mrs. maria cassar mr. ronald debrincat...using garnishing use garnishes that enhance the flavor of...

C4

Mrs. Maria Cassar

&

Mr. Ronald Debrincat

A SHORT PRAYER BEFORE CLASS

K1Learning Outcome 4Know the different aspects when preparing, cooking,

serving and storing food commodities.

C4

Discuss the quality checks to follow when cooking and serving dishes by

suggesting ways to improve the sensory features in a meal.

DESCRIBE ...?

Assessment ...?

MATSEC SYLLABUS

C-4. Discuss the quality checks to follow when cooking and serving dishes by suggesting ways to improve the sensory features in a meal.

• Quality checks: appearance: colour; garnishes; aroma; texture; taste;

• Improving sensory features: use of herbs and spices to improve aroma; use of fruits and vegetables to enhance colour; use of equipment to serve at the correct temperature e.g. warming bulb; use of coloured plates for serving pale dishes.

Notice the appearance and garnish!

Why is quality checking important?

• Food quality is the quality characteristics of food that is acceptable to customers.

• This includes external factors as appearance (size, shape, colour, glass and consistency), texture, and flavour.

Have a look at what is expected for perfection!

Quality checks when cooking & serving food

• Appearance: Colour and garnishes

• Aroma

• Texture

• Taste

Which senses do we use?

A range of senses are used when eating food.

These senses are:

• sight;

• smell;

• hearing;

• taste;

• touch.

A combination of these senses enables you to evaluate a food.

Appearance

Appearance

The size, shape, colour, temperature

and surface texture all play an

important part in helping to

determine your first reaction to a

food.

Often if a food does not look

appetising, then you will not eat it.

Appearance is therefore vitally

important if you want your food to

be eaten and enjoyed.

Appearance

Useful words to describe appearance:

stringy firm dry

heavy flaky crumbly

flat crisp lumpy

fizzy fluffy smooth

crystalline hard mushy

cuboid sticky fragile

dull

Appearance

What words would you use to describe these foods?

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Appearance: Colour

Appearance: Colour

The recognition of specific flavor often relies on the foodbeing coloured as expected. For example, we expectchocolate flavoured products to be brown.

Appearance: Colour

When you’re planning meals, think ahead about the colours you want to feature on the plate. You might not be able to represent all the colours of the rainbow at every meal, but challenge yourself to have as much colour as possible.

Appearance: Colour

If you realize you’re about to serve several like-colouredfoods, like grilled chicken and mashed potatoes, adding a serving or two of fruits and vegetables is a fantastic and easy way to add pops of colour.

Appearance: Colour

If you’re not sure how to add colour, utilize garnishes.Nearly any savoury dish is well-served by a sprinkling offresh chives, parsley, dill, or mint. Lemon and lime wedgesare welcome alongside poultry and seafood dishes.

Use beautiful and high quality foods

Bring out vegetables brightest colours. Veggies that are atad overcooked lose their colour and tend to look lessappetizing than those that are cooked just to the paint ofsoftness. To avoid mushy , pallid vegetables, aim to cookthem until they’re bright with a bit of crunch by steaming,roasting or sautéing them.

Let meat rest

Sear your meat and let it rest. Many meat dishes look mostappetizing when the meat has been seared. The sight of asteak or piece of grilled salmon with a brown, crispy searwill make your dinner guests mouths start to water.

Let meat rest

In addition to searing your meat, you should let it rest forseveral minutes before cutting it. This allows the juices toabsorb back into the meat so that they don’t end uprunning all over the plate.

Visualize the finished plate

Consider how to present the main portion in relation to theside dishes. Be it a slice of pie, meat, a flan or anything else,consider where it will look best on the plate with the otherelements of the dish.

Visualize the finished plate

• Consider also how to get the best impact: the appearance and symmetry are all affected by whether the food is sliced thinly, thickly or left whole.

Appearance: Garnishes

Using garnishing

Use garnishes that enhance the flavor of the meal. Thinkbeyond the standard garnishes. No matter what you’reserving, make sure the garnish actually makes the dishbetter instead of just cluttering up the plate.

Using garnishing

If you serve a dish with lemon or lime wedges, considercreating slender, pretty twists instead of slicing them intothick wedges. This might entice the diner to actually use thegarnish instead of scooting it to the side of his or her plate.

