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 is 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 important 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 meal times 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.
In this module:
- We discuss the important role that smell and taste plays on food
- We describe how our sensory perception can diminish as we age and how this impacts on our enjoyment of food
- And we’ll provide some useful tips on boosting aroma and flavour
When you have completed this course, you 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