1. 20% TasteI
Has the food good tasting? Is it fresh? Is it well flavored?
2. 10% Texture
For example:a chip should not be soggy ; a flaky white fish shouldn’t be hard.
3. 10% Temperature
Is the food the correct temperature for the type of food it is?
Fresh food should always been crisp and cool as should cold beverages.
Cooked food should mostly be served hot or warm. Temperature makes a huge difference.
4. 20% Presentation
How does the food look? (variety of colors and textures)? How well is it plated?
5. 40% Substance
Substance is the quality of the food plus the nutritional value and impact that nutrition will have on the human body. Nutritionally dense foods have a high value while junk foods can have a negative value.
source Huffington Post
By Shaahin Cheyene
Has the food good tasting? Is it fresh? Is it well flavored?
2. 10% Texture
For example:a chip should not be soggy ; a flaky white fish shouldn’t be hard.
3. 10% Temperature
Is the food the correct temperature for the type of food it is?
Fresh food should always been crisp and cool as should cold beverages.
Cooked food should mostly be served hot or warm. Temperature makes a huge difference.
4. 20% Presentation
How does the food look? (variety of colors and textures)? How well is it plated?
5. 40% Substance
Substance is the quality of the food plus the nutritional value and impact that nutrition will have on the human body. Nutritionally dense foods have a high value while junk foods can have a negative value.
source Huffington Post
By Shaahin Cheyene
