1. D ESIGN IDEAS 6 M ARKS EACH You must include the following Name the product Include a bread and a dip The ideas must be different Drawn in pencil and coloured in Labelled-ingredients, sizes, how it matches the design criteria, functions of ingredients Do not draw the food in its packaging Sketch and / or annotation attempted but only one design criteria met, May be an inappropriate choice of product 0-2 marks Sketch / annotation shows basic ideas for a relevant product that meets most of the design criteria – but may not be communicated clearly 3-4 marks Recognisable sketch / annotation showing good communication of main features and fitting all the design criteria for a relevant product 5-6 marks

2. D RAW A DESIGN HERE !

3. M ARK SCHEME FOR PLAN OF MAKING C ANDIDATES SHOULD PRODUCE A PLAN FOR MAKING USING THE CHART GIVEN. A NSWER SHOULD SHOW AN AWARENESS OF DIFFERENT ASPECTS OF PLANNING THAT MAKE UP A PRODUCTION SYSTEM, EG AT LEAST ONE REFERENCE TO SOME OF THE FOLLOWING MAY BE INCLUDED : Clear, logical schedule Specialist terminology techniques Named cooking methods/processes Key times Key temperatures Hygiene and safety checks: Personal hygiene Kitchen hygiene Food hygiene Safety points for workers Quality control checks: Size / portion control Accurate weighing of ingredients Shape Appearance/accuracy/garnish Consistency No foreign bodies e.g. egg shells Feedback from control checks Finishing techniques used Answers may appear in any column. Do not credit packaging, metal detection or bulk production as this is a test kitchen. Marks awarded as follows: Simplistic answer giving limited or no relevant planning 0-2 marks Some parts detailed, may not be logical, some key areas for successful production omitted 3-4 marks Logical planning with a range of different information 5-6 marks Answer showing logical plans, clarity of instruction and detail 7-8 marks

4. P LAN OF MAKING Hygiene and safety checks Stages of makingQuality control checks This means the checks you would do to make sure the food you make is safe to eat and that you remain safe when making it. This is where you write the method as if you were making it is the school kitchen or your kitchen at home. It is OK to have gaps on the checks sides. You don't have to have one for everything! These are the checks you would carry out to make sure that the product you are making is of good quality and the same each time you make it.

5. F UNCTIONS OF INGREDIENTS D ON ' T FORGET YOU WILL NEED TO ADD YOUR EXTRA INGREDIENTS IngredientsFunctions 200g Bread flour or brown bread flour Structure of product/Brown flour would add fibre 1 tsp saltFlavour/helps develop the gluten 15g MargarineFlavour/helps bread to stay fresh 15g dried yeastRaising agent 125ml warm waterBind ingredients

6. P LAN OF MAKING B READ Stages of making Wash hands, tie back long hair, put on clean apron Collect and weigh all ingredients bread flour, yeast, salt, marg and warm water Light oven gas no 7/200C Rub marg into flour until disappears Add water and mix to a dough Knead on a floured table for 10 minutes Place in a clean bowl in a warm place for one hour

7. P LAN OF MAKING BREAD Hygiene and safety check Stages of makingQuality control checks Check hands and nails are cleanWash hands, tie back long hair, put on clean apron Make sure ingredients have not been tampered with and are in best condition. Check best before dates. Collect and weigh all ingredients bread flour, yeast, salt, marg and warm water Check weights to make sure measured accurately. Check oven is lit.Light oven gas no 7/200CCheck oven at the right temperature. Check water is warm not hot as this will kill the yeast. Rub marg into flour until disappears Check sure all marg is rubbed in Add water and mix to a doughCheck dough is the correct consistency. Check table is clean and free from foreign bodies before kneading Knead on a floured table for 10 minutes Check not using too much flour which will dry out dough. Check timing for 10 minutes Check bowl is cleanPlace in a clean bowl in a warm place for one hour Check dough left in arm place not hot. Check dough is well risen before use.

8. I NGREDIENTS FOR S ALSA IngredientsFunctions 4 large tomatoesFlavour /colour/one of 5 a day/soft texture ½ red onionFlavour /colour/one of 5 a day/crunchy texture 1 clove of garlicFlavour Juice of 1 lime or lemonFlavour/adds vitamin C 1 chilliSpicy flavour/colour

9. P LAN FOR MAKING SALSA Stages of making Wash and core tomatoes Place on fork and turn in gas flame to release skin Peel away skin Chop into small equal pieces Peel and chop red onion into small pieces Wash and deseed chilli. Chop chilli into small pieces Cut lime in half and squeeze out juice Place all prepared ingredients in bowl and mix together

10. P LAN OF MAKING SALSA Hygiene and safety checks Stages of makingQuality control checks Check tomatoes are cleanWash and core tomatoesCheck for bruises, insects and stones. Check flame is low and take care to avoid injury Place on fork and turn in gas flame to release skin Check flame is not too high to burn tomatoes Peel away skinCheck all skin removed Check using bridge or claw grip.Chop into small equal piecesCheck all pieces the same size Check using bridge or claw grip.Peel and chop red onion into small pieces Check on peelings left on onion. Check wash hands thoroughly after touching chilli Wash and deseed chilli. Chop chilli into small pieces Check all pieces same size Check juice does not squirt into eyes Cut lime in half and squeeze out juice Check for pips Store in fridge at below 5 cPlace all prepared ingredients in bowl and mix together Check all ingredients mixed together

11. P LAN OF MAKING B READ SHAPE Hygiene and safetyStages of makingQuality control