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To see which vegetables has the better effect in the sauce and which has the best colour.
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- Words:
- 785
- Submitted:
- Wed Oct 05 2005
... Aim: To see which vegetables has the better effect in the sauce and which has the best colour. The colour affects the dish because it helps tempt the consumer to buy the product, i.e. rosy red apples are visually appetising, so therefore they entice the consumer to buy the product. I will make 3 dishes using the same ingredients apart from the vegetables. I will make it in a controlled kitchen. Then I will get 3 people to judge it on colour and taste. Then I will give them a score out of 5 for their healthiness according to the information I collect. To test the vegetables colour and which vegetables accompanies the dish the best I will ask 3 tasters to taste each one and to give each one a score out of five. Also I will give them random numbers so that they are not influenced by anything.
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