand the five aspects of sensory properties: appearance, taste, texture, aroma, and sound.
- Learn how to assess the sensory properties of food scientifically through sensory evaluation methods such as scoring tests, preference tests, and profiling.
- Explore how professional chefs modify dishes based on sensory performance.
The Importance of Judging
- Having a good understanding of flavour profiles (sweet, sour, salty, bitter, umami) will allow you to judge dishes competently.
- Texture is another important factor to judge in food. This includes aspects such as crispness in chips, tenderness in meats, and the lightness of cakes.
- Knowing when and how to adjust seasoning, acidity, or balance of flavours is crucial in food preparation.
Modifying Sensory Properties
- Understand how different cooking methods can alter the sensory properties of food, such as roasting to enhance sweetness, or boiling to reduce bitterness.
- Know when and how to adjust a recipe based on the sensory properties, for instance adding sugar to balance acidity, or herbs to boost aroma.
- Be able to adapt and modify recipes to meet dietary needs while maintaining pleasing sensory properties, such as making a dish gluten-free while ensuring it is still texturally pleasing.
Experimentation and Analysis
- Understand the importance of trial and modification in food preparation.
- Analyze the results of modifications to a dish and track the changes in sensory properties.
- Be able to learn from each cooking experiment to continually improve your cooking skills and dishes.