How do we do modeling in Food Technology? The remark has been made that we do not model enough in Food Technology. Maybe this could be a guide for in - class use.

Modeling in food product development

Once you have decided upon a final concept the project moves into the

concept development stage.

Q: What happens in the

concept development stage?

A: Further evaluation, testing , trialing, and reviews to ensure that the outcome

 is 

fit for purpose.

To demonstrate modeling in your project:

<Before you do the final prototype model your product in terms of their nutritional value.  See: http://www.foodstandards.gov.au/foodstandards/nutritionpanelcalculator/

<Analyse your ingredient list to find the perfect ingredient to ensure the

optimum product formulation.

E.g. which fat gives the best product, butter or margarine?  Do a recipe trial of both fats and evaluate the outcome. It is always good to justify your decision making.

<Work out the cost of your product. See:

http://www.menucoster.co.nz/public/login

If you have worked out the cost of your product you can see if it fits with in the budget of your target market

Does it meet their needs financially?

How does the new product compare with current market products?

So is it fit for purpose? 

How about I share some recipes with you?

In my opinion when a recipe has a little worksheet that my students can complete while I am demonstrating the dish, they tend to pay more attention because I am sharing the answers while I am cooking. Voila, a very focussed class!

Smoked Chicken Confit & Mushroom Tarte tatin
2 frozen puff pastry sheets, thawed
2 smoked chicken breasts ( skin on)
250 g brown mushrooms
15 ml olive oil
2 shallots, finely sliced
50 g creme fraiche
10 g chopped flat leaf parsley
1 egg, lightly beaten
Micro salad leaves for garnishing


Method:

1. Pre-heat the oven to 220 degrees C.
2. Line  and grease 4 x (11cm) tart pans with foil.
3. Cut four rounds of the pastry (same size as the top diameter of tart pans).
4. Refrigerate until needed.
5. Remove chicken skin and set aside.
6. Shred chicken meat and set aside. 
7. Remove mushroom stalks and chop.
8. Cut mushroom caps into 5mm slices and gently sear in oil for two minutes, remove and drain on kitchen paper.
9. Add extra oil to pan and sear mushroom stalks and onion.
10. Add creme fraiche and cook for 30 seconds.
11. Stir in chicken meat, seasoning and parsley. Remove from heat.
12. Arrange mushroom slices on bases of pans, top with filling then pastry circles.
13. Brush pastry with egg wash and bake for 15 minutes.
14. Place chicken skins under grill to crisp.
15. Allow tarts to cool, then invert onto individual plates.
16. Serve topped with salad and pieces of crisp skin.

Food Hygiene Hazards

Give an example of the sources of each of the following hazards:

Chemicals on food:

____________________________________________________________________________________________________________________________________________________

Chemicals in the kitchen:

____________________________________________________________________________________________________________________________________________________

Vermin:

____________________________________________________________________________________________________________________________________________________

Disease carrying insects:

____________________________________________________________________________________________________________________________________________________

Evaluating current market products

Tool to evaluate current market products (CMP)

Attributes	Product 1:	Product 2:	Product 3:
Who is this product aimed at? (Target market)
List the ingredients
Does the product have any nutritional claims?
Explain the packaging
What is the shelf life?
How does the packaging protect the product?
In your opinion – What is the best marketing attribute of the packaging?

                                                                                                                          

Project planning

Tools for Planning  :RASCI model

For every step of your planning project, you should define the following:
R	Responsible The team member who is ultimately responsible for delivering the project and/or tasks correctly
A	Accountable The team member with ultimate accountability and authority; this is the member to whom “R” is accountable
S	Supportive The persons or team who are needed to do the real work
C	Consulted Any person whose input adds value and, or contribution is essential
I	Informed Who needs to notified of results or actions taken but not involved in the decision- making process

Activities / Tasks	Teacher	Mentor	Team members
			1	2	3