GCSE COURSEWORK

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GCSE COURSEWORK

• Product development

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What is development

• Development is the stage in the design process
  where changes are made to an idea to enable it to
  meet the requirements of the design brief, the
  information that has been gathered during the
  research and the product specification.

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Development is

• The process that is used to ensure that the
  product will
• be of good quality
• be good to look at and enjoyable and safe to eat
• provide value for money
• meet the appropriate nutritional profile

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Development is .

• All about
• Changing
• Testing or
• Modifying the product
• until a desired outcome, which meets the product
  specification, is achieved

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Development from an existing recipe

• Changing the ingredients
• If you have an existing recipe there is good
  opportunity for you to change or substitute
  ingredients and methods
• The use of different vegetables, fruits,
  flavourings, sauces, fillings, flours and fats,
  spices or herbs can completely change an idea.

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Development from an existing recipe

• METHODS
• Changing the methods for making a product will
  also produce different results
• Pastry - when making pastry, the use of different
  ingredients and methods will significantly alter
  the final texture, appearance, taste and
  nutritional composition

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• Pizza - bases can be made using a variety of
  methods
• Flavourings can be added
• Depth of base can be altered
• Cakes - the texture of a cake can be altered by
  the ingredients used
• Cakes - the keeping quality is also affected by
  the level of fat in them
• Cakes - methods also affect their overall
  aesthetic qualities

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Development

• Development gives the opportunity to make changes
  to make a better product
• Evaluation enables you to make appropriate
  decisions
• Simple notes, charts, diagrams, pictures,
  comments are adequate ways of recording results

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Size, shape and consistency

• Different sizes of a product could be tried out -
  large or hand held cakes
• Consistency - the thickness of a sauce - thicker
  sauce needed for some food products
• Storage methods affect the consistency required -
  freezing or chilling?
• Investigations can be experimental in write up

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Changing sensory characteristics

• The most common development technique
• changes to taste, texture or appearance can be
  done throughout the development process
• Changing sensory characteristics - seasoning,
  herbs, sauces, adding or removing ingredients,
  using alternatives, changing the type of
• applying different finishing techniques - glaze,
  nuts, icing, cheese, piping of potato

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Basic recipes

• Shortbread Biscuits
• 150g plain flour
• 100g butter
• 50g sugar

• Viennese Biscuits
• 150 g self raising flour
• 150 g butter
• 50 g caster sugar
• few drops of vanilla essence

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Basic recipes

• Cake
• 100g self raising flour
• 100 g margarine
• 100g caster sugar
• 2 eggs

• Rock buns
• 200g plain flour
• 10 ml baking powder
• 100g margarine
• 100g sugar
• 2 eggs
• 30ml milk

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Basic recipes

• Shortcrust pastry
• 200g plain flour
• 100g margarine
• 30 ml cold water
• Bread
• 450g strong plain flour
• 15g fresh yeast
• 25g fat
• 5 ml salt / sugar
• 150ml warm water

• White sauce for pasta
• 25g plain flour
• 25g margarine
• 250 ml milk
• Tomato sauce for pasta
• 1 onion
• 400g canned tomatoes

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Bread

• Bread
• 450g strong plain flour
• 15g fresh yeast
• 25g fat
• 5 ml salt / sugar
• 150ml warm water

• What changes?