Section C: Cooking and food preparation - 2 Sensory properties — OCR GCSE Food Preparation and Nutrition
Teaching note based on the OCR specification.
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Section C: Cooking and food preparation - 2 Sensory properties explained
Section C: Cooking and food preparation - 2 Sensory properties covers 8 specification points, including The senses (organoleptic properties) and Texture, appearance, colour taste, sound and….
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Open a point below for its explanation and revision guidance.
Your focus
- The senses (organoleptic properties)
- Changes that happen when food is cooked: texture, appearance, colour taste, sound and aroma
- Sensory systems
Show all 8 objectives
- The importance of the senses of sight, taste, touch, smell and hearing and how they work when making food choices
- The five basic tastes recognised by receptors (sweetness, sourness, bitterness, saltiness and umami)
- Preferential and sensory testing panels
- How to set up a testing panel
- Styles and forms of rating, ranking and profiling systems with the use of appropriate descriptive terminology