Controlled Assessment Unit 2

Objective: To analyse the task you have been given for your second controlled assessment.

Theme: Design and make a product that

increases the range of baked goods

Themes

Unique selling point

Flavours Decoration methods

Possible target groups

Function/ why is it needed?

Mixing Methods/functions of ingredients

Retailer

Baked Products: Task Analysis

What’s the theme? Halloween

What’s the theme? Christmas!

What’s the theme? Summer time

Baked Goods The UK Bakery market is worth £3.6 billion and is one of the largest markets in the food industry. The term ‘baked goods’ refers to cakes, bread, biscuits, scones, muffins, tarts and pastries. Baked products can be either sweet or savoury. There are three sectors that make up the UK baking industry. 1. Plant Bakeries 80% of the bread sold in the UK is made in plant bakeries. These bakeries mainly produce wrapped bread but they also manufacture other baked goods such as cakes, pastries, muffins, croissants and scones. Three quarters of all the bread consumed in the UK is wrapped and sliced - for convenience, for keeping qualities and value for money. Most plant manufacturers produce goods for sale under retailer labels (e.g. supermarkets’ own brand) as well as their own branded breads. The three largest plant bakeries in the UK are Allied Bakeries (Kingsmill), Premier Foods (Hovis) and Warburtons. 2. In-Store Bakeries (ISB) This is where bread , cakes and pastries are baked in-store. All large supermarkets (e.g. Tesco, Sainsburys, Asda) have ISBs in most of their stores. Smaller supermarkets such as Lidl, Spar and also petrol stations and coffee shops have now started to introduce ISBs in order to attract customers. ISBs use two methods of production: • scratch bakery uses raw ingredients and require staff to make the entire product • bake-off products use dough or pastry which is part-baked and frozen so the staff just assemble the parts and bake it 3. Craft Bakeries Craft bakers bake bread and bakery products on their own premises. This sector has been declining for many years because of competition both from plant bakers and large retailers. Large chains such as Greggs and Wenzels have dominated the craft bakery market meaning small family run businesses have found it difficult to survive. Consequently many independent craft bakers have now had to close their stores or make money by supplying goods to the catering and hotel industry.

Plant Bakery In-Store Bakery Craft Bakery

Sliced, wrapped bread

Controlled Assessment Unit 2

Objectives: 1. Type up your task analysis on the

first slide. 2. Write a design brief

“I will design and make a . The main target group will be and the product must be suitable for sale in . The function of the product will be . “

L.O. Write a design brief for your controlled assessment

“I will design and make a . The main target group will be and the product must be suitable for sale in . The function of the product will be . “

Design Brief I will design and make a baked product The product which I will make will be suitable for children, teenagers, and adults because they like cakes that are very attractive and delicious but it will not be suitable for people that are obese because the product is too high in sugar, and fats. The product will also be suitable for sale in the local market/shops and in the supermarket.

Example:

Controlled Assessment: Objectives

Generate a design specification

You MUST

You MIGHT Produce a page of initial ideas

L.O. Generate a design specification

For each heading you must: Describe how you want the product to be Explain why this is important Suggest how you could achieve this with an example

“The product must have a soft, crumbly texture because this will make it pleasurable to eat so people will come back for more. To achieve this I must make sure I pay attention to the functions of ingredients in my recipe, e.g. I could use fats for shortening.”

Concept: Which theme or culture will your product be based on? Why is your product needed? What will be your unique selling point? (USP) Will it be sold as part of a range? Will the product be sold all year round or as part of a seasonal promotion? Who is your target group? (age, gender, demographic group, occupation) Where would the product be used/what it its function? How could the product be promoted and advertised? Manufacture and selling: Where will the product be sold? Where would it be manufactured? How will the product be sold (individually or part of a pack) What would be a suitable selling price? Which methods could be used to make it? Which raising agents could be used? Sensory properties: Which flavours could you use? How could the product be decorated or presented? How long will the shelf life be? How should the product be stored? Will it be served hot, cold or both?

