Supporting

Documentation
DES10639 Integrated Technology Project

Alethea Scorse 22279277

0
Contents
Identification of proposed project and chosen specialisations .......................................................... 2
Explanation of integration of chosen teaching specialisations........................................................... 2
Design Development Drawings ........................................................................................................... 3
Documentation of the materials, tools and equipment to be used ................................................. 13
Documentation of safety requirements for the tools and equipment listed ................................... 18
Identification of skills/techniques to be included............................................................................. 20
Production drawings and/or plans ................................................................................................... 21
Finance report ................................................................................................................................... 25
Record of production of the project including actual times taken ................................................... 27
Explanation of innovation and or creativity...................................................................................... 36
Analysis and evaluation of the functional and aesthetic aspects of the project .............................. 38
Identification of environmental, cultural, social and ethical issues ................................................. 41
Video evidence.................................................................................................................................. 42

1
Identification of proposed project and chosen specialisations
The proposed project is based on the chosen specialisation areas of Food Technology and Textiles
and Design, based on the NSW Higher School Certificate syllabi. The project consists of a spice and
jam Ladysmith cake with blue marble fondant icing, chocolate ganache sushi desserts, Japanese agar
edible flower jellies, four Shibori dyed linen napkins and an embellished table runner.

Explanation of integration of chosen teaching specialisations

The chosen specialisations of Food Technology and Textiles and Design will be integrated by creating
a Japanese inspired afternoon tea for three people. The afternoon tea will include a display of
Japanese desserts, meeting the Food Technology curriculum outcome of developing, preparing and
presenting food. The desserts will be complimented by four Japanese Shibori dyed napkins and an
embellished table runner, meeting the Textiles and Design curriculum outcome of designing textile
items that demonstrate an understanding of functional and aesthetic requirements. The cake will
have a blue marble fondant icing to replicate the aesthetic of the Shibori dyed napkins.

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Design Development Drawings
Sushi Desserts - Design 1

3
Sushi Desserts - Design 1 Component Drawings

4
Sushi Desserts Final Design

5
Napkins Design 1, 2 & 3

6
Napkins Design 4

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Napkins Final Design

8
Table Runner Design 1, 2, 3 & 4

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Table Runner Final Design

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Table Presentation Design 1

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Table Presentation Final Design

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Documentation of the materials, tools and equipment to be used

Food Technology
Chocolate ganache sushi desserts
Materials
White chocolate 2 cups
Milk chocolate buds 1 cup
White nonpareils lemon meringue flavoured cup
Red nonpareils cup
Whipping cream cup whipping cream
Jube lollies cup
Starburst Fruit Chews 4
Chocolate Tim Tams 4
Oreo biscuits 2.5 cups
Tools
Preparation bowls 6
Medium mixing bowls 2
Large mixing bowl 1
Glass microwave safe bowl 1
Display plate 1
Plate 1
Measuring cups 1 set
Small spoons 5
Large spoon 1
Small knife 1
Palette knife 1
Medium Knife 1
Scissors 1
Chopping board 1
Baking paper 1 sheet
Equipment
Microwave 1
Food processor 1
Fondant icing
Materials
Gelatine powder 7 grams
Glucose syrup cup
Butter 1 tablespoon
Pure icing sugar sifted 8 cups
Cornflour cup
Blue food colouring 5 drops
Vanilla extract 1 teaspoon
Liquorice wheels 1 wheel
Water cup

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 Tools
Preparation bowls 3
Metal mixing bowl 2
1 litre measuring cup 2
Measuring spoons 1 set
Wooden spoon 1
Metal spoon 1
Palette knife 1
Scissors 1
Fondant wheel cutter 1
Rolling pin 1
Scales 1
Saucepan 1
Sieve 1
Baking paper 2 sheets
Glad wrap 1 sheet
Airtight container 1
Wooden square board 1
Equipment
Stove 1
Ladysmith cake
Materials
Butter pat 185 grams
Eggs 3
Plain flour 185 grams
Castor sugar 185 grams
Cornflour 1 tablespoon
Baking powder 1 teaspoon
Vanilla extract 1 teaspoon
Ground cinnamon 1 teaspoon
Mixed spice 1 teaspoon
Blackberry jam 4 teaspoons
Tools
Preparation bowls 4
Metal mixing bowls 3
Scrap bowl 1
Measuring cups 1 set
Measuring spoons 1 set
Metal spoon 1
Wooden spoon 1
Sharp knife 1
Whisk 1
Scissors 1
Sieve 1

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Scales 1
Square 20cm cake tin 1
Baking paper 1
Gladwrap 1 small piece
Aluminium foil 1 sheet
Equipment
Oven 1
Microwave 1
Agar jelly dessert
Materials
Agar powder 8 grams
Castor sugar 120 grams
Edible flowers 1 packet
Water 1 litre
Tools
Measuring cups 1 set
1 litre measuring cup 1
Whisk 1
Skewer 1
Saucepan 1
Ice cube tray with silicone base 1
Equipment
Stove 1
Freezer 1
Textiles
Linen napkins
Materials
100% white cotton linen 1 metre
Navy cotton thread 1 reel
Ritz powder fabric dye denim blue 2 tablespoons
Tools
Rolling pin used for dyeing 1
Measuring spoons 1 set
Rubber bands 1 packet
Twine reel
Regular scissors 1
Fabric scissors 1
Newspaper 1
Gloves 1 pair
50cm ruler 1
Pins 1
Thread clippers 1
Equipment
Sewing machine 1

