IDEAS

Based on your design brief, you should have a clear idea of what your final product will
look like at the end. Using the scores you gave to the existing products in the inquiry and
analysing task, which dish came up as the highest ranking product, after all your
analysis was conducted? You can now further develop this recipe/product to come up
with your design specification.

i. develops detailed design specifications, which explain the success criteria for the design of a solution based on
the analysis of the research

B: Developing Ideas
Design specification: complete this in relation to your product:

Blue (Maryam)

Green (Emily)

Red (Sara)

Aesthetics Colour, overall look, finish, what look are you trying to achieve? etc
 Our dessert is going to be brown, round, and appealing.

Cost Is there a maximum cost for making your product?

The maximum cost for our product will be $200 as we are going to be doing small-scale catering.

How is this broken down by material, time and manufacturing cost?

Material will probably be at least half of the cost. The manufacturing will be a quarter of the cost and the
time will be another quarter of the cost.

Customer Who is it for? Consider different aspects e.g.:

It is for a small korean family gathering.

What is the target user’s age, gender, cultural and socio-economic background?

The target audience is a wide range of ages, from children to elderly people of all ages, as our dessert is
a Korean dessert, our target culture is Korean culture.

How will these factors influence your product?

These factors will influence our product as our target audience is Korean people so we are making a
Korean dessert so that they can come together and enjoy their cultural dessert. The serving sizes will be
average as we are targeting all ages so that it is easier for everyone to eat it.

Environmental Where will the final solution/product be consumed?

considerations
It will be consumed in a dining hall.

How will the design directly or indirectly affect, and be affected by the environment?

It will be kept in a car when it is being transported, it will be kept in a refrigerator at the venue.

Sensory What are the taste, smell, appearance, color and texture of your final product?
properties
Sweet, slightly savory, round or more squarre, and brown. The texture will be messy depending on the
dessert we choose.
Function What must it do?

Provide something to bring a culture together.

What is its purpose?

The purpose of baking a cake is to make people come together and enjoy a dessert to celebrate an
occasion.

Manufacturing What resources are required to make the product?

rice flour, salt, sweet red bean paste, egg substitute. Things along the line of these ingredients.

Are there limitations as to how the product can be created?

Not exactly because we could always change the aesthetic. It has to be eggless and nutless

How much time is needed to create the product?

It could take us anywhere from 30 mins to 1 hour and a half.

Where will the product be stored when manufactured?

In a kitchen because we will need an oven, sink and mixing bowls and utensils.

Where will you have your cultural event?

In a hall that has been rented out by the client.

How many people would you like to cater for at this event?

There will be around 30-40 people being catered for.

How will the design directly or indirectly affect, and be affected by the location?

It won't be affected much because we're making a cake without any liquid like chocolate or a gnash,
neither do I believe there are any last touches before the cake is served.

Nutrition Are there any nutritional considerations for your target audience?
information
Not in particular.
 What are the diet considerations for the client?

There are guests that are unable to consume eggs and nuts so we will be using an egg substitute and
will use alternatives for the nuts if needed.

Declaration of What components will you need to declare as allergens when catering for your target audience?
Allergens
The cake will need to be eggless and nutless. If the recipe requires eggs or nuts we will find a substitute
and use that instead.

Safety What safety factors (e.g. 4C’s (contamination, cooking, cleaning and chilling)) need to be
incorporated into the production of your product?

All appliances and surfaces will be cleaned and dried prior to cooking. Our hands would be cleaned well
as well before cooking. We would not be dealing with any raw ingredients like meat or vegetables and
we would not have any allergens that were specified on the premises so cross-contamination would not
be a factor. (if anyone else in the room has these then we will take extra precautions to make sure the
food we make will not have traces. Any ingredients that need to be chilled will be kept in the refrigerator
prior to the time we will make it and will be stored in the refrigerator at the venue befoure serving. We
will need to take extra care of heating and cooking the dish as we will most likely be using an oven.

What risks of injury and WHS issues are associated with the handling of your ingredients/food?

We may burn ourself with the oven. We may play around and/or spasm when carrying out certain
activities, potentially hurting group members.

Materials/ What ingredients are required? What properties are you looking to take advantage of?

Ingredients For all options:

Flour, sugar, salf, baking powder, milk, butter, egg substitutes, nut substitutes vanilla extract etc. Extra
ingredients will vary depending on the final recipe and dessert.

Are there any ingredients that are associated with your culture?

