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Steps for recipe not clearly elaborated.

Very messy contents presentation.

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Make sure that you use the same font type throughout your presentation. Using different font types made your slides look very messy.

Lacks interesting graphics

No evaluation

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What have you been doing all these weeks?

Only did the research section. What happened to the other tasks?

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Effort taken to complete all the tasks.

Good write-up on why you have choosen the ingredients for our dish.

Jing wei, where is your evaluation.

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Step 1: Choose your preferred platform to present your work

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Step 1: Choose your preferred platform to present your work

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Select a platform to create your presentation materials to create an aestheically creative presentation for your project.

*Note: You will need to add a lot of content.

Share the URL in your respective padlet tabs.

Google Slides: https://slidesgo.com/

In slidesgo, there are a lot of templates which you can download.

Canva: https://www.canva.com/

In canva, there are animation presentation template that have pre-set animations.

Whichever template you chose, share the content with your respective teachers so we can mark your work:

Ms Murni: murni_iryani_mohd_hanafi@moe.edu.sg

Mrs Ding: luo_hailun@moe.edu.sg

Mdm Leong: leong_mui_seng@moe.edu.sg

Mdm Shireen: nurshireen_abdul_rasid@moe.edu.sg

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https://sgmoe-my.sharepoint.com/:p:/r/personal/yeo_zhan_peng_students_edu_sg/Documents/Presentation%20(2)%201.pptx?d=wfa84b08902c949ba9db49a2e97f611d3&csf=1&web=1&e=pfKRa5

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THE final submission ( Rui Xuan and Jing Wei)

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THE final submission ( Rui Xuan and Jing Wei)

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Follow this format

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10/4

Recipe incomplete

You should include the equipment, exact amount of ingredients and the steps of how to cook them.

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10/4

Need to specify theexact amount for ingredients.

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10/4

Why are you still not following instructions? Did you read my comments?

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10/4

Need to type the exact amount of ingredients needed in the recipe.

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10/4

For recipe, you need to include the exact amount of ingredients and the steps involved in cooking.

Only equipment shown the rest is missing.

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https://docs.google.com/presentation/d/1aynT8C4z_ZeTS6WNPGAIcd_j6PMGop_IBFssFxH8dG0/edit

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Grace

You are confused between taste and texture.

Saish

Evaluation lacks details. You repeated the word "nice." You need to explain why it is nice.E.g the meat is either too salty or bland, just the right flavouring to make it balance in taste.

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Fonts are too faint to be seen

Recipe must be written in the following manner:

Ingredients

Equipment

Method

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Planning and decision-making not done. Refer to rubrics

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Planning and Decision-making not done Refer to rubrics.

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Planning and decision-making not done

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Not doing according to task. Look at the rubrics agains and do your work accordingly.

Planning and decision-makingsections not done.

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Very confusing.

Recipe should include only 1 protein.

Why are there so many methods.

There seems to be 2 bento set.

Redo the recipe section. Steps must be written in more details.

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Steps of how to cook the dish was not written.

Evaluation should be individual work.

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Should try and make your slides more colourful and interesting.

Steps for recipe not clearly explained.

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Number the steps for your recipe.

Did not follow sensory attributes for evaluation

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Children are increasingly being diagnosed with nearsightedness at a younger age, as reported by the Singapore National Eye Centre. To address this issue, design and prepare a nutritious bento set that promotes eye health. You should include two to three different cooking methods in your choice.

Exploratory Study: To showcase different types of cutting skills on the appearance and texture in a shaped savoury dish.

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https://docs.google.com/presentation/d/1KU68Qvbf3mx_f5gg3siyakHvaZSBulIY-htCxbo537I/edit#slide=id.g33c3c14582b_1_59

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https://docs.google.com/presentation/d/1iSxnYLUCMnM5Wo3CjXqoMVfv6QKIDX0UtQZkY21kO5o/edit?usp=sharing

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1. What are the key factor/s that needs to be explored for this task question>?

2. Which chapter/s are related to these key factor/s?

3. How many part/s or section/s must be completed for this projectwork?

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NEW WAYS TO CONTROL MYOPIA

On the bright side, he noted that in recent years, many new and effective ways of controlling myopia have appeared in the market.

These range from specialised glasses and contact lenses, to eye drops that can slow myopia progression in children.

Singapore and the region have also developed tools, including the use of artificial intelligence, to help predict which child is at risk of developing myopia in the near future. These are now being used in myopia screening programmes.

Ms Dorothy Chan, a senior practising optometrist at Spectacle Hut, said the latest solution in the market is a kind of lens that has been proven to slow down myopia progression by 67 per cent if worn by a child for at least 12 hours a day.

She added: "When we started having this as an option two years ago, we have seen many successful cases where the kids come in every six months ... and you see their myopia progression has been drastically reduced. Some of them may not even have any increment on a year-on-year basis."

Parents should take their children for an eyesight check every six months to know if their degree is stable, and start doing so from around the age of five, Ms Chan said.

For Asher, the boy who was diagnosed with myopia in Primary 1, spectacles are now part of his daily outfit.

His father said they might consider other forms of treatment, like myopia control contact lenses, in the future.

"He actually thought he was growing up, like becoming a big boy wearing glasses, because his brother (wears them), but we told him ... it's not a good thing for him to be wearing glasses," Mr Gan quipped.

"Sometimes, he forgets that he needs to wear glasses. He runs around without them. But we can see there is a big improvement - he doesn't really squint his eyes, that's the most obvious thing."

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Severe myopia cases among children in Singapore almost doubled in past decade

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More children are also getting diagnosed with nearsightedness at an earlier age, with some as young as six, according to the Singapore National Eye Centre.

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Please refer to rubrics and discuss the sensory evaluations based on

1) Overall Appearance

2) Texture of food

3) Presentation of bento set

4) 2 Cooking Methods used

1 strength during the practical session

1 weakness during practical session

1 Area of improvement that can be worked on in future