Judge and Manipulate Sensory Properties

Understanding Sensory Properties

Understand that sensory properties of food include taste, smell, texture, appearance, and sound.
Appreciate that our experience of eating and drinking is determined by a combination of these sensory properties.
Consider how these properties can be altered through food preparation and cooking methods, for example through browning meat to enhance flavour, or roasting vegetables to bring out their natural sweetness.
Recognise that different people can have different sensitivity to certain properties, like taste and smell, which can affect their food preferences.

Manipulating Sensory Properties

Comprehend that altering the sensory properties of food can make it more appealing and enjoyable to eat.
Understand that a range of skills and techniques can manipulate sensory properties, such as seasoning to enhance flavour or using a variety of colours to make a plate visually appealing.
Understand that cooking methods such as grilling, frying, and baking can also significantly alter a food’s sensory properties including its texture, smell, and taste.
Know that texture can be added to dishes through elements such as nuts for crunch, or cream to make a dish smoother and creamier.

Judging Sensory Properties

Recognise the importance of continually tasting food while preparing and cooking to ensure the right balance of flavours is being achieved.
Practice using all of the senses to fully experience a food or meal - its appearance, aroma, texture, and taste.
Develop the skill of sensory evaluation, which involves using all of your senses to analyse a food product’s quality.
Understand that tools such as taste tests, scoring systems, or sensory evaluation forms are commonly used to help judge sensory properties in a systematic manner.
Remember that personal preferences can influence judgement of sensory properties. What one person might find delicious, another might not. This is particularly important when considering seasoning and spice levels.

Modifying Sensory Properties for Different Audiences

Understand that it may be necessary to modify the sensory properties of food for different audiences or dietary needs.
Consider medical issues such as dietary restrictions or allergies, which might require you to alter a recipe or dish significantly. This can impact the sensory properties of your dish.
Understand how to substitute ingredients to make a dish suitable for different dietary needs without compromising on flavour, texture, or appearance.
Incorporate alternative ingredients that might be less familiar to achieve the desired sensory properties, such as using tofu for a vegetarian protein source, or spiralised vegetables as a low-carb pasta alternative.