Time plan and dovetailing

Use My Recipes in The Nutrition Program to write the Method for your recipes.

Like GGBO you can use a phone or ipad to work on your recipes during the practical test. When you have 3 recipes for your final GCSE Task, you need to dovetail the making steps to fit the 3 hour plan.

Recipe sheets on Nutrition Program

Ideas!

  • Print off your 3 recipes on 3 different coloured paper and chop them up and stick into the plan.
  • Use Word to create a table and use different text colours for each dish.
  • Colour the time plan and show stages.

Find these ideas in Food Preparation Assessment written by me – Jenny Ridgwell

Thanks to Dave Smith for once again creating me some funny drawings to liven up the text.

Thanks to Dave Smith for this!

Dovetailing recipes for the timeplan GCSE

Reviews for NEA 1 Food Investigation

Thankyou to teachers for your reviews on Food Investigation NEA 1.

Here are some views

This book is well written & accessible to all levels of ability. It covers a wide range of topics and puts the non examination assessment into sharp focus. Well worth the money. (V.N)

Great resource for science in food. Lots of great ideas to put into practice. Going my to try more with KS 3 even thinking of a good science day. (CD)

Great resource to use as a starting point for the new NEA1 tasks. Although obviously not specific to the current live tasks, the advice given is a good starting point. I for one will be using the guidance as a starting point for all future food science investigations in both KS3 and KS4. (FB)

This book has been great to use to get things in place for the new NEA. As a non-food specialist it has been a starting place for a number of our practice science based tasks in year 10. (L)

A great little resource to use in a variety of ways;starting points for KS 4, introduction of investigation work into KS 3 schemes of work. I will make worksheets for pupils to use as homework tasks to get them thinking before tackling a practical investigations or cooking of dishes. May help with application of knowledge. A very versatile resource that is easy to dip in and out of. (J)

Some good little resources especially if you’re a non specialist or not (J)

This has been a valuable source of information and help when planning the NEA 1 for WJEC Food and Nutrition. Highly recommended for all planning and preparation. (SD)

A useful introduction to a brand new syllabus (G)

These resources have been tailored perfectly to the new GCSE courses. They reflect the various requirements of different exam boards and the example investigations are clearly formatted and broad in their scope. Brilliant! (LJ)

Very useful information inside. Helps to give an idea what the examination boards may require. Well worth the money! (TE)

A very useful resource for the new GCSE. It contains useful tips and possible mini experiments and longer experiments. The new additional pages which relate to the NEA1 2017 tasks have been a great help. (Ch)

It has been great to have this resource at the start of this new course. I have found it extremely valuable in helping with the unfamiliar territory of food science investigations. The students have found the worksheets easy to follow and very helpful in their planning. (L)

Great resource with suggestions for simple NEA1 tasks that can be easily adapted for Food Science introduction at KS3 also. Clearly written with an understanding of the resources avaable in a standard food room. Easily understood methods of result analysis. A welcome addition to my lesson planning. (E)

Thank you for the authors for writing this book. It is a fantastic addition to planning, conducting and analysing the NEA tasks. As a teacher who does not have a huge understanding in the food science elements it has a range of possible tasks and covers a range of experements for a range of abilities. A great resource, thank you! (SS)

This book is great to get you started and helps build confidence when planning Investigations for NEA 1.
It is clear and well laid out with charts and annotated photographs as examples students can understand.
The checklists, charts and questions with answers at the back are a great resource. I am looking forward to the next publication soon! (SW)

This resource has been invaluable for helping my lesson planning in the food investigation tasks. Everything is layed out clearly and the students have a better understanding of what they need to produce (T)

A really useful resource for getting started on the new NEA 1. It’s well laid out with student friendly text. Good ideas for different experiments and logical sequence. (C)

As fairly new to FPN I have found this book to be invaluable. Full of ideas which can be used at GCSE and even at KS3. Very useful and easy to use. (L)

A decent resource which lays out and sensible and accessible order for conducting food science investigations. My only criticism is that all 4 of the tasks are flour based and although new experiments have been added I have not received mine yet so cannot comment. (JD)

A really useful resource for NEA1 to get teachers started for the new exam. (A)

 

Egg whites and foams NEA 1

Liquid egg white used for meringue tests to discover what ingredients can be added

I’ve been doing more egg experiments this time with egg whites.

Have been using Liquid Egg white to save wasting so many eggs as there have been lots of tests to do.

The advantage of using Liquid Egg is that I can measure the egg white to use to experiment. My egg whites from eggs measured different amounts in millilitres so I had to beat some together then measure the same amount for experiments.

Love Food Love Science have an excellent website showing egg white foam experiments and the science behind egg white foam formation.

Protein foam formation shows how additives affect the stability of egg white foams.

The age of an egg affects its foaming ability and you can see the IFST.org tests here.

Egg white and cream of tartar whisk really well but egg yolk is flat

What whisk to use? I found that electric whisks were best to get a fair test for experiments as you can time the whisking time and level of whisking.

You can find the tests for gluten and bread, gluten and pasta and egg whites in our resource Food Investigations NEA 1 3 Tasks

Use an electric whisk for a fair test

Meringue recipe testing

I used The Nutrition Program to present the results of the tasting. This is how it is done.

Click My Recipes and name one as Mini meringue test

Put in the basic meringue recipe in Ingredients.

I’m testing to see what happens when I add oil, vinegar and cream of tartar to egg whites.

Go to Star Profile.

For each Taster put in oil, vinegar and cream of tartar.

Then think of Descriptors for sensory appraisal – your tasting work.

I’ve chosen crisp, sweet, chewy, light foamy

Then tasted the meringues and given each a mark out of 5 where 0= not and 5= very.

This is a new function added for NEA 1 test – Click Hide Rating.

I can now see the Star Profile with each meringue tasted.

Then I can write my Evaluations.

Then Download as JPG.

Full marks I hope!!

Make a star profile to show meringue tasting results

Evaluation of meringues in star profile

 

3 New NEA 1 Tasks

We’ve trialled and tested 3 more Tasks for NEA 1 for download and Powerpoint.

They are gluten in bread, gluten in pasta and egg white foams and meringues.

Here are some classroom challenges that I found!

  1. Washing gluten out of a flour dough takes ages and it is easy to wash bits down the sink by mistake. My tip – use 150g flour for the dough so you have enough dough to work with and wrap it in muslin.
  2. Make small loaves of bread so that they can be kneaded, proved and baked in a short time – the problem is to make the loaves all at the same time in the same way – I couldn’t do it.

  1. I don’t know how to test gluten in pasta – I made it by rolling out by hand and then by machine which was very fiddly. Then cut it into 1 cm noodles and cooked it for 2 minutes. But how can you test and compare the pasta flours? I’ve put this in my Evaluation of the Task.
  2. Egg white foams are very difficult to measure so I decided not to do this for the Task. I tested different sugars on a basic recipe and cooked a control which had no sugar at all. Then I added other ingredients and got an amazing result with cream of tartar which gave huge volume.

  1. I highly recommend Harold McGee’s Book On Food and Cooking to support all the food science questions I needed answered.