Equipment for NEA 1 investigations

My list of essential equipment for investigations – things I have used for my experiments for NEA 1 Food Invesigations 10 Tasks.

Digital scales – you need accurate measurements for testing recipes

Digital scales

Food probe  – use to test setting temperatures of egg mixtures, sauce thickening temperatures and cooking temperature.

Nutrition Program! use to find the nutritional value of flours, sugars, beans, … to help you make choices for foods to investigate.

Digital camera – use your phone

Use phone to capture images
measuringcylinder

measuring cylinder

cover
NEA 1 Food Investigations 10 Tasks
Star profile
Thermapen

Sugar in cakes – NEA 1

For NEA 1 you need to evaluate and annotate your results. Here’s how to do it using the Nutrition Program.

Use Food Science You Can Eat to help

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.

Task

Compare the nutrition of sweeteners for cakes and desserts – use for experiments changing the types of sweetener used in cakes and desserts.

We are told to reduce the amount of ‘free sugars’ in our food, especially cakes and desserts.

But how easy is this to do and how much sugar is found in ingredients used for sweetening?

Compare the sugar content of different ingredients

To do

Use the Nutrition Program for this investigation.

Click My Recipes, +New Recipe and call it Sugar Investigation.

You want to find ingredients that you can use to sweeten cakes and the amount of sugar they contain in 100g

Find Ingredient

Type sugar and see the list. Tip – put a comma after sugar, then more appear. Some are lower sugar products.

Also choose fruits and vegetables which can be used to sweeten such as prunes and figs.

My choice

Sugar

Sugar, half spoon

Hermesetas, granulated sweetener

Banana

These are the results from the Nutrition Program

Nutrition of sugar
Nutrition of half spoon
Nutrition of Hermesetas
Nutrition of banana
Sweetening ingredientSugar in 100g
Sugar105 g
Sugar, half spoon99 g
Hermesetas, granulated sweetener14 g
Banana21 g

For Investigations, you need to make the cakes and find out how the results look and taste.

Then you can decide which sweeteners are the best.

Star profile of sugar in cakes with annotation

NEA 1 10 tasks

NEA 1 10 Tasks

Ten Tasks explore how to carry out Research, Investigation, Analysis and Evaluation for each Task for all exam boards.

Tasks – thickening sauces, raising agents, fats in pastry, flours in pastry, bread, pasta, cakes, changing sugars in cakes, eggs for setting and foams

All linked to science.

Shortcrust pastry changing the fats

fatstesting
Fats
NEA1 Ridgwell Press

Great resource! “I have used this to teach my students about Food Science. The book is very easy to follow and the experiments very accessible to students, it ideal for my GCSE classes.”

fatsstar
Make a star profile to compare results

Fat used in pastry NEA 1

This star profile on Youtube shows how to create a star profile on Nutrition Program to compare fats in pastries.

This video shows how to do the star profile

I’ve used butter, lard, Trex and oil for the pastry. Taken from book NEA1 Food Investigations 10 Tasks

And Food Science You Can Eat

Click it through and see how to do an Evaluation for NEA1

1. Starting the star profile

Youtube video for star profile for pastry

How to analyse star profile for pastry

Fats in pastry 2

Results of tasting

Lard – short, crisp, tasteless, v crumbly

Butter – good flavour, quite short

Trex – light, crumbly, short, delicious

Oil – tough, dry, a little crumbly and hard.

Put the recipes into the Nutrition Program and compare results – Butter pastry, lard pastry, oil pastry, Trex pastry

This second video tells you how to finish the star profile

This Youtube video shows how to create a recipe

How to create a recipe

Use basic recipe 100g plain flour, 50g fat ( you choose) 30g water.

Plot the results on a chart

Take photos and annotate

Cooked pastries – annotated

Chart shows fat and saturated fats in pastries

New books coming from Ridgwell Press for NEA 1 http://www.ridgwellpress.com

Flour in bread – investigation NEA 1

This YouTube video shows how to use the Star Profile of the Nutrition Program to Investigate flours used for bread.

Set up a Star Profile to compare the different flours used in bread. Complete the Star Profile with your results.

Compare Flours for NEA on bread
Compare Flours for NEA on bread
Different flours – thanks to Dave Smith for image

The nutrition of different flours

The amount of gluten, the protein in flour, affects how the flour can be used in cooking.

  • Flours which are high in gluten are used for breads and pastas.
  • Flours which are low in gluten are used for cakes and scones and sauces.

Compare the protein content of different flours

Use the Nutrition Program for this investigation.

  1. Click My Recipes, +New Recipe and call it Flour Investigation.
  2. Find Ingredient Type flour and a whole list is shown.
Nutrition Program list of flours

If you want to look at what flours to use for bread choose 4-5 types

For example

  • flour 00 grade;
  • flour, bread, strong white;
  • flour, plain; flour,
  • self raising, white;
  • flour, gluten free.

Choose them each in turn – the screen shows the Macronutrients for 100 g.

Nutrition Flour 00 grade

To get nutrition for the next flour, Cancel and go back to Find Ingredient.

Collect screen images and put the results of protein in 100g on a table like the one below.

Nutrition strong white bread flour
FlourProtein in 100g
Flour 00 grade11g
Flour strong white bread13g
Flour, plain9.7g
Flour, self raising, white8.9g
Flour, gluten free bread flour, Doves farm4.8g

For NEA 1 research, compare the protein content – my results show that Strong, white bread flour has the most protein and so the most gluten which forms the structure of the loaf.

Use Food Science You Can Eat to help

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