Texture is important in determining the dietary quality of foods and can have a major influence on food intake and nutrition. Perceived texture is closely related to the structure and composition of the food, and both microscopic and macroscopic levels of structure can influence texture. Food texture is a key attribute of foods and beverages, along with taste, cost and convenience. A good dish will use all the customer's senses to make the dish special.
Texture is the sense of touch. As for food, it is the second most difficult to carry out well. The contrasting textures add much-needed depth and can lift a plate. A dish with a monotonous texture is more likely to be remembered as monotonous everywhere.