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FROZEN DESSERTS

DEFINITION

• Frozen dessert is the generic name of desserts made by freezing liquids, semi-solids, sometimes even

solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow cones etc.), on fruit

purees (such as sorbet), on milk and cream (most ice creams) and others.

• They are cold desserts made by a flavored mixture or a concoction made from flavored full milk.

TYPES AND CLASSIFICATION OF FROZEN DESSERTS

Frozen dessert are of two types

1 Still frozen:- they may be made by freezing the mixture without any agitation.

EXAMPLE OF STILL FROZEN

• Mousses

• Soufflés

• Parfait

• Biscuit glace or ice cream cake

• Bombe glace

2 Freeze churened ices:-They may be made by mechanically churning during the freezing process

which result in a smooth creamy texture.

EXAMPLE OF FREEZE CHURNED

• Ice creams

• Fruit ices

• Sorbet

• Granita

• Marquises

• Punch

Mousse :-A French term meaning form is applied to dishes with a foamy texture. They are usually

cold, and often sweet but also savoury and sometimes even hot.

Soufflé:-A French word which literally means ―puffed up‖ and is used as a culinary term in both

English and French. It is a light, frothy dish just stiff enough to hold its shape, and which may be sweet

orsavoury,hotorcold.

Parfait:-An iced desserts very similar to Bombe, made from fresh cream which gives it smoothness and

prevents it from melting easily and can be cut into slices.

Ice cream cake/ biscuits glace:-An iced dessert made of alternate layers of different flavored ice creams

and a bombe mixture-frozen brick shape. After removing from the mould the ice cream is cut into even

sizes and then arrange in small paper cases and kept frozen till serving it.

Bombe:-A frozen dessert made from a bombe mixture, enrich with various ingredients and frozen in a

mould. This dessert was named after the spherical moulds with rounded tops which were use to make it.

Ice cream:-Ice cream are cold desserts made by freezing a flavoured mixture. Freezing is carried out

commercially in an ice cream maker or churn freezer so that electrically driven blades stir the mixture

throughout the operation to incorporate air and make it smooth. They may be then be molded and

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frozen.

Method of preparation Egg yolks 7 nos

Sugar 150 gm

Cream 100 gm

METHOD:- Beat egg yolks with sugar till thick and creamy. Heat cream to boiling point add above gradually and cook

over double boiler till it coats the back of a wooden spoon, cool immediately and then freeze in ice cream

maker.

Fruit ices and water ices:-the most important factor in making these desserts is the density of sugar+

flavouring+ lemon juice which must be appropriate for it to freeze to a slushy density-1.425 to 1.2407 sp

gravity. In case of fruit ices the puree of the fruit used should be equal to sugar of the above mentioned sp.

Gr.

Sorbet:-A Type of water ice that is more granular than ice cream as it does not contain any fat or egg

yolks. The basic mixture for all sorbet is a combination of sugar syrup and fruit or fruit juices and other

flavoring. It is the lower fat content and higher acidity content (0.35%) that distinguishes sorbet from ice

cream.

Marquise:-Any of various delicate desserts eg chocolate marquise is a desserts half way between a mousse

and a parfait. It is based on butter, eggs. Sugar and flavoring and served with custard cream or Chantilly

cream.

Punch:-A cold punch is an iced drink, which can be made with tea, sugar or fruits or fruit juices, rum or

brandy. The word originally described a British colonial drink derived from the Hindi word ‗panch‘ which

means five ingredients i.e. tea lemon sugar, cinnamon and rum which were used, a forerunner of the

cocktail.

Granita:-IT is a type of an Italian sorbet, popularized by tortoni in paris in the 19th

century. It is a half

frozen preparation with a granular texture (hence its name ) made of lightly sweetened syrup and a

flavouring strawberry or pineapple or coffer or kirsch.

