Task Analysis

Task Analysis

1. Cooking Methods

   • Food Processor
     • Blitz
   • Oven
     • Grilling
     • Baking
   • Hob
     • Boiling
     • Melting
   • Microwave
   • Rolling Out
   • Kneading
   • Rubbing In
   • Electric Whisk

2. Final Product

   • High Quality, Sophisticated Product
   • Suitable fo my Target Group of a Coeliac Disease Sufferer
   • Highly Skilled
   • Meets my Design Specifciation

3. Investigations

   • Development of my Chosen Product
     • Bakewell Tart
       • Investigation One-Flavour of Pastry Base
       • Investigation Two-Flavour of Jam Filling
       • Investigation Three-Flavour of Cake
       • Investigation Four-Type of Cake Making Method
       • Investigation 5-Shape of Cake
       • Investigation Six-Type of Pastry Base
       • Investigation Seven-Type of Gluten Free Flour
       • Investigation Eight-Flavour of Curd
       • Investigation Nine-Type of Sauce
       • Investigation Ten-Type of Topping
   • Nutritional Modelling
   • Improving Sensory Appeal
   • Considering Social, Economic, Ethical and Moral Issues

4. Speical Requirements

   • Target Group
     • Coeliac Disease
     • Teenage Girl

5. Research

   • Target Group
     • Questionnaire/Interview
     • Survey
   • Investigartion and Clarificationn of Problems
     • Introduction to Brief
       • Introduction to Coeliac Disease
     • Decide Target Group
       • Age-Teenage Girl
       • Gender-Female
       • Nutritional Information
   • Research Sources
     • Books
       • Food Technology Text Books
       • Recipe Books
       • Specialist Books
     • Internet
     • Supermarket
       • Disassembly of Existing Products
   • Analysis of Research
     • Design Specifcation
     • Client Profile

6. Generation of Design Ideas

   • Design 15 Dishes
   • Produce 10 Chosen Dishes
     • 5 Sweet Desserts
     • 5 Savoury Mains
     • Design Ideas vs. Design Specification

7. Evaluations

   • Evaluation One-Parma Ham and Rocket Pizza
   • Evaluation Two-Flourless Chocolate Cake
   • Evaluation Three-Roasted Vegetable Tart
   • Evaluation Four-Raspberry Souffles
   • Evaluation Five-Prawn and Salmon Fish Pie
   • Evaluation Six-Bakewell Pudding
   • Evaluation Seven-Gnocchi and Pancetta in White Wine Sauce
   • Evaluation EIght-Squidgy Chestnut Meringue Cake
   • Evaluation Nine-Chicken, Lemon and Leek Risotto
   • Evaluation Ten-Chocolate Profiteroles

8. Nutrition

   • Macronutrients
     • Proteins
       • Growth and Repair of the Body
     • Fats and Oils
       • Warmth/Insulating the Body
       • Stored Energy
     • Carbohydrates
       • Starch
         • Slow Releasing Energy
       • Sugar
         • Fast Releasing Energy
   • Mirconutrients
     • Vitamins
       • Water Soluble
         • Vitamind B1 and B2
           • Required for Normal Growth and Maintenance of General Health
         • Vitamin C
           • Assists the Absorption of Iron and the Maintenance of build of strong Bones andTeeth
       • Fat Soluble
         • Vitamin A
           • Required for Maintenance of Helath and Skin-Retinol and Beta Carotene
         • Vitamin D
           • Required for formation of Bones and Teeth which contain Calcium and Phosphrous
     • Minerals
       • Calcium
         • Needed for Strong Bones and Teeth
         • Calcium Phosphate
       • Iron
         • Formation of Haemoglobin
       • Sodium
         • Maintains correct Concentration of Body Fluids
       • Zinc
         • Needed for Cell Reproduction and Growth and Repair of Tissues

9. Health and Safety

   • Chopping Boards
     • White
       • Bakery and Dairy
     • Brown
       • Root Vegetable
     • Red
       • Raw Meat
     • Blue
       • Raw Fish
     • Green
       • Salad and Fruit
     • Yellow
       • Cooked Meat
   • Avoid Cross Contamination
   • Clean Utensils and Equipment
   • Storage Requiremets
     • Refridgerator
       • 0-5 degrees
     • Freezer
       • -18 degrees
     • Ambient
       • Dry, Cool Place