Student Activity Sheets Lesson 1 Sensory Evaluation
A set of student lab activities and worksheets on food sensory evaluation, designed in part to prepare students for the National FFA Food Science and Technology CDE. Students complete an aroma recognition lab, a triangle taste-testing lab, an imitation apple pie comparison lab, and a sensory preferences exit ticket, exploring how taste, aroma, and flavor influence food identification and consumer purchasing decisions.
At a glance
- Materials
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- Oven (a way to bake two full-sized pies)
- 2-quart saucepan, 1 per group
- Stove or hotplates
- Disposable forks
- Mixing spoon and spatula/wooden spoon
- Paper plates
- 2 mixing bowls per group
- 1 frozen apple pie — crumb-topping kind only (the real apple pie)
- 500 ml water
- 375 ml sugar
- 7 ml cream of tartar
- 36 round snack crackers (Ritz work best)
- 1 pie crust + pie pan
- 5 ml cinnamon
- 1 ml nutmeg
- 30 ml margarine/butter
- 125 ml flour
- 125 ml brown sugar
- 2 ml cinnamon (crumb topping)
- 45 ml margarine/butter (crumb topping)