Task 4

Impacts of Packaging

4.2) I would use paper and board because it is cheap and easy to recycle. It is also lightweight so it is easy to carry and will protect the bottles from breaking.

Material	Characteristics	Uses	Advantages	Disadvantages
Paper and Board	Strong and is light	Bags and packaging of all kinds	Can be recycled easily can be dissolved by environment	Doesn’t protect from wet, aesthetically unpleasing
Plastic	Flexible, strong, lightweight,	Bottles, bags, wrapping materials	Can be printed and good for advertising	Quite expensive to recycle
Metal	Very strong	Drinks, cans and packaging	Good for recycling and profitable therefore no waste	Rusts
Glass	To contain certain objects	Bottles, jars	Easily recycled	Can break easily

Task 1.4 Chutney and Preservative Recipes

1.4 Chutney and Preserve Recipes

Warren's Recipes

CHUTNEY INGREDIENTS

· 1 lb brown sugar
· ½ lb dried pears
· ½ lb dried apricots
· ½ lb dates
· ½ lb dried apple rings
· ½ lb sultanas
· 4 cups water
· 1 clove garlic, crushed
· 2 cups cider vinegar
· ½ tsp chili powder
· ½ tsp turmeric
· ½ tsp freshly grated nutmeg
· ½ tsp freshly ground ginger

To make the CHUTNEY

Chop all the dried fruit except the sultanas.
Place the fruit and water into a large mixing bowl, cover and leave overnight.
Do not drain the fruit. Add the remaining ingredients place in a heavy bottomed saucepan.

Simmer over low heat, stirring constantly, until the sugar has dissolved.
Bring to the boil and then lower the heat.
Allow to simmer, uncovered, for approximately 1½ hours, or until thick. Stir occasionally.

Pour the Chutney mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid. Do not use a metal lid, because the action of the spices and vinegar will cause corrosion.

Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.

This fruit chutney may be used in particular with curries, but also with any dish, which has rice as an accompaniment Can also be used to tasty up pasta dishes.

Warren's 2nd Recipe:

Ingredients :

Coconut Grated          1 cup

Red Chillies(dry)       2 nos

mustard seeds           1 tsp

urad dal                2 tsp

tamarind dry            1 small piece

salt                    to taste

sugar                   1 tsp

hing                    1 tsp
oil                     1 tbsp

Method :

Grate the Coconuts.

In a pan heat the oil & add 1 tsp of urad dal, &chilliies.
Fry for a minute.

Let it cool completely . Add the tamarind,sugar,hing &
coconut & grind it to a fine paste . DO the seasoning with
the other tsp of urad dal , mustard seeds in a tsp of oil.

Enjoy with steaming plain rice.

Warren's 3rd Recipe:

Ingredients :

Cabbage small 1 No Chopped Coarsely
Urad dal 2 tsp
Red chili whole 3 Nos
Hing 1 tsp
Mustard Seeds 1 tsp
Channa dal 1 tsp
Peanuts 1/4 cup
Salt to taste
Oil 2 tbsp

Method :

Take 1 tsp of Oil in a pan add 1 tsp of urad dal, whole red chillies & the Cabbage. Fry till the Cabbage looses its water. Take Care as not to blacken the chilis & urad.

Let it cool & grind to a paste by adding water if necessary.

In the same pan add the remaining oil & do the seasoning
with mustard, rest of the urad dal, channa dal & peanuts.

Add the ground paste , hing & salt till the raw smell disappears. Keep stirring frequently as it cabbage may stick to the bottom of the pan.

Enjoy with Plain rice or any Dosa.

CAMERON'S RECIPES

Ingredients :

Tomatoes Ripe & Large    2 Nos

Water                    1 Cup

Sugar                    2 Cups

Mixed Fresh Fruits       1 Cup
(Apples.Bananna,Pineapple,Mango,Berries,Pears Etc)

Vanilla Essence          1/2 Tsp.

