Evaluation of the image
I don’t particularly like this because it is really plain and not really for a wedding. It has a William
Morris theme on the patterned bit. I really think it looks more like a funeral card
Evaluation of the image
This design is really pretty and will be nice for a wedding invitation and the picture will attract the person who is reading it. The colours in the printing are all harmonizing.
This means they come from the same part of the colour wheel. The cream card is really good, it is a contrast to the
Evaluation of the image
This design is nice but it is for young children. I really like the owls because they are really sweet and they are a nice pink, it would be really nice for a wedding. It has been designed for a wedding, but I think the ideas could be more mature.
Evaluation of the image
This invitation is nice with the bow on the front and it is a nice green pale colour.
The printing is very subtle
(this means you can just about see it). I like the way it folds over with the bow and is very sweet. I could come up with an idea like

My Mood boardI have put together a mood board because it gives me loads of different ideas and you can see lots of different colours in the food and it gives lots of ideas for different menus. I also noticed the way the tables have been laid at also how they present the food.
Graphics analysis The sheet of graphics has helped me see what really interesting images that can be put on invitations and table settings for weddings similar to the one I am going to design for my client. I like the way many of the images are simple and stylish.
The usefulness of the product analysis – mini Indian snacks, mini beef burgers, pear and almond tart During the lesson we had a product analysis session. We tried out three different food types that could be eaten at a function. I was able to see if the foods tasted good.
They were all ok, but I think home made would be better and they need to be different recipes ideas.
Looking at existing wedding themes
My venue sheet shows me how professional the setting for the venue is. It has also shown me how to think about my table settings, the themes and the quality of all the wedding ideas. There are many different types of interesting and pretty themes I have decided to come up with a summer theme for my idea. I will write this up in the specification.
Looking at sustainable weddings
There are many people now that would rather have a good quality Eco wedding. I looked on the Internet to see what information I could find for this.
The results are quite interesting. I found that you have a really pretty weeding with lots of colour and unusual flowers.

Recipe for cold pasta salad
 250-350 g of pasta
 3-4 cloves of garlic chopped
 1 red pepper
 1 green pepper
 1 orange/yellow pepper
 3-4 zucchini
 7-8 mushrooms
 fresh oregano
 fresh chives
 fresh rosemary
 1-2 can(s) of copped tomatoes
Chop garlic, and sauté in a little olive oil, next add your peppers , let them soften for one to two minutes, next stir in your zucchini and mushroom.
PRE HEAT OVEN TO 190
Fahrenheit. place pasta in a saucepan and cook in boiling water for 5-7 minutes .
Once the vegetables is ready, drain your pasta and stir half of the quantity in with the vegetables and chives and oregano to season, place in a lasagne dish cover with the remaining pasta sprinkle with a good helping of cheese nutmeg and rosemary, place in oven and cook for 25-30 minutes.
Quiche For the pastry
175g/6oz plain flour, plus extra for dusting salt
75g/2¾oz butter, plus extra for greasing
(alternatively use ready made pastry)
For the filling
250g/9oz English cheddar, grated
4 tomatoes, sliced (optional)
200g/7oz bacon, chopped
5 eggs, beaten
100ml/3½fl oz milk
200ml/7fl oz double cream salt freshly ground black pepper
2 sprigs of fresh thyme Method
1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
2. Roll out the pastry on a light floured surface and line a 22cm/8½inch well-buttered flan dish.
Don't cut off the edges of the pastry yet. Chill again.
3. Preheat the oven to 190C/375F/Gas 5.
4. Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base
5. Reduce the temperature of the oven to
160C/325F/Gas
6. Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top.
7. Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry.
8. Bake for 30-40 minutes or until set. Remove from the oven and allow cooling and setting further
Lime cheesecake 50g unsalted butter, cut into chunks
150g pack Waitrose Reduced Fat Chocolate
Chip Cookies, crushed
135g pack Hartley's Lime Jelly, cut into small pieces
½ x 410g can Carnation Light Evaporated
Milk, chilled
200g pack Waitrose Half Fat Extra Light
Soft Cheese
3 limes Method
1.Line the base of a 20cm x 5cm round loose-bottomed sandwich tin with baking parchment.
2Melt the butter in a saucepan and stir in the crushed biscuits. Press the mixture into the base of the prepared sandwich tin and chill.
3In a bowl, dissolve the jelly in 100ml boiling water. Stir with a spoon then set aside to cool.
4Meanwhile, whisk the evaporated milk in a large bowl using an electric or balloon whisk, until light and fluffy, and doubled in volume. Then whisk in the cream cheese until smooth and well combined.
5Take the finely grated zest and juice of 2 of the limes. Finely slice the remaining lime and set aside. Add all the juice and half of the zest to the cream cheese mix then whisk in the jelly. (Keep the rest of the zest chilled.) Pour over the biscuit base and chill for 2 hours until set.

1Chocolate cake1+¼ cup (140 g) all-purpose flour
2 tablespoons unsweetened cocoa powder (ditched/dark)
2 teaspoons baking powder
2 pinches salt
1 cup (220 g) sugar
1 tablespoon vanilla essence
½ cup (1.2 dl) milk or water
½ cup (1.2 dl) vegetable oil
(flavorless)
2 eggs2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate
(40-50% cocoa) Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2Grease a 9 inch (23 cm) cake tin.
3Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
4Add milk/water, vegetable oil and eggs.
5Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour.
6Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to
45 minutes.
7After the cake has cooled, slice the cake through the middle to make two layers
(easier if the cake has been in the fridge).

