Kitchen planning and food product development

ZIMSEC O Level · Food Technology and Design · Form 2, Form 3, Form 4

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Kitchen design

The work triangle links the stove, sink and fridge (or storage) for efficient movement. Good kitchens have ventilation, good lighting, easy-to-clean surfaces, enough storage and safe positioning of the stove away from doors.

Equipment

Choose equipment for its purpose, durability, ease of cleaning, safety and cost. Care for equipment according to the material: wash, dry and store properly.

Developing a food product

Identify a need or opportunity (e.g. a healthy snack using local ingredients).
Research: target market, existing products, prices.
Generate ideas and select the best.
Make trial products; carry out sensory testing (taste panels rating appearance, texture, taste and aroma).
Modify the recipe; cost it; plan packaging and labelling.
Evaluate against the specification.

Costing

Cost per portion = total cost of ingredients ÷ number of portions. Selling price adds overheads and profit.

Worked example: A batch of 20 scones uses ingredients costing US$3.00. Find the cost per scone and the price with a 50% mark-up.

Cost per scone = 3.00 ÷ 20 = US$0.15

Selling price = 0.15 × 1.5 = US$0.225, rounded to about US$0.23

Exam tip: A specification lists measurable targets (e.g. “under 200 calories per portion”) – use it to evaluate your product.

Check yourself

Name the three points of the kitchen work triangle.
What is sensory testing?
Ingredients for 12 buns cost US$1.80. Find the cost per bun.

Show answers

Stove, sink and fridge (or food storage).
Tasters rate a product's appearance, aroma, texture and taste.
US$0.15

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