development gcse food technology. how can we develop new products? sponge cakelasagne chose one...
TRANSCRIPT
Development
GCSE Food Technology
How can we develop new products?
Sponge cake Lasagne
Chose one product below and think of as many ways as you can of developing that product.
Y9: Short Course
Objectives
We Are Learning
To…
Why?
What I’m Looking
For…
What Hat Today:“Things I found difficult…”
“The possible problems are…”
“Great ideas I have…”“I could improve by…”
All: 12-18 ~ Adequate development work achieved through working with a range of techniques and some modifications made (C)Most: 19-25 ~ Good development work achieved through working with a variety of techniques and detailed modifications made (B)Some: 26-32 ~ Excellent development work through experimentation with a wide variety of techniques and modifications (including nutritional analysis) in order to produce a final design solution (A/A*)
So that you improve your practical food skills and achieve a high grade for your making skills.
A well made developed product appropriate to the brief.Good development being carried out
Cake development
Lasagne Development
Spinach
Mixed Leaves
Sweetcorn & Mushroom Vegetables with Spinach & pine nut
Connelloni Tortilla
Open shrimp lasagne
Open salmon lasagne
Developing food products
• Break it down into its basic components:– i.e.
• lasagne = pasta – white sauce – ragu sauce - topping• Cheesecake = base – filling – fruit – flavouring – topping• Brownie = chocolate – nuts – fruit – spices – shape• Sponge cake = ingredients – shape – decoration - filling
• Other ways to develop food products:– Change shape/portion (i.e. slice/individual)– Change material/ingredients– Lower fat/sugar/salt content (reduced fat alternatives)– Increase fibre/nutrients– Alter ratio/quantities– Change flavours
A Grade v C Grade Development
A Grade C Grade
Excellent development work through experimentation with a wide variety of techniques and modifications (including nutritional analysis) in order to produce a final design solution (A/A*)26-32/32
Good development work achieved through working with a variety of techniques and detailed modifications made
19-25/32Experiment with different flours/fats/ sugars
Produce a final product with several component parts (i.e. layered product)
Experiment with Ratios within recipes
Improve nutritional value and use foodinfocus2 to analyse developments
Simple changes to recipes i.e. change flavour/shape/decoration/toppings
Change filling of product
Change seasonings/herbs/spices
Levels For page, tick the level of YOUR work: -26-32 ~Excellent development work through experimentation with a wide variety of techniques and modelling (including CAD where appropriate) in order to produce a final design solution19-25 ~Good development work achieved through working with a variety of techniques and modelling (including CAD 12-18 ~Adequate development work achieved through working with a range of techniques and modelling (including CAD where appropriate)6-11 ~Development work is lacking in detail but makes reference to a number of techniques and modelling (including CAD where appropriate)0-5 ~Basic development work undertaken using a limited range of techniques
Development of the design proposals: Development 1 & 2
Exemplar Work:
What have you learnt from this page:Client Opinions:
What you need to think about: This is the page that allows you to modify 1 specific part of your recipe in a number of ways to improve the product e.g. type of flour1. Remember only change one aspect of your recipe/dish per development.
2. These pages should be developing one aspect of your dish/product: - a. Start with simple adjustments b. Explain what your going to do c. Show where ideas have been modified d. Get other peoples opinions on your developments e. Include a photo and star profile f. Write about how it changes the nutritional or
sensory attributes of the dish
3. Final Idea should be based around one or all of your developments and justify how the developments helped you in designing the product 4. Annotation should show how product has developed from initial ideas.
Development can be shown in many different ways but successful development happens when you choose one item and use that information to help inform your choice of final design !! This could be;Shape, Colour, nutritional profile, ingredients,techniques, processes, Material and so on.
AQA Criteria – Good Development is Critical
Tomato Ragu/Pizza Sauces
MushroomChilliDried Mixed Herbs
Onion Red Onion Fresh Basil
Tomato Ragu Sauces
Sponge testing Additions to a 1 egg mixture - divide into 6 and add small amounts of : cherries, raisins, cocoa, choc chips, poppy seeds & lemon, mixed spices
Before After
Recording Sensory Results
1. Record these results in rough using lined paper first before you write them on your development sheet. • Hint: allow your testers to use the sensory
vocabulary sheet2. Write your results up in neat when you are
happy you have enough information.
Learning Objectives:All: 12-18 ~ Adequate development work achieved through working with a range of techniques and some modifications madeMost: 19-25 ~ Good development work achieved through working with a variety of techniques and detailed modifications madeSome: 26-32 ~ Excellent development work through experimentation with a wide variety of techniques and modifications (including nutritional analysis) in order to produce a final design solution
Ecclesfield School: 36574Name:Page:
Findings from this page: From this page I have found out that there are many ways I could develop my product. The overriding reasons for developments are to improve aesthetics and the end users perceptions of the product. Other developments could also improve the nutritional profile and cost of the final product. There are social and environmental issues that would also need to be taken into account, such as using fairtrade sugar and chocolate.
