1. Task AnalysisAim
To analyse the design task and find
out the research required.
Design content
Airline food can have a poor reputation. The food served often lacks
originality. The meals are often cooked, chilled and this can result in
disappointing sensory characteristics including: appearance, texture
and flavour.
Design Task
Design and make a product to be served on an airline. This
product must have excellent sensory characteristics.
Design
Produce and develop ideas to create a new food item to be
served on an airplane. To do this i will annotate my sketches and
photos taken of the products. Before finally producing my product
i have to select and improve it, by changing the sensory
characteristics or developing the product. I will design 10 initial
ideas, and will make 6 of these in the test kitchen.
Make
To make and produce one of my designed ideas in the test
kitchen, after i have fully developed my product, I will
make it using a range of highly skilled methods and
practical skills.
Themed
The product is relative to a particular theme, topic or idea. This
would be something to do with the multiculturism as is
mentioned in the design content. These ideas may be in the
form of the food from different cultures or different ideas of
culinary practice.
Country
There are many different types of food across the world; it is
part of the native culture. There are many differences and
even similarities between the foods. In my coursework i will
aim to research the different types of food a round the
world and find out local opinions. Also delicacies and views
on how the taste and texture of food should be. I would like
to design a product that not only opigonates from a certain
culture, yet it has taken many aspects and differences of
sensory analysis. This shows the demand for these different
foods throughout the UK.
Target audience
I want to make sure that the design i come up with appeal to the following groups
of people:
-People who travel in economy class- the age range would be roughly between 2
and above.
- business class– would have a slightly higher age range as the food/ ingredients
are becoming more expensive. Age range 2 and above
- first class travellers would have a much wider range of age, as the food has
increased in price, the airway would offer food to 6months upwards.
-My choice in target audience based on research would be economy ages 4 and
above
Research
in order to create a successful design and final product, it is important to
gather popular opinions and gain knowledge into the various food products
which you could design, make and develop. This will be done by research. I
will aim to take into account different opinions and use them too improve my
initial ideas.
o 1 .Questionnaire.
- i will carryout and process data from a question. this will tell me...
 The different sensory characteristics that people like
 If people like sweet or savoury.
 the price people are willing to pay.
o 2. Existing airline meals
- I will research existing data from the internet. I will learn from these
results.......
 the different sensory characteristics people like
 the most common products that consumers buy, to get an idea of the most
popular products or characteristics people like.
Prices and portion sizes for each product or ingredient.
o3. The cook-chill process and it’s relevance to airline meals
- I will read information and comments about different products. From
reading these textbooks I will learn....
 comments on different foods so i know what to include in my final
products.
 about the ingredients used and why different brands use them.
Also general prices people are willing to pay, and how much they actually
cost.
Rosie’s
amazing

2. Questionnaire
Aim Of Research: The aim of my questionnaire is to find out what my target
audience would enjoy most whilst travelling on an economy flight. I will ask
multiple questions relevant to my chosen topic and create pie charts and graphs
to show my results. After finishing my research, I will look at my results and
apply the most popular choices to which people enjoy the most to my initial
ideas and ensure that my final product has some of the characteristics that
people like the most.
do you have dairy
allergies?
yes
no
do you prefer..
starter and
desert?
starter and
main?
Main and
desert?
hot or cold meal?
hot
cold
Do you prefer eating
with...
hands
cutlery
What type of meat do you prefer
Chicken
Fish
Pork
Lamb
Do you prefer Hot or
Cold desserts
Hot
Cold
Do you prefer Big or
Small Portions
Big
Small

3. Research of existing products
The aim of researching existing products served on economy flights is to see what is most popular
and to find out how successful they are. I will look at their sensory characteristics and see which
foods have the best ones, and see their best properties.
After doing my research i found that the most common starter on an economy flight is
bread and a type of spread. For main its usually meat accompanied with vegetables
and potato. A side order is often given on longer flights. This would include something
like cheese and crackers or a fruit salad. For pudding you are usually given a
chocolate, toffee or custard dessert.
An example of an
economy flight airline
meal
Well presented
tray, everything is neat and
there is a wide variety of
food so there is something
for everyone.
Fruit salads. Vegetables
meat and potato. Bread
and butter, cheese and
crackers. A custard dessert
and a cup of tea.
Poorly
presented tray.
Its cluttered
and only has a
few types of
food to choose
from
Very poor airline meal. Not
enough variety of portion.
Doesn't have good sensory
appeal either.
Well presented
but has poor
sensory
characteristics
Well presented
dessert for an
economy flight
and It has good
sensory appeal

