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    7 Info Word Bank For Evaluation Sheets

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    api-19768570
    This document provides a word bank of sensory terms for students to use when evaluating and describing foods. The word bank is organized into four categories: appearance, flavor, texture, and aroma. It includes over 100 descriptive words for students to select from to write food evaluations or product descriptions in a more detailed way. The word bank was created by Heidi Brodie for her students at St. George's School in Harpenden, Hertfordshire, England.

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    7 Info Word Bank For Evaluation Sheets

    Uploaded by

    api-19768570
    559 views3 pages
    This document provides a word bank of sensory terms for students to use when evaluating and describing foods. The word bank is organized into four categories: appearance, flavor, texture, and aroma. It includes over 100 descriptive words for students to select from to write food evaluations or product descriptions in a more detailed way. The word bank was created by Heidi Brodie for her students at St. George's School in Harpenden, Hertfordshire, England.

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    7 info word bank for evaluation sheets

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    This document provides a word bank of sensory terms for students to use when evaluating and describing foods. The word bank is organized into four categories: appearance, flavor, texture, and aroma. It includes over 100 descriptive words for students to select from to write food evaluations or product descriptions in a more detailed way. The word bank was created by Heidi Brodie for her students at St. George's School in Harpenden, Hertfordshire, England.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    559 views3 pages

    7 Info Word Bank For Evaluation Sheets

    Uploaded by

    api-19768570
    This document provides a word bank of sensory terms for students to use when evaluating and describing foods. The word bank is organized into four categories: appearance, flavor, texture, and aroma. It includes over 100 descriptive words for students to select from to write food evaluations or product descriptions in a more detailed way. The word bank was created by Heidi Brodie for her students at St. George's School in Harpenden, Hertfordshire, England.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    You are on page 1of 3

    Case studies and exemplar materials are produced by

    individual teachers working as Lead Practitioners for the


    Licence to Cook Programme.

    N.B this work is based on the Licence to Cook programme; the


    resources may have been changed/adapted to suit local needs.

    LP author: Heidi Brodie

    School: St. George’s School, Harpenden, Herts


    Product: Information for pupils
    Word document entitled: Word bank for evaluation sheets
    Year group: Year 7, 8 or 9 or any food class

    Topics: Sensory word bank

    Key focus: Appearance, texture, flavour and aroma words


    Description: 1 page table of sensory terms to help pupils select and
    use words when writing evaluations or describing food products
    Word Bank for help in writing evaluations of food products
    APPEARANCE FLAVOUR TEXTURE AROMA
    Attractive Acidic Brittle Acrid
    Appetising Aftertaste Bubbly Aromatic
    Bright Balanced Chewy Burnt
    Burnt Bitter Clammy Cheesy
    Colourful Bland Close Fishy
    Colourless Buttery Creamy Floral
    Crumbly Cheesy Crisp Fragrant
    Crystalline Citrus Crumbly Fruity
    Cuboid Cool Crunchy Light
    Dark Delicate Dry Meaty
    Dull Delicious Flaky Musty
    Evenly baked Fizzy Fluffy Perfume
    Firm Greasy Greasy Pungent
    Fizzy Herby Gritty Rancid
    Flaky Hot Hard Roasted
    Flat Light Juicy Rotten
    Fragile Mature Lumpy Savoury
    Glossy Mild Moist Scented
    Golden Peppery Mushy Sour
    Golden brown Refreshing Open Spicy
    Greyish Rich Rubbery Strong
    Heavy Salty Runny
    Interesting Savoury Sandy
    Light Scrumptious Short
    Limp Sharp Smooth
    Mouth-watering Sickly Soft
    Off-colour Sour Sticky
    Over cooked Spicy Stringy
    Pale Sweet Stodgy
    Plain Tainted Tacky
    Runny Tangy Tender
    Stringy Tart Tough
    Tempting Tasteless Waxy
    2
    Unevenly baked Warm Uninteresting Zesty
    Uniform size Weak
    Wet
    Well risen

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