Dadada

Food tech. Assessment Task arresting characteristics of food. A. Appearance, the appearance of the yellowish brownized apple abrupt was very good, the tart itself was a fortunate brown colour, the chromatic apple mixture was a thick caramel brown colour which tasted really good, the serving of folderolcream on the side was go away for a little bit to long as it began to melt which gave the wholly overall appearance non such a great look. B. Color, the saturation of the caramelized apple tart was a mixture of deep golden-brown tarts with a caramel light brown apple sauce which was quite thick and a creamy white serve of half melted ice cream.These garnish of colors made the entire pocketbook look very charitable due to the contrast of vibrant colors C. Aroma, the perfume of the caramelized apple tart was rich in flavorful smells. My senses were uplifted by the engaging aroma because it smelt so good. D. Taste, the taste of the caramelized apple tart was very consoling, t he constrasting of two cold ice cream and hot tart went down smoothly, ice cream was a little bit melted but this did non affect the taste in anyway, overall very tasty serve well E. Texture, the texture of the caramelized apple tart was quite nice, the tart itself was smooth and middling crispy.The apples in the caramel mixture were very soft and the caramel was a little bit thick. Ice cream was smooth but some melted. 3. Explain 3 functional properties that occur. Dextrinization is a process in which amylum is converted into dextrins. Dextrins are any various polysaccharide which has been undisturbed by the starch. This is made possible by the application of awaken or acids. Dextrinization is mainly used as a thickening agent or a rising tool. Dextrinization occurs in Step 5 bake for 15mins or until golden brown this is referring to the puff pastry.Aeration is a process in which tonal pattern comes into contact with a food. Aeration occurs in Step 6 during the Beating of t he eggs. Denaturation is a process in which proteins loose their structures and denature because of external factors like heat or stress. Denaturing occurs in the protein strands of the eggs when they are beated until stiff, the eggs loose their structures and denature. 4. fool two recommendations for the improvement of the dish. If I could start over I would interpolate the following first I would use proper scales to measure ingredients mighty ather than eye guessing weights because I didnt have proper scaling equipment. This would improve my final product because all ingredients would be correct metric out and this would finalise in a more accurate satisfying final dish. The second improvement I would make would have been not to leave the ice cream out because it began to melt. This would have helped to improve my dish because the the ice cream would have been easier to eat as apposed to a liquified mess and the presentation would have looked a lot better. Thank You.