The document discusses testing different pastry methods and samples. Four initial pastry samples were created - shortcrust, filo, choux, and rough puff pastry. Sensory testing showed rough puff pastry scored highest. To improve the nutritional profile, rough puff pastry was further developed by varying fat-to-flour ratios and flour types. Additional testing showed a sample using 3/4 fat-to-flour ratio with granary flour scored highest sensorially and had an improved nutritional profile compared to the original rough puff pastry. This sample was selected for further product development.

1. Aim: I am going to look at the
different methods of pastry
making, these methods include
shortcrust,Filo, Choux and Rough
Puff. I will compare each method to
see which is the easiest/quickest to
follow/
Aim: I am going to look at the sensory
properties of the, 4 types of pastry
which include: shortcrust,filo, choux
and rough puff to decide which had
the best sensory qualities .
Aim: I am going to look at the
nutritional aspect for this product to
see which had the best outcome and
being best suited to my end product.
Sample ZZX -
short crust
pastry
Sample XXY-
Filo Pastry
Sample YZZ-
Choux pastry
Sample YYY-
Rough puff
pastry
100g plain flour
50g margarine
75ml water
200g plain flour
15ml olive oil
150ml water
75g plain flour
1 free range eggs
55g margarine
125g plain flour
125g margarine
75ml water
Sample ZZX- For this sample I made 3 Short crust pastry samples for each of my 3 tasters
.This method of pastry was based on a ratio of 1:2 this is half the amount of fat used than flour,
the fat which I used was Margarine. Margarine is an unsaturated vegetable fat. The fat is rubbed
into the plain flour to create a fine breadcrumb mixture ,small amounts of warm water are added
to the mixture to bind and form a dough. The mixture was rubbed in by hand. The next stage was
that I let the pastry rest, to relax and easily reform itself. I then rolled out the pastry and used a
cutter to ensure my sample were consistent and the same shape The margarine is used to give
the pastry a rich flavour, the water is the binding ingredient and the flour forms the main structure
of the pastry. The preparation time for this is 15 minutes and the cooking time for this method was
10 minutes. As short crust pastry doesn’t have much colour it is easy to overcook it as short crust
pastry wont go golden brown unlike Rough Puff Pastry. The method for this product is straight
forward and require little to no skill as the steps are easy to follow and understand.
Sample XXY- For this sample I made 3 individual samples of Filo pastry, I made this by mixing all
the ingredients together to form a big ball and then split it up into individual smaller circular balls.
The next step was to roll out all the balls into thing circles and pile 3 onto of each other with a
generous amount of flour in between to ensure the layers didn’t stick to each other. I cut the dough
out into smaller circular shapes for the tasters to sample, after placing them on a baking tray and
putting them in the oven. They took around 15 minutes to bake and 20 minutes to prepare.
Although I followed a method this was the hardest pastry which I made therefore would need a lot
of skill to prepare and make this as it would take much practise to perfect it due to the layering.
Sample YZZ- For this sample I made 3 samples of choux pastry, this is made by melting butter in
a pan of water and boiled until butter is melted, then adding the plain flour to form a dough,
ensure once the mixture forms a dough it is able to leave the side of the pan and doesn’t become
too sticky. I left is to cool for a few minutes and then added the egg to make the thick mixture
slightly thinner. I beat this thoroughly and placed the mixture in a piping bag and piped evenly
sized circles on a baking try for for the tasters to sample The preparation for the choux pastry was
12- 15 minutes and the cooking time for choux pastry was 25 minutes, while the choux buns are
in the oven they rise slightly and turn a more golden brown tone. This method requires more skills
than the short crust pastry sample as there are more steps involved as well using a piping bag to
pipe the batter. The consistency of the pastry should be light, crisp and a hollow as this is the
properties that this pastry has.
Sample YYY - For this sample, I made 3 samples of rough puff pastry, this is made by rubbing
in the fat which was margarine, this margarine is formulated with specific oils to have more
plasticity in margarine than butter, so that when it's stretched and rolled in puff pastry, it is less
likely to break apart. The fat needs to be broken up into visible clumps left in the bowl within the
flour, water is then added to form a dough. The dough needs to rest in the fridge then needs to be
rolled out into a rectangle It should be Folded in one-third of to the centre, then the other third over
that. As the fat is visible it should create a marbled effect, the pastry should be rolled out again,
This process is repeated 3-4 times. The preparation time for this is 25 minutes whilst the cooking
time for this was also 15 minutes, the temperature of the oven needs to be high enough otherwise
the fat will sink to the bottom. This form of pastry requires the most skills as it requires more rolling
and a different method of rolling as it is folded as well.
Sensory
descriptions
Sample ZZX-
short crust
pastry
Sample XXY-
Filo
Sample
YZZ-Choux
pastry
Sample
YYY-
Rough puff
pastry
T1 T
2
T
3
T
1
T
2
T3 T
1
T
2
T
3
T
1
T
2
T
3
Fluffy 4 5 5 3 3 3 5 4 5 5 4 5
Moist 4 4 4 3 3 3 3 4 4 4 4 4
Light 4 4 4 4 4 4 4 4 5 4 4 5
Golden brown 4 4 5 4 4 5 5 3 5 5 4 5
Crisp 4 4 5 4 4 4 3 4 4 3 4 4
Attractive 3 4 3 4 4 4 3 5 3 4 5 5
Airy 3 3 3 4 4 4 5 4 5 5 5 5
Evenly shaped 4 4 5 4 5 4 4 4 3 4 4 4
Total 98 90 97 105
Sample ZZX -short
crust pastry
Sample XXY-
Filo Pastry
Sample YZZ- Choux
pastry
Sample YYY- Rough
puff pastry
100g plain flour
50g margarine
75ml water
200g plain flour
15ml olive oil
150ml water
75g plain flour
1 free range eggs
55g margarine
125g plain flour
125g margarine
75ml water
Overall evaluation: I made 4 different pastry sample these were short crust, filo, Rough puff and choux pastry.
They all scored a different score for there sensory properties. The lowest scoring pastry was the Filo, my tasters
all agreed and had the same opinion for the filo pastry sample. They all commented it was “too hard and unmoist”
and was more like a cracker than pastry. Apart from the negative feedback about the crispness, it scored high in
all other adjectives these included the pastry sample being evenly shaped, golden brown and a light texture. My
second highest scoring sample was the choux pastry which my tasters said they loved “the lightness and
fluffiness” of the choux bun, the negative comments were that my tasters thought that they were unattractive
looking which is a negative as a consumer will not want to eat an unattractive looking product as it wont appeal to
them. The highest scoring adjective was the pastry being a light texture and consistency. The lowest scoring
adjective was the product being evenly shaped and attractive. The second the highest scoring pastry was my
control pastry which was short crust pastry, my tasters liked the consistency of this product but thought it wasn’t
unique enough to go into a completely new product. The highest scoring adjective is the product being airy and
fluffy whilst the lowest scoring adjectives were attractive as they weren't as golden brown as I expected. The
highest scoring pastry was the rough puff sample, my tasters said that it was “flaky” with clear layers within in
which is what rough puff pastry should be like. My overall conclusion is that rough puff sample was clearly my
tasters favourite, for this reason I will choose the rough puff pastry merely on sensory qualities.
Sample ZZX -
short crust pastry
Sample XXY-
Filo Pastry
Sample YZZ-
Choux pastry
Sample YYY-
Rough puff
pastry
63g plain flour
50g margarine
75ml water
200g plain
flour
15ml olive oil
150ml water
75g plain flour
1 free range
eggs
55g margarine
125g plain flour
125g margarine
75ml water
Evaluation: All of the pastry samples apart from Filo Pastry are high in fat and saturated as these
were all the original pastry methods I used. The positive aspect was that they were all low in sugar
and were medium in salt which fits into my criteria. My filo pastry was the only pastry which I
made which was low in saturated fat, this is because I used a liquid fat which was olive oil as well
as this I only used a small amount as that’s all was needed. Olive oil is an monounsaturated fat
meaning it can lower cholesterol levels, which is ideal is the consumer is on a slimming diet. Filo
pastry was the lowest in fat but scored the least when testing for my sensory properties. The
pastry but appeal to the consumers as they wont want to purchase the product. The highest in fat
was the rough puff pastry which was expected as I used the same amount of fat as I used for the
flour. Although it had the highest fat content there are many ways in which I could reduce it this
includes changing the ratios of fat such as using ¾ fat to flour or ½ fat to flour. Rough puff will be
the sample that I'm going to move forward with as there are many ways I could improve the
nutritional aspect.
