The Design Brief
What type of dish are you designing for the Cairns Italian Festival?
A pasta dish
Name one type of pasta available in the assessment.
Spaghetti, fettuccine, penne, spirals (twisty pasta), macaroni
What does AGHE stand for?
Australian Guide to Healthy Eating
How many different pasta dish options must you develop before choosing your final design?
Three
What does sustainability mean when we are talking about food?
Making choices that reduce negative environmental impacts and conserve resources.
Name three qualities your finished pasta dish should have.
Tasty, well cooked, healthy and colourful — any three
How many cups of pasta must be used?
1½ cups
Which ingredient group in this assessment provides many important vitamins, minerals and dietary fibre?
Vegetables
What are two things you should consider when comparing your design options?
Pros and cons, likes and dislikes, design brief criteria and constraints and of these answers
Give one way your group could reduce food waste.
Use ingredients carefully, measure accurately, use leftovers appropriately, avoid over-ordering, etc.
How long do you have to make your pasta dish?
60 minutes
How many vegetables must you choose from Group 2?
At least 2
Why is including vegetables important when designing your pasta dish?
They provide nutrients and help make the dish healthy and colourful.
Why do you need to include ingredient quantities for one person?
To accurately plan the recipe, quantities, cost and serving size.
Give one environmentally friendly choice you could make when producing your pasta dish.
Reduce food waste, minimise packaging, use local/seasonal ingredients, conserve water/energy, etc.
Why is it important that your dish is colourful?
Colour can make food more appealing and can indicate a variety of nutritious ingredients, particularly vegetables.
Name two meat options available in Group 1.
Chicken, bacon or mince
Give one way you could make a creamy pasta dish healthier.
Use more vegetables, reduce high-fat ingredients, use a smaller amount of cheese/sauce, etc.
What document tells you which ingredients your group needs for the practical lesson?
The food order sheet
What is the difference between evaluating what worked and what didn't work?
You identify successful parts of the design and areas that need improvement.
Your group creates a delicious pasta dish but takes 75 minutes to make it. Does it meet the design brief? Explain why.
No. The dish must be completed within the 60-minute timeframe and you would be stuck in the kitchen cleaning up at break time
Your group chooses chicken, onion, carrot, spinach and penne. Which ingredient groups have you used?
Group 1: chicken; Group 2: onion, carrot and spinach; Group 3: penne.
Your pasta contains pasta, bacon, cheese sauce and no vegetables. Give two reasons why you might need to redesign it.
It lacks vegetables/nutrients, may be high in saturated fat/salt, does not meet the vegetable requirement, and is not sufficiently colourful.
Why is a work plan important when you only have 60 minutes to cook?
It helps organise tasks, allocate jobs, manage time and ensure the dish can be completed within the timeframe.
Your group finishes the dish on time, but has lots of unused ingredients and throws away a large amount of food. Was the design completely successful? Explain.
No. Although the timeframe was successful, the group did not consider sustainability effectively and created unnecessary food waste.