Your SlideShare is downloading. ×
0
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Recipe cards task 7 pro forma
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

Recipe cards task 7 pro forma

74

Published on

Published in: Self Improvement, Technology
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
74
On Slideshare
0
From Embeds
0
Number of Embeds
1
Actions
Shares
0
Downloads
1
Comments
0
Likes
0
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1. Recipe Card Task 7 Patrick Gouldsbrough 1Creative Media Production 2013
  • 2. Style sheets 2 Creative Media Production 2013 Italia Italia Italia Fonts I could use for my titles A simple font, like this one, will be used for my main body of text. Photographs, like the ones on this slide, will be used to illustrate my recipes on the card. However, I will not source the images, instead, I will take my own, once the recipes have been made. Neutral colours will be used for my recipe cards, due to my desire to produce a vegetarian recipe card for a mass market, not just for a certain demographic. Colour schemes
  • 3. Style sheets 3 Creative Media Production 2013 High quality imagery is one of the most important elements of my recipe cards. These few examples are the kind of imagery I want on my recipe, should my photography be carried out at the same standard. Colour schemes These restrained colours suggests that one demographic isn’t target, but, instead, a mass market is trying to be enticed by the colouring choice. Italia Italia Italia Fonts I could use for my titles The font that I will use for my main text on the recipe card. This is due to the clearness of the font, which is a key feature I want to include on my recipe card.
  • 4. Style sheets 4 Italia Italia Italia Fonts I could use for my titles Colour schemes Restrained colours help to appeal to a mass market. A clear and easily readable font like this one will be selected for my recipe cards. Even though some of these images look informal, they still perfectly display my intentions on my recipe cards, however, they MUST be high quality and look professional.
  • 5. Style Sheet The Font I could use on each card (Aharoni) The Font I could use on each card (Calibri Body) The Font I could use on each card (Comic Sans MS) The Font I could use on each card (Baskerville Old Face) The Font I could use on each card (Andalus) ColourSchemeforcards Famous ItalianLandmarks to beused for the cards. Little room for images on the landmark shaped cards. The main text on the recipe cards (Arial)
  • 6. It maybe a good idea to have dishes that relate to the certain theme. For example, the leaning tower of Pisa being a long shaped recipe card with the Pizza as the food. Due to the lack of space as the cards will be the same shape as the landmarks, the image quantity will be limited, meaning one big image of a few small ones should be considered. Also have to take into account it does not want to look crowded and needs to be clear for the reader. Having Neutral colours is important as the cards are intended to apply for a mass market and not a specific demographic. Having Arial as the main font for the ingredients and method is important as it is clear and easy to read. Plain colours will be used as it does not want to be too bright as it might come across as more of a younger product. Choosing the title font is important as this is one of the main aspects seen first by the customer. This will remain the same throughout each card to keep consistency.
  • 7. Flat plans 7Creative Media Production 2013Front Back This is the shape I will use for one of my recipe cards, but with a restrained colour overlay added. The layout may change when converted into this shaped recipe card. Panna Cotta with macerated Strawberries Ingredient s: Key Information: Serves – Cooking time – Preparation time - *A different image of the dish would be displayed here Method:
  • 8. Flat plans 8Creative Media Production 2013Front Back Vegetarian Lasagne Ingredients: Method: Key Information: Serves – Preparation time – Cooking time - This is the shape I will use for one of my recipe cards, but with a restrained colour overlay added. The layout may change when converted into this shaped recipe card.
  • 9. Flat Plans This is just an example of how the card templates will be made, the final ones will be done through Adobe Photoshop and an accurate shape. From the design stage to the composition. Now it is important where everything is placed on the card.
