October 23, 2019 Jenny Ridgwell

Evaluate a food product for NEA 2

Samosas and cucumber chutney

I’ve made samosas with cucumber chutney – an example from OCR.

Samosa and cucumber chutney evaluation	Comments
Good points about food product	Nice shapes, well cooked, tasty filling
Improvements needed	Some samosas split open and baking was uneven.
Sensory words – descriptors	Easy to hold, spicy, golden, tasty and crisp pastry.

Fill in a chart like the one above.

Then decide on the Sensory Tasting words to use – Descriptors

I’ve chosen – easy to hold, spicy, golden, tasty and crisp pastry.

For the best samosa result that I want, I give each descriptor a mark out of 5.

easy to hold	5/5
spicy	4/5
golden	4/5
tasty	5/5
crisp pastry	5/5

Open the Star Profile in the Nutrition Program to evaluate your results.

Put these marks in the Rating column.

Get 2 or 3 people to taste your samosas and give a mark for each descriptor. Put their name on +Add Taster – the first one is Jenny – that’s me!

My tasters are called Jenny, Ali and Mosha. Enter their marks.

Complete the Evaluations for each Descriptor. Think about the marks the tasters have given.

Export as a jpeg.

You can put this image into your work. The Evaluations on the left show your comments. My samosas need a little more baking and more flavour with some spices.

All done!

This video shows how to make a Star Profile.

November 23, 2018 Jenny Ridgwell

Using the Nutrition Program for NEA 2

You can download our resource for NEA 2 on this link.

This shows how the Nutrition Program cab be used for different sections of the Tasks.

If you are a Nutrition Program subscriber, email us for a free copy.

key words NEA 2

Key words used in NEA 2

The chart shows key phrases from exam boards for NEA 2 where The Nutrition Program can be used.

The exam boards have similar points to cover
Research to find dishes that fit the task –
Explain how the dishes meet nutritional needs – look at Traffic Lights, RI, and if they fit with a meal.
Look at sensory properties – use The Nutrition Program to draw up a Star Profile.
Carry out nutritional analysis of dishes – produce a food label using Nutrition Program
Portion control
Analyse the nutrition – annotate the food label.
Carry out sensory analysis and add tasters, then write evaluation – all done through Nutrition Program.
Use sensory descriptors – the Nutrition Program has a Tasting Word Bank
Cost the dish – the Nutrition Program has costs of ingredients
Conclude and think of improvements.

October 14, 2018 Jenny Ridgwell

Tasting word bank

The Nutrition Program has a Tasting word bank which you can use for sensory evaluation for NEA 1 and NEA 2 and make a Star Profile.

Find words for

Taste, flavour and smell
Tasting word bank in Nutrition Program
Appearance
Nutrition

Click the words you want to use and add them to Descriptors for your Recipe.

This example shows how to make a Star Profile for a Fruit salad.

Choose the tasting words – the sensory descriptors – you want to use and give them a Rating mark.

So Fruit salad should be

colourful 5/5
crunchy 4/5
sweet 4/5
healthy 5/5
attractive 5/5

The Nutrition Program draws the Star for you. Download as JPG

Now add a Taster (Jenny in this example) to taste your fruit salad and get them to score their results.

Now you can Evaluate the results of the fruit salad and see if it needs improving.

Just fill in the spaces for Evaluation.

Download the JPG to present in your work.

You can annotate the Star with more comments.

The final Star Profile compares the results of fats in pastry to see how they taste. You can add several types of pastry to the star to compare results and annotate.