Generation of ideas[10228]

Key ingredients and functions: There is two main
components - these are the pastry and the korma with the
pastry. Within the korma there are many ingredients used
to give it flavour, this includes a small amount of chilli
powder for a slight spice, cumin is also used. This has a very
distinct flavour but will also add colour as it’s red toned.
Turmeric has a warm, bitter taste and is frequently used to
flavour and colour curry powders. Salt and pepper is also
used to season. Many vegetables are used such eg pepper,
carrots, peas and potatoes, these are used as bulking
ingredients which add bulk to the korma so that it is more
filling. All the vegetables provide essential vitamins such as
A, C, B and D. The second component is the rough puff
pastry which uses ingredients such as the flour which is the
bulking ingredient. Butter is also used in pastry, this brings
all the dry ingredients together and creates layers in the
pastry.
Key skills: Key skills
which are involved in
the making of this is
making the puff
pastry. Other skills
involved is making
korma sauce and
chopping some of the
vegetables very finely.
How this product matches my criteria: This Indian style product matches my design
criteria in many different ways. My first specification is that it is to be low in fat, salt and sugar
which will be achievable as no fatty ingredients will be used other than butter which I will use a
reduced fat version. I will reduce the salt content by using strong flavours therefore using little
seasoning. Although Vegetable Korma is supposed to have a sweet taste, it isn't sweetened by
any sugar which means the sugar content will be low. The next specification is that there will be
a high fibre content. I will use potatoes as these are rich in fibre. Peas will also be in my dish and
they too have a high fibre content.. I will try to keep my product at around £2.50 by using
locally sourced vegetables as they are much cheaper. As I need to use kosher Ingredients the
price would be higher than if I wasn’t using kosher ingredients. I will use multicultural flavours
such as turmeric which is commonly used in Indian cooking. It will look attractive and colourful
as the korma is a vibrant yellow colour which makes it appealing. This pies will be made into
individual portions which means it is easier and less effort. Bulky ingredients are used such as
potatoes and cauliflower which will bulk out the curry. There are more than 2 out of the 5 a day
vegetables used, carrots which provide vitamin A, peas which provide vitamin K and iron for
prevention of anaemia. This product would very beneficial for someone trying to lose weight as
it provides many vegetables and would be low in fat and salt as well as being enjoyable. This
product can be stored in the fridge or freezer and can easily be reheated. This product links to
my brief as I said it would be multicultural, this product has an Indian twist to it whilst using
flavours which are commonly used in Indian cooking, it is considered to be affordable from as I
am using cheaper ingredients. This product will be nutritious as I'm mainly vegetables.
How could this product be adapted: This product could be
adapted in many different ways including using other vegetables
in the korma other than the ones already being used. This would
provide more essential vitamins and minerals. I could add an
accompaniment such as Indian style pilau rice or spiced rice. I
could also accompany it with a cabbage koshimbir which is an
crunchy hot Indian slaw, this contains onion, cabbage and other
spices. I could substitute the pastry for a different type of pastry
such as wholemeal pastry which would provide a slightly darker
tone to the pastry and a slightly nutty flavour. Using wholemeal
flour will also mean that the fibre content will increase. Fibre
helps the digestive system.
Finishing techniques: Finishing techniques for this could be
sprinkling desiccated coconut over the pies to garnish it as well as to
make the coconut flavour stronger as korma is coconut based. I
could also garnish it by putting Indian herbs onto it. A chutney could
be made as a dipping sauce for more flavouring and will give a more
vibrant colour. Examples of chutneys which could be made are
mango chutney or a red onion chutney. I could finish this product
off further by doing a lattice effect with pastry on the top.
Key ingredients and functions: This Persian dish
consists of 2 components. These are the spiced root vegetable
cakes. They consist of different root vegetable such as
beetroots, spring onion, potatoes and carrots. The function of
all these vegetables will be to provide a vibrant colour
especially the beetroot as it can empower all the vegetables
with its colour. In addition to it being colourful, it will provide
lots of vitamins and minerals from the numerous amount of
vegetable within the cakes. Carrots provide vitamin A for the
retina and beetroot is high in immune-boosting vitamin C. Eggs
are also used in the cakes to bind all the ingredients together
which makes it easier to form the shape. The second
component is the sauce to accompany it which is tamarind and
date sauce. Tamarind is acidic pulp from the pod of a tree of the
pea family, widely used as a flavouring in multi-cultural cookery.
Other ingredients in the sauce are dates which are rich in
several minerals such as calcium which helps the body to have
strong bones and healthy teeth. Many different flavours are
used which ensures it is flavoursome.
involved in the making
of this is making the
tamarind and date
sauce to serve with
vegetable cakes. Other
key skills involved are
moulding the cakes into
attractive and appealing
shapes.
How this product matches my criteria: This product matches my criteria in a
number of different ways. The first criteria is that my product should be low in fat, saturated
fat, salt and sugar. I will reduce my fat content further by using different cooking methods such
as grilling or baking instead of frying as frying increases the fat content, therefore by grilling it, it
will reduce the fat and lock in all the vitamins and minerals. I will ensure that the salt and sugar
content is low by using lots of spices and flavourings which will mean I won’t need to add any
extra sugar or salt. The fibre content is high as the ingredients used are high in dietary fibre
such as dates and beetroot. Fibre is used for a healthy digestive system and also to prevent
constipation. This product should be priced at £2.50 or below as it’s mainly fruits or vegetables
which are used. Locally sourced fruits and vegetables can be bought which will make the overall
price of the product cheaper. The product is a Persian dish which is in in keeping with the multi
cultural theme. Many of my ingredients are commonly used in Persian/middle eastern cooking.
This includes cumin and turmeric. I will serve 2-3 individual spiced root cakes as my criteria
states that it needs to be made in individual portions. The cakes are colourful and attractive as
it uses many different coloured vegetables such as beetroot and carrots. I moulded them into
circular shapes which makes them look more inviting. There are 4 fruits and vegetables out of
the 5aday in this product which means the consumer will be provided with all the essential
vitamins and mineral needed for healthy bodily functions. These can be packaged easily with no
mess, they can be packaged In plastic then sleeved in paperboard. The cakes can be stored in
the fridge or freezer to keep them chilled and fresh. This product fits into my brief as it is
multicultural, I have chosen a Persian dish. This product will be low cost and nutrious as I'm only
using vegetable. Vegetable are low in cost. It will be attractive and appealing which is one point
which is in my brief.
How could this product be adapted: This product
can be adapted in many different ways such as using different
cooking methods to reduce the fat content, I could grill or
bake the cakes. This locks in all the nutrients and flavour
instead of frying the cakes. If I were to fry the cakes I could
use vegetable oil which contains less saturated fat.
Accompaniments can be added alongside the cakes such as
“semolina crusted aubergine with honey”. This is a middle
eastern side dish which is commonly eaten. It could be
adapted by making a different sauce such as a plum sauce
which would increase the flavour. Adding different spices such
as paprika will change the tone of the cakes to a deeper red
colour whilst adding extra flavour.
Finishing techniques: There are many finishing
techniques which could be used for these spiced root
vegetables cakes. These include drizzling the date sauce over
for a swirled effect as well as sprinkling over dry coriander for
extra flavouring. Grated carrot could be grated over to give it
an extra crunch, also to enhance the flavour. I could mould
the spiced root vegetable cakes into shapes other than
circular such as square or triangles. I could also put the
vegetable cakes into casing to make the end look more
attractive.