Overall Evaluation: After analysising each method I found that they all took around 10-15 minutes to bake
in the oven but they all have different times of preparation. As well as this they all have different skills, some
of the pastries made were harder than others. The hardest pastry which I made out of the 4 was the filo
pastry. I felt like the filo pastry method was the most intricate, the most time consuming and the most skilful.
When making it I was not very confident, although the outcome of the pastry was how I expected filo pastry
to be it was not the tasters favourite choice. The quickest method of pastry making was the shortcrust pastry
sample which was fairly easy to make as well as requiring a small amount of skill. The preparation time may
make been the longest due to the fact I had to chill the pastry in the fridge. The main skill in this pastry was
the fact I had to rough it several times and fold it. The baking time for this was around 15 minutes at 200
degrees Celsius . If the oven was turned any lower the fat/Margarine would melt and sink to the bottom of
the pastry giving a soggy bottom layer. Roughpuff pastry had the best outcome, with further practice and
equipment to speed up the process this will be a quicker and easier method. Due to these reasons roughpuff
pastry will be the sample which will be taken through for further development.
Sample ZZX
Sample YZZ Sample YYY
Sample XXY
Nutritional tables

2. Aim: To further develop the roughpuff pastry to try and
reduce the fat content whilst increasing the fibre by adapting the
basic recipe and changing the ratios of the ingredients.
Picture of product:
Sample YZX Sample YZZ Sample YZX Sample YXZ
T1 T2 T3 T1 T2 T3 T1 T2 T3 T1 T2 T3
Light 4 4 4 4 3 4 3 2 3 4 4 4
Fluffy 4 3 3 4 4 4 3 3 3 4 5 3
Moist 4 4 4 4 3 3 4 4 4 4 4 4
Attractive 4 3 4 4 3 4 4 3 3 5 5 5
Golden Brown 4 4 4 4 4 4 4 4 4 5 5 5
Crisp 4 3 4 4 4 3 4 4 4 4 4 4
Flaky 3 4 4 4 3 3 3 3 4 4 4 4
Buttery 4 4 3 4 4 3 3 3 4 4 4 4
Total 90/120 100/120 83/120 101/120
Analysis: I made each of these sample using a food processor as it made the process quicker and less time consuming which will be essential when I come to make my final
product. Using a food processor reduce the time as it meant I didn’t have the break the fat into chunks as the machine broke the Margarine into equal sized chunks, it binds all
the ingredients together quicker than by hand. I made 4 different types of pasty each with different amounts of fat and flour The highest scoring sample was YYX said this
sample was 3/4 fat to flour using granary flour this sample scored 101 out of 120. Highest scoring adjective for this Sample was the pastry looking attractive due to the seeds as
granary flour has different seeds in it which of a great source of dietary fibre needed for healthy digestion. The lowest scoring adjective was that my pastry was light as the
granary flour can make the pastry slightly heavier. The next highest scoring sample was sample YZZ which was 3/4 fat flour using strong white flour the highest scoring sample
for this was that it was golden brown as there was a large amount of margarine in the sample it coloured the pastry to a golden brown tone. The second to lowest scoring sample
was sample YZX which was the 1/2 fat to flour sample using strong white flour. The lowest scoring adjective for this sample was it being fluffy as my tasters thought that as
there were lower amount of margarine in this it made it less moist and less fluffy, consequently making it slightly dryer. The highest scoring adjective for this sample was the
pastry having a golden brown colour to it. The lowest overall scoring pastry was sample YZX which was the 1/2 fat to flour sample using whole meal flour. The highest scoring
adjective for this was it being golden brown as the colour of the whole meal flour made the sample darker and more brown. The lowest scoring adjective was lightness of the
pastry as whole meal flour makes the pastry a lot heavier than Normal flour marking it stodgy and not fluffy. After analysing this sensory table I have found that the ¾ fat to flour
pastry using granary flour scored the highest and the one which I will further develop.
Ingredients:
Sample YZX
– ½ fat to
flour
Sample YZZ
– ¾ fat to
flour
Sample YZX
–½ fat to
whole meal
flour
Sample YXZ
– ¾ fat to
granary
flour
125g strong
white flour
63g
margarine
75ml water
125g strong
white flour
94g
Margarine
75ml water
125g
Wholemeal
flour
63g
Margarine
75ml water
125g granary
flour
94g
Margarine
75g water
Sample YZZ
Sample YZXSample YZX
Sample YXZ
Analysis: I analysed the nutritional properties of each of the pastry samples and created nutritional tables on jenny ridgewell. All of the nutrients in the table tables stayed being in-between low- medium which was
one of my points on my criteria. The first sample which was sample YZZ was medium in fat and saturated, this was the lowest amount of fat as this sample was using ½ fat to the flour using strong white flour. The
sugar content was low as I added no additional sugars to the pastry, the only sugar which was used was natural sugar used in ingredients. The fibre content is low as I use strong white flour which has little to no
fibre within it, nor did any of the other ingredients. The fibre content would increase with the addition of other components within the end product. The 2nd sample which was sample YZX which used white flour also
therefore the fibre content was low, this was the highest fat and saturated content as there was more margarine used as the ratio of fat to flour was 3/4. Even though more fat was used it still managed to stayed in
low- medium range according to the traffic light system. I added no extra salts or sugars for this sample. The 2nd to last sample which was ½ fat to flour using wholemeal flour also had one of the lowest fat content
among the samples but still was at a medium level. The fibre content was higher as wholemeal flour is a great source of fibre containing 11g per 100g of fibre. Fibre is essential for healthy digestion and is commonly
eaten if a consumer wants to loose weight which fits my brief as Fibre helps to make you feel full so therefore you lose more weight. Fibre also helps lower your cholesterol and stabilize your blood sugars. Eating
enough fibre is essential for losing that stomach fat. The last sample is ¾ fat to flour using granary flour, stays in the low – medium range for fat, salt and sugar according to the traffic light system produced by the
government for healthy eating. The fat and saturated content stay in the medium range as there is ¾ fat to flour, being slightly higher fat content than the other samples. The salt and sugar content also stay low to
medium as I have added no extra salt of sugar to the product. The fibre content would be classed as medium as there is fibre from the granary flour, the fibre content will be increased as when added to other
component it will be classed a high which will then match my criteria. Compared to the pastry samples before altering the ratios for the ¾ fat to flour sample using granary flour has decreased by half from the fat
content even through I only changed the ratio to 3/4 , in addition to this the fibre content has doubled to 2.4g per 100g when previously it was 1.2g per 100g. Due to these reason the pastry sample which I am going
to take through to further develop is the ¾ fat-flour using granary flour.
Aim: To continue to develop thr roughouff pastry by adding
Indian spices to see what effect it has on the sensory properties
of the pasry.
Picture of product:
Sample YZZ Sample XXY
T1 T2 T3 T1 T2 T3
Spicy 4 5 4 4 4 4
Flavoursome 5 5 5 5 5 5
Multicultural tasting 5 5 5 5 5 5
Colourful 3 3 3 5 5 5
Tasty 4 4 4 4 4 4
Fluffy 4 4 4 4 4 4
Strong Flavours 4 4 5 4 5 5
Light 4 4 4 4 4 4
Total 101/120 107/120
Ingredients:
Sample YZZ – ¾ fat to flour
with Granary flour and Chilli
powder
Sample XXY – ½ fat to flour
with Granary flour and Madras
Powder
125g Wholemeal flour
94g Margarine
75g water
4tsp Chilli powder
125g Wholemeal flour
63g Margarine
75ml water
4tsp Madras powder
Sensory Table:
Overall Conclusion: After making 4 different types of rough puff pastry I made 2 types of rough puff pastry with multicultural flavours to see which one had the best sensory
properties. My first sample was ¾ fat to flour with granary flour and Chilli powder which scored 101/120 on all the sensory adjectives. My tasters described this type of pastry having
very “pungent” flavours which some liked more than others. They commented that “the pastry was flaky and had a melt in the mouth texture”. The highest scoring adjective was
Highest scoring adjective was that the pastry was flavoursome and multicultural tasting the spices gave it this flavour. As well as this I tasters thought that it was very multicultural as
they could tell that the spices they had were used in Indian cuisine. The lowest scoring adjective was the pastry being colourful as the chilli power gave it a small hint of red but it
wasn’t a drastic change to the original golden brown coloured pastry, granary flour was used which will give it a slightly darker colour anyway. The texture of the pastry was light
and fluffy which is why my tasters commented that it gave a melt in the mouth texture. The 2nd sample which I made was ½ fat to flour with granary flour and Madras Powder which
scored 107/120 of the sensory adjectives. My tasters described this pastry as”coloured vibrantly” and “unique”. The highest scoring objective for this sample of pastry was it being
colourful due to the madras powder which is Taylor and vibrant yellow/orange the fact it was coloured made this sample of pastry unique. The other highest scoring adjective was
the pastry having a multicultural taste has my tasters instantly knew that you had madras powder within it which is a commonly used spice Indian cuisine. The lowest scoring
adjective was my pastry being spicy as madras powder has got a strong flavour but isn’t spicy. Although the highest scoring pastry which was the madras flavoured pastry was
successful. The addition of the flavours didn’t effect the layers or texture of the pastry. I feel that I could develop and improve the flavours further by doing a wider variety of herbs
and spices used Indian cooking as well as this I am going to change the flour in the pastry to granary flour a this flour gave the best outcome in previous .

