DESIGN QUESTIONLesson 8 and 9

RESEARCH CONTEXT: Bread based snacks

DESIGN TASK : Savoury snack and dip products

Starter Activity

Write down as many Savoury snack and dip products you know….

Learning outcomes- Over the next two lessons you will...

KNOWThe key areas that can be covered in Section 1 of the exam. UNDERSTANDThe focus of each question in the this exam section. BE ABLE TO… CREATE TWO design ideas which meet a design criteria. DESCRIBE hygiene and safety checks and Quality control checks you would

do for Stages of making of Dip and dipper products. IDENTIFY and JUSTIFY a choice of storage for at least THREE Dip and dipper

products. IDENTIFY how balanced your Dip and dipper design ideas are in relation to

the Eatwell plate. EXPLAIN how at least ONE design idea meets the needs for a special

occasion.

Lesson 1 Dips

Lesson 2 PRACTICAL

Dips

Lesson 3 Dips

Lesson 4 & 5 Safe storage

Lesson 6 Standard

components

Lesson 7 PRACTICAL Bread sticks

Lesson 8 & 9 Design exam

Questions

Lesson 10 Research

Techniques

Lesson 11 & 12Functions of

foods

Lesson 13 PRACTICAL Bread and

share

Lesson 14 Manufacturing

quality and CAD/CAM

Lesson 15 Equipment

Lesson 16 PRACTICAL

Cultural breads

Lesson 17 Prototypes and sensory testing

Lesson 18 Nutrition and healthy Eating

Lesson 19 Nutrition and healthy Eating

Lesson 20 PRACTICAL Pastry twist

development

Lesson 21 Combining

ingredients and structures

Lesson 22 Acids, alkaline and additives

Lesson 23 Labelling and

packagingLesson 24 SECE

Lesson 25 Technological

Developments - NANO

Lesson 26 & 27 PRACTICE

EXAM

BIG PICTUREOF EXAM

PREP SHEET

LESSONS

Section A of the exam paper

This section is worth a total of 30 marks. Areas covered in this section of the exam paper are:1. SKETCHING 2 different design ideas which meet a design criteria

(worth 12 marks). 2. PRODUCING a plan for making ONE design idea in a test kitchen

(worth 8 marks). 3. IDENTIFYING and JUSTIFYING a choice of storage for one design

idea.4. IDENTIFYING and DESCRIBING functions of nutrients found in one

design idea ( relating to the Eatwell plate).5. EXPLAINING how one design idea meets the needs for a target

consumer / special occassion.

1. SKETCHING 2 different design ideas which meet a design criteria (worth 12 marks).

What should you include? Think back to your design drawings in your

coursework – What did you include?

Design drawing in the exam

1. Title2. 3d drawing3. Labelled ingredients

TIP – Take at least 4 different coloured pencils into the exam with you

Task

Sketch TWO different design ideas for a SAVOURY SNACK AND DIP PRODUCTS

The product must: Have sensory appeal Include at least 2 groups from the Eatwell Plate The dipper/savour snack must be from a bread

based product. Must have desired texture. Must have a multi cultural theme.

CREATE a success criteria for answering a sketching exam question.What key points should you include?

Mini plenary

2. PRODUCING a plan for making ONE design idea in a test kitchen

This question is worth 8 marks. It examines your knowledge of:1. Hygiene and safety checks.2. Stages of making of products.3. Quality control checks.

Task – INDIVIDUALLY create a list of checks which can be completed during practical that examine the areas below. Think back to your final practical. COMPARE answers with your partner

Hygiene and safety checks Quality control checks

KEY(H) Hygiene. (S) Safety. Time. (T) Temperature. (Q) Quality.

Task – INDIVIDUALLY create a list of checks which can be completed during practical that examine the areas below. Think back to your final practical. COMPARE answers with your partner

Kitchen hygiene (H)1. Clean apron2. Clean equipment3. Clean area

Equipment working correctly

Observational check. (S) (Visual checks) Check date code (S) Check equipment working (S) Sensory testing (S) No double dips ! Raw ingredients stored at correct

temperature (T) Check oven or hob is at the correct temp (T) Check fridge temp (T) Expected texture (Q) e.g. Smooth texture. Check recipe (Q)/ Check seasoning (Q) Check duration of cooking/ blending (Q) Presentation of finished product (Q)

finishing techniques used.

Hygiene and safety checks Quality control checks

KEY(H) Hygiene. (S) Safety. Time. (T) Temperature. (Q) Quality

2. PRODUCING a plan for making ONE design idea in a test kitchen (worth 8 marks).

Hygiene and safety checks Stages of making Quality control checks

•Select one of the designs from your sketches. •In the exam you will tick a box demonstrating which design idea you have chosen. •Using the chart below, produce a plan for making your chosen design idea in a test kitchen .

(H) Hygiene. (S) Safety. Time. (T) Temperature. (Q) Quality

Mini Review – Create a MNEMONIC to recall the key checks you should include when answering this exam question

3. IDENTIFYING and JUSTIFYING a choice of storage.

Think back to last weeks lessons to do with Safe storage. Which storage is suitable for the following dip and dippers? Match the dips to dippers.

Task – Complete the below exam question.

Describe the type storage you would use for each of your design ideas.

Give reasons (JUSTIFY) for each of your choices. (4 marks )

Task – What are the health and safety implications for not storing dips and dippers correctly?

MINI REVIEW - LIST as many as possible storage, Health and safety methods in 30 seconds…

4. IDENTIFYING and DESCRIBING functions of nutrients found in one design idea.

Identify the complementary FOOD GROUPS in your design ideas of the combined snack and dip.

Activity - Complete Eatwell activity Select ONE design idea. Complete the Eatwell plate demonstrating how balanced

your dip and dipper design is.

Compare yours with someone else in the group

Mini review – label all of the sections of the Eatwell plate.

5. EXPLAINING how one design idea meets the needs for a target consumer.

Think back to our first lesson - What Social Occasions would you serve dips and dippers?

Which special occasions would the following dips and dippers be suitable for?

Task

Which of your design ideas are suitable for1. Children's party?2. Dinner party?

Why - JUSTIFY your choice of special occasion. (4 marks)

Why must dip and dipper manufacturers take target consumers into consideration when designing their products?

Mini review – Extend your thinking….

Review

Key facts I know about

section A