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RESEARCH CONTEXT: Bread based snacks DESIGN TASK : Savoury snack and dip products. Design question. Lesson 8 and 9 . Starter Activity. Write down as many Savoury snack and dip products you know…. Learning outcomes- Over the next two lessons you will. KNOW

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design question

RESEARCH CONTEXT: Bread based snacks

DESIGN TASK : Savoury snack and dip products

Design question

Lesson 8 and 9

starter activity
Starter Activity
  • Write down as many Savoury snack and dip products you know….
learning outcomes over the next two lessons you will
Learning outcomes- Over the next two lessons you will...
  • KNOW

The key areas that can be covered in Section 1 of the exam.

  • UNDERSTAND

The focus of each question in the this exam section.

  • BE ABLE TO…
  • CREATE TWO design ideas which meet a design criteria.
  • DESCRIBE hygiene and safety checks and Quality control checks you would do for Stages of making of Dip and dipper products.
  • IDENTIFY and JUSTIFY a choice of storage for at least THREE Dip and dipper products.
  • IDENTIFY how balanced your Dip and dipper design ideas are in relation to the Eatwell plate.
  • EXPLAIN how at least ONE design idea meets the needs for a special occasion.
slide4

BIG PICTURE

OF EXAM PREP SHEET LESSONS

section a of the exam paper
Section A of the exam paper
  • This section is worth a total of 30 marks.
  • Areas covered in this section of the exam paper are:
  • SKETCHING 2 different design ideas which meet a design criteria (worth 12 marks).
  • PRODUCING a plan for making ONE design idea in a test kitchen (worth 8 marks).
  • IDENTIFYING and JUSTIFYING a choice of storage for one design idea.
  • IDENTIFYING and DESCRIBING functions of nutrients found in one design idea ( relating to the Eatwell plate).
  • EXPLAINING how one design idea meets the needs for a target consumer / special occassion.
1 sketching 2 different design ideas which meet a design criteria worth 12 marks
1. SKETCHING 2 different design ideas which meet a design criteria (worth 12 marks).
  • What should you include?
  • Think back to your design drawings in your coursework – What did you include?
design drawing in the exam
Design drawing in the exam
  • Title
  • 3d drawing
  • Labelled ingredients

TIP – Take at least 4 different coloured pencils into the exam with you

slide8
Task
  • Sketch TWO different design ideas for a SAVOURY SNACK AND DIP PRODUCTS
  • The product must:
  • Have sensory appeal
  • Include at least 2 groups from the Eatwell Plate
  • The dipper/savour snack must be from a bread based product.
  • Must have desired texture.
  • Must have a multi cultural theme.
mini plenary
Mini plenary

CREATE a success criteria for answering a sketching exam question.

What key points should you include?

2 producing a plan for making one design idea in a test kitchen
2. PRODUCING a plan for making ONE design idea in a test kitchen
  • This question is worth 8 marks.
  • It examines your knowledge of:
  • Hygiene and safety checks.
  • Stages of making of products.
  • Quality control checks.
slide11

Task – INDIVIDUALLY create a list of checks which can be completed during practical that examine the areas below. Think back to your final practical. COMPARE answers with your partner

Hygiene and safety checks

Quality control checks

KEY

(H) Hygiene. (S) Safety. Time. (T) Temperature. (Q) Quality.

slide12

Task – INDIVIDUALLY create a list of checks which can be completed during practical that examine the areas below. Think back to your final practical. COMPARE answers with your partner

Hygiene and safety checks

Quality control checks

  • Kitchen hygiene (H)
    • Clean apron
    • Clean equipment
    • Clean area
  • Equipment working correctly
  • Observational check. (S) (Visual checks)
  • Check date code (S)
  • Check equipment working (S)
  • Sensory testing (S) No double dips !
  • Raw ingredients stored at correct temperature (T)
  • Check oven or hob is at the correct temp (T)
  • Check fridge temp (T)
  • Expected texture (Q) e.g. Smooth texture.
  • Check recipe (Q)/ Check seasoning (Q)
  • Check duration of cooking/ blending (Q)
  • Presentation of finished product (Q) finishing techniques used.

KEY

(H) Hygiene.

Safety.

Time.

(T) Temperature.

(Q) Quality

2 producing a plan for making one design idea in a test kitchen worth 8 marks
2. PRODUCING a plan for making ONE design idea in a test kitchen (worth 8 marks).
  • Select one of the designs from your sketches.
  • In the exam you will tick a box demonstrating which design idea you have chosen.
  • Using the chart below, produce a plan for making your chosen design idea in a test kitchen .
slide14
Mini Review – Create a MNEMONIC to recall the key checks you should include when answering this exam question

(H) Hygiene.

(S) Safety.

Time.

(T) Temperature.

(Q) Quality

3 identifying and justifying a choice of storage
3. IDENTIFYING and JUSTIFYING a choice of storage.
  • Think back to last weeks lessons to do with Safe storage.
  • Which storage is suitable for the following dip and dippers?
  • Match the dips to dippers.
task complete the below exam question
Task – Complete the below exam question.
  • Describe the type storage you would use for each of your design ideas.
  • Give reasons (JUSTIFY) for each of your choices. (4 marks )
4 identifying and describing functions of nutrients found in one design idea
4. IDENTIFYING and DESCRIBING functions of nutrients found in one design idea.
  • Identify the complementary FOOD GROUPS in your design ideas of the combined snack and dip.
activity complete eatwell activity
Activity - Complete Eatwell activity
  • Select ONE design idea.
  • Complete the Eatwell plate demonstrating how balanced your dip and dipper design is.
  • Compare yours with someone else in the group
5 explaining how one design idea meets the needs for a target consumer
5. EXPLAINING how one design idea meets the needs for a target consumer.
  • Think back to our first lesson - What Social Occasions would you serve dips and dippers?
slide24
Task
  • Which of your design ideas are suitable for
    • Children's party?
    • Dinner party?
  • Why - JUSTIFY your choice of special occasion. (4 marks)
mini review extend your thinking
Mini review – Extend your thinking….

Why must dip and dipper manufacturers take target consumers into consideration when designing their products?