Evaluating food products

Design and technology

Use of equipment that may require supervision for safety, eg. scissors, needles, paint, knives

Making a common sense judgement of a product

The practise of gaining a greater understanding and making a clear judgement of a product through a broad mixture of methods.

The practise of gaining a greater understanding and making a clear judgement of a product through the use of our senses.

What senses are best to evaluate a food item?

Texture, colour, smooth, thick, appetising

What key words would relate to evaluating the smell of a product?

What is the main purpose of a food package

A description of the food product to promote

A list of ingredients to include allergens

What key information on a food package is expected by law and is deemed as most important to inform customer of?

We evaluate food to make a judgement to see if we can improve the food product.

When we assess an existing food product, what type of Design and technology activity is it?