Hot Bread
(click to enlarge)
First snacks made- Word bank developed from tasting these. (click to enlarge)
Delivery
- A photo of examples of the first snacks produced, and samples of the word bank built up describing the taste, texture, appearance and odour of the initial products created.
- Food Product Analysis: the following is a copy of the form used with a student's comments
Food Product Analysis
Taking apart (disassembling) a food product to get design information
How does it look?
It looks very appealing
It's red yellow green bumpy
It's beautiful
How does it taste?
Herbs, cheesy, tomato paste, meaty (ham), pineappley, doe
Texture – what words describe the texture or mouthfeel?
Crunchy
Crispy
Soft
Hard
Lumpy
Creamytop
Other useful information
Tells us
How to store it; and it tells us
How to heat the pizza
What ideas does it give you for food product design?
I would keep that cheese on and that cheese goes with the Tomatoe Paste,
Nothing really spoilt it
Survey and results from class (click to enlarge)
Star diagram (click to enlarge)
Fruit snack
Butterfly snack
Bagel snack
3. Carry out a survey to find out people's preferences in terms of taste, texture, appearance, and health requirements: Some of the students examples are shown here and overall class results are scanned in alongside:
| Ingredients | Yes | No |
|
Lettuce |
*** |
+ + + +++ + + + +++ + ++ + + ++ ++ |
|
What four foods would you put together out of the above?
|
||
| Do you like foods flavoured with? Onion Garlic Pizza herb Curry Salt Pepper |
*** ** *** *** |
+++ + +++ |
| On which types of bread? Rolls, Panini, Tortilla, White bread, Wholemeal |
||
4. Examples of Product Development – Designing a Hot Bread Snack – to incorporate:
- Foods to flavour and quantities;
- Type of bread to use as the base;
- Draw your snack and label;
- What changes would you make?
- Star Diagram: used to describe and compare the appearance and tastes of food;
- Conclusion.
6. A panel of six chosen to judge the best snack in the class. Results were added, averaged and graphed to show results of the final products.
Some further results:
- The fruit snack was a negotiated outcome. The students justified moving away from the bread base by showing that it still fitted the criteria the class chose for the most important attributes particularly the health aspect. They began with setting the fruit in a commercial jelly then changed to using the juice from the oranges set with gelatine. This lowered the sugar content and there was less waste.
- The butterfly snack was developed for children's parties.
- The student made his own bread for the Bagel style lunch time snack. There was no commercially made product that suited his requirements. Bagels were not the right size or texture.
