foodtech_catalogue_2012-2013
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FoodTech_Catalogue_2012-2013TRANSCRIPT
Food & Technology
JACARANDA CATALOGUE 2012–2013
Techniques of cooking • CHAPTER 3 149
Flour mixtures Secondary food processing produces a large variety of baked products and products ready for reheating at home. These include bread, cakes, biscuits, pastries and pies. Baking food products based on wheat fl our produces different results compared with baking using wheat fl our alternatives such as rye, rice and other cereal grain fl ours.
Many baked foods look attractive
and can be readily packaged for
commercial use.
Chocolate self-saucing pudding
Chocolate pudding
Serves 4–6
65 g softened butter
125 g (½ cup) caster sugar
1 egg (room temperature)
150 g (1 cup) self-raising fl our
20 g (2 tbsp) Dutch cocoa125 mL (½ cup) milk (room
temperature)
Sauce
135 g (¾ cup) dark brown sugar
20 g (2 tbsp) cocoa400 mL water
Method1 Preheat the oven to 175°C. Brush a 2-litre oven-proof dish or six 200-mL
oven-proof bowls with softened butter.
2 Cream the butter and sugar with an electric mixer until light.3 Break the egg into a small bowl, whisk it with a fork to break it up, and add it
gradually to the butter mixture while beating. Mix well until it is fully incorporated. (If making a larger batch, add egg a bit at a time, allowing each addition to
incorporate before adding more.)
4 Sift the fl our and cocoa together.5 Add the milk and fl our mixture to the butter mixture. Stir them until they are
combined, then pour the mixture into the oven-proof dish(es).
6 Boil 400 mL of water, then combine it with the other sauce ingredients.7 Gently pour the sauce over the batter. (For individual puddings, pour enough sauce
to come close to the top of the dish. You may not need all of the sauce.)8 Bake on the middle shelf of the oven for about 40 minutes or in the microwave on
a medium power setting for 8 minutes. The cake mixture will rise and set on top of the sauce.
Serving suggestionDust with icing sugar and serve with vanilla ice-cream and fresh berries.
EVALUATE THE RECIPE
1 List at least two words to describe each of the sensory properties of the pudding before or after it is cooked.
Item Appearance Aroma Texture/mouthfeel Flavour
Chocolate
self-saucing pudding
2 Identify the cooking techniques used in this recipe. Defi ne each technique.3 Describe the changes to the physical properties of the pudding after baking.4 Outline one way to improve the health qualities of this product.5 Describe the safety precautions that should be taken when preparing this specifi c
product.
eLesson
Chocolate self-saucing
pudding
eles-0566
eBookpluseBookplus
g
gg
Also featuring recipe eLessonsWatch the ‘how to’ videos to learn about the skills you will need to prepare the exciting dishes in the book. Chef Gina Dimitrakopoulos will walk you through the processes, highlighting the: � key learning concepts being investigated
� important tips and tricks to achieve the best results
� ideas for presentation to help you finish the dish
Find out more about VCE Food & Technology. Go to page three of this catalogue or visit www.jaconline.com.au
A taste of VCE Food & Technology...
In the Spotlight...
Techniques of cooking • CHAPTER 3 149
Flour mixtures Secondary food processing produces a large variety of baked products and products ready for reheating at home. These include bread, cakes, biscuits, pastries and pies. Baking food products based on wheat fl our produces different results compared with baking using wheat fl our alternatives such as rye, rice and other cereal grain fl ours.
Many baked foods look attractive
and can be readily packaged for
commercial use.
Chocolate self-saucing pudding
Chocolate pudding
Serves 4–6
65 g softened butter
125 g (½ cup) caster sugar
1 egg (room temperature)
150 g (1 cup) self-raising fl our
20 g (2 tbsp) Dutch cocoa125 mL (½ cup) milk (room
temperature)
Sauce
135 g (¾ cup) dark brown sugar
20 g (2 tbsp) cocoa400 mL water
Method1 Preheat the oven to 175°C. Brush a 2-litre oven-proof dish or six 200-mL
oven-proof bowls with softened butter.
2 Cream the butter and sugar with an electric mixer until light.3 Break the egg into a small bowl, whisk it with a fork to break it up, and add it
gradually to the butter mixture while beating. Mix well until it is fully incorporated. (If making a larger batch, add egg a bit at a time, allowing each addition to
incorporate before adding more.)
4 Sift the fl our and cocoa together.5 Add the milk and fl our mixture to the butter mixture. Stir them until they are
combined, then pour the mixture into the oven-proof dish(es).
6 Boil 400 mL of water, then combine it with the other sauce ingredients.7 Gently pour the sauce over the batter. (For individual puddings, pour enough sauce
to come close to the top of the dish. You may not need all of the sauce.)8 Bake on the middle shelf of the oven for about 40 minutes or in the microwave on
a medium power setting for 8 minutes. The cake mixture will rise and set on top of the sauce.
Serving suggestionDust with icing sugar and serve with vanilla ice-cream and fresh berries.
