2) aesthetics as the art of plating: diners like dishes presented in a 

neat rather than a messy manner. they prefer to have dishes which are centered compared to arranged off to one side

- Every diner that enters into a restaurant expect to have a neat and tidy plating instead of having a messy one. It show the customers that the chef cares about the plating and the respect of the guest who they are serving

 

3) For food products taste was judged to 

be most important, generally followed in descending order of importance by smell, taste, visual appearance, tactual properties, and lastly, sound.

- As a chef we will first make sure that the taste of the food is good then the smell, visual, texture and sound will be after eating the food

 

4) While foods are processed orally, the properties of the food change 

(e.g., due to mastication, mixing with saliva, and temperature changes) and the conditions in the oral cavity change (e.g., cooling or warming). The sense of touch plays a dominant role in perceiving many of these contrasts.

- I believe as a chef we need to decide on our dishes based on the customer's point of view. Like in the quote, the experience of our dishes might change based on other factors like the temperature of the plate, the temperature of the utensils. Even how long the customer chews the food affects the taste of the food. That is why i have chosen this quote.

 

5) In culinary practice chefs tend to add a bit of salt to many dishes – including desserts – 

- As a basic flavor enhancer. Besides adding its own salty taste, the addition of salt seems to enhance desirable flavors. some chefs may use sugar as a flavor enhancer in savory dishes

1.     Food  products  are  a  unique  subset  of  consumer  products  in  that  sensory  experiences during interaction with them can involve all the senses: vision, touch, audition, smell, and taste

 

-        It is every important to use our sense to know the product well and knowing customer preference and needs and helps to improve/recreation the product.

 

2.     The  contrasts between these foods make the meal delicious: they lose most of their appeal if you mix them  and  miniaturize  them  in  a  blender,  which  turns  them  into  a  single, homogeneous mass.

 

-        Some customers would willingly to pay more just on food that looks nice than pay more on food that is just on homogeneous food as it will give the customer a thought that it will confirm taste nicer that’s why the first look will affect the thinking of the customer whether they want to eat that food.

 

3.     after keeping  a sugary  drink in the mouth  for  some  time,  the  perceived  sweetness  intensity  of  that  drink  will decrease, and any subsequent sips of that drink will taste less sweet. 

 

-        So from now, whenever I need to taste food as it will be part of my career, I must be alert and make sure to cleanse my palette as tasting I continuously will not be accurate.

 

4.     Within a course, the arrangement of different colors, textures and tastes 
 is carefully chosen to create an internal balance in flavor as well as aesthetics.

 

-        The courses makes into different elements to become an ultimate tasting experience

 

5.     People  often  underestimate  the  importance  of  smell  for  food  perception, 
 because they ascribe many smell sensations to the sense of taste

 

-        As a chef, its important to have a creative and open mind so that we can continue to come up with different styles of plating, cooking etc which would surprise customers when dining in the restaurant.