Food Technology Preparation Sheet 2008: Coffee Shops and Cafes – Drinks, Muffins and Biscuits Name: …………………………………………………………………………………………

Food Technology Preparation Sheet 2008: Coffee Shops and Cafes – Drinks, Muffins and Biscuits

Name: ………………………………………………………………………………………… Class: ……………………………………..

Muffin/Biscuit Design Brief:

Using fair-trade ingredients

and

Dietary Customer needs

‘Fair Food: Fair Trade’


Design and make a muffin or biscuit, suitable for a coffee shop/Café that uses at least one fair-traded ingredient and relates to meeting the special dietary needs of consumers.

Every day we make invisible connections with farmers all around the world who produce the things we buy and use. These people are just like us – they need to eat, send their children to school and pay for healthcare. But at the moment, the price we pay for their products often doesn’t enable them to do this. Fair trade provides that support.

In this unit you will:

gain knowledge and understanding of the design and make process

understand who you are designing for by creating a customer profile

design and label a range of products write a design specification produce a step-by-step plan for making your product make a quality product. Understand keywords

Ingredients, Recipe, Analysing, Specification, Quality, Production, Hygiene, Vitamin, Fibre, Coeliac Disease, Gluten free, Lactose Intolerant, Batch production,

If you see a product in the supermarket with the FAIRTRADE MARK, you know that:

• the farmers who grew it were paid a fair price

•had good working conditions.

•There are now over 100 different types of fair-traded food products on sale in the UK, including chocolate, tea, coffee, honey, nuts, bananas, sugar, mangoes, pineapples and fruit juice.

http://www.fairtrade.org.uk/


Flavour Facts:

Existing Cafes/Coffee Shops:

Variety of products: Muffins, biscuits,

Existing biscuits:

Dietary Conscious biscuits:Low fat,

Existing Drinks:

Existing muffin flavours: Plain, chocolate chip,

Dietary Conscious muffin:Gluten-Free,

Research Facts


Advantages of USING Fair Trade ingredient for a Café Business

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Disadvantages of USING Fair Trade ingredient for a Café Business

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Evaluation:

Research: What does the fair Trade Logo Represent?

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Who is your product going to be designed for?Vegetarians: •Ingredients to avoid:•Ingredients to include:Coeliac disease: Ingredients to avoid:Ingredients to include:Health conscious: Low fat/probiotics/Functional foodsIngredients to avoid:Ingredients to include:low sugarIngredients to avoid:Ingredients to include:low salt•High (NSP)fibreIngredients to avoid:Ingredients to include:•DiabeticIngredients to avoid:Ingredients to include:

Go out and do a survey. Ask some possible customers what flavours, they would like/ dietary needs etc. Add their comments into the speech bubbles below:

Analysis: My Target Group will be: __________________ because:______________________________________________

Ingredients to include:_______________________________________ Ingredients to avoid:__________________________


Research

1. Research and List as many fair trade/organic/healthy Ingredients that would be suitable for a fair trade muffin/biscuit/traybake

2. Using words and pictures create a ‘mood board’ within the 2nd cog to illustrate the theme of fair trade ingredients.

Ingredients

Image Board


1. What type of food product is it, what ingredients does it contain and where does it come from?

4. Draw your product. How much does it weigh? What does it taste like?

5. Separate the food product into its component parts. Taste each ‘component’ and write down words to describe the different tastes.

2. What type of person do you think would buy and eat this product?

3. Has it been processed? How? What equipment was needed to make it?

Choose an fair trade/Healthy Option/dietary - Café or Shop bought food product and answer the following questions by filling in the boxes.


Choose a Café product that hasn’t been fair traded/healthy option/dietary, but is similar to the product you have already looked at. Fill in the boxes below for this second product.

1. What type of food product is it, what ingredients does it contain and where does it come from?

4. Draw your product. How much does it weigh? What does it taste like?

5. Separate the food product into its component parts. Taste each ‘component’ and write down words to describe the different tastes.

2. What type of person do you think would buy and eat this product?

3. Has it been processed? How? What equipment was needed to make it?


I want my new dietary, fair-trade product to:

• _____________________________________________________________________

• _____________________________________________________________________

• _____________________________________________________________________

• _____________________________________________________________________

• _____________________________________________________________________

• _____________________________________________________________________

• _____________________________________________________________________

• _____________________________________________________________________

• _____________________________________________________________________

• _____________________________________________________________________

• _____________________________________________________________________


Recipes

Sultana Muffins: 225ml milk, 1 medium egg, 25g margarine, 115g self raising flour,

25g castor sugar 50g sultanas

Muffins

300g plain flour1 dessertspoon baking powder115g caster sugar1 egg250ml semi-skimmed milk4 tablespoons sunflower oil

1. Pre-heat the oven to 200C Gas mark 6.2. Put the flour, baking powder and sugar into a mixing bowl.3. Break the egg into a cup and mix with a fork. Pour the egg, milk and oil into the mixing bowl.4. Lightly beat the ingredients together with a wooden spoon, I often use a large fork. Don’t beat too much or the muffins will become tough when cooked.5. Add the flavourings you have chosen.6. Put the paper cases on a baking tray.Using a tablespoon, divide the mixture between the cases.7. Put the muffins into the pre-heated oven and bake for 20-25 mins until they are golden brown and risen. Remove from oven and place on a cooling rack.

