Front Cover Design a front cover for your

Front Cover Design a front cover for your assignment make sure you have; Dip Design Task, a nice picture and your name.

Brief Fill in the blanks of the Design Brief: You are to design and create a dip recipe, for our cooking class on the 12/11/14. While your designs should encouraging teenagers to consider healthier options you needed to consider what spice, flavours and style will represent your country. Your chosen Asian country is ______. The recipe needs to be ‘teenage’ friendly, relatively quick to make and focus on the use of fresh, healthy and local ingredients. You will only have 90 minutes of class time to prepare your dip. You will be provided with bread to attractively present your dip with.

Specifications Constraints: You are able to use bread to attractively present your pasta sauce on. The recipe needs to be ‘teenage’ friendly relatively quick to make – 90 minutes to prepare and present focus on the use of fresh, healthy and local ingredients. Considerations: Make a list of anything else you need to think about to be able to complete this design…

Evaluation Criteria • You need to list your evaluation criteria here. They are questions that come from the constraints and considerations. You should have 3 -4 of them. • Make sure you put ? at the end of them as they are questions.

Research- fresh food Research 3 foods that are in season at this time of year Put picture of one seasonal food Name of food

Research – local produce Research 3 local foods made/grown in Victoria Picture of local produce Name of local produce

Recipes Create a list of 3 different recipes that you can base your own dip recipe around. In your list; name and reference where the recipe was found.

Ideas Design 2 different options for your dip and specify which you have chosen and why (link the why with the constraints and considerations, such it uses local produce). List the ingredients only that you will use for each design. Ingredients for Option 1: Ingredients for Option 2: What Option you have chosen and why:

Recipe • This is the slide that should have your recipe on it. • Include the name of the recipe, ingredients list with quantities and a method.

Planned presentation • Draw and take a photo or using a computer program of your planned presentation of your dip and bread.

Production Plan • Here you should have your production plan, it should be a chart. You can take a picture if you have done it on paper or type it in. You can find the templates for production plans on the weebly.

Final photo • You need to have at least 2 if not more! Pictures of your final dip with the bread.

Evaluation • You need to copy your evaluation criteria questions from slide 4 and paste them here. This time answer them. Make sure you give full answers with lots of detail and examples.

Sensory Analysis Write a paragraph, evaluating your dip using a sensory analysis (comment on the appearance, aroma, taste and texture of the product). Use the sensory term word bank to help you if needed.

Discussion • Also include a brief discussion (maximum 200 words) about what worked well when developing the recipe and what improvements could be made when producing the recipe again.

EXTENSION • If you would like to extend yourself further you can complete an evaluation square, found on the weebly under evaluation.