Development:
Change the Type of biscuits used to change the nutritional value, the texture or appearance etc. For
example, you could use wholemeal digestive biscuits to increase the fibre and also the texture of the
base.
You could also change the fat to reduce the amount of fat content in
the cheesecake, for example, instead of using butter, you could
use margarine instead. Or, the quality of the butter could be
changed, because a more expensive butter could have a creamier
texture
You could also add dried fruit or crushed almonds to the base to
change the flavour, or the texture and nutritional value.
To develop the filling, you could add different spices to change the flavour, or add food colouring or flavourings
to change the colour and appearance.
To reduce the fat content in the filling, different types of cream
cheese could be used. Instead of full fat cream cheese, light cream
cheese or ricotta could be experimented with to change the
texture and the flavour.
The sugar used could be developed, for example, caster sugar could be used rather
than Demerara sugar to create a lighter base. Fairtrade sugar could be also be used.
Fruit could be used for decoration, this will help with the governments 5 a day policy , so therefore the cheesecake wouldn't just
be an unhealthy option because it contains fruit aswell.
The cheesecake could be decorated with another layer . For example, strawberry sauce. This will change the flavour of
the cheesecake and the appearance.
Add different flavourings, for example, almond extract to create a different
taste. Food colourings could be used as well which would change the
appearance of the cheesecake filling and make it more appealing.
I have chosen to develop cheesecake, because when I made my 6 ideas this turned out the best, this also has many ways of being developed than my other ideas. This also fits my specification.
Cheesecake baseCheesecake
filling The shape or the size of the cheesecake could also be changed, smaller sized
cheesecakes would contain less calories and may attract the consumer more because they are of compact size. However , the shape could also be
changed into different shapes, this will make the product look more attractive.
The double cream used could be changed to single cream etc, to change the texture of the filling.
The fat content could also be reduced.
R
E
M
T
I
Highlights general research used
Environmental issues considered
Material/ingredient choices
Innovation, originality & flair
End user thoughts
M TIM TI M TI
TM TI
EM
EM
M T
M TM TI
M TI
Cheesecake
Cheesecake Decoration & Toppings
Ecclesfield School: 36574Name:Page:
Findings from this page: From this page I have found that changing the original cheesecake base from digestive to a combination of gingernut and shortbread will improve the sensory characteristics and overall finish of my product. I have also found that shortbread has the highest fat content, so by combining with ginigernut it will improve the nutritional value and make the finished product slightly lower in fat.
Development 1Aim:- To develop the cheesecake bases by using different biscuits in the base. I will also add extra colour and flavour to improve the sensory and aesthetic characteristics.
What I’m going to do:- Make one batch of shortbread and use two types of shop bought biscuits to make 3 different biscuit bases with melted butter.
Original Ingredients:DigestivesButter
Nutrition Info:
Photo
Tasting Results:
Evaluation
From developing my base I have found that shortbread is the most popular biscuit to use for my cheesecake base. Comments were made about all 4 bases relating to flavour, but the biscuit with the highest taste score was the homemade shortbread. From developing the bases, I have decided I am going to combine both shortbread and gingernut as this gave the best flavour. This will further improve the sensory characteristics of my product. One of the criticisms of the gingernut on its own was it didn’t hold well enough, so by combining the two I will achieve the best texture and flavour.
Next development: Cheesecake filling
Appearance Taste Texture Total
Digestive
6 6 8 10 4 4 5 6 6 7 8 6 76/120
Shortbread
7 6 9 10 7 8 7 9 8 9 7 6 93/120
Gingernut
7 6 8 6 6 7 8 6 5 7 8 7 81/120
Cream Sandwich
6 4 6 9 4 5 7 6 3 5 6 6 67/120
Development Ingredients:Shortbread - Butter, flour, caster sugarGingernut biscuitsCream sandwich biscuits
0
5
10Soft
MoistChewy
Sweet
FlavoursomeGooey
Creamy
Rich
Airy
Crumbly
1
2
3
1
2
3
I fully understand what development and sensory analysis is and feel comfortable carrying out tests
Exemplar
Learning Objectives:All: 12-18 ~ Adequate development work achieved through working with a range of techniques and some modifications madeMost: 19-25 ~ Good development work achieved through working with a variety of techniques and detailed modifications madeSome: 26-32 ~ Excellent development work through experimentation with a wide variety of techniques and modifications (including nutritional analysis) in order to produce a final design solution
Plenary
How can you ensure a high quality finish?
Learning Objectives:All: 12-18 ~ Adequate development work achieved through working with a range of techniques and some modifications madeMost: 19-25 ~ Good development work achieved through working with a variety of techniques and detailed modifications madeSome: 26-32 ~ Excellent development work through experimentation with a wide variety of techniques and modifications (including nutritional analysis) in order to produce a final design solution