version 1 jamie leipgh brookes

7/29/2019 Version 1 Jamie Leipgh Brookes

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AQA Product Analysis witha material area of Food


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Evaluation of the imageI dont particularly likethis because it is reallyplain and not really for awedding. It has a William

Morris theme on thepatterned bit. I reallythink it looks more like afuneral card

Evaluation of the imageThis design is really prettyand will be nice for a weddinginvitation and the picture willattract the person who isreading it. The colours in theprinting are all harmonizing.

This means they come fromthe same part of the colourwheel. The cream card is reallygood, it is a contrast to theprinting.

Evaluation of the imageThis design is nice but itis for young children. Ireally like the owlsbecause they are really

sweet and they are a nicepink, it would be reallynice for a wedding. It hasbeen designed for awedding, but I think theideas could be moremature.

Evaluation of the imageThis invitation is nice withthe bow on the front and itis a nice green pale colour.The printing is very subtle(this means you can just

about see it). I like the wayit folds over with the bowand is very sweet. I couldcome up with an idea likethis.


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My Mood boardI have put togethera mood board because it gives meloads of different ideas and youcan see lots of different colours in

the food and it gives lots of ideasfor different menus. I also noticedthe way thetables have been laid atalso how they present the food.

Graphics analysis The sheet ofgraphics has helped me see whatreally interesting images that can

be put on invitations and tablesettings for weddings similar tothe one I am going to design formy client. I like the way many ofthe images are simple and stylish.

The usefulness of the productanalysis mini Indian snacks,

mini beef burgers, pear and almondtart During the lesson we had aproduct analysis session. We triedout three different food types thatcould be eaten at a function. I wasable to see if the foods tasted good.They were all ok, but I think homemade would be better and they needto be different recipes ideas.

Looking at existing wedding themesMy venue sheet shows me howprofessional the setting for the venueis. It has also shown me how to think

about my table settings, the themesand the quality of all the weddingideas. There are many different typesof interesting and pretty themes I havedecided to come up with a summertheme for my idea. I will write this upin the specification.

Looking at sustainable weddingsThere are many people now that wouldrather have a good quality Ecowedding. I looked on the Internet to seewhat information I could find for this.The results are quite interesting. Ifound that you have a really prettyweeding with lots of colour and

unusual flowers.


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Recipe for cold pasta salad

250-350 g of pasta

3-4 cloves of garlic chopped1 red pepper

1 green pepper1 orange/yellow pepper3-4 zucchini7-8 mushroomsfresh oreganofresh chivesfresh rosemary1-2 can(s) of copped tomatoes

Chop garlic, and saut in a littleolive oil, next add your peppers ,let them soften for one to twominutes, next stir in your

zucchini and mushroom.

PRE HEAT OVEN TO 190Fahrenheit. place pasta in asaucepan and cook in boilingwater for 5-7 minutes .

Once the vegetables is ready,drain your pasta and stir half of

the quantity in with thevegetables and chives andoregano to season, place in alasagne dish cover with theremaining pasta sprinkle with agood helping of cheese nutmegand rosemary, place in oven andcook for 25-30 minutes.

,salt

75g/2oz butter, plus extra for greasing(alternatively use ready made pastry)For the filling250g/9oz English cheddar, grated4 tomatoes, sliced (optional)200g/7oz bacon, chopped5 eggs, beaten100ml/3fl oz milk200ml/7fl oz double creamsalt

freshly ground black pepper2 sprigs of fresh thymeMethod

1. To make the pastry, sift the flour together with apinch of salt in a large bowl. Rub in the butteruntil you have a soft breadcrumb texture. Addenough cold water to make the crumb mixture come

together to form a firm dough, and then rest it inthe fridge for 30 minutes.2. Roll out the pastry on a light floured surfaceand line a 22cm/8inch well-buttered flan dish.

Don't cut off the edges of the pastry yet. Chillagain.3. Preheat the oven to 190C/375F/Gas 5.4. Remove the pastry case from the fridge and line

the base of the pastry with baking parchment andthen fill it with baking beans. Place on a bakingtray and bake blind for 20 minutes. Remove thebeans and parchment and return to the oven foranother five minutes to cook the base5. Reduce the temperature of the oven to160C/325F/Gas6. Sprinkle the cheese into the pastry base and add

the sliced tomatoes if you are using them. Fry thebacon pieces until crisp and sprinkle over them overthe top.7. Combine the eggs with the milk and cream in abowl and season well. Pour over the bacon andcheese. Sprinkle the thyme over the top and trim theedges of the pastry.8. Bake for 30-40 minutes or until set. Remove

from the oven and allow cooling and settingfurther

Lime cheesecake 50g unsalted butter,cut into chunks150g pack Waitrose Reduced Fat ChocolateChip Cookies, crushed135g pack Hartley's Lime Jelly, cut intosmall pieces x 410g can Carnation Light EvaporatedMilk, chilled

200g pack Waitrose Half Fat Extra LightSoft Cheese3 limes Method

1.Line the base of a 20cm x 5cm roundloose-bottomed sandwich tin with bakingparchment.

