Sensory evaluation is a scientific discipline that analyses and measures human responses to the composition of food and drink, e.g. appearance, touch, odour, texture, temperature and taste. In Bushey Meads  it provided the Year 9’s with an ideal opportunity for us to evaluate and give feedback on their dishes, test products and experimental designs.

Students in Year 9 have just started a new topic – bread! This week Year 9 made many batches of soft, crusty, chewy bread with added flavours chosen by themselves. The aim was to bake the bread and use it for sensory evaluation in the next lesson.

 The students enjoyed using all five senses and sensory descriptors to describe the delicious flavoured breads on offer.

We started with analysing the chocolate chip bread, the cinnamon, sugar and fruit bread and then after a water palette cleanser we tasted the savoury breads – cheese, herb and garlic. Which of these breads would be your firm favourite?

The year 9’s were unanimous in believing that the fresh parsley and garlic butter bread was the best because of its crispy outside, it’s soft chewy interior and the pungent aroma of garlic and herb truly made the bread a winner.