Kitchen Appliances / Utensils ……………………Evaluation Internal Assessment<br />Choose Two Appliances / Utensils and evaluate th...
Kitchen appliances Evaluation
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Kitchen appliances Evaluation

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Evaluating Different Kitchen appliances

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Kitchen appliances Evaluation

  1. 1. Kitchen Appliances / Utensils ……………………Evaluation Internal Assessment<br />Choose Two Appliances / Utensils and evaluate the practicality, usefulness and overall design of the product.<br />Product Choice - Chopping Board.<br />Design Brief: A chopping board is a utensil to assist people to prepare Foodstuffs, Vegetables, <br />Fruit and Meat products for cooking and eating. It must be practical in so far as being able to be <br />used for many different foods and in many different conditions. Dry, Wet etc<br />Design Specifications:<br />Test<br />Function - It must be strong enough to withstand processes such as chopping, rolling, mashing Physically cut, roll and mash food on the<br />and beating with knives and other implements and kitchen utensils.board <br />Durability – A chopping board must be durable.Compare the age and wear and tear of each chopping board<br />Size – A chopping board must be of a suitable size for the materials being prepared for eating.Measure each chopping board. Compare different foodstuff on the board eg Slice of Bread<br />Shape - The chopping board must be of a practical shape, again for the products being How practical is the shape. Trying to <br />prepared on it.cut/prepare different shaped foods on the board<br />Aesthetics – Appeal of the chopping board to the appropriate market. Includes, Shape, Comparison of colour, Texture and Shape texture, Colourof the board<br />Ergonomics aspect– Connection to Human Measurements Ease of use of the chopping board<br />Cost – The chopping board should be able to be made and sold at a commercially viable cost.Comparison of Cost of each Board.<br />Materials – Chopping Boards chosen were made from Pine (Radiata Pine ) and Polypropylene Detailing and comparison of the materials chosen for the chopping boards<br />Ease of Use<br />The above criteria have been identified as essential to the practicality and commercial viability of the chopping board. <br />Aspect 1 Conclusion<br />Detail of the test results display of photographs images, testing showing various specifications under consideration….<br />Report and tabulating of results of testing…. See above specifications and suggested tests<br />Practicality applications<br />Usefulness applications<br />Design applications<br />Aspect 2 Procedure<br />Steps followed to assess or evaluate the stated specifications.<br />Findings of those evaluations and assessments. See existing Consumer Association testing to help in the report layout of those procedures and show references to similar testing. <br />Aspect 3 Recommendations<br />Clear and relevant suggestions and recommendations for future designs and opportunities of re-design need to be made.<br />Highlight potential error and extraneous findings. <br />What potential design opportunities exist from the evaluations<br />

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