You are required to provide evidence of your practical application of the knowledge and skills in this unit

In the workplace or simulated environment you are required to demonstrate the correct application of each of the following sensory evaluation techniques to evaluate food:

1. smell or nose appraisal
2. taste appraisal
3. visual appraisal

Consider the following food types to be used for the sensory exercise

Major food types:

• appetisers
• cheeses
• fruits and vegetables
• meat, fish and seafood
• salads
• sauces and accompaniments
• soups
• sweets and desserts

Provide documented descriptions of each appraisal for at least 3 food types and upload for the Assessor to review. Provide current, accurate and relevant advice as if to a customers. Assessors are to act as a customer reading a review.