NEW
Font size
WorksheetsDesign Process
Total questions: 14
Worksheet time: 7mins
The design process consists of which of the following stages
investigate, generate, collaborate & manage, produce & evaluate
inspecting, developing, providing and evaluating
investigating, designing, producing and evaluating
Design briefs provide you with information about the product that needs to be made. This information is also regarded as the
Conditions of the design brief
Stipulations of the design brief
Specifications of the design brief
During the investigation stage of the design process, the food designer will perform which?
Complete a set of criteria for evaluation
Design a production plan
Design a food order
What are constraints of a design brief?
These are factors in the design brief that you do not need to be concerned with
These are factors in the design brief that are flexible and you dont need to do
These are factors in the design brief that the product must comply with, you have no choice
A consideration is
A factor in the design brief that is flexible and that you should try and take into consideration
A factor in the design brief that the product must comply with, you have no choice
A factor in the design brief that is essential for the designer to do
If someone has a food allergy or a diet requirement due to their religious beliefs, this is usually a
consideration
constraint
The sensory properties of a food are
aroma, appearance, texture and taste
taste, smell, lumpiness and colour
taste, look, viscosity and crunchiness
An evaluation question, must be written in the past tense and the question should be closed
true
false
A decision table allows you to
work out which ingredients you require
work out the advantages and disadvantages of your options
work out where to find the best recipe
During the production stage, you need to ensure that you have the appropriate tools/equipment and all of the ingredients
true
false
What should you do when you first come into the kitchen to prepare your dish?
collect your ingredients
wash your hands
put on your apron
What is a production plan?
a copy of your recipe
an equipment list
a step by step of the method to the recipe and clean up time
How do you reduce a recipe that feeds 4 to a recipe for 2 people
divide recipe ingredients by 4
divide recipe ingredients by 3
divide recipe ingredients by 2
Cross contamination is
Bacteria transferred from cooked to uncooked food
Bacteria transferred from uncooked food to prepared food
Bacteria transferred from uncooked to uncooked food
