Monday, March 4, 2019
Food technology portfolio sac paper Essay
To demonstrate satisfactory completion of unit 3, Outcome 3, you moldiness present evidence of the ontogenesis of a project abbreviated, rating criteria and a goal last(a) cause. This document is a framework for the reading of the sit down. It provides a piecemeal approach to completing all in all of the comp whizznts of the labour so that you argon fitting to complete all of the assessment criteria to the exaltedest direct. The task is more manageable if you vitrine all your documents as you go. This volition save a lot of time and make it easier to incorporate corrections from your draft.When setting up a freshly folder for your sit down on your computer, separate folders for individual components of the task. However, it is recommended that the interrogation and the tabooput signal notes for apiece individual nutriment head are induced in the one document. This allow enable you to ensure that the footnoting in this document is sequential. hark back TO SAVE YOUR motion IN MORE THAN ONE PLACE AND TO BACK-UP YOUR WORK EACH TIME YOU WORK ON THE TASK. As you under dash query, think up to record all sources of information you make believe apply and footnote every material that is directly cited or copied.Start you bibliography as soon as you begin your work on the SAT. More information or so citing character reference and writing your bibliography provide appear later in the booklet. It is al focal points useful to proof read your draft to pick up mis abbreviates 4 unit 3 / 4 regimen and Technology SAT 2012 Criteria for Assessment Unit 3 Food preparation, processing and sustenance controls Area of study 3 softening a cast plan Outcome 3 Develop a design brief, evaluation criteria and a design plan for the pausement of a diet harvest-home. Unit 4 Food intersection development and emerging tends Area of study 1 Implementing a design planOutcome 1 Safely and hygienically implement the doing plans for a set of four to six-spot nutrition positions that comprise the ware, evaluate the sensory properties of the sustenance full points, evaluate the reaping victimization the evaluation criteria, and evaluate the qualification and effectiveness of business activities. Criteria 1 Design Brief and Evaluation Criteria Criteria 3. achievement in developing a design brief and evaluation criteria ? accomplishment in developing a design brief including context and conditions ( take awayations and constraints) ? adroitness in developing pertinent evaluation criteria that relate to the design brief context and specifications. truly High Comprehensive, coherent and relevant information is provided in a very well structured design brief with a clear and innate description of the context. The specifications in the design brief (considerations and constrains) are very clearly identified. A background of very clearly denotative, relevant evaluation criteria reflect all the information contained in the design brief context and specifications. 5 Design Brief ? clearly defines the context, aims and intentions of a refreshful product? includes specifications considerations and constraints that contract to be taken into account when making decisions in relation to the design of the new product ?Must be a problem that the student depart attempt to solve ? must be developed and written by the student (not by the teacher) ? must furnish students to demonstrate key k straightwayledge and skills. There is no word influence on the length of the design brief. The VCAA has a PowerPoint presentation In the offset printing Developing an effective School-assessedTask design brief available at www.vcaa. vic. edu. au/vce/studies/ diettech/ foddertechindex. html Example www. vcaa. vic. edu. au/vce/studies/solid foragetech/foodtechindex. html Of all the sports I let ever played, breakersing is without doubt my deary. I very faecest remember a time when I sustainnt been able to su rf. My grandma and Pa construct had a put up at Torquay since I was just a toddler and so we puzzle played out most weekends there every summer. My Pa was one of the pilot surfies at Jan Juc and other landes along the surf coast and he taught me to surf when I was really young.Two of my friends from school, Ben and Sam, are alike keen surfers and so we seduce decided to head to the surf for a couple of age afterward our final exams in early December for our deliver Shortboard immaculate. My grannie and Pa endure offered to let us stay at their theatre on Friday and Saturday but we impart claim to take slightly of our own supplies as I dont indispensableness Nan to have to do all of the meal preparation. As I sooner honor pay backing, I have decided to make more or less of the briny food items we entrust eat over the two days. We will need some food items for a casual dinner on Friday and breakfast and lunch on Saturday.I will also need to arise some savou ry and sweet snack items we can take to the beach, as we will no doubt be hungry after outgo so long in the water. On Saturday night we will have a celebratory dinner with my Nan and Pa in the beginning we get by and so I will need to make a afters to fortune for dinner. The afters demand to be quite spare