Finalmenteee food tecc
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Task Analysis Aim To analyse the design task and find out the research required. Design content Airline food can have a poor reputation. The food served often lacks originality. The meals are often cooked, chilled and this can result in disappointing sensory characteristics including: appearance, texture and flavour. Design Task Design and make a product to be served on an airline. This product must have excellent sensory characteristics. Design Produce and develop ideas to create a new food item to be served on an airplane. To do this i will annotate my sketches and photos taken of the products. Before finally producing my product i have to select and improve it, by changing the sensory characteristics or developing the product. I will design 10 initial ideas, and will make 6 of these in the test kitchen. Make To make and produce one of my designed ideas in the test kitchen, after i have fully developed my product, I will make it using a range of highly skilled methods and practical skills. Themed The product is relative to a particular theme, topic or idea. This would be something to do with the multiculturism as is mentioned in the design content. These ideas may be in the form of the food from different cultures or different ideas of culinary practice. Country There are many different types of food across the world; it is part of the native culture. There are many differences and even similarities between the foods. In my coursework i will aim to research the different types of food a round the world and find out local opinions. Also delicacies and views on how the taste and texture of food should be. I would like to design a product that not only opigonates from a certain Target audience I want to make sure that the design i come up with appeal to the following groups of people: - People who travel in economy class- the age range would be roughly between 2 and above. - business class– would have a slightly higher age range as the food/ ingredients are becoming more expensive. Age range 2 and above - first class travellers would have a much wider range of age, as the food has increased in price, the airway would offer food to 6months upwards. - My choice in target audience based on research would be economy ages 4 and above Research in order to create a successful design and final product, it is important to gather popular opinions and gain knowledge into the various food products which you could design, make and develop. This will be done by research. I will aim to take into account different opinions and use them too improve my initial ideas. o 1 .Questionnaire . - i will carryout and process data from a question. this will tell me... The different sensory characteristics that people like If people like sweet or savoury. the price people are willing to pay. o 2. Existing airline meals - I will research existing data from the internet. I will learn from these results....... the different sensory characteristics people like the most common products that consumers buy, to get an idea of the most popular products or characteristics people like. Prices and portion sizes for each product or ingredient. o3. The cook-chill process and it’s relevance to airline meals - I will read information and comments about Rosie’s amazing
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Transcript of Finalmenteee food tecc
Task AnalysisAimTo analyse the design task and find out the research required.
Design contentAirline food can have a poor reputation. The food served often lacks originality. The meals are often cooked, chilled and this can result in disappointing sensory characteristics including: appearance, texture and flavour.
Design TaskDesign and make a product to be served on an airline. This product must have excellent sensory characteristics. Design Produce and develop ideas to create a new food item to be served on an airplane. To do this i will annotate my sketches and photos taken of the products. Before finally producing my product i have to select and improve it, by changing the sensory characteristics or developing the product. I will design 10 initial ideas, and will make 6 of these in the test kitchen. MakeTo make and produce one of my designed ideas in the test kitchen, after i have fully developed my product, I will make it using a range of highly skilled methods and practical skills.Themed The product is relative to a particular theme, topic or idea. This would be something to do with the multiculturism as is mentioned in the design content. These ideas may be in the form of the food from different cultures or different ideas of culinary practice. Country There are many different types of food across the world; it is part of the native culture. There are many differences and even similarities between the foods. In my coursework i will aim to research the different types of food a round the world and find out local opinions. Also delicacies and views on how the taste and texture of food should be. I would like to design a product that not only opigonates from a certain culture, yet it has taken many aspects and differences of sensory analysis. This shows the demand for these different foods throughout the UK.
Target audienceI want to make sure that the design i come up with appeal to the following groups of people:-People who travel in economy class- the age range would be roughly between 2 and above.- business class– would have a slightly higher age range as the food/ ingredients are becoming more expensive. Age range 2 and above- first class travellers would have a much wider range of age, as the food has increased in price, the airway would offer food to 6months upwards.-My choice in target audience based on research would be economy ages 4 and above
Research in order to create a successful design and final product, it is important to gather popular opinions and gain knowledge into the various food products which you could design, make and develop. This will be done by research. I will aim to take into account different opinions and use them too improve my initial ideas.o 1 .Questionnaire. - i will carryout and process data from a question. this will tell me... The different sensory characteristics that people like If people like sweet or savoury. the price people are willing to pay.
o 2. Existing airline meals - I will research existing data from the internet. I will learn from these results....... the different sensory characteristics people like the most common products that consumers buy, to get an idea of the most popular products or characteristics people like.Prices and portion sizes for each product or ingredient.
o3. The cook-chill process and it’s relevance to airline meals - I will read information and comments about different products. From reading these textbooks I will learn.... comments on different foods so i know what to include in my final products. about the ingredients used and why different brands use them.Also general prices people are willing to pay, and how much they actually cost.
