This author has sadly been directly involved in literally hundreds and hundreds of electrically. related fatalities in his multi decade career with OSHA. Whatâs even sadder in these cases are. the family members and loved ones left behind. Consequently the intent here is to hopefully.
What makes you think you are in for an enjoyable meal, before you even set foot in the kitchen: the aroma of food wafting through the air. In actual fact, it would be more correct to speak in generic terms of âfood smellsâ. Whatever we choose to call it, our example perfectly describes its importance: because, very often, long before we actually see or taste the food, its smell will indicate how good it is.
to determine different characteristics of food such as appearance, odour, taste and texture. A wide range of vocabulary is used to describe sensory characteristics of food products. The nose detects volatile aromas released from food. An odour may be described by association with a particular food, eg herby, cheesy, fishy. The intensity can also be recorded. A productâs size, shape, colour and surface texture can be described, eg large, small, oblong, square, yellow, pink, rough. O DOUR T ASTE A PPEARANCE T EXTURE The tongue can detect four basic tastes: sweet, sour, salt and bitter. Tastes may be described by association with a particular food, eg meaty, minty or fruity. The intensity can also be recorded. Texture may be assessed through touch. When food is placed in the mouth, the surface of the tongue and other sensitive skin reacts to the feel of the surface of the food. Different sensations are felt as the food is chewed. bitter sweet cool zesty warm