Pistachios and pepero (which are the korean alternative of pocky’s) are used alot and common
in the Korean culture. In some options we have red bean paste is in the recipe, which is popular
and widely used for multiple purposes in Korean culture.

Size Are there any specific sizes that need to be considered?

 Serving sizes may depend on the person eating, like children may take one slice or piece and adults
may take 1 to 4.

What “human factors” need to be considered?

WIll be eaten with a dessert fork or normal spoon.

What anthropometric data needs to be considered?

Standard size cutlery and plates.

ii. develops a range of feasible design ideas, using an appropriate medium(s) and detailed annotation, which can be
correctly interpreted by others

This stage should stretch your imagination. Using everything you have
decided in your design specification.

You must draw and annotate 4 possible options for your solution.

Include:Recipe name, Special occasion it's going to be used for? Methods used to make the product and process? Time taken to
make: start to finish? Key features including Ingredients and materials/equipment used. How is it going to be served? How will the
product affect the environment etc
①Emily
② Maryam
③Sara

④Emily
 Using your design specification, annotate your product to identify key features and to
define your thinking process. See below some additional detailed annotation
considerations:

1. How did you come up with the product?

2. Did something influence your thinking?

3. Could the product idea be made in the time available and with your skills?

4. Do you think your target audience would like the product?

iii. presents the chosen design and justifies fully and critically its selection with detailed reference to the design
specification

For each of the ideas you came up with, fill in the positives, negatives and
interesting things about each one. Include potential improvements.

Recipe Plus Minus Interesting/

design Improvement
s

Design 1 -Ingredients -no Interesting

included environmental dessert i havent
-eval by impact, storage, seen before
sara -Sensory customer especially
properties and information, because it is a
aesthetic where and when fish shape
included will it be served,
nutrition Needs more
-Function information
information,
included
allergens, safety,
 size and cost.

Design 2 - Whole recipe -no points on Idea is

included with link manufacturing, interesting.
-eval by function/purpose,
sara -Aesthetic Could show how
it would be served
-sensory and a little more
properties information.
-cost

-customer
information

-nutritional
informations and
special
considerations

-safety and size

-environmental
impact

Design 3 -Manufacturing -cost I think it would be

an interesting
-eval by -Materials dessert to try.
emily
-Ingredients Everything was
written there, it
-Purpose
would’ve just been
-Sensory better if it were
properties typed so that it
were clearer.
-Environmental
impacts
 -Aesthetic No customer info, It would be very
environmental good if the missing
-Cost considerations, parts of it were
Design 4 manufacturing, filled out in some
-Sensory
safety, or size. detail however,
properties
-eval by overall it is done
maryam -Function well with sufficient
explanations.
-Nutrition
information

-Allergens

-Ingredients

- Materials

Evaluate designs against the design specification: (Test and explain

your final choice)

Give a score for each design based on how well it meets the design
specification rating them worst to best, 1 being worst, 4 being best.

Design Specification Design 1 Design 2 Design 3 Design 4

sara sara emily maryam

Aesthetics 2 3 2 3

Cost 1 3 1 3

Customer 1 3 3 1

Environmental considerations 1 3 2 1

Sensory properties 3 3 3 4

Function 2 1 2 2

Manufacturing 1 2 2 1

Location 1 1 2 1

Nutrition information 1 3 3 2

Declaration of Allergens 1 3 2 3

Safety 1 3 3 1

Materials/Ingredients 3 4 3 3

Size 2 3 2 2
 Total results 20 35 30 27

Which recipe/design are you taking forward?

Describe the recipe with the highest score you are taking forward.

The red bean bundt cake. (design 2)

Explain why you have chosen this final recipe design while referencing the
design specification at the beginning of this section. Why/why not? (Make
sure you mention if it meets the requirements of the design specification and consider potential
improvements you could make to line up better with the design specification)

I have chosen this recipe/design ? (Maryam and Sara)

Because it had the highest rating out of all of our options, and it is the most
interesting design. It is easy to make and would be an interesting
experiment for our group to make as there are many things within the
recipe which we can alter or add to suit what we would like to make. Most
of the things mentioned in the design specification where included in the
design, meaning it gave us more information than the other as to what it is
going to look like and cater for. Some thins that could be improved about
the design could be more information about the overall function and
purpose of the product, what the size of the final product would be,
information on the manufacturing in terms of where and when, and
information on locations in which the product would be made, eaten etc.

