Final Task Analysis

Task Analysis

Environment
1. Free range
2. Locally sourced
  1. 50 Mile radius
  2. Farmers market
3. Fair trade
4. Organic
5. Environmental considerations links to the cost of the product and in some sense how healthy the findal product will be.
Target audience
1. Children
2. Parents
3. Dietary intolerances
  1. e.g; nuts
4. Age range specific
5. Not Gender specific
6. Calorie controlled
7. Cultural
  1. French
  2. Spanish
  3. Indian
  4. Italian
  5. Turkish
8. The target audience is children, but also focused on parents as they will be doing the purchasing. Additionally, the child obesity rate has increased and therefore I aim for them to be calorie conscious. Although it is for children, it can also be available for those with dietary intolerances or cultural diet.
Skills & Techniques
1. Decorative techniques
  1. Piping
  2. Glazing
  3. Carmelization
  4. Moulding
  5. Crimping
  6. Melting
  7. Drizzling
  8. Temping Chocolate
  9. Decorative techniques are important for children as it is what engages them into a particular product regardless of how healthy the ingredients may be.
2. cooking methods
  1. Baking
  2. Frying
  3. puree
  4. Grilling
  5. Boiling
  6. Steaming
Food Outlets
1. High end
  1. Waitrose
  2. Marks & Spencers
2. Low end
  1. Aldi
  2. Lidl
3. Waitrose mainly aim to use additive free ingredients and therefore I will be using them as guidance for what is already on the market and possible products that could be sold within their store. Depending on the food outlet used, it will impact the costings ingredients used and possible impact the target audience.
Portion control
1. Small portions, if specifically aimed at children and calorie controlled individuals.
2. small, Individual portion
Costing
1. Due to target audience, costing will have to be fairly low. It will be parents that will be purchasing the product, it is important that pricing is fairly low to ensure tat parents are encouraged to buy the product.
Principles of healthy eating
1. Eat well plate
2. GDA
  1. Principles of healthy eating is dependent on the target audience as it will vary. CHildren have different needs to others within their families. Having a healthy diet is important as it reduces the risk and onset of diseases and illnesses. Putting a healthy lifestyle into practice as a child, reinforces it for the future.
3. 5 a day
4. change 4 life
5. High Fibre
6. low fat
7. Gycemic index (GI)
  1. Low GI foods
    1. Beans
    2. Fruits and Vegetables
    3. Wholemeal
    4. milk
    5. yoghurt
Organoleptic qualities
1. Smell
2. TOuch
3. Sight
4. Hear
5. Taste
6. Organoleptic qualities are important when considering children as a target audience. This is what engages and encourages them to consume healthier foods.
Additives alternatives
1. Fruits and vegetables
  1. Carrots
  2. Beetroot
  3. Cucumber
2. Plant proteins
3. Nuts
4. Natural flavourings and preservatives
5. superfoods
6. Due to the design brief that I have selected, I plan to use additive alternatives that are natural for colourings and flavourings. Some of which that i aim to use are mentioned below.

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