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Revision for Section A: Pasta Products & the Eatwell Plate.

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Presentation on theme: "Revision for Section A: Pasta Products & the Eatwell Plate."— Presentation transcript:

1 Revision for Section A: Pasta Products & the Eatwell Plate

2 Section A: Design question – Research context: The Eatwell Plate Design Theme: Pasta Products Produce two design ideas for a new range of hot pasta products. You must annotate your sketches to explain how your design ideas meet each of the design criteria. Do not draw any packaging. Here are the design criteria for this product. The product must: be a savoury main meal hot pasta product have at least 3 layers contribute to the ‘5 a day’ healthy eating guidelines provide sensory appeal. Be suitable for consumers who want healthier choices 2 x 6 marks

3 How to get full marks for your design ideas / sketches: How to get full marks (5/ 6 marks) for design ideas – recognisable sketch that fits design criteria – explain HOW your design fits the design criteria (refer to the Eatwell plate / 5 a day guidelines etc.) write the product name, draw two DIFFERENT products, label in detail (e.g. 1cm 3 crunchy red pepper cubes – good source of vitamin C OR plain flour – forms part of the roux (with butter) add measurements (an individual pasta main meal would weigh no more than 300g – 12cm x 8cm) could put weight in grams on. Explain HOW your product is suitable for providing sensory appeal e.g. colour, aroma, texture, shape, variety of flavours, finishing techniques. Include finishing techniques

4 Explain how to make your pasta product in a test kitchen: How to get full marks for the ‘how to make your product in a test kitchen’ question: Comment on: Personal hygiene – e.g. tie hair up / wash hands / wear apron Kitchen hygiene – e.g. sanitise work surfaces, check equipment is clean Visual checks – check ingredients are in date Temperature – e.g. preheat oven to 210 o C (bread products) 180 o C (pasta products) Named process – e.g. slicing, dicing, sieving, rolling, roux sauce making, grating, baking etc. Logical sequence – e.g. don’t bake your lasagne / pasta bake before you’ve assembled all the layers Quality control checks e.g. weigh ingredients using calibrated digital scales, check homemade pasta sheets are correct size & shape, has correct amount of sauce been added? Is cheese sauce the correct consistency? Is oven correct temperature? Is cooking time correct? Check product is golden brown. Times – e.g. sauté onions for 4 minutes, cook chicken until ‘sealed’ (5 minutes), bake for 20 minutes Kitchen safety – e.g. use colour coded chopping boards to avoid cross contamination (definition: the transfer of bacteria from one surface to another e.g. cutting raw chicken and then using the same unwashed knife to cut another product or ingredient). Board colours: red (raw meat), yellow (cooked meat), blue (fish), green (fruit / veg), brown (veg), white (dairy/bread). Kitchen safety 2 – e.g. wear oven gloves. For example: ‘Place in preheated oven 180 o C for 25 minutes. Remember to wear oven gloves.’ Would get you 2 – 3 marks. Knowing your recipe & quantities of ingredients - try to learn FOUR relevant recipes – basic fresh pasta recipe /pasta dishes / white sauce / tomato sauce etc. 9 marks

5 Functions of ingredients: In the table below list your five main ingredients and give a reason why each one is used: IngredientFunction / Nutritional Profile Pasta Twists Chicken fillet Red pepper Butter Plain flour Skimmed milk Grated Parmesan Cheese 4 marks

6 Adapting your product to meet specific dietary needs: Suggest HOW your product could be adapted for: (a)Toddlers (b)Coeliacs (c)Consumers with Coronary Heart Disease (d)Diabetics 4 x 3 marks

7 Suggested Answers: Toddlers: Blend vegetables so that they are ‘hidden’ in sauce. Use full fat milk & cheese to meet dietary needs Present in fun way e.g. Smiley face / small portion Coeliacs: Use gluten free flour in the roux sauce Use cornflour to make the white sauce Consumers with CHD / Diabetics: Use low fat / reduced fat milk / cheese / butter in the sauce Use lean meat e.g. Turkey / chicken / extra lean minced beef Use fish or Quorn (both lower in fat) Increase the amount of vegetables in the product. Use wholemeal pasta Reduce the portion size

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