I have not chosen a recipe/design??? (Maryam)

We did not choose the other designs because they had a higher chance of
turning out wrong or something bad happening while we make it as there is
a higher risk of us forgetting to do something. We also didnt choose them
because they would be hard to do properly in the allotted time and are
more complicated.
Evaluate the final recipe against the design specification: (Sara)
 Design specification for special Test and explain
occasion cake

Aesthetics Our dessert is going to be brown, round, and Our dessert is going to be brown, round, and
appealing. appealing.

Cost The maximum cost for our product will be $200 as We are not paying for all the ingredients, we are
buying the red bean paste, sweet rice flour and
we are going to be doing small-scale catering.
normal youghurt as a egg replacement, so the
price will be alot smaller than $200.
Material will probably be at least half of the cost.
The materials will be the majority cost, then time.
The manufacturing will be a quarter of the cost and
Manufacturing will not have an major cost.
the time will be another quarter of the cost.

Customer It is for a small korean family gathering.The target
audience is a wide range of ages, from children to
elderly people of all ages, as our dessert is a
Korean dessert, our target culture is Korean
culture.
The dessert is still targetted to a small Korean
family of all ages. The dessert is of a Korean
nature, including ingredients often used in Korean
cooking. THe serving sizes will be one bundt cake
per person, and if people wish to share with other
people they may do so.

These factors will influence our product as our

target audience is Korean people so we are
making a Korean dessert so that they can come
together and enjoy their cultural dessert. The
serving sizes will be average as we are targeting
all ages so that it is easier for everyone to eat it.

Environmental The product will be consumed in a dining hall. The dish will be eatne at a hall rented by the
client. It will be transported to the venue by car
consideration and kept in a refrigerator after it was made and at
It will be kept in a car when it is being transported,
s the venue before serving.
it will be kept in a refrigerator at the venue.
Sensory Sweet, slightly savory, round or more squarre, and
properties brown. The texture will be messy depending on the
dessert we choose.
Function It will provide something to bring a culture together.
The purpose of baking a cake is to make people
come together and enjoy a dessert to celebrate an
occasion.
Manufacturing Possible resources may include rice flour, salt,
sweet red bean paste, egg substitute. Things along
the line of these ingredients.
There are no limitations in the way the product is
made other than it has to be eggless and nutless
It could take us anywhere from 30 mins to 1 hour
and a half to make.
It will be made in a kitchen because we will need
an oven, sink and mixing bowls and utensils. It will
be stored there aswell until the day of the occasion
then it will be stored at the hall ready for serving.
Nutrition There are guests that are unable to consume eggs
and nuts so we will be using an egg substitute and
information will use alternatives for the nuts if needed.
Declaration of The cake will need to be eggless and nutless. If
the recipe requires eggs or nuts we will find a
Allergens substitute and use that instead.
It will be cupcake shaped, and brown because of
the baking. It should smell sweet, and taste sweet,
with the taste of red bean paste incorporated.
It will help the family come together over an
interesting dessert and provide a cultural dessert
for an important Korean celebration.
The final product will include:
- 1 cup white rice flour
- 1 cup sweet rice flour
- ½ cup sugar
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1 cup whole milk
- 56g unsalted butter (melted)
- ½ cup sweet red bean paste
- 1 tsp vanilla extract
- 1.2 cup normal yogurt
The materials we will use include:
- Cupcake dish
- Baking paper or canola oil spray
- 2 bowls for mixing
- Whisk and spoon fo rmixing
- Toothpick (to test while baking)
The original recipe included eggs, but we are
using yogurt as a substitute. The product will be
tested and made in a kitchen (at school).
It will take us about an hour ot make and will be
stored in the same place as stated to the left.
The client has not specified any nutritional
requirements, there is however guests who cannot
consume eggs and nuts, so the dessert will use
substitutes where applicable.
The allergens declared include eggs and nuts,
therefore the dessert will not have nay eggs of
nuts, and we will use substitutes instead
iv. develops accurate and detailed planning drawings/diagrams and outlines requirements for the creation of the
chosen solution.

FINAL product!
(This can be done on separate paper and then uploaded)

In the space below sketch and explain in detail your final choice of recipe to
be made. You can be as creative as you like and include details,
measurements, finishings/decoration/garnish/sensory properties, look of
the final product, ingredients, layers(if any) and how it is to be served and a
full step by step plan/recipe for making.