Judging and sensory assessment
How do I describe a dish and explain its score?
Ahmad Issam Maadarani
Founder and President of the International Union of Arab Master Chefs. He writes about judging methods, sensory assessment, kitchen management and the documentation of professional practice and food heritage.
Professional References by Topic
Kitchen management
How do I cost a portion and manage recipes, waste and service?
Food heritage documentation
How do I document a recipe, photograph or menu?
Professional development
How do I present medals, titles and qualifications on a CV?
Other articles by the author
- Maillard Chemistry and Browning: Why Colour Does Not Establish Aroma Identity or Cooking Quality
- Serving Temperature and Explanatory Limits: From TRPM5 to Perceived Sweetness
- Food Matrix and Aroma Release: Why Aromatic Quantity Is Not Flavour Strength
- Pungency and Oral Heat: Assessing an Effect without Calling It a Basic Taste
- Bitterness and Individual Differences: Why One Test Cannot Define Tasting Expertise
- Umami and Synergy: Explaining Intensity without Proving Quality
- Acidity between Proton and Bite: Why pH Alone Cannot Summarise Tasting
- The Chemistry of Sweetness and Its Limits: From Receptor Response to Dessert Judgment
- Taste, Flavour and Oral Sensation: A Map for Clearer Culinary Reports
- Proportionate Culinary Decisions: Connecting the Extent of a Defect to the Strength of Judgment
- Plurality of Taste and Standards of Quality: Respecting Difference without Abandoning Judgment
- Blind Tasting and Its Limits: When Is Information Part of the Question?
- The Authority of Culinary Expertise: Why Experience Does Not Confer a Right to Certainty
- Sensory Silence: Why Not Perceiving an Ingredient Does Not Establish Its Absence
- Pleasure and Culinary Quality: When Liking a Dish Is Not Enough
- Intersubjective Objectivity in Tasting: Making Judgment Reviewable without Erasing the Individual
- Layers of Knowledge in Culinary Judgment: What Did We Observe, Infer and Prefer?
- Falsifiability of Culinary Claims: A Critical Test Before Adopting a Concept
- The Effect of Sensory Monitoring: Does Recording During Eating Change Evaluation?
- The Bite as Evidence: How Utensil and Sampling Location Affect Representation of a Dish