4. Cook-Chill is a simple, controlled system of advanced food preparation designed to
provide more flexibility in
foodservice. The technique involves the full cooking of food, followed by rapid
chilling and storage at controlled
temperatures (for up to five days). When required, the food must be regenerated
before service. The production
system itself is simple to operate if well managed, and completely safe provided the
Department of Health Guidelines
on temperature/time controls are followed.
Cook-Chill Systems have the added benefit of not reducing food quality, nutritional
value, flavour or appearance.
Installing a Cook-Chill System also offers the caterer added flexibility and
management – and of course profitability!

5. Type of research Relevant findings Essential point for
specification
Questionnaire  Most people don't have dairy
allergies
 most people prefer a main and
dessert.
Most people asked for hot meals.
Eating with cutlery was most
preferred.
 cold desserts were most popular.
 chicken was the most popular meat
People prefer bigger portions
 Must be main and dessert
Must be eaten with cutlery
Must be a cold dessert.
Must be chicken
Existing products  Most main meals on an economy
flight are meat with either potato or
salad.
 on longer flight a side is often
provided e.g. Cheese and crackers.
 for dessert the most common dish
was either a fruit salad, biscuits or a
type of cake with custard.
 normally for drinks on an economy
flight they would serve tea or a glass
of fruit juice.
Contain some of the five a day.
 must be healthy
 appropriate for a range of ages.
Cook chill process Any food that can be frozen is
considered to be cook chill
Most contain products that can be
in the cook chill process

6. All round
•Suitable for my target group.
•Must contain a main and dessert.
(cold dessert)
• Must be eaten with cutlery.
• Should include chicken with a side
•Must also include some of the five
a day
•Should be appropriate for a wide
range of ages.
• Should have a range of drinks.
Main meal
• Should be served hot.
• Should include chicken or
quorn as a vegetarian option
sided with potato, rice and
salad.
•Cutlery provided with every
meal.
•Contain some of your 5 a day.
•Big portions.
Dessert
•Should be a cold
pudding.
• should include some 5
a day.
• cutlery provided.

7. Chocolate mousse
Advatanges- fits the design
specification as its served
old. It is also eaten with
cutlery.
Disadvantages – does not
contain any of the 5 a day
Shortbread biscuits
Advantages –
Disadvantages – doesnt fit
into my design
specification
Brownies
•Advantages – can be served
cold but is more appealing
when served hot.
Disadvantages – doesnt fit
with the design specification
Apple Crumble and
Ice Cream
Advantages – can be
served cold and
includes some of your
5 a day.also eaten
with cutlery.
Disadvantages –
Fruit with Jelly
Advantages – served
cold, includes a lot of
your 5 a day and is
eaten with cutlery.
Disadvantages –
Carbonara
Advantages – big
portions, includs meat
that can be replaced with
quorn.
Disadvantages – contains
no 5 a day.
shapards pie
Advantages – served hot,
contain a few of your 5 a
day.
Disadvantages –
Cream sauce pasta
Advantages – big portions,
includs meat that can be
replaced with quorn.
Disadvantages – contains no 5
a day
Lasagne
Advantages –
Disadvantages –
Chicken pie
Advantages –
Disadvantages –

8. Name of dish Suitable for my
target group
Can be eaten with
cutlery
Contain some of
the 5 a day
Main meal
Served hot
Main meal
Include Chicken or
quorne
Main meal
Big portions
Dessert
Should be served
cold
Dessert
Served with cutlery
Chocolate mousse
Shortbread biscuits
brownies
Victoria sponge
Bake well tart
carbonara
Shapards pie
Stir fry
lasagne
Chicken pies

