What is Moussaka? Where did it originate? Which recipe is best?

What is Moussaka? Where did it originate? Which recipe is best? Work through the questions below to facilitate your thinking around answering these questions.

Moussaka Assessment Task



This is the template for your Moussaka Assessment Task.


The red text is a description of the section

The blue text is provided as tips to better understand expectations

Delete all the red & blue text prior to submission.



DTN102 Applied Food Chemistry




Moussaka Assessment Task- Analysis of a meal: physical, chemical, sensory and nutritional.


Student name:_________________________


Student ID: ____________________________


Submission date: _____________________


Word count:__________________________


Some useful information about the major assessment task-


Word count

  • 1200 word limit (+- 10%) includes all headings within the report, the introduction, results (including the flow charts and tables), summary of the sensory and nutritional analysis and the conclusion. 

The following are NOT included in the word count:

  • Cover Page
  • Table of contents
  • Footnotes i.e. references for flow charts
  • End-of-text Reference List
  • Appendices


  • We allow modifications to the Moussaka- gluten free, vegetarian etc so that everyone making it can eat it. In the written report, you will still need to report on the ingredients from the original Moussaka– onion, olive oil, beef, flour, egg in all the sections of the report except for section 1.3- where you undertake the sensory analysis based on the Moussaka version you cooked. This is to ensure that everyone gains the same knowledge and learning related to this assessment and the learning outcomes of the subject.
  • For section 1.4- nutritional analysis, you will be required to enter the information for the original Moussakainto FoodWorks to perform the nutritional analysis. The way you will do this is by using the quantities (weights/measurements) provided in the Moussaka Guide.



Table of Contents Page no.















































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. 


Tips- remember to use third person tense in scientific reports, do not write in the first person or use personal language such as “In this report I was required to………


Ensure your introduction clearly states the aim of the assessment task. What will be undertaken and why?



1.1 From the farm to a meal: influences on nutritional properties


Create a flowchart for the stages from the farm to a meal for each of the ingredients: onion; olive oil; beef; flour; egg. Remember to mention influences on nutrition.

Label your flowcharts appropriately.

Footnotes are permitted to be used in this section to reference sources rather than using in text citations.



Due to the limited word count, you should aim to summarise key information in short sentences/dot points within your flow charts. As a rough guide, you wouldn’t want to go over 500 words for this section; this is approximately 100 words per flow chart.

Ensure you focus on key stages and nutritional influences- how does growing/harvesting/processing a food impacts on its nutritional composition? For example, what type of soil conditions are required to grow onions? How do they need to be transported and stored and what impact can this have on its nutritional value? i.e. temperature.

Footnote referencing uses a superscript (number) to denote a reference instead of writing the full reference in text.  The full reference list in APA 6 format is provided at the bottom of the page in your footnotes.

Appropriate references for your flow charts include- Industry websites e.g. Meat and Livestock Australia, Government Websites e.g. Food and Agricultural Organisation, academic journal articles. Food blogs are not considered reputable sources of information.


Results continued……….



1.2 From the farm to a meal: physical and chemical changes during preparation and cooking and the effects on sensory qualities


Complete the following table:

Table 1.2: A summary of the physical and chemical changes during preparation and cooking and the effects on sensory qualities

Ingredient Preparation and cooking required Physical changes Chemical change Summary of effects on sensory qualities





Olive oil





















Footnotes are permitted to be used in this section to reference sources rather than using in text citations.

Tips- When it comes time to make your Moussaka, print out a copy of the template and record the key physical changes that you observe, list the key cooking and preparation techniques required and list key sensory effects that you observe. Example- onion- when you cut the onion and sautee it, think about the physical changes that are occurring, does the onion change shape, size, does it absorb oil?  In relation to sensory properties, you may want to think about the effects cooking has on taste, smell, visual changes. The chemical changes will require you to use your learning from the course content to summarise the key chemical changes that occur for each ingredient.


Results continued………. 

1.3 Sensory analysis



Describe the sensory analysis method used. Include a copy of the sensory analysis results you completed and a short paragraph interpreting the results.  Label any tables appropriately.




We recommend 5 tasters undertake the sensory analysis of your Moussaka however 3-5 tasters is also acceptable. This ensures you get a good spread of data for your hedonic scale results


Include a description of what a hedonic scale is, report the overall rating from tasters and provide an explanation of what the rating means.


1.4  Nutritional analysis


Describe the nutritional analysis method used. Include a summary of all results in table form (full analysis in an appendix – appropriately named and labelled) and a brief discussion of these results, including a comparison of the Moussaka recipe to the commercial product packaging provided (see appendix 3).  Label any tables appropriately.




Compare and discuss key nutritional aspects i.e. energy, fat, protein, sodium etc between the homemade moussaka and the commercial moussaka.  Support your discussion with reference from the literature.


Yield- You will weigh the Moussaka ingredients, the assembled dish prior to cooking and again post cooking to work out the yield. You may find you will get a yield result anywhere between 75-95%, these results are normal and well within the expected range. The range will vary depending on different ovens, if the moussaka is covered with foil when cooked, the type of dish used and other factors. A yield of 80% is offered as a guide and can be used by anyone choosing to make a variation of the original Moussaka recipe. 





A paragraph that sums up your findings.



Your conclusion should not repeat results. It should summarise key themes and refer back to your main aim.



Use the APA 6 system as described http://www.lib.latrobe.edu.au/help/style-guides.php 



The report must include in-text citation and all references used in your report need to be provided in the reference list as per APA 6 format, this includes the references within your footnotes in sections 1.1 and 1.2



Your appendices should be in the order that they are referred to in your report.   


You must refer to the appendix in the body of your report.


Note that appendices ARE NOT included in your word count.



Information within your appendices needs to be referred to within the main body of the assessment task


A copy of the sensory analysis raw data e.g. hedonic scale calculations need to be included in your appendices


A copy of the nutritional analysis data from FoodWorks and the nutritional information from the commercial moussaka need to be included in your appendices


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Cathy, CS.