If you want to be really chocolaty, remove 1 tablespoon of the flour and replace with 1 tablespoon of cocoa, add 150g chocolate chips. Or use a mashed banana with choc chips.Grated apple and cinnamon makes a gorgeous flavour, as does grated carrot and grated orange peel, use the juice instead of some of the milk.Add 2 teasps of very strong coffee and 75g chopped walnuts.Lemon drizzle, add grated zest of 2 lemons to mixture, bake, mix juice with 2 tablespoons granulated sugar and drizzle over the top of the muffins as they come out of the oven.

muffin recipe300g SR flour70g margarine - melted or rubbed in150g caster sugar200ml milk1 egg flavourings/fruit/cocoa/choc chips etc - makes 9 big muffins 160C 20 minutesdry ingredients in a bowl and stir in wet ingredients and flavourings. do not over mix.Chocolate chip cookies75g marg/butter 75g brown sugar 1 egg few drops of vanilla essence150g SR flour 100g choc chips or chocolate chopped up: Makes 9 good size or 16 small: -Creaming method. May need to be flattened with back of spoon before baking 10-15 minutes 160C

Basic Cookie Recipe: 100g plain flour 50g margarine 25g castor sugar 0.5 egg 2.5g baking powdeR:- RUBBING IN OR CREAMING METHOD

Nutritional Profile(per batch): Energy 3566 kJ, Protein 12.9 g, Carbohydrate 105.2 g,

Fat 45g Of which are saturated 13.5 g Fibre 3.1 mg Calcium 180.3 mg Iron 2.7 mg

Cake bar: The Creaming Method:

100 g sugar 100 g margarine 2 eggs 100 g self raising flour

Upto 2 of the following ingredients can be added-approx 50 g):

Almonds, Apple, Apricots, Banana, Cherries, Coconut. Dates, Peanuts, Pineapple, Raisins, Sultanas,Walnuts- Blueberries,


How can you combine your ingredients to make your product? Write, draw and stick examples here to show the different processing and cooking methods you could use.

Melting method:Sieve any flour, add crushed cornflakes and oatsHeat a metal spoon and use this to add syrup to a saucepanMelt the fat and sugar with the syrup on a medium heat. Do not boil the mixturePrepare any additional ingredients and add to the mixing bowlPour the melted ingredients into the bowl and mix everything together wellSpread the mixture into a prepared tin and press down firmly

Creaming method:Cream margarine and sugar together with a wooden spoonPut the egg in a small basin and add to the creamed mixture gradually to avoid curdlingStir in any extra ingredientsFold in the sieved flour using a metal spoonPour the mixture into a prepared tin

Rubbing method:Sieve flour into a mixing bowlRub margarine and flour togetherStir in the sugar when the fat is rubbed inAdd liquid a little at a time until smooth dough is formedUse a rolling pin to roll out the dough

Transfer the dough to a cake tin and press to the edges

Chosen method:


Using your research, specification and customer profile, draw 2 different design ideas for products made using at least one fair-traded ingredient. Remember to consider the sustainability of your product. Label your drawings and explain any changes that you decide to make to your design. You can start your ideas on this page and continue on the following page(s)

Remember to evaluate your work as it develops. Ask yourself; 1. Which Suits your customers dietary needs?2. Which is your favourite design and why?3. How could you improve it?4. List at least three pieces of equipment you would use to make it.5. What other features can you comment on?

“Over one billion people – most of them farmers and farm workers – live on (about 70p) or less a day.”

Design 1: Design 2:

Label your designs in detail: ESPECIALLY: Sizes, Dietary ingredients, measurements, development, nutrition content, dietary claims, FINISHING TECHNIQUES! Product. method


Methods of Sensory Testing

Sensory analysis is used at several stages Sensory analysis is used at several stages during product developmentduring product developmentCompanies can compare a competitor’s productCompanies can compare a competitor’s productImprove products by modifying or changing the Improve products by modifying or changing the ingredientsingredientsCheck that the specification is being metCheck that the specification is being metMonitor quality control by checking regular samples Monitor quality control by checking regular samples against specificationagainst specificationDetect differences between products from different Detect differences between products from different runs or batchesruns or batchesProfile the characteristics of new productsProfile the characteristics of new productsDescribe specific characteristicsDescribe specific characteristicsDemonstrate new products to marketing teamDemonstrate new products to marketing teamPromote new or reformulated products to Promote new or reformulated products to consumers consumers