EVALUATE THE RECIPE
1 List at least two words to describe each of the sensory properties of the pudding before or after it is cooked.
Item Appearance Aroma Texture/mouthfeel Flavour
Chocolate
self-saucing pudding
2 Identify the cooking techniques used in this recipe. Defi ne each technique.3 Describe the changes to the physical properties of the pudding after baking.4 Outline one way to improve the health qualities of this product.5 Describe the safety precautions that should be taken when preparing this specifi c
product.
eLesson
Chocolate self-saucing
pudding
eles-0566
eBookpluseBookplus
g
gg
Also featuring recipe eLessonsWatch the ‘how to’ videos to learn about the skills you will need to prepare the exciting dishes in the book. Chef Gina Dimitrakopoulos will walk you through the processes, highlighting the: � key learning concepts being investigated
� important tips and tricks to achieve the best results
� ideas for presentation to help you finish the dish
Find out more about VCE Food & Technology. Go to page three of this catalogue or visit www.jaconline.com.au
A taste of VCE Food & Technology...
In the Spotlight...
ContentsVCE FOOD AND TECHNOLOGY 2
STUDYON VCE FOOD & TECHNOLOGY 3
DAY TO DAY COOKERY 3
FOOD TECHNOLOGY IN ACTION 4E 4
THE HEALTHY BODY COOKBOOK 5
FOCUS ON JUNIOR FOOD TECHNOLOGY 5
BASIC PRINCIPLES OF CATERING AND HOSPITALITY 6
SWITCHED ON TECHNOLOGY 6
STUDYON INFORMATION TECHNOLOGY VCE UNITS 1 & 2 7
INFORMATION SOFTWARE TECHNOLOGY 7–10 7
INFORMATION PROCESSES & TECHNOLOGY HSC & PRELIMINARY COURSE 7
View all of these titles, including their full contents, sample material and more at www.jaconline.com.au
JACARANDA CATALOGUE 2012–2013
Title information: www.jaconline.com.au
This revised series of VCE Food & Technology has been updated to coincide with the latest syllabus revision and reflect current food laws and practices. Food and Technology Third Editions provide an innovative way of structuring learning by solving key challenges:• How can students of all abilities (including the most able among
them) be engaged and motivated?• How can students successfully complete the practical cooking
activities?• How are students best prepared for their end-of-year exam?
Food & Technology Book 1 3E Units 1 & 2 + eBookPLUS 978-1-7424-6064-2 © 2010
Food & Technology Book 1 3E Units 1 & 2 eBookPLUS 978-1-7424-6065-9 © 2010
Food & Technology Book 1 3E Units 1 & 2 eGuidePLUS 978-1-7424-6359-9 © 2010
Food & Technology Book 2 3E Units 3 & 4 + eBookPLUS 978-1-7424-6064-2 © 2010
Food & Technology Book 2 3E Units 3 & 4 eBookPLUS 978-1-7424-6065-9 © 2010
Food & Technology Book 2 3E Units 3 & 4 eGuidePLUS 978-1-7424-6361-2 © 2010
VCE Food & Technology
STUDENT TEXT FEATURES• Current, real-life articles and case studies grab student
attention: students remember what they have learned because the content is of interest to them
• All key knowledge points from the VCE Food and Technology study design are broken down into key concepts and presented in highly visual, digestible, lesson-based sections
• The integration of recipes provides students with an opportunity to develop their understanding of key concepts through practical activities.
• Each chapter finishes by giving students the opportunity to practise answering exam-style questions.
Units 1 & 21. Food for the senses.2. Keeping food safe.3. Fruits and vegetables.4. Cereals.5. Meat, seafood and eggs.6. Dairy foods.7. Fats, oils, salt and sugar.8. Design it: the design process.9. Tools and equipment.10. Environmental & ethic considerations in food
selections.11. Make it: optimising food properties.12. Preparation and production of food for health.13. Planning for social cultural purposes.
Units 3 & 41. Maintaining food safety in Australia2. Food properties, preparation and
processing3. Techniques of cooking4. Food preservation5. Developing a design plan6. Implementing a design plan7. Factors driving product development8. Product development9. Packaging and marketing10. New and emerging foods11. Environmental issues in food production
eBookPLUS FEATURES• video and audio eLessons featuring
demonstrations of cooking activities by industry professionals
• interactivities to help students understand the concepts
• weblinks to the latest research and information.
eGuidePLUS PROVIDES TEACHERS WITH:• answers to all questions in the textbook• advice and suggested additional resources• a curriculum grid and year planner.
Title information: www.jaconline.com.auTitle information: www.jaconline.com.au
1 Appetisers2 Starters3 Soups4 Fish5 Poultry6 Meats7 Grains, pulses
and vegetarian dishes8 Vegetables9 Salads10 Sauces11 Breakfast and brunches
12 Batters13 Sweets14 Pastry15 Cakes16 Biscuits and slices17 Scones, loaves and muffins18 Sandwiches19 Yeast cookery20 Jams and jellies21 Chutney and pickles22 Confectionery23 Beverages
Day to Day Cookery 4E is a well-respected and enduring collection of recipes designed to cater for both the beginner cook and the cook who has come to rely on its easy-to-follow classic recipes. This edition retains the strengths of the previous edition with its traditional, international and microwave recipes. It adds an exciting new dimension with low-fat and gluten-free versions of many delicious favourites to cater for the increasing number of Australians with special dietary needs. It also reflects the many influences on our culinary habits that an increasingly multicultural society brings. STUDENT TEXT FEATURES• All recipes revised • Traditional recipes and the basics of food preparation remain • Microwave recipes integrated within other categories of recipes • International recipes revised and expanded • Low-fat and gluten-free versions of many basic recipes • Recipes to reflect multicultural and lifestyle influences on Australia’s
eating habits • Glossary of terms
used in cooking.CONTENTS
Day to Day Cookery 4E 978-0-7016-3621-0 © 2002
studyON is Jacaranda’s revolutionary online study, revision and exam practice tool which helps maximise student results. studyON VCE Food & Technology Units 3 & 4 features:
� Past VCAA exam questions online � 500+ practice exam questions s � Instant feedback � Online progress tracker � Videos & animations � And much more!
