Sample the following:Salty- Potato Chips or Pretzels, Bland- Bread product , Spicy- pepper or cream cheese with cayenne pepper, sweet- chocolate, brown sugar, cookie, or other sweet product, Sour- Jolly Rancher
Sensory Perception of Food Wednesday, August 15, 2012
Amuse Bouche: “What Sounds Good to You?”Analyzing Your Food Preferences: Pick up the Food Preferences Packet & answer the questions on page 5.Note: there are no right or wrong answers; simply respond to each question honestly and thoughtfully.3rd/4th Year students- Prepare to cook (You will be prepping for tomorrow’s catering event- whipped cream cheese, Cinnamon toast cream chees, honey butter, plate bagels, set up coffee, make oj, set up buffet tables with plates, utensils, coffee cups, stirrers, sugar, etc.
ObjectivesStudents will be able to: •Evaluate food preferences. •Analyze sensory characteristics of ingredients. •Use appropriate “Food Tasters” language to describe the characteristics of taste, texture, appearance, aroma, & mouthfeel of food.
Sensory Evaluation of Food: More than Just TasteSummarize each paragraph in 12 words or less.
A Glossary of Descriptive Culinary Terms1. Skim through the descriptive terms listed.2. Highlight three favorite terms.3. Underline 2 least favorable terms.4. Highlight any terms that are unfamiliar to you.Be prepared to share your responses!
Sensory EvaluationSample each product, analyze each component, and use descriptive culinary terms to explain theappearance, taste, aroma, temperatu re, and mouthfeel.
Glossary of Descriptive Terms• Revisit unfamiliar terms from the “Glossary of Descriptive Terms” sheet with your group members.• What terms can you define from other members of the group?• Research the remaining terms that all group members are unsure of and write the definition on back of your packet.