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Design Brief: To design a product
which celebrates the food of
another country/culture.
Design brief – To design and make a product which celebrates the food from another country/culture.
I am going to look at how different aspects of my country affects the cuisine, for example I am going to be researching into the history and
culture of the country to learn more about how the cuisine has been affected over time.
Key Words:
Cuisine Style or method of cooking.
Culture Traditional ways of spicing up life that are shared by a group.
Celebration A celebratory event or series of events.
Immigration The action of coming to live permanently in a foreign country.
Migration the movement of persons from one country or locality to
another.
What I am going to
find out:
How I am going to do it:
Information about Italy I will research into Italy's history, culture and cuisine to find out if
certain aspects of Italy's history or culture affects their current cuisine.
Market research To research the target audience I will produce a questionnaire to find
out which are the most popular dishes, what people prefer and the
sort of variety people in Italy have.
Letter to chef with response I will find a chef or a restaurant relating to Italy and will ask questions
about Italy and which sort of dishes are their favourite.
Nutrition and dietary needs I am going to research for information on nutritional needs such as
why we need carbohydrates, proteins, vitamins and minerals. Also
about dietary needs such as diabetes and nut allergies.
Packaging and cost of
products
I will look at different types of packaging that are on the market such
as MAP packing, and then to look at the different costing of products
that are on the market.
Flavours: include a lot of herby
flavours and also tend to use a lot of
tomato in their dishes to make them
more unique. The flavours also
include fresh fruit and vegetables.
Age groups: originally I
could look at a specific age
group such as ages 5-14
years old, however I am not
going to focus on only one
age group, I am going to
focus on all ages as Italy has
a wide popularity for Italian
cuisine.
Celebrations: Each
celebration and holiday
effects what type of food
they eat that day as the
celebrations are widely
celebrated with feasts. The
Christmas holiday is seen as
the biggest holiday in the
Italian calendar.
Packaging: You can use many
different methods and styles of
packaging to keep your food
fresh such as plastic, cardboard
and vacuum packed.
Ingredients: Italian food is
greatly known for its
simplicity in recipes. Chefs
rely on the quality of the
ingredients they work with
rather than the quantity
and preparation time.
Ingredients range widely
through the different areas
and regions of Italy.
There are many regional variations of cooking throughout Italy, but in general grain foods such as pasta, bread and rice
are mixed in a variety of interesting ways with vegetables, beans, fish, poultry, nuts, cheeses and meat and are used to
create the many famous dishes still used in Italy today.
Wine has been the most popular alcoholic
drink in Italy for a very long time and is
usually consumed with meals in homes and in
restaurants. In the last century coffee has
become the most popular non-alcoholic drink
which is enjoyed in a lot of cafes and in family
homes.
Wheat is a widely used ingredient in most
of Italy’s most famous dishes such as;
Pasta, Pizza and a variety of breads like
ciabatta and focaccia. Cheese, is also a
very popular traditional ingredient which
Italy is famous for, for example Mozzarella
and Parmesan cheese.
Italy’s culture is reflected through the variety of
famous dishes which have come out of the
country’s cuisine. Many of the dishes have been
bought to the country through the travellers who
have either visited or migrated to Italy and
bought a large part of their own culture with
them to create the different cultures the country
holds. Italy’s culture is very traditional and each
holiday (such as Easter and Christmas) is
celebrated in a fashionable and traditional way.
Italy’s love and time for cooking and food began
way before the most famous pizza and pastas
were created, it dates back to more than 2,000
years ago during the Roman era when cooking
became a display to show the country’s
uniqueness. It involved experimenting with
different ingredients and developing new tastes
such as Mozzarella cheese and meat balls which
we eat all over the world today and very
traditionally in Italy.
800-600 B.C.
Greeks, Etruscans
and others settle in
Italy.
753 B.C.
Rome is founded. This
marks the beginning of
the Roman Kingdom.
509 B.C.
The monarchy is
overthrown, and Rome
becomes a republic. From
46 to 44 B.C., Julius Caesar
rules as dictator.
1200-1600 A.D.
Rome, Florence and Venice
prosper during the
Renaissance, a period of
renewed interest in culture.
1861
Italy becomes a
unified nation under
King Victor
Emmanuel II.
1915
Italy enters World
War I on the side of
the Allies.
1984
Catholicism is
no longer
Italy's formal
state religion.
2008
Billionaire Silvio
Berlusconi returns to
power as prime
minister. He begins a
third term.
Minerals:
Minerals are necessary for three reasons:
• To build strong bones and teeth
• Controlling body fluids
• Turning the food you eat into energy
Minerals are found in foods such as
cereal, meat, fish, milk and dairy
products, vegetables, fruit and nuts. The
essential minerals which your body
definitely needs are calcium and iron as
well as many other types of minerals
which are part of a healthy diet.
Vitamins:
There are two different types of
vitamins; fat-soluble and water soluble.
Fat-soluble vitamins are found in fatty
foods such as animal fats, including
butter and lard, vegetable oils, dairy
foods, liver and oily fish. Water-soluble
vitamins are found in fruit, vegetables
and grains. Unlike fat-soluble vitamins,
they can be destroyed by heat or by
being exposed to the air.
Carbohydrates:
Carbohydrates are an ideal
source of energy for the body.
Your digestive system changes
carbohydrates into glucose,
there are two types of
carbohydrates; simple and
complex. Simple
carbohydrates include sugars
found naturally in foods such
as fruits, vegetables, milk, and
milk products. Complex
carbohydrates include whole
grain breads and cereals, and
starchy vegetables.
Protein:
Protein builds,
maintains, and replaces
the tissues in your
body. Many foods
contain protein
however the best
sources are; beef,
poultry, fish, eggs, dairy
products, nuts, seeds,
and legumes like black
beans and lentils. Your
muscles, organs and
your immune system
are made up mostly of
protein.
The eat well plate shows the different types of food
we need to eat – and in what proportions – to have a
well balanced and healthy diet.
Fibre:
Eating a sufficient amount of
fibre keeps your digestive system
healthy and can lower the
chance of getting colon cancer or
heart disease. Food which are
high in fibre include wholegrain
cereal, nuts, seeds and potato
skins
Fats:
This is another source of energy but
fats give you quick release energy so it
gives you short bursts of energy. Fats
are foods like chocolate and crisps.
Water:
Your body is made up of 70% water so
keeping hydrated is very important as
you cant live with a few days with out
water. Drinking water rids the body of
waste and keeps it healthy, it also is a
way of controlling the temperature of
your body. 8 cups of water is
recommended every day.
Specialist diets:
Celiac:
People who have celiac
disease have a disorder
that makes their bodies
react to gluten. When they
eat gluten, an immune
system reaction to the
protein gradually damages
the villi in the small
intestine. When the villi are
damaged, the body is
unable to absorb the
vitamins, minerals, and
other nutrients it needs to
stay healthy. People with
celiac disease are therefore
at risk of malnutrition and
can develop anemia (a
decreased number of red
blood cells due to lack of
iron) or osteoporosis
(brittle bones from lack of
calcium). People with celiac
cannot have gluten or
wheat and so they have to
cut it out of their diet or try
to avoid most of them such
as; crisps, cakes, pizzas etc.
Diabetics:
There are two types of diabetes, type 1 and type 2. In
type one diabetes the pancreas can't make insulin. That's
because the body's immune system attacked the
pancreas and destroyed the cells that make insulin.
When a person has type 1 diabetes, the body is still able
to get glucose from food, but the lack of insulin means
that glucose can't get into the cells where it's needed. So
the glucose stays in the blood. This makes the blood
sugar level very high and causes health problems. To help
treat this type of diabetes they will need to take insulin
through regular shots or an insulin pump.
In type 2 diabetes, the pancreas still makes insulin, but
the insulin doesn't work in the body like it should and
blood sugar levels get too high. To help treat type 2
diabetes you have to control your diet and make sure
you have a healthy balanced diet and do regular exercise.
Nut Allergies:
Nut and peanut allergies are the most common food allergy and usually
the people who are allergic to peanuts can also be allergic to tree nuts,
such as almonds, Brazil nuts, walnuts, hazelnuts, macadamias, pistachios,
pecans, and cashews. The body's immune system normally fights infection
however when someone is allergic to nuts or peanuts, the immune
system overreacts to proteins in these foods. Every time the person eats
or handles a peanut or a nut, the body thinks the proteins are harmful and
reacts in the body causing symptoms such as: wheezing
trouble breathing, coughing, hoarseness, throat tightness, stomachache,
vomiting, diarrhea, itchy, watery, or swollen eyes, swelling or a drop in
blood pressure.
Lactose intolerant:
Lactose intolerance is the inability to
digest a sugar called lactose that is found
in milk and dairy products. People with
lactose intolerance may have a variety of
symptoms. It all depends on how much
dairy or how many milk-containing foods
the person eats and how little lactase the
body produces. Usually within 30
minutes to 2 hours after eating,
someone with lactose intolerance will
experience nausea, stomach cramps,
bloating, gas, and diarrhea. To help
control and treat somebody with lactose
intolerant specialist diet they will have to
control their diet and not retain any
dairy produce.
Low-fat:
Some people have to be guided by their
doctors to have a low fat diet for many
different reasons, the main ones being
that they may be boarderlining obesity
and they may be heading towards a heart
diesease later on in life which can be
diagnosed from their blood pressure – the
higher it is the more they need to remove
the fatty produces from their diet and
replace them with healthy food eg fruit,
vegetables etc.
Female
Male
Yes
No
Fajitas
Chocolate
Enchiladas
Pizza
Pasta
Pudding
Peanut butter
Pepperoni
Ham and pineapple
Cheese
Chicken
Bacon
Favourite food:
Male or Female:
Do you like pizza?
Favourite pizza topping:
Favourite Italian food:
Pizza
Spaghetti
Pasta
Bruchetta
Lasagne
How much wouldyou spend on a meal out
with your family?
£10-25
£25-50
£50-75
£75-100
£100-£125
£125+
£0-5
£5-10
£10-15
£15-20
£20-25
£25+
How much wouldyou spend on a meal at
the supermarket?
My questionnaire was created to see what foods
are preferred and what Italian ingredients were
most liked by my target audience, this would help
me to create 12 design ideas and will also help me
further in my work when working on developments
to a dish. It also allowed me to figure out a
preferred price range for meals and how much a
family would pay; this allows me to create a price
which would be suitable and that people would
agree with. The questionnaire results showed me
that; more people than not like pizza which is
helpful in the fact that one of my design ideas will
be pizza, 3 out of 7 things from peoples favourite
foods were Italian products, the most popular
Italian food is Pizza, on average a family would
spend around £50-£100 on a meal and desserts,
and at the supermarket a family would spend on
one meal around £15-£20. All of the data that I
have collected will help me to take my designs
further and will also help me to create dishes that
are suitable to my chosen target audience, I will use
it as initial research into my products and my
audience.
This pie chart shows the range of prices which a family would be
willing to spend on a meal at a restaurant, the most popular price
range is from £50-75.
This pie chart shows what peoples favourite Italian foods are and
which is the most popular; it shows that pizza is the most popular
within this age range.
This pie chart shows the audiences’ favourite pizza toppings and
the most popular toppings, overall the toppings are all equally well
balanced.
This pie chart shows how much money somebody would spend on
a meal at a supermarket; the average is £15-20. This helps me to
decide on a selling price of my product.
Here is a pie chart to show a variety of peoples different favourite
foods the most popular choice was chocolate – this will help me
The majority of the people who I asked the questions to were
females; this allows me to narrow down my target audience.
The country I am basing my dishes around is Italy and the most
famous dish that originated from Italy is pizza, this question is
relevant to help me on my design ideas.
Metal Packaging:
Metal packaging is used for food cans and ends and for beverage cans,
it is used in big companies such as Coca-cola and Heinz. The
advantages of using metal packaging are:
• They are strong and can withstand internal pressure and heat.
• The metal can be moulded into different shapes eg big tins, cans,
small tins, and they can also come in different thicknesses eg tin foil
or tin cans.
• They are impermeable to contamination and preserves food.
• Metal can be recycled which saves money.
The disadvantages of using metal would be:
• The metal can react with some of the foods and so it might need a
metallic liner which would keep the packaging sealed and stop it
from being contaminated.
Plastic packaging:
Plastic packaging is the most widely used packaging used in most products
packaging for example milk bottles and drinks bottles, it is used in large
companies such as Nestle and Birds eye. The advantages of using plastic
packaging are:
• It can be moulded into different shapes and can be rigid or flexible.
• It is resistant to moisture and water.
• The plastic is lightweight and can be printed on.
• It is also cheap.
The disadvantages of using plastic packaging are:
• It takes a very long time to biodegrade.
Glass packaging:
Glass packaging is mainly used for alcoholic beverages and other drinks
bottles used widely for wine companies such as Jacobs creek and Hardys.
The advantages of using glass packaging are:
• It can be moulded and shaped into a variety of different shapes
• The glass can be coloured and still be transparent so that you can see
the product.
• Impermeable to contamination and resistant to high temperatures.
• Glass can be recycled and is available at a low cost
The disadvantages of using glass packaging are:
• It is very fragile and can be easily broken.
• Heavy to carry
• Disposing of the glass could harm the environment.
Card and paper packaging:
Cardboard and paper packaging is mostly used for the advertising around
products, packaging, sandwiches and frozen foods. Big companies such as
Mccains and large supermarket products. The advantages of using card and
paper packaging are:
• They can be printed on
• They can be madein various thicknesses and moulded into different
shapes
• Can be made from renewable sources and also can be recycled and are
biodegradable
• Easy to handle as it is lightweight
• Can be laminated orcoatedto carry a liquid
• Cheap
The disadvantages of using card and paper packaging are:
• They can be easily squashed meaning that the contents are damaged.
• Not water resistant unless it is laminated.
Specialist packaging – Vacuum packing:
Vacuum packaging is a way of preserving
food, this method has been used for many
years. For this method the food is placed in
a plastic bag and then the air around the
food is all sucked out and the plastic bag is
then sealed. After this the food is now
impervious to bacteria as an anaerobic
condition is created.
Specialist packaging – Modified Atmosphere Packaging (MAP):
This method of packaging is a recent technique which has a main purpose
to prolong the shelf life of all types of fresh food. This includes placing the
food into a plastic container with a lid – or in plastic food bags which are
impermeable to the air. The food is then flushed with a mixture of gases
(nitrogen and carbon dioxide) which is designed to delay the onset of mould
and bacteria. The content is then heat sealed and stored in chilled
conditions. Some advantages of using MAP packaging are that:
• The colour of the food stays the same.
• Food keeps for longer- the shelf life is increased for up to 10 days longer.
Gino D'Acampo
Jeremy Hicks Associates
3 Richmond Buildings
London
W1D 3HE
12 Bodycote Close
Broughton Astley
Leicester
LE9 6WT
DANN-N-2@countesthorpe.leics.sch.uk
Dear Gino,
My name is Naomi Dann and I am currently a year 10 student from Leicestershire at
Countesthorpe College and I have chosen Food technology as one of my GCSE options
and am currently at the beginning of my coursework. We have been set a task to base all
of our coursework around a country of our choice – I have chosen Italy as my counrty
and as you are the most well known Italian chef I have chosen you to email. There are a
few questions and facts which I would like to know about you and your recipes to help
me with my coursework and to give me ideas for food products to make as part of Food
Technology GCSE which I would really appreciate if you could help me with as part of my
research:
• What is your most favoured ingredient to use in your dishes?
• What is your favourite Italian dish?
• What is your most popular dish?
• How much on average would you charge for a meal?
• What is it that inspires you to make the dishes which you do?
• How do you come up with the ideas of many of your desserts? For example the triple
chocolate mousse with hazelnuts and fresh berries?
• What kind of age ranges of people do you get in your restaurants?
• What inspired you to become a chef?
Thank you very much for your help the information in your response will be very helpful
towards my coursework and research.
Yours faithfully,
Naomi Dann
Naomi Dann
12 Bodycote Close
Broughton Astley
Leicester
LE9 6WT
Jeremy Hicks Assosciates
3 Richmond Buildings
London
W1D 3HE
Naomi,
Thank you very much for your letter I will be happy to answer any of your questions for
your school project. Here I will answer a selection of them in a list for you;
• One of my favourite ingredients that I use in my dishes is extra virgin olive oil as it
can be blended with many different flavours. I tend to use a lot of herbs and spices
in my dishes but it depends on what is being cooked and also on the time of year; I
like my herbs and spices to be picked fresh and grown locally, I am particularly fond
of rosemary though.
• It is very difficult to decide on a favourite dish but personally I would say that my
favourite dish to make is La Bella Caprese (almond and chocolate cake) as it brings
back lots of memories from when I was a little boy.