9. Specialist equipment
• sharp knife
•Frying pan
•Boiling pot
•Wooden spoon
•whisk
My carbonara was presented very neatly and didnt look messy
on the plate. It had a good aroma and a good appearance. The
taste of my sauce didnt have very much flavour, to improve
this i could season it more. The spaghetti was cooked quite
well but the texture of it could have been better if id cooked it
for just a few minuits longer. Overall the dish was very
successful and fits in with my design specification very well.
Health and safety considerations.
• wash hands
• tie hair up
•Use equipment sensibly
• make sure nothing is next to the fire.
•Keep saucepan handles facing inwards.
Development possibilities
To develope my dish i could try to use different types or ham
and bacon to try and strengthen the flavour so it scores a
higher. Another development could be changing the cheese i
used to one with a stronger flavour.
Ingredients
shallot , finely chopped
garlic cloves , finely chopped
rashers of streaky bacon
, chopped
2eggs
142ml carton single cream
25g Parmesan , finely grated
Ingredient Function
Bacon Flavour and colour
Eggs Taste
cream Taste/texture, main
component of sauce
parmesan Flavour and colour
Garlic Flavour
0
1
2
3
4
5
aroma
texture
presentatio
n
taste
colour
appearance
consistancy
portion
(C) British Nutrition Foundation

10. Ingredients
Minced Beef 450g
Tin of Tomatoes 400g
Mushrooms 100g
Chopped onion 1
Garlic 1 clove
Beef Stock 1/2 pint (300ml)
Butter 25g
Lasagne Verdi 1 Packet
FOR THE WHITE SAUCE
Milk 300ml
Butter 25g
Plain Flour 25g
Grated Cheddar 50g
Skills used
Chopping-
vegetables
Seasoning – meat
Frying – meat
Layering – pasta
meat and sauce
Health and safety considerations.
• wash hands
• tie hair up
•Use equipment sensibly
• make sure nothing is next to the fire.
•Keep saucepan handles facing inwards.
Specialist equipment
•Knives
•Frying pan
•Baking dish
•Wooden spoon
Development possibilities
Changing the order of the layers to
give it a different appearance. Use
different types of pasta to see if it
changes the taste and texture. Also
use different types of meat like quorn
for vegetarians
0
2
4
6
8
10
texture
appearance
presentation
aroma
sauce
flavour
filling
finishing
tecnique
neat layers
(C) British Nutrition Foundation
Ingredient function
Meat Texture, flavour and is the main
component
Pasta sheets Helps with the structure of the dish,
adds flavour and texture
Plain Flour Makes the white sauce, gives texture
and colour
Butter Makes white sauce, colour and
flavour
Vegetables Adds colour, texture and nutrition
Cheese Presentation, flavour and texture
Overall my lasagne was a success
however it did have its faults. The
aroma and taste of my dish was
very good but the overall
appearance and presentation
could have been much better.

11. Health and safety
considerations.
• wash hands
• tie hair up
•Use equipment sensibly
• make sure nothing is
next to the fire.
•Keep saucepan handles
facing inwards.
Ingredients
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar
Skills used
Whisking cutting
boiling
Weighing.
Specialist equipment
• greaseproof paper
•Saucepan
•Electric whisk
•Wooden spoon
The aroma and presentation of my
brownies were very
appealing, however the texture of the
brownies wernt quite how it was
supposed to be. They were
overcooked as they were left in the
oven too long but the inside was still
gooey and soft. Overall the brownies
were a success as they tasted how
they should but the texture and
appearance could be improved.
Development possibilities
Using different types of chocolate to
change the taste, also i could more
then 1 to make it more modern and
unique
Ingredient Function
Butter Flavour, colour and
texture
Chocolate Flavour and colour
Plain flavour Is used as the raising
agent
Eggs Gives the brownies thier
flvour and texture
0
1
2
3
4
5
flavour
colour
aroma
texture
appearence
presentatio
n
fits design
specificatio
n
consistancy
(C) British Nutrition Foundation

12. Health and safety considerations.
• wash hands
• tie hair up
•Use equipment sensibly
• make sure nothing is next to the fire.
•Keep saucepan handles facing inwards.
Mousse
320g (12oz) white eating
chocolate
30g (1oz) unsalted butter
6 eggs
pinch of salt
MOUSSE:The only thing that went wrong with my mousse
was the texture. It wasnt left in the fridge cooling for long
enough so therefore it hadnt set properly and melted
quite quickly. However, the aroma was good, the
appearance was very appealing and the overall
presentation was of a high standard.
Development possibilities
Change the colour chocolate for a different
flavour, also could mix the chocolates to
make the dish more unique
Ingredient Function
chocolate flavour
Eggs Aerator
Butter Flavour, colour and texture
Ingredient: Shortbread
125g/4oz butter
55g/2oz caster sugar
180g/6oz plain flour
SHORTBREAD: My shortbread had a very good
texture and strong, rich flavour and had a sweet
aroma. They had a very consistent texture and
were cooked perfectly
0
1
2
3
4
5
aroma
texture
presentatio
n
taste
colour
appearance
consistancy
portion
(C) British Nutrition Foundation
0
1
2
3
4
5
aroma
texture
presentatio
n
taste
colour
appearanc
e
consistanc
y
portion
(C) British Nutrition Foundation
Ingredient Function
Butter Flavour, Colour and texture
Caster Sugar Flavour and texture
Plain Flour Raising agent and texture

