Transcript Sensory Perception

Unit 6: Sensory Perception
Foods I
“You eat with your eyes.”
Sensory Perception
The Presentation
The presentation of food almost immediately
prompts a judgment on whether it will taste good
or bad.
Factors to consider…
The Flavor
The best way to describe the flavor of a food
is to focus on the three sensory experiences
that help the brain to determine a sense of
flavor. The three sensory experiences are…
Aroma
The nose can detect
thousands of aromas
because it has more
sensory cells than
the tongue.
Therefore, the nose
can differentiate
among foods that
are very similar in
taste.
Touch
Touch sensations are
physical feelings
sensed by nerve
endings. Touch
sensations that
contribute to flavor
are detected by
nerves in the skin of
the mouth, nose,
and throat.
Taste
The tongue can identify
four major types of flavor:
The tongue is covered in
small bumps called
papillae. Each of these
papillae is covered with
hundreds of minute cells
called taste buds. The
taste buds can detect
different flavor
characteristics.
The Texture
Seasonings
Items added to enhance the natural flavor of
foods. When seasonings are used correctly
the flavor of each particular seasoning should
not be noticeable. If a seasoning is used
incorrectly or in too great a quantity, it can
make the item being prepared inedible or
unpleasant to eat. The most common
seasonings used are pepper, salt, and lemon
zest.
Seasonings
____________ is the most widely used seasoning. It comes in
many forms: black, white, and green peppercorns. Black pepper
is made from dried, immature berries and white pepper is made
from mature berries. Green peppercorns are the same immature
berries as the black peppercorns but processed differently.
_____________is used to enhance the flavor of many foods. Salt is sold
in many forms: table salt, sea salt, kosher salt, and pickling salt. Salt has a
more intense taste and flavor on cold foods than on warm or hot foods.
Table salt has iodine, sea salt is evaporated seawater, kosher contains no
iodine or anticaking additives, and pickling is a very pure form of salt that
has no residual dust, iodine, or other additives.
______________ is the grated peel and pith of a lemon that is
often used as flavor enhancer. Only a small amount is needed in
any dish. The purpose is not to make food taste lemony, but
rather to add a fresh aroma and taste to the food.
Flavorings
Flavorings
• Group of aromatic plants whose
leaves, stems, or flowers are used.
Examples are basil, bay leaves,
chives, cilantro, garlic, marjoram,
oregano, parley, and rosemary.
• Oils are fats that remain in a
liquid state at room temperature.
Different oils are better suited for
different tasks. Examples are
vegetable and nut oils. Vinegars
are very sour, clear liquids used
in cooking, marinades, and salad
dressings. Examples are white,
red, cider, distilled, and balsamic.
• Derived from the bark, seeds, roots,
buds, or berries of very aromatic
plants. Examples are allspice,
capers, cayenne pepper, cinnamon,
cumin, ginger, nutmeg, paprika,
saffron, and wasabi.
• Savory, spicy, and salty
accompaniments to food.
Examples are ketchup,
mustard, mayonnaise, salad
dressing, soy sauce, Tabasco
sauce, and Worcestershire
sauce.
Flavorings
• Use to enhance the natural flavor of food
• Do not try to disguise the flavor of food
• They should not dominate the flavor of food
• Season in moderation
• Add seasonings at the beginning of the cooking
• Fresh herbs should be tied in a sachet
• Always remove bay leaves
• Buy in small quantities
• Store in cool, dry places