Food Technology News

Year 7 Student Report

Design specifications:

The recipe I choose must be:

• a tasty, healthy super rainbow lunch food item with an exciting range of colour and textures
• sold in the canteen next term to promote vegetables
• include a wide range of vegetables as well as a protein ingredient
• made up mostly of foods that students need to eat every day
• be highly creative
• prepared safely and hygienically

Sensory analysis of the super rainbow lunch I made to meet the design specifications:

Appearance:

All of the antipasto flavours naturally tied together perfectly, especially when tied together with that simple vinaigrette. It is very colourful and eye-catching salad.

Taste:

It is incredibly flavourful, with the perfect mixture of sweet, savoury, and spicy ingredients added to the pasta, plus just the right acidity for the Italian herb vinaigrette. It tasted fresh and light.

Aroma:

This antipasto pasta salad smelt deliciously like an Italian restaurant and mostly smelt like the strong Italian herb vinaigrette.

Texture:

There was a mix of different textures; chewiness of the pasta, crispiness of the kale, juiciness of the cherry tomatoes, silkiness of the roasted capsicum, and fairness and firm of the olives.

 ‘Super Rainbow’ Lunch Evaluation - 

1. How did the lunch meet the needs of the design brief?

The lunch met the needs of the design brief because it was full of flavour and colour. It included both protein and vegetables.

2. Why was my super rainbow lunch healthy? List the vegetables and protein ingredients in the recipe?

My super lunch rainbow lunch was healthy because it contained the healthy foods in the ‘Healthy Eating Pyramid’. There were vegetables such as capsicum, cherry tomatoes, red onion, and kale. The proteins this rainbow lunch contained was mozzarella cheese and salami.

3. How did your super rainbow lunch use a variety of foods? 

My super rainbow lunch used a variety of foods because it includes all the food groups in the ‘Healthy Eating Pyramid’. Olives and olive oil are healthy fats, mozzarella is from the dairy section, salami is in the meat section. The hero of the dish is pasta, from the grain family. There were capsicum, cherry tomatoes, onions, and kale in the vegetable section, but unfortunately, there weren't any fruits. Finally the lunch is finished off with herbs and spices included were red-wine vinegar, black pepper, Italian herb blend, and garlic powder.

by Joe Yeen (Chermaine) Wong - 7E