2Melt the butter in a saucepan and stir inthe crushed biscuits. Press the mixture intothe base of the prepared sandwich tin andchill.3In a bowl, dissolve the jelly in 100mlboiling water. Stir with a spoon then setaside to cool.4Meanwhile, whisk the evaporated milk ina large bowl using an electric or balloonwhisk, until light and fluffy, and doubled

in volume. Then whisk in the cream cheeseuntil smooth and well combined.5Take the finely grated zest and juice of 2of the limes. Finely slice the remaininglime and set aside. Add all the juice andhalf of the zest to the cream cheese mix thenwhisk in the jelly. (Keep the rest of the zestchilled.) Pour over the biscuit base and chillfor 2 hours until set.


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1Chocolate cake1+ cup (140 g)all-purpose flour2 tablespoons unsweetened cocoapowder (ditched/dark)2 teaspoons baking powder2 pinches salt1 cup (220 g) sugar

1 tablespoon vanilla essence cup (1.2 dl) milk or water cup (1.2 dl) vegetable oil(flavorless)2 eggs2/3 cup (1.6 dl) heavy creamor whipping cream

9 oz (260 g) semisweet chocolate(40-50% cocoa) Preheat oven to 350deg F (Gas mark 4 or 180 deg C)

2Grease a 9 inch (23 cm) cake tin.3Mix flour, cocoa powder, baking powder,salt, sugar and vanilla essence in a bowl.4Add milk/water, vegetable oil and eggs.5Mix everything together until smooth,either by hand or by using an electricmixer at slow speed. If the batter is toorunny you may add slightly more flour.6Transfer to bake tin and bake at 350degrees until a wooden pick inserted incenter comes out clean, approximately 35 to45 minutes.7After the cake has cooled, slice the cakethrough the middle to make two layers(easier if the cake has been in the fridge).


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Job to be done Quality control check Feed back

Weighing mixture. Make sure I stay to the recipe. The weights can be scaled up tomake a larger batch

Whisking the eggs Make sure the eggs are whiskedwell and have aerationincorporated

The eggs can be organic or freerange so that the product ishealthier

Using the all in one recipe mixall the ingredients together

Make sure all the lumps are outof the mixture. Otherwise, thecake appearance will be affected

Use a hand whisk if lumpsdevelop

Place mixture into 12 bun cases. Place equal amounts in each buncase, so that the cooking isequal.

The correct bun tray needs to beused.

Cook the buns on 180C foraround 10 mins

Make sure you do not over cookthe buns otherwise the sponge isto hard to ice and raises in themiddle

Cook on the middle shelf

Ice the buns using the buttericing

Butter needs to be lump free,and softer so that the icingmixes well.

Pipe using a bag and create arange of designs.


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Final menu ideasMenu oneMini pizza snacks-Quiche with roasted vegetablesQuiche with Ham and Cheese

-Mixed salads-Bean salad

-Tomato salad-Rice salad---Pudding

-Lime cheesecake-Fruit salad

---Coffee and cupcake wedding fair

Menu twoHomemade brown bread rollsHomemade minestrone soup-Prawn pasta salad-Quiche vegetarian option-Chocolate pudding cake-Coffee and cupcake wedding fair


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During my practical I had to think about carrying out health and safety because of all the hygiene

and safety issues , this is what I did:

wash hands before handling food.

I tied my hair back.

I made sure your work space is clean and tidy.

I didnt touch plug sockets with wet hands.

I separated raw food from ready to eat food.

I washed and dried all my used equipment.

I didnt leave items around on the floor.

I wore an apron at all times.

I put all my mucky towels and dishcloths in washer machine.

I didnt store food or drinks near cleaning products or other chemicals.

I didnt mess around in cooking area because I could of injured myself.


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Start

Savoury rice- preparesthe vegetables.

Peel and chop the onion.

Slice the mushroom.

Deseed and dice the red

pepper.

Chop the tomato.

Fry the onion until soft.

Add the mushrooms andred pepper and cook for

a further 2 minutes.

Stir in the rice.

Mix the stock powderwith the water.

Add the stock, peas and

curry powder.

Simmer for 15 minutes,

until the rice is tender.

