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The ‘taste’ experience is an accumulation of multiple senses - Leaving Cert Home Economics - Question 3 - 2017
Question 3
The ‘taste’ experience is an accumulation of multiple senses. (a) Discuss the influence of the senses when choosing, cooking and eating food. (b) Outline four cond... show full transcript
Worked Solution & Example Answer:The ‘taste’ experience is an accumulation of multiple senses - Leaving Cert Home Economics - Question 3 - 2017
Step 1
Discuss the influence of the senses when choosing, cooking and eating food.
Answer
When choosing food, sight plays a critical role: the color, shape, and presentation influence our judgment on freshness and quality. For instance, vibrant colors like red and green indicate ripeness, while dull colors may suggest spoilage.
In cooking, smell significantly affects flavor perception. The aroma of food can trigger salivation and enhance the eating experience. For example, the smell of fresh herbs elevates the taste of a dish. Texture also influences our cooking choices; different textures can evoke different responses, such as creaminess in desserts or crunchiness in snacks.
Finally, when eating, all senses interact. The taste buds perceive sweet, salty, bitter, sour, and umami flavors while the texture impacts the overall eating experience. The sound of food (e.g., crunching) can also heighten enjoyment. For example, crispy vegetables provide a refreshing and satisfying textural contrast.
Step 2
Outline four conditions required for sensory analysis testing.
Answer
- Location: Testing should take place in a controlled environment with adequate space to minimize external influences.
- Lighting: Ideally, natural light should be used, and the area should be free from distracting colors to avoid bias in appearance evaluation.
- Ventilation: A well-ventilated area is crucial to prevent the carryover of odors that could affect the testing results.
- Sample Preparation: Samples must be uniform in size, shape, and temperature, and they should be presented without bias to ensure a valid comparison.
Step 3
Write a detailed account of one difference test used in the food industry.
Answer
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Name of Test: Simple Difference Paired Comparison Test
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Aim: To determine if testers can detect a difference between two samples.
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Implementation: In this test, participants are presented with two coded samples (labeled A and B) and asked whether they can identify a difference between them. The samples are presented in a randomized order to reduce bias. After tasting both samples, the testers record their responses. Results are calculated based on the number of correct identifications, allowing analysts to determine if a statistically significant difference exists between the samples.