Beruflich Dokumente
Kultur Dokumente
Appearance 4 3 3
Taste 4 3 5
Texture 2 2 4
TOTAL out of 15 10 8 12 HOW THE CHANGES AFFECT THE PRODUCT (discuss the effect of changing the cheese – how does it
alter the taste, texture & appearance. Refer to nutritional content. Explain the results of too much fat
on the body - Saturated (page 8) – heart disease - obesity
The cheddar cheese quiche tasted the nicest and looked the best. However, it is the least healthy cheese as it
HOW THE CHANGES AFFECT THE PRODUCT (discuss the effect of changing the milk – how does it contains 34% fat. This means that eating it raises the chances of getting obesity and heart disease, as it is fat
alter the taste, texture & appearance. Refer to nutritional content (fat & Fat soluble vitamins) which thickens the walls of arteries thus making it more difficult for blood to reach the heart. The mozzarella
cheese was next best with a nice golden appearance, although the taste let it down as it was quite bland. It
was also the 2nd least healthy cheese. My least favourite quiche was the cottage cheese filling. It was my
least favourite as the taste of the cheese was quite sour and didn’t taste right with the pastry. The appearance
of it was also bad as the cheese wouldn’t golden, so it appeared to be undercooked.
OVERALL CONCLUSION (which is the best variable – type of cheese and why. Which meets the spec
best?)
In my opinion the cheese which meets the spec best is Cottage Cheese, as it is, by far, the healthiest cheese
and its score wasn’t too much lower than the other two. Its appearance and texture did let it down a bit, but
given enough time to practice, I am sure we could improve the scores.
OVERALL CONCLUSION (which is the best variable – type of milk and why. Which meets the spec
best?)
NAME: Luke Pearce YEAR 10 PASTRY DEVELOPMENT COURSEWORK TEACHER: Miss Kaur