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Poster is missing several required label elements or information is presented inaccurately. Organization is poor and difficult to read.

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Poster includes most required label information with minor omissions or unclear presentation. Some elements may need better organization or clarity.

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Poster includes all required label information accurately: product name, expiry date, manufacturer details, ingredient list, net weight, type of product, and country of origin. Information is clearly organized and easy to read.

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Incomplete or inaccurate nutritional information. Nutritional claims are missing, inappropriate, or unsupported by the information provided.

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Nutritional information is present but may have minor inaccuracies or missing some details. Nutritional claims are present but may need more support or clarity.

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Poor quality or missing photos of mochi and/or fruits. Poster design lacks professional appearance and marketing appeal. Layout is disorganized or unappealing.

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Acceptable quality photos of mochi and fruits are included but may lack some clarity or professional finish. Poster design is adequate but could be more polished or better organized.

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Provides minimal reflection, with few insights into the process or outcomes.

Struggles to identify and resolve problems. Little to no attempt to adapt methods.

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Provides a basic reflection on the process, mentioning some successes and areas for improvement.

Notices problems and makes attempts to resolve them, but with limited success.

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Provides a detailed and thoughtful reflection on what went well, what could be improved, and what was learned.

Actively addresses challenges, such as sticky dough or imperfect texture, and adapts methods to achieve a good result.

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Student shows minimal or no preparation. Student have more than 1 item missing or unorganized.

Student is missing one of the following items:

-apron

-hairnet

-2 cloth

-plastic bag

-container

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Student shows thorough preparation, planning and a clear understanding of the process. They gather and organize all practical items in advance.

Student has all the items required:

-apron

-hairnet

-2 cloth

-plastic bag

-container

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Complete and accurate nutritional information panel with all essential nutrients listed. Nutritional claims are clear, relevant, and properly supported by the information provided.

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High-quality, clear photos of both the finished mochi and fruits used. Poster design is attractive, professional, and effectively markets the product. Layout is well-organized and visually appealing.

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Reflection after Mochi Practical

1. Descibe the taste, texture and appearance of your mochi

2. State 2 things that went well during the practical

3. State 1 thing to be improved on

4. State 1 thing you learn from doing the practical about fruits mochi

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Reflecction after Mochi Practical

1. Mochi has a mild, neutral flavor on its own, with a slightly sweet taste . When filled with sweet ingredients, like fruits , the taste can be richer and more flavorful. Mochi is known for its chewy and sticky texture. It has a smooth and slightly elastic texture that can be a little tough at first but becomes soft as you bite into it. The inside may sometimes be a bit more creamy, especially in filled varieties, while the outer layer has a dense, stretchy feel. It can be smooth and shiny on the outside, sometimes with a soft matte appearance if dusted.

2. The mochi turned out with the ideal chewy, elastic texture, which is a key feature of great mochi. The glutinous rice was well pounded, and the dough held together nicely without being too sticky or too tough. The mochi pieces came out evenly shaped, with smooth, consistent surfaces. The dough didn’t crack, and they maintained a nice, uniform size, making them visually appealing and easy to eat.

3. One thing i have learned from doing the mochi practical is the importance of controlling the consistency of the dough. Achieving the right balance between moisture and texture is key to getting that perfect chewy consistency. Too much water can make the dough too sticky, while too little can make it dry and hard to work with.

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1. The mochi tasted a bit bland, but it still had a subtle hint of the strawberry puree. The texture was soft and chewy but the appearance was looked odd because of the way it was shaped but managed to work it out in the end. 2. Two things that went well during the practical was that I successfully shaped the mochi. Even though it looked odd, I was still able to shape it in a way that still made it work. The other thing that went well was the incorporating the strawberry puree. Despite the blandness of the mochi, the hint of strawberry puree indicates that I managed to make it a bit flavourful. 3. The flavour of the mochi has to be improved on. 4. One thing i learned from doing the practical is that its important to incorporate enough strawberry puree into the dough to get a noticeable taste.

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1.The taste is bland and we cant taste the strawberry. The texture is so sticky,i think i added too much flour. The appearance looks great and round.

