Food and Nutrition GCSE

October 26, 2018

Equipment for NEA 1 investigations

My list of essential equipment for investigations – things I have used for my experiments for NEA 1 Food Investigations 10 Tasks. This book will be available online to purchase soon. (mid Sept 2023)

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.

This book will be available online to purchase soon. (mid Sept 2023)

Star profile

See how to create a Star Profile on the Nutrition Program

Thermapen

TASTING WORD BANK

See how to use a Tasting Word Bank on this link

YOUTUBE ON HOW TO DO A STAR PROFILE

See how to do a Star Profile on this link

August 8, 2018

NEA 1 10 tasks

NEA 1 10 Tasks – download Sept 2024.

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
Star profile
November 14, 2016

Gelatinisation of starch – NEA 1

Food and Nutrition GCSE has an Investigation NEA which could be

Investigate the ingredients used to thicken sauces and soups

Look at the Book NEA 1 Food Investigations

This is how I do it:
Think what ingredients are used to thicken sauces and soups and which starch is best for recipes.

White sauce, Tomato sauce or soup, Fruit sauce…

Starchy ingredients thicken sauces when they are heated in liquid.

So test some starches:
Rice starch, cornflour, plain flour, arrowroot, potato flour … you choose.

Create a FAIR TEST. Mix the same amount of starch (10g) with the same amount of water (100ml).

Heat each one in the microwave and look every 20 seconds, stir and remove when it is thick.

Taste and test each one.

Use the Star Profile on the Nutrition Program to show your results:

First list the starches, then choose Descriptors – words to describe the results – thick, creamy, clear, glossy, tasty …

Different starches and gelatinisation
Different starches and gelatinisation
This star profile from Nutrition Program shows tasting results
This star profile shows tasting results

Fill in your tasting results:-

This star from Nutrition Program shows the results
This star shows the results for the starches
This star shows the evaluations of gelatinisation
This star from the Nutrition Program shows the evaluations of gelatinisation
These are the final results of the starch test.
These are the final results of the starch test presented using The Nutrition Program.

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Star profile on YouTube for Nutrition Program