FOOD PREPARATION AND

NUTRITION NEA - 2

Amina Farooq
[COMPANY NAME]  [Company
Candidate address]
number: 7367

Name: Amina FAROOQ

 Preparing meals entirely by hand can be time consuming. Plan,
prepare, cook and present two dishes which demonstrate how
using labour saving devices can save time in the kitchen. Analyse
and evaluate your work.

Labour saving devices have become extremely popular as time has progressed. The food
industry in particular have been using labour saving devices when preparing food products
in order to increase efficiency and decrease labour and time spent in the kitchen to
maximise profit.

The use of labour-saving devices has also been implemented in many kitchens at home, for
example people who work require these devices in order to prepare meals quickly.

Advancing technology has allowed certain methods in cooking to become much easier. A
food processor for example makes slicing, dicing, shredding, grating and chopping —
especially for large quantities of food extremely easy to achieve.

A blender makes quick work of pureeing ingredients – it can be used for soups, pasta sauce
and smoothies.

For the meals that I have planned, prepared, cooked and presented I chose task 2 of using
labour saving devices, as they are rapidly replacing many of the traditional techniques that
used to be carried out in the kitchen and are extremely efficient. This task is also relevant
to the target audience which I have chosen.

Target audience: My target audience are working mothers, particularly those who prepare
meals daily for family – due to their requirement of cooking dishes in a short amount of
time and ensuring they are nutritional. Labour saving devices are essential for this as
working parents lack the energy to spend excessive time in the kitchen as well as lacking
sufficient time to prepare meals without such devices.
More labour saving devices that I have researched:
- Electronic scales
- Apple corer
- Potato slicer
- Grill
- Egg slicer
- Garlic press
- Colander
- Meat thermometer
- Coffee machine
- Steamer
- Ice cream maker
- Bread oven
- Tongs
- Ladle
- Pastry brush
- Baking wire racks
- Whisks
- Juice extractor
 Rice cooker: does not require much
maintenance compared to traditional
method of rice as pressure and time Microwave: Comes with many
does not need to be looked over. features that includes heating food,
defrosting and grilling. It reduces the
Dish Link to task 2 Nutritional Sensory need
Foodto use up dishesSkills
Costi and reheat
Reasons for
Toaster: Does not need to food on the hob, thus saving labour
(with image) information properti provenan ng and choiceinand
be monitored as bread is the
es ce kitchen. It is also techni
very quickpotential
and dish
toasting since there are efficient. ques
multiple settings to achieve
Tomato-sauce Involves the Calories: Tangy Tagliatell £1.12 Dough Medium level
the perfect toast every
use of a pasta 314 flavour e is a per making skill – tomato
time. It is also quick and
machine, whisk in
LABOUR SAVING DEVICES tradition servi skills sauce making
easy to use.
and blender for Total fat: tomato al pasta ng Pasta
sauce 1.2g sauce, from making Aromatic, tangy
soft al Italy that Tomat flavours,
Sugars: dente is served o aesthetically
tagliatelle 31.9g tagliatel with a sauce pleasing,
le, varietyBlender:
of Slices, dices, chops
reducti and fast to
relatively
Hand mixer: Uses electric whisks in
Carbohydrat aromati sauces.purees mixtures on savingmake
labour in the
order to cause aeration in batterses: 39g c basil. The kitchen and produces
Knife products such
faster such as whipping egg whites shape to as smoothies skills
and soup.
for swiss meringue, saves a lotProtein:
of be when
time compared to using a regular 11.3g inspired slicing
handheld whisk. Electric kettle:
by Much more efficient tomato
than a hob as heat loss is reduced
d’Este’s
Air fryer: A much quicker and healthier through the heater
hairdo in inside the kettle
alternative to deep frying – it does not require allowing water
1487. to reach boiling
safety precautions of hot Use
oil, itofisstand Calories:
quicker and point faster.
Succule It is effective
A ground £1.03as it
Dough High level skill –
Beefmore
much burger with as a result.
efficient mixer for Temperature420and insulates
nt beef meat the water and
peris much
making raw meat
French fries
time can also be controlled.dough making, quicker
patty, than
pattyusing a pan
servi skills handling, sauce
garlic press, Total fat: crispy between ng making and
tongs for 16.6g outer two Knife cooking chips
flipping meat, coating slices of skills – from scratch
peeler for Sugars: of bread is potato
potatoes. 12.1g French said to slicing Tasty flavours,
fries, be first appealing to
Carbohydrat buttery created Handli young people –
es: 6.9g flavour in ng and crunchy texture,
from America season nutritional salad
Protein: toasted during ing raw inside burger
27.6g burger the meat and high level of
buns. 1900s. protein.
Burgers Grilling
and fries and
are shapin
increasin g
gly patties
popular
in Shapin
America g
as they dough
 are a
tasty
quick
option
on the
go.
Lasagne Involves the Calories: Cheesy Francesc £1.70 Pasta High level skill:
use of a pasta 377 flavour o per making
machine, Total fat: from Zambrini servi , Pasta dough
whisk, blender, 4.7g the rue from ng handli making
colander, garlic and Bologna ng raw
press. Sugars: 2.1g grilled introduc meat Use of a pasta
cheese ed and machine
Carbohydrat on top, lasagne season
es: 12.9g aromati in the ing, Grilling and
c basil 19th reducti handling raw
Protein: and century. on of meat
8.3g tangy Lasagne tomato
tomato is sauce, Making a roux
flavour, possibly roux
al dente one of making Cheap to make,
lasagne the , relatively high
sheets oldest grilling protein and low
and soft types of cheese sugar, contains
texture pasta , calcium which is
inside. consistin layerin good for bones,
g of g and aesthetic.
alternati knife
ng fillings skills
such as such as
ragù, dicing
cheese, using
other the
vegetabl claw
es, spices metho
and d.
seasonin
g like
garlic
and basil.
Stir fried prawns and
rice
 From these dishes I have decided to make garlic white sauce tagliatelle with grilled chicken
and sautéed mushrooms as my main dish and tiramisu for dessert. This is because it fits the
task of using labour saving devices, and from my research, I discovered that the provenance
of tiramisu and tagliatelle were both part of Italian culture. Therefore, my dishes will have
an Italian theme and will be prepared and cooked using labour saving devices. My target
audience of working mothers fits these dishes, as they are relatively cheap and quick which
is beneficial as they do not have much time. In addition, there are lots of nutrients
incorporated into the dish for example through the mushrooms, as well as having a high
protein content in the grilled chicken.

