1. Development GCSE Food Technology

2. How can we develop new products? Sponge cakeLasagne Chose one product below and think of as many ways as you can of developing that product.

3. Y9: Short Course Objectives We Are Learning To… Why? What I’m Looking For… What Hat Today: “Things I found difficult…” “The possible problems are…” “Great ideas I have…” “I could improve by…” All: 12-18 ~ Adequate development work achieved through working with a range of techniques and some modifications made (C) Most: 19-25 ~ Good development work achieved through working with a variety of techniques and detailed modifications made (B) Some: 26-32 ~ Excellent development work through experimentation with a wide variety of techniques and modifications (including nutritional analysis) in order to produce a final design solution (A/A*) So that you improve your practical food skills and achieve a high grade for your making skills. A well made developed product appropriate to the brief. Good development being carried out

4. Cake development

5. Lasagne Development Spinach Mixed Leaves Sweetcorn & Mushroom Vegetables with Spinach & pine nut Connelloni Tortilla Open shrimp lasagne Open salmon lasagne

6. Developing food products Break it down into its basic components: – i.e. lasagne = pasta – white sauce – ragu sauce - topping Cheesecake = base – filling – fruit – flavouring – topping Brownie = chocolate – nuts – fruit – spices – shape Sponge cake = ingredients – shape – decoration - filling Other ways to develop food products: – Change shape/portion (i.e. slice/individual) – Change material/ingredients – Lower fat/sugar/salt content (reduced fat alternatives) – Increase fibre/nutrients – Alter ratio/quantities – Change flavours

7. A Grade v C Grade Development A GradeC Grade Excellent development work through experimentation with a wide variety of techniques and modifications (including nutritional analysis) in order to produce a final design solution (A/A*) 26-32/32 Good development work achieved through working with a variety of techniques and detailed modifications made 19-25/32 Experiment with different flours/fats/ sugars Produce a final product with several component parts (i.e. layered product) Experiment with Ratios within recipes Improve nutritional value and use foodinfocus2 to analyse developments Simple changes to recipes i.e. change flavour/shape/decoration/toppings Change filling of product Change seasonings/herbs/spices

8. Levels For page, tick the level of YOUR work: - 26-32 ~Excellent development work through experimentation with a wide variety of techniques and modelling (including CAD where appropriate) in order to produce a final design solution 19-25 ~Good development work achieved through working with a variety of techniques and modelling (including CAD 12-18 ~Adequate development work achieved through working with a range of techniques and modelling (including CAD where appropriate) 6-11 ~Development work is lacking in detail but makes reference to a number of techniques and modelling (including CAD where appropriate) 0-5 ~Basic development work undertaken using a limited range of techniques Development of the design proposals: Development 1 & 2 Exemplar Work: What have you learnt from this page: Client Opinions: What you need to think about: This is the page that allows you to modify 1 specific part of your recipe in a number of ways to improve the product e.g. type of flour 1. Remember only change one aspect of your recipe/dish per development. 2. These pages should be developing one aspect of your dish/product: - a. Start with simple adjustments b. Explain what your going to do c. Show where ideas have been modified d. Get other peoples opinions on your developments e. Include a photo and star profile f. Write about how it changes the nutritional or sensory attributes of the dish 3. Final Idea should be based around one or all of your developments and justify how the developments helped you in designing the product 4. Annotation should show how product has developed from initial ideas. Development can be shown in many different ways but successful development happens when you choose one item and use that information to help inform your choice of final design !! This could be; Shape, Colour, nutritional profile, ingredients, techniques, processes, Material and so on. AQA Criteria – Good Development is Critical

9. Tomato Ragu/Pizza Sauces

10. Tomato Ragu Sauces

11. Sponge testing Additions to a 1 egg mixture - divide into 6 and add small amounts of : cherries, raisins, cocoa, choc chips, poppy seeds & lemon, mixed spices Before After

12. Recording Sensory Results 1.Record these results in rough using lined paper first before you write them on your development sheet. Hint: allow your testers to use the sensory vocabulary sheet 2.Write your results up in neat when you are happy you have enough information. Learning Objectives: All: 12-18 ~ Adequate development work achieved through working with a range of techniques and some modifications made Most: 19-25 ~ Good development work achieved through working with a variety of techniques and detailed modifications made Some: 26-32 ~ Excellent development work through experimentation with a wide variety of techniques and modifications (including nutritional analysis) in order to produce a final design solution