StudyON VCE Food & Technology Units 3 & 4 978-0-7303-4081-2 © 2010
StudyON VCE Food & Technology Units 3 & 4 Teacher Edition 978-1-7424-6423-7 © 2010
Food & Technology Book 2 3E + StudyON VCE Food & Technology VALUE PACK 978-0-7303-4153-6 © 2010
studyON Teacher Edition enables you to view each student’s performance on practice questions and exam questions in studyON Student Edition. With studyON Teacher Edition you can track the progress of your students at an individual, group or whole-class level.
VCE Food Technology Units 3 & 4
Digital resources: www.jacplus.com.auTitle information: www.jaconline.com.au 32
Title information: www.jaconline.com.au
This revised series of VCE Food & Technology has been updated to coincide with the latest syllabus revision and reflect current food laws and practices. Food and Technology Third Editions provide an innovative way of structuring learning by solving key challenges:• How can students of all abilities (including the most able among
them) be engaged and motivated?• How can students successfully complete the practical cooking
activities?• How are students best prepared for their end-of-year exam?
Food & Technology Book 1 3E Units 1 & 2 + eBookPLUS 978-1-7424-6064-2 © 2010
Food & Technology Book 1 3E Units 1 & 2 eBookPLUS 978-1-7424-6065-9 © 2010
Food & Technology Book 1 3E Units 1 & 2 eGuidePLUS 978-1-7424-6359-9 © 2010
Food & Technology Book 2 3E Units 3 & 4 + eBookPLUS 978-1-7424-6064-2 © 2010
Food & Technology Book 2 3E Units 3 & 4 eBookPLUS 978-1-7424-6065-9 © 2010
Food & Technology Book 2 3E Units 3 & 4 eGuidePLUS 978-1-7424-6361-2 © 2010
VCE Food & Technology
STUDENT TEXT FEATURES• Current, real-life articles and case studies grab student
attention: students remember what they have learned because the content is of interest to them
• All key knowledge points from the VCE Food and Technology study design are broken down into key concepts and presented in highly visual, digestible, lesson-based sections
• The integration of recipes provides students with an opportunity to develop their understanding of key concepts through practical activities.
• Each chapter finishes by giving students the opportunity to practise answering exam-style questions.
Units 1 & 21. Food for the senses.2. Keeping food safe.3. Fruits and vegetables.4. Cereals.5. Meat, seafood and eggs.6. Dairy foods.7. Fats, oils, salt and sugar.8. Design it: the design process.9. Tools and equipment.10. Environmental & ethic considerations in food
selections.11. Make it: optimising food properties.12. Preparation and production of food for health.13. Planning for social cultural purposes.
Units 3 & 41. Maintaining food safety in Australia2. Food properties, preparation and
processing3. Techniques of cooking4. Food preservation5. Developing a design plan6. Implementing a design plan7. Factors driving product development8. Product development9. Packaging and marketing10. New and emerging foods11. Environmental issues in food production
eBookPLUS FEATURES• video and audio eLessons featuring
demonstrations of cooking activities by industry professionals
• interactivities to help students understand the concepts
• weblinks to the latest research and information.
eGuidePLUS PROVIDES TEACHERS WITH:• answers to all questions in the textbook• advice and suggested additional resources• a curriculum grid and year planner.
Title information: www.jaconline.com.auTitle information: www.jaconline.com.au
1 Appetisers2 Starters3 Soups4 Fish5 Poultry6 Meats7 Grains, pulses
and vegetarian dishes8 Vegetables9 Salads10 Sauces11 Breakfast and brunches
12 Batters13 Sweets14 Pastry15 Cakes16 Biscuits and slices17 Scones, loaves and muffins18 Sandwiches19 Yeast cookery20 Jams and jellies21 Chutney and pickles22 Confectionery23 Beverages
Day to Day Cookery 4E is a well-respected and enduring collection of recipes designed to cater for both the beginner cook and the cook who has come to rely on its easy-to-follow classic recipes. This edition retains the strengths of the previous edition with its traditional, international and microwave recipes. It adds an exciting new dimension with low-fat and gluten-free versions of many delicious favourites to cater for the increasing number of Australians with special dietary needs. It also reflects the many influences on our culinary habits that an increasingly multicultural society brings. STUDENT TEXT FEATURES• All recipes revised • Traditional recipes and the basics of food preparation remain • Microwave recipes integrated within other categories of recipes • International recipes revised and expanded • Low-fat and gluten-free versions of many basic recipes • Recipes to reflect multicultural and lifestyle influences on Australia’s
eating habits • Glossary of terms
used in cooking.CONTENTS
Day to Day Cookery 4E 978-0-7016-3621-0 © 2002
studyON is Jacaranda’s revolutionary online study, revision and exam practice tool which helps maximise student results. studyON VCE Food & Technology Units 3 & 4 features:
� Past VCAA exam questions online � 500+ practice exam questions s � Instant feedback � Online progress tracker � Videos & animations � And much more!
