AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.3.1.1, 3.3.1.2 · Paper 1
Revise: Reasons for Cooking and Heat TransferPalatability is how pleasant a food is to eat. It depends on several qualities working together, rather than taste alone. A food might have an appealing flavour but be unpleasant because it is burnt, excessively hard or has an unappealing smell.
- Revise: Selecting Cooking Methods
How pleasant a food is to eat, considering its appearance, smell, flavour and texture.