ADDITIVES AND PRESERVATIVES USED IN ICE- CREAM

Some of the additives used for frozen desserts are:-

• Colouring agents- E signifying nature identical exact synthetic copies of natural substances

A) natural caramel. B) cochineal c) chlorophyll E) yellow lacto flavones; F) xanthophylls

• Anti oxidants- which prevents fats and oils from going rancid

a) Tocopherol b) sulphurous anhydride c) lactic acid

• Antioxidants and general stablizers:-

A)B.H.Abutylatedhyroxyanisole B) citric acid C) lecithns

• Emulsifiers- e.g. a) gum Arabic b) pectin

• Improvers such as coal tar dyes.

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ROLE OF INGREDIENTS IN BREAD MAKING

Flour:

Wheat is the most common type of flour used in bread baking. It includes all-purpose flour, bread flour and

whole wheat flour. Wheat is rich in gluten, a protein that gives the dough its elasticity and strength. When

yeast and flour are mixed with liquid and then kneaded or beaten, the gluten forms and stretches to create a

network that traps the carbon dioxide bubbles produced by the yeast.

Recipes with whole wheat flour have less gluten and make denser loaves. That‘s why these recipes

generally require some all-purpose flour which increases the gluten and makes lighter, taller loaves.

Yeast:

Yeast is the heart of the bread-making process. It‘s the essential ingredient that makes the dough rise and

gives home-baked bread its wonderful taste and aroma. Other ingredients are added to complete the

reactions that result in a perfectly baked loaf of hot, crusty homemade bread. In each yeast packet, there are

thousands of living plant-like microorganisms. When activated by warm liquid, and fed by sugar or starch,

the yeast releases tiny bubbles of carbon dioxide gas. This gas is what makes the dough rise and achieve its

light texture after baking.

Water

It the most important liquid because it does 2 critical things:

It dissolves and activates the yeast.

It blends with the flour to create a sticky and elastic dough.

Milk, buttermilk, cream or juice:

Milk may be added to enhance the flavour or texture. Only warm liquids should be added to dry ingredients

in a recipe because:

A too-cool liquid will slow or stop yeast action.

A too-hot liquid will destroy the yeast and prevent it from rising.

Ideal temperature ranges are 100°F–110°F, when yeast is dissolved directly in water; 120°F-130°F when

undissolved yeast is added to dry ingredients.

SUGAR:

Sugar adds flavour and rich brown colour to a bread crust. Brown sugar, honey, molasses and jams may

also be used.

SALT:

Salt is an important ingredient in bread baking because it slows rising time allowing the flavour of the

dough to develop, and it adds to the flavour of the baked product. For best results, we do not recommend

omitting the salt in a yeast recipe.

Eggs:

Eggs add food value, colour and flavour to breads. They also help make the crumb fine and the crust

tender. Eggs add richness and protein. Some recipes call for eggs to be used as a wash, which adds colour.

Fat:

Butter, margarine, shortening or oil add flavour and make bread tender and moist. Fat slows moisture loss,

helping bread stay fresh longer. Fat is heated with liquid when using Rapid Rise Yeast. Do not substitute

oil for margarine/shortening unless the recipe calls for it.

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ICING & TOPPINGS

ICING

• Icing is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often

enriched with ingredients like butter, egg whites, cream cheese, or flavourings .

• It is used to cover or decorate baked goods, such as cakes or cookies.

• When it is used between layers of cake, it is called filling.

TOPPING

• A garnish placed on top of a food for flavor or decoration.

• Toppings include whipped cream, bread crumbs ,fruits etc.

USES OF ICING • They contribute flavour& richness.

• Improved keeping quality by forming protective coating around the cake.

• Improve appearance.

• For dipping fresh fruits to make confections for immediate consumptions.

VARIETIES OF ICING Some of the major varieties of Icings are:-

• Buttercream

• Fondant

• Meringue

• Ganache

• Cheese Cream

• Royal Icing

• Fudge

• Foam type icing

• Glazes

BUTTERCREAM

• Buttercream is made by creaming butter until pale with icing sugar, vanilla and milk.

• This soft,buttery icing can be spread over a cake or piped into patterns.

• It can also be flavoured with colour or chocolate and is perfect for small cakes, like cupcakes.

• Buttercream hardens on refrigeration and does not keep for more than a few days.