StudyON VCE Food & Technology Units 3 & 4 978-0-7303-4081-2 © 2010
StudyON VCE Food & Technology Units 3 & 4 Teacher Edition 978-1-7424-6423-7 © 2010
Food & Technology Book 2 3E + StudyON VCE Food & Technology VALUE PACK 978-0-7303-4153-6 © 2010
studyON Teacher Edition enables you to view each student’s performance on practice questions and exam questions in studyON Student Edition. With studyON Teacher Edition you can track the progress of your students at an individual, group or whole-class level.
VCE Food Technology Units 3 & 4
Digital resources: www.jacplus.com.auTitle information: www.jaconline.com.au 32
Title information: www.jaconline.com.au
Food Technology in Action 4E Preliminary & HSC Courses & eBookPLUS 978-1-7424-6356-8 © 2010
Food Technology in Action 4E Preliminary & HSC eBookPLUS 978-1-7424-6357-5 © 2010
Food Technology in Action, 4th edition is designed to engageand instruct students in New South Wales studying the Stage 6Food Technology syllabus implemented in 2000 and amended in 2009. The text comprehensively covers all outcomes prescribed in the syllabus for both the preliminary and HSC components of the course.
STUDENT TEXT FEATURES• accessible language, photographs, tables and diagrams guide
a range of different learners• extensive use of case studies and experiments lends real
world relevance• regular review questions key terms, summary notes and glossary
aid recall and revision• outcome tasks are linked specifically to the syllabus providing
a range of tasks including research assignments, debate topics and experiments
• includes links to websites of interest so students can keep up-to-date with issues in Food Technology
• HSC practice at the end of each strand• eBookPLUS features extra case studies for assessment
and learning and recipes to inspire students.
Chapter 4 Sensory characteristics of food and food presentation 67
Why do we select one food
over another?
Imagine you are going to the local takeaway to get some-
thing for dinner. If you are well informed and health con-
scious, you may choose a tabouli salad, a grilled chicken
burger and mineral water. But if the smell of cooking chips
and the sight of someone else’s takeaway are just too much
for you, you may order a serving of chips, a bacon-and-
cheese burger and a thickshake.
Our food preferences are infl uenced by our experiences
with food and eating, and sometimes food choices can be
infl uenced by other factors:
• A doctor may instruct you to eat a particular food — for
example, an adolescent girl may eat more green leafy veg-
etables or red meat to improve the iron level in her blood.
• You may avoid a particular food because you are allergic
to it or have an intolerance to a chemical found in a group
of foods — for example, a person with an allergy to gluten
(coeliac disease) avoids wheat products.
• Your strong desire for a healthy body may motivate you
to follow the Australian dietary guidelines and avoid any
unnecessary fat, sugar and salt.
Even when these factors limit what you can eat, the fi nal
choice — which green vegetable, which wheat substitute,
which low-fat, high-calcium dairy product — depends on
the fi ve senses.
Sensory characteristics of food
Sensory methods are used to evaluate what senses are
affected when we eat certain food. Food triggers our senses
and all these factors combine to help us make the decision
about whether we want to eat a particular food item.
Flavour
The perception of fl avour , texture and visual appeal of foods
is very important in determining a food’s acceptability and
quality. Our perception of fl avour in a food is a product of
the assessment of taste and aroma (smell). Other proper-
ties of food, such as temperature and texture, are also very
important to the perceived fl avour. The best temperature
range for fl avour evaluation is 20 to 30 °C, although this is
not appropriate for foods that should be served either hot
or cold (such as ice-cream).
Taste
Chilli crab, a popular dish in Singapore. Is this dish likely to cause a feeling of
heat or coolness?
A taste sensation occurs when chemicals in the food stimu-
late taste receptors (tastebuds) in the mouth. The primary
sensations of taste are sweet, salty, sour and bitter. Specifi c
areas of the tongue can detect these tastes, as discussed on
page 27. We taste food because the tastebuds on our tongue
respond to salty, sweet, bitter and sour fl avours.
Food appeals to many of our senses.
Chapter
Sensory characteristics of food
and food presentation
In this chapter you will learn about:
• layout of food for visual appeal, including styling for photography and
plating for service
• sensory characteristics of foods, including appearance, odour, taste
(fl avour) and texture (mouth feel)
• sensory assessment of a variety of foods.
4
What was your fi rst reaction when you saw this
picture? You might have imagined that you could
smell the chocolate and imagined what it would taste
like. That’s your senses at work sending messages
to the brain saying, ‘Yes, I want cake.’ Presentation,
preparation and processing of food should activate the
senses and increase our enjoyment of food.
What’s your favourite food? Hold the
excitement . . . what food don’t you like?
Each person is different and what some
consider a delicacy, others would feel ill at
the thought of eating. Our food preferences
are infl uenced by various factors, including
our experiences with food and eating. We
assess food quality, whether consciously
or unconsciously, and factors such as
ingredients and cooking methods can
enhance the quality of meals. We select
one food over another by using informal
sensory assessments with our fi ve senses
of perception: taste, smell, feel, hearing and
sight. Food presentation plays a vital role in
the acceptance of food.