Design Specification Remember to explain and justify your points and give examples where possible

Sentence Starters Concept: My product will be based on a theme because My product is needed because I will make it different and unique by The product will be sold My target group will be because The product will be used and the function will be I could advertise the product by Manufacture and selling: The product will be sold in It could be manufactured by The size of the pack will be A suitable selling price is because Methods used to make it could include Sensory properties: Flavours I could use are Methods of decoration could be Once it is made it should last for The product should be stored Serving suggestions could be

Design Specification

Description Why this is important How I could achieve this

Theme

Appearance

Selling price

Target group

Where it will be sold (retailer)

Function

Unique Selling Point

Mixing methods

Presentation methods

Design Specification

The product must taste . This is important because . I could achieve this by

The appearance must be . This is important because . I could achieve this by

The product will be aimed at . I chose this group because . I could make it suitable for them by

The product could be sold in . I chose this because . I could make it suitable for this shop by

Mixing and cooking methods that could be used are . I think these methods are suitable because .

The selling price should be approximately . This is a suitable price because .I could make sure it achieves this price by .

Learning Objectives L.O. Create a range of design ideas

Baked products

design ideas

Controlled Assessment

You MUST Finish the task analysis, brief and specification You SHOULD Produce a range of initial ideas using words and pictures (make sure they meet your theme) You MIGHT Create 4 original ideas to make and test (must be annotated and justified)

Design

Ideas

Pastry: Filo – apple strudel Skinny tart Kaddafi Choux – profiteroles Golden choux custard Chocolate éclairs Different types of fillings: Cream, custard, chocolate Puff – tarte tatin Palmier cookies Puff pastry twists Plum and marzipan tart with orange mascarpone Short crust- mince pie Shortbread Classic lemon tart Manchester tart Chocolate and pear tart

Biscuits: Cookies – chocolate chip cookies Viennese whirls ANZAC Biscuits Biscuit Rolls Bourbon Biscuit

Brownies: Lemon bars Peanut butter brownies White chocolate chip brownies Fudge brownies Chewy brownies

Pies: Apple pie Chocolate mud pie Key lime pie Oreo triple layer pie Cream cheese pie Sweet potato pie

Cakes: Victoria sponge Upside down cake Cupcakes Muffins Fudge cake Triple chocolate cake White squares

Recipe 1: Mini fruit Crumble

Recipe 2: Strawberry Sponge Drops

Recipe 3: Shortbread biscuits

Recipe 4: Viennese Biscuits

I chose this recipe to develop because crumble is difficult to eat without a spoon, but it’s a recipe that my target group would enjoy. If I add a pastry case I could make it suitable to eat ‘on the go’

Shortbread biscuits can be bought in lots of bakeries and supermarkets but they are usually similar in shape and flavour wherever you go to buy them. There are lots of things that could be adapted to make this product original and different

This recipe uses the whisking method which will allow me to show off my practical skills. I think this recipe could easily be developed by changing the flavour.

Again, Viennese biscuits tend to be similar in shape and flavour . I could make my own unique version of this product by changing the shape and flavour to make it attractive to my target group.

From my range of ideas on the previous slide I have selected 4 recipes to develop:

Idea 3: Dreamy Dunkers

Rubbed-in biscuit dough with a hole to put your finger through so you can hold it while you dunk it in your tea. Decorated with fondant icing.

Idea 2: Raspberry Ripple Cakes

Individual sponge drops made using the whisking method, filled with chocolate butter cream and fresh raspberries. Topped with raspberry glace icing

Idea 1: Plum Crumble Cups

Individual shortcrust pastry case filled with stewed plums, topped with crumble mixture and icing sugar

Idea 4: Googly Eye-Ball Biscuits

Creamed biscuit mixture, piped and baked to make googly glasses shape. Decorated with strawberry butter cream and chocolate buttons.

