What are the 5 senses?

Assignment:1. Pick a food that you like2. Describe the following parts of this food:

Appearance:__________________________________________ Smell:_______________________________________________ Touch/Texture:________________________________________ Taste:________________________________________________

3. Name a food that you prefer to eat hot (must be a food that can also be eaten cold. Example: carrots)

4. Name a food that you prefer to eat cold (must be a food that can also be eaten cold. Example: carrots)

5. How does the temperature of a food change how it tastes? Write in complete sentences.

6. Which of the senses, other than taste and smell, is most important to you in considering flavor? Why?

Taste

Sweet

Salty

Sour

Salty

Sour

Bitter

Umami

5

T

A

S

T

E

s

Umami

Umami: OO-mam-eeAlso known as Savory: Say-va-ree

A meaty or brothy flavorMSG, protein, some vegetables, and soy

sauce

Sight: “people eat with their eyes”

Our first experience of foodRipe foods have best colorNeatly cutBeautifully arranged

Smell

Indicates if a food is edible: rotten meatIndicates state of cooking: burnedAromatic: foods with especially strong

smells.Taste is influenced by smell

You can’t taste if you have a cold.

Touch

How we experience texture and temperature How ripe something is Texture is a part of taste

Tomatoes Oysters

Sensation Hot peppers Fizz of soda Cooling of mint Pop rocks!

Hearing

CrunchSizzleSound of food as it’s cooking?

How does food that is cooking fast sound?

Changing a food’s flavor

Ripening or Aging (Time)Flavor of food changes with age

Unripe food may be bitter or blandRipe food has fully developed taste

Green tomato, red tomato, rotten tomato

Changing a food’s flavor

TemperatureCold food seems less flavorfulThe warmer a food is, the easier it is for us

to taste and smell.

A tomato recently taken out of a refrigerator will not be as intense as one taken off of a counter at room temperature.

Changing a food’s flavor

Preparation and cookingChanges food from it’s original stateSliced tomato, cooked until brown, cooked

until light brown

Different cooking techniques result in different flavors

Describing Flavor

Flavor looks like: Opaque: o-PAKE

Light doesn’t pass through it

Translucent: trans-LU-cent Some light will pass through it

Transparent or Clear

Colors

Describing Flavor

Flavor smells like:PerfumedPungentEarthyStaleMustyFreshStrong Intense

Describing flavor

The way flavor soundsSnapSizzlePopCrackleCrunchFiz

Describing Flavor

The way flavor feels How the food feels when we touch it, cut it, or bite

into it Firm, hard Soft, yielding, melting Crisp, crunchy, crumbly Airy, frothy, foamy Thick, heavy, dense Watery, thin Warm, hot Cool, cold

Outburst: Describing Food

Find a partnerEach person will be given a card with a food

on it.Without saying the name of the food,

describe the food to your partner:Looks like…Feels like…Sounds like…Smells like…Tastes like…

Test Kitchen

With your partner, have one person reduce their senses. put a chef’s hat over their eyes hold his or her nose.

Feed your partner a small amount of the following foods: Apple Radish onion

Ask the blindfolded person to identify the food. Switch