Key ingredients and functions: : There are 3 main
components to this Chinese style Pad Thai. The first component is
the noodles which substitute pasta by using the vegetable
zucchini. This is a much healthier alternative than a starchy
carbohydrate. Zucchini is a good source of vitamins A and B6.The
next component is the Pad Thai sauce/dressing,this gives the dish
the flavour. Ingredients used in this are vinegar, chilli to give a
multicultural taste and to give it a mildly spicy flavour, garlic
,ketchup and a small amount of brown sugar to give a sweet
flavour to it, the dressing will make the product moist and not dry.
The next component is all the different vegetables used, the
vegetables will provide essential vitamins and minerals which the
body needs. Vegetables used in this dish are bean sprouts, onion,
peppers and carrots. All these vegetables will make the dish
colourful and bright, these colours will come from the carrots and
the peppers. The last component used is the Tofu which is a good
source of protein. Protein helps with the growth and repair of red
blood cells and overall maintence of the body. As I am using quorn
it lowers the fat content and is a good alternative to red meat
which is high In fat and salt.
Key skills: key
skills involved in
this dish is
spirilazing the
zucchini into the
shape of noodles.
Other skills
involved is making
the sauce to
marinate the tofu
and other
vegetables in.
Other skills are
cooking all the
vegetables
How this product matches my criteria: This product matches my criteria in a number of different
ways. The first way in which it matches my criteria is it being low in fat, salt and sugar. I am adding no
extra salt therefore the only salt which will be in this dish is the natural salts from the vegetables. The fat
content will only come from the tofu, which is very low in fat. There is a small amount of sugar used in the
Pad Thai sauce. All these nutrients will be kept low on the traffic light system. The fibre content will be as
high the vegetables in the pad Thai are high in fibre especially the beansprouts which are a good source of
dietary fibre. My price will be £2.50 or under by using locally sourced produce as it’s cheaper. I need to
take into account that the product needs to be kosher but will still be cheap as it’s mainly vegetables I am
using which will be cheap and I will therefore have money left over which can be used for the tofu. I am
using ingredients which are commonly used in Chinese cuisine such as Tofu and Chilli. I will make
individual portions of the Pad Thai. It is a savoury dish which will be very colourful and attractive looking
from the vegetables used such as peppers and carrots. The vegetables used will bulk out the dish as well
as the tofu to make the consumer feel fuller for longer. There are 4 out of 5 a day vegetable used which is
over the amount I said I was going to use. The noodles will be easy to package as it only needs to be
packaged in plastic. It could be easily reheat able although the vegetables may lose their crunch slightly
the more often it is being reheated. This product is able to be stored in the fridge of freezer. This product
fits into my brief as it is Japanese which means its considered as being multicultural. This product will be
low cost and nutrious as I'm using mainly vegetable apart from the tofu. Vegetable are low in cost. It will
be vibrant in colour which is one point which is in my brief.
How could this product be adapted: There are many ways in
which this product could be adapted to make it different, this includes
spirilizing other vegetables as well as the zucchini. Other vegetables
which could be spirilized could be carrots providing vitamin A,
different types of protein could be used such as quorn chicken pieces,
chicken or beef. However, chicken would give the dish a lower fat
content. This would give the dish texture and more flavour. If I were
to use pasta I could use spinach green noodles - spinach is
incorporated within the pasta making it green. Spinach is a good
source of zinc and a very good source of dietary fibre. Adding more
vegetables will increase the 5aday content. Accompaniments to go
alongside this could be vegetable gyoza which consists of a number of
vegetables wrapped up in small parcels.
Finishing techniques: Different finishing techniques could be
used to make this product attractive and appealing. Peanuts
could be sprinkled onto the pad Thai for an extra crunch as well
as the peanuts which are already within the pad Thai. Another
dressing could be drizzled on top to make it more vibrant, an
example of this dressing could be pomegranate dressing as this
has a vibrant red tone to it.
Key ingredients and functions: This Italian style pizza
has multiple components to it. This includes the base which is
made out of sweet potato, oats and egg. These 3 ingredients
are blended together in the food processor until smooth.
Sweet potato is a good source of vitamin C and contains no
saturated fats or cholesterol, and is rich source of dietary
fibre and anti-oxidants.The second component is a spicy sauce
which consists of tomato paste which forms the base of the
sauce, this is combined with garlic and onion which provides a
strong flavour whilst providing vitamins and minerals.Chillis
are used to give the sauce the spice and flavour. Herbs such as
pepper and oregano are added, adding herbs and seasoning
will prevent the need to use any salt. The last component is
the toppings which are vegetables such as tomatoes and
mixed peppers. All these vegetables will add colour especially
the different coloured peppers as well as colour. These
vegetable provide essential vitamins and minerals such as
vitamin C which helps the immune system.
Key skills: Key
skills involved in
making the pizza is
making/shaping
the dough out of
sweet potatoes
and making the
spicy sauce base.
Other skills are
layering the
vegetable on top
of the base.
number of different way. This product will be low in all types of fat as the base is made from
sweet potatoes which has zero fat. Instead of a dough which is a starchy carbohydrate which
will contain fat, I will try to ensure that the salt content is low as possible by not adding any
extra salt and substitute it by using herbs and seasoning to make the flavour stronger. I will
add no extra sugar to ensure it is low in sugar. I will try to ensure the fibre content is increased
as much as possible. Fibre is helps maintain a healthy digestive sytem.This product should be
£2.50 or below as this product is made from majority vegetables which will all be locally
sourced making the overall outcome cheaper. This product fits in with the multicultural theme
as its an Italian style pizza. I will make the pizza in individual singular portions meaning it will
be quicker to cook as it’s smaller. I will ensure that the product is attractive and appealing to
customers as I will use colourful vegetables such as sweet potatoes and green, yellow and red
peppers. This product contains 3 out of the 5aday which is more than the amount which I
suggested that my product needed to have. All the vegetables used will provide the body with
essential vitamins and minerals needed for healthy bodily functioning. I will be able to package
this product in paperboard which will easily be able to go in the freezer. This product will also
be easily reheatable. The pizza can be stored in the fridge or freezer to prevent any bacteria
growth. fresh. This product fits into my brief as it is multicultural, this dish fits into Italian
cuisine his product will be low cost and nutrious as I'm using only vegetables which are low in
cost. It will be vibrant in colour which is one point which is in my brief.
How could this product be adapted: There are many ways this
Italian style pizza can be adapted. This includes adapting the pizza bases
by using more vegetagtable in the sauces such as carrots which will add
more colour and provide vitamin A. The vegetable could be particularly
blended which means there will be a extra “bite” to the sauce. Other
sauces which could be used as a substitute could be pesto. The pesto
would add more vibrancy form the green tones. BBQ sauce could be used
for a more smoky taste. The toppings could be changed slightly by using
cheese which is what is on a traditional pizza or protein such as tuna or
chorizo. A wider variety of vegetables could be used as toppings. This
includes mushrooms, sweetcorn or olives. Extra vegetables will add more
vitamins and minerals such as iron from the olives. This prevents anaemia
and makes red blood cells their strong red colour. Stuffed crust could also
be used which would mean the base would be thicker. This product could
be adapted by accompanying it with baked sweet potatoes fries or
wedges the enhance the sweet potatoes flavour or I could use normal
potatoes
Finishing techniques: Many finishing techniques could be used
such as a sprinkling of herbs , this includes oregano, basil or mint.
Balsamic vinegar could be drizzled over the pizza. I could sprinkle a
small amount of reduced fat and salt cheese on top of the pizza which
has lots of calcium for strong bones and healthy teeth.
Description of the product
This wonderful winter pie is full to the brim with delicious Indian
flavours. Gorgeous, golden puff pastry sits on top of winter vegetables
beautifully spiced with madras curry powder and coconut.
