This book focuses on 4 tasks and shows how students can carry out the Investigation with the science and understanding of the properties of ingredients.
Task 1 - Starchy ingredients to thicken sauces and soups
Task 2 - Raising agents used to make scones, cakes and biscuits
Task 3 - Fats used in shortcrust pastry.
Task 4 - Flours used in pastry
The investigations show how to carry out Research, Investigation and Analysis and Evaluation for each task. How to write the Aim, the Hypothesis, tips on Annotation, Presenting results smartly with Evaluations.
The aim is to show how to simplify the tasks and explore how to present work smartly.
The Task Investigations match the requirements and assessments of the exam boards AQA, OCR and Eduqas.
Includes Tips on carrying out the Investigation, Ideas for using IT, Exam style questions with answers linked to the Investigations.
The Tasks that I have chosen to investigate are possible choices that might be made by the exam boards for NEA 1. I have worked through the experiments and presented my results for this book. They can be used as exemplars for other NEA 1 Investigations. Your results may be very different!
