Topic 8: Judge and manipulate sensory properties

Question 1

what do we rely on when judging a product?

Answer 1

senses of sight and smell

Question 2

what should we aim for food to be when producing it?

Answer 2

• attractive appearance
• cooked correctly
• appetising

Question 3

what should you consider when garnishing?

Answer 3

• neatness of the product - improve appearance not dominate it
• type of garnish, should improve the colour, flavour, appeal and texture of the dish

Question 4

what types of ingredients can be piped?

Answer 4

whipped double cream, butter icing, royal icing, mashed potatoes, mayonnaise

Question 5

what are the different types of glazes?

Answer 5

egg wash, egg white, milk, sugar and water, arrowroot, jam

Question 6

what is an arrowroot glaze?

Answer 6

water and/or fruit juice boiled

Question 7

what are the main types of icing?

Answer 7

glacé, butter, fondant, royal, melted chocolate

Question 8

what do portion sizes depend on?

Answer 8

the meal, the occasion, age, other foods served