Hospitality blog

Wednesday, October 24, 2012

EVALUATION

Evaluation;

· The goal of this assignment was to investigate food and technology and the impact it has on the Hospitality Industry and society.

· We had around a month to complete the research on the food industry and another few weeks to get the food orders and recipies in before we cooked.

· Yes the time was perfectly adequate to get the work required done.

· I was not here for the practical part of the assignment as I was on exchange, but I learnt a lot about the food industry from the research.

· I was not here for the practical part of the assignment.

· The assignment was interesting because it taught me a lot about packaging and what I should look out for on the packaging and the things that should be included on the packaging.

· The research was not too challenging, there was just a lot of it.

· I do not have any changes.

Wednesday, September 5, 2012

reaserch

Activity 3.

Compare the information below on a home-made blueberry muffin with a ready-to-eat blueberry muffin from the supermarket.

Home-made blueberry muffin	Ready-to-eat blueberry muffin
Serving size: 80 g	Serving size: 120 g
Ingredients: wholemeal flour, milk, monounsaturated margarine, blueberries, sugar, eggs	Ingredients: flour, sugar, honey, butter, blueberries, water, egg, colouring, salt, preservative (200)

Determine which product is healthier and justify your choice. Support your response by referring to the serving size and ingredient information.

The Homemade muffins are better for you. This is because, firstly they do not have any added preservatives, also the ingredients they are using are healthier options than the ingredients in the ready to eat one. The serving size is a lot less so it can help with protion control etc.

Read the following article

Text Box: Bright food colouring ban ‘unlikely’
By Tamara McLean

Australia looks unlikely to follow the UK and ban bright artificial colourings feared to be linked to child hyperactivity.
The trans-Tasman food regulator, Food Standards Australia New Zealand (FSANZ), has ruled there is ‘very weak evidence’ linking artificial additives to hyperactive behaviour in children.
The UK equivalent, the Food Standards Agency, has called for manufacturers to voluntarily remove six colourings, all brilliant reds and yellows, from their products by 2009.
The colours are sunset yellow (E110), quinoline yellow (E104), carmoisine (E122), allura red (E129), tartrazine (E102) and ponceau 4R (E124).
The decision was based on a controversial study by researchers at Southampton University in England that found the additives posed a threat to psychological health.
The team tested 300 children with different products and found additives had a ‘significantly adverse’ effect on those who consumed the most.
FSANZ said the results were interesting and helped to contribute to knowledge on additives, but the evidence supporting the link was not strong.
‘We examined the findings closely and we found very weak evidence of a link,’ said spokeswoman Lydia Buchtmann.
She said the six food colours were approved as safe in Australia.
However, a 2006 study showed manufacturers use these colours at much lower levels than those used in the UK study.
More research is underway to estimate how much of these additives Australian children consume, with the findings to be used in any future risk assessments of the colours.
In the meantime, Ms Buchtmann said the findings could still be useful for parents of children with attention deficit hyperactivity disorder (ADHD) to help manage their child’s condition.
But she warned people not to self-diagnose intolerances to additives but seek advice from their doctor on what they should avoid.
The Food Standards Agency decision puts the UK at odds with the rest of Europe.
The European Food Safety Authority recently reviewed the study and said there was not enough evidence to change the current limits or use of the additives.

Sydney Morning Herald, 11 April 2008

1. Identify the health concern associated with using food colours in processed food products.

The health concerns with using food colours in processed foods are the effect they have on children and the way they react when digested.

2. Transcribe the evidence that suggests the levels of food colour added to food in Australia are safe.

3. List the food products commonly eaten by children that are most likely to contain the colours mentioned in the article.

Lollies, aloth of the things children eat to make them appealing, soft drinks,

4. The article refers to high levels of food colours being used in the UK. How would a consumer find the country of origin when purchasing food?

It is a requirement on the label so that’s where people would look if they were looking for that.

5. Some confectionary foods manufactured in Australia (eg Smarties) have recently changed in colour. Discuss the visual appeal of the new products and whether you think that this change will affect their overall popularity with children.

I think that the change of colour will be appealing to children as they have mostly changed to brighter pinks and greens and more vibrant colours so they are very visually appealing and popular with children.

Tuesday, September 4, 2012

pasta sheet answers

1. Noodles originated in china.

2. They are made of wheat flour.

3. They became popular after WW1 when many Italian migrants came to Australia.

4. Noodles are generally thinner and rounder than pasta and they are longer.

5. Cannelloni, macaroni, penne

6. Vernicelli, this is because they are thin and see through.

7. Carbs provide us with energy. For example if an athlete is running in a marathon they will eat a lot of carbohydrates beforehand to give them extra energy.

8. We classify carbs as complex and simple.

So that they have enough energy to do what they want to do