Top Designs - Food Tech - 2008 - Home

303top designs 2008Evaluation• Discuss and make judgements about the finishedproduct using the evaluation criteria established fromthe design brief/specifications. (Note: refer to food itemsin the discussion, but don’t evaluate each food itemthat comprises the product.)• Discuss and make judgements about the effectivenessof the planning to make the product and its impactand effect, on making the product. Include referenceto any record kept of production work and notedmodifications.• Refer to previously established timelines, expectedoutcomes of production work and the suitability ofselected preparation and processing techniques toolsand equipment and how well safe and hygienic workpractices were observed.Commercial comparisons• Two food items (that comprise the product) are used inthe comparison.• Tests will be used in the comparisons.• Compare each food item (made by student) with asimilar commercially available food item.• Use a table for the comparison.• Show clearly the aspects being compared and describehow they compare (refer to sensory, physical andchemical properties). Use appropriate terminology.• Draw conclusions – which is best, or more appropriateand why?