Criterion B: Developing Ideas
1) Design specification (under essential criteria and desirable criteria)
Specification
Meal My meal will not be based on any
diet of choice such as vegetarian,
or vegan.
A special requirement that I will be
following is to include a mini fruit
platter.
Meal must be made in bitesize (pre
cut everything)
My meal will be based on either
Reason
I am not basing my meal off of a
specific diet because according to
my survey, only 1 person chose
other when I asked them whether
or not they eat according to a
certain diet. Since none of my target
audience are eating based on a
diet, I dont believe there would be a
need to do so.
I am including a mini fruit platter
over the others because according
to the survey that I conducted, 12
out of 26 response asked for a mini
fruit platter in their special
requirements. I chose to include the
mini fruit platter as well because it
will be able to bring another
component from the food pyramid
out, therefore making it a more
balanced and healthy meal.
The reason of making everything
bitesize is because according to my
survey, 66.7% of the people prefers
bitesize. Another reason of this is
that having the meal in bitesize
would be a lot more convenient for
my target audience, especially when
there is a limited amount of time
during lunch, making it bitesize
would help them save time from
cutting the meat of vegetable into
smaller piece.
The reason I decided to choose
 Asian or American cuisine.
My meal will include 2 side dishes -
the mini fruit platter, and the mini
salad.
Size The serving of the school meal
should be about the same amount
as it is served to students in our
school cafeteria.
Cost The school meal that I will make will
cost around the same as the ones
in school, which ranges at around
$24 to $32.
Ingredients The ingredients that will be used in
my meal is: pasta/rice, vegetable
(preferably mushroom), meat
(preferably beef or egg).
Asian and American cuisine is
because these were the 2 most
popular cuisines according to my
survey. Since my aim is to promote
a healthy diet and make my final
product delicious, one of the Ive
decided to base my meal on a
popular cuisine, therefore ensuring
my target audience would like it.
I have decided to include side
dishes is because according to my
survey that asked people their
opinions on which 2 they would
rather have as their side dish, these
2 were the most popular. Also, the
side dishes could be another
method for me to create a balanced
meal.
This is because according to my
survey, most of my target audience
thinks that current amount of food
from the meal is a good amount,
and they can manage to finish it.
This is because if the price of the
food is too low, they will end up with
a loss rather than profit. However, if
the prices are too high, most of my
target audience might think that
there are better options and quite
unnecessary for buying a lunch that
is too expensive when theres a
cheaper meal.
I decided to incorporate that list of
food because it isnt too narrowed
down yet and also none of the foods
that I have chosen are in the most
commonly known allergies. Each of
the ingredient that I have chosen
are also from different components
of the food pyramid. Including these

Function The school meal that I will make
must also be healthy but also
considered delicious.
Aesthetic While the main dish of the meal is
placed in the middle of the dish, the
side dishes (fruit platter and salad)
will be placed on the side of the
plate.
Healthy The school meal that I will be
making must include at least a
portion of food from each category
from the food pyramid (except for
dairy).
Creation My meal should take 15-20 minutes
to cook, 15-20 minutes for
ingredients, will help me ensure the
meal is healthy.
I decided to create a healthy and
balanced meal because an average
human body needs a wide range of
nutrients in the right amounts to
grow, develop and maintain itself.
Also, even when most school
lunches are based off of healthy
recipes, they often do not have an
accurate portion of nutrients. I
decided to create a meal that is
considered delicious because even
if I come up with an extremely
healthy meal, it may not be
delicious, as a result, the number of
people who eat it might decrease.
I decided to go with this layout
because the main dish is the
primary dish, it is placed in the
middle of the plate. Whereas the
side dishes is only a food that
accompanies the main dish.
This is because the food pyramid is
a simple guide to the types and
proportion of foods that we should
eat every day in order to get the
accurate amount of nutrients such
as protein, carbohydrates, vitamins
and minerals to maintain good
health. However, including dairy in
the meal is not required because
according to my survey results,
there are people who are allergic to
milk, which is present in dairy, thus I
will not be including the component
in order to have a wider target
audience.
I decided on this set of time
because it would roughly take 30-40
 preparations
Costumer The school meal should be suitable
for students, teachers and staffs
who work at VSA.
Equipment The equipment that I will be using
consists of bowls x2, measuring
spoons, pan x1, chopsticks x1,
spatula x1, cutting board x1, knife
x1
Safety Exclude foods that people are
commonly allergic to.
minutes in total which is about half
the time from the double lesson. I
decided on this time because the
clean process takes quite a lot of
time, and the
I decided to have the students,
teachers and staffs in VSA to be my
target audience because I am more
familiar with the school lunches at
VSA. Whereas other school meals
in different schools may not be the
same as VSAs.
I decided to use these equipment
because these are the most basic
equipment. Hence, I will be using
the equipment listed for both
preparation and cooking.
I decided to take out the foods that
people are most commonly allergic
to because some people may be
allergic to that specific ingredient ,
thus taking it out would be able to
introduce it to a wider audience.
Moreover, taking the foods out will
be able to increase the safety of the
meal.
2) A range of Design Drafts with description (at least 4 design drafts)
Design 1
Design Draft
Description As seen from my first design, the
main dish is fried rice, along with
an egg. I included an egg (which
is sunny side up) on top of fried
rice that consists of corn, ham,
ketchup, mushroom, onion and
carrot. Next to the main dish are
the 2 side dishes, which are the
mini fruit platter and salad.
Design 3
Design Draft
Description In my third design, the main dish
is spaghetti carbonara, along with
the 2 side dishes, mini fruit platter
and salad. The spaghetti
consisted of bacon, mushroom
pecorino cheese, parmesan,
eggs, garlic, and butter.
Design 2
According to my second design,
that main dish is rice with chicken
curry sauce. The chicken curry
sauce consists of chicken, curry
powder, garlic, yellow onion,
peas, and ginger. Like my first
design there are 2 side dishes
placed next to the main dish - the
mini fruit platter and the mini
salad.
Design 4
Lastly, my fourth design is
macaroni and cheese served with
the 2 side dishes - mini fruit
platter and mini salad. The
macaroni and cheese consisted of
cheddar cheese, monterey jack
 cheese, evaporated milk, and
lastly, butter.

