Thursday, October 31, 2013
Sunday, October 27, 2013
Evaluation
This terms assignment was based on technology and the hospitality industry as our society is constantly changing and technology is meant to be an asset to us, in terms of making our lives more efficient, our food safer and our food experiences more enjoyable. With advances in technology comes a higher expectation of sustainability, especially with a greater knowledge and awareness of the impact on society of sustainable practices, packaging and processing techniques. Taking into consideration these new factors, many customers are forced to question the products they buy. To deepen our awareness of sustainable products, our assignment requires us to work in a pair to plan, prepare, present and package a pasta meal suitable for sale to a targeted group, of our choice.
We began work on the assignment in week nine of term 4 and have had 5 weeks of school plus holidays to complete the tasks. We were given enough time in class to complete all the written work required as long as we managed our time effectively and took advantage of every lesson. Jazmin and I only had to design and produce the packaging at home for the pasta, then in week 3 of term 4 we had to cook our chosen pasta recipe in class. I found the time given for this assignment was very generous as I completed little work at home due to all the class time provided.
With the investigation into the unit and research regarding our target group for the recipe I learnt much information which deepened my awareness for sustainability and my knowledge about developing recipes to meet the needs of different age groups, genders and grouped individual nutrition requirements. My partner Jazmin, and me decided to target young children aged 4-10, as this age group requires a meal that meets the daily calorie intake of 1545 - 1740 calories. Young Children need to eat plenty of vegetables, fruit, cereals, lean meat, fish and poultry. Their diet needs to limit saturated fat, moderate total fat intake, foods low in salt and consume only a moderate amount of sugars. When it came to the packaging for the product I learnt about the labeling that needs to be on the product required by the law, also about the company BioPak and all or their environmentally friendly products. In regards to the practical side of the assignment, I found that organisation was key to success as if you took the time to study the recipe you could devise a plan with your partner beforehand. Jazmin and I decided to organise who would do what steps of the method so we could be as productive as possible to maximise our time efficiency. We also became very familiar with the recipe beforehand, therefore we weren’t lost on the day when deciding on appropriate equipment to use and following correct procedure.
I found that Jazmin and I were very successful in terms of the practical task as we had everything organised prior to the date and we worked well on the day, Our recipe was simple to cook and we both had experience with the recipe, which allowed us to focus less on the details of the method but on the final outcome of the meal. The work flow plan helped us because it identified all the equipment and utensils the recipe required so we could get started with the recipe straight away. It also outlined the steps of the recipe in detail, so there was nothing for us to think about. We managed to finish cooking and cleaning half way into the lesson, which gave us plenty of time to enjoy a final result, take pictures and take the time to make everything perfect. I was very happy with the finished product as the recipe turned out better than expected. We modified the original recipe to add more vegetables to meet out target markets nutrition needs, which resulted in the final product to have a variety of colours, due to the carrot, onion, mushrooms and zucchini, which also created a more appealing look. With the added vegetables, the flavour of the recipe was healthy and appetising. The pasta was cooked al dente, and the sauce had simmered just enough to be the perfect texture. The vegetables were cut into tiny pieces to make it easy on the target group and were cooked so they weren’t soft or hard. Luckily our recipes portions were perfect for our bowls and met the serving size required for children, as the Australian guide to Healthy Eating stated that a child's serving size should be half an adults serve. Our finished product did not have any garnishing as parsley is the common garnish for bolognaise sauce but research showed that children prefer there to be nothing extra on their pasta. We could have added cheese to garnish the recipe, but it is a personal preference, especially among young children.
We did not come across any problems as we had planned the lesson in precised detail. The only thing that we did not expect was that the recipe said that the sauce needed 30 mins to simmer but on the day it only took 10 mins, which turned out to be a huge advantage because the pasta cooked quickly, which resulted with us serving our final product in under half an hour, 20 mins less than predicted. Other than that the method was accurate with the serving sizes and ingredients. We were also lucky that the amount of sauce was perfect for the amount of pasta we cooked. I was very pleased with the end result as it was a quick recipe and tasted great. I would definitely make this recipe for my family and myself based on my experience. This is a more nutritious alternative to the traditional spaghetti bolognaise recipe as it contains more vegetables which added a greater variety of favour and texture to the recipe. In my opinion, Jazmin and I completed enough research to make an informed decision when it came to choosing a pasta recipe. We had identified the required calorie intake for our age group, nutrition needs and the number of daily servings for each food group. Once we had visited numerous websites regarding nutritious pasta recipes for young children, we narrowed our choice down to three recipes and then chose one based on the how well it met the nutrition needs of children aged 4-10. We then analysed the spaghetti bolognaise with vegetables recipe, by researching all the ingredients to find the nutrients and calories. Once this was done, we compared it to the information we had previously discovered regarding nutrition needs for young children, and found it was a suitable choice for our target group.
