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task analysis, PLAN, prepare, cook, present, dishes - Coggle Diagram
task analysis
range
sensory properties
smell
if the food doesnt smell good, then you are not going to want to eat something which smells bad because it will put you off of the dish
texture
depending on the food the texture needs to be on a certain level of customer acceptance so that it can be a major contributor to the dishes overall appearance
visual properties
needs to look good because you also eat with your eyes, which means that if it doesn't look appetizing, then you are not going to want to eat it because otherwise it can't be a good dish because no one will want to try it.
taste
should be able to taste good from ingredients which can help to turn a profitable dish out for the cafe/restaurant
PLAN
organised
time plans- plans which show you what you need to do when you are cooking, they are an effective way to plan because they give details on the steps, techniques and health and safety tips.
primary research
questionaires, surveys, interviews, food testing and testing are all examples of primary research which can allow us to find out key information that can support the investigation
secondary research
magazines, news articles, online journals, company reports and research and educational institutions are all good examples of secondary research. this research is important as it goes into depth about different parts of the investigation
prepare
recipes
recipes should be highly researched to find the best option for the dish which includes fresh and seasonal ingredients which are also cost effective so that the cafe/restaurant can make a profit off of the food.
recipes can be adapted to fit dietary requirements such as a gluten allergy; which would mean using gluten free ingredients which would prevent illness of the consumer. another example is vegetarians which would mean cooking without meat and using different utensils to prevent cross contamination between the vegetables
health and safety
health and safety is the most important parts of the preparation phase because it involves important actions which can prevent cross contamination and the consumer from getting ill.
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present
presentation techniques
- creating height on the plate is important because it can create a better look for the consumer
- serving smaller portion sizes can improve the aesthetic of the dish
- using contrasting colours can create a better look for the consumer making the dish more attractive
- choosing the right plates is important because you cant have a lot of food on a small plate because you will overcrowd the plate which could ruin the design of the dish.
dishes
the dishes have to be relevant to the brief. they have to include fresh and seasonal ingredients which can be turned into a profitable dish
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