Pastry

Stewed plums

Crumble topping and dusted with icing sugar

Whisked sponge

Fresh raspberries

Raspberry flavoured glace icing

buttercream

Rubbed –in biscuit

Fondant icing stars Creamed biscuit

Strawberry buttercream

Chocolate buttons

Controlled Assessment

You MUST Draw and label the 4 developed ideas that you will make. Hand in your list of ingredients to be ordered for next week. You MIGHT: Complete your planning page

Controlled Assessment

You MUST: Complete your planning page You MIGHT: Evaluate your first practical

Independent Learning: Evaluate your practical – Due Tuesday

Practical Planning Sheet (4 initial ideas)

Date What I will do at school What I will do at home Comments (have I achieved my goals, what do I need to change)

22nd September

Controlled Assessment

If you are cooking: Make, photograph and test your idea

If you are not cooking: 1. Complete unfinished work/improve

you work in response to marking

1. Fill in a star-profile to evaluate your work. 2. Use the sentence starters to write a

conclusion.

3. Fill in the table to compare your product with your specification.

4. Brainstorm possible changes you could make to your recipe so you can improve it and say WHY referring to your specification and the tasters’ comments

Controlled Assessment: How to evaluate your practical work:

Controlled Assessment

Osama, Laiba, Cristofer: 1. Improvements in response to marking 2. Equipment list (justified)

Everyone else: 1. Write your conclusion to what you have done so far 2. Equipment list (justified)

Grade E-C Applies sound trialling procedures to suggest a range of possible modifications during product development.

Grades C-A* Applies detailed trialling procedures to suggest a wide range of possible modifications during product development.

Controlled Assessment

Mark scheme What you must do

Suggest 4 specific changes to each of your ideas (the ones you made)

Create a mind-map to suggest and justify changes using the headings provided.

Possible Modifications Idea 1 Idea 2

Idea 4

Taste 1. Add citrus (lemon and lime) 2. Put candied peel inside 3. Add caraway seeds

Shape/size 1. Make them round 2. Make them bite-size 3. Mark a line so you can

break off a section

Appearance 1. Change the colour

of icing to reflect the flavour

2. Make the piping neater

3. Use marzipan sweets

Justification My target group said they though the piping was untidy and the star-profile said the biscuits lacked flavour. Changing the size would help me meet my 4th specification point (must be a small portion)

Taste 1. Add coconut milk 2. Add vanilla essence 3. Put dried fruit in the sponge

Shape/Size 1. Make them into bars 2. Use a muffin tin to make individual

portions 3. Use different shaped tins (mini roses)

Appearance 1. Caramelise the top as it

looks a bit ‘soggy’ 2. Add cherries for colour 3. Trim the edges to make

it neater

Justification My target group said they though the top was too pale and did not look appetising. This also shows on my star-profile which had a low score for appearance. The portion was too large and so did not meet my specification.

Shape/size 1. Make them square 2. Make them a bit smaller 3. Use filo pastry so I can

make a ‘parcel’ shape

Appearance 1. Glaze the top with egg

yolk to make it shiny 2. Add pastry

decorations to reflect the filling (fruits)

3. Crimp the edges to make them more attractive.

4. Use a pasty maker to get them all the same.

Taste 1. Use more sugar 2. Add some apple to

the filling 3. Use vanilla pods in

the filling

Idea 3

Justification My target group said they though the pastry was unappetising and needed a glaze. Furthermore the star-profile said the filling was too runny and sour so adding sugar and a bit of apple should fix this. I could also use cornflour to thicken it. Changing the size would help me meet my 4th specification point (must be a small portion)

Appearance 1. Use a scone cutter to

get them all the same. 2. Make the mixture

smoother to avoid a ‘bumpy’ appearance.

3. Add different coloured ingredients e.g. sweet peppers

Shape/size 1. Make one big scone

then cut into portions.

2. Use a hexagonal cutter.

3. Keep the same size as the target group liked it.

Taste 1. Add chilli to give it a ‘kick’ 2. Use mustard powder to compliment the

cheese. 3. Sprinkle cheese on the top (would also help the

appearance)

Justification My star-profile shows that the taste was a bit bland although the texture scored well. The target group said they liked the size but the overall appearance put them off. Some people said they wanted it to be really cheesy so that gave me the idea of adding grated cheese on top before I put it in the oven.

