What are the criteria for gastronomy? What is your criteria for judging food?

Everyone's standards for food are different, but the minimum standard for a dish is color, aroma, and all three are indispensable. The food is delicious, the smell is unpleasant, the color is not good-looking, and it is not considered a delicacy; The food is beautiful in color and smells fragrant, and it is unpalatable to eat, and it cannot be considered a delicacy. Food must be full of color and flavor in order to be regarded as food, and sometimes when cooking, the color and flavor are also difficult to grasp, and it also needs a "degree", this "degree" is well grasped, and it is delicious; I don't grasp it well, eh, dark cuisine.

Taste is definitely the most important thing in food. There is no such thing as a standard for this.

As long as you find it delicious and the taste makes you feel like you're enjoying it. This kind of thing, or this kind of food, can be eaten by Chengdu.

Even if others don't like to eat this thing, only you love to eat this kind of thing, in your eyes it can be called food.

There is a good saying, I am willing to buy a thousand dollars. As long as you eat, or you love to eat, and you can be a branch. This thing is just fine with you.

Food, as the name suggests, is delicious food, expensive from the mountains and seas, cheap from street food. But not so people have the same standard of food, in fact, food is not expensive or cheap, as long as you like it, you can become food. Something that has an expectation before eating and an aftertaste after eating.

When food encounters a mood, food is not only a simple taste sensation, but also a spiritual enjoyment.

First of all, it must be both color, flavor, and flavor. Then it has a certain reputation in the local area, and many customers will come to buy the more popular food.

The standards of gastronomy vary from person to person and are also defined according to the customs of each place. For example, the Northeast likes some stews, while the South likes some sweeter dishes. This is what life habits are formed.

I think that the standard of food is what you like to eat, and it belongs to the standard of food, which should vary from person to person.

What are the criteria for gastronomy? Clean and hygienic. People eat with confidence, so a lot of food is hygienic.

As long as you like it, it's quite nutritious, and it's refreshing in your mouth, I think it's food.

I feel like what I like to eat is the standard of food.

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The people live on food.

Eating is not only the material basis for satisfying human health, but also a kind of enjoyment in the pursuit of a better life.

Food is not only rich in nutrients, but also a wonderful enjoyment.

Everyone has different perceptions and feelings about food.

My criteria for judging food are the following:

1. Color. The so-called "color" is the color of the food.

The premise of the appeal of food is the bright colors.

Only if it looks good, this delicacy is appealing and can increase people's appetite.

2. Incense. "Xiang" refers to the aroma of food.

Only by smelling the fragrance can people have an interest in the preparation and sale of food, and only then can they become interested in this food.

Therefore, the rich aroma is an important factor in the attractiveness of the food.

3. Taste. The so-called "taste" refers to the taste of food.

This is also the most important factor that makes food a food.

It is only with a wonderful taste that this dish can be appealing and can make us feast. ......This is the key factor that we pay the most attention to in terms of food.

4. Nutrition. Good looking and delicious, it is the premise of the gourmet finch shed.

However, nutrition is the most helpful thing for human health.

If it's just delicious but lacks nutrients, it's not a delicacy.

Therefore, nutrient richness is the most important characteristic of gastronomy.

5. Health. On the basis of rich nutrition and ensuring the health of the human body, such a delicacy is the most perfect.

Therefore, the kind of food that has a full range of color, flavor, and nutrients, but is particularly high in some substances, and eating too much will affect the health of the food, is not a delicacy.

Only foods that are nutritious, nutritionally balanced, and beneficial to human health are considered gourmet.

6. Balance. This is the synthesis and balance of the above-mentioned aspects. ......Although nutritious, food with unbalanced nutrition is not a delicacy, and it is full of color, flavor and flavor, but food that is deficient in nutrition is not considered a delicacy.

Only food that is balanced in all aspects is true cuisine.

I think the criterion for judging food is that it has both color and flavor. The traditional evaluation of finished dishes is mostly based on five colors, flavors, and shapes, and then comprehensively considers knife work, heat, sauce, paste, hygiene, nutrition, edibility, etc., which can basically measure the advantages and disadvantages of a certain dish. On closer examination, the traditional five criteria for evaluating dishes belong to the main item and the main standard, but this standard cannot cover the whole picture of the quality of a certain dish.

In order to comprehensively evaluate the actual edible value of the competition dishes and the regular dishes, it is necessary to add some additional evaluation criteria. On the basis of the traditional color, fragrance, taste, shape, and instrument, 10 items such as quality, meaning, beauty, name, nourishment, nourishment, sound, show, classic, and wonder are added, reaching a total of 15 standards. In this way, the quality of dishes can be evaluated in an all-round, multi-angle, and more scientific and comprehensive way.

The 15 criteria for evaluating dishes are not made up out of thin air, they exist in reality. Of course, the 15 criteria may overlap, and sometimes they are not present at the same time in a particular dish, but it is better than using 5 criteria to evaluate them more comprehensively, meticulously, rationally and scientifically.

Nowadays, the criteria for judging food are mainly color, aroma and taste. In fact, there is another important criterion that has been overlooked, and that is the feeling of chewing.

