1. Research Context: Bread based snacks Design Task : Savoury snack and dip products

2. 3 - 2 – 1 Identify THREE things you might dip or dunk into a dip List TWO different flavoured dips Describe ONE occasion when you might consume dips and dippers !

3. Know  What a food dip is and when do we tend to eat them. Understand  What types of ingredients are used in dips to produce quality products Be able to...  List at least THREE types of dips  Identify key ingredients used in a selection of dips  Evaluate a range of commercial dips by completing a product analysis and answering key questions.

5.  A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavour to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips.condiment  Unlike other sauces, instead of applying the sauce to the food, the food is typically put, dipped, or added into the dipping sauce (hence the name). Dips are commonly used for finger foods, appetizers, and other easily held foods.saucesfinger foods  Thick dips based on sour cream, creme fraiche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d'oeuvres

6. ...a dip of ground chick peas and sesame tahini with spices and lemon juice. ...a Mexican dip of avocadoes, onions and chilli peppers, commonly eaten with tortilla chips. ... a dip of carp or codfish roe. ... the European egg and oil emulsion that is not only the basis for many dips, but is on its own a dip. ... a Greek condiment made with yoghurt

8. Chick peas Garlic Lemon Tahini

10. Lemon Olive oil Cucumber Tomatoes Spring onions Mint and parsley

12. Canned sardines Low fat cream cheese Lemon

13. Soft Cheese Tomato Ketchup 2 x Spring Onions

15. Avocado Garlic Lime

18. LOOK at the dips before you EXAMINE them more closely and TASTE - think about these question... How confident are you with your answers ?  Which is the cheapest ?  Highest in saturated fat ?  Lowest in Kcal ?  Hottest – spicy hot ?  Smoothest texture ?  Select EIGHT describing words – complete at least ONE product profile for ONE dip

19. Sensory evaluation can be used to:  compare similarities/differences in a range of dishes/products;  evaluate a range of existing dishes/food products;  analyse food samples for improvements;  gauge responses to a dish/product, e.g. acceptable v unacceptable;  explore specific characteristics of an ingredient or dish/food product;  check whether a final dish/food product meets its original specification;  provide objective and subjective feedback data to enable informed decisions to be made.

20.  What it looks like...

21. Appearance What words would you use to describe these foods? ?

22.  What it smells like...

23. Odour What words would you use to describe these foods? ?

24.  What it feels like in your mouth....

25. Texture What words would you use to describe these foods? ?

26.  What the flavour is...

27. © British Nutrition Foundation 2010 Taste What words would you use to describe these foods? ?

28.  What makes a good quality dip ?  Texture ?  Taste / flavour ?  Cost ?  Target audience ?  Portion size ?

29. V- what I have SEEN that has help me learn A- what I have HEARD that has help me learn One question I would like to ask…. K- what I have DONE that has help me learn Review

30. Do you Know  What a food dip is and when do we tend to eat them ? Do you Understand  What types of ingredients are used in dips to produce quality products Have you...  Listed at least THREE types of dips  Identified key ingredients used in a selection of dips  Evaluated a range of commercial dips  Completed a product analysis and answered key questions.