• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month
Page
  1. 1
    1
  2. 2
    2
  3. 3
    3
  4. 4
    4
  5. 5
    5
  6. 6
    6
  7. 7
    7
  8. 8
    8
  9. 9
    9
  10. 10
    10
  11. 11
    11
  12. 12
    12
  13. 13
    13
  14. 14
    14
  15. 15
    15
  16. 16
    16
  17. 17
    17
  18. 18
    18
  19. 19
    19
  20. 20
    20
  21. 21
    21
  22. 22
    22
  23. 23
    23
  24. 24
    24
  25. 25
    25
  26. 26
    26
  27. 27
    27
  28. 28
    28
  29. 29
    29
  30. 30
    30
  31. 31
    31
  32. 32
    32
  33. 33
    33
  34. 34
    34
  35. 35
    35
  36. 36
    36
  37. 37
    37
  38. 38
    38
  39. 39
    39
  40. 40
    40
  41. 41
    41
  42. 42
    42
  43. 43
    43
  44. 44
    44
  45. 45
    45
  46. 46
    46
  47. 47
    47

Food Technology - Product for a young child.

Extracts from this document...

Introduction

Product for A Young Child Design Brief Many manufacturers produce food products that target young children. These products are often high in sugar and fat. Design a healthy savoury product for a young child. Include appropriate labelling for the product. Problem Description As I am doing a food product for a young child I need to look at what a growing child needs vitamin wise. They need calcium, iron, fluoride and all the vitamins. The problem is however that most foods containing these are less appealing and tasty compared to unhealthy foods. That is why my product will have to be tasty whilst also having to be healthy. Analysis How much would a parent be willing to pay? Would it have to be tasty to sell? These are some of the questions I have to ask to find out, as the design brief is to design a healthy savoury food product for a child. Research The reason I am doing research is to gain information on other food products for children and use this to then design and produce my own healthy food product for young children. The places I will look for information is: The Internet Healthy Eating books Various food booklets Analysis of Research How can I use my research? What will my research show? Do I feel my research went well? How could I improve my research? Why am I Doing the Research? The reason I am doing the research is so that I can gather information and then use this information to produce my own food product for children. The information I shall be looking for is: * Healthy eating * Child Needs * Public Opinion * Package Design What I want to find out using the information is the general design specification, which entails: * Likely cost of product * Shape * Flavourings * Service * Size * Health Options I will find out this information by using the following items and places: * Internet * School * ...read more.

Middle

Drain. * Melt the margarine in the pan and stir in the flour. Gradually add the milk and bring to the boil, stirring until the sauce is thickened and smooth. * Stir 2/3 of the grated cheese into the sauce and add the drained pasta and vegetables, the ham and salt and pepper. * Spoon into two shallow dishes and sprinkle with the remaining cheese. Cool slightly if necessary. Sensory Testing + Evaluation of Saucy Ham Pasta 1 2 3 4 5 Appearance Thickness Moistness Blandness Softness Texture Evaluation The sensory testing for my saucy ham pasta was way off what I wanted it to be. It for one was too thick as I wanted a smooth runny sauce. It was also too bland as I used far too much pasta in retrospect to the sauce. I don't believe I gave the pasta long enough to cook as it was harder than anticipated. Also it could have been better with less pasta as it would be moister. The texture was also way off and the appearance was laughable as it looked a sticky mess. Rating Matador Pancakes Ingredients Pancakes: * 100g plain flour * Pinch of salt * 1 egg * 300ml milk Filling: * 420g Minced Beef * 1 chopped onion * 1 chopped pepper * 1 can tomatoes * 1 tbsp. Tomato puree * 1 tbsp. Tomato ketchup * Salt * Pepper Equipment * 1 bowl * 2 measuring jugs * 2 frying pans * whisk * chopping board * vegetable knife * knife * plate * Tbsp. + tsp. * Sieve * Oil (sunflower) Method * Sift the flour into a bowl and add the salt. Then put in the egg and a bit of the milk and start to whisk whilst adding the rest of the milk. * Put a small frying pan on a medium light with oil in. ...read more.