3. Aim: The aim of this practical is to carry on looking
and developing the flavourings in the Rough puff
pastry to see which flavour has the best outcome.
Picture of
product:
Sample ZYY Sample YXX Sample XXX
T1 T2 T3 T1 T2 T3 T1 T2 T3
Spicy 4 4 4 3 3 3 1 1 1
Flavoursome 5 5 5 4 5 5 4 4 4
Multicultural tasting 5 5 5 4 4 4 4 4 4
Colourful 5 5 5 2 2 2 3 3 3
Tasty 4 4 4 4 5 5 5 5 4
Fluffy 4 4 4 4 4 4 4 4 4
Strong Flavours 4 5 5 4 4 5 5 5 5
Light 4 4 4 4 3 4 5 4 5
Total 107/120 88/120 91/120
Ingredients:
Sensory Table:
Overall Conclusion: All my tasters sampled 3 different types of pastry to test to see which flavour was their favourite. Sample
ZYY which added Madras powder to the pastry was my control sample as this scored the highest in previous developments
and my tasters all thought it was flavoursome. The first sample which was my control was sample ZYY The highest scoring
adjective for this sample of pastry was it being colourful due to the madras powder which is multicultural tasting and vibrant
yellow/orange the fact it was coloured made this sample of pastry unique. The other highest scoring adjective was the pastry
having a multicultural taste has my tasters instantly knew that you had madras powder within it which is a commonly used
spice Indian cuisine. The lowest scoring adjective was my pastry being spicy as madras powder has got a strong flavour but
isn’t spicy. The next highest scoring adjective was sample XXX which was ¾ fat to flour with granary flour and Garlic Powder.
My tasters enjoyed this sample as they said that although out it was spicy, it had a strong and enjoyable flavour to it. The
highest scoring adjective for this sample was it being “tasty”, as garlic has a strong flavour it will compliment all other flavours
in my product. My tasters thought it was more flavoursome that the madras as it had a stronger and more overpowering
flavour. The lowest scoring adjective was that the sample was spicy as even though garlic powder and garlic cloves are
commonly used in Indian cooking its not spicy unlike other herbs and spices used in this cuisine. Most tasters sampling this
product said they want to be able to enjoy the product, not struggling the eat it due to the spice. Another low scoring adjective
for this sample was the pastry being colourful. Garlic powder flavouring has little colour unlike the madras powder which gives
the sample a strong vibrant colour. Therefore this pastry sample has a neutral pastry colour. The last pastry sample which my
tasters sampled, which was also was the lowest scoring sample was sample YXX which was ¾ fat to flour with granary flour
and Black pepper. This sample used Black Pepper flavouring which can give the sample a strong and flavoursome taste. The
lowest scoring adjective for this sample was it being spicy which my tasters all scored a 3 as I added a generous amount of
black pepper to give it a flavour, black pepper can also described as being spicy as its got a strong flavour. The lowest scoring
adjective was colourful, which scored a 2 from all the tasters. Black pepper does give a hint of colour as there will be black
flecks running through the pastry sample but doesn’t provide a clear colour, the garlic pastry sample provide more of a colour
than the black pepper as shown when the tasters sample the pastries. After speaking to my tasters further and judging the
results I am going to use Sample XXX which was ¾ fat to flour with granary flour and Garlic Powder. Although this sample did
not score the highest I feel it had the right attributes to compliment the other components whilst still being appealing and
attractive, as well as not being overly spicy but still very flavoursome, as it is a commonly used flavour in Indian cuisine.
Aim: I am going to look at the different methods of sauce making as well as the
sensory properties and the fat content.
Picture of product:
Analysis: For this sensory analysis I used a star diagram which I produced. The scores were in
average of the 3 taster. The Jalfrazzi scored 33/40, the bhuna sauce scored 31/40 and the Korma
sauce scored 30/40. The lowest scoring sauce was the korma sauce which scored 30/ 40, my said
that they loved the creaminess of it but thought the consistency was too thin, and would prefer a
sauce which had more texture as well as being thicker. The lowest scoring adjective was the sauce
being thick, as the sauce consisted of a blended down tomato pasasta and coconut milk which are
all thin consistency's. The highest scoring adjective for this sample was the sauce being creamy,
this is due to the coconut milk used in the sauce. The next highest scoring sauce was the bhuna
sauce, this scored 31/40. The highest scoring adjective for this sample was the sauce being
flavoursome. This is due to the variety of spices and flavourings. These include ginger, curry
powder and turmeric, these all have strong and aromatic flavours. The lowest scoring adjective for
this sauce was it being spicy, this was because there was no chilli within it which would give it the
heat. The more coconut milk which was added would make the sauce more mild. The highest
scoring sauce was the Jalfrazi, this is due to its strong flavours. The highest scoring adjective for
this sample was the product being thick, my tasters enjoyed enjoy the texture of the sauce. The
lowest scoring adjective was the sauce being smooth as it had small chunks of tomatoes. After
analysing the sensory adjective I would take through the Jalfrazi just based on Sensory properties
Ingredients:
Sample YXX – Jalfrazzi sauce Sample XZY– Bhuna sauce Sample ZYY- Korma sauce
1 onion
2 gloves of garlic
1 green chilli
1tsp turmeric
Fresh tomato's
1tsp coriander
1tsp chilli powder
1tsp cumin
1 onion
1tsp ginger
1tsp garlic powder
4tsp tomato puree
2tsp turmeric powder
2tsp curry powder
2 tsp coconut milk
1 onion
2 gloves of garlic
1tsp coriander
2tsp cumin
1tsp turmeric
1tsp chilli powder
Fresh tomato
2 tsp coconut milk
Sample YXX
Sample ZYY
Sensory Table:
Nutrition Tables:
Analysis: I tested each of the sauces for there nutrition. I looked at the fat and
saturate fat content as these were one of the main things that I was monitoring
In my criteria, as the had to stay as low as possible. The first sample which was
sample YXX, the Jalfrazzi sauce which per 100g managed to stay low in fat and
saturated fat according to the traffic light system. The sauce is low in fat and
saturated fat as I added no dairy or fatty ingredients within this, instead I used
lots of flavouring. The second sample which was sample XZY, the Bhuna sauce
was also low in fat and saturated . This sauce was slightly higher in fat as well as
saturated fat, the reason being for this is that I added a small amount of coconut
milk for flavour and to give a creamier taste. Other than this the ingredients used
in this product had little to no fat. The coconut milk brought the fat content up
slightly. The last sample was sample ZYY which was a Korma sauce, this was my
control sample, this was the highest in scoring being in the medium bracket on
the traffic light system. The reason the fat is on medium is due to the fact I used
the most coconut milk into this sauce which may have brought the fat content
up. Judging on the nutritional aspect I would take the Jalfrazzi sauce through.
Methods
Sample ZYY– ¾
fat to flour with
granary flour and
Madras powder
Sample YXX – ¾
fat to flour with
granary flour and
Black pepper
Sample XXX – ¾
fat to flour with
granary flour and
Garlic Powder
125g Granary flour
94g Margarine
75g water
4tsp Madras power
125g Granary flour
94g Margarine
75g water
4tsp Black pepper
125g Granary flour
94g Margarine
75g water
4tsp garlic powder
Sample XZY
Sample YXX This last sauce sample was
the Korma sauce which was my control
sauce as I made it in my original product.
