LO3 evaluating the finish product Cookery 10.pptx

2. Evaluation is a systematic determination of a subject's
merit, worth and significance, using criteria governed by a
set of standards. It can assist an organization, program,
design, project or any other intervention or initiative to
assess any aim, realizable concept/proposal, or any
alternative, to help in decision-making; or to ascertain the
degree of achievement or value in regard to the aim and
objectives and results of any such action that has been
completed. The primary purpose of evaluation, in addition to
gaining insight into prior or existing initiatives, is to enable
reflection and assist in the identification of future change

3. Evaluation of food quality
• Quality is the ultimate criterion of the desirability of any
food product. Food quality can be evaluated by sensory
and objective methods.
• Sensory Evaluation
• When the quality of food product is assessed by means of
human sensory organs the evaluation is said to be
sensory or subjective.

4. Sensory Characteristics of Food
•1. Appearance
•Surface characteristics of food products contribute
to the appearance. Interior appearance can also
be evaluated. Perception of the size, shape and
colour, transparency can be judged by external
appearance. Lumps in a pudding or gravy, which
are not desirable, can be judged by the eye.

5. Sensory Characteristics of Food
•2. Colour
•In addition to giving pleasure, the colour of foods
is associated with other attributes. Colour is used
as an index to the quality of a number of
foods. Ripeness of fruits like banana, mango,
tomato, and guava can be assessed by the
colour.

6. Sensory Characteristics of Food
•3. Flavour
•The flavour of food has three
components- odour, taste and a
composite of sensation known as
mouth feel.

7. Sensory Characteristics of Food
•3. Flavour
•) Odour
•The odour of food contributes immeasurably to
the pleasure of eating. Aroma is able to
penetrate even beyond the visual range when
comparatively volatile compounds are abundant in
it.

8. Sensory Characteristics of Food
•3. Flavour
•ii) Taste
•We value food for its taste. The sensation known as
sour is associated with hydrogen ions supplied by
acids like vinegar. Salt taste is due to ions of salt.
Sweet taste is related to presence of organic
compounds.

9. Sensory Characteristics of Food
•3. Flavour
•iii) Mouth Feel

10. Reasons for testing food quality
•1. To know the consumer preference
•This helps the producer to discover which
qualities of the product need to be developed
and emphasized. Consumer's preference panel
tests the product and the results are considered to
represent the taste of the significant portion of the
population and are used to predict market outlook
for a product.

11. Reasons for testing food quality
•2. Effect of variation in processing on quality
•Tests are done to investigate the influence of
factors in production. The members of the panel
are not required to taste the product. It is also used
to test the effects of storage and packaging of two
items originally alike but subjected to different
storage environment.

12. Reasons for testing food quality
•3. To detect the presence of off quality
•Here the panel members are usually trained to
recognize and to evaluate the standard flavor of
food so that they can use their powers of
discrimination consistently, e.g. rancidity in fats
and butter.

13. Types of tests
•Different sensory tests are employed for food
evaluation. The tests are grouped into four types.
• Difference tests
• Rating tests
• Sensitivity tests
• Descriptive test

15. Assessment
•1. This taste is due to ions salt.
•A. Bitter
•C. Sour
•B. Salty
•D. Sweet

16. Assessment
•2. The following are components of flavor
EXCEPT.
•A. Mouth feels
•C. Odour
•B. Taste
•D. Colour

17. Assessment
•3. This taste is employed for food evaluation.
•A. Sensory organs
•C. Sensory taste
•B. Sensory evaluation
•D. Sensory motors

18. Assessment
•4. The ultimate criterion of the desirability of any
food product.
•A. Sensory
•C. Appearance
•B. Colour
•D. Quality

19. Assessment
•5. It contributes immeasurably to the pleasure of
eating.
•A. Taste
•C. Odour
•B. Appearance
•D. Colour

20. Assessment
• 6. A systematic determination of a subject's merit, worth
and significance, using criteria governed by a set of
standards.
• A. Evaluation
• C. Quality
• B. Sensory
• D. Subjective

21. Assessment
•7. It is associated with hydrogen ions supplied by
acids like vinegar.
•A. Salty
•C. Sweet taste
•B. Sour
•D. Bitter

22. Assessment
•8. It is related to the presence of organic
compounds.
•A. Sweet taste
•C. Sour
•B. Bitter
•D. Salt taste

23. Assessment
•9. A surface characteristics of food products.
•A. Colour
•C. Appearance
•B. Odour
•D. Taste

24. Assessment
•10. It is used as an index to the quality of the
number of foods.
•A. Taste
•C. Smell
•B. Colour
•D. Appearance

25. Assessment
• 11. This helps the producer to discover which qualities
of the product need to be developed and emphasized.
• A. To detect the presence of off quality.
• B. To know the consumer preference.
• C. Effect of variation in processing on quality.
• D. Evaluation of food quality

26. Assessment
•12. A composite of sensation known as _______.
•A. Mouth feels
•C. Smell
•B. Odour
•D. taste

27. Assessment
• 13. The following are reasons for testing food quality
EXCEPT.
• A. Effect of variation in processing quality
• B. Perception of the size, shape, color and transparency
can be judged by external appearance.
• C. To detect the presence of off quality
• D. To know the consumer preference

28. Assessment
•14. The _____ of food has three components-
odour, taste and a composite of sensation.
•A. Colour
•C. Flavour
•B. Taste
•D. Appearance

29. Assessment
• 15. When the quality of food product is assessed by
means of human sensory organs the evaluation is said to
be _______.
• A. Sensory or subjective
• C. Sensory motor
• B. Sensory taste
• D. Sensory organs