Sugar in cakes – how to do a star profile NEA 1

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.

Star profile to show evaluation of results of reducing sugar in cakes.

How to do this

  1. Create a recipe for your sponge cake in My Recipes.
  2. Bake and compare your cakes and then click Star Profile
  3. Name the recipe ‘Star profile sponge cakes’.
  4. Choose descriptors – how the cake should look and taste. The descriptors we chose were – golden, yellow sponge, open texture, moist, dry.
  5. The Control cake was marked golden (5), yellow sponge (4), open texture (4), moist (4), dry (1) – this was our perfect cake.
  6. 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.
  7. The Nutrition Program Star Profile fills in – now you need to Evaluate the results under Evaluation – see our chart.
  8. 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.

Star profile of sugar in cakes with annotation

How to show RI Reference Intake for recipes for GCSE

Step by step on how to use Nutrition Program to show nutritional value of recipes for different age groups.

I’ve chosen Fish cakes made with salmon and potato and served with tartar sauce.

First create the recipe in My Recipes. The Nutrition Program shows the nutrition for 100g and a portion. You can get this image by clicking Print.

You may want the cost of the recipe – just click Costs and do a screen grab.

 

 

Nutrition Program shows Costs for 100g, per portion and for the recipe

If you want to look at RI Reference Intake, go to Nutrition, scroll to bottom of screen and the bar chart pops up for RI woman, RI man and RI 5-10 year old.

Reference Intake bar chart

If you are making the dish for a child, teenager or adult, and you need the nutrition for that age group, go to My Meals.

Create a new meal – you could call it Fish Cakes – My example is for 11-14 year olds, Male, Lunch

 

Nutrition analysis teenager

In Find Recipe, add Fish cakes with tartar sauce which you saved in My Recipes.

Click Nutrition and you will see how the Fish cakes meet the needs of a meal. In this cake they provide 63% of meal intake which is good as you would serve other vegetables and a dessert or starter.

You can see from the traffic lights that this dish is a bit high in fat, so you can change the recipe.

Portion sizes for NEA 2

Portion sizes are needed for NEA 2 and you must show how your choice of dishes has the right portion control. But how do you know?
An average man needs 2,500kcal a day for a healthy body weight.

An average woman needs 2,000kcal a day for a healthy body weight.

Our video link shows how to use The Nutrition Program for portion sizes

How to find a portion size

Exam board NEA 2 marking statements

 

 

Planning  – Accurate portion control was evident Eduqas

Accurate and excellent knowledge of nutrition is demonstrated AQA  – need to have portion sizes to do this

 

Presenting – Demonstrates excellent portion control OCR 

 

You can check the portion size for meat, fish, chicken, fruits and vegetables on BUPA website

It’s a good idea to check out portion sizes of your favourite dishes using supermarket ready meals.

Sainsbury’s Ready Meals (Be good to yourself) give clues and their site shows portions.

How many portions does crumble serve?

What about the puddings?

So for your GCSE Food Preparation Assessment choose

Main course 350-400kcal portions – don’t forget you may serve with rice and vegetables

Desserts about 300kcal and portion 60-100g

Nadiya Hussain’s Pear and Blackberry crumble recipe which serves 4.

Each portion provides 856kcals – the average supermarket dessert provides 200-300kcal.

If portion serving were increased to 8 then the portion is reduced to 428kcal which is a healthier option.

 

 

New Videos for NEA 2 portfolio

Have a look at our videos to show how to use the Nutrition Program for NEA 2

Lots of tips on how to use the Program for your portfolio

How to carry out nutritional analysis of a recipe
How to make a recipe healthier
How to find the portion size
How to write the recipe method
How to cost a recipe
How to carry out sensory evaluation

Tips for NEA 2 – Food Styling

Presenting dishes for NEA 2

Presentation skills are essential for the final dishes for NEA 2.

When I photographed my dishes that I tested for Food Preparation Assessment NEA 2, they needed great improvement.

lasagne2

Vegetarian lasagne – very poor presentation needs garnishing

chicken pie

Chicken pie with flaky pastry needs some garnish and serving ideas

whisked sponge

Whisked sponge layered with whipped cream and fruit

This is my Pinterest Food styling NEA 2 board link

Food teachers – get your students to research how to style food for presentations and search for their dishes.

pinterest

My Pinterest Food Styling board

Visit my website for recipes http://www.jennyridgwell.co.uk