Catering Theory 2 Question 1 What factors influence the visual effect food has on a customer? Explain your answer. I believe that personal preferences, background, religion, time of month and day even can influence the visual effect food has on a customer. The chef‟s responsibility is to present a dish that will be visually appealing to a wide variety of customers and in this respect the following techniques can be used: Contrast Harmony Simplicity Garnishes However, as outlined above in my opinion personal factors are key in the way customers perceive food visually. A very hungry individual might find a big portion visually stimulating but same cannot be said for an individual that is sick or on a special diet. A pork chop can be the most beautiful thing in the world for some, but for others that have religious constraints it can be a complete disaster. The examples can continue with positive stimuli for some being negative stimuli for others and in my opinion there can be as many factors influencing customers as there are customers so the combinations of stimuli is almost endless.

Question 2 Why is it important that food is served at the correct temperature? I think it is important to serve food at the correct temperature mainly because two factors: a) Food safety. b) Food service principles that If we are to classify the two factors presented above I would be inclined to say that Food Safety should be the main factor why establishments choose to serve food at the correct temperature. Taking a closer look at literature developed over the last decade in respect of food safety the alarm signals are too clear to miss and the authorities have moved in to establish legislation in order to avoid the risks associated with food borne diseases. In the FOODSTUFFS, COSMETICS AND DISINFECTANTS ACT, 1972 revision published on th 27 June 2003 The South African Department of Health outlined REGULATIONS RELATING TO THE APPLICATION OF THE HAZARD ANALYSIS AND CRITICAL CONTROL POINT SYSTEM (HACCP SYSTEM) (ACT NO. 54 OF 1972) The HACCP system consists of the following seven principles: PRINCIPLE 1 Conduct a hazard analysis. PRINCIPLE 2 Determine the Critical Control Points (CCPs). PRINCIPLE 3 Establish critical limit(s). PRINCIPLE 4 Establish a system to monitor control of the CCP. PRINCIPLE 5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. PRINCIPLE 6 Establish procedures for verification to confirm that the HACCP system is working Effectively. PRINCIPLE 7

Establish documentation concerning all procedures and records appropriate to these Principles and their application. Time and temperature are identified as the two allies or enemies (depending on the author) of any establishment if using the above mentioned principles. Even though time has not been specifically mentioned in the body of the question i believe it is worth mentioning in the HACCP context that we outlined above. The second factor and in my opinion the least important of the two but nevertheless important is food service principles which prompt us to serve hot food hot and cold food cold. Question 3 How would you correct the consistency of a cream of mushroom soup that has become too thick between preparation and service? In order to be able to correct the thickness of a soup I believe one must be able to understand the correct thickens. Classic definitions tell us that a cream soup is based on béchamel sauce and is finished off with thick cream and the major flavouring ingredient is simmered until tender and then strained. According to classic definitions the cream soup should have the thickness of heavy cream and be liquid enough to pour from a ladle to a bowl. If as outlined above the consistency of the soup must be corrected then water or stock can be added to correct thickness. When reheating a cream soup for service the following steps should be followed: o Use a heavy bottom pan o Pour in a thin layer of either water or stock o Reheat gently over low simmering heat o Stir frequently o Check seasoning and adjust consistency as indicated above just before service Question 4 How would you ensure that a plate is effectively “garnished” without adding a specific garnish or separate food item? Explain the methods used My understanding of the term “to garnish” as outlined in our study guides is that we use the term to define one or more ingredients whose flavour, texture, consistency, aroma and appearance blend and enhance the main dish. In my opinion a plate can be effectively garnished without adding any specific garnish or separate food items by ensuring that the main components of the dish adhere to the five basic ways to evaluate food outlined in our study guide namely: Appearance Flavour Texture Aroma Consistency In order to do this effectively there are a few hints or methods that could be adopted/ followed but ultimately the five factors outlined above should always be kept in mind when garnishing a plate: o Choose different colour foods o Look for variations in height o Focus on a focal point for the dish o Trim/cut your ingredients o Make food easily recognizable o Consider how user friendly your garnishing is o Keep it simple

o o o o

Use the environment (plate/table/ area etc) Use the right size plate Don‟t overload your plates Make sure flavours are a match