Rosie’s amazing
Questionnaire Aim Of Research: The aim of my questionnaire is to find out what my target audience would enjoy most whilst travelling on an economy flight. I will ask multiple questions relevant to my chosen topic and create pie charts and graphs to show my results. After finishing my research, I will look at my results and apply the most popular choices to which people enjoy the most to my initial ideas and ensure that my final product has some of the characteristics that people like the most.
do you have dairy al-lergies?
yesno
do you prefer..
starter and desert?
starter and main?
Main and desert?
hot or cold meal?
hotcold
Do you prefer eating with...
handscutlery
What type of meat do you prefer
ChickenFishPorkLamb
Do you prefer Hot or Cold desserts
HotCold
Do you prefer Big or Small Portions
BigSmall
Research of existing productsThe aim of researching existing products served on economy flights is to see what is most popular and to find out how successful they are. I will look at their sensory characteristics and see which foods have the best ones, and see their best properties.
After doing my research i found that the most common starter on an economy flight is bread and a type of spread. For main its usually meat accompanied with vegetables and potato. A side order is often given on longer flights. This would include something like cheese and crackers or a fruit salad. For pudding you are usually given a chocolate, toffee or custard dessert.
An example of an economy flight airline meal
Well presented tray, everything is neat and there is a wide variety of food so there is something for everyone.
Fruit salads. Vegetables meat and potato. Bread and butter, cheese and crackers. A custard dessert and a cup of tea.
Poorly presented tray. Its cluttered and only has a few types of food to choose from
Very poor airline meal. Not enough variety of portion. Doesn't have good sensory appeal either.
Well presented but has poor sensory characteristics
Well presented dessert for an economy flight and It has good sensory appeal
Cook-Chill Process
Cook-Chill is a simple, controlled system of advanced food preparation designed to provide more flexibility infoodservice. The technique involves the full cooking of food, followed by rapid chilling and storage at controlledtemperatures (for up to five days). When required, the food must be regenerated before service. The productionsystem itself is simple to operate if well managed, and completely safe provided the Department of Health Guidelineson temperature/time controls are followed.Cook-Chill Systems have the added benefit of not reducing food quality, nutritional value, flavour or appearance.Installing a Cook-Chill System also offers the caterer added flexibility and management – and of course profitability!
Type of research Relevant findings Essential point for specification
Questionnaire Most people don't have dairy allergies most people prefer a main and dessert.Most people asked for hot meals.Eating with cutlery was most preferred. cold desserts were most popular. chicken was the most popular meatPeople prefer bigger portions
Must be main and dessert Must be eaten with cutleryMust be a cold dessert.Must be chicken
Existing products Most main meals on an economy flight are meat with either potato or salad. on longer flight a side is often provided e.g. Cheese and crackers. for dessert the most common dish was either a fruit salad, biscuits or a type of cake with custard. normally for drinks on an economy flight they would serve tea or a glass of fruit juice.
Contain some of the five a day. must be healthy appropriate for a range of ages.
Cook chill process Any food that can be frozen is considered to be cook chill
Most contain products that can be in the cook chill process
Analysis of research
Design Specification.All round
•Suitable for my target group.•Must contain a main and dessert. (cold dessert)• Must be eaten with cutlery.• Should include chicken with a side•Must also include some of the five a day•Should be appropriate for a wide range of ages.• Should have a range of drinks.
Main meal• Should be served hot.• Should include chicken or quorn as a vegetarian option sided with potato, rice and salad.•Cutlery provided with every meal.•Contain some of your 5 a day.•Big portions.
Dessert•Should be a cold pudding.• should include some 5 a day.• cutlery provided.
Chocolate mousse
Advatanges- fits the design specification as its served old. It is also eaten with cutlery.
Disadvantages – does not contain any of the 5 a day
Shortbread biscuits
Advantages –
Disadvantages – doesnt fit into my design specification
Brownies
•Advantages – can be served cold but is more appealing when served hot.
Disadvantages – doesnt fit with the design specification
Apple Crumble and Ice Cream
Advantages – can be served cold and includes some of your 5 a day.also eaten with cutlery.
Disadvantages –
Fruit with Jelly
Advantages – served cold, includes a lot of your 5 a day and is eaten with cutlery.
Disadvantages –
Carbonara
Advantages – big portions, includs meat that can be replaced with quorn.
Disadvantages – contains no 5 a day.
shapards pie
Advantages – served hot, contain a few of your 5 a day.
Disadvantages –
Cream sauce pasta
Advantages – big portions, includs meat that can be replaced with quorn.