I thoroughly enjoyed every aspect of this assignment as the investigation and practical parts were both interesting and challenging. The research part of the assignment allowed me to further my knowledge into nutrition needs and discover that gender, age and personal needs influence your diet requirements. I found the research into sustainable packaging and labeling very interesting as it is a topic that we haven’t covered in great depth and I enjoyed learning about the features that make products environmentally friendly and the law requirements that food companies have to follow with the packaging. Designing the packaging for the product added a creative part to the assignment which I enjoyed very much but I did find it quite challenging to cover the bowl as it was circular and had a smaller circumference a the bottom. My favourite part of the assignment is always the practical work! Because by then we have completed all the research and we can put all the developed skills and information gathered into use. The practical work also helps me develop my organisation skills, as the more work I put into planning the lesson prior to the date, the better the lesson works out. This has been my favourite assignment during my 2 years of doing hospitality as a subject.
Pictures:
Tuesday, September 17, 2013
Task 2
You work for a company called “Pasta Perfection” and your company is launching a range of products aimed at specific groups in the community. Work in a pair to plan, prepare, present and package a pasta meal suitable for sale to a targeted group of your choice. The product must be designed, presented attractively and packaged in a theme chosen by your pair.
1. Define the types of people who make up your target market. Explain what type of needs they may have and how you could meet these needs.
Target Group:
- Young Children age 4-10
- Just starting prep of in junior school
Needs they may have:
Daily Calorie intake for children age 4-10:= 7203 - 8274 KJ
Average meal needs to be 571 C
= 6489 - 7380 KJ
Average meal needs t0 be 515 C
Nutrition Needs for children and adolescents:
Encouraged to:- eat plenty of vegetables, legumes and fruit
- Eat plenty of cereals, preferably wholegrain
- Include lean meat, fish, poultry
- Include milk, yoghurt, cheese
- Choose water a s a drink
- Limit saturated fat
- Moderate total fat intake
- Choose foods low in salt
- Consume only moderate amount of sugars and foods containing sugars
Food Group
|
Number of ‘child size’ serves required each day for children age 4-10
|
Vegetables
|
4-8
|
Fruit
|
2-4
|
Dairy foods
|
4-6
|
Meat & meat alternatives
|
1-2
|
Bread, cereals, rice and pasta
|
6-14
|
Extras (foods high in fat, salt and/or sugar)
|
Limit to 1-2
|
Serves should me child size = half an adult size (based on Australian Guide to Health Eating)
2. Consider 3 ideas for your pasta dish and find or make up recipes for your ideas.
Recipe 1:
Spaghetti Bolognaise with Vegetables
- Farfalle pasta (butterfly pasta)
- 1 brown onion
- 1 clove garlic
- 500g mince
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1 500g can chopped tomatoes
- 1 250 ml passata tomato pasta sauce
- 1 cup chicken stock
- 5 mushrooms
- 1 carrot grated
- 1 zucchini grated
- Fry onion garlic till onion soft
- Add herbs
- Add meat and cook
- Add grated vegies
- Add tomatoes and tomatoes sauce and chicken stock
- Summer for about 30 mins
3. Decide on which flavor or concept you will produce. Justify your choice
- 246 calories
- Low in saturated fat and cholesterol
- High in sodium
- 28 calories
- Good source of dietary fibre, vitamin B6, folate, potassium, manganese and vitamin C
- 4 calories
- Low in saturated fat, cholesterol and sodium
- Goods source of calcium, phosphorus and selenium
- Very good source of vitamin C, B6 and manganese
- 640 calories
- Low in sodium
- Good source protein, niacin, vitamin B12, zinc and seleniun
- 8 calories
- Low in saturated fat, sodium, cholesterol
- Good source of dietary fibre, protein, vitamin C, folate, iron, zinc, manganese
- Very good source of vitamin D, thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, phosphorus, potassium, copper and selenium
- 25 calories
- Very low in saturated fat and cholesterol
- Good source of thiamin, niacin, vitamin B6, folate, manganese
- Very good source of dietary fibre, vitamin A, C and K, and potassium
- 20 calories
- Low in saturated fat and sodium
- Very low in cholesterol
- Good source of protein, vitamin A, thiamin, niacin, phosphorus, copper
- Very good source of dietary fibre, vitamin C, B6 and K, riboflavin, folate, magnesium, potassium, manganese
- 9 calories
- Very low in staurated fat and cholesterol
- good source of Thiamin, Niacin, Calcium and Magnesium
- very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin B6, Iron, Potassium, Copper and Manganese
- 108 calories
- very low in Saturated Fat and Cholesterol. It is also
- A good source of Dietary Fiber, Vitamin K, Riboflavin, Niacin, Vitamin B6, Iron, Magnesium and Manganese
- a very good source of Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Potassium and Copper.
