Teacher stuff...
food specification powerpoint

Food specification powerpoint

food comparing against specification

Comparing against specification-powerpoint

Subject PowerPoint

Subject PowerPoint

RM Projects KS3
Ipod Amp Project
Frame Project
Storage Box
Pewter Casting Project
Coat Hook Project
Puzzle Project
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






Student stuff...
Wedding cake specification

Wedding buffet specification

sample booklet p1
sample booklet p1







GCSE Food Coureswork
Analysing the Brief
Design Page
Production Plan
Quality of Manufacture
Test and Evaluate
Theory Powerpoints
Food Revision
Food Quiz Box





logoWelcome to Food Specification

Your specification is one of the most important stages in your project. It is a detailed description of your finished range of products. It includes technical and measurable details, collated from research and consultation stages of the design process, which are then used during design and development to help you evaluate objectively your work throughout the design and make process.

Apply findings from your research to the specification criteria.

Apply findings from your research to the specification criteria.

Write a specification points under the seven headings outlined to the right

A specification should include:

Function: What is the products purpose?

Form: How should your product be styles/shaped? Consider weight or volume, portion size, shape.

User requirement: What qualities make your product attractive? Designers must identify people most likely to buy products. In order to meet needs and expectations. They might identify age ranges or different-sized households, with a range of ages, use socio-economic groups to match income to pricing, or cater for special diets such as vegetarians or medical diets.

Materials and components/ingredients requirements: How should the ingredients, components and materials perform? Consider the working characteristics of ingredients and their functions when used in combination with others.
Scale of production and cost: How does your design allow for scale of production? What are the considerations in determining cost?

Sustainability: How will your design allow for environmental considerations?

Realistic, technical and measurable
Your specification needs to include points that are realistic, technical and measurable.

This specification point is realistic. Design and development practical work will determine ‘visually striking’ through sensory analysis by the target group.

This specification point is technical. It outlines a specific quantity of dessert for individual portions.

This specification point is measurable. It can be tested for quality after three days by making a visual comparison to a photograph when the food was first made. A taste test would be appropriate.
To get top marks you need to: