System of dessert creation

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  • 1. SystemofDessert Creation

2. System of Desserts Creation In order to create dessert we must understand how we perceive a dessert We must understand how our Five Senses react and interact with food . Then we will be able tell why THIS DESSERT IS REALLY GOOD When we understand this we can use this information to create truly memorable desserts 3. To create a proper dessert composition it is vital we comprehend the 5 human senses Taste Smell Sight Touch Hearing 4. Sensory Perception This is the process by which the human body recognizes and categorizes the messages from each of the five senses Our senses all contribute to the perception of the food we enjoy Each one of us do not perceive foods in the exactly the same manner, this is a unique a personal sensation 5. The Human Senses Taste is elementary, this drives patron to your place of business. They want to experience the pleasurable of eating and tasting, they want to placate their hunger and need to socialize 4 Basic Tastes Sweet Salty Sour Bitter 2 recent add -ons Umami-(savory or meaty) Fatty 6. Flavor is the intermingling of taste smell and trigeminal receptors (nerve response to biting and chewing or mouth feel and consistency) Taste is what we perceive through our taste buds Taste vs. Flavor 7. Certain substances stimulate the trigeminal receptors causing primary sensations such as: Pungent-caused by hot spices Biting-caused by garlic Burning-caused by chili peppers Prickling-caused by carbonated water Astringent- caused by caustic foods and drinks (red wine /very bitter chocolate) TASTE 8. These primary sensations can be followed by secondary sensations such as sweating, crying, increased salvation and a runny nose Many people like these sensations and link these with the foods they enjoy The sensations will have their sensitivity decreased with frequent exposure, spicy foods lose their punch 9. Smellis the detection of chemicals dissipated in the air Your perception of smell is much more sensitive. There are only a small number of tastes can be identified there are 400,000 known substances that convey to us the sense of smell The average human can distinguish a few thousand of these odors 10. How we smell Direct-through the nose Indirect - through the Pharynx We perceive smell through our throat because of gases released as we chew Smell accounts for 80% of our perception of flavor Take chocolate for example our taste buds can pick up sweet, bitter and fatty but our nose tells us this is CHOCOLATE 11. Smell The aromas or odors arrive to our brain long before the flavors and sensations of the tongue does Some food and beverages are very complex coffee has 800 aroma components and chocolate has 500 12. Sight Appearance is crucial is establishing the diners exhilaration, recognition and enjoyment of the food presented Visual Perception Light rays help us form a visual image by visual stimuli This is broken into 3 distinct pathways Depth perception Pattern and Shape Perception Color Perception 13. Depth Perception we use information from both eyes to determine depth perception but there are other factors we can use too Occlusion- one object is partially hidden by another Perception - judging distance based on how close together they appear Motion objects that are close seem to move more quickly than those far away Shadow and light bright closer appear closer than dull ones Dark object appear farther away than light ones SIGHT 14. Pattern and Shape Perception Foreground and background- We see object and their surrounds at the same time When we shift our focus we see some things more distinctly than others, this our perception altering not those items 15. Grouping-We see some things both separately and in relation to the objects around them Proximity-similar objects viewed in close proximity of others are seen as a group i.e. a bouquet of flowers Color, size and orientation we visually group objects together by color, size and direction, We will see the whole strawberries cascading down a fruit display against the sliced honeydew Closure- are eyes make connections between objects when they arent touching. An arch of pulled sugar will be closed I as a loop with your eyes Continuity-this is the perception of objects as a group if their position forms a pattern. Dots of sauce in a straight line seen to form a line even if that line is interrupted by a scoop of ice cream 16. Color perception this is of exceptional importance when plating a dessert Different cultures attach contrary significance to colors. Blue is not an appetizing food to Europeans or Americans although the Japanese use food coloring in their foods an cite blue as appealing food color 17. Mouthfeel is essentially the sence of touch that provides us information about the food e are eating We use two different term to describe