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MOUSSAKAASSESSMENTTASKFrom the farm to a meal: analysis of the physical, chemical, sensory and nutritional changes during production, processing, preparation and cooking.

WORKBOOK:

latrobe.edu.au 2Workbook: Moussaka

WORKBOOK: MOUSSAKA

TABLE OF CONTENTS

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INTRODUCTION

SUBJECT INTENDED LEARNING OUTCOMES

MOUSSAKA ASSESSMENT TASK OUTLINE

WHAT IS ENQUIRY BASED LEARNING?

TIPS, HINTS & LINKS TO ASSIST YOUR RESEARCH

MODULE 1Weeks 1 - 2: Activity: Background research on Moussaka

MODULE 2

Weeks 3 - 5 Activity: Sensory analysis theory and process

Weeks 3 - 8 Activity: Farm to Fork Beef Analysis

MODULE 3

Weeks 9 - 10 Activity: FoodChoices orientation and practice

Weeks 9 - 10 Activity: Cook Moussaka, complete sensory and nutrition

analysis

COMMERCIAL PRODUCT NUTRITION INFORMATION PANEL

APPENDIX 1: MARKING RUBRIC

47


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INTRODUCTIONHave 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 thatoccur 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. This Moussaka Assessment Task Workbook is designed to ensure that you are consistently working on your assessment throughout this unit. This workbook will also guide you to a number of resources and content that will get you to start to think more deeply about looking at foods more holistically. A lot of the content will contribute to your assessment so make sure you have the template* open as you work through as you will be able to answer many of the questions and pick up key resources along the way.

You should expect to work on your Moussaka Assessment Task every week and this Moussaka Assessment Task Workbook provides a step-by-step guide in line with your Modules and Practicals. You can work ahead or at your own pace, however there is some activity, including the FoodChoices™ videos and Synchronous Session 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.


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SUBJECT INTENDED LEARNING OUTCOMEThe 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 and cook food in a manner that meets Australian food safety standards for health and hygiene;

c. Prepare and cook a simple recipe in a manner that maximises the organoleptic and nutritional properties of thefood and compare the nutrition results with a similar commercially produced item;

d. Discuss the physical, chemical, nutritional and organoleptic changes that occur to a food in the home andvarious commercial food production settings.

SILO 5. Determine and discuss the accuracy of a nutritional analysis of a meal or recipe.

You will be able to:

a. Describe the use of specific technology systems used in food composition analysis and howmethods used account for variation in results.

b. Identify possible sources of error and variation in nutritional analysis of foods and recipes

c. Perform a nutritional analysis of a meal or recipe using FoodChoices™ nutrient analysis software;

d. Discuss the limitations of the database used in the FoodChoices™ nutrient analysis software;


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MOUSSAKA ASSESSMENT TASK OUTLINEIn this report the dish under focus is Moussaka. You are to investigate five of the key ingredients:

• Onion

• Olive oil

• Beef

• Flour

• Eggs

You are required to research and investigate the source of each ingredient and identify changes to nutritional, physical, chemical and sensory properties from the farm right through to the finished dish for each ingredient.

You are required to prepare a 1200-word academic style, essay report that includes the following sections. A template for submission is available to download from the LMS.


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SECTIONS IN THE REPORT

COVER PAGE: See Template

TABLE OF CONTENTS

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.

SECTION 1.1: Identify the stages that occur from the farm to meal and set out the report in flowchart-type form for each key ingredient (onion, olive oil, beef, flour and eggs). Document where the nutritional properties may be influenced for each food ingredient at each relevant stage of the flow chart.

SECTION 1.2: In the table provided, describe the physical and chemical changes to each ingredient at relevant steps and how this may affect the sensory qualities of the final product.

SECTION 1.3: Briefly describe, apply and discuss the results of an appropriate sensory analysis tool for the Moussaka that you have cooked in your kitchen (include your sensory analysis results in an appendix).

SECTION 1.4: Describe, perform and discuss the results of computer-based nutritional analysis (using FoodChoices™) for the Moussaka recipe you cooked in your kitchen (include the ingredient list and analysis summary in an appendix). Compare and discuss the nutritional aspects of two products per 100g using the Moussaka recipe you cooked and analysed and the packaging of a commercial product provided. Instructions on accessing the software and How-to-guides to FoodChoices™ will be provided.

CONCLUSION

REFERENCES: Using the APA6 system (references are not included in word count.)

APPENDICES: (Include the suggested appendices plus others of your choosing. Appendices are not included in word count.)


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WHAT IS ENQUIRY BASED LEARNING?During this workbook where you will be preparing for your assessment you will be applying enquiry based learning:

ENQUIRY BASED LEARNING (EBL)

At first glance, the answer to a question or enquiry may appear simple. However, after brainstorming and investigation further questions are formulated. Eventually a detailed process of enquiry is completed to build a rationale for an answer, which is supported by credible sources of information.

WHY EBL?

Enquiry Based Learning is a useful skill for future employment as the ability to be practically oriented and deal with non-standard problems is valued in Health Sciences. Effective health scientists need to read widely, think holistically and appreciate that there is more to learning than fast facts or the top Google searches! Real-life problem solving requires self direction, accountability and critical thinking.

WHAT ARE THE SUGGESTED STEPS TO EBL?

STEP 1. CONSIDER THE QUESTION ASKED.

What are the critical points that need to be defined / further researched?

STEP 2. BRAINSTORM.

What type of information will you need to seek out? What do the words and concepts mean? Identify what you already know that is relevant to the enquiry. Find the gaps in your knowledge. How will you fill in the gaps?


Formulate an action plan, which includes the gaps in knowledge that have been identified.

STEP 4. RESEARCH.


Identify further gaps in knowledge, conduct further research.

STEP6. RESOLUTION.

At this stage it is expected that you have identified all the relevant information and clarified any questions with your peers or an expert in the field. For this task you can utilise the Moussaka Assessment Task discussion forum, however it is important to remember that there may be more than one right answer.


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TIPS, HINTS AND LINKS TO ASSIST YOUR RESEARCH

THE LIBRARY, LEARNING AND STUDY

For valuable information on learning and study skills look at the Student Learning website, investigate the Study & Research section on the Library website where study skills material for Health Sciences courses is available.

