nd

AIM –The skimmed

toIninvestigate
my milk
opinionwhich quiche
the milk tasted
ofCheddar
typewhich meets
cheese the nicest
the
tastes spec and
the best looked
bestMozzarella thethe
is Skimmed
but is also 2 best.
cheese
milk, as itIt isisthe
healthiest. also the healthiest
healthiest milk
milk and its as it
contains 0% fat. However fat-soluble vitamins are carried into the body by Cottage
fat. cheese
They're essential for
RESULTSscore was the highest scoring
(highmilk.
fat) Its appearance and texture
(medium fat) did let it down a, but given its taste was
general good
the best andhealth, thetwo
the other daily repaircould
factors of body cells and efficient functioning of body
be improved. organs.
(low fat) The whole milk
34% fat
was next best with a nice golden 22% fat
appearance, although the texture let it down as it was quite soft and wet.
DEVELOPMENT
DEVELOPMENT OF QUICHE - MODIFICATION 1 LOW FAT DEVELOPMENT
It was OF QUICHE
also the least healthy - MODIFICATION
milk. My 2 LOW
least favourite quiche wasFAT 3% fat
the semi-skimmed milk filling. It was my
least favourite as the taste of the milk was quite sour and the texture was very wet. The appearance of it
AIM – to investigate which type of milk tastes the best but is also the healthiest. was also Appearance
bad as it wouldn’t5golden, so it appeared4to be raw. 3
RESULTS Taste 5 3 4
Whole Milk Semi Skimmed Milk Skimmed Milk Texture 4 4 3

1.5% fat TOTAL out of 14 11 10

15
3% fat 0% fat

Appearance 4 3 3
Taste 4 3 5
Texture 2 2 4
TOTAL out of 15 10 8 12 HOW THE CHANGES AFFECT THE PRODUCT (discuss the effect of changing the cheese – how does it
alter the taste, texture & appearance. Refer to nutritional content. Explain the results of too much fat
on the body - Saturated (page 8) – heart disease - obesity

HOW THE CHANGES AFFECT THE PRODUCT (discuss the effect of changing the milk – how does it
alter the taste, texture & appearance. Refer to nutritional content (fat & Fat soluble vitamins)
The cheddar cheese quiche tasted the nicest and looked the best. However, it is the least healthy cheese as it
contains 34% fat. This means that eating it raises the chances of getting obesity and heart disease, as it is fat
which thickens the walls of arteries thus making it more difficult for blood to reach the heart. The mozzarella
cheese was next best with a nice golden appearance, although the taste let it down as it was quite bland. It
was also the 2nd least healthy cheese. My least favourite quiche was the cottage cheese filling. It was my
least favourite as the taste of the cheese was quite sour and didn’t taste right with the pastry. The appearance
of it was also bad as the cheese wouldn’t golden, so it appeared to be undercooked.

OVERALL CONCLUSION (which is the best variable – type of cheese and why. Which meets the spec
best?)

In my opinion the cheese which meets the spec best is Cottage Cheese, as it is, by far, the healthiest cheese
and its score wasn’t too much lower than the other two. Its appearance and texture did let it down a bit, but
given enough time to practice, I am sure we could improve the scores.
OVERALL CONCLUSION (which is the best variable – type of milk and why. Which meets the spec
best?)

NAME: Luke Pearce YEAR 10 PASTRY DEVELOPMENT COURSEWORK TEACHER: Miss Kaur