• 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
  48. 48
    48
  49. 49
    49
  50. 50
    50
  51. 51
    51

I am going to design vegetarian sandwich fillers, which are more interesting than the sandwich fillers already on the market.

Extracts from this document...

Introduction

Contents Contents 2 Log of work undertaken 4 Introduction 6 Project Outline 6 Design Task 6 Focus of Study 6 Task Analysis 7 Task Analysis 2 8 Vegetarianism - background information 9 History and background 10 Production of Quorn products 10 Nutrition 10 Product range 11 Marketing and sales 11 Nutritional information about Quorn 12 Supermarket Survey 13 Letter to companies 14 List of what each company sent 15 Generation of ideas 16 Questionnaire 17 Initial Specification 21 Health and safety 22 Food processing plant factory rules 24 Trial Practical 1 25 Tropical Sandwich Filler 25 Recipe 25 Annotated diagram 26 Tropical Sandwich Filler - Packaging 27 Taste test 29 Tropical Sandwich filler- Analysis of results 30 Trial Practical 2 31 Hot and Spicy Sandwich Filler 31 Recipe 31 Annotated Diagram 32 Hot and Spicy Sandwich Filler - packaging 33 Taste Test 35 Hot and Spicy Quorn - Analysis 36 Trial Practical 3 37 Italian Style Sandwich Filler 37 Recipe 37 Annotated Diagram 38 Italian Style Sandwich Filler - Packaging 39 Taste Test 41 Italian Style sandwich filler - Analysis 42 Development Practical 1 43 Vegetarian Fajitas 43 Original Recipe 43 Adapted Recipe 43 Annotated Diagram 45 Vegetarian Fajitas - Packaging 46 Taste Test 48 Picture of Vegetarian Fajitas 49 Vegetarian Fajitas - Analysis 50 Bibliography 51 Leaflets 51 Websites 51 Books 51 Log of work undertaken Date Work achieved in school Work achieved at home July 03 Assignment issued. Research tasks to complete over the summer break. Planned and typed letters August 03 Summer Holidays Designed border. 5th September Designed questionnaire Designed and carried out supermarket survey 12th September Task Analysis Task Analysis 2 Distributed questionnaires to vegetarian friends and family. 15th September Research background information about vegetarianism and other types of protein. Began typing up brief, focus of study and background info, research health and safety for practical and for large scale production. 21st September Plan first practical "Tropical Sandwich Filler" Write up practical, taste test, write up results, analyse results. ...read more.

Middle

? My products should also be suitable for vegetarians of all ages, for example, nuts should not be included in the sandwich fillers because they are not suitable for young children. Health and safety Food that is safe to eat involves food hygiene. Premises, staff and equipment have to be clean. Food must be handled safely and prepared in clean surroundings. Everybody involved in food production should have training about safety and illness. Bad food hygiene can lead to outbreaks of food poisoning. The groups that are particularly vulnerable are: the elderly, very young children and people who are already ill. Potential for cross contamination in commercial food preparation. The people in the factories that deal with the food have to wear special clothes. They have to wear: ? A hat that completely covers their hair ? A white coat ? White gloves ? White trousers ? White boots or shoes ? Beard/ Hair nets They have to put these clothes on before they enter the food areas. They are not allowed to wear any jewellery except for a wedding ring. They have to wash their hands in a separate sink. If they have an accident, a blue plaster must be worn and the accident must also be recorded. Food processing plant factory rules We manufacture human foods that meet strict standards, and therefore remind you of the company rules: 1. Persons with upset stomachs are not allowed on site 2. Eating and drinking permitted in the canteen only 3. Smoking and chewing gum is not permitted on site 4. Hats, hairnets and protective overalls to be worn at all times in production areas 5. Jewellery not allowed, except metal band wedding rings 6. No cigarettes, matches, keys, confectionery, tablets or coins to be taken into production areas 7. No glass of any kind can be brought into the factory 8. Substances must comply with C.O.S.H.H regulations. 9. No perfumes, solvents or strong smelling substances (unless agreed in advance in writing) may be used. ...read more.