13. Ecclesfield School: 36574 Name: Page: Findings from this page: From this page I have found out that there are many ways I could develop my product. The overriding reasons for developments are to improve aesthetics and the end users perceptions of the product. Other developments could also improve the nutritional profile and cost of the final product. There are social and environmental issues that would also need to be taken into account, such as using fairtrade sugar and chocolate. Development: Change the Type of biscuits used to change the nutritional value, the texture or appearance etc. For example, you could use wholemeal digestive biscuits to increase the fibre and also the texture of the base. You could also change the fat to reduce the amount of fat content in the cheesecake, for example, instead of using butter, you could use margarine instead. Or, the quality of the butter could be changed, because a more expensive butter could have a creamier texture You could also add dried fruit or crushed almonds to the base to change the flavour, or the texture and nutritional value. To develop the filling, you could add different spices to change the flavour, or add food colouring or flavourings to change the colour and appearance. To reduce the fat content in the filling, different types of cream cheese could be used. Instead of full fat cream cheese, light cream cheese or ricotta could be experimented with to change the texture and the flavour. The sugar used could be developed, for example, caster sugar could be used rather than Demerara sugar to create a lighter base. Fairtrade sugar could be also be used. Fruit could be used for decoration, this will help with the governments 5 a day policy, so therefore the cheesecake wouldn't just be an unhealthy option because it contains fruit aswell. The cheesecake could be decorated with another layer. For example, strawberry sauce. This will change the flavour of the cheesecake and the appearance. Add different flavourings, for example, almond extract to create a different taste. Food colourings could be used as well which would change the appearance of the cheesecake filling and make it more appealing. I have chosen to develop cheesecake, because when I made my 6 ideas this turned out the best, this also has many ways of being developed than my other ideas. This also fits my specification. Cheesecake base Cheesecake filling The shape or the size of the cheesecake could also be changed, smaller sized cheesecakes would contain less calories and may attract the consumer more because they are of compact size. However, the shape could also be changed into different shapes, this will make the product look more attractive. The double cream used could be changed to single cream etc, to change the texture of the filling. The fat content could also be reduced. REMTI Highlights general research used Environmental issues considered Material/ingredient choices Innovation, originality & flair End user thoughts MTIMTIMTITMTIEMEMMTMTMTIMTI Cheesecake Cheesecake Decoration & Toppings

14. Ecclesfield School: 36574 Name: Page: Findings from this page : From this page I have found that changing the original cheesecake base from digestive to a combination of gingernut and shortbread will improve the sensory characteristics and overall finish of my product. I have also found that shortbread has the highest fat content, so by combining with ginigernut it will improve the nutritional value and make the finished product slightly lower in fat. Development 1 Aim:- To develop the cheesecake bases by using different biscuits in the base. I will also add extra colour and flavour to improve the sensory and aesthetic characteristics. What I’m going to do:- Make one batch of shortbread and use two types of shop bought biscuits to make 3 different biscuit bases with melted butter. Original Ingredients: Digestives Butter Nutrition Info: Photo Tasting Results: Evaluation From developing my base I have found that shortbread is the most popular biscuit to use for my cheesecake base. Comments were made about all 4 bases relating to flavour, but the biscuit with the highest taste score was the homemade shortbread. From developing the bases, I have decided I am going to combine both shortbread and gingernut as this gave the best flavour. This will further improve the sensory characteristics of my product. One of the criticisms of the gingernut on its own was it didn’t hold well enough, so by combining the two I will achieve the best texture and flavour. Next development: Cheesecake filling AppearanceTasteTextureTotal Digestive 6 6 8 104 4 5 66 7 8 676/120 Shortbread 7 6 9 107 8 7 98 9 7 693/120 Gingernut 7 6 8 66 7 8 65 7 8 781/120 Cream Sandwich 6 4 6 94 5 7 63 5 6 667/120 Development Ingredients: Shortbread - Butter, flour, caster sugar Gingernut biscuits Cream sandwich biscuits Soft Moist Chewy Sweet Flavoursome Gooey Creamy Rich Airy Crumbly 1 2 3 1 2 3

15. I fully understand what development and sensory analysis is and feel comfortable carrying out tests

16. Exemplar Learning Objectives: All: 12-18 ~ Adequate development work achieved through working with a range of techniques and some modifications made Most: 19-25 ~ Good development work achieved through working with a variety of techniques and detailed modifications made Some: 26-32 ~ Excellent development work through experimentation with a wide variety of techniques and modifications (including nutritional analysis) in order to produce a final design solution

17. Plenary How can you ensure a high quality finish? Learning Objectives: All: 12-18 ~ Adequate development work achieved through working with a range of techniques and some modifications made Most: 19-25 ~ Good development work achieved through working with a variety of techniques and detailed modifications made Some: 26-32 ~ Excellent development work through experimentation with a wide variety of techniques and modifications (including nutritional analysis) in order to produce a final design solution