REFERENCING YOUR WORK – APA STYLE

You should already understand the principles of referencing including why you need to reference the information you use, when you need to reference and how to quote material. You will be required to use the American Psychological Association (APA) referencing style for your assessment tasks.

You can access help on referencing for APA style via:

Referencing Help

Referencing Guide

Referencing Tool

This Guide will explain to you how to cite your sources of information and also how to compile and write a reference list (bibliography) using APA referencing style.

http://www.latrobe.edu.au/learning/

http://www.lib.latrobe.edu.au/

http://www.latrobe.edu.au/students/academic-integrity/referencing-help

http://www.latrobe.edu.au/library/assignment-thesis-support/referencing

http://www.lib.latrobe.edu.au/referencing-tool/apa-6


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MODULE 1 – WEEKS 1 AND 2 ACTIVITYBACKGROUND RESEARCH ON MOUSSAKA In Weeks 1 and 2 you are learning about food commodities and classifications. You will come across information on the key ingredients in Moussaka (onion, olive oil, beef, flour and eggs) under investigation in this assessment task. Make sure you keep notes as you go to use in your report. Remember to include all sources and references so you can complete your citations correctly.

In Weeks 1 & 2 it’s also time to put your food detective cap on and start some enquiries into Moussaka. Remember to refer back to the EBL process as you go and track your steps, sources and findings below or in your own document. We recommend that you spend at least one hour:

• Previewing the assessment task steps in this workbook

• Completing the enquiries below


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1. Moussaka is a traditional dish from which countries? How many can you find?

2. Compare traditional recipes from Greece and Macedonia. What are the differences?

3. Find a vegetarian version of Moussaka. What has been changed?

ENQUIRY 1 What is Moussaka? Where did it originate? Which recipe is best? Work through the questions below to facilitate your thinking around answering these questions. Some suggested resources to get you to start thinking about recipes, origins of recipes and variability and the nutrition composition of meals:

Mediterranean Diet Pyramid

Taste.com.au

https://oldwayspt.org/traditional-diets/mediterranean-diet

http://www.taste.com.au/


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1. Look up the two websites listed above. How does each organization define food groups?

2. What constitutes the definition of each food group?(For example what macro and micronutrients does a food need to contain for it to qualify for a food group.)

ENQUIRY 2 Which of the five food group/s is missing in Moussaka? Suggested resources to get you started:

Australian Dietary Guidelines

The Healthy Living Pyramid

https://www.eatforhealth.gov.au/

http://www.nutritionaustralia.org/national/resource/healthy-living-pyramid


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3. Compare the two depictions of the food groups described by each organization and highlight some of the differences.

4. Choose one of the recipes you sourced from answering the questions in Section 1 and determine which of the five food groups is missing.

ENQUIRY 2 (CONT.)


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ENQUIRY 3 Are the main ingredients in Moussaka nutrient dense or nutrient poor?

Suggested resource to get you started: Concept of a nutritious food – toward a nutrient density score 1, 2, 3.

In this section you will be learning more about nutrition topics including:

• Diet

• Food choices

• Nutrients

• Energy balance

• Nutrient density

Text: Understanding Nutrition, Whitney et al 2011

You do not need to purchase the above text however to answer the following questions you will be required to review chapters 1 and 2. These have been summarized on powerpoint slides which can be accessed by the links below.

Chapter 1 summary slides

Chapter 2 summary slides

1. Think about the concept of nutrient density. Are there any exceptions to the rules?

QUESTIONS.

http://ajcn.nutrition.org/content/82/4/721.full

http://www.slideshare.net/edwardc214/chapter1-20198285

http://www.slideshare.net/nutritionteach/chapter2-25612752


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2. List 5 of the ingredients from the mousska recipe provided for your assessment. Do you think these ingredients are nutrient dense?

3. What factors might impact nutrient density?

ENQUIRY 3 (CONT.)


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MODULE 2 – WEEK 3, 4 & 5 ACTIVITY SENSORY ANALYSIS THEORY AND PROCESS Enquiry 1: Which moussaka is ‘best’?

Some things to consider:

• Think about what your favourite food is and why you like it so much?

• Consider which foods you dislike. What is it about them that is undesirable?

• What are some of the common foods that you eat each day? Why do you choose them?

QUESTION: WHAT CRITERIA WOULD YOU USE TO DECIDE WHICH MOUSSAKA IS ‘BEST’?What are the critical points to be further researched to formulate an answer to each of these questions?

You may consider some of the following points to start brainstorming then add to this list as you research further and complete the activities which follow.

• What does “best” mean?

• What is the context / rationale for e.g. best tasting, best appearance, nutritionally superior….are some suggestions to consider.

• How do you measure ‘best”? What criteria can be used?

– Subjective and objective measurements.

• How do we select the food we eat? (e.g. appearance, aroma, taste, cultural preferences/ acceptability etc.)

• How is ‘best’ measured from a nutritional point of view?

• Recipe, origins of the recipe, nutrient content perhaps?

• Which recipe is ‘best’? Why?

• Consider your findings from previous activities in this work book- does this impact your thoughts?

• What are subjective measurements? For example, appearance, aroma and taste, cultural and food preferences.

• What are objective measurements? For example, nutritional, sensory factors, portion size etc.


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ADD YOUR ANSWER BELOW


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SENSORY ANALYSIS Sensory analysis can help to determine which product might be best. It is a scientific discipline that analyses and measures human responses to the composition of food and drink, e.g. appearance, touch, odour, texture, temperature and taste.

WHY USE SENSORY EVALUATION?Sensory evaluation can be used to:

• Compare similarities/differences in a range of dishes/products;

• Evaluate a range of existing dishes/food products;

• Analyse food samples for improvements;

• Gauge responses to a dish/product, e.g. Acceptable v unacceptable;

• Explore specific characteristics of an ingredient or dish/food product;

• Check whether a final dish/food product meets its original specification;

• Provide objective and subjective feedback data to enable informed decisions to be made.


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TYPES OF TESTS – THE FOLLOWING TESTS ARE SOME COMMONLY USED EXAMPLES

PREFERENCE TESTS

These types of tests supply information about people’s likes and dislikes of a product. They are not intended to evaluate specific characteristics, such as crunchiness or smoothness. They are subjective tests and include hedonic, paired comparison and scoring.

• Hedonic Scale Sensory Test (refer to the Table on the next page to see an example of how the scores are calculated).

