Transcript Development

Development
GCSE Food Technology
How can we develop new products?
Chose one product below and think of as many ways as you
can of developing that product.
Sponge cake
Lasagne
Objectives
We Are
Learning
To…
Why?
What I’m
Looking
For…
All: 12-18 ~ Adequate development work achieved through working
with a range of techniques and some modifications made (C)
Most: 19-25 ~ Good development work achieved through working with
a variety of techniques and detailed modifications made (B)
Some: 26-32 ~ Excellent development work through experimentation
with a wide variety of techniques and modifications (including
nutritional analysis) in order to produce a final design solution (A/A*)
So that you improve your practical food skills
and achieve a high grade for your making skills.
A well made developed product appropriate to the
brief.
Good development being carried out
Y9: Short Course
What Hat Today:
“Things I found difficult…”
“The possible problems are…”
“Great ideas I have…”
“I could improve by…”
Cake development
Lasagne Development
Spinach
Open salmon lasagne
Open shrimp lasagne
Mixed Leaves
Sweetcorn & Mushroom
Vegetables with
Spinach & pine nut
Connelloni
Tortilla
Developing food products
• Break it down into its basic components:
– i.e.
•
•
•
•
lasagne = pasta – white sauce – ragu sauce - topping
Cheesecake = base – filling – fruit – flavouring – topping
Brownie = chocolate – nuts – fruit – spices – shape
Sponge cake = ingredients – shape – decoration - filling
• Other ways to develop food products:
–
–
–
–
–
–
Change shape/portion (i.e. slice/individual)
Change material/ingredients
Lower fat/sugar/salt content (reduced fat alternatives)
Increase fibre/nutrients
Alter ratio/quantities
Change flavours
A Grade v C Grade Development
A Grade
C Grade
Excellent development work through
experimentation with a wide variety of
techniques and modifications (including
nutritional analysis) in order to produce a
final design solution (A/A*)
26-32/32
Good development work achieved
through working with a variety of
techniques and detailed modifications
made
Experiment with different flours/fats/
sugars
Simple changes to recipes i.e. change
flavour/shape/decoration/toppings
Produce a final product with several
component parts (i.e. layered product)
Change filling of product
19-25/32
Change seasonings/herbs/spices
Experiment with Ratios within recipes
Improve nutritional value and use
foodinfocus2 to analyse developments
Development of the design proposals: Development 1 & 2
What you need to think about: This is the page that
allows you to modify 1 specific part of your recipe in a
number of ways to improve the product e.g. type of flour
Exemplar Work:
1. Remember only change one aspect of your
recipe/dish per development.
2. These pages should be developing one aspect of
your dish/product: a. Start with simple adjustments
b. Explain what your going to do
c. Show where ideas have been modified
d. Get other peoples opinions on your developments
e. Include a photo and star profile
f. Write about how it changes the nutritional or
sensory attributes of the dish
3. Final Idea should be based around one or all of your
developments and justify how the developments
helped you in designing the product
4. Annotation should show how product has developed
from initial ideas.
Development can be shown in many different ways but
successful development happens when you choose one
item and use that information to help inform your
choice of final design !!
This could be;
Shape, Colour, nutritional profile, ingredients,
techniques, processes, Material and so on.
AQA Criteria –
Good Development is Critical
What have you learnt from this page:
Client Opinions:
Levels For page, tick the level of YOUR work: -
26-32 ~Excellent development work through experimentation with a wide variety
of techniques and modelling (including CAD where appropriate) in order to
produce a final design solution
19-25 ~Good development work achieved through working with a variety of
techniques and modelling (including CAD
12-18 ~Adequate development work achieved through working with a range of
techniques and modelling (including CAD where appropriate)
6-11 ~Development work is lacking in detail but makes reference to a number of
techniques and modelling (including CAD where appropriate)
0-5 ~Basic development work undertaken using a limited range of techniques
Tomato Ragu/Pizza Sauces
Tomato Ragu Sauces
Sponge testing
Additions to a 1 egg mixture - divide into 6 and add small amounts of :
cherries, raisins, cocoa, choc chips, poppy seeds & lemon, mixed spices
Before
After
Recording Sensory Results
1. Record these results in rough using lined paper
first before you write them on your
development sheet.
• Hint: allow your testers to use the sensory
vocabulary sheet
2. Write your results up in neat when you are
happy you have enough information.
Learning Objectives:
All: 12-18 ~ Adequate development work
achieved through working with a range of
techniques and some modifications made
Most: 19-25 ~ Good development work achieved
through working with a variety of techniques and
detailed modifications made
Some: 26-32 ~ Excellent development work
through experimentation with a wide variety of
techniques and modifications (including
nutritional analysis) in order to produce a final
design solution
Development:
M
M
I
T
To develop the filling, you could add
different spices to change the flavour,
or add food colouring or flavourings
to change the colour and appearance.
I have chosen to develop cheesecake, because when I made my 6
ideas this turned out the best, this also has many ways of being
developed than my other ideas. This also fits my specification.
