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.

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

Gluten in flour and bread

For this investigation I tested lots of flours including Pasta Flour called 00.

First I made some gluten balls by mixing 150g flour with water to make a dough then washing out the starch.

Flours make different sized gluten balls which are then baked.

Next I made small loaves of bread from each flour making sure I made each loaf in the same way and the same size.

Then I carried out a fair test to compare the breads and make my evaluations.

Flours used for bread making

All published in Food Investigations NEA 1 3 Tasks

I used The Nutrition Program to present the results of the tasting. This is how it is done.

Click My Recipes and name one as Gluten Bread Test.

Put in the basic bread recipe in Ingredients.

Go to Star Profile.

Star profile for gluten testing

For each Taster put in the name of the flours – Strong, V strong, Pasta 00, Plain

Then think of Descriptors for sensory appraisal – your tasting work.

I’ve chosen firm dough, light texture, firm crust, well risen.

Then tasted the breads and given each a mark out of 5 where 0= not and 5= very.

This is a new function added for NEA 1 test – Click Hide Rating.

I can now see the Star Profile with each bread tasted.

Then I can write my Evaluations.

Then Download as JPG.

Full marks I hope!!

Star profile gluten in bread with Evaluations – full marks!!

Gluten and pasta NEA 1 Investigation

For this investigation I tested lots of flours including Pasta Flour called 00.

First I made some gluten balls by mixing 150g flour with water to make a dough then washing out the starch.

Flours make different sized gluten balls which are then baked.

Next to make the pasta which can be done by mixing the dough – egg is best – then either rolling by hand or using a pasta machine. Make up 3-4 pastas with different flour and taste test them to compare results. I cut the pasta into 1 cm noodles and boiled for 2 minutes. Same test for each – fair testing.
All published in Food Investigations NEA 1 3 Tasks

baked gluten balls

Flours for gluten test

 

NEA 1 pastas

Flours make different sized gluten balls