A variety of cooking methods and high-level skills will be demonstrated in the cooking and
preparation of my dish, such as making a roux and sponge cake from scratch for the
tiramisu. I will accompany my dishes will extra components, for example serve fresh chilli
olive oil with the pasta for aesthetic and flavour enhancing purposes. This will raise the level
of skill of my dish. I will also grate cheese which will be served on the side – adding to the
number of labour-saving devices used in the preparation of my meal – meeting the task
objective. Lastly, I will be serving fresh coffee with my tiramisu so the labour saving device –
coffee machine – can be used.

Final choice of dish:

Dish Key ingredients Skills and Skill level Cooking method
techniques
demonstrated
Tagliatelle Pasta: 00 grade Tagliatelle – pasta High Boiling tagliatelle, simmering roux,
pasta flour, making using a frying mushrooms, grilling chicken.
Peppercorn eggs, olive oil, pasta machine,
white sauce salt dough making,
gluten formation,
Grilled chicken White sauce: kneading, knife
Cheese, flour, skills in cutting the
Sautéed milk, butter, tagliatelle into
mushrooms salt, pepper, equal slices.
 paprika, garlic
Chicken – handling
Chicken: Olive raw meat, ensuring
oil, chicken it is fully cooked
breast, chicken with a
seasoning, thermometer,
garlic, butter, grilling, slicing
paprika, salt,
pepper Mushrooms –
slicing, chopping,
Mushrooms: weighing,
Olive oil, salt, measuring,
pepper presented and food
styling.
Tiramisu Swiss roll cake Sponge cake – High Baking sponge cake, Chilling the
layer: Self whisking egg whites coffee filling, setting in the fridge.
Coffee raising flour, for full aeration,
mascarpone sugar, eggs, swiss roll making
filling cocoa powder,
vanilla extract Coffee filling –
Chocolate Piping, filling from
sponge cake Coffee filling: scratch, whipping
Espresso, with whisk to create
Instant coffee mascarpone, fluffy texture,
mixture cream cheese, smoothing out at
double cream, top for a precise
icing sugar finish.

Coffee mixture: Coffee mixture –

Fresh espresso high level assembly,
layering and food
styling in glass dish.

Sensory properties

For my two dishes, I will be considering each organoleptic property appealing towards my
target audience of working mothers preparing food for their family. I shall set up a panel of
four tasters of adults who will contribute to my sensory evaluation. I will ask them to give a
rating of the dishes that I have prepared, cooked and served according to each organoleptic
property of my dish in order to evaluate the success of my dish. They will also be rating the
appearance of my dish out of five. I am going to produce 3 separate sensory charts, which
will be completed at the end of the cooking of my dish. I have taken into account sight,
smell, and umami and texture when making appropriate property choices for the charts.
Here is an example of my taste chart:

I have asked my tasters to rate the dish with their own organoleptic responses ; 1 being
the lowest and 5 being the highest.
 Sensory attributes
Tagliatelle

Peppercorn
white sauce
Aromatic garlic smell, smooth sauce, umami, golden colour in chicken, perfectly soft
Grilled chicken well cooked and seasoned chicken, texture balance with softness in mushrooms

Sautéed
mushrooms
Tiramisu

Coffee
mascarpone
filling Deep rich chocolatey flavour perfectly complementing bitter taste of espresso, well
coated sponge in coffee – moist and balanced flavours, creamy filling.
Chocolate
sponge cake

Sense Attribute Taster 1 Taster 2 Taster 3 Taster 4

Sight Appearance 4 5 5 5
Smell Garlic butter aroma 4 4 5 5
Touch Smooth tagliatelle and sauce texture 5 5 5 4
Mouth Feel Al dente bite 5 5 5 4
Umami Savoury garlic cheese taste 5 4 4 5
Sound Firm to the bite sound 4 4 4 5
Tiramisu:
Touch Creaminess 4 5 5 4
Mouth feel Moistness of the cake 5 5 5 5
Taste Chocolate balanced with coffee flavour 4 5 5 5
Nutritional an alysis of tagliatelle

with garlic white sa uce,

chicken and mushroom