When you're waiting on the airplane to arrive to your destination, it's always a relief when the flight attendant comes with a lunch, dinner or breakfast.
But if you wonder how those dishes are beautifully arranged on your tray, how is it prepared, how did it go on the plane. A flight crew named Jennie Jordan shared the story of six facts behind the airline's offerings.
1. Cooked yesterday.
The food we eat is cooked when the plane is still on land. Usually about 12 hours before departure.
The food is frozen and stored in a large storage area, then delivered to the airport and to the plane.
The food may also be kept cool during the flight for the next 12 hours until the cabin crew warms it up for serving. It depends on the duration of flight and the duration of delay.
2. First class food does not mean special.
We may often complain about the food served during the economic flight. At that time we imagine that we can eat good food from business class.
In fact, the facts say something else.
The airline orders food from various anonymous companies. So, it could be a sumptuous meal of a first-class flight made by the same person who made the food for the economy class.
3. It does not taste very good.
Air pressure and low humidity can make our nose dry. This will turn off our sense sensation. Additionally, the hum of the aircraft engine actually damages our appetite.
Gordon Ramsay, who had for many years been a culinary adviser on one of the major flights, even said he would not eat the food the airline had served on flights.
"I know where the food was stored before, where after, and how long it was kept until it was served."
4. Given lots of spices.
The chefs and scientists always try to make the taste of food on the flight better. They know which spices that will make you enjoy the foods so that the food served is full of salt and pepper. They also added some spices that will make the cuisine savory and keep it delicious at altitude. There was a lot of tomatoes, mushrooms, and spinach in it.
5. Unhealthy and contains lots of sugar
We will lose the ability to taste sugar at 35,000 feet. An additional portion of sugar is given to the food we consume.The goal is to keep the food tasty even though our sense of taste is not functioning normally.
A professor from Oxford University, Charles Spencer, says, we consume an average of 3,400 calories on flights with a long duration. Calories are equal to six servings of Big Mac in fast food restaurants.
When airlines offer healthier options, we tend not to choose them, such as jumbo-sized salads.
6. Not only food, but also drinks.
Jennie Jordan said, in recent years the cabin crew believe that the water tank on the plane was never cleaned.
In fact, the water is used to brew tea and coffee.
In addition, cooking water at high pressure at altitude never creates perfect hot water so that the quality and cleanliness of the water is affected.