Senses in cooking

In cooking, senses refer to the ways we perceive and evaluate food using sight, smell, taste, touch, and hearing. Sight helps us assess color, texture, and presentation. Smell detects aroma, indicating freshness and flavor complexity. Taste allows us to identify sweetness, bitterness, saltiness, sourness, and umami. Touch helps gauge texture, temperature, and doneness. Hearing can reveal cues like the simmering or sizzling sounds indicating cooking progress. These senses work together to guide seasoning, cooking times, and food quality, ensuring a balanced and appealing final dish.