13. Ingredients
•plain flour
• apples
•Sugar
•butter
Development Possibilities
use a variety of filling e.g. Rhubarb , different
berries or just add ingredients so that there
are more than just one, preferably ones that
compliment each other: apple and almond.
Another development could be to change the
texture by adding pastry to the dish. A
number of pastry's could be used
My apple crumble overall was presented
very well, it had a nice aroma and a perfect
texture. The only thing I would change
would be to use more than one filling to give
a stronger flavour so that it isn't bland
0
1
2
3
4
5
aroma
texture
presentatio
n
taste
colour
appearance
consistancy
portion
(C) British Nutrition Foundation
Ingredient Function
Plain Flour Makes the crumble
Apples Flavour, texture and adds to
nutritional value
Sugar Sweet flavour and texture
Butter Flavour and texture
Health and safety considerations.
• wash hands
• tie hair up
•Use equipment sensibly
• make sure nothing is next to the fire.
•Keep saucepan handles facing inwards.

14. Ingredients
2 large onions, finely chopped
2 tbsp olive oil
900g/2lb minced lamb
2 tbsp plain flour
2 small tins chopped tomatoes
4 tsp Worcestershire sauce
450ml/16fl oz chicken, beef or lamb stock
salt and freshly ground black pepper
MASH:700g/1½lb potatoes
55ml/2fl oz milk
75g/3oz butter
1 free-range egg yolk
Lamb Mince
Butter
Egg
Plain Flour
Milk

15. Development of lasagne 1
To develop my lasagne i made 3 different types of suaces. My
fist sauce was a plain roux sauce with mature chedder cheese
sprinkled on top and mixed in, in the process of making the
sauce.
My second sause was a mixture of normal roux sauce with
chopped tomatos and some tomato puree, topped with some
plain cheddar. My last sauce development was a plain roux
sauce topped with parmesan.
For my final dish i have decided to use the plain roux sauce
mixed and topped with mature cheddar cheese. I came to this
conclusion from the results of a taste test amd a
questionnaire. Some people felt that the tomato taste was to
overpowering as tomoto was mixted with the mince beef
earlier in the process of making my lasagne. I also didnt
choose the roux sauce mixed with parmesan as some people
thought that it gave the lasagne a funny texture and was too
strong for the dish.

16. Development of Apple Crumble 1
For my apple crumble i have decided to
test 3 different fillings, all of which have
been caramelised. Firstly i tried
caramelised apples, which were a
mixture of finely chopped to quite big
chunks so that i could test which sizes
were preferred. Then i tested
caramelised plums and lastly
caramelised pears.
The development i have decided to use is
a mixture of apples and pears. This was
because they both scored the same
amount of points on my taste test and
after including another development of
apples and pears together, that was the
one that scored the most points.

17. short crust
Ruff Puff
Sweet Short crust
Rhubarb
Apple
mixed
Plum
Homemade
fresh pastaDried
Fresh
Carbonara Crème
sauce
Pancetta
Bacon
Ham
Chicken
Different cheese

18. chocolate
Milk
White
Dark Filling
Berries
Sweets
ChocolateShape
Size
Meat
Beef Lamb
Vegetarian
White Sauce
chocolate
White milk dark

19. Overall i think that both my dishes turned out to be a success as they
both complimented each other in many ways. For example both my
dishes are quite light and the portion sizes were perfect. My main
dish, the lasagne, was rich in flavour but not heavy on the pallet. Its
fits my design specification perfectly and could be cook chilled which
would be perfect for an airline meal. After making my apple crumble
many times using different fillings, pastry and different portion sizes i
feel that it was a complete success and has very good sensory
characteristics. Its also a good dish as there are many possible side
dishes that could be served with it. Such as ice cream, custard, cream
or even more fruit.
0
1
2
3
4
5
Aroma
Presentation
Texture
Taste
As an airline
meal
Colours
Portion sizes
Appearance