INGREDIENTS

• 125 gm unsalted butter

• 240 gm icing sugar

• 2 tablespoons milk

METHOD

• Beat butter in a small bowl with electric mixer until as white as possible. Gradually beat in half the

icing sugar, milk, then remaining icing sugar. Flavour and colour as desired.

FONDANT

• This stiff and shiny icing can be kneaded and rolled out to cover fruit or chocolate mud cakes, often

over a layer of marzipan.

• Since its firmness helps keep cakes fresh, it is often used for big cakes, wedding cakes and cakes that

require travelling.

Covering a cake with fondant

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• Brush the cake lightly and evenly with jam. Roll fondant to desired thickness, then lift onto the cake

using a rolling pin. Smooth the surface with hands dusted with icing sugar, ease paste or fondant

around side and base of the cake. Trim excess fondant with a sharp knife.

MERINGUE

• This typically American-style frosting is made from egg whites, caster sugar and water.

• It is whipped and then spread with a palette knife onto the cake to create an edible looking icing that

looks particularly striking when decorated with fresh flowers.

INGREDIENTS

• 2 egg whites

• 425 gm caster sugar

• 100 mL water

METHOD

• Whisk egg whites in the bowl over a saucepan of simmering water until very stiff. In a separate pan,

dissolve the sugar in the water and boil for 5-10 minutes until the liquid is thick and syrupy and has

reached the ‗thread‘ stage .

• Pour the syrup over the egg whites, whisking all the time. Return the bowl to above the saucepan of

simmering water and continue to whisk for 10-15 minutes or until the icing is white, very thick.

GANACHE

• This rich chocolate icing is made from either white of dark chocolate and cream.

• Ganache can look shiny or matte and is also used as a filling or piped into decorations.

• White chocolate ganache can be tinted. Avoid pairing ganache with a light cake such as a delicate

sponge as this thick icing needs a cake that it won‘t overpower, such as a mud cake or an almond

bundt cake.

INGREDIENTS

• 300 mL cream

• 600 gm chocolate

METHOD

• Boil cream, then remove from the heat. Add the chopped chocolate and mix until the ganache is

smooth.

• Allow the icing to cool completely before using, and if it‘s too hard gently heat in the microwave to

return to a spreadable consistency.

CREAM CHEESE

• The combination of cream cheese, butter and icing sugar makes a delicious fluffy, cream-coloured

icing.

• Cream cheese icing traditionally decorates carrot cakes and cupcakes.

• It can be smoothed to a relatively even finish or fluffed up for a more casual cake.

INGREDIENTS

• 30 gm butter

• 80 gm cream cheese

• 240 gm icing sugar

METHOD

• Beat butter and cheese in a small bowl with an electric mixer until light and airy. Gradually beat in

sifted icing sugar until the icing is fluffy.

ROYAL ICING

• Royal icing is a white meringue-like mixture made from egg whites, acetic acid and icing sugar.

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• It is easily made at home and has multiple uses. Becoming rock-hard once set, it is ideal for attaching

decorations to cakes and is a popular icing for piping.

INGREDIENTS

• 1½ cups icing sugar

• 1 egg white

• 4 drops acetic acid

METHOD

• Lightly beat egg white in a small bowl.

• Add icing sugar one tablespoonful at a time, beating well after each addition.

• When icing reaches the desired consistency, add acetic acid and beat well.

FUDGE

• Fudge Icings are rich cooked icings.

• These are heavy and thick and they may be flavoured by a variety of ingredients.

• used on cup cakes, layer cakes, loaf cakes, sheet cakes, etc.

INGREDIENTS

• Sugar – 450 gms

• Glucose or corn syrup - 150 gms

• Water - 120 ml

• Butter - 150 gms

• Sugar pwd - 375 gms

• Cocoa pwd - 175 gms

• Vanilla essence - to taste

METHOD:-

• Combine granulated sugar, glucose and water and boil till 116°C.

• Sift powdered sugar and cocoa together, cream sugar/cocoa with butter till light and fluffy

• Gradually add syrup and essence and blend well.

• Use immediately while still warm and spreadable.

FLAT ICING

• Also called water icings, are simply mixtures of confectioners‘ sugar and water, sometimes with corn

syrup and flavouring added.

• They are used mostly for coffee cakes, Danish pastry and sweet rolls.

• Flat icings are warmed to 380C for application and are handled like fondant.

INGREDIENTS

• Confectioners‘ sugar - 500 gms.

• Hot water - 90 ml

• Corn syrup - 30gms

• Vanilla extract - 4 gms

METHOD:-

• Mix all ingredients together until smooth.

• To use, place the desired amount in a double boiler. Warm to 380C and then apply to the product to be

iced.

FOAM TYPE ICING

• Also called boiled icings, are simply meringues made with boiling syrup and sometimes stabilizing

ingredients like gelatin.

• They should be applied thickly to cakes and left in peaks and swirls.

• There are three varieties:- plain boiled icing, marshmallow icing and chocolate foam icing and filling.

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GLAZES

• Glazes are thin, glossy, transparent coatings that give a shine to baked products and help prevent

drying.

• The simplest glaze is a sugar syrup or diluted corn syrup brushed onto coffee cakes or Danish pastries.

• Gelatin based or Fruit glaze such as apricot or red currant are usually applied to the tops of cakes and

charlottes.

DIFFERENCE BETWEEN ICING & FROSTING

BASIS ICING FROSTING

DEFINITION IT IS A THIN RUNNING MIXTURE THAT IS USED TO DECORATE COOKIES.

IT IS A THICK MIXTURE USED TO COVER THE OUT SIDE OF THE CAKE.

TEXTURE IT IS THIN IN TEXTURE. IT IS THICK IN NATURE

APPEARANCE GLOSSY FLUFFY & CLOUDY

TASTE SUGARY TASTE BUTTERY TASTE

USES USED IN DONUTS, COOKIES, ROLLS, ETC

USED IN CAKES & CUPCAKES

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MERINGUE

DEFINITION

A light, sweet airy mix of just two basic ingredients – EGG WHITES & SUGAR. Can be used as

topping for different desserts or simply can be baked to serve as sweet munches. Popular flavors are

Vanilla, Almond, Cocoa and Coconuts.Sometimes Cream of Tartare is added to decrease pH level of

the mixture, which will ultimately help to form better meringue.

History of meringue Some culinary historians believe that the meringue was invented by a Swiss pastry cook called

Gasparini in a small town of Meiringen (East Germany). Some say the word Meringue comes from

‗Marzynka‘, invented by a chef in the service of King Stanislas I.

Science of meringue

The proteins in egg whites—especially the stronger proteins of fresh eggs—are the building blocks of

meringue.

These proteins must be partially broken down through a process called denaturation .

When you whisk egg whites, you create foam by introducing air bubbles. At the same time, the wires of

the whisk cause some of the proteins to unravel. This is called unfolding or denaturing.

Proteins are compressed balls of amino acid chains. Denaturation breaks the chemical bonds that hold

the chains in their tangles, allowing them to uncoil/uncurl into long strands.

When you beat raw egg whites to make meringue, you incorporate air bubbles into the water-protein

solution. Adding air bubbles to egg whites unfolds those egg proteins just as certainly as heating them.

To understand why introducing air bubbles makes egg proteins uncurl, you need to know a basic fact

about the amino acids that make up proteins. Some amino acids are attracted to water;

they‘re hydrophilic, or water-loving. Other amino acids are repelled by water;they‘re hydrophobic, or

water-fearing.

Egg-white proteins contain both hydrophilic and hydrophobic amino acids. When the protein is curled

up, the hydrophobic amino acids are packed in the center away from the water and the hydrophilic ones

are on the outside closer to the water.

When an egg protein is up against an air bubble, part of that protein is exposed to air and part is still in

water. The protein uncurls so that its water-loving parts can be immersed in the water—and its water-

fearing parts can stick into the air. Once the proteins uncurl, they bond with each other—just as they

did when heated—creating a network that can hold the air bubbles in place.

