Controlled Assessment Unit 2
Objective:
To analyse the task you have been
given for your second controlled
assessment.
Theme:
Design and make a product that
increases the range of baked goods
Baked Products: Task Analysis
Function/ why is it needed?
Possible target
groups
Themes
Retailer
Unique selling point
Decoration methods
Flavours
Mixing Methods/functions of
ingredients
What’s the theme?
Halloween
What’s the theme?
Christmas!
What’s the theme?
Summer time
Baked Goods
The UK Bakery market is worth £3.6 billion and is one of the largest markets in the food industry. The term ‘baked goods’ refers to cakes, bread, biscuits,
scones, muffins, tarts and pastries. Baked products can be either sweet or savoury.
There are three sectors that make up the UK baking industry.
1. Plant Bakeries
80% of the bread sold in the UK is made in plant bakeries. These bakeries mainly produce wrapped bread but they also manufacture other baked goods
such as cakes, pastries, muffins, croissants and scones. Three quarters of all the bread consumed in the UK is wrapped and sliced - for convenience, for
keeping qualities and value for money. Most plant manufacturers produce goods for sale under retailer labels (e.g. supermarkets’ own brand) as well as
their own branded breads. The three largest plant bakeries in the UK are Allied Bakeries (Kingsmill), Premier Foods (Hovis) and Warburtons.
2. In-Store Bakeries (ISB)
This is where bread , cakes and pastries are baked in-store. All large supermarkets (e.g. Tesco, Sainsburys, Asda) have ISBs in most of their stores.
Smaller supermarkets such as Lidl, Spar and also petrol stations and coffee shops have now started to introduce ISBs in order to attract customers.
ISBs use two methods of production:
• scratch bakery uses raw ingredients and require staff to make the entire product
• bake-off products use dough or pastry which is part-baked and frozen so the staff just assemble the parts and bake it
3. Craft Bakeries
Craft bakers bake bread and bakery products on their own premises. This sector has been declining for many years because of competition both from
plant bakers and large retailers. Large chains such as Greggs and Wenzels have dominated the craft bakery market meaning small family run businesses
have found it difficult to survive. Consequently many independent craft bakers have now had to close their stores or make money by supplying goods to
the catering and hotel industry.
Sliced, wrapped bread
Plant Bakery
In-Store Bakery
Craft Bakery
Controlled Assessment Unit 2
Objectives:
1. Type up your task analysis on the
first slide.
2. Write a design brief
“I will design and make a
The main target group will be
product must be suitable for sale in
function of the product will be
.
and the
. The
.“
L.O.
Write a design brief for your controlled assessment
“I will design and make a
The main target group will be
product must be suitable for sale in
function of the product will be
Example:
.
and the
. The
.“
Design Brief
I will design and make a baked product
The product which I will make will be suitable for
children, teenagers, and adults because they like
cakes that are very attractive and delicious but it
will not be suitable for people that are obese
because the product is too high in sugar, and fats.
The product will also be suitable for sale in the
local market/shops and in the supermarket.
Controlled Assessment: Objectives
You MUST
Generate a design specification
You MIGHT
Produce a page of initial ideas
L.O. Generate a design specification
For each heading you must:
Describe how you want the product to be
Explain why this is important
Suggest how you could achieve this with an example
“The product must have a soft, crumbly texture
because this will make it pleasurable to eat so people
will come back for more. To achieve this I must make
sure I pay attention to the functions of ingredients in
my recipe, e.g. I could use fats for shortening.”
Design Specification
Remember to explain and justify your points and give examples where possible
Concept:
Which theme or culture will your product be based on?
Why is your product needed? What will be your unique selling point? (USP)
Will it be sold as part of a range?
Will the product be sold all year round or as part of a seasonal promotion?
Who is your target group? (age, gender, demographic group, occupation)
Where would the product be used/what it its function?
How could the product be promoted and advertised?
Manufacture and selling:
Where will the product be sold?
Where would it be manufactured?
How will the product be sold (individually or part of a pack)
What would be a suitable selling price?
Which methods could be used to make it?
Which raising agents could be used?
Sensory properties:
Which flavours could you use?
How could the product be decorated or presented?
How long will the shelf life be?
How should the product be stored?
