People have different perception of food and were able to evaluate using their basic senses. The basic senses are classified into five aspect and it is used also as protection and defense mechanism of the body to lessen the risk of food borne illness. The body will be able to identify if the food the person will consumed will be safe or not through these senses. So the underlying response of the individual who will consume the food is the ideal estimation which can be utilized for the assessment of food and beverages that individuals may measure.
The first human senses are their eyes which typically can evaluate food through its appearance. This is where color is the main measurement to identify the food quality and presentation. It can identify the ripeness, the strength and the degree how the food is cooked. This is the way a person assess the food based on its physical appearance where color is the main measurement to acquire good presentation. It is also linked to the overall acceptance and liking of a person about the presentation and presence of the whole food based on the naked eyes
Appearance is also evaluated through size and shape of ingredients and its compatibility to the entrée and main cuisine. Also, the broth and soup offers the clarity of liquid present in the menu as the color of the food compliments each other. Lastly, complete ingredients are very important factor also for the presentation of the food. The appearance of the food gained the interest of most consumers due to the optical properties that tempt them to buy and consumed such food products. Addition to this, plating and the design of the food is a factor that adds to the interest of the consumers to buy the products.
So as part of the food and beverage industry, catering services must make sure that the presentation of their food menu is appealing starting from the color combination of ingredients, the cut and size being proportion to the cut of the meat, strong soup and broth used, and the presence of specific ingredients must always present. We should make sure that right amount of ingredient and element is present in our product.
