Food Technology A2
Food Technology
A2
Research…
Research…
Task Analysis Sensory Attributes
The sensory attributes to my product are very important due to the occasion of the food being created. My products must be of a high standard as they are going to be presented as high quality items. Each of the products must be aesthetically pleasing, have a good texture and a pleasant aroma which should ensure that the products appeal to the clients and their guests. Sustainability
To increase the sustainability of my product I try to only use products which are grown in the UK and sourced from a local source. By doing this it will help to reduce the amount air miles of my products receive. If however this is not possible in some cases, I will have to opt on using other products which are sourced abroad through a fair trade organisation. Luxury Product
For the starter and main products of the menu I will use a luxury ingredient such as chocolate in order to make the products more indulgent and luxurious. Portion Sizes
Portion sizes are important especially when you need to keep costs low and to prevent waste. As I am catering for a wedding of 150 guests the portion sizes must be reasonable and consistent throughout all of the courses
Design Context
I have been hired by a catering company, called Catered Events. Catered Events specialise in catering for events such as Weddings. A 24 year old female called Melissa had recently approached them asking them introduce a new luxury menu which appeals to engaged couples around her age group. The products can either be served hot or cold, depending on the course. The products have to be aesthetically pleasing, contain a range of textures, be affordable and consider concerns regarding sustainability.
Design Brief
I have been asked to create a new 4-course menu, which should consist of an appetiser, starter, main and dessert. The menu should be suitable to be used as my clients wedding menu. My target market
A2
Research…
Research…
Task Analysis Sensory Attributes
The sensory attributes to my product are very important due to the occasion of the food being created. My products must be of a high standard as they are going to be presented as high quality items. Each of the products must be aesthetically pleasing, have a good texture and a pleasant aroma which should ensure that the products appeal to the clients and their guests. Sustainability
To increase the sustainability of my product I try to only use products which are grown in the UK and sourced from a local source. By doing this it will help to reduce the amount air miles of my products receive. If however this is not possible in some cases, I will have to opt on using other products which are sourced abroad through a fair trade organisation. Luxury Product
For the starter and main products of the menu I will use a luxury ingredient such as chocolate in order to make the products more indulgent and luxurious. Portion Sizes
Portion sizes are important especially when you need to keep costs low and to prevent waste. As I am catering for a wedding of 150 guests the portion sizes must be reasonable and consistent throughout all of the courses
Design Context
I have been hired by a catering company, called Catered Events. Catered Events specialise in catering for events such as Weddings. A 24 year old female called Melissa had recently approached them asking them introduce a new luxury menu which appeals to engaged couples around her age group. The products can either be served hot or cold, depending on the course. The products have to be aesthetically pleasing, contain a range of textures, be affordable and consider concerns regarding sustainability.
Design Brief
I have been asked to create a new 4-course menu, which should consist of an appetiser, starter, main and dessert. The menu should be suitable to be used as my clients wedding menu. My target market