marketing plan (iii) First production run product launch Explain the functional properties of a range of ingredients(fat/sugar/egg/flour) A food manufacturer wants to modify a pastry in food products and the impact of these on the food product development recipe. Aeration Describe the possible result of each of the following Caramelisation changes. Crystallisation (i) Butter changed to margarine Gelatinisation (ii) White flour changed to wholemeal flour Dextrinisation Fermentation Coagulation Describe the result on the baked cupcakes of Emulsification increasing the proportion of sugar in the cake mixture. Faults in cake making Explain how a range of contemporary food issues affect consumer choice of Evaluate the impact of each of the following factors foods including: on consumer choice of Food environmental and ethical issues –Fairtrade, Organic – Soil Association, (i) Packaging Sustainability, seasonality, (ii) Food labelling the media – TV, health claims (iii) Buy one get one free (BOGOF) food packaging and labelling The retailer is planning to sell a range of organic produce. Evaluate the impact of including a range of organic produce in the store. Evaluate the use of each of the following methods of advertising for the retailer: • leaflets • radio advertising. Explain in detail, how the following factors affect a consumer’s choice of foods: Evaluate each of the following influences on consumer choice of food. budget l lifestyle – vegetarians/religion, foreign travel, internet shopping (i) Shift patterns dietary – allergies, intolerances (ii) Peer pressure nutritional knowledge (iii) TV advertising
marketing plan product launch (iii) First production run Explain the functional properties of a range of ingredients(fat/sugar/egg/flour) in food products and the impact of these on the food product development Aeration Caramelisation Crystallisation Gelatinisation Dextrinisation Fermentation Coagulation Emulsification Faults in cake making A food manufacturer wants to modify a pastry recipe. Describe the possible result of each of the following changes. (i) Butter changed to margarine (ii) White flour changed to wholemeal flour Describe the result on the baked cupcakes of increasing the proportion of sugar in the cake mixture. Explain how a range of contemporary food issues affect consumer choice of foods including: environmental and ethical issues –Fairtrade, Organic – Soil Association, Sustainability, seasonality, the media – TV, health claims food packaging and labelling Evaluate the impact of each of the following factors on consumer choice of Food (i) Packaging (ii) Food labelling (iii) Buy one get one free (BOGOF) The retailer is planning to sell a range of organic produce. Evaluate the impact of including a range of organic produce in the store. Evaluate the use of each of the following methods of advertising for the retailer: • leaflets • radio advertising. Explain in detail, how the following factors affect a consumer’s choice of foods: budget l lifestyle – vegetarians/religion, foreign travel, internet shopping dietary – allergies, intolerances nutritional knowledge Evaluate each of the following influences on consumer choice of food. (i) Shift patterns (ii) Peer pressure (iii) TV advertising
Higher-HFT-Revision-Checklist-Document-April-2016.docx