I made this by blending tomatoes In a
food processor to make a smooth tomato
passata without any chunks. I then
added onions and garlic to the sauce
mixture in the pan until they were
browned and glazed. After this a added a
small amount of coconut milk to reduce
the redness in colour to a orange tone.
The herbs and flavours I used in this
were turmeric, coriander, cumin and a
small amount of chilli powder. Korma
sauce is the mildest sauce of the 3 but
still is rich and creamy. This sauce took
around 17 minutes to prepare and cook,
as I had to make a smooth tomato
passata . This sauce was simple to make.
Sample YXX This sample which I made was the
bhuna sauce. I made this by frying the garlic in a
boiling pan until golden brown and glazed. Once
glazed and the onions cooked. I then added 4
tablespoons of Tomato puree to the onions which
was then mixed around until heated through. The
next liquid based ingredient which was added was
the small amount of coconut milk. The addition of
the coconut milk thinned down the sauce slightly
making it not as thick. The coconut milk made the
sauce creamy. The next step was to add all the
Indian spices and seasonings, which give the sauces
a tasty flavour. The spices that were added were
curry powder, turmeric, ginger, curry powder and
garlic powder. The product took around 10 minutes
to cook and prepare. This sauce was quicker and
easier that the Jalfrazzi as in the previous sauce I
made my own tomato sauce useing a food
proccessor, whereas for this sauce I used a small
amount of tomato puree.
Sample YXX : This sample of sauce was the jalfrazzi
sauce I made this cutting and crushing up fresh
tomatoes and adding a small amount, I then put the
crushed up tomatoes in a food processor partially and
then placed into a boiling pan and added a small
amount of water to it until it thickens for a sauce like
texture but still having small chunks of tomato. I then
added green chilli, onions and garlic to the sauce
mixture in the pan until they were browned and glaze.
The addition of the vegetables will give the sauce a
strong flavour. The next step of this was putting all
the herbs and spices into the sauce. The spices I used
were all typical spices used to give a strong flavour in
Indian cuisine. The spices which I added where a
small amount of chilli powder,tumeric, coriander and a
small amount of cumin. I then heated this further until
warm throughout. This sauce took around 15 minutes
to prepare and cook. This sauce was fairly simple to
make.
Analysis: I made 3 different types of sauces
for my tasters to sample and try. Each of my
sauces were relatively easy to make although
some samples were quicker and easier to
make and prepare. After analysising each
method I found that they all took around 10
minutes to heat up in the pan but they all have
different times of preparation. As well as this
they all have more or les the same skill level,
although some of the sauces made were
harder than others. The hardest sauce to
make out of the 3 was the last sauce which
was the korma as I had the blend the
tomatoes until completely smooth. The
quickest method of sauce making was the
Bhuna sauce sample which was fairly easy to
make as well as requiring a small amount of
skill. The reason being for this was I only had
put all the ingredients together and heat into
through, whereas other samples there were
more steps to it. The Jalfrazzi sauce was also
relatively simple to make as I blended the
tomatoes in a food processor for the sauce but
only partially unlike the korma sauce where I
had to use a food processor to blend to make
a tomato passata.After analysing each of the
sauce I have decided to use and take through
the Jalfrezzi sauce as it has a low fat and
saturated fat content as well as a high sensory
score, it was also fairly simple to make and
prepare.
0
1
2
3
4
5
spicy
rich
creamy
flavourso
me
strong
thick
colourful
smooth
Jalfraz
zi
sauce
Bhuna
sauce
Overall conclusion: After doing this practical experiment, I have found that the Jalfrazzi sauce had the best sensory properties closely followed by the
bhuna sauce then the korma. The flavour in the product is important as the consumer shouldn’t feel the need to add salt due to it being tasteless, many
spices which are used in indian cusine will be used to try and reduce the salt content. The Jalfrazzi was the lowest in fat by far which is essential as this
product should be as low as possible in fat and saturated fat due to the fact this product is aimed at consumers on a slimming diet, the other sauces had
a much higher fat content compared to the Jalfrazzi sauce. It was also a quick sauce to produce which is essential as I will have other components to
make which are and will be time consuming. Even though it wasn’t the quickest method it had the best sensory properties.This being the reason the
sauce that I will take through will be the Jalfrazzi sauce.

4. Aim: To find out which
combination of vegetables has
the best sensory properties in the
Jalfrezzi sauces and to also look
at the different vitamins and
minerals within the vegetables to
see what it provides.
Sample ZYY Sample XYZ Sample YYY
T1 T2 T3 T1 T2 T3 T1 T2 T3
Crunchy 5 3 4 4 4 4 3 3 4
Fresh 5 5 5 5 5 5 5 5 5
Colourful 4 4 4 4 4 4 3 3 2
Soft 4 5 4 3 3 3 4 3 3
Flavouring 5 5 4 5 4 5 4 3 4
Smooth 3 3 3 3 3 3 3 3 3
Textured 5 5 5 4 4 3 4 4 4
Evenly shaped 5 5 5 4 4 3 3 3 3
Total 105/120 93/120 95/120
Analysis: For this practical 3 different tasters sampled my products to see which combination of vegetables worked the
best with the Jalfrazi sauce. The first sample used carrot, courgette and sweet potato, this sample was the highest
scoring sample. The sample scored 105 with the highest scoring adjective was the fact the vegetables were fresh as they
are locally sourced and used as soon as they were bought therefore made the overall taste of the sauce with the
vegetables fresh. Another high scoring adjective was the vegetables being evenly shaped as I chose to hand chop each
vegetable into circular small shapes making the product consistent. The last high scoring adjective was the vegetables
being textured, the courgette had a completely different texture to the sweet potato and carrot therefore there was a
combination of different texture amongst the vegetables. The lowest scoring adjective was it being smooth as the sauce
had chunky bits of tomatoes in it due to the tomato sauce being made fresh and I left chunks of tomatoes within it. The
middle scoring sample used potato, mushroom and sugar snap peas scored 95/120. The highest scoring adjective was
the vegetables being fresh as they were all sourced locally meaning they were picked and sourced in the area, this also
means the vegetables wont have gone off. Another high scoring adjective was the adjective textured as the mushrooms
have a contrasting texture to the potato and sugar snap peas. Potatoes have a fluffy interior whilst sugar snap peas have
a crunchy texture. The lowest scoring adjective was evenly shaped, the vegetable were hand cut and meant to all be the
same size but as all the vegetables are different shapes this affected the sizing and shaping of them for all of them to be
consistently even. My lowest scoring sample scoring by my tasters used parsnip, green pepper and red onion, this sample
scored 93/120 which is slightly lower than my previous sample. The highest scoring adjective were fresh, textured and
flavoursome as the red onion give the sauce a pleasant flavour, the lowest scoring adjective was the product being
smooth as there were chunky bits of tomato from the tomato sauce, as well as vegetables being soft, even though they
were dry fried to soften them they still had a remaining crunch to them. The sample which I will be taking through for
further development was the highest scoring combination of vegetables which was sample ZYY being carrot, courgette
and sweet potato my tasters commented and said “ it had the most flavour and the best texture” “ it had the most
appealing colours”.
Ingredients:
Sample ZYY- Jalfrazzi
sauce with carrot,
courgette and sweet
potato
Sample XYZ- Jalfrazzi
sauce with
parsnio,green pepper
and red onion
Sample YYY-Jalfrazzi
sauce with potato,
mushroom and sugar
snap peas
1 onion
2 gloves of garlic
1 green chilli
1tsp turmeric
Fresh tomato's
1tsp coriander
1tsp chilli powder
1tsp cumin
1 carrot
1 courgette
1 sweet potato
1 onion
2 gloves of garlic
1 green chilli
1tsp turmeric
Fresh tomato's
1tsp coriander
1tsp chilli powder
1tsp cumin
1 parsnip
1 green pepper
1 red onion
1 onion
2 gloves of garlic
1 green chilli
1tsp turmeric
Fresh tomato's
1tsp coriander
1tsp chilli powder
1tsp cumin
1 potato
2 mushrooms
A handful of sugar snap
peas
Sensory Table:
Aim: I am going to
further develop the
vegetables by looking at
different cutting methods
and equipment prepare
vegetables.
