FOOD TEXTURES Texture is term used to describe the characteristic of the

finished food product. Every food product has a distinct texture, so that one can see,

feel, and eat it. This is one of the main points to be considered while planning

the menu, as it is very important for each food prepared in the kitchen.

Observation, practice, and understanding recipe is the only way for one to understand the exact texture of any food preparation. Thus practice is the only way to learn about the textures.

Desirable & Undesirable Textures Every food has a texture of its own identity which will

determine the quality of the particular food item. Following are the desirable and non-desirable texture of the food.

DESIRABLE TEXTURES: - These are the good texture of the

food. They indicate the good qualities of the food and hence are always preferable in every food that is prepared. Following are the examples of the desirable textures of the food,

Firm and Close: - the texture of the food will be firm and close together, rising agent are added to the food, the volume of the food will be increased the holes are even and close together. They are small and equally distributed in all over the food product.

Short and Crumbly: -the final product is short and crumbly. It will just melt in your mouth when you eat them. These are very delicate in nature. The right quantity of fat is used to get good texture like this. If the proportion goes wrong the final texture may be different from the good one.

Light and even: - these are very light and even food textures, there are plenty of holes and are equally distributed in the food. It is less short than pastry and less spongy than sponge. Most commonly cakes have these textures in it.

Spongy: - there are plenty of holes present in the food and are equally distributed in to the food, as the air is trapped while making food. They are very soft and light food product to touch like sponge cake, idalies etc.

Flaky: - these products have thin crisp layers of flakes and they are formed by air pockets. The crispiness is due to method of rubbing fat in to flour. in order to get good flaky texture , the right amount of ingredients, proper mixing method correct temperature id require. These are mostly used for bakery items.

Smooth: - when the dry ingredients are added to liquid ingredients and blended to a smooth paste form, it result in smooth textures.

NON-DESIRABLE TEXTURES: - These are undesirable

texture of the food, which are not good sigh of the preparation. By any means if something’s goes wrong with the recipe these textures are formed and are indication of the faulty food preparation and hence one should avoid formation of the following textures.

o Hard texture: -the air enclosed in the product may be driven off due to addition of extra liquid in to it or has not mixed properly or sometime if the temperature is too low may result in to hard textures.

Course and open: - this may be caused of improper way of mixing or when too much rising agents are used in food it may result in to course or open texture of the food. The holes are uneven and are wide open in the food.

Soggy texture: - this is again a bad food textures, these may happened if there if too much moisture or liquid present in the food. It tends to sticks to the hand or pan or vessels. It can be found in various rice preparations.

Lumpy textures: - this happens when the solid and liquid are not mixed properly at the same temperature or even if they are at even temperature. Once lumps are cooked they very difficult to remove. These may occur in sauces sooji hulwa or in pasta.

FOOD CONSISTENCIES Food consistencies are the physical state or characteristics of

the prepared food. They occur during the preparation of food.

Food consistency is also one of the major components of food evaluation. A desired food consistency will give best appreciation where as undesired would result in to dissatisfaction.

Following are the various types of food consistencies;1. Thin 2. Thick 3. Thick dropping 4. Thick Pouring5. Moist 6. Dry