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Great British Bake Off

Description

GCSE Food Tech Mind Map on Great British Bake Off, created by vivek_patel1998 on 29/05/2013.
vivek_patel1998
Mind Map by vivek_patel1998, updated more than 1 year ago
vivek_patel1998
Created by vivek_patel1998 almost 11 years ago
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Resource summary

Great British Bake Off
  1. Target Audience
    1. Children
      1. Toddlers
        1. Teenagers
          1. Mothers
            1. Family
              1. Adults
                1. Healthy Eaters
                  1. Dietary Needs
                    1. Allergies
                    2. Vegans
                    3. Bakery Products
                      1. Sweet
                        1. Cookies
                          1. Cakes
                            1. Gingerbread man
                              1. Bake-well Slices
                              2. Savory
                                1. Baguette
                                  1. Ciabatta
                                    1. Bagels
                                      1. Loaf of bread
                                    2. Price Range
                                      1. 50p-£1.50
                                      2. Research
                                        1. Questionnaire
                                          1. Supermarket Research
                                            1. Internet Research
                                              1. Product Analysis
                                                1. Case Studies
                                                  1. Recipe Research
                                                    1. Books
                                                    2. Where is the product purchased from
                                                      1. In store Bakery
                                                        1. Bakery Section
                                                        2. Limitations
                                                          1. Cost of the product
                                                            1. Length of lesson time 50 minutes
                                                              1. Ingredients must be readily available
                                                              2. Production
                                                                1. Portion Size
                                                                  1. Storage
                                                                    1. Quality Control
                                                                      1. Product Developement
                                                                      2. Flavour
                                                                        1. Salty
                                                                          1. Rich
                                                                            1. Nutty
                                                                              1. Tangy
                                                                                1. Spiced
                                                                                2. Testing Product
                                                                                  1. Star Profile
                                                                                    1. Development of Product
                                                                                    2. Theme
                                                                                      1. Christmas
                                                                                        1. Angel
                                                                                          1. Reindeer
                                                                                            1. Jesus
                                                                                              1. Snowman
                                                                                                1. Father Christmas
                                                                                                  1. Presents
                                                                                                    1. Cross
                                                                                                  2. Presentation
                                                                                                    1. Texture
                                                                                                      1. Colour
                                                                                                        1. Shape
                                                                                                        2. Cost
                                                                                                          1. Cost of Time and Effort
                                                                                                            1. How much of the product is made
                                                                                                              1. The costs of each ingredient
                                                                                                                1. Quality of the ingredients
                                                                                                                2. Preparation Status
                                                                                                                  1. Ready to Eat
                                                                                                                    1. Refrigarated
                                                                                                                      1. Frozen
                                                                                                                        1. Dry Product
                                                                                                                          1. Heat (cook chill)
                                                                                                                          2. Packaging
                                                                                                                            1. Christmas Theme (red and green)
                                                                                                                              1. Labelling
                                                                                                                                1. Holly
                                                                                                                                  1. Food Illustration
                                                                                                                                    1. Recycling
                                                                                                                                    2. Needs to fit the law
                                                                                                                                    3. Organisation
                                                                                                                                      1. HACCP Chart
                                                                                                                                        1. Time
                                                                                                                                          1. Hygiene
                                                                                                                                            1. Safety
                                                                                                                                              1. Equipment
                                                                                                                                                1. Manufacturing Flowchart
                                                                                                                                                  1. Risk Assessment
                                                                                                                                                    1. Training of Staff
                                                                                                                                                    2. Constraints
                                                                                                                                                      1. Availability of Ingredients
                                                                                                                                                        1. Cost of Ingredient
                                                                                                                                                          1. 50 Minute Lessons
                                                                                                                                                            1. Allergies
                                                                                                                                                            2. Context
                                                                                                                                                              1. Traditional bakeries and supermarket in store bakeries are very popular. Consumers are attracted to the freshly made products and the ever increasing range of sweet and savory products available.
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