Session 1 · DESIGN: Sketch
Specification and recipe
- 15 minWrite a food specification: taste, texture, colour, shelf life, cost per serve, and allergen-free list.
- 15 minWrite a step-by-step recipe with exact weights, times and temperatures. Mark every safety point.
- 15 minCost it: price each ingredient and work out cost per serve.
- 5 minTeacher safety check of the recipe before cooking.
Session 2 · DESIGN: Improve
Trial one and a sensory panel
- 30 minMake a small batch following the recipe exactly.
- 15 minBlind sensory panel: tasters score appearance, aroma, taste, texture and overall on a five-face scale, using three-digit codes, not names.
- 5 minClean down and record anything that went differently from the recipe.
Getting started
Use the recipe template with boxes for weights, times and safety points.
Stretch
Run a triangle test: can tasters tell your product from a shop-bought one?
Checkpoint
A safe, costed recipe and sensory scores from your first batch.
Activities for this week
- Blind sensory panel: How can we judge taste fairly?
Useful this week
- Developing healthy food products ↗ How food technologists take a product from idea to shelf.
- Sensory scientists ↗ How NZ scientists test flavour, texture and appearance fairly.