Page 106 - NEA NEWHERE FLIPBOOK

CUSTOMER NEEDS CATFLAPS EXAMPLES
COLOURS Here you must discuss the main colours within the dishes Lets take lasagne as as an example APPEARANCE When discussing the appearance of a a a dish you you need to explain how you you plan on the dish looking on the plate How will it be presented Below is is another another example from another another pasta dish I will serve the pasta and sauce in a a a a a white wide rim pasta bowl bowl with the garlic bread in a a a a a a small bowl bowl on the the side The pasta will be the the perfect portion for anyone I decided to serve the garlic bread separate in in a a bowl on the the side in in case the the customer is full off the the pasta and unable to eat it all Therefore they can leave the the the garlic bread which they don’t eat in the the the bowl on the side instead of of having chunks of of it in in in their bowl of pasta Also serving it separate makes
it it look more professional and neater than it it would being served all on on on one one plate or in in one one bowl The béchamel sauce with melted cheese creates
a a a a creamy look on top of the pasta The colour is rather plain within the the lasagne until it it is broken into to release the the vivid red colour from the the Bolognese sauce In addition this is is contrasted by the vibrant burst of colour from the fresh salad served in a a a side bowl In the the salad there is green (rocket and cucumber) red (tomatoes) purple (beetroot) and yellow (peppers) The garlic bread will have a a a a golden colour from being baked at 220°C in in the oven TEXTURE (feeling words) How food feels in in your hands and and mouth can be very enjoyable just think about the crunching texture of crisps Again here as as another example from a a a a a a pasta dish FLAVOUR The FL FL FL of CATFLAPS is possible the most important factor even if the food looks and smells okay if it doesn’t taste good the customer may not enjoy their experience Here is another example this time from a fruit dessert This meal doesn’t have a a a lot of different textures however the textures it does contain work very well together The pasta is very soft and due to to it being filled with cream cheese it it it makes
it it it softer compared to normal ravioli which may be be thought of as being chewier due to having meat inside The pasta will also be served al al dente (to the tooth) which again
will contrast against the the soft filling The sauce then opposes to to to this as it contains small chunks of tomato which make the sauce rich and fresher as as well as as offering a a a range o of silky and crunchy textures The garlic bread then adds a a a a crunchy texture yet it is still quite doughy and delicious AROMA is is another word for the the dishes smell Scientists state that 90% of our taste buds are in our nose! When discussing this section highlight the the key smells and how these are achieved This is is another example from a a a a a pastry based dish The flavour is is is quite sweet and creamy This is is is opposite to the the sour flavours on on the the lemon and lime over the the glass However the the strawberries even this out by adding a a a a a sweet and fresh flavour The tangy taste of the the orange is the the main flavour as as it will be infused into the cream when heating I will use use the orange zest as this offers an an intense flavour in in comparison to the juice The strong scent of the fresh strawberries will attract the customers as as it is very sweet and pleasing smell especially after marinating with fresh mint These to smells are very very recognisable It also has a a a a a very very fresh smell as I will use freshly picked strawberries and bring a a a very summer aroma to the dish The white chocolate sauce will also give quite a a a a a a creamy and milky smell to the the dessert which will support the the sweet and summer fruits However the main smell from from the the dish will come from from the the sweet buttery smell from the freshly baked sweet pastry 106