15
Bucket 1
Drying rack 1
Iron 1
Ironing board 1
Table runner
Materials
Grey cotton poplin 50cm
Gold cotton fabric 80cm
Printed blue cotton poplin 80cm
Black cotton poplin 10cm
Dyed linen (river) Made from linen offcut
Fusible Vilene 45cm
White cotton thread 1 x reel
Navy cotton thread 1 x reel
Silver metallic thread 1 x reel
Gold metallic thread 1 x reel
Stranded rayon satin floss blue 1 x bunch
Stranded rayon satin floss mint 1 x bunch
Stranded cotton peach 1 x bunch
Silver seed beads 1 x packet
Gold seed beads 1 x packet
White seed beads 1 x packet
Blue fish bead 1 x packet
Gold fabric paint 1 x pot
Tools
50cm Ruler 1
Paper scissors 1
Fabric scissors 1
Embroidery scissors 1
Removable fabric marker 1
Beading needle 1
Embroidery needle 1
Freehand embroidery sewing machine foot 1
Pins 1 pack
Small paintbrush 1
Rolling pin used for dyeing 1
Twine 1 reel
Equipment
Sewing machine 1
Iron 1
Ironing board 1
Drying rack 1
Table presentation
Equipment
Decorative patterned small bowls 3

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Ceramic glazed bowls 3
Small ceramic glazed side bowls 2
Japanese blue ceramic jug set decoration 2 pieces
Wooden pedestal boards 2
Chopsticks 3 sets

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Documentation of safety requirements for the tools and equipment listed

Materials / tools / equipment Safety requirements

Food Technology
Chocolate ganache sushi desserts
All utensils / equipment Protective clothing and footwear must be worn
including closed in shoes, an apron and no loose
items of clothing. Hair should be tied back.
Microwave A microwave safe bowl must be used and caution
must be taken when removing the bowl from the
microwave as it may be hot. Do not stand too close
to the microwave while in operation. Ensure the
microwave is clean.
Knife Correct grip must be used and knife should not be
blunt.
Chopping board Non-slip mat must be placed under the chopping
board and the board must be lined up with the edge
of the bench.
Stove / saucepan Caution must be taken as the mixture and stove top
will be hot. Stay at the stove while cooking at all
times. Stove must be turned off immediately after
use and saucepan must be removed from the heat
and placed on a heat proof surface.
Fondant icing
All utensils / equipment Protective clothing and footwear must be worn
including closed in shoes, an apron and no loose
items of clothing. Hair should be tied back.
Stove / saucepan Caution must be taken as the mixture and stove top
will be hot. Stay at the stove while cooking at all
times. Stove must be turned off immediately after
use and saucepan must be removed from the heat
and placed on a heat proof surface.
Ladysmith cake
All utensils / equipment Protective clothing and footwear must be worn
including closed in shoes, an apron and no loose
items of clothing. Hair should be tied back.
Oven Caution must be taken as the oven will be hot. The
oven must be turned off immediately after use and
the cake tin must be placed on a heat proof surface.
Microwave A microwave safe bowl must be used and caution
must be taken when removing the bowl from the
microwave as it may be hot.
Agar jelly dessert
All utensils / equipment Protective clothing and footwear must be worn
including closed in shoes, an apron and no loose
items of clothing. Hair should be tied back.
Stove / saucepan Caution must be taken as the mixture and stove top
will be hot. Stay at the stove while cooking at all
times. Stove must be turned off immediately after

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 use and saucepan must be removed from the heat
and placed on a heat proof surface.
Skewers Skewers must be used to prevent hands touching the
hot liquid or overhandling the food.
Textiles
Linen napkins and table runner
Sewing and dyeing Protective footwear must be worn and hair must be
tied back. No loose clothing or dangling jewellery is
to be worn.
Sewing machine Ensure the sewing machine is threaded correctly,
fitted with the correct foot and given regular
maintenance. Do not push or pull fabric through the
sewing machine. Do not use excessive speed while
sewing.
Iron The iron must be used correctly and turned off
immediately after use. The cord should be checked
prior to use and placed in a position which will
prevent tangling / the user from tripping on it.
Scissors Scissors must be held and carried correctly. Scissors
should not be blunt.
Dye bath Use the wooden spoon to mix the hot dye bath and
wash skin immediately if any dye is splashed. Use
newspaper to protect bench surface when removing
fabric from the dye bath. Gloves must be worn while
dyeing fabric to prevent skin touching the dye.
Needles Take care not to prick the skin by holding the needle
correctly.
Pins Ensure all pins are removed from fabric as required.
Complete a final check on the finished product to
ensure no pins remain.
Wooden spoon Ensure the wooden spoon is stored separately from
food utensils.
Beading Ensure no beads are left on the ground by sweeping
or vacuuming after beading.