- 43 Calories
- This food is a good source of Riboflavin, and a very good source of Niacin.
1/2 tsp oregano:
- 2 Calories
- very low in Cholesterol and Sodium
- a good source of Vitamin B6, Potassium and Copper
- a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Folate, Calcium, Iron, Magnesium and Manganese.
- 2 calories
- low in Sodium and Cholesterol
- a good source of Vitamin E, Thiamin, Magnesium, Zinc and Copper
- a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron and Manganese.
Total calories for 1 kids portion: 283 c
4. Design packaging and labeling to suit your product
List of information required by the law:
- Name and description of the food
- Identification of the ‘lot’ number (Food Recall information)
- Name and Australian street address of the supplier of food
(Food Recall Information) - List of ingredients
- Date mark
- Nutrition information panel (NIP)
- Country of origin of the food
- Warning and advisory statements
Environmentally Friendly:
We have decide to use BioPak bowels to serve our pasta in because Biobowls are made from 100% virgin paper fibre board. The board is coated with a thin waterproof barrier layer made from bioplastic.
Features:
-
- high quality
- Superior strength
- Carbon neutral
- Paper from managed plantations
- Heat safe
- Freezer safe
- for hot and cold use
3. CONVERSION - The plant based materials are used to produce packaging
Friday, May 31, 2013
Evaluation
Individually: Evaluate the entire assignment in terms of what you learnt, the skills you utilized and developed, the success or not of your food choices, your time management for both practical and research sections, ideas for improvement. (600-800 words on your blog).
Osteoporosis is a common condition affecting over 1 million Australians in which bones become fragile and brittle leading to a higher risk of fractures, than in normal bone. Osteoporosis occurs when bones lose minerals, such as calcium, more quickly than the body can replace them, leading to a loss of bone thickness. Women are at greater risk of developing osteoporosis than men, particularly after menopause, because oestrogen levels are reduced. Osteoporosis is neither a choice or allergy, but a disease of the bone that is developed commonly in women, in later life. Osteoporosis is developed because bone is made up mostly of minerals such as calcium and the bones in our bodies are constantly being broken down and replaced with new bones. This bone-building cycle takes about 100 days and is influenced by the hormones produced in our bodies as well as by the levels of calcium and vitamin D. Osteoporosis occurs when bone tissue and minerals are lost faster than the bone is replaced. This disease has no restriction on a person’s food choices but it is vitally important for anyone with the disease to have a high calcium and vitamin D diet. This diet would also be suitable for anyone that wanted to help prevent their chance of developing osteoporosis elderly adult. A high intake of calcium in needed in their diet because bones act like a calcium bank, if you do not take in enough calcium from your diet the body will withdraw calcium from your ‘bone bank’ for use in the other parts of the body. If your body withdraws more calcium than it deposits over a long period, your bone density will gradually decline and you will be at risk of developing osteoporosis. Food sources that are high in calcium include fortified sot milk, low fat cheese, salmon, sardines. Vitamin D plays an essential role in bone health by improving the absorption of bone building calcium, supporting growth and maintenance of the skeleton and regulating levels of calcium in the blood. Food high in vitamin D include milk, ham, tofu, swiss cheese, eggs, soy milk and canned salmon. Soybean products such as soy milk, sprouts, tofu and tempeh, are good sources of plant oestrogens and may help to slow down the loss of calcium from bones in women post-menopause. A diet for someone with osteoporosis or trying to prevent osteoporosis should have a moderate intake of protein foods because excess protein ends to increase calcium loss in the urine. Protein foods include red meat, chicken, fish, eggs and cottage cheese. Their diet should be low in alcohol, salt and caffeine as they tend to decrease calcium from bones. There should also be a low intake of phosphate because it competes with calcium for absorption in the bone. Sources of phosphates include red meat and phosphate preservatives in food and beverages, especially cola drinks. The long term effects of osteoporosis include fractures, spinal curvature and loss of mobility. Fractures are the most common effect from osteoporosis because the bones become weak and fracture even after a relatively minor accident. Even if a fracture does not occur, the spinal bones may become weak and crush together. As this happens the spine curves, which can result in back pain, height loss, and difficulty breathing since there is less space under the ribs. Although bones heal in around two months, recovering from a fracture may require help from a physiotherapist in order to help regain mobility. Throughout this assignment I have learnt that your diet has a huge impact on your lifestyle and that what you eat as a young child can determine whether you suffer with a disease or not in your later life. We had about 1-5 weeks for planning and 1 week to do the praq. As long as you kept up to date with the research, then the time allocated for the assignment was generous. During the praq lesson there was an entire period for four of us to make 3 recipes for the high tea. Each recipe had a flow plan so it was easy to follow the recipe step by step. Georgia, Jamzin, Sophie and all worked well together and pitched in to help one another with each recipe. The end result looked appealing and appetising.
