1. Unit 6: Sensory Perception
Foods I
“You eat with your eyes.”

2. Sensory Perception

3. The Presentation
The presentation of food almost immediately prompts a judgment on whether it will taste good or bad.
Factors to consider…

4. 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…

5. 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.

6. 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.

7. 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.

8. The Texture

9. 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.

10. 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.

11. Flavorings

12. Flavorings
Savory, spicy, and salty accompaniments to food. Examples are ketchup, mustard, mayonnaise, salad dressing, soy sauce, Tabasco sauce, and Worcestershire sauce.
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.
Group of aromatic plants whose leaves, stems, or flowers are used. Examples are basil, bay leaves, chives, cilantro, garlic, marjoram, oregano, parley, and rosemary.

13. 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