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At the end of this practical,

- Preparation Skill Learnt: All-in-one method

- Cooking Method Used: Baking

1) Indicate the "Subject" as your name and partner's name.

2) Upload a photo of your food product made during lesson.

3) Write down the following observations made during sensory evaluation:

Appearance (e.g. brown, yellow, or golden brown)

Texture (e.g. soft, hard or light)

Taste (e.g. sweet, bland or salty)

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No lunch box, no practical for next lesson

Remember your partners for FCE

No practical materials, no practical

Matthew splash water on Cassidy

Unwell no cooking

Flu, please wear mark

Trim fingernails

Come on time for lesson!

Submit workbook

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Ms Lee

Appearance

Golden brown with purple patches around the muffin top

Texture

Crispy/Crusty on the outside

Taste

Sweet and fruity (berry)

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Reese

Appearance

Texture

Taste

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jazlyn

appearance

texture

taste

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Ariq’s work

Appearance: brown with blue patches

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Irfan

Appearance

Texture

Taste

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Ashley

Appearance

Texture

Taste

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Cassidy

Appearance

Texture

Taste

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Earl

Appearance: It’s yellow brown and blue spots

Texture: Soft and light

Taste: Sweet

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Appearance: brown with purple patches around the muffin.

Texture: soft and creamy.

Taste: fruity and sweet.

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At the end of this practical,

Preparation Skill Learnt: Knife skills (slicing) & Sauce making

Cooking Method Used: Stir-frying & Simmering

1) Indicate the "Subject" as your name and partner's name.

2) Upload a photo of your food product made during lesson.

3) Write down the following observations made during sensory evaluation:

Appearance (e.g. brown, yellow or golden brown)

Texture (e.g. crispy, soggy or dry)

Taste (e.g. salty, bland or umami)

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Appearance:  golden brown
Texture : crispy and crunchy
Taste: Unami

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It looks brown, crispy and it smells salty

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Brownish colour and noodles is white
Orange carrots and white fish balls
Tasted savoury and salty

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A noodle is yellow and best smile

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Is yellow in colour for the noodles and is dry crispy noodles with carrots

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At the end of this practical,

Preparation Skill Learnt: Rubbing In

Cooking Method Used: Baking

1) Indicate the "Subject" as your name and partner's name.

2) Upload a photo of your food product made during lesson.

3) Write down the following observations made during sensory evaluation:

Appearance (e.g. brown, yellow or golden brown)

Texture (e.g. crispy, soggy or dry)

Taste (e.g. salty, bland or umami)

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Texture:dry on the outside
Feels in ur mouth :crumbly crumbs and soft fruits

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is brown in colour and red strawberry slices

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It’s brown, it looks crispy and it tastes sweet

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Appearance: It has red strawberries with the golden dough and the blue berries

Taste: Sweet

Texture: Soft and Crispy

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Appearance:golden brown with fruits
Taste:sweet and buttery
Texture:hard outside soft inside

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Golden brown colour crust red strawberry and blueberrys

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Appearance: golden brownish colour and bright coloured fruits
Taste: sweet and buttery flavour
Texture: crumbly and dry outside with soft fruits on inside

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It is golden brown for the noodles, orange carrots and brown mushroom
Crispy noodles, wet sauce and soft vegetables
Savoury and salty sauce

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Appearance:full of colour
Taste:sea food-ish
Texture:soft noodles crunchy seafood

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Appearance: It has golden brown noodles

Taste: Salty

Texture: Soft noodles

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Appearance: crispy
Taste:sea food
Texture:crunchy

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Appearence golden noddle with seafood

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Taste: salty flavour
Texture: crispy
Appearance: golden brownish

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it is golden brown for the noodles , orange carrots and brown mushroom 

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crispy noodles,wet sauce and soft vegetables savoury and salty sauce

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At the end of this practical,

Preparation Skill Learnt: Batter-making

Cooking Method Used: Pan-frying

1) Indicate the "Subject" as your name and partner's name.

2) Upload a photo of your food product made during lesson.

3) Write down the following observations made during sensory evaluation:

Appearance (e.g. brown, yellow or golden brown)

Texture (e.g. crispy, soggy or dry)

Taste (e.g. salty, bland or umami)

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At the end of this practical,

Preparation Skill Learnt: Creaming

Cooking Method Used: Baking

1) Indicate the "Subject" as your name and partner's name.

2) Upload a photo of your food product made during lesson.

3) Write down the following observations made during sensory evaluation:

Appearance (e.g. brown, yellow or golden brown)

Texture (e.g. crispy, soggy or dry)

Taste (e.g. salty, bland or umami)

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Appearance: Golden brown

Texture: soft fluffy

Taste:Fluffy and sweet

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Yellow

Dry

sweet

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Light golden brown

Crispy sweet

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Golden-Brown

Dry

Sweet

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-Golden brown

- moist

-sweet

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-golden brown

-crispy

-sweet

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At the end of this practical,

Preparation Skill Learnt: Shaping

Cooking Method Used: Boiling

1) Indicate the "Subject" as your name and partner's name.

2) Upload a photo of your food product made during lesson.

3) Write down the following observations made during sensory evaluation:

Appearance (e.g. green, orange, pink)

Texture (e.g. soft, chewy, slimy)

Taste (e.g. sweet, fruity, bland)

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At the end of this practical,

Preparation Skill Learnt: Wrapping

Cooking Method Used: Boiling vs Deep-frying

1) Indicate the "Subject" as your name and partner's name.

2) Upload a photo of your food product made during lesson.

3) Write down the following observations made during sensory evaluation:

Appearance (e.g. golden brown, pale white)

Texture (e.g. soft, crispy, wet, oily)

Taste (e.g. salty, peppery, bland)

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Appearance : golden brown (deep fry) & white (boiling)

Texture : Crispy (deep fry) & soft ( boiling)

Taste : savoury

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Appearance: For the deep fried one is golden brown, the boiled one is pale white.

Texture: For the deep fried one is crispy while the boiled one is soft

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Boiling :The dumping is soft and smelling good.

Fried: the colour is deep and it’s crispy

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Appearance : golden brown

Texture:crispy for Deep fried and smooth for boiling