PART 1 refer to SAT manual p28 and p29 and use your sensory food notes to do an analysis of the properties of the food item
PART 2 refer to SAT manual p30
ANSWERING CRITERIA OF EVALUATION QUESTIONS
Hopefully you have been taking notes about each of your questions throughout your production of each food items.
This is important to do as a whole in terms of did you solve the problem in the brief? DO NOT do each food item individually rather refer to your notes
Just in case you have not been doing this as you go the below is the sheet again
evaluation_section2.jpg | |
File Size: | 25 kb |
File Type: | jpg |