For Garnishing :

Cashew Nuts           few

Butter/Ghee           1 Tsp.

Method :

Puree Tomatoes to a smooth Paste adding water.

Wash Peel & dice the fruits to small Pieces. Add tomato
Puree,fruits ,sugar & cook till raw smell of tomato disappears.

After the fruits gets cooked & comes to a thick consistency,Mix the essence. Heat the Butter in another small pan & fry the cashew pieces & mix with fruits.

Enjoy warm or chilled, as a spread,or as is or as a sweeet side dish.

CAMERON'S 2ND RECIPE

Ingredients :

Mint(Pudina)            1 bunch

Red Chillies(dry)       2 nos

Mustard seeds           1 tsp

Urad dal                2 tsp

Tamarind dry            1 small piece

Salt                    to taste

Sugar                   1 tsp

Hing                    1 tsp

Oil                     1 tbsp  

Method :



Wash & coarse chop the Mint.

In a pan heat the oil & add 1 tsp of urad dal, &chilliies.
Fry for a minute. Keep it aside. In the same pan add the
mint & fry till it changes color & once it is cooked it shrinks
to half the original quantity.

Let it cool completely . Add the tamarind,sugar,hing & grind
it to a fine paste. DO the seasoning with the other tsp of
urad dal , mustard seeds in a tsp of oil.

Enjoy with hot Dosa or with plain rice.

CAMERON'S 3RD RECIPE

Ingredients :

Cilantro                1 bunch
Red Chillies(dry)       2 nos

Urad dal                1 Tsp.

Tamarind dry            1 small piece

Salt                    to taste

Sugar                   1 tsp

Hing                    1 tsp

Oil                     1 tbsp  

Seasoning : 

Mustard seeds           1 tsp

Urad dal                1 tsp

Method :

Wash & coarse chop the cilantro.

In a pan heat the oil & add 1 tsp of urad dal, &chilliies. Fry for a minute. Keep it aside. In the same pan add the cilantro & fry till it changes color & once it is cooked it shrinks to half the original quantity.

Let it cool completely . Add the tamarind,sugar,hing & grind it to a fine paste. Do the seasoning with balance oil , adjust the salt.

Enjoy with hot Onion Rava Dosa or with plain rice or as a spread over a slice of bread.

LLOYD'S 1ST RECIPE

Ingredients :

Tomatoes Fresh 6 Nos
Green chillies 2 nos
Red Chillies(dry) 2 nos
mustard seeds 2 tsp
urad dal 1 tsp
methi seeds 1 tsp
hing 2 tsp
salt to taste
brown sugar 1 tsp
coriander seeds 1 tsp
oil 1 tbsp

Method :

In a pan heat the oil & add 1 tsp of mustard seeds,
urad dal,methi,coriander seeds ,hing, &chilliies.
fry for a minute.

Add the tomatoes ,brown sugar& salt.

Fry till all the ingredients gets mixed & tomatoes are
well cooked.

Let it cool completely . Grind it to a fine paste.
DO the seasoning with the other tsp of mustard
seeds in a tsp of oil.

Enjoy with steaming idlis or just plain rice.

LLOYD'S 2ND RECIPE

Ingredients :

Tamarind extract    1 cup

Pitted Dates        1/2 cup 

Brown sugar         1 Tbsp.

Cumin Powder        2 tsp.

Chilli Powder       2 Tsp.

Salt                Acc to taste 

Method :

Boil the above till they reduce by half & cool.

Grind it to  smooth consistency.

LLOYD'S 3RD RECIPE

Ingredients :
Onions Big              1 no
Green chillies          2 nos
Red Chillies(dry)       2 nos
mustard seeds           1 tsp
urad dal                2 tsp
tamarind dry            1 small piece
salt                    to taste
brown sugar             1 tsp
oil                     1 tbsp

Method :

Chop the Onions coraesly

In a pan heat the oil & add 1 tsp of urad
dal,&chilliies. fry for a minute. Add the Onions & salt.

