in ce sens? un scurt ghid de educatie senzoriala - Slow Food
in ce sens? un scurt ghid de educatie senzoriala - Slow Food
in ce sens? un scurt ghid de educatie senzoriala - Slow Food
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52<br />
9<br />
Scala vizuala<br />
(De la varsta <strong>de</strong> 7 ani)<br />
Cu participanti mai t<strong>in</strong>eri s<strong>un</strong>t mai usor <strong>de</strong> construit scari valori<strong>ce</strong> cu <strong>in</strong>grediente <strong>de</strong><br />
diferite categorii (ex. masl<strong>in</strong>e, branza maturata, gris<strong>in</strong>e, etc. pentru sal<strong>in</strong>itate). Dupa<br />
<strong>de</strong>gustare si colectarea datelor fa<strong>ce</strong>ti impre<strong>un</strong>a <strong>un</strong> afis mare cu schitele produselor<br />
gustate, aranjate <strong>in</strong>tr-<strong>un</strong> grafic <strong>in</strong> f<strong>un</strong>ctie <strong>de</strong> <strong>in</strong>tensitate.<br />
Experienta 9.2.2 Analiza cantitativ - <strong>de</strong>scriptiva<br />
(De la varsta <strong>de</strong> 12 ani)<br />
Dupa <strong>ce</strong> aveti <strong>de</strong>f<strong>in</strong>ite <strong>un</strong>ele d<strong>in</strong>tre <strong>ce</strong>le mai importante caracteristici senzoriale ale<br />
produselor care s<strong>un</strong>t exam<strong>in</strong>ate, participantii s-au evaluat cantitativ, pr<strong>in</strong> <strong>de</strong>gustari si<br />
atribuirea <strong>de</strong> scoruri. Discutiile prelim<strong>in</strong>are ii ajuta sa se con<strong>ce</strong>ntreze pe <strong>ce</strong>i mai potriviti<br />
parametrii pentru evaluarea calitatii produselor.<br />
Materiale:<br />
• O portie <strong>de</strong> mancare, pentru fiecare participant, consumata <strong>de</strong> obi<strong>ce</strong>i si agreata ca<br />
si o gustare, sau <strong>un</strong> produs tipic local (fruct <strong>de</strong> sezon, branza, pa<strong>in</strong>e sau alt produs<br />
copt), sau eventual <strong>un</strong> pachet <strong>de</strong> snack.<br />
• Farfurii mici, servetele <strong>de</strong> hartie, pahare, apa plata pentru clatirea gurii.<br />
• Fisa <strong>in</strong>dividuala <strong>de</strong> evaluare (Fig. 9.5) pentru ad<strong>un</strong>area datelor<br />
• Flipchart sau coli albe, pentru ad<strong>un</strong>area datelor grupului<br />
Metoda:<br />
• In primul rand furnizati fiecaruia cate o mostra <strong>de</strong> mancare. Cu referire la <strong>ce</strong>le c<strong>in</strong>ci<br />
simturi, clarificati impre<strong>un</strong>a cu grupul caracteristicile care <strong>de</strong>term<strong>in</strong>a calitatea si cuv<strong>in</strong>tele<br />
care o <strong>de</strong>f<strong>in</strong>esc. Daca discutam <strong>de</strong>spre <strong>un</strong> mar, <strong>de</strong> exemplu (Fig. 9.6), mirosul<br />
este mai mult fructat sau floral? Este gustul mai mult sau mai put<strong>in</strong> acid? etc. In<br />
mod clar atributele folosite pentru a evalua calitatea difera <strong>de</strong> la produs la produs.<br />
Pentru consistenta <strong>un</strong>ei prajituri sau a <strong>un</strong>ui produs copt, <strong>de</strong> exemplu, crocantul si<br />
gr<strong>un</strong>josul vor fi evaluate, <strong>in</strong> timp <strong>ce</strong> pentru <strong>un</strong> iaurt <strong>de</strong>licatetea si f<strong>in</strong>etea ar fi mai<br />
potrivite.<br />
• Stabiliti o scara valorica pentru valorile <strong>de</strong> la 1 la 10, bazata pe pla<strong>ce</strong>rea fiecarui parametru<br />
ales. Rugati participantii sa guste mancarea evaluand cu grija toate atributele<br />
senzoriale <strong>de</strong>f<strong>in</strong>ite anterior, p<strong>un</strong>andu-I sa marcheze valorile pe fisa <strong>in</strong>dividuala<br />
<strong>de</strong> evaluare (Fig. 9.5).<br />
• Intocmiti <strong>un</strong> formular similar cu <strong>ce</strong>l sugerat si transferati-l pe <strong>un</strong> flipchart sau pe<br />
o coala <strong>de</strong> hartie. Colectati valorile <strong>in</strong>dividuale si calculati media notand-o pe o<br />
fisa rezumat. Care caracteristici au <strong>ce</strong>le mai <strong>in</strong>alte scoruri? De <strong>ce</strong>? Atrageti atentia<br />
asupra diferentei d<strong>in</strong>tre testele <strong>in</strong>dividuale <strong>in</strong>fluentate <strong>de</strong> obi<strong>ce</strong>iurile si obiectivele<br />
calitatii.