Menu Project - Assignment Example

? Assigned lab day and group: Current semester and year: Evaluation of Heinz Tomato Ketchup In this paper, focus would be on ketchup as the chosen food. The processed form of ketchup is readily available in supermarkets with Heinz Tomato Ketchup, produced by H. J. Heinz Company, being one of the most common brands. The recipe for homemade tomato ketchup as given in this paper borrows from Oliver (2008). Recipe Testing Ingredients 1 large, roughly chopped onion 1 roughly chopped stock celery Olive oil 2 peeled and sliced cloves garlic Fresh thumb-sized peeled and roughly chopped ginger ? chopped fresh red chili without seeds 2 cloves Bunch fresh basil with leaves picked and stalks chopped 1 teaspoon of freshly ground black pepper 1 tablespoon of coriander seeds Sea salt 1 pound of chopped, seeded and cored tomatoes ? cup of soft brown sugar ? cup red wine vinegar Directions Place the vegetables, ginger, olive oil, chili, basil stalks, garlic, cloves and coriander seeds in a saucepan. Season these mixtures with a pinch of salt and the pepper. While often stirring, cook in moderate heat for between 10 and 15 minutes until softening. Add tomatoes and then 1? cups of cold water. Then bring this to boiling and gently simmer until it reduces by about a half. Add basil leaves and whiz using a hand blender and push through sieve twice. Put the sauce in a clean pan and then add the sugar and vinegar. Heat the pan and simmer until it thickens then correct seasoning to taste (see Appendix I). Introduce the ketchup to jars and allow for cooling before tightening the lids (see Appendix II). Keep stored in a refrigerator. This should be kept for up to six months. Ingredient Comparison In both the homemade and the Heinz tomato ketchups, natural sources have been used for flavoring. Though Heinz (2013) does not disclose in its ingredients the exact sources of these flavorings, it appreciates that natural flavors were used. On the other hand, the homemade ketchup has the concentrations of the seasonings varied to get the appropriate flavor. Additionally, the powder from coriander seeds has been used for flavoring purposes. While the brown sugar sweetens the homemade ketchup, Heinz does not disclose its sweetener which could be included in one of its ingredients. Nonetheless, it should be appreciated that the tomatoes used contributes to a large extent to the flavor of the ketchup hence the ability to determine the flavor of homemade ketchup by varying the kind of tomatoes used. The major ingredient in both the processed and homemade tomato ketchup is the tomato. This forms the basis of having this food product. However, a difference in the form in which the tomatoes are used would be noticed. The homemade tomato ketchup uses tomatoes in raw form, as would be picked from the farm (Oliver, 2008). These would be sliced and taken through the recipe directions for making the ketchup. But in the processed Heinz tomato ketchup, tomato concentrate made from red ripe tomatoes would be used. This concentrate resembles the product of boiling and gently stirring the initial ingredients as described in the recipe direction for the homemade ketchup. It would also be critical to point out the fact that Heinz particularly uses red ripe tomatoes hence the deep red color of its final product (see Appendix III). But as seen in the recipe, homemade tomato ketchup gives the option of using these red tomatoes or raw tomatoes or the orange ones depending on the desired end product. Furthermore, it would be appreciated that Heinz uses various syrup forms – corn syrup and high fructose corn syrup – to achieve the desired viscosity for the final product. These are commercially available syrups. On the other hand, the homemade ketchup makes use of olive oil to achieve the same effect. Finally, while the homemade tomato ketchup has its ingredients well outlined, Heinz generalizes its ingredients. Apart from the natural flavors, it also gives spices as its ingredients (Heinz, 2013). These general terminologies conceal the exact ingredients used. Being a commercial food processing firm, Heinz could most likely be using processed ingredients due to the cost savings that come with using processed forms of these ingredients. Comparison of Eating Quality Both the homemade ketchup and the Heinz ketchup are thick and to almost the same magnitude of viscosity. While the smoothness of the two products almost resembled, Heinz had its ketchup smoother while the homemade ketchup has some little grainy feel, probably due to the difference in sieving quality. Heinz tomato ketchup tastes more artificial and less sweet as contrasted to the homemade tomato ketchup. Heinz ketchup appears distinctly red in color (see Appendix III) as opposed to the homemade ketchup that largely adopts the orange color (see Appendix II). Considering the difference in their shelf lives, while Heinz ketchup could be consumable even after 15 months of being on the shelves, the homemade ketchup would last only six months refrigerated. If both of these products are left on the shelf for a considerable period of time, the homemade ketchup would lose its color faster than the Heinz ketchup. To enhance the life of Heinz tomato ketchup after opening, Heinz (2013) advises to keep it refrigerated. Conclusion Following this recipe to make homemade ketchup provides an opportunity to determine the color and flavor by simply changing the tomatoes used from yellow ones to orange ones to green ones: the cherry and canned tomatoes would be exchanged for an amount equivalent to the choice among the three. It also provides the assurance of use of natural ingredients noted to have varied medicinal values. For instance, basil has been noted to contain high amounts of beta-carotene and lutein which play an important role in protecting the body against various diseases and slowing down aging. Therefore, homemade tomato ketchup provides an opportunity to determine the flavor; gives assurance of ingredients used; and has health benefits. Even so, the processed Heinz tomato ketchup could be recommended at times considering that no evidence exists on side effects resulting from the use of these artificial ingredients on human health. Additionally, it saves one the long period of time that would have been used to produce the homemade ketchup. The equipment available for commercial production of tomato ketchup ensures highest quality for the final product as opposed to the homemade ketchup that would still have grainy feel even after sieving. Such equipment also ensures the attainment of the desired sterilization for the jars. Other than quality and safety assurance, Heinz also offers an opportunity to store the tomato ketchup for a longer period of time due to its longer shelf life. Thus, depending on one’s situation and needs, either of the two forms of tomato ketchup would be recommended. References Heinz (2013). Product gallery. Retrieved 7 May 2013 from http://www.heinzketchup.com/Products.aspx Oliver, J. (2008). Homemade tomato ketchup. Retrieved 7 May 2013 from http://www.foodnetwork.com/recipes/jamie-oliver/homemade-tomato-ketchup-recipe/index.html Appendices Appendix I Figure 1: Homemade tomato ketchup after cooling. Adapted from Homemade tomato ketchup by Dancer (2002, August 13). Retrieved 7 May 2013 from http://www.food.com/recipe/homemade-tomato-ketchup-37028 Appendix II Figure 2: Packaged homemade ketchup. Adopted from Homemade tomato ketchup by Oliver, J. (2008). Retrieved 7 May 2013 from http://www.foodnetwork.com/recipes/jamie-oliver/homemade-tomato-ketchup-recipe/index.html Appendix III Figure 3: Heinz tomato ketchup as sold in supermarkets. Adapted from Product gallery by Heinz (2013). Retrieved 7 May 2013 from http://www.heinzketchup.com/Products.aspx Read More