Fry till all the ingredients gets mixed & raw smell of
onions are gone.

Let it cool completely . Add the tamarind, brown sugar
& grind it to a fine paste . DO the seasoning with the
other tsp of urad dal , mustard seeds in a tsp of oil.

Enjoy with steaming Dosas or just plain rice.

Kamar's Recipes

Kiwifruit Chutney Recipe

Ingredients
1 kilogram (2.2 pounds) kiwifruit
2 bananas
3 onions
Zest of 1 lemon
Juice of 3 lemons
1 cup raisins
1 cup brown sugar
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
3 tablespoons crystallized ginger
2 teaspoons salt
1 cup white vinegar

Instructions
Peel and slice the kiwifruit, chop the onions and bananas. Mix all ingredients in a saucepan and boil gently for about 1 hour until soft and thick. Stir frequently, cool, spoon into sterilized jars and seal.

Vegetable Chutney with Garlic

Ingredients
Salt to taste
2 cups peeled and roughly chopped carrots
2 cups shredded green head cabbage or Napa cabbage or chopped bok choy
1/4 cup peanut or other oil
1/4 cup roughly chopped garlic
1/4 cup minced onion
1/2 cup stemmed, seeded, and minced red bell pepper
1 tablespoon peeled and minced fresh ginger
1 tablespoon curry powder
1/4 teaspoon freshly ground black pepper
1/2 cup any vinegar
1/2 cup water, or more if needed
1/4 cup sugar, honey, or other sweetener
Minced fresh mint, parsley, or cilantro leaves for garnish

Instructions
Bring a pot of water to the boil and salt it; cook the carrots until they are nearly tender, 5 to 10 minutes. Remove the carrots with a slotted spoon and cook the cabbage in the same water, just until it loses its crunch, 3 to 5 minutes. Remove the cabbage with a slotted spoon.

Meanwhile, place the oil in a broad saucepan or large, deep skillet and turn the heat to medium-low. Add the garlic, onion, red pepper, and ginger and cook, stirring, until the onion is translucent, about 5 minutes. Add the curry powder and cook, stirring, for 2 minutes. Add the pepper, vinegar, water, salt, and sweetener and turn the heat to medium. Bring to a boil and cook, stirring occasionally, for about 5 minutes.

Add the carrots and cabbage and cook until the vegetables are very tender, 15 minutes or more. If more water is needed, add it. Taste and adjust seasoning. Use within 2 days, and serve hot, warm, or at room temperature. Garnish just before serving.

Yield: about 4 cups

Date and Orange Chutney

Ingredients
1 pound (500 g) untreated oranges
3-1/2 cups (750 grams) sugar
7 tablespoons golden syrup
2 tablespoons coarse salt
1/4 teaspoon crushed dried chiles
6-3/4 cups (1-1/2 liters) malt vinegar
1 pound (500 grams) onions, chopped
1 pound (500 grams) dates, stoned and chopped
1 pound (500 grams) raisins

Instructions
Grate the orange zest and set aside. Remove the pith from the oranges and discard the seeds. Finely chop the orange flesh. In a large, stainless steel saucepan, combine the sugar, syrup, salt, chiles, and vinegar. Bring to a boil over high heat, stirring to dissolve the sugar. Add the oaranges, onions, dates, raisins, and half the grated zest. Reduce the heat and simmer until thick, about 1 hour. Stir in the remaining orange zest. Spoon into warm, sterilized jars. Leave to cool, then seal. Store in a cool, dark place.

Yield: About 4 pounds

Task 8

Task 7

Task 6

Kamar Saint-Louis 9T 30/10/07 Individual Task 6.1 Technology CTA

I chose a jam label and a tomato sauce label. The differences were that the tomato sauce label was bigger than the jam label, due to the larger size of the tomato sauce label. Both labels had nutrition facts to tell about the nutrients in the chutneys. Both the jam and tomato sauce have pictures/logos describing who made the product. Lastly, the tomato sauce label shows why it is better than other products.



