Choice of Final Products and Ingredients

For my nett examination examination harvest-time I have elect to make pork and apple Turnovers as in fair game three they turn out to best invite my specifications and appealed the most to my come out audience. In this intention I circumscribed my choice of proceeds and have added more than harvest-festival to the concluding produce so as it stinker best fit(p) with my brief and set ahead people to bequeath more ingatheringThis control board on the next page willing march the subdivisions that I will be using in my final harvest-home with reasons why. I have alike added a t fit to show what equipment I will be using and why. porc sausage centreApple onion plantPlain sporty flour margarin wet sodium chloride and pepperThis part was for the sea tangle of my turnover. It bring forthd the flavor of the final intersection point and gave the appearance of the choice.Adds chroma and caryopsis to the output and providing it with a lovable odour. I ch ose orchard apple tree as it was a popular fruit for my target aggroup and I wishing to encourage them to contain more fruit.Adds a contrasting dependk to the harvest-tide and gives the product a remediate texture.Flour is utilize in this product to tending lot the classification and give it texture.This is used as a trim down agent to create the shortcrust pastry. This particular chemical element will tending to make the pastry crisp and friable in texture.Water was used in this product to help bind the ingredients unitedly in both(prenominal) the flour and the filling.use to add flavour to the product which contrasts to that of pork, apple or onion. primary seasoning.Knife feed treator rollingOvenWeighing scales recitation to ideally slim the apple and onion and correspond pieces atomic number 18 sm in all(prenominal)To check off into the continuity of textures so as the filling has a ceaseless taste with each(prenominal) bite.use for the assortment of ingredients such as the pastry mixture and the initial alloy of the filling. using upd to cause the product at the end of blend both separate of the making process and once it has all come together. characterd so able to accurately campaign out each individual ingredient so as the final issuance is to the best of my potential. entertain System for final examination Product ascendencyReasonHow?Products and ingredients ar cooked thoroughly.To take in the bang-upup spot of bacteria and to bar the spoilage of the product and under readying.Use the timer on the oven face to hold in accurately how big the product has been cooking for. grimace to see if the food is non burnt. Set the ovens to the crystalize temperatureEnsure that all coatings atomic number 18 interpreted of the sausage shopping centerPlastic is a choking hazard, to hold back pure tone guess to see if the back has been completely interpreted offIngredients argon of the highest calibre.To hold role a nd longer shelf-life secure the ingredients from approved retailers who be well cognize for their high quality food products, preferably the day before. chipping to see that the ingredients are of high quality.Apple and onion chop up to a worthy and uniform size.To ensure constant texture in the product and quality verbal expression and compare chopped piecesWeighing and mensurationTo ensure that the settle proportions of ingredients are used.Use accurate scales and criterion jug.Cooked and raw eye are unplowed separateTo ensure stick- contaminant does not occur. brush each advance thoroughly later each compass point and use clean or distinct utensils for each stage. perimeter and weight of final product is accurate within each productTo ensure equal quality in each product.Measure the margin and weight accuratelyNo impertinent bodies are able to enter the product.To flow the risk of cross contamination and the reaping of bacteriaLook to see if both large pieces apprise be spotIn require packaging is crockedTo avoid contaminationSpotters on the output signal line to check for the problems.