  • 10. Each Card will be a different landmark meaning a different composition will have to be looked upon. In this example, the main image would be located in the middle of the card. The title for each recipe card will be found at the top. This will be in the same font and size throughout. Above the recipe title will be the name of the cards Ingredients for the recipe card will be found before the image and set out so it is clear to read. The Method on how to cook to recipe will be found at the bottom of this and underneath the image. The font chosen for the text will also be the same in each of the 8 cards made. This will be to show how the business keeps to its standards of high quality and to portray professionalism in consistency
  • 11. Three-Herb Cherry Tomato Pizza The Taste of Italy 1¼ cups marinara sauce 1 par-baked Gluten-Free Pizza Crust 8 oz. fresh mozzarella, sliced 1½ cups halved cherry tomatoes ¼ cup fresh chopped parsley ¼ cup chopped fresh basil ¼ cup chopped chives 1. Preheat oven to 425°F. 2. Spread marinara sauce over par-baked crust. Top with fresh mozzarella and cherry tomatoes. 3. Bake 5 to 7 minutes, or until cheese is bubbly. Remove from oven, and top with parsley, basil, and chives. 4. First Let it cool down for 5 minuets. then you can eat The Food needed for the recipe will be found underneath the title of the food and just above the image on each of the eight cards made. Here the food section will be split. One side of the area will be the actual image with a small section providing further information about the food. The background of the cards will change in colour but not dramatically. The neutral colours need to be kept in order to keep all of the target market. The Italian colours will be used throughout the cards. The use of the dark green in the title, the bright red ingredients and the white border as well as the nutritional information found on the right of the image. The font will change through each of the cards, however the size will main the same. The title of ‘The Taste of Italy’ will also feature in each of the eight cards made. This will remain in the same Colour, size and font to show a sign of consistency. The shape of the cards will depend on the chosen landmark, they will be chosen first and edited on adobe Photoshop.
  • 12. The Taste of Italy Three-Herb Cherry Tomato Pizza 1¼ cups marinara sauce 1 par-baked Gluten-Free Pizza Crust 8 oz. fresh mozzarella, sliced 1½ cups halved cherry tomatoes ¼ cup fresh chopped parsley ¼ cup chopped fresh basil ¼ cup chopped chives 1. Preheat oven to 425°F. 2. Spread marinara sauce over par-baked crust. Top with fresh mozzarella and cherry tomatoes. 3. Bake 5 to 7 minutes, or until cheese is bubbly. Remove from oven, and top with parsley, basil, and chives. When the image has been imported into Photoshop, the outline of the shape will be made and copied into a Microsoft Word document. From this the appropriate information will be added onto it. All of the cards will be different sizes so it is important to keep the vegetarian society logo in the same area (The bottom right of each card design) Not all of the cards will be identical as the work load will be split. However, the text, font and colours will be the same as well as The style in writing and The presentation in general. All of the cards will be made through the same formula. That of taken off the internet (Sourced where from) then imported so it can be adjusted or cropped. The templates will be created the same way, however the layer will be covered with a neutral shade, then a screen shot into a word document for further development.
  • 13. Flat plans 13Creative Media Production 2013Front Back Mini Vegetarian Pizzas *A different image of the dish would be displayed here Ingredients: Method: Nutritional Values: Serves – Preparation time – Cooking time - This is the shape I will use for one of my recipe cards, but with a restrained colour overlay added. The layout may change when converted into this shaped recipe card.
  • 14. Recipes Tomato and Basil Bruschetta (http://www.jamieoliver.com/recipes/bread-recipes/bruschetta-with-tomato-and-basil) Ingredients 2 handfuls nice mixed ripe tomatoes 1 small bunch fresh basil, leaves picked sea salt freshly ground black pepper olive oil good-quality white wine or herb vinegar Method A bruschetta is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from. It's normally made from a large loaf of sourdough natural yeast bread, which is a dark grey colour and has a higher water content than usual in the dough. It also has a thick crust and, because of this, moisture is retained in the bread, meaning it can be used up to a week after purchasing. Have a look round a farmers' market or in a good supermarket and you should be able to find some. If you can't, a good-quality round cottage-style loaf will give you good results. The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care. Make sure your tomatoes are really ripe when making this topping. Give them a wash, remove their cores and carefully squeeze out the seeds. Place in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste. You can serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your basic bruschette – really tasty. 14Creative Media Production 2013
