Year 8 Food Technology Homework task

All pages need to be completed and returned to GSY by 4th April 2014

Should you need any help with this project there is a homework club running every Thursday

after school in D105

Situation:

An increasing amount of people are now trying a range of different International cuisines. In Harlow we have recently seen the arrival of Frankie and Benny’s and Pizza Express in the Water Gardens.

Design brief:

Design and create a new restaurant in Harlow that focuses on an International cuisine. The restaurant will need a name, logo and menu and should offer a range of dishes catering for a range of

customer dietary needs.

Checklist:

1. Task analysis

2. Restaurant menu analysis

3. Menu mind map

4. Menu design

5. Recipe research

6. Chosen recipe time plan

7. Story of making

8. Costing and nutritional analysis

9. Evaluation of finished dish

10.Modifications and accompaniments

1. Task analysis

International Restaurant

You will need to consider a number of things for your restaurant. Expand the mind map below with your initial ideas.

Name

Colour schem

e

Theme

Cuisines

Food

Starter

Main

Type of uniform

Customer

Logo

Children

Adults Business

Dessert

From the ideas in your mind map above, complete the sentences in the space below to describe your restaurant under each title

The name of my restaurant is ………………………………………………………………….............…

The country it will serve food from is ………………………………………………….............…

The customers it will serve are ……………………………………………………………….............…

2. Restaurant menu analysisComplete the table below to research and compare 2 existing restaurant menus. This could help you choose some dishes for your menu and also give you an ides of selling prices.

Summarise what you have found from your research in a few sentences. ………………………………………………………………………………………………………

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

Restaurant 1: Restaurant 2:

What is the theme of their menu?

Most expensive starter and its cost?

Most expensive main and its cost?

Most expensive dessert and its cost?

Cheapest starter and its cost?

Cheapest main and its cost?

Cheapest dessert its and cost?

Does it cater well for vegetarians well? How?

Does it cater well for children? How?

3. Menu mind map

Having just researched some existing restaurant menus, you now need to complete the mind map below to create your own restaurant menu.

My Restaurant

Drinks

Starter dishes

Side dishes

Main course

s

Children's menu

Special deals

Desserts

4. Menu designUse the space below to design your restaurant menu. Don’t forget to include an eye catching logo and details of all your dishes. Make sure you split your menu into separate sections for the courses that you will serve.

5. Recipe researchUse the internet or cookbooks to find at least 3 recipes that you could try and make for your menu. Fill in the chart below for each of your dishes to realise its suitability.

Name of recipe 1

Preparation time

Cooking time

Portions served

Skills used

How suitable is it for your restaurant? Why?

Name of recipe 1

Preparation time

Cooking time

Portions served

Skills used

How suitable is it for your restaurant? Why?Name of recipe 1

Preparation time

Cooking time

Portions served

Skills used

How suitable is it for your restaurant? Why?From your research, choose one dish to make. Write your choice in

the space below and explain why you have chosen to make it.

…………………………………………………………….............………………………………………………………………

…………………………………………………………….............………………………………………………………………

…………………………………………………………….............………………………………………………………………

…………………………………………………………….............………………………………………………………………

6. Chosen recipe time planUse your chosen recipe to create a step by step plan of making. Include all important health, safety and hygiene points that you must remember throughout the process.

Time Task Important points to remember

0 -10

10-20

20-30

30-40

40-50

50-60

7. Story of makingMake your chosen dish and take photos of each stage in the

process. Use these photos to create a storyboard. For each picture evaluate how well you worked using www and ebi.

Picture What I did How well I did it

www-

ebi-

www-

ebi-

www-

ebi-

www-

ebi-

www-

ebi-

www-

ebi-

8. Costing and nutritional analysis

The cost of my dish

Open the Jenny Ridgewell Nutrition Program (www.nutritionprogram.co.uk)

login:passmores / password:cateringand enter the ingredients for your dish. Print the

costing information tab, cut it out and stick it over this writing. Answer the questions below.

The cost of my dish per portion is £ .……………………………………………….….........…

I could sell it in a restaurant for £……………………………………………………….........…

I could make more profit by ………….……………………………………………….……….........…

The nutritional value of my dish

Open the Jenny Ridgewell Nutrition Program (www.nutritionprogram.co.uk)

login:passmores / password:cateringand enter the ingredients for your dish. Print the

nutritional information tab, cut it out and stick it over this writing. Answer the questions below.

The fat content of my dish per portion is ………………….….........…….…………….…g

I could make it healthier by ………….……………………………………………….……….........…

The calories in my dish per portion are ………………….….......………………………k/cal

9. Evaluation of finished dishMy finished dish

Use these words to help describe your

finished dish.

Appearanceappetising, attractive,

bright, burnt, clear, cloudy, colourful,

crumbly, dry, dull, fatty, flaky, foamy,

fresh, greasy, healthy, light, lumpy, plain, powdery, raw,

runny, soggy, smooth, sticky,

Flavouracidic, aromatic,

bitter, bland, burnt, charred, creamy, dull,

fiery, flavourless, fruity, herby, hot, mild, nutty, oily,

peppery, plain, salty, sickly, sharp, sour, spicy, stale, sweet,

tangy, tasteless, undercooked,

unpleasant, vinegary,

Textureairy, bouncy, brittle,

bumpy, bubbly, chewy, crisp,

crumbly, crunchy, dry, elastic, fizzy,

flaky, fluffy, foamy, gooey, greasy,

lumpy, moist, mushy, powdery, pulpy,

rough, rubbery, silky, slimy, smooth, soft,

soggy, spongy, sticky, stretchy, syrupy, stringy,

tacky, tender, thick, thin, tough, treacly,

uneven,

Stick a

picture here

Appearance

Flavour

Texture

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10. Modifications and accompaniments

Answer the questions below to evaluate your practical

Do you think your dish was a suitable choice? Why?

Does your dish offer a balance of nutrients? How?

Was your dish cheap or expensive to make? how will this impact on the profit that a restaurant could make?

Did you manage your time well? How?

Did you have any problems? How did you overcome them?

Could you improve your presentation? How?

Could you add any side dishes? Which ones?

Would you make any other changes to your dish? Which ones?

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Evaluation of my task

On the next two pages you will EVALUATE your task.

This means:

•Writing about the ideas you had before starting the task.•Writing about what went well in your work.•Writing about what didn’t go so well.•Using the word “I.”•Writing in the past tense to describe what you did.•Writing in the present tense to judge your work.•Writing in the future tense to think about next time.

Top Tips

•Stronger writers will organise their writing into paragraphs. •Super-dooper writers will use connectives to help it flow.•Many writers may choose to use bullet points at some point.•If you can use any words learnt in technology or Words of the Week then this will be impressive.•You might use words like “might,” “should” and “could” when thinking back over your work.

Great Connectives To Use:

Evaluation of my task

Evaluation of my task

Self reflectionWhat did you most enjoy about this project?

What did you least enjoy about this project?

Sum up your feedback from your teacher

Set three targets on how you could do even better next time

1.

2.

3.