1.1 Sight, hearing and touch

Learning objective:

Description of the visual, sound and tactile characteristics of food.

x
13

Eating with your eyes

Source : Alimentarium | 8-10 ans

Our eyes give us information about:

  • the shape of a foodstuff (round, square etc.)
  • its colour (red, green, yellow etc.)
  • its state (liquid, solid)
  • its texture (rough, smooth etc.)
  • its size (big, small)
  • its transparency (cloudy, clear)

 

Sight also allows us to identify food as:

  • something we will like or not like
  • something edible or poisonous

 

 

Quiz

Which of the following food is small, green, round and smooth ?

 

 

x
7

The ear - 30,000 receptors help you to hear

Source : Alimentarium | 8-10 ans

The ear gives us information about:

  • external noises (e.g. a piece of meat spitting while it's being cooked)
  • noise in the mouth (e.g. crunchy, crispy, sparkling)

 

When you eat something, your hearing plays a limited role compared to your other senses.

 

 

Quiz

The noise caused during cooking comes from:

 

 

x
6

Touch with your hand and mouth

Source : Alimentarium | 8-10 ans

When a part of your body comes into contact with food, the sense of touch provides us with information about it.

When you hold  food in your hand, receptors react to its shape, size, weight, temperature and texture.

The mouth also has numerous receptors which give us information about the characteristics of food.

Texture is a determining factor in enjoying some kinds of food.

 

 

Quiz

The sense of touch is a perception that works:

 

 

x
10

Eating with your eyes

Source : Alimentarium | 11-13 ans

Our eyes give us information about:

  • the shape of a foodstuff (round, square etc.)
  • its colour (red, green, yellow etc.)
  • its state (liquid, solid)
  • its texture (rough, smooth etc.)
  • its size (big, small)
  • its transparency (cloudy, clear)

 

Sight also allows us to identify food as:

  • something we will like or not like
  • something edible or poisonous

 

 

Quiz

Which of the following food is not solid ?

 

 

x
7

The ear - 30,000 receptors help you to hear

Source : Alimentarium | 11-13 ans

The ear gives us information about:

  • external noises (e.g. a piece of meat spitting while it's being cooked)
  • noise in the mouth (e.g. crunchy, crispy, sparkling)

 

When you eat something, your hearing plays a limited role compared to your other senses.

 

 

Quiz

Noises in your mouth are initially transmitted to:

 

 

x
5

Touch with your hand and mouth

Source : Alimentarium | 11-13 ans

When a part of your body comes into contact with food, the sense of touch provides us with information about it.

When you hold  food in your hand, receptors react to its shape, size, weight, temperature and texture.

The mouth also has numerous receptors which give us information about the characteristics of food.

Texture is a determining factor in enjoying some kinds of food.

 

 

Quiz

Which touch receptors allow you to judge the ripeness of a piece of fruit ?

 

 

x
3

Eating with your eyes

Source : Alimentarium | 14-16 ans

Our eyes give us information about:

  • the shape of a foodstuff (round, square etc.)
  • its colour (red, green, yellow etc.)
  • its state (liquid, solid)
  • its texture (rough, smooth etc.)
  • its size (big, small)
  • its transparency (cloudy, clear)

 

Sight also allows us to identify food as:

  • something we will like or not like
  • something edible or poisonous

 

 

x
2

The ear - 30,000 receptors help you to hear

Source : Alimentarium | 14-16 ans

The ear gives us information about:

  • external noises (e.g. a piece of meat spitting while it's being cooked)
  • noise in the mouth (e.g. crunchy, crispy, sparkling)

 

When you eat something, your hearing plays a limited role compared to your other senses.

 

 

x
4

Touch with your hand and mouth

Source : Alimentarium | 14-16 ans

When a part of your body comes into contact with food, the sense of touch provides us with information about it.

When you hold  food in your hand, receptors react to its shape, size, weight, temperature and texture.

The mouth also has numerous receptors which give us information about the characteristics of food.

Texture is a determining factor in enjoying some kinds of food.