Recipe design project

Yr 9 Food Technology Term 4

By Noah Waugh
 Part A Research and investigation:
Walker's farm free range eggs
The Walkers farm chickens are raised in the sunshine coast, the land in which the
chickens roam free have been owned by the family for 70 years thus they vow to
keep it in good condition, not just for the family tradition but for producing quality
and ethical products for dedicated customers. Types of recipes that will be
appropriate for my ingredient, would be a breakfast meal, most likely pan fried as
the eggs need to be monitored as they are liquid and need to be cooked to taste.
Part A: Survey
questions
• Do you prefer sweet or savoury?
• Which meal of the day is best to
eat eggs?
Breakfast/Lunch
• Which method of cookery do you
prefer with eggs?
• Pan frying/Baking
Part A:Survey results and data.
Eggs Prefered Serving Survay
14
12
10
8
6
4
2
0
Sweet Savoury Breakfast Lunch Pan Baking

Sweet/Savoury Meal of the day to eat Method of cookery

Part A- Analysis of graph
The results of the graph are clear, 2 out of 3 of the questions had an outstanding victory, 13
out of 14 people chose savoury with only one choosing sweet, breakfast vs lunch had
similar results with 13 people choosing breakfast and 1 person choosing lunch, although
surprisingly baking vs pan frying were the closest of the three with 9 people choosing pan
frying and 5 people choosing baking. With this data it is abundantly clear that people have a
specific idea of what an egg meal should be, a breakfast meal, as eggs are a traditional
breakfast ingredient, on a pan which is the most well known way of cooking eggs and
savoury as I believe many people didn’t consider the baking aspect of eggs, which leads
back to people’s interpretation of the egg meal.
Part A: Design Brief
The task: Design and create a recipe using Sunshine Coast ingredients to promote a Sunshine Coast Eat Local recipe book which will be
published on the school newsletter for parents, teachers and students alike. My recipe must use “Walkers Farm Free-Range Eggs,
market analysis as seen in the survey suggests a savoury breakfast meal would be best received among the community.

• Limitations:
• Time: Only two 70 minutes lessons are to your disposal, they will be for testing and photography of results.

• Equipment: The only equipment to be used will be provided via the school kitchen.

• Skill requirements: although I am quite confident in some elements of cooking, I find it hard to do many other elements this will limit
what I can make as I need to make something that will compliment my skills, Likewise I think I have a grasp on most photography
elements but I need to work on my plating and planning of plating.
• The Recipe Must:
Result in an optimal product utilising the time provided to produce a product with a pleasurable texture, taste, aesthetic and smell
hoping to appeal to the sensory properties involved with cooking. The recipe must be easy to understand and well documented. It must
also be safe to eat and follow health food and safety rules.
Part A: Success Criteria.
• Sustainability: Sustainability is meeting our needs of the present without compromising the needs of the future. Food
ingredients generally require environmental care in order to be considered sustainable.
• -Is the dish’s ingredients sourced local?
• -Was the dish’s impact considered when choosing ingredients?
The food must be made with consideration of environmental impact in mind for example, animals have to be fed vegetables to make meat,
so why not just eat vegetables with the same or similar sustenance? So the impact would be whether the dish was sufficient to dietary needs
while being made efficiently according to environmental effects.
• Cooking
-Is the dish prepared in a manner following health food and safety standards and practices?(e.g. Managing cross contamination)
-Is the dish’s preparation easy to follow to the average consumer?
-is the equipment used available to the general public?
• Presentation
-is the food presented in an aesthetically pleasing manner in order to maintain the integrity of the recipe book and how appetising your meal
is?
-Does the meal follow food photography trends?
-Is the meal pleasing to the main senses of cooking including sense of smell, taste and sight.
 Part B: Generating and Designing a Recipe SWEET
CINNAMON
OMELETTE
WITH BERRIES
Sweet Lunch
meal cooked
Parfait.
through baking.
Walkers
farm free
Custard
range tart.

eggs Omurice

Survey Savoury
breakfast meal
Results cooked with the
pan Tamogo
(Most Popular) nigiri sushi

