The key to food evaluation is texture, taste and innovation.

1. Taste evaluation

Taste is one of the important indicators for evaluating food. It includes the texture of the food, the richness of the taste and how well the ingredients are cooked. The quality of the taste can be judged by the chewiness, softness of the ingredients themselves and the interaction with the mouth, such as tenderness, crispness, softness, etc. At the same time, taste evaluation is also related to the temperature, moisture and taste balance of food.

2. Taste evaluation

Taste is another important aspect in evaluating food. It includes five basic tastes: sweet, sour, bitter, salty and umami. Good food should be able to balance these flavors and make people feel delicious with rich layers and distinct taste. In addition, the aroma and aftertaste of food are also important considerations in taste evaluation, such as richness, mellowness, and long aftertaste.

3. Innovation evaluation

Innovation is an important aspect in food evaluation. Innovation includes the uniqueness, creativity and novelty of a dish. A good food should be able to bring freshness and surprise to people, showing innovation through unique combination of ingredients, unique cooking methods or unique presentation methods. The innovation evaluation also includes the degree to which the dish retains the original flavor of the ingredients and its connection with traditional cuisine.

4. Miscellaneous evaluation

In addition to texture, taste and innovation, food evaluation can also consider other factors. These factors include the hygiene and safety of the dishes, the freshness of the ingredients, the aesthetics of the presentation, and the quality of the service. A good meal not only needs to be satisfying in texture and taste, but also needs to leave a lasting impression throughout the entire dining experience.

Expand knowledge:

1. Australian scientist Jonathan Starn proposed the "taste control rule" in 2001, which divides the taste of food into six dimensions: hardness, crispness , viscosity, consistency, roughness and temperature.

2. The sixth basic taste in taste evaluation is called "Umami", which is a delicious taste that often appears in meat, seafood, dairy products and some fermented foods.

3. In the evaluation of innovation, the skill and creativity of the chef play a key role. Some well-known chefs demonstrate their innovation by combining different flavors of ingredients, unique cooking methods and creative dish designs.

4. When conducting food evaluation, professional judges usually refer to a series of standards and guidelines, such as the evaluation standards developed by the World Association of Chefs' Societies. These standards include the use of raw materials, technical execution, portion balance, and taste expression of dishes.