Disadvantages – contains no 5 a day
Lasagne
Advantages –
Disadvantages –
Chicken pie
Advantages –
Disadvantages –
Name of dish Suitable for my target group
Can be eaten with cutlery
Contain some of the 5 a day
Main mealServed hot
Main mealInclude Chicken or quorne
Main mealBig portions
DessertShould be served cold
DessertServed with cutlery
Chocolate mousse
Shortbread biscuits
brownies
Victoria sponge
Bake well tart
carbonara
Shapards pie
Stir fry
lasagne
Chicken pies
Carbonara
Specialist equipment• sharp knife•Frying pan•Boiling pot•Wooden spoon •whisk
My carbonara was presented very neatly and didnt look messy on the plate. It had a good aroma and a good appearance. The taste of my sauce didnt have very much flavour, to improve this i could season it more. The spaghetti was cooked quite well but the texture of it could have been better if id cooked it for just a few minuits longer. Overall the dish was very successful and fits in with my design specification very well.
Health and safety considerations.• wash hands• tie hair up•Use equipment sensibly• make sure nothing is next to the fire.•Keep saucepan handles facing inwards.
Development possibilitiesTo develope my dish i could try to use different types or ham and bacon to try and strengthen the flavour so it scores a higher. Another development could be changing the cheese i used to one with a stronger flavour.
Ingredientsshallot , finely chopped garlic cloves , finely chopped rashers of streaky bacon , chopped 2eggs 142ml carton single cream 25g Parmesan , finely grated
Ingredient FunctionBacon Flavour and colour
Eggs Taste
cream Taste/texture, main component of sauce
parmesan Flavour and colour
Garlic Flavour
aroma
texture
presentation
taste
colour
appearance
consistancy
portion
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(C) British Nutrition Foundation
Lasagne IngredientsMinced Beef 450gTin of Tomatoes 400gMushrooms 100gChopped onion 1Garlic 1 cloveBeef Stock 1/2 pint (300ml)Butter 25gLasagne Verdi 1 Packet
FOR THE WHITE SAUCEMilk 300mlButter 25gPlain Flour 25gGrated Cheddar 50g
Skills usedChopping- vegetablesSeasoning – meat Frying – meatLayering – pasta meat and sauce
Health and safety considerations.• wash hands• tie hair up•Use equipment sensibly• make sure nothing is next to the fire.•Keep saucepan handles facing inwards.
Specialist equipment•Knives •Frying pan•Baking dish•Wooden spoon
Development possibilitiesChanging the order of the layers to give it a different appearance. Use different types of pasta to see if it changes the taste and texture. Also use different types of meat like quorn for vegetarians
texture
appearance
presentation
aroma
sauce flavour
filling
finishing tecnique
neat layers
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(C) British Nutrition Foundation
Ingredient function
Meat Texture, flavour and is the main component
Pasta sheets Helps with the structure of the dish, adds flavour and texture
Plain Flour Makes the white sauce, gives texture and colour
Butter Makes white sauce, colour and flavour
Vegetables Adds colour, texture and nutrition
Cheese Presentation, flavour and texture
Overall my lasagne was a success however it did have its faults. The aroma and taste of my dish was very good but the overall appearance and presentation could have been much better.
Brownies
Health and safety considerations.• wash hands• tie hair up•Use equipment sensibly• make sure nothing is next to the fire.•Keep saucepan handles facing inwards.
Ingredients 185g unsalted butter 185g best dark chocolate 85g plain flour 40g cocoa powder 50g white chocolate 50g milk chocolate 3 large eggs275g golden caster sugarSkills usedWhisking cutting boiling Weighing.
Specialist equipment• greaseproof paper•Saucepan•Electric whisk•Wooden spoon
The aroma and presentation of my brownies were very appealing, however the texture of the brownies wernt quite how it was supposed to be. They were overcooked as they were left in the oven too long but the inside was still gooey and soft. Overall the brownies were a success as they tasted how they should but the texture and appearance could be improved.Development possibilitiesUsing different types of chocolate to change the taste, also i could more then 1 to make it more modern and unique
Ingredient Function
Butter Flavour, colour and texture
Chocolate Flavour and colour
Plain flavour Is used as the raising agent
Eggs Gives the brownies thier flvour and texture
flavour
colour
aroma
texture
appearence
presentation
fits design specification
consistancy
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(C) British Nutrition Foundation
Chocolate mousse with Shortbread
Health and safety considerations.• wash hands• tie hair up•Use equipment sensibly• make sure nothing is next to the fire.•Keep saucepan handles facing inwards.
Mousse320g (12oz) white eating chocolate30g (1oz) unsalted butter 6 eggspinch of salt
MOUSSE:The only thing that went wrong with my mousse was the texture. It wasnt left in the fridge cooling for long enough so therefore it hadnt set properly and melted quite quickly. However, the aroma was good, the appearance was very appealing and the overall presentation was of a high standard.