Will it be served hot, cold or both?
Sentence Starters
Concept:
My product will be based on a
theme because
My product is needed because
I will make it different and unique by
The product will be sold
My target group will be
because
The product will be used
and the function will be
I could advertise the product by
Manufacture and selling:
The product will be sold in
It could be manufactured by
The size of the pack will be
A suitable selling price is
because
Methods used to make it could include
Sensory properties:
Flavours I could use are
Methods of decoration could be
Once it is made it should last for
The product should be stored
Serving suggestions could be
Design Specification
Description
Theme
Appearance
Selling price
Target group
Where it will be
sold (retailer)
Function
Unique Selling
Point
Mixing
methods
Presentation
methods
Why this is important
How I could achieve this
Design Specification
The product must taste
. This is important because
. I could achieve this by
The appearance must be
. This is important because
. I could achieve this by
The product will be aimed at
. I chose this group because
. I could make it suitable for them by
The product could be sold in
. I chose this because
. I could make it suitable for this shop by
The selling price should be approximately
. This is a suitable price because
.I could make sure it achieves this price by
.
Mixing and cooking methods that could be used are
suitable because
. I think these methods are
.
L.O.
Create a range
of design ideas
Learning
Objectives
Baked
products
design ideas
Controlled Assessment
You MUST
Finish the task analysis, brief
and specification
You SHOULD
Produce a range of initial ideas
using words and pictures (make
sure they meet your theme)
You MIGHT
Create 4 original ideas to make
and test (must be annotated and
justified)
Biscuits:
Pastry:
Filo – apple strudel
Skinny tart
Kaddafi
Choux – profiteroles
Golden choux custard
Chocolate éclairs
Different types of fillings:
Cream, custard, chocolate
Puff – tarte tatin
Palmier cookies
Puff pastry twists
Plum and marzipan tart with orange
mascarpone
Short crust- mince pie
Shortbread
Classic lemon tart
Manchester tart
Chocolate and pear tart
Pies:
Apple pie
Chocolate mud pie
Key lime pie
Oreo triple layer pie
Cream cheese pie
Sweet potato pie
Cookies – chocolate chip cookies
Viennese whirls
ANZAC Biscuits
Biscuit Rolls
Bourbon Biscuit
Design
Ideas
Brownies:
Lemon bars
Peanut butter brownies
White chocolate chip brownies
Fudge brownies
Chewy brownies
Cakes:
Victoria sponge
Upside down cake
Cupcakes
Muffins
Fudge cake
Triple chocolate cake
White squares
From my range of ideas on the previous slide I
have selected 4 recipes to develop:
Recipe 2: Strawberry Sponge Drops
Recipe 1: Mini fruit Crumble
I chose this recipe to
develop because crumble
is difficult to eat without a
spoon, but it’s a recipe
that my target group
would enjoy. If I add a
pastry case I could make it
suitable to eat ‘on the go’
Recipe 3: Shortbread biscuits
Shortbread biscuits can be
bought in lots of bakeries
and supermarkets but they
are usually similar in shape
and flavour wherever you
go to buy them. There are
lots of things that could be
adapted to make this
product original and
different
This recipe uses the
whisking method which
will allow me to show off
my practical skills. I think
this recipe could easily be
developed by changing the
flavour.
Recipe 4: Viennese Biscuits
Again, Viennese biscuits
tend to be similar in shape
and flavour . I could make
my own unique version of
this product by changing
the shape and flavour to
make it attractive to my
target group.
Raspberry
flavoured glace
icing
Idea 1: Plum Crumble Cups
Stewed
plums
Crumble topping
and dusted with
icing sugar
Pastry
Idea 2: Raspberry Ripple Cakes
Fresh
raspberries
buttercream
Individual shortcrust pastry case filled with
stewed plums, topped with crumble mixture
and icing sugar
Idea 3: Dreamy Dunkers
Whisked sponge
Individual sponge drops made using the whisking method, filled
with chocolate butter cream and fresh raspberries. Topped with
raspberry glace icing
Idea 4: Googly Eye-Ball Biscuits
Rubbed –in biscuit
Strawberry buttercream
Chocolate buttons
Fondant icing stars
Rubbed-in biscuit dough with a hole to put your
finger through so you can hold it while you dunk
it in your tea. Decorated with fondant icing.