For example, many people like to eat jellyfish, not only because of its characteristic seafood taste, but also because of its chewing sensation. Now the jellyfish head is more expensive than the jellyfish skin, but the eggflower can be the reason why it feels better to chew. But in the fifties and sixties of the last century, jellyfish skins were much more expensive than jellyfish heads, because the production of the former was much lower than that of the latter.

But later, when both became difficult to buy food, the chewing sensation rose to the first place, so the ** of the jellyfish head surpassed the jellyfish skin, and this situation has been maintained until now.

Pig and cow hoof tendons are also popular food for the public, and everyone likes that they have a crispy and tough feeling when chewing, and even if they are boiled, they have a special soft and glutinous chewing taste. In the 80s of the last century, when I was on a business trip in Shenyang, I saw a food cart on the street selling boiled hoof tendons. Later, I tried it, and found that it was broken when I chewed, and the powder was not glutinous, it turned out that it was added with some kind of medicine and cooked in a pressure cooker, and it had completely lost its original taste, and it was no longer attractive to me, and the effect of chewing on the taste can be seen.

There are many foods that people want to chew very much. to pickles, pickles of raw crispy; Q bomb to squid, octopus; to the softness of the stew, etc. This feeling is not something that can be contained by the depiction of color and fragrance.

When judging food, it is sometimes seen that there is a 'taste' in it. In fact, 'taste' does contain more or less the components of chewing sensation, but it also contains other sensations such as sour, sweet, bitter, spicy, etc., which indicates a compound feeling of food, which is a general description and cannot make a specific judgment on food.

It is the result of the comprehensive feeling of many human organs, and it is very meaningful to correctly and scientifically find out the indicators for judging food.

Food, as the name suggests, is delicious food, expensive from the mountains and seas, cheap with street food. But not so people have the same standard of food, in fact, food is not expensive or cheap, as long as you like it, you can become food. Something that has an expectation before eating and an aftertaste after eating.

When food encounters a mood, food is not only a simple taste sensation, but also a spiritual enjoyment.

Food can make people feel the feeling of happiness in the most simple way, and the moment of tasting food, it can purify your soul, forget the distress and the heart of the ants, forget the complexity in the noisy society, and give you the simplest and purest happiness.

The standards of noble cuisine should be met.

Color, fragrance, taste, meaning, grinding shape, nourishment.

Six requirements.

The color is the color of the food dish.

Aroma is the deliciousness of the food.

Taste is the taste experience of the food entrance.

It means that food lacks creativity in terms of nutritional matching.

The shape is the feeling that the food gives people in terms of appearance and form.

Nourishment is that the food should be in line with health and make people.

After consumption, it has the effect of strengthening the body.

As for the criteria for judging food, first of all, the ingredients must be guaranteed to be safe, and the second thing is its processing. The aspect is to compare a healthy imitation of the collapse of the processing method, not to fry and other fats and fats are relatively high.

Color, flavor, and flavor. But there is no specific standard for nothing, and everyone's taste is different, so meeting the basic taste of most people can be regarded as food.

I think that good ingredients must first be buried in ambush and have a good taste. It's the mouth-watering kind. The second is that you must be nutritious and be able to eat a healthy diet. Third, it must be full of color and fragrance.

Chinese cuisine is all about color, flavor and flavor. Naturally, the standards are developed around these three aspects. Sen manuscript.

Online scoring needs to be judged by a combination of **, materials, and operating procedures of the hungry spring ruler. Choosing judges is the first problem to be solved. You can invite netizens with expertise in this area to serve as judges.

The number of people can be higher. Allow enough space for judges to express their opinions when designing the scoring scale. On the other hand, it is the evaluation of netizens.

Only three options for each rating item need to be good, medium or bad, and then add three items of like, average, and not good in the general evaluation.

There are three main points in the evaluation of food, first of all, the first point must be particularly delicious, and secondly, it depends on the appearance of the leader, which is good-looking, and then there is, the dust number is its nutritional value is high.

The judging criteria for food are mainly "color, aroma, taste" and knife skills, etc., which are generally mainly based on aesthetics, and the best food is full of color, flavor and flavor.

Delicious is the most important thing, it is very important to give the taste buds a good feeling, give people sensory enjoyment, and bring physical and mental pleasure.

The criterion for judging food is to make the mouth taste endless. Forever keep in mind. I still want to eat after eating.

Advocate the color and flavor, good taste, color stick, with a tangy fragrance (this is a general expert) I feel delicious, good taste (this is the general opinion).

The most important thing is to make the person who eats it happy

It is full of color and flavor, and I like to eat it.

Color, flavor, and flavor. And nutritious.

Color, flavor and shape.

Taste. The color is to be bright and bright, highlight the color of the dish, and want to eat it when you see it.

Incense is to be full of fragrance, overflowing in all directions, smelling the water in the mouth.

The taste is that the taste should be moderate and full, and it is just right to eat it without being salty or sweet.

The shape is the shape of the dish, which is neat and orderly, which can increase the appetite.