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Identification of skills/techniques to be included

Food Technology

Chocolate ganache sushi desserts

Mise en place preparation including measuring ingredients and setting up utensils and equipment
Making chocolate ganache including melting, setting and moulding
Precision slicing
Precision food decoration

Fondant icing
Mise en place preparation including measuring ingredients and setting up utensils and equipment
Making and mixing fondant to the correct texture consistency
Whisking
Folding
Kneading
Marble dyeing fondant
Correct storage of fondant
Rolling fondant evenly
Covering the cake in fondant, smoothing and trimming edges

Ladysmith cake
Mise en place preparation including measuring ingredients and setting up utensils and equipment
Folding the mixture
Mixing
Creating even layers of spice mixture, jam and plain cake mixture
Method of cookery: baking
Baking the cake to achieve the correct texture and consistency
Trimming and slicing cake surface to ensure it is even for fondant covering

Agar edible floral jellies

Mise en place preparation including measuring ingredients and setting up utensils and equipment
Methods of cookery: simmering
Creating agar jelly including setting the jelly
Precision placement of edible flowers

Textiles and Design

Linen napkins
Prewashing, drying and ironing fabric
Measuring marking and cutting pattern pieces to required sizes
Sewing mitred corners and hems
Shibori fabric dyeing, including techniques tying, folding, dip dyeing and pole wrap
Ironing finished napkins into Japanese lotus flower shapes

Table runner
Measuring and cutting fabric pattern pieces to required shapes, sizes and measurements
Using fusible vilene to successfully join fabric layers
Hand painting and hand cutting gold trees
Hand embroidery with satin floss thread fly stitch, French knots, lazy daisy
Machine embroidery zig zag stitch with metallic thread
Free hand machine embroidery using circle technique, on the clouds
Beading gold, silver and white seed beads with metallic thread
Sewing mitred corners and the hem
Attaching the backing fabric evenly

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Production drawings and/or plans
Sushi Desserts

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Linen Napkins

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Table Runner

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Table Presentation

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Finance report

Items Quantity purchased Cost Date purchased

Food Technology
Chocolate ganache sushi desserts
White chocolate 1 x block (200g) $ 2.50 8/04/2017
Milk chocolate buds 1 x packet (250g) $ 1.40 8/04/2017
White nonpareils
lemon meringue 1 x bottle (120g) $ 9.99 8/04/2017
flavoured
Red nonpareils 1 x bottle (120g) $ 4.49 8/04/2017
Desiccated coconut 1 x packet (250g) $ 2.75 8/04/2017
Whipping cream 1 x bottle (300ml) $ 2.70 8/04/2017
Jube lollies 1 x packet (350g) $ 2.40 8/04/2017
Starburst Fruit Chews 1 x packet (170g) $ 3.08 8/04/2017
Oreos 3 x packets (137g) $ 6.60 8/04/2017
Milk Chocolate Tim
1 x packet (175g) $ 4.02 8/04/2017
Tams
Fondant icing
Gelatine powder 1 x container (100g) $ 3.85 8/04/2017
Pure icing sugar 4 x packet (500g) $ 7.88 8/04/2017
Cornflour 1 x packet (300g) $ 1.50 8/04/2017
Glucose syrup 1 x jar (500g) $ 5.01 8/04/2017
Butter pat 1 x pat (500g) $ 5.60 8/04/2017
Vanilla extract 1 x bottle (200ml) $ 7.43 8/04/2017
Blue food colouring 1 x bottle (30g) $ 9.74 8/04/2017
Liquorice wheels 1 x packet (240g) $ 2.50 8/04/2017
Ladysmith cake
Butter pat listed above in sushi NA 8/04/2017
Eggs 1 x 1/2 a dozen carton $ 3.00 8/04/2017
Castor sugar 1 x packet (1kg) $ 1.90 8/04/2017
Plain flour 1 x packet (1kg) $ 0.75 8/04/2017
listed above in
Cornflour NA 8/04/2017
fondant
Baking powder 1 x container (125g) $ 2.09 8/04/2017
listed above in
Vanilla extract NA 8/04/2017
fondant
Ground cinnamon 1 x bottle (30g) $ 2.75 8/04/2017
Mixed spice 1 x bottle (30g) $ 3.03 8/04/2017
Blackberry jam 1 x jar (500g) $ 3.69 8/04/2017
Agar jelly dessert
Agar powder 1 x packet (8g) $ 0.80 8/04/2017
Castor sugar listed above in cake NA 8/04/2017
Edible flowers 1 x packet $ 9.99 8/04/2017
Textiles

