Organoleptic evaluation of the quality of semi-finished products, dishes and culinary products (brackerage). Organoleptic evaluation of food is the definition of its color, smell, taste, consistency, stiffness, juiciness. Organoleptic evaluation begins with an external inspection of food samples. Inspection is best done in daylight. Then the smell of food is determined, which helps to identify the initial phenomena of product damage. Thanks to this method of analysis, it is possible to quickly and easily assess the quality of raw materials, semi-finished products and culinary products, to detect violations of the formulation, and the technology of preparation. The main indicators of this analysis are: appearance, color, smell, consistency, taste. Appearance - a complex indicator that characterizes the overall visual impression of the product, and includes a number of single indicators, such as shape, surface condition, uniformity in size, etc.