Nutrition: This product provides carbohydrate from the potatoes
for a slow release of energy throughout the day. The protein comes
from the peas, these have a high protein content of
5.4g/100,protein which is used for growth and repair of red blood
cells as well as overall maintenance. Vitamins and minerals come
from different vegetables such as carrots which have vitamin A and
pepper which provides vitamin C and B6. This helps the body to
maintain normal nerve function and acts in the formation of red
blood cells.
Golden Zoodles (zucchini noodles) with crunchy vegetables, a
flavoursome Chinese style sauce drizzled on top ,topped with
tender, textured tofu.
Nutrition This dish contains 4 out of the 5aday providing
vitamin A from the carrots to help the retina in the eye, red
pepper provides vitamin C, beansprouts provide vitamin C and
folic acid which is crucial for brain function and the zucchini is a
good source fibre which prevents constipation. It is also low in
saturated fat and low in chloestrol.The Tofu is a good source of
protein, it also lowers the risk of cancer and anaemia. Tofu is a
common ingredient in global cuisines such as Chinese food. Tofu
is low in fat as it is an alternative protein therefore not as
fattening as red meat.
Beautifully spiced vegetable cakes seasoned with coriander
and turmeric accompanied with a date and tamarind sauce is
a perfect accompaniment.
Nutrition: There is a lot of nutritional information about
the cakes due to the vast amount of vegetables they contain.
This product contains 4 vegetables to ensure that the
consumer consumes 4 out of their 5aday. These cakes contain
parsnip which provide vitamin C. They are also high in protein
which aids the body with grow and repair of red blood cells.
Dates are high in fibre and help the digestive system, they also
prevent constipation. Eggs are used to bind the cakes together
and they provide the protein in the dish. Potatoes are a
starchy carbohydrate. Carbohydrates are used to provide a
slow release of energy throughout the day.
An even thin layer of spicy tomato sauce on top of a crispy, golden
sweet potato base topped with a mixture of assorted vegetables.
Nutrition: This product contains 3 out of the 5aday as it contains
the sweet potato, mixed peppers and tomatoes. The sweet potatoes
is a good source of vitamin A for the retina in the eyes. Peppers are a
good source of vitamin C which helps the body form and maintain
connective tissue, including bones, blood vessels, and skin. Tomatoes
provide help lower total cholesterol, and triglycerides. Eggs are used
in the sweet potato base. Eggs provide protein which helps growth
and repair of red blood cells and overall maintenance.

Key ingredients and functions: There are 2
components with this Mexican themed dish. The
first component is the tortilla which is made from
flour, margarine and water. The flour forms the
structure of the tortillas, the margarine makes the
tortillas fluffy and gives them colour. The water is
the binding ingredient, it binds the flour and
margarine together. The second component to this
dish is the sauce which is also the filling in the
tortillas. This is peppers, tomato, onions and kidney
beans. This filling will add colour, flavour and
vibrancy from the different coloured peppers and
tomatoes. All the different vegetables will provide
different vitamins and minerals to maintain a
healthy body. Kidney beans are an extremely good
source of dietary fibre and have 0% cholesterol.
Key skills: Key skills in
making this dish is making
the flour tortillas from
scratch and making the
filling and the sauce.
Other skills are shaping
and forming the
enchiladas
How this product matches my criteria: This product will be low in the sugar content as
no sugary produce is used or added. The fat content I will try to make as low as possible but as I am
going to use margarine in the tortillas there may be a small amount of fat. Other than this I am using
majority vegetables to make the enchiladas. The fibre content will be increased as much as possible as
kidney beans contain a lot of dietary fibre. I am not adding any extra salt to the filling as their will be
lots of flavouring in the filling such as chilli and coriander which both have strong flavours. The product
contains beans and other vegetables which are bulky ingredients for the feeling of being fuller for
longer. I will try to make this product £2.50 or below as majority of my ingredients are vegetables which
will be bought locally sourced as it will be cheaper. This product contains 3 out of the 5aday which is
more than I suggested in my criteria, providing all the essential vitamins and minerals including vitamin
C and minerals such as thiamine and riboflavin. This product sits within the multicultural theme with it
being Mexican. This is a popular dish in the Mexican culture. This will be served in small individual
portions but may be made as a larger one that can serve 4 people. This product is interesting as it’s a
different type of product that can easily be reheated in the microwave. It is attractive as it has an
interesting appearance whilst also being colourful from the colour of the tortillas and the vibrancy from
the vegetables. Mixed coloured peppers are used, this includes red, yellow and green. This product can
be packaged in a plastic tub with a plastic film on top encased in a paperboard sleeve. These enchiladas
can be stored in the fridge or freezer to make it taste fresher. fresh. This product fits into my brief as it
is multicultural, it is Mexican. This product will be low cost as I am using cheap and simple ingredients. It
will be nutritious as there are vegetables used, they are low in cost. It will be unique and appealing
which is one point which is in my brief.
Nutrition This dish provides 3 out of the 5aday, this
include tomatoes which provide the body with vitamin c
which is needed for repairing wounds and maintaining
healthy teeth and bones. Peppers are a good source of
thiamine which helps to maintain a good and healthy
nervous system. The third vegetable is onion which help
reduce inflammation and heal infection. Kidney beans
provide the body with protein for growth and repair of red
blood cells, kidney beans also provide dietary fibre.
How could this product be adapted: There are many
ways in which this product could be adapted. It could be adapted by
using more beans other than just kidney beans. I could use
wholemeal all purpose flour instead of normal flour. Using
wholemeal flour will give the tortillas a slightly nutty flavour as well
as giving them a brown tone to it. Wholemeal flour will increase the
fibre content. Fibre is very beneficial to the diet as it aids the
digestive system by preventing constipation. Other adaptations
could be to add more colourful vegetables such as spinach . Spinach
is a good source of zinc. I could sprinkle cheese on top for extra
texture, colour and flavour. Cheese on top will add calcium for
strong bones and healthy teeth. I could accompany this with
Mexican rice to keep in with the Mexican theme but using
cauliflower rice for a healthier option and more nutritional benefits.
techniques which could be used to make this product look
appealing and attractive. Reduced fat grated cheese could
be sprinkled over the dish before going in the oven.
Sprinkling over cheese will add calcium for strong bones and
healthy teeth. Another finishing technique could be to
sprinkle herbs on top such as basil or mint.
components to this recipe .The first component is the
noodle pancakes, the noodles which are made are lo-
main noodles, this consists of flour and egg Chinese
noodles. To make the lo main noodles, flour and egg is
needed. Flour is the structure and the egg binds the
flour and the egg together. Egg is a form of protein,
protein provides growth and repair and overall
maintenance. The second component is the vegetables
on top. These vegetables include asparagus, spinach,
mangetout and carrots, all these vegetables provide
colour and texture from the crunch of the carrots and
mangetout. The third component is the dressing which
is on the vegetables and the noodles is a sweet chilli
sauce which consists on chillis, garlic and a small
amount of honey. The sauce provides flavour and a red
like colour to the content of the dish.
