Smell: The room should be odour free, Carried out from other foods as odours will influence, Taste: Provide glasses of water to clear taster palette, Taster should not discuss the results with others, identical: Identical plates and portion size, Identical temperature, Sound: Need to have a quiet area, individual quiet booths, visual: Blind testing- using codes, Controlled lighting,

GCSE - Sensory testing - Describe the controlled conditions when carrying out sensory testing?

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