UPDATED FOR THE 2009 SYLLABUS AMENDMENTS
CONTENTSPart 1 — Stage 6 Preliminary courseCore Strand 1: Availability and Selection1 Influences on food availabilty2 Factors affecting food selectionCore Strand 2: Food Quality3 Safe storage and preparation of food4 Sensory characteristics of food and
food presentation5 Functional properties of foodCore Strand 3: Nutrition6 Food nutrients7 Diets for optimum nutrition
Part 2 — Stage 6 HSC courseCore Strand 4: Australian Food Industry8 Sectors and aspects of the
Australian food industry9 Policy and legislationCore Strand 5: Food Manufacture10 Production, processing
and preservation11 Packaging, storage and distribution12 Impact of food manufacturing
technologiesCore Strand 6: Food Product Development13 Factors that affect food product
and development
14 Reasons for and types of food product development
15 Steps in food product development
16 Marketing plansCore Strand 7: Contemporary Nutrition Issues17 Diet and health in Australia18 Options for managing
nutritional fitness19 Influences on nutritional status
Food Technology in Action
Title information: www.jaconline.com.auTitle information: www.jaconline.com.au
The Healthy Body Cookbook is more than a recipe book. While it presents over 60 nutritious dishes that are easy to prepare and cook, it also provides essential information about the vital role that nutrition and exercise play in the body’s systems. All the recipes and activities are teen-tested and the recipes require only simple, readily available ingredients and utensils.
STUDENT TEXT FEATURES• practical cooking skill section and hygiene and safety rules• explanation of the technology process• recipes, information and activities for all the body’s systems• recipe ratings from easy to moderate and nutritional analysis• information on food choice models such as the Australian
Guide to Healthy Eating and the Healthy Eating Pyramid• useful appendixes such as how to read a food label, glossary
of terms, recipe and subject indeces.
Focus on Junior Food Technology 978-0-7016-3259-5 © 1995
Focus on Junior Food Technology is written specifically for the New South Wales Food Technology syllabus for Years 7–10.
The book covers twelve of the focal issues from the syllabus, making it suitable for students undertaking the Stage 4 course, the Stage 5 course, or both the Stage 4 and 5 courses.
Home Economics, Health and Physical Education teachers, as well as parents
and teens will appreciate this book and its practical and fun approach to
nutrition and physical activity.
“”
STUDENT TEXT FEATURES• outcomes, key words, a comprehensive glossary and
recommended resources in each chapter• content components, processes and perspectives integrated
throughout the chapters• practical applications to give students ‘hands-on’ learning
experiences• case studies to show how food technology applies in domestic,
commercial and industrial settings• ‘Extend yourself’ and ‘Think back’ sections to reinforce
knowledge and to develop skills
• design briefs in each chapter
CONTENTS
1. Food and an Australian identity2. Food and convenience3. Nutritional status of people4. Food packaging5. Technological change in food processing6. Food and fashion
7. Food for special needs8. Food and social justice9. Food as a small business10. Food service and catering11. Food for special occasions12. Food display
The Healthy Body Cookbook & eBookPLUS 978-0-7314-0690-6 © 2008
The Healthy Body Cookbook eBookPLUS 978-0-7314-0861-0 © 2008
the healthy body cookbook
Focus on Junior Food Technology
Digital resources: www.jacplus.com.auTitle information: www.jaconline.com.au 54
Title information: www.jaconline.com.au
Food Technology in Action 4E Preliminary & HSC Courses & eBookPLUS 978-1-7424-6356-8 © 2010
Food Technology in Action 4E Preliminary & HSC eBookPLUS 978-1-7424-6357-5 © 2010
Food Technology in Action, 4th edition is designed to engageand instruct students in New South Wales studying the Stage 6Food Technology syllabus implemented in 2000 and amended in 2009. The text comprehensively covers all outcomes prescribed in the syllabus for both the preliminary and HSC components of the course.
STUDENT TEXT FEATURES• accessible language, photographs, tables and diagrams guide
a range of different learners• extensive use of case studies and experiments lends real
world relevance• regular review questions key terms, summary notes and glossary
aid recall and revision• outcome tasks are linked specifically to the syllabus providing
a range of tasks including research assignments, debate topics and experiments
• includes links to websites of interest so students can keep up-to-date with issues in Food Technology
• HSC practice at the end of each strand• eBookPLUS features extra case studies for assessment
and learning and recipes to inspire students.
Chapter 4 Sensory characteristics of food and food presentation 67
Why do we select one food
over another?
Imagine you are going to the local takeaway to get some-
thing for dinner. If you are well informed and health con-
scious, you may choose a tabouli salad, a grilled chicken
burger and mineral water. But if the smell of cooking chips
and the sight of someone else’s takeaway are just too much
for you, you may order a serving of chips, a bacon-and-
cheese burger and a thickshake.
Our food preferences are infl uenced by our experiences
with food and eating, and sometimes food choices can be
infl uenced by other factors:
• A doctor may instruct you to eat a particular food — for
example, an adolescent girl may eat more green leafy veg-
etables or red meat to improve the iron level in her blood.
• You may avoid a particular food because you are allergic
to it or have an intolerance to a chemical found in a group
of foods — for example, a person with an allergy to gluten
(coeliac disease) avoids wheat products.
• Your strong desire for a healthy body may motivate you
to follow the Australian dietary guidelines and avoid any
unnecessary fat, sugar and salt.
Even when these factors limit what you can eat, the fi nal
choice — which green vegetable, which wheat substitute,
which low-fat, high-calcium dairy product — depends on
the fi ve senses.