Using garnishing

• Think outside the box and use garnishes you might not normally consider. Sprinkle a dash of cinnamon over a chicken dish, or a handful of pomegranate seeds over an otherwise ordinary salad. Choose garnishes that add a burst of both flavor and colour.

Using garnishing

In many cuisines, flower are an acceptable garnish or a large inedible leaf sitting underneath the food.

Quality checks: Aroma

Odour

The nose detects volatile aromas

released from food. An odour may

be described by association with a

particular food, e.g. herby, cheesy,

fishy. The intensity can also be

recorded.

Odour and taste work together to

produce flavour. This is the reason

why people with a blocked nose find

it difficult to determine the flavours of

foods.

Odour

Useful words to describe odour:

aromatic pungent spicy

floral bland tainted

perfumed rancid savoury

rotten tart citrus

acrid strong mild

musty weak scented

fragrant

© British Nutrition Foundation

2010

Odour


?


• Flavour and aroma are inextricably tied together making the ability to detect and distinguish specific aroma and flavor components crucial to sensory analysis.


• It may be difficult to detect aroma since you have more than one ingredient in the dish, however if a foul smell is detected, make sure to check the food.

Quality checks: Texture

Texture

Texture can be assessed through touch.

When food is placed in the mouth, the

surface of the tongue and other sensitive

skin reacts to the feel of the surface of the

food. The sensation is also known as mouth-

feel.

Different sensations are felt as the food is

chewed. The resistance to chewing also

affects texture, e.g. chewiness, springiness.

The viscosity is also a factor, e.g. runny, thick.

The mouth also detects temperature, which

plays an important stimulus, e.g. cold

icecream, warm bread, hot soup.

Texture

Useful words to describe texture:

brittle rubbery short gritty

clammy close stodgy bubbly

sandy tacky tender waxy

open soft firm flaky

crisp fluffy dry crumbly

lumpy smooth hard mushy

sticky chalky grainy fibrous

Texture


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• The chef/cook has to make sure that the food is cooked at the correct consistency. Overcooked food affects its texture.


Some food after cooking become tough like meat, while others become slimy and sloppy like pasta and vegetables.


Undercooked food also affect the texture, leaving dishes hard to eat and unpalatable.


Overcooked

Undercooked

Quality checks: Taste

TASTE

https://www.youtube.com/watch?v=-mZqOimqGC8

Taste

The tongue can detect five basic tastes:

• bitter;

• salt;

• sour;

• sweet;

• umami.

Taste may be described by association with a particular food,

e.g. meaty, minty or fruity.

The intensity can also be recorded, e.g. mild or strong Cheddar.

What is umami?

Umami is a savoury taste, often

known as the fifth taste. It is a subtle

taste and blends well with other

tastes.

It was discovered by Dr Kikumae

Ikeda, from Tokyo Imperial

University, Japan, in 1908. He

undertook research into Dashi, a

traditional Japanese stock made

from kombu (kelp).

Umami has its own distinct savoury

taste, often associated with ripe

tomatoes and cheese.

Taste is not to be mixed with Flavour!

https://www.youtube.com/watch?v=UY3bfj8mRcM

Taste

Useful words to describe taste:

sweet cool bitter umami

zesty warm hot tangy

sour sharp rich salty

bland rancid tart acidic

strong citrus mild savoury

spicy tainted weak

Taste


?


Well seasoned food is always preferred by customers, however, too many strong flavours may be confuse the palate of the dish.


A well-balanced dish should use the minimum number of ingredients to achieve the required results.


Customers will then opt to add extra salt, pepper and cheese to enhance the taste according to their preference.

ChilliFrench MustardEnglish Mustard

Winchester SauceKetchup

BBQ Sauce


Consolidating the 5 different tastes of food:

Your Presentations!

What to focus on:Appearance

Colour

Taste

Texture

Aroma

What could be added

What could be left out

Different recipe

PICTURE 1

PICTURE 2

PICTURE 3

PICTURE 4


• There are 5 different tastes of food:

Sweet Sour

Salty Bitter

Umami


• Sweet taste

• Sweetness is almost always caused by a type of simple sugar such as glucose or fructose or disaccharides such as sucrose, a molecule combining glucose and fructose.


• Sweet taste

• Artificial sweeteners such as sucralose are used to mimic the sugar molecule, creating the sensation of sweet, without the calories. Other types of sugar include raw sugar, which is known for it’s amber colour, as it is unprocessed.


