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Generation of IdeasI am going to research 20 recipe ideas and then I am going to do a survey and make the 8 most popular recipes: Swedish Chocolate Torte

Extracts from this document...

Introduction

Brief Superpuds have decided to launch a new product to extend their supermarket range. Design a new layered dessert for children. Key Words New Product: An item on the market that has not been produced before. Extend: To make something you already own, bigger Supermarket Range: A series of products designed to be sold in a superstore. Design: Create from new. Layered Dessert: An after dinner treat that has several layers. Children: A young person, usually seen as under 18. Analysis Who: I will be making my layered dessert for children from the ages of 5 to 13. Why: I will be making my layered dessert because Superpuds have asked me to. What: I will be making a layered dessert. Where: I will be making most of my layered desserts at school and a few of them at home. When: I will be making my layered on Tuesdays at school and the ones I will make at home I will make at weekends. Points to Consider These are some of the point I will need to consider when I am designing and making my products: * Quality * Healthy * Appearance * Time Consumption * Quantity * Target Group * Taste * Packaging * Texture * Cost * Decoration * Garnish * Flavour Research Initial Design Specification Visual Aesthetics: My product will have to look colourful and appetising because it is for young children. Cost: My product will have to cost less, which means I can sell it for less, which means there will be more sold. Target group: My target group will be children between the ages of 5 and 13. Shape: I will try to make most of my products simple shapes like squares, rectangles, and circles Environmental Considerations: I will make my packaging out of recyclable material. Time Constraint: When I am making my recipes in school, I will have to make the recipes within an hour. ...read more.

Middle

Place over simmering water and wait for chocolate to melt. When it is melted, beat take off the heat and beat with a wooden spoon until smooth. Beat 2 of the egg yolks, first on their own, then in with the chocolate. Let it cool for a while then whisk 2 of the egg whites until stiff and fold them into the chocolate mixture. Cover the bowl and chill for 1 hour. 3. Place the remaining egg yolks into a basin and whisk until they start to thicken, then add the caster sugar and continue to whisk until the mixture starts to thicken slightly. Now mix the cocoa powder into the egg yolk mixture, then, using a clean bowl, beat the egg whites to a soft peak then carefully cut and fold the egg whites into the chocolate mixture then pour into the prepared tin. Bake for 25 mins and then leave to cool. 4. Spread the chocolate mousse over the roulade and then whip up the cream softly and spread that over it. Roll into a cylinder shape and top with icing sugar. Taste My roulade was very nice but I didn't put enough cream or mousse into it so it was a bit bland. Texture My roulade had good texture because it had a crusty outside and a soft and creamy middle. Appearance My roulade looked good because it had the nice look of a cracked outer part and has a good cross section. Name of person Taste (out of 10) Texture (out of 10) Appearance (out of 10) Chocolateyness (out of 10) Average (out of 10) Mum 7 5 6 8 6.5 Dad 6 6 7 7 6.5 Tom (Brother) 8 6 6 8 7 Totals 21 17 25 23 6.66 The average score of my Chocolate and Cream Roulade was 6.66/10 Lemon Meringue Pie Ingredients For the pastry: 175g/6oz plain flour 15g/1/2oz icing sugar 75g/3oz butter 1 egg, yolk only 1 tbsp water For the filling: 2 large lemons 40g/11/2oz ...read more.

Conclusion

Appearance My cheesecake looked nice when it was in the tin but it collapsed a little bit when I tried to take it out, not as much as the first one I made though. Name of person Taste (out of 10) Texture (out of 10) Appearance (out of 10) Limeyness (out of 10) Average (out of 10) Mum 10 10 8 9 9.25 Dad 10 9 8 9 9 Tom (Brother) 10 10 8 10 9.5 Totals 30 29 24 28 9.25 The average total for my cheesecake was 9.25/10. Blueberry Chesecake Ingredients 500g Mascarpone Cheese 500g Digestive Biscuits 30g Butter 200g Blueberries Vanilla Extract 30g Sugar Method 1. Crush the biscuits and melt the butter. Add the melted butter to the crushed Digestives and press down into a spring fold cake tin. Put the mixture into the fridge until you need it again. 2. Mix the cheese and the sugar together whilst and add the vanilla extract to the mixture. 3. Add the blueberries to the cheese mixture and spread evenly over the biscuit base and chill for 2 hours. Taste I found that the cheesecake was quite sickly because I accidentally put too much vanilla in. Otherwise I think it would have tasted very nice. Texture The texture of my cheesecake was quite bad because there was too much liquid in with the cheese mixture so it ended up at about the same consistency of single cream. Appearance My cheesecake looked nice when it was in the tin but it collapsed hugely when I tried to take it out. Name of person Taste (out of 10) Texture (out of 10) Appearance (out of 10) Vanillayness (out of 10) Average (out of 10) Mum 5 7 6 2 5 Dad 6 5 5 3 4.75 Tom (Brother) 5 6 5 2 4.5 Totals 16 18 16 7 4.75 The average total for my cheesecake was 4.75/10. ?? ?? ?? ?? Robert Evans Layered Desserts ...read more.

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