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
Food probe – use to test setting temperatures of egg mixtures, sauce thickening temperatures and cooking temperature.
use to find the nutritional value of flours, sugars, beans, … to help you make choices for foods to investigate. Nutrition Program! –
Digital camera – use your phone
Use phone to capture images
NEA 1 Food Investigations 10 Tasks
has a Nutrition Program 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
Just 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
draws the Star for you. Download as JPG Nutrition Program
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
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.
100 Quick Multichoice Questions with Answers for starter and active learning revision. Questions link to the exam board specification written by Jenny Ridgwell
Plus Sample paper for GCSE AQA
100 multichoice questions
Answers to questions
Self Assessment Mark Scheme
Revision Questions AQA
For Hospitality and Catering students here are a few tips on menu planning.
Choose foods with different colours and textures for an appetising choice.
Serve food when it is in season – like fresh salad in summertime.
Present food attractively using interesting dishes and unusual garnishes and decorations.
Make healthy choices and avoid serving too much fried food or dishes which are high calorie.
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What age group is eating your menu? Think about portion sizes and dietary choices.
Download for free the 3 resources for Food Preparation and Nutrition GCSE
We’ve written 3 resources for each exam board to show how to use the Nutrition Program for
Food Investigation NEA Task 1
Food Preparation NEA Task 2
Teaching the subject content.