 |
| High Tea Platter: Banana Bread, Apple & Custard Tarts, and Rice Pudding |
Question E
Justify your choices and explain why the items selected are suitable. (500 words from each partner individually on your blog)
Rice Pudding:
This recipe is suitable for a high tea, catering for someone who has osteoporosis and type 2 diabetes. This recipe is low fat and is rich in calcium. There is milk, rice, eggs, vanilla, sugar and cinnamon. Carbohydrates are one of the major food categories in a type 2 diabetes diet. There are two types of carbohydrates; simple and complex. Simple carbohydrates are easily broken down providing quick and short energy. Complex carbohydrates provide a slow and steady release of energy as their break-down is slower. The complex carbohydrate in this recipe is the main ingredient; rice. The simple carbohydrates in this recipe include milk and sugar. This recipe is abundant in carbohydrates and has minimum amount of sugar and no butter. This recipe is ideal for a person with type 2 diabetes because it provides one of their main sources of energy and help keep their blood pressure low. For a person that is suffering with osteoporosis, this recipe provides the two main nutrients that someone needs too look after their bones, which are calcium and vitamin D. Rice, eggs and milk are a good source of calcium in this recipe. Calcium is essential for strong bones and teeth and an inadequate calcium intake accelerates bone loss and contributes to the development of osteoporosis. Eggs and milk are a good source of vitamin D in this recipe. Vitamin D is a key nutrient for people with osteoporosis because it allows them to absorb the calcium. Without this vitamin in your life chances of suffering with osteoporosis in you later life are increased. This recipe can also be divide into separate serving dishes of a small size so it is suited for a high tea. The dish looks classy as well as appetising once the cinnamon is sprinkled on top.
Banana Cake:
This recipe is ideal for a high tea, catering for someone who has osteoporosis and type 2 diabetes because it complies with their diet needs and restrictions. For someone suffering with osteoporosis, this recipe contains the two ingredients key to the prevention of osteoporosis and to slow the process, which are calcium and vitamin D. The ingredients that are high in calcium include milk, banana, flour, eggs and cream cheese and the ingredients that are high in vitamin D include milk, butter and eggs. This recipe is suited for someone with type 2 diabetes because they have to watch their diets and stick to healthy food to prevent their blood pressure increasing. In this recipe there is minimum amount of butter and no sugar. This recipe is suitable to be served at a hight tea because once made then the cake can be cut into bight size pieces. The cream cheese frosting is also a nice contradiction to the banana cake especially sprinkled with the coconut.
Apple & Custard Tarts:
This recipe is well suited to be presented at a high tea because it caters for someone with osteoporosis and suffering with type 2 diabetes. Calcium and vitamin D are two nutrients that aid someone with osteoporosis and the almond meal, milk and the pastry all contain calcium. The milk in the recipe is a good source of vitamin D. This recipe is low in sugar and has no butter, which is perfect for a person with type 2 diabetes, trying to control their blood pressure. This recipe also contains one of the three main food categories that people with type 2 diabetes need in their diet, which is carbohydrates. The carbohydrates in this recipe include: custard powder, milk, apples and pastry. This recipe is already presented in a format that is ideal for a high tea but if the cook wanted to make the serving size smaller that would be possible with this recipe by using less pastry per tart and less filling. The final product is easy to make look appetizing because it looks freshly baked and once you pour the custard on top, it adds the finishing touch.
Subscribe to:
Posts (Atom)