Sensory Evaluation

 

            Sensory evaluation begins with the senses.  It takes practice to bring your sensory perceptions to mind, so much of it automatic and unconscious.  Begin training yourself to think about what you are thinking, feeling and sensing about the dish being evaluated.  It is helpful to write down your thoughts and impressions.  Look for what is good, as well as what is wrong.  It is not evaluation, but criticism, if all you can say is negative.  It is not helpful to you or the cook.  I like to start with what is right about the dish, and then look at what is wrong.  Remember to be aware of your own strong preferences and aversions, because these can flavor your evaluation.

 

Appearance

This can be very important.  Is the plating appealing?  It is neat?  Do the dishes on the plate go together?  Do the colors pop?  Does it look like fresh ingredients were used?

 

Aroma

            Aroma can be the first sensory perception of the meal.  Is your mouth watering?  Are you filled with anticipation?  Often aroma is release with oils or fats.  Have you ever enjoyed the aroma of sautéed onions or bacon?  We can recognize ingredients or dish by the aroma.

 

Taste – sweet, salty, sour, bitter and umani

            With each bite, take time to savor the food.  Can you recognize any of the five flavors?  Does if meet your standards, how?  Does it need a little acid, like lemon juice, vinegar to bring out or compliment the dish?  We will explore taste more thorough in the next posting.

 

Sound

            Some dishes do have sound like a sizzling steak or fajitas.  Does the sound have a pleasant affect?  Often sound comes more into play during the cooking process.

 

Texture

            Some ingredients are recognizable by the feel in your mouth or the feel as you chew. Often your personal aversions are tied to this sensory perception.  Texture is determined by dryness, liquidity, juiciness, softness, firmness, crunchiness, chewiness, chalkiness and creaminess.  Texture can help to determine if the dish is over or under cooked.  Is the texture appealing?  Does it feel like it should?  Is the moisture at the correct level?  We also feel temperature of the food.  Is the food hot, warm or cold?  Is the food at the proper temperature?   If is to be serve hot, is hot or just warm?  Some foods are affected by temperature.  For instance temperature affects the texture of potatoes.

 

This Week’s Challenge

 

            Take a dish that you would like to learn.  Research it and try cooking the recipe.  Evaluate the result and record your findings.  Try making this recipe at least three times, evaluating and recording your results.  Evaluate your findings by comparing your evaluations for all three attempts.  Were you pleased with the results?  Did you improve the recipe with each try?  Did you have a hard time duplicating a good result?  Did you change and perfect the recipe or technique with each attempt?

 

Tip for this Week – Evaluate all that you cook

 

            You will find that you will be the hardest evaluator of your own work.  But this is a good thing.  You will notice the imperfections and mentally make notes on how you can improve with the next attempt.  Each time you taste for seasoning, you are making evaluations.  The more you think about what you are doing, the easier it will become.

 

This Week in Punkin’s Kitchen

 

            Blackened Baked Hake

 

2-4      Hake filets (Or other firm white fish like Cod or Turbot)

            Blackening powder to taste

The ingredients

 

1.    Turn on the oven to 350 degrees.

2.    Pray a baking dish with Pam and place the hake fillets in the dish so that they do not overlap.

 

3.    Sprinkle with the blackening powder.

4.    Bake for about 30 minutes.  Check for doneness, but remember the fish will continue to cook.

 

Blackening Powder

from Chef Paul Prudhomme’s Louisiana Kitchen, p. 50

 

1 T       Sweet paprika

2 ½ t    Salt

1 t        Onion powder

1 t        Garlic powder

1 t        Cayenne or red pepper

¾ t       White pepper

¾ t       Black pepper

½ t       Thyme, dried leaves

½ t       Oregano, dried leaves

 

 

1.    Place all the ingredients in a small bowl and mix.

2.    Store in an air tight container

 

When I make this I put all the ingredients in the spice grinder.  Proceeding just as the recipe for Berbere posted on January 31, 2016.

 

 

            Olive Ricotta Tart

 



 

One package            Puff paste dough

8 oz.                         Ricota or other cheese like cream cheese

 

¼ C                          Basil leaves, shredded

One can or jar           Olives of choice.

                                    Thin slices of tomatoes (optional)

                                    Grated parmesan or romano cheese (optional)

                    

 

 

 

The ingredients

 

1.     Preheat the oven according to the directions on the puff paste.

2.    Prepare a baking sheet by spraying with PAM or line it with parchment paper.

 

 

 

Puff paste layed out and spread with
 the cheese basil mixture

 

3.    Open the puff paste and place both sheets side by side.  Press the seam together.  Fold over the edges to form and rim around the edge.

4.    Chiffonade the basil and mix with the cheese.

 

Chifonaade of basil

The basil mixed with the ricotta.

 

 

5. Spread the cheese over the center and to the inside edge of the paste rim.

6.    Sprinkle with sliced olives, or your choice of topping. 

 

The ricotta mixture topped with sliced olives.

 

 

 

7.    Bake the tart according to the puff paste package.

8.    Top with thinly sliced tomatoes and grated parmesan

9.    Cut into serving sizes and serve warm.  Smaller pieces can be served at party appetizers.

 

 

Vegetable of the Week

 

            Stewed Squash with Tomatoes

 

Stewed squash pictured with baked chicken on the left.

1-2 T               Olive or vegetable oil

¼ - ½ med.     Onion, sliced or diced

2-4                  Summer squash, like zucchini, yellow or patty pan

1 Can             Tomatoes, use diced or crushed.

                        Broth or bouillon

                        Garlic Powder

                        Salt and pepper to taste

                        Fresh chopped herbs (optional) like parsley, basil, or cilantro

The ingredients
I used Mexican squash, but any
summer squash is very good.

 

1.    In a large skillet heat the oil.

2.    Add the onion and sauté until soft.

 

3.    Wash and slice the squash.  I usually slice it in half lengthwise and then slice it horizontally on a diagonal.  This leaves the squash in half moon shapes.

 

4.    When the onion is soft and transparent, add the squash and stir as it sautés.

5.    Cook the squash for a few minutes.

6.    Add the tomatoes and seasoning.  I usually vary the seasonings.  I used loose bouillon that is a powder in a jar.  I add about a table spoon, but a bouillon cube can also be used.

 

Add the seasoning and bouillon
and simmer to blend the flavors. 
I used Italian herbs.

Diced tomatoes are added. 
Water can be add for more
cooking liquid.







 

 

 



 

 

 

 

 

 

 

 

7.    Cook about 10 more minutes, less if you like firmer squash.

 

Serve as a side dish or add meatballs or leftover meat and make it a meal.  Other vegetables can be added.  Mushrooms work well with this recipe

 

 

Happy Cooking!