Conclusions The most suitable idea was because Therefore the idea I will trial will be

Specification point Idea 1 Idea 2 Idea 3 Idea 4

Summary of Design Ideas

Controlled Assessment: Trialling Practical 1

How you are marked:

Grades C-A* Apply detailed trialling procedures and use them to suggest suitable modifications

What you must do:

• Make your first modified idea

• Present a star-profile, filled in by 5 people.

• Explain what the tasters said about your product

• Evaluate your product using your specification.

• Suggest possible changes to your product referring to your target group

Controlled Assessment

Objectives: 1. Evaluate your last practical (if you

did a trial you need 5 tasters) 2. Order your ingredients for your next

trial

Modified Idea 1 I called this product ‘chocolate dreamy delight’ and I adapted the original recipe by adding white chocolate chips and changing the shape to make it suitable for a special occasion like a wedding

0246sweet

chocolatywell

presented

neatoily

sugary

crispy

Taster 1

Taster 2

Taster 3

Taster 4

Taster 5

Conclusions When I made this product I used rubbing in to mix the biscuit dough. I did this using a food processor so I did not make the dough too sticky. After that I rolled out the dough and cut it into star shapes. While the biscuits were in the oven I used the creaming method to make my filling. I then added my filling to a piping bag and when the biscuits were out of the oven and cool I piped the filling on the biscuits. Finally I sandwiched them together. The taste testing shows that the tasters thought my product was chocolaty and well presented. They really liked the star shape. However, some people thought it was a bit too sweet because of the filling. Furthermore, they said it needed a bit more decoration to make it more appealing. I am please with the fact that even though there is a lot of butter in the recipe, the tasters did not think the product was oily. This product meets my specification because it is a snack size product and it could easily be adapted for different occasions. It was well presented as shown by my star-profile. I also think that the selling price could be kept low because it used basic ingredients to create the dough. I could change and improve this recipe by adding some decoration on the top such as piping or using glace icing. I think I will use a different filling because my target group said the buttercream made it a bit too sweet so next time I will experiment with piping whipping cream.

Specification point how my product met this point

Must taste sweet and have a moist texture

I added sugar to the dough and icing sugar in the filling

Suitable for special occasions

I made them a delicate shape and used a star cutter which could be suitable for different celebrations.

Must be suitable for batch production

I could change the flavour in order to make a different product

Aimed at teenagers My tasters were all teenagers and they gave me positive feedback so I have definitely met this point!

“I liked the chocolaty taste!”

“The shape is nice but it

needs some decoration on

the top”

Tasters’ comments

“The filling made it too sweet but the biscuits are really nice, with a

moist texture”

Chocolate biscuit with added white chocolate chunks

Vanilla butter cream

Equipment Picture Why used

Food processor

I will use this to make the pastry. This is quicker and easier than rubbing in by hand

Rolling pin I will use this to roll out my pastry to an even thickness

Electric mixer

This will be used to create the sponge filling. It is needed for aeration when I cream the butter and sugar and again when I whisk the eggs.

Table spoon This will be used to fold the flour into the mixture so I don’t pop the air bubbles

Sieve I will need a sieve to aerate the mixture by removing lumps from the flour and cocoa.

