1 / 13

FOOD QUALITY and profiling

FOOD QUALITY and profiling. Overview. Food quality is the extent to which all the established requirements relating to the characteristics of a food are met. Flavoring is the requirement necessary to satisfy the needs and expectations of the consumer. Purpose.

Lucy
Download Presentation

FOOD QUALITY and profiling

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. FOOD QUALITY and profiling

  2. Overview • Food quality is the extent to which all the established requirements relating to the characteristics of a food are met. • Flavoring is the requirement necessary to satisfy the needs and expectations of the consumer.

  3. Purpose • Using flavoring and your senses to meet the food quality standard.

  4. Goals and Benefits • Identity of a food quality in relation to a standard (Gold Standard) • Learn the properties of taste • Learn about Quality Checks • Customer satisfaction

  5. Basic tastes The sensations we detect when a substance comes in contact with the taste buds on the tongue • Sweet • Sour • Salty • Bitter • Umami (savory)

  6. Other Factors That Affect Flavor Perception • Temperature • Consistency • Presence of contrasting tastes • Presence of fats • Color

  7. Food Flavor Profiles • Top notes or high notes • The sharpest first flavors or aromas • Middle notes • The second wave of flavor, more subtle • Low notes • The most dominant lingering flavor • Aftertaste or finish • The final flavor • Roundness • The unity of a dish’s various flavors • Depth of flavor • A broad range of flavors

  8. Seasoning • An item added to enhance the natural flavors of a food without changing its taste • Salt is the most common seasoning

  9. Flavoring • An item that adds a new taste to food and alters its natural flavors • Flavorings include herbs, spices, vinegars and condiments

  10. Flavoring Guidelines Flavorings should: • Not hide the taste or aroma of the primary ingredient • Be combined in balance, as not to overwhelm the palate • Not be used to disguise poor quality or poorly prepared products • Be added sparingly when foods are being cooked over a long period of time Taste and season foods frequently during cooking

  11. Gold Standard What is the Gold Standard? The optimal sample plate from which other plates are to be modeled. Why is the Gold Standard important? • Cost control (food & labor) • Standardize recipes • Eat with our eyes What is a Gold Standard product? • Consistency of presentation and recipe • Exceeding customer satisfaction

  12. How to Prepare a Gold Standard Plate Directions: • Read the recipe • Prepare one sample plate • Obtain approval before preparing the total amount needed • Proceed with production of the menu items • Periodically refer to Gold Standard plate through the food production process

  13. Questions?

More Related