Development possibilitiesChange the colour chocolate for a different flavour, also could mix the chocolates to make the dish more unique
Ingredient Function
chocolate flavour
Eggs Aerator
Butter Flavour, colour and texture
Ingredient: Shortbread125g/4oz butter55g/2oz caster sugar180g/6oz plain flour
SHORTBREAD: My shortbread had a very good texture and strong, rich flavour and had a sweet aroma. They had a very consistent texture and were cooked perfectly
aroma
texture
presentation
taste
colour
appearance
consistancy
portion
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(C) British Nutrition Foundation
Shortbreadaroma
texture
presentation
taste
colour
appearance
consistancy
portion
0
2
4
(C) British Nutrition Foundation
Ingredient Function
Butter Flavour, Colour and texture
Caster Sugar Flavour and texture
Plain Flour Raising agent and texture
Mousse
Apple CrumbleIngredients•plain flour• apples•Sugar•butter
Development Possibilitiesuse a variety of filling e.g. Rhubarb , different berries or just add ingredients so that there are more than just one, preferably ones that compliment each other: apple and almond.Another development could be to change the texture by adding pastry to the dish. A number of pastry's could be used
My apple crumble overall was presented very well, it had a nice aroma and a perfect texture. The only thing I would change would be to use more than one filling to give a stronger flavour so that it isn't bland
aroma
texture
presentation
taste
colour
appearance
consistancy
portion
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(C) British Nutrition Foundation
Ingredient Function
Plain Flour Makes the crumble
Apples Flavour, texture and adds to nutritional value
Sugar Sweet flavour and texture
Butter Flavour and texture
Health and safety considerations.• wash hands• tie hair up•Use equipment sensibly• make sure nothing is next to the fire.•Keep saucepan handles facing inwards.
Shepard's Pie
Ingredients2 large onions, finely chopped2 tbsp olive oil900g/2lb minced lamb 2 tbsp plain flour
2 small tins chopped tomatoes4 tsp Worcestershire sauce 450ml/16fl oz chicken, beef or lamb stock salt and freshly ground black pepper MASH:700g/1½lb potatoes 55ml/2fl oz milk75g/3oz butter 1 free-range egg yolk
Lamb Mince
Butter
Egg
Plain Flour
Milk
Development of lasagne 1
To develop my lasagne i made 3 different types of suaces. My fist sauce was a plain roux sauce with mature chedder cheese sprinkled on top and mixed in, in the process of making the sauce. My second sause was a mixture of normal roux sauce with chopped tomatos and some tomato puree, topped with some plain cheddar. My last sauce development was a plain roux sauce topped with parmesan.
For my final dish i have decided to use the plain roux sauce mixed and topped with mature cheddar cheese. I came to this conclusion from the results of a taste test amd a questionnaire. Some people felt that the tomato taste was to overpowering as tomoto was mixted with the mince beef earlier in the process of making my lasagne. I also didnt choose the roux sauce mixed with parmesan as some people thought that it gave the lasagne a funny texture and was too strong for the dish.
Development of Apple Crumble 1
For my apple crumble i have decided to test 3 different fillings, all of which have been caramelised. Firstly i tried caramelised apples, which were a mixture of finely chopped to quite big chunks so that i could test which sizes were preferred. Then i tested caramelised plums and lastly caramelised pears.
The development i have decided to use is a mixture of apples and pears. This was because they both scored the same amount of points on my taste test and after including another development of apples and pears together, that was the one that scored the most points.
+
Development possiblilties
Apple Crumble
pastry
short crust
Ruff Puff
Sweet Short crust
FillingRhubarb
Apple
mixed
Plum
PastaHomemade fresh pastaDried
Fresh
Sauce
Carbonara Crème sauce
meatPancetta
BaconHam
Chicken
Different cheese
Brownies Lasagna chocolate
Milk White
Dark Filling
Berries
Sweets Chocolate Shape
Size
Meat
Beef Lamb
Vegetarian
White Sauce
Mousse Shepards Piechocolate
White milk dark
Final DishOverall i think that both my dishes turned out to be a success as they both complimented each other in many ways. For example both my dishes are quite light and the portion sizes were perfect. My main dish, the lasagne, was rich in flavour but not heavy on the pallet. Its fits my design specification perfectly and could be cook chilled which would be perfect for an airline meal. After making my apple crumble many times using different fillings, pastry and different portion sizes i feel that it was a complete success and has very good sensory characteristics. Its also a good dish as there are many possible side dishes that could be served with it. Such as ice cream, custard, cream or even more fruit.
Aroma
Presentation
Texture
Taste
As an airline meal
Colours
Portion sizes
Appearance
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