I
T
M
To reduce the fat content in the
filling, different types of cream
cheese could be used. Instead of full
fat cream cheese, light cream
cheese or ricotta could be
experimented with to change the
texture and the flavour.
T
M
Add different flavourings, for example,
almond extract to create a different
taste. Food colourings could be used
as well which would change the
appearance of the cheesecake filling
and make it more appealing.
M
I
T
The double cream used could be
changed to single cream etc, to
change the texture of the filling.
The fat content could also be
reduced.
T
The cheesecake could be
decorated with another layer .
For example, strawberry sauce.
This will change the flavour of
the cheesecake and the
appearance.
E
Environmental issues considered
R
Highlights general research used
T
You could also add dried fruit or
crushed almonds to the base to
change the flavour, or the
texture and nutritional value.
T
I
Material/ingredient choices
Innovation, originality & flair
I
End user thoughts
T
Cheesecake
base
Cheesecake
Cheesecake
filling
M
I
M
Cheesecake
Decoration
& Toppings
The shape or the size of the cheesecake
could also be changed, smaller sized
cheesecakes would contain less calories
and may attract the consumer more
because they are of compact size.
However , the shape could also be
changed into different shapes, this will
make the product look more attractive.
M
T
Fruit could be used for decoration, this will
help with the governments 5 a day policy ,
so therefore the cheesecake wouldn't just
be an unhealthy option because it contains
fruit aswell.
M
E
The sugar used could be developed, for
example, caster sugar could be used rather
than Demerara sugar to create a lighter
base. Fairtrade sugar could be also be used.
Findings from this page: From this page I have found out that there are many ways I
could develop my product. The overriding reasons for developments are to improve aesthetics and the end
users perceptions of the product. Other developments could also improve the nutritional profile and cost of
the final product. There are social and environmental issues that would also need to be taken into account,
such as using fairtrade sugar and chocolate.
M
I
T
Change the Type of biscuits used to
change the nutritional value, the
texture or appearance etc. For
example, you could use wholemeal
digestive biscuits to increase the
fibre and also the texture of the
base.
M
E
You could also change the fat to
reduce the amount of fat content in
the cheesecake, for example,
instead of using butter, you could
use margarine instead. Or, the
quality of the butter could be
changed, because a more expensive
butter could have a creamier
texture
Ecclesfield School: 36574
Name:
Page:
Development 1
Tasting Results:
Appearance
Aim:- To develop the cheesecake bases by using different
biscuits in the base. I will also add extra colour and flavour
to improve the sensory and aesthetic characteristics.
What I’m going to do:- Make one batch of shortbread
and use two types of shop bought biscuits to make 3
different biscuit bases with melted butter.
Original Ingredients:
Digestives
Butter
Taste
Texture
Total
6 6 8 10
4 4 5 6
6 7 8 6
76/120
7 6 9 10
7 8 7 9
8 9 7 6
93/120
7 6 8 6
6 7 8 6
5 7 8 7
81/120
6 4 6 9
4 5 7 6
3 5 6 6
67/120
Digestive
Development Ingredients:
1 Shortbread - Butter, flour,
Shortbread
caster sugar
2 Gingernut biscuits
3 Cream sandwich biscuits
Nutrition Info:
Gingernut
Cream
Sandwich
Evaluation
Photo
1
2
Soft
Moist
10
Chewy
8
6
Crumbly
4
Sweet
2
3
0
Creamy
Airy
Rich
Gooey
Flavoursome
From developing my base I have found that shortbread is the
most popular biscuit to use for my cheesecake base.
Comments were made about all 4 bases relating to flavour,
but the biscuit with the highest taste score was the
homemade shortbread. From developing the bases, I have
decided I am going to combine both shortbread and
gingernut as this gave the best flavour. This will further
improve the sensory characteristics of my product. One of
the criticisms of the gingernut on its own was it didn’t hold
well enough, so by combining the two I will achieve the best
texture and flavour.
Next development: Cheesecake filling
Findings from this page: From this page I have found that changing the original cheesecake
base from digestive to a combination of gingernut and shortbread will improve the sensory characteristics and overall
finish of my product. I have also found that shortbread has the highest fat content, so by combining with ginigernut it
will improve the nutritional value and make the finished product slightly lower in fat.
Ecclesfield School: 36574
Name:
Page:
I fully understand what development and
sensory analysis is and feel comfortable
carrying out tests
Exemplar
Learning Objectives:
All: 12-18 ~ Adequate development work
achieved through working with a range of
techniques and some modifications made
Most: 19-25 ~ Good development work achieved
through working with a variety of techniques and
detailed modifications made
Some: 26-32 ~ Excellent development work
through experimentation with a wide variety of
techniques and modifications (including
nutritional analysis) in order to produce a final
design solution
Plenary
How can you ensure a high
quality finish?
Learning Objectives:
All: 12-18 ~ Adequate development work
achieved through working with a range of
techniques and some modifications made
Most: 19-25 ~ Good development work achieved
through working with a variety of techniques and
detailed modifications made
Some: 26-32 ~ Excellent development work
through experimentation with a wide variety of
techniques and modifications (including
nutritional analysis) in order to produce a final
design solution