mouth feel Viscosity and consistency-this is used for liquids and semisolid item like ice cream Texture-this is for solid or semisolid item like a cookie or cheesecake T O U C H 18. Hearing To fully enjoy some foods sound impressions are essential Such as eating potato chips or These is broken into two categories Crunchy-crackers, cereal and tuile Crispy-apples Sounds are perceived when eating or touching foods. Like tearing off a piece of crusty bread 19. Four Basic Tastes Sweet Salty Sour Bitter 20. Power of Sweetness Sweetness is almost universally regarded as a pleasurable experience. It is the only we have from birth Sweetness is detected by all the receptors located mainly on the surface of the tongue Sweetness tends to soften sharper flavors such as bitter or sour elements 21. Salt enhances the taste of sweet dishes and disguises bitterness Salt is essential to sustain life Most humans develop the taste for salt around 4-6 months of age Salty 22. Sour In small quantities sourness can excite our appetite and add complexity to a dessert. It also can be used to cut the heavy feeling on the palate of high fat or super sweet foods A strong sour taste is usually undesirable because it is used to warn us of spoiled food 23. Bitter Bitter used to be generally an unwanted flavor in modern cuisine as many people didnt have a strong tolerance to it. Now enjoying bitter flavors is usually considered the sign of a mature palate Bitterness compliments fruitiness and acidity thus giving your dessert profound dimension and harmony 24. The Temperature Dynamic In general we encounter the most intense taste perception from food that are about 68-95 degrees So the lower the temperature the lower the taste perception. We have very low acknowledgement of foods below 32 degrees High temperatures increase release of aroma components and taste intensity 25. Mouth Feel The better the food coats the tongue and the more liquid in consistency the stronger the taste perception Liquid textures easily dissolves on the taste buds and increase aroma release High density textures-lot of taste buds are covered because of the coating of the tongue Duration The longer the time on the tongue the stronger the taste perception, eating food more slowly will aid in this 26. Age As one gets older the amount of taste diminishes Children have three times a stronger perception than adults especially to bitter undertone like those found in vegetables 27. Chemical interaction Consuming drugs, coffee, alcohol and pungent dishes and cigarettes before eating will result in a loss of flavor perception Certain prescription medicines and medical treatments can have the same effect 28. 3 steps to Create a Successful Dessert Step 1 Flavor-combining Step 2 Mouth feel combining textures and temperatures Step 3 Appearance- combining visual elements 29. Combining Flavors The following slides are from Albert Uster Imports This will help you with the age old question of what goes together Many Pastry Chefs struggle with this and until they get a better idea of what works create some really awful desserts with combination that dont work 30. Using the charts Dark Chocolate Almonds Chipotle Chilies Port Cherries Dark Chocolate, Almonds, Chipotle Chilies and Port will all pair well with cherries creating a interesting and pleasing dessert combination 31. The flavor profile includes the 9 attributes 1.Bitter 2. Cocoa 3. Sweet 4. Fruity 5. Acidic 6. Nutty 7. Salty 8. Spicy/Herbal 9. Others 32. Combining different tastes Sweet and Sour Sweetness is full and round and an overly sweet dish is overwhelming and cloying Sour is sharp and has the ability to cut trough overwhelming sweetness without detracting from the full round flavor With a pungent sour dish a little sugar will soften it up 33. Sweet and Salty These two components work well together to make an addictive treat when use in the correct proportions 34. Bitter and Sweet 35. Salty and Sour May sound strange but the work well together In small amounts acid enhances salty flavors In large amounts acid seems to diminish salty flavors 36. Mouth feel Profile 1. Smooth 2. Liquid 3. Light 4. Soft 5. Crunchy 6. Solid 7. Heavy 37. Appearance Evaluation Color Are there multiple colors or hues of the same color to provide visual interest Do the colors work well together Do the colors represent the flavors of the dessert Shape- Does the shape(s) convey the overall style of the dessert 38. Size- is the size appropriate for its attended use and environment Proportion Are the elements in the dessert in good visual relationship to one another Dose the relationship of height, width and depth create a pleasing presentations Does the serving plate make sense with the dessert 39. 6 Plating Styles Classic- familiar dessert with memories, picture Gateaux St. Honore Minimalist- small portions very little dcor-precise detail and high quality is a must fo