Can you please pass this on to Riyanka Roy as they said they understand food and chemistry and i need great marksyou must read the instructions on the MOUSSAKA ASSESSMENT TEMPlate word one . i am also enclosing the course module booklet file . but this is just a guide . I will do the cooking and the photos for this assignment . but i 100 per cent need you to answer everything and please please note the word count and the instructions on it as per word templete instructions . word count is 1200 max so needs to be not over that but near that for the whole assignment as per the instructions > READ THE word template . this is worth 30 per cent of my marks so i need this to be done perfectly .the referencing style is APA6 as per instructions in the template so you must do that style .BUT 100 per cent do as the instructions say and fill in charts etc . and be wary of word count as if over 1200 as per instructions we get marks off.
Moussaka Assessment Task This is the template for your Moussaka Assessment Task. The red text is a description of the section The blue text is provided as tips to better understand expectations Delete this box and all the red & blue text prior to submission. DTN102 Applied Food Chemistry Moussaka Assessment Task- Analysis of a meal: physical, chemical, sensory and nutritional. Student name: Student ID: Submission date: Word count: Some useful information about the major assessment task- Word count · 1200 word limit (+- 10%) includes all headings within the report, the introduction, results (including the flow charts and tables), summary of the sensory and nutritional analysis and the conclusion. The following are NOT included in the word count: · Cover Page · Table of Contents · Footnotes in sections 1.1 and 1.2 only · Reference List · Appendices Modifications · We allow modifications to the cooked Moussaka you make e.g. gluten free, vegetarian etc so that everyone making it can eat it. In the written report, you will still need to report on the ingredients from the original Moussaka- onion, olive oil, beef, flour, egg in all the sections of the report except for section 1.3- where you undertake the sensory analysis based on the Moussaka version you cooked. This is to ensure that everyone gains the same knowledge and learning related to this assessment and the learning outcomes of the subject. · For section 1.4- nutritional analysis, you will be required to enter the information for the original Moussaka into FoodWorks to perform the nutritional analysis. The way you will do this is by using the quantities (weights/measurements) provided in the Moussaka Guide. Table of Contents Page no. Introduction A couple or a few (depending on how you write and keeping the word count in mind) introductory sentences describing the purpose of the task. Tips- remember to use third person tense in scientific reports, do not write in the first person or use personal language such as “In this report I was required to………” Ensure your introduction clearly states the aim of the assessment task. What will be undertaken and why? Results 1.1 From the farm to a meal: influences on nutritional properties Create a flowchart for the stages from the farm to a meal for each of the ingredients: onion; olive oil; beef; flour; egg. Remember to mention influences on nutrition. Label your flowcharts appropriately. Footnotes are permitted to be used in this section to reference sources rather than using in text citations. Tips- Due to the limited word count, you should aim to summarise key information in short sentences/dot points within your flow charts. As a rough guide, you wouldn’t want to go over 500 words for this section; this is approximately 100 words per flow chart. Ensure you focus on key stages and nutritional influences. E.g. how does growing/harvesting/processing a food impact on its nutritional composition? For example, what type of soil conditions are required to grow onions? How do they need to be transported and stored and what impact can this have on its nutritional value? i.e. temperature. Footnote referencing uses a superscript (number) to denote a reference instead of writing the full reference in text. The full reference list in APA6 format is provided at the bottom of the page in your footnotes. Appropriate references for your flow charts include industry websites e.g. Meat and Livestock Australia, Government Websites e.g. Food and Agricultural Organisation, academic journal articles. Food blogs are not considered reputable sources of information. 1 Results continued…. 1.2 From the farm to a meal: physical and chemical changes during preparation and cooking and the effects on sensory qualities Complete the following table: Table 1.2: A summary of the physical and chemical changes during preparation and cooking and the effects on sensory qualities Ingredient Preparation and cooking required Physical changes Chemical change Summary of effects on sensory qualities Onion Olive oil Beef Flour Egg Footnotes are permitted to be used in this section to reference sources rather than using in text citations. Tips- When it comes time to make your Moussaka, print out a copy of the template and record the key physical changes that you observe, list the key cooking and preparation techniques required and list key sensory effects that you observe. E.g. when you cut the onion and sauté it, think about the physical changes that are occurring, does the onion change shape, size, colour, opacity, does it absorb oil? The chemical changes will require you to use your learning from the course content to summarise the key chemical changes that occur for each ingredient. In relation to sensory properties, you may want to think about the effects cooking has on taste, smell and visual changes. 