In some instances garnishing is elevated to an art form where shape, texture and colour blend in to form true works of art. In my humble opinion the most important thing to maintain at all times is balance. Whether it is balance between colours or balance between shapes or flavours we are talking about this should at the origin of every dish Question 5 What is the purpose of “dressing” salads, and explain the term? The purpose of dressing salads is to ensure that: o Ingredients are kept moist o Help hold the ingredients together o Enhance flavour o Make dishes look more attractive o Prevent discoloration Salad dressings and sauces have a long and colorful history, dating back to ancient times. The Chinese have been using soy sauce for 5,000 years; the Babylonians used oil and vinegar for dressing greens nearly 2,000 years ago; and the ever-popular Worcestershire was derived from a sauce used since the days of the Caesar. Early Romans used salt only; the Egyptians used oil, vinegar and spice. No matter the preferred dressing for the salad the sought after result was indeed the same in antiquity as it is today, to enhance. Question 6 Describe the methods used to evaluate grilled main dishes and the desired result of a good quality food item. In order to evaluate grilled dishes one must note that: Grilling is defined as “a method of cooking over intense heat radiated by electricity, gas or glowing charcoal. The heat can be either above the food (broiling), or below it. The „grill‟ is usually ribbed and creates an attractive criss-cross pattern on the cooked surface of the food” (Catering theory 2 Study guide) Grilling should be evaluated using three criteria namely: a) Flavour Grilled foods should have a smoky flavour, whether from the coals alone or from spices/herbs and marinades used to enhance this flavour. At the same time this smoky flavour must not interfere or overpower the main item‟s flavour b) Appearance Grilled foods should appear moist. Depending on the colour of the original item the end colour can differ from golden brown to a darker charred colour. The surface should invite the taste buds and not appear dry or over charred. c) Texture Grilled foods should have a beautiful crust on the outside and should be tender and moist inside. Rubbery or tough food is not acceptable. Now that we have outlined the process of grilling as well as criteria to follow when evaluating a grilled dish we can further those criteria to evaluate or outline the desired result of any good quality item: d) Aroma

Food should always smell appetizing regardless of the cooking technique used to prepare it e) Consistency When referring to soup/sauces refers to thickness or thinness, in other instances referring to same flavour, appearance, texture etc. Thus the desired result of any good food quality item should be a dish/items that passes the above judging factors with outstanding results in each area, finds a paying customer which will be satisfied to pay the required price and will recommend it to others. Question 7 Elaborate on the dangers of defrosting food in a sink of water. Is it safer to use hot or cold water? Explain your answers. Defrosting in a sink of water has been identified as an extremely high risk operation by the HACCP principles. This method should not be used unless absolutely necessary and cold running water should be used if the need arises for this procedure. In the following figures we elaborate on the theoretical thinking behind this recommendation using the HACCP principles and focusing on temperature and time as critical control point.

(Source: Google images) We notice that the graph shows a monumental spike in bacteria reproduction between 40 F (4.4 C) and 100 F (48.8 C) therefore we can safely conclude that food should always be kept out of the danger zone. Looking at the second graph highlighting the growth of bacteria in time the dangers of defrosting in luke warm water for one hour suddenly becomes too clear. I think it can be safely assumed from the information presented above that defrosting in water should be avoided at all times but if absolutely necessary cold running water should be used to minimize the risks associated with this unsafe act. Question 8 The following menu has been drawn up for a function at your establishment to cater for 120 people. One week before the function, the host informs you of four guests who have special dietary needs. The host would like the food to look similar to the food for the other guest, so as not to draw attention to them. The four special diet guests are Ovo-lacto vegetarians, of which one is gluten intolerant.

The current menu is as follows:

Lobster Bisque Smoked chicken salad garnished with Croutons Beef Wellington Parsley new potatoes Roasted Mediterranean vegetables Trio of ice cream in a Brandy Snap Tulip on a Raspberry Coulis Coffee and Friandisses In order to be able to redesign the menu I believe it is necessary to address/explain/define what the intended diet consists of. The Ovo-Lacto vegetarian diet incorporates plant food, dairy and egg but excludes all animal products Gluten intolerant means that the person is intolerant to gluten, a product found in wheat, rye, barley and oats in general. Special care must be taken as gluten is often used in various products as a thickening agent under a different name such as maltodextrose. Original menu Lacto-ovo vegetarian Lacto-ovo vegetarian (gluten intolerant) must be prepared separate Cream of tomato soup Cream of tomato soup Lobster bisque Baby greens salad with Baby green salad Smoked chicken salad croutons with Croutons Vegetarian Wellington Vegetarian Beef Wellington Wellington(gluten free) Parsley new potatoes Parsley new potatoes Parsley new potatoes Roasted Mediterranean Roasted Mediterranean Roasted Mediterranean vegetables vegetables vegetables Trio of ice cream in a Trio of ice cream in a Trio of ice cream in a Brandy Snap Tulip on a Short bread basket on a Brandy Snap Tulip on a Raspberry Coulis Raspberry Coulis Raspberry Coulis Coffee and friandises Coffee and friandises Coffee and Friandises

Re-write each of these menus, showing the menu that you would use for the ovo-lacto vegetarians and the menu that you would use for the ovo-lacto vegetarian that is gluten intolerant. (You should show two separate menus) Question 9 From the table below, choose a sauce from the right hand column to compliment the menu items in the left-hand column:

Item A. Poached Norwegian Salmon B. Chateaubriand

Choice sauce Béarnaise Red pepper

Sauces 1. Béarnaise 2. Remoulade

C. Grilled pork Cutlets D. Grilled Lobster E. Corned Beef F. Chicken Fajita G. Grilled yellowtail H. Fried Hake in batter
Question 10

butter Robert cardinal Horseradish Tomato and chilli Salsa Lemon and dill beurre blanc Remoulade

3. Robert 4. Lemon and dill Beurre Blanc 5. Red pepper Butter 6. Cardinal 7. Tomato and Chilli Salsa 8. Horseradish

What is the best method for reheating boiled vegetables for service in an a la carte restaurant? As vegetables gain more and more popularity on the menu more and more care should be taken in their selection, presentation and preparation. As with all dishes the guest will judge the dish using the five criteria namely: a) Consistency b) Texture c) Appearance d) Aroma e) Flavour Also we need to keep in mind the fact that we aim when cooking vegetables to maintain: a) Retain colour- maintained by cooking vegetables for as short of a time as possible b) Retain nutrients-nutrients will be lost during cooking due c) Retain flavour Keeping above in mind as well as personal preference I would venture to say that in most a la carte restaurants the methods used to reheat boiled vegetables are: a) Either finishing off in butter, cream or some other sauce b) Simmering them in stock or water

Question 11 Why should boiled potatoes not be refreshed after cooking? Boiled potatoes should not be refreshed after cooking because they tend to crumble if refreshed. Question 12 Why should the temperature of oil in a deep-fat fryer be monitored and the oil changed regularly? Explain your answer The temperature in a deep-fat fryer should be closely monitored and the oil changed for two reasons: a) Safety precaution b) Taste considerations Expanding on the safety precaution it is necessary to mention that temperature and cleanliness of the oil is crucial to avoid fire. Fires in the kitchen, especially an oil fire can pose

a great treat to all staff that work in the kitchen as well as assets and building fabric. Different oils have different ignition points therefore it is crucial that the temperature be kept below that threshold in order to avoid this hazard and food particles in the oil can ignite much quicker therefore the oil must be kept clean (strained or changed regularly) The second factor influencing my answer and probably equally as important is the actual technique used to deep fry foods which requires careful monitoring of temperature as well as a clean oil for best results.