Simmer for 15 minutes,

until the rice is tender. Finish

Ingredients Cost perhead

Scaling upfor 10

people

Outcome

Onion

Stock cubesMushroomsPeas

Curry

powderRiceTomatoRed pepper

25p15p1.20 per

pack for 4

people

89p permedium

packTub 86p1.15p

1 onion for

8 people15p per 102.5 packsPack per

10Pack per 5

1.15 per 1045p per 4

30p15p3.0089p1.721.151.20

45p


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Sketches of my initial graphics designs


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This design is meant to be a repeat pattern. I wanted it to look sweet and veryfeminine. The outcome is quite nice and was easy to complete using 2D tech-soft design


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From the three ideas I have

sketched up I like the top one.its a simple yet effective idea.

On the reverse of the card I will

write up the detail of the

wedding. I have decided to

make this theme one of

bubbles and circles I think its

a little bit like a fairytale theme.


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I have carried out the making of

the idea by using the printer and

some strong white 120gm card. I

will mix the colour ideas in 2d

design. Then measure up the

sizes to A5 and print out several

different variations of my idea. I

want a boarder around the idea.

This will then be cut using the

cutting machine in the D&T room.

i like this graphic design

because its simple yet

effective. The colours link into

my wedding theme and my

mood board I wanted a really

light weight pretty effect. I

think this invitation is just

that.

For my third wedding invitation idea was

done to make it look like a cake. I have used

the same circle effect. I like this idea

because I can use this for a invitation or a

wedding menu. I did this in 2d design I think

the result is high quality.


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I decided to make some cup-cakes for an alternative wedding cake. Many

weddings now have this type of pudding as it is cheaper to manufacture

and lots more people appear to enjoy eating them. The recipe was a

simple all in one I mixed the ingredients and then decided to modify theoutcome by adding some chocolate mix to the basic recipe. I then

swirled the mixture around just a bit so that it gave the texture and

appearance of marble. The finished look was high quality. I then iced the

outcome with lots of different patterns in butter icing.

This soup recipe I modified was by using seasonal vegetables this means

that the recipe is more sustainable and the vegetables were organic. The

outcome was that the soup was fresh, tasty and healthy. However, I did

think that it was a little bit to salty. Therefore, I would modify the recipe by

leaving out any added salt.
http://images.google.co.uk/imgres?imgurl=http://www.anapazcakes.com/weddings/wedding-cup-cakes/images/wed-cupcakes-main-001.jpg&imgrefurl=http://www.anapazcakes.com/wedding-cup-cakes.html&usg=__Uh0CW_ycgztK9Zj4miTJAGb_ZBA=&h=361&w=360&sz=124&hl=en&start=9&itbs=1&tbnid=1zLJNCkL_B3KEM:&tbnh=121&tbnw=121&prev=/images?q=wedding+cup+cakes&gbv=2&hl=en&safe=vss&sa=G


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Final Evaluation of the project outcomeAt the beginning of the project I set out to do a wedding buffet. I decided to put together a theme that had lots of lovelyflowers and images that are very summery. The research that I found most useful was the recipe research and my pastexperience in the food room. I found that it was useful because I was able to plan the recipes for the menu idea and I knewthat I could make them.I think my research was good and I did enough to help produce a good theme. I found that my ideas for the menu wasquite easy, as I wanted to do a buffet for summer many recipes link into this quite well. I wanted to use the theme to helpdevelop the cakes and wedding cup cake idea.I think that I have answered my design brief because I was asked to come up with a theme that the client would like, I wasalso asked to design a menu that a range of people would like, also some vegetarian food.I like the outcome of some aspects of my work. I would do the menu ideas differently as I think more protein foods shouldbe placed on the menu ideas. I think the graphics is really good, I would on this for quite a long time. I also think thecolours and theme I have used is really good.I intend to ask some people what they think about the theme and the menu ideas. I think the outcome is Ok, but I wantsome people to tell me. I will include the comments made by my family surrounding the recipes:The comments I got back said the soup was a bit too salty, so I would modify the recipe by adding stock cubes with lowsalt.Some of my family didnt like the quiche, they said it was to veggie, they would like meat in them. The vegetarian Iasked like this option on the menu.


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Final evaluation of the project continuedI planned out my recipe in full, I then used this to carry out eachstage step-by-step. I found the planning really helped me keep ontrack and I was able to follow the recipes.When I was making my recipes I came across some problemsgetting the ingredients. Miss helped me during this stage, I toldher what to buy and she managed to get the items for me.I think I made good time during the recipes, however the graphicstook a lot longer to design and make.I think that if I was to be a wedding planner I wouldn't be thatgood at cooking on a large scale. I think you need to beprofessional and like working with people to do this job. Overall, Ithink my project turned out quite high quality.

version 1 jamie leipgh brookes

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