"'I Need Food', 'Feed Me'"!Presentation Transcript
“I need food, Feed Me!”
WHY DO PEOPLE USE FOOD Study the pictures below and justify each persons need for food. The four needs are Physical, Emotional, Psychological, and Social. Beside each need, list two characteristics of that need. Physical Psychological Social Emotional
ACTIVITY For each of the following situations, give an example of a food you would eat and determine what human need you would be satisfying.
SOCIAL NEEDS think/pair/share The Human Social Need for using food involves the interaction of people. People meet and greet with each other to provide companionship & camaraderie; support, love and affection; status; and to share similar interests. Divide your page into quarters. Label each quadrant with the following headings:
Spend five minutes alone brainstorming events or occasions that
you think would fit under each of the four headings.
Companionship & Camaraderie
Support, Love and Affection
SOCIAL NEEDS think/pair/share
Turn to the person beside you and spend five minutes taking
turns to discuss with them the events that you have written down.
Turn back to the front of the class and spend 10 minutes
sharing with the rest of the class your events under each heading. Have one student act as a scribe on the board to write down each Class members ideas.
Remember to write any new events or occasions that may be
said and that you do not have down on your page as well.
CLASSIFICATIONS OF FUNCTIONS Communities celebrate special occasions in different ways, however they do have one characteristic in common, they like to celebrate with a group of people who share similar interests. Occasions that are special to one culture or civilisation may not be recognised by another culture. Special occasions that can be celebrated are the result of Historical, Religious, SocialorFamily events.
HISTORICAL Certain occasions are celebrated according to their historical context. Such occasions as Anzac Day and Mothers Day were founded many years ago and are still celebrated today. The significance and meaning behind some Historical Occasions is lost from generation to generation, however the importance of these days are still celebrated.
ANZAC DAY The 25 April is marked as a national holiday in Australia and New Zealand. This day commemorates the landing of the ANZAC (Australian and New Zealand Army Corps) forces at Gallipoli in 1915. ANZAC Day is a day to remember those soldiers who displayed courage, discipline and who gave their lives fighting in conflicts throughout the first World War. The phrase ‘LEST WE FORGET’ is a phrase that will be remembered for years to come. The wives and mothers of soldiers fighting on foreign lands used to bake biscuits and cakes to send over to their loved ones. One popular recipe that has become famous is the ANZAC biscuit.
ACTIVITY Can you list five (5) more Historical Events that call for special occasions and list one type of food associated with that occasion?
Throughout the world there are a myriad of religions. Each culture worships or follows some form of religion or another. In most religions, there are special occasions that are celebrated.
Some religious activities are celebrated by people regardless of the religious context, while the true meaning of some religious occasions have been lost through corporate marketing.
Australia is known as a multicultural society with various religions being practiced, therefore the opportunity to witness and experience a variety of festivities is available.
The Christian festival known as Christmas is celebrated on December 25th each year. This holiday is celebrated to commemorate the birth of Jesus Christ. Christmas is seen by many as a time to spend with family and loved ones. The sharing of cards and gifts has become a tradition on Christmas morning.
Foods, such as Christmas Cakes and Puddings, Roast Turkey, Egg Nog, Fruit Mince Tarts and Ham have become associated as traditional Christmas feasts.
Special customs such as a Christmas Tree or Roasting Pine Cones vary among families, however the same meaning is shared.
Can you list three (3) more Religious Events that call for special occasions and list one type of food associated with that occasion?
Social occasions can be known as either formal or informal. A social occasion is the coming together of a group of people with similar interests to share an event. Informal social occasions can include a family meal or friends having a Morning Tea coffee together. A formal social occasion may include a dinner party or ball. Social occasions can also incorporate community events that may be held on an annual basis, such as a Spring Dance or a festival.
Can you list six (6) Social Events that call for special occasions and list one type of food associated with that occasion?
FAMILY The coming together of family members is an important aspect of family life. Whether it be around the dinner table for meals or a birthday party with family and friends, special occasions can be celebrated. Family occasions can be either formal or informal. Informal functions can include a BBQ picnic with relatives. Formal functions can include a Wedding or Anniversary. Family functions can be either simple or quite complex.
WEDDINGS ANDANNIVERSARIES Some special occasions incorporate various function categories. Weddings for example, incorporates Social, Religious and Family functions into one special occasion. Even though the structure or festivities of a wedding may differ between couples and cultures, the coming together of people to celebrate a common interest remains the same. Weddings are usually a formal occasion with specific foods being offered. The presence of a Wedding Cake is just one example of a traditional food item that is served at a wedding.
ACTIVITY Can you list six (6) more Family Events that call for special occasions and list one type of food associated with that occasion?
HOMEWORK ACTIVITY Complete the following columns on Wedding Anniversaries. Each years anniversary gift is marked by a theme, some years have been given to assist you on your quest. There are two columns, the traditional gifts and the modern gifts, you must complete both columns. The words can be found in the box at the top, some words are used twice, all words must be used to complete the columns. Good luck.
The characteristics of functions vary from one style to the next.
From decorations and invitations to the array of foods and beverages offered, each style of function will vary.
The way in which food is presented and served at functions will vary according to:
the number of people attending
the space available
the type of food
the type of function
Different food service ideas at functions can include Informal or Casual, Buffets, Cocktail / Finger Food, as well as an array of Formal Table Settings.
