1. Taste evaluation
Taste is one of the important indexes to evaluate food. Including the texture of food, the richness of taste and the cooking degree of ingredients. The taste can be judged by the chewiness and softness of the ingredients themselves and the interaction with the mouth, such as tenderness, crispness and softness. At the same time, taste evaluation is also related to the balance of food temperature, humidity and taste.
2. Taste evaluation
Taste is another important aspect of evaluating food. It includes five basic tastes: sweet, sour, bitter, salty and fresh. Good food should be able to balance these flavors and make people feel delicious with rich layers and distinct tastes. In addition, the aroma and aftertaste of food are also important factors for evaluation, such as rich aroma, mellow taste and long aftertaste.
3. Innovation evaluation
Innovation is an important aspect of food evaluation. Innovation includes the uniqueness, originality and novelty of dishes. A good food should bring freshness and surprise to people, and show innovation through unique ingredients, unique cooking methods or unique presentation methods. Innovative evaluation also includes the degree to which dishes retain the original flavor of ingredients and the relationship with traditional cuisines.
4. Miscellaneous assessment
Food evaluation can consider other factors besides taste, taste and innovation. These factors include the hygiene and safety of dishes, the freshness of ingredients, the beauty of setting plates and the quality of service. A good food should not only be satisfactory in taste and taste, but also impress people in the whole dining experience.
Expand knowledge:
1.200 1 year, Jonathan Stern, an Australian scientist, put forward the "taste manipulation rule", which divided the taste of food into six dimensions: hardness, crispness, viscosity, viscosity, roughness and temperature.
2. The sixth basic taste in taste evaluation is called "umami", which is a kind of delicacy and often appears in meat, seafood, dairy products and some fermented foods.
3. Chef's skill and creativity play a key role in innovation evaluation. Some famous chefs show their innovation by matching different flavors of ingredients, unique cooking methods and creative dish design.
4. Professional judges usually refer to a series of standards and guidelines when evaluating food, such as the evaluation standards formulated by the World Federation of Chefs' Associations. These standards include the use of raw materials, technical realization, weight balance, taste performance and so on.