1. Identify the different ingredients you used to create colour and how did it enhance the overall appearance of your burger?
- To create colour and enhance the overall appearance of our burger, we ensured to use fresh ingredients such as vegetables, cheese, buns and meat to create a vibrant and presentable meal for our judges. With these aspects, our burger was not only improved by appearance but by taste and texture. Using high quality products, guaranteed a crisp and juicy, flavourful burger.
2. What ingredients did you include in your burger to create texture and what was the effect on the product as you ate it?
- Ingredients in our burger that made the most impact in texture are the lettuce, cucumber, bun, sauces and patty. The lettuce and cucumber created a beautiful crisp crunch that went along with the juicy and delectable patty, creating an even balance of flavours. With the soft bun and smooth sauces, the bun was able to soak and store in the flavours, melting in the consumers mouth.
3. Name two different ingredients you used to enhance the flavour of your meat patty.
- To enhance our meat patty, we added red onion and honey. Red onion added a bunch of fresh juices and flavours, exploding in one’s mouth. Honey was intended to be used as a sweetener but instead helped create a delectable crunch along our patty.
4. Explain why you used these flavours? Eg pairing that goes together like mustard and hot dogs.
- Honey and red onion together, a sweet and savoury flavour went well in a burger patty because it perfectly balances the rich, salty and umami flavours of our burger patty.
5. What were you hoping the people eating your burger to experience – think sensory words
- I was hoping for the judges to experience a blast of rich and juicy flavours, taking multiple bites into the burger. This would create a joyful sensation and make them want more of our Hot Honey Burger. I also wanted them to take notes of all the fresh veggies we incorporated to evenly balance the meal.
6. What were your successes with your final presentation?
- Successes within our final presentation is definitely the patty. Before our final presentation, we adjusted the meat, taking less or more of sauces, adding a few things in for texture, and finding ways to ensure our patty would not break during cooking. With all these combined, we ended up with a flavoursome patty that gave an enriching experience.
7. If you were do this practical again what changes would you make if you had no restrictions.
- In my opinion, I would have the bun toasted with butter. This can create a barrier against the sauces and juices, distributing a crispy crunch with much more flavours. In our original plan, we were going to have a marvellous toasted bun, however, we ran out of time and the butter on our bun took too long to toast.