Year 10 GCSE Food Preparation and Nutrition
As part of their GCSE Food Preparation and Nutrition studies, Year 10 students took part in a salmon tasting investigation to explore the sensory characteristics salmon and salmon tartlets. They evaluated the salmon tartlets using sensory analysis techniques, focusing on appearance, aroma, texture, flavour, and overall palatability.
The activity helped students develop their understanding of:
- Sensory evaluation methods
- Consumer preferences
- Food provenance and sustainability
- Nutritional benefits of oily fish
- Factors affecting food choice
Discussions also explored the health benefits of salmon, including its high-quality protein content and omega-3 fatty acids, which contribute to a healthy diet. This practical investigation allowed students to apply their theoretical knowledge in a real-life context while developing their analytical and evaluation skills, both of which are important components of the GCSE course.
The tasting session was an enjoyable and informative experience, encouraging students to think critically about food products and consumer decision-making. At break time students from all year groups were invited to taste the salmon to encourage more fish eating into their diets