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 Linen napkins
100% white cotton
1 x metre $ 24.99 21/03/2017
linen
Ritz powder fabric dye
1 x packet $ 8.99 21/03/2017
blue denim
Navy cotton thread 1 x reel $ 7.99 21/03/2017
Rubber bands 1 x packet $ 2.00 21/03/2017
Table runner
Grey cotton poplin 50cm $ 1.40 22/03/2017
Gold cotton fabric 80cm $ 11.19 22/03/2017
Printed blue cotton
80cm $ 13.59 22/03/2017
poplin
Black cotton poplin 10cm $ 0.28 22/03/2017
Dyed linen (river) costs above in napkins Na 22/03/2017
Fusible Vilene 45cm $ 9.99 22/03/2017
White cotton thread 1 x reel $ 7.99 22/03/2017
Navy cotton thread as above in napkins NA 21/03/2017
Silver metallic thread 1 x reel $ 4.99 22/03/2017
Gold metallic thread 1 x reel $ 4.99 22/03/2017
Stranded rayon satin
1 x bunch $ 3.99 22/03/2017
floss blue
Stranded rayon satin
1 x bunch $ 3.99 22/03/2017
floss mint
Stranded cotton
1 x bunch $ 1.29 22/03/2017
peach
Silver seed beads 1 x packet $ 2.99 22/03/2017
Gold seed beads 1 x packet $ 3.99 22/03/2017
White seed beads 1 x packet $ 3.99 22/03/2017
Blue fish bead 1 x packet $ 3.49 22/03/2017
Gold fabric paint 1 x pot $ 9.99 22/03/2017
Total cost: $ 243.55

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Record of production of the project including actual times taken

Production sequence Tools/machines/equipment used Times taken

Food Technology
Chocolate ganache sushi desserts
1. Measure out ingredients. 2 cups of white chocolate 10 minutes
1 cup of milk chocolate buds
cup of white nonpareils lemon meringue
flavoured
cup of red nonpareils
1 cup of desiccated coconut
cup whipping cream
cup jube lollies
4 Starburst Fruit Chews
2.5 packets of Oreos
4 milk chocolate Tim Tams
6 preparation bowls
2 mixing bowls
1 set of measuring cups
1 set of measuring spoons
Scales
2. Roughly beak up and then 2.5 packets of Oreo biscuits 5 minutes
crush Oreo biscuits in a Bowl
food processor. Food processor
Spoon
3. Pour cream over milk cup whipping cream 2 minutes
chocolate. Microwave for 1 cup milk chocolate buds
1 minute and stir until its Microwave safe bowl
smooth to create Microwave
chocolate ganache. Spoon
4. Add the ganache to the Ganache 3 minutes
cookie mix and stir well. 2.5 packets of crushed Oreos
Bowl
Spoon
5. Lay out a 40cm piece of Cookie mix 5 minutes
baking paper. Scoop the Spoon
Oreo mixture onto the 40cm piece of baking paper
baking paper. Use your
hands to mould the
cookie mix into the shape
of a log.
6. Fold the baking paper Cookie log 10 minutes
over the cookie log and Freezer
tuck it underneath. Roll it
tightly, and transfer to
the freezer for 10
minutes.
7. Take the cookie log out of Cookie log 10 minutes
the freezer and unroll the Freezer

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 baking paper. Roll the log
so that it's even more
round and compact than
before. Roll it up again in
the baking paper, and
transfer back to the
freezer until its
completely firm.
8. Take the cookie log out of Cookie log 10 minutes
the freezer and cut off Wooden board
the two ends. Then, use a Knife
sharp knife to cut cookie
pieces to resemble sushi.
Round the pieces out
with your hands.
9. Cut up jube lollies into cup jube lollies 5 minutes
small pieces. Knife
Wooden board
Bowl
10. Dollop a small amount of cup melted white chocolate 10 minutes
melted white chocolate Cookie pieces
onto the sliced cookie Cut up jubes
pieces. Place a piece of cup white nonpareils lemon meringue
green, red, and yellow flavoured
jube onto the white Microwave
chocolate. Sprinkle over 2 small spoons
the white nonpareils. Bowl
Repeat this half of the
sushi pieces.
11. Dollop white chocolate cup melted white chocolate 15 minutes
onto the other half of the cup of red nonpareils
sushi logs. Sprinkle with Microwave
red nonpareils. 2 small spoons
Bowl
12. Cut the Tim Tams in half. 4 milk chocolate Tim Tams 20 minutes
Cover the Tim Tams with 1 cup melted white chocolate
melted white chocolate. 4 Starburst lollies
Sprinkle desiccated cup desiccated coconut
coconut over the covered Knife
Tim Tams. Stretch out a Wooden board
Starburst lolly to form Spoons
what looks like a piece of 2 preparation bowls
tofu. Place the Starburst
lolly on top of a covered
Tim Tam. Take a thin
rectangle cut from the
liquorice roll and wrap it
around the Tim Tam.
Repeat for each Tim Tam.
Fondant icing