5 Results continued…. 1.3 Sensory analysis Describe the sensory analysis method used. Include a copy of the sensory analysis results you completed and a short paragraph interpreting the results. Label any tables appropriately. Tips- We recommend 5 tasters undertake the sensory analysis of your Moussaka however 3-5 tasters is also acceptable. This ensures you get a good spread of data for your hedonic scale results Include a description of what a hedonic scale is, report the overall rating from tasters and provide an explanation of what the rating means. 1.4 Nutritional Analysis Describe the nutritional analysis method used. Include a summary of FoodWorks results in table form (full analysis should be included in appendix – appropriately named and labelled) and a brief discussion of the results, including a comparison of the Moussaka recipe to the commercial product packaging provided. Label any tables appropriately. Tips- Compare and discuss key nutritional differences between the homemade moussaka and the commercial moussaka. Yield- You will weigh the Moussaka ingredients, the assembled dish prior to cooking and again post cooking to work out the yield. You may find you will get a yield result anywhere between 75%-95%, these results are normal and well within the expected range. The range will vary depending on different ovens, if the moussaka is covered with foil when cooked, the type of dish used and other factors. A yield of 80% is offered as a guide and can be used by anyone choosing to make a variation of the original Moussaka recipe. Conclusion A paragraph that sums up your findings. Tips- Your conclusion should not repeat results. It should summarise key themes and refer back to your main aim. References Use the APA 6 system as described http://www.lib.latrobe.edu.au/help/style-guides.php Tips- The report must include in-text citation and all references used in your report need to be provided in the reference list as per APA6 format, this includes the references within your footnotes in sections 1.1 and 1.2 Appendices Your appendices should be in the order that they are referred to in your report. You must refer to the appendix in the body of your report. Note that appendices ARE NOT included in your word count. Tips- Information within your appendices needs to be referred to within the main body of the assessment task A copy of the sensory analysis raw data e.g. hedonic scale calculations need to be included in your appendices A copy of the nutritional analysis data from FoodWorks and the nutritional information from the commercial moussaka need to be included in your appendices Workbook 4: Measurement of Dietary Intake latrobe.edu.au 1 latrobe.edu.au 2 TABLE OF CONTENTS INTRODUCTION 3 SUBJECT INTENDED LEARNING OUTCOMES 4 MOUSSAKA ASSESSMENT TASK OUTLINE 5 COOK MOUSSAKA 6 INGREDIENTS & EQUIPMENT 7 METHOD 8 DATA COLLECTION 10 CALCULATING THE YIELD 13 SENSORY ANALYSIS 14 HEDONIC SCALE 15 COMMERCIAL PRODUCT NUTRITION INFORMATION PANEL 16 APPENDIX 1: MARKING RUBRIC 17 latrobe.edu.au 3 INTRODUCTION Have you heard of Moussaka? Have you ever eaten or cooked this traditional dish? Have you ever thought about where it originated? Or where the key ingredients are sourced? Throughout the time you spend with us in DTN102 Applied Food Chemistry you will delve deeper into these questions as you work week by week on your major assessment task. The Moussaka Assessment Task is worth 30% of your total grade and is due towards the end of the unit. Check the LMS for due date and submission instructions. The marking criteria are displayed in Appendix 1 and are a useful guide to the assessment weightings. The purpose of the Moussaka Assessment Task is: • To investigate and describe the physical, chemical, sensory and nutritional changes and processes that occur when ingredients move through various stages of production, processing, preparation and cooking. • To document your findings in an academic style, essay report for submission. The task is worth a significant proportion of your marks for this unit and thus is made up of several parts. You should expect to work on your Moussaka Assessment Task every week and activities have been embedded into each week as a step-by-step guide in line with your Modules and Practicals. You can work ahead or at your own pace, however there are some activities, including the FoodWorks™ tutorial that will not be available until later in the unit. To complete the Moussaka Assessment Task you will need to spend significant time researching the relevant concepts. Much of the information required will come as you work through the weeks of this unit, along with your additional research. Late in the unit you will also be cooking and tasting Moussaka in your own kitchen. You will be required to collect relevant data for inclusion in this task. You can post questions about the task and chat to teaching staff and fellow students on the dedicated Moussaka Assessment Task discussion forum. * There is a separate template available on the LMS to write and submit your final essay report. latrobe.edu.au 4 SUBJECT INTENDED LEARNING OUTCOME The Subject Intended Learning Outcome(s) related to this practical include: SILO 4. Describe and apply methods used to maximise the sensory (organoleptic) and nutritional properties of food. You will be able to: a. List the stages involved in producing food, starting at the farm and ending with a meal; b. Prepare