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Fairtrade Muffin.ppt - 796kb
 

Fairtrade Muffin.ppt - 796kb

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    Fairtrade Muffin.ppt - 796kb Fairtrade Muffin.ppt - 796kb Presentation Transcript

    • Name: ………………………………………………………………………………………… Class: …………………………………….. Muffin/Biscuit Design Brief: Using fair-trade ingredients and Dietary Customer needs ‘ Fair Food: Fair Trade’
      • gain knowledge and understanding of the design and make process
      • understand who you are designing for by creating a customer profile
      • design and label a range of products
      • write a design specification
      • produce a step-by-step plan for making your product
      • make a quality product.
      • Understand keywords
      Design and make a muffin or biscuit, suitable for a coffee shop/Café that uses at least one fair-traded ingredient and relates to meeting the special dietary needs of consumers. Every day we make invisible connections with farmers all around the world who produce the things we buy and use. These people are just like us – they need to eat, send their children to school and pay for healthcare. But at the moment, the price we pay for their products often doesn’t enable them to do this. Fair trade provides that support. In this unit you will: Ingredients, Recipe, Analysing, Specification, Quality, Production, Hygiene, Vitamin, Fibre, Coeliac Disease, Gluten free, Lactose Intolerant, Batch production,
      • If you see a product in the supermarket with the FAIRTRADE MARK, you know that:
      • the farmers who grew it were paid a fair price
      • had good working conditions.
      • There are now over 100 different types of fair-traded food products on sale in the UK, including chocolate, tea, coffee, honey, nuts, bananas, sugar, mangoes, pineapples and fruit juice.
      • http://www.fairtrade.org.uk/
    • Flavour Facts: Existing Cafes/Coffee Shops: Variety of products: Muffins, biscuits, Existing biscuits: Dietary Conscious biscuits: Low fat, Existing Drinks: Existing muffin flavours: Plain, chocolate chip, Dietary Conscious muffin: Gluten-Free, Research Facts
    • Advantages of USING Fair Trade ingredient for a Café Business * * * * * Disadvantages of USING Fair Trade ingredient for a Café Business * * * * * Evaluation: Research: What does the fair Trade Logo Represent? * * * *
      • Who is your product going to be designed for?
      • Vegetarians:
      • Ingredients to avoid:
      • Ingredients to include:
      • Coeliac disease:
      • Ingredients to avoid:
      • Ingredients to include:
      • Health conscious: Low fat/probiotics/Functional foods
      • Ingredients to avoid:
      • Ingredients to include:
      • low sugar
      • Ingredients to avoid:
      • Ingredients to include:
      • low salt
      • High (NSP)fibre
      • Ingredients to avoid:
      • Ingredients to include:
      • Diabetic
      • Ingredients to avoid:
      • Ingredients to include:
      Go out and do a survey. Ask some possible customers what flavours, they would like/ dietary needs etc. Add their comments into the speech bubbles below: Analysis: My Target Group will be: __________________ because:______________________________________________ Ingredients to include:_______________________________________ Ingredients to avoid:__________________________
      • Research
      • Research and List as many fair trade/organic/healthy Ingredients that would be suitable for a fair trade muffin/biscuit/traybake
      • Using words and pictures create a ‘mood board’ within the 2 nd cog to illustrate the theme of fair trade ingredients.
      Ingredients Image Board
    • Choose an fair trade/Healthy Option/dietary - Café or Shop bought food product and answer the following questions by filling in the boxes. 5. Separate the food product into its component parts. Taste each ‘component’ and write down words to describe the different tastes. 2. What type of person do you think would buy and eat this product? 3. Has it been processed? How? What equipment was needed to make it? 4. Draw your product. How much does it weigh? What does it taste like? 1. What type of food product is it, what ingredients does it contain and where does it come from?
    • Choose a Café product that hasn’t been fair traded/healthy option/dietary, but is similar to the product you have already looked at. Fill in the boxes below for this second product. 5. Separate the food product into its component parts. Taste each ‘component’ and write down words to describe the different tastes. 2. What type of person do you think would buy and eat this product? 3. Has it been processed? How? What equipment was needed to make it? 4. Draw your product. How much does it weigh? What does it taste like? 1. What type of food product is it, what ingredients does it contain and where does it come from?