Tasters are asked to rate foods from ‘1= Dislike Very Much’ to ‘9= Like Very Much’ to indicate their preference. The taster may also wish to make remarks about the products’ appearance, taste, odour and texture. The sample with the highest score would be the preferred sample in this case. If ‘9= Dislike Very Much’ to ‘1= Like Very Much’ then the product with the lowest score would be the most preferred product.

• Paired Comparison Test (Preference)

Tasters are asked to sample two foods/dishes and record which they prefer.

• Scoring

Tasters are asked to score food samples on a scale, between dislike and like.

DISCRIMINATION TESTS

These types of tests aim to evaluate specific attributes, i.e. characteristics of products (crunchiness). They are objective tests and include triangle, duo trio, ranking and paired comparison.

• Triangle Test

Tasters are asked to sample three foods/dishes that have been laid out in a triangle. Two of these samples are the same. Tasters are asked to decide which of the samples is the odd one out.

• Duo-Trio

Tasters are asked to sample one of two samples that are the same. They are then asked to sample the remaining of the same sample and one other different sample and are asked to decide which two are the same.

• Ranking test

Tasters are asked to evaluate samples and place them in rank order according to the presence or absence of the attribute (i.e. crunchiness, smoothness etc.) from ‘very’ to ‘not at all’.

• Paired Comparison Test (Discrimination)

Tasters are asked to sample two different food products and compare one attribute i.e. which one is smoother..


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TYPES OF TESTS (CONT.)

STAR CHARTS/DIAGRAMS

This type of test allows the intensity of the sensory attributes of a single food dish, or range of food dishes, to be recorded. The test is not intended to model general attributes such as ‘nutrition’, ‘cost’ or ‘appearance’, as they are more complex and are better dealt with in other ways.

1. Choose 8 attributes that describe the characteristics of the product, e.g. crunchy, spicy, savoury or smooth.

2. Taste the food sample. Decide on the intensity for each attribute, using a scale from 0 to 10(the higher the number, the greater the intensity).

3. Use the information to draw a star chart/diagram of the product’s attributes.

WORKING OUT THE RESULTS FROM A HEDONIC SCALE SENSORY TESTYou will conduct a sensory evaluation of the Moussaka that you cook for the assessment. You will need to ask each person to individually rank the recipe using a hedonic scale. Use the hedonic scale completed by each person to calculate a mean score. The table below is an example of how to do this for your assessment.

Your calculations do not need to be included in the body of the assessment. You can include these calculations in the appendix where they will not contribute to your word count. In the assessment body, report on the mean score and discuss and interpret this result.


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TABLE 1: THE HEDONIC SCALE SAMPLE RESULTS

CODE ARNOTTS FARMBAKE CHOCOLATE CHIP COOKIE

1 – Like extremely 1 x 0

2 – Like very much 2 x 4 = 8

3 – Like moderately 3.3

3 x 4 = 12

4 – Like slightly 4 x 4 = 16

5 – Neither like or dislike 5 x 2 = 10

6 – Dislike slightly 6 x 0

7 – Dislike moderately 7 x 0

8 – Dislike very much 8 x 0

9 – Dislike extremely 9 x 0

REASON 8 + 12 + 16 + 10 = 46

Total Number of Voters = 14

46 / 14 = 3.3

CODE MACRO GLUTEN FREE DOUBLE CHOC BISCUITS

1 – Like extremely 1 x 0

2 – Like very much 2 x 0

3 – Like moderately 3.4

3 x 9 = 27

4 – Like slightly 4 x 4 = 16

5 – Neither like or dislike 5 x 1 = 5

6 – Dislike slightly 6 x 0

7 – Dislike moderately 7 x 0

8 – Dislike very much 8 x 0

9 – Dislike extremely 9 x 0

REASON 27 + 16 + 5 = 48

Total Number of Voters = 14

48 / 14 = 3.4


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MODULE 2 – WEEKS –6-8FARM TO FORK CHANGES WITH BEEFThe activities during Module 2 focus on the chemistry of food and its main components. You will learn about important chemical reactions that proteins, lipids and carbohydrates undergo when prepared and cooked. As you work through the following sections, think about how these macronutrients, and micronutrients will be effected by the processes involved in getting food from the farm to your fork.

While you complete the questions and readings below remember to include the information in your assessment template. Over the weeks allocated to this section you should have completed the first two main sections on your Moussaka Assessment Task template including the flow charts for all five ingredients and the table describing the physical, chemical, nutrition and sensory changes of the ingredients. This section will walk you through completing your beef flowchart and get you to begin to think about all the changes that occur to beef while it is cooked. Once you have completed beef use this as an example and start thinking about the other ingredients.

Don’t forget to keep a record of all of your references!

WATCH SOME SEGMENTS* OF THE BBC PROGRAM** “KILL IT, COOK IT, EAT IT”.* Please note that the program may be confronting for some viewers.

** The viewing times given below cover the relevant concepts and messages to take away from this tutorial but you can watch the entire program.

Kill It, Cook It, Eat It - Part 1 – View (0:00 – 3:30); (6:55 – 9:02)

Kill It, Cook It, Eat It - Part 2 – View (1:12 – 1:27); (2:54 – 4:20); (7:30 – 9:59)

Kill It, Cook It, Eat It - Part 3 – View (0:00 – 0:30); (2:08 – 2:30); (3:09 – 3:45); (5:45 – 10:00)

Kill It, Cook It, Eat It - Part 4 – View (0:00 – 1:55); (2:24 – 4:00); (5:28 – 10:00)

Kill It, Cook It, Eat It - Part 5 – View (0:00 – 0:35); (1:50 – 6:30); (7:24 – 8:50); (9:32 – 10:00)

Kill It, Cook It, Eat It - Part 6 – View (0:00 – 0:54)

http://www.youtube.com/watch?v=AgKVg1uvwQQ

http://www.youtube.com/watch?v=ckGxEw-pbmk

http://www.youtube.com/watch?v=-WTyNln3poE

http://www.youtube.com/watch?v=T1KqRv4IIkc

http://www.youtube.com/watch?v=cJI2wYZWBR0

https://www.youtube.com/watch?v=qUl6KneQVEM


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ANSWER THE FOLLOWING TWO MAIN QUESTIONS Based on the videos you have seen, the suggested reading below and Module 2 activity complete the following questions.

Enquiry 1: Where does the beef for burgers come from in Australia?

Read the following website and answer the questions below:

The Beef Industry: The Basics

Are you any closer to finding out where the beef for burgers comes from in Australia?

Spend 15 minutes searching for more information using these links and any other resources that you may find yourself;

Beef and Lamb

Meat And Livestock Australia

1. Where is beef produced in Australia?

2. How many cattle need to be slaughtered to produce 1000 tonnes of meat?

http://www.pamco.bz/downloads/Livestock%20Farming/Australian-Beef-Industry-Nov11.pdf

http://www.beefandlamb.com.au/Home

http://www.mla.com.au/Home


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WHAT IS THE NUTRITIONAL COMPOSITION OF BEEF? FSANZ – Food Standards Code Australia and New Zealand

The food nutrient database contains information on the nutrient content of the 5,644 foods for which nutrient data were prepared for AUSNUT 2011–13, to support the 2011–12 National Nutrition and Physical Activity Survey (NNPAS) component of the 2011–13 Australian Health Survey (AHS) as set out in the Table below.

The file contains 51 nutrient values reported for each food. Each nutrient value is presented on a per 100g edible portion basis.

Download the AUSNUT 2011–13 Food Nutrient Database file (1,904 Kb Excel) .

Locate Food ID number 08A11037 Beef, all cuts, separable fat, raw, and follow the numbers below for other cuts of beef to complete Table 2 below:

08A11037Beef, all cuts, separable fat, raw.

08A11038Beef, all cuts, separable fat, raw.

08A11086Beef, mince, <5% fat, raw.

08A11122Beef, mince, <5% fat, baked, roasted, fried or stir-fried, grilled or BBQ’d, olive oil.

Energy (kJ)

Protein (g)

Total Fat (g)

Saturated Fat (g)

Monounsaturated Fat (g)

Polyunsaturated Fat (g)

Carbohydrates

Iron (mg)

TABLE 2: SELECTED NUTRIENTS IN BEEF

http://www.foodstandards.gov.au/Pages/default.aspx

http://www.foodstandards.gov.au/science/monitoringnutrients/ausnut/Documents/AUSNUT2011-13-NNPAS-Food-Nutrient-Database.xls


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REMINDER: Keep a reference list using the APA6 referencing system;

Referencing Tool

WHAT COMMENTS CAN YOU MAKE REGARDING THE NUTRIENT COMPOSITION?

http://www.lib.latrobe.edu.au/help/style-guides.php


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HOW DO THE PHYSICAL, CHEMICAL, SENSORY AND NUTRITIONAL PROPERTIES OF A BEEF BURGER CHANGE WITH PREPARATION AND COOKING?

To do this task well, use a flowchart to design the farm to meal process. (Remember this can be used in your assessment!). You can create a Flowchart within your submission template.

The following readings may be helpful:

Lactic Acid Changes in Beef

MSA Beef Information Kit

1. For the beef ingredient in a beef burger, list the stages from the farm to a meal and where the nutritional properties maybe influenced, briefly noting what these changes may be;

see page 17

https://www.mla.com.au/globalassets/mla-corporate/marketing-beef-and-lamb/msa_tt_beefinfokit_jul13_lr.pdf

https://www.mla.com.au/globalassets/mla-corporate/marketing-beef-and-lamb/documents/meat-standards-australia/tt_msa-beef-info-kit_low-res.pdf


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1. List the preparation and cooking steps involved in producing a beef burger (in order to do this you will need to find a simplerecipe for a beef burger).

DESCRIBE THE PREPARATION AND COOKING INVOLVED, IDENTIFYING THE PHYSICAL CHANGES AND CHEMICAL PROCESSES THAT IMPROVE THE SENSORY QUALITIES OF A BEEF BURGER:

2. Describe the physical changes that you would observe (be as thorough and descriptive as possible).


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DESCRIBE THE PREPARATION AND COOKING INVOLVED, IDENTIFYING THE PHYSICAL CHANGES AND CHEMICAL PROCESSES THAT IMPROVE THE SENSORY QUALITIES OF A BEEF BURGER (CONT.)

3. Go back to Module 2 to complete the following:

CHEMICAL REACTION DEFINE AND DESCRIBE THE CHEMICAL REACTION

Gelatinization of Starch

Maillard Reaction

Caramellisation of Sugars

Coagulation of Protein


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4. Identify which chemical reactions would be taking place in the cooking of the beef portion of a beef burger(as described in the recipe you have selected).

YES / NO RATIONALE / EXPLAIN WHY?

Gelatinization of Starch

Maillard Reaction

Caramellisation of Sugars

Coagulation of Protein

5. Summarise the effects of the preparation and cooking method and the physical and chemical changes you have researchedupon the sensory qualities of beef.


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MODULE 3 – WEEK 9-10 ACTIVITY FOOD CHOICES ™ ORIENTATION AND PRACTICE DURING THESE WEEKS YOU SHOULD COMPLETE THE FOLLOWING:

• Cook Moussaka

See next section.

• Download FoodChoices™ to your computer.FoodChoices™ is built for the Windows environment. To enable FoodWorks to run on an Apple Mac you will need additional

software, including Windows itself. See the LMS for instructions.

• Watch the FoodChoices™ tutorial videosAfter watching these videos and completing the cooking of Moussaka you should begin to enter your final recipe into

FoodChoices™ so that you can bring any questions or challenges to the FoodChoices™ synchronist session.

• Attend the FoodChoices™ synchronous session

To answer questions and troubleshoot your nutrition analysis and using FoodChoices™.

You should also complete the activity below as practice to become familiar with FoodChoices ™:


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NUTRITIONAL ANALYSIS For your assessment and entering ingredients into FoodChoices™ please note the following:

FoodChoices™ does not include an exhaustive list of foods and unless you have the paid version; FoodWorks™ you will not be able to enter herbs and spices. While herbs and spices have nutritional benefits, their benefits are not likely to be captured in the nutrients you are analysing for this assessment. Therefore, you can EXCLUDE the herbs and spices when entering ingredients and rest assured that there will not be a significant impact in the nutrients you are analysing as there won’t be a significant impact on your overall Nutrition Information Panel (NIP).