• The dish that I eat and enjoy most however would be lasagne – that I eat every
week – and Affogato Al Caffe which I eat at least twice a week.
• My grandfather was a head chef and so he became my inspiration, and by the time
I was 15 I knew what I wanted to do and that I wanted to follow in my fathers
footsteps and so I pursued in doing so.
• An average dish for a vegetarian is £4.95 and for a meat eater an average price is
£5.95.
• I have a pasta bar in London in the city and so a lot of city workers come in so they
would probably be my main customers, however as word spreads we are getting a
wide variety of age groups in – despite the fact that we only open on weekdays.
• My most popular dish at my pasta bar is Polepette Fetuccine.
I hope that these answers will be useful for your project.
Best wishes,
Gino
My letter to Gino D’acampo: Gino D’acampo’s reply to my letter:
l
The classic `Slipper` loaf made how it should be; light
and thin crusted with an open irregular crumb and
shape.
Tear into chunks for dipping in extra virgin olive oil or
soup. Or, slice lengthways to make the perfect
sandwich.
Strawberry Cheesecake Parfaits: These are a
delicious summer dessert which are very
popular and a traditional dish in Italy – they
are a layered dessert with breadcrumbs,
cheesecake top layer, sugar coated
strawberries and then the same layers again
on top. If the dessert is sold in a shop then it
would be in a plastic packaging with a paper
layer with all the nutritional information and
cost and name etc.
Roast pork baguette: This is a
lunchtime dish which would be
perfect for picnic meals with the
family – in this is a chunk of roast
pork in the middle of a hearty
italian bread baguette. Usually
made at home, however can be
sold in shops and local
supermarkets for around £1.70-
£2.50.Tagliatelle pasta served with honey
roast ham, peas and parmesan
cheese: a light meal perfect for a
summer evening dish, can be made
at home or sold in a packaging in a
local supermarket for around £2.50
per pack/portion.
Classical homemade stuff crust,
margaretta onion, pepper and
chicken pizza. Can be homemade,
or shop bought from frozen,
enjoyable on a Friday night in with
friends or family. Many takeaway
restaraunts make pizzas but
almost every supermarket is
guaranteed to sell frozen pizzas
which are made beforehand and
are then packaged and on the
back of the packaging will include
cooking guidelines, nutritional
information, allergy information
and best before dates– all of
which are compulsory on a food
packaging.
Traditional Italian Tiramisu, a
delightful dessert, easy to make
and will be sure to make your taste
buds happy. Make the traditional
dessert at home ready for a dinner
party of enjoy as a romantic
dessert for two.
Here is a lasagne dish which is a traditional italian dish
and also an existing product – usually they would be
homemade however if you got them from a local shop or
supermarket then it would be in a plastic container which
is microwavable and oven safe – it would then be in
another package of cardboard with the nutritional
information and price, name etc. This would be around
£2-3 in a supermarket.
Meat Feast Pasta Melt – Here is a packagaed dish which is generally sold in well known
supermarkets such as Morrisons, Asda, Sainsburys and Marks and Spencers. This is a
pasta dish and a traditional Italian dish too – it includes meats such as pepperoni slices
and meatball pieces, it also includes a rich spicy tomato and basil sauce made with a
pinch of chilli powder to give it a spicy meat feast flavour. The dish is then sprinkled
over with cheese and then frozen and put into packaging to be shipped to the
supermarkets where the cooking instructions are given as guidelines on the back of the
packaging along with nutritional information and allergy information.
What did you find out when doing your analysis
of design brief page?
I found out different key words such as culture,
celebrations etc. And also some of the main
ingredients used in Italian dishes and the flavours.
What country did you choose to do and why?
I chose to do Italy as my country, I chose this
country because there is a wide variety of dishes
of which I could choose from and elaborate and
change.
What types of recipes would you like to explore?
I would like to explore different recipes from the
Italian culture, from the starters, main courses
and from the desserts. The types of recupes I
would like to explore are ones with different
herbs (pastas and carbonaras) and also with
layered desserts (trifle and gateux).
What types of packaging would you like to use?
The type of packaging I would like to use is either
plastic or cardboard because they are recycable
therefore environmentally friendly.
Will you be producing a takeaway meal or a meal
kit?
Yes we will be producing a meal kit – ready meal.
What types of special diets would you like to
explore?
I would like to explore a dairy free specialist diet
in one of my food products.
How will you make your design healthy?
I will make my design healthy by attempting to
including fruit or vegetables in each design, and by
making them nutritional.
Will your design be for males or females?
I will be designing my dishes for both males and
females.
How old will your customers be? How would you
adapt your design to appeal to them?
The majority of my customers will be from ages
14+, I will adapt my design to appeal to these
ages by inviting new flavours and changing
traditional dishes to be more eye catching.
Which starter, main course or dessert recipes will
you focus on?
Starter – Bruschetta
Main course – Different topping pizzas
Dessert – Chocolate based pudding.
What types of ingredients did the person you
interviewed menntion that you would like to use
when designing your dishes?
From the questionnaire which I gave out for
people to fill in i found out that the ingredients
which most people mentioned was cheese and
tomato (for pizzas) I would like to use these
ingredients to make a traditional italian pizza.
What types of dishes did the people you
interview explain as their favourites?
The most popular dish which was mentioned from
the people who took part in my questionnaire was
pizza and pasta dishes. I would produce both of
these for some of my ideas.
What is your suggested budget?
From the questionnaire results I have come up
with a suggested budget of around £9.50-£12.
How will you make your design healthy?
To make my designs healthy and nutritious I will
include fruit or vegetables in each dish if suitable
and also try low fat recipes.
What types of ingredients come from your
country?
There are many well known ingredients that
are used in Italian dishes and originate from
Italy, these are ingredients such as; olives,
cheese, pastas, peaches, figs, grapes and many
different wines.
How will you use these ingredients in your
design?
To include some of these ingredients into my
designs will be easy as ingredients which
originate from Italy are famous dishes which
will be a new task and experience to try out.
What types of recipes come from your
country? What parts of these recipes or
cooking methods will you use in your design?
There are many famous dishes which originate
from Italy, for example; risotto, carbonara,
spaghetti bolognaise, pizza and lasagne. I may
use some parts of these recipes in my own
design to create a new Italian base dish with
the many flavours from the ingredients such as
figs and different cheeses to give it an Italian
taste.
I am going to be designing my dish for people around the ages of 14 and above and
they will be both male and female, the type of customer that would buy my dish
could be anybody, however they would have to have a wide range of meals which
they enjoy as to like the different flavours I will use in my dish. When designing a
product to appeal to my customer I will have to consider any specialist diets which
they may have for example; what they are allergic to, whether they are vegetarian,
vegan etc., if they are on a low fat diet for nutritional needs or any other specialist
diets. When I make the products I will have to have a budget for the ingredients per
portion, the average cost would be around £1-£2 per portion maybe even less
depending on what course/meal i make, however then I would sell the products at a
higher price at around £5-7.50 so that I would be able to make a profit.
As I am producing meals for teenagers and older the portion sizes may be slightly
larger than what you would usually make for a child or an adult as their appetites are
larger because they are growing, also because of the age that my target clients are
the meals will have to be easy to prepare, so from frozen they could either
microwave or use an oven to heat it up. In my meals the specialist diet which I have
to focus on will be a low fat diet for someone with obesity or an unbalanced diet, to
cater for this specialist diet I can use things which are low fat; such as low fat cream,
0%fat yogurt, lots of vegetables, protein and fibre from low fat ingredients. The shelf
life of the meal can be extended if they cook it from frozen, however some meals will
have to be eaten within 24-48 hours if I use fruit as the main ingredients, in order to
keep the shelf life at its maximum it can be packaged in M.A.P packaging and could
either be kept in the fridge or the freezer. The packaging will be eye catching with
colour and look tasty so that teenagers will notice it on a supermarket shelf and want
their parents to buy it, the sort of supermarket I would sell my product to would be
somewhere like ASDA, Morrisons, Sainsburys, The Co-operative and any other large
supermarket brand. The packaging will be kind to the environment by being
recycable which will also be another reason why parents will like the product.
Name: Samantha Rhodes
Age: 15
Gender: Female
Family: She lives in a family of four, with her mum, dad and
elder brother in a family home in whetstone where she has
lived all of her life.
Samantha is my chosen client because she
has to have a specialist diet as she suffers
from diabetes, her specialist diet can vary
from high sugar content meals to low fat
content meals - this will be easily
applicable for me to do as I have made low
fat meals and desserts in the past.
Hobbies and Interests: Samantha plays for Oadby and Wigston
football club and plays twice a week – one training session and a
match, she also goes to the gym around two times a week and plays
tennis, she uses the gym and the swimming pool also. Samantha
plays the guitar and sings in her own time as a hobby and an
interest, out of school Samantha spends time with her friends,
family and boyfriend doing various activities.
Favourite restaraunts: Samantha is a fan of trying new foods, this
makes her favourite restraunts a wide range of cuisine restaraunts,
including; Nandos, Zizzis, Handmade burger company, Wingwah’s
and many others.
Job: In education currently doing her second year of GCSEs,
works on Wednesday afternoon at a primary school helping
to run the after school gymnastics club.
Exams/Options: Samantha takes GCSE Food Tech, P.E, Triple
Science, French and all of the core subjects too, her
examinations are upcoming this school year.
1. 2. 3.
4. 5. 6.
MAIN: Tagliatelle pasta with a homemade tomato and herb
thick creamy sauce with chicken meatballs with a tomato herb
coating.
- To fit my prduct specification I will use low fat ingredients to
make the dish suitable for the clients needs.
- Possible developments that I coud make to this dish would
be to make a creamy white sauce instead of the creamy
tomato sauce.
- This dish is suitable for most specialist diets as there are
no nuts, and it is low fat however it may go against the
moral rules as it is not vegetarian because I am using
chicken.
- I have suited the ingedients to my country by using herbs
originated from Italy and also it is a pasta dish – pasta
originates from Italy also.
STARTER: Homemade tear and share garlic bread with parmesan
cheese, dried herbs and caramelised onions on top, served with
a side dip of tomato, herbs and corriander.
- To fit my product specification I will use low fat butter, and
low fat parmesan cheese.
- Possible developments that I could make to this dish are;
make a sage and onion bread instead of using garlic and
also to make a different dip – sour cream and chive.
- This dish is suitable for all specialist diets; it is low fat, nut
free, you can also use gluten free flour to make it gluten
free and it is also suitable for vegetarians/vegans as there
are no meat or meat based products used.
- This dish is suitable for my country because it is a traditional
Italian invention, I have used particular herbs – e.g.
coriander – and garlic to fit my country's specifications.
DESSERT: Zabaglione inspired dessert – red berries, a large
biscuit layer – a thick line of red berry coulis then a white
chocolate and raspberry and strawberry blended cream on the
top layer with white chocolate drizzled on the top, served with
whipped cream and a strawberry and raspberry.
- To fit the product specification all of the ingredients I use will
be low fat and the dish is also a fruit based dessert.
- Possible developments that I could make to this dish could
be to change the fruits that I use, for example; orange and
lemon in replacement for the raspberry and strawberries.
Also to develop the dish even further I could also change the
white chocolate and red berry cream into an orange zest
cream.
- This dish is suitable for my country because I have taken an
Italian style dish – zabaglione dessert – and incorporated my
own ideas into the design using other Italian ingredients.
DESSERT: Homemade amarettini cookies served with
homemade coffee and vanilla ice cream topped with a milk
chocolate drizzle.
- Although this is a very high fat based dish originally I will
recreate the dish using low fat ingredients such as 1.5% fat
cream to make the ice cream and replacing sugars with
artificial sugar e.g.; sweeteners in the amarettini cookies.
- Possible further developments which I could make to this
dish is changing the flavour of the cookies, for example
making ginger cookies and vanilla and chocolate fudge ice
cream instead of vanilla and coffee.
- My version of this dish is suitable for most specialist diets as
it does not include any meat, the ingredients used are low
fat and there are also no nuts or nut based products used.
- I have taken traditional Italian ingredients and mingled them
together to create a new Italian based dish which will suit my
country.
MAIN: Chicken chorizo pasta with a homemade tomato and
herb thick creamy sauce with chicken and chorizo meats with
parmesan cheese and basil.
- To fit my product specification the ingredients I am going to
use are generally all low fat anyway and so the only different
ingredient I will need to change is the cheese, use a low
saturated fat cheese.
- Possible developments which could be used in this dish
would be to change the meat to beef chorizo pasta, or
making a creamy mushroom sauce instead of herby tomato
and basil.
- This dish is suitable for a nut free and low fat specialist diet,
however it includes meat, pasta and cheese and so would not
be suitable for a vegetarian or someone who is lactose
intolerant.
- This dish is suitable for my country because I have taken
Italian ingredients and an Italian inspired dish to create my
own dish.
MAIN: Fish Italian cottage pie – parmesan cheesy mash,
smoked salmon, creamy milky butter and garlic sauce.
- This dishcan be made to fit a low fat specialist diet as the
ingredients which are used aren’t high in fat/saturated
fat. The only thing I would have to use is low fat cheese
for the cheesy mash potato on top.
- Possible further developments which I could make would
be to change salmon fish to haddock or cod fish and use
different vegetable inside eg; carrots instead of peas.
- This dish is suitable for most specialist diets; low fat, nut
free, no meat – however there is fish included and so
would not be suitable for pescatarians, also not suitable
for lactose intolerant as butter, milk and cheese are used
for the garlic sauce.
- This dish is suitable for my country because I have used
Italian dishes andcreated an Italian style dish with the
ingredients from other Italian dishes.
7. 8. 9.
10. 11. 12.
MAIN: Chicken with a cream sauce - with tomatoes, basil, and
garlic, herb mash potato, green beans.
- This dish consists of lot’s of vegetables and low fat
ingredients which will be suitable for a low fat specialist
diet, however it also will be suitable for the age range
which I am designing for as it has chicken for protein,
potato for carbohydrates and vegetables for nutrition.
- Possible developments which I could make to this dish is
changing the sauce that I use to coat the chicken from a
creamy white sauce to a tomato and basil based sauce.
- This dish is suitable for somebody with a nut allergy, for a
gluten free diet and for anyone on a low fat diet. To make
the dish more culturally suitable I could change the chicken
into quorn chicken or a replacement of a pie etc.
- To suit this dish to my country I have used basil and garlic
(which are traditionally Italian ingredients) and
incorporated them into my dish.
MAIN: Handmade tuna balls, tomato pasta sauce and
homemade spaghetti.
-To suit this dish to my product specification I have changed
some of the ingredients from the traditional Italian tuna balls
dish to create a tastier and low fat dish, I am going to change
the pasta sauce from a creamy full fat sauce into a tomato low
fat sauce.
- To develop this dish even further I could make a different
sauce to cover the tuna balls in for example a garlic and
tomato herb sauce.
- Because of the developments which I have made this dish
will be suitable for somebody with nut allergy or if they are
on a low fat diet then it will also be suitable for them.
- I have taken a traditional Italian dish and added different
ingredients to change it into my own dish, for example I am
using Italian ingredients – garlic and parsley – in the tomato
sauce.
DESSERT: Italian Meringue Hazelnut Macarons with
homemade chocolate hazelnut spread
- This is a dessert dish and to suit it to my product
specification I have altered the ingredients used for the
chocolate hazelnut filling by making it homemade and
using reduced fat crème fresh to mix with dark
chocolate and hazelnuts.
- To change or develop this dish further I could change
the ingredients again by using for example strawberry
and vanilla crème filling.
- This dish is not suitable for somebody with a nut allergy
or who is lactose intolerant however it is suitable for
vegetarians and anybody on a low fat diet.
- I am using a traditional Italian method of making
macaroons by making meringue looking macaroons
piped with a piping bag onto a baking tray.
DESSERT: Chocolate, pistachio and nougat semi-freddo served
with white chocolate coulet
- Although this dish is a sweet dessert which could potentially
make it unhealthy and high in fat, I have adapted the recipe
and changed the ingredients to all low fat and changed the
white chocolate coulet to a raspberry coulet made without
sugar and with sweeteners as an alternative.
- More developments which I could make to this dish is to
change the fillings in the semi-freddo; change chocolate and
use vanilla essence and almonds as an alternative.
- This dessert is suitable for vegetarians however it has a
drawback as it includes nuts and dairy products making it
unsuitable for lactose intolerants and people with a nut
allergy.
- This dish is an original Italian style dish which I have changed
and altered the fillings to create a more unique and
interesting dish – I have added the pistachio’s and created
the white chocolate coulet into the design.
STARTER: Bruschetta with tomato and basil
- This dish includes peppers, onions, basil and tomato and is
therefore suitable to fit my product specification as it is low
in fat and the only carbohydrates is in the homemade bread.