Sensory characteristics of food
Sensory methods are used to evaluate what senses are
affected when we eat certain food. Food triggers our senses
and all these factors combine to help us make the decision
about whether we want to eat a particular food item.
Flavour
The perception of fl avour , texture and visual appeal of foods
is very important in determining a food’s acceptability and
quality. Our perception of fl avour in a food is a product of
the assessment of taste and aroma (smell). Other proper-
ties of food, such as temperature and texture, are also very
important to the perceived fl avour. The best temperature
range for fl avour evaluation is 20 to 30 °C, although this is
not appropriate for foods that should be served either hot
or cold (such as ice-cream).
Taste
Chilli crab, a popular dish in Singapore. Is this dish likely to cause a feeling of
heat or coolness?
A taste sensation occurs when chemicals in the food stimu-
late taste receptors (tastebuds) in the mouth. The primary
sensations of taste are sweet, salty, sour and bitter. Specifi c
areas of the tongue can detect these tastes, as discussed on
page 27. We taste food because the tastebuds on our tongue
respond to salty, sweet, bitter and sour fl avours.
Food appeals to many of our senses.
Chapter
Sensory characteristics of food
and food presentation
In this chapter you will learn about:
• layout of food for visual appeal, including styling for photography and
plating for service
• sensory characteristics of foods, including appearance, odour, taste
(fl avour) and texture (mouth feel)
• sensory assessment of a variety of foods.
4
What was your fi rst reaction when you saw this
picture? You might have imagined that you could
smell the chocolate and imagined what it would taste
like. That’s your senses at work sending messages
to the brain saying, ‘Yes, I want cake.’ Presentation,
preparation and processing of food should activate the
senses and increase our enjoyment of food.
What’s your favourite food? Hold the
excitement . . . what food don’t you like?
Each person is different and what some
consider a delicacy, others would feel ill at
the thought of eating. Our food preferences
are infl uenced by various factors, including
our experiences with food and eating. We
assess food quality, whether consciously
or unconsciously, and factors such as
ingredients and cooking methods can
enhance the quality of meals. We select
one food over another by using informal
sensory assessments with our fi ve senses
of perception: taste, smell, feel, hearing and
sight. Food presentation plays a vital role in
the acceptance of food.
UPDATED FOR THE 2009 SYLLABUS AMENDMENTS
CONTENTSPart 1 — Stage 6 Preliminary courseCore Strand 1: Availability and Selection1 Influences on food availabilty2 Factors affecting food selectionCore Strand 2: Food Quality3 Safe storage and preparation of food4 Sensory characteristics of food and
food presentation5 Functional properties of foodCore Strand 3: Nutrition6 Food nutrients7 Diets for optimum nutrition
Part 2 — Stage 6 HSC courseCore Strand 4: Australian Food Industry8 Sectors and aspects of the
Australian food industry9 Policy and legislationCore Strand 5: Food Manufacture10 Production, processing
and preservation11 Packaging, storage and distribution12 Impact of food manufacturing
technologiesCore Strand 6: Food Product Development13 Factors that affect food product
and development
14 Reasons for and types of food product development
15 Steps in food product development
16 Marketing plansCore Strand 7: Contemporary Nutrition Issues17 Diet and health in Australia18 Options for managing
nutritional fitness19 Influences on nutritional status
Food Technology in Action
Title information: www.jaconline.com.auTitle information: www.jaconline.com.au
The Healthy Body Cookbook is more than a recipe book. While it presents over 60 nutritious dishes that are easy to prepare and cook, it also provides essential information about the vital role that nutrition and exercise play in the body’s systems. All the recipes and activities are teen-tested and the recipes require only simple, readily available ingredients and utensils.
STUDENT TEXT FEATURES• practical cooking skill section and hygiene and safety rules• explanation of the technology process• recipes, information and activities for all the body’s systems• recipe ratings from easy to moderate and nutritional analysis• information on food choice models such as the Australian
Guide to Healthy Eating and the Healthy Eating Pyramid• useful appendixes such as how to read a food label, glossary
of terms, recipe and subject indeces.
Focus on Junior Food Technology 978-0-7016-3259-5 © 1995
Focus on Junior Food Technology is written specifically for the New South Wales Food Technology syllabus for Years 7–10.
The book covers twelve of the focal issues from the syllabus, making it suitable for students undertaking the Stage 4 course, the Stage 5 course, or both the Stage 4 and 5 courses.
Home Economics, Health and Physical Education teachers, as well as parents
and teens will appreciate this book and its practical and fun approach to
nutrition and physical activity.
“”
STUDENT TEXT FEATURES• outcomes, key words, a comprehensive glossary and
recommended resources in each chapter• content components, processes and perspectives integrated
throughout the chapters• practical applications to give students ‘hands-on’ learning
experiences• case studies to show how food technology applies in domestic,
commercial and industrial settings• ‘Extend yourself’ and ‘Think back’ sections to reinforce
knowledge and to develop skills
• design briefs in each chapter
CONTENTS
1. Food and an Australian identity2. Food and convenience3. Nutritional status of people4. Food packaging5. Technological change in food processing6. Food and fashion
7. Food for special needs8. Food and social justice9. Food as a small business10. Food service and catering11. Food for special occasions12. Food display
The Healthy Body Cookbook & eBookPLUS 978-0-7314-0690-6 © 2008
The Healthy Body Cookbook eBookPLUS 978-0-7314-0861-0 © 2008
the healthy body cookbook
Focus on Junior Food Technology
Digital resources: www.jacplus.com.auTitle information: www.jaconline.com.au 54
Title information: www.jaconline.com.au
Switched On: Technology Stage 4 is written specifically to meet the requirements of the Technology (Mandatory) Years 7–8 Syllabus for New South Wales.