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RECIPES

NUTRIENTS PER SERVING (200g)

Kilojoules 1308

Fat 9.2 g

Saturated Fat 1.8 g

Sodium 248 mg

Carbohydrate 52 g

Fibre 7 g

Protein 11 g


Kilojoules 1477

Fat 14.0 g

Saturated Fat 2.0 g

Sodium 1277 mg

Carbohydrate 29 g

Fibre 15 g

Protein 20 g


Kilojoules 1074

Fat 7.6 g

Saturated Fat 2.1 g

Sodium 388 mg

Carbohydrate 37 g

Fibre 11 g

Protein 13 g


Kilojoules 2334

Fat 13.0 g

Saturated Fat 2.0 g

Sodium 653 mg

Carbohydrate 65 g

Fibre 17 g

Protein 36 g

1. ROASTED VEGETABLE PASTA

3. LENTIL & CAULIFLOWER DAHL

2. BEAN SOUP

4. YELLOW SPLIT PEA SOUP WITH ROASTED PEPITAS

Activity: How do you determine whether the nutritional profile of a food/dish is ‘good’? It depends on the place a food/dish has within the overall diet. There are some circumstances when a certain nutritional profile is described/desired e.g. in a hospital or nursing home meals are expected to deliver a certain amount of nutrients. Lets explore the following examples.


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The Nutrition standards for adults in NSW Hospitals describes types of meals/dishes and the nutritional profiles required. A vegetarian meal of higher protein content should contain the following:

PER 120g PORTION

Energy 700 kJ Fat <= 15 g

Protein >= 15 g Sodium <= 575 mg

QUESTIONS1. Which of the recipes above meets these requirements? Which recipe could be included on the menu for adults in a hospital

in NSW? Which recipe is good? Which one is the best?

REFERENCES:

Food a Fact of Life British Nutrition Foundation 2014

Nutrition standards for adults in NSW Hospitals NSW Agency for Clinical Innovation 2011

http://www.foodafactoflife.org.uk/

http://www.aci.health.nsw.gov.au/


WORKBOOK: MOUSSAKA

MODULE 3 – COOK MOUSSAKA, COMPLETE SENSORY AND NUTRITION ANALYSISINTRODUCTION From week 9 onwards you will need to set aside time to:

• Cook Moussaka in your kitchen following the recipe and procedures on the following pages – make sure you watchthe full video before you shop for ingredients.

• Record and collect data during the recipe preparation and cooking for the FoodChoices™ nutrition analysis (previous section)

• Perform sensory analysis on the finished Moussaka dish including completing the hedonic scale with a group of fivefriends or family.

• Continue working on your Moussaka Assessment Task.

We recommend you read over the full procedure prior to commencement to ensure you have the Essential Equipment in place and a thorough understanding of the task.


WORKBOOK: MOUSSAKA

ESSENTIAL EQUIPMENTIngredient List

• 2 large potatoes

• 2 large eggplants

• Extra virgin olive oil

• Butter

• Plain flour

• Eggs

• Grated Cheese

• Milk

• Brown onion

• 500g beef or lamb mince

• Garlic

• Cinnamon, nutmeg, dried oregano

• Fresh parsley

• Salt and pepper

• White wine (optional)

• Tomato paste

• Tinned tomatoes

• Bread crumbs


WORKBOOK: MOUSSAKA

ESSENTIAL EQUIPMENT (CONT.) Equipment

• Cooks knife

• Chopping board

• Vegetable peeler

• Medium saucepan

• Large fry pan

• Measuring Cups and Spoons

• Paper towel

• Wooden spoon

• Spatula

• Digital scale

• Baking Dish approximately 30 x 20cms

YOUR SAFETYRemember to:

• Wash your hands before preparing food and follow the instructions in the Food Safety Module.

• Tie back long hair, remove all jewellery apart from Wedding bands, remove all nail polish and cover any cuts withband-aids when preparing food.

• Take care when cooking with the oven, especially when opening the door as hot air or steam can burn.Always use potholders or dry tea towels to place and remove oven racks or food items.


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INSTRUCTIONS

STEP 1

Watch the Moussaka Assessment Task – Cook Moussaka Video and prepare your equipment and

ingredients.

STEP 2

Before you start cooking:• Make sure you have shopped for all the ingredients and have the equipment to hand.

• Note the brands of ingredients used and any other relevant information to describe ingredients.

• Be prepared to take note of all the weights and measures you are to record during cooking. This includes the weight or volumeof ingredients pre-cooked and post-cooked AND the baking tray.

• Plan ahead to have a group of family or friends enjoy the meal with you to complete the hedonic scales.

STEP 3: COOK THE FOLLOWING RECIPE, RECORD DATA AND COMPLETE SENSORY ANALYSIS

This authentic, traditional recipe has been sourced from the Greek family of one of our staff members.


WORKBOOK: MOUSSAKA

PAM’S AUTHENTIC GREEK MOUSSAKASERVES 8

INGREDIENTS FOR VEGETABLE LAYERS

HOUSEHOLD MEASURE REQUIRED*

WEIGHT / VOLUME / HOUSEHOLD MEASURE REQUIRED

PRE-COOKED WEIGHT USED**

Potato 2 large, peeled 400 g

Eggplant 2 large, unpeeled 800-900 g

Olive oil2-4 tablespoons, Extra VirginOlive Oil (EVOO)

40-80 mL

* Add detail to description such as brand names and any adjustments.

** Accurately record the actual weight or volume used.

TABLE 5: INGREDIENTS – RECORD ACTUAL WEIGHT/VOLUME AS USED

INGREDIENTS FOR MEAT LAYERS




Onion 1 medium brown, peeled, diced 160 g

Oil 2 tablespoons EVOO 40 mL

Garlic 2 cloves, peeled, finely chopped 10 g

Beef mince (or lamb) Raw 500 g

Cinnamon 1 teaspoon, ground 3 g

Nutmeg 1 teaspoon, ground 3 g

Oregano ½ tablespoon, dried 3 g

Parsley 1 tablespoon, freshly chopped 10 g

Salt 1 ½ teaspoons, white, table 7.5 g

Pepper ½ teaspoon, black, ground 1.5 g

Wine ¼ cup, white or red (optional) 60 mL

Tomato paste 4 tablespoons 90 g

Tomatoes canned, chopped + juice 300 g

Water 1 cup tap water 250 mL


WORKBOOK: MOUSSAKA

PAM’S AUTHENTIC GREEK MOUSSAKA (CONT.)




WORKBOOK: MOUSSAKA



INGREDIENTS FOR BÉCHAMEL SAUCE




Butter 40 g

Plain Flour ¼ cup 40 g

Milk 2 cups, full fat 500 mL

Egg 2 medium sized, lightly beaten 110 g (edible portion)

Cheese ¼ cup, cheddar-style 45 g

INGREDIENTS FOR PREPARATION OF TRAY




Oil 1 tablespoon EVOO20 mL for greasing bottom of tray.

Breadcrumbs ¼ cup 10g for bottom of tray 10g for sprinkling on the béchamel sauce.

B) RECORD THE WEIGHT OF THE EMPTY BAKING TRAY HERE

PAM’S AUTHENTIC GREEK MOUSSAKA (CONT.)


WORKBOOK: MOUSSAKA

METHOD

VEGETABLES

1. Wash the eggplants, remove the stalk, but do not peel.

2. Cut the eggplants to approximately 1cm thick slices.

3. Peel and slice the peeled potatoes to roughly 6 – 8mm thickness.

4. Add the potatoes to a medium saucepan filled with cold water. Bring to the boil and boil for 2 minutes, NO LONGER.Remove from heat, run under cold water, and then blot dry with paper towel. Set aside for frying.

5. Add 1 – 2 tablespoon of olive oil to the frying pan and fry the potato over moderate heat to lightly brown and soften.

6. Add remaining olive oil to the frying pan and fry the eggplant over low to moderate heat to lightly brown andsoften – you might find that you need more oil, so note the total amount of oil you use and record in your table.

7. Set cooked slices aside on a plate with paper towel.

PREHEAT THE OVEN TO 180 DEGREES AT THIS POINT

MEAT LAYER

1. Heat oil in a large frypan and add the chopped onion. The oil should sizzle slightly when the onion is added.Turn the heat down to a moderate to low flame and cook until the onion is very lightly browned.

2. As the onion is browning add the garlic and mince and cook over moderate to high heat until meat browned.

3. While the meat is browning, add cinnamon, nutmeg, oregano, parsley, salt and pepper and mix through.You should record how much salt and pepper you add you add in the table.

If additional spices or seasoning are added, record in approximate household measures and then convert to grams.

4. Add wine, tomato paste, tinned tomatoes and water, then stir the mixture and turn up the heat from moderate to highfor a few minutes until the liquid in the mixture starts to boil.

5. Stir mixture again, turn the heat to low and simmer until most of the liquid has evaporated which could take around10 minutes. The mixture should be moist not dry.

6. Leave aside to cool slightly.


WORKBOOK: MOUSSAKA

METHOD (CONT.)

BECHAMEL SAUCE

1. Melt butter in a saucepan.

2. When the butter is melted, add the flour and stir continuously on low heat for 2 minutes.

3. Remove from heat and slowly add milk, stirring continuously.

4. Return to heat and continue to stir continuously until the sauce thickens and there are no lumps.This could take around 2-3mins.

5. Remove from heat, cover with lid and allow the mixture to cool for 5 minutes.

6. Add the cheese and the lightly beaten eggs to the sauce and stir until smooth.

7. Set aside until ready to assemble the Moussaka. The béchamel sauce will go on the top of the assembled meat,eggplant and potato layers.

ASSEMBLING THE MOUSSAKA

1. Grease the baking tray with oil and sprinkle half the breadcrumbs over the base of the tray.

2. Spoon half the meat mixture into the tray patting down to form the first layer.

3. Follow with a layer of half the eggplant then a layer of half the potato.

4. Repeat for all layers.

5. Cover evenly with the béchamel sauce.

6. Finish the moussaka by sprinkling the remaining breadcrumbs over the top

7. Bake in a preheated oven for about 30 minutes or until the top is golden brown.

GLUTEN FREE AND VEGAN OPTIONS

If you have a special dietary requirement you can make a vegan and/or gluten-free version:

• Replace the plain flour with the same quantity of gluten free flour

• Omit the breadcrumbs or use gluten-free breadcrumbs if available.

• Replace the meat with 250g green or brown lentils – cook until tender, drain and add to recipe where mince is to beadded.

• Omit the cheese or replace with a vegan cheese

• Omit the egg

• Replace milk with a vegan milk alternative such as almond or soy milk


WORKBOOK: MOUSSAKA

TABLE 6: RESULTS – WEIGHED MEASURES OF INGREDIENTS

INGREDIENT PRE-COOKED WEIGHT (g) (FROM TABLE 5) POST-COOKED WEIGHT (g)

VEGETABLE LAYER

Potatoes

Eggplant

MEAT LAYER

Onion

Garlic

Beef

Wine

Water

Parsley

Tomato Paste

Canned tomatoes

Oil

Salt

Pepper


WORKBOOK: MOUSSAKA

TABLE 7: RESULTS – WEIGHED MEASURES OF INGREDIENTS (CONT.)

INGREDIENT PRE-COOKED WEIGHT (g) (FROM TABLE 5) POST-COOKED WEIGHT (g)

MEAT LAYER (CONT.)

Cinnamon

Oregano

Nutmeg

BECHAMEL SAUCE

Eggs

Cheese

Milk

Flour

Butter

A) TOTAL WEIGHT(g) OF PRE-COOKEDINGREDIENTS

TOTAL WEIGHT (g) OF COOKED INGREDIENTS (BEFORE ASSEMBLING THE MOUSSAKA).


WORKBOOK: MOUSSAKA

C) RECORD THE WEIGHT OF THE BAKING TRAY AND ASSEMBLEDMOUSSAKA HERE BEFORE IT GOES IN THE OVEN:

D) RECORD THE WEIGHT OF THE BAKING TRAY AND ASSEMBLEDMOUSSAKA HERE WHEN IT COMES OUT OF THE OVEN:

CALCULATING YIELD WEIGHT (g)

Total weight of ingredients (A) refer to Table 7

Weight of baking tray (B)

Weight of baking tray and assembled moussaka (pre-baked)(C)

Weight of baking tray and baked moussaka (D)

Weight of baked moussaka (D-B)

Weight of baked moussaka (D-B)

TABLE 8: CALCULATING THE YIELDThe yield refers to the quantity of the final cooked product a given recipe will produce. The formula in Table 8 refers to the method for calculating the yield, expressed as a percentage.

This percentage yield can also be determined using FoodChoices™ explained in the FoodChoices™ video.