- To develop the dish into another could be using different
flours in the making of the bread or using different
vegetables on top of the bread. I could also change basil into
thyme or another herb.
- This dish is suitable for anybody with a nut allergy, a
vegetarian, lactose intolerant and somebody on a low fat diet
as it doesn’t include any meat, dairy or nuts and it is a low
calorie dish. This creates a very healthy and tasty starter
which will not spoil a main course afterwards.
- This is a traditional dish – bruschetta – and I have added my
own ideas to it; tomato and basil, to add more flavour and
using more Italian ingredients.
STARTER: Bread & tomato soup (Pappa al pomodoro):
- This starter is very healthy and low in fat and sugar content
so is perfectly suitable for anybody on a low fat diet or calorie
control. The dish includes bread which is counted as
carbohyrdates however the quantity is not massive and
therefore not effective in a bad way.
- To develop this dish further I could add spices and different
herbs or i could change the flavouring of the dish and make it
a bread and chicken soup for example.
- This dish is suitable for everybody apart from celiacs as it
includes wheat for the bread, however alternatives are
available – different flours could be incorportated into the
bread to make it wheat free.
- Bread and tomato soup is a very italian style dish and is very
popular in Italy – the more herbs and spices I add to the dish
the more Italian styled I can make it.
The first of my design ideas that I made was homemade
tear and share garlic bread with parmesan cheese, dried
herbs and caramelised onions on top, served with a side
dip of tomato, herbs and corriander, this dish was used
with low fat ingredients – eg low fat butter – to fit the
dietary needs of a low fat specialist diet. I was very
pleased with the outcome of the dish as it was exactly
how i wanted the product to turn out like – the texture of
the bread was not dry but not too wet either; I had to be
careful with the amount of garlic butter that I used inside
the bread so not to make the bread too wet – however in
the actual process of making it I could have gotten away
with adding more garlic butter to give it more flavour.
The aroma of the garlic bread was strong but not too
strong the garlic butter and herb mixed in with the
parmesan cheese made the aroma stronger. To develop
this dish further, I could use a different flour – whole
wheat, or gluten free, I could also use different flavours
for the butter – onion, vegetables, and finally I could also
make a different flavour dip – for example a sour cream
and onion.
My second design idea which I made was zabaglione dessert
– a layered dessert with the first layer of red berries
(strawberries and raspberrys), a thin layer of red berry
coulis, a large biscuit layer – a thick line of red berry coulis
then a white chocolate and raspberry and strawberry
blended cream set on the top layer with white chocolate
drizzled on the top, served with whipped cream and a
strawberry and raspberry. I made the dish with low fat
white chocolate and used low saturated fat digestive
biscuits for the biscuit layer, also for serving the whipped
cream was light, low fat dairy cream – to fit the dietary
needs of a low fat specialist diet. When I made the dish I
was expecting a different outcome with the white chocolate
and red berry cream, I wasn’t expecting it to be as thick
however I think it was better than it would have been if it
was a runny sauce – it gave the dish more texture and made
it creamier. The strawberry and raspberry coulis aroma was
very strong and the pink colour made the dish overall more
appealing. To develop this dish further I could use a
different base instead of biscuit for example a shortbread
instead of digestive biscuits, I could also use different fruit –
blackberry and banana – this would add different flavours.
0
1
2
3
4
5
Texture
Presentation
FlavourAroma
Herb
T1
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Texture 4 4 4 5
Presentation 4 5 5 4
Flavour 3 5 4 4
Aroma 5 5 5 5
Herb 3 4 5 3
Social, moral, cultural and
sustainability issues;
The social issues of this dish is that it
includes cheese and also butter for the
garlic butter and so it would not be
suitable for somebody who is lactose
intolerant, it would also not be
suitable for a celiac as it includes flour
– which is wheat based, however the
dish does not include any nuts and so
would be suitable for somebody with a
nut allergy. The moral issues with this
dish is that it does not include any
meat and so is suitable for vegetarians
however is not suitable for vegans as I
have used butter. The flour and herbs
that I used in this dish were organic
and so were morally suitable as it
would reduce air miles.
0
1
2
3
4
5
Aroma
Presentation
Colour
Sweetness
Texture
T1 T2 T3 T4
Texture 4 4 3 3
Sweetness 5 4 5 5
Aroma 4 4 5 5
Colour 5 5 4 5
Presentation 4 5 4 4
Ingredients Function S. C?
Flour To make the dough N
Garlic To add flavour and create the
garlic butter
N
Butter To create the garlic butter Y
Parmesan
Cheese
To add flavour Y
Onions To add flavour and texture N
Dried Herbs For extra flavour Y
Tomatoes To make the tomato dip N
Basil To add flavour to the dip N
Ingredients Function S. C?
Digestive Biscuits Biscuit base Y
Strawberries To add flavour and make
the coulis
N
Raspberrys To add flavour and make
the coulis
N
Sugar To make it sweeter N
White Chocolate To make the white
chocolate and red berry
coulis
N
Whipped Cream For the topping Y
Social, moral, cultural and sustainability issues;
The only social issues this dish includes is the issue of
somebody who is lactose intolerant as the dish includes
which chocolate which is a source of dairy it would also
not be suitable for celiacs as it includes digestive biscuits
which are wheat based products. There are no moral
issues with this dish as no meat nor butter is used and so
it is suitable for vegetarians and vegans. I used organic
strawberries and raspberries to make the dish more
sustainably suitable because it would reduce air miles.
This product does fit my design
specification as it is not high in fat and
includes vegetables which make the dish
healthy. Also the dish has carbohydrates
which is suitable for my clients age;
teenagers need more carbohydrates for
energy.
This product fits my design
specification on some ways but
not in others, this is because this
dish is a very sweet dessert
which is high in sugar and fat
despite the fact that I used low
fat products to make it, which
goes against my original idea of
creating a dish suitable for
someone on a low fat content
diet. The dish would appeal to
my clients age as it is colourful
and appealing to the eye;
especially with whipped cream
and white chocolate toppings.
Column1 T1 T2 T3 T4
Presentation 4 4 4 4
Flavour 4 4 5 4
Aroma 3 4 3 4
Colour 4 4 4 5
Texture 4 3 4 4
The next of my design ideas which I decided to
make was a main meal; Pizza with a thin italian
base, homemade BBQ puree, cheese and tomato
sprinkled on top, then the topping – sprinkle of
parmesan cheese, chunks of fried chicken, potato
croutons, cherry tomatoes, rocket leaf and
caramelised onions, served with a small side salad
of rocket leaf, lettuce and cherry tomatoes.
Although pizza is generally a high fat dish, I have
changed many of the ingredients from an original
BBQ Chicken and bacon pizza into a healthier
topping based pizza. This enables the dish to be
suitable for a diabetic because I have swapped and
added in ingredients such as substituting bacon for
potato croutons, and adding onions and tomatoes
for contribution towards one of your five a day. I
was pleased with the final outcome of the dish,
although the presentation wasn’t what I had hoped
for to begin with, however the flavours and texture
of the pizza made up for the failure in presentation.
The aroma of the pizza was strong and smoky
because of the BBQ puree and chicken blended
together with the aromatic smell of the caramelised
onions. To develop this dish further I have many
different toppings which I could experiment with;
for example changing the BBQ puree to tomato, or
using different flour for a different base.
My fourth design idea that I chose to make was chicken
chorizo pasta with a homemade tomato and herb thick
creamy sauce with chicken and chorizo meats with
parmesan cheese and basil. I chose this dish because the
technicality of making the sauce and experimenting with
different meat and herbs made me eager to try a new
dish. Not only this but the dish is suitable for my client as
it is neither high in sugar or fat content but includes
carbohydrates and proteins which are important in a
teenage diet. The use of parmesan cheese could have
increased the fat content of the dish however I only used
a small amount to add a stronger and different flavour to
the herbs and vegetables. As we can see from the
sensory graph and table the overall best feature of the
dish was the aroma and the flavours which the tasters
scored me a scale of 4’s and 5’s on, although these were
positive scores the presentation and the lack of thick
sauce let me down on this dish. I would have liked the
pasta sauce to be of a thick consistency however the
ratio of pasta to sauce meant that I did not have enough
to cover the pasta in enough depth. To develop this dish
further I could change the flavour of the sauce to a thick
cream and white wine sauce and change the meat to just
chicken, still keeping the ingredient of parmesan cheese
to add a stronger flavour.
T1 T2 T3 T4
Presentation 4 4 4 4
Flavour 4 4 5 4
Aroma 3 4 3 4
Colour 4 4 4 5
Texture 4 3 4 4
0
1
2
3
4
5
Presentati
on
Flavour
AromaSpice
Texture
T1
T2
T3
T4
Ingredients Function S. C?
Flour To make the pizza dough N
Dried Yeast To make the dough rise N
BBQ puree A sauce for the pizza base N
Parmesan
Cheese
To add flavour Y
Onions To add flavour and texture N
Chicken Protein – and add flavour Y
Tomatoes &
rocket leaf
For the side salad N
Potato croutons To add texture to the dish Y
Ingredients Function S. C?
Pasta Carbohydrate – texture Y
Chicken Protein – for texture N
Chorizo A meat which adds flavour N
Parmesan Cheese To add flavour Y
Basil To add flavour N
Tomatoes To make the sauce N
Dried Herbs To make the sauce N
Onion To add texture and flavour N
T1 T2 T3 T4
Presentation 3 4 3 4
Flavour 4 4 5 5
Aroma 4 5 4 5
Spice 4 4 4 3
Texture 4 3 4 3
0
2
4
6
Presentation
Flavour
AromaSpice
Texture
T1
T2
T3
T4
Social, moral, cultural and sustainability
issues;
This dish would cause some social issues
as it includes wheat in the dough and
cheese for the topping and so somebody
who is lactose intolerant would not be
suitable for the dish and neither would it
be for a celiac. However this dish doesn’t
contain any traces of nuts and so would
be suitable for someone with a nut
allergy. Morally this dish is unsuitable
because it includes meat – chicken and
so a vegetarian nor a vegan would eat
this dish. To make the dish more
sustainable I have used a lot of salad and
vegetable products which were organic
and I also made my own BBQ puree
which is a standard component
therefore making it more sustainable
and morally suitable as air miles are also
being reduced and the amount of
packaging is also reduced.
Social, moral, cultural and
sustainability issues;
Socially the issues which would
be caused are with lactose
intolerants as the dish includes
cheese which is dairy and also
there is pasta which contains
wheat and so a celiac would also
not be suitable for this dish. This
dish contains two meats which
would morally cause some issues;
a vegetarian would not be suited
and so therefore Sikh's would not
be suited for this dish. I have
used many organic products in
this dish therefore making it
more sustainable – basil,
tomatoes, herbs and onion are all
not standard components which
makes the dish more sustainable
as they are easy to grow.
This dish overall isn’t as high in fat or sugar as
first made out because it is a pizza; by using
organic ingredients and making everything
from scratch I have managed to avoid the
added preservatives and artificial colours and
flavourings which are usually added in to make
a dish have more flavour, this then meant that
the dish is suitable for my design specification
as it would provide a good source of energy
for a teenager and is also overall not too high
in fat nor sugars.
This design idea is very suitable for my
client specification; it is generally low
in fat and sugars therefore meeting
the criteria needed by the client. It
includes meat including chicken which
is a good source of protein for a
growing teenager, also including pasta
it is a good source of energy without
including a lot of calories and fat. The
dish also includes basil, tomatoes,
herbs and onions which are all healthy
and count towards the clients five a
day. This means that the dish is overall
a healthy meal with a good source or
energy and protein.
From my 12 design ideas I chose to make bruschetta with tomato and basil; I chose to make this dish
because it originates from Italy and it also fits my design specification very well; it provides two of
your five a day and includes carbohydrates which suits my clients needs as she is a teenager and so
needs energy. This dish would also be suitable for vegetarians and somebody with lactose intolerant .
The fat and sugar content is at a suitable and healthy amount , however to make the dish suitable for a
celiac I would make gluten free bread . The ingredients that I used – vegetables – were organic and so
make the dish more sustainable. The final outcome of the dish was exactly what I had hoped for as a
final product, the bread wasn’t too wet nor too dry and had a golden crust so was crusty on the
outside and soft on the inside, the aroma of the topping was very strong and the flavour from the
topping was significant in the dish. To develop the dish even further I could adapt it and change the
flavour of the bread such as making it cheese and garlic bread, not only this but I could also change the
topping by changing the vegetables to mushrooms, sweetcorn and caramelised onions. This would
create a strong aroma and add a variety of flavours with the caramelised onions on top.
Social, moral, cultural and sustainability issues;
There aren’t many social issues with this dish other than
the use of flour to make the homemade bread which
would make the dish unsuitable for a celiac as there is
wheat in the flour and also the use of butter in the
making of the bread to create the structure and make the
bread soft. However the dish is socially suitable for any
other allergies such as nut allergies etc, to make it
suitable for a lactose intolerant I could replace the butter
in the bread with oil instead however this would change
the flavour of the bread making it less tasty. Morally and
culturally this dish would be suitable for all religion
restrictions as it doesn’t include any meat or meat traces.
There are no sustainability issues caused by this dish as all
of the ingredients are not standard components which
reduces the cost of packaging and of transport as the
vegetables are all sourced locally.
T1 T2 T3 T4
Presentation 4 5 4 5
Flavour 4 4 4 4
Colour 4 4 4 4
Aroma 3 4 4 5
Texture 4 3 4 4
0
1
2
3
4
5
Presentatio
n
Flavour
ColourAroma
Texture
T1
T2
T3
T4
T1 T2 T3 T4
Presentation 4 4 3 4
Flavour 5 4 5 4
Colour 3 3 3 4
Aroma 3 4 3 4
Texture 4 4 5 4
0
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2
3
4
5
Presentation
Flavour
ColourAroma
Texture
T1
T2
T3
T4
Ingredients Function S. C?
Flour To make the bread dough N
Dried Yeast To make the dough rise N
Cherry
tomatoes
For the topping N
Red Onions For flavour N
Basil For the topping and
flavour
N
Corriander For the topping and
flavour
N
Pepper For flavour N
Ingredients Function S. C?
Coffee granules To make coffee flavoured ice cream Y
Double cream To make the ice cream N
Ground almonds For flavour and texture in the biscuits Y
Egg whites To make the structure of the biscuit N
Amaretto liquor For flavour in the biscuits N
Caster sugar To make the biscuit N
Condensed milk For flavour and texture in the ice cream Y
My final design that I chose to
make was amaretti (vanilla)
biscuits and coffee ice cream – I
made this dish because it is an
Italian favourite and is also a very
tasty dessert. Although the fat and
sugar content is very high in this
dish it is possible to be reduced by
using an alternative to cream and
by changing the ingredients in the
biscuits to make them less
unhealthy. This dish doesn’t
include any nuts or meat and so it
suitable for vegetarians and
vegans, however it is not suitable
for celiacs (flour) or a lactose
intolerant (Cream and condensed
milk) – the coffee granules that I
used were FairTrade and so were
more sustainable. I was very
surprised yet pleased with the
outcome of this dish, the ice
cream flavour wasn’t over
powering however it was not too
subtle either, this applies to the
flavour of the biscuits too –
however the vanilla flavouring in
the biscuits could have been more
obvious as the ground almond
flavour was also very strong. The
ice cream was sweet and had a
good smooth texture to it, the
biscuits had a golden top which
gave them a crunch and then a
sweet surprise when the inside
was oft and chewy (because of the
ground almonds). To develop the
dish further I could change the
flavour of the ice cream from
coffee to chocolate fudge, and I
could use flour instead of ground
almonds in the biscuits.
Social, moral, cultural and sustainability issues;
Unfortunately with this dish there are many social issues –
mainly all linking to allergies; there are dairy ingredients
such as double cream and condensed milk therefore making
the dish unsuitable for someone who is lactose intolerant.
Also the dish includes ground almonds which contain traces
of nuts; which makes the dish also unsuitable for someone
with a nut allergy making it socially problematic. The moral
and cultural issues with this dish aren’t very severe as there
is no meat and so is suitable for a vegetarian however it
includes eggs which are sourced from an animal and so are
not suitable for a vegan. This dish is not overly sustainable as
the ingredients are not easily locally grown or sourced;
other than the eggs which were organic – other than that
the dish uses many standard components in the ingredients
and so is not very sustainable.
As a dessert this dish is very sweet which means it contains a
lot of sugars which is not suitable for my client – it includes a
high content of fat and sugar as a result of the ingredients used
in the ice cream as well as the sweet amaretti biscuits -
therefore making it not very suitable for my client
specification.
