Sustenance INNOVATIONS .


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Food Innovations. 2010 National STAR Events. July 4-8 Chicago, IL. Food Innovations. www.fcclainc.org. Provide speaker information here or delete. Food Innovations. www.fcclainc.org.
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Sustenance Innovations 2010 National STAR Events July 4-8 Chicago, IL

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Food Innovations www.fcclainc.org Provide speaker data here or erase.

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Food Innovations www.fcclainc.org Food Innovations is an individual or group occasion that perceives members who exhibit learning of the fundamental ideas of sustenance item advancement by making a unique model equation, testing the item through center gatherings, and building up a promoting technique. Members will show their insight into nourishment science, sustenance, nourishment readiness and security, and item promoting.

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Food Innovations www.fcclainc.org Event Rules 2009-2010 STAR Events Manual Pages 214-220

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Food Innovations www.fcclainc.org Basic Event Elements Original Prototype Formula – members will build up a unique recipe which fits into the yearly sustenance item situation Formula Testing – members will make the formula twice for determined audiences, every time attempting to enhance the item. Advertising – members ought to dissect the advantages of their item, potential purchasers, and estimating and build up a name and bundling. Show – simply like occasions, for example, Chapter Service Project Display, Chapter Showcase Display, and Focus on Children Oral Presentation – up to 15 minutes

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Food Innovations www.fcclainc.org Getting Started 2009-2010 Food Product Scenarios Junior Please build up a non-perishable nibble sustenance which is high in fiber. Senior Please build up a perishable, prepared to-warmth entrée for occupied families which contains things in no less than three nutrition types and is low-fat, low-sodium, and high in protein. Word related Please build up a solidified individual supper for an eating routine cognizant person which speaks to the finish nourishment pyramid in corresponding sums.

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Food Innovations www.fcclainc.org The FCCLA Planning Process The Planning Process is dependably the best place to begin a venture. Get a duplicate from your counselor or discover it on the FCCLA national site, www.fcclainc.org

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Food Innovations www.fcclainc.org Event Specifications & Rubric Before you start your venture, look at the particulars and the rubric to see precisely what is required. Utilize the rubric as you finish extend parts to guarantee you are in good shape.

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Food Innovations www.fcclainc.org Sample Project This presentation shows extend content, not the suitable way in which to show your venture. For more data on the most proficient method to set up your show, please read the occasion determinations in the STAR Events Manual . Test extend substance is not unique and may not be totally exact. Understudy activities ought to be unique and in light of information learned in Family and Consumer Sciences coursework.

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Food Innovations www.fcclainc.org Identify Concerns The dominant part of family-size, prepared to-warmth entrées accessible in our general store are exceptionally advantageous for occupied families, yet not extremely wellbeing cognizant. There is a requirement for more solid and quick alternatives for families in our group.

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Food Innovations www.fcclainc.org Set a Goal we will probably create one quick and solid prepared to-warmth entrée from origination to market rack prepared with the goal without bounds advancement of a whole line of comparative supper alternatives for occupied families that can be taken from the refrigerated case at the supermarket, to the broiler at home, and afterward straight to the table.

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Food Innovations www.fcclainc.org Form a Plan We will build up an enchilada equation which is low-fat, low-sodium, high in protein, and scrumptious. We will test the item twice after we trust it is high in quality and taste ourselves. The center gatherings will be comprised of people of any age as the item is proposed to be devoured by families. After every test, we will change the recipe to compare with criticism. When we have our last item we will build up the nourishing data and advertising procedure.

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Food Innovations www.fcclainc.org Act: Original Prototype Formula Ingredients: 8 Medium entire grain tortillas 4 vast chicken bosoms 1 medium green chime pepper, medium dice 1 medium red ringer pepper, medium dice 1 medium yellow onion, medium dice 2 garlic cloves minced 1 ½ glasses low-fat destroyed cheddar, partitioned 1 container light acrid cream 2 mugs tomato sauce 1 ½ teaspoon stew powder, separated 1 teaspoon red pepper, isolated 1 teaspoon garlic powder 1 teaspoon onion powder Salt and Pepper

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Food Innovations www.fcclainc.org Original Prototype Formula Preparation Season chicken and wrap in aluminum thwart. Heat at 350* for 20 minutes. When cool, shred chicken with two forks. Consolidate chicken, peppers, onion, garlic, sharp cream, 1 container cheddar, 1 teaspoon bean stew powder, ½ teaspoon red pepper, and salt and pepper to taste. Fill every tortilla with 1/8 th of the chicken blend. Warm tomato sauce over medium warmth in a sauce dish with ½ teaspoon bean stew powder, ½ teaspoon red pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Spread ¼ measure of sauce in the base of an ungreased dish skillet. Orchestrate enchiladas in skillet. Cover with the rest of the sauce and top with ½ container cheddar. Prepare at 350* for 30 minutes.

