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Name of dish 1:

Name of dish 2:

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Name of dish 1:

Name of dish 2:

Describe briefly the Sensory Evaluation, Strength & Area of improvement for each of the sensory descriptors

1. Taste

2. Texture

3. Appearance

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Using appropriate sensory descriptors, evaluate the following outcome of the Ondeh Ondeh that you have prepared:

1. Appearance (colour, shape, size)

2. Taste

3. Texture

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1. It has an orange and yellow like colour with a rounded shape

2. It is sugary and sweet,

3. Texture is soft and chewy

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1. The ondeh ondeh from the outside looks rounded with flaky coconut shavings. The center is hollow but some parts are thicker than the others, as we did not shape the center of ondeh ondeh equally. However, there were liquid gula melaka that were oozing out of the ondeh ondeh. The colour of the ondeh ondeh is a very dark colour as we added too much purple food colouring to it.

2. The taste of the ondeh ondeh is very sweet due to the amount of gula melaka in the ondeh ondeh. However, there was the taste of artificial banana that was overpowering the sweet taste of gula melaka, even though we added a little less than 1tsp.

3. The texture of the ondeh ondeh is first flaky due to the coconut shavings. After biting into the ondeh ondeh, the texture of the ondeh ondeh is very chewing like a soft chewable candy. After fully chewing into the ondeh ondeh, it is left with bits and pieces on the dough while the gula melaka liquid melts in the mouth. Finally, bits of the coconut shavings is left in the mouth.

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1. It has a darkish green coloring and a rounded shape

2. It is sweet

3. The texture is soft and chewy

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1. It has an orange like colour with a round shape

2. It has a sweet and sugary taste

3. The texture is very soft and chewy

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1. It has purple colour, round shape and a small size

2. It tastes sweet

3. It has a soft and chewy texture

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1. it looks purple and is round in shape.

2. sweet

3. soft and chewy

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1. It is of the perfect shade of purple since I put in the right amount of food colouring- not too much, not too little. It is round and is big in size.

2. It is sweet as the ondeh ondeh is filled with gula melaka.

3. The texture is chewy and soft.

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main dish: wholemeal beehoon with Caixin in chicken stock gravy

side dish: steamed egg wutg minced chicken and carrot.

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Write a paragraph to advertise/ promote the dumplings you have prepared, using appropriate and accurate sensory descriptors. The paragraph should include:

1. Appearance (colour, surface, shape, etc)

2. Taste (sweet, sour, etc)

3. Texture (juicy, succulent, well-marinated, etc)

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Cross section of chicken & vegetable dumpling

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1. The outer surface is white and golden brown. It is glossy and soft.

2. It is little bit salty.

3. it is chewy and juicy.

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1. After pan-frying the dumplings, it gave it a flaky appearance, with the golden brown bottom, and looks like once bitten into, it will crunch in your mouth. The wrap is folded on the tips of the dumpling, making it look like a traditional Chinese fan when opened.

2. It tastes slightly salty with the right amount of saltiness because of the added soya sauce and oyster sauce which was mixed into the filling beforehand.

3. When bitten into, it is crispy and chewy especially the filling. It is also slightly greasy due to the oil which was used to fry it, accompanying the tender meat.

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The chicken and vegetable dumplings that were boiled in water were white in colour on the outer surface, with the fillings inside having a mix of different colours, such as green and brown, because of the spring onion and soy sauce, which was mixed in for seasoning. The dumpling skin was glossy because of the gelatinisation during cooking. The fillings in the dumpling were flavourful with a good balance of all the seasonings such as salt and pepper, oyster sauce, sesame sauce and soy sauce. The chicken and vegetable dumplings were tender and soft.

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It looked a little dull in colour, firstly because it was boiled, therefore the appearance doesn't seem very pleasing, the surface was a little slippery and the shape were all the same except for one of them only. The taste was appetising, because we marinated the filling with salt and light soy sauce for the condinements and added many ingredients along with the meat itself, it was quite savoury and very delicious :D. The texture was juicy and it was succlent, it was well-marineted as well, making the flavours very enriching

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1. Because it was boiled, the colour of the dumplings are pale. when pressed, it feels soft and mushy. Its surface is uneven and wrinkly and slightly translucent, allowing us to see the colours of the filling -- orange, yellow and some green. The dumpling folds are uneven as when wrapping them, there was no consistency and it was messy as it was our first time wrapping dumplings.

