Mitchell Simpson
Mrs. D Tilly, Mr. J Walker
Food Technology
Tuesday, 28 August 2018

Food Quality and Nutrition

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Part I Lemon Meringue Pie(Week I)
Describe the sensory characteristics of each dish.

From a visual standpoint, the lemon meringue pie looked delicious, the base of the pie was an appetising golden brown with a grainy like texture. After blind baking the golden pastry, it help up well. The pastry was fitted around a circular pie dish, with a smaller base and the edges being on an obtuse angle the top was larger than the base. Small embellishments wee formed around the edges of the dish which after baking reflected a stunning visual appeal. The overall aroma of the pastry was congenial, it was a kind of aroma that triggered happy memories of home style baking. The pastry was hard and crunchy on the outside and gave a smooth and soft mouthfeel on the inside. The pastry had a buttery taste whilst at the same time melting in your mouth triggering those happy memories. With a bright yellow colour, the lemon curd had a nice glossy finish. Having to hold its own shape, the curd had both a thick and smooth mouthfeel. It had a zesty flavour whilst also being sweet and tangy. These flavours are priced by the lemon zest bringing all these flavours together nicely. As a whole the curd had a fresh lemony aroma giving the dish an almost tropical smell. The meringue that sat on top of the curd had a beige colour (darker at the peaks) due to the pie being baked in the oven. It had a shiny texture to op the pie and much like the pastry it was crunchy on the outside and smooth and soft on the inside.

2. Explain the relevant functional properties and where they occur in each recipe. Provide relevant images in your response including an image of your completed dish.

Pastry,- Aeration & Dextrinisation
The base of the lemon meringue is formed by shortcrust pastry. The pastry is made by adding flour, baking powder, and salt. It is then required to rub the butter into this mixture, rubbing this butter in to form the pastry is a process called aeration. T. he functional property known as a relation is a process involving incorporating a with food products resulting in a fluffy texture with a larger volume of fat in this functional property is inside the butter and when it is rubbed into drying gradients and is incorporated into the mixture the second property involved in this dish is text generalisation this occurs when the starch is broken down into dextran in this instance dry heat is applied to lightly golden the look of the top surface of the pastry

The filling held by the pastry is the lemon curd. It is made by mixing all the drying ingredients and the lemon juice in a saucepan then adding water to bring the mixture to a boil. When being brought to a boil the starch granules started to swell as they are in the presence of water the thickening of the starch allows the courtesy comfortably on the pastry not letting itself make the pastry damp and not to be runny when cut by putting the pie in a source of dry heat and allow the egg yolk to thicken and create its structure this is the point where the liquid and protein transforms into a gel this process is called coagulation it occurs when a liquid thickens to form a gel added by the heat

Part I Moussaka (Week IV)
Describe the sensory characteristics of each dish.
The overall appearance of the moussaka had little to no attractiveness. The dish appeared to be greasy and oily when in the rectangular pyrex dish. On the other hand the geek salad that accompanied the moussaka was colourful and looked visually appealing. The cheese on top of the main dish (moussaka) was a dark beige in colour, due to being left to ling in the oven. When cut up and presented the moussaka looked more edible than it previously did before, this is thanks to the colourful side dish. When cut up, the mince looked brown In colour and the eggplant looking looking lightly golden. The greek salad had a broad array of bright colours topping it off with the noticeable feta cheese in the dish. The moussaka’s taste exceeded expectations, tasting bland. The main dish did not have a strong flavour but also did not taste tasteless. The mince had a umami flavour paired with the sweetness of the caramelised onions. The cheese on top of the main dish could only be described as bland. The eggplant and sauce were also flavourless and lacked character. As mentioned previously describing the appearance of the main dish being oily it definitely reflected onto the taste of the moussaka. The side dish looked fresh and much like the moussaka the appearance definitely reflected on to the taste. The greek salad was crispy but at there same time creamy, this is the work of the freshly cut cucumbers and the creamy feta cheese. Overall the main dish had a oily mouthfeel and lumpy texture. The only solid aspect of the dish (mince) provided a inconsistent lumpy texture. The aroma of the moussaka was not overpowering but had a slight savoury odour.

2. Explain the relevant functional properties and where they occur in each recipe. Provide relevant images in your response including an image of your completed dish.

Part I Candy (Week VI)
Describe the sensory characteristics of each dish.
The overall appearance of the marshmallow was extremely attractive. The dish appeared to be neat and tidy and presented nicely. The marshmallow was presented on a plastic plate coated in the icing sugar which gave a sweet aroma to the dish. The icing sugar definitely had an impact on the mouthfeel of the dish with the icing sugar giving yo a powdery mouthful. Other than the scent of the icing sugar there wasn’t much of an aroma do the dish, however this changed once biting into the marshmallow revealing a slight vanilla odour which was pleasant. The dish had a slightly sweet flavour and could only be described as tasting like marshmallows.
2. Explain the relevant functional properties and where they occur in each recipe. Provide relevant images in your response including an image of your completed dish.

