Food product Development

Question 1

Name the 7 stages FDP

Answer 1

Concpet generation ~ Concept screening ~ Prototype production ~ Product testing ~ First production run ~ Market screening ~ Product launch

Question 2

What happens during concept generation?

Answer 2

Finding a gap in the market, finding out what makes products popular, identifying changes that could be made to existing products

Question 3

What happens during concept screening?

Answer 3

Anaylsis of all ideas from concept generation and prioritising them, developing a specification and getting rid of any ideas that might be to costly or difficult to process.

Question 4

What happens during prototype production?

Answer 4

Making up specimens of what the product will look like, ensuring the product will meet needs of the target group and making any changes to the prototype.

Question 5

what happens during product testing?

Answer 5

Trialing the product with a range of consumers through the use of testing panels and using opinions gained to eliminate or refine the product.

Question 6

What happens during the first production run?

Answer 6

The new product is produced for the first time as a full production run so the item can be assessed, the QAT test the production run for quality and standard of the product

Question 7

What happens during the marketing plan?

Answer 7

An advertising campaign is developed to promote the product, Decisions are made about where it will be sold, promotional activites are decided

Question 8

What happens during the product launch?

Answer 8

The product is now on sale and market monitoring will happen to check sales figures

Question 9

What are the functional properties of flour?

Answer 9

Gelatinisation - used in sauce making - liwuids will absorb through the walls of the starch, when heated they swell then brust which thickens the sauce

Question 10

What are the functional proerties of eggs?

Answer 10

Aeration - egg whites trap airwhen whisked, this forms a foam which makes the sponge lighter

Emulsification - Egg yolks stop oils and liquids from separating which allows them to be combined

Coagulation - When eggs are heated the proteins in them coagulates resulting in a thicken filling

Binding - When the eggs coagulate they hold together ingredients giving baked goods structure

Appearance - Golden brown colour when cooked

Question 11

What are the functional properties of sugar?

Answer 11

Caramelisation - Gives colour to products when heated to high tempratures and the sugar caramelises on top

Aeration - Suagr traps air when creamed with fat, the trapped air makes for a lighter texture and helps the baked goods to rise

Taste - Sweetens foods

Question 12

What are the functional properties of fat?

Answer 12

Aeration (creaming) - Fat and sugar creamed together form a foam, this createsa lighter texture and helps the baked goods to rise

Aeration (rubbing in) - Fat coats flour particles and forms a waterproof barries but also traps air in the mixture when it is lifted and rubbed in wiht the fingertips

Shortening: crumbly texture - Fat coats flour particles during rubbing in, this creates a waterproof barrier however some particles won’t get coated. These particles absorb the liquid when added. The less water added the more “short” the pastry will be.

Flavour

Colour

extended shelf life

Question 13

Name the 5 conditions bacteria needs for growth and multiplication…

Answer 13

Warmth - food (energy) - moisture - time and pH