2.The shaping of the mochi since it was easy to shape it with the correct amount of flour and the mixing went well because the milk, strawberry and flour mixes perfectly well.

3.The amount of ingredients needed,i should try and get the correct amount of flour and milk because i put too much milk and too much flour and i had to repeatedly add and if i was not careful it would be a bad mixture

4.I thing i learnt is that mochi is easy to make and smells nice but then after the mixing part it gets harder as the shaping part is when u must put the correct amount of flour and once you put the wrong amount it wont look good so that is a hard part to do.You must be extra careful

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1. The taste was bland and i couldn't taste the orange. The texture was perfect as it was perfectly chewy and not as sticky. The appearance was okay but wasn't the best.

2. The making of the mochi and the mixture was the best part of making it

3. 1 thing that could be improved is the making of the mixture for the mochi as it was too watery at times.

4. Can be less sticky as it was sticking to much to my fingers when trying to eat it.

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1. It taste bland as my mochi had no filling and had a little of guava flavour. The texture is wet and sticky as i did not cover it in enough corn starch due to the lack of time. The appearance of my mochi does not look appetising as my mochi was not made properly as i had limited time to make it.

2. 1 is that I managed to make my mochi finishing up my ingredients that was given to me. 2 is that i managed to make more mochi balls than I wanted as i did not have enough milk and not enough flour so, i ended up with a big dough.

3. 1 thing to be improved on is the time that I took to mix the flour, sugar,milk and flavour together as when i was mixing, i was not doing it properly as the milk that was poured was not enough and so was the flavour.

4. 1 thing I learn from the practical is more fruit needs to be added as it contains the flavour to make the mochi taste nice and it is full of vitamins and nutrients such as vitamin c and antioxidants

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1. The mochi had a mild flavour and sweetness but is was mostly tasteless. The texture was soft and chewy. The mochi colour was red due to the strawberry puree

2. Two things that went well during the practical was the mochi turned out ideal chewy, elastic texture, which is an key texture for a mochi. I was able to shape the mochi in a circular form.

3. One thing to improve on is the add more flavour to the mochi so that is can have a little more sweetness and flavouring.

4. One thing to learn from fruit mochi is the balance of textures. The soft, chewy exterior of the mochi contrasts beautifully with the juicy, refreshing fruit inside, creating a satisfying sensory experience. This teaches us the importance of balance—whether in food, art, or life—where combining different elements can result in something harmonious and enjoyable.

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1. The mochi taste like strawberry and chocolate, the texture is very smooth and stretchy and the appearance is like a shape of a ball.

2. Two things that went well during the practical is that firstly, my partner and I worked well to make the mochi together. Secondly, we successfully managed to fill the mochi with Nutella without any issue. The filling was enclosed, and the Nutella stayed inside the mochi instead of dripping out, creating a delicious and gooey center. Overall, our teamwork and careful technique us achieve great and good results in the mochi making

3. One thing that it can be improve on is that we spend to much time on making the dough and we didn't finish on time but we achieve good result from the dough making, although we didn't finish on time. we can spend lesser time to make the dough as we cannot finish on time

4. One thing I learn from making the mochi is that making mochi need time and patience as the dough doesn't form immediately. The process of making mochi requires careful attention at every step, from mixing the flour, sugar and the puree , making the shape and then add the filling inside properly. Additionally, when filling the mochi, we need to be precise as we cannot add to much or too less the mochi making require time, focus and practice. By being patient, we can achieve good result.

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Reflecting on a practical session involving making mochi can be a fun and insightful experience. Here are some possible reflections:

1. Technique and Skill Development

Learning New Techniques: Making mochi often involves hands-on techniques like kneading sticky dough (mochi rice) or carefully forming the soft dough around fillings. It’s a good opportunity to improve precision and hand-eye coordination, especially in shaping the mochi.

Patience and Attention: Mochi preparation requires time and careful attention to detail. Whether steaming the rice or ensuring the correct consistency, the process can teach patience and the value of attention to small steps.