Part I Steak Sandwich (Week VIII)
Describe the sensory characteristics of each dish.
The completed dish of the steak sandwich looked fresh, vibrant and overall pleasing to look at. The wide variety of bright fresh colours on the dish really stood out, the bright red tomato and the green baby rocket all contributed positively to the appearance of the dish. Wedged between the two vegetables mentioned above is the minute steak, it was golden brown in colour, showing that the meat was properly cooked and is and is safe to consume. Much like the meat, the bread was a golden brown, crispy and crunchy on the outside and soft and hot on the inside, indicating that the bread is properly toasted and fresh as cab be. As a whole, the dish was delicious, the aioli sauce added a smooth and creamy texture to the dish and the meat seasoned with the perfect combination of salt and pepper. The caramelised onions added a pleasantly sweet flavour to the sandwich. As mentioned above the bread was crunchy on the outside which meant biting in the bread you were hit with a harder layer of crust followed by that soft inside. The overall aroma of the dish was savoury, this is mainly de to the overpowering odour of the aioli. Whilst biting into the bread it revealed even more scents, the cracked pepper on the steak and the rocket both had a strong aroma during consumption of the dish.

2. Explain the relevant functional properties and where they occur in each recipe. Provide relevant images in your response including an image of your completed dish.

Part II
Select one functional property of food studied during the unit, and produce a visual representation of this which explains the functional property in a digital form.
Part III
Undertake research to answer the following questions.
a) Research of Adolescent Nutrition?
i) Explain the role of each of the following nutrients in the health of adolescents.
Protein
Protein is a macronutrient, being a macronutrient means it is vital for life. This nutrient has a duel responsibility in an adolescents body being dietary need and a formational role (tissue growth, muscle repair, etc). Adolescents is a time in life were significant changes occur in the body, having these changes protein is required to cater for the substantial growth of muscle. While muscle growth is important protein is used by the body for various different tasks. It gives the adolescent body long lasting energy, helps to carry oxygen in the blood, assists in the production of certain hormones, directs nerve signals to the brain and to restrict certain fluids in selected parts of the body. The recommended daily intake of protein for adolescents between the ages of 14 and 18 is 65 grams per day for males and 45 grams a day for girls. These RDI’s are based on average height, weight and activity levels of adolescents. There is a significant difference between the males and females recommended daily intake of protein. The reason behind this is the simple fact that males generally have a higher muscle mass than females.
Fat
Although the negative stigma exists around this nutrient, lipids play an important role in an adolescents health. Lipids are the richest source of protein the body can get. These dietary fats can also be stored in tissue around the body for future use, ideal for active adolescents. This stored fat can insulate the body regulating the temperature of certain organs. Fats also provide satiety, helping the body feel nourished and full which reduces the chances of overeating furthermore the consumption of fats provide the body with essential fatty acids needed needed for the development and growth. The recommended daily intake (RDI) of fats for adolescents (14 to 18 years) for men and women is 125 mg and 85 mg per day respectively. Much like protein men require a higher amount of lipids due to having a higher activity level of females. Polyunsaturated fats have the potential to lower cholesterol levels and reduce the risk of heart disease and strokes, this fat can feed the body with vitamin C omega 3 ; 6 fatty acids to the body.
Vitamin C
Vitamin C (ascorbic acid) is an water soluble vitamin that brings both nutritional and health benefits. Vitamin C fights against radicles in the body protecting certain fats proteins and more, saying this Vitamin C is known as an antioxidant. Vitamin C is also a great absorber of iron, this becomes especially helpful in adolescent girls experiencing menstruation losing significant amounts of iron. The vitamin also plays an important role for blood vessels, gums, teeth, bones, connective tissue and ligaments. Maintaining a healthy intake can have a positively skewed impact on your immune system, so adolescents can lead a healthy active lifestyle.
Vitamin B12
For a thriving neurological system and healthy blood, vitamin B12(cobalamin) is vital. Vitamin B12 serves many functions in the adolescents body, this includes red blood cell formation and nerve function. This vitamin is also required for methylation reaction furthermore for the brain to make certain chemicals meaning neurological transmitters need B12 to function properly. The coating around a lot of the nerve cables in an adolescents body is called myelin, you need B12 for those to function properly otherwise nerve receptors can have difficulty functioning properly. Vitamin B12 is vital in an adolescents diet as it produces blood for the growing body also as vitamin B12 helps build the walls around the nerve cables to protect them, a deficiency in this could lead to damaged nerve
Vitamin D

Iron

Calcium
?
ii) Explain the role of energy and activity in adolescent nutrition. Refer explicitly to estimated energy requirements of adolescents.

            b) Recommended Dietary Intakes
Identify the recommended dietary intakes for adolescents of the following nutrients:
Protein
Fat
Vitamin C
Vitamin B12
Vitamin D
Iron
Calcium?

Part IV
Daily Meal Plan
Based on the RDI and role information researched above, design a nutritious five-day meal plan suitable for adolescents that meets these requirements.

Part V
Select one day of your meal plan, and perform a nutritional analysis . Record your results in a table.?
Include the following:
Protein
Fat
Vitamin D
Iron
Calcium
Energy (kJ)
Breakfast Lunch Dinner Snack x2?

    

 
b) Based on the figures determined in your analysis and the research completed in Part 3, evaluate the suitability of your meal for adolescent nutrition. Be specific, ensuring you refer to nutrient requirements, RDI’s, energy and activity levels.
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