This dish is a very good dish for my
design specification as it is overall
very low in fat – the only fat
sourced from the bred which is a
low count anyway. It is also very
low in sugars; as a starter it has
energy from the bread which is
good for my client as they need
carbohydrates; the dish also
includes many vegetables which
help to increase the suitability of
the starter for my client.
Homemade coffee ice cream;
• Coffee granules
• Double cream
• Caster sugar
• Condensed milk
Amaretti (vanilla) biscuits;
• 340g/12oz ground almonds
• 340g/12oz caster sugar
• 4 eggs, whites only
• Vanilla essence
Developments to the ice cream:
• Change the flavour of the ice cream:
- Chocolate fudge
- Oreo and vanilla
- Vanilla
- Vanilla and jelly beans
Developments to the ice cream:
• Make it lower in fat;
- Single cream
- Yogurt
- Less sugar
- Fruit
Developments to the ice cream:
• Fruit instead of fattening fillings:
- Strawberry and raspberry
- Banana
- Cherry
- Coconut
Developments to the
biscuits;
• Alternatives to ground
almonds;
- Plain flour
- Wholemeal flour
- Self-raising flour
- Cake flour
Developments to the
biscuits;
• Change the method of
making;
- Rubbing in method
- Creaming method
- Whisking method
- Angel food method
Developments to the biscuits;
• Change the flavours and filling of the
biscuit;
- Chocolate and fudge
- Raspberry and white chocolate
- Coconut and chocolate chip
- Vanilla and raisin
I have chosen one of my design ideas which went well in the actual
production to adapt and develop; Amaretti (vanilla) biscuits with
homemade coffee ice cream. In the developments I will make 6 overall,
three developments to the biscuits and three developments to the ice
cream. In the developments to the ice cream I will; change the flavours
and make four different flavours – chocolate fudge, oreo and vanilla,
vanilla and vanilla and jelly beans. My second development is changing
the ingredients to make it lower in fat; single cream, yogurt, less sugar
and fruit. The third development I will make to the ice cream is to
change the fattening fillings to fruit instead; strawberry and raspberry,
banana, cherry and coconut. The three developments to the biscuits I
will make are; alternatives to ground almonds – plain flour, wholemeal
flour, self-raising flour and cake flour. The next development is to change
the flavours and fillings of the biscuits; chocolate and fudge, raspberry
and white chocolate, coconut and chocolate chip and vanilla and raisin.
The final development I am going to make is the method of baking;
rubbing in method, creaming method, whisking method and the angel
food method. In these developments I am using my own ideas and
changing original recipes to fit my design specification and to also suit
my clients needs.
Control One Two Three Four
Coffee
Ice
cream
Oreo
Ice
cream
Chocolate
fudge ice
cream
Vanilla, jelly
bean and
popping
candy ice
cream
Vanilla ice
cream
For my first development to the coffee ice cream I am going to
change the fillings of the ice cream, I am changing the filling
four times making; Oreo ice cream, chocolate fudge ice cream,
vanilla jelly bean and popping candy ice cream and just plain
vanilla ice cream. I am changing the fillings to make the ice
cream more appealing to teenagers who are my target
audience. By changing the fillings it allowed me to experiment
and try different fillings to see which would be most suitable
and tasty for my final production.
My second development is to the amaretti biscuits, I am
also going to change the filling of the biscuits replacing the
vanilla flavour with four different fillings/flavours. The
four I am going to make are; chocolate fudge, cranberry
and white chocolate chip, vanilla and chocolate chip and
vanilla and raisin. These fillings are also to appeal my
target audience and make the biscuits more interesting.
Ingredients: Oreo
Ice Cream
Condensed milk
Caster sugar
Double cream
Oreos
Ingredients: Chocolate fudge Ice Cream
Condensed milk
Caster sugar
Double cream
Cocoa powder
Fudge pieces
Ingredients: Vanilla, jelly bean
and popping candy Ice Cream
Condensed milk
Caster sugar
Double cream
Vanilla essence
Jelly beans
Popping candy pieces
Ingredients: Vanilla
Ice Cream
Condensed milk
Caster sugar
Double cream
Vanilla essence
T1 -
Control
T2 – Choc
Fudge
T3 -
Oreo
T4 -
Vanilla
T5 – Jelly bean,
popping candy
Texture 4 3 4 3 4
Sweetness 3 5 4 5 4
Flavour 5 5 5 4 4
Consistency 4 4 4 3 4
0
1
2
3
4
5
T1 -
Control
T2 – Choc
Fudge
T3 - Oreo
T4 -
Vanilla
T5 – Jelly
bean,
popping
candy
Texture
Sweetness
Flavour
Consistency
Control One Two Three Four
Amaretti/
Vanilla
biscuits
Chocolate
fudge
biscuits
Coconut
and
chocolate
chip
biscuits
Cranberry and
white
chocolate chip
biscuits
Vanilla and
raisin biscuits
Ingredients: Vanilla and
raisin
Egg whites
Caster sugar
Ground almonds
Vanilla essence
Raisins
Ingredients: Cranberry
and white chocolate chip
Egg whites
Caster sugar
Ground almonds
Dried cranberry pieces
White chocolate chip
Ingredients: Coconut and
chocolate chip
Egg whites
Caster sugar
Ground almonds
Desiccated coconut
Chocolate chips
Ingredients: Chocolate
fudge
Egg whites
Caster sugar
Ground almonds
Cocoa powder
Fudge pieces
T1 -
Control
T2 – Choc
Fudge
T3 – Cranberry and
white chocolate chip
T4 – Vanilla
and raisin
T5 – Coconut and
chocolate chip
Texture 4 4 4 4 4
Sweetness 3 3 4 3 4
Flavour 4 4 5 4 5
Crunch 4 4 5 4 4
0
1
2
3
4
5
T1 -
Control
T2 – Choc
Fudge
T3 –
Cranberry
and…
T4 –
Vanilla and
raisin
T5 –
Coconut
and…
Texture
Sweetness
Flavour
Crunch
The ice cream that worked the best was the
oreo ice cream; the vanilla flavour and the
oreo biscuit was apparent and made a good
sweet ice cream – the texture and consistency
of the ice cream stayed constant and made it a
very good ice cream. The ice cream that didn’t
work as well was the plain vanilla ice cream;
the flavour was good however the dish was
very plain and the texture and consistency of
the ice cream was not smooth and therefore
affected the taste. In my final dish I will
incorporate the different fillings/flavours of the
ice cream into the dish, e.g oreo or choc fudge.
The biscuit that I believed worked best was the
cranberry and white chocolate chip flavour, the
cranberry pieces added a fruitiness to the biscuit
and mixed with the white chocolate pieces it
made the biscuit sweet. The biscuit was crispy
and golden on the outside and soft and spongy
on the inside; the white chocolate chips spread
through the biscuit to make it moist and melt in
your mouth but didn’t make the biscuits soggy
which was a good thing. The biscuit that worked
the least in my opinion was the chocolate fudge;
the chocolate flavour wasn’t as apparent as the
other flavours in other biscuits and there needed
to be more fudge pieces as well as more cocoa
powder.
Control One Two
Coffee Ice
cream
Strawberry
and
raspberry
ice cream
Banana and
mango ice
cream
The next development of the coffee ice cream that I made was to
change the flavours and replace the fattening fillings with fruit
fillings so that my dish fits my product specification and suits my
target audience. I was originally going to make four developments
to the flavours; strawberry, raspberry, mango and banana. However
when it came to the actual production of the ice cream I had to
combine strawberries and raspberries and combine mango and
banana as there were only two available ice cream makers. Despite
this it did not stop me from making one or more of the desired
flavoured ice creams – the developments still worked and it did not
affect the way I made the ice creams either.
The next development I am making to the amaretti
biscuits is changing the methods I use to make them
and as a combined development I am also going to
change the filling of the biscuits replacing the vanilla
flavour with four different fillings/flavours. The four
different methods which I am using are; the rubbing
in method, creaming method, whisking method and
the angel food method. These four developments
were to experiment and try different ways of making
biscuits to see how they cooked and how different
ones were structured. By doing this I will be able to
see the best method of making the biscuits for my
final development when I make my final dish.Ingredients: Strawberry and
raspberry ice cream
Condensed milk
Reduced fat single cream
Strawberries
Raspberries
0% fat raspberry and
strawberry yogurt
Ingredients:
Banana and
mango ice cream
Condensed milk
Reduced fat single
cream
2 Bananas
Dried mango
chunks
T1 -
Control
T2 –
Strawberr
y and
raspberry
T3 –
Banana
and
mango
Texture 4 5 4
Sweetness 3 5 5
Flavour 5 5 4
Consistency 4 4 4
Fruitiness - 5 4
0
2
4
6
Tex
tur
e
Swe
etn
ess
Flav
our
Con
sist
enc
y
Frui
tine
ss T1 -Control
T2 – Strawberry
and raspberry
T3 – Banana and
mango
T1 –
Control
T2 – Rubbing in
method
(Cranberry and
white
chocolate)
T3 – Creaming
method
(Chocolate chip
and fudge)
T4 –
Whisking
method
(Vanilla and
raisin)
T5 – Angel
food
method
(Vanilla)
Texture 4 4 4 5 4
Crunch 4 3 4 3 5
Flavour 4 5 4 4 3
Sweetness 3 4 4 4 3
Structure 4 4 5 4 5
0
1
2
3
4
5
T1 –Control
T2 –
Rubbing in
method…
T3 –
Creaming
method…
T4 –
Whisking
method…
T5 – Angel
food
method…
Texture
Crunch
Flavour
Sweetness
Structure
These two developments both worked very
well and the outcome was better than I had
first anticipated. As the sensory graph shows
that the two new flavours in comparison to the
control dish (Coffee ice cream) were better in
sweetness, fruitiness and texture. Not only did
I replace the fatty fillings with fruit fillings to
make the dessert less fattening and high in
sugar but I also altered the ingredients to make
a lower fat ice cream; double cream to single
cream and no caster sugar just using condensed
milk for the sweetness of the dish. By changing
these ingredients and altering the dish I have
made this dessert suitable for my client as it is
lower in fat and lower in sugars than the
original dish. Further developments which I
could make would be to change the ingredients
even further to make a frozen yogurt instead of
using ice cream mixture.
A –Rubbing
in method
B –
Creaming
method
C –
Whisking
method
D – Angel
food
method
A B
C D
The only social issues that occurred with this dish is the use of dairy products – cream, condensed milk
and yogurt – this makes the dish therefore unsuitable for a lactose intolerant, however the dish is then
socially suitable for anyone else as it doesn’t contain traces of nuts of flour. The only moral and cultural
issues that occur with this dish is with the Buddhist religion; they are vegans and so don’t eat any animal
products and I have used milk based ingredients which therefore makes it unsuitable for that religion.
All of the methods were successful in
creating a well structured biscuit
however some worked more
successfully than others as we can see
in the sensory graph and table; the
two methods which held the biscuit
together the best was the creaming
method and the angel food method.
With these two developments I also
made two different flavours –
Chocolate chip and fudge and plain
vanilla, and as you can see from the
sensory graph the creaming method
with chocolate chip and fudge had the
overall best evaluation of the biscuit
with the highest ratings of 4’s and 5’s
on a sensory rating of texture, crunch,
flavour, sweetness and structure. The
other methods were also successful
however the fillings altered the ratings
on the sensory graph as some were
more obvious than others.
With these biscuits there are a lot of social issues as the
biscuits include a lot of ingredients including flour
which makes the dish unsuitable for a celiac and egg
which makes it socially unsuitable for somebody with
an egg allergy. However there aren’t any traces of nuts
or any dairy products included and so it would be
suitable for a lactose intolerant and somebody with a
nut allergy. Morally and culturally this dish is unsuitable
for vegans as it includes eggs which are an animal
based product – this therefore makes it unsuitable for
Buddhist religion as they are also vegan.
In this development of the ice cream I have changed the ingredients to change the nutritional
information such as the fat content, sugar content and salt content. In changing the ingredients I have
made the ice cream into a frozen yogurt type of dessert instead of a full fat ice cream, in the ice cream
dish before I used full fat double cream, condensed milk and caster sugar – in this development I
made a small amount of ice cream mixture using single cream and condensed milk and no caster
sugar, I also used yogurt and fruit to make the frozen yogurt and added a small amount of ice cream
mixture to make the ice cream/yogurt thicker. By changing the ingredients to make it healthier it
changes the structure of the ice cream and so I had to add more ingredients to make the ice
cream/frozen yogurt thicker.
This is the final development of what began as the amaretti biscuits, in this development I have
changed the shape of each biscuit; cookie shape, finger biscuit, small circle and a square biscuit. And
also changed the flours I have used for the biscuit; plain flour, self raising flour, wholemeal flour and
cake flour. By changing the flours of the biscuits I was aiming to change the texture and the structure of
the biscuits; which I think I was successful in, however it was interesting to see the outcome of some of
the different flours and how the biscuit was structured with each different flour.
A - Cake flour, Cranberry
and white chocolate chip
filling
B – Plain flour,
Marshmallow filling
C – Wholemeal flour,
Chocolate chip filling
D – Self-raising flour, Raisin
and vanilla filling
A – Vanilla and Chocolate sprinkle
B – Strawberry and raspberry
A B
T1 -
Control
T2 –
Vanilla
and
chocolate
sprinkles
T3 –
Strawberr
y and
Raspberry
Texture 4 4 4
Flavour 5 4 5
Consistency 4 4 4
Sweetness 3 4 5
0
1
2
3
4
5
Texture
Flavour
Consiste
ncy
Sweetne
ss
T1 - Control
T2 – Vanilla
and chocolate
sprinkles
T3 –
Strawberry
and Raspberry
T1 -
Control
T2 –
Cake
flour
T3 –
Plain
flour
T4 –
Whole
meal
flour
T5 –
Self-
raising
flour
Texture 4 4 3 3 4
Crunch 4 4 4 4 4
Flavour 4 5 3 4 5
Sweetness 3 4 4 4 5
Structure 4 4 3 3 5
0
1
2
3
4
5
T1 - Control
T2 – Cake
flour
T3 – Plain
flour
T4 –
Wholemeal
flour
T5 – Self-
raising flour
Texture
Crunch
Flavour
Sweetness
Structure
As there were only two available ice cream
makers I was unable to make four
developments and as I only really needed two
different dishes to make a judgement on how
the ingredients alters the structure and
texture of the ice cream I decided just to
combine ingredients; Vanilla and chocolate
sprinkles, strawberry and raspberry – to make
two frozen yogurt ice creams. Overall I think
that this development was very successful, by
changing ingredients I have managed to make
the dessert healthier as it is now low in fat
and low in sugars (containing natural sugars
mainly) this means that the dish is now more
suitable for my client as they are specified to
have a low fat content diet.
The social issues that occurred with this dish
in particular is again with allergies – the use of
cream, condensed milk and yogurt all make it
unsuitable for somebody who is lactose
intolerant, however there are no traces of
meat, nuts or wheat in the dish and so is
suitable for most other allergens. Types of
moral and cultural issues which may occur
with this dish is that vegans cannot have it as
the dairy products are animal based
ingredients and this also means that the dish
would also not be suitable for a Buddhist as
they are vegans. The sustainability issue with
this dish is that it is sustainable in some ways
as it includes fruit for the frozen yogurt and
also there aren’t many standard components.
As the sensory graph and table
shows the most successful flour
that I used was the self raising
flour as it had the highest rating
for flavour sweetness and
structure; this means that the
biscuit was soft on the inside
but not wet – and crunchy and
golden on the outside which
was the desired taste and
structure. I think that using self
raising flour meant that the
biscuit had more build to it and
so kept it well structured, which
automatically improves the
taste of it . As we can see from
the table where control T1 is
the initial dish that I made
before developments had a
sweetness of 3 and a structure
of 4 where as using self raising
flour and other flours instead of
dried almonds gives it more
substance and a better
structure which also improves
the texture. This development
was a good success because it
allowed me to experiment with
different flours to see what the
best suited to give the best
results would be.
There are a few social issues in accordance with allergies in this
dish as it includes quite a lot of ingredients. Somebody with an
egg allergy wouldn’t be suited, a celiac would not be suited as I
have used flours which contain wheat, a lactose intolerant
wouldn’t be suited as I have included butter as well – the only
allergy area not affected is nut allergens. Moral and cultural
issues that occur are with the use of dairy products which are
unsuitable for vegans and therefore unsuitable for the religion
of Buddhism.
What does the picture show? What are the steps that you have to
take? Health and safety issues? Ask suitable questions, are they
cooked? Golden brown? Is it mixed enough? In the final
evaluation – social, moral, cultural and sustainability issues – who
can / cannot – developments to suit them ?
Replacements/alternatives.