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1. Measure out ingredients 7 grams of gelatine powder 15 minutes
and sift icing sugar. cup glucose syrup
1 tablespoon butter
8 cups pure icing sugar
cup cornflour
1 teaspoon of vanilla extract
cup of water
3 preparation bowls
2 metal mixing bowls
Sieve
2 bowls
2. Combine gelatine and cold 7 grams of gelatine powder 10 minutes
water and let the mixture cup of cold water
stand until thick. Place the Measuring spoons
mixture on a double boiler Spoon
and heat until dissolved. Metal bowl
Saucepan
Stove
3. Add glucose and mix well. Gelatine mixture 10 minutes
Stir in butter and just cup glucose syrup
before completely melted, 1 teaspoon of vanilla extract
remove from heat and stir Saucepan
in vanilla. Mixture should Spoon
cool until lukewarm. Stove
4. Place 4 cups of sifted pure 8 cups sifted pure icing sugar separated in 20 minutes
icing sugar in a bowl. Make half
a well in the centre and 2 bowls
using a wooden spoon, stir Wooden spoon
in the lukewarm gelatine Gelatine mixture
mixture. Mix until Saucepan
stickiness disappears.
Knead in sugar gradually
from the remaining 4 cups.
Knead until fondant is
smooth and pliable and
does not stick to the hands.
5. Store fondant in an airtight Fondant 3 minutes
container using gladwrap. 1 sheet of gladwrap
Airtight container
(Stafford, 2017)
Ladysmith cake
1. Measure out ingredients. 185g butter 5 minutes
3 eggs
185g plain flour
185g castor sugar
1 tablespoon cornflour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon mixed spice

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 4 teaspoons blackberry jam
Measuring spoons
Measuring cups
Scales
4 preparation bowls
3 metal mixing bowls
1 scrap bowl
Scissors
Spoon
Measuring spoons
Measuring cups
2. Preheat the oven to 180 Smear of butter 5 minutes
degrees Celsius. Grease a Small piece of gladwrap
20cm square cake tin and Cake tin
line the base and two Oven
sides of the tin with a strip Baking paper 20cm by 20cm
of baking paper.
3. Sift together the flour, 185g plain flour 5 minutes
cornflour and baking 1 tablespoon cornflour
powder. 1 teaspoon baking powder
Sieve
bowl
4. Beat butter and sugar until 185g butter 10 minutes
light and fluffy, beat in the 185g castor sugar
vanilla, then add the eggs 1 teaspoon of vanilla extract
one at a time, beating well 3 eggs
after each addition. Wooden spoon
Bowl
5. Carefully fold in the sifted Dry ingredients 10 minutes
dry ingredients until the 1 teaspoon ground cinnamon
mixture is smooth. Scoop 1 teaspoon mixed spice
half the mixture into Wooden spoon
another bowl, sift the 2 bowls
spices on top, gently fold Sieve
them through, and then Cake tin
spread the mixture evenly
in the prepared cake tin.
6. Microwave the jam for 15 4 tablespoons jam 5 minutes
seconds and then spoon Microwave safe bowl
onto the spicy cake Microwave
mixture in the tin and Spoon
spread. Cake tin
7. Bake for 40-50 minutes, Cake mixture 45 minutes
rotating the cake after 30 Cake tin
minutes, until the top Oven
springs back when pressed Spoon
lightly.
8. Remove from the oven Cake 10 minutes
and cool for about 10 Cake tin
minutes. Oven

30
 Heat proof surface
9. Turn out onto a wooden Cake 5 minutes
board and slice the Cake tin
surface and base of the Wooden board
cake until it is flat. Sharp knife
10. Roll out the premade Premade fondant 15 minutes
fondant to the size of the Handful of cornflour
cake, adding 5 drops of 5 drops of blue food colouring
blue food colouring. Rolling pin
(Johnstone, 2009)
Agar jelly dessert
1. Measure out ingredients. 120g castor sugar 5 minutes
1 litre water
1 litre measuring jug
Scales
Bowl
2. Add an 8g sachet of agar 5g sachet of agar powder 5 minutes
jelly powder, 1 litre of 1 litre of water
water and 120g of castor 120g castor sugar
sugar to a saucepan and 1 litre measuring jug
bring to the boil. Saucepan
Stovetop
Spoon
3. Stir until the powder has Jelly mixture 10 minutes
dissolved and turn off the Saucepan
heat. Allow to cool until Stovetop
lukewarm. Spoon
4. Spoon jelly mixture into Jelly mixture 15 minutes
ice cube tray mould and 9 edible flowers
add an edible flower to Saucepan
each cube with a skewer. Spoon
Ice cube tray
Skewer
5. Set in the freezer for 15 Jelly mixture 1 night
minutes and then move to Ice cube tray
the fridge for storage Freezer
overnight. Fridge
Ice cube tray
6. Remove jellies from mould Jelly mixture 5 minutes
and place into bowls for Ice cube trays
presentation. 3 decorative bowls
Textiles
Linen napkins
1. Prewash and dry linen 1 metre of 100% cotton linen fabric 5 minutes plus
fabric. Washing machine drying time
Drying rack overnight
2. Measure, mark and cut 1 metre of 100% cotton linen fabric 15 minutes
out four cotton linen fabric Ruler
pieces 44cm by 44cm. Removable fabric marker