Cutter I will use a cutter to ensure that all my pieces are the same size

Piping bag and nozzle

I will use a piping bag and a medium nozzle to decorate my product with butter cream

Final Idea: Equipment

Product Specification

1. Use the following points to create a product specification for your product

Target group (age range or income) Will it be eaten hot or cold? What is the function? (snack, dessert, packed lunch product) What are the specific flavours that will be used? What will the selling price be? Will it be sold individually or in a multipack? How will it be decorated and presented? How will it be stored? What will be the weight of one portion? 2. Draw and label your product to show all the different parts 3. Create a star-profile to show how you would like the product to look and taste

Product Specification

The target group will be.. The product should be eaten hot/cold/both The product should be eaten as a snack/dessert/packed lunch product/party food The specific flavours that will be used are.. The selling price should be…… and the product will be sold in packs of.. It will be decorated using…… The product should be stored… The weight of one portion should be….. 2. Draw and label your product to show all the different parts 3. Create a star-profile to show how you would like the product to look and taste

1. Finish off the following sentences to describe how you want your final product to be

Controlled Assessment

Objective:

Use the Nutrition Program to produce a nutritional analysis and costing of your final idea

www.nutritionprogram.co.uk User name: ahmedali Password: copland

Conclusion: What have you made so far and why did you chose these recipes? Which one met most of your specification points? What changes could you make so that all the points are met? Which recipes got the most positive feedback from your target group and why? Which of your recipes would be the most commercially viable and why? Which recipe will you chose to develop further and why? Describe the first modification you will make and why this is necessary

Sentence starters: The recipes I have made and tested are/I decided to make/the ideas I came up with were/so far I have/my first practicals were I chose these recipes because/I though these would be good because/I made these because The one that met most of the specification points was/looking at my specification the most successful idea was To meet all the points I could change/ changes that are needed are My target group gave positive feedback about/positive comments from the target group were/my star-profile shows that If I was to sell my product I would choose/ the most commercially viable product is/the product that could be marketed is……… I think this because/I have come to this conclusion because Therefore I will chose to develop/ based on this evidence I have decided to develop The first change I will make will be/my first modification will be…..

Controlled Assessment

You must choose one of your recipes to develop further. You must make two modifications of this recipe based on the feedback from your target group and your evaluations. Use the questions and the sentence starters below to explain which idea you will chose and why

Production Plan for Rainbow Cakes

Action Quality check Safety and hygiene check

Heat oven to 180C/Gas 5 Ensure temperature is correct and oven setting is on ‘fan’

Collect ingredients Ensure surfaces are clean and ingredients are in date.

Cream butter and sugar in a mixing bowl

Ensure mixture is light and fluffy so aeration can occur

Check electric whisk is not wet or damaged. Dry hands thoroughly.

Add the eggs a drop at a time

Make sure eggs are not too cold to avoid curdling

Ensure egg shells are clean and do not touch finished products

Sieve the flour and fold in gently

Do not over mix to avoid popping air bubbles

Separate the mixture into 6 small bowls and add a different food colouring to each batch

Do not add too much colouring

Spoon into paper cases and put into the oven for 20 mins

Put equal amounts into each paper case.

Use oven gloves when operating the oven

Cream together the butter, icing sugar and milk to make the butter cream

Ensure mixture is an even consistency

Remove from the oven and allow to cool, then cut into slices.

Cool thoroughly before slicing. Use oven gloves when operating the oven. Keep raw and cooked foods apart

Layer the cake slices, placing apricot jam in between.

Ensure slices are an even thickness

Final Idea: Product Specification

Size of cake = 30cm Number of portions = 6 Weight of 1 portion = 100g Thickness of each layer = 2cm

Ingredients: 250g butter 250g caster sugar 250g self raising flour 4 eggs Food colouring (purple, green, blue, red, orange and yellow) For the buttercream 2 tablespoons milk 250g icing sugar 100g butter 1 drop vanilla essence

0246

sweet

colourful

moistcrumbly

bright

Sensory Attributes

Homework

Revise for mock exam on Monday

Controlled Assessment To get an A*-C you must:

Make reasoned decisions about ingredients and equipment for the final product

Ingredient Where is it used Why I will use it

250g butter Cake Combines with the sugar during creaming to create a crumbly texture

250g caster sugar Cake Creates a crumbly texture when creamed. Adds sweetness and caramelises to create a golden colour. Caster sugar is needed because the granules are finer than ordinary sugar so it creams easily

250g self raising flour Cake Forms the bulk of the product. Provides aeration

Food colouring (red and blue)

Cake and buttercream

Makes the cake original and different. Fits in with my theme (Royal wedding)

2 tablespoons milk Buttercream Helps the butter and sugar to combine easily

250g icing sugar Buttercream To be creamed with the butter to create a smooth texture. Adds sweetness

100g butter Buttercream To cream with the icing sugar. Makes a soft consistency so I can pipe the buttercream

Vanilla essence Buttercream Adds flavour to the buttercream.

