Final answer:
Attributes concerning food can be categorized as directly related to its inherent qualities like taste and texture, or to external factors such as presentation and personal preferences. The creamy mouthfeel and salty cheese are intrinsic food qualities, while plate color and set quantities involve presentation and personal preference.
Step-by-step explanation:
Identifying the type of attributes related to food or other preferences helps us understand how various factors contribute to our overall eating experience. Let's classify the given attributes:
- Creamy mouthfeel: This attribute is directly related to the texture of food, which is a sensory perception when eaten.
- Height of pasta: This could be considered a presentation preference, which is more about the visual appeal of the food rather than its intrinsic qualities.
- Red sauce on white meat: This pertains to the combination of ingredients and flavors, a direct food-related attribute.
- Seven cherries: The specification of quantity is another presentation preference, not directly related to the taste or texture of the food itself.
- Blue plate: The color of the plate is an external attribute, related to the aesthetic or other preferences, rather than the food's properties.
- Salty cheese: This is directly related to the taste of the food, a fundamental feature for determining food preference.
The attributes that have an impact on our perception of food can be based on inherent characteristics, such as taste and texture, or related to external factors like presentation and personal predispositions towards certain sensory experiences. Studies have shown that personality traits and attitudes can significantly influence taste preferences and perceptions of food quality.