2. It tastes slightly salty as there was light soya sauce added into the fillings as well as salt. It is slightly sweet as well because of the corn. The slight amount of pepper added into the minced chicken is not detectable.

3. When bitten into, it is soft and juicy. The filling, when hot, is very tender and has different textures. Right after boiling, the dumpling is slightly wet and has a slimy surface.

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1. the colour of dumpling is white

2. it taste salty

3. it is chewy and moist

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The dumpling was golden brown. The outside is very crispy and at the inside is very soft . The shape was a little un shaped. The taste at the outside was crunchy and the inside is chewy and flavorful and well marinated. It is juicy at the inside.

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1. The dumpling is about palm size, with the edges flat and a round body. the skin of the dumpling is mostly golden brown, with some parts still white. As some parts of the dumplings were not exposed to the direct hot oil for a long time. When the dumpling is cut in the middle, the brownish grey chicken is exposed, as the chicken is fully cooked. Furthermore, there is some bits of yellow, orange and green. As, there is some corn, carrots and spring onion in the filling, along with the minced chicken

2. The taste of the dumpling is a little sweet, due to the carrot and corn added in the dumpling filling. The dumpling is also salty, due to the pinch of salt and 1tsp of oyster sauce added into the filling. There is a hint of pepper, as I added a little too much pepper.

3. The texture of the fried dumplings, are crispy and crunchy, as the dumpling skin was pan fried. The chicken inside was very chewy, and flavourful, as it was fully cooked and there were sesame oil added to it. The mushroom also gave a chewy texture to the filling. Furthermore, the chestnut, carrot and corn gave the filling a crunchy texture, while being very juicy and succulent. Since, the corn has some water content in it, and the dried mushrooms were hydrated with water before the experiment.

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1)After being pan-fried the dumpings had a very golden brown look to it and it resembled a soup dumpling although it was a pan-fried dumping

2) It tasted a bit salty as i had added too much salt to the meat but overall the taste was pretty balanced

3) The meat was very juicy and the wrapping was very crispy, the meat was also very juicy which had enunciate the taste

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1) The dumplings are white in colour. They have a wrinkly surface as they have been boiled. They are shaped like boats and look like gold ingots that were used as currency in ancient China.

2) The dumplings are slightly salty as some soya sauce was added. The vegetables like corn mad it slightly sweet.

3) when bitten into, it is tender and succulent. The chicken made the dumpling a little powdery. After boiling, they become slightly wet, making them taste a little slimy

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dish 1 : chicken and veggie brown rice bowl

dish 2 : lemon pepper mushrooms

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main: wholemeal tomato pasta with chicken ham and vegetables

side: mini chicken ham kebabs

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Dish 1: Stir-fried beehoon with vegetables

Dish 2: Chicken with a healthy Teriyaki sauce

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Main dish: stir-fried fried rice

Side dish: sushi balls with soya sauce

I think that one of my strengths is taking photos of the end product of the food that I have cooked as I know some ways of different angles and seeing which angle suits it best. I think that I have to be more responsible to bring my own things and not borrow things from people from other classes. In my opinion I feel that my stir-fried fried rice and the sushi balls were not that bad, despite that I forgot to bring my cooking materials and stuff. The taste of the fried rice was flavored with just the right amount of salt. The texture was crunchy as there are corn and beans in the fried rice and you can taste the warm beans and corn all collided in your mouth. For the appearance, I added a gardening leaf and placed it at the side of my dish for a tiny decoration. I also placed a fork and a spoon as no lunch box is fully complete without cutleries. And for my sushi balls, the taste was salty as I put some soya sauce on the outside. The taste was crunchy as I wrapped the sushi balls with seaweeds. Overall, the appearance of my sushi balls were appetizing and made my mouth water even though the balls wasn't shaped exactly like a ball.

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main dish: egg fried rice with spring onions

side dish: honey garlic chicken

the egg fried rice is fragrant with perfectly cooked jasmine rice. its made with scrambkled eggs, a sprinkle of green onion

the honey garlic chicken are tender on the inside with a crispy, lightly golden crust on the outside. The chicken tenders are glazed with a sweet and savory honey garlic sauce—sweet from the honey and slightly tangy from the garlic, with just a touch of soy sauce

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1st dish: Udon with chicken breast and enoki mushrooms.

2nd dish: Sushi roll with cucumber and avocados, aside with cucumbers.

The Udon looked soft and slimy while the chicken looked golden-brownish and