Eggs in
Purgatory
Part B:Generating
and designing recipe
• 2 Recipe Options for Prototyping
1. Omurice.
2. Eggs in purgatory
Part C-Producing, managing and evaluating
recipe prototypes
Production Plan:
. Omurice production sheet.
Sketch and Photograph.
 Evaluating Trial 1: Omurice.
Criteria
Were the dish’s ingredients sourced locally?
Was the environmental impact and efficiency considered when picking
ingredients for the dish?
Was the packaging of ingredients considered when picking ingredients for
the dish?
Was the food prepared in a safe manner?
Was the dish easy to prepare to the average consumer?
Is the equipment used available to the public?
Is the food presented in an aesthetically pleasing manner?
Does the meal follow food photography trends.
Does the meal taste, smell and look appealing?
Evaluation How can it be improved?
I believe all the ingredients were sourced locally, despite being a Japanese dish, it was still easy to make and took no outside sourcing from The carrots used is unclear although a good local alternative would be the sandy creek organic farm.
Japan, although it is unclear whether the brown rice used was sourced locally, although the rice used, sun rice is grown in Victoria which is
not outsourced from another country unlike 74% of rice sold in the country according to agriculture.gov.au. The Edgell corn used in my  
dish is mostly made at Bathurst, although Edgell work with many farmers over the country. The carrots used is unclear although a good
local alternative would be the sandy creek organic farm. The onion used is also unclear although there doesn’t seem to be any local
ingredients. The milk used is unclear, a good local alternative could be Maleny dairies.
I deliberately picked the ingredients to be sustainable, I chose to remove chicken from the dish to increase the efficiency and  
environmental impact of the dish.
To my knowledge most if not all ingredients were packaged in recyclable packaging, the milk in recyclable milk cartons, the eggs in More research needs to be done in packaging in future renditions of recipe.
cardboard, the nets holding the carrots and onions (possibly packages in plastic bags) the corn was packaged in a metal tin, but the brown
rice was packaged in plastic, and finally the tomato sauce bottle was recyclable.
I believe my food was prepared in a safe manner, I had an apron on, a short-sleeved shirt and a hair covering hat on, I washed my hands A possible mistake on my part was not focusing on the rice while it was cooking as I was whisking the eggs and milk, despite the heat being
multiple times, before my cooking began and after I handled raw eggs, I also took careful precaution when handling a knife, I had a cloth at 600 the liquid bubbled up and nearly leaked out although I turned the heat down to 400 in order to establish a lighter simmer.
below the cutting board to prevent the board sliding around.
I believe my recipe was easy to follow, the handling of knives may be challenging to someone such as a child, cooking the brown-rice in the Adjust the recipe to add more water to brown rice.
saucepan may require some interpretation on whether it is cooked or not, the trouble I had with cooking brown rice was the little amount
of water I used, despite the water evaporating the rice still didn’t seem cooked so I decided to take it off the hotplate and add ½ a cup of
water once it had cooled down enough. Another thing that may be difficult is shaping the omelette to surround the rice, it may take some
practice to perfect shaping it, but I believe it can be done on first attempt if proper care is given.
Add precise instructions on how to flip make omurice into recipe
I believe most households should have the equipment needed as it is mostly basic silverware and cutlery.  
I believe the food is Aesthetically pleasing, I used a variation of colours through the tomato sauce, although I believe adding a garnish Some editing may be needed to make the colours work together a little better.
would give more colour to the dish. The dark earthly tones of the plate contrast the yellow like omelette. The random drizzle of tomato
sauce makes the dish look more realistic, although an unwanted fault of the dish would be the visible break in the omelette which  
happened in the process of forming the shape of the omurice.
Further practice shaping the omelette in order to prevent cracks in the omelette
I do believe that the photograph follows food trends, the earthly plate contrasts the bright coloured omelette, the background makes the An interesting decision would be the inclusion of geometrical traits in the tomato sauce via patterns of shapes and such, the dish could
most notable aesthetic decision, the tomato sauce pop out, the tomato sauce’s rough pattern makes the dish gives it an unplanned also use more garnish to give it extra colour.
scattered look which plays into the meal’s breakfast aesthetics.
I believe the meal tasted good although it may be subjective to each individual, I had multiple friends taste test the dish for me and they Salt and pepper could have been added to the rice to make it more flavourful.
