Task Analysis: Luxury Desserts

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Task Analysis: Luxury Desserts by Mind Map: Task Analysis: Luxury Desserts

1. Moral/Enviromental/Cultural Issues

1.1. Religion

1.1.1. Jewish

1.1.1.1. Pork and shellfish are forbidden

1.1.1.1.1. Pork gelatine is forbidden

1.1.2. Islam

1.1.2.1. Milk or yogurt must not contain rennet.

1.1.2.2. Pork is forbidden

1.1.2.2.1. Pork gelatine is forbidden

1.1.3. Hindu

1.1.3.1. Eggs are sometimes allowed, depending on the individual

1.1.3.2. Milk or yogurt must not contain rennet

1.1.3.3. Mutton and beef are forbidden

1.1.3.3.1. Beef gelatine is forbidden

1.1.4. Buddhist

1.1.4.1. Eggs are sometimes allowed depending on the individual

1.1.4.2. Chicken, mutton, beef and pork are generally forbidden

1.1.4.2.1. Gelatine is forbidden

1.1.5. Sikh

1.1.5.1. Beef is not allowed

1.1.5.1.1. Beef gelatine is forbidden

1.2. Vegetarians

1.2.1. Vegans

1.2.2. Pescatarian

1.2.3. Lacto/Ovo - Vegetarian

1.2.4. Possible Problems

1.2.4.1. Use of gelatine

1.2.4.2. Use of eggs

1.2.4.3. Use of milk

1.3. Sustainability

1.3.1. Free Range

1.3.1.1. Eggs

1.3.1.2. Meat

1.3.1.2.1. Poultry

1.3.1.2.2. Pigs

1.3.1.2.3. Cattle

1.3.1.3. Will be more expensive

1.3.2. Organic

1.3.2.1. Eggs

1.3.2.2. Fruits

1.3.2.3. Meat

1.3.2.4. Will be more expensive

1.3.3. Fair Trade

1.3.3.1. Coffee

1.3.3.2. Chocolate

1.3.3.3. Sometimes more expensive

1.3.4. Animal Welfare

1.3.5. Enviromental

1.3.5.1. Packaging

1.3.5.1.1. Biodegradable

1.3.5.1.2. Recyclable

1.3.5.1.3. Reusable

2. Luxury

2.1. Something that is an indulgence rather than a necessity

2.2. The state of great comfort and extravagant living

2.3. Look fancy/upmarket

3. Design Specification

3.1. Design and make a main course or dessert that uses fruit and/or vegetables that could be sold from a supermarket's 'Luxury' range.

3.1.1. Fruit

3.1.2. Supermarket

3.1.2.1. Adequate shelflife

3.1.3. Luxury

4. Manufacturing Specification

4.1. Made in factory

4.2. Job/Batch/Mass Production

5. CAD/CAM

5.1. Robots

5.1.1. Piping/Icing

5.1.2. Mixing

5.2. Temperature

5.3. Save costs as machines are cheaper

5.4. Less wastage as machines are more accurate

5.5. Less manpower is needed for manufacturing the product

6. Shops

6.1. Marks & Spencers

6.2. City Super

6.3. Olivers

6.4. 360

7. HACCP

7.1. Tolerances

7.1.1. Weight

7.1.2. Colour

7.1.3. Temperature

7.2. Checks

7.2.1. Weight

7.2.2. Colour

7.2.3. Temperature

8. Research

8.1. Existing Products

8.2. Shelf Life Needed

8.3. Portion Size

8.4. Target Market

8.4.1. Rich

8.4.2. Married/Family

8.4.3. Questionnaire

9. Ingredients

9.1. Fruit

9.1.1. Blackberries

9.1.2. Raspberries

9.1.3. Blueberries

9.1.4. Strawberries

9.1.5. Bannana

9.1.6. Apple

9.2. Vegetables

9.2.1. Carrot

10. Possible Products

10.1. Cake

10.1.1. Tiramisu

10.1.2. Cheesecake

10.1.3. Mousse

10.1.4. Sponge

10.1.4.1. Victoria Sandwich

10.1.4.2. Roll

10.2. Tart

10.2.1. Lemon Meringue Pie

10.2.2. Key Lime Pie

10.2.3. Apple Tart/Pie

10.3. Pudding

10.3.1. Trifle