NEA 2 Teaching Resources

For Food Preparation and Nutrition GCSE

How to carry out sensory evaluation

At the end of the practical session, each exam boards requires sensory testing with analysis and evaluation to be carried out. This can be done using the Star Profile section of the Program.

You are required to test the sensory properties for taste, texture, aroma and appearance using descriptors. The Program provides you with Tasting words and you mark your results and the Program creates the star profile. There is then a chart for Evaluation where you can comment on the results and then print out the chart for your portfolio.

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How to write the recipe method

How to find the portion size

How to carry out sensory evaluation

The Program has a Recipe sheet where all your ingredients are listed, and you can add a photograph and see the Nutrition analysis. Fill in the Method and print….

One exam board (AQA) requires final dishes to be costed and this costing analysed. The Program has a Costs section and you can see your recipe….

At the end of the practical session, each exam boards requires sensory testing with analysis and evaluation to be carried out. This can be done using the Star….

How to carry out nutritional analysis of a recipe

How to make a recipe healthier

How to cost a recipe

You may be asked to make healthy dishes or improve a range of recipes to make them healthier. Use The Nutrition Program to input the ingredients in your….

Now click your recipe and make a healthier version. Your original recipe stays in your recipe list, and you can experiment by changing ingredients, adding and….

When you input your recipe, you decide how many portions it serves. You can see the results on the Nutrition charts and find out if your portions are too large or….