Ingredients :
Here is an image of all of the
ingredients that I used in my
dish; Self raising flour, butter,
eggs, caster sugar, brown sugar,
vanilla essence, dried berries,
raspberries, strawberry yogurt,
white chocolate chips.
Step One: This is the first
step of the production of my
final product, I used a mini
blender to blend the
raspberries in preparation to
mix in with the yogurt.
Ensure the lid is placed
firmly on and there is no
water near the plug of the
blender – caution of
electrocution. Are all of the
raspberries completely
blended?
Step Two: The next
stage was to add the
strawberry yogurt into
the blender in order to
create a strawberry and
raspberry yogurt
mixture. Be cautious not
to spill any on the
electrical wires.
Step Three: I then blended
the mixture of raspberries
and strawberry yogurt
together. Ensure that the lid
is placed firmly on before
blending. Is it of the right
consistency? Has all of the
mixture blended together?
Step Four: The final step
to making the mixture of
the red berry yogurt is to
add the dried berries. I
sprinkled the right
amount of berries into
the mixture and then
mixed them in.
Step Five: The next
stage into creating the
frozen yogurt is to use
an ice cream maker
and pour the mixture
in as you can see from
the image. Be careful
not to hold the ice
cream maker for too
long is it will be frozen,
use it as soon as it is
taken from the freezer.
Is the ice cream maker
cold enough? Is the ice
cream maker clean?
Step Six: The final stage
of the production of
the frozen yogurt was
to leave the mixture in
the ice cream maker
for 20-30 minutes, until
the frozen yogurt was
of a thick consistency
but not completely
frozen. I then
transferred the frozen
yogurt from the ice
cream maker to the
freezer during the
baking of the biscuits to
keep it frozen.
Step Seven: Whilst the yogurt
mixture was churning in the ice
cream maker I then went on to
the production of my other
development – white chocolate
chip and red berry cookies. I
weighed out each of the
ingredients; 160g of butter,
175g caster sugar and 150g of
brown sugar. Place an empty
bowl onto the weighing scales
and press the zero button to
weigh the ingredients
accurately.
Step Eight: In the next
step I creamed together
the butter and the
sugars in a large mixing
bowl until all of the
mixture had combined
and I had a consistent
mixture – the mixture
will still be lumpy
because of the sugar.
Step Two: The next
stage was to add the
strawberry yogurt into
the blender in order to
create a strawberry and
raspberry yogurt
mixture. Be cautious not
to spill any on the
electrical wires.

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Italy project24

  • 1. Design Brief: To design a product which celebrates the food of another country/culture.
  • 2. Design brief – To design and make a product which celebrates the food from another country/culture. I am going to look at how different aspects of my country affects the cuisine, for example I am going to be researching into the history and culture of the country to learn more about how the cuisine has been affected over time. Key Words: Cuisine Style or method of cooking. Culture Traditional ways of spicing up life that are shared by a group. Celebration A celebratory event or series of events. Immigration The action of coming to live permanently in a foreign country. Migration the movement of persons from one country or locality to another. What I am going to find out: How I am going to do it: Information about Italy I will research into Italy's history, culture and cuisine to find out if certain aspects of Italy's history or culture affects their current cuisine. Market research To research the target audience I will produce a questionnaire to find out which are the most popular dishes, what people prefer and the sort of variety people in Italy have. Letter to chef with response I will find a chef or a restaurant relating to Italy and will ask questions about Italy and which sort of dishes are their favourite. Nutrition and dietary needs I am going to research for information on nutritional needs such as why we need carbohydrates, proteins, vitamins and minerals. Also about dietary needs such as diabetes and nut allergies. Packaging and cost of products I will look at different types of packaging that are on the market such as MAP packing, and then to look at the different costing of products that are on the market. Flavours: include a lot of herby flavours and also tend to use a lot of tomato in their dishes to make them more unique. The flavours also include fresh fruit and vegetables. Age groups: originally I could look at a specific age group such as ages 5-14 years old, however I am not going to focus on only one age group, I am going to focus on all ages as Italy has a wide popularity for Italian cuisine. Celebrations: Each celebration and holiday effects what type of food they eat that day as the celebrations are widely celebrated with feasts. The Christmas holiday is seen as the biggest holiday in the Italian calendar. Packaging: You can use many different methods and styles of packaging to keep your food fresh such as plastic, cardboard and vacuum packed. Ingredients: Italian food is greatly known for its simplicity in recipes. Chefs rely on the quality of the ingredients they work with rather than the quantity and preparation time. Ingredients range widely through the different areas and regions of Italy.
  • 3. There are many regional variations of cooking throughout Italy, but in general grain foods such as pasta, bread and rice are mixed in a variety of interesting ways with vegetables, beans, fish, poultry, nuts, cheeses and meat and are used to create the many famous dishes still used in Italy today. Wine has been the most popular alcoholic drink in Italy for a very long time and is usually consumed with meals in homes and in restaurants. In the last century coffee has become the most popular non-alcoholic drink which is enjoyed in a lot of cafes and in family homes. Wheat is a widely used ingredient in most of Italy’s most famous dishes such as; Pasta, Pizza and a variety of breads like ciabatta and focaccia. Cheese, is also a very popular traditional ingredient which Italy is famous for, for example Mozzarella and Parmesan cheese. Italy’s culture is reflected through the variety of famous dishes which have come out of the country’s cuisine. Many of the dishes have been bought to the country through the travellers who have either visited or migrated to Italy and bought a large part of their own culture with them to create the different cultures the country holds. Italy’s culture is very traditional and each holiday (such as Easter and Christmas) is celebrated in a fashionable and traditional way. Italy’s love and time for cooking and food began way before the most famous pizza and pastas were created, it dates back to more than 2,000 years ago during the Roman era when cooking became a display to show the country’s uniqueness. It involved experimenting with different ingredients and developing new tastes such as Mozzarella cheese and meat balls which we eat all over the world today and very traditionally in Italy. 800-600 B.C. Greeks, Etruscans and others settle in Italy. 753 B.C. Rome is founded. This marks the beginning of the Roman Kingdom. 509 B.C. The monarchy is overthrown, and Rome becomes a republic. From 46 to 44 B.C., Julius Caesar rules as dictator. 1200-1600 A.D. Rome, Florence and Venice prosper during the Renaissance, a period of renewed interest in culture. 1861 Italy becomes a unified nation under King Victor Emmanuel II. 1915 Italy enters World War I on the side of the Allies. 1984 Catholicism is no longer Italy's formal state religion. 2008 Billionaire Silvio Berlusconi returns to power as prime minister. He begins a third term.
  • 4. Minerals: Minerals are necessary for three reasons: • To build strong bones and teeth • Controlling body fluids • Turning the food you eat into energy Minerals are found in foods such as cereal, meat, fish, milk and dairy products, vegetables, fruit and nuts. The essential minerals which your body definitely needs are calcium and iron as well as many other types of minerals which are part of a healthy diet. Vitamins: There are two different types of vitamins; fat-soluble and water soluble. Fat-soluble vitamins are found in fatty foods such as animal fats, including butter and lard, vegetable oils, dairy foods, liver and oily fish. Water-soluble vitamins are found in fruit, vegetables and grains. Unlike fat-soluble vitamins, they can be destroyed by heat or by being exposed to the air. Carbohydrates: Carbohydrates are an ideal source of energy for the body. Your digestive system changes carbohydrates into glucose, there are two types of carbohydrates; simple and complex. Simple carbohydrates include sugars found naturally in foods such as fruits, vegetables, milk, and milk products. Complex carbohydrates include whole grain breads and cereals, and starchy vegetables. Protein: Protein builds, maintains, and replaces the tissues in your body. Many foods contain protein however the best sources are; beef, poultry, fish, eggs, dairy products, nuts, seeds, and legumes like black beans and lentils. Your muscles, organs and your immune system are made up mostly of protein. The eat well plate shows the different types of food we need to eat – and in what proportions – to have a well balanced and healthy diet. Fibre: Eating a sufficient amount of fibre keeps your digestive system healthy and can lower the chance of getting colon cancer or heart disease. Food which are high in fibre include wholegrain cereal, nuts, seeds and potato skins Fats: This is another source of energy but fats give you quick release energy so it gives you short bursts of energy. Fats are foods like chocolate and crisps. Water: Your body is made up of 70% water so keeping hydrated is very important as you cant live with a few days with out water. Drinking water rids the body of waste and keeps it healthy, it also is a way of controlling the temperature of your body. 8 cups of water is recommended every day. Specialist diets: Celiac: People who have celiac disease have a disorder that makes their bodies react to gluten. When they eat gluten, an immune system reaction to the protein gradually damages the villi in the small intestine. When the villi are damaged, the body is unable to absorb the vitamins, minerals, and other nutrients it needs to stay healthy. People with celiac disease are therefore at risk of malnutrition and can develop anemia (a decreased number of red blood cells due to lack of iron) or osteoporosis (brittle bones from lack of calcium). People with celiac cannot have gluten or wheat and so they have to cut it out of their diet or try to avoid most of them such as; crisps, cakes, pizzas etc. Diabetics: There are two types of diabetes, type 1 and type 2. In type one diabetes the pancreas can't make insulin. That's because the body's immune system attacked the pancreas and destroyed the cells that make insulin. When a person has type 1 diabetes, the body is still able to get glucose from food, but the lack of insulin means that glucose can't get into the cells where it's needed. So the glucose stays in the blood. This makes the blood sugar level very high and causes health problems. To help treat this type of diabetes they will need to take insulin through regular shots or an insulin pump. In type 2 diabetes, the pancreas still makes insulin, but the insulin doesn't work in the body like it should and blood sugar levels get too high. To help treat type 2 diabetes you have to control your diet and make sure you have a healthy balanced diet and do regular exercise. Nut Allergies: Nut and peanut allergies are the most common food allergy and usually the people who are allergic to peanuts can also be allergic to tree nuts, such as almonds, Brazil nuts, walnuts, hazelnuts, macadamias, pistachios, pecans, and cashews. The body's immune system normally fights infection however when someone is allergic to nuts or peanuts, the immune system overreacts to proteins in these foods. Every time the person eats or handles a peanut or a nut, the body thinks the proteins are harmful and reacts in the body causing symptoms such as: wheezing trouble breathing, coughing, hoarseness, throat tightness, stomachache, vomiting, diarrhea, itchy, watery, or swollen eyes, swelling or a drop in blood pressure. Lactose intolerant: Lactose intolerance is the inability to digest a sugar called lactose that is found in milk and dairy products. People with lactose intolerance may have a variety of symptoms. It all depends on how much dairy or how many milk-containing foods the person eats and how little lactase the body produces. Usually within 30 minutes to 2 hours after eating, someone with lactose intolerance will experience nausea, stomach cramps, bloating, gas, and diarrhea. To help control and treat somebody with lactose intolerant specialist diet they will have to control their diet and not retain any dairy produce. Low-fat: Some people have to be guided by their doctors to have a low fat diet for many different reasons, the main ones being that they may be boarderlining obesity and they may be heading towards a heart diesease later on in life which can be diagnosed from their blood pressure – the higher it is the more they need to remove the fatty produces from their diet and replace them with healthy food eg fruit, vegetables etc.
  • 5. Female Male Yes No Fajitas Chocolate Enchiladas Pizza Pasta Pudding Peanut butter Pepperoni Ham and pineapple Cheese Chicken Bacon Favourite food: Male or Female: Do you like pizza? Favourite pizza topping: Favourite Italian food: Pizza Spaghetti Pasta Bruchetta Lasagne How much wouldyou spend on a meal out with your family? £10-25 £25-50 £50-75 £75-100 £100-£125 £125+ £0-5 £5-10 £10-15 £15-20 £20-25 £25+ How much wouldyou spend on a meal at the supermarket? My questionnaire was created to see what foods are preferred and what Italian ingredients were most liked by my target audience, this would help me to create 12 design ideas and will also help me further in my work when working on developments to a dish. It also allowed me to figure out a preferred price range for meals and how much a family would pay; this allows me to create a price which would be suitable and that people would agree with. The questionnaire results showed me that; more people than not like pizza which is helpful in the fact that one of my design ideas will be pizza, 3 out of 7 things from peoples favourite foods were Italian products, the most popular Italian food is Pizza, on average a family would spend around £50-£100 on a meal and desserts, and at the supermarket a family would spend on one meal around £15-£20. All of the data that I have collected will help me to take my designs further and will also help me to create dishes that are suitable to my chosen target audience, I will use it as initial research into my products and my audience. This pie chart shows the range of prices which a family would be willing to spend on a meal at a restaurant, the most popular price range is from £50-75. This pie chart shows what peoples favourite Italian foods are and which is the most popular; it shows that pizza is the most popular within this age range. This pie chart shows the audiences’ favourite pizza toppings and the most popular toppings, overall the toppings are all equally well balanced. This pie chart shows how much money somebody would spend on a meal at a supermarket; the average is £15-20. This helps me to decide on a selling price of my product. Here is a pie chart to show a variety of peoples different favourite foods the most popular choice was chocolate – this will help me The majority of the people who I asked the questions to were females; this allows me to narrow down my target audience. The country I am basing my dishes around is Italy and the most famous dish that originated from Italy is pizza, this question is relevant to help me on my design ideas.
  • 6. Metal Packaging: Metal packaging is used for food cans and ends and for beverage cans, it is used in big companies such as Coca-cola and Heinz. The advantages of using metal packaging are: • They are strong and can withstand internal pressure and heat. • The metal can be moulded into different shapes eg big tins, cans, small tins, and they can also come in different thicknesses eg tin foil or tin cans. • They are impermeable to contamination and preserves food. • Metal can be recycled which saves money. The disadvantages of using metal would be: • The metal can react with some of the foods and so it might need a metallic liner which would keep the packaging sealed and stop it from being contaminated. Plastic packaging: Plastic packaging is the most widely used packaging used in most products packaging for example milk bottles and drinks bottles, it is used in large companies such as Nestle and Birds eye. The advantages of using plastic packaging are: • It can be moulded into different shapes and can be rigid or flexible. • It is resistant to moisture and water. • The plastic is lightweight and can be printed on. • It is also cheap. The disadvantages of using plastic packaging are: • It takes a very long time to biodegrade. Glass packaging: Glass packaging is mainly used for alcoholic beverages and other drinks bottles used widely for wine companies such as Jacobs creek and Hardys. The advantages of using glass packaging are: • It can be moulded and shaped into a variety of different shapes • The glass can be coloured and still be transparent so that you can see the product. • Impermeable to contamination and resistant to high temperatures. • Glass can be recycled and is available at a low cost The disadvantages of using glass packaging are: • It is very fragile and can be easily broken. • Heavy to carry • Disposing of the glass could harm the environment. Card and paper packaging: Cardboard and paper packaging is mostly used for the advertising around products, packaging, sandwiches and frozen foods. Big companies such as Mccains and large supermarket products. The advantages of using card and paper packaging are: • They can be printed on • They can be madein various thicknesses and moulded into different shapes • Can be made from renewable sources and also can be recycled and are biodegradable • Easy to handle as it is lightweight • Can be laminated orcoatedto carry a liquid • Cheap The disadvantages of using card and paper packaging are: • They can be easily squashed meaning that the contents are damaged. • Not water resistant unless it is laminated. Specialist packaging – Vacuum packing: Vacuum packaging is a way of preserving food, this method has been used for many years. For this method the food is placed in a plastic bag and then the air around the food is all sucked out and the plastic bag is then sealed. After this the food is now impervious to bacteria as an anaerobic condition is created. Specialist packaging – Modified Atmosphere Packaging (MAP): This method of packaging is a recent technique which has a main purpose to prolong the shelf life of all types of fresh food. This includes placing the food into a plastic container with a lid – or in plastic food bags which are impermeable to the air. The food is then flushed with a mixture of gases (nitrogen and carbon dioxide) which is designed to delay the onset of mould and bacteria. The content is then heat sealed and stored in chilled conditions. Some advantages of using MAP packaging are that: • The colour of the food stays the same. • Food keeps for longer- the shelf life is increased for up to 10 days longer.
