Page 89 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 89
Projects’ Interdisciplinarity – Qualitative Analyses
Sandwich (overall impression of dish): Whole dish: 89
SMELL (1–7 points)
7 – Perfectly expressed, typical smell AFTERTASTE (1–7 points)
1 – Very badly expressed 7 – sample without aftertaste
1 – sample with highly expressed aftertaste (sour, ran-
FOREIGN ODORS (1–7 points) cid, bitter)
1 – foreign odors are not present
7 – sample with highly present foreign odors FEELING IN MOUTH (1–7 points)
7 – without stickiness, greasiness
APPRANCE OF THE DISH (1–7 points) 1 – inhomogeneous, sticky, untypical feeling for sample
7 – design typical for sandwich, no deformation of ba-
guettes SALTINESS (1–4–7 points)
1 – changed, unrecognized look, injured pepper, unsta- 7 – dish is too salty
ble spread 4 – suitable saltiness
1 – insufficient saltiness
COLOR (1–7 points)
7 – color typical for sandwich with _____ HARMONY OF FLAVOURS (1–7 points)
1 – untypical pale color of pastry Between chewing the dish we are tasting and evaluating
coherence of ingredients tastes and intensity of flavors
Sandwich: of spices added
COLOR OF CROSS-SECTION (1–7 points) 7 – Harmony of flavor and optimal spiciness
7 – nice fresh and colorful color of stuffing 1 – Non-harmony of flavors, too weak or too strong
1 – darkened, grey color of stuffing spiciness
ASSEMBLY OF CROSS-SECTION (1–7 points) OVERALL IMPRESSION (1–7 points)
7 – ingredients are evenly distributed This sensory characteristic is evaluated on the end of sen-
1 – meet product, cheese, vegetable, spread and supple- sory evaluation as a general acceptance of dish on the ba-
ments are not in equally allocated sis of previously conducted sensory evaluation. It is not
an average of points achieved in previous sections.
ABC/ COMPACT/PERFORATENCE OF BA- 7 – Excellent overall sensory impression of quality
GUETTES (1–7 points) 1 – Extremely bad quality and complete unacceptability.
7 – ABC baguettes with uniform holes in dough, crust
is gold-yellow color without cracks We presented values of grades
1 – compact baguettes with different holes in dough, given above in the table, seen be-
pastry is low, crust isn’t golden-yellow color (pale or low with parameters of descriptive
brown) and also has cracks statistics: minimum, maximum,
arithmetical mean, standard de-
STICKINESS OF PASTRY (1–7 points) viation and co-efficient of varia-
7 – the pastry is sticky tion. Arithmetic means a measure
1 – without stickiness, easy to chew of middle values, which gives us in-
formation about middle values and
GREASINESS (1–7 points) shows the effects of this phenome-
7 – feeling of greasiness highly present non on index. The variation inter-
1 – feeling of greasiness is not present val as a measure of variability in
the data with which we measure
FLAVOUR OF SPREAD (1–7 points) sizes of individual deviations from
7 – perfectly expressed flavor of spread middle values is an interval within
1 – untypica l and undesired flavor which can we find all values of in-
AFTERTASTE OF SPREAD (1–7 points)
7 – pepper without external tastes
1 – pepper with highly present external tastes
Sandwich (overall impression of dish): Whole dish: 89
SMELL (1–7 points)
7 – Perfectly expressed, typical smell AFTERTASTE (1–7 points)
1 – Very badly expressed 7 – sample without aftertaste
1 – sample with highly expressed aftertaste (sour, ran-
FOREIGN ODORS (1–7 points) cid, bitter)
1 – foreign odors are not present
7 – sample with highly present foreign odors FEELING IN MOUTH (1–7 points)
7 – without stickiness, greasiness
APPRANCE OF THE DISH (1–7 points) 1 – inhomogeneous, sticky, untypical feeling for sample
7 – design typical for sandwich, no deformation of ba-
guettes SALTINESS (1–4–7 points)
1 – changed, unrecognized look, injured pepper, unsta- 7 – dish is too salty
ble spread 4 – suitable saltiness
1 – insufficient saltiness
COLOR (1–7 points)
7 – color typical for sandwich with _____ HARMONY OF FLAVOURS (1–7 points)
1 – untypical pale color of pastry Between chewing the dish we are tasting and evaluating
coherence of ingredients tastes and intensity of flavors
Sandwich: of spices added
COLOR OF CROSS-SECTION (1–7 points) 7 – Harmony of flavor and optimal spiciness
7 – nice fresh and colorful color of stuffing 1 – Non-harmony of flavors, too weak or too strong
1 – darkened, grey color of stuffing spiciness
ASSEMBLY OF CROSS-SECTION (1–7 points) OVERALL IMPRESSION (1–7 points)
7 – ingredients are evenly distributed This sensory characteristic is evaluated on the end of sen-
1 – meet product, cheese, vegetable, spread and supple- sory evaluation as a general acceptance of dish on the ba-
ments are not in equally allocated sis of previously conducted sensory evaluation. It is not
an average of points achieved in previous sections.
ABC/ COMPACT/PERFORATENCE OF BA- 7 – Excellent overall sensory impression of quality
GUETTES (1–7 points) 1 – Extremely bad quality and complete unacceptability.
7 – ABC baguettes with uniform holes in dough, crust
is gold-yellow color without cracks We presented values of grades
1 – compact baguettes with different holes in dough, given above in the table, seen be-
pastry is low, crust isn’t golden-yellow color (pale or low with parameters of descriptive
brown) and also has cracks statistics: minimum, maximum,
arithmetical mean, standard de-
STICKINESS OF PASTRY (1–7 points) viation and co-efficient of varia-
7 – the pastry is sticky tion. Arithmetic means a measure
1 – without stickiness, easy to chew of middle values, which gives us in-
formation about middle values and
GREASINESS (1–7 points) shows the effects of this phenome-
7 – feeling of greasiness highly present non on index. The variation inter-
1 – feeling of greasiness is not present val as a measure of variability in
the data with which we measure
FLAVOUR OF SPREAD (1–7 points) sizes of individual deviations from
7 – perfectly expressed flavor of spread middle values is an interval within
1 – untypica l and undesired flavor which can we find all values of in-
AFTERTASTE OF SPREAD (1–7 points)
7 – pepper without external tastes
1 – pepper with highly present external tastes
