Unit 2 Flashcards
Eggs - Aeration
Egg white beaten traps air forming foam
Too much/too little aeration
Not enough volume in cake, if over beaten the egg is overstretched and foam collapses
Coagulation is when….
Eggs are heated the protein sets to help thicken liquids in the egg, gives cake structure
Binding
Egg protein coagulation heated and holds a combination of ingredients together
What temp should fridge be at
1-4 degrees
What’s boiling temp
100 degrees
What are the 4 p’s
• Product and how it will be packaged
• Price
• Place
• Promotion
Why’s packaging important on a product
Designed to appeal to a target group
Needs to suit portion size
Promotion
• free recipe
• free toy
• tv ad
• tasting sessions
7 stages of food product development
- Concept generation
- Concept screening
- Prototype production
- Product testing
- First production run
- Marketing plan
- Launch
Concept Generation
Initial planning stages of developing ideas for new products.
“Thinking stage” – considering areas where there may be gaps in the market.
Stage 2: Concept Screening
• Consider all ideas, keep some and discard others.
• This stage is important as it allows manufacturer to move from initial ideas to actual development issues.
• The best ideas are taken forward and a specification is written.
Stage 3: Prototype Production
• A prototype is an example or specimen of what the product will be like.
• It is developed and measured against the specification.
• The prototype is tested for appeal and may be further modified or rejected.
Stage 4: Product Testing
• Important stages as product is then tested on consumers e.g. specific age group, social groups, tasting panels normally in controlled conditions.
• Allows the product to be further refined or eliminated as a result of consumer opinions.
Stage 5: First Production Run
• Allows for mass production of an item and then the item can be assessed.
• Quality assurance team can test the product to ensure quality and uniformed standards during the manufacturing process.
