Last Updated 16 Jun 2020

Choice of Final Products and Ingredients

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For my final product I have chosen to make Pork and Apple Turnovers as in Objective three they proved to best meet my specifications and appealed the most to my target audience. In this objective I modified my choice of product and have added more fruit to the final product so as it can best fit with my brief and encourage people to eat more fruit This table on the next page will show the ingredients that I will be using in my final product with reasons why.

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. It created the odour of the final product and gave the appearance of the filling. Adds colour and texture to the product and providing it with a sweet odour. I chose apple as it was a popular fruit for my target group and I need to encourage them to consume more fruit. Adds a contrasting taste to the product and gives the product a better texture. Flour is used in this product to help bulk the mixture and give it texture. This is used as a shortening agent to create the 'shortcrust pastry'. This particular ingredient will help to make the pastry crisp and crumbly in texture. Water was used in this product to help bind the ingredients together in both the flour and the filling. Used to add flavour to the product which contrasts to that of pork, apple or onion. Basic seasoning. Knife Food processor Bowl Oven Weighing scales Use to accurately cut the apple and onion and ensure pieces are small To ensure the continuity of textures so as the filling has a constant taste with each bite. Used for the mixing of ingredients such as the pastry mixture and the initial mixing of the filling. Used to cook the product at the end of mixing both parts of the making process and once it has all come together. Used so able to accurately weigh out each individual ingredient so as the final outcome is to the best of my potential. Control System for Final Product Control Reason How? Products and ingredients are cooked thoroughly. To ensure the killing of bacteria and to avoid the spoilage of the product and under cooking. Use the timer on the oven face to see accurately how long the product has been cooking for. Look to see if the food is not burnt. Set the ovens to the correct temperature Ensure that all coatings are taken of the sausage meat Plastic is a choking hazard, to ensure quality Look to see if the covering has been completely taken off Ingredients are of the highest quality. To ensure quality and longer shelf-life Buy the ingredients from approved retailers who are well known for their high quality food products, preferably the day before

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