Download Complete project materials An Investigation Into the Use of Spice and Garnishes in the Hotel Industry chapter one to five.
CHAPTER ONE
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INTRODUCTION
Background of the Study
Spices are natural products according to Danilo Afaro (2012) “spices are any dried part of a plant other than the leaves used for seasoning and flavouring a recipe.
Why not the leaves? Because the green leafy part of a plant used in this way is considered as “Herb”. Every other part of the plant including the dried bark, roots, berries, seeds, twigs or anything else that isn’t the green leafy part is considered as spice.
They contain oils which aid in digestion by stimulating the gastric juices. They also enhance the appearance of food and add a variety of flavors. As spices are concentrated in flavor, they should be used sparingly otherwise they can make food unpalatable. Most spices are grown in India, Africa, Egypt, china, Ancient Roman, the West Indies and Fareast.
The Advance Learners dictionary of English (2000) 6th edition defines spices as a strong tasty vegetable substances for flavoring food.
Spices add flavor (additives) and a unique taste to the food they are used in food preparation either as a whole, crushed or powdered. They are used in small quantity because of it’s strong aromatic flavors they cannot contribute significantly to the diet.
Although curry powder contains a useful amount of iron probably partly obtained from iron pots which it is prepared, there are about 109 spices listed by the international organization for standardization and Asia grows about 60% of the spices. There is a hard international competition between spices producing countries such as India Vietnam Guatemak and China. America is the largest consumer of spices by volume and value.
Thus spices are basically the taste building block in food application. Among spices, the chief spices which are largely demanded are black pepper, cardomon, chilles, ginger, turmeric, coriander, cumin, celefennel, fenugreeki, garlic, curry powder, spices oil and oleoresins.
Spices are used for a lot of purposes which are used for seasoning i.e food like fish, soup, meat, sauce, stew and even pastries and bread. Some people will prefer local spices to foreign ones, some spices also have sharp or strong odour, health problems or sensitivity to certain production which discourages people from using them i.e. according to World Health Organization (2003).
Health conscious chefs and nutritionist have long recommended including spices and herbs in dishes to add flavuor without the fat, salt or sugar. But studies on the antioxidant richness of spices herbs suggested using this flavour powder houses as a way to add more health to your meals to.
Pretty taste better atom fee by Valerie (2010) said garnishes whether simple or complexes are meant to enhance the visual appeal of a dish. It is the ultimate in good nutrition news when a favorite ingredient increases the health benefit of the food we are already enjoying says Bazillian in (2000).
Research shows that antioxidants are substance found in food like fruits and vegetables that may protect cells against the effect of free radicals (free radical are molecules produced when your body breaks down food or by environmental exposures like tobacco smoke and radiation). Antioxidants includes vitamin A, C and E, latin solenium etc.
A recent study in African Journal of food science (2012) has summarized the current scientific publication of researches concerning the potential health benefits of spices and herbs. Spices produce vast and diverse assortment of organic compound, the great majority of which do not appear to participate directly in growth and development.
These substances traditionally referred to as secondary metabolites assume great significance even though these chemical structures are perceived generally as biologically insignificant; several researchers have shown their usefulness in human health concerns.
According to the advance learners dictionary (2002) 7th edition defines Garnishes as a small amount of food used to decorate other food.
Garnishes can be fruits and vegetable or other food that can be cooked like carrots and can be used for food decoration to make the appearance more appealing usually with another that will add contrasting colour and texture, vegetables are usually served as accompaniment to the main meal; but with imagination and good cooking.
They can also be make use as the main part of meal in a variety of interesting ways and also used as garnishes. Examples of fruits and vegetables used for garnishes are: green pepper, red pepper, carrot, runner beans and plantain etc. They can either be diced, sliced, shredded or even cooked before used as garnishes.
According to Herbivoracious in (2011) he said, when you think of garnish, you probably picture a spring of parsley or mint, a sad reddish rose, a carrot cual or doodle of sauce or some barely edible flower that has decorate plates for a hundred of years and still does in some quarters. In many cases it may give added or contrasting flower, some garnishes are selected mainly to augment the visual impact of the plate, which others are selected specifically for the flavor they may impart.
A food item which is served with garnish may be described as being “clarni” The French term for garnished. Many garnishes are not intended to be eaten though for some it is fine to do so (eat), parsley is an important example of a traditional garnish, this pungent green herb has small distinctly shaped leaves, firm stems and it easy to trim into a garnish.
A garnish makes food or drink item more visually appealing, they may for example enhance their colour such as when parika is sprinkled on a salmon salad. They may give a colour contrast for example when chives are sprinkled on potatoes they may make a cocktail exotic drink or when a maitai is topped with any number of tropical fruit pieces, sushi may be garnished with baran, a type of plastic grass or leaf.
Sometimes a garnish and a condiment will be used together to finish the presentation of a dish for example it can be an entrée topped with a sauce as the condiments along with a spring of parsley as a garnish.
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1.2 Statement of the Research Problem
In the contemporary Nigeria society there is less consideration on the use of species and garnishes in food preparation, some people will prefer local spices and garnishes to foreign ones which discourages most cooks from using them while most cooks use spices and garnishes only on some special occasion and special dishes.
The common used spices are thyme, curry and some few others. There are some people who avoid the use of spices due to one reason or the other or either health purpose (wise), this can be used in our daily food preparation, this research will emphasize on how effective this spice and garnishes can be used in our daily food preparation.
The tools for garnishing, the health benefit of spices and garnishes and also herbs, how many of a spice or herb will deliver health benefit. The flavor and style of food with delightful garnishes that add colour and panache to any meal.
Objective of the Study
The main aim of this study is to investigate on the use of spices and garnishes in the catering industry with the following objectives.
To identify the nutritional value of spices and garnishes.
To identify the use of spices and garnishes in the food preparation.
To identify the various problem that can be encountered on the use of spices and garnishes.
To highlight the biopotency role of culinary spice and herb and their chemical constituents in health and commonly used spices in dishes and snack.
Significance of the Study
The project will be of great benefit to the cooks, it will enhance their cooking by giving the food better aroma, taste and also stimulate the appetite of the guest or consumer that are going to eat the food and it will also help to comprehensively cover the business information one will require to help arrive at a strategic decision and also about the spices and herbs that best improve overall health.
Garnishes are also used to improve the good presentation by the cook, making food appealing to the guest, it will also benefit the guest because it will stimulate the appetite of the guest even when they are not willing to eat.
It will also show the nutritional value of spices and garnishes and their importance in the catering industry.
Scope of the Study
This project will therefore focus mainly on the various types of spices and garnishes and their importance and health benefit and it will also focus on the use of spice and garnishes in food preparation.
Research Question
What are the nutritional value of spices and garnishes?
What are the uses of spices and garnishes in food preparation?
What are the various problem that can be encountered on the uses of spices and garnishes?
What are the biopotency role of culinary spice and herb and their chemical constituents in health and what are the commonly used spice in dishes and snack?
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