Product Development and Presentation

1. Product Development and Presentation Recipe Balance – cooking – presentation time Cost – budget – selling price Availability – season –cost – quality –consistency of supply Quality – fitness for purpose Condition – fresh –frozen – dried – vacuum packed - convenience

2. Product Development and Presentation Research- books – pictures – leaflets – articles – competitions –media Food Safety – supplier quality assurance Food Value – nutritional aspects

3. Product Development and Presentation Recipe Balance – cooking – presentation time Cooking Methods Used- Grilling , Boiling etc Cooking Systems Used – Cook Chill – Sous-vide Estimated Time of Cooking- preparation time High Density Control – Humidity factor Nutritional Value Maintained – Vitamins -Carbohydrates Cook & Serve Textures – Soft – Crispy- Crunchy- Dry – Tastes – Salt – Sweet – Sour – Bitter – Spices -Herbs

4. Product Development and Presentation Cost – budget – selling price Keep within budget allocated to distinguish selling price Yielding of a recipe Proper Costing – any wastage to be considered - seasonality e.g. buying a whole round fish to fillet for supremes Bought at €12.00 per Kilo which has 60% waste will be costing exactly at €17.20 per kilo e.g. fresh vegetables used all year round ,like tomatoes . In summer you buy at €2.50 per kilo and in winter you buy at €4.00 per kilo it is actually costing you an average of €3.25 per kilo.

5. Product Development and Presentation Availability – season –cost – quality –consistency of supply Seasonal menus are always cost effective because their would be enough supply then the demand. Quality is better Production Costs can be easily be maintained Supplies can be more constant Storage Space can be kept to a minimum Consumption of storage facilities

6. Product Development and Presentation Quality – fitness for purpose Cheap products are not always cheaper but can sometimes be more expensive due to cheaper materials used. Expiry Dates Badly Stored Bulk Buying Conditions No Records Kept – HACCP

7. Product Development and Presentation Condition Fresh – Definition of Fresh – Temperatures – Costs – Storage Requirements – Equipment – Cooking Systems Availability- Benefits – Labour Costs Frozen – Advantages – Disadvantages Dried – Advantages – Disadvantages Vacuum Packed – Storage – Shelf Live – Benefits Convenience – Advantages – Disadvantages

8. Ensuring Food Safety Legislation Legal Requirements Commodities Choosing Types Additives Organic Methods of production Supplier quality assurance Shelf life

9. Ensuring Food Safety Equipment Improvisation for new dishes Designing Combinations of ingredients/ new recipes Creativity through R&D Preparation Methods, holding, storage requirements Cooking Methods , times , temperatures , retention of quality, methods of testing

10. Ensuring Food Safety Storage Contamination , shelf live , stock rotation

11. Considerations / Designing new products Current Styles and Trends Sources of information Authenticity Recipe balance – originality Cost – Ingredients , production , profit requirements , equipment requirements Demand – methods of assessing likely customer demand, marketing Portion control – recognition , sizes , techniques

12. Considerations / Designing new products Service – styles – skill requirements , from kitchen , in the dining room Equipment – availability, adaptability Balance – recipe , ingredients , complexibility Acceptability – taste , texture , smell Menu – mix, selling price Team – roles , responsabilities

13. Considerations / Choosing Techniques , Methods and equipment in developing new products. Time – Preparation , cooking , holding for service Skills – commodity knowledge , complexity of dish, manual skill requirements Facilities – equipment , storage , holding , staff skills Equipment – food safety , availability , utilisation , adaptability , running cost Service – methods , equipment requirements

14. Assignment – Product Development Check and prepare a detailed report of equipment that includes new technology suitable for product development. E.g. Intelligent Cooking – Blast chillers – Vacuum Pack Equipment – Regeneration – Holding Equipment – Water Baths – Other equipment.

15. Assignment – Product Development Choose and prepare and analyse two complex dishes in relation to choice of commodities and balance e.g. cooking methods – systems – balance of ingredients – colours – textures – taste – seasonality – availibilty – ease of service – new plates – design – techniques

16. Assignment – Product Development Find two different menus ( modern and traditional) Analyse and compare – Customer Demands – Costs – Preparation and cooking time. Develop a complex recipe , based upon a variety of ingredients , that satisfies the criteria of recipe balance , customer acceptability and practicality. Plan an alternative method of presentation for the dish and evaluate in it relation to customer acceptability and ease of service ( draw two different plating designs and presentation using different shapes and crockery and materials available)

17. Assignment – Product Development Prepare a questionnaire / survey of customer food and dish preferences on a specific dish Analyse food safety aspects of each stage of the preparation , cooking and service of the recipe from one of the complex dishes chosen. ( HACCP- CCP’s – Corrective Action)