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Designing C- 4 design pages B- 5 design pages A-6 design pages.

Published byAmanda Bradford Modified over 9 years ago

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Presentation on theme: "Designing C- 4 design pages B- 5 design pages A-6 design pages."— Presentation transcript:

1 Designing C- 4 design pages B- 5 design pages A-6 design pages

2 First – mindmap all the different foods you could make EVEN if you don’t like them. All the different types of food I could make.

3 Then pick 4- C 5 -B or 6 -A  You will be cooking these dishes (In 1 hour)

4 Let’s create a design page then...

5 1- title Dish 1 – pizza

6 2- why are you making pizza Dish 1 – pizza I have chosen to make pizza as it links back to my specification. My specification states I should make a European dish which is popular in the UK, I feel the Italian origin of pizza meets this point, it is also able to be divided into to potions and contains at least 3 flavours.

7 2- why are you making pizza Dish 1 – pizza I have chosen to make pizza as it links back to my specification. My specification states I should make a European dish which is popular in the UK, I feel the Italian origin of pizza meet this point, it is also able to be divided into to potions and contains at least 3 flavours.

8 3- ingredients, quantity and function Dish 1 – pizza I have chosen to make pizza as it links back to my specification. My specification say I should make a European dish which is popular in the uk, I feel the Italian origin of pizza meet this point, it is also able to be divided into to potions and contains at least 3 flavours. ingredientsquantityFunction flour150gFlour is the main bulking agent in pizza dough

9 Dish 1 – pizza I have chosen to make pizza as it links back to my specification. My specification say I should make a European dish which is popular in the uk, I feel the Italian origin of pizza meet this point, it is also able to be divided into to potions and contains at least 3 flavours. ingredientsquantityFunction flour150gFlour is the main bulking agent in pizza dough 3- ingredients, quantity and function

10 Dish 1 – pizza I have chosen to make pizza as it links back to my specification. My specification say I should make a European dish which is popular in the uk, I feel the Italian origin of pizza meet this point, it is also able to be divided into to potions and contains at least 3 flavours. ingredientsquantityFunction flour150gFlour is the main bulking agent in pizza dough 4- method/ time plan Timeaction 0-5Mis-en-place 5-10Prepare onion and turn on pan for ragu sauce. Weigh out dough ingredients 10-15Make dough and begin to kneed 15-20Leave dough to rest, cook off onions, add garlic and tomato's

11 Dish 1 – pizza I have chosen to make pizza as it links back to my specification. My specification say I should make a European dish which is popular in the uk, I feel the Italian origin of pizza meet this point, it is also able to be divided into to potions and contains at least 3 flavours. ingredientsquantityFunction flour150gFlour is the main bulking agent in the pizza dough 4- method/ time plan Ti me action 0-5Mis-en-place 5- 10 Prepare onion and turn on pan for ragu sauce. Weigh out dough ingredients 10- 15 Make dough and begin to kneed 15- 20 Leave dough to rest, cook off onions, add garlic and tomato's

12 Dish 1 – pizza I have chosen to make pizza as it links back to my specification. My specification say I should make a European dish which is popular in the uk, I feel the Italian origin of pizza meet this point, it is also able to be divided into to potions and contains at least 3 flavours. ingredientsquantityFunction flour150gFlour is the main bulking agent in pizza dough 5- bake and add photo to achieve you A/B you also want to include a computer aided drawing. Ti me action 0-5Mis-en-place 5- 10 Prepare onion and turn on pan for ragu sauce. Weigh out dough ingredients 10- 15 Make dough and begin to kneed 15- 20 Leave dough to rest, cook off onions, add garlic and tomato's

13 Dish 1 – pizza I have chosen to make pizza as it links back to my specification. My specification say I should make a European dish which is popular in the uk, I feel the Italian origin of pizza meet this point, it is also able to be divided into to potions and contains at least 3 flavours. ingredientsquantityFunction flour150gFlour is the main bulking agent in pizza dough 5- bake and add photo to achieve you A/B you also want to include a computer aided drawing. Ti me action 0-5Mis-en-place 5- 10 Prepare onion and turn on pan for ragu sauce. Weigh out dough ingredients 10- 15 Make dough and begin to kneed 15- 20 Leave dough to rest, cook off onions, add garlic and tomato's

14 Dish 1 – pizza I have chosen to make pizza as it links back to my specification. My specification say I should make a European dish which is popular in the uk, I feel the Italian origin of pizza meet this point, it is also able to be divided into to potions and contains at least 3 flavours. ingredientsquantityFunction flour150gFlour is the main bulking agent in pizza dough 6- Let’s evaluate. Ti me action 0-5Mis-en-place 5- 10 Prepare onion and turn on pan for ragu sauce. Weigh out dough ingredients 10- 15 Make dough and begin to kneed 15- 20 Leave dough to rest, cook off onions, add garlic and tomato's

15 Evaluation  Did it meet the specification?  TASTE TEST  Compared against specification  You opinion

16 Above, I have got my target markets opinion of my pizza. From this I have learnt that they like the texture of the base and the range of textures available as toppings. If I was to take this dish forward to development I way work on achieving a better colouring with the cheese. Taste test - Example

17 Start with telling the examiner what you are looking at. Above, I have got my target markets opinion of my pizza. From this I have learnt that they like the texture of the base and the range of textures available as toppings. If I was to take this dish forward to development I way work on achieving a better colouring with the cheese. Lets break it down.

18 What have you learnt? What does it show you? Above I have got my target markets opinion of my pizza. From this I have learnt that they like the texture of the base and the range of textures available as toppings. If I was to take this dish forward to development I way work on achieving a better colouring with the cheese. Lets break it down.

19 How would you change it to meet you specifcation better. Above I have got my target markets opinion of my pizza. From this I have learnt that they like the texture of the base and the range of textures available as toppings. If I was to take this dish forward to development I way work on achieving a better colouring with the cheese; as having a good colour is one of my specification points. Lets break it down.

20 A/B’s you must mention your specification Above I have got my target markets opinion of my pizza. From this I have learnt that they like the texture of the base and the range of textures available as toppings. If I was to take this dish forward to development I way work on achieving a better colouring with the cheese; as having a good colour is one of my specification points. Lets break it down.

21 We are getting there... Dish 1 – pizza I have chosen to make pizza as it links back to my specification. My specification say I should make a European dish which is popular in the uk, I feel the Italian origin of pizza meet this point, it is also able to be divided into to potions and contains at least 3 flavours. ingredientsquantityFunction flour150gFlour is the main bulking agent in the pizza dough Ti me action 0-5Mis-en-place 5- 10 Prepare onion and turn on pan for ragu sauce. Weigh out dough ingredients 10- 15 Make dough and begin to kneed 15- 20 Leave dough to rest, cook off onions, add garlic and tomato's Above I have got my target markets opinion of my pizza. From this I have learnt that they like the texture of the base and the range of textures available as toppings. If I was to take this dish forward to development I way work on achieving a better colouring with the cheese.

22 Evaluation  Did it meet the specification  TASTE TEST  Compare against specification  You opinion DONE

23 Comparing against you specification point is fairly easy. Specification point Must appeal to age 5-10 (no bigger that 12cm D) Suitable to be eaten at a children's party Cost below £0.35 per potion Look appealing Add to a balanced plate

24 Evaluation  Did it meet the specification  TASTE TEST  Compare against specification  You opinion DONE

25 finally

26 Your opinion  This was my first time making this recipe. The pizza’s looked good and tasted amazing. I had a few problems while making the dough, as I had never used a dough using yeast. Next time I will be used to the process of using yeast and should be more successful.

27 Dish 1 – pizza I have chosen to make pizza as it links back to my specification. My specification say I should make a European dish which is popular in the uk, I feel the Italian origin of pizza meet this point, it is also able to be divided into to potions and contains at least 3 flavours. ingredientsquantityFunction flour150gFlour is the main bulking agent in the pizza dough Ti me action 0-5Mis-en-place 5- 10 Prepare onion and turn on pan for ragu sauce. Weigh out dough ingredients 10- 15 Make dough and begin to kneed 15- 20 Leave dough to rest, cook off onions, add garlic and tomato's Above I have got my target markets opinion of my pizza. From this I have learnt that they like the texture of the base and the range of textures available as toppings. If I was to take this dish forward to development I way work on achieving a better colouring with the cheese. This was my first time making this recipe. the pizza’s looked good and tasted amazing. I did have a few problems while making the dough, as I had never used a dough using yeast. Next time I will be used to the process of using yeast and should be more successful. Specification point Must appeal to age 5-10 (no bigger that 12cm D) Suitable to be eaten at a children's party Cost below £0.35 per potion Look appealing Add to a balanced plate DONE

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