AS 91611

Prototyping Future Food

Technology 3.4 - Undertake effective development to make and trial a prototype.

TASK & STUDENT ANSWER Documents

MANUKURA

CCS

MK Task - 91611 L3 Prototype
MK Student - 91611 L3 Prototype
CCS Task - 91611 L3 Prototype
CCS Student - 91611 L3 Prototype

1. INVESTIGATE

Investigate sustainable and nutritious meals. Investigate the various ingredients and cooking processes that are used in sustainable and nutritious meals.

full-o-beans-cookbook.pdf

Record Your Research and Investigations...

Investigating
Kumara Chilli 4 serves.pdf

2. CREATE

Trials

Record how each trial goes, what you learnt, what you will keep the same or change, what feedback you got from other people.

Tests & Trials

HACCP Food Safety

Fill in the following table to show how you will make sure all perishable ingredients are safe to use, and to ensure there is no contamination during processing operations.

HACCP Prototype

Prototype Recipe Development

Write down the recipe you use for each trial, or paste a link if it's something online, and record any changes you have made to the recipe.

Meal Development

Tests

You can conduct simple tests on a range of ingredients, for example you could analyse the characteristics of 6 different sweeteners to work out which one is most suitable.

You could consider:

Taste - Cost - Colour - Nutrition - Texture

Prototype Language

3. EVALUATE

Trial in Situ

  • Trial your prototype:

    • with your intended end-users

    • in its intended location

Evaluate

  1. Record how it went, and key stakeholder feedback.

  2. Evaluate what worked and what needs improving.

  3. Does your prototype meet your brief requirements? (Does your brief need changing?)

  4. Does your prototype meet the broadest sense requirements?

  5. Is your prototype sustainable and nutritious?


4. SUBMIT

Work to Submit

  • evidence of your completed sustainable nutritious meal prototype

  • your written documentation:

    • your research into ingredients and processes, including:

      • testing & trialling

      • stakeholder feedback

    • your justification of the decisions you made as you created and trialled your meal

    • your reflections on what worked and what modifications were required to make your meal fit for purpose in the broadest sense

    • your justification of your meal’s fitness for purpose against your brief and in the broadest sense