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Evaluation Of Food

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Evaluation Of Food

  1. 1. Evaluation of food<br />CHAPTER 2<br />
  2. 2. Parts One and Two<br />
  3. 3. Sensory evaluation<br />Part One<br />
  4. 4. Sensory Evaluation<br />Refers to the process of evaluating food using the human senses.<br />Reasons for Sensory Evaluation<br />To carry out research and develop new food products<br />To improve existing line of food products<br />To comply with quality assurance standards<br />To determine consumer acceptance of new food products<br />To compare with competitors’ products<br />
  5. 5. Appearance<br />
  6. 6. Flavour<br />
  7. 7. Texture<br />
  8. 8. Nutritive value<br />Part Two<br />
  9. 9. Components of Food Composition Table<br />
  10. 10. Part Three<br />
  11. 11. How to improve a dish<br />Part Three<br />
  12. 12. Methods of cooking<br />Gives the dish a healthier nutritional content, like lowering the amount of oil used and fat content.<br />Shorter cooking times will enable fewer amounts of nutrients to be lost in cooking.<br />A variety of textures are created. <br />Steaming makes food soft and moist <br />Baking gives a dry texture and a brown crust on the food<br />
  13. 13. Methods of cooking<br />
  14. 14. Ingredients<br />Substitute ingredients high in saturated fat with ingredients of low fat.<br />Limit usage of processed foods or combine them with fresh ingredients.<br />Use more fruits and vegetables to increase dietary fibre content or add variety in colour or texture.<br />
  15. 15. Ingredients<br />
  16. 16. Presentation of Food<br />Add garnishes like carrot, tomato, mint leaves and chilli to make the dish look appealing.<br />Use coloured plates and bowls<br />Consider the layout of the table to complement the food.<br />Arrange food neatly <br />Wipe away traces of drippings<br />
  17. 17. Presentation of Food<br />
  18. 18. Flavouring<br />Cut down on the use of sugar, salt and bottled sauces in accordance with the Healthy Diet Pyramid.<br />Use herbs and spices to create different flavours.<br />Season fish with turmeric powder before frying<br />
  19. 19. Flavouring<br />
  20. 20. END<br />

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