Key skills: Key skills involved in
making this dish is making the
noodles pancakes as well as
making the sweet chilli sauce to
dress the noodles and the
vegetables. Other skills are
preparing and cooking the
vegetables
How this product matches my criteria: This product matches my design criteria In a number
of different ways. My first criteria point is that it needs to be low in fat, salt and sugar which it is as I
have used a small amount of sugar which is in the honey but still remains to be low. There is no
ingredients used higher than 3g of fat or 0.3 in salt which means it is low according to the traffic light
system. Food that is low is a healthier choice to eat. I have tried to find a product which increase the
fibre content as much as possible, asparagus is a vegetable which has medium to high level of dietary
fibre which is beneficial to the body in many ways. After pricing up this meal I found that it priced at
£2.30 per portion which is below £2.50 which is what I wrote of my criteria. This product has 4
vegetables therefore 4 out of the 5aday all these vegetables provides a vibrant colour from the
asparagus, carrot and chilli. The vegetables also provide texture from the crunch of the carrot and
asparagus. This product is multicultural as it fits into Chinese cuisines from the Lo-main noodles which
originate from China and the flavourings such as sesame oil. I have ensured that my product is
attractive, appealing and unique as it’s a unique version of pancakes and gives the noodles a different
texture. There was a lot of colour from the red toned sweet chilli dressing and the vegetables. I will
make the noodles pancakes into individual portions as it’s quicker to heat up. I found out that savoury
product is on larger demand therefore I decided to make savoury products. This product should be kept
chilled in the fridge or freezer. Once opened it can be heated up in the microwave for 5-6 minutes. The
product can be packaged in a circular plastic container which will keep its shape with a paperboard
sleeve around it. In my specification I said my product will consist of bulky ingredients with will ensure
the consumer is fuller for longer. I used noodles which is a bulky carbohydrate meaning the consumer is
fuller for longer..This product fits into my brief as it is Japanese which is a cultural food group. This
product will be low cost and healthy as I'm using a variety of vegetables and noodles. Vegetable are low
in cost and nutritious. It will be unique and appealing which is in my brief.
How could this product be adapted: This
product could be adapted in many ways, it includes
using wholemeal flour meaning it will add fibre to this
product. Fibre is consumed to help the body's
digestive system also preventing constipation. Other
vegetables could be added such as beansprouts which
are typically in a Chinese noodle dish. Another
dressing which could be used could be such as a chow
mein dressing or a satay sauce, these are typical
sauces used In Chinese cuisine. I could change the
base to a different type of noodle or using rice
instead. I could add sources of protein throughout
the vegetables including quorn/tofu this will bulk out
the product more providing extra texture and flavour.
Finishing techniques: Finishing for this
product could be drizzling of sesame oil for an extra
garnish and to give the noodles a shiny, glossy glaze.
I will serve the vegetables on top of the noodles and
place the sweet chilli dressing on top of the
vegetables. Another finishing technique is layering
the vegetables on top of the bed of pancake noodle.
Key ingredients and functions: There are 2 main
components within this French style dish. The first
component is the giant pasta shells, this is made up of
flour which forms the structure of the pasta and the egg
which binds the flour with the egg. Pasta is a
carbohydrate, it’s function is to give the body a slow
release of energy throughout the day. The ratatouille
filling consist of many vegetables, this includes peppers
which are a good source of vitamin C, eggplant which
provides fibre and Vitamin B6. Zucchini is used in the
filling which is an excellent source of vitamin C . Olives are
used as a source of iron. Iron is used to prevent anaemia
and keeps red blood cells their strong red colour. The
vegetables are coated in a tomato sauce which consists of
pure tomoatoes.Garlic is used for a strong flavour.
involved in making this
French style dish is making
the giant pasta shells and
making the ratatouille
filling. Other skills are
shaping and forming the
pasta shells and stuffing
with the filling
How this product matches my criteria: This product matches my criteria as it will be low in
fat, salt and sugar. This dish will be low in fat as I am going to be using no ingredients which contain a high
or medium amount of fat. The salt content will be low as all the vegetables that are in this product are low
in sodium apart from the olives which are high in sodium. Therefore I won’t use olives as it will increase
the salt content. The sugar content will be low as no sugary ingredients will be used ,neither will any sugar
be added. I have tried to increase the fibre content by ensuring that aubergine is being used as it’s a fibre
rich food. There are 5 vegetable being used, these include eggplant, pepper, tomatoes, onion and
zucchini. By using all these vegetables , it will provide vitamins and minerals which are also very beneficial
to the body. Pasta is a bulky ingredient as well as being a carbohydrate ensuring that the body is fuller for
longer as it’s a starchy carbohydrate. The vegetables in the ratatouille filling are cut into chunky pieces.
This dish will be served in individual portions which may consist of 8-10 giant pasta shells. In my criteria I
stated that this dish will be multicultural, this dish fits into the French cuisine as ratatouille is a French
style dish. This product is attractive from all the colours in the ratatouille filling as different colours of
peppers are used to ensure the filling isn't just red. This product can be reheated in the microwave and
still maintain all the flavours without it going soggy. This product can be packaged in a plastic container
with paperboard wrapped around the plastic container. Paperboard is cheap and easy to print information
on it. It will be able to be stored in the fridge or freezer. This product should be £2.50 or under as it uses
cheaper ingredients such as vegetable and 1 egg. fresh. This product fits into my brief as it has a mix of
cuisines this includes Italian and French. This product will be low cost as I'm using vegetable. I would
make pasta from scratch which is cheap as only flour and egg are used. Vegetable are low in cost. It will be
flavoursome, attractive and appealing which is one point which is in my brief.
How could this product be adapted: This product could
be adapted in many ways. This includes using wholemeal flour
instead of normal flour. Using wholemeal flour will increase the
fibre content, fibre helps the digestive system and prevents
constipation. I could make fettuccine pasta which Is green pasta,
this is made from spinach. Spinach is a good source of zinc. Zinc is
needed for the body's immune system. It also helps cell growth
and wound healing. I could use other sauces inside the pasta
shells such as pesto sauce. I could add protein into the pasta
shells such as quorn mince. The function of protein is to help with
growth and repair and overall maintenance. I could change the
shape of the pasta casing to ravioli or cannelloni shaped pasta.
Finishing techniques: Finishing techniques for these pasta
shells are sprinkling a small amount of different coloured low fat
cheese onto of the shells for texture, flavour and a variety of
colours. Cheese provides calcium for strong and healthy teeth and
bones, cheese also provides protein for growth and repair of red
blood cells. Adding basil leaves to pasta to gives it extra colour. I
could sprinkle some bread crumbs on top, this will increase the
texture and colour to give a golden brown colour .
components within this vegetarian paella. The first
component is the base of the paella which is
cauliflower rice, this is a substitute for normal rice.
Cauliflower rice is much healthier as it still contains
carbohydrate for a slow release of energy but it
contains lots of protein for growth and repair. The
second component is all the vegetables that are in a
paella. These vegetable add colour, flavour as well as
adding vitamins and minerals.Vegtables that are In it
are piquillo peppers which are sweet and juicy
providing texture and flavour, peas are used as they
provide colour and texture as well as many vitamins
and minerals. Other vegetables are used to enhance
the flavour and provide a better texture Smoked
paprika is used to give the paprika a strong and
multicultural flavour also to colour the paella.
Key skills: Key skills involved in
this paella dish is making the
cauliflower rice which involves
blitzing cauliflower into small fine
rice grains.
