Evaluation
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Shaping By Teaspoon

CREAMED METHOD: Chocolate chip cookies

 

1. Explain how each of the products were shaped.
2. Evaluate how regular the shapes of each product were.
3. How could this process be improved?
4. Discuss the taste, texture and colour of each of the biscuits.

 

Shaping By Weight

 

MELTED METHOD: Anzac cookies

 

1. Explain how each of the products were shaped.
2. Evaluate how regular the shapes of each product were.
3. How could this process be improved?
4. Discuss the taste, texture and colour of each of the biscuits.

 

Shaping By Extruder

 

RUBBED IN METHOD: Almond cookies

 

1. Explain how each of the products were shaped.
2. Evaluate how regular the shapes of each product were.
3. How could this process be improved?
4. Discuss the taste, texture and colour of each of the biscuits.

Vivien Benson  Head of Food and Textiles @ South Island School, Hong Kong                 Updated 10 Apr 2008