  • 7. Gino D'Acampo Jeremy Hicks Associates 3 Richmond Buildings London W1D 3HE 12 Bodycote Close Broughton Astley Leicester LE9 6WT DANN-N-2@countesthorpe.leics.sch.uk Dear Gino, My name is Naomi Dann and I am currently a year 10 student from Leicestershire at Countesthorpe College and I have chosen Food technology as one of my GCSE options and am currently at the beginning of my coursework. We have been set a task to base all of our coursework around a country of our choice – I have chosen Italy as my counrty and as you are the most well known Italian chef I have chosen you to email. There are a few questions and facts which I would like to know about you and your recipes to help me with my coursework and to give me ideas for food products to make as part of Food Technology GCSE which I would really appreciate if you could help me with as part of my research: • What is your most favoured ingredient to use in your dishes? • What is your favourite Italian dish? • What is your most popular dish? • How much on average would you charge for a meal? • What is it that inspires you to make the dishes which you do? • How do you come up with the ideas of many of your desserts? For example the triple chocolate mousse with hazelnuts and fresh berries? • What kind of age ranges of people do you get in your restaurants? • What inspired you to become a chef? Thank you very much for your help the information in your response will be very helpful towards my coursework and research. Yours faithfully, Naomi Dann Naomi Dann 12 Bodycote Close Broughton Astley Leicester LE9 6WT Jeremy Hicks Assosciates 3 Richmond Buildings London W1D 3HE Naomi, Thank you very much for your letter I will be happy to answer any of your questions for your school project. Here I will answer a selection of them in a list for you; • One of my favourite ingredients that I use in my dishes is extra virgin olive oil as it can be blended with many different flavours. I tend to use a lot of herbs and spices in my dishes but it depends on what is being cooked and also on the time of year; I like my herbs and spices to be picked fresh and grown locally, I am particularly fond of rosemary though. • It is very difficult to decide on a favourite dish but personally I would say that my favourite dish to make is La Bella Caprese (almond and chocolate cake) as it brings back lots of memories from when I was a little boy. • The dish that I eat and enjoy most however would be lasagne – that I eat every week – and Affogato Al Caffe which I eat at least twice a week. • My grandfather was a head chef and so he became my inspiration, and by the time I was 15 I knew what I wanted to do and that I wanted to follow in my fathers footsteps and so I pursued in doing so. • An average dish for a vegetarian is £4.95 and for a meat eater an average price is £5.95. • I have a pasta bar in London in the city and so a lot of city workers come in so they would probably be my main customers, however as word spreads we are getting a wide variety of age groups in – despite the fact that we only open on weekdays. • My most popular dish at my pasta bar is Polepette Fetuccine. I hope that these answers will be useful for your project. Best wishes, Gino My letter to Gino D’acampo: Gino D’acampo’s reply to my letter:
  • 8. l The classic `Slipper` loaf made how it should be; light and thin crusted with an open irregular crumb and shape. Tear into chunks for dipping in extra virgin olive oil or soup. Or, slice lengthways to make the perfect sandwich. Strawberry Cheesecake Parfaits: These are a delicious summer dessert which are very popular and a traditional dish in Italy – they are a layered dessert with breadcrumbs, cheesecake top layer, sugar coated strawberries and then the same layers again on top. If the dessert is sold in a shop then it would be in a plastic packaging with a paper layer with all the nutritional information and cost and name etc. Roast pork baguette: This is a lunchtime dish which would be perfect for picnic meals with the family – in this is a chunk of roast pork in the middle of a hearty italian bread baguette. Usually made at home, however can be sold in shops and local supermarkets for around £1.70- £2.50.Tagliatelle pasta served with honey roast ham, peas and parmesan cheese: a light meal perfect for a summer evening dish, can be made at home or sold in a packaging in a local supermarket for around £2.50 per pack/portion. Classical homemade stuff crust, margaretta onion, pepper and chicken pizza. Can be homemade, or shop bought from frozen, enjoyable on a Friday night in with friends or family. Many takeaway restaraunts make pizzas but almost every supermarket is guaranteed to sell frozen pizzas which are made beforehand and are then packaged and on the back of the packaging will include cooking guidelines, nutritional information, allergy information and best before dates– all of which are compulsory on a food packaging. Traditional Italian Tiramisu, a delightful dessert, easy to make and will be sure to make your taste buds happy. Make the traditional dessert at home ready for a dinner party of enjoy as a romantic dessert for two. Here is a lasagne dish which is a traditional italian dish and also an existing product – usually they would be homemade however if you got them from a local shop or supermarket then it would be in a plastic container which is microwavable and oven safe – it would then be in another package of cardboard with the nutritional information and price, name etc. This would be around £2-3 in a supermarket. Meat Feast Pasta Melt – Here is a packagaed dish which is generally sold in well known supermarkets such as Morrisons, Asda, Sainsburys and Marks and Spencers. This is a pasta dish and a traditional Italian dish too – it includes meats such as pepperoni slices and meatball pieces, it also includes a rich spicy tomato and basil sauce made with a pinch of chilli powder to give it a spicy meat feast flavour. The dish is then sprinkled over with cheese and then frozen and put into packaging to be shipped to the supermarkets where the cooking instructions are given as guidelines on the back of the packaging along with nutritional information and allergy information.
  • 9. What did you find out when doing your analysis of design brief page? I found out different key words such as culture, celebrations etc. And also some of the main ingredients used in Italian dishes and the flavours. What country did you choose to do and why? I chose to do Italy as my country, I chose this country because there is a wide variety of dishes of which I could choose from and elaborate and change. What types of recipes would you like to explore? I would like to explore different recipes from the Italian culture, from the starters, main courses and from the desserts. The types of recupes I would like to explore are ones with different herbs (pastas and carbonaras) and also with layered desserts (trifle and gateux). What types of packaging would you like to use? The type of packaging I would like to use is either plastic or cardboard because they are recycable therefore environmentally friendly. Will you be producing a takeaway meal or a meal kit? Yes we will be producing a meal kit – ready meal. What types of special diets would you like to explore? I would like to explore a dairy free specialist diet in one of my food products. How will you make your design healthy? I will make my design healthy by attempting to including fruit or vegetables in each design, and by making them nutritional. Will your design be for males or females? I will be designing my dishes for both males and females. How old will your customers be? How would you adapt your design to appeal to them? The majority of my customers will be from ages 14+, I will adapt my design to appeal to these ages by inviting new flavours and changing traditional dishes to be more eye catching. Which starter, main course or dessert recipes will you focus on? Starter – Bruschetta Main course – Different topping pizzas Dessert – Chocolate based pudding. What types of ingredients did the person you interviewed menntion that you would like to use when designing your dishes? From the questionnaire which I gave out for people to fill in i found out that the ingredients which most people mentioned was cheese and tomato (for pizzas) I would like to use these ingredients to make a traditional italian pizza. What types of dishes did the people you interview explain as their favourites? The most popular dish which was mentioned from the people who took part in my questionnaire was pizza and pasta dishes. I would produce both of these for some of my ideas. What is your suggested budget? From the questionnaire results I have come up with a suggested budget of around £9.50-£12. How will you make your design healthy? To make my designs healthy and nutritious I will include fruit or vegetables in each dish if suitable and also try low fat recipes. What types of ingredients come from your country? There are many well known ingredients that are used in Italian dishes and originate from Italy, these are ingredients such as; olives, cheese, pastas, peaches, figs, grapes and many different wines. How will you use these ingredients in your design? To include some of these ingredients into my designs will be easy as ingredients which originate from Italy are famous dishes which will be a new task and experience to try out. What types of recipes come from your country? What parts of these recipes or cooking methods will you use in your design? There are many famous dishes which originate from Italy, for example; risotto, carbonara, spaghetti bolognaise, pizza and lasagne. I may use some parts of these recipes in my own design to create a new Italian base dish with the many flavours from the ingredients such as figs and different cheeses to give it an Italian taste.
  • 10. I am going to be designing my dish for people around the ages of 14 and above and they will be both male and female, the type of customer that would buy my dish could be anybody, however they would have to have a wide range of meals which they enjoy as to like the different flavours I will use in my dish. When designing a product to appeal to my customer I will have to consider any specialist diets which they may have for example; what they are allergic to, whether they are vegetarian, vegan etc., if they are on a low fat diet for nutritional needs or any other specialist diets. When I make the products I will have to have a budget for the ingredients per portion, the average cost would be around £1-£2 per portion maybe even less depending on what course/meal i make, however then I would sell the products at a higher price at around £5-7.50 so that I would be able to make a profit. As I am producing meals for teenagers and older the portion sizes may be slightly larger than what you would usually make for a child or an adult as their appetites are larger because they are growing, also because of the age that my target clients are the meals will have to be easy to prepare, so from frozen they could either microwave or use an oven to heat it up. In my meals the specialist diet which I have to focus on will be a low fat diet for someone with obesity or an unbalanced diet, to cater for this specialist diet I can use things which are low fat; such as low fat cream, 0%fat yogurt, lots of vegetables, protein and fibre from low fat ingredients. The shelf life of the meal can be extended if they cook it from frozen, however some meals will have to be eaten within 24-48 hours if I use fruit as the main ingredients, in order to keep the shelf life at its maximum it can be packaged in M.A.P packaging and could either be kept in the fridge or the freezer. The packaging will be eye catching with colour and look tasty so that teenagers will notice it on a supermarket shelf and want their parents to buy it, the sort of supermarket I would sell my product to would be somewhere like ASDA, Morrisons, Sainsburys, The Co-operative and any other large supermarket brand. The packaging will be kind to the environment by being recycable which will also be another reason why parents will like the product. Name: Samantha Rhodes Age: 15 Gender: Female Family: She lives in a family of four, with her mum, dad and elder brother in a family home in whetstone where she has lived all of her life. Samantha is my chosen client because she has to have a specialist diet as she suffers from diabetes, her specialist diet can vary from high sugar content meals to low fat content meals - this will be easily applicable for me to do as I have made low fat meals and desserts in the past. Hobbies and Interests: Samantha plays for Oadby and Wigston football club and plays twice a week – one training session and a match, she also goes to the gym around two times a week and plays tennis, she uses the gym and the swimming pool also. Samantha plays the guitar and sings in her own time as a hobby and an interest, out of school Samantha spends time with her friends, family and boyfriend doing various activities. Favourite restaraunts: Samantha is a fan of trying new foods, this makes her favourite restraunts a wide range of cuisine restaraunts, including; Nandos, Zizzis, Handmade burger company, Wingwah’s and many others. Job: In education currently doing her second year of GCSEs, works on Wednesday afternoon at a primary school helping to run the after school gymnastics club. Exams/Options: Samantha takes GCSE Food Tech, P.E, Triple Science, French and all of the core subjects too, her examinations are upcoming this school year.
  • 11. 1. 2. 3. 4. 5. 6. MAIN: Tagliatelle pasta with a homemade tomato and herb thick creamy sauce with chicken meatballs with a tomato herb coating. - To fit my prduct specification I will use low fat ingredients to make the dish suitable for the clients needs. - Possible developments that I coud make to this dish would be to make a creamy white sauce instead of the creamy tomato sauce. - This dish is suitable for most specialist diets as there are no nuts, and it is low fat however it may go against the moral rules as it is not vegetarian because I am using chicken. - I have suited the ingedients to my country by using herbs originated from Italy and also it is a pasta dish – pasta originates from Italy also. STARTER: Homemade tear and share garlic bread with parmesan cheese, dried herbs and caramelised onions on top, served with a side dip of tomato, herbs and corriander. - To fit my product specification I will use low fat butter, and low fat parmesan cheese. - Possible developments that I could make to this dish are; make a sage and onion bread instead of using garlic and also to make a different dip – sour cream and chive. - This dish is suitable for all specialist diets; it is low fat, nut free, you can also use gluten free flour to make it gluten free and it is also suitable for vegetarians/vegans as there are no meat or meat based products used. - This dish is suitable for my country because it is a traditional Italian invention, I have used particular herbs – e.g. coriander – and garlic to fit my country's specifications. DESSERT: Zabaglione inspired dessert – red berries, a large biscuit layer – a thick line of red berry coulis then a white chocolate and raspberry and strawberry blended cream on the top layer with white chocolate drizzled on the top, served with whipped cream and a strawberry and raspberry. - To fit the product specification all of the ingredients I use will be low fat and the dish is also a fruit based dessert. - Possible developments that I could make to this dish could be to change the fruits that I use, for example; orange and lemon in replacement for the raspberry and strawberries. Also to develop the dish even further I could also change the white chocolate and red berry cream into an orange zest cream. - This dish is suitable for my country because I have taken an Italian style dish – zabaglione dessert – and incorporated my own ideas into the design using other Italian ingredients. DESSERT: Homemade amarettini cookies served with homemade coffee and vanilla ice cream topped with a milk chocolate drizzle. - Although this is a very high fat based dish originally I will recreate the dish using low fat ingredients such as 1.5% fat cream to make the ice cream and replacing sugars with artificial sugar e.g.; sweeteners in the amarettini cookies. - Possible further developments which I could make to this dish is changing the flavour of the cookies, for example making ginger cookies and vanilla and chocolate fudge ice cream instead of vanilla and coffee. - My version of this dish is suitable for most specialist diets as it does not include any meat, the ingredients used are low fat and there are also no nuts or nut based products used. - I have taken traditional Italian ingredients and mingled them together to create a new Italian based dish which will suit my country. MAIN: Chicken chorizo pasta with a homemade tomato and herb thick creamy sauce with chicken and chorizo meats with parmesan cheese and basil. - To fit my product specification the ingredients I am going to use are generally all low fat anyway and so the only different ingredient I will need to change is the cheese, use a low saturated fat cheese. - Possible developments which could be used in this dish would be to change the meat to beef chorizo pasta, or making a creamy mushroom sauce instead of herby tomato and basil. - This dish is suitable for a nut free and low fat specialist diet, however it includes meat, pasta and cheese and so would not be suitable for a vegetarian or someone who is lactose intolerant. - This dish is suitable for my country because I have taken Italian ingredients and an Italian inspired dish to create my own dish. MAIN: Fish Italian cottage pie – parmesan cheesy mash, smoked salmon, creamy milky butter and garlic sauce. - This dishcan be made to fit a low fat specialist diet as the ingredients which are used aren’t high in fat/saturated fat. The only thing I would have to use is low fat cheese for the cheesy mash potato on top. - Possible further developments which I could make would be to change salmon fish to haddock or cod fish and use different vegetable inside eg; carrots instead of peas. - This dish is suitable for most specialist diets; low fat, nut free, no meat – however there is fish included and so would not be suitable for pescatarians, also not suitable for lactose intolerant as butter, milk and cheese are used for the garlic sauce. - This dish is suitable for my country because I have used Italian dishes andcreated an Italian style dish with the ingredients from other Italian dishes.
  • 12. 7. 8. 9. 10. 11. 12. MAIN: Chicken with a cream sauce - with tomatoes, basil, and garlic, herb mash potato, green beans. - This dish consists of lot’s of vegetables and low fat ingredients which will be suitable for a low fat specialist diet, however it also will be suitable for the age range which I am designing for as it has chicken for protein, potato for carbohydrates and vegetables for nutrition. - Possible developments which I could make to this dish is changing the sauce that I use to coat the chicken from a creamy white sauce to a tomato and basil based sauce. - This dish is suitable for somebody with a nut allergy, for a gluten free diet and for anyone on a low fat diet. To make the dish more culturally suitable I could change the chicken into quorn chicken or a replacement of a pie etc. - To suit this dish to my country I have used basil and garlic (which are traditionally Italian ingredients) and incorporated them into my dish. MAIN: Handmade tuna balls, tomato pasta sauce and homemade spaghetti. -To suit this dish to my product specification I have changed some of the ingredients from the traditional Italian tuna balls dish to create a tastier and low fat dish, I am going to change the pasta sauce from a creamy full fat sauce into a tomato low fat sauce. - To develop this dish even further I could make a different sauce to cover the tuna balls in for example a garlic and tomato herb sauce. - Because of the developments which I have made this dish will be suitable for somebody with nut allergy or if they are on a low fat diet then it will also be suitable for them. - I have taken a traditional Italian dish and added different ingredients to change it into my own dish, for example I am using Italian ingredients – garlic and parsley – in the tomato sauce. DESSERT: Italian Meringue Hazelnut Macarons with homemade chocolate hazelnut spread - This is a dessert dish and to suit it to my product specification I have altered the ingredients used for the chocolate hazelnut filling by making it homemade and using reduced fat crème fresh to mix with dark chocolate and hazelnuts. - To change or develop this dish further I could change the ingredients again by using for example strawberry and vanilla crème filling. - This dish is not suitable for somebody with a nut allergy or who is lactose intolerant however it is suitable for vegetarians and anybody on a low fat diet. - I am using a traditional Italian method of making macaroons by making meringue looking macaroons piped with a piping bag onto a baking tray. DESSERT: Chocolate, pistachio and nougat semi-freddo served with white chocolate coulet - Although this dish is a sweet dessert which could potentially make it unhealthy and high in fat, I have adapted the recipe and changed the ingredients to all low fat and changed the white chocolate coulet to a raspberry coulet made without sugar and with sweeteners as an alternative. - More developments which I could make to this dish is to change the fillings in the semi-freddo; change chocolate and use vanilla essence and almonds as an alternative. - This dessert is suitable for vegetarians however it has a drawback as it includes nuts and dairy products making it unsuitable for lactose intolerants and people with a nut allergy. - This dish is an original Italian style dish which I have changed and altered the fillings to create a more unique and interesting dish – I have added the pistachio’s and created the white chocolate coulet into the design. STARTER: Bruschetta with tomato and basil - This dish includes peppers, onions, basil and tomato and is therefore suitable to fit my product specification as it is low in fat and the only carbohydrates is in the homemade bread. - To develop the dish into another could be using different flours in the making of the bread or using different vegetables on top of the bread. I could also change basil into thyme or another herb. - This dish is suitable for anybody with a nut allergy, a vegetarian, lactose intolerant and somebody on a low fat diet as it doesn’t include any meat, dairy or nuts and it is a low calorie dish. This creates a very healthy and tasty starter which will not spoil a main course afterwards. - This is a traditional dish – bruschetta – and I have added my own ideas to it; tomato and basil, to add more flavour and using more Italian ingredients. STARTER: Bread & tomato soup (Pappa al pomodoro): - This starter is very healthy and low in fat and sugar content so is perfectly suitable for anybody on a low fat diet or calorie control. The dish includes bread which is counted as carbohyrdates however the quantity is not massive and therefore not effective in a bad way. - To develop this dish further I could add spices and different herbs or i could change the flavouring of the dish and make it a bread and chicken soup for example. - This dish is suitable for everybody apart from celiacs as it includes wheat for the bread, however alternatives are available – different flours could be incorportated into the bread to make it wheat free. - Bread and tomato soup is a very italian style dish and is very popular in Italy – the more herbs and spices I add to the dish the more Italian styled I can make it.
