Essay Sample on Food in London Hotels

Introduction

The findings from the research are that hotels in London generally had desserts made from components such as pastry cream, cake layers, doughs, cookies, sorbets, and ice creams, meringues and mousses. According to the conversation with chefs in these hotels, they revealed that customers presently like intriguing, refreshing and light desserts (Francis, 2018; Eversham, 2015). Some of the factors that determined the preference of plated desserts include temperature, texture, flavor, shape, and color. According to secondary sources of data, there have been a constant change and evolution of desserts (Clark, 2010; Boyle, 2012). Present-day consumers enjoy healthy and refreshing desserts because of technology, plating techniques and innovative cooks and chefs (Berry 2014, Thomson 2018). In the past, the trends focused on designs of plating utilizing desserts such as icing sugar and cocoa. Chefs in 2000s were interested in the assemblies and design of plating but presently, consumer and pastry chefs focus has shifted to flavor and healthiness of a dessert (Morris 2015). In London, great-tasting desserts found in plenty (Francis 2018).

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The first limitation of the research was that the dessert menu was predetermined. This is because secondary data based on the findings of previous research had categorized the contemporary dessert foods in London into five classes. The second limitation of the study was the lack of consumer involvement.

Dish Specifications

Since chocolate nemesis was the most common plated dessert, below is the recipe and method of preparation. The needed ingredient for a simple chocolate nemesis for two people (two portions) includes 2 eggs, 1 tablespoon of granulated sugar (288g), 2 ounces of bittersweet chocolate, 100g unsalted butter and strawberries for serving (Kersgieter 2010). The method of cooking it entails first preheating the oven till it is 130-degree Celsius and placing a 13-inch grease around it. Using one-third of granulated sugar, the eggs are whisked in an electric mixer for about 10 minutes. At the same time, simmering water in a heatproof bowl is used in melting butter and chocolate. For the remaining sugar, they are placed on a pan containing 250ml water and heat until they dissolve completely.

While warm, syrup and chocolate mixture are added into the contents in the mixture. The speed of the mixer is increased while beating the mixture till they mix and combine well. The resultant mixture is poured onto a prepared deep baking pan. A dish towel is placed on top of the pan to avoid movement. Hot water is added into the pan till it takes up 70% of the pan (Kersgieter 2010). Approximate baking time is between 1.5-2 hours. Lastly, the cake pan is removed from the water and left to cool without turning. The cake is ready for plating. When the chocolate nemesis cake is cool, cut into two portions and turn it into a serving plate. Finally, icing sugar is dusted over with berries placed on top.

Current Trends and External Influences that affect the production of dessert when developing a dessert menuSince currently, production of dessert is common among restaurants and food producers there is a need to put a lot of factors and aspects into consideration in order to come up with a good dessert menu. External factors influence the choice of menu items in a big way. From the research among the factors noticed where customers taste and preference (Lahousse 2012). When choosing what to put in the menu a big consideration goes to the consumers, this is because people tend to be very critical when it comes to flavors, texture and visual appeal through color and shape of food. The item on the menu would be something that people like. Another factor is the availability of ingredients (Luzzini 2010). It is easy to notice that currently, people prefer food with more natural ingredients, for example, home-grown vegetables. However, this material at a time may not have an assured daily supply due to a different reason, for example, it may be offseason. The menu item should be something that will always be available when needed. Values and traditions also affect the choice of menu, for example, the targeted consumers have specific values and expectation of what they eat. For instance, a Chinese restaurant will have Chinese food on their menu represent the Chinese traditions and values (Kudrowitz 2016). Among the current trends that affect the menu is the trending hype on fitness and healthy eating. People are now more sensitive to what they eat as far as health is concerned. They prefer food that is naturally sourced. Another current trend is the fact that dessert culture has in the recent past gained a lot of popularity so much that there is competition on who can make the best dessert. This has led to an urge to critically asses the menu and try even to come up with new ideas to outdo competitors

Dish SynthesisThe contents of a dessert dish are dependent on the type. For instance, chocolate nemesis as the most preferred dessert item in London contains chocolate, sugars, proteins, and fats. In the nutritional facts, it was evident that chocolate nemesis contains sodium, potassium, carbs, dietary fiber, sugars, protein, calcium, iron, and vitamins in different proportion as shown in Table 2 below.

Nutrition Element Percentage (2000 calorie diet)

• Vitamin A 19%
• Sodium 6%
• Potassium 2%
• Carbs 26%
• Dietary fiber 7%
• Sugars 267%
• Protein 22%
• Calcium 11%
• Iron 12%
• Cholesterol 123%
• Fat 97%

Conclusion

The research shows that plated desserts have evolved from the focus on plating and presentation techniques to present-day emphasis on ingredients and healthy eating. The research in London hotels showed that consumers prefer chocolate nemesis over other menu items. The components of the chocolate dessert include iron, sodium, potassium, fats, fibers, carbs and vitamins. It is also evide...