Muffin Design Brief - Ryan Martin (TAS Teacher)
Muffin Design Brief Name :___________________________________
Task:
You have been asked to produce a new Gourmet Muffin for the local coffee shop.
To research for this task, you must provide 2 sweet healthy muffin and 2 savoury muffin recipes. You will then choose one of these to produce and evaluate in class.
You must use the basic muffin recipe and add your 2 mystery ingredients.
Basic Muffin Recipe:
Ingredients
1 C SR flour
1/3 C sugar
1 egg
100ml milk
50 ml oil
2 T of mystery ingredients ___________________________________________
1t of a spice OR herb
__________________________________________
Hint!
❖ If making a savoury muffin change the recipe to 1T sugar only
❖ Fruit juice can be substituted for milk
Method
1. Preheat oven to 180 degrees centigrade
2. Grease or line muffin tins
3. Place all dry ingredients in a large mixing bowl
4. Combine well
5. Combine all liquid ingredients then pour into dry ingredients
6. Stir for one minute
7. Place mixture evenly into 6 muffin holes
8. Bake for 20 minutes or until golden. (Check if bouncy to touch and/or clean knife)
Marking Guide
▪ Researched muffin recipes and ordered mystery ingredients 5 marks
▪ Safety and hygiene procedures during practical 3marks
▪ Presentation of final product 2 marks
▪ Evaluation of own and others work 10 marks
o TOTAL 20 marks
Muffin Design Brief Check list
Name : ______________________________
|Title page |2 marks | |
|Investigation |2 marks | |
|3 muffin recipes (in class task) | | |
|Brainstorm ingredients ideas (in class task) |2 marks | |
|Labeling worksheet |2 marks | |
|(in class task) | | |
|Workflow |2 marks | |
|Folio total | /10 marks | |
|Package ( sized to fit 1 muffin and be appealing on |10 marks | |
|shelf) | | |
|Label on package (9 information points including |10 marks | |
|nutrition panel) | | |
|Evaluation (do on prac day) |10marks | |
|Practical |10 marks | |
|TOTAL | /50 marks | |
OUTCOMES
|4.1.1 |demonstrates hygienic handling of food to ensure a safe and appealing product |
|4.1.2 |describes and manages the risks of injury and OHS issues associated with handling food |
|4.2.3 |applies appropriate methods of food preparation |
|4.5.1 |uses appropriate techniques and equipment for a variety of food-specific purposes |
|4.5.2 |plans, prepares, presents and evaluates practical food activities |
Go to the Food Standards Australia and New Zealand website
.au/foodstandards/nutritionpanelcalculator/
and create a nutrition label for you snack.
Paste panel here.
Evaluation
Use descriptive words to evaluate your snack.
|Appearance |Aroma |Texture |Taste |
| | | | |
Rank your skills out of 10 for each aspect.
|Hygiene | |
|(Cleanliness) | |
|Safety | |
|(eg PPE) | |
|Teamwork | |
|Demonstration of practical | |
|skills | |
|final product | |
|TOTAL /50 | |
Which food groups were used? (Tick the box)
o Carbohydrates
o Proteins
o Vegetables
o Fruits
o Dairy
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