  • 13. The first of my design ideas that I made was homemade tear and share garlic bread with parmesan cheese, dried herbs and caramelised onions on top, served with a side dip of tomato, herbs and corriander, this dish was used with low fat ingredients – eg low fat butter – to fit the dietary needs of a low fat specialist diet. I was very pleased with the outcome of the dish as it was exactly how i wanted the product to turn out like – the texture of the bread was not dry but not too wet either; I had to be careful with the amount of garlic butter that I used inside the bread so not to make the bread too wet – however in the actual process of making it I could have gotten away with adding more garlic butter to give it more flavour. The aroma of the garlic bread was strong but not too strong the garlic butter and herb mixed in with the parmesan cheese made the aroma stronger. To develop this dish further, I could use a different flour – whole wheat, or gluten free, I could also use different flavours for the butter – onion, vegetables, and finally I could also make a different flavour dip – for example a sour cream and onion. My second design idea which I made was zabaglione dessert – a layered dessert with the first layer of red berries (strawberries and raspberrys), a thin layer of red berry coulis, a large biscuit layer – a thick line of red berry coulis then a white chocolate and raspberry and strawberry blended cream set on the top layer with white chocolate drizzled on the top, served with whipped cream and a strawberry and raspberry. I made the dish with low fat white chocolate and used low saturated fat digestive biscuits for the biscuit layer, also for serving the whipped cream was light, low fat dairy cream – to fit the dietary needs of a low fat specialist diet. When I made the dish I was expecting a different outcome with the white chocolate and red berry cream, I wasn’t expecting it to be as thick however I think it was better than it would have been if it was a runny sauce – it gave the dish more texture and made it creamier. The strawberry and raspberry coulis aroma was very strong and the pink colour made the dish overall more appealing. To develop this dish further I could use a different base instead of biscuit for example a shortbread instead of digestive biscuits, I could also use different fruit – blackberry and banana – this would add different flavours. 0 1 2 3 4 5 Texture Presentation FlavourAroma Herb T1 T2 T3 T4 T1 T2 T3 T4 Texture 4 4 4 5 Presentation 4 5 5 4 Flavour 3 5 4 4 Aroma 5 5 5 5 Herb 3 4 5 3 Social, moral, cultural and sustainability issues; The social issues of this dish is that it includes cheese and also butter for the garlic butter and so it would not be suitable for somebody who is lactose intolerant, it would also not be suitable for a celiac as it includes flour – which is wheat based, however the dish does not include any nuts and so would be suitable for somebody with a nut allergy. The moral issues with this dish is that it does not include any meat and so is suitable for vegetarians however is not suitable for vegans as I have used butter. The flour and herbs that I used in this dish were organic and so were morally suitable as it would reduce air miles. 0 1 2 3 4 5 Aroma Presentation Colour Sweetness Texture T1 T2 T3 T4 Texture 4 4 3 3 Sweetness 5 4 5 5 Aroma 4 4 5 5 Colour 5 5 4 5 Presentation 4 5 4 4 Ingredients Function S. C? Flour To make the dough N Garlic To add flavour and create the garlic butter N Butter To create the garlic butter Y Parmesan Cheese To add flavour Y Onions To add flavour and texture N Dried Herbs For extra flavour Y Tomatoes To make the tomato dip N Basil To add flavour to the dip N Ingredients Function S. C? Digestive Biscuits Biscuit base Y Strawberries To add flavour and make the coulis N Raspberrys To add flavour and make the coulis N Sugar To make it sweeter N White Chocolate To make the white chocolate and red berry coulis N Whipped Cream For the topping Y Social, moral, cultural and sustainability issues; The only social issues this dish includes is the issue of somebody who is lactose intolerant as the dish includes which chocolate which is a source of dairy it would also not be suitable for celiacs as it includes digestive biscuits which are wheat based products. There are no moral issues with this dish as no meat nor butter is used and so it is suitable for vegetarians and vegans. I used organic strawberries and raspberries to make the dish more sustainably suitable because it would reduce air miles. This product does fit my design specification as it is not high in fat and includes vegetables which make the dish healthy. Also the dish has carbohydrates which is suitable for my clients age; teenagers need more carbohydrates for energy. This product fits my design specification on some ways but not in others, this is because this dish is a very sweet dessert which is high in sugar and fat despite the fact that I used low fat products to make it, which goes against my original idea of creating a dish suitable for someone on a low fat content diet. The dish would appeal to my clients age as it is colourful and appealing to the eye; especially with whipped cream and white chocolate toppings.
  • 14. Column1 T1 T2 T3 T4 Presentation 4 4 4 4 Flavour 4 4 5 4 Aroma 3 4 3 4 Colour 4 4 4 5 Texture 4 3 4 4 The next of my design ideas which I decided to make was a main meal; Pizza with a thin italian base, homemade BBQ puree, cheese and tomato sprinkled on top, then the topping – sprinkle of parmesan cheese, chunks of fried chicken, potato croutons, cherry tomatoes, rocket leaf and caramelised onions, served with a small side salad of rocket leaf, lettuce and cherry tomatoes. Although pizza is generally a high fat dish, I have changed many of the ingredients from an original BBQ Chicken and bacon pizza into a healthier topping based pizza. This enables the dish to be suitable for a diabetic because I have swapped and added in ingredients such as substituting bacon for potato croutons, and adding onions and tomatoes for contribution towards one of your five a day. I was pleased with the final outcome of the dish, although the presentation wasn’t what I had hoped for to begin with, however the flavours and texture of the pizza made up for the failure in presentation. The aroma of the pizza was strong and smoky because of the BBQ puree and chicken blended together with the aromatic smell of the caramelised onions. To develop this dish further I have many different toppings which I could experiment with; for example changing the BBQ puree to tomato, or using different flour for a different base. My fourth design idea that I chose to make was chicken chorizo pasta with a homemade tomato and herb thick creamy sauce with chicken and chorizo meats with parmesan cheese and basil. I chose this dish because the technicality of making the sauce and experimenting with different meat and herbs made me eager to try a new dish. Not only this but the dish is suitable for my client as it is neither high in sugar or fat content but includes carbohydrates and proteins which are important in a teenage diet. The use of parmesan cheese could have increased the fat content of the dish however I only used a small amount to add a stronger and different flavour to the herbs and vegetables. As we can see from the sensory graph and table the overall best feature of the dish was the aroma and the flavours which the tasters scored me a scale of 4’s and 5’s on, although these were positive scores the presentation and the lack of thick sauce let me down on this dish. I would have liked the pasta sauce to be of a thick consistency however the ratio of pasta to sauce meant that I did not have enough to cover the pasta in enough depth. To develop this dish further I could change the flavour of the sauce to a thick cream and white wine sauce and change the meat to just chicken, still keeping the ingredient of parmesan cheese to add a stronger flavour. T1 T2 T3 T4 Presentation 4 4 4 4 Flavour 4 4 5 4 Aroma 3 4 3 4 Colour 4 4 4 5 Texture 4 3 4 4 0 1 2 3 4 5 Presentati on Flavour AromaSpice Texture T1 T2 T3 T4 Ingredients Function S. C? Flour To make the pizza dough N Dried Yeast To make the dough rise N BBQ puree A sauce for the pizza base N Parmesan Cheese To add flavour Y Onions To add flavour and texture N Chicken Protein – and add flavour Y Tomatoes & rocket leaf For the side salad N Potato croutons To add texture to the dish Y Ingredients Function S. C? Pasta Carbohydrate – texture Y Chicken Protein – for texture N Chorizo A meat which adds flavour N Parmesan Cheese To add flavour Y Basil To add flavour N Tomatoes To make the sauce N Dried Herbs To make the sauce N Onion To add texture and flavour N T1 T2 T3 T4 Presentation 3 4 3 4 Flavour 4 4 5 5 Aroma 4 5 4 5 Spice 4 4 4 3 Texture 4 3 4 3 0 2 4 6 Presentation Flavour AromaSpice Texture T1 T2 T3 T4 Social, moral, cultural and sustainability issues; This dish would cause some social issues as it includes wheat in the dough and cheese for the topping and so somebody who is lactose intolerant would not be suitable for the dish and neither would it be for a celiac. However this dish doesn’t contain any traces of nuts and so would be suitable for someone with a nut allergy. Morally this dish is unsuitable because it includes meat – chicken and so a vegetarian nor a vegan would eat this dish. To make the dish more sustainable I have used a lot of salad and vegetable products which were organic and I also made my own BBQ puree which is a standard component therefore making it more sustainable and morally suitable as air miles are also being reduced and the amount of packaging is also reduced. Social, moral, cultural and sustainability issues; Socially the issues which would be caused are with lactose intolerants as the dish includes cheese which is dairy and also there is pasta which contains wheat and so a celiac would also not be suitable for this dish. This dish contains two meats which would morally cause some issues; a vegetarian would not be suited and so therefore Sikh's would not be suited for this dish. I have used many organic products in this dish therefore making it more sustainable – basil, tomatoes, herbs and onion are all not standard components which makes the dish more sustainable as they are easy to grow. This dish overall isn’t as high in fat or sugar as first made out because it is a pizza; by using organic ingredients and making everything from scratch I have managed to avoid the added preservatives and artificial colours and flavourings which are usually added in to make a dish have more flavour, this then meant that the dish is suitable for my design specification as it would provide a good source of energy for a teenager and is also overall not too high in fat nor sugars. This design idea is very suitable for my client specification; it is generally low in fat and sugars therefore meeting the criteria needed by the client. It includes meat including chicken which is a good source of protein for a growing teenager, also including pasta it is a good source of energy without including a lot of calories and fat. The dish also includes basil, tomatoes, herbs and onions which are all healthy and count towards the clients five a day. This means that the dish is overall a healthy meal with a good source or energy and protein.
  • 15. From my 12 design ideas I chose to make bruschetta with tomato and basil; I chose to make this dish because it originates from Italy and it also fits my design specification very well; it provides two of your five a day and includes carbohydrates which suits my clients needs as she is a teenager and so needs energy. This dish would also be suitable for vegetarians and somebody with lactose intolerant . The fat and sugar content is at a suitable and healthy amount , however to make the dish suitable for a celiac I would make gluten free bread . The ingredients that I used – vegetables – were organic and so make the dish more sustainable. The final outcome of the dish was exactly what I had hoped for as a final product, the bread wasn’t too wet nor too dry and had a golden crust so was crusty on the outside and soft on the inside, the aroma of the topping was very strong and the flavour from the topping was significant in the dish. To develop the dish even further I could adapt it and change the flavour of the bread such as making it cheese and garlic bread, not only this but I could also change the topping by changing the vegetables to mushrooms, sweetcorn and caramelised onions. This would create a strong aroma and add a variety of flavours with the caramelised onions on top. Social, moral, cultural and sustainability issues; There aren’t many social issues with this dish other than the use of flour to make the homemade bread which would make the dish unsuitable for a celiac as there is wheat in the flour and also the use of butter in the making of the bread to create the structure and make the bread soft. However the dish is socially suitable for any other allergies such as nut allergies etc, to make it suitable for a lactose intolerant I could replace the butter in the bread with oil instead however this would change the flavour of the bread making it less tasty. Morally and culturally this dish would be suitable for all religion restrictions as it doesn’t include any meat or meat traces. There are no sustainability issues caused by this dish as all of the ingredients are not standard components which reduces the cost of packaging and of transport as the vegetables are all sourced locally. T1 T2 T3 T4 Presentation 4 5 4 5 Flavour 4 4 4 4 Colour 4 4 4 4 Aroma 3 4 4 5 Texture 4 3 4 4 0 1 2 3 4 5 Presentatio n Flavour ColourAroma Texture T1 T2 T3 T4 T1 T2 T3 T4 Presentation 4 4 3 4 Flavour 5 4 5 4 Colour 3 3 3 4 Aroma 3 4 3 4 Texture 4 4 5 4 0 1 2 3 4 5 Presentation Flavour ColourAroma Texture T1 T2 T3 T4 Ingredients Function S. C? Flour To make the bread dough N Dried Yeast To make the dough rise N Cherry tomatoes For the topping N Red Onions For flavour N Basil For the topping and flavour N Corriander For the topping and flavour N Pepper For flavour N Ingredients Function S. C? Coffee granules To make coffee flavoured ice cream Y Double cream To make the ice cream N Ground almonds For flavour and texture in the biscuits Y Egg whites To make the structure of the biscuit N Amaretto liquor For flavour in the biscuits N Caster sugar To make the biscuit N Condensed milk For flavour and texture in the ice cream Y My final design that I chose to make was amaretti (vanilla) biscuits and coffee ice cream – I made this dish because it is an Italian favourite and is also a very tasty dessert. Although the fat and sugar content is very high in this dish it is possible to be reduced by using an alternative to cream and by changing the ingredients in the biscuits to make them less unhealthy. This dish doesn’t include any nuts or meat and so it suitable for vegetarians and vegans, however it is not suitable for celiacs (flour) or a lactose intolerant (Cream and condensed milk) – the coffee granules that I used were FairTrade and so were more sustainable. I was very surprised yet pleased with the outcome of this dish, the ice cream flavour wasn’t over powering however it was not too subtle either, this applies to the flavour of the biscuits too – however the vanilla flavouring in the biscuits could have been more obvious as the ground almond flavour was also very strong. The ice cream was sweet and had a good smooth texture to it, the biscuits had a golden top which gave them a crunch and then a sweet surprise when the inside was oft and chewy (because of the ground almonds). To develop the dish further I could change the flavour of the ice cream from coffee to chocolate fudge, and I could use flour instead of ground almonds in the biscuits. Social, moral, cultural and sustainability issues; Unfortunately with this dish there are many social issues – mainly all linking to allergies; there are dairy ingredients such as double cream and condensed milk therefore making the dish unsuitable for someone who is lactose intolerant. Also the dish includes ground almonds which contain traces of nuts; which makes the dish also unsuitable for someone with a nut allergy making it socially problematic. The moral and cultural issues with this dish aren’t very severe as there is no meat and so is suitable for a vegetarian however it includes eggs which are sourced from an animal and so are not suitable for a vegan. This dish is not overly sustainable as the ingredients are not easily locally grown or sourced; other than the eggs which were organic – other than that the dish uses many standard components in the ingredients and so is not very sustainable. As a dessert this dish is very sweet which means it contains a lot of sugars which is not suitable for my client – it includes a high content of fat and sugar as a result of the ingredients used in the ice cream as well as the sweet amaretti biscuits - therefore making it not very suitable for my client specification. This dish is a very good dish for my design specification as it is overall very low in fat – the only fat sourced from the bred which is a low count anyway. It is also very low in sugars; as a starter it has energy from the bread which is good for my client as they need carbohydrates; the dish also includes many vegetables which help to increase the suitability of the starter for my client.