2. Challenges Faced

Texture Issues: Mochi’s texture is crucial. If the rice is not pounded enough or the dough is too wet, the consistency can be off. Reflecting on whether the texture was exactly what you wanted can guide future attempts.

Filling the Mochi: Wrapping mochi around fillings like red bean paste, fruits, or other ingredients can be tricky. Sometimes, the filling may leak out, or the dough might not seal well. Overcoming such challenges helps to understand how important the balance of dough thickness and filling is.

3. Cultural Insight

Cultural Appreciation: Mochi-making is deeply embedded in many East Asian traditions, especially in Japanese and Korean cultures. Understanding the cultural significance and history of mochi can enrich the experience. For example, mochi is often eaten during New Year celebrations or other special occasions.

4. Flavor and Presentation

Taste Exploration: Mochi can be made with various fillings and coatings (like matcha or cocoa powder). Reflecting on how different fillings change the flavor and experience of mochi can be an interesting aspect of the practical.

Aesthetic and Presentation: How the mochi was presented matters. Did it look inviting? Was the shape uniform? Making mochi can also teach you how important aesthetics are in food preparation.

5. Time Management

Planning: Mochi-making involves several steps that need to be completed in a certain order, like steaming, cooling, and then shaping the mochi. Reflecting on how you managed your time—whether you felt rushed or in control—can improve future kitchen efficiency.

6. Feedback and Improvement

Taste Testing: After the practical, tasting the results with others or getting feedback can be a valuable reflection point. Did the mochi turn out as expected? Was it too chewy or too soft? Feedback helps with refining technique and adjusting flavors.

Iteration: Based on the outcomes, consider what you'd do differently next time. For example, would you try different fillings, adjust the consistency of the dough, or experiment with new flavor combinations?

7. Enjoyment and Fun

Creative Expression: Mochi-making can be a creative and fun activity. Reflecting on the enjoyment of the process—whether it was messy or satisfying—can highlight the fun aspect of cooking and baking.

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1. the mochi had a little sweetness but also a little bit bland. the texture is soft and chewy. the mochi was red in color due to the strawberry puree

2. i got the ideal texture of the mochi as i followed the steps correctly and the dough of the mochi was well kneaded.

3. the flavor can be improved by adding a little more sugar and/or fruit puree.

4. we need time, effort and precision to achieve a smooth and stretchy tecture of the mochi.

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1.The taste: the mochi itself has a mild, subtly sweet flavor with a hint of rice. However, it often takes on the taste of any fillings or flavorings added, such as melon, blood orange, or other fruits.

The texture: This is the standout feature of mochi—it is soft, chewy, and slightly elastic due to its glutinous rice base. Fresh mochi is smooth and tender, with a slightly sticky and stretchy consistency that melts in your mouth.

The appearance: Mochi is typically round or oval, with a smooth, slightly powdery exterior (from cornstarch or rice flour to prevent sticking). It can be plain white, pastel-colored, or vibrant depending on flavorings. Some versions, like daifuku mochi, are filled with sweet bean paste or ice cream, giving them a plumper, stuffed look.

2.i was able to make the mochi properly and it tasted nice

3.we should improve on the amount of mochi because i wanted to eat some

4.i learned how to make mochi

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1. The taste of the mochi was slightly bland in flavor, and its texture was somewhat chewy. In terms of appearance, the surface was smooth, giving it a neat and polished look.

2. The texture of my mochi turned out well, with a nice chewiness that made it enjoyable to eat. Additionally, I ensured that I made enough for both of us to share, making the experience more enjoyable and inclusive.

3. One aspect I would like to improve is the flavor of the mochi. I realized that I did not use enough fruit purée, which resulted in a weaker taste than I had hoped for. In the future, I will incorporate a greater quantity of purée to enhance the overall flavor and make the mochi more enjoyable.

4. Through this experience, I learned that adding fruits not only enhances the appearance of the mochi but also improves its taste. Since the mochi we made was rather plain on its own, the addition of fruits brought a refreshing sweetness and a burst of flavor, making it more delicious and visually appealing. This has shown me the importance of incorporating complementary ingredients to elevate the overall eating experience.

