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 superficial parameter deals with plating and the finesse needed to elevate the food's appetizing ability.
2. Taste: 45%
This includes the efficacy and 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. Complexity: 5%
It assesses the involvement of rare or special ingredients and also the utilization of complex cooking techniques to produce the dish.
5. Value for money: 10%
This simply evaluates whether the food was worth its price based from its general quality and its serving size.
Overall rating - This is the final rating of the food by using the criteria above. Take note that it does not necessarily match the mood.
Effective December 10, 2014.
