Presentation on theme: "AQA Product Analysis – with a material area of Food."— Presentation transcript:
AQA Product Analysis – with a material area of Food
Evaluation of the image I dont particularly like this because it is really plain and not really for a wedding. It has a William Morris theme on the patterned bit. I really think it looks more like a funeral card Evaluation of the image This design is really pretty and will be nice for a wedding invitation and the picture will attract the person who is reading it. The colours in the printing are all harmonizing. This means they come from the same part of the colour wheel. The cream card is really good, it is a contrast to the printing. Evaluation of the image This design is nice but it is for young children. I really like the owls because they are really sweet and they are a nice pink, it would be really nice for a wedding. It has been designed for a wedding, but I think the ideas could be more mature. Evaluation of the image This invitation is nice with the bow on the front and it is a nice green pale colour. The printing is very subtle (this means you can just about see it). I like the way it folds over with the bow and is very sweet. I could come up with an idea like this.
My Mood boardI have put together a mood board because it gives me loads of different ideas and you can see lots of different colours in the food and it gives lots of ideas for different menus. I also noticed the way the tables have been laid at also how they present the food. Graphics analysis The sheet of graphics has helped me see what really interesting images that can be put on invitations and table settings for weddings similar to the one I am going to design for my client. I like the way many of the images are simple and stylish. The usefulness of the product analysis – mini Indian snacks, mini beef burgers, pear and almond tart During the lesson we had a product analysis session. We tried out three different food types that could be eaten at a function. I was able to see if the foods tasted good. They were all ok, but I think home made would be better and they need to be different recipes ideas. Looking at existing wedding themes My venue sheet shows me how professional the setting for the venue is. It has also shown me how to think about my table settings, the themes and the quality of all the wedding ideas. There are many different types of interesting and pretty themes I have decided to come up with a summer theme for my idea. I will write this up in the specification. Looking at sustainable weddings There are many people now that would rather have a good quality Eco wedding. I looked on the Internet to see what information I could find for this. The results are quite interesting. I found that you have a really pretty weeding with lots of colour and unusual flowers.
Recipe for cold pasta salad g of pasta 3-4 cloves of garlic chopped 1 red pepper 1 green pepper 1 orange/yellow pepper 3-4 zucchini 7-8 mushrooms fresh oregano fresh chives fresh rosemary 1-2 can(s) of copped tomatoes Chop garlic, and sauté in a little olive oil, next add your peppers, let them soften for one to two minutes, next stir in your zucchini and mushroom. PRE HEAT OVEN TO 190 Fahrenheit. place pasta in a saucepan and cook in boiling water for 5-7 minutes. Once the vegetables is ready, drain your pasta and stir half of the quantity in with the vegetables and chives and oregano to season, place in a lasagne dish cover with the remaining pasta sprinkle with a good helping of cheese nutmeg and rosemary, place in oven and cook for minutes. Quiche For the pastry 175g/6oz plain flour, plus extra for dusting salt 75g/2¾oz butter, plus extra for greasing (alternatively use ready made pastry) For the filling 250g/9oz English cheddar, grated 4 tomatoes, sliced (optional) 200g/7oz bacon, chopped 5 eggs, beaten 100ml/3½fl oz milk 200ml/7fl oz double cream salt freshly ground black pepper 2 sprigs of fresh thymeMethod 1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes. 2. Roll out the pastry on a light floured surface and line a 22cm/8½inch well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again. 3. Preheat the oven to 190C/375F/Gas Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base 5. Reduce the temperature of the oven to 160C/325F/Gas 6. Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top. 7. Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry. 8. Bake for minutes or until set. Remove from the oven and allow cooling and setting further Lime cheesecake 50g unsalted butter, cut into chunks 150g pack Waitrose Reduced Fat Chocolate Chip Cookies, crushed 135g pack Hartley's Lime Jelly, cut into small pieces ½ x 410g can Carnation Light Evaporated Milk, chilled 200g pack Waitrose Half Fat Extra Light Soft Cheese 3 limes Method 1.Line the base of a 20cm x 5cm round loose-bottomed sandwich tin with baking parchment. 2Melt the butter in a saucepan and stir in the crushed biscuits. Press the mixture into the base of the prepared sandwich tin and chill. 3In a bowl, dissolve the jelly in 100ml boiling water. Stir with a spoon then set aside to cool. 4Meanwhile, whisk the evaporated milk in a large bowl using an electric or balloon whisk, until light and fluffy, and doubled in volume. Then whisk in the cream cheese until smooth and well combined. 5Take the finely grated zest and juice of 2 of the limes. Finely slice the remaining lime and set aside. Add all the juice and half of the zest to the cream cheese mix then whisk in the jelly. (Keep the rest of the zest chilled.) Pour over the biscuit base and chill for 2 hours until set.
1Chocolate cake1+¼ cup (140 g) all-purpose flour 2 tablespoons unsweetened cocoa powder (ditched/dark) 2 teaspoons baking powder 2 pinches salt 1 cup (220 g) sugar 1 tablespoon vanilla essence ½ cup (1.2 dl) milk or water ½ cup (1.2 dl) vegetable oil (flavorless) 2 eggs2/3 cup (1.6 dl) heavy cream or whipping cream 9 oz (260 g) semisweet chocolate (40-50% cocoa) Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) 2Grease a 9 inch (23 cm) cake tin. 3Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl. 4Add milk/water, vegetable oil and eggs. 5Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour. 6Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes. 7After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).