When you heat these captured air bubbles, they expand as the gas inside them heats up. Treated

properly, the network surrounding bubbles solidifies in the heat, and the structure doesn‘t collapse

when the bubbles burst.

Denaturation can be happened completely by heating or partially by beating.

Sugar remedies this problem. When added after the egg whites start to foam during the beating process

sugar dissolves into the proteins. It bonds with them and lends them water, which increases their

strength and elasticity.

More bubbles form and the meringue swells—up to eight times the volume of the unbeaten whites.

Other factors promote meringue growth and stability. Acid slows coagulation, so more air can be added

and drying is delayed.

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Some chefs use copper bowls to beat meringue. Copper molecules bind with one protein, Conalbumin,

for added support. This union also delays coagulation by raising the temperature needed for that

reaction to occur.

Types of meringue. 1. Simple or French meringue

2. Italian meringue (semi cooked)

3. Swiss meringue (cooked)

Simple/ French meringue

1. 04 egg whites at room temperature

2. 200 castor sugar

3. 01 tsp vanilla essence (optional)

Procedure:

• With a balloon whisk, beat the egg whites until stiff. Add 04 tbsp of sugar one at a time.

• Continue beating till the egg whites are glossy. The meringue should form short peaks when the whisk

is lifted.

• With a spatula, fold in the remaining sugar, a few table spoons at a time.

• Fold in the vanilla with the last of the sugar and continue folding for some time till the meringue forms

long peaks.

Italian/ Semi cooked meringue

1. 04 egg whites at room temperature

2. 200 castor sugar

3. 70 ml water (approx 33% of sugar by weight)

4. 01 tsp vanilla essence (optional)

Procedure:

Heat the sugar and water over low flame until dissolved. Bring it to the boiling temperature and stop

when it reaches about 120 deg C. no stirring must be done.

Meanwhile, beat the egg whites until stiff, preferably using an electric mixer.

Gradually add the syrup, beating continuously.

Continue beating until the meringue is completely cool (about five minutes- it will be very stiff)

Vanilla must be incorporated while beating if it is at all used.

***It must be noted that while addition of the sugar syrup, it has to be directly poured over the egg

whites or it will stick to the sides of the bowl.

Swiss/ cooked meringue

1. 04 egg whites at room temperature

2. 200 castor sugar

3. 01 tsp vanilla essence (optional)

Procedure:

• Put the egg whites, sugar and vanilla in the bowl and whisk with a balloon whisk until they are mixed.

• Set the bowl over a pan of simmering water and whisk until the mixture forms a stiff peak when lifted

(about 10-15 minutes are required)

• Take away from the heat and continue beating until the meringue is cool.

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Safety tips Eggs of proper quality must be used. The albumin of the older eggs turn water while chilled egg white

should also be avoided

Proper separation of egg white and yolk

Meringue making bowls and utensils should be made up of either glass or stainless steel. Copper may

be used as a second choice. The equipments and utensils must be free of fat or grease.

The egg white must first be beaten and then sugar must be added. The sugar must be added little at a

time.

Sugar of proper fineness must be used.

The egg white should not be under beaten. The peaks must form properly.

The meringue must not be removed too soon from the oven. Optimum time must be given for proper

baking.

Meringue should be stored properly and be used within the prescribed time limit.

Meringue faults

Weeping of meringue

Loss of moistures from the joint of meringue specially when used as a topping for pie.

Reasons :

The reason meringues weep is that they are undercooked on the bottom, and some of the moisture that

is held in suspension in the egg foam seeps out all over the pie filling

Filling should be piping hot to help set the bottom of the meringue.

Add a teaspoon of cornstarch to the sugar before beating it into the meringue. The cornstarch absorbs

extra moisture

Use egg whites of room temperature.

Beading of meringue

Overcooking causes beading, the formation of water droplets on the surface.

Cracked meringue

Overbeating of eggs.

Mixing of excess amount of other ingredients like flour, nut powder or desicated coconut.

Too hot oven.

Sticks to tray

Too much sugar

Under beaten eggs

Too high temperature.

