GCSE+FT+Mini+Project+2

toc **Mini Project 2 - Processing Techniques & Packaging** = Design Brief =

Design and make a **ready meal** product that incorporates at least one of the following “**home food processing techniques**” which could then be applied in a **batch production** process. You also need to design a suitable package for the product, which includes all the legal labeling requirements. = **Design Situation** =
 * Home food processing techniques:**
 * **Moist**: boiling, poaching, steaming, stewing, braising
 * **Dry:** baking, roasting, grilling,
 * **Other:** frying, microwave
 * **Other processing methods:** shaping & forming, piping

=** Specifications **= 1. The product must include at least one home food processing technique 2. The product must be suitable for batch production 3. The product must be a main meal suitable for sale as a ready meal 4. The package for the product must include all the legal labeling requirements 5. Materials for the packaging must be suitable for the product being produced 6. 7. 8.

media type="custom" key="4675181" =** Research **= Carry out research on each of the home food processing technique **s** above (total one A3 page). Use the downloadable sheet below as a template for you research.
 * Week 1**


 * Homework:** Complete the above

=** Design ideas **=
 * Week 2**

Design two ideas for a suitable product. Use recipe books and/or the internet to find ideas for recipes that could then be modified to develop into your own ideas (total 1-2 A3 pages)Your designs must include:
 * Sketches & annotation
 * Ingredients listed
 * Basic methods used must be outlined in the annotation.
 * Homework:** Complete the above use the following link to help you and don't forget the focus for the spider diagram is Home Food Processing Techniques:

=** Planning **=
 * Week 3** -

Choose one idea and complete the following (total one A3 page):
 * Timeplan
 * List of ingredients and equipment
 * Nutrition label ** //(we will do this task in lesson 5/6)// **
 * Food order
 * Homework:** Complete the above

=** Practical **= media type="custom" key="4847749" Take photos of your product so you can show and identify the methods you have used.
 * Week 4**
 * Task**

media type="custom" key="4847525"

Using an A3 sheet printed before next lesson you will complete the following tasks: = Labelling = Labelling information is a legal requirement to inform customers about the food they are buying.
 * Homework:**
 * Using the photos you have taken and provided above write about the methods you have used to produce your product.
 * Which ready made ingredients did you use or could you have used?
 * Explain how the product you have chosen could be manufactured in batch.
 * How would you product be sold if batch produced?For example: type of storage, packaging, reheating/cooking instructions, etc.
 * How much would you product cost:- cost of ingredients?
 * Carry out a sensory analysis, you are looking at taste, texture, appearance & smell, ask the opinions of anybody else who tries your product and make a record. (for more information look at your text book page 46-47 and check out this site http://www.foodafactoflife.org.uk
 * Week 5** **& 6**
 * UK, the Food Labelling Regulations 1996 state the types of information that must be clearly displayed on a food product label.
 * HK, the Food and Drugs (Composition and Labelling)(Amendment) Regulation 2004, states again the types of information that should be provided on pre- packaged food labelling,
 * Read the complete regulations at: **@http://www.cfs.gov.hk/english/faq/faq_03.html**
 * and **@http://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsb_200702.html**

**Starter:** Look at a range of food packages, identify the key information that is on the package. media type="custom" key="4941929"
 * Task:** Design a suitable package for the product you have made. It must include all the legal labeling requirements for consumers listed below and include a nutrition label using the Nutrition Program. You also need to state suitable materials that could be used to package your food product in.

**Legal information for consumers:**
 * Name of the food (& description if product name does not make is clear)
 * Any special treatment/processing e.g. smoked
 * Ingredients (in descending order)
 * Additives
 * Instructions for use, cooking, storage
 * Date mark/ best before date
 * Net weight
 * Name & address of manufacturer
 * Place of origin
 * Special claims: allergies, nutritional (if stated a nutrition label must be included), organic
 * Processing & treatments

**Additional information for consumers:**
 * nutrition panel (needs to be shown only if a nutritional claim is made e.g. low in fat)
 * serving suggestion
 * average portions
 * opening instructions
 * environmental issues, including disposal of waste
 * additional claims e.g. free from MSG, links to dietary guidelines


 * Information for retailers and manufacturer**:
 * bar codes
 * batch numbers
 * best before, use by and display until

Complete sketched package design ideas
 * Homework:**

= **Nutrients** = media type="custom" key="4941973" Here is a nutrients calculator for you to download for free: []

Complete all your sheets for this mini project and have them printed out for submission at the beginning of next lesson. Check the table below:
 * Homework:**


 * Sheet ||  || Description ||   || Size ||   || Completed ||
 * 1 ||  || Research sheet, include design situation and specifications ||   || A3 ||   ||   ||
 * 2 ||  || Processing techniques - information/research sheet ||   || A3 ||   ||   ||
 * 3 ||  || Design sheet- with illustrations ||   || A3 ||   ||   ||
 * 4 ||  || Planning sheet - time, equipment, health & safety ||   || A3 ||   ||   ||
 * 5 ||  || Evaluation sheet - practical, photos, taste testing ||   || A3 ||   ||   ||
 * 6 ||  || Packaging design - including all legal requirements ||   || A3 ||   ||   ||
 * 7 ||  || Nutrient Label for your product ||   || A4 ||   ||   ||