1. Learning Objectives To know how to answer the design question

2. Design Question Usually worth a ⅓ of the total marks available on the exam paper

3. Design Specification A fish manufacturer wants to extend its range of fish based products. Design a product that meets the following specification: - –Contain fish –Healthy –Variety of textures –Attractive finish –Eaten hot

4. Produce 2 annotated sketches Name of product: - Chilli and coriander fish cakes Haddock - low in fat Soft filling Crispy breadcrumb coating Oven cooked 5cm diameter Golden brown Flavoured with chilli and fresh coriander Design Specification Contain fish Healthy Variety of textures Attractive finish Eaten hot 12 Marks

5. Reasons for choice Link reasons to how it meets the design specification. Write a sentence to explain how the product meets the needs of the specification. –Contain fish –Healthy –Variety of textures –Attractive finish –Eaten hot 6 Marks

6. Write a 3 point Product Specification for your product Do NOT repeat any of the design specification points It must contain specific details

7. For example Sensory profile –Which ingredients provide flavour, texture aroma Size – weight / dimensions Cost Serving / storage temperature Nutritional profile Shelf life Methods used Finishing technique / garnish 3 Marks

8. Plan of work Personal hygiene Weigh ingredients & check best before dates Preheat oven + temperature Logical Workable Technical terminology – grate / chop/ poach / steam / blend / enrobe QC – Size (measurements) even / weight Cooking time Oven safety 10 Marks

9. Control checks HACCP or Quality Control HACCP –Biological – micro organism –Chemical - pH –Physical – metal detector QC –Best before dates –Storage temperature –Weight / size / shape –Eating qualities –Cooking time / temperature 4 marks