1. Evaluation of food CHAPTER 2

2. Parts One and Two

3. Sensory evaluation Part One

4. Sensory Evaluation Refers to the process of evaluating food using the human senses. Reasons for Sensory Evaluation To carry out research and develop new food products To improve existing line of food products To comply with quality assurance standards To determine consumer acceptance of new food products To compare with competitors’ products

5. Appearance

6. Flavour

7. Texture

8. Nutritive value Part Two

9. Components of Food Composition Table

10. Part Three

11. How to improve a dish Part Three

12. Methods of cooking Gives the dish a healthier nutritional content, like lowering the amount of oil used and fat content. Shorter cooking times will enable fewer amounts of nutrients to be lost in cooking. A variety of textures are created. Steaming makes food soft and moist Baking gives a dry texture and a brown crust on the food

13. Methods of cooking

14. Ingredients Substitute ingredients high in saturated fat with ingredients of low fat. Limit usage of processed foods or combine them with fresh ingredients. Use more fruits and vegetables to increase dietary fibre content or add variety in colour or texture.

15. Ingredients

16. Presentation of Food Add garnishes like carrot, tomato, mint leaves and chilli to make the dish look appealing. Use coloured plates and bowls Consider the layout of the table to complement the food. Arrange food neatly Wipe away traces of drippings

17. Presentation of Food

18. Flavouring Cut down on the use of sugar, salt and bottled sauces in accordance with the Healthy Diet Pyramid. Use herbs and spices to create different flavours. Season fish with turmeric powder before frying

19. Flavouring

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