and boldness outstanding so that it is the grand finale to a broad weekend. unsloped as importantly, I can order of battle my Nan that all the hours she spent educational activity me how to cook while we were staying at Torquay werent wastedThe food will also need to be appealing to us and fill our strong appetites. As we will be leaving for Torquay straight after our live on exam, all of the food necessarily to be originated some(prenominal) weeks in advance and have good keeping qualities. I also want to use a variety of complex processes so that the products I raise are of a very high spirit. My Nan is a great fan of television cooking shows and I want to s how her that I am now quite a skilled cook in like manner even if not yet in the league of the experts on her favourite show 6.IDENTIFY a theme, event or context. WHO Who has asked you to prepare the product? This might be an individual or a representative of an organisation. think closely to outline or describe some background information about who the product is being watchful for to inform the reader. WHY Why is the product needed? Discuss the reason or purpose the product unavoidably to be prepared. 7 WHAT What inescapably to be prepared? This should be a simple outline or general statement about the product. WHEN When the product is to be prepared by or served or available.WHERE Where the product is to be served, displayed or used. 8 Developing your brief Once you have established your ideas, use the 5 Ws chart to write your minute design brief. retrieve to use complete sentences and paragraph format. These five components will form one or two paragraphs of the design brief. Scope of the task this information must also be include as a part of your design brief A set forth of 4-6 food items do at least 4 different complex processes in the yield work to draws high quality food9 Specifications & Criteria for Evaluation You now need to use the information in your design brief to develop the criteria for evaluation. The first step is to identify the specifications (constraints and considerations) in your design brief. 1.On your design brief underline or highlight the specifications. Alternately you could make a list of the specifications. It is important that these are clearly identified. Specifications are the issues or barriers that have been identified in the brief. They will need to be addressed when functional through the design process. Considerations are flexible restrictions issues or aspects that need to be taken into account when planning a product. Constraints are restrictions, over which the actor has little control, that affect the development of the product. 2. Using the specifications identified, develop round 5 to 6 relevant evaluation criteria questions.If you have a lot of specification you might want to combine more that one specification into a question. a. Must be relevant/related to your design brief. b. Must be written before the product or the food items are do c. Should be a set of open-ended questions that need more than yes or no as an answer d. Need to be well-written and clearly expressed 3. These questions will be used to evaluate the set of food items as a single product rather than individual items once you have completed your proceeds work. Students should write clear and in depth responses to evaluation questions. These responses form part of the evaluation component of the task after all the food items have been made. 10 Example www. vcaa. vic. edu.au/vce/studies/foodtech/foodtechindex. html Of all the sports I have ever played, surfing is without doubt my favourite. I really cant remember a time when I oasist been able to surf. My Nan and Pa have had a house at Torquay since I was just a toddler and so we have spent most weekends there every summer. My Pa was one of the original surfies at Jan Juc and other beaches along the surf coast and he taught me to surf when I was really young. Two of my friends from school, Ben and Sam, are also keen surfers and so we have decided to head to the surf for a couple of days after our final exams in early December for our own Shortboard Classic.My Nan and Pa have offered to let us stay at their house on Friday and Saturday but we will need to take some of our own supplies as I dont want Nan to have to do all of the meal preparation. As I quite enjoy cooking, I have decided to make some of the main food items we will eat over the two days. We will need some food items for a casual dinner on Friday and breakfast and lunch on Saturday. I will also need to prepare some savoury and sweet snack items we can take to the beach, as we will no doubt be hungry after spending so long in the water.On Saturday night we will have a celebratory dinner with my Nan and Pa before we leave and so I will need to make a afters to partake for dinner. The dessert needs to be quite special and look spectacular so that it is the grand finale to a great weekend.Just as importantly, I can show my Nan that all the hours she spent teaching me how to cook while we were staying at Torquay werent wasted The food will also need to be appealing to us and satisfy our whole appetites. As we will be leaving for Torquay straight after our last exam, all of the food needs to be prepared some(prenominal) weeks in advance and have good keeping qualities. I also want to use a variety of complex processes so that the products I produce are of a very high quality. My Nan is a great fan of television cooking shows and I want to show her that I am now quite a skilled cook too even if not yet in the league of the experts on her favourite s how enquiry.Criteria for Evaluation 1. Have I been able to prepare a range of food items suitable for a casual dinner on Friday and breakfast and lunch on Saturday? 