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Organisational ability is also very important when doingpractical work. Refer to earlier planning to ensure you areon track, or whether you need to make changes.Recording production• Record the food items made during production using adigital camera and written notes: these can be includedin the folio and used in the evaluation report.• Record decisions and modifications made to theindividual food items/production activities (includingchanges to selection of tools and equipment, order ofproduction activities etc) which are different from youroriginal design/planning.Evaluation• Discuss and make judgements about the finishedproduct using the evaluation criteria established fromthe design brief/specifications. (Note: refer to food itemsin the discussion, but don’t evaluate each food item thatcomprises the product.)• Discuss how the product was tested (and the results ofthat testing) and how you came to a conclusion inrelation to the evaluation criteria in the discussion.• Discuss and make judgements about the effectiveness ofthe planning to make the product and its impact andeffect, on making the product.Include reference to any record kept of production workand noted modifications.• Refer to previously established timelines, expectedoutcomes of production work and the suitability ofselected preparation and processing techniques toolsand equipment and how well safe and hygienic workpractices were observed.Commercial comparisons• Two food items (that comprise the product) are used inthe comparison.• Tests will be used in the comparisons.• Compare each food item (made by student) with asimilar commercially available food item.• Use a table for the comparison.• Show clearly the aspects being compared and describehow they compare (refer to sensory, physical andchemical properties). Use appropriate terminology.• Draw conclusions – which is best, or more appropriateand why?64