Good Enough to Eat! Food Presentation and Service

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Program Support Notes

Good Enough to Eat! 20 mins Food Presentation and Service

Program Support Notes by Terry Evans , Cert III (CommCookery-Trade), BAppSc(FoodTech), DipEd, MEd(current)

Produced by VEA Pty Ltd Commissioning Editor Sven Shepherd B.Ed. Executive Producer Simon Garner B.Ed.

Reproducing these teacher notes You may download and print one copy of these teacher notes from our website for your reference. Further copying or printing must be reported to CAL as per the Copyright Act 1968 .

Suitable for:

Food Technology

To order or inquire please contact VEA:

VEA (Video Education America) E-mail 6902 Hawthorn Park Dr [email protected] Indianapolis, IN 46220 Tel 1.866.727.0840 Website Fax 1.866.727.0839 www.veavideo.com Good Enough to Eat! – Food Presentation and Service

For Teachers:

Introduction

Food has to look good before we are willing to put it in our mouths and see if it tastes good. Our senses play a vital role in both promoting healthy and nutritious foods while preventing us from eating food that may have spoiled. This program looks at food and the many ways it is presented and prepared, the different ways it can be served by looking at the properties of foods, some of the sensory characteristics and what role they play in our bodies.

Program Timeline

00:00:00 Introduction 00:00:57 The five senses 00:04:21 Good Enough to Eat 00:07:31 Exploring Menus 00:11:49 Properties of Food 00:15:22 Organizing a Party 00:18:52 Conclusion 00:19:11 Credits 00:20:01 End program

Website References

• http://www.charlietrotters.com/video/playVideo.asp?videoID=1 • http://foodscience.blip.tv/ • http://www.charlietrotters.com/restaurant/cuisine/menu.asp?menuID=13 • http://www.foodnetwork.com/food-detectives/index.html • http://www.rockpool.com.au/sydney/rockpool/ • http://www.suite101.com/article.cfm/cooking_basics/89367

Please visit our website for more relevant programs www.veavideo.com

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© Video Education Australasia Pty Ltd 2010 Reproducing these teacher notes You may download and print one copy of these teacher notes from our website for your reference. Further copying or printing must be reported to CAL as per the Copyright Act 1968.

Good Enough to Eat! – Food Presentation and Service

Student Worksheet:

Before Viewing the Program

1. What did you eat for dinner last night? Can you remember the colors/shapes/flavors?

a) How could this have been improved?

b) Where did this meal originate?

c) Draw a rough (birds eye) sketch of how it looked

2. What type of restaurant have you eaten in (Italian, Chinese, Thai, etc)

a) Why do you eat some of these cuisines more than others?

3. Can you think of a time when a food looked better in a picture/advertisement than what you got when you ordered that food

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Good Enough to Eat! – Food Presentation and Service

While Viewing the Program

1. Describe what food envy is.

2. What two businesses can make us hungry just by smelling them?

3. What can our sense of touch tell us about pasta?

4. Identify the five tastes we recognize.

5. What foods taste like umami?

6. Define ‘plating’.

7. List some plating techniques.

8. When plating meals, what food goes where?

a) Starch - o’clock

b) Vegetables - o’clock

c) Protein - o’clock

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Good Enough to Eat! – Food Presentation and Service

9. Where might you find a buffet?

10. A la carte literally means .

11. A la carte dining would typically consist of an ,a

and a .

12. Table d’hote menus are typically seen where?

13. When is a host's table menu handy?

14. Silver service started in which European country?

15. Explain some of the benefits of fast food?

16. Flavor is a combination of and .

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Good Enough to Eat! – Food Presentation and Service

17. Complete the table:

Nutrient Food source What it does for our body

Carbohydrate Energy

Protein Meats, egg, dairy

Oils foods are cooked in, fish Protects organs

Fiber Aids digestive system

Vitamins Keeps us healthy

Calcium (teeth), Dairy, meats, vegetables Iron (blood)

Water Drinks, fruits, vegetables Keeps us hydrated

18. What colors can be used in a salad?

19. How are cutlets made more appetizing?

20. Describe why you should use a big plate?

21. How are grains used to decorate the table?

22. There are no boring foods, only .

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Good Enough to Eat! – Food Presentation and Service

After Viewing the Program

1. Discuss what Australian food is. Think of multicultural Australia and what that means for our national cuisine.

2. Brainstorm other garnishes that could be used on meals - both savory (herbs, potato curls, sauces) and sweet (mint leaves, chocolate curls, star fruit slices).

3. Go back to their original drawing of last night’s dinner – how could the cook make the meal look more appealing?

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Good Enough to Eat! – Food Presentation and Service

Suggested Student Responses

While Viewing the Program

1. Describe what food envy is. Wanting what someone else ordered because it looks better

2. What two businesses can make us hungry just by smelling them? Bakeries Cafes

3. What can our sense of touch tell us about pasta? If it is cooked or not

4. Identify the five tastes we recognize. Sweet Sour Salty Bitter Umami

5. What foods taste like umami? Soy sauce, chicken stock, MSG

6. Define ‘plating’. Arranging the food on the plate in the most attractive way possible

7. List some plating techniques. Spread the food out, add color, add garnish

8. When plating meals, what food goes where?

a) Starch - 10 o’clock

b) Vegetables - 2 o’clock

c) Protein - 6 o’clock

9. Where might you find a buffet? Hotels Cafeterias Cruise ships

10. A la carte literally means ordered off the menu .

11. A la carte dining would typically consist of an entrée , a main and a dessert.

12. Table d’hote menus are typically seen where? Weddings Formal venues

13. When is a host’s table menu handy? When catering for a lot of people all at the same time

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Good Enough to Eat! – Food Presentation and Service

14. Silver service started in which European country? England

15. Explain some of the benefits of fast food? Easily repeatable Can be made quickly and cheaply

16. Flavor is a combination of taste and smell .

17. Complete the table:

Nutrient Food source What it does for our body

Carbohydrate Potatoes, grains, pasta Energy

Protein Meats, egg, dairy Grow, repair cells

Fats Oils foods are cooked in, fish Protects organs

Fiber wheat Aids digestive system

Vitamins Fruits, vegetables, Keeps us healthy

Calcium (teeth), Minerals Dairy, meats, vegetables Iron (blood)

Water Drinks, fruits, vegetables Keeps us hydrated

18. What colors can be used in a salad? Green Yellow Red

19. How are cutlets made more appetizing? Trim the bones of fat and meat

20. Describe why you should use a big plate? So food doesn’t look ‘crammed on’

21. How are grains used to decorate the table? As a circle table decoration

22. There are no boring foods, only boring ideas .

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