Creamed biscuit
Creamed biscuit mixture, piped and baked to
make googly glasses shape. Decorated with
strawberry butter cream and chocolate
buttons.
Controlled Assessment
You MUST
Draw and label the 4 developed
ideas that you will make.
Hand in your list of ingredients
to be ordered for next week.
You MIGHT:
Complete your planning page
Controlled Assessment
You MUST:
Complete your planning page
You MIGHT:
Evaluate your first practical
Independent Learning:
Evaluate your practical – Due Tuesday
Practical Planning Sheet (4 initial ideas)
Date
22nd
September
What I will do at school
What I will do at home
Comments (have I achieved my
goals, what do I need to change)
Controlled Assessment
If you are cooking:
Make, photograph and test your idea
If you are not cooking:
1. Complete unfinished work/improve
you work in response to marking
Controlled Assessment:
How to evaluate your practical work:
1. Fill in a star-profile to evaluate your work.
2. Use the sentence starters to write a
conclusion.
3. Fill in the table to compare your product with
your specification.
4. Brainstorm possible changes you could make
to your recipe so you can improve it and say
WHY referring to your specification and the
tasters’ comments
Controlled Assessment
Osama, Laiba, Cristofer:
1. Improvements in response to marking
2. Equipment list (justified)
Everyone else:
1. Write your conclusion to what you have done so far
2. Equipment list (justified)
Controlled Assessment
Mark scheme
What you must do
Grade E-C
Applies sound trialling procedures to
suggest a range of possible
modifications during product
development.
Suggest 4 specific changes to each of
your ideas (the ones you made)
Grades C-A*
Applies detailed trialling procedures
to suggest a wide range of possible
modifications during product
development.
Create a mind-map to suggest and
justify changes using the headings
provided.
Possible Modifications
Idea 1
Taste
Appearance
1. Add citrus (lemon and lime)
1. Change the colour
2. Put candied peel inside
of icing to reflect
3. Add caraway seeds
the flavour
2. Make the piping
neater
3. Use marzipan
Shape/size
sweets
1. Make them round
2. Make them bite-size
3. Mark a line so you can
break off a section
Justification
My target group said they though the piping was untidy and the star-profile
said the biscuits lacked flavour. Changing the size would help me meet my 4 th
specification point (must be a small portion)
Appearance
1. Glaze the top with egg
yolk to make it shiny
2. Add pastry
decorations to reflect
the filling (fruits)
3. Crimp the edges to
make them more
attractive.
4. Use a pasty maker to
get them all the same.
Idea 3
Shape/size
1.
2.
3.
Make them square
Make them a bit smaller
Use filo pastry so I can
make a ‘parcel’ shape
Taste
1. Use more sugar
2. Add some apple to
the filling
3. Use vanilla pods in
the filling
Justification
My target group said they though the pastry was unappetising and needed a
glaze. Furthermore the star-profile said the filling was too runny and sour so
adding sugar and a bit of apple should fix this. I could also use cornflour to
thicken it. Changing the size would help me meet my 4th specification point
(must be a small portion)
Idea 2
Taste
1. Add coconut milk
2. Add vanilla essence
3. Put dried fruit in the sponge
Appearance
1. Caramelise the top as it
looks a bit ‘soggy’
2. Add cherries for colour
3. Trim the edges to make
it neater
Shape/Size
1. Make them into bars
2. Use a muffin tin to make individual
portions
3. Use different shaped tins (mini roses)
Justification
My target group said they though the top was too pale and did not look
appetising. This also shows on my star-profile which had a low score for
appearance. The portion was too large and so did not meet my specification.
Appearance
1. Use a scone cutter to
get them all the same.
2. Make the mixture
smoother to avoid a
‘bumpy’ appearance.
3. Add different coloured
ingredients e.g. sweet
peppers
Idea 4
Taste
1. Add chilli to give it a ‘kick’
2. Use mustard powder to compliment the
cheese.
3. Sprinkle cheese on the top (would also help the
appearance)
Shape/size
1. Make one big scone
then cut into
portions.
2. Use a hexagonal
cutter.
3. Keep the same size
as the target group
liked it.