How this product matches my criteria: This Spanish style product matches my design criteria
in many different ways. This product will be priced at £2.50 or below as this purely consists of vegetables
as the rice is made from pure cauliflower and the rest is vegetables. This product will be low in fat, salt
and sugar as all the vegetable have a 0% fat and sugar meaning my overall product will be low in fat, salt
and sugar. The fibre content is increased as much as possible as many vegetables are used which are fibre
rich, this includes cauliflower, green beans and peas. This product is multicultural as it is a Spanish dish
but without the meat and shellfish. My product must have 2 out of the 5aday but this product exceeded
this amount as it contains 6 vegetables including cauliflower, pepper, green beans , courgette, tomatoes
and peas. All these vegetables will provide the body with essential vitamins and minerals which are all
beneficial and have health benefits to the functioning of the body. This dish is colourful, attractive and
appealing due to the vibrancy of the vegetable. Paprika is used as this has a red/orange tone to it meaning
it will turn the rice a red tone providing colour and flavour. I will make this paella then divide it up into
indivual portions. As stated in my criteria, this meal is savoury as I found in my research, there is a larger
demand for savoury than sweet produce. Bulky ingredients are use such as peppers, rice and courgette
are used to provide a fuller feeling for longer. This can be stored in the fridge or freezer before being
consumed. Once opened it can be kept refrigerated for up to 3 days. This product can be made and
heated up in the microwave for 3-4 minutes until steaming throughout the paella. This product will be
wrapped in a plastic tub then packaged in a paperboard sleeve for extra protection. Using paperboard is
the cheapest material to use, it is also recyclable. This product fits into my brief as it is multicultural, it fits
into Spanish cuisine. This product will be low cost and nutritious as I'm only using vegetable. Vegetable
are low in cost. It will be attractive and appealing which is one point which is in my brief.
How could this product be adapted: This dish
could be adapted in many different ways, this includes
using quinoa which is a healthy alternative to rice, quinoa
is a complete protein and wheat free although a lot of
herbs and seasoning needs to be added to this as it can
lack flavour. Another base which I could use is wholemeal
rice, rice is usually the base of a paella but as it’s a starchy
carbohydrate it can be stored as fat if no exercise is
undertaken. Wholemeal rice is high in fibre, fibre is used
to prevent constipation and help the digestive system. A
typical paella contains protein in it therefore I could add
further protein such as tofu or quorn which would bulk
out the paella dish. More vegetable could be added such
as mangetout or peas this would add a vibrant green
colour whilst adding a crunchy texture from the
mangetout. Accompaniment with this paella could be
baking Spanish patas frites which are baked Spanish fries.
Finishing techniques: There are many
finishing techniques on how the paella could be
presented. Saffron and extra paprika is a
Spanish fragrant which is sprinkled on top of a
paella to give a stronger Spanish flavour and add
a pop of colour on top of the dish.
Fluffy tortillas enrobing a chunky bean filling which is
bursting with flavour. Topped with spinach leaves.
Soft, giant pasta shells stuffed with a ratatouille filling consisting
of a mixture a vegetables dressed in a tomato sauce.
Nutrition This dish contains 5 vegetable all providing
different vitamins and minerals for the essential functioning of
the body. This dish provides vitamin C from the pepper for
protecting cells and prevent diseases such as scurvy. The fibre
comes from the eggplant also known as aubergine. The pasta is
a carbohydrate which provides the body with a slow release of
energy throughout the day
Cooked cauliflower rice with courgette, red pepper,
peas, green beans and piquillo peppers in a tomato
and smoked paprika sauce. Made with smoked
paprika and sweet juicy piquillo pepper.
Nutrition There are vegetables which
means the consumer is getting their 5aday.
The cauliflower , peppers and tomatoes is
low in salt and high in vitamin C. Green
beans are a rich in dietary fibre. Peas are a
source of zinc which is beneficial to the
body.
Sweet chilli dressing coated on a variety of crunchy
grated carrots and asparagus on a bed of crunchy and
crisp pancake noodles.
Nutrition This product contains 4 vegetables.
Carrots are used providing vitamin A for the retina
which are in the eyes. Spinach a good source of zinc.
Asparagus is a source of iron and dietary fibre. Iron
prevents a person from getting anaemia, it also keeps
red cells their red colour.Mangetout is the last
vegetable in this which is a source of protein and
carbohydrate. The noodles also are a source of
carbohydrate. Carbohydrate provides the body with a
slow release of energy throughout the day. There is a
source of protein from the egg for growth and repair.

Key ingredients and functions: There are many
ingredients within this dish. The first product is the
Greek potato kephetede which are potatoes and
vegetable grilled patties. These consist of potatoes
which is a bulky ingredient and is the main
component of the patties, chillis to give it flavour
and lots of colour, mint is used for giving the patties
a fresh herbing flavour without having to use any
salt. Spring onions are used to add texture also
giving a stronger flavour. The dolmades are rice
combined with other herbs rolled up into parcels
wrapped around cabbage leaves. Different herbs
have been used for an extra flavour. These herbs
will have a contrasting effect when eaten with the
kephtedes. The herbs used are parsley and mint
which are readily available and at low cost.
Key skills: There are many key skills
within this dish, these include forming
the potatoes kephtedes into circular
patty shapes. Another key skill is
rolling the rice up in the cabbage
leaves for the dolmades .
How this product matches my criteria: This Greek style product matches my design criteria in many
different ways. My first specification is that it is to be low in fat, salt and sugar which will be
achievable as no fatty ingredients are used. The salt content is reduced by using stronger spices and
herbs therefore using little salt. There is a 0% content of sugar as all the vegetables have little to no
natural sugars in them. The next specification is that there will be a high fibre content. Cabbage is a
fibre riched food which will increase the overall dietary fibre content. I will try to keep my product at
around £2.50 by using locally sourced vegetables and potatoes as they are much cheaper. As I need
to use kosher Ingredients the price would be higher than if I wasn’t using kosher ingredients, this is
another reason why I need to buy cheaper ingredients. I will use multicultural flavours such as cumin
which is commonly used in Greek cooking. It will look attractive and colourful as the patties are a
vibrant yellow golden colour which makes it appealing as well as the parcels which are very unique. 2-
3 patties will be served alongside 2 dolmades, this will be served in individual portions. Bulky
ingredients are used such as potatoes and rice meaning the consumer is fuller for longer. There are
more than 3 out of the 5 a day vegetables used. This includes cabbage, chillis and spring onion. This
product would be very beneficial for someone trying to lose weight as it provides many vegetables
and would be low in fat and salt as well as being enjoyable. This product can be stored in the fridge or
freezer and can easily be reheated in the microwave. This product can be heated in the microwave for
4 - 6 minutes. This product fits into my brief as it is multicultural, it is Greek food. This product will be
low cost and nutritious as I'm only using vegetable and I am baking this product which is one of the
healthiest methods of cooking.. It will be attractive and appealing which is one point which is in my
brief.
How could this product be adapted: This product
could be adapted in a variety of different ways, these
include adapting the potatoes by using sweet
potatoes instead of normal potato. Sweet potato are
slightly more textured. I could add more vegetables
such as carrots and celery which has a particularly
strong flavour as well as texture and adding colour, it
adds lots of health benefits with vitamins and
minerals. For the dolmades an adaptation could be to
use brown/wholegrain rice instead of normal basmati
rice which increases the fibre content. I could add
some Greek spices on the rice to ensure its not too
plain such as coriander or cumin. As a substitute for
rice I could use couscous or quinoa.
Finishing techniques: Finishing techniques for this product
could be to drizzle lemon juice on the dolmades. I could
also glaze the patties before going into the oven which
will give them a golden, glossy finish also making them
extra crisp. Another finishing technique is mould the
kephtedes into circular shapes.
Key ingredients and functions: For this Japanese
style dish it consist of several different ingredients.
The first component is the baked tempura which is
made up of the vegetables ,sweet potato, pumpkin
and aubergine. All these vegetables are then coated
in panko breadcrumbs which are Japanese style
breadcrumbs. These are made by baking normal
breadcrumbs. The vegetable colour would now
show through initially as it is hidden by the
breadcrumbs but once cut into the tempura it shows
through. All the vegetables will create different
textures depending on the vegetable but all will
provide a variety of vitamins and minerals which are
all beneficial to the body in many different ways.