Ingredients:
Sample XXY- Quorn pieces
Sample ZZY- Tofu
Nutrition Tables:
Analysis: I used 3 different types of equipment to see which one was the most effective as well as seeing the positives and
negatives of using each type of equipment . I found that by chopping the vegetable with a knife had more pros than cons, I found
that cutting with a knife allows me to control the sizes of each chunk of vegetable whilst the negative side is that it can loose some
nutrients, cutting with a knife can be a hazard as the cutter can cut themselves whereas the other pieces of equipment aren't a
hazard as there are no sharp blades. Cutting with a knife can limit the vegetables to be in a unique shape. The next piece of
equipment was the spirilizer there were more pros to this piece of equipment, the spirilzer created an attractive curly spiral shape
which would be unique to many consumer as well as looking like pasta which is a good alternative. The negatives to this piece of
equipment would be that no all strands which are sprilized are the same thickness meaning it could look inconsistent. The last piece
of equipment was using a food processor to dice the equipment which was a quick and easy process but its very easy to over dice as
it can easily turn to mush due to the moisture in the vegetables.
Overall Conclusion: I added 3 different types of proteins to 3 samples, theses were tofu, Cubed Quorn pieces and soya mince. I added them
to the sauce to see what effect it would have with the addition of the vegetables in the sauce and with the vegetables. I found that the Tofu
and the quorn pieces were easily seen within everything whereas the soya mince got slightly lost within the sauce as its on similar dark colour
to the sauce therefore blends in as well as being very small specks of mince, it may get lost within the sauce. This was a drawback as I want
my protein source to be visibly seen and not disguised within the sauce. The bigger the chunks of protein sauce are the bulkier the filling will
be giving the effect of being fuller for longer which is a desired effect as it is a point in my criteria. This is essential for consumers on a
slimming programme as if they are fuller for longer there is less chance/opportunity to snack between meals. I stated the protein and fat
content within each protein source to see which was the highest and the lowest. The protein with the lowest fat content was the tofu as this
had 3.2g of fat with 0.6 being saturated per 100g. This was labelled as being medium according to the traffic light system produced by the
government, The saturated fat content was considered low which means this fits in within my criteria for the fat content to be low. The next
lowest source was the soya mince being slightly higher but still managed to stay within the low to medium range within the traffic light system.
The highest in fat which is only 0.6g higher than the soya mince is the quorn pieces. This source is still considered as medium according to the
traffic light system. I then analysed the protein content to see which had the best protein source to see which had the highest in protein, even
though protein wasn’t a point in my criteria it is still an essential nutrient for the body to have. As I am trying to produce a meal for a
consumer loosing weight protein is essential as Protein can reduce hunger and boost metabolism, as well as this protein is used in the body for
overall maintenance and growth and repair. The highest protein source is the soya mince and the lowest source is the tofu but they are still
close together with only a difference of 3g. As I need to ensure that there is some source of protein in my product it is important that there is
some protein but even more important that I choose the protein source which was the lowest in fat which was the Tofu, as the
components/ingredients which are lower in fat will benefit the consumer even if the other ones are slightly higher, the lowest the fat the
better. This the reason being I am going to take through the Tofu source of protein.
Nutrition As there are many combination of vegetables they will all provide a range of vitamins and minerals as well as
nutritional benefits. Sample ZYY using carrot, courgette and sweet potato, provide a variety of nutritional aspects. The
courgette is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Phosphorus and
Copper, and a very good source of Dietary Fibre which is essential as this is what was stated in my criteria as it helps the
digestive system. The carrot provide vitamin A to help the Retina in the eyes in the form of beta-carotene. The Sweet
potatoes are an excellent source of vitamin A in the form of beta-carotene. They are also a very good source of vitamin C,
they are a good source of potassium, dietary fibre. My next sample was sample XYZ which provided parsnip, green pepper and
red onion. The parsnip contains high levels iron preventing anaemia which is when there is less red blood cells than normal.
Green pepper provides a good source of Dietary Fibre, Vitamin A, Vitamin C. The last combination of vegetable was sample
YYY which used potato, mushroom and sugar snap peas. The potatoes are a good source of carbohydrate providing a slow
release of energy, the mushrooms are rich in vitamin B and the sugar snap peas are an excellent source in vitamin C. Vitamins
and minerals are essential for losing weight which is why my product should provide lots of vegetables. The combination of
sample ZYY provides the best nutrients as many of those vegetables are rich in dietary fibre which is what is need in my
product within the criteria the aid the digestive system and to remove any unesacary waste in the body.
Sample ZYY- Jalfrazzi sauce with carrot,
courgette and sweet potato (hand
chopped method with a knife)
Sample XXX- Jalfrazzi sauce with carrot,
courgette and sweet potato (spirilized
method)
Sample XYX-Jalfrazzi sauce with carrot,
courgette and sweet potato (diced
using a blender)
1 onion
2 gloves of garlic
1 green chilli
1tsp turmeric
Fresh tomato's
1tsp coriander
1tsp chilli powder
1tsp cumin
1 carrot
1 courgette
1 sweet potato
1 onion
2 gloves of garlic
1 green chilli
1tsp turmeric
Fresh tomato's
1tsp coriander
1tsp chilli powder
1tsp cumin
1 carrot
1 courgette
1 sweet potato
1 onion
2 gloves of garlic
1 green chilli
1tsp turmeric
Fresh tomato's
1tsp coriander
1tsp chilli powder
1tsp cumin
1 carrot
1 courgette
1 sweet potato
Hand chopping using a knife
pros cons
-The cutter can
control how big and
this the pieces will
be therefore an
even consist size.
-Cutting some
types of vegetables
– notably parsnips
it can increase its
polyphenol content,
Polyphenols often
make up a large
proportion of
antioxidants, which
are thought to help
support our
body’s defences ag
ainst inflammation
-Reduces to time
taken
- The cutter may
cut themselves, the
blood may
contaminate the
vegetable
consequently not
being able to use
those vegetables.
-Cutting vegetables
with a blunt
blade, increase the
amount of
electrolyte leakage
from your
vegetables
including leakage of
potassium and
calcium which are
essential nutrients
needed for a
healthy body.
-Can cause human
error/ not always
accurate cutting
Spirilizing
pros cons
-The spirilizer
spirilizes
vegetables
attractively into a
curly shape.
- All the
vegetables
strands have the
same length.
-Can help
substitute a
starchy
carbohydrate such
as pasta with
vegetables giving
the appearance of
spaghetti.
-I can spirlize any
length of
oblonged shaped
vegetable.
- Not all strands
of vegetables
spirilized are the
same thickness.
-Requires a lot of
effort as its done
by hand therefore
have to turn the
handle manually
unless electrical.
-It’s a can be a
slow process if it’s
a long vegetable.
Dicing using a blender
pros cons
-It’s a quick
and easy piece
if equipment
to use which
will speed up
the process of
cutting
vegetables.
- As its diced
the vegetable
will go small
enough to not
be
overpowering
the
appearance of
any other
components in
an overall end
products.
-The sizes
which the
blender diced
the vegetable
in were
inconsistent
sized pieces.
- The handler
needs to
careful not to
over blend the
vegetables as
it can easily go
from diced
vegetables to
mush from the
moisture in
the vegetable.
Positives And Drawbacks To The Equipment
Sample ZYY- For this sample it involved me chopping the vegetables into medium diced size. I cut the vegetables into even sized lengths. I then cut
the lengths into 0.5cm slices, I then cut each slice into 0.5cm strips. The next stage was to cut the strips 0.5cm cubes. I then repeated this for all my
vegetables and placed it in my jalfrazi sauce. The cutting process for this sample was fairly straight forward and easy as well as being quick. I then
dry fried the vegetables until starting to turn golden to add a little more colour and to give a crisp effect.
Sample XYZ- For this sample it involved me spirilizing the vegetables. I placed each vegetable in the spirilizer and turned the handle manually until
the vegetable starts to spiral. I repeated this process for each of my vegetables. I then placed them in a pan to dry fry them. When spirlized vegetable
are fried they shrink as the water is released , there is not as much vegetable as when was first started. This was then placed into the Jalfrazzi sauce.
The method made the vegetables have an attractive appearance and was fairly easy to use this piece of equipment.
Sample YYY- For this sample it involved me Dicing the vegetables in a food processor. This process involved me placing the carrot, courgette and
sweet potato into a food processor and pulsed the vegetables until iit was diced finely. I had to pulse the vegetables as if I just left it running it may
turn into mush and the longer its left the more moisture is released and the more chance it turns to mush. After this was diced I placed it into the
Jalfrazzi sauce. The method of cutting for this is quick and simple although it is easy to over blend it for an undesired effect.
