Maggie Beer Foundation - Module 11: Maximising Flavour - Engaging the Senses
Featuring Maggie Beer with:
- Simon Bryant - Chef
- Peter Kenny - Chairman, Maggie Beer Foundation
The enjoyment of the foods we eat can have a direct effect on how much we eat. If we really don’t like the flavour of a food or if it’s just tasteless, we are inclined to eat a lot less of it. This is really important in Aged Care, where we are trying hard to encourage our residents to eat more or all of their food. Of course, enjoyment is determined by our ability to smell and taste the food. Sadly our ability to smell and taste declines as we get older, so it’s essential to consider how to amplify the flavours and aromas of meals to take your dishes to the next level! You can achieve this by using clever cooking techniques and re-thinking your approach to the ingredients you use. Enhance a person’s experience at mealtimes with a few simple and creative ideas which will re-engage their senses, invigorate their appetites and ultimately increase food consumption for residents and clients.
After completing this course, participants should be able to:
- Demonstrate ways to amp up the flavours and aroma when cooking
- Identify the cooking techniques that create the most flavour and aroma on the plate
- Recognise how sensory perception diminishes with age and what we can do to improve the mealtime experience for residents
- Recognise the vital role of saliva in food enjoyment
Who is this course appropriate for:
This module is suitable for cooks, chefs and kitchen staff working in aged care.
View the trailer below to preview the course: