evaluation

What was your goal:  Investigate food technology and the impact this has had on the Hospitality industry and society.

How long did you have to do the assignment and what was involved

We had about 4  weeks to do the assignment.

What was involved was we had to first do a number of research topics and find out information about pasta food packaging and processing and food products. Then we had to make a package for our practical part of the assignment and design the logo and label it. 

How long did you have for each part of the assignment:

Researching: we had about 3 weeks to do the researxching part of the assignment with was really short but ok

practical  work: we had about  2 weeks for the practical work. This was ok but a bit too long

Was the time adequate

Yes and no was the time adequate. Yes because we had a very long time and no because it was but like weeks 3 for both jess and I didn't really know what to do

What did you learn?

In the topics I learn that there are many different types of packaging and that it takes a lot of time and effort to make a good product

When doing the practical work:

I learnt that when you don't get what you wanted it doesn't matter you just have to work with what  you have gotten and I have also learnt how to make crabs in mini hotdogs which is really good

what skills did you need

the skills that we need were how to make crabs and octopus’s out of mini hot dogs. I also need the skills to manage my time on to stay before the bell goes

what skills (that you already had) assisted you to complete the task: eg. ability to read a recipe, use equipment, etc.’

I already knew how to read a recipe and how to work  stove and oven

what skills did you develop in the process of doing your task

the skills I developed were to cut different types of meat

What was the result of your practical exercise (in your opinion).

Comment on:

How successful was the task chosen?

Our task was a success it look amazing and was very well presented I am very happy at the food jess and I created.

Was your work flow plan helpful in being organized.  Justify your answer

Yes our work flow plan was helpful as it showed us what we were meant to do next and how long we had to do it in.

How did the finished product look. Comment on contrast of finished product in terms of colours, flavours, textures, plating, garnishing.

Our finished product look amazing it was well colorized and had all different food in it. The flavors were amazing as the pesto was so strong and amazing the setting it in the box was really good too.

Comment on your planning: Explain in detail if things went wrong. Explain reasons for your comments.

Nothing went wrong in our planing it was really good planing and I am very happy about it,.

Would you make this particular item again. Why/why not. Give reasons.

Yes I would do this topic again as it was really interesting  and fun to do I would though prefer to do a different meal instead of pasta,

Individual motivation. Did you research adequately before choosing to make the items chosen? What difficulties did you have when choosing your menu items?

There was no difficulties in this topic as jess and I made our own idea and worked from that .

What would you change/ why?

No I would not change because I think our topic was a success and was very good to do because we came up with the idea on our own and it tasted amazing. It also was pretty easy to make and was a really fun food to try

Did you change any aspects of the recipe. Give reasons for changes.

Yes we did because we didn't get all that we ask for so we had to work with what we got.

Nutritional considerations:

Did your choice meet the requirements for the group chosen. Give details on how your items met the dietary requirements of the groups you chose.

Yes our chose meet the requirements for are chosen group ith was children parties. It was a good size for them to have a parties and was actually very healthy for them to have

Explain how you could improve the nutritional content

We could use low fat cheese and reduce salt bacon other then that it was all good

Comment on the exercise as a whole.

This exercise was so much fun I really enjoyed making a product for little children and finding out all the different types of packaging you could use

Was it interesting

Yes it was very interesting and I really like the idea that we had to make a meal for  a certain  age group it was fun to come up with the idea of the meal instead of getting one of. The Internet

Was it challenging

This topic was not really challenging it was really fun and pretty easy to understand

What did you learn

I learnt a lot of this in this assignment and it was very easy to understand I like the assignment and I would do it again 

Tuna brands

1. Over 300,000 turtles are killed each year

2. Longline fishing sustainable pole and line and fishing are some of the practices to catch tuna 

3. After finding out the environmental information on tuna products many customers who were uh aware sent them angry emails demanding tuna companies to clean up there act 

4. emailed
5. fish 4 ever with the highest and only good ranking of 70%
6. IGA sells fish 4 ever
7. john west and sirena are secretive about catching fish as i think they dont want other people to know the full story behind it and as they are trying to compete with other compainies so they are trying to increase their percentage ranking.
8 it kind of does as i will now look very carefully on what type of place i go to get my tuna. it also makes me wonder why un of us have heared about the animals getting hurt and dieing in paper or on the news it should be out there so we can make a change

pasta assignment 1

Heinz Spaghetti is high in and low in 

high in carbs but low in sugar and low in fat

How would you serve canned spaghetti?

you can serve it on toast 

What different kinds of children’s shapes are available?

the different types of shapes are alphaghetti spaghetti o shark attack space raiders wiggles 

Design a new variety of canned spaghetti.What shape would it be and what would you call it? Sketch the shape and label design.

Canned spaghetti in tomato sauce is high in lycopene. Search the Internet and find out what lycopene is.

lycopene is A red carotenoid pigment present in tomatoes and many berries and fruits

Visit the San Remo website and look at the range of pasta products available. How many different types of pasta and noodles can you find? How

does gluten-free pasta differ from traditional pasta?

there are 7 difference types of pasta  short pasta long pasta fresh pasta egg pasta flavoured pasta lasagna and cannelloni and specialty pasta in those pastas there are in 

short pasta 

small shells 

large shells

elbows 

macaroni 

orrechiette

lasagna short cut 

risoni 

large spirals

angel hair short cut 

fusillini 

soup pasta 

fusilli 

spirals

large rigatoni 

trivelle

penne

zita penne

rigatoni 

bowties

curles

long pasta 

fettuccine

spinach fettuccine

wide fettuccine

liguine

vermicelli

isnt spaghetti 

thin spaghetti 

spaghetti

tube spaghetti

egg spaghetti

fettuccine curly 

thick spaghetti

angel hair spaghetti 

fresh pasta 

chargrilled vegetables 

cheese and spinach tortellini 

veal tortellini 

ham and cheese tortellini 

spinach and ricotta tortellini 

spinach and ricotta agnolotti 

potato bacon and sage agnolotti 

potato leek and dill agnolotti 

agnolotti spinach and ricotta

fettuccine egg

pappardelle

gnocchi 

ravioli angus beef

gnocchi with cheese and spinach 

ravioli angus beef and mushroom 

ravioli chicken and sundred tomatio 

chicken mushroom ravioli 

beef ravioli 

beef tortellini 

egg pasta

twist ribbon 

wide ribbon 

pappardelle

vermicelli egg noodle

fettuccine egg noodle

tagliatelle egg noodle

flavoured pasta 

vegeroni shapes

vegeroni spirals

vegeroni large spirals

soyaroni 

vegeroni bowties

lasagna and cannelloni 

large instant lasagna

instant curly lasagna

specialty pasta

wholemeal elbows

wholemeal linguine

wholemeal instant large lasagna

wholemeal spaghetti 

wholemeal spirals

wholemeal penne

gluten free macaroni 

gluten free fettuccine

gluten free lasgma

gluten free penne

gluten free spaghetti 

gluten free spirals

organic penne

organic spaghetti

organic trivelle

gluten free pasta is different from traditional pasta

gluten free pasta is different as they don't contain any gluten or wheat in the pasta they uses something different 

assignment pasta

Where did noodles originate? 

noodles originate from arabain people as they were the first people to travel long distances across deserts 

What kind of wheat is used to make pasta? Why is it used?

the wheat that is used is durum wheat this is the hardest of all wheats as it provides the pasta with firmness when cooked 

Why have pasta and noodle dishes become popular in Australia?

pasta and noodles dishes have become very popular in austraila after world war 2 when many italians migrated to australia 

What is the difference between noodles and pasta? 

the difference between noodles and pasta is noodles are thinner and noodles are traditionally eaten with chopstick while we eat pasta with a fork 

Name three kinds of pasta that are hollow in the middle.

cannelloni, penne and macaroni. cannelloni is this tubular or pipe-shaped pasta is approximately 10 centimetres in length and 2–3 centimetres in diameter. penne is this tubular-shaped pasta is hollow in the middle, with an angled edge, and usually about 4 centimetres in length. macaroni is These small, curved, hollow noodles are approximately 2 centimetres long. They are usually associated with the dish macaroni cheese.

Which noodles are sometimes referred to as cellophane noodles? Why?

vermicelli noodles are referred as cellophane noodles as they are packaged in blocks and because they are so thin and translucent 

What do carbohydrates provide us with? 

carbohydrates provide us with sugar and starches 

Is pasta a good source of protein? Explain.

pasta is a good source of carbs not protein as the carbs can keep an athlete going for a long exhaustive physical activity 

How can we classify carbohydrates? 

we can classify carbohydrates in two categories simple and complex simple carbs cause rapid increase in blood glucose levels while complex take longer to be digested and absorbed into the bloodstream 

Why do athletes eat carbohydrates?

athletes ear carbohydrates as it can increase the amount of muscle glycogen assisting with extending energy levels 

Choose five different types of pasta and find one suitable recipe for each.

cannelloni 

Method

1. Heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 2 to 3 minutes or until soft. Add garlic and cook for 1 minute. Stir in pasta sauce and bring to the boil. Simmer for 5 minutes or until slightly thickened. Season with salt and pepper. Stir in basil.
2. Preheat oven to 180°C. Lightly grease a 5cm deep, 25cm x 30cm (base) ovenproof baking dish.
3. Place mince, pumpkin, ricotta, pancetta and 1/3 cup parmesan in a bowl. Mix until well combined. Spoon mixture into a piping bag fitted with a 1cm round nozzle. Pipe mixture into cannelloni tubes.
4. Spoon a third of tomato sauce into dish. Top with cannelloni. Spoon over remaining sauce. Combine mozzarella and remaining 1/3 cup parmesan. Sprinkle over top. Bake for 40 to 45 minutes or until top is golden and pasta tender. Serve with salad leaves.

fettuccine alfredo 

Method

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
2. Melt the butter in a large frying pan over medium heat. Add the garlic and nutmeg and cook, stirring, until fragrant.
3. Stir in the cream and mascarpone, and bring to a simmer. Reduce heat to low and simmer gently, stirring occasionally, for 5 minutes or until the sauce thickens slightly (do not boil). Stir in the shredded parmesan. Remove from heat.
4. Add the pasta and gently toss until combined. Taste and season with pepper. Transfer to a serving bowl and top with shaved parmesan. Serve immediately.

macarconi 

Method

1. Cook the macaroni in a large pan of boiling water according to packet instructions (different brands may vary in size & cooking times) until al dente.
2. Meanwhile, melt the butter in a medium saucepan and add the flour. Cook, stirring, for 1 minute over medium-low heat.
3. Gradually add the milk, stirring until smooth. Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes. Remove from the heat, add the grated cheese and stir until melted and smooth.
4. Drain pasta and return to the pan. Pour cheese sauce over the pasta and stir until well coated. Season with salt and white pepper to taste. Serve immediately sprinkled with chopped parsley.

ravioli 

method

1. Combine the tomato, stock powder, garlic and water in a small saucepan over medium heat. Cook, stirring occasionally, for 10-15 minutes or until the sauce thickens. Add the cream and rosemary and cook for 3 minutes or until heated through.
2. Meanwhile, combine the chicken, shallot and walnut in a medium bowl. Season with salt and pepper. Place 1 wonton wrapper on a clean work surface. Place 1 teaspoonful of the chicken mixture in the centre of the wrapper. Brush the edges with a little water. Top with another wonton wrapper. Press the edges together to seal. Repeat with the remaining wonton wrappers and chicken mixture.
3. Cook half the ravioli in a large saucepan of boiling water for 2-3 minutes or until tender. Use a slotted spoon to transfer the ravioli to a plate lined with paper towel to drain. Repeat with the remaining ravioli.
4. Divide the ravioli among serving bowls. Spoon the sauce over the ravioli and season with pepper. Serve immediately.

lasnage 

Method

1. Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato, wine and tomato paste, and bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
2. Meanwhile, to make the cheese sauce, combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 15 minutes to infuse.
3. Strain the milk mixture through a fine sieve into a large jug. Discard solids.
4. Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
5. Gradually pour in half the milk, whisking constantly with a balloon whisk, until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.
6. Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the parmesan and stir until cheese melts. Taste and season with nutmeg, salt and white pepper.
7. Preheat oven to 180°C. Brush a rectangular 3L (12 cup) capacity ovenproof dish with oil to lightly grease. Spread one-quarter of the bechamel sauce over the base of the prepared dish. Arrange 1 lasagne sheet over the sauce. Top with one-third of the mince mixture and one-third of the remaining bechamel sauce. Continue layering with the remaining lasagne sheets, mince mixture and bechamel, finishing with a layer of bechamel. Sprinkle with mozzarella. Place on a baking tray. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and set aside for 10 minutes to set.
8. Cut the lasagne into 8 portions and serve with mixed salad leaves.

assignment

 

 

2. Review the poster on food labelling (‘Food labels – What do they mean’) by Food Standards Australia and New Zealand (FSANZ) at www.foodstandards.gov.au. Search under the ‘Food matters’ heading and then under ‘Food labelling’.

 The poster of food labelling is well presented and has a lot on it to show you what you need to put on labels and where they are located. It also has nutritional requirements that vary depending on age and sex or level of physical activity. It clearly shows the expiry date on it and the has the nutrition values very clear

3. List the other information that must be included on a product label.

v Name and description of the food

v Identification of the ‘lot’ number (Food Recall information)

v Name and Australian street address of the supplier of food

v (Food Recall Information)

v List of ingredients

v Date mark

v Nutrition information panel (NIP)

v Country of origin of the food

v Warning and advisory statements

4. Why is it important for the consumer to have all this information?

It is important for the consumer to have all the food labels as it tells us which nutrient, in what amounts are in a product. It can also warm them if a food contains food allergens. It also informs them if the food is fresh or out of date. It also explain how to store prepare and cook the food they buy it also listed the product ingredients and gives the consumer information on where the food was produced and by which company. This is all important for the consumer to have as of you have a problem with the food you buy you will be able to take it back.

Activity 3.

Compare the information below on a home-made blueberry muffin with a ready-to-eat blueberry muffin from the supermarket.

Home-made blueberry muffin	Ready-to-eat blueberry muffin
Serving size: 80 g	Serving size: 120 g
Ingredients: wholemeal flour, milk, monounsaturated margarine, blueberries, sugar, eggs	Ingredients: flour, sugar, honey, butter, blueberries, water, egg, colouring, salt, preservative (200)

Determine which product is healthier and justify your choice. Support your response by referring to the serving size and ingredient information.

The product which is healthier is the homemade blueberry muffin because the ready to eat blueberry muffins have in them flour, sugar, honey, butter, blueberries, water egg, colouring, salt and preservative(200) while the home made blueberry muffin have wholemeal flour, milk, monounsaturated margarine, blueberries sugar and eggs. The ready to eat muffins don’t say what type of flour it has and has added honey and butter it also has colouring. The homemade ones don’t have colouring preservatives or butter and honey. So I believe that the healthier product is the home made blueberry muffins

Activity 4.

Issue: Product labels are designed to provide nutritional information to consumers through the nutrition information panel and the ingredient list. However, health messages included on packaging have the potential to confuse the consumer in making healthy choices.

Part A: Investigate, analyse and justify

1. Investigate the nutritional information and health messages found on two popular snack foods packaged products available in the supermarket.

The two foods are pikelets and cruskits

2. Collate the information found on the label of each product label.

 

3. Investigate the health advantages and disadvantages of the main ingredients found in these products.

         A health advantages in cruskits are that they have very little fat and sugar but the disadvantages are that they has a lot of salt, the health advantages of pikelets are that they have very little fat

4. Analyse this information to determine which product is healthier.

The food that is healthier is the pikelets as they are low in fat and energy as well as sodium 

5. Determine which food product is healthier and justify your choice in 150–200 words. Use evidence from your investigation and analysis to support your arguments.

the the food that is healthier is the pikelets as they only have 54 cal, 1.4g of fat, 8.6 carbs, 0.4 g sugar while pikelets 246k j, 1.2 g of fat, 10.1 carbs and 2.g of sugar. sugar is what makes you unhealthy. if you where to compare then per 100 g it would be cruskits at 1800k j, 10.3 protein, 11.3g fat, 69.1g carbs, and 3.3g sugar while pikelets are 985k j, 5.6g protein, 4.9g fat, 40.5g carbs, 10.2g sugar . so the healthier food is the pikelets 

Read the following article

1.   
1. Identify the health concern associated with using food colours in processed food products.

The health concerns that are associated with using food colours in processed food products is that children can become very hyperactive.

2.    Transcribe the evidence that suggests the levels of food colour added to food in Australia are safe.

The evidence that suggests the levels of the food colour added to food in Australia are safe because they did multiple test and all the results have come up weak. ‘We examined the findings closely and we found very weak evidence of a link,’ said spokeswoman Lydia Buchtmann

3.    List the food products commonly eaten by children that are most likely to contain the colours mentioned in the article.

E11 is in fruit drinks, e102 in carbonated drinks and lollies,

4.    The article refers to high levels of food colours being used in the UK. How would a consumer find the country of origin when purchasing food?

the consumer would find the country of origin when purchasing food by looking at the label under the ingredients and it will tell you what country it is from

5.    Some confectionary foods manufactured in Australia (eg Smarties) have recently changed in colour. Discuss the visual appeal of the new products and whether you think that this change will affect their overall popularity with children.

The new smarties do affect their overall popularity with children as they are more colourful and have little images of cartoons on them. This can affect it popularity, as a child would want to eat something with colour and cartoons