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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How to make breadsticks.
How to link a recipe to a design criteria.
300g strong white flour
200ml warm water
1 sachet quick acting yeast (7g)
½ x 5ml spoon salt
Development - poppy / sesame seeds, fruit
Milk for glazing
Create product which is meets the below design criteria
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Methods of sensory testing
Paired comparison tests.
Descriptive testing or profiling.
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
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