Designing a Ready Made Meal

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Designing A Ready Made Meal

Project Brief

Design and make a main course food product for the cook chill or freezer cabinet.

Introduction

A ready-made meal is a portion of food that has been prepared, cooked and stored in the chill cabinet or freezer. It should only require reheating in the microwave or convention oven for a short amount of time.

Analysis Of Task

I am going to research on freezing and chilling products, portion size, cost, appearance, flavour and packaging which also includes labelling, storage, cooking instructions, materials and ingredients. I am going to find this information by looking on the Internet and by looking at the product packaging and by looking at the product itself.

Research Into Prevention

Cook-chill meals can contain a wide variety of ingredients. Fish, meat, poultry and vegetables can be combined with pasta, rice and a range of sources. To develop a successful cook-chill product, food technologist must know about:

[ their nutritional value

[ how they are stored when raw

[ different ways in which they can be cooked

[ how well they can be re-heated

Cook-Chill Products

Cook-chill products are often thought to be of a better quality than frozen products. They have a shorter shelf life but do not need to be defrosted. Frozen products can be stored for a lot longer. Cook-chill products are prepared, cooked and chilled rapidly. They are stored at a temperature above 0.01°c and is normally 3°c or 4°c. When stored at this temperature it slows down:

[ the rate at which micro organism multiply

[ the rate of any chemical reactions which could spoil the food.

Chilling Desisions

Most foods are suitable for chilling. The main advantages of this are:

[ there is very little change in flavour

[ fresh food can be kept at maximum quality for a longer time than usual

[ there is very little change in textur colour or shape to the food.

Chilling

Refrigeration are used for short term storage of perishable foods and ready made meals that have been prepared by cook-chill process.

The temperature inside a refrigerator should be kept at 1°c to 4°c. At this temperature most bacteria are dormant and cannot multiply to dangerous levals, although food spoilage can still take place.

By law certain foods mand and kept commercially must be sored below 4.9°c and should not reach nor go over 5°c.

Freezing

In the freezing process a temperature of -18°c must be reached so that the dissolved solilds in the foods will be frozen as well as the liquids. At this temperature micro-organisms are unable to grow, but they still live! They are not destroyed. Ready made meals can last in the freezer for up to three months.

Questionairre

Here is a questionare that I have designed and questioned people on about Ready Made and Ready To Eat Foods. I asked ten people.

How Often Do You Eat Ready Made Meals?

Once a day----------------- 1

Once every few days------ 3

Once or twice a week----- 5

Very Rarly------------------ 1

Never------------------------ 0

What Type Of Ready Made Meal Do You Enjoy Most?

English------ 4

Chinease---- 3

Indian-------- 1

Italian-------- 2

How Much Would You Spend On A Ready Made Meal?

Under £1----- 0

Under £2----- 4

Under £3----- 3

Under £4----- 2

Under £5----- 1

From the results you can see that most people eat ready made meals and all would spend over a pound on their meals. Most people prefere the English food, and not the other places which are harder to find.

Speceification

The 'Ready Made Meals' that are mass produced in factorys must:

[ be suitable for chilling and freezing

[ have a good balence of colour

[ be a suitable portion the the amount of person(s)

[ have a balence nutricional value

[ have a realistic price

[ have a good balence of texture

[...
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