Evaluating Presentation, Taste & Texture

You must read the question carefully to make sure you are answering for the correct attributes.

You must make sure that you show evaluation in your answers.

Remember FOC – Fact, Opinion, Consequence

Example 2019 Q2b:

Evaluate the effect on the taste or appearance of the following ingredients being added to a potato mash. (3 marks)

•Freshly chopped chives

•Worcestershire sauce

•Wholegrain mustard

Remember F O C!

Acceptable Answers

Fresh chopped chives have a green colour (F) which is good (O), as it will contrast with the white of the mash making it more attractive (C)

Fresh chives have an onion type flavour(F) which is good(O), as it adds more flavour(C)

Worcestershire sauce is a dark colour (F) which is not good(O), as this will change the colour of the mash making it less appealing (C)

Worcester sauce has a strong flavour (F) which is not good(O), as it can be overpowering and will make the mash less appealing (C)

Wholegrain mustard has a hot spicy flavour (F) which would be good (O), as this would complement the blandness of the mash (C)

Wholegrain mustard has a golden-brown speckled appearance (F) which may not be good (O), as it would make the mash look less attractive(C).