We have chosen to prepare snack sized sausage rolls and vegetarian rolls. These cater for vegetarians and for meat eaters.
Other items will also be prepared in an actual assignment.
Thursday, November 8, 2007
DESIGN BRIEF ANALYSIS
List 3 considerations and constraints from the design brief.
CONSIDERATIONS
We need to consider:
1. Timing of meal. The meal is morning tea so it shouldn't be a big heavy meal.
2. We must consider any dietry requirements of people invited to the function.
3. Food types. We need to consider a balance between sweet and savoury items for our menu.
CONSTRAINTS
1. Finger Food. The design brief specifically asks for finger food, we need to keep this in mind so that we are serving only finger food and nothing too large.
2. The number of people is listed as 20 we will need to ensure there is enough food for everyone there.
3. Morning tea is generally around 10.30am we will need to be ready to serve the meal at this time.
CONSIDERATIONS
We need to consider:
1. Timing of meal. The meal is morning tea so it shouldn't be a big heavy meal.
2. We must consider any dietry requirements of people invited to the function.
3. Food types. We need to consider a balance between sweet and savoury items for our menu.
CONSTRAINTS
1. Finger Food. The design brief specifically asks for finger food, we need to keep this in mind so that we are serving only finger food and nothing too large.
2. The number of people is listed as 20 we will need to ensure there is enough food for everyone there.
3. Morning tea is generally around 10.30am we will need to be ready to serve the meal at this time.
TIMELINE FOR FOOD TECH ASSIGNMENT
LESSON 1 (MONDAY 12TH P 1)POST BY MONDAY 12TH PM
WILL CREATE THE TIMELINE OUTLINED BELOW.
LESSON 2 (MONDAY12TH P 2)POST BY MONDAY 12TH PM
COMPLETE ANALYSIS OF THE DESIGN BRIEF; OUTLINING CONSIDERATIONS AND CONSTRAINTS.
LESSON 3 (FRIDAY 16TH AND AT HOME)POST BY MONDAY 19TH PM
RESEARCH TO ASSIST IN MENU SELECTION
LESSON 4 & 5 (MONDAY 19TH P 1&2)POST BY MONDAY 19TH PM
DECIDING ON MENU OPTIONS AND COMMUNICATION OF OPTIONS AND FINAL DECISION.
LESSON 6 (FRIDAY 23RD AND OVER THE WEEKEND) POST BY MONDAY 26TH PM
WORKPLAN OUTLINING INGREDIENTS, MAIN PROCESSES, TOOLS & EQUIPMENT AND SAFETY & HYGIENE.
LESSON 7 (MONDAY 26TH P1) ***COMPUTER ROOM REQUIRED**
POST RECIPES IN BLOG AND ONTO THE CLASS WIKI
LESSON 8 (MONDAY 26TH P2) POST BY MONDAY 26TH PM
CREATE OUR OWN EVALUATION CRITERIA - AND READ THROUGH THE PROJECT CRITERIA
LESSON 9-11 (FRI 30TH & MON 3RD)
PRODUCTION- CREATE DECORATIONS AND OTHER NON-PERISHABLE ITEMS ON FRIDAY
MONDAY WE WILL COOK ALL THE FOOD IN TIME FOR MONDAY'S MORNING TEA.
LESSON 12 (FRIDAY 7TH)POST BY MONDAY 10TH PM
PREPARE SLIDESHOW FROM PHOTOS TAKEN DURING PRODUCTION
LESSON 13&14 (MONDAY 10TH P1&2)
COMPLETE AND POST FEEDBACK AND VALUATION
WILL CREATE THE TIMELINE OUTLINED BELOW.
LESSON 2 (MONDAY12TH P 2)POST BY MONDAY 12TH PM
COMPLETE ANALYSIS OF THE DESIGN BRIEF; OUTLINING CONSIDERATIONS AND CONSTRAINTS.
LESSON 3 (FRIDAY 16TH AND AT HOME)POST BY MONDAY 19TH PM
RESEARCH TO ASSIST IN MENU SELECTION
LESSON 4 & 5 (MONDAY 19TH P 1&2)POST BY MONDAY 19TH PM
DECIDING ON MENU OPTIONS AND COMMUNICATION OF OPTIONS AND FINAL DECISION.
LESSON 6 (FRIDAY 23RD AND OVER THE WEEKEND) POST BY MONDAY 26TH PM
WORKPLAN OUTLINING INGREDIENTS, MAIN PROCESSES, TOOLS & EQUIPMENT AND SAFETY & HYGIENE.
LESSON 7 (MONDAY 26TH P1) ***COMPUTER ROOM REQUIRED**
POST RECIPES IN BLOG AND ONTO THE CLASS WIKI
LESSON 8 (MONDAY 26TH P2) POST BY MONDAY 26TH PM
CREATE OUR OWN EVALUATION CRITERIA - AND READ THROUGH THE PROJECT CRITERIA
LESSON 9-11 (FRI 30TH & MON 3RD)
PRODUCTION- CREATE DECORATIONS AND OTHER NON-PERISHABLE ITEMS ON FRIDAY
MONDAY WE WILL COOK ALL THE FOOD IN TIME FOR MONDAY'S MORNING TEA.
LESSON 12 (FRIDAY 7TH)POST BY MONDAY 10TH PM
PREPARE SLIDESHOW FROM PHOTOS TAKEN DURING PRODUCTION
LESSON 13&14 (MONDAY 10TH P1&2)
COMPLETE AND POST FEEDBACK AND VALUATION
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