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 productNice shapes, well cooked, tasty filling
Improvements neededSome samosas split open and baking was uneven.
Sensory words – descriptorsEasy 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 hold5/5
spicy4/5
golden4/5
tasty5/5
crisp pastry5/5

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.

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

Our YouTube videos for Nutrition Program

YouTube video links created for the Nutrition Program.

How to create a recipe

How to create a star profile

Nutrition of a Recipe

Costing a recipe

Portion size testing using the Nutrition Program

Make a recipe healthier using the Nutrition Program

Sensory evaluation using the Nutrition Program

Recipe method with ingredients

Fats in pastry

Fats in pastry continued

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