1. Front Cover
Design a front cover for your assignment make sure you have;
Pasta Sauce Design Task, a nice picture and your name.

2. Brief
A new Italian restaurant is about to open in Torquay which wants to feature regional Italian food. They have asked you to submit a possible pasta dish with your own twist. You are to design a pasta sauce variation using the tomato sauce recipe on page 372 or white sauce recipe on P374 of Cookery the Australian Way 8th edition. You are able to use packaged pasta to attractively present your pasta sauce on. Because this is a new contemporary restaurant, they would like the dish to show this from the traditional recipe and for you to put your own modern ‘twist’ into the new sauce. For ease of reading the recipe they would still like it to be re-presented in the style of the Cookery the Australian Way. The owner of the restaurant is from Milan and has always strongly believed in using local and seasonal produce. He expects you to reflect this in your dish. You are serving 2 people for a light Italian lunch.

3. Specifications
Constraints: Must base recipe using the tomato sauce recipe on page 372 or white sauce recipe on P374 of Cookery the Australian Way 8th edition. You are able to use packaged pasta to attractively present your pasta sauce on. Re-written in the style of the Cookery the Australian Way. Must use local and seasonal produce. Dish must serve 2 people. Considerations: Make a list of anything else you need to think about to be able to complete this design…

4. Evaluation Criteria
You need to list your evaluation criteria here. They are questions that come from the constraints and considerations. You should have 3-4 of them.
Make sure you put ? at the end of them as they are questions.

5. Research- seasonal food Research 3 foods that are in season at this time of year
Put picture of one seasonal food
Name of food

6. Research – local produce Research 3 local foods made/grown in Victoria
Picture of local produce
Name of local produce

7. Ideas- research
Design 2 different options for your pasta sauce and specify which you have chosen and why (link the why with the constraints and considerations, such it uses seasonal produce). List the ingredients only that you will use for each design, remember to use the Australian cookery way recipe to get you started.
Ingredients for Option 1:
Ingredients for Option 2:
What Option you have chosen and why:

8. Recipe This is the slide that should have your recipe on it.
Make sure it is written in the style of cookery the Australian way.
Include the name of the recipe, ingredients list with quantities and a method.

9. Planned presentation
Draw and take a photo or using a computer program of your planned presentation of your pasta sauce on pasta.

10. Production Plan
Here you should have your production plan, it should be a chart. You can take a picture if you have done it on paper or type it in. You can find the templates for production plans on the weebly.

11. Final photo
You need to have at least 2 if not more! Pictures of your final pasta dish with the sauce.

12. Evaluation
You need to copy your evaluation criteria questions from slide 4 and paste them here. This time answer them. Make sure you give full answers with lots of detail and examples.

13. Sensory Analysis
Write a paragraph, evaluating your pasta sauce using a sensory analysis (comment on the appearance, aroma, taste and texture of the product). Use the sensory term word bank to help you if needed.

14. Discussion
Also include a brief discussion (maximum 200 words) about what worked well when developing the recipe and what improvements could be made when producing the recipe again.

15. EXTENSION
If you would like to extend yourself further you can complete an evaluation square, found on the weebly under evaluation.