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Learning Objectives

This design question focuses on designing a fish-based product that meets specific criteria such as containing fish, being healthy, having a variety of textures, an attractive finish, and being best enjoyed hot. The product chosen is Chilli and Coriander Fish Cakes, which are made with haddock, low in fat, have a golden brown crispy coating, a soft filling, a 5cm diameter, and are oven-cooked. The reasons for this choice and how it meets the design specifications are explained. Additionally, a 3-point product specification is provided, ensuring specific details such as sensory profile, size, cost, and cooking methods. A plan of work, control checks, and HACCP are also included to ensure quality and safety.

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Learning Objectives

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Presentation Transcript

  1. Learning Objectives • To know how to answer the design question

  2. Design Question Usually worth a ⅓ of the total marks available on the exam paper

  3. Design Specification A fish manufacturer wants to extend its range of fish based products. • Design a product that meets the following specification: - • Contain fish • Healthy • Variety of textures • Attractive finish • Eaten hot

  4. Produce 2 annotated sketches Name of product: - Chilli and coriander fish cakes Flavoured with chilli and fresh coriander • Design Specification • Contain fish • Healthy • Variety of textures • Attractive finish • Eaten hot Haddock - low in fat Golden brown Soft filling 5cm diameter 12 Marks Crispy breadcrumb coating Oven cooked Eaten hot

  5. Reasons for choice • Link reasons to how it meets the design specification. • Write a sentence to explain how the product meets the needs of the specification. • Contain fish • Healthy • Variety of textures • Attractive finish • Eaten hot 6 Marks

  6. Write a 3 point Product Specification for your product • Do NOT repeat any of the design specification points • It must contain specific details

  7. For example • Sensory profile • Which ingredients provide flavour, texture aroma • Size • weight / dimensions • Cost • Serving / storage temperature • Nutritional profile • Shelf life • Methods used • Finishing technique / garnish 3 Marks

  8. Plan of work • Personal hygiene • Weigh ingredients & check best before dates • Preheat oven + temperature • Logical • Workable • Technical terminology – grate / chop/ poach / steam / blend / enrobe • QC – Size (measurements) even / weight • Cooking time • Oven safety 10 Marks

  9. Control checksHACCP or Quality Control • HACCP • Biological – micro organism • Chemical - pH • Physical – metal detector • QC • Best before dates • Storage temperature • Weight / size / shape • Eating qualities • Cooking time / temperature 4 marks

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