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1. the mochi has a sweet taste to it and the texture of it was not too chewy which gives that perfect balance when consuming the mochi. The appearance of the mochi was was also nice looking as there was a smooth texture and it was just very visually appealing due to the looks and the texture of the mochi

2. 2 things that went well during the practical. the first thing that went well is the shaping of the mochi as i expected the shaping part of the mochi to be unappealing and non uniformed but it actually turned out to be aesthetically appealing and uniformed and most of it was equal in size as well and the shape was symmetrical to each other. the second thing that went well during the practical is the microwaving part of the mochi as it only took me one try to get achieve the texture in one shot instead of microwaving it multiple times thus giving us more time to spend on the rest of the other steps to complete our mochi.

3. one tbing that can be improved on is the mxing of the flour and the other ingredients to form the mochi mixture as it took me alot of time to achieve th texture that i waslooking for, thus not being able to spend more time on the other steps to complete the mochi

4. one thing ive learned from the practical is being able to manage my time better so that i may use it much more efficiently rather than wasting it on impractical things such as wasting too much time thinking and not doing my work which shows the lack of capability i have to manage my time well during the mochi practical. due to the lack of capability to mange my own time my mochi was unable to reach the microwave on time thus needing me to rush the process of making the mochi. The thing ive learned from the practical is that time management is very important and lacking it can cost alot. thats the reason why ive learned to manage my time better.

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1. The flavor combination of white peach and strawberry created a refreshing and fruity burst, while the rich Nutella filling added a deep, chocolatey contrast. The moment I bit into it, the Nutella spilled out, making it an indulgent surprise.

The texture was floury on the outside, yet soft and satisfyingly chewy. It had the signature mochi bounce, making each bite enjoyable. The appearance was round in shape added to its charm, making it look as inviting as it tasted. this mochi was a unique and flavorful treat, balancing fruitiness with creamy decadence in every bite.

2. two things went really well. First, my partner and I did a great job making the dough, ensuring it had the perfect consistency for soft and chewy mochi. The texture turned out just right, making it easy to work with and shape. Secondly, we successfully managed to fill the mochi with Nutella without any issues. The filling was fully enclosed, and the Nutella stayed inside, creating a delicious, gooey center.

3. One thing I can improve on is the amount of time I spend making the dough. While it turned out well, I could be more efficient in the process to ensure I have enough time for shaping and filling the mochi. By managing my time better, I can focus on perfecting the overall appearance and texture without feeling rushed.

4. One thing I learned from making mochi is the importance of patience and precision in cooking. The process of making mochi requires careful attention at every step, from measuring the ingredients correctly to kneading the dough to the perfect texture. If I rush, the dough might become too sticky or too dry, making it difficult to shape properly. Additionally, when filling the mochi, I need to be precise to ensure that the Nutella is fully enclosed without breaking the dough.

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Japanese Traditional Desserts Presentation in Pink and White Playful Style

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1. The taste of the mochi is blend and i couldn't taste the strawberry, the texture is chewy and the overall appreance is smooth and oval-shaped.

2. 2 things that went well in making the mochi is coating the mochi with enough corn starch to prevent it from being sticky. 1 more thing is the mochi has the perfect chewy texture.

3. One thing to improve when making mochi is to control the moisture level of the dough. If the dough is too wet, it can become overly sticky and difficult to shape or work with. On the other hand if the dough is to dry, the mochi will end up tough and lack of desired chewy texture.

4. 1 thing learn from doing practical about fruit mochi is very hard to balance the moisture level jus for me to get the perfect texture. But i learn that when making this mochi, i have to make sure the dough is not to wet and sticky. If the dough is still sticky and wet, i will have to put in the microwave for a longer time till its not sticky and wet.

