Al Amanah College

Bankstown Campus Liverpool Campus

Postal address
2 Winspear Avenue
P. O. Box 969
Tel: (02) 9708 1220 Tel: (02) 9822 8022
Fax: (02) 9790 6660 Fax: (02) 9822 8011
55 Speed Street
Bankstown, NSW2200
www.alamanah.nsw.edu.au

Assessment Task Notification

Date of Issue: Week 5 Term 2 2021

Course: Food Technology (Year 10)

Due Date: Practical (15%) + Report (20%) Week 6 Term 2 2021

Task Number: 2

Content Area: Food Product Development- Case study

Weighting: 25%

Outcomes to be assessed:
FT5-8 Collects, evaluates and applies information from a variety of sources
FT5-12 Examines the relationship between food, technology and society

Note the School's Policy is:

If a student is absent on the day of an assessment task:

 The student or his / her parent must contact the school and inform the Secondary Coordinator.

 An illness or misadventure form must be lodged with the Secondary Coordinator.

 A doctor’s certificate is required if the application is on medical grounds.

 Temporary Leave forms are to be submitted to the school’s office and application for extension
granted before students take extended leave of absence.

 Formal assignments will ONLY be accepted via Moodle.

 Practical assessment tasks are to be submitted directly to the teacher. Students are to follow
instructions as per individual task notifications.

 In the event that students are unable to submit via Moodle, they are to follow the school’s
misadventure procedure.
Food Technology Task 1 [TOTAL MARKS : ]
Topic: Food Product Development

Content Focus: Case study

Task:
You will select a product of your choice and plan and prepare ONE product variation. Recipes will then
be tasted and evaluated for sensory properties using scale.

If you don’t have a recipe to work on, use the recipe given below.

Basic recipe for PLAIN BUTTER BISCUITS. You will need to prepare this and do modifications in the
recipe (ONLY PICK ONE INGREDIENT AND REPLACE IT WITH ANOTHER AS
MODIFICATION. These modified recipes become new products which need to be prepared and
evaluated (sensory).

Plain Butter Biscuits

Ingredients Serves: 15
2 cups (250g) self-raising Preparation:15min
flour Chilling: 30 mins
pinch of salt Cook:12min
180g butter, softened Ready in: 27min
1/2 cup (125g) sugar
1 beaten egg

Directions
1. Preheat oven to 180 degrees C. Sift flour and salt into a bowl, then rub in the butter until it
resembles breadcrumbs.
2. Add sugar and beaten egg and mix into a stiff dough, turn out onto a floured surface and
knead gently until smooth.
3. Wrap in plastic wrap and chill in the fridge for about 30 mins.
4. Roll out onto a floured surface about 5mm thick and cut into about 30 biscuits.
5. Place on a greased baking tray and place in oven at 180 degrees C for about 12-15 mins
until golden.

Y10 FT- Task 2 2021 – New Product Development – Case Study Page 2 of 4
What to do:
1) PRACTICAL
A. Prepare both recipes – week 6, Term 2
o Note: modification can be done only on ONE ingredient and all other ingredients need to
remain constant.

Example: given the above recipe on page 2, you can vary self-raising flour as follows –
 Basic – use 2 cups self-raising flour
 Variation 1 – use 1 cup self-raising flour + 1 cup plain flour

B. Use the hedonic scale given below to collect data on your sensory evaluations of your samples.
At least get 1 -5 students to taste and evaluate your product. You will collect this data, analyse
and report the results in report.

C.
Hedonic Rating Scale

Report: includes
Tray number: _____________ Name: ___________________________________

Recipe
A. the
Taste : and tick √ how much you like or dislike each of the characteristics. You can taste the sample
sample
more Basic
a. than once.
B. Modification made and explanation (Note: the modification does not have to include the
Awful Don’t like Don’t mind Like Brilliant
complete recipe, only state what component have been changed and with what and why)
a. Variation 1
b. Variation 2
Colour
E. Evaluation:
a. Sensory evaluation
Smell
F. Proposed packaging :
Taste
a. description and sketch
Sweetness
b. Packaging Sample
H. Reference
Mouthfeel
Geraldine, B. Et. Al. Food Technology First. Pearson Education Australia. P142.
___

Assessment Components
 Report 25%
 Practical product development 15%

2) Report: Use the word template. Download and fill in the sections and upload on Moodle.

Y10 FT- Task 2 2021 – New Product Development – Case Study Page 3 of 4
Marking Criteria – Practical 15%

POSSIBLE MARKS RECIPE MARK

AWARDED
WORKING PRACTICES
4 Demonstrates an excellent understanding of safe,
cooperative and hygienic work practices.

3 Demonstrates a detailed understanding of safe,

cooperative and hygienic work practices.

2 Demonstrates an understanding of safe, cooperative and

hygienic work practices.

1 Demonstrates a basic understanding of safe, cooperative

and hygienic work practices.

PRESENTATION
4 Demonstrates excellent plate presentation and garnishing
techniques in accordance with industry standards.

3 Demonstrates an understanding of plate presentation and

garnishing techniques in accordance with industry
standards.

2 Demonstrates a basic understanding of plate presentation

and garnishing techniques in accordance with industry
standards.

1 Demonstrates a limited understanding of plate

presentation and garnishing techniques in accordance
with industry standards.

EQUIPMENT
1 Followed given recipe
1 Correct selection of equipment used
2 Correct washing up procedures
1 Apron
2 All equipment dried and placed back in cupboards

Y10 FT- Task 2 2021 – New Product Development – Case Study Page 4 of 4