Methods
Analysis: I used 3 different types methods of cutting vegetable using different
equipment I found that the least successful method was the dicing as I was worried about
over pulsing the vegetables which diced them, this could have made a more of a mushy
mixture instead of clearly identifiable singular pieces of the vegetables. The diced method
diced the vegetables small and finely therefore when was placed into the sauce got slightly
lost within it which was a drawback as I want tasters to be able to see clearly the
vegetables within the sauce. The normal chopping method by hand and knife was boring
and lacked uniqueness appearance wise, although chopping by hand meant I could control
the sizes of the pieces of vegetables. All of the vegetables were dry fried before being
placed into the sauce. All of the cutting methods were easy and didn’t require much skill as
well as not being quick. The favourite sample was the spirilized vegetable as it was unique
and has an attractive appearance and the vegetables were clearly seen and bulked out the
sauce which is the reason this is the cutting method I am going to take through.
Aim: I am going look at
the different types of
proteins that could go
within the chosen sauce
and vegetables to see if
they will have any effect
on the fat content
Sample ZYY- Jalfrazzi sauce with
carrot, courgette and sweet potato
with Tofu
Sample XXY- Jalfrazzi sauce with
carrot, courgette and sweet potato
with Quorn pieces
Sample YXY-Jalfrazzi sauce with
carrot, courgette and sweet potato
with Soya Mince
1 onion
2 gloves of garlic
1 green chilli
1tsp turmeric
Fresh tomato's
1tsp coriander
1tsp chilli powder
1tsp cumin
1 carrot
1 courgette
1 sweet potato
Tofu
1 onion
2 gloves of garlic
1 green chilli
1tsp turmeric
Fresh tomato's
1tsp coriander
1tsp chilli powder
1tsp cumin
1 carrot
1 courgette
1 sweet potato
Quorn Pieces
1 onion
2 gloves of garlic
1 green chilli
1tsp turmeric
Fresh tomato's
1tsp coriander
1tsp chilli powder
1tsp cumin
1 carrot
1 courgette
1 sweet potato
Soya mince
Sample ZZY- Tofu
Sample YXY- soya mince
Sample YXY- Soya mince
Sample XXY-Quorn pieces
Protein contents
Fat contents

5. Aim: To find out which side
accompaniment has the best
sensory properties to go
alongside my main product.
Picture of product:
Sample XXY Sample YXY Sample ZYY Sample XYX Sample YYY
T
1
T
2
T
3
T
1
T
2
T
3
T
1
T
2
T
3
T
1
T
2
T
3
T
1
T
2
T
3
Crisp 5 3 4 4 4 4 3 3 4 3 3 4 3 3 4
Spicy 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5
Colourful 4 4 4 4 3 3 3 4 4 3 3 2 3 3 2
Golden 4 5 4 3 3 3 4 4 3 4 3 3 4 3 3
Multicultur
al Tasting
5 5 4 5 4 5 4 4 4 4 3 4 4 3 4
Crunchy
Vegetables
3 3 3 3 3 3 3 3 3 4 4 4 4 4 4
Textured 5 5 5 4 4 3 4 4 4 4 4 4 4 4 4
Holds Its
Shape
5 5 5 4 5 5 3 3 3 2 2 2 2 2 2
Total 105/120 92/120 98/120 88/120 88/120
Analysis: My tasters sampled each of my products and rated each adjective out of 5. My lowest scoring
samples were the bhajis which were what I made as part of my original product. My bhjais which were sample
XYX and sample YYY scored the same which was 85/120 as they used the same spices and were cooked the
same although using different vegetables. My tasters described these bhajis as “flavoursome but were slightly
falling apart when picked up”. The highest scoring adjective for both bhajis were the vegetables being crunchy
as when they were baked they softened slightly but still remained crunchy. The other high scoring adjective for
both bhajis were that they were spicy, the reason for this was that I used curry powder and a small amount of
chilli powder which gave the bhajis a kick into them this also made them flavoursome. The second lowest
scoring sample was the sample YXY being the samosas as my tasters said “they were very tasteful but the
pastry lacked colour”. The highest scoring adjective for this sample was it being spicy as I used curry powder to
make the stock, this flavoured the vegetables. Another high scoring adjective was that it holds it shape, as
when I placed the filling into the pastry dough and folded it into a triangle shaped Samoa which I then placed in
the open the bake and crisped up. The lowest scoring adjective was golden, I feel this was the lowest scoring
adjective was because I didn’t brush any egg wash on it before entering the oven as this would have given the
samosas a golden sheen, which if I took this through the further develop in my prototypes I would brush the
samosas with egg wash before going into the oven. The next highest scoring sample was sample ZYY which
was the sagaloo. My tasters commented saying they “loved the fluffiness of the potatoes”. The highest scoring
adjective for this sample was the sagaloo being spicy and multicultural tasting, the sauce used to dress the
potato was cumin, chilli and curry powder which all combined together gave it this flavour, another high scoring
adjective was that it was textured. The fluffiness of the potatoes combined with the texture of the wilted
spinach was the right texture. The lowest scoring adjective was the product having crunchy vegetables this
doesn’t really apply to this product as there was no vegetables involve other than the potatoes which are meant
to be fluffy. The final and highest scoring sample which I made was sample XXY being the pakoras. My tasters
described this as “colourful and nutritious due to the variety of vegetables” The highest scoring adjective was
that it was able to hold its shape after its been baked, the binding agent for this was an egg which stuck all
ingredients together. The lowest scoring adjective is crunchy vegetables as once they were cooked they
softened slightly but had a bite to them. Judging by the tasters opinions and scores the highest 2 samples which
are the sagaloo and the pakora seem to be the most popular. I could serve a couple of sides to go alongside my
main dish.
Ingredients:
Sample XXY-
Cauliflower,
broccoli,
potato and
corn Pakoras
Sample YXY-
Vegetable
Samos's
Sample ZYY-
Sagaloo
Sample XYX-
red onion and
courgette
bhajis
Sample YYY-
Onion,
Parsnip and
carrot bhajis
2 potatoes
Cauliflower
Broccoli
10g sweet
corn
1 egg
10g flour
Filling:
1 carrot
1 potatoes
1 garlic clove
10g peas
3 tsp curry
powder
Pastry:
50g plain
flour
2tsp olive oil
1 onion
1 clove of
garlic
3 potatoes
1 red chilli
1 tsp cumin
spinach
1 red onion
1 garlic clove
1 courgette
1 egg
2 tsp curry
powder
1 onion
1 garlic clove
1 tsp cumin
1 tsp curry
powder
1 egg
1 carrot
1 parsnip
Sensory Table:
Aim: I am going to look at
each accompaniment to see
which has the best method
in terms of the quickest
cooking and preparation
time.
Picture of product:
Ingredients:
SampleYXY
Sample XXY
Nutrition Tables:
Analysis: As this is a slimming product aimed at people who are trying to loose weight it is essential I analyse the fat, saturated fat, salt and sugar levels as
I am trying to keep these as low as possible. Although I am trying to keep these nutrients as low as possible I am also trying to keep the fibre levels as high
as possible as fibre is essential for a healthy digestive system, preventing constipation and discomfort. The first sample was sample XXY being the
vegetables pakoras. This was low in fat, saturated fat as well as sugar this would be due to the natural fats and sugars in the vegetables. The reason the
salt may have been medium is due to the addition of the egg which contains salts, I could possibly reduce this by using egg whites as this have a reduced
fat and salt content compared to when its mixed in with the yolk. I only need the egg as a binding agent therefore is not essential that I only use the egg
white instead of the whole egg. The next sample which was sample YXY which was the Samosas. The samosas had the highest fat, salt and sugar content
out of all the samples which was expected as I used filo pastry which used oil as the fat source therefore It would have a higher fat content. I tried to lower
the salt content in the filling as I made my own stock which prevented any additional salt being added. Another way I reduced the fat content was by
baking the samosas instead of frying them as this increases the fat. This sample would be too high in the wrong nutrients to use as a side for my final
product. The next side sample which is sample ZYY being the Sagaloo Was the lowest in fat, salt and sugar out of all of the side sample, this is due to the
recipe only requiring potato as the main component and spinach. The vegetables were dressed in a sauce I made to add flavour. The fibre content had an
adequate amount of fibre in this sample, this was from the spinach, spinach is an excellent source of fibre along with other green leafy vegetables. The last
two sides samples were the bhajis, sample XYX was the red onion and courgette bhajis and sample YYY this was onion, carrot and parsnip bhajis. Apart
from the vegetables the only ingredient which was used was egg and various spices, used for flavour. I baked my bhajis instead of deep frying them which
is how they are usually cooked. Baking the bhajis locked in all the nutrients from the vegetables. The only reason sample YYY is higher in fat, salt and sugar
than sample XYX is because the sample using courgette and red onion used less vegetables than the sample using onion, carrot and parsnip. The vegetables
courgette and red onion have a lower salt content than the other sample which used parsnip, onion and carrot. The use of potatoes used in a number of the
samples will give consumers the energy as in my criteria is states a product for 25-40 year olds who have a busy life therefore need energy. Potatoes is a
good source of carbohydrate used for a slow release of energy throughout the day.
