FOOD COLOURING AND FLAVOURING : LSUS
FOOD AND NUTRITION SSS2 FIRST TERM
WEEK 9
FOOD COLOURING AND FLAVOURING
CONTENT
Definition
Flavourings are substances added to food to improve their flavours aroma, texture and in some cases taste.
Colourings are substances added to food to improve its colour and make it more attractive. We must note that there is a wide variety of natural colours in different foods. And a meal should contain as many variations as possible to make it attractive and interesting. The desire to eat is greatly influenced by colour and if a food is coloured in an unusual way (e.g. if the mashed potato is coloured blue). It will affect the enjoyment of it even if the taste is the same.
EVALUATION
Define flavouring and colouring.
Classification of flavouring.... View More
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- INVALIDS AND CONVALESCENTS-2
- PRACTICAL WORK ON INVALIDS AND CONVALESCENTS 2
- KITCHEN PLAN AND LAYOUT
- KITCHEN EQUIPMENT
- CARE AND USE OF KITCHEN EQUIPMENT
- PRACTICAL (care of refrigerator and cookery utensils)
- TYPES OF FLOUR (HARD & SOFT ETC)
- RAISING AGENTS
- FOOD COLOURING AND FLAVOURING
- PRACTICAL ON COLOURING AND FLAVOURING
- Chapters 10
- Category SSS2
- Author ClassNotes Edu
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