WORKBOOK: MOUSSAKA

SENSORY ANALYSISRecord your personal sensory observations of the Moussaka.

COMPLETE THE HEDONIC SCALE SENSORY ANALYSIS TESTAs instructed previously complete the hedonic scale with your group of five family or friends.

COMPLETE THE FOODCHOICES NUTRITION ANALYSISFollowing the FoodChoices how-to video and instructions complete the nutrition analysis of your recipe and compare to the commercial product provided on the next page:

PRODUCT APPEARANCE FLAVOUR / TASTE TEXTURE

Greek Moussaka

SENSORY PROPERTIES OF MOUSSAKA

APPEARANCE – REGARDS TO SHAPE, SIZE, COLOUR AND CONDITION OF OUTSIDE OF FOODSymmetrical, asymmetrical, level, sunken, rounded, pebbled, sticky, greasy, shiny, dry, pale, golden brown, light brown, burnt, smooth, rough, puffy, transparent, dark, creamy, curdled, dull, fine, grainy, moist, sticky, opaque, glossy, clear, free of defects, other terms relating to shape or colour.

FLAVOUR – TASTE AND AROMA AS AN IMPRESSION WHEN FOOD IS EATENSweet, bitter, sour, salty, astringent, spicy, soapy, floury, flat, eggy, rancid, pasty, bland, flowery, fruity, sharp, burnt, minty, pungent, putrid, musky, puckery, hot, cold, metallic, peppery, minty, fishy, gamey, nutty, caramel, yeasty, stale, watery, luscious.

TEXTURE – TACTILE RESPONSE TO THE PHYSICAL CHARACTERISTICS OF FOODCrisp, velvety, smooth, rough, hard, firm, thick, thin, viscous, springy, gritty, gummy, sticky, moist, tender, fibrous, chewy, curdled, lumpy pasty, rubbery, tough, greasy, fibrous, crunchy, smooth, creamy, gelatinised, stringy, flaky, crusty, limp, mealy.


WORKBOOK: MOUSSAKA

WELL DONE!You are near the end of your twelve weeks of studying Moussaka. It’s now time to focus on completing any gaps and finishing your write up prior to the due date.


WORKBOOK: MOUSSAKA

APPENDIX 1: MARKING RUBRIC

FORMAT: TITLE PAGES WITH TABLE OF CONTENTS.

No title page and no table of contents

0 points

Multiple errors in title page and table of contents

0.3 points

Some errors in title page or table of contents

0.6 points

Minor errors in title page or table of contents

0.9 points

Accurate title page and table of contents.

1.2 points

Title page and table of contents excellent presentation and well-laid out

1.5 points

FORMAT:NOTE OF WORD LIMIT AND ADHERENCE TO WORD LIMIT

Word limit not noted and not within +/-10%

0 points

<948 or > 1452 words

0.3 points

948-983 or 1417-1452 words

0.6 points

984-1049 or 1351-1416 words

0.9 points

1050-1079 or 1321-1350 words

1.2 points

Word limit noted and within +/-10% i.e. 1080-1320 words

1.5 points

FORMAT:

MINIMUM SIZE 12 FONT FOR TEXT, SIZE 10 FOR TABLES

Not met

0 points

Partially met

0.3 points

Somewhat met

0.6 points

Mostly met

0.9 points

Only minor errors

1.2 points

ext 12 font, tables 10 font

1.5 points

FORMAT: USES APPROPRIATE FORMATS I.E. TABLES, FLOWCHARTS ETC

Format not appropriate and complete

0 points

Format not appropriate or complete

0.3 points

Format adequate but could be improved

0.6 points

Format good with some errors

0.9 points

Format very good with minor errors

1.2 points

Format Excellent

1.5 points

FORMAT:APPENDICES USED APPROPRIATELY

Appendices not used appropriately and incomplete i.e. key data in appendices and not referred to in body

0 points

Appendices not used appropriately or incomplete i.e. key data in appendices and not referred to in body

0.3 points

Appendices used adequately

0.6 points

Good use of appendices

0.9 points

Very good use of appendices

1.2 points

Excellent use of appendices

1.5 points

FORMAT:

WELL LAID OUT. 1.5 points

Format layout mostly good

Minor errors

1.2 points

INTRODUCTION Very poor and/or wordy description of the purpose of the task

0 points

Introduction is not clear, concise or inclusive

1.2 points

Introduction is not two of the below: clear, concise or inclusive

2.4 points

Introduction is not one of the below: clear, concise or inclusive

3.6 points

Clear, concise and inclusive aim included

4.8 points

Introduction constructed of a very high standard inclusive of description of the purpose of the task

6 points

SCORE TO GRADE MAPPING RULES

The minimum possible score for this rubric is 0 points and it will be converted to the minimum grade available in this module (which is zero unless the scale is used). The maximum score 70 points will be converted to the maximum grade.

Intermediate scores will be converted respectively and rounded to the nearest available grade.

If a scale is used instead of a grade, the score will be converted to the scale elements as if they were consecutive integers.

Format layout not met

0 points

Format Layout Excellent

0.9 points

Format layout adequate but could be improved

0.6 points

Format not appropriate or complete

0.3 points


WORKBOOK: MOUSSAKA

MARKING RUBRIC - CONT.

RESULTSTHE STAGES FROM THE FARM TO MEAL SET OUT IN FLOWCHART-TYPE FORM FOR EACH INGREDIENTS LISTED

Very poor; flowcharts inaccurate and incomplete

0 points

Poor; flowcharts inaccurate or incomplete.

0.8 points

Adequate; flowcharts partially inaccurate or incomplete.

1.6 points

Good; flowcharts mostly accurate and complete

2.4 points

Very good; flowcharts accurate and complete.

3.4 points

Excellent; outstanding flowcharts that are clear, succinct and outline all relevant stages.