Conclusion

Put salsa along the middle of the tortilla 8. Put other ingredients into the tortilla and roll up, then wrap up carefully 9. Tidy up Wash up, dry up, put away equipment, and wipe work surfaces. I am developing my practical from hot and spicy Quorn to a Mexican style hot and spicy product. I am not using mayonnaise, but I am using salsa to hold all the other ingredients together. I also adapted the original recipe which I downloaded from http://www.lowfatveggiefood.co.uk from using mushrooms to using Quorn because in my questionnaires, most of the people I asked would prefer not to have mushrooms in the product, but do like Quorn. Annotated Diagram Vegetarian Fajitas - Packaging I chose this packaging because the foil tray will stop the product from being squashed, and the plastic lid will keep the product fresh until it is opened, giving it a longer 'use by' date. Taste Test Picture of Vegetarian Fajitas Vegetarian Fajitas - Analysis I gave my sandwich filler to four testers; this will make the results more accurate than if I just gave it to one person. I will have a range of results to use. I think I did well on this task, as I followed the flowchart as I planned, and I considered health and safety at all times during the practical. . I think my trial practical was very organised; I had all the equipment and ingredients I needed, including a detailed flowchart for the production of my product. My testers said that the product was very appetising, colourful, and crunchy and it was well presented, and had a very appetising appearance. I was also told the texture was very interesting as there was a range of different textures. I planned my time better for this practical because I left the Quorn sufficient time to cool down before adding the other ingredients. I developed this practical since last time because I improved this by using hot salsa, instead of not using enough chilli powder because it could not be tasted by my testers. ...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. What is the digestive fate of a fish finger sandwich?

    Bile is alkaline and therefore neutralises the acid, which was added to the sandwich in the stomach. This gives the best pH for enzymes in the Small Intestine to work. Glands in the wall of the Small Intestine make intestinal juices.

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

    Practical Lesson's Through out my practical lessons, I feel that all three dishes went really well. I felt I had many strengths during the practical's of my produces, in every practical I was well organized, I had my time plan out and followed it carefully and I felt that I worked very well to time in each practical.

  1. Chocolate: Behind its bad rap

    decreased over a six-hour period after consumption of a cocoa beverage. (Steinberg) The promising results of these pilot human trials correspond with earlier test tube research and justify further research to confirm the suggestion that, with balance and moderation, chocolate consumption as part of a healthy diet may support heart health.

  2. A healthy diet when Pregnant.

    Peanuts: Peanut allergy is increasing in children and it is thought that it may be caused by being exposed to peanuts at a young age. Current opinion is that if you, your baby's father or any of your previous children suffer from asthma, eczema, hay fever or food allergies it

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

    Also fruit and vegetables also contain a large amount of fibre, there are two types of fibre, soluble and insoluble. The difference is that insoluble fibre absorbs water and increases bulk. This helps the stools become soft and bulky and helps to keep the gut in good working order.

  2. Food Hygiene

    There are many types of sweet and savoury sauces. The properties and characteristics of each sauce will depend on the ingredients and how it is made. Sauces can be thickened in the following ways: - By adding starch (white sauce or custard) - By using a puree of fruit (apple sauce, raspberry sauce)

  1. Fast-food Industry Analysis

    75% McDonald's and YUM businesses are owned and operated by franchisees. Some times companies operate additional restaurant chain under different name. Moreover the additional chain may be in a different restaurant segment. Consolidation is a common practice in QSR industry.

  2. To be or not to be a Vegetarian?

    Vegetarians who want to eat out with omnivorous friends on a regular basis have difficulty getting a balanced diet. The most common nutritional problems include: * Iron deficiency Meat is an important iron source, so vegetarians must be careful to include good iron sources such as eggs, leafy green vegetables, dried fruit, fortified cereals, peas, beans, nuts and pulses.

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