31
 Fabric scissors
3. Tie the four pieces of 4 cotton linen fabric pieces 44cm by 44cm 20 minutes
fabric Shibori style. Tie Left over linen from the 1 metre
piece one with elastic 1 packet of elastic bands
bands, concertina fold Wooden block
piece 2 and bind with Twine
elastic bands, concertina
Scissors
fold piece 3 into a square
with a block of wood in Rolling pin
the middle and then bind
with elastic bands, leave
piece 4 to be dip dyed. Tie
the left over scrap linen
from the original 1 metre
purchased, using the
Shibori pole wrap
technique.
4. Make up the dye bath in a 4 Shibori folded cotton linen fabric pieces 15 minutes
tub with two tablespoons 44cm by 44cm
of denim Ritz dye and 3 3 tablespoons of denim Ritz dye
litres of boiling water. Measuring spoons
Agitate the dye bath with Bucket
a wooden spoon. Place Kettle
linen napkins and scrap Wooden Spoon
fabric in the dye bath and Gloves
leave for 10 minutes.
5. Take fabric out of the dye 4 Shibori folded cotton linen fabric pieces 1 night
bath and let them rest on 44cm by 44cm
newspaper overnight to Newspaper
set the dye. Gloves
6. 4 Shibori dyed cotton linen fabric pieces
Untie the fabric pieces and 5 minutes
wash under cold water. 44cm by 44cm
Sink
7. Hang the fabric on a drying 4 Shibori dyed cotton linen fabric pieces 1 night
rack to dry. 44cm by 44cm
Drying rack
8. Iron fabric 4 Shibori dyed cotton linen fabric pieces 5 minutes
44cm by 44cm
Iron
Ironing board
9. Measure, fold and iron a 4 Shibori dyed cotton linen napkins 15 minutes
1cm edge on each napkin. Ruler
Mark, iron, pin and sew Iron
mitred corners. Ironing board
Removable fabric marker
Pins
1 reel of navy cotton thread
Sewing machine
10. Sew napkin hems by 4 Shibori dyed cotton linen napkins 30 minutes
folding edges in a further 1 reel of navy cotton thread

32
 1.5cm, ironing and Ruler
pinning. Iron
Ironing board
Pins
Sewing machine
11. Fold and iron three of the 3 Shibori dyed cotton linen napkins 20 minutes
napkins origami lotus Iron
flower style. Ironing board
Table runner
1. Measure, mark and cut Blue patterned poplin fabric 40cm by 80cm 10 minutes
out blue patterned poplin Ruler
fabric 40cm by 80cm. Removable fabric marker, Fabric scissors
2. Measure, mark and cut Gold cotton fabric 15cm by 80cm 5 minutes
our gold cotton fabric Removable fabric marker Fabric scissors
15cm by 80cm. Along one
of the 80cm edges cut a
curvy mountain shape.
3. Iron Vilene to the back of Vilene 15cm by 80cm 10 minutes
the gold fabric piece, Gold cotton fabric 15cm by 80cm
remove Vilene backing, Blue patterned poplin fabric 40cm by 80cm
iron the gold fabric piece Removable fabric marker
to the top of the blue Iron
cotton poplin piece 40cm Ironing board
by 80cm.
4. Cut out and iron a 20cm by 20cm by 20cm scrap piece of blue dyed 20 minutes
20cm scrap piece of blue linen
dyed linen to Vilene. Draw Vilene 20cm by 20cm
cloud shapes and a river Table runner
on the linen and cut out. Removable fabric marker
Remove Vilene backing. Iron
Place clouds on the gold Ironing board
fabric and iron. Place river Fabric scissors
on the lower centre of the
table runner and iron.
5. Free hand machine White cotton thread 15 minutes
embroider in circular Table runner
patterns with white cotton Sewing machine
thread on each of the Free hand machine Embroidery foot
clouds. Fabric scissors
6. Zig Zag machine stitch 1 reel of navy cotton thread 10 minutes
embroider around the Table runner
edge of the river with navy Sewing machine
cotton thread. Fabric scissors
7. Zig zag machine stitch 1 reel of metallic silver thread 10 minutes
around the edge of the Table runner
mountains with silver Sewing machine
thread. Fabric scissors
8. Measure, mark and cut Black cotton poplin fabric 6cm by 15cm 1 hour
out a piece of black cotton Vilene 6cm by 15cm
poplin fabric 6cm by 15cm. Ruler

33
 Paint a gold tree on black Gold fabric paint
cotton poplin fabric piece. Table runner
Iron the black fabric to a Removable fabric marker
piece of Vilene and cut out Fabric scissors
the tree. Iron the tree to Paint Brush
the side of the table Iron
runner. Repeat with a Ironing board
second tree on the
opposite side.
9. Hand embroidery fly Blue satin floss embroidery yarn 30 minutes
stitch in blue satin floss Table runner
embroidery yarn over 7 Hand embroidery needle
fern shapes on the blue Fabric scissors
patterned cotton poplin
section of the table
runner.
10. Hand embroidery French Mint satin floss embroidery yarn 25 minutes
knot stitch in mint satin Table runner
floss embroidery yarn over Hand embroidery needle
8 circular shapes on the Fabric scissors
blue patterned cotton
poplin section of the table
runner.
11. Hand embroidery lazy Peach cotton embroidery yarn 30 minutes
daisy stitch in peach Hand embroidery needle
cotton embroidery yarn Table runner
over 6 flower shapes on Fabric scissors
the blue patterned cotton
poplin section of the table
runner.
12. Bead attach silver seed 1 reel of metallic silver thread 25 minutes
beads with silver thread Table runner
over 4 patches of circles Beading needle
on the blue patterned Fabric scissors
cotton poplin section of
the table runner.
13. Bead attach gold seed 1 reel of gold thread 25 minutes
beads with gold thread in Table runner
the centres of the peach Beading needle
lazy daisies with gold Fabric scissors
thread.
14. Measure, iron and Table runner 35 minutes
machine straight stitch 50cm ruler
1cm mitred corners on the Iron
table runner. Ironing board
15. Measure, mark and cut Grey cotton poplin 38 by 78cm 20 minutes
out grey cotton poplin 38 50cm ruler
by 78cm, pin and machine 1 reel of white cotton thread
straight stitch the grey 1 reel of navy cotton thread
poplin piece into the back Table runner
hem of the table runner. Removable fabric marker

