Teacher stuff...
food development

Food development

vegetarian stir fry development

Vegetarian stir fry development

Subject PowerPoint

Subject PowerPoint

RM Projects KS3
Ipod Amp Project
Frame Project
Storage Box
Pewter Casting Project
Coat Hook Project
Puzzle Project
Structures
Mechancal Toy Project
Food Technology KS3
Food Year7
Food Year 8
Food Year 9
Food History
Graphics Projects KS3
Board Game Project
Pop-Up Card & Nets Project
History of Design
Textiles Projects KS3
Sock Creature
Bag Project
Cushion Project
Hat Project
Textiles Theory
D of E
Duke of Edinburgh's Award
PSHE
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Student stuff...
wedding buffet development

wedding buffet development

spagetti bologaise develoment
spagetti bologaise develoment
vegetarian quiche development
vegetarian quiche development
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GCSE Food Coureswork
Analysing the Brief
Research
Specification
Design Page
Review
Development
Production Plan
Quality of Manufacture
Test and Evaluate
Theory Powerpoints
Food Revision
Food Quiz Box

 

 

 

 

logoWelcome to Food Development

'Develop’ means changing and modifying your ideas, including refining features of previous design ideas, in order to present your range of final design proposals for the Design Task. These proposals for your ‘range of products’ should be an improvement on previous ideas. You should be able to demonstrate significant changes or improvements to your design proposals. These must be a points to developments and this should be explained: for example, to test proportions, change flavours/textures, nutritional content of ingredients or components of your product.


Design work is about people, their needs and views. User group feedback should provide valuable information about your developments, so that your design proposals satisfy user requirements.


Modelling
Practical work
Practical work plays an important part in modelling in the development of successful food products. For example, by trailing different types of sauces, you identify different working characteristics of ingredients and how they create pouring, coating or binding sauces. The final selection of a sauce might be because of its texture, flavour, colour or use with other ingredients. Another example might be that reviewing an idea leads you to explore different types of pastries and the proportions of ingredients used to create the sensory characteristics associated with each type. Use user groups in your practical work to provide valuable feedback about the sensory properties of your design proposals.

CAD software
Use CAD, where appropriate to the design brief, to model recipes and products.
Design the physical profile of a product using paint/draw programme's and nutritional databases
Model the cost, portion size, weight, assembly of a single item of batch of food products using databases and spreadsheets.
Calculate and analyse the nutritional content of a product using nutritional databases such as food focus programme's.
Calculate the scale of production and scaled recipes, cost and stock control using spreadsheets.