Task 6.2

On our label we have decided to put the following items:

• Nutrition facts consisting of the serving size, and the amount of the various nutrients contained in the products.


• Instructions on how the chutney/preservative can be used.


• Why this product is good for someone to use.


• How this product is better than others on the market.


• A logo that shows which company created the product.


• Some pictures that help to describe the instuctions on how to use the chutney/preservative.


• Some history of the product.

Task 5

CAMERON'S Activity 5

Task 5.2 The various preserves that we sampled were All Gold Strawberry Jam and All Gold Tomato Sauce.

Preserves Name	Appearance	Texture	Flavour / Taste	Type of Packaging	Disposal Route
Jam	Red and maroon in colour. Thick and chunky.	Thick and lumpy	Sweet and savoury.	It comes in various size aluminium cans to suit the consumer.	Reused or placed in thye dust-bin. It can also be recycled.
Tomato Sauce	Deep Red and it is a semi-thick liquid.	Smooth and some lumps in certain areas.	Sweet and if large amounts are consumed could taste acidic.	Steel cans and glass bottles.	“ “

Task 3

Task 3 Nutrition

Group Class Activity

Task 3.4 The food groups are meat and meat equivalents (proteins), dairy and milk products, vegetables, fats and oils, grains and grain products, and fruits.

Task 3.3 The six nutrients are carbohydrates, water, proteins, fats, vitamins, and minerals. Water is used as a catalyst in chemical reaction which allow you break down the food you eat into energy for your body to use. Water also removes toxins from your body as urine, and takes away heat when you sweat. Carbohydrates are sugars and starches that can be broken down by the body and used as energy. There are two kind of carbohydrates: simple and complex carbohydrates. Proteins build body tissues in muscles, body organs, and individual cell. These proteins are made up of amino acids. Fats are an important store of energy in the body. Without fats your cells will not be able to live. Vitamins are important for the cellular machinery in your body. There are two kinds of vitamins: fat soluble and water soluble. An example of a vitamin is vitamin A. Vitamin A is fat soluble and helps your eyes, bones and skin. Lastly, minerals are also important for cellular machinery, but they do not provide calories or energy. Minerals such as calcium or iron keep your bones healthy and help the blood transport oxygen to the other parts of the body.

Task 3.4 See Pie Chart Above

Task 3.5

Protein Type	Cholesterol	Complete Protein	Energy	Cost
Soy (Vegetable Protein)	L	H/(L)	A	A
Milk (Animal Protein)	H	H	H	H

Key X =nil L =low A =average H =high

Task 2

Task 1

1.1 Brief: Design and make a vegetable garden. Use the vegetables in the garden to make chutneys and preserves. Sell the chutneys and preserves to the public.

1.2 Constraints:

• The vegetables die because they aren't fertilised and watered well enough.
• The vegetable cost might exceed our initial budget.
• Acid Rain could effect the various vegetables because of the recent CO2 emissions.
• Supplier of the seeds may not have the specific type of seeds that we need.
• The ingredients of the preservatives may have passed their expiry date.
• We may be allergic to some of the vegetables.
• Preservatives may not mature in time for our due date.
• The bottles may be too small to accommodate for the preservatives.
• Lables will need to be produced in a short period of time.
• It must be a vegetable or fruit in order to make chutney.
  

1.3 Specifications:

• The product will need to make a profit, be taste appeasing, and cheap to make.
• The label needs to be attractive and eye-catching to entice customers into buying our product.
• The make our product we will need bottles (glass) of different sizes to accommodate the consumers needs, various vegetables and fruits, labels, knives to cut the vegetables, bowls, juicers and basic cooking and gardening materials.
• 500 mL with mass of 250 grams.
  
• We shouldn't damage roots of other plants.
• The plants will be able to survive in our climate ( Temperature, humidity etc. )
  
• The vegetables and fruits we grow will be resistent and tough against insects and other environmental conditions.