WJEC GCSE Food and Nutrition: Student Book

392 Session 1: Ingredients for each experiment: 100ml passata 5g of thickener mixed with 20ml water into a slurry Thickeners are: 5g of each of the following: wheat flour, potato starch, rice flour, arrowroot, cornflour, cassava flour Method Each method was the same: • Weigh 100ml passata sauce into a measuring jug and transfer into a small saucepan. Place onto a gentle heat. • While the passata is heating, measure 20ml of cold water into a measuring jug and put in the 5g starch. Mix into a slurry with a teaspoon. Make sure all the starch is mixed. • As the passata sauce comes to the boil add the starch slurry and keep mixing until the starch thickens the sauce (called gelatinisation). Cook through for 60 seconds (use timer to be accurate). • Using a plastic spatula, tip all the hot thickened sauce onto the viscosity mat and record how far it spreads. • Repeat experiments with other starches. Compare appearance, texture and thickness of each sauce against the control (own-brand pizza sauce) Results: Own-brand sauce Wheat flour Potato starch Brown rice flour Arrowroot Cornflour Cassava flour Comments on appearance and texture Shiny, glossy, bright, lumpy (due to tomato and onion), flecks of green Grainy, dull, few flecks of flour visible, pale Dull, flat, cloudy, lacks lustre Wet, grainy, looks like tomato purée Shiny, glossy, mirror-like, smooth Thick, dull, opaque, dark, flat Dull, thick, flat, lacks shine Did the sauce have lumps? Yes (but from onion and tomatoes, not due to the starch) yes no no no no no How far did each sauce spread on the viscosity mat? 5 5 3.5 4.5 4 3 4 5  Experiments This is where you show the experiments you did – it’s a good idea to show how one experiment might lead to another depending on the results you get. The number of experiments you decide to do will depend on your task and the hypothesis you have set yourself. Don’t get trapped into thinking that the more experiments you do, the higher the marks you will get – it does not work like that. Read the assessment criteria to gain understanding. For each experiment you do, record your findings and remember to take photographs. You can provide a brief summary of the ingredients and method if you feel that is relevant – but do not use too much space or words, especially if it takes you over the word count. Remember it is the results of your experiments that are important; take photographs to include in your written work. Make sure you evaluate each experiment and include a discussion on the food scientific changes that have taken place as well as results from sensory testing too. You can give a brief summary of the method for the experiment, but ensure it is BRIEF, remember you are on a strict page limit and word count. The photos taken are clear. The results are easy to read. This student has used a viscosity mat to show how much each sauce has spread. NON-EXAMINATION ASSESSMENTS