sec 2 food styling project

PROJECT WORK

SEC 2

FOOD STYLING

Express- 50%

Normal Academic- 60%

Normal Tech- 70%

http://www.slideshare.net/misskoh2008/sec-2-food-styling-project/

FOOD STYLING

Appealing

Appetizing

Very often, Children do not enjoy eating vegetables.

• Design and style some

vegetables for a

magazine food cover shoot to

entice children to eat them.

Your task

REMEMBER TO PUT APPROPRIATE HEADLINES IN YOUR PROJECT SO I CAN FOLLOW YOUR DEVELOPMENT.

What is food Styling about?

ART of preparing food to be photographedOr filmed.

This is so as to achieve an appealing images Of food that are marketable.

STAGE 1: Research

NATURALUNNATURAL

NOTE: a, b are most suitable for styling vegetables

Why is there a need?

food tends to dry out, shrink, discolour and sag

a) Ice cream melts fast. Colored mash potato can make a reasonable substitute

• Tobacco smoke is used in place of the real thing because…

• Maple syrup poured over pancakes is replaced by motor oil so that it does not soak through and make them look soggy.Write in full

Sentences.

FIG 1- HAMBURGER BEING STYLED BY APPLING BROWN COLOUR PAINT

NOTE: THE USE OF PICTURES

Relevant

LABELED

REFERENCE

REFERENCE

FIG 1- http://www.choice.com.au/viewArticle.aspx?id=102996&catId=100406&tid=100008&p=2&title=Food+styling+(archived)

FIG 2-

Book name

author

STAGE 2: Decision

1) Name of dish

2) Recipe chosen and why (Specify type of vegetable)

3) Food styling technique chosen and why

4) Justified reasons why you (viii) choose such a dish (ix) and the particular technique of styling it

NOTE: MAIN ingredient is vegetables. Only VERY small amount of fruits and other ingredient allowed.

a)TIME PLAN

For dish.

STAGE 3: Planning

-Remember to make sure chicken in completely thawed.

Note: This column is for you to bare in mind some pointers.

-Use chef knife to Slice cucumber

-Cube chicken

Note: Sequence and steps to be listed out in detail. What equipments used should also be stated.

To include 3 wash up at least through out the whole process.

Details of how to style the vegetables should also be included.

8.05-8.30

Note: not

Too short timeframe or too long

Time frame should include time for photography and styling as well.

Special pointsOrder of workTime

STAGE 3: Planning

b) List of ingredients

c) List of equipments

STAGE 3: Planning

STAGE 4: Execution

By 1st Home Econs lesson AFTER 1 WEEK HOLIDAY this must be done:

Stages 1-3 are to be done and printed out ( FONT 12-14 on Microsoft Word or Microsoft PowerPoint. Remember to complete the a,b,c of each stage. E.g.: 3a,3b,3c)

Ingredients must be bought (Note: Pepper, Salt and oil will be provided ONLY)

Reference page included for pictures taken off the net

Remember to bring CAMERA together with other props ( crayon, glitters, stickers, decorative plates) Time to take pics!

REMEMBER: 1.Planning your time is very important. Refrain from cooking anything too

complicated.

2. If ingredients for your dishes are perishable (poultry, vegetables), approach a teacher in the kitchen staff room during the morning and ask whether it will be alright to put your ingredients in the kitchen’s fridge before your lesson.

3. Make sure your dish is at least 70% vegetables.

4. As long as you are able to follow my stages 1-3 without any misconceptions, you are guaranteed a high chance of doing well.

5. The project is about food styling. Make sure you style the food and not merely just cook it and leave it there to be photographed. Put blu tack, ice,glue, paint…whatever you like. It doesn’t have to be edible !

6.Note: Step 5 ( Printing magazine cover),6 (Nutritional pane) and 7 (Evaluation) will be done after term1 holiday.

TIPS Cooking after holidays

Hopefully all goes well and you guys/gals will be able to produce an award winning picture for your magazine cover.

GOOD LUCK

XOXO

Miss Koh