FOOD501 Smoothies Tutorial Worksheet 11 Student\'S Supplementary Qs - Amended PDF

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SUPPLEMENTARY QUESTIONS...

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Student name and ID

FOOD501 WORKSHEET: Smoothies Tutorial SUPPLEMENTARY QUESTIONS Exercise 1: Applied knowledge – Smoothies There are many recipes for smoothies, including the following simple examples represented as ratios: Unfrozen fruit smoothie 3 parts fruit 2 parts liquid 2-3 ice cubes 1-2T add ins

Frozen fruit smoothie 3 parts frozen fruit 3 parts liquid 1-2T add ins

Smoothies should have a creamy thick consistency. Bananas are commonly used for this purpose. However, other options may include any of following ingredients:  Fleshy ripe fruits (peaches, apricots, mangos)  Frozen berries  Avocado  Cooked kumara (sweet potato)  Cooked pumpkin  Frozen yoghurt (dairy-free options)  Frozen peas  Soaked nuts  Nut butter  Soaked chia or flax seeds Initially incorporate half the liquid (whole, skim, or low-fat milk or if desired, use dairy-free options – all-natural, no-sugaradded juices or nut, oat, rice, and soy milks) with key ingredients and then blend more in to achieve the desired consistency. Crushed ice chills the smoothie and adds volume without extra calories, but control the ratio of cubes to beverage to avoid the smoothie becoming watery as the ice melts. Add last to allow fats from seeds or nuts to incorporate into the smoothie and that everything is well-blended. Avoid added sugar, there is sufficient fructose in fruit and balance sweetness with the acidity of a little citrus juice. If it tastes tart add a little honey. Finish with interesting toppings to contribute visual aesthetics, texture, and flavour. NOTE: Freeze leftover juice, nut milks and other ingredients such as fruit, especially sliced bananas that are regularly wasted.

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Student name and ID Equipment 

Stick blender

Materials 1kg frozen berries 1kg fresh fruit (apples, pears, feijoas, kiwifruit, etc.) 4 bananas 1L almond milk 500g natural unsweetened yoghurt 500g coconut yoghurt 200g peanut butter 200g Nutella 200g block of dark chocolate 200g honey 200ml lemon juice 200ml lime juice Instructions Sensory objective: blend ingredients to make a smoothie to a desired consistency, colour, and flavour. 1. Working in groups, design and make a smoothie using the materials provided. Start with a basic formula and then customize. 2. It is important to record information when developing and testing recipes. RECIPE WORKSHEET Recipe title Ingredients Write a smoothie recipe as Question 1 should be based on this recipe.

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Method

Date tested Preparation time Cooking time Number of portions References

Smoothie ideas The Domestic Geek. 5 Healthy Breakfast Smoothies! https://www.youtube.com/watch?v=CJN1n3fId_A The Domestic Geek. 5 Healthy Green Smoothie Recipes. https://www.youtube.com/watch? v=WaaQyqDGR5k

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Student name and ID 1. S

in several applications e.g. menu descriptors, advertising copy on the packaging that encourages consumers to buy your product) FRUIT SMOOTHIE (serves 2) 10 frozen strawberries create a word finder puzzle (12 words minimum). 1 banana WORD KEY 500ml orange juice 250ml yoghurt

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2. Conventional recipes use specific ingredient measurements, whereas culinary ratios are a fixed proportion of ingredients in relation to one another . Ingredients are defined in ‘parts’ relative to each other in quantity. Ratios assist in recipe analysis and formulation and allow for the creation of new recipes. Using ratios also enables production to be easily scaled to a desired quantity. Ratios are calculated by weight , volume , or through mixed-methods using a combination of weight , volume, or count .

a) If 1 litre of orange juice is used, how many bananas would be needed? b) How many strawberries would be needed to make 1 smoothie? c) If 4 bananas were used, how many smoothies would this make? d) How much orange juice would be needed if 2 litres of yoghurt were used to make the smoothies? (

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REQUIRED READING 3. Throughout the FOOD501 course many of the worksheets have had a required reading from various types of publications. 3

Student name and ID Identify a suitable required reading for this tutorial and explain how it would contribute to our sensory understanding of smoothies. Use APA referencing. Example for a journal publication:  Keenan, D. F., Brunton, N. P., Mitchell, M., Gormley, R., & Butler, F. (2012). Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis. Food Research International, 45(1), 17-25.

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Bibliography Caris, L. (24 January 2017). A Complete Guide to Smoothie Ratios – For PERFECT Smoothies Every Time! In: Lauren Caris Cooks. Retrieved from http://laurencariscooks.com/a-complete-guideto-smoothies/ Ruhlman, M. (2009). Ratio; the simple codes behind the craft of everyday cooking. New York, NY: Simon & Schuster. Wilson, S. (2017). Smoothie bowls & drinks. Sydney, NSW: Macmillan.

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