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The following steps may give you good guidance while you are planning and producing your product. The various steps are presented diagrammatically and then the meaning of each is explained briefly.

ANALYSE THE SUGGESTED DESIGN
COLLECT RESEARCH RESULTS
EXAMINE IDEAS
WRITE OUT A SPECIFICATION
PLAN AND PRODUCE THE FOOD PRODUCT
QUALITY CONTROL
EVALUATE THE SUCCESS OF THE FOOD PRODUCT
  1. Analyse the suggested design

Planning and making of the food product begins with the analysis of the suggested design. Here is the suggested design for this module:

Plan and produce an energy bar to be eaten by sports people to improve their energy levels before an important sports meeting.

Analysing the suggested design carefully makes it clear that the successful food product has to:

  • be in the shape of a bar;
  • release energy after being eaten; and
  • be attractive to sportsmen and women.
  • Collect research results

It is wise to take a look at similar products and ideas. Do consult recipe books, magazines and newspapers. Visit several cafes and shops and do not hesitate to talk to people about their preferences and dislikes. Try to arrange an interview with a dietician to discuss the suggested design and study the labels of similar existing products thoroughly.

  1. Write out a specification

The specification actually is a summary of the prerequisites that are listed in the suggested design. In this instance the specification will be as follows:

  • The shape of the sweet must be that of a bar.
  • The ingredients must be tasty and the bar must therefore taste good.
  • The ingredients must be of such a nature that energy is released quickly.
  • The ingredients must not run the risk of being regarded as a stimulant.
  • It must be affordable.
  • Name and description of the product.
  • Size, shape and appearance.
  • Ingredients and amounts.
  • Recipe (how it is made).
  • Shelf life and storage requirements.
  • Planning and production of your food product

Some people think that there is only one way of planning and production. When you are busy planning and producing your energy bar, you really must allow your ability to think creatively and work out solutions and suggestions to come to the fore. Accept that the way you think will be different to your friend's way of thinking and that you will do things differently. You could ask your friend's opinion for evaluating your product, but never expect your product to be similar to your friend's.

Here is some useful information that you could apply while planning and producing your energy bar:

WHY ARE ENERGY BARS SO POPULAR? They are healthy . Eating them supplies the body with carbohydrates, vitamins and minerals, as well as fibre and proteins. This usually sustains any sportsman or sportswoman. Energy bars are easily digested and supply glucose to the muscles. Energy bars are convenient . Because most energy bars weigh between 30 and 80g sports people can accommodate them easily. Think about runners and cyclists, for instance, who do not have much space for packing snacks when they compete.RECIPE FOR AN ENERGY BAR FOR CYCLISTSIngredients
  • 24 dried figs
  • 1 / 3 cup honey
  • 4 teaspoons orange juice
  • 2 teaspoons lemon juice
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon baking powder
  • 1 teaspoon cooking oil
  • ¼ cup syrup
  • whites of 2 eggs
  • 1 cup Jungle Oats
InstructionsBlend figs, honey, orange juice and lemon juice in a blender. Mix other ingredients (except Jungle Oats) separately. Combine the mixtures and roll into balls of golf ball size (the mixture is enough for approximately 20 such balls). Cover the balls with the Jungle Oats and bake them @ 350° Fahrenheit for 10 - 15 minutes (try to work out the equivalent degrees in Celsius). Store the product in the refrigerator.
  1. Evaluation of the product

It is important to accept that your first attempt may not produce the best product. Make use of your friends to evaluate the acceptability of your energy bar. Also do not be oversensitive about criticism. Apply the recommendations of your friends and remember that those who might buy your product will be looking at it as critically as your friends. Do make use of a tasting panel. Tasting panels are used to give a number of people the opportunity to judge a product. It is advisable to ask more than one person to give an opinion on the success of your product. The larger the group, the more varied the opinions that you will get. Try to adjust your product to suit the requirements of most of the people in the tasting panel.

Assessment

Learning outcomes(LOs)
LO 1
Technological Processes and SkillsThe learner will be able to apply technological processes and skills ethically and responsibly using appropriate information and communication technologies.
Assessment standards(ASs)
We know this when the learner:
Investigate :1.2 examines existing products relevant to a problem, situation or need.
Design :1.5 writes or communicates a short and clear statement or a design brief for the development of a product or system related to a given problem, need or opportunity;
Evaluates :1.12 evaluates the product or system based on criteria linked directly to the design brief and some of the specifications and constraints, and suggests improvements or modifications
LO 2
Technological Knowlede and UnderstandingThe learner will be able to understand and apply relevant technological knowledge ethically and responsibly.
Assessment standards(ASs)
We know this when the learner:
Processing :2.2 demonstrates knowledge and understanding of how materials can be processed to change or improve properties (e.g. strength, fire resistance, waterproofing, taste, volume, texture).

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Source:  OpenStax, Technology grade 7. OpenStax CNX. Sep 10, 2009 Download for free at http://cnx.org/content/col11032/1.1
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