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 Fabric scissors
Pins
Sewing machine
16. Iron the table runner and Table runner 10 minutes
trim loose threads. Fabric scissors
Iron
Ironing board

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Explanation of innovation and or creativity

Food Technology

Chocolate ganache sushi desserts

Innovative design of desserts which imitate traditional sushi rolls.
Innovative use of chocolate ganache by mixing it with Oreo cookies and freezing as a log.
Creative decoration of the sushi desserts with Starburst, jube lollies and liquorice.

Fondant icing
Creative blue marbled fondant designed to complement and imitate the Shibori dyed blue
napkins.

Ladysmith cake
Innovative combination of traditional Scottish Ladysmith cake with blue marbled fondant icing at a
Japanese style afternoon tea.

Agar jelly desserts

Creative combination of agar jelly with edible flowers.

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Textiles

Linen napkins
Creative Shibori dye patterns.
Creative lotus flower style napkin folding technique.

Table runner
Creative hand embroidery over the blue cotton poplin fabric pattern.
Creative free hand gold painting of cherry blossom trees.
Creative use of scrap dyed linen fabric to produce a river and clouds for the table runner.
Creative development of a colour scheme.
Creative table display which combines the textile and food components of the project. The chosen
decorations compliment the chosen colours and Japanese theme of the project.

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Analysis and evaluation of the functional and aesthetic aspects of the project

Food Technology

Chocolate ganache sushi desserts

Functional aspects
The chocolate ganache sushi desserts are small, which makes them easy to be picked up by hand
and eaten.
The chocolate ganache sushi desserts are made of 100% edible ingredients.
The desserts taste sweet and chocolatey.
The different textured ingredients used to create the sushi desserts create an interesting eating
experience.
The ingredients used mean the sushi desserts can be stored refrigerated for 3 days.

Aesthetic aspects
The desserts are made to imitate sushi through colour, shape and texture.
The smooth texture of the chocolate ganache assists the edge of the sushi to look like seaweed.
The bright colours and varied textures of the sushi decorations, attract the eye and make the
desserts appear appetising.
Using the same proportions for the sushi logs provides a sense of balance on the plate.
The colours of red and white were used on the desserts, as they are the colours of the Japanese
flag. The colour red in Japan symbolises beauty and power. White represents purity and
cleanliness in Japan.

Fondant icing

Functional aspects
The fondant icing was smooth and pliable, without sticking to the hands, making is easy to roll out
and cover the cake.
The fondant icing included vanilla essence to enhance the taste.
Fondant can be stored in an airtight container until the cake is ready to be iced.
Fondant icing is sweet due to the sugar content, enhancing the flavour of the icing.
The texture of fondant is smooth in the mouth.
Compared with traditional marzipan or royal icing fondant is suitable for consumption by people
with nut allergies.
Extra water of sugar can be added to the fondant to achieve the effect consistency.
The fondant icing can be successfully displayed without melting at room temperature.

Aesthetic aspects
The fondant icing creates a neat, smooth, polished and professional finish due to the smooth,
seamless texture.
The smooth texture of the fondant is visually appealing.
The swirling lines of the blue marble fondant pattern create a soft rhythm, enhancing the visual
appeal of the cake.
The blue marbled pattern of the fondant visually compliments the blue Shibori dyed napkins
creating unity between the textiles and food.

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Ladysmith cake

Functional aspects
The layers of plain mixture, spice mixture and jam enhance the taste of the cake.
The jam layer adds sweetness to the spice flavour.
The texture of the cake is soft in the mouth while also being firm enough to be covered smoothly
with fondant icing.

Aesthetic aspects
The square cake of the shape compliments the square shape of the napkins and rectangular
shape of the table runner.
The three different coloured layers of the cake created visual interest.
The golden colour of the cake enhances its visual appeal.
The blue marble fondant icing on the cake creates further visual interest.
The equal proportions of the geometric cake create a sense of balance.
The blue colour of the icing creates a harmonious feel.

Agar jellies

Functional aspects
Agar powder sets very firmly and does not melt at room temperature making it ideal for an
afternoon tea.
Agar powder is seaweed based making it suitable for vegetarians.
Agar jelly sets very quickly and can be displayed as soon as it is set or it can be stored overnight.
Agar powder is made with sugar which results in a sweet taste.
The flowers are edible making the entire jelly consumable.
The smooth silky texture of the agar jellies makes them pleasurable to eat and refreshing.
The use of agar functions to create a strong link to Japanese culture as this is a common dessert
ingredient in Japan.

