How is food rated?
Below is the criteria used in rating the food including the definition and corresponding weight of each parameter. All ratings are expressed up to one decimal place and within the range of 1 to 10 (1 being the lowest and 10 being the highest).
1. Presentation: 20%
This most superficial parameter deals with the plating of the food including the finesse needed to produce that visual appeal.
2. Taste: 40%
This includes the potency of flavors, diversity and distinctness of flavors, synergism of flavor combination, and the general sense of palatability.
3. Texture and consistency: 20%
The texture of the food is the sense of roughness and smoothness of the food in our mouth and on our tongue. Consistency on the other hand deals with the structure of the food like its firmness, humidity, density, thickness, hardness or softness.
4. Serving size: 10%
Basically, this assesses the food's size, quantity, and ability to adequately fill the stomach of a person.
5. Value for money: 10%
This simply evaluates whether the food was worth its price.
Overall rating - This is the final rating of the food by using the criteria above.
