For NEA 1 you need to evaluate and annotate your results. Here’s how to do it using the Nutrition Program.
The Task – To discover what happens if you reduce the sugar in a sponge cake recipe.
We made cakes with full amount of 60g sugar and then did a batch with 50g, 40g, 30g.
You can evaluate the Functional properties of sugar in cakes – the purpose for which the ingredient is being used and can be linked to – its structure, nutritional value, taste, texture, appearance, shelf life.
How to do this
- Create a recipe for your sponge cake in My Recipes.
- Bake and compare your cakes and then click Star Profile
- Name the recipe ‘Star profile sponge cakes’.
- Choose descriptors – how the cake should look and taste. The descriptors we chose were – golden, yellow sponge, open texture, moist, dry.
- The Control cake was marked golden (5), yellow sponge (4), open texture (4), moist (4), dry (1) – this was our perfect cake.
- Taste the cakes and mark them on the chart – tip in the +Add Taster put the name of the cake – for example, full sugar, 50g sugar.
- The Nutrition Program Star Profile fills in – now you need to Evaluate the results under Evaluation – see our chart.
- To get extra exam marks you can annotate the Star profile.
This shows an example of annotating a Star Profile to show what the results mean.