All four designs arent only promoting a healthy diet, but also a balanced one. By promoting
a healthy and balanced diet, all four designs that Ive created have managed to include
every component from the food pyramid (excluding dairy) which is a crucial step since the
food pyramid is a guide to the different types and proportion of foods that we should
consume every day in order to maintain good health.

Design Specification Design 1 Design 2 Design 3 Design 4

not be based on any diet of choice

such as vegetarian, or vegan

include a mini fruit platter

Meal must be made in bitesize x x x

based on either Asian or American x

cuisine

include 2 side dishes - the mini fruit

platter, and the mini salad

The serving of the school meal TBC TBC TBC TBC

should be about the same amount as
it is served to students in our school
cafeteria

Cost of meal ranges at around $24 to TBC TBC TBC TBC

$32.

The ingredients that will be used in

my meal is: pasta/rice, vegetable,
protein (preferably beef or egg).

healthy but also considered delicious. TBC TBC TBC TBC

Include at least a portion of food from

each category from the food pyramid
(except for dairy)

While the main dish of the meal is

 placed will be placed on the edge of
the plate.

take 15-20 minutes to cook, 15-20 x x

minutes for preparations

suitable for students, teachers and

staffs who work at VSA.

equipment consists of bowls x2, TBC TBC TBC TBC

measuring spoons, pan x1,
chopsticks x1, spatula x1, cutting
board x1, knife x1

Exclude foods that people are x x

commonly allergic to

Overall 10/11(+4) 9/11(+4) 8/11(+4) 9/11(+4)

According to my results, design 1 has fulfilled the most design specifications.

Design 1:
This design fits most of my design specification. My first design meets my requirements of:
most of meal, ingredients, aesthetic, healthy, creation, customer, and safety. 3 of my design
specifications requirements that can not be confirmed are: size, costs, equipment, and
function. They cannot be confirmed because changes can still be made while Im making the
school meal, and some of the equipment and costs etc has also not been decided 100%.
Most of these decisions would be made by my target audiences mostly because my aim is to
promote healthy eating, and most of my findings will be based on my target audiences
opinions. However, this design did not meet the requirement of the bitesize because of the
sunny side up egg, this is because if the egg is cut, then it wouldnt look as eye catching.

