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

measuring cylinder

NEA 1 Food Investigations 10 Tasks
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Using Nutrition Program for AQA Eduqas OCR Food Preparation and Nutrition

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.


3 New NEA 1 Tasks

We’ve trialled and tested 3 more Tasks for NEA 1 for download and Powerpoint.

They are gluten in bread, gluten in pasta and egg white foams and meringues.

Here are some classroom challenges that I found!

  1. Washing gluten out of a flour dough takes ages and it is easy to wash bits down the sink by mistake. My tip – use 150g flour for the dough so you have enough dough to work with and wrap it in muslin.
  2. Make small loaves of bread so that they can be kneaded, proved and baked in a short time – the problem is to make the loaves all at the same time in the same way – I couldn’t do it.

  1. I don’t know how to test gluten in pasta – I made it by rolling out by hand and then by machine which was very fiddly. Then cut it into 1 cm noodles and cooked it for 2 minutes. But how can you test and compare the pasta flours? I’ve put this in my Evaluation of the Task.
  2. Egg white foams are very difficult to measure so I decided not to do this for the Task. I tested different sugars on a basic recipe and cooked a control which had no sugar at all. Then I added other ingredients and got an amazing result with cream of tartar which gave huge volume.

  1. I highly recommend Harold McGee’s Book On Food and Cooking to support all the food science questions I needed answered.