      • I want my new dietary, fair-trade product to:
      • _____________________________________________________________________
      • _____________________________________________________________________
      • _____________________________________________________________________
      • _____________________________________________________________________
      • _____________________________________________________________________
      • _____________________________________________________________________
      • _____________________________________________________________________
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    • Recipes Sultana Muffins : 225ml milk, 1 medium egg, 25g margarine, 115g self raising flour, 25g castor sugar 50g sultanas Muffins 300g plain flour 1 dessertspoon baking powder 115g caster sugar 1 egg 250ml semi-skimmed milk 4 tablespoons sunflower oil 1. Pre-heat the oven to 200C Gas mark 6. 2. Put the flour, baking powder and sugar into a mixing bowl. 3. Break the egg into a cup and mix with a fork. Pour the egg, milk and oil into the mixing bowl. 4. Lightly beat the ingredients together with a wooden spoon, I often use a large fork. Don’t beat too much or the muffins will become tough when cooked. 5. Add the flavourings you have chosen. 6. Put the paper cases on a baking tray.Using a tablespoon, divide the mixture between the cases. 7. Put the muffins into the pre-heated oven and bake for 20-25 mins until they are golden brown and risen. Remove from oven and place on a cooling rack. If you want to be really chocolaty, remove 1 tablespoon of the flour and replace with 1 tablespoon of cocoa, add 150g chocolate chips. Or use a mashed banana with choc chips. Grated apple and cinnamon makes a gorgeous flavour, as does grated carrot and grated orange peel, use the juice instead of some of the milk. Add 2 teasps of very strong coffee and 75g chopped walnuts. Lemon drizzle, add grated zest of 2 lemons to mixture, bake, mix juice with 2 tablespoons granulated sugar and drizzle over the top of the muffins as they come out of the oven. muffin recipe 300g SR flour 70g margarine - melted or rubbed in 150g caster sugar 200ml milk 1 egg flavourings/fruit/cocoa/choc chips etc - makes 9 big muffins 160C 20 minutes dry ingredients in a bowl and stir in wet ingredients and flavourings. do not over mix. Chocolate chip cookies 75g marg/butter 75g brown sugar 1 egg few drops of vanilla essence 150g SR flour 100g choc chips or chocolate chopped up: Makes 9 good size or 16 small: - Creaming method . May need to be flattened with back of spoon before baking 10-15 minutes 160C Basic Cookie Recipe : 100g plain flour 50g margarine 25g castor sugar 0.5 egg 2.5g baking powdeR:- RUBBING IN OR CREAMING METHOD Nutritional Profile(per batch) : Energy 3566 kJ, Protein 12.9 g, Carbohydrate 105.2 g, Fat 45g Of which are saturated 13.5 g Fibre 3.1 mg Calcium 180.3 mg Iron 2.7 mg Cake bar: The Creaming Method: 100 g sugar 100 g margarine 2 eggs 100 g self raising flour Upto 2 of the following ingredients can be added-approx 50 g): Almonds, Apple, Apricots, Banana , Cherries, Coconut. Dates, Peanuts, Pineapple, Raisins, Sultanas,Walnuts- Blueberries,
    • How can you combine your ingredients to make your product? Write, draw and stick examples here to show the different processing and cooking methods you could use. Chosen method: Rubbing method: Sieve flour into a mixing bowl Rub margarine and flour together Stir in the sugar when the fat is rubbed in Add liquid a little at a time until smooth dough is formed Use a rolling pin to roll out the dough Transfer the dough to a cake tin and press to the edges Creaming method: Cream margarine and sugar together with a wooden spoon Put the egg in a small basin and add to the creamed mixture gradually to avoid curdling Stir in any extra ingredients Fold in the sieved flour using a metal spoon Pour the mixture into a prepared tin Melting method: Sieve any flour, add crushed cornflakes and oats Heat a metal spoon and use this to add syrup to a saucepan Melt the fat and sugar with the syrup on a medium heat. Do not boil the mixture Prepare any additional ingredients and add to the mixing bowl Pour the melted ingredients into the bowl and mix everything together well Spread the mixture into a prepared tin and press down firmly
    • Using your research, specification and customer profile, draw 2 different design ideas for products made using at least one fair-traded ingredient. Remember to consider the sustainability of your product. Label your drawings and explain any changes that you decide to make to your design. You can start your ideas on this page and continue on the following page(s) Remember to evaluate your work as it develops. Ask yourself; 1. Which Suits your customers dietary needs? 2. Which is your favourite design and why? 3. How could you improve it? 4. List at least three pieces of equipment you would use to make it. 5. What other features can you comment on? “ Over one billion people – most of them farmers and farm workers – live on (about 70p) or less a day .” Label your designs in detail: ESPECIALLY: Sizes, Dietary ingredients, measurements, development, nutrition content, dietary claims, FINISHING TECHNIQUES! Product. method Design 2: Design 1:
    • Methods of Sensory Testing
      • Sensory analysis is used at several stages during product development
      • Companies can compare a competitor’s product
      • Improve products by modifying or changing the ingredients
      • Check that the specification is being met
      • Monitor quality control by checking regular samples against specification
      • Detect differences between products from different runs or batches
      • Profile the characteristics of new products
      • Describe specific characteristics
      • Demonstrate new products to marketing team
      • Promote new or reformulated products to consumers
      • Sensory analysis is carried out in controlled conditions
      • Sensory analysis is used in industry and discovers details on:
      • Flavour and taste
      • Texture
      • Appearance – Colour, shape, size
      • Smell/Aroma
      • Sounds
      Sensory Testing in Manufacture Preference Tests – These supply information about people’s likes/dislikes of a product. Discrimination Tests – Aim to evaluate specific attributes ie Crunchiness Hedonic tests – Test sample and grade 1=Dislike very much, 5=Like very much. Samples analysed for lowest/highest score. Scoring tests – Samples are scored on a scale between like and dislike Ranking – Decide on attribute to be ranked eg Crunchiness, allow people to evaluate samples and place them in rank order Pair comparison/preference test – a test which compares a pair of similar products looking at specific characteristics
      • Product Profile – Allows food products to be evaluated using a range of attributes
      • Evaluate differences in similar products
      • Gauge consumer response
      • Analyse specific attributes
      • Check a product meets its specification
      • Compare similarities in a range of products
      • Show opportunities for product development
      Triangle test Ranking test A variety of strawberry yoghurts. Please taste the samples and put them in the order you like the best Sample code Order Comments                   Rating Score Tick 1  2  3  Sample        Sample        Sample        Two of the samples are the same. One is different. Tick the odd one out. Samples Tick the odd one out 259   372   864  
    • Look at your specifications and your design ideas to select the most appropriate design. Draw your final design here. Ingredients: Be Specific e.g Fair Trade product/ Low fat. Sugar substitute etc. Sizes: Tolerances: Colour Tolerances: Storage: Final Design: Manufacturing Specifications
    • Draw and write a step-by-step plan for making your product. Fill in the chart below to show what equipment you are going to use to make your product. How do you plan to use each piece of equipment? Control Checks
    • Personal evaluation Overall, how do you think you tackled this project? What were your strengths and weaknesses? What did you enjoy most? What did you find easy? What was difficult? Try to be as detailed as possible. Design work Identify two faults with your design work and suggest improvements you could make. 1) Fault: Improvement: 2) Fault: Improvement: Practical work Identify two faults with your practical work and suggest improvements you could make. 1) Fault: Improvement: 2) Fault: Improvement: How could you have improved your work on this project? Try to think about the way you worked, rather than about your final product.
    • Now it is time to judge the quality of your final product using your design specification. In the table below, fill in what you said you wanted your product to do (your specification) and then say how well your final product does each of these things. Assessment Effort level: Designing and making level: My targets for the next project are: How well does it do this? I wanted my product to:
    • Exploring existing ideas Product specification Exploring ideas Developing & modelling ideas Generating design ideas Final design Planning Evaluation
    •