The second component is a traditional Japanese
cabbage salad made up of red cabbage and carrots
the dressing is mad from garlic, ginger and vinegar
which are all strong flavours to ensure that it is tasty
and nutritious.
Key skills: Key skills for this dish
include coating the vegetables in
the egg wash and panko
breadcrumbs. Another key skill is
making the dressing for the
Japanese cabbage salad.
How this product matches my criteria: This product matches my design criteria in a number
of different ways. This includes being low on the traffic light system in fat, salt and sugar. I have achieved
this as this product is made from vegetables which have a very low fat content in them. This recipe didn’t
add any extra salt to season, instead they used more herbs and flavourings to add flavour. There is no
ingredients in the meal that has a sugar content higher than low on the traffic light system. I have ensured
that this product is high in fibre as there are a number of vegetable used which are a good source. These
include aubergine and sweet potatoes. Fibre helps the digestive system and prevents constipation. This
product is multicultural as it fits in with Japanese cuisine using Japanese ingredients such as panko
breadcrumbs which is commonly used in Japan . After working out the price of this product as well as taking
into account that I need to use kosher produce which is more expensive as I am working in a kosher
environment, it worked out to be £2.00 per portion as it is mainly just vegetables which I am going to use and
the vegetables that are bought will be locally sourced making it cheaper. This meal is colourful from the
colours of the red cabbage salad. This product contains 5 out of the 5aday as well as adding lots of vitamins
and minerals which will be beneficial to the body’s general wellbeing. This product is filling as it provides
bulky ingredients such as sweet potato and pumpkin which are chunky and filling vegetables. The product
can be heated up in the microwave but there will be a separate container for the salad which isn't to be
heated up but the tempura can also be reheated. It can be stored in the fridge or freezer to keep it chilled.
This product can be packaged in the paperboard container but wrapped in plastic inside it. I will make and
prepare this meal to serve in individual portions. The product is a savoury meal which is what I said that it
would be. This product fits into my brief as it fits into Japanese culture. This product will be low cost and
nutritious as I'm only using vegetable, Vegetable are low in cost. I am baking the tempura instead of frying
them which is an healthier alternative It will be attractive and appealing which is one point which is in my
brief.
How could this product be adapted: This product could be
adapted in a variety of different ways. This includes using
wholemeal breadcrumbs when making the vegetable
tempura panko breadcrumbs instead of normal as
wholemeal breadcrumbs add fibre, which is what I am trying
to increase in my product. Fibre is used to prevent
constipation and help the digestive system. As well as
providing fibre it adds add a more golden brown colour to
the tempura and a slightly nutty flavour. I could use a
different cooking method such as grilling the tempura
instead of baking them. Grilling it locks in all the nutrients
and doesn’t add any extra fats as frying does. I could make a
Japanese dipping sauce such as a soy and ginger sauce to
add extra flavour .
techniques which could be applied to this dish. The first
technique could be to glaze the tempura with egg wash
before putting them in the oven to give them an extra
golden, crisp finish. I could make a Japanese dipping
sauce to dip the tempura into for extra flavour. A
finishing technique for the Japanese salad could be to
drizzle a sesame sauce on top for extra moisture and
flavour.
Key ingredients and functions: There are a number of
components with this meal. The first component is the
burger bun which is spirilized sweet potatoes noodles
baked in the shape of a bun, the colour of the bun is
bright and bright making it appealing to customers. The
mixed veggie burger consists of a variety of vegetables
these include carrots, zucchini, potatoes and celery. Not
only do all these vegetables provide colour but texture
and vitamins and minerals which are all beneficial to the
body. Herbs and flavourings are added to the burger these
include parsley and pepper for extra seasoning. I decided
to serve the burger with butternut squash fries which is a
healthier alternative to potatoes fries as the butternut
squash fries are baked in the oven which locks in all the
nutrients and doesn’t lose any. Butternut squash fries
have the same texture as potatoes fries but a naturally
sweeter flavour whilst have a number of different
vitamins and minerals.
Key skills: There are a number of
key skills involved these include
sprilizing the sweet potatoes and
making it into a circular bun.
Making the mixed veggie burger
and shaping it to match the size of
the bun. Cutting the butternut
squash fries into even and
consistent shapes to match each
other.
How this product matches my criteria: This product matches my design criteria in a number of
different ways, this includes being low on the traffic light system in fat, salt and sugar which I have achieved
as this product is made from vegetables which have a very low fat content in them. Celery has natural salts
within it but stills manages to keep the product to low in the traffic light system and there is no ingredients in
the meal that has a sugar content higher than low. I have ensured that this product is high in fibre as there are
many vegetable used which are fibre rich. These include zucchini and the sweet potato is high in fibre. Fibre
helps the digestive system and prevents constipation. This product is multicultural as it fits in with American
cuisine but a healthier version. After working out the price of this product overall and taking into account
using kosher produce, it worked out just under £2.50 as it is just vegetables which I am going to use and the
vegetables that are bought will be locally sourced making it cheaper. This meal is colourful from the colour of
the sweet potato and the butternut squash as well as the colours from the burger. This product contains 4 out
of the 5aday as well as adding lots of vitamins and minerals which will be beneficial to the body's general
wellbeing. This product is filling as it provides bulky ingredients such as the burger which has ingredients such
as potatoes and carrots which are chunky ingredients keeping the consumer fuller for longer. The product can
be heated up in the microwave for 5-6 minutes and can also be reheated after this but may not be as the fries
may not be as crisp as when first made. It can be stored in the fridge or freezer to keep it chilled. This product
can be packaged in the paperboard container but wrapped din plastic inside it. I will make and prepare this
meal to serve in individual portions. this product fits into my brief as it is multicultural, it is American. This
product will be low cost and nutritious as I'm purely using vegetable. Vegetable are low in cost. It will be
attractive and appealing which is one point which is in my brief.
How could this product be adapted: There are a number of
different ways that this product could be adapted. The first one is
to change the vegetable for the bun, this includes making a
zucchini, carrot or a butternut squash noodle bun. I could also do
a mixture of a number of different vegetables for the bun. I could
change the burger itself by doing a bean burger or a beetroot
burger which will change the texture and add a stronger colour. I
could make different vegetable fries such as sweet potatoes fries
or make potato fries but bake them instead of frying them.
Another adaptation could be making dips to dip the chips and
burger in such as ketchup, sweet chilli or barbeque sauce. These
dips will add an extra burst of flavour.
Finishing techniques: There are a number of finishing techniques to this
product to make it look appealing and attractive. The first finishing
technique could be to glaze the sweet potatoes bun with egg to ensure
it’s as glossy and golden as possible. I could also put the chips in a paper
cone to give it that American look. I could season the chips with a small
amount of pepper for extra flavour.
Key ingredients and functions: Key
ingredients for this product are the Eggplant also
known as aubergine is what is the Creole is being
stuffed in. Aubergine adds colour, texture and
lots of health benefits such as vitamins and
minerals. The Creole filling consists are multiple
ingredients these includes Peppers ,onion and
celery .These vegetables bulk out the filling ,bulky
vegetables make the consumer more filling.
Celery has a strong flavour which will make it
tasty. Another ingredient in the filling is Tomatoes
puree which acts as the base in the
filling/sauce.Tomatoes puree has a strong red
colour and provides lots of flavour. Breadcrumbs
are sprinkled on top of the Creole, this gives
texture by adding a crunch as well as a golden
colour.
Key skills: Key skills involved in this dish
are making the stuffed eggplant filling which
is Creole
How this product matches my criteria: This Caribbean style product matches my design criteria
in many different ways. This product will be priced at £2.50 or below as this product consists of vegetables
such as aubergine ,tomato, celery and onion. This product will be low in fat salt and sugar as all the
vegetable have a zero percentage of fat ,and sugar meaning my overall product will be low in fat, salt and
sugar. The fibre content is increased as much as breadcrumbs, aubergine and celery all have a high amount
of dietary fibre to helps the digestive system. This product is multicultural as it is a Caribbean dish as it uses
herb such as basil and cayenne pepper this are all commonly used in Caribbean cooking. My product has 5
vegetables in it including pepper, aubergine, celery, tomatoes and onion. All these vegetables will provide
the body with essential vitamins and minerals which are all beneficial and have health benefits to the
functioning of the body. This dish is colourful, attractive and appealing due to the vibrancy of the vegetable.
Aubergine, Pepper and celery are used as they all have contrasting colours to make it colourful and
attractive. I will make these stuffed aubergine then portion it up into indivual portion serving 2-3 aubergines
serving it with plantain chips or rice. This meal is savoury as I found in my research there is a larger demand
for savoury than sweet produce. Bulky ingredients are use such as peppers, aubergine, onion and celery are
used to provide a fuller feeling for longer. This can be stored in the fridge or freezer for 1 week before being
eaten. Once the product is opened it can be kept refrigerated for up to 3 days. This product can be made
and heated up in the microwave for 3-4 minutes until piping hot throughout . This product will be wrapped
in a plastic tub then packaged in a paperboard sleeve as it gives the product extra protection. Using
paperboard is the cheapest material to use it is also recyclable. This product fits into my brief as it is
multicultural, this fits into the Caribbean culture. This product will be low cost and nutrious as I'm only using
vegetable. Vegetable are low in cost. It will be enticing and colourful which is one point which is in my brief.
How could this product be adapted:
There are many ways in which this product could
be adapted this includes using brown/wholemeal
breadcrumbs instead of white
breadcrumbs.Useing brown breadcrumbs
increases the fibre content ,fibre helps the
digestive system and prevents constipation.
Another adaptation is serving the eggplant stuffed
Creole with another Caribbean side such as fried
plantain which is fried banana chips, instead of
frying them I could grill them as it’s a much
healthier option as it reduces the fat content. I
could add rice,quiona or couscous in the filling for
extra texture and filling. I could change the casing
meaning instead of using aubergine I could use
pumpkin, pepper or potatoe skins.
A flavoursome mix of vegetables in a burger sandwiched between
a crunchy, crisp burger bun. Served with golden fries
Nutrition There are many nutritional fact about this meal. It has 5
vegetables in it. These include the butternut squash fries which are a
very good source of vitamin A for the retina in the eyes and vitamin C
which helps the immune sytem.The sweet potato bun is a source of
carbohydrate for a slow release of energy throughout the day and the
zucchini in the burger is a good fibre source which prevents
constipation. It is also low in saturated fat and low in chloestrol.Celery is
also in the burger which is a good source of fibre and vitamin A which is
necessary for the retina in the eyes. Carrots are also a good source of
vitamin A.
Description of the product Golden crisp baked pumpkin,
aubergine and sweet potato tempura with a crunchy,
vibrant traditional Japanese cabbage salad.
Nutrition This product contains 5 vegetables. These are
sweet potatoes which is a good source of carbohydrate
for a slow release of energy throughout the day.
Pumpkin is used which is a very good source of vitamin
A which benefits the retina in the eye .Aubergine is the
last vegetable in the tempura. aubergine is a good
source of dietary fibre to help the digestive system. Red
cabbage is used in the salad, this provides vitamin A and
C. Carrots are used in this dish which also provides
vitamin A which is beneficial to the eyes. Eggs are used
to stick the breadcrumbs to the vegetables ,this
provides protein for growth and repair.
Spicy Greek patties served with hot authentic Greek
dolmades wrapped in cabbage stuffed with rice and
other seasonings.
Nutrition This product as a whole contains 3 out of the 5
aday.This includes cabbage which is a good source of
vitamin A which aids the retina in the eyes and dietary
fibre which helps the digestive system. Spring onions are a
good source of vitamin C, chillis are a very good source of
vitamin C. Starchy carbohydrates is used which are bulky
ingredients to fill the consumer up. Protein is used from
the egg which binds the potatoes together to form a
patty.
Chunky Caribbean vegetables in a tomato
puree base stuffed in a golden aubergine.
Finishing techniques: Finishing techniques
which could be used are glazing the aubergine in the
egg wash, this will give a golden and glossy finish as
well as making it slightly crisper. Another finishing
technique is seasoning the Creole filling with thyme
and basil which are common Caribbean herbs used
in this cuisine.
Nutrition There are 4 vegetables used this
includes aubergine which have a 0% of fat and
has a high amount of dietary fibre which helps
the digestive system. Celery is used it has
dietary fibre and vitamin C which helps wound
healing and protect cells and keeps them
healthy, Pepper Is used which adds vitamin C .

Key ingredients and functions: Within this
meal there are 2 separate products. The first
component is the middle eastern savoury waffles which
consist of chickpeas which is what falafel is made from,
this will give flavour and colour. Other seasonings used
are garlic, cumin and coriander which all have strong
flavours to season and flavour the waffles. Eggs are
used to bind all the ingredients together to turn it into
the batter. The second component is the zucchini tots
which are mainly made from zucchini providing colour,
texture and flavour. Shallots are also used for flavour
and texture, shallots are a type of onion. Breadcrumbs
are used to coat the zucchini tots which will give them
an extra crunch and texture top them. The shallots,
onion and zucchini which add flavour, colour and health
benefits from the vitamins and minerals in it.
Key skills: Key skills involved in in making
this product is making the waffle falafel
batter as well as forming the shape of them.
Another key skill is making the Greek
zucchini tots.
number of different ways. The first way in which it matches my criteria is it being low in fat, salt
and sugar. I am adding no extra salt therefore the only salt which will be in this dish is the natural
salts from the vegetables. The fat content will only come from the natural fats in the vegetables
which is very little amounts. There is a small amount of sugar used in the waffle mixture. All these
nutrients will be kept low on the traffic light system. The fibre content will be high as possible
from the vegetables shallots as well as chickpeas which a very high in dietary fibre and protein for
growth and repair .My price will be £2.50 or under by using locally sourced vegetables and
ingredients as it’s cheaper. I need to take into account that the product needs to be kosher but
will still be cheap as it’s mainly vegetables I am using which will be cheap .I am using ingredients
which are commonly used in Middle eastern cuisine such as chickpeas and cumin. I will make
individual portions and serve 2 waffles for 7-8 tots. It is a savoury dish which will be very colourful
and attractive looking from the vegetables used such as zucchini and chickpeas. The vegetables
used will bulk out the dish to make the consumer feel fuller for longer. There are 3 out of 5 a day
vegetable used which is over the amount I said I was going to use adding lots of health benefits
from the vitamins and minerals within. This product will be easy to package as it only needs to be
packaged in plastic. This product could be easily reheat. It is also able to be stored in the fridge
of freezer to keep it fresher for longer and to prevent any bacterial growth. This product fits into
my brief as it is multicultural, it is middle eastern. This product will be low cost and nutrious as I'm
only using vegetable. This is a unique and interesting product which is one point which I specified
brief.
How could this product be
adapted: This product could be adapted in
a number of different ways this includes
adding more vegetables in the savoury waffles
adding to the chickpeas by using carrots or
tomatoes in the waffles which by using
tomatoes will add a red tone to the waffles.
