FOODY CORNERS

CHAPTER 4: FOOD HABITS

This book wouldn't be complete without mentioning food habit which includes table manners, meal planning, food service techniques, table setting etc.

Food habit involves the ways in which people select, cook, serve and eat foods. It refers to why and how people eat, which foods they eat, and with whom they eat.

Talking about food habits, the first thing to think about is WHY DO WE EAT?

Everybody eats to survive!

But why do we eat what we eat?

Some eat because they enjoy eating, some because they crave it so they eat it, some because that is what they can afford at the moment, some because they are on diet etc. Sometimes people buy or eat food because of the advertisement or because it looks appealing in the eye or because they love seafood or are vegans. Choices depend on individuals, culture, seasons, capital etc.

 FOOD SERVICE TECHNIQUES

This includes the types of food service, things to consider while preparing and planning meals, meal planning, table setting etc.

• MEAL PLANNING

First of all, what is a meal?

Meal includes all food eating for breakfast, lunch, dinner. It is a food eaten at a particular time of the day.

Meal Planning, therefore, is the act of choosing or deciding which meal to prepare in advance using the options in hand, like season, capital, culture, ingredients etc.

Things to consider while preparing and planning a meal:

A meal should be satisfying and nourishing. Flavour, aroma, taste, texture, temperature etc. helps people to enjoy food. Foods have sweet, sour, salty or bitter tastes. It is important as it makes people accept and enjoy their meal.

1. Flavor and Taste: When you smell a certain flavour, it makes your mouth water and make you wonder what that food tastes like. Example; when the aroma of a tomato sauce hits your nose, your mouth will water and you just can't wait to taste it.

2. Colour and Texture: Garnishing food makes it appealing and feeling the food in your mouth makes one to enjoy the food. Food can be hard, soft, crisp, chewy, sticky, dry, tough etc.

3. Nutrients: All foods should contain adequate and sufficient nutrients. Example, breakfast should include fruits, vegetables, grains, protein foods and dairy.

4. Temperature: Some food tastes better when they are hot or cold. Example, fried chicken or African salad, tastes better when cold and fried yam, pizza, spaghetti tastes great when hot.

 TABLE SETTING

Starting from a well-equipped kitchen to preparing a wonderful meal to the dining room and the table where you will eat the meal. Well set table helps to stimulate appetite.

Table appointments include all the things used in setting up a table and they include:

1. Table linen: Made with different fabrics and colours. It helps to convey the theme of service or event and also helps in protecting and decorating tables.

2. Table cloths: Is used to cover the table during a meal. The size is determined by the size of the table.

3. Placemats: This is used to protect the dinner table from water marks, food stains or heat damages. It comes in various shapes and the materials can be linen, lace, plastic, jute or cork.

4. Table Runners: Commonly used to make the table decorations more visually appealing. They help to define seating arrangements.

5. Table Napkins: or serviette; used for wiping the mouth and fingers while eating. It is made with absorbent fabric or paper.

6. Centre Pieces: This is used to decorate the table. It can be made with fresh fruits and vegetables, rocks, dry plants, seashells, candles, fresh flowers etc.

7. Dinner Wares: Plates, bowls, objects used for serving and eating food. It is a collective name given to breakfast, fruit, soup plates. It can come in different materials like china, ceramics, plastic etc. Examples are Flat wares/Silverwares; table knives, forks, spoons, serving spoons and fork, dessert spoons, tea and coffee spoons. Glassware; tumblers and stemware.

 FOOD SERVICE

This includes the business, institutions and companies which prepare meals outside of home. It includes restaurants, bakeries, grocery stores, canteens, cafeterias, food trucks, fast food, catering etc.

• MEAL SERVICE

This is the process of presenting cooked food in an orderly and attractive way to the individual who is going to eat it.

There are two types of meal service:

1. Formal: also called Russian or continental services. It requires an assistance of a waiter. Here, food is not placed on the dining table until people eating it are seated. Courses of meal are served from the kitchen and the table is cleared between each course. It is expensive.

2. Informal: This is a casual nature of service, this is served by people who will eat it. It can be divided into 5 categories: Plate service, family service, buffet service, compromise service, modified English service.

 TABLE MANNERS

Table manners are the rules of etiquette used while eating, which may also include the use of utensils. Growing up, we must have learned many table manners which include don't talk while eating!

Below are more:

1. Wait for everybody to be served before you dig in.

2. Use the correct flat ware.

3. Use napkins to protect your cloth, wipe your mouth or hands.

4. Don't put too much food in your mouth.

5. Don't talk with food in your mouth.

6. Eat quietly and slowly.

• COURSE MEAL

Course meal is meal consisting of multiple dishes or courses. It consists of 3-4 courses. Example: a starter or appetizer, main course and a dessert. However, a full course dinner can consist of 10-12 or more courses with each course complimenting each other.

A three-course meal consists of:

1. APPETIZER: Hors d'oeuvre or starter; is a food or drink that stimulates the appetite and is usually served before meal. The meal begins with this, and it is served in a small portion. Examples: cheese puffs, bacon crackers, cheese tomato deep etc. Some Nigerian appetizers include; small chops, puff-puff, suya, chin chin, peppered snail, gizdodo, samosa etc

2. MAIN COURSE: followed by the main dishes which is the important part and the largest of the meal. It includes pasta, casserole, gnocchi etc. Some Nigerian main dishes include Jollof rice, Egusi soup, Banga soup, white rice etc

3. DESSERT: is a sweet confection served as the last course of a meal. It can be hot or cold, it could be fruits or wine. It is used to conclude a meal. Examples: cheesecake, pudding, ice cream, cake, cookies etc. some Nigerian desserts include: coconut candy, meat pie, plantain chips, kuli kuli, fruit kebab etc.