What are the 5 senses?

What are the 5 senses?

Assignment: • Pick a food that you like • Describe the following parts of this food: • Appearance:__________________________________________ • Smell:_______________________________________________ • Touch/Texture:________________________________________ • Taste:________________________________________________ • Name a food that you prefer to eat hot (must be a food that can also be eaten cold. Example: carrots) • Name a food that you prefer to eat cold (must be a food that can also be eaten cold. Example: carrots) • How does the temperature of a food change how it tastes? Write in complete sentences. • Which of the senses, other than taste and smell, is most important to you in considering flavor? Why?

Taste 5 T A S T E s Bitter Sour Sour Salty Salty Umami Sweet

Umami • Umami: OO-mam-ee • Also known as Savory: Say-va-ree • A meaty or brothy flavor • MSG, protein, some vegetables, and soy sauce

Sight: “people eat with their eyes” • Our first experience of food • Ripe foods have best color • Neatly cut • Beautifully arranged

Smell • Indicates if a food is edible: rotten meat • Indicates state of cooking: burned • Aromatic: 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 • Crunch • Sizzle • Sound 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 bland • Ripe food has fully developed taste • Green tomato, red tomato, rotten tomato

Changing a food’s flavor • Temperature • Cold food seems less flavorful • The 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 cooking • Changes food from it’s original state • Sliced 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: • Perfumed • Pungent • Earthy • Stale • Musty • Fresh • Strong • Intense

Describing flavor • The way flavor sounds • Snap • Sizzle • Pop • Crackle • Crunch • Fiz

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 partner • Each 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

What are the 5 senses?