FN 102 MODULE 2

• Sautéing is a cooking method that involves cooking food quickly in a small amount of oil or fat over high heat.
• Objective tests


  based on numerical values generated by laboratory instruments
• Brix Refractometer


  measures the sugar concentration
• Bostwick Consistometer/Viscometer


  measures viscosity or the thickness or thinness of a liquid
• Sensory tests


  based on sensory characteristics and personal preferences as perceived by the five senses
• Sensory Evaluation


  A scientific method used to evoke, measure, analyze and interpret those responses to products perceived through the senses
• Why do sensory evaluation?

  Research and development; Product Improvement; Sales and Marketingl; Quality Assurance; Consumer Acceptance
• Color


  Influences flavour perception and Attributed to freshness, ripeness, nutritive quality
• Shape and appearance

  Surface characteristics; Volume; Internal appearance
• Odor


  Due to volatile chemical compounds
• Two Major Classification Systems of Odor

  Spicy, flowery, fruity, resinous (eucalyptus), burnt, and foul / Fragrant (sweet), acid (sour), burnt, and caprylic (goaty)
• Taste


  Detected by taste buds (9,000 - 10,000 in humans)
• Sweet


  Sugars, alcohols and some amino acids; Sucrose; Glucose; Sodium saccharin
• Salty


  Salts; Sodium chloride
• Sour


  Acid; Hydrochloric acid
• Bitter


  Alkaloids; Quinine; Caffeine
• Umami

  Amino Acids; Monosodium glutamate and ribonucleotides
• Cold


  decreases sweetness and emphasizes sourness (example kapag milk tea, pag mainit na mas matamis)
• Warm


  increases sweetness
• High Temperature


  makes food seem less sour and bitter ('yung kape kapag mainit, hindi mapait)
• Low Temperature


  makes food seem more sour (pag malamig, mas maasim)
• Acid on sweetness

  reduce sweetness
• Salt on sweetness

  increases sweetness (salted caramel)
• Sugar on saltiness

  decreases saltiness
• Sugar on bitterness

  masks bitterness
• Sugar on sourness

  decreases sourness
• Mechanical


  Primary parameters: hardness, cohesiveness, springiness (elasticity), adhesiveness
• Geometrical

  macrostructure, particle size and shape
• Flavor


  Total sensory impression formed when food is eaten
• Taste


  Sweet, sour, salty, bitter and umami
• Smell/Odor


  Vanilla, butter, freshly
• Trigeminal effects


  Pungency, burn, numbing, cooling and others
• Sound

  Crunch; Sizzle; Popping; Bubbling; Swirling; Crisp
• Measuring Ingredients

  Approximate the amount of ingredients needed; Select the right measuring utensil; Using an accurate measuring technique.
• 1 teaspoon (tsp or t)


  5 mL
• 1 tablespoon (tbsp or T)

  15 mL
• 1 fluid ounce (fl. oz.)

  30 mL
• ½ cup

  125 mL
• 1 cup (C)

  250 mL
• 1 pint (pt)


  500 mL