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|
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.
This video shows how to make a Star Profile.
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.
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
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.
Star profile fruit salad
Star profile with Evaluation filled in
Star profile with completed tasting and Evaluation.
Star Profile with annotation
Star profile for fats in pastry with evaluation
Star profile of fats in pastry with annotation.
This video shows how to do it