Testing+and+evaluation

__**Testing and evaluation.**__

Your entire project should be ready for draft marking on February 9th. The FINAL DEADLINE is March 8th.

This should be about three sides of work.

Write your evaluation in sections. Use photos and sketches wherever possible. If you include graphs, surveys, etc. explain what they show.

1. **Introduction:** Explain the aim of your final product (look at your design situation and design brief). Explain how you tested your product with your target market group. 2. **Evaluate your final food product against the design specification.** Look at the chart in the testing section to help you write this part. Explain in detail whether your product achieved each point of your design brief and design specification. Always consider the NEEDS OF YOUR TARGET GROUP. Include the results form your target market (survey, sensory testing etc.). Explain what the data shows.

3. **Explain the changes and modifications you made** during the design process, especially information from sensory tests e.g. using canned fruit instead of fresh because it is cheaper and available all year around, modifications to improve the nutritional profile such as using skimmed milk to lower the fat content. Always consider the NEEDS OF YOUR TARGET GROUP.

4. **Summarize the product's positive and negative points**; try to be more positive! Always consider the NEEDS OF YOUR TARGET GROUP. You should use the [|Nutrition Program] to produce a nutritional analysis of your product and a food label. This will help you to identify which aspects of the recipe need modifying. Use the software again to produce a modified and improved version.

5. **Evaluate the ways you worked in both practical lessons** and when completing the project. Use photos and drawings to help illustrate these points.

6. From you evaluation suggest and justify Modifications. **Sketch solutions to the issues you have identified. Colour and annotate them.** Include:

Ingredients to increase its appeal (taste, texture, appearance) Changes to increase the products marketability to the target group (price, product, place, promotion) Changes to improve the product's nutritional balance.