477330
Description
Mind Map by Jacob Wallace, updated more than 1 year ago
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Created by Jacob Wallace
over 10 years ago
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Design&make a product for 1 that a supermarket
could sell to extend its cook/chill/frozen products
- Target age group
- The group of consumers that i will be targeting from this design brief is the working
person. This is because i think they will be the most likely group to be eating a ready
meal.
- Also i know that a lot of them work long hours and don't have time
to cook from scratch when they get home therefore they will want
something that can be made quickly and taste just as good as a
meal that has been homemade.
- when designing the dish i will have to consider the cooking
time and whether it will keep it's original flavour after being
heated up in the microwave after cooking.
- Also i know that a lot of them work long hours and don't have time
to cook from scratch when they get home therefore they will want
something that can be made quickly and taste just as good as a
meal that has been homemade.
- The group of consumers that i will be targeting from this design brief is the working
person. This is because i think they will be the most likely group to be eating a ready
meal.
- Ideas for products
- countries
- Italy
- pasta
- spaghetti bolognese
- spaghetti carbonara
- tagliatelle
- spaghetti bolognese
- pasta
- India
- chicken korma
- vindaloo
- lamb balti
- chicken korma
- Greece
- moussaka
- gyros
- kokoretsi
- moussaka
- Great Britain
- toad in the hole
- steak and ale pie
- shepherd's pie
- toad in the hole
- Jamaica
- curried goat
- ackee and
saltfish
- jerk chicken
- curried goat
- Italy
- countries
- cost
- firstly, when deciding on my final dish i will consider how i can keep the cost of producing the dish down so
when deciding on what the retail price should be that can also be a reasonably low price for the quality of the
dish so it can be afforded by all. but it won't be relly cheap because it is aimed at the working person they
have more disposable income than others to spend on higher quality products
- As it is likely that my final dish will contain meat i will use a good quality meat therefore the price of making
the dish will be increase but i think it is worth it to pay slightly more for a better quality.
- What happens when a lower quality cut of meat is used is that it will contain a larger proportion of fat to meat. Also the meat may be of a
lower quality which will lower the taste and quality of the overall dish. this is why I think paying slightly more for a better quality of meat is
better than paying less.
- firstly, when deciding on my final dish i will consider how i can keep the cost of producing the dish down so
when deciding on what the retail price should be that can also be a reasonably low price for the quality of the
dish so it can be afforded by all. but it won't be relly cheap because it is aimed at the working person they
have more disposable income than others to spend on higher quality products
- How the dish will apply to the senses
- sight
- For this dish to work it has to look like a proper meal. Some ready meals can
look greasy or boring which can put you off eating the dish therefore I will create
the dish in a way that will mean that the smallest amount of grease
released is minimal. Also when deciding on my final dish I will choose one
which contains a range of colours so it is more appealing to the consumer
- For this dish to work it has to look like a proper meal. Some ready meals can
look greasy or boring which can put you off eating the dish therefore I will create
the dish in a way that will mean that the smallest amount of grease
released is minimal. Also when deciding on my final dish I will choose one
which contains a range of colours so it is more appealing to the consumer
- smell
- The smell of a dish is very important, if it doesn't smell very appealing you may not want to eat it in case it tastes like it smells.
Therefore when testing dishes I will be smelling the dish once it's been cooked. if a dish doesn't smell appealing then I won't be
taking it on to further development.
- The smell of a dish is very important, if it doesn't smell very appealing you may not want to eat it in case it tastes like it smells.
Therefore when testing dishes I will be smelling the dish once it's been cooked. if a dish doesn't smell appealing then I won't be
taking it on to further development.
- feel
- In my opinion I think that the dish has to feel good in your mouth. If
it feels slimy or bitty you won't enjoy eating it even if it tastes
nice. Therefore when producing the recipe for my final dish I
will focus on what goes in it and how it is prepared to give the
best sensory experience.
- In my opinion I think that the dish has to feel good in your mouth. If
it feels slimy or bitty you won't enjoy eating it even if it tastes
nice. Therefore when producing the recipe for my final dish I
will focus on what goes in it and how it is prepared to give the
best sensory experience.
- sight
- the disassembly of existing products
- The disassembly of existing products is an important part of the process. by doing this it makes narrowing down the decisions that need making. for example
after trying one ready meal you can decide on whether the consistency of the sauce was right or the proportion of meat to vegetable was good for what you want
to do.
- This area can be focused on a certain area, for example if
you are going to make a Chinese meal for your final dish
you would buy Chinese ready meals to try out.
- The disassembly of existing products is an important part of the process. by doing this it makes narrowing down the decisions that need making. for example
after trying one ready meal you can decide on whether the consistency of the sauce was right or the proportion of meat to vegetable was good for what you want
to do.
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