Job to be doneQuality control checkFeed back Weighing mixture.Make sure I stay to the recipe.The weights can be scaled up to make a larger batch Whisking the eggsMake sure the eggs are whisked well and have aeration incorporated The eggs can be organic or free range so that the product is healthier Using the all in one recipe mix all the ingredients together Make sure all the lumps are out of the mixture. Otherwise, the cake appearance will be affected Use a hand whisk if lumps develop Place mixture into 12 bun cases.Place equal amounts in each bun case, so that the cooking is equal. The correct bun tray needs to be used. Cook the buns on 180C for around 10 mins Make sure you do not over cook the buns otherwise the sponge is to hard to ice and raises in the middle Cook on the middle shelf Ice the buns using the butter icing Butter needs to be lump free, and softer so that the icing mixes well. Pipe using a bag and create a range of designs.
Final menu ideas Menu one Mini pizza snacks - Quiche with roasted vegetables Quiche with Ham and Cheese -Mixed salads -Bean salad -Tomato salad -Rice salad- -Pudding -Lime cheesecake -Fruit salad- -Coffee and cupcake wedding fair Menu two Homemade brown bread rolls Homemade minestrone soup - Prawn pasta salad - Quiche vegetarian option - Chocolate pudding cake - Coffee and cupcake wedding fair
During my practical I had to think about carrying out health and safety because of all the hygiene and safety issues, this is what I did: wash hands before handling food. I tied my hair back. I made sure your work space is clean and tidy. I didnt touch plug sockets with wet hands. I separated raw food from ready to eat food. I washed and dried all my used equipment. I didnt leave items around on the floor. I wore an apron at all times. I put all my mucky towels and dishcloths in washer machine. I didnt store food or drinks near cleaning products or other chemicals. I didnt mess around in cooking area because I could of injured myself.
Start Savoury rice- prepares the vegetables. Peel and chop the onion. Slice the mushroom. Deseed and dice the red pepper. Chop the tomato. Fry the onion until soft. Add the mushrooms and red pepper and cook for a further 2 minutes. Stir in the rice. Mix the stock powder with the water. Add the stock, peas and curry powder. Simmer for 15 minutes, until the rice is tender. Finish IngredientsCost per head Scaling up for 10 people Outc ome Onion Stock cubes Mushrooms Peas Curry powder Rice Tomato Red pepper 25p 15p 1.20 per pack for 4 people 89p per medium pack Tub 86p 1.15p 1 onion for 8 people 15p per packs Pack per 10 Pack per per 10 45p per 4 30p 15p p p
Sketches of my initial graphics designs
This design is meant to be a repeat pattern. I wanted it to look sweet and very feminine. The outcome is quite nice and was easy to complete using 2D tech- soft design
From the three ideas I have sketched up I like the top one. its a simple yet effective idea. On the reverse of the card I will write up the detail of the wedding. I have decided to make this theme one of bubbles and circles I think its a little bit like a fairytale theme.
I have carried out the making of the idea by using the printer and some strong white 120gm card. I will mix the colour ideas in 2d design. Then measure up the sizes to A5 and print out several different variations of my idea. I want a boarder around the idea. This will then be cut using the cutting machine in the D&T room. i like this graphic design because its simple yet effective. The colours link into my wedding theme and my mood board I wanted a really light weight pretty effect. I think this invitation is just that. For my third wedding invitation idea was done to make it look like a cake. I have used the same circle effect. I like this idea because I can use this for a invitation or a wedding menu. I did this in 2d design I think the result is high quality.
I decided to make some cup-cakes for an alternative wedding cake. Many weddings now have this type of pudding as it is cheaper to manufacture and lots more people appear to enjoy eating them. The recipe was a simple all in one I mixed the ingredients and then decided to modify the outcome by adding some chocolate mix to the basic recipe. I then swirled the mixture around just a bit so that it gave the texture and appearance of marble. The finished look was high quality. I then iced the outcome with lots of different patterns in butter icing. This soup recipe I modified was by using seasonal vegetables this means that the recipe is more sustainable and the vegetables were organic. The outcome was that the soup was fresh, tasty and healthy. However, I did think that it was a little bit to salty. Therefore, I would modify the recipe by leaving out any added salt.
Final Evaluation of the project outcome At the beginning of the project I set out to do a wedding buffet. I decided to put together a theme that had lots of lovely flowers and images that are very summery. The research that I found most useful was the recipe research and my past experience in the food room. I found that it was useful because I was able to plan the recipes for the menu idea and I knew that I could make them. I think my research was good and I did enough to help produce a good theme. I found that my ideas for the menu was quite easy, as I wanted to do a buffet for summer many recipes link into this quite well. I wanted to use the theme to help develop the cakes and wedding cup cake idea. I think that I have answered my design brief because I was asked to come up with a theme that the client would like, I was also asked to design a menu that a range of people would like, also some vegetarian food. I like the outcome of some aspects of my work. I would do the menu ideas differently as I think more protein foods should be placed on the menu ideas. I think the graphics is really good, I would on this for quite a long time. I also think the colours and theme I have used is really good. I intend to ask some people what they think about the theme and the menu ideas. I think the outcome is Ok, but I want some people to tell me. I will include the comments made by my family surrounding the recipes: The comments I got back said the soup was a bit too salty, so I would modify the recipe by adding stock cubes with low salt. Some of my family didnt like the quiche, they said it was to veggie, they would like meat in them. The vegetarian I asked like this option on the menu.
Final evaluation of the project continued I planned out my recipe in full, I then used this to carry out each stage step-by-step. I found the planning really helped me keep on track and I was able to follow the recipes. When I was making my recipes I came across some problems getting the ingredients. Miss helped me during this stage, I told her what to buy and she managed to get the items for me. I think I made good time during the recipes, however the graphics took a lot longer to design and make. I think that if I was to be a wedding planner I wouldn't be that good at cooking on a large scale. I think you need to be professional and like working with people to do this job. Overall, I think my project turned out quite high quality.