'Choice of Final Products and Ingredients\r'

'For my final harvest-festival I yield chosen to key Pork and Apple Turnovers as in Objective three they proved to beat come on meet my specifications and appealed the most to my target audience. In this objective lens I modified my choice of increase and stool added more return to the final product so as it can best fit with my apprize and encourage people to eat more fruit\r\nThis t suitable on the next page result show the ingredients that I will be development in my final product with reasons why. I piddle also added a table to show what equipment I will be using and why.\r\nPork sausage meat\r\nApple\r\nOnion\r\nPlain discolor flour\r\nMargarine\r\n piss\r\nSalt and black pepper\r\nThis ingredient was for the flavour of my turnover. It seduced the odour of the final product and gave the appearance of the filling.\r\nAdds colour and texture to the product and providing it with a sweet odour. I chose orchard apple tree as it was a popular fruit for my target grou p and I need to encourage them to consume more fruit.\r\nAdds a contrasting taste to the product and gives the product a better texture.\r\nFlour is consumption in this product to help bulk the mixture and give it texture.\r\nThis is used as a shortening agent to create the ‘shortcrust pastry. This particular ingredient will help to make the pastry crisp and crumbly in texture.\r\nWater was used in this product to help constipate the ingredients together in both the flour and the filling.\r\nuse to add flavour to the product which contrasts to that of pork, apple or onion.\r\nBasic seasoning.\r\nKnife\r\nFood processor\r\nroll\r\nOven\r\nWeighing scales\r\nUse to accurately cut the apple and onion and look into pieces be small\r\nTo run across the continuity of textures so as the filling has a regular taste with each bite.\r\n employ for the mixture of ingredients such as the pastry mixture and the sign mixing of the filling.\r\nUsed to cook the product at the end of m ixing both parts of the reservation process and once it has all come together.\r\nUsed so able to accurately weigh out each individual ingredient so as the final outcome is to the best of my potential.\r\nControl dodge for Final Product\r\nControl\r\nReason\r\nHow?\r\nProducts and ingredients atomic number 18 cooked thoroughly.\r\nTo ensure the killing of bacteria and to avoid the spoil of the product and under cooking.\r\nUse the timer on the oven face to cipher accurately how long the product has been cooking for. vista to show if the food is not burnt. Set the ovens to the correct temperature\r\nEnsure that all coatings be taken of the sausage meat\r\nPlastic is a choking hazard, to ensure grapheme\r\nLook to see if the covering has been completely taken off\r\nIngredients are of the highest musical note.\r\nTo ensure quality and longer shelf-life\r\nBuy the ingredients from approved retailers who are well known for their high quality food products, preferably the day b efore. Check to see that the ingredients are of high quality.\r\nApple and onion shredded to a suitable and uniform size.\r\nTo ensure constant texture in the product and quality\r\nLook and compare chopped pieces\r\nWeighing and metre\r\nTo ensure that the correct proportions of ingredients are used.\r\nUse accurate scales and measuring jug.\r\nCooked and raw meat are kept scatter\r\nTo ensure cross- befoulment does not occur.\r\nClean each draw near thoroughly after each stage and use clean or different utensils for each stage.\r\n lap and tilt of final product is accurate within each product\r\nTo ensure equal quality in each product.\r\nMeasure the circumference and weight accurately\r\nNo foreign bodies are able to enter the product.\r\nTo decrease the risk of cross taint and the growth of bacteria\r\nLook to see if all large pieces can be spotted\r\nIn manufacture packaging is sealed\r\nTo avoid contamination\r\nSpotters on the production line to check for the problems. \r\n'