Taste and flavor memory

Taste and flavor memoryWith a balanced diet along with nutritional value is also important to consider the taste of dishes. For the perception of taste is very important food temperature. Dishes are varied not only by the composition of their constituent products and design, but also on temperature. It is no accident in the kitchen there are the terms "cold food" and "hot dishes". It should be hot to the table in the form of poluostyvshem or cooled down, it has lost its taste and dignity is perceived and absorbed poorly.
The temperature of hot food should not exceed 50-60 X. Warm foods positively affect the leakage of juice as generate more aromatic substances than the same dish in the cold.
Lemonade and other drinks is recommended to drink at 9-10 X. Soups are served to the table with a temperature 55-60 ° C. Tea must have a temperature within 55-65 ° C.
The subtlety of taste perception, taste and taste memory are the innate properties of a person and are acquired by practice. The cook and the housewife eventually acquire good taste perception and achieve high perfection when assessing the quality of food. By the nature of their activities, they should be able to taste the food and determine its taste. Tasty or not tasty food is not able to identify any chemical laboratory, and the timely determination of taste both during the preparation of the dish and at the time of its preparation, as well as correcting the taste as necessary, plays a decisive role in ensuring the high quality of the food prepared.
When determining the purity of the product or dish is the most accurate answer gives the chemical analysis, and in determining the merits of taste -.. Research using only human senses, ie sensory analysis.
All the taste of human scientists, physiologists are divided into four categories: sweet, salty, bitter and sour, and all the infinite variety of naturally occurring flavors find shades of the four basic taste categories.
The sweet taste is felt most strongly tip of the tongue, salty - the edges of language and its tip, sour - edged language, and bitter - root of the tongue. The speed with which there taste is not the same. The slowest perceived bitter taste, slightly faster - sour, even faster - sweet and fastest - salty. The slower perceived taste, the slower it goes feeling, and vice versa.
When determining the quality of the food, these properties should be considered and, if necessary to determine whether the bitterness in food, it must keep chewing slower and longer in the mouth than the determination of sweetness or saltiness.
Meals need to be tested for all the most demanding technological operations of its manufacturing - by mixing, filling and determination of readiness, but it is necessary to avoid multiple samples during the same process, since a lot of times the test has its drawbacks. The first sip, the first test gives the most complete and vivid sense of taste, and the next, let alone multiple - this sharpness is not possess. 
As already mentioned, the temperature of the product also has a great influence on taste perception. In a frozen or too hot product, the taste is muted, smoothed, so each product has the best sampling temperature. Sour and salty taste is stronger in a cold dish than in a hot one, and only sweetness is the same in hot and cold. The taste of salt is felt much less in a fat product. The taste of fat lacquer would be smoothed by the addition of acid, which explains the frequent use of lemon in many fatty meat and fish dishes, as well as snacks.
The sense of smell is particularly important to determine the quality of food. With the help of olfactory sensations determine not only the smell of food, and to its goodness, since what few exceptions, poor-quality products have an unpleasant smell repulsive.
Deep in the nasal olfactory organ is composed of special cells with sensitive hairs. This body is different perceptions enormous sensitivity. But in order to olfactory sensations it was the most subtle and accurate, it is necessary not just to sniff the products and make an energetic, strong and short breath, then hold your breath for a 2-3 and exhale air. It is best defined the character of the odor at the time "lurking breathing." The olfactory apparatus of man is such that we perceive smells and swallowing food.
Therefore, to accurately determine the smell of food in all cases where it allows high quality and product availability, you must first sniff, then, chew, swallow food.
Benign and delicious food, as a rule, requires a much smaller number of samples and the quality of its installed much faster. If the food has a taste and smell defects, the number of trials increases, but even in these cases, they must not be abused, as fatigue gustatory and olfactory perceptions can lead to serious errors in judgment.
The sharpness and precision of taste and smell organs - the innate quality. But the ability to focus, to analyze these feelings, make them the only correct conclusion, remember them - all these qualities as essential only provides long-term and persistent training.
In the manufacture of food plays a significant role touch. Using tactile organs (the most important of them are located at the tips of the fingers on the side opposite the nails) determine the consistency of the product. It must be remembered that the tactile abilities also have a tongue, palate and lips.
One of the most important conditions for a normal and correct operation of the senses is the physical health of the person preparing the food. Negatively impact on the subtleties of feeling smoking and alcohol.

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