• Sour taste

• Sourness is caused by the taste of acids, such as vinegar in alcoholic beverages. Sour foods include citrus, specifically lemons, limes, and to a lesser degree oranges.


• Sour taste

• Sour is evolutionary significant as it is a sign for a food that may have gone rancid due to bacteria. Many foods, however, are slightly acidic, and help stimulate the taste buds and enhance flavor.


• Salty taste

• Saltness is the taste of alkali such as sodium and potassium. It is found in almost every food in low to moderate proportions to enhance flavor, although to eat pure salt, it is regarded as highly unpleasant.


• Salty taste

• There are many different types of salt, with each having a different degree of saltness, including sea salt, fleur de sel, kosher salt, minced salt and grey salt.


• Salty taste

• Some canned foods, notably soups and packaged broths tend to be high in salt as a means of preserving the food longer.


• Bitter taste

• Bitterness is a sensation often considered unpleasant characterized by having a sharp, pungent taste, unsweetened dark, chocolate, caffeine, lemon rind, and some types of fruit are known to be bitter.


• Umami taste

• Umami is the taste of glutamates, especially monosodium glutamate (MSG). It is characterized on savoury, meaty, and rich in flavor. Salmon and mushrooms are foods high in umami.

Improving sensory features in food

1. Use of herbs and spices


• Avoid overwhelming a dish with too many seasonings and never use two very strong herbs together. Instead, season with one strong flavor, and one milder flavor to complement the food.


• When cooking, add dried herbs early in the process, but use fresh herbs at the end for optimum flavor.


• Add herbs and spices to cold dishes several hours before serving to allow the flavours to blend.


• Fresh leaves should be chopped very finely.


• When necessary, a mortar and pestle can be kept in the kitchen to powder any herbs.


• If doubling a recipe, you may not need to double the herbs. Use just 50% more.

Varieties of herbs and spices

Herb or spice Use to enhance

Basil Italian foods (especially tomatoes, pasta, chicken, fish and shellfish)



Bay leaf Bean or meat stews and soups



Caraway Cooked vegetables such as beets, cabbage, carrots, potatoes, turnips and winter squash



Chervil French cuisine, fish, shellfish, chicken, peas, green beans,tomatoes and salad greens



Chili powder Bean or meat stews and soups



Chives Sauces, soups, baked potatoes, salads, omlets, pasta, seafood and meat



Cilantro Mexican, Latin American and Asian cuisine, Rice, beans, fish, shellfish, poultry, vegetables, salsas and salads.



Cumin Curried vegetables, poultry, fish and beans



Curry Indian or southeast Asian cuisine; Lamb or meat based dishes and soups



Dill (fresh) Seafood, chicken, yogurt, cucumbers, green beans, tomatoes, potatoes and beets



Ginger (dried) Rice, chicken and marinades



Mace Baked goods, fruit dishes, carrots, broccoli, Brussels sprouts and cauliflower



Marjoram Tomato-based dishes, fish, meat, poultry, eggs and vegetables



Oregano Italian and Greek cuisine. Meat and poultry dishes



Paprika Spanish dishes, potatoes, soups, stews, baked fish and saladdressings



Rosemary Mushrooms, roasted potatoes, stuffing, ripe melon, poultry and meats (especially grilled)



Sage Poultry stuffing, chicken, duck, pork, eggplant, and bean stews and soups.



Tarragon Chicken, veal, fish, shellfish, eggs, salad dressings, tomatoes, mushrooms and carrots



Thyme Fish, shellfish, poultry, tomatoes, beans, eggplant, mushrooms, potatoes, and summer squash.



Turmeric Indian cuisine; Adds color and taste to potatoes and light-coloured vegetables.

2. Use of fruits and vegetables


• When having food (that is white, cream, brown and green, you have to add colour to make the food stand out.)


• Make sure that on your plate you have the three main colours: the green, the red and the yellow/orange.

3. Use of equipment during plating & serving


• There are various equipment that one could use to perform neat plating.


• These include:

Chocolate shaver

Moulds Forms Tongs

Melon baller Pastry brush Pastry cup

Reviewing dishes for quality


• Quality depends on several factors, including the quality and freshness of ingredients.


• Consider how the ingredients are produced, the region from where food comes fro and the way food was grown.


• Quality of cooking obviously affects the final dish. Make sure that food is cooked correctly and using the correct cooking method.


• Have a serious of criteria on which to base the review, including the sensory qualities.

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