FEATURES• full-colour student text to capture student interest • chapters cover design-related content and most of the technologies
listed in the syllabus • design processes, design briefs, tools, materials, techniques, ICT
and technology at work included throughout • a sample design project for each technology• OHS integration plus special Safety sections• activities cater for different learning styles and providing
opportunities to use ICT.
Switched On: Technology Stage 4 978-0-7314-0179-6 © 2005
Basic Principles of Catering and Hospitality 978-0-7016-3273-1 © 1995
1 Career pathways2 Case study: Royal Brisbane Hospital3 Interpersonal skills4 Modern cooking in Australia5 The menu and menu planning6 Nutrition and the catering industry7 Storage and control of food8 Functions9 Small business10 Basic kitchen skills11 Methods of cooking12 Kitchen equipment13 Technology14 Planning a kitchen15 Hygiene in the workplace16 Health and safety in the workplace
17 Stocks, soups and sauces18 Garnishing and decorating food19 Appetisers20 Meat, game and meat alternatives21 Poultry and game birds22 Fish and shellfish23 Eggs, milk and cheese24 Rice and pasta25 Vegetables26 Desserts27 Alcohol28 Pastry29 Cakes, scones and biscuits30 Chocolate31 Beverages32 Food and beverage service
Basic Principles of Catering and Hospitality represents an expanded and updated progression from its predecessor, Basic Principles of Catering. This book features a comprehensive treatment of all aspects of catering, as well as material on hospitality to meet changing emphases in secondary school courses.
• Careers in the catering industry • Health and safety in the workplace • Functions planning • Commodities management • Small business operations and procedures • Information about food and its preparation, with basic recipes • Activities • Case studies.
Basic Principles of Catering and Hospitality
CONTENTS
FEATURES
Title information: www.jaconline.com.auTitle information: www.jaconline.com.au
The Information Processes and Technology series, consisting of Information Processes and Technology Preliminary Course and Information Process and Technology HSC Course is designed for the NSW courses of the same names. These two texts provide comprehensive coverage of all components of each syllabus.
FEATURES• Student outcomes listed at the start of every unit• Content presented in manageable units at a level suitable for
the range of students who study the course• A wide variety of activities organized under the headings
‘Remember’, ‘Think’, ‘Respond’ and ‘Investigate’• Coverage of personal and group projects• Key-points that define important syllabus terms• Info-boxes to create additional interest• Checkboxes of key words used in examination questions, with
guidelines for answers• Prac-boxes to provide practical activities• Key terms and mastery test at the end of chapters.
Information and Software Technology provides a complete resource for Years 7–10 Information and Software Technology students in New South Wales.
The textbook closely follows syllabus content for all of the core and option topics. Content is delivered in user-friendly units, with full support for the project work requirements of the course. Practical skills activities help students to gain the skills and experiences required for project work. Project units provide step-by-step instructions to model the processes used in developing IST solutions, as well as developing the specific practical skills in each option.
The CD-ROM contains the entire textbook, plus files for all project and additional content units.
Information Processes and Technology, Preliminary Course 978-0-7016-3459-9 © 2003
Information Processes and Technology, HSC Course 978-0-7016-3472-8 © 2003
Information and Software Technology 7–10 & CD-ROM 978-0-7314-0168-0 © 2005
studyON Information Technology VCE Units 1 & 2 is complete with student and teacher CD-ROMs, which follows the revised VCE Units 1 & 2 study design. Easy to follow text clearly indicates the area of study being covered, and the use of real-life case studies helps students apply IT theory to practical everyday situations.
The studyON Information Technology Teacher CD-ROM provides answers to all revision questions, case studies and exam questions.
FEATURES• Student CD-ROM which includes the entire text in electronic format and
additional interactive media• Study Guide feature that includes summary notes, regular revision questions
and a glossary.
Information Technology
studyON Information Technology Units 1 & 2 & CD-ROM 978-0-7314-0520-6 © 2007
studyON Information Technology Units 1 & 2 Teacher CD-ROM 978-0-7314-0657-9 © 2007
Digital resources: www.jacplus.com.auTitle information: www.jaconline.com.au 76
Title information: www.jaconline.com.au
Switched On: Technology Stage 4 is written specifically to meet the requirements of the Technology (Mandatory) Years 7–8 Syllabus for New South Wales.
FEATURES• full-colour student text to capture student interest • chapters cover design-related content and most of the technologies
listed in the syllabus • design processes, design briefs, tools, materials, techniques, ICT
and technology at work included throughout • a sample design project for each technology• OHS integration plus special Safety sections• activities cater for different learning styles and providing
opportunities to use ICT.
