Pastry Model

Pastry Techniques
Summary
Senses are a very important matter for a human being. Because it can change overall
behaviour, likes and dislikes of human beings. So, it is also applicable for food because food
is very important material. So, companies related to food businesses are more interested to
employ all five senses of human beings to increase satisfaction.
Table of Contents
Table of Contents
Introduction................................................................................................................................3
Influence of sensory characteristics on food..............................................................................4
The sense of sight...................................................................................................................4
The sense of smell..................................................................................................................4
The sense of taste....................................................................................................................4
The sense of touch (Texture)..................................................................................................4
The sense of sound.................................................................................................................5
Use of external factors to exert affects of sensory characteristics of food.................................6
Environment...........................................................................................................................6
Extrinsic values......................................................................................................................6
Rationale for altering the External factors for improving Sensory Characteristics...................7
Conclusion..................................................................................................................................8
Reference....................................................................................................................................9
Introduction
Sensory characteristics are the key points of human beings. In eating, people use all of their
sensory organs which direct them whether to eat something or not. Even satisfaction from a
food can be obtained through different points like colour, shape, environment, smell and taste
of that food. Moreover, customers gain good experiences by eating something that makes
best use of all of customers' senses. However, external factors like appearance and extrinsic
values also reflect the perception of the customers. They influence how customers value a
food. Finally, some multisensory techniques increase the ability of a company to attract and
engage new customers.
Influence of sensory characteristics on food
The sense of sight
The sense of sight is so important that other senses of humans can be ignored when those
senses do not respond to what is seen. So, this is the first matter of consideration for
companies. It is believed that the sense of sight determines whether to buy an object or not.
This can be any food or other materials. People make a quick decision about how a food
might taste or smell based on its appearance. Moreover, whether a food is fresh or stale is
also determined by first sight of people. So, it can be said that initial quality of food is
ascertained by the sense of sight (British Columbia Cook Articulation Committee, 2018).
The sense of smell

Smell is another important factor, after sense of sight, which determines how food might
taste. Smell is so amazing that it even can change the moods and emotions of a person which
determines whether to buy a food or not ultimately. Because a good smell of food can refresh
the mind of a person and forces the person to buy that food. In contrast, a bad smell can turn a
good mood into a bad mood that even can make a person so angry that the person might have
a bad impression about the company (Carpenter, Lyon, and Hasdell, 2012).
The sense of taste

Human brain can be influenced by the taste of food. Even whether a food is delicious or just
eatable is also determined by the influence of the receptors of the brain which are affected by
the sense of taste (Iannario, et al., 2012). That’s why some brands are assumed to be delicious
food producers and some are just normal food producers. Moreover, the effectiveness of the
sense of taste depends on the sense of sight and smell. When a food is rotten and has a bad
smell, the sense of taste will be reduced.
The sense of touch (Texture)

The texture of food determines how the food would be felt and tasted. The softness of the
food, the response of the food when squeezed and the feelings of bites and chews of the food
can be analysed only when the food is touched. So, chefs try to make the texture of the foods
as smooth and soft as they can (Ahmad, et al., 2014). So, sense of touch determines whether
to accept the food or reject it.
The sense of sound
Sound is another important sense of human that determines how an object might be such as
whether it is enjoyable or annoying. The sound when a food is bitten or the sound of
background when a food is eaten reflects the perception of a person (Zhou, Therdthai, and
Hui, 2014). So, this reflection determines whether eating that food would be enjoyable or not.
Moreover, the words of mouth about a food also influence the people. Thus, the sense of
sound affects buying and enjoying decisions of a food.
Use of external factors to exert affects of sensory characteristics of
food
Environment
This is the most useful tool for the hospitality industry to influence perception of people.
Most of the customers come to a restaurant or store for its amazing or extraordinary
environment. This is because the environment might refresh their mind or mood or the beauty
of the environment thrills them. Besides, customers want to spend the most wonderful time
with their loved one in a good and beautiful place. So they select a restaurant when it has a
good environment. Furthermore, a good environment may overlap the weak points of the
restaurant or store (Jones, Hillier, and Comfort, 2016). A good appearance can have good
lighting that makes the customers feel better, good chairs that make customers feel
comfortable and spend more time on the restaurant, the walls of the restaurant that makes it
more attractive than others, a good music system that blows the mind of customers and good
service. So, every company in the hospitality industry tries to increase its environment and
thus attract more customers (Nieves, and Segarra-Ciprés, 2015).
Extrinsic values
The use of extrinsic values like pricing of foods, naming, shaping, colouring and branding
also reflect the perception of the customers to the foods. Some foods are assumed high
quality and some low quality based on their respective prices. That’s why customers
complain about some foods and do not on other foods. Naming of products is another
important factor that attracts customers such as some companies name their foods based on
city names or flower names. Naming a food attaches value to that food (Palczak, et al., 2020).
In addition, shaping is also another important factor that makes the foods more alluring.
Shaping can be making food smooth, making food soft etc.
On the other hand, colouring foods is another useful tool. Chefs of the hospitality industry
use various combinations of colours for making their foods appealing. They try to understand
human interaction of different colours and use those colours to capture more customers such
as chefs make different colour cakes for different occasions like birthday, anniversary,
business festival, Christmas etc. (Iannario, et al., 2012). Besides, various companies use
various branding techniques to create appeal on foods. Companies like KFC, Coca-Cola
expend most of their time on branding to encourage and engage more customers for their
foods.
Rationale for altering the External factors for improving Sensory