Aesthetic aspects
Agar powder sets extremely clear making is perfect to display edible flowers in.
The varied bright colours of the flowers inside the jelly enhances the aesthetic appearance of the
jellies.
The square shape of the jellies compliments the square shape of the cake and napkins creating
unity within the project.
The mould used to create the jellies resulted in each jelly being the same proportion.

Textiles

Linen napkins

Functional aspects
The blue fabric dye used on the napkins can be washed without losing colour, preventing dye run
onto other items in the washing machine.
Cotton is highly absorbent allowing the napkins to easily catch any spills.
Cotton makes the napkins soft to touch.
Cotton is easy to care for and wash which is important for napkins which can be easily stained.
Cotton is highly durable and strong meaning the napkins will last a long time.
The napkins are machine washable, making them easy to care for.

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 Cotton fabrics are easy to sew and handle.
Cotton is non-allergenic so the napkins will not cause an allergic reaction when they come into
contact with the skin.
The plain weave of the fabric contributes to the strength and durability of the napkins, adding to
the life of the napkins.
The square shape of the napkins makes them easy to fold into various shapes depending on the
event.

Aesthetic aspects
The Shibori fabric dye patterns creates a visible reference to Japanese culture.
The variation between the four patterns creates visual interest.
100% cotton, which is highly absorbent, allowed for a deep dye colour, enhancing the look of the
napkins.
The folded lotus flower style creates a Japanese aesthetic and links the napkins to the theme of
the afternoon tea.
The square shape of the napkins and symmetrical fold of the lotus flower creates visual balance.

Table runner

Functional aspects
The grey cotton poplin backing on the table runner keeps all threads and contained preventing
any being broken which could cause beads and embroidery to fall off.
The plain weave cotton fabric is absorbent and can be washed or spot cleaned easily as required.
This is important for a piece which is used on a dining table where spills may occur.
The length of the table runner allows it to drape perfectly over the wooden board.
The machine embroidery on the river, clouds and mountain edges from the pieces attached with
fusible Vilene from falling off.
The table runner can easily be folded up and stored while not in use due to the small size.

Aesthetic aspects
The reflective nature of metallic threads, beads and the gold paint catch the viewers eye.
The decorative hand and machine embroidery and beading create visual interest.
The colour scheme creates unity within the design.
The different textures created by the metallic fabric paint, shiny beads, silky rayon floss
embroidery yarn and flat, smooth cotton fabric generate aesthetic appeal.
The geometric lines evident on the gold fabric contrast with the fluid organic lines of the river and
mountain tops create interest.
The central river creates a point of emphasis for the eye to focus.
A soft rhythm is created by the curved lines of the mountain tops and the river creating a feeling
of serenity and calmness.
The two gold trees on either side of the table runner create symmetrical balance within the table
runner.
The mitred corners and straight stitched hem create a neat look which does not take away from
the embellishments.
The use of both white cotton and navy cotton thread for the hem of the table runner allow the
hem stitching to blend into the work so the focus can remain on the intricate design
embellishments and fabric patterns.

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Identification of environmental, cultural, social and ethical issues

Environmental
Is the fabric dye used environmentally friendly? How will the fabric dye be disposed of?
Are the materials used environmentally friendly?
Will any of the materials be recycled?
Will there be any resource wastage?
Exactly how much fabric and materials should be purchased to reduce wastage?
What impact do they manufacturing processes have on the environment?
How can energy to produce the project be minimised?
How can water wastage be minimised?
Is food ingredient packaging recycled? How much plastic is involved in the production of the
project?

Cultural
Is the project respectful and acceptable in Japanese culture?
How can Textiles and Food Technology be successfully linked by Japanese culture?
What are prominent Japanese culture symbols / techniques which could be incorporated into the
project?

Social
How should the finished design be used?
Is the design socially acceptable?
Is the quality and safety of the finished design acceptable for use?
Is the food edible?
Will the finished textile project sustain washing and use upon completion?
Are the dyes used it he food grade quality and safe to eat?
Are all ingredients used food grade and safe to eat?
Are safety hazards eliminated, reduced or controlled during the production of the project?
Are the food components of the project which is made up of discretionary food items acceptable?
If the product was mass produced how would it impact society?

Ethical
Are animals harmed in the production of any of the ingredients used in the cooking or textile
materials?
Are the materials and resources purchased from a supplier / brands who ensure products are
ethically produced? E.g. are the products manufactured in a way which does not cause harm to
the environment, does the manufacture of the products / materials involve harm to animals, are
the workers who manufacture and work for the supplier paid correct wages and have safe
working conditions?
How are the ingredients being transported from the shop to home? Will plastic bags be used or
reusable bags?
Are all the food ingredients used in date and safe for consumption?
Are food products stored correctly under the correct temperatures to be safe for consumption?

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Video evidence

Link: https://youtu.be/08Fuc5DopYY

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 References

Stafford, G. (2017). How to Make Rolled Fondant (Bold Baking Basics) - Gemmas Bigger Bolder

Baking. Retrieved 1 May 2017, from https://www.biggerbolderbaking.com/how-to-make-

rolled-fondant/

Johnston, A. (2009). A second helping (1st ed.). North Shore, N.Z.: Penguin.

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