HOW TO TACKLE OUR PROJECT I will analyse my Brief by breaking all of the information into different sections so it is easier to take in the information and we can also scan the information to see which bits are more important and which bits we can use more than the other pieces. My research will provide more information about Cook/Chill products and will help on my way hopefully to a good grade. After looking at all my research we will be able to find more design ideas of what out sweet and savoury products Cook/ Chill products will look like If I evaluate my research I can find more ways to complete my work and also hopefully get a good grade

Jenny Haggis

Analysis When I did my questionnaire I found out that more people liked Cook/ Chill Potato Meals such as Cottage Pie rather than Pasta Lasagne, Rice curry Tikka Masala and pastry Chicken and mushroom, chicken and sweet corn pie. I also found out that many more people like Biscuit puddings such as cheesecakes these seem to be very popular. Rather than the other following Desserts such as Rice; rice cakes, chocolate Gateaux, Choux pastry; Chocolate éclairs, choux buns, flaky or rough-puff pastry that make Eccles cakes, apple turnovers and Cream horns and lastly Short-Crust pastry such as a Fruit Flan. I also found out that most people don't pay more than two pound fifty for any Cook/ Chill product. This includes Sweet and Savoury. I found out that more people as shown on a bar chart like attractive packaging, but what did shock me was that some people didn't like attractive packaging.

RESEARCH OF COOK/CHILL FOODS

Cook/ Chill is a simple, controlled system of food preparation designed to provide more flexibility in food service. The technique involves the full cooking of food, followed by rapid chilling and storage at controlled temperatures. When required, the food must be reheated thoroughly before service. The production system itself is simple to operate if well managed, and completed safe provided the HACCP (Hazard Analysis and Critical Control Point) guidelines on temperature control are followed. I By utilizing Cook/ Chill technology, meals can be prepared, cooked, chilled and rethermatilized with little or no nutritional loss and without altering its appearance, or taste. ♦ The Cook/ Chill systems are as follows: ♦ Simple to operate ♦ Profitable ♦ Time saving ♦ Productive ♦ Flexible ♦ Most importantly, blast chill technology can improve time saving and make it easier for operations to comply with food quality regulations. The flexibility of the system allows you to prepare a greater selection of dishes. A Cook/ Chill system allows you to use most recipes without alteration. Cook/ Chill can make your operation more efficient while offering people greater choices and a lot better services If you are already serving hot food, the only additional equipment you will require for a small to medium sized Cook/ Chill operation is a good sized blast chiller. You will also need a suitable reach in or walk in refrigerator for the storage or for the finished products As with any cooking operation, a Cook! Chill system requires care to ensure that the food does not become exposed to harmful bacteria. It is easiest to view a Cook! Chill system as a series of

stages. Each of these should be regarded as equally important to guarantee food safety, and good quality food dishes. Stages of the cook/chill process RAW MATERIALS Buy from reputable suppliers Choose good quality STORAGE Raw materials should be stored at recommended temperature and humidity levels, in accordance with HACCP PREPARATION Raw materials should be prepared in areas separated from cooking and post cooking areas COOKING The core temperatures of food must reach 160 degrees Fahrenheit and should be held at this temperature for no less than 2 minutes, use a probe thermometer inserted into the slowest heating point, normally the centre. PORTIONING Once the food is cooked, the chilling process must start as soon as possible, and at most within 30 minutes. This leaves time for portioning prior to chilling. Handling of the food must also be at the minimum. BLAST CHILL The rapid chilling process must begin with 30 minutes of cooking being completed. Once in the chiller, the food must be chilled to a temperature between 32 degrees Fahrenheit and 38 degrees Fahrenheit within 90 minutes. Foods such as joints of meat can be chilled below 50 degrees Fahrenheit within 150 minutes before portioning and finally chilling.

STORAGE Cook/ Chill foods should be stored in a cabinet designed for the purpose Pre- cooked chilled food should be stored between 32 degrees Fahrenheit and 38 degrees Fahrenheit for a period up to 5 days If the storage temperature rises over 40 degrees Fahrenheit the food should be consumed within 12 hours . .I Food should be clearly labelled with a description, production date and expiration date. An inventory rotation system should be operated. DISTRIBUTION Pre-cooked chilled foods must remain in their chilled state (32 degrees Fahrenheit to 38 degrees Fahrenheit until they reach the regeneration site. If storage temperatures rise to 50 degrees Fahrenheit the food should be consumed within 12 hours. RETHERMALIZA TION Cooked and chilled foods that are to be eaten cold should be consumed within 30 minutes after removal from storage. Reheating must take place close to the point of consumption. The core temperature of the food must reach at least 160 degrees Fahrenheit and be held at this temperature for at least 2 minutes. Reheated food that has cooled should be destroyed. SERVICE Once food has been reheated to the required temperature, it should be consumed as soon as possible and preferably within 15 minutes of reheating. The temperature of the reheated food should be allowed to drop below 150 degrees Fahrenheit.

