This booklet is for a Sensory Evaluation, with a focus at the end on Shortbread.
I have used this booklet with Y8 and Y9 students across 5 weeks. Students learn about the science behind tasting as well as different methods of evaluation, sensory literacy.
At the end students are lead through a NEA1 style shortbread investigation, with method and ingredients list included. Students would then go on to evaluate the different types of fat used, complete a product devlopment, make adaptations before making their final product.
This is a great resource for an on going project and could be suitable for all of KS3. It also could be used in Y10 as a method of NEA1 preparation
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£4.00