Ideas+-+Food+Technology

toc =Generating Ideas=

In this assessment criterion, it is expected that students will produce a range of alternative ideas that reflect their knowledge and understanding of the needs of the product specification. Because students need to produce a range of products they need to have a number of initial ideas. Some of these should be cooked in order to decide which elements are going to be developed. Students must, however, keep their design task in mind and suggest and make initial ideas that relate to the design brief.

Development of chosen design
In this section, students should develop a number of elements in order to produce a range of final design ideas. Their products should match most points of the product specification.Develop means ‘change’ and students should show how their final designs have moved on from initial ideas to a point where they are ready to be made. Students should cook elements of their initial ideas (modelling). This is an important part of development and helps to inform decisions for example flavours and skills for the final product. These developments should be tested against the specification requirement. There must be a point to developments (modelling) and this should be explained, for example to test proportions, change in textures/flavours, nutritional content etc. In the example here, the student has shown possible design development and reasons for the activities. Changes to the flavour base have been produced and tested. The student has also considered the effect of changing the fat content.



Development checklist (Mr. Ford).

 * 1) Check your ideas against the specification to help you decide which idea or combination of ideas are best.
 * 2) Use the specification to decide which aspects need developing.
 * 3) Use the Nutrition Programme to assess the value of your product, check the traffic lights! Can you develop the product to provide a better nutritional balance?
 * 4) Show how you conducted each development and tested the results.
 * 5) At the end of the development stage, you should have a product which is ready for your final practical.

Nutritional analysis
To determine the nutritional value of a recipe click on the link below and sign in using your user name and password You will need to use the 'print screen' function to copy the final table/nutrition label then paste it into your document. 

Costing
The Nutrition Program does calculate costs in GBP which could then be converted to HKD to save you some time. Alternatively use the information on the following sheet to help determine costs for main ingredients in HKD. To calculate portion costs for your product download the following file and use the sample excel spreadsheet to help you determine costs.
 * Remember to calculate the cost per portion - this may be crucial for meeting the budgetary constraints in your specification.**