5.3.1
Taste Receptors & Olfactory Systems
Taste Receptors and Olfactory Systems
Taste Receptors and Olfactory Systems
We taste things using our tongues and noses.
Tongue
Tongue
- Thousands of taste buds cover the surface of the human tongue.
- This allows the human tongue to identify salty, sour, sweet, umami (savoury) and bitter flavours.
Nose
Nose
- The nose contains olfactory receptors which pick up smells.
- These work alongside the taste buds to work out flavours.
Senses and Food Choice
Senses and Food Choice
We use our senses to decide what we want to eat.
Sight
Sight
- Attractive food is more appealing than unattractive food.
- E.g. a colourful and beautifully presented roast looks more appealing than plain coloured mush.
Taste
Taste
- Things like cooking methods, seasoning and the freshness or quality of ingredients all affect how food tastes.
Touch
Touch
- Texture matters. The majority of people will prefer:
- Aldente or firm spaghetti/pasta/rice to soft spaghetti/pasta/rice.
- Crisp pizza bases to flimsy pizza bases.
- Crisp and crunchy vegetables to soggy vegetables.
Smell
Smell
- If food smells good, we're more likely to want to eat it.
- Cooking technique and seasoning choice will affect smell.
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
Jump to other topics
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
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