Sample ZYY- This sample was the vegetable pakora, for this sample it involved me mashing up potato, to
do this a peeled the skin off of the potato, I then placed the potato in a bowl and into the microwave, I
chose to microwave the potato as it softens them quicker meaning there easier to mash, it helps speed up
the process to make the pakora. I made sure the potato was partially mashed but not completely smooth
as I wanted the pakoras to be textured. After do this I chopped each floret of cauliflower and broccoli in
half and placed it into the bowl with the mashed potato. I placed the corn, spices and egg into the bowl
and used my hands to mix and form circular balls. Once the balls were formed I coated them with flour to
give them a crisp outer shell. I then baked my pakoras instead of frying them as baking doesn’t add more
fat, it also locks in the nutrients from the vegetables. The preparation time for these pakoras was around
13 minutes and the cooking time was 8-10 minutes, this ensured them were crisp.
Sample XYZ- This sample was the vegetable Samos's. For this sample I started off by making the filo pastry
which is the outer shell for the Samoa, this consisted of mixing plain flour, water with a addition of a small
amount of olive oil. This was mixed to form a firm dough and left it to chill in the fridge for 20 minutes.
Whilst the pastry was chilling I moved onto the filling which I mixed water and curry powder in a pan to
simmer which form a stock to flavour the vegetables which were then added. Once a added the peas,
potato and carrot I ensured that the stock coated the vegetables. I took the pastry out of the fridge and
rolled it out thinly and placed the vegetables inside it . The pastry was folded to form a triangle shape, seen
in the image. The preparation time for the Samos's were around 35 minutes, proving them to be time
consuming and the actual cooking time was 12 minutes. I baked these instead of deep frying.
Sample YYY- This sample was the Sagaloo. For the sample it involved my chopping the potato into thin
slices and dry fried them in a pan, I didn’t add any oil as I didn’t want to add any more fat. I added garlic as
well as onions into the pan to flavour the potatoes. Once nicely seasoned I placed a small amount of water
and spices such as curry powder for a strong Indian flavour. The sauce then thickened for a richer flavour
and thicker texture. Once this occurred I added the spinach into the pan with a small of water to let the
water simmer and the spinach wilt. The preparation time took around 10 minutes. The overall cooking time
was 15 minutes as I had to make sure the potato slices were soft. I served this to my tasters with the sauce
covering the potato.
Methods
Aim: I am going look at
the nutrition of each side
dish, to see which one has
the best outcome.
Picture of product:
SampleXYX
Sample ZYY
Sample YYY
Sample XXY-
Cauliflower,
broccoli,
potato and
corn Pakoras
Sample YXY-
Vegetable
Samos's
Sample ZYY-
Sagaloo
Sample XYX-
red onion
and
courgette
bhajis
Sample YYY-
Onion,
Parsnip and
carrot bhajis
2 potatoes
Cauliflower
Broccoli
10g sweet
corn
1 egg
10g flour
2 tsp curry
powder
Filling:
1 carrot
1 potato
1 garlic clove
10g peas
3 tsp curry
powder
Pastry:
50g plain
flour
2tsp olive oil
1 onion
1 clove of
garlic
3 potatoes
1 red chilli
1 tsp cumin
spinach
1 red onion
1 garlic clove
1 courgette
1 egg
2 tsp curry
powder
1 onion
1 garlic clove
1 tsp cumin
1 tsp curry
powder
1 egg
1 carrot
1 parsnip
Sample YYY- This sample was the Courgette and red onion bhaji. For these samples I chopped the onion
and courgette up into medium sized chunks and placed into a bowl with chilli powder, cumin and curry
powder with the addition of egg and mixed it all together and formed chunky bhajis, I placed them in the
oven for 10 minutes until had I saw the vegetables vegetable crispy and golden. The preparation time for
this was around 10 minutes, therefore overall took around 20 minutes for bake and prepare.
Sample YYY- This sample was the parsnip, carrot and onion bhajis . For these samples I chopped parsnip
and onion and grated the carrot up into medium sized chunks and placed into a bowl with chilli powder,
cumin and curry powder with the addition of egg and combined it all together and formed round bhajis, I
placed them in the oven for 10 minutes until had I saw the vegetables vegetable crispy and golden. The
preparation time for this was around 10 minutes, therefore overall took around 20 minutes for bake and
prepare.
Analysis: I looked at each method to see which one was the quickest and least time consuming as this is
vital due to the reason of having enough time to make each component in my final product. My first
method was making the pakoras, there was a number of steps to make this product as I has first mash the
potatoes partially them chop the vegetables small enough that they weren't too big, I tried to ensure all the
vegetable sizes were all the same to ensure that each pakora was the same size. The overall time that this
product took to make was around 20 minutes which is the amount of time I would expect this product to
take as I had to partially mash the potato, to speed up the process I used a microwave to soften the
potatoes instead of boiling them, this was a quicker process. I only partially mashed the potato was as I
wanted the main component of the pakoras to have a bite and texture, I wanted to avoid the potato being
completely smooth. The next sample which I analysed the method was the samosas, these took the longest
to make, taking 35 minutes overall. The longest part of this process was leaving the pastry to rest in the
fridge as this took 20 minutes. The rest of the process took 15 minutes which involved dressing the
vegetables in the curry sauce. This product had a good outcome but the downside would be that it was
time consuming to make as there were a lot of stages. This product was skilful to make as I had to make
filo pastry to act as the Samoa casing The next product which I made was the sagaloo which other all took
20-25 minutes to produce, the longest part to this method was let the potatoes dry fry waiting for them to
soften as well as letting the water and the curry powder simmer to produce a stock. This product wasn’t
time-consuming as I was able to make other components whilst this was simmering. This product was
relatively simple to make and didn’t require much effort. The last samples were the bhajis which followed
the same method although using different vegetables. This method was the quickest and simplest to make,
as I only had to chop the vegetables up and combine them using egg and spices. I baked my bhajis instead
of frying them which Is how they are using cooked. Although baking takes slightly longer, frying the bhajis
would mean I would be adding extra unneeded fat onto the bhajis. Judging by this the bhajis were the
quickest but didn’t have the best outcome visually and sensory wise.
Sample XXY-
Cauliflower,
broccoli, potato and
corn Pakoras
Sample YXY-
Vegetable Samos's
Sample ZYY-
Sagaloo
Sample XYX- red
onion and courgette
bhajis
Sample YYY- Onion,
Parsnip and carrot
bhajis
2 potatoes
Cauliflower
Broccoli
10g sweet corn
1 egg
10g flour
Filling:
1 carrot
1 potatoes
1 garlic clove
10g peas
3 tsp curry powder
Pastry:
50g plain flour
2tsp olive oil
1 onion
1 clove of garlic
3 potatoes
1 red chilli
1 tsp cumin
spinach
1 red onion
1 garlic clove
1 courgette
1 egg
2 tsp curry powder
1 onion
1 garlic clove
1 tsp cumin
1 tsp curry powder
1 egg
1 carrot
1 parsnip
Ingredients:
Overall Analysis: After analysing the sesnory,methods and nutritional aspects for all samples. I had to pick the best side or sides to use in my final
product. The sides which I have decided to take through to the pakoras and sagaloo into my final product stages. I have chosen to take through this duo as
they were both the highest scoring samples for the each sensory attribute. The main importance of all my components is that it is tasteful otherwise
consumers wont buy the product therefore I picked those samples as even though it wasn’t the quickest or slowest to make it The sagaloo texture was
enjoyed by my tasters as well as the spicy flavour, they also enjoyed the shape and the crunchiness of the pakoras. The fact that these samples were also
the one of the healthiest side dishes as they were low in fat, salt and sugar which makes these evermore appealing to the consumers that they are healthy.
