food quality control

1. CHAPTER 2

2. Sensory
evaluation
Appearance
Flavour
Texture
Nutritional
tools
Nutritive
value

3. Part One

4.  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. Colour Size Shape Consistency
Thick Smooth Lumpy Foamy

6. Taste
profiles
Sour
Bitter
Sweet
Salty
Type of
food
Spicy
Fishy

7. Crispy Crunchy Greasy
Creamy Silky Lumpy
Smooth Sticky

8. Part Two

9. Weight Energy
Carbo-
hydrates
Proteins Total fat
Saturated
fat
Dietary
fibre
Sodium Calcium

10. Improving
the dish
Methods of
Cooking
Ingredients
Presentation
of Food
Flavouring
Food
Evaluation
Improving
the dish

11. Part Three

12.  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. Less oil
More
nutrients
Various
textures

14.  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. Substitute
unhealthy
ingredients
Limit use of
processed foods
Include fresh
ingredients in
processed foods
Use more fruits
for dietary fibre
or add variety

16.  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. Add
garnishes
Coloured
plates
Consider
table layout
Neat
arrangement
Exclude
traces of
drippings

18.  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. Use less
sugar, salt and
bottled sauces
Use herbs and
spices