‘A’ Level Food Technology L3 Extended Certificate and

Diploma in Nutrition and Food Science

Presentation at 6.30 p.m.

Why choose Food? • You enjoy cooking and eating food • Extend your food preparation skills. • Gain a skill for life • You want to express your creativity • As a ‘Food Technologist, Scientist or

Nutritionist you will possess an enviable range of skills that make you highly sought after in the work place.

• You wish to gain good grades

Is this for you?

• We are looking at a revolution in what we eat and where we source it from.

• The food industry needs creative people who are concerned about the environment, food ethics and health.

• We want food scientists who can deliver new, fresh, ethical, healthy food solutions to a hungry nation

Is it the right course for you? Let me convince you………

• Employers like people who can show their ability to apply knowledge.

• You will use skills learnt in: - Maths - English - Biology - Chemistry - Psychology - ICT - Geography - Sociology - Art • A truly multi-disciplinary subject, showing

you can think for yourself!

In the real world.

• 1000’s of new food products each year • Who is responsible for their development?

Food Technologists / Food Scientists/Home Economists / Chefs

The food industry is the biggest employer in the world!

Well trained food specialists are rarely unemployed.

A career for you?

What could I study? • Food Science • Nutrition • Dietetics • Food Quality, safety &

nutrition • Food marketing • Food, Nutrition and Health • Food Technology • Food manufacture • Food Business management

• Hospitality management • Design & Technology QTS • Food & Retail management • Food & consumer sciences • Professional culinary Arts • Applied Biosciences • Occupational Therapy • Microbiology • Food Process Engineering • Midwifery • Nursing

Where could I go? • Aberystwyth • Bath Spa • Brighton • Coventry • Glamorgan • Huddersfield • Kingston • Leeds • Lincoln • Liverpool John Moores • Roehampton • Glasgow Caledonian

• Loughborough • Manchester Metropolitan • Newcastle • Nottingham • Queens, Belfast • Reading • Royal Agricultural University • Sunderland • Surrey • Ulster • Aberdeen • Derby

What will I study on the course?

• food science and nutrition

• food processing and manufacture

• food safety and hygiene

• Practical food production

• nutritional and sensory effects of processing on food

• socio-economic, cultural and ethical factors

• nutritional claims and labeling

What can I do outside lessons?

• Attend the ‘Good Food Show’

• Go and look at food production: – Factories – Supermarkets

• Carry out a work experience placement in a linked area

How will I be assessed?

• AS level has 2 units: • Unit 1 – Materials, components & application

- written examination – 50% of AS (25% A2) • Unit 2 – Design and Make task (50 hours) - 1 design and make task or smaller tasks or a

design portfolio - 50% of AS (25% A2)

How will I be assessed?

• A2 level has 2 units: • Unit 3 – Design & manufacture - written

examination (2 hours) – 25% of A2 3 questions, synoptic element • Unit 4 – Design and Manufacture task (60

hours) - A single design and make task - 25% A2

Unit 1 Materials, Components & Application

• Nutrition – function, sources, deficiency, excess • Relationship between diet & health • Dietary planning – individuals, special diets,

suitable meals and foods • Socio-economic, ethical, family lifestyle and

cultural factors affecting food choice • Environment – farming methods & organic • Food ingredients – dairy, eggs, cereals, pulses • Mass media – advertising, TV • Food safety, hygiene and labelling • Additives

Unit 2 - AS Coursework Learning through Designing & Making

• Portfolio approach • Look at gaps in the market – decide on a situation

/ focus group - usually focused on a special diet • Learn / experience the stages of product

development: - generating ideas – market research, use of

imagination, using artistic skills, using ICT - testing ideas – practical skills, carrying out

sensory evaluation, experimenting - evaluating – objectivity

Design 2 – Hot raspberry soufflé served with a raspberry puree

1 portion: ramekin size raspberry soufflé Price per portion: £0.80

Finishing touches: Hot raspberry soufflé dusted with icing sugar served with fresh raspberries and puree

Functions of ingredients: Caster sugar- sweetens the product and helps retain moisture within the soufflé helping to increase the shelf life Egg – Through whisking egg helps trap air in the product the protein also coagulates when heated in the oven therefore helping to set the aerated structure Raspberries – add colour, flavour and texture to the product

Time to make: Soufflé 10 minutes Raspberry puree 20 minutes Total prep time: 30 minutes Cooking time: 25 minutes

Sensory characteristics: light and airy dessert with a strong, sweet, fruity flavour

Fruit: raspberries

Fat content: 19% energy from fat 2g content

Links to specification: Egg has a main function in this product it creates a very light airy texture to the soufflé and also helps to set the aerated structure when heated through coagulation. Although this product has a basic finish its still very high quality and appealing to the eye. The energy from fat is a great positive with this product as well as the product being flavoursome, colourful and appealing it also doesn’t contain much fat. It matches the specification very well in many aspects however this product would not be suitable to prepare in advance as it needs to be served immediately which is the products only downside as it meets the specification perfectly in all other aspects.

Social, Moral and ethical issues:

Changes to match specification: In all other ways this product meets my specification however when pricing up the product per portion I found that per portion including marketing costs this products still only costs 80p per portion which is very low. Being happy with my current design of the product there's not much I wish to change. I am just going to focus on making this a very quality dessert. To do this I am using the highest quality ingredients for each component this will increase the price per portion a little and also increase the quality of the overall product.

Fat content: The energy from fat was very low in this product which is a great advantage to the product!

Developments: Although this product already matches the specification very well I could try out some different fruits such as strawberry or lemon, to find out which is most preferred in order to create a product that people love.

Design 7- Chocolate pudding pots:

DIMENSIONS/WHAT IT SHOULD LOOK LIKE:

PORTION SIZE/WEIGHT: From the recipe I’ve found the ingredients should make around 4 of the individual puddings.

FINISHES/TOPPINGS: Each pudding will be topped with strawberries and chocolate shavings.

TIME TO MAKE: In this method you’re making the cake/pudding then cutting and preparing the fruit to go on top and then baking the pots so it should take around 1 whole hour to complete this product.

65mm

65mm

FRUIT TYPE USED: I’m using strawberries. I will be placing them on top of the chocolate pudding pots.

PRICE: From using a costing programme on the computer I have calculated that per individual pot it will cost £1.05..

SENSORY CHARACTERISTICS: Taste: the puddings should taste sweet and chocoaltey. Texture: The cake should be slightly dense as it is a pudding pot but not dry. The strawberries should be soft as well. Appearance: the strawberries should be arranged neatly on top to give it a professional restaurant style finish to the product.

FAT CONTENT: From using the Food For The PC programme I have calculated that per individual portion there’s 43% fat. This is 8% above the requirement, but I’ve lowered it as much as I possibly can for these specific ingredients.

LINKS TO THE SEPCIFICATION: It is suitable to be served in a restaurant because of the attractive decoration on top. It is also an individual portion (there will be around 4). It does demonstrate the functions of eggs (in the cake sponge itself). It also meets the price requirements of the specification. SMES ISSUES:

Some people may find the use of non organic eggs offensive and they’d rather use those than free range. People may also want Fairtrade chocolate to be used. Some people may be coeliac so wouldnt be able to consume the flour that is within the cake.

POSSIBLE CHANGES/DEVELOPMENTS: To make this product match the specification even more I could possibly add ornage zest within the sponge to make it more fruity and flavoursome.

FUNCTIONS OF INGREDIENTS: Fruit: for a fresh flavour and to enhance the colour and the overall appearence. Will also add texture to the product. In the cake/pudding: chocolate for flavour and colour, butter for, light brown sugar for aeration (texture) and sweetness, plain flour for the bulk ingredient , eggs for aeration and colour of the product and vanilla extract for flavouring of the sponge.

Design ideas- Raspberry and white chocolate eclairs.

Recipe: 125ml (1/2 cup) water 50g unsalted butter, chilled 65g plain flour, sifted Pinch of salt 2 eggs, lightly whisked 2 x 180g white chocolate, broken into squares Raspberry filling 120g fresh or frozen raspberries 1 tablespoon icing sugar mixture 2 teaspoons rosewater essence 470g (2 cups) double cream Recipe source: http://www.taste.com.au/recipes/19503/raspberry+white+chocolate+eclairs

Functions of ingredients: Butter • Provides flavour • Adds colour • Keeps product moist and extends shelf

life. • Provide energy and Vitamins A and D Flour • Provides fibre • Forms the choux paste Eggs • Coagulate (sets) when heated • Provide protein, fat, iron and Vitamins A, B,

and E Raspberries • Adds fruit for a specification point • Gives the cream flavouring

Specification points: • This product is my first design choice because It is appopriate to be sold in a restauant. However it would be better

with a hot drink to eat with instead of it being by itself as it may be too sweet. • Éclairs are a good option because they can easily be sold as an individual portion. I can control this by using a ruler

and measuring each choux line so that they will be the same size and width. I can also measure the amount of cream filling for each éclair by weighing the amount I put in the syringe. This would be useful because I wouldn’t be able to tell how much im putting in by eye. If I were to control every aspect I could also weigh the amount of chocolate I put on top of each eclaire.

• The total amount of fat came to 76%. This was too far over my specification. To lower it I could have used a low fat spread instead of butter for the choux pastry. I could also use a wholemeal flour instead of a plain white flour. i could use a less sugary chocolate for the topping. However for eclairs there wasn’t an alternative for the cream used in the filling, but I used a third of the amount of cream it had in the recipe , therefore this lowered the fat content.

• These éclairs demonstrate a use of egg by whole egg being beaten in; this motion incorporates air into the dough, which when baked, gives it volume and causes it to rise with the help of steam from the water content in the dough. Eggs moisten, aerate and adds flavour to the overall pastry base. The eggs must be gradually poured into the dough otherwise it runs the risk of flopping in the oven. The gradual incorporation evenly distributes the films of egg albumen (the whites) which is like a elastic band i.e. it expands and contracts with the pressures of steam and air. This is why you must not open the oven door when baking otherwise the choux pastry as the drastic drop in temperature can cause this wall of egg albumen to collapse.

• Originally I was looking at making original chocolate and cream éclairs. However I had to incorporate a fruit of any type in the éclair’s. therefore I decided to make the filling a raspberry flavour. The recipe had also suggested that I add rosewater with the raspberry. Because my choice of fruit was raspberry I then decided to also change the type of chocolate to white chocolate, because white chocolate was also taste better with the rosewater in my opinion.

• For the finish to my éclairs, I will use a different selection of fruit to decorate the plate. I will also use some raspberry coulis to drizzle the product and fruit to add more flavour. Although this isn’t a finishing technique; I will also weigh the cream before I put it into the syringe, therefore each éclair will have the same amount of raspberry cream filling. Using a syringe will also make the product look more neat and tidy as the cream will all be incorporated inside, and not falling out of the edges.

• These éclairs have good sensory characteristics because there have three completely different parts. The éclairs itself must be well risen, and a golden brown colour (not too overcooked.) There should also be a slight crisp crunch when biting into it. The chocolate mustn't be layered too thick, but should also be sugary enough to even out the raspberry tang. The raspberry cream must also be very flavoursome and the consumer must be able to taste the seeds as well. The rosewater must also be slightly flavoursome but not overpower the raspberry filling.

• Each éclair is sold as an individual portion with an assortment of berries. In a restaurant I could also sell the éclair with frozen berries and hot white melted chocolate to pour over. Éclairs are a good option to sell in restaurants because they have a long shelf life, choux pastry can also be made and frozen for a certain amount of time. Because they are sold cold, they can be left for a while before serving.

• The total price of each éclair is ……… this is a good price because it is not too expensive. They will all be sold as an individual portion. However this price does not include the extra fruit or white chocolate for decoration. This price also does not include the rose water (which may increase the price) as it wouldn’t be my preference to put it in; however it shouldn’t make the price that much more expensive.

• No standard components will be used in this product except for the raspberries.

Evaluation of raspberry and chocolate eclairs.

Specification points: • These éclairs worked out well because they all matched the first specification point. In that they were perfect for being sold as an individual portion. • Although this product met most of the specification points. It wasn’t under 35% fat. The main reason this was over 35% fat was because of the cream used in the filling.

Next time I will have to work out a replacement for a cream filling. • These éclairs demonstrated a use of egg by a whole egg being beaten in; this motion incorporates air into the dough, which when baked, gives it volume and causes it to

rise with the help of steam from the water content in the dough. Eggs moisten, aerate and adds flavour to the overall pastry base. The eggs must be gradually poured into the dough otherwise it runs the risk of flopping in the oven. The gradual incorporation evenly distributes the films of egg albumen (the whites) which is like a elastic band i.e. it expands and contracts with the pressures of steam and air. This is why you must not open the oven door when baking otherwise the choux pastry as the drastic drop in temperature can cause this wall of egg albumen to collapse.

• The fruit that was included in these éclairs was in the raspberry filling. There was supposed to have 360g altogether however I had run out of raspberries as I made my filling twice, therefore some of the raspberry flavour was lost, and the colour was much paler. There was also a selection of fruits on the plate for decoration.

• To give an appropriate high class finish to my product, I made sure that the chocolate was evenly spread over the top and that there was no random droplets on the plate. I used a selection of fruit/berries to make the product look high class and more expensive. I also made sure that the cream wasn’t pouring out so that it mixed with the chocolate. This made it look professional.

• This product, although it didn’t have many, had good sensory characteristics and most people rated it quite highly. However people had said that the raspberry flavour wasn’t too prominent therefore more raspberries should be used or more raspberry flavouring. The total cost of this product is ….. This is good price because it isn’t too expensive for what it is, however you can tell that the white chocolate and the raspberries has boosted it a bit. However it is still very reasonable.

• There was no standard components used in this product besides the fruit.

Comments First taster: the product had a good crunch to the choux pastry. It was nice and airy. However there wasn’t much taste to the cream and there should’ve have been more of a raspberry flavour. Second taster: the choux pastry was slightly too golden, however it had a nice crunch to it. The amount of cream was good because there wasn’t too much. Although there was too much chocolate on the top and it was too cold. As a result of this it was hard to bite into. The raspberry filling had enough cream and raspberry flavour however there wasn’t any rose water flavour. Third taster: I personally would have preferred a dark or milk chocolate as apposed to white chocolate as it didn’t have much flavour. However there wasn’t too much raspberry flavouring. Fourth taster: the choux pastry was too crunchy and the pastry itself could have had more flavour, e.g. chocolate or vanilla. There wasn’t enough raspberry flavouring. And there wasn’t enough cream. But the chocolate had a good amount and went nicely with the raspberries.

Improvements If I were to make these again I would make sure that I test peoples preference of cream so that I put the right amount into each one. I would also test different amounts of raspberry flavouring in the cream to see how strong people prefer it. Another choice I could test would be different types of chocolate on top of the éclairs; people may also prefer two types of chocolate on top. Next time I make these I will use fresh raspberries instead of tinned raspberries because then it will lower the fat content and it makes the cream a lot less soggy. For the choux pastry I will make sure that this time I don’t overcook it, and If I see that it is overcooking I will cut the pastry first so that I can have that extra five minutes in the oven so the stream is let out before it burns. To make sure they are thoroughly cooked throughout I will make sure enough water is on the baking tray so that the steam created will act as a raising agent and properly make it rise.

SMES The chocolate I used was Fairtrade chocolate. Therefore a fair percentage of the price will go to the workers that produce the cocoa beans. Unfortunately the raspberries were not in season therefore they must have been imported which can increase high CO2 emissions, they are also organic so have been grown without the use of chemical fertilisers or pesticides.. The eggs I have used in my product are all free-range eggs therefore the chickens are allowed to roam freely therefore they are healthy.

Costing: £3.89

Evaluation against specification I feel like this product was recipe and product design was to a high

restaurant standard but was not presented in such a way that meets this specification, I think I could develop this by possibly making mini roulades and therefore not having to cut the product with make it less neat. A good thing about this product was that it was an egg based desert as the roulade is made primarily of eggs which help to aerate the product to form a meringue; But this product did not help to show different functions and uses of eggs as it only showed one, which was the aeration. I did serve the product as an individual portion therefore meeting that specification and helping it to be more welcome in a restaurant environments. This product also contained fruit but one of my tasters said they “ would have liked more raspberries”. The roulade also showed a variety of textures and flavours from the meringue, cream, raspberries and almonds on top. But although the almonds add a nice finish to the product and widen the sensory characteristics, one of my tasters said they “would prefer it without the almonds” but another said that “the almonds was a nice touch to the dish”. This product also meets the specifications as it was an individual portion served for under £4 and it can be made in advance of the meal as it can be refrigerated until time to serve; The product also contained no standard components as everything. But the product contained more that 35% fat, it contained 51% fat which is alot, so as a change I would make would be to lower the fat amount of this product by using a low fat whipping or double cream to the filling.

Conclusion In conclusion I feel that this product, If I made the changes , would

meet all the specifications as would be a good product to be served in a restaurant. I think the main 2 changes I would have to make would be the presentation and fat content.

012345Golden

sweet

moist

Attractive

Presentation

lemony

Shape

Texture

Evaluation I feel that when making this product I worked well as I was able to

stick to the time and I used a timer to time how long I cooked things for. I feel like, when working I should try and wash up as a go along so I don't have loads to do at the end and my workspace will then stay more organised and tidy. I think, if making this product again, half way through the second bake of the meringue I should turn in round so I get an even colouring on top of the meringue and therefore improving the presentation of the product.

Unit 3 Design & Manufacture

• Physical & chemical structure of nutrients • Structure / composition of foods • Effects of heat and chemicals on foods • Combining ingredients to create different effects –

gels, sols etc • Meat. Fish, novel proteins • Bacteria & enzymes – benefits, problems • Production of food products – marketing, food

safety systems, costing, CAD, CAM • Food processing • Legislation

Unit 4 – A2 Coursework Designing & Making Practise

• Single design and make task – own choice • 60 hours • Same skills as in Unit 2 – higher

expectations • Look at manufacturing in the market place • Bring together skills learnt throughout the

course

Making a final prototype

Is food technology or Food Science and nutrition for you?

Do you like food? Have any of the questions made you want to

find out more? Are you interested in cooking?

Do you love creating? Are you always wondering… How does that

happen?

If the answer is ‘Yes’!

Food is the course for you!

A final note

Our last A level exam group gained 67% A*-C grades

AS 2015 – 64% A-B grades, 88% A-C We are consistently above ALIS and LV3A

targets for our A-level and AS groups