Design 2:
This design fits some of my design specification. My second design does meet my
requirements of: most of meal, ingredients, aesthetics, healthy, customer and safety.
However the costs, size, equipment, and function can not be confirmed because it depends
on the how I create it during the lesson. The function could not be confirmed because this
specification mainly depends on my target audiences opinion, and some of them might think
it suits them, and some of them might not. This design did not fit the requirement of the
bitesize (meal), and creation because depending on a recipe that Ive decided to follow, the
time needed for cooking and preparation is over 40 minutes, which was the maximum time
for that requirement. It is not bitesize because the chicken will not be precut, therefore not
following the specification.
Design 3:
This design fits some of my design specification. My third design does meet my
requirements of: some of meal, ingredients, aesthetics, healthy, customer and creation.
However the costs, size, equipment, and function can not be confirmed because it depends
on the how I create it during the lesson. The equipment could not be confirmed because this
specification may differ depending on the equipment I decide to use while cooking. This
design did not fit the requirement of the bitesize (meal), cuisine (meal) and safety. This is
because simply by looking at it, the spaghetti is not bitesize, however, pre-cutting the
spaghetti would affect the overall dish since spaghetti are supposed to be long. Moreover,
spaghetti is not a dish from either America or Asia, which also fails to fulfill the specification.
Lastly, this meal consisted of cheese which can not be consumed by people with lactose
intolerance, thus failing the requirement.

Design 4:
This design fits some of my design specification. My last design does meet my requirements
of: meal, ingredients, aesthetics, healthy, and customer. However the costs, size,
equipment, and function can not be confirmed because it depends on the how I create it
during the lesson. The size could not be confirmed because this specification may differ
depending on the amount of ingredients I decide to add while cooking. This design did not fit
the requirement of the creation and safety. This is because according to a recipe that I
found, the total amount of time needed for cooking and preparation is 65 minutes, which is
15 minutes over the maximum time Ive set for myself. This also failed to fulfill the safety
requirement because of the ingredient that was included. Since the meal is Mac n Cheese, it
did contain the ingredient cheese, which is made from milk, therefore may not suit people
who cannot consume milk.
3) Final design accurate drawings (with front view, side view and cross-sectional
view (if necessary)

Front view

Side view
Top view

Cross section view

4) Final design justification
I chose the design above as my final design because firstly, it satisfied most of the
requirements from my design specification, which was 10/11(+4). One of the reasons I chose
this over the others is because this meal isnt something you can just find in a cookbook, and
is not something as general as mac n cheese, spaghetti carbonara or curry with rice, thus
this is more original and creative when compared with the others.

Aside from that, my final design also had the shortest cook time out of the 4. While
half of the designs took over 40 minutes to prepare and cook, this only takes 5 minutes for
preparation and 10 for cooking. Additionally, the ingredients needed for this recipe is more
common and general whereas some of the ingredients used for the other recipes may either
be hard to find or would not be used very often. Unlike design 3, the recipe of the type of
fried rice originated from Asia. However, instead of wrapping the rice with egg, I placed it on
top which makes it more unique and original.

All the components (excluding dairy) from the food pyramid are also shown in the
recipe. Vegetables are shown through the carrots, corn, and onion that will be added into the
fried rice (*refer to ingredients list), this will also be found in the salad as a side dish. Protein
is shown through the use of egg in the recipe, which I decide to place on top of the rice.
Grains are present in the rice used for the fried rice, and lastly the fruits are used in the mini
fruit platter which is also acted as a side dish.

Even though my final design is not bitesize, which 66.7% of the people from my
survey has prefered it, I think that I have egg not in bitsize would be more unique. This is
because most egg served with fried rice are either in it, or wrapped around it, so having it on
top of the rice is definitely more uncommon and possibly be more eye catching.
5) Evaluate final design against design specification

Design Specification Design 1

not be based on any diet of choice such as vegetarian, or vegan

include a mini fruit platter

Meal must be made in bitesize x

based on either Asian or American cuisine

include 2 side dishes - the mini fruit platter, and the mini salad

The serving of the school meal should be about the same amount as it is TBC
served to students in our school cafeteria

Cost of meal ranges at around $24 to $32. TBC

The ingredients that will be used in my meal is: pasta/rice, vegetable,

protein (preferably beef or egg).

healthy but also considered delicious. TBC

Include at least a portion of food from each category from the food pyramid
(except for dairy)

While the main dish of the meal is placed will be placed on the edge of the
plate.

take 15-20 minutes to cook, 15-20 minutes for preparations

suitable for students, teachers and staffs who work at VSA.

equipment consists of bowls x2, measuring spoons, pan x1, chopsticks x1, TBC
spatula x1, cutting board x1, knife x1

Exclude foods that people are commonly allergic to

6) Ingredient list of the final design

Cooking oil
100g onion
2 eggs
1 Tablespoon Butter
300g rice
4 Tablespoons ketchup
1 Tablespoon soy sauce
10g of corn
20g of ham
25g of sliced mushroom
20g of carrot
Salt
Pepper