Another adaptation could be to use
wholemeal bread to make the breadcrumbs
instead of using white bread breadcrumbs.
using wholemeal breadcrumbs increase the
fibre content to help the digestive
system.Useing wholemeal breadcrumbs will
give the outer shell of the zucchini tots a
slightly browner colour. I could make a
hummus dipping sauce for the falafel waffles
this will provide a thick texture and extra
flavour.
Finishing techniques: There are a number of finishing
techniques which could be used these include . A hummus dip
could be drizzled on top of the waffles for extra texture and to
add to the chickpea flavour. The zucchini tots could be glazed
with egg wash before baking them to add extra goldenness.
Key ingredients and functions:
There are two components to this
product. This includes the butternut
squash base which consists of layering
thin slices of butternut squash on a quiche
dish. Butternut squash has a vibrant
yellow/orange tone and when cooked
correctly it has a good texture. The filling
for this quiche consists of red pepper and
a yellow onion,the filling will provide a
crunchy texture from the onion. Egg is
used in the filling to bind all the
ingredients together as well as forming an
omelette once baked in the oven. Lots of
herbs are used such as parsley and pepper
and to ensure its baked with flavour and
as enjoyable for the consumer as possible.
Key skills: Key skills involved in making
the quiche is layering the butternut
squash crust and making the filling
How this product matches my criteria: This product will be low in the sugar content as no
sugary produce is used or added. The fat content will be made as low as possible but I need to use a
small amount of margarine in the quiche filling but will be still classed a slow according to the traffic
light system. Other than this I am purely using vegetables to make the filling and egg for a binding
ingredient. The fibre content will be increased as much as possible as butternut squash is used for the
base which is a good source of dietary fibre. I am not adding any extra salt to the filling as their will be
lots of flavouring in the filling such as parsley, pepper and the flavouring from the onion as it has a
strong flavour The product contains chunky peppers and butter nut squash and other vegetables which
are bulky ingredients for the feeling of being fuller for longer . I will try to make this product £2.50 or
below as majority of my ingredients are vegetables which will be bought locally sourced as this type of
produce will be cheaper. This product contains 3 out of the 5aday which is more than I suggested in
my criteria, providing all the essential vitamins and minerals including vitamin C,B6 and minerals such
as potassium. This product sits within the multicultural theme with quiches being French. This is a
popular dish in the French culture but quiches are served all around the world. This will be made in
small individual portions or made as individual quiches. This product is interesting as it’s a different
type of product that can easily be reheated in the microwave. It is attractive as it has an interesting
appearance as it is a different version on a regular quiche. Mixed coloured peppers can be used for
more colour, this includes using red, yellow and green. This product can be packaged in a plastic tub
with a plastic film on top encased in a paperboard sleeve. This unique French quiche can be stored in
the fridge or freezer to make it taste fresher. This product fits into my brief as it is multicultural, it is
French. This product will be low cost and nutritious as purely using vegetable. Vegetable are low in
cost. It will be attractive and colourful which is one point which is in my brief. This is a unique version
of a normal quiche.
How could this product be adapted: There
are a number of different ways in which this quiche
could be adpated.Instaed of using butternut squash
sweet potatoes and pumpkin could be used or a
mixture of all three could be used as they all have the
same texture they would have different flavours and
contrasting colours.Aswell as health benefits from the
vitamins and minerals. I could add more colourful
vegetables such as carrots which provide vitamin A and
spinach or kale which have a strong green colour,
providing zinc and iron. These are good sources of fibre
aswell.I could add another layer of butternut squash on
top of the filling before going into the oven. I could
change the filling inside using different vegetables could
change the casing further by using pastry. I could make
individual quiches for a more personal touch.
Finishing techniques: Finishing techniques for
this product could be to glaze the quiche after 10
minutes of being in the oven to ensure it creates a
glossy, golden brown colour. Another finishing
technique could be to grate raw pepper to sprinkle
on top of the quiche for extra colour and a crunch.
Specification point D. I. 1 D. I. 2 D. I. 3 D. I.
4
D. I. 5 D. I.
6
D. I. 7 D. I. 8 D. I.
9
D. I.
10
D. I.
11
D. I.
12
D. I.
13
D.
I.
14
My target audience for this
is 25-40 year old dieters,
therefore need to be
suitable for them.
My product will be low in
fat(3g or below), saturated
fat(1.5g and below),salt
(0.3g and below) and sugar
(5g or below
I will try to increase the
fibre as much as possible to
make it considered high (3g
or above) by using plenty of
vegetables.
My price will be £2.50 by
using locally sourced
produce as it’s cheaper but I
need to take into account
that the product needs to
be kosher.
My product will be multi-
cultural by using multi
cultural flavours found in
different I want to try find a
bigger variety of ready
meals for different cultures
I will ensure it’s colourful,
attractive and appealing
I will make the meal as an
individual portion.
It will be a savoury meal as
there is a much larger
demand for it.
I will use bulky ingredients
for the feeling of being
fuller for longer.
I will follow the Eat well
plate guidelines and
government guidelines by
including at least 2 of the
5aday
It will be either stored in the
fridge or freezer
My product will be wrapped
in a plastic tub then
packaged in paperboard as
it’s the cheapest and
recyclable.
My product will be a
microwave meal being
easily reheatable
Textured falafel waffles accompanied with crisp golden zucchini
tots.
Nutrition This product contains 3 out of the 5 a day .It using
onions in the waffles which is a source of vitamin c this helps
wound healing. Zucchini is used in the tots which is a good source
of potassium which is crucial for heart functioning and smooth
muscle contractions. Shallots are also used in the tots these have
a good source of dietary fibre and vitamin B6 which keeps the
nervous system healthy.
Crustless quiche filled with sweet, juicy vegetables
cooked to a golden brown perfection
Nutrition This product contains 3 vegetables this
include butternut squash which Is a source of
dietary fibre to help the digestive system and a good
source of vitamin B6 which keeps the nervous
system healthy. Pepper are a good source of vitamin
C to prevent diseases such as scurvy and help
wound healing. Onion is a source of vitamin c and a
which aids the retina located in the eye. Eggs are
used which are a source of protein for growth and
repair also overall maintentence.
Overall analysis: All the products which I have found match all the criteriawhich I have wrote. They all also match and fit my design brief which I made at the beginning of the project. I have ensured that all my products are savoury whilst
being low in saturated fat, salt and sugar by using mainly vegetables which are normally low in these nutrients. I will try to decrease the fat content further by using healthier alternatives such as using skimmed milk instead of full fat or use low fat
spreads, if I need to fry any of my products I will use sunflower oil, vegetable oil or rapeseed oil as these are healthier alternatives. I will reduce the fat and salt content further by using a variety of cooking methods such as grillingand boiling as
these methods lock in the nutrients. I have tried to increase the fibre content by using wholemeal ingredients such as pasta or using green leafy vegetables such as spinach and kale as they are high in fibre. The product are all attractive as I will use
colourfulingredients to make the end product look more appealing and enticing. I will follow the “Eat Well Plate” and GovernmentGuidelines by incorporating 2 or more vegetables in each dish. My product will be vegetarianas I have used
substitutes such as vegetables or tofu. All of these products will be fully kosher meaning no meaty or milky ingredients will be mixed together in one product, it will follow all the kosher laws. I have ensured that all my products are from a variety or
cultures by using flavours that are commonly used in that cultures cooking. I have made dishes from cultures such as Spanish, French, Japanese, Chinese, Greek, Caribbean, Indian, Middle Eastern, Persian, Italian And Mexiacan.Iwill be using bulky
ingredients such as chunky vegetables, beans or pulses for the feelingof being fuller for longer. I will make all these meals into individual portions for a more personal feeling.

Generation of ideas[10228]

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