30g cherry jam Filling Adds colour and flavour. Cherry jam is quite sour so it will combat the sweetness of the buttercream

Example

Equipment Picture Why used

Food processor

I will use this to make the pastry. This is quicker and easier than rubbing in by hand

Rolling pin I will use this to roll out my pastry to an even thickness

Electric mixer

This will be used to create the sponge filling. It is needed for aeration when I cream the butter and sugar and again when I whisk the eggs.

Table spoon This will be used to fold the flour into the mixture so I don’t pop the air bubbles

Sieve I will need a sieve to aerate the mixture by removing lumps from the flour and cocoa.

Cutter I will use a cutter to ensure that all my pieces are the same size

Piping bag and nozzle

I will use a piping bag and a medium nozzle to decorate my product with butter cream

Final Idea: Equipment

Controlled Assessment

You MUST:

• Evaluate your final product using your product specification.

• Include tasters’ comments.

• Suggest improvements or changes to your product.

• Ensure you have added all your photos to your work.

Grades A*-C Critical evaluation of the finished product with thorough reference to the product specification. Undertakes thorough testing and presents meaningful conclusions leading to detailed proposals for modifications to improve the product

Product Specification Point

Point met? Evidence Future changes

Final Evaluation

Diagram of improved product with description of changes

Tasters’ Comments:

Conclusion

012345colour

fruity

sweetwellpres

ented

crunchy Taster 1

Taster 2

Slides Title Notes

1 Brainstorm of task and brief Add as much detail as possible. Fill in the task and the brief

2 Design Specification Justify each point.

3 Initial ideas Add as many ideas as you can. Use pictures and writing

4 4 ideas (the ones you made) Give each one a name. Explain how they are original. Label the drawings and list the ingredients

5-8 Evaluations Evaluate using your design specification. Include target groups’ comments.

9 Possible modifications to 4 ideas Add as many modifications as possible and explain WHY you would make these changes.

10-11 Evaluation of trials x 2 Evaluate using your design specification. Include target groups’ comments.

12 Product specification You must also include costing and nutritional information. Include the size and weight of one portion

13 Production plan Include safety and quality control checks

14 Equipment and ingredients with justification

List the equipment and ingredients used to make the final product and explain their function

15 Final evaluation Evaluate against your product specification. Suggest further modifications and explain why

A533: Final Checklist

1. What was the theme you were given at the beginning of this project? Explain what you decided to make and why

2. How did you modify and develop your final idea to make sure it was perfect?

3. How did you evaluate your work with your target group? Explain how the target groups’ feedback helped you to improve your practical outcome.

4. Which mixing method did you use to make your product and why was this the most appropriate method to use?

5. How did you decorate and present your product ? What worked well and what could you do to improve?

6. What methods of quality control did you use when you were making your product? Were they successful? How could you improve this system next time?

7. Explain what your product specification said your product had to do. Which points did you meet successfully? Were there any points that you did not meet? If so, how could you meet them next time?

8. What would be a suitable selling price for your product? Why would this price be suitable and would you be able to make a profit?

9. Draw and label an improved version of your product. Explain what changes you would make, why and how you would make them

Critical Evaluation of Making

The theme I was given was I decided to make a…… and I chose this because I developed my idea by To evaluate my work I This helped me because I used the method to make my idea because…. To decorate my product I I chose this method because Quality control checks I used were I think they were/were not successful because My product specification said that I met/did not meet the points because Next time I would change.. A suitable selling price for my product would be I know this because

Sentence Starters