FT - Design question (30marks)

FT - Design question (30marks)

1. The design question will be based on a pasta product and the eat well plate

2. Things they may ask for...

   • Specifications
   • Function of ingredients
   • Nutritional value
   • Sensory qualitites
   • Changes fro vegetarians
   • Changes for cultural tastes

3. Consider the following...

   • Plenty of designs & options
   • Draw a couple of ideas
   • Method
   • Target audience - reasons?
   • How will it be eaten
   • Healthier versions
   • Appealing to cultural and dietary needed
   • Decoration, garnish etc.

4. Specification

   • Size, Appearance, Texture, Taste, Shape, Usage, Mass, Age, Storage
   • Sensory profile - reasons for ingredients
   • Size / weight / dimensions
   • Cost
   • Storage temp.
   • Shelf life
   • Methods used to make

5. Production method - control checks

   • Personal, food & kitchen hygiene
   • Safety
   • Use by dates
   • Logical, workable
   • Technical terms
   • Control checks - size, shapes, even, length, height
   • Cooking time

6. The Eatwell plate

   • The eatwell plate advises people on the amounts of each nutrient they should be consuming
   • The product is balanced to the eatwell plate if the proportions of the dishe as the same

7. Pasta ideas

   • Types
     • Fussilli
     • Penne
     • Lasagna
     • Ravioli
     • Spaghetti
     • Macaroni
   • Dishes
     • Lasagna
     • Macaroni cheese
     • Fussilli in pesto sauce
     • Spaghetti bolognese
   • Possible changes
     • Quorn - Vegetarians
     • Halal meat - Muslims
     • Kosher meat - Jewish
     • Spicy - Indian
     • Christianity - Possibly fish (fridays)
     • Types of meats
     • Sauces

Images and files in the map