Switched On: Technology Stage 4 978-0-7314-0179-6 © 2005
Basic Principles of Catering and Hospitality 978-0-7016-3273-1 © 1995
1 Career pathways2 Case study: Royal Brisbane Hospital3 Interpersonal skills4 Modern cooking in Australia5 The menu and menu planning6 Nutrition and the catering industry7 Storage and control of food8 Functions9 Small business10 Basic kitchen skills11 Methods of cooking12 Kitchen equipment13 Technology14 Planning a kitchen15 Hygiene in the workplace16 Health and safety in the workplace
17 Stocks, soups and sauces18 Garnishing and decorating food19 Appetisers20 Meat, game and meat alternatives21 Poultry and game birds22 Fish and shellfish23 Eggs, milk and cheese24 Rice and pasta25 Vegetables26 Desserts27 Alcohol28 Pastry29 Cakes, scones and biscuits30 Chocolate31 Beverages32 Food and beverage service
Basic Principles of Catering and Hospitality represents an expanded and updated progression from its predecessor, Basic Principles of Catering. This book features a comprehensive treatment of all aspects of catering, as well as material on hospitality to meet changing emphases in secondary school courses.
• Careers in the catering industry • Health and safety in the workplace • Functions planning • Commodities management • Small business operations and procedures • Information about food and its preparation, with basic recipes • Activities • Case studies.
Basic Principles of Catering and Hospitality
CONTENTS
FEATURES
Title information: www.jaconline.com.auTitle information: www.jaconline.com.au
The Information Processes and Technology series, consisting of Information Processes and Technology Preliminary Course and Information Process and Technology HSC Course is designed for the NSW courses of the same names. These two texts provide comprehensive coverage of all components of each syllabus.
FEATURES• Student outcomes listed at the start of every unit• Content presented in manageable units at a level suitable for
the range of students who study the course• A wide variety of activities organized under the headings
‘Remember’, ‘Think’, ‘Respond’ and ‘Investigate’• Coverage of personal and group projects• Key-points that define important syllabus terms• Info-boxes to create additional interest• Checkboxes of key words used in examination questions, with
guidelines for answers• Prac-boxes to provide practical activities• Key terms and mastery test at the end of chapters.
Information and Software Technology provides a complete resource for Years 7–10 Information and Software Technology students in New South Wales.
The textbook closely follows syllabus content for all of the core and option topics. Content is delivered in user-friendly units, with full support for the project work requirements of the course. Practical skills activities help students to gain the skills and experiences required for project work. Project units provide step-by-step instructions to model the processes used in developing IST solutions, as well as developing the specific practical skills in each option.
The CD-ROM contains the entire textbook, plus files for all project and additional content units.
Information Processes and Technology, Preliminary Course 978-0-7016-3459-9 © 2003
Information Processes and Technology, HSC Course 978-0-7016-3472-8 © 2003
Information and Software Technology 7–10 & CD-ROM 978-0-7314-0168-0 © 2005
studyON Information Technology VCE Units 1 & 2 is complete with student and teacher CD-ROMs, which follows the revised VCE Units 1 & 2 study design. Easy to follow text clearly indicates the area of study being covered, and the use of real-life case studies helps students apply IT theory to practical everyday situations.
The studyON Information Technology Teacher CD-ROM provides answers to all revision questions, case studies and exam questions.
FEATURES• Student CD-ROM which includes the entire text in electronic format and
additional interactive media• Study Guide feature that includes summary notes, regular revision questions
and a glossary.
Information Technology
studyON Information Technology Units 1 & 2 & CD-ROM 978-0-7314-0520-6 © 2007
studyON Information Technology Units 1 & 2 Teacher CD-ROM 978-0-7314-0657-9 © 2007
Digital resources: www.jacplus.com.auTitle information: www.jaconline.com.au 76
CATERING & HOSPITALITY
Basic Principles of Catering & Hospitality $79.95 9780701632731 p
DAY TO DAY COOKERY
Day to Day Cookery 4E $44.95 9780701636210 p
HEALTHY BODY COOKBOOK
Healthy Body Cookbook + eBookPLUS $34.95^ 9780731406906 p
Healthy Body Cookbook eBookPLUS $22.95* 9780731408610 n/a
VICTORIA
VCE FOOD & TECHNOLOGY
Food & Technology Book 1: VCE Units 1&2 3E Text + eBookPLUS $74.95^ 9781742460642 p
Food & Technology Book 1: VCE Units 1&2 3E eBookPLUS (digital onlh) $48.95* 9781742460659 n/a
Food & Technology Book 1: VCE Units 1&2 3E eGuidePLUS (digital only) $109.95** 9781742463599 p
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STUDYON VCE FOOD & TECHNOLOGY
studyON VCE Food & Technology Units 3&4 + Booklet $39.95^ 9780730340812 n/a
studyON VCE Food & Technology Units 3&4 Teacher Edition $99.95* 9781742464237 n/a
NEW SOUTH WALES
FOOD TECHNOLOGY IN ACTION
Food Technology in Action 4E Preliminary & HSC Course + eBookPLUS $82.95^ 9781742463568 p
Food Technology in Action 4E Preliminary & HSC Course eBookPLUS $53.95* 9781742463575 n/a
FOCUS ON JUNIOR FOOD TECHNOLOGY
Focus on Junior Food Technology $69.95 9780701632595 p
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TECHNOLOGY
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INFORMATION & SOFTWARE TECHNOLOGY
Information & Software Technology 7-10 + CD-ROM $68.95 9780731401680 p
INFORMATION PROCESSES & TECHNOLOGY
Information Processes & Technology Preliminary Course $74.95 9780701634599 p
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SWITCHED ON TECHNOLOGY
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