Justification
My star-profile shows that the taste was a bit bland although the texture scored
well. The target group said they liked the size but the overall appearance put
them off. Some people said they wanted it to be really cheesy so that gave me the
idea of adding grated cheese on top before I put it in the oven.
Summary of Design Ideas
Specification point
Idea 1
Idea 2
Conclusions
The most suitable idea was
because
Therefore the idea I will trial will be
Idea 3
Idea 4
Controlled Assessment: Trialling Practical 1
How you are marked:
Grades C-A*
Apply detailed
trialling
procedures and
use them to
suggest suitable
modifications
What you must do:
• Make your first modified
idea
• Present a star-profile,
filled in by 5 people.
• Explain what the tasters
said about your product
• Evaluate your product
using your specification.
• Suggest possible changes
to your product referring
to your target group
Controlled Assessment
Objectives:
1. Evaluate your last practical (if you
did a trial you need 5 tasters)
2. Order your ingredients for your next
trial
Modified Idea 1
I called this product
‘chocolate dreamy delight’
and I adapted the original
recipe by adding white
chocolate chips and changing
the shape to make it suitable
for a special occasion like a
wedding
Chocolate biscuit with
added white chocolate
chunks
Conclusions
When I made this product I used rubbing in to mix the
biscuit dough. I did this using a food processor so I did
not make the dough too sticky. After that I rolled out
the dough and cut it into star shapes. While the
biscuits were in the oven I used the creaming method
to make my filling. I then added my filling to a piping
bag and when the biscuits were out of the oven and
cool I piped the filling on the biscuits. Finally I
sandwiched them together.
Vanilla butter cream
Taster 1
Taster 2
Taster 3
sweet
6
crispy 4
2
0
sugary
oily
Taster 4
chocol
aty
well
presen
ted
neat
how my product met
this point
Must taste sweet and
have a moist texture
I added sugar to the
dough and icing sugar
in the filling
Suitable for special
occasions
I made them a
delicate shape and
used a star cutter
which could be
suitable for different
celebrations.
Taster 5
Tasters’ comments
“I liked the
chocolaty taste!”
“The filling made it too
sweet but the biscuits
are really nice, with a
moist texture”
Specification point
“The shape is
nice but it
needs some
decoration on
the top”
Must be suitable for
batch production
I could change the
flavour in order to
make a different
product
Aimed at teenagers
My tasters were all
teenagers and they
gave me positive
feedback so I have
definitely met this
point!
The taste testing shows that the tasters thought my
product was chocolaty and well presented. They really
liked the star shape. However, some people thought it
was a bit too sweet because of the filling.
Furthermore, they said it needed a bit more
decoration to make it more appealing. I am please
with the fact that even though there is a lot of butter
in the recipe, the tasters did not think the product was
oily.
This product meets my specification because it is a
snack size product and it could easily be adapted for
different occasions. It was well presented as shown by
my star-profile. I also think that the selling price could
be kept low because it used basic ingredients to create
the dough.
I could change and improve this recipe by adding
some decoration on the top such as piping or using
glace icing. I think I will use a different filling because
my target group said the buttercream made it a bit too
sweet so next time I will experiment with piping
whipping cream.
Final Idea: Equipment
Equipment
Picture
Why used
Food
processor
I will use this to make the pastry. This is quicker and easier than rubbing
in by hand
Rolling pin
I will use this to roll out my pastry to an even thickness
Electric
mixer
This will be used to create the sponge filling. It is needed for aeration
when I cream the butter and sugar and again when I whisk the eggs.
Table spoon
This will be used to fold the flour into the mixture so I don’t pop the air
bubbles
Sieve
I will need a sieve to aerate the mixture by removing lumps from the flour
and cocoa.
Cutter
I will use a cutter to ensure that all my pieces are the same size
Piping bag
and nozzle
I will use a piping bag and a medi um nozzle to decorate my product with
butter cream
Product Specification
1. Use the following points to create a product specification for your product
Target group (age range or income)
Will it be eaten hot or cold?
What is the function? (snack, dessert, packed lunch product)
What are the specific flavours that will be used?
What will the selling price be?
Will it be sold individually or in a multipack?
How will it be decorated and presented?
How will it be stored?
What will be the weight of one portion?