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1. Mochi has a neutral, slightly sweet taste when eaten on its own. The flavor can vary depending on its filling or topping. If it's filled with red bean paste (anko), it has a subtle sweetness. Sometimes, it's served with savory fillings or used in soups, which gives it a more savory flavor. The texture of mochi is chewy and sticky. When you bite into it, the outer layer is soft and smooth, but it offers a satisfying, slightly elastic resistance. The glutinous rice used to make mochi gives it a unique, bouncy, and stretchy feel. Mochi typically appears as small, round, or square cakes. Its outer surface is often smooth and can be dusted with a light coating of cornstarch or powdered soybean flour (kinako) to prevent it from sticking. It can also be seen in a variety of colors, from the traditional white to pastel hues (like pink or green) when flavored with ingredients like matcha or strawberry.

2. 2 things that went well is shaping it into a ball and the texture very soft like adding powder on it

3. 1 thing that i need to improve on is mixing the fruit with milk to get a yogurt texture

4. 1 one thing that learn during the process is that pear contains vitamins c

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1.The taste of the mochi is bland and was lacking in flavour. The texture of the mochi was quite strechy and quite soft and chewy. The mochi was round in shape and it was white in colour due to me not adding any food colouring for its appearance.

2. Two things that went well during the practical was the mixing of the mochi as the mixture was perfect not too watery and thick. Another thing that went well was the shaping of the mochi as it was well rounded and it was not too big nor too small.

3. one thing that can be improved was the flavouring of the mochi as it was too bland and lacks in flavour. I could add my own ingredients or add lesser milk.

4. one thing i learnt was to be patient as the value of patience ensures that the mochi was good as we take our time to do the mochi and when we don't have the value of patience we would give up easily and just rush the mochi practical

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1. Mochi Description & Texture:

Mochi is a soft, chewy Japanese rice cake made from glutinous rice. When you take a bite, the texture is delightfully smooth and slightly sticky, with a satisfying bounce. The exterior has a subtle sweetness, while the interior feels dense but tender, almost like a pillowy cloud. It’s often filled with ingredients like sweet red bean paste or fruit, adding an extra layer of flavor.

2. Two Things That Went Well When Cooking Mochi:

- The mochi turned out perfectly chewy, with the right level of softness and elasticity.

- The flavor balance was spot-on, especially if it was filled with a sweet red bean paste, creating a harmonious sweetness with the chewy texture.

3. One Thing to Improve On:

- The surface of the mochi could have been less sticky. A light dusting of cornstarch or potato starch next time could help keep it from sticking together while handling.

4. One Thing I Learned from the Practical:

- I learned the importance of using the right amount of water and heat when cooking the glutinous rice to ensure the perfect texture—too little water or too high heat could result in a tough, unappetizing consistency.

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During the mochi practical, I found the end result to be somewhat underwhelming. The taste of the mochi was a bit bland, and it lacked the sweetness I was expecting. I believe the recipe could have benefited from more sugar to enhance the flavor and make it more enjoyable. Additionally, when shaping the mochi into balls, I encountered difficulties, and they ended up being deformed rather than having a smooth, presentable shape. The texture and appearance could have been improved with more precision in shaping.

Another element that could have elevated the dish would be adding a filling inside the mochi. A sweet filling, such as red bean paste or fruit, would have added both flavor and texture, making the mochi more interesting and satisfying to eat. Overall, the practical didn’t turn out as well as I had hoped. The mochi wasn’t as tasty as I expected, and there’s definitely room for improvement in both the preparation and presentation. I think with a few adjustments, this could have been a much more enjoyable and visually appealing treat.

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:the tase was sweet with a hint of bitterness it was a round/oval shaped gelatinised ball covered in flour

2: two things that went well during the practical was my timing as everything went smoothly in the time frame i didn't take longer then what was needed to complete the practical and i managed to roll the balls into circles

3: one thing that can me improved is the rolling the balls in the flour as the balls were very hot and sticky it always sticked onto my hands and burned me so next time i have to leave it for at least 5 mins to cooldown so i do not burn my hands

4: i have learnt that i need patience as if i rushed things like putting the mochi in the microwave for too little time it will be very sticker and not in a moldable state so i need to follow instructions and do what is stated so everything goes as planned

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Pink and Blue Watercolor Background Poster