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Candidate Number- 7007 Centre Number-16145
The ingredients I needed for this recipe were: 1 Small onion, 500g beef mince, 1 tbsp vegetable oil and 3 burger buns. For the burger buns: 250g Strong White Flour, 1 teaspoon salt, 1 teaspoon Instant Dried Yeast and 150ml Warm Water.
The onions were for taste so I fried them, the beef mince is the base of the burger as the patties were thick, I used the oil to fry the patties in and the burger buns also helped with the structure of the burger as they hold everything inside together.
I used the following skills: bread making, preparing and cooking meat and marinating.
WWW- I managed to finish my practical within the given time and came out with a good dish. EBI- If I made my own ketchup to boost my level.
This meal suits my target audience (11-16) because it’s commonly known as something that appeals to someone in my target group. They are also quick and easy to make and are easy to eat as a grab and go option in a canteen which is in my design brief thus meeting my specifications.
It matches my design brief because it can be served at lunch and will cost between 50p-£2. My meal suits my customer profile by using halal meat so it suits a Muslim.
Social, Moral and environmental impacts:
Environmentally my product reduces food miles because I bought my vegetables from a local farm instead of importing them from another country with a plane that would release carbon emissions affecting the pollution. Morally, my product helps because I used halal meat allowing a Muslim to eat it or any other person that desires to eat halal meat.
I think my product is fully suitable to take to the next stage because it suits my design brief well and can be developed a lot further considering the possibilities of what I could do with it and the potential. To improve I could serve with a side making it into a meal which could still be served in a canteen.
The ingredients I used for this were 500g beef mince, 3 tbsp oil, 50g carrots, 500ml litre milk, 50g flour, grated cheese, lasagne sheets, stock cubes, 2 garlic cloves and 1 onion.
The beef mince and pasta sheets created the structure of the dish. The milk, flour and cheese were for the bechemel sauce which was in the layers of the pasta.
Preparing and cooking meat, sauce making, White sauce preparation.
Timing was good and the flavour of the dish was great. I used all my equipment properly and packed away promptly. Would’ve been better if I took more time in layering the dish.
This meal suits my target audience of 11-16 year olds because it can be served in a canteen as a main meal during lunch hours as well as being served with sides that match the eatwell plate therefore providing the nutrients needed for an 11-16 year old.
The dish meets my design brief because it will cost 50p-£2. The meat that is used is halal therefore it is suitable for a Muslim to purchase.
Social, Moral and Environment:
I have used halal meat which would be morally suitable for a Muslim to eat. I would’ve used locally sourced meat to reduce food miles and boost my local economy. With food miles, there would be less air pollution because of less carbon emissions.
My dish is ready to be taken to the next stage as it can easily be served in school and can be cooked batch production style. To develop my dish I’d make it into a meal and matching to the eatwell plate so its suitable for my target groups.
Aim of page-To evaluate our practicals and find strengths and weaknesses within them.
Tuna pasta bake
Chicken and mushroom gougere
80g (3 oz) plain flour, 1 pinch salt, 150ml (1/4 pt) water, 50g (2 oz) margarine, 2 eggs, ,50g (2 oz) grated cheese, vegetable oil,250g (9 oz) skinless chicken breast fillets, 225g (8 oz) mushrooms, thickly sliced, 250g creme fraiche and
salt and pepper to taste
Cheese for spreading on top and structuring the top of the dish. The chicken was at the bottom of the dish and is a good structure as well as a main one for the dish. Margarine and flour used to give the creamy chicken mix a more strongly bonded texture and structure so when it goes in the oven with the rest of the ingredients it can mix well.
Preparing and cooking chicken/vegetables, pastry making.
I managed to finish the dish within the given time and cleaned up promptly
EBI: Made something to go with the dish for example bread or dough balls to boost my level slightly
My target audience is 11-16 year olds in secondary. This would be suitable for my target audience because it’s a traditional dish that everyone has had before so the students will not be confused or put off. It could be served as a grab and go or a sit down meal depending on what suits the children thus meeting my design brief.
Environmentally my product reduces food miles because I bought my vegetables from a local farm instead of importing them from another country with a plane that would release carbon emissions affecting the pollution.
250g strong cheddar grated, 160g cans tuna steak in spring water, drained 330g can sweetcorn and pasta
Cheese for spreading on top and structuring the top of the dish. The tuna was at the bottom of the dish and is a good structure as well as a main one for the dish. The sweetcorn was in their simply for taste and colour as well as giving the tuna a better flavour.
Skills: Preparing and cooking fish and preparing vegetables.
WWW: I managed to finish the dish within the given time
EBI: I made a white sauce to go in the dish to get more skills in the dish.
Target audience: My target audience is 11-16 year olds in secondary. This would be suitable for my target audience because it’s a traditional dish that everyone has had before. It could be served as a grab and go or a sit down meal depending on what suits the children thus meeting my design brief.
Design brief: The dish suits my design brief because it can be served at lunch and will cost between £1-2.50 which can be affordable for a student. The dish suits my customer profile because there’s no meat or chicken so there’s no non halal ingredients.
. With food miles, there would be less air pollution because of less carbon emissions.