Colours in cooking

Army chefs don't always have a full range of fresh ingredients available, so adding colours can be a great way to make dishes and recipes more appealing. Colours are used in catering to change and enhance the colour of various sweet sauces, confectionery food items and pastries. We often take the colour of our food for granted but they are used heavily throughout the catering industry. As such colouring legislation is tightly controlled by government legislation, as some colourings are considered to be poisonous if used in large quantities.

Colours are divided into two groups, these groups are;

Natural: Derived mainly from plants, beetles and animals.

Synthetic: Man-made from chemicals, tar and other inanimate objects.

Natural food colourings can be great when making cakes or sweets and the short video below will show you how to make the most out of them.