DESIGN QUESTIONLesson 8 and 9
RESEARCH CONTEXT: Bread based snacks
DESIGN TASK : Savoury snack and dip products
Learning outcomes- Over the next two lessons you will...
KNOW
The key areas that can be covered in Section 1 of the exam. UNDERSTAND
The 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 apron
2. Clean equipment
3. 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 )
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
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?
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….