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Design and
development
GCSE Food Technology
Summer 2009

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Results of research
Presenting results
Pie charts show percentage/ proportion
Line graphs show trends
Bar charts are used for `How often' questions
3D charts look good, but can get confusing and hard to interpret so are best kept
simple
REMEMBER to include a title and label axis

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Sensory analysis
Sensory analysis finds out if people like your product, or can be used on existing
products to see how they could eb improved.



Types
Ranking/ rating test is where similar products are ranked (ordered in preference)
Star diagrams rate the main characteristics on a scale of 15
Triangle…

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Control systems
Control systems make processes more efficient and easier.

Input is the information, materials, foods, equipment, energy and resources needed.

Process is what's done e.g. measuring, mixing, heating, cooling etc.

Output is the result of the process

Feedback is given at each stage of the production to ensure the…

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Quality control & assurance
Quality assurance (QA) is setting standards and meeting them

Quality control (QC) is checking if you're meeting those standards



Consistency
Electronic scales for accurate weighing
Standardised moulds, templates and cutting devices so the shape and size is
the same
Standard food components and accurately measured ingredients…

Comments

jill richardson

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Some basic guidelines if you're designing a new product.

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