Casual or Informal settings are often reserved for: Casual table settings require very little organisation and are usually very laid back and relaxing occasions with no stress. Food served is usually very simple foods with little to no preparation with guests often having input into the preparation or cooking of the meals.
morning or afternoon teas
family meals around the dinner table
casual dinner parties with friends
as well as BBQ’s or picnics.
Buffets, also known as Smorgasbords. Designed for guests to help themselves. Variety of hot and cold food choices. Used for either formal or informal functions Sit down dinners or stand up finger food. Popular for feeding large numbers. Food is arranged so that guests can choose what they eat rather than being served set meals.
BUFFETS Types of Dishes suitable for Buffets: Simple and attractive Can be prepared beforehand Stored without losing any quality. Minimum last minute preparation or plate up. Easy for guests to serve from. Simple garnishes that enhance the food Garnishes that continue to look good after food has been taken.
BUFFETS Buffets should be designed so that: Hot dishes are: Served separate from cold dishes. Displayed in a heating box or Chafing Dish. Usually served first on a buffet Cold dishes are served second. Bread rolls and condiments to finish. One serving utensil for each item. To allow free flow around the buffet.
FINGER FOOD / COCKTAIL Finger food, also known as Cocktail food. Ideal when full meal is not required. Usually an informal gathering of people standing around drinking and chatting. Finger food is ideal to serve: to guests on arrival as appetisers before or after a show as supper between a wedding ceremony and the reception or when spacing prohibits guests sitting down
FINGER FOOD / COCKTAIL Finger food, also known as Cocktail food Ideal when full meal is not required. Usually an informal gathering of people standing around drinking and chatting. Finger food is ideal to serve: to guests on arrival as appetisers before or after a show as supper between a wedding ceremony and the reception or when spacing prohibits guests sitting down
FINGER FOOD / COCKTAIL Taste & texture— Should be a variety of flavours and textures. Portion size — Easy to pick up, do not want the food to be too large, bite size is more suitable. Presentation — Should be eye catching, artistic, appropriately garnished with attention to detail. Colour — Variety of contrasting and complimenting colours, an excellent blend not just the one colour. Temperature — There should be a variety of hot and cold food choices.
SENSES AND PALATE When enjoying the pleasures of eating food, all senses play a large role. SENSE OF SIGHTis the initial organ that is used. (If the food looks good, then generally it will taste good.) SENSE OF SMELL is the second sensory gland that is utilised. (Just by an item of food smelling good stimulates the saliva glands creating the feeling of hunger.)
THE PALATE The TONGUE, also known as the PALATE, is divided up into four sensory zones:
FOOD PRESENTATION When presenting food, there are many aesthetic characteristics that need to be taken into consideration: COLOUR TEXTURE VARIETY ARRANGEMENT. If the food has eye appeal and looks good, then generally it will taste good.
Is a very big characteristic of food presentation. Diners know what colour certain foods should be, therefore expect these foods to be served this colour. More contrasting colours create more eye appealing food. If food is all the one colour, then diners will find the food unattractive and therefore will not enjoy their meal.
Getting to know the elements of the colour wheel, i.e. what colours are classified as primary and secondarywill assist in presenting an attractive display of food.
You should also become familiar with the complimentary, adjacent and monochromaticcolour schemes.
Red Orange Yellow Purple Green Mauve Aqua Blue
If the food a customer is being served is not up to their expectations then they will not be satisfied. If the customer is expecting their food to be crispy or smooth, then their food should live up to the these expectations, i.e. (if the pastry of a tart is meant to be crunchy then it should be crunchy if a custard should be smooth then it should not have any lumps in it.)
The texture also plays a large role in the clientele that you are serving. (If dietary requirements require food to be served soft due to old age, then you will not serve hard and crunchy food items.) Texture also has significance to the freshness of the food you are displaying and serving. (If you serve celery stalks that are wilted and soft, it will indicate to the customer that your food is not fresh and therefore not appetising.)
“Variety is the spice of life” The more selections that the customers have to choose from, the more appetising the food will look. On a canapé platter, four or five options will be more appealing and colourful as apposed to only one or two choices. Garnishing is a big part of providing a variety to your presentation. Having individual garnishes for different dishes distinguishes each dishes characteristics.
There are a number of options that can be adapted to provide variety to presentation, these options can include the use of: An array of different foods. Different shapes and cuts. Different textures and colours. Different displays, e.g. cheese boards, chocolate fountains or fondues. Different flavours and temperatures.
There are certain characteristics or rules that need to be followed when arranging food. These characteristics include:
Height of the dish. Technicalities of the dish. Textures and colours. Food choices or options. Type of dish i.e. soup or steak. Cutlery and crockery being used. The garnish that will be used.
When arranging food to be presented, it should: Be arranged neatly and attractively. Have height and air present throughout the food. Not be served in a pile in the middle of the plate. Not be any spillages or finger prints around the rim of the plate.
When arranging food, think of it as a piece of art and the plate or platter your canvas. The rim of the plate is known as the border and therefore all of food should be presented within the border. When arranging platters of canapés, look for different shapes, colours and textures. Platters should be presented in neat rows with different food items present on each platter.