fn 102 lec mod 2

what are the 3 essentials of food preparation?

• work habits

• preparation and cooking technique

• plating

• quality ingredients

what are the basics of plating?

• highlighting all ingredients

• portion size

• aesthetic pleasing

• balance

Answer explanation

highlight key ingredients

create a framework

typical parts of a meal?

• garnish

• vegetables

• main dish

• sauce

Answer explanation

veggie not only one, other SIDE dishes as well (starch, etc.)

where to serve hot food?

• on hot plates

• on cold plates

• on room temperature plates

• any plate

where to serve cold food?

• on hot plates

• on cold plates

• on room temperature plates

• any plate

How do Asian cultures plate food?

• communal plating: serving dishes, large plates, garnished

• one-dishes: meat on top of starch that is centered, veggies as sides

• bento box: packing many food to maximize space

• individual servings: typical plating (main, sides, sauce, garnish, etc)

Answer explanation

bento box: many small details, artistic, colorful, shapes

individual serving: smaller plate w/ serving from main plate, with own garnish

what are the types of sensory evaluation?

• objective

• subjective

• sensory

• all of the above

Answer explanation

objective: numerical values, lab tools

sensory includes preference

what does sensory evaluation means?

• scientific method to measure food through senses

• scientific method to interpret food through senses

• scientific method to analyze food through senses

• scientific method to measure, analyze, interpret food through senses

Why do sensory evaluation?

• consumer acceptance

• personal matter

• quality assurance

• product improvement

Answer explanation

also:

research and development

sales and marketing

usual ways to evaluate food?

• flavor

• texture

• smell

• color

Answer explanation

maybe:

odor (both pleasant and unpleasant)

appearance (color only one aspect)