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QUALITY POINTS (4 of 5)
 Hospitality and Catering
Flavour (2 of 2) An image of thai green rice
People judge food by its appearance but only when they taste food can they judge its flavour.
Good flavours promote regular custom - poor flavours undermine the reputation of a business and damage its profitability.
Flavour is developed by understanding recipes, following recipe instructions, cooking times and cooking temperatures while using only the best quality ingredients.
Achieving the Right Flavour:
• understanding recipes
• following recipe instructions
• cooking times
• cooking temperatures(while using only the best quality ingredients)
Getting the Best Results - You get out from a dish what you put in
Buying cheap or poor quality foods cannot usually result in good competent flavours unless masked by lots of high flavoured ingredients such as garlic.
Texture Appearance Aroma Flavour Consistency