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Storage

1. Simple unbaked meringue should be best used within 15 minutes

1. The meringue which has been baked to be used as topping should be ideally used within 3-4 hours

2. Italian unbaked meringue can be kept refrigerated for 2 days while if it is baked as a topping it should

be ideally used within 24 hours

3. Cooked unbaked meringue can be kept refrigerated for about a week and if it is baked as a topping, it

can be kept in good condition maximum for a day

4. Any type of meringue if baked until crisp can be stored in air – tight containers for about 3 weeks

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PRODUCT & RESEARCH DEVELOPMENT

The food and beverage industry has changed and evolved over the years and will constantly change. A

whole new range of products, genetically modified fruits and vegetables, and new tools and equipment

have taken food preparations and presentations to new heights. All this is expected to improve further

with advancements in technology as well as in agriculture.

TESTING NEW EQUIPMENT

Apart from regular maintenance of kitchen equipment, it is tested at the time of installation. Whenever

a new equipment is used for the first time, it must run for at least 4-6 hours before judging its

performance. The testing of each equipment would depend on various factors such as:-

• Type of equipment

• Reason for testing the equipment

• To check if the planned facilities are working

• To check the operating instruction of the equipment

TYPE OF EQUIPMENT- various types of kitchen equipment, big and small, are introduced in the

kitchen throughtout the operations. This is done either to replace old equipment which is incurring high

maintenance costs ro to introduce new ones to improve the quality and speed of operations. The new

equipment thus installed is tested for its optimum performance.

REASON FOR TESTING THE EQUIPMENT- the foremost reason is to ensure that it operates

efficiently as per its design specifications and provides the desired output. If the equipment is imported,

alterations would have to be undertaken by concerned professionals. Such changes must strictly be

done in accordance with the manufacturing company‘s approval or else the warranty for the machine

may become invalid.

TO CHECK IF THE PLANNED FACILITIES ARE WORKING- equipment must be tested for atleast

4-6 hours to check that they are compatible with the facilities such as electrical loads provided,

provided drainage, water inlets and outlets.

TO CHECK THE OPERATING INSTRUCTION OF THE EQUIPMENT- this is to check and verify

the operating instructions of the machinery. Other equipment installed would have their own specific

operating instruction, which need to be studied from the operating manuals that are supplied with the

equipment.

DEVELOPING NEW RECIPES

Developing new recipes is a common feature in almost all entities in food business, especially among

branded food chains such as McDonald‘s and KFC. These food chains need to constantly evolve their

products to suit the market segment they are catering to.

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Figure 1: Steps in recipe development

Level 1 depicts the basic level of a cook where he/she is honing the basic cooking skills and

scrupulously following recipes as specified to them.

Level 2 is the comprehension stage when the cook begins to understand how a particular dish has to be

done.

Level 3 is a stage of analysis; understanding the role of various ingredients in cooking, the way it will

adapt to a cooking principle and what texture changes would it undergo.

Level 4 is a level where the cook can develop new recipes and products that can create an impact on the

market segment.

Chefs create new recipes by different methods; the most common method is the trial and error method,

where based on culinary knowledge and skills, a chef combines flavours and textures to create a new

product that is first offered to eminent guests for food tasting. The feedback is collated and the recipe is

further refined and then launched into the new menus.

FOOD TRIALS Evaluating food by a panel for critiquing is termed as Food Trial. Food trials can be of two types:-

1) Trial while opening a new establishment, or introduction of new dishes or menu to existing

establishment, and

2) Trial as a recruitment tool for hiring new staff for a food production operation.

In the first case, food trials are done for two primary reasons: first to train the staff to be able to produce

the food for the guest as per the standard recipe and presentations, and second, to moderate recipes and

create new standard recipes before the launch of the hotel to the guests.

EVALUATING A RECIPE- The following are some common features of the standard recipe that must

be considered, while making it.

1) Clarity – the recipe should be clear, concise, accurate, readable and easy to comprehend. A recipe

should specify the type and kind of ingredients.