Conclusion

Add some pancake batter. Turn over when it appears dry and small holes start to appear. * Repeat process until pancake batter used up. * Boil a kettle and when its done place it in a pan on a medium light and add the pasta. * When pasta is tender, drain and place in a bowl. * Chop up your pepper and onion and start to fry in a large frying pan on a medium light. * When onions start to brown add mince. * When mince starts to brown add the tomatoes, tomato puree and tomato ketchup. Add pepper and salt and herbs and stir. * When mince is done take out the filling and place in a bowl with the pasta and mix it together, take out pancakes, place a portion of the filling in each pancake and then roll them up. * Present on a plate with a sprig of parsley. Sensory Testing + Evaluation of Jolly Old Pancakes Sensory Testing 1 2 3 4 5 Appearance Thickness Salt Moistness Blandness Softness Herbs + Spices Texture Evaluation Everything seemed to go right whilst doing my 3rd adaptation as even my pancakes went really well. The texture, softness and Thickness were all spot on but what amazed me was that the appearance was also top marks. I believe that this was due to the pancakes working. The only problems were that I didn't add enough salt and herbs yet I believe this is small in retrospect. Rating Evaluation of Experimental Work I believe that my experimental work went well and it showed me how manufacturers go about improving a product. By doing this experimental work it has helped me improve my Jolly Old Pancakes recipe and after making my 3 adaptations I am going to choose adaptation 3, mainly down to the fact that my pancakes worked, but also because I believe the pasta helped keep the moistness down as it soaked up the moisture and if this is going to be a packaged product then it can't be runny. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Final Evaluation

    By using these planning sheets I was able to understand the recipe's more thoroughly, recognising the various steps I needed to undertake whilst creating these dishes. I am very proud of the dishes I created. The soups I made tasted delicious, and would be ideal to use within a wedding menu.

  2. We are encouraged to consume 4-6 portions of fruit and vegetables each day. Investigate ...

    just lift them and eat them" so now we know what fruits are more popular but how many teenagers actually eat fruit and vegetables? More research done by the Department of Health has show that "the foods most commonly consumed by young people in the survey, eaten by more than

  1. A healthy diet when Pregnant.

    Try to exercise at least three times a week and only exercise for as long as you feel comfortable. If you exercised before you were pregnant, you will obviously not be able to exercise at the same intensity. If you were inactive before you became pregnant, start gently.

  2. I have been asked to produce an A4 booklet describing the components of a ...

    Many of the snacks she was eating were crisps and chocolate all the nice stuff but not very healthy and with a high fat content. The foods she should be eating include pasta, which is high in Carbohydrates and chicken as well as milk and fresh fruit instead of high fatty foods.

  1. Cookbook- recipes for buns, burritos, apple pie, stir fry and nuggets.

    peeled, cored, and sliced into 1/4-inch wedges 1/2 cup sugar plus 1 tablespoon for sprinkling 1/4 cup raisins 1/2 teaspoons ground cinnamon 1/4 teaspoons ground cloves 2 tablespoons freshly squeezed lemon juice 2 tablespoons cornstarch Basic Pie Dough, recipe follows 1 egg beaten with 2 tablespoons water to make an egg wash .................................................................................................................................................

  2. In this task I will be investigating the possibilities of providing a healthy, nutritious ...

    The smootie does meet the 'eatwell plate' as it has fruit in which provides fibre and natural sugars, milk that provides the child with calcium and also meets the healthy eating guideline. 2 Lemonade Children enjoy fizzy drinks. In lemonade there is a lot of sugar which would make the children become really hyper.

  1. Food Technology - Healthy School Meals

    Free school milk also ended for 5 - 7 year old and cash cafeterias were being introduced into secondary schools. Local councils made the schools obtain tenders for school meals in 1991 which went to the cheapest company. The uptake of school meals dropped to 45% in 1995.

  2. Free essay

    An Investigation into Convenience Foods

    3.9g 6.2g Polyunsaturated 1.4g 2.2g Fibre 3.2g 5.1g Sodium 0.1g 0.1g Biscuit Base (30%), Water, Glucose-Fructose Syrup, Skimmed Milk Soft Cheese (8%), Vegetable Oil, Yogurt (from Milk), Sugar, Lemon Juice (2.5%), Wheat Flour, Milk Proteins, Modified Maize Starch, Dried Egg, Malt dextrin, Modified Potato Starch, Gelling Agents (Pectin, Carrageenan, Carob

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work