Characteristics
Companies can improve their sensory characteristics by using multisensory techniques.
Single use of senses can be not so effective. In contrast, it becomes effective when there are
multisensory techniques (Lyon, Francombe, and Hasdell, 2012). So, how companies can alter
their external factors and use multisensory techniques is discussed below. First, companies
can improve their environment through lighting, setting comfortable chairs and setting good
music systems that fascinates customers. It increases sight and sound senses of customers.
Second, companies should adjust prices according to values of food. This is a very important
matter. Companies should adjust high prices with high value foods and low prices with low
value foods. These adjustments of prices can increase sight sense of customers. Third,
companies should add appealing names to their foods that engage more customers. This is
important for marketing strategy. Extraordinary names of foods make a company
extraordinary. So, companies can alter their food names to engage more customers. Fourth,
shaping and colouring increases good impression on the foods. Understanding good colours
and using mixed colours can influence the sight and taste sense of the customers. So, it is
another important aspect of consideration for companies.
Fifth, there is no way to sustain in the competition without proper branding. Companies with
good branding strategies have more possibility to become successful. Moreover, branding
increases sight, sound, taste and touch senses of customers. That means it touches most of the
senses of customers. For example, companies like Coca-Cola operate various campaigns
where it offers free drinks to customers. So companies should spend enough time and money
for branding. These changes are very crucial decisions for a company. But these changes
won’t go in vain if companies can make the branding effective (Jones, Hillier, and Comfort,
2016).
Conclusion
Humans use most of their time, energy and resources for food because it is very essential for
their life. So, they try to get the most satisfaction from eating food. Companies related to food
businesses use different approaches for making their foods most appealing so that customers
become satisfied and loyal to the company. Moreover, they use multisensory techniques
where they try to combine two or more senses of customers so that they can engage more
customers. On the other hand, they manage different external factors like making an
attractive environment, setting comfortable chairs etc. to maximize the use of customers'
senses of customers. So this is very effective for the companies to increase their customer
base, brand value and market share.
Reference
Ahmad, A., Arshad, N., Ahmed, Z., Bhatti, M.S., Zahoor, T., Anjum, N., Ahmad, H. and
Afreen, A., 2014. Perspective of surface active agents in baking industry: an
overview. Critical reviews in food science and nutrition, 54(2), pp.208-224.
British Columbia Cook Articulation Committee, 2018. Modern Pastry and Plated Dessert
Techniques.
Carpenter, R.P., Lyon, D.H. and Hasdell, T.A., 2012. Guidelines for sensory analysis in food
product development and quality control. Springer Science & Business Media.
Iannario, M., Manisera, M., Piccolo, D. and Zuccolotto, P., 2012. Sensory analysis in the
food industry as a tool for marketing decisions. Advances in Data Analysis and
classification, 6(4), pp.303-321.
Jones, P., Hillier, D. and Comfort, D., 2016. Sustainability in the hospitality
industry. International Journal of Contemporary Hospitality Management.
Lyon, D.H., Francombe, M.A. and Hasdell, T.A., 2012. Guidelines for sensory analysis in
food product development and quality control. Springer Science & Business Media.
Nieves, J. and Segarra-Ciprés, M., 2015. Management innovation in the hotel

industry. Tourism Management, 46, pp.51-58.
Palczak, J., Giboreau, A., Rogeaux, M. and Delarue, J., 2020. How do pastry and culinary
chefs design sensory complexity?. International Journal of Gastronomy and Food
Science, 19, p.100182.
Zhou, W., Therdthai, N. and Hui, Y.H., 2014. Introduction to baking and bakery
products. Bakery products science and technology, pp.1-16.

Pastry Model

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Pastry Model

Uploaded by

Copyright:

Available Formats

Pastry Techniques

Influence of sensory characteristics on food..............................................................................4

The sense of sight...................................................................................................................4

The sense of smell..................................................................................................................4

The sense of taste....................................................................................................................4

The sense of touch (Texture)..................................................................................................4

The sense of sound.................................................................................................................5

Use of external factors to exert affects of sensory characteristics of food.................................6

The sense of smell

The sense of taste

The sense of touch (Texture)

Rationale for altering the External factors for improving Sensory

Nieves, J. and Segarra-Ciprés, M., 2015. Management innovation in the hotel

You might also like