2) Instructions –the method in a recipe is as important as the ingredient itself and the processing of an

ingredient must be mentioned in each step. The recipe must also tell the cook how it would be

Level 4:

Development

Level 3: Synthesis

Level 2: Exploration/ Adaption

Level 1: Awareness/Knowledge/Entry

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served with appropriate accompaniment or garnish. The instructions in the recipe should be

foolproof and free from human errors.

A sample score card that can be used for evaluating the recipe is depicted below:-

Sample Score Card for Evaluation of each dish Name _________________________ Menu in serial order 1._______________2._________________3.___________________

Menu Appearance Consistency (Thick/thin)

Texture, Tenderness,

Juiciness

Flavour, Aroma, Taste

Total

Comments: Scores – Very Good 5 Good 4 Fair 3 V. Poor-Poor 0-2

Figure: Sample Score Card for Evaluation of Each Dish

ORGANOLEPTIC AND SENSORY EVALUATION

Quality is the ultimate criterion of desirability of any food product. It can be evaluated by the

following in two methods.

1) Subjective/ Sensory/ Organoleptic method – it is a combination of the different senses – sight,

smell, taste, touch and sound.

a) Sight –it is this feature of our senses that judges the features of the food such as freshness,

colour appeal, dull, glossy, or juicy etc. and can fairly indicate the texture of the food. Our

mind is attuned to a particular colour and taste for a particular food that we have been eating

for a while now.

b) Smell – the smell of the food is defined as flavor in cooking and can be of the following

three major types.

Odour – volatile molecules stimulate olfactory organs and they invigorate our

perceptions of food being either sweet, bitter,astringent, spicy, sour or acidic.

Taste –the taste buds register the sensation of the food being sweet, salty, acidic,

bitter, spicy, or pungent. Kinaesthetic taste or umami, as known in Japanese is a mix

of many tastes that coat the tongue but one can feel the sensation on the palate for a

long time.

Aroma – is the smell of the food mixed with the taste buds.

c) Touch and Sound – this feature of food can be defined in many ways such as texture, mouth

feel and even temperature of the food. Many adjectives such as crunchy, soft, brittle and

smooth describe the texture of the food. Texture can also be described as a consistency in

case of liquids and semi-liquid foods such as gravies, sauces and soups.

ORGANOLEPTIC TESTS- are grouped into various categories such as the following:

a) Discrimination Tests- these types of tests are performed to differentiate products from one

another. There are three major types:-

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i) Paired comparison test-several pairs of coded samples are given, which are different from

each other. The testing is done to arrive at some criteria.

ii) Duo-trio test-in this testing, the panel is presented with 3 samples, of which one is an

original product, the 2nd

is similar to the original, and the 3rd

is the sample product to be

tested. In this case, the product is to assess which of the two resembles the original product the

most.

iii) Triangle test-this method of testing employs 3 samples, 2 of which are identical while

the 3rd

is different. The testing panels have to pick up the odd with the degree of difference.

b) Hedonic Tests- also known as consumer tests, it is based on pleasant/unpleasant experiences of

consumers, or in short an honest expression of a consumer‘s personal feeling or liking. The test

gives an idea to a producer about the general likes of the end-user.

c) Numerical scoring test- this testing is done by a trained panelist who follows the sensory

characteristic corresponding to the agreed quality descriptions and scores. Such a testing is

followed when a standard product is known and the evaluators judge the end product and give a

numerical value as to how close it is to the standard product.

2) Objective method–in this test, the quality of food is measured along various parameters such as

moisture, freshness, specific gravity, viscosity and microbial contaminations. Such tests are

conducted with sophisticated equipment and gadgets and are more reliable than the sensory

evaluations, which differ from person to person.

ADVANTAGES AND DISADVANTAGES OF OBJECTIVE TESTING

Advantages Disadvantages

Results are accurate and very minute difference can be noticed.

Time consuming as each process takes time.

Less subjected to errors when compared to sensory methods.

Sophisticated equipment are required and at times these may not be available.

It provides permanent record, e.g. Ph value, composition of fat, protein, etc.

Sound technical knowledge is required to conduct such tests.