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Breadsticks. Starter. Learning outcomes. KNOW How to make breadsticks. UNDERSTAND How to link a recipe to a design criteria. BE ABLE TO… CREATE a bread based snack following a recipe. JUSTIFY choice of additional ingredients linking to the design criteria.

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Presentation Transcript
learning outcomes
Learning outcomes
  • KNOW

How to make breadsticks.

  • UNDERSTAND

How to link a recipe to a design criteria.

  • BE ABLE TO…
  • CREATE a bread based snack following a recipe.
  • JUSTIFY choice of additional ingredients linking to the design criteria.
  • DEMONSTRATE kneading and shaping bread dough.
  • CONDUCT a fair sensory test.
ingredients and equipment
Ingredients and Equipment

Ingredients

Equipment

  • 300g strong white flour
  • ½ x 5ml spoon salt
  • 15g margarine
  • 1 sachet quick acting yeast (7g)
  • 200ml warm water
  • Milk for glazing
  • A few spoon poppy / sesame seeds, optional
slide5

300g strong white flour

200ml warm water

1 sachet quick acting yeast (7g)

½ x 5ml spoon salt

15g margarine

Development - poppy / sesame seeds, fruit

Milk for glazing

slide6
Task

Create product which is meets the below design criteria

Task

  • The product must
  • Include a main ingredient of flour.
  • Have sensory appeal
  • Include an additional flavour
  • Be suitable for a dinner party snack
  • You will be working in groups of 4.
  • Look at the additional ingredients in front of you. Which one meets the design criteria?
  • Leave 2 sticks “PLAIN” to compare against your DEVELOPED break sticks.
method follow the recipe and you are limited to a maximum 3 questions
Method – Follow the recipe and you are limited to a maximum 3 questions.
  • Preheat the oven to 220°C or gas mark 8.
  • Grease or line the baking tray.
  • Sift the flour and salt into the mixing bowl.
  • Rub in the margarine.
  • Stir in the yeast.
  • Make a well in the centre of the flour and add warm water.
  • Work into a soft dough with your hand.
  • Turn onto a lightly floured surface and knead for 5 - 10 minutes until smooth.
  • Place the dough in the bowl. Cover with cling film and prove in a warm place until doubled in size.
  • Turn dough onto a lightly floured surface and knead. Divide the dough into 8 equal pieces.
  • Place each ball on a floured surface and roll into a long sausage. For the best visual results make the sausage shape an even thickness.) For Twists - Run a knife down the centre to split the dough, leaving a bit at one end uncut. Braid or plait the two halves over each other to give a twisted effect
  • Brush bread stick with a little milk and add additional ingredient.
  • Bake for 10 minutes, until the sticks sound hollow when tapped on the base.
  • Place on the cooling rack.
taste testing handout
Taste testing – handout.
  • Select one of the following methods of taste testing and test your product.
  • JUSTIFY your choice - Why have you selected this method?
  • REMEMBER assign random coding to prevent testers from being influence.
  • Difference testing
  • Paired comparison test
  • Triangle test
  • Ranking / Hedonic test
  • Descriptive testing or profiling

Select this link to view different

Methods of sensory testing

review
Review
  • Using the results from your sensory testing – write a 2 sentence conclusion
  • HINT Link to design criteria.
extension task
Extension task
  • Using the same design criteria create a different bread based snack.
  • To be successful in this task you must
    • Draw you design idea
    • Draw in pencil – colour / shade in
    • Label each idea with a title
    • Annotate each sketch with specific ingredients used.
method of sensory testing
Method of sensory testing

Difference testing.

Paired comparison tests.

Triangle testing.

Ranking/Hedonic tests.

Descriptive testing or profiling.

difference testing
Difference testing
  • PURPOSE- to determine whether there are any DIFFERENCES between TWO OR MORE products.
  • INCLUDES -
      • Comparison testing
      • Triangle test
  • USES -
      • change of ingredient
      • Change of making

process

      • Identification of improvement
      • Comparison against competitors product
paired comparison tests
Paired comparison tests
  • PROCEDURE- Coded pairs of samples are tested for a DIFFERENCE of CHARACTERISTICS
  • Example – which fish cake product do they prefer- tuna or salmon.
  • At least SIX TESTERS are needed to make results RELIABLE
  • Most SIMPLISTIC TEST.
triangle testing
Triangle testing

Consists of THREE samples – 2 IDENTICAL/ 1 DIFFERENT

Example 2 TUNA SANDWICH FILLINGS vs. 1 SALMON SANDWICH FILLINGS.

Testers need to IDENTIFY the DIFFERENT SAMPLE

Afterwards participants can be asked to IDENTFY the DIFFERENCES

USED as a QUALITY CONTROL to ensure

batches are THE SAME

BENEFIT- more efficient than paired

comparison

ranking hedonic test
Ranking/ hedonic test
  • Like extremely
  • Like very much
  • Like slightly
  • Neither like/dislike
  • Dislike very much
  • Dislike extremely.

Childs scale

PROCEDURE- Samples given in a random order

Tasters have to rank in order of preference of a specific quality ( e.g. taste, appearance, aroma)

Minimum of 10 testers required to give accurate results

USES- to screen 1- 2 best samples from previous test

descriptive testing or profiling
Descriptive testing or profiling
  • PURPOSE- gives a DETAILED EVALUATION of a products CHARACTERISTICS
  • PROCEDURE - Testers GIVEN SENSORY DESCRIPTORS
    • APPEARANCE- Colourful,
    • ODOUR- pungent
    • MOUTH TEXTURE- dry, smooth
    • FLAVOUR-
    • TEXTURE- mushy
  • SIX or more TRAINED TESTERS needed to make accurate choices.