  • 16. Homemade coffee ice cream; • Coffee granules • Double cream • Caster sugar • Condensed milk Amaretti (vanilla) biscuits; • 340g/12oz ground almonds • 340g/12oz caster sugar • 4 eggs, whites only • Vanilla essence Developments to the ice cream: • Change the flavour of the ice cream: - Chocolate fudge - Oreo and vanilla - Vanilla - Vanilla and jelly beans Developments to the ice cream: • Make it lower in fat; - Single cream - Yogurt - Less sugar - Fruit Developments to the ice cream: • Fruit instead of fattening fillings: - Strawberry and raspberry - Banana - Cherry - Coconut Developments to the biscuits; • Alternatives to ground almonds; - Plain flour - Wholemeal flour - Self-raising flour - Cake flour Developments to the biscuits; • Change the method of making; - Rubbing in method - Creaming method - Whisking method - Angel food method Developments to the biscuits; • Change the flavours and filling of the biscuit; - Chocolate and fudge - Raspberry and white chocolate - Coconut and chocolate chip - Vanilla and raisin I have chosen one of my design ideas which went well in the actual production to adapt and develop; Amaretti (vanilla) biscuits with homemade coffee ice cream. In the developments I will make 6 overall, three developments to the biscuits and three developments to the ice cream. In the developments to the ice cream I will; change the flavours and make four different flavours – chocolate fudge, oreo and vanilla, vanilla and vanilla and jelly beans. My second development is changing the ingredients to make it lower in fat; single cream, yogurt, less sugar and fruit. The third development I will make to the ice cream is to change the fattening fillings to fruit instead; strawberry and raspberry, banana, cherry and coconut. The three developments to the biscuits I will make are; alternatives to ground almonds – plain flour, wholemeal flour, self-raising flour and cake flour. The next development is to change the flavours and fillings of the biscuits; chocolate and fudge, raspberry and white chocolate, coconut and chocolate chip and vanilla and raisin. The final development I am going to make is the method of baking; rubbing in method, creaming method, whisking method and the angel food method. In these developments I am using my own ideas and changing original recipes to fit my design specification and to also suit my clients needs.
  • 17. Control One Two Three Four Coffee Ice cream Oreo Ice cream Chocolate fudge ice cream Vanilla, jelly bean and popping candy ice cream Vanilla ice cream For my first development to the coffee ice cream I am going to change the fillings of the ice cream, I am changing the filling four times making; Oreo ice cream, chocolate fudge ice cream, vanilla jelly bean and popping candy ice cream and just plain vanilla ice cream. I am changing the fillings to make the ice cream more appealing to teenagers who are my target audience. By changing the fillings it allowed me to experiment and try different fillings to see which would be most suitable and tasty for my final production. My second development is to the amaretti biscuits, I am also going to change the filling of the biscuits replacing the vanilla flavour with four different fillings/flavours. The four I am going to make are; chocolate fudge, cranberry and white chocolate chip, vanilla and chocolate chip and vanilla and raisin. These fillings are also to appeal my target audience and make the biscuits more interesting. Ingredients: Oreo Ice Cream Condensed milk Caster sugar Double cream Oreos Ingredients: Chocolate fudge Ice Cream Condensed milk Caster sugar Double cream Cocoa powder Fudge pieces Ingredients: Vanilla, jelly bean and popping candy Ice Cream Condensed milk Caster sugar Double cream Vanilla essence Jelly beans Popping candy pieces Ingredients: Vanilla Ice Cream Condensed milk Caster sugar Double cream Vanilla essence T1 - Control T2 – Choc Fudge T3 - Oreo T4 - Vanilla T5 – Jelly bean, popping candy Texture 4 3 4 3 4 Sweetness 3 5 4 5 4 Flavour 5 5 5 4 4 Consistency 4 4 4 3 4 0 1 2 3 4 5 T1 - Control T2 – Choc Fudge T3 - Oreo T4 - Vanilla T5 – Jelly bean, popping candy Texture Sweetness Flavour Consistency Control One Two Three Four Amaretti/ Vanilla biscuits Chocolate fudge biscuits Coconut and chocolate chip biscuits Cranberry and white chocolate chip biscuits Vanilla and raisin biscuits Ingredients: Vanilla and raisin Egg whites Caster sugar Ground almonds Vanilla essence Raisins Ingredients: Cranberry and white chocolate chip Egg whites Caster sugar Ground almonds Dried cranberry pieces White chocolate chip Ingredients: Coconut and chocolate chip Egg whites Caster sugar Ground almonds Desiccated coconut Chocolate chips Ingredients: Chocolate fudge Egg whites Caster sugar Ground almonds Cocoa powder Fudge pieces T1 - Control T2 – Choc Fudge T3 – Cranberry and white chocolate chip T4 – Vanilla and raisin T5 – Coconut and chocolate chip Texture 4 4 4 4 4 Sweetness 3 3 4 3 4 Flavour 4 4 5 4 5 Crunch 4 4 5 4 4 0 1 2 3 4 5 T1 - Control T2 – Choc Fudge T3 – Cranberry and… T4 – Vanilla and raisin T5 – Coconut and… Texture Sweetness Flavour Crunch The ice cream that worked the best was the oreo ice cream; the vanilla flavour and the oreo biscuit was apparent and made a good sweet ice cream – the texture and consistency of the ice cream stayed constant and made it a very good ice cream. The ice cream that didn’t work as well was the plain vanilla ice cream; the flavour was good however the dish was very plain and the texture and consistency of the ice cream was not smooth and therefore affected the taste. In my final dish I will incorporate the different fillings/flavours of the ice cream into the dish, e.g oreo or choc fudge. The biscuit that I believed worked best was the cranberry and white chocolate chip flavour, the cranberry pieces added a fruitiness to the biscuit and mixed with the white chocolate pieces it made the biscuit sweet. The biscuit was crispy and golden on the outside and soft and spongy on the inside; the white chocolate chips spread through the biscuit to make it moist and melt in your mouth but didn’t make the biscuits soggy which was a good thing. The biscuit that worked the least in my opinion was the chocolate fudge; the chocolate flavour wasn’t as apparent as the other flavours in other biscuits and there needed to be more fudge pieces as well as more cocoa powder.
  • 18. Control One Two Coffee Ice cream Strawberry and raspberry ice cream Banana and mango ice cream The next development of the coffee ice cream that I made was to change the flavours and replace the fattening fillings with fruit fillings so that my dish fits my product specification and suits my target audience. I was originally going to make four developments to the flavours; strawberry, raspberry, mango and banana. However when it came to the actual production of the ice cream I had to combine strawberries and raspberries and combine mango and banana as there were only two available ice cream makers. Despite this it did not stop me from making one or more of the desired flavoured ice creams – the developments still worked and it did not affect the way I made the ice creams either. The next development I am making to the amaretti biscuits is changing the methods I use to make them and as a combined development I am also going to change the filling of the biscuits replacing the vanilla flavour with four different fillings/flavours. The four different methods which I am using are; the rubbing in method, creaming method, whisking method and the angel food method. These four developments were to experiment and try different ways of making biscuits to see how they cooked and how different ones were structured. By doing this I will be able to see the best method of making the biscuits for my final development when I make my final dish.Ingredients: Strawberry and raspberry ice cream Condensed milk Reduced fat single cream Strawberries Raspberries 0% fat raspberry and strawberry yogurt Ingredients: Banana and mango ice cream Condensed milk Reduced fat single cream 2 Bananas Dried mango chunks T1 - Control T2 – Strawberr y and raspberry T3 – Banana and mango Texture 4 5 4 Sweetness 3 5 5 Flavour 5 5 4 Consistency 4 4 4 Fruitiness - 5 4 0 2 4 6 Tex tur e Swe etn ess Flav our Con sist enc y Frui tine ss T1 -Control T2 – Strawberry and raspberry T3 – Banana and mango T1 – Control T2 – Rubbing in method (Cranberry and white chocolate) T3 – Creaming method (Chocolate chip and fudge) T4 – Whisking method (Vanilla and raisin) T5 – Angel food method (Vanilla) Texture 4 4 4 5 4 Crunch 4 3 4 3 5 Flavour 4 5 4 4 3 Sweetness 3 4 4 4 3 Structure 4 4 5 4 5 0 1 2 3 4 5 T1 –Control T2 – Rubbing in method… T3 – Creaming method… T4 – Whisking method… T5 – Angel food method… Texture Crunch Flavour Sweetness Structure These two developments both worked very well and the outcome was better than I had first anticipated. As the sensory graph shows that the two new flavours in comparison to the control dish (Coffee ice cream) were better in sweetness, fruitiness and texture. Not only did I replace the fatty fillings with fruit fillings to make the dessert less fattening and high in sugar but I also altered the ingredients to make a lower fat ice cream; double cream to single cream and no caster sugar just using condensed milk for the sweetness of the dish. By changing these ingredients and altering the dish I have made this dessert suitable for my client as it is lower in fat and lower in sugars than the original dish. Further developments which I could make would be to change the ingredients even further to make a frozen yogurt instead of using ice cream mixture. A –Rubbing in method B – Creaming method C – Whisking method D – Angel food method A B C D The only social issues that occurred with this dish is the use of dairy products – cream, condensed milk and yogurt – this makes the dish therefore unsuitable for a lactose intolerant, however the dish is then socially suitable for anyone else as it doesn’t contain traces of nuts of flour. The only moral and cultural issues that occur with this dish is with the Buddhist religion; they are vegans and so don’t eat any animal products and I have used milk based ingredients which therefore makes it unsuitable for that religion. All of the methods were successful in creating a well structured biscuit however some worked more successfully than others as we can see in the sensory graph and table; the two methods which held the biscuit together the best was the creaming method and the angel food method. With these two developments I also made two different flavours – Chocolate chip and fudge and plain vanilla, and as you can see from the sensory graph the creaming method with chocolate chip and fudge had the overall best evaluation of the biscuit with the highest ratings of 4’s and 5’s on a sensory rating of texture, crunch, flavour, sweetness and structure. The other methods were also successful however the fillings altered the ratings on the sensory graph as some were more obvious than others. With these biscuits there are a lot of social issues as the biscuits include a lot of ingredients including flour which makes the dish unsuitable for a celiac and egg which makes it socially unsuitable for somebody with an egg allergy. However there aren’t any traces of nuts or any dairy products included and so it would be suitable for a lactose intolerant and somebody with a nut allergy. Morally and culturally this dish is unsuitable for vegans as it includes eggs which are an animal based product – this therefore makes it unsuitable for Buddhist religion as they are also vegan.
  • 19. In this development of the ice cream I have changed the ingredients to change the nutritional information such as the fat content, sugar content and salt content. In changing the ingredients I have made the ice cream into a frozen yogurt type of dessert instead of a full fat ice cream, in the ice cream dish before I used full fat double cream, condensed milk and caster sugar – in this development I made a small amount of ice cream mixture using single cream and condensed milk and no caster sugar, I also used yogurt and fruit to make the frozen yogurt and added a small amount of ice cream mixture to make the ice cream/yogurt thicker. By changing the ingredients to make it healthier it changes the structure of the ice cream and so I had to add more ingredients to make the ice cream/frozen yogurt thicker. This is the final development of what began as the amaretti biscuits, in this development I have changed the shape of each biscuit; cookie shape, finger biscuit, small circle and a square biscuit. And also changed the flours I have used for the biscuit; plain flour, self raising flour, wholemeal flour and cake flour. By changing the flours of the biscuits I was aiming to change the texture and the structure of the biscuits; which I think I was successful in, however it was interesting to see the outcome of some of the different flours and how the biscuit was structured with each different flour. A - Cake flour, Cranberry and white chocolate chip filling B – Plain flour, Marshmallow filling C – Wholemeal flour, Chocolate chip filling D – Self-raising flour, Raisin and vanilla filling A – Vanilla and Chocolate sprinkle B – Strawberry and raspberry A B T1 - Control T2 – Vanilla and chocolate sprinkles T3 – Strawberr y and Raspberry Texture 4 4 4 Flavour 5 4 5 Consistency 4 4 4 Sweetness 3 4 5 0 1 2 3 4 5 Texture Flavour Consiste ncy Sweetne ss T1 - Control T2 – Vanilla and chocolate sprinkles T3 – Strawberry and Raspberry T1 - Control T2 – Cake flour T3 – Plain flour T4 – Whole meal flour T5 – Self- raising flour Texture 4 4 3 3 4 Crunch 4 4 4 4 4 Flavour 4 5 3 4 5 Sweetness 3 4 4 4 5 Structure 4 4 3 3 5 0 1 2 3 4 5 T1 - Control T2 – Cake flour T3 – Plain flour T4 – Wholemeal flour T5 – Self- raising flour Texture Crunch Flavour Sweetness Structure As there were only two available ice cream makers I was unable to make four developments and as I only really needed two different dishes to make a judgement on how the ingredients alters the structure and texture of the ice cream I decided just to combine ingredients; Vanilla and chocolate sprinkles, strawberry and raspberry – to make two frozen yogurt ice creams. Overall I think that this development was very successful, by changing ingredients I have managed to make the dessert healthier as it is now low in fat and low in sugars (containing natural sugars mainly) this means that the dish is now more suitable for my client as they are specified to have a low fat content diet. The social issues that occurred with this dish in particular is again with allergies – the use of cream, condensed milk and yogurt all make it unsuitable for somebody who is lactose intolerant, however there are no traces of meat, nuts or wheat in the dish and so is suitable for most other allergens. Types of moral and cultural issues which may occur with this dish is that vegans cannot have it as the dairy products are animal based ingredients and this also means that the dish would also not be suitable for a Buddhist as they are vegans. The sustainability issue with this dish is that it is sustainable in some ways as it includes fruit for the frozen yogurt and also there aren’t many standard components. As the sensory graph and table shows the most successful flour that I used was the self raising flour as it had the highest rating for flavour sweetness and structure; this means that the biscuit was soft on the inside but not wet – and crunchy and golden on the outside which was the desired taste and structure. I think that using self raising flour meant that the biscuit had more build to it and so kept it well structured, which automatically improves the taste of it . As we can see from the table where control T1 is the initial dish that I made before developments had a sweetness of 3 and a structure of 4 where as using self raising flour and other flours instead of dried almonds gives it more substance and a better structure which also improves the texture. This development was a good success because it allowed me to experiment with different flours to see what the best suited to give the best results would be. There are a few social issues in accordance with allergies in this dish as it includes quite a lot of ingredients. Somebody with an egg allergy wouldn’t be suited, a celiac would not be suited as I have used flours which contain wheat, a lactose intolerant wouldn’t be suited as I have included butter as well – the only allergy area not affected is nut allergens. Moral and cultural issues that occur are with the use of dairy products which are unsuitable for vegans and therefore unsuitable for the religion of Buddhism.
  • 20. What does the picture show? What are the steps that you have to take? Health and safety issues? Ask suitable questions, are they cooked? Golden brown? Is it mixed enough? In the final evaluation – social, moral, cultural and sustainability issues – who can / cannot – developments to suit them ? Replacements/alternatives.
  • 21. Ingredients : Here is an image of all of the ingredients that I used in my dish; Self raising flour, butter, eggs, caster sugar, brown sugar, vanilla essence, dried berries, raspberries, strawberry yogurt, white chocolate chips. Step One: This is the first step of the production of my final product, I used a mini blender to blend the raspberries in preparation to mix in with the yogurt. Ensure the lid is placed firmly on and there is no water near the plug of the blender – caution of electrocution. Are all of the raspberries completely blended? Step Two: The next stage was to add the strawberry yogurt into the blender in order to create a strawberry and raspberry yogurt mixture. Be cautious not to spill any on the electrical wires. Step Three: I then blended the mixture of raspberries and strawberry yogurt together. Ensure that the lid is placed firmly on before blending. Is it of the right consistency? Has all of the mixture blended together? Step Four: The final step to making the mixture of the red berry yogurt is to add the dried berries. I sprinkled the right amount of berries into the mixture and then mixed them in. Step Five: The next stage into creating the frozen yogurt is to use an ice cream maker and pour the mixture in as you can see from the image. Be careful not to hold the ice cream maker for too long is it will be frozen, use it as soon as it is taken from the freezer. Is the ice cream maker cold enough? Is the ice cream maker clean? Step Six: The final stage of the production of the frozen yogurt was to leave the mixture in the ice cream maker for 20-30 minutes, until the frozen yogurt was of a thick consistency but not completely frozen. I then transferred the frozen yogurt from the ice cream maker to the freezer during the baking of the biscuits to keep it frozen. Step Seven: Whilst the yogurt mixture was churning in the ice cream maker I then went on to the production of my other development – white chocolate chip and red berry cookies. I weighed out each of the ingredients; 160g of butter, 175g caster sugar and 150g of brown sugar. Place an empty bowl onto the weighing scales and press the zero button to weigh the ingredients accurately. Step Eight: In the next step I creamed together the butter and the sugars in a large mixing bowl until all of the mixture had combined and I had a consistent mixture – the mixture will still be lumpy because of the sugar. Step Two: The next stage was to add the strawberry yogurt into the blender in order to create a strawberry and raspberry yogurt mixture. Be cautious not to spill any on the electrical wires.