Design Specification • The product must be provided for more than one person. • The product must be suitable to cook/chill or there would be no point making it for a cook/chill range. • It must have a good texture or more people would be put off the idea of buying the product. • No bacteria should be able to contaminate the cooked product, so it should be kept in a air tight container • The picture on the front of the packaging should look exactly the same to what is inside. • It should look appetising so more people would be encouraged to buy the product. • It should cost no more than £1.50-£2.00 so more customers would buy the product. • Customers shouldn't have any problems opening my product, but the product's packaging should not open during transit. • The packaging should allow the food to be kept dry; if the product was being unloaded on a wet day then no water should get through to the food. • My product should be handled hygienically at all times especially during the making of the product (e.g. Washed hands before touching ingredients.) • My product should also be low in fat and not have too much sugar, so diabetics and people on diets can enjoy the product as well as all the other people. • The product should taste good or it would put many more people of buying it • The packaging should be eye catching with bright colours not dull, so it catches the customer's attention.

Profiteroles with plain whipped cream

Recipe 150mI water 50g butter or margarine 65g Plain Flour (sifted) Pinch of salt 2 eggs beaten Chocolate sauce 100g plain chocolate broken into pieces 2 * 15ml spoons of brandy 50g icing sugar, sifted 25g unsalted butter Filling 300ml double cream 25g icing sugar, sifted Method

• Put the water in the pan with the butter or margarine and heat gently until the fat has melted. Bring to the boil and, when bubbling vigorously, remove from the heat and immediately add the flour all at once. Beat quickly with a wooden spoon until the mixture forms a ball and draws away from the sides of the pan.

• Leave the mixture to cool slightly, and then beat in the eggs a little at a time until the pastry is smooth and glossy.

• Put the mixture in a piping bag fitted with a 1.25 plain inch nozzle and pipe around 24 small rounds of pastry on lightly greased baking sheets. Space the rounds well apart to make room for expansion during cooking.

• Bake just above the centre of a pre- heated oven for 15-20 minutes. • Make the chocolate sauce by putting all the ingredients in a heatproof bowl standing over

a pan of gently simmering water. Heat gently until all the ingredients are melted and a smooth sauce is formed, stirring with a wooden spoon. Remove from the heat, pour into a serving jug and leave to cool

• When the Profiteroles are well-risen and golden brown in colour, remove from the baking sheets. Make a small slit in each side of the Profiteroles and leave to cool on a wire

cooling rack. • Make the filling by whipping the double cream with a hand whisk. • Put the whipped double cream into a piping bag with a small nozzle and pipe the cream

into the slits on the sides of the Profiteroles. • Pile the Profiteroles up on a serving plate and then drizzle the chocolate sauce over the

top of them Evaluation I thought the Profiteroles were quite a hard product to make, the Profiteroles did not rise as I had hoped, I had also failed to beat enough air into the mixture in doing this they were not as light and fluffy as choux pastry should be they were soft but not soft enough, the whipped cream made quite a lot of difference it made the texture and appearance of them look a lot more appetising so that if they were to be put on a shelf then many more people would buy them, the chocolate sauce drizzled over the top made the Profiteroles look deliciously tempting.

Developments of products made For the second development I made a plain sponge without cocoa and I used whipped double cream, for the filling combined with grapefruit and pear together, I sifted icing sugar over the top for decoration. I liked the cocoa but I found out that the sponge cracked a lot more when cocoa was used this is why I haven't used it for making the second product. EVALUATION I thought that not using the cocoa was a good idea because I had noticed that when cocoa was used the cake cracked a lot more than it !" does without the cocoa. I also thought using grapefruit and pear together was a little bit odd, but I thought I would try it anyway, when I tasted the product it was delicious but it was a little tangier than usual, it looked very appetising and very tasty when I had decorated and finished it. Development of final product For my final development I made a plain sponge again without the cocoa and for the filling I used whipped double cream and fresh, seedless red and green grapes sliced I hand whipped the double cream in this and all of the making of the products so that the cream wouldn't curdle if mixed too much. EVALUATION I thought the final product was excellent because the plain sponge was light and fluffy and the double cream went really well with the fresh seedless red and green grapes, it tasted and looked really nice and appetising my family and I thought it was one of the best dessert and sponges that I had done for a long time. I don't think I could have improved the product in any other way.

Final Evaluation The final product was successful, I liked the whipped double cream combined with the red and green grapes, I thought they were a very good combination, my original intentions were to make a product that could be put on the shelf to be sold to people in the supermarkets. I used 300ml double cream whipped, Red and green grapes, 75g Plain Flour, 75g Caster Sugar, 3 eggs, 50g sifted icing sugar. My product has been successfully packaged in a red and black patterned box with a clear plastic lid that is waterproof and stopped anything else getting into the box and contaminating the cake. The cake can be made more cheaply, as I used top of the range ingredients that cost a lot more because I wanted my product to turn out good and have a good appearance. There was enough cake to share between 5 people if they were to have a large piece each. My cake could have been improved by adding more decoration on the top like grated chocolate or grated fruit rind for appearance and colours I used the grapes because I like grapes and they added to the colour and texture to the filling of the cake. My personal opinion is that grapes taste nice and many people like them. In my other product I used cocoa to make the sponge chocolate but I found that using cocoa made the sponge crack and break when it was being rolled up, when it was warm and being unrolled to spread the filling over the inside of it.