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Food Innovations www.fcclainc.org Test #1 Focus Group Members: 37 year old female, mother of two little children 16 year old male, school competitor 12 year old young lady, worried about putting on weight 4 year old kid, known for being fastidious 50 year old male, legal advisor Focus Group Questions: Did you like the enchiladas? It would be ideal if you depict the accompanying enchilada qualities: surface, temperature, taste. What did you like the minimum about the enchiladas? Would you buy this dish to eat later on?

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Food Innovations www.fcclainc.org Prototype Formula: Version 2 Ingredients: 8 Medium entire grain tortillas 4 huge chicken bosoms 1 medium green ringer pepper, medium dice 1 medium red chime pepper, medium dice 1 jalapeño, fine dice 1 medium yellow onion, medium dice 2 garlic cloves minced 1 ½ mugs low-fat destroyed cheddar, isolated 1 container light sharp cream 2 mugs tomato sauce 1 ½ teaspoon bean stew powder, partitioned 1 teaspoon red pepper, separated 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon olive oil Salt and Pepper

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Food Innovations www.fcclainc.org Prototype Formula: Version 2 Preparation Season chicken and wrap in aluminum thwart. Heat at 350* for 20 minutes. Deplete and cut cooled chicken into a little dice. Warm oil in a sauté dish and sweat out peppers, onion, and garlic. Deplete. Consolidate chicken, peppers, onion, garlic, acrid cream, 1 glass cheddar, 1 teaspoon stew powder, ½ teaspoon red pepper, and salt and pepper to taste. Fill every tortilla with 1/8 th of the chicken blend. Warm tomato sauce over medium warmth in a sauce dish with ½ teaspoon stew powder, ½ teaspoon red pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Spread ¼ measure of sauce in the base of an ungreased dish skillet. Orchestrate enchiladas in container. Cover with the rest of the sauce and top with ½ container cheddar. Prepare at 350* for 30 minutes.

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Food Innovations www.fcclainc.org Test #2 Focus Group Members: 25 year old male, educator 16 year old female, 36 year old male, father 68 year old female, grandma 52 year old female, day mind proprietor 30 year old female, working mother 10 year old male 5 year old female 70 year old male, granddad 15 year old male similar center gathering inquiries were utilized.

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Food Innovations www.fcclainc.org Prototype Formula: Final Version Ingredients: 8 Medium entire grain tortillas 4 huge chicken bosoms 1 medium green ringer pepper, medium dice 1 medium red chime pepper, medium dice 1 medium yellow onion, medium dice 2 garlic cloves minced 1 ½ mugs dark beans 1 ½ mugs low-fat destroyed cheddar, separated 1 container light acrid cream 2 mugs tomato sauce 1 ½ teaspoon stew powder, partitioned 1 teaspoon red pepper, isolated 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon olive oil Salt and Pepper erased: Jalapeño pepper

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Food Innovations www.fcclainc.org Prototype Formula: Version 3 Preparation Season chicken and wrap in aluminum thwart. Heat at 350* for 20 minutes. Deplete and cut cooled chicken into a little dice. Warm oil in a sauté dish and sweat out peppers, onion, and garlic. Deplete. Consolidate chicken, peppers, onion, garlic, dark beans, acrid cream, 1 glass cheddar, 1 teaspoon stew powder, ½ teaspoon red pepper, and salt and pepper to taste. Fill every tortilla with 1/8 th of the chicken blend. Warm tomato sauce over medium warmth in a sauce skillet with ½ teaspoon stew powder, ½ teaspoon red pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Spread ¼ measure of sauce in the base of an ungreased dish container. Orchestrate enchiladas in skillet. Cover with the rest of the sauce and top with ½ glass cheddar. Prepare at 350* for 30 minutes.

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Food Innovations www.fcclainc.org Nutrition Facts Serving Size  1 enchilada Servings per Container 8 Calories  359 Calories from Fat  96 (27%) Total Fat  8g/10% Cholesterol  28mg/9% Sodium  264mg/21% Total Carbohydrate  46g/15% Protein  22g/44% *Percent Daily Values depend on a 2,000 calorie slim down. Fixings: Chicken, tomatoes, dark beans, cheddar (drain, salt), acrid cream (drain, proteins), water, pepper, onion, garlic, entire wheat tortillas (wheat flour, spread, salt, water), stew powder, cayenne pepper, garlic powder, onion powder, salt, dark pepper Allergy Warning: This item contains: wheat, dairy

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Food Innovations www.fcclainc.org Equipment, Safety, and Sanitation The hardware used to create this item is genuinely negligible. We heated the chick

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