  • 15. Recipes Mozzarella skewers (The best ever Italian cookbook by Whiteman, Wright & Boggiano) 15
  • 16. Recipes Herb Gnocchi with Mushroom sauce http://www.foodnetwork.co.uk/recipes/herb-gnocchi- with-mushroom-sauce.html Ingredients For the herbed gnocchi: 750g potatoes, about 2 large potatoes or 4 small potatoes 110g plain flour, plus more if needed, plus more for dusting 60g Parmesan cheese, grated, plus more for garnish 2 egg yolks 1/4 tsp ground nutmeg 2 tbsps finely chopped thyme leaves 1 tsp salt 1/4 tsp freshly ground black pepper For the mushroom sauce: 35g unsalted butter 470g cremini mushrooms, sliced 120ml white wine 120ml double cream 2 tbsps chopped fresh parsley leaves, for garnish 16 Method Herbed gnocchi: 1) Place the whole unpeeled potatoes into a medium saucepan with cold water on medium heat. Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash. Check with a knife to see if the potatoes are cooked through and tender. Once ready drain the potatoes. 2) When cool enough to handle, peel each potato, cut them into small pieces and pass them through a potato ricer over a medium-sized bowl. Add the flour, Parmesan, egg yolks, nutmeg, thyme, salt and pepper and mix into a doughy consistency, adding more flour as needed. Transfer the dough to a well- floured surface. 3) Using your hands, roll pieces of the dough into a rope about 1 1/2-cm in diameter. With a knife, cut the rope into 1 1/2-cm to 2-cm-long pieces. Flour the pieces as you cut them, placing them on a baking sheet that's either floured or lined with waxed paper. Once rolled, you can place the gnocchi in the refrigerator covered with cling film until ready to cook. 4) When ready to cook, place the gnocchi in boiling salted water for about 1 to 2 minutes. They will rise to the top when done. Using a slotted spoon, remove the gnocchi from the saucepan. Mushroom sauce: In a skillet, add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes. Add the white wine and reduce by half, about 5 minutes. Add the cream and gently simmer for another 2 to 5 minutes. Once the sauce has simmered, add the gnocchi and cook for 2 minutes. Garnish with fresh parsley and grated Parmesan
  • 17. Recipes Tagliatelle with vegetable ragu http://www.bbcgoodfood.com/recipes/1898644 /tagliatelle-with-vegetable-ragu Ingredients 1 onion, finely chopped 2 celery sticks, finely chopped 2 carrots, diced 4 garlic cloves, crushed 1 tbsp each tomato purée and balsamic vinegar 250g diced vegetables, such as courgettes, peppers and mushrooms 50g red lentils 2 x 400g cans chopped tomatoes with basil 250g tagliatelle (or your favourite pasta) 2 tbsp shaved parmesan (optional) Creative Media Production 2013
  • 18. Recipes Vegan Lasagne http://allrecipes.com/recipe/vegan-lasagna-i/ Ingredients 2 tablespoons olive oil 1 1/2 cups chopped onion 3 tablespoons minced garlic 4 (14.5 ounce) cans stewed tomatoes 1/3 cup tomato paste 1/2 cup chopped fresh basil 1/2 cup chopped parsley 1 teaspoon salt 1 teaspoon ground black pepper 1 (16 ounce) package lasagna noodles 2 pounds firm tofu 2 tablespoons minced garlic 1/4 cup chopped fresh basil 1/4 cup chopped parsley 1/2 teaspoon salt ground black pepper to taste 3 (10 ounce) packages frozen chopped spinach, thawed and drained 18
  • 19. Recipes Summer Panettone Cake http://www.jamieoliver.com/recipes/fruit-recipes/summer-panettone-cake Ingredients 1 vanilla pod 900 ml double cream zest of 1 lemon 4 tablespoons golden caster sugar 100 g flaked almonds 1 kg panettone 4 tablespoons vin santo or sherry 2 tablespoons elderflower cordial 2 punnets strawberries, hulled and sliced 1 punnet raspberries 100 g good-quality dark chocolate (70% cocoa solids) 19Creative Media Production 2013
  • 20. Recipes Espresso Granita Affogato (Vegan friendly) http://www.yummly.com/recipe/external/Espresso-Granita-Affogato-510470 Ingredients 1 cup hot espresso or strongly-brewed coffee 2 tablespoons sugar Method 1. Dissolve the sugar in the coffee. Pour into a small plastic container and freeze until solid. 2. Once frozen, scrape the frozen coffee mixture with a fork to make icy crystals. The preparation will take 5 minutes, but due to it requiring freezing, this dessert will take a while to complete. 20Creative Media Production 2013
  • 21. Recipes 21Creative Media Production 2013 Tiramisu Serves – 6-8 Preparation – 15 – 20 minutes (no cooking required, but chill over night) The best ever Italian cookbook by Whiteman, Wright & Boggiano
  • 22. Final style sheet 22 High quality images like these are what I’m looking for, in terms of my photography. These images are from recipes that I am going to use for this project, so a comparison can be used when the evaluation section is reached. Italia The titles will be slightly stylised, but clearness won’t be compromised. Clearness of my recipe cards is the most important feature of the recipe cards and will be at the forefront of my success, should I carry out this project to the best of my ability. This clear font is the one I will use for the main body of text on my final set of cards. Colour scheme This colour is gender neutral. Where as the blues and greens on the first style sheets would entice a more male audience, this cream/yellow colouring will be for a mass market, instead of a niche one. For the above reasons, I have decided to select it for my Italian style recipe cards.
