|
|
|
YEAR ELEVEN 2001 EXAMINATION REVISION – SPECIFICATION In the food
industry, specifications is an accurate description of what the factory hopes to make. It is no good
saying – it’s going to be round with a filling – what does this mean –
not a lot really! So you need to be
SPECIFIC – hence the name
specification. Some
manufacturers divide their specification into two parts – the design and the
manufacturing. There may also be
specifications for raw materials – the supplier of cheese must supply the slices ALL
THE SAME SIZE AND TEXTURE. Things to take
into account when writing a specification with the examination in mind – Market aimed at
– general or niche Actual type of
product – savoury, sweet, main meal, snack Indication of
portion size – how many it will serve Indication of
weight of product Approximate cost
– might sell at £1.30p. Approximate
number of calories in dish/100 grms. How to cook,
reheat – oven, microwave
How to be sold
– frozen, fresh or chilled Shelf life of
product in the supermarket Shelf life of
product once bought Dimension of
container Any tolerance
allowed - +_ for say thickness of pastry Size of
ingredients used – cubes of potato, size of tomatoes Photograph of
product to help in assembling the product
|
|
|
