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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