4 points

RESULTS:INFLUENCES ON NUTRITIONAL PROPERTIES FOR EACH FOOD AT EACH STAGE NOTED

Very poor; influence on nutrition inaccurate and incomplete

0 points

Poor; influence on nutrition inaccurate or incomplete

0.8 points

Adequate; influence on nutrition partially inaccurate or incomplete

1.6 points

Good; influence on nutrition mostly accurate and complete

2.4 points

Very good; influence on nutrition accurate and complete

3.4 points

Excellent; outstanding coverage of influence on nutrition

4 points

RESULTS:

CHANGES IN THE PHYSICAL CHARACTERISTICS OF THE INGREDIENTS NOTED AT EACH STEP AND HOW THIS EFFECTS THE SENSORY QUALITIES OF THE FINAL PRODUCT

Very poor; physical characteristics inaccurate and incomplete

0 points

Poor; physical characteristics inaccurate or incomplete

0.8 points

Adequate; physical characteristics partially inaccurate or incomplete

1.6 points

Good; physical characteristics mostly accurate and complete

2.4 points

Very good; physical characteristics accurate and complete

3.4 points

Excellent; physical characteristics comprehensive and accurate coverage.

4 points

RESULTS: CHEMICAL REACTIONS DESCRIBED AND NOTED AGAINST APPROPRIATE INGREDIENTS AT EACH STEP AND HOW THIS EFFECTS THE SENSORY QUALITIES OF THE FINAL PRODUCT

Very poor; chemical reactions inaccurate and incomplete

0 points

Poor; chemical reactions inaccurate or incomplete

0.8 points

Adequate; chemical reactions partially inaccurate or incomplete

1.6 points

Good; chemical reactions mostly accurate and complete

2.4 points

Very good; chemical reactions accurate and complete

3.4 points

Excellent; chemical reactions comprehensive and accurate coverage.

4 points

RESULTS:APPROPRIATE TOOL FOR SENSORY ANALYSIS BRIEFLY DESCRIBED AND USED (COPY INCLUDED IN APPENDICES)

Very poor sensory analysis; incomplete or inappropriate tool

0 points

Poor sensory analysis; incomplete or inappropriate tool

0.8 points

Adequate sensory analysis; partially complete and appropriate tool

1.6 points

Good sensory analysis; mostly complete and appropriate tool

2.4 points

Very good sensory analysis; complete and appropriate tool

3.4 points

Excellent sensory analysis; comprehensive and appropriate tool

4 points


WORKBOOK: MOUSSAKA


RESULTSRESULTS FROM SENSORY ANALYSIS PRESENTED IN A LOGICAL MANNER AND DISCUSSED;

Very poor presentation of sensory analysis results.

0 points

Poor comparison of the nutritional aspects.

0.8 points

Adequate comparison of the nutritional aspects.

1.6 points

Good comparison of the nutritional aspects.

2.4 points

Very good comparison of the nutritional aspects.

3.4 points

Excellent comparison of the nutritional aspects.

4 points

RESULTS:RESULTS FROM COMPUTER-BASED NUTRITIONAL ANALYSIS (INGREDIENT LIST AND ANALYSIS SUMMARY TO BE INCLUDED IN APPENDIX)

Very poor summary of results from nutritional analysis.

0 points

Poor summary of results from nutritional analysis.

0.8 points

Adequate summary of results from nutritional analysis.

1.6 points

Good summary of results from nutritional analysis.

2.4 points

Very good comparison of the nutritional aspects.

3.4 points

Excellent comparison of the nutritional aspects.

4 points

RESULTS:

COMPARISON OF NUTRITIONAL ASPECTS OF PRODUCT

Very poor comparison of the nutritional aspects.

0 points

Poor comparison of the nutritional aspects.

0.8 points

Adequate comparison of the nutritional aspects.

1.6 points

Good analysis of the nutritional aspects.

2.4 points

Very good; physical characteristics accurate and complete

3.4 points

Excellent; physical characteristics comprehensive and accurate coverage.

4 points

CONCLUSION: A PARAGRAPH CONCLUDING THE TASK WITH A BRIEF SUMMARY OF THE MAIN FINDINGS – NOT SIMPLY REPEATED RESULTS BUT A SUMMATION OF THE KEY ASPECTS.

No concluding paragraph

0 points

Concluding paragraph not clear, concise and does not refer to aim

1.6 points

Concluding paragraph not clear, or concise or does not reflect aim

3.2 points

Concluding paragraph is only two of the following: clear, concise, reflects aim

4.8 points

Clear, concise paragraph, refers to aim of task, does not repeat results/body or text

6.4 points

Outstanding conclusion, refers to aim of task, does not repeat results/body or text

8 points

REFERENCING:A RANGE OF AUTHORITATIVE SOURCES HAVE BEEN USED TO INFORM THE RESULTS.

No sources used

0 points

Few sources relevant to chosen topic included or few sources are authoritative

0.6 points

Some sources relevant to chosen topic included or some sources are not all considered authoritative

1.2 points

A range of sources relevant to chosen topic included, sources are mostly authoritative

1.8 points

A wide range of sources relevant to chosen topic included, sources are all authoritative

2.4 points

An excellent range of authorative sources are included

3 points


WORKBOOK: MOUSSAKA


REFERENCING:APA REFERENCING CONVENTION HAS BEEN USED CORRECTLY THROUGHOUT, AND WHERE RELEVANT, INCLUDES IN-TEXT CITATION

No referencing

0 points

Numerous referencing errors

0.6 points

Some referencing errors

1.2 points

Few referencing errors

1.8 points

No referencing errors

2.4 points

Outstanding use of referencing with no errors

3 points

REFERENCING:A COMPLETE AND ACCURATE REFERENCE LIST IS PROVIDED

No reference list

0 points

Numerous errors in reference list

0.6 points

Some errors in reference list

1.2 points

Few errors in reference list

1.8 points

Minor errors in reference list

2.4points

Outstanding use of reference list with no errors.

3 points

WRITTEN EXPRESSION:

WRITING STYLE CONTAINS SENTENCES THAT ARE CONCISE AND WELL STRUCTURED, CONTAIN NO GRAMMATICAL AND PUNCTUATION ERRORS, WITH NO SPELLING OR PROOFREADING ERRORS

Sentences are not concise, well structured, numerous grammatical, punctuation, spelling and proofreading errors

0 points

Several sentences are not concise, well-constructed, several grammatical, punctuation, spelling and proofreading errors

1.2 points

Some sentences are not concise, well-constructed, some grammatical, punctuation, spelling and proofreading errors

2.4 points

Most sentences are concise, well-constructed, few grammatical, punctuation, spelling and proofreading errors

3.6 points

Sentences are concise, well-constructed, with only minor grammatical, punctuation, spelling and proofreading errors

4.8 points

Outstanding written expression with sentences that are concise, well-constructed, with only no grammatical, punctuation, spelling and proofreading errors

6 points