2. Was I able to produce some savoury and sweet snack items suitable to take to the beach? 3. Did the range of food items include a special dessert to share for dinner on Saturday night? 4. Will the food be appealing to young males and will it be filling enough to satisfy rosy appetites? 5. Was all of the food able to be prepared several weeks in advance and did it have good keeping qualities? 6. Did I use a variety of complex processes in the preparation of the products to produce high quality products?Constraint food items for dinner on Friday, and breakfast and lunch on Saturday Consideration types of food for brecky, lunch and dinner Constraint sweet snacks to take on the beach Consideration the type of sweet snacks Constraint dessert to share at dinner that looks spectacular Consideration the type of dessert Const raint food needs to look appealing and satisfy healthy appetites Constraint food will need to be prepared several weeks in advance and have good keeping qualities Constraint products of high quality Consideration use a variety of complex processes 11 Criteria 2Design Plan Criteria 3. Skill in completing research relevant to the design brief, developing ideas, and documenting decisions. ? Skill in completing a range of research relevant to the specifications in the design brief. ? Skill in exploring ideas for possible food items in response to the design brief. ? Skill in filling and justification of the decision made for the set of four to six food items (the product) Very High Comprehensive range of relevant research related to the specification in the design brief. Very detailed exploration and creative formulation of a wide range of ideas in the selection of the set of food items (The product).Highly detailed documentation of thought processes and thorough justification of dec ision making related to the suitability of selected food items, and detailed reasons why some have be en rejected. 12 Research and exploration After writing your design brief you will need to ask yourself the following question What information do you need to hunch forward about your theme or idea to help guide your food ideas and final selection?You will need to explore a range of ideas or alternatives in order to make informed decisions about what food items you would like to produce to solve the problem outlined in your design brief. There needs to be creativity in the selection of food items and decisions made in order to solve the problem set out in the brief.This information must be directly related to the specifications in the design brief and should be no more than approximately one to two A3 pages. You will need to use a range of elemental and alternative sources. When exploring ideas in order to make decisions students should make use of living solutions e. g. norma l books Guiding information from people, internet expressions, books, magazines, television etc Primary and secondary sources of information o Primary sources include ? Visiting a supermarket or fresh food market to observe particular varieties of produce ?Interviewing a grower at a farmers market ? Interviewing a person with expert food knowledge ? A visit to a restaurant to sample new foods o Secondary sources include ? Books ? Magazines? Websites ? diary articles It is very important that students acknowledge all sources of information using a recognized reference system with footnotes and a bibliography. 13 Example cogitate ideas You must footnote all of the resources you have used to gather this information.Remember to write the information from your secondary research in your own delivery and do not include downloads or screen dumps from websites. do a diagram to outline useful information about components or characteristics of the food items that will guide your recipe s earch and couple the needs of the design brief. You should include 4-5 ideas for each food item.This is not a recipe search but a way of documenting some of your thought processes after you have started your research. This may be a simple, hand-drawn symbolize mind map to capture your initial thought or it can be produced using a software package such as Inspiration or Mindmanager. 