5.3.3
Sensory Testing Methods 2
Grading Tests
Grading Tests
Sensory tests give food companies a good sense of how much consumers do or don't like their products. Grading tests analyse food characteristics.
Ranking test
Ranking test
- Tasters taste food samples.
- Tasters order the food samples from lowest to highest for a characteristic (e.g. texture, smell).
- Scores are counted and ranked.
Rating test
Rating test
- Tasters taste food samples.
- Tasters use a scale (numerical or otherwise) to rate different characteristics.
Profiling test
Profiling test
- Tasters taste food samples.
- Tasters use a scale (numerical or otherwise) to rate different characteristics.
- Those conducting the test work out an average rating for each characteristic.
- Based on these average ratings, those conducting the test create a food profile which can be represented visually (e.g. using a star diagram).
Fair Food Testing
Fair Food Testing
It's important that food tests aren't biased and are conducted fairly. Here are some factors to consider for fair testing:
Sufficient tasters
Sufficient tasters
- You need to have a sufficient number of tasters sitting on the panel.
Blind testing
Blind testing
- Tasters must not know what the samples are before trying. This is called blind testing.
Independent work
Independent work
- Tasters should not work with other participants in case these participants influence their answers.
Small sample sizes
Small sample sizes
- Sample sizes should be small so that tasters don't fill up too quickly.
Access to water
Access to water
- Tasters should be given water to drink between tastings so that they can get rid of the taste of the previous sample.
Testing environment
Testing environment
- The testing environment should be:
- Quiet.
- Clean.
- If multiple testing areas are being used, they should be lit the same so that the samples look the same to everyone.
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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