all praised it for its taste, although the dish didn’t have a strong smell there certainly wasn’t an unpleasant smell. Although site has been
previously mentioned there was no faults with the sight but rather the opposite, with its interesting shape makes it more appetising in my
opinion.
Production plan: Eggs in Purgatory
• Blank Production Plan Sheet(1) (002).docx
Sketch and Picture
Eggs in purgatory evaluation:
Were the dish’s ingredients sourced locally?
Was the environmental impact and efficiency
considered when picking ingredients for the dish?
Was the packaging of ingredients considered when
picking ingredients for the dish?
Was the food prepared in a safe manner?
Was the dish easy to prepare to the average
consumer?
Is the equipment used available to the public?
Is the food presented in an aesthetically pleasing
manner?
Does the meal follow food photography trends?
Does the meal taste, smell and look appealing?
All the ingredients were form Australia although the tomatoes, chilli peppers and Find more local farms.
silver-beets were made in Victoria.
The dish’s ingredients were efficient as there was no meat apart from the eggs which  
compared to chicken meat, which is used once, to give a small amount of
sustenance, is used multiple times which can be produced multiple times whereas
only one chicken carcass can be provided with one chicken.
All the ingredients were packaged in recyclable materials apart from the cherry  
tomatoes which was mostly packages in hard plastic apart from the soft plastic lid.
I believe the food was prepared in a safe manner, I washed my hands multiple times  
including before making the dish, after handling the eggs and after finishing the dish.
I wore the standard school shirt to prevent the risk of loose sleeves catching fire. I
also used the standard hygiene and protection equipment such as a hair holding hat
for hygiene purposes and an apron to protect my clothes. Although the cutting board
was barely used, I still put a cloth under the cutting board to prevent it slipping and
carefully followed knife safety rules.
I believe the dish is easy to prepare to the average consumer as it uses simple -Provide a possible replacement for the Silver-beet that is a
ingredients as well as simple equipment, although some parts of the ingredients household item.
require an ability to observe the tomatoes to determine whether they are cooked
although with in depth instructions it should be a simple process. One may find the
Swiss chard (Silver-beet) difficult to find although with adequate searching it is
available at Woolworths as well as cheese.
The equipment is available to the public as it only uses household items. To prove  
this, I made it at home with items that most people had and it came out successfully.
I believe the food is presented in an aesthetically pleasing manner, I used elevation  
to make the dish look something reminiscent of a lasagne, I chose to use warm
colours to give the cosy like tone of a breakfast meal, this is backed by the
background which is a 70’s looking green which is homely and reminiscent of
I used elevation to make it look more stacked. I think more colour and contrast could  
be used although it may take away from the home like look.
I asked my family for feedback, they all liked it but I believe the tomatoes could’ve Add salt and pepper to sauce, possible more spice.
had more salt and pepper when making the sauce.
Part C: Producing Managing and Evaluating
recipe
• I believe the best choice for the recipe book would be the omurice as
due to my evaluation of the dish I can deduce that it follows the
success criteria best. It is aesthetically pleasing, easy to make and
easy to find ingredients for. It also considers the environment with
most of the ingredients being packaged in recyclable materials, while
still tasting good.
Gather Ingredients
Follow instructions provided by rice packaging to make the rice.
Finely chop onion, and dice the Carrot, Separate the broccoli with
hands and get the corn from can or kernel. Every vegetable should
be of around equal quantity apart from the onion. After this place
every vegetable into a bowl except for onion.

Crack egg into medium bowl then add milk and whisk until visibly
mixed. Omurice
Sauté Onion in olive oil until slightly clear or a slight yellow- almost
see through.
In 45 mins or less
Add rice and vegetables then soy sauce and tomato sauce. • Ingredients needed:
Put rice combination in a medium bowl for later use • ¼ Brown onion, ½ Carrot, Broccoli to taste ,corn.
Cook omelette in pan, use spatula to scrape omelette from • ½ Of rice of choice, Ground pepper, Salt.
edges of pan to leave space for shaping, add lid to pan to
cook top of omelettes quicker. • Extra Virgin Olive Oil, ½ Table Spoon Tomato
Take pan off of heat and shape the omelette, lodge spatula
under one side of the omelette then, scrape the bottom of sauce, ½ Table Spoon to Soy Sauce.
omelette allowing it to move freely on the pan, put one side
of the omelette on the rice, then move it towards the edge of • 2 Eggs
the pan and do the same with the other side, place plate
above pan, then flip it over and place plate on table, then lift
pan up.

Shape the omurice with foil, then add tomato sauce on-top.