  • 23. Final flat plan 23Creative Media Production 2013Front Back Mini Vegetarian Pizzas Ingredients: Method: Nutritional Values: Serves – Preparation time – Cooking time - *A different image of the dish would be displayed here This is the shape I will use for one of my recipe cards, but with the below colour overlay added. The layout may change when converted into this shaped recipe card.
  • 24. Test card 24Creative Media Production 2013Front Back Tagliatelle with vegetable ragu Ingredients: Nutritional Values: Serves – 5 Preparation time – 10 mins Cooking time – 40 mins *A different image of the dish would be displayed here 1 onion, finely chopped 2 celery sticks, finely chopped 2 carrots, diced 4 garlic cloves, crushed 1 tbsp each tomato purée and balsamic vinegar 250g diced vegetables, such as courgettes, peppers and mushrooms 50g red lentils 2 x 400g cans chopped tomatoes with basil 250g tagliatelle (or your favourite pasta) 2 tbsp shaved parmesan (optional) Method: 1. Tip the onion, celery and carrot into a large non- stick saucepan and add 2-3 tbsp of water. Cook gently, stirring often, until the vegetables are soft. 2. Add garlic, tomato puree and balsamic vinegar. Cook on a high heat for one minute more. Add the diced veg, lentils, tomatoes and then bring to the boil. 3. Turn to a simmer, then cook for about 20 minutes. Meanwhile, cook the pasta (following pack instructions), then drain. Season the ragu and serve with parmesan on top (parmesan is optional). This is the shape I will use for one of my recipe cards, but with the below colour overlay added. The layout may change when converted into this shaped recipe card.
  • 25. AS Media Studies 2009 25 Tagliatelle with vegetable ragu Ingredients: 1 onion, finely chopped 2 celery sticks, finely chopped 2 carrots, diced 4 garlic cloves, crushed 1 tbsp each tomato purée and balsamic vinegar 250g diced vegetables, such as courgettes, peppers and mushrooms 50g red lentils 2 x 400g cans chopped tomatoes with basil 250g tagliatelle (or your favourite pasta) 2 tbsp shaved parmesan (optional) Test card
  • 26. AS Media Studies 2009 26 Method: 1. Tip the onion, celery and carrot into a large non-stick saucepan and add 2-3 tbsp of water. Cook gently, stirring often, until the vegetables are soft. 2. Add garlic, tomato puree and balsamic vinegar. Cook on a high heat for one minute more. Add the diced veg, lentils, tomatoes and then bring to the boil. 3. Turn to a simmer, then cook for about 20 minutes. Meanwhile, cook the pasta (following pack instructions), then drain. Season the ragu and serve with parmesan on top (parmesan is optional). Nutritional Values: Serves – 5 Preparation time – 10 mins Cooking time – 40 mins Test card
  • 27. AS Media Studies 2009 27 Tagliatelle with vegetable ragu Ingredients: 1 onion, finely chopped 2 celery sticks, finely chopped 2 carrots, diced 4 garlic cloves, crushed 1 tbsp each tomato purée and balsamic vinegar 250g diced vegetables, such as courgettes, peppers and mushrooms 50g red lentils 2 x 400g cans chopped tomatoes with basil 250g tagliatelle (or your favourite pasta) 2 tbsp shaved parmesan (optional) Test card
  • 28. AS Media Studies 2009 28 Method: 1. Tip the onion, celery and carrot into a large non-stick saucepan and add 2-3 tbsp of water. Cook gently, stirring often, until the vegetables are soft. 2. Add garlic, tomato puree and balsamic vinegar. Cook on a high heat for one minute more. Add the diced veg, lentils, tomatoes and then bring to the boil. 3. Turn to a simmer, then cook for about 20 minutes. Meanwhile, cook the pasta (following pack instructions), then drain. Season the ragu and serve with parmesan on top (parmesan is optional). Nutritional Values: Serves – 5 Preparation time – 10 mins Cooking time – 40 mins Test card Due to the shapes of the recipe cards, the layout will not be consistent throughout the 8 recipe cards. However, things such as the vegetarian society logo will always be placed in the right hand corner, but other elements of the layout won’t be positioned the same.

×