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‘Given the priority for population dietary change there is a need for a greater understanding of the determinants that affect food choice.’ (The European Food Information Council) (a) Discuss the importance of aesthetic awareness in relation to the choice and presentation of food - Leaving Cert Home Economics - Question 2 - 2013
Question 2
‘Given the priority for population dietary change there is a need for a greater understanding of the determinants that affect food choice.’ (The European Food Inform... show full transcript
Worked Solution & Example Answer:‘Given the priority for population dietary change there is a need for a greater understanding of the determinants that affect food choice.’ (The European Food Information Council) (a) Discuss the importance of aesthetic awareness in relation to the choice and presentation of food - Leaving Cert Home Economics - Question 2 - 2013
Step 1
Discuss the importance of aesthetic awareness in relation to the choice and presentation of food.
Answer
Aesthetic awareness in food choice and presentation is critical for several reasons:
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Choice: Aesthetic factors such as appearance, color, and texture significantly influence consumer preferences. For example, people often associate bright colors, like green and yellow, with freshness and health, making them more likely to choose certain foods. Shape and size also matter; foods that are visually appealing are generally preferred over unappealing ones.
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Presentation: The way food is presented can enhance its appeal. Techniques such as garnishing, color contrast, and plating can influence diners' perceptions. For instance, a well-presented dish can elevate the dining experience, signaling quality and care.
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Emotional impact: Aesthetically pleasing food can evoke positive emotions, making the eating experience more enjoyable.
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Branding and marketing: Aesthetic awareness is crucial in food marketing, where visuals play a key role in promoting products. Companies often invest in attractive packaging and styled presentations to attract consumers.
Step 2
(i) State, giving examples, when sensory analysis tests are used in the food industry.
Answer
Sensory analysis tests are utilized in various stages of the food industry, including:
- Product Development: Companies conduct sensory evaluations to gauge consumer response to new products or reformulations. For example, taste tests can reveal if a healthier snack alternative meets consumer preferences.
- Quality Control: Regular sensory assessments ensure that products remain consistent in flavor, texture, and appearance. For instance, a chocolate manufacturer may regularly run tests to check for flavor consistency after different batches.
- Market Research: Sensory tests help identify consumer preferences and trends, aiding marketing strategies. For example, brands may compare two variations of a beverage to see which one appeals more to the target demographic.
Step 3
(ii) Name three main categories of sensory analysis tests and state the main purpose of the tests in each category.
Answer
The three main categories of sensory analysis tests are:
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Descriptive Tests:
- Purpose: To provide a detailed profile of product attributes, such as flavor, aroma, and texture.
- Example: Trained panels may rate the intensity of sweetness or sourness in different products.
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Affective Tests:
- Purpose: To assess consumer preferences and acceptance.
- Example: Consumers may rank products from most to least preferred based on taste.
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Discriminative Tests:
- Purpose: To determine if there are perceptible differences between products.
- Example: Tests like triangle tests compare three samples to see if participants can distinguish subtle differences.
Step 4
State the reasons why recipes may be modified/adapted.
Answer
Recipes may be modified for several reasons:
- Nutritional Improvement: To enhance the healthiness of a dish by reducing unhealthy ingredients (e.g., substituting butter with healthier oils).
- Dietary Restrictions: To accommodate food allergies or dietary choices, such as making a recipe gluten-free or vegan.
- Cost Efficiency: To use more economical ingredients or reduce ingredient quantities, making the dish more affordable.
- Seasonal Availability: Adapting recipes based on the availability of fresh produce can lead to better flavor and cost savings.
- Taste Preferences: To cater to local tastes or individual preferences, which may involve altering spices or ingredient types.