2. Draw and label your product to show all the different parts
3. Create a star-profile to show how you would like the product to look and taste
Product Specification
1. Finish off the following sentences to describe how you want your final product to be
The target group will be..
The product should be eaten hot/cold/both
The product should be eaten as a snack/dessert/packed lunch product/party food
The specific flavours that will be used are..
The selling price should be…… and the product will be sold in packs of..
It will be decorated using……
The product should be stored…
The weight of one portion should be…..
2. Draw and label your product to show all the different parts
3. Create a star-profile to show how you would like the product to look and taste
Controlled Assessment
Objective:
Use the Nutrition Program to produce a
nutritional analysis and costing of your final idea
www.nutritionprogram.co.uk
User name: ahmedali
Password: copland
Controlled Assessment
You must choose one of your recipes to develop further. You must make two modifications of this recipe based on the feedback from
your target group and your evaluations. Use the questions and the sentence starters below to explain which idea you will chos e and
why
Conclusion:
What have you made so far and why did you chose these recipes?
Which one met most of your specification points?
What changes could you make so that all the points are met?
Which recipes got the most positive feedback from your target group and why?
Which of your recipes would be the most commercially viable and why?
Which recipe will you chose to develop further and why? Describe the first
modification you will make and why this is necessary
Sentence starters:
The recipes I have made and tested are/I decided to make/the ideas I came up with were/so far I have/my first practicals were
I chose these recipes because/I though these would be good because/I made these because
The one that met most of the specification points was/looking at my specification the most successful idea was
To meet all the points I could change/ changes that are needed are
My target group gave positive feedback about/positive comments from the target group were/my star-profile shows that
If I was to sell my product I would choose/ the most commercially viable product is/the product that could be marketed is………
I think this because/I have come to this conclusion because
Therefore I will chose to develop/ based on this evidence I have decided to develop
The first change I will make will be/my first modification will be…..
Production Plan for Rainbow Cakes
Action
Quality check
Heat oven to 180C/Gas 5
Ensure temperature is correct
and oven setting is on ‘fan’
Collect ingredients
Final Idea: Product Specification
Safety and hygiene check
Size of cake = 30cm
Number of portions = 6
Weight of 1 portion = 100g
Thickness of each layer = 2cm
Ensure surfaces are clean and
ingredients are in date.
Cream butter and sugar
in a mixing bowl
Ensure mixture is light and fluffy
so aeration can occur
Check electric whisk is not wet
or damaged. Dry hands
thoroughly.
Add the eggs a drop at a
time
Make sure eggs are not too cold
to avoid curdling
Ensure egg shells are clean and
do not touch finished products
Sieve the flour and fold
in gently
Do not over mix to avoid popping
air bubbles
Separate the mixture
into 6 small bowls and
add a different food
colouring to each batch
Do not add too much colouring
Spoon into paper cases
and put into the oven for
20 mins
Put equal amounts into each
paper case.
Cream together the
butter, icing sugar and
milk to make the butter
cream
Ensure mixture is an even
consistency
Remove from the oven
and allow to cool, then
cut into slices.
Cool thoroughly before slicing.
Layer the cake slices,
placing apricot jam in
between.
Ensure slices are an even
thickness
Ingredients:
250g butter
250g caster sugar
250g self raising flour
4 eggs
Food colouring (purple, green,
blue, red, orange and yellow)
For the buttercream
2 tablespoons milk
250g icing sugar
100g butter
1 drop vanilla essence
Use oven gloves when
operating the oven
Sensory Attributes
Use oven gloves when
operating the oven.
Keep raw and cooked foods
apart
bright
crumbly
6
4
2
0
sweet
colourful
moist
Homework
Revise for mock exam on Monday
Controlled Assessment
To get an A*-C you must:
Make reasoned decisions about ingredients and equipment for the final product
Ingredient
Where is it used
Why I will use it
250g butter
Cake
Combines with the sugar during creaming to create a
crumbly texture
250g caster sugar
Cake
Creates a crumbly texture when creamed. Adds
sweetness and caramelises to create a golden colour.