14 Selection of recipe ideas Now you must research possible recipe ideas based on the information in your mind map. You will need to have at least three (3) possible ideas for each food item that must also meet the specifications in the design brief. Your selection of the food items MUST be creative and of a course 12 standard. You will need to make decisions about which products will be most appropriate.It will be helpful to consider the following points before you make your final decision You need to prepare a negligible of four and a maximum of six items Make sure you have the food preparation sk ills required to prepare each food item to a high quality. Be creative with the selection of food items consider interesting combinations of ingredients, as well as the presentation of each item. try on to be objective in selecting products and dont just guide food items because they are ones you are familiar with or are special favourites Make sure that some food preservation techniques are included in the selection of products. You must also use a range of complex processes in the payoff processes as well as a variety of cooking techniques. Food solutions 3 & 4 Third rendering 2010, pg172. elongation Complex affect formulation technique / economy Comments about how the product will creatively meet the needs of the design brief. Food tip 1 convention boot pattern build 15 Design Ideas Recipe Ideas Reference Complex Process Cooking Technique / Preservation Comments about how the product will creatively meet the needs of the design brief. Food item 1 Recipe hold Recipe Name Recipe Name 16 Reference Complex Process Cooking Technique / Preservation Comments about how the product will creatively meet the needs of the design brief. Food Item 2 Recipe Name Recipe Name Recipe Name 17 Reference Complex Process Cooking Technique /Preservation Comments about how the product will creatively meet the needs of the design brief. Food Item 3 Recipe Name Recipe Name Recipe Name 18 Reference Complex Process Cooking Technique / Preservation Comments about how the product will creatively meet the needs of the design brief. Food Item 4 Recipe Name Recipe Name Recipe Name 19 Reference Complex Process Cooking Technique / Preservation Comments about how the product will creatively meet the needs of the design brief. Food Item 5 Recipe Name Recipe Name Recipe Name 20 The following will record your final selection of food items that will make up your product for production.Hint use your criteria for evaluation as a way of making decisions about which food items to select as part of your final product. Food Item Specification Complex Process Cooking rule Preservation Technique Item 1 Item 2 Item 3 Item 4 Item 5 Item 6 21 Justification of selected food items You must justify each of the food items you have selected individually. The justification for each food item should be approximately 100 to 150 words in length. Your discussion should outline how the item meets the specifications in the design brief and may include some or all of the following o naming of the product o how the product relates to the theme o how the product will meet the other specifications/needs of the brief o identification of any complex process that will be used to prepare the food item o identification and description of cooking methods o if applicable, discussion of the preservation techniques to be used for this item o a discussion of the creativity of the food item o an explanation of why each of the other two recipe ideas were not selected. 22 Criteria 6Overal l production timeline, individual food item production plans and production work Criteria 6. Skill in development, governing body and implementation of planning for production. ? Skill in developing an general production timeline.? Skill in developing individual production plans for each food items to be made. ? Skill in organisation and implementation of the boilers suit production timeline and individual food item production plans to complete the food items. Very High Completing of a cohesive, carefully considered era and clearly presented boilersuit production timeline. Development of a very detailed individual production plans for each food items to be made. A very high level of organisation demonstrated throughout the completion of the food items. * Food orders, production plans all submitted by due dated.* Need to include presentation in any planning documentation. 23 Overall Production Plan The succeeding(a) step in the development of your design plan is to prepare an ov erall production timeline showing how you will prepare all of the 4 to 6 items you selected in the time you have available. This will help you to organize the sequence in which you will produce each of the chosen food items. It should take into account the length of time each food item takes to prepare along with other commitments Individual work plans will be prepared later.The type of information you will need to include on your overall production timeline is The date each food item will be produced Any preparation which needs to be done prior to preparing the food item such as soaking dried fruit for jam, marinating of meat, selecting jars for bear on products, collecting props for photography.-Note any other important school or personal commitments you will have during this period which will have an match on you over this time. 24 March 2013 SUN MON TUES WED THUR FRI 31 SAT 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 Notes 25 April 2013 SUN MON TUES WED THUR FRI SAT 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 15 NotesMay 2013 SUN MON TUES WED THUR FRI SAT 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 15 Notes 27 June 2013 SUN MON.