Job to be done
Weighing mixture.
Quality control check Feed back
Make sure I stay to the recipe. The weights can be scaled up to make a larger batch
Whisking the eggs Make sure the eggs are whisked well and have aeration incorporated
Using the ‘all in one’ recipe mix all the ingredients together
Make sure all the lumps are out of the mixture. Otherwise, the cake appearance will be affected
Place mixture into 12 bun cases. Place equal amounts in each bun case, so that the cooking is equal.
Cook the buns on 180◦C for around 10 mins
Ice the buns using the butter icing
Make sure you do not over cook the buns otherwise the sponge is to hard to ice and raises in the middle
Butter needs to be lump free, and softer so that the icing mixes well.
The eggs can be organic or free range so that the product is healthier
Use a hand whisk if lumps develop
The correct bun tray needs to be used.
Cook on the middle shelf
Pipe using a bag and create a range of designs.

Menu one
Mini pizza snacks
-
Quiche with roasted vegetables
Quiche with Ham and Cheese
-Mixed salads
-Bean salad
-Tomato salad
-Rice salad
--
-Pudding
-Lime cheesecake
-Fruit salad
--
-Coffee and cupcake wedding fair
Menu two
Homemade brown bread rolls
Homemade minestrone soup
-
Prawn pasta salad
-
Quiche vegetarian option
-
Chocolate pudding cake
-
Coffee and cupcake wedding fair

During my practical I had to think about carrying out health and safety because of all the hygiene and safety issues , this is what I did:
• wash hands before handling food.
• I tied my hair back.
• I made sure your work space is clean and tidy.
• I didn’t touch plug sockets with wet hands.
• I separated raw food from ready to eat food.
• I washed and dried all my used equipment.
• I didn’t leave items around on the floor.
• I wore an apron at all times.
• I put all my mucky towels and dishcloths in washer machine.
• I didn’t store food or drinks near cleaning products or other chemicals.
• I didn’t mess around in cooking area because I could of injured myself.

Savoury rice- prepares the vegetables.
Peel and chop the onion.
Slice the mushroom .
Deseed and dice the red pepper.
Chop the tomato .
Fry the onion until soft.
Add the mushrooms and red pepper and cook for a further 2 minutes.
Stir in the rice.
Ingredients
Onion
Stock cubes
Mushrooms
Peas
Curry powder
Rice
Tomato
Red pepper
Cost per head
25p
15p
1.20 per pack for 4 people
89p per medium pack
Tub 86p
1.15p
Scaling up for 10 people
1 onion for
8 people
15p per 10
2.5 packs
Pack per
10
Pack per 5
1.15 per 10
45p per 4
Outc ome
30p
15p
3.00
89p
1.72
1.15
1.20
45p Mix the stock powder with the water.
Add the stock, peas and curry powder.
Simmer for 15 minutes, until the rice is tender.
Simmer for 15 minutes, until the rice is tender.

From the three ideas I have sketched up I like the top one. it’s a simple yet effective idea.
On the reverse of the card I will write up the detail of the wedding. I have decided to make this theme one of bubbles and circles I think it’s a little bit like a fairytale theme .

For my third wedding invitation idea was done to make it look like a cake. I have used the same circle effect. I like this idea because I can use this for a invitation or a wedding menu. I did this in 2d design I think the result is high quality.
I have carried out the making of the idea by using the printer and some strong white 120gm card. I will mix the colour ideas in 2d design. Then measure up the sizes to A5 and print out several different variations of my idea. I want a boarder around the idea.
This will then be cut using the cutting machine in the D&T room.
i like this graphic design because it’s simple yet effective. The colours link into my wedding theme and my mood board I wanted a really light weight pretty effect. I think this invitation is just that.

I decided to make some cup-cakes for an alternative wedding cake. Many weddings now have this type of pudding as it is cheaper to manufacture and lots more people appear to enjoy eating them. The recipe was a simple ‘all in one’ I mixed the ingredients and then decided to modify the outcome by adding some chocolate mix to the basic recipe. I then swirled the mixture around just a bit so that it gave the texture and appearance of marble. The finished look was high quality. I then iced the outcome with lots of different patterns in butter icing.
This soup recipe I modified was by using seasonal vegetables this means that the recipe is more sustainable and the vegetables were organic. The outcome was that the soup was fresh, tasty and healthy. However, I did think that it was a little bit to salty. Therefore, I would modify the recipe by leaving out any added salt.

At the beginning of the project I set out to do a wedding buffet. I decided to put together a theme that had lots of lovely flowers and images that are very summery. The research that I found most useful was the recipe research and my past experience in the food room. I found that it was useful because I was able to plan the recipes for the menu idea and I knew that I could make them.
I think my research was good and I did enough to help produce a good theme. I found that my ideas for the menu was quite easy, as I wanted to do a buffet for summer many recipes link into this quite well. I wanted to use the theme to help develop the cakes and wedding cup cake idea.
I think that I have answered my design brief because I was asked to come up with a theme that the client would like, I was also asked to design a menu that a range of people would like, also some vegetarian food.
I like the outcome of some aspects of my work. I would do the menu ideas differently as I think more protein foods should be placed on the menu ideas. I think the graphics is really good, I would on this for quite a long time. I also think the colours and theme I have used is really good.
I intend to ask some people what they think about the theme and the menu ideas. I think the outcome is Ok, but I want some people to tell me. I will include the comments made by my family surrounding the recipes:
• The comments I got back said the soup was a bit too salty, so I would modify the recipe by adding stock cubes with low salt.
• Some of my family didn’t like the quiche, they said it was to veggie, they would like meat in them. The vegetarian I asked like this option on the menu.