Sensory analysis is carried out in controlled Sensory analysis is carried out in controlled conditionsconditions

Sensory analysis is used in Sensory analysis is used in industry and discoversindustry and discovers details details on:on:Flavour and tasteFlavour and tasteTextureTextureAppearance – Colour, shape, sizeAppearance – Colour, shape, sizeSmell/AromaSmell/AromaSoundsSounds

Sensory Testing in Manufacture

Preference TestsPreference Tests

– – These supply These supply information about information about people’s likes/dislikes people’s likes/dislikes of a product.of a product.

Discrimination Discrimination Tests Tests

– – Aim to Aim to evaluate evaluate specific specific

attributes ie attributes ie CrunchinessCrunchiness

Hedonic testsHedonic tests – – Test sample and Test sample and grade 1=Dislike very grade 1=Dislike very much, 5=Like very much, 5=Like very much. Samples much. Samples analysed for analysed for lowest/highest score.lowest/highest score.

Scoring testsScoring tests – – Samples are Samples are scored on a scale scored on a scale between like and between like and dislikedislike

RankingRanking – Decide – Decide on attribute to be on attribute to be ranked eg ranked eg Crunchiness, allow Crunchiness, allow people to evaluate people to evaluate samples and place samples and place them in rank orderthem in rank order

Pair Pair comparison/preferencomparison/preference testce test

– – a test which a test which compares a pair of compares a pair of similar products similar products looking at specific looking at specific characteristicscharacteristics

Product ProfileProduct Profile – Allows food – Allows food products to be evaluated products to be evaluated using a range of attributesusing a range of attributesEvaluate differences in Evaluate differences in similar productssimilar productsGauge consumer responseGauge consumer responseAnalyse specific attributesAnalyse specific attributesCheck a product meets its Check a product meets its specificationspecificationCompare similarities in a Compare similarities in a range of productsrange of productsShow opportunities for Show opportunities for product developmentproduct development

Ranking test A variety of strawberry yoghurts.Please taste the samples and put them in the order you like the best

Sample code

Order

Comments

Triangle test

Rating Score Tick 1

2

3

Sample Sample Sample

Two of the samples are the same. One is different. Tick the odd one out.Samples

Tick the odd one out259

372

864


Look at your specifications and your design ideas to select the most appropriate design. Draw your final design here.

Ingredients: Be Specific e.g Fair Trade product/ Low fat. Sugar substitute etc.

Sizes:

Tolerances:

Colour Tolerances:

Storage:

Final Design: Manufacturing Specifications


Draw and write a step-by-step plan for making your product.

Fill in the chart below to show what equipment you are going to use to make your product. How do you plan to use each piece of equipment?

Control Checks


Personal evaluationOverall, how do you think you tackled this project? What were your strengths and weaknesses? What did you enjoy most? What did you find easy? What was difficult? Try to be as detailed as possible.

Design workIdentify two faults with your design work and suggest improvements you could make.

1) Fault:

Improvement:

2) Fault:

Improvement:

Practical workIdentify two faults with your practical work and suggest improvements you could make.

1) Fault:

Improvement:

2) Fault:

Improvement:

How could you have improved your work on this project? Try to think about the way you worked, rather than about your final product.


Now it is time to judge the quality of your final product using your design specification. In the table below, fill in what you said you wanted your product to do (your specification) and then say how well your final product does each of these things.

I wanted my product to: How well does it do this?

Assessment

Effort level:

Designing and making level:

My targets for the next project are:


Exploring existing ideas Product specification Exploring ideas Developing & modelling ideas

Generating design ideas Final design Planning Evaluation


Fair TradeFair Trade is:-a trading partnership, based on dialogue, transparency and respect, that seeks greater equity in international trade. -I t contributes to sustainable development by offering better trading conditions to, and securing the rights of, marginalized producers and workers - especially in the South. -Fair Trade organisations (backed by consumers) are engaged actively in supporting producers, awareness raising, and in campaigning for changes in the rules and practice of conventional international trade.How do I know it's Fair ?Most Fair Trade products bear a Fairtrade Mark on the packaging. I n different countries look out for the different names, e.g.Transfair see www.fairtrade.net

-The Fairtrade Mark is the only independent guarantee to consumers that farmers in developing countries get a fair deal for their products.-The FLO system currently covers mainly commodity food products: coffee, tea, chocolate, cocoa, honey, bananas, sugar, orange juice, mangoes and also where any of these products are the key ingredient in another product, for example snack bars.

Documents

Food Technology Preparation Sheet 2008: Coffee Shops and Cafes – Drinks, Muffins and Biscuits Name: …………………………………………………………………………………………