Developments - Homemade Carbonara

Developments - Homemade Carbonara

1. Ratio of Wholemeal and White 00Flour

   • I aim to experiment with the ratio of the flour in the Homemade Carbonara in order to increase the amount of NSP that enters my dish. This way it aims to target my consumers of young girls aged 5-10 with an high content on fibre that is needed for energy and a properly functioning digesiuve system. i will use the ratios 100% Wholemeal, 100% White flour, 50/50 Wholemeal and White, and lastly 75/25 Wholemeal and White 00 grade flour.

2. Salt Ratio in the sauce

   • I will aim to see if I can alter the salt content in the sauce in order for it to have a decreased amount but still retain flavour. Increased salt in younger childrens diets can lead to high blood pressure and health concerns later in life. I will use 2g, 3g 4g, and 0g too see if the salt ratio affects the flavour.

3. Varied Meat Filling

   • I will choose to change the meat in the sauce in order too see which one obtains the best flavour and colour into the dish. I will use Chicken, Bacon, Chorizo and Ham.

4. Added Vegetables in the Filling

   • I am aiming to include and change the vegetables in the sauce in order to include all the vitamins and minerals my target audience requires and additionally for taste and texture. I will use, mushrooms and onion, mushrooms and pepper, mushrooms and courgette, and lastly mushrooms, onion and courgette.

5. Accompaniments

   • I will include a side dish or an accompaniment with my main meal. This way it will improve nutritional quality and taste. I will make garlic bread, a side salad, a tomato salad and also a bruschetta.

6. Garnish

   • I will improve the appearance and aesthetic appeal of my main meal. I will do this by using flat leaf parsley, caramelised onion, tomato salad and mixed herbs

7. Portion Size

   • I aim to change and alter the portion size of my dish in order to meet my specification fully. My current size was only 200g for the whole portion. As my target audince is girls aged 5-10, this is peak time for growth, therefore require a higher amount of energy. I will use 150g, 200g, 250g,and 300g per portion and see which is best suited.

8. Ratio of sauce to pasta

   • The ratio of filling to the pasta can be experiemnted with in order to make the right balance of sauce to pasta but still retaining high scoring nutritional attributes. I will use the overall average weight of the dish of 200g and use different quantities of pasta to sauce to see which one is best suited. I will use 50/50, 75 pasta, 25 sauce, 60 pasta 40 filling and lastly 70 pasta 30 filling.

9. Alternatives to Cream in the Filling

   • I am choosing to change and alter the fat content in the dish. An element which is very fatty is the sauce, as it currently uses cream. I will use alternatives to decrease this as it is becoming an issue within younger children. I will use milk, natural yoghurt, creme fraiche and mascarpone.

10. Amount of sauce

    • I will experiment and see what amounts of sauce I can include without altering the taste and appearance of the dish. I will use 50g, 75g, 80g and 100g to see if it needs an increase/decrease in sauce.

11. Shape of Pasta

    • I will aim to change the shape of the pasta in order to make my dish look as interesting and appealing as possible. i will use the well known shapes, Tagliatette, Penne, Spaghetti and Fusilli.

12. Quantity of Veg

    • I will experiment and change the quantity of vegetables to improve colour, nutritional quality and texture. It is important that my target audience of young girls aged 5-10 receive their daily intake of veg. I will use 50g, 60g, 70g and 80g of the set vegetables.