These nutrient levels fit into my criteria being low in fat, salt and sugar according to the traffic light system. For these reasons the products I am taking
through is the pakora and the sagaloo, I will serve these along the main component

6. Aim: To find out which side dip
has the best sensory properties
to go alongside the rest of the
component I have chosen.
Picture of product:
Sample XXY Sample YXY Sample ZYY
T1 T2 T3 T1 T2 T3 T1 T2 T3
Creamy 5 3 4 4 4 4 3 3 4
Spicy 5 5 5 5 5 5 5 5 5
Colourful 4 4 4 4 3 3 3 4 4
Thick 4 5 4 3 3 3 4 4 3
Multicultural
Tasting
5 5 4 5 4 5 4 4 4
Smooth 3 3 3 3 3 3 3 3 3
Textured 5 5 5 4 4 3 4 4 4
Rich 5 5 5 4 5 5 3 3 3
Total 105/120 92/120 98/120
Ingredients:
Sample XXY- Indian onion
relish
Sample YXY-Coriander
chutney
Sample ZYY- Cucumber
and mint raita
1 Red Onion
1 Lemon
Pinch of Cayenne Pepper
1/2 Teaspoon of Paprika
100 g fresh coriander
1 small handful of fresh
mint
2 plump green chillies,
10 g root ginger,
4 spring onions
1 tbsp lemon juice
3 tbsp natural yogurt
Fat free plain yoghurt
cucumbers
fresh mint leaves
A pinch of cayenne
pepper
Sensory Table:
Aim: I am going to look
at each dip to see which
has the best method in
terms of the quickest
preparation time.
Picture of product:
Ingredients:
SampleYXYSample XXY
Nutrition Tables:
Analysis: I am going to analysis each dip to see which is the best nutritionally. The first dip was the onion relish which consisted purely of
onions, spices and a small amount of fresh lemon juice. This dip was the second to lowest dip in fat, salt and sugar. It managed to stay low
in all of these nutrients which is a positive as this means it fits in with my criteria. It fibre content was relatively low as there were no real
fibourous sources to boost the fibre content. There was still a slight fibre content which once combined to my other component will reach 3g
or above which is considered as high. The next dip is my coriander chutney which is low is fat and sugar although medium In salt. I feel like
this had a medium salt content for the reason that the vegetables I used such as spring onion and green chilli have got a higher salt content
than other vegetables. A way to reduce the salt content in this could be to use smaller quantities of the vegetables to reduce the salt content
. The salt in the vegetables are natural salt therefore aren't as bad as if I were to add salt. The fibre content is low but is the highest fibre
content out of all the dips. The fibre content derives from the coriander which is considered a good source of fibre within the herbs and
spices. Fibre is an essential nutrient to consume as it aids healthy digestion. The sugar content remained low although it was the highest
sugar content out of all the dips. The reason for this is this lemon juice was used from a fresh lemon which has a small sugar content. The
last dip was my control dip which was an cucumber and mint raita. This product had the lowest fat, sugar and salt content out of all the dips.
I achieved this product to be low in fat as I used a fat free Greek yoghurt in my dip instead of full fat. There was no sugar used for flavour as
well as the cucumber used which is nutritious .
Sample XXY- This sample was an Indian onion relish which is made by first Dicing
red onion into small pieces finely . I decided to dice the onion instead of slicing the
onion into thin pieces. It is important that the onion pieces are very small. As an
optional step you can soak the onion or squeeze the onion as mentioned below to
slightly reduce the flavour of the onion as there were other ingredients going in and
I didn’t want the onion flavour to overpower the overall flavour. I Placed onion in a
bowl and squeeze lemon juice over the onion for a zingy flavour and to reduce
rancidity. I made sure all of the onion has been coated in the juice. I then added the
paprika and cayenne pepper which was Mixed again. This onion relish is an easy
dish to make as there is little skill required but the end outcome is attractive and a
zingy yet multicultural flavour. The product takes 15 minutes to prepare as no
cooking it involved in this, it is a cold dip.
Sample XYZ- This sample was the coriander chutney. This was made by Trimming
the coriander but leaving at least around 5cm of the stalks to boost the flavour as a
lot of the flavour comes from the stalk. I washed the coriander well to remove any
existing bacteria that was on it and then transferred it to a food processor. I Rinsed
the mint and strip the leaves from the stalks. I then place the mint leaves in a food
processor with the coriander. Chillies were added along with ginger, spring onions,
lemon juice, sugar, salt, yogurt to give the chutney a strong and rich flavour. 3
tablespoons of cold water was added to thin the mixture as a lot of dry ingredients
were used to make it thicker. The water also binded all the ingredients in the dip. I
Blended all the ingredients to a bright green purée. This product took 10 minutes
until it was a finished product. It required no cooking as it’s a cold dip.
Sample YYY- This sample was the cucumber and mint raita which was my control
sample as I made it in my original product. To make and prepare this dip I grated
the cucumber using a grater. The next stage was Wrapping the grated cucumber in
kitchen towel and squeezed out all of the excess water in the pieces. I Whisked the
fat free yogurt, mint, cumin, and a small amount of cayenne pepper in bowl using a
whisker. The dried out cucumbers is added into the mixture and coated in it. I
Sprinkled and garnished the raita with pinch of cayenne pepper and served for
appearance. This dip took around 15 minutes until it was completely ready. It was
fairly simple to make.
Methods
Aim: I am going look at
the nutrition of each dip, to
see which one is the
healthiest for the consumer
Picture of product:
Sample ZYY
Analysis: I analysed each different method of making the dips to see which one
was the quickest and least time consuming to produce. The first dip which I made
was the onion relish which was quick and easy to do and also required no cooking
as it was a cold dip, the preparation time was quick due to the fact it only required
me cutting vegetables and seasoning they heavily to give them a strong flavour
ensuring the onion flavour didn’t overtake the spices and flavouring which was
used to season the dip. This relish wasn’t a typical relish as I left the vegetables in
them and kept them crunchy. The second dip which I made was the coriander
chutney which took slightly longer than the relish as it involved cutting the
components and putting them into a food processor to pulse. The outcome of this
dip was positive as it was creamy yet colourful form the coriander as well as not
taking a long time to produce. The last dip I made was my control dip and was
the cucumber and mint raita which was a quick dip to make although it was time
consuming when I had to grate the cucumber and squeeze out the excess water to
ensure there wasn’t too much water in the dip. In conclusion the quickest dip to
make was the onion relish which didn’t require much skill therefore I could combine
the chutney and the relish together and present a duo of the dips.
Ingredients:
Overall Analysis: After analysing the sensory properties, methods and nutritional qualities I have come to a conclusion that the 2 dips I am
going to take through are the onion relish as it was a quick dip to make as well as being the 2nd highest dip scored by my tasters as they
thought it was “simple yet effective” as it was simple the make but was effective in the fact it had strong Indian spices. It was also
nutritionally balanced as it was low in all the correct nutrient which matches my criteria, although it was low in fibre combined with the other
components it will achieve being high as my criteria stated for it to be high. The second dip which I am also going to take through it the
coriander chutney because although it wasn’t low in salt I feel there are alterations that could be done to reduce the salt content further such
as use less of the vegetables with a higher salt content. When this product was judged by my tasters it was ranked by my tasters at the best
tasting. My tasters loved the thickness and the creaminess. The reason I am not choosing the raita as I used it in my original product as well
Sample XXY- Indian
onion relish
Sample YXY-Coriander
chutney
Sample ZYY- Cucumber
and mint raita
1 Red Onion
1 Lemon
Pinch of Cayenne
Pepper
1/2 Teaspoon of Paprika
100 g fresh coriander
1 small handful of fresh
mint
2 plump green chillies,
10 g root ginger,
4 spring onions
1 tbsp lemon juice
3 tbsp natural yogurt
Fat free plain yoghurt
cucumbers
fresh mint leaves
A pinch of cayenne
pepper
Sample XXY- Indian onion relish Sample YXY-Coriander chutney Sample ZYY- Cucumber and mint
raita
1 Red Onion
1 Lemon
Pinch of Cayenne Pepper
1/2 Teaspoon of Paprika
100 g fresh coriander
1 small handful of fresh mint
2 plump green chillies,
10 g root ginger,
4 spring onions
1 tbsp lemon juice
3 tbsp natural yogurt
Fat free plain yoghurt
cucumbers
fresh mint leaves
A pinch of cayenne pepper