Caster sugar is needed because the granules are finer
than ordinary sugar so it creams easily
250g self raising flour
Cake
Forms the bulk of the product. Provides aeration
Food colouring (red and
blue)
Cake and
buttercream
Makes the cake original and different. Fits in with my
theme (Royal wedding)
2 tablespoons milk
Buttercream
Helps the butter and sugar to combine easily
250g icing sugar
Buttercream
To be creamed with the butter to create a smooth
texture. Adds sweetness
100g butter
Buttercream
To cream with the icing sugar. Makes a soft
consistency so I can pipe the buttercream
Vanilla essence
Buttercream
Adds flavour to the buttercream.
30g cherry jam
Filling
Adds colour and flavour. Cherry jam is quite sour so it
will combat the sweetness of the buttercream
Example
Final Idea: Equipment
Equipment
Picture
Why used
Food
processor
I will use this to make the pastry. This is quicker and easier than rubbing
in by hand
Rolling pin
I will use this to roll out my pastry to an even thickness
Electric
mixer
This will be used to create the sponge filling. It is needed for aeration
when I cream the butter and sugar and again when I whisk the eggs.
Table spoon
This will be used to fold the flour into the mixture so I don’t pop the air
bubbles
Sieve
I will need a sieve to aerate the mixture by removing lumps from the flour
and cocoa.
Cutter
I will use a cutter to ensure that all my pieces are the same size
Piping bag
and nozzle
I will use a piping bag and a medi um nozzle to decorate my product with
butter cream
Controlled Assessment
Grades A*-C
Critical evaluation of the finished product with thorough reference to the product
specification.
Undertakes thorough testing and presents meaningful conclusions leading to detailed
proposals for modifications to improve the product
You MUST:
• Evaluate your final product using your product specification.
• Include tasters’ comments.
• Suggest improvements or changes to your product.
• Ensure you have added all your photos to your work.
Final Evaluation
Product
Specification Point
Point met?
Evidence
Future changes
Tasters’ Comments:
crunchy
colour
5
4
3
2
1
0
fruity
Taster 1
Taster 2
wellpres
ented
Conclusion
sweet
Diagram of
improved product
with description of
changes
A533: Final Checklist
Slides
Title
Notes
1
Brainstorm of task and brief
Add as much detail as possible. Fill in the task and the brief
2
Design Specification
Justify each point.
3
Initial ideas
Add as many ideas as you can. Use pictures and writing
4
4 ideas (the ones you made)
Give each one a name. Explain how they are original. Label the
drawings and list the ingredients
5-8
Evaluations
Evaluate using your design specification. Include target groups’
comments.
9
Possible modifications to 4 ideas
Add as many modifications as possible and explain WHY you
would make these changes.
10-11
Evaluation of trials x 2
Evaluate using your design specification. Include target groups’
comments.
12
Product specification
You must also include costing and nutritional information. Include
the size and weight of one portion
13
Production plan
Include safety and quality control checks
14
Equipment and ingredients with
justification
List the equipment and ingredients used to make the final
product and explain their function
15
Final evaluation
Evaluate against your product specification. Suggest further
modifications and explain why
Critical Evaluation of Making
1.
What was the theme you were given at the beginning of this
project? Explain what you decided to make and why
2.
How did you modify and develop your final idea to make
sure it was perfect?
3.
How did you evaluate your work with your target group?
Explain how the target groups’ feedback helped you to
improve your practical outcome.
4.
Which mixing method did you use to make your product
and why was this the most appropriate method to use?
5.
How did you decorate and present your product ? What
worked well and what could you do to improve?
6.
What methods of quality control did you use when you were
making your product? Were they successful? How could you
improve this system next time?
7.
Explain what your product specification said your product
had to do. Which points did you meet successfully? Were
there any points that you did not meet? If so, how could you
meet them next time?
8.
What would be a suitable selling price for your product?
Why would this price be suitable and would you be able to
make a profit?
9.
Draw and label an improved version of your product. Explain
what changes you would make, why and how you would
make them
Sentence Starters
The theme I was given was
I decided to make a…… and I chose this because
I developed my idea by
To evaluate my work I
This helped me because
I used the
method to make my idea because….
To decorate my product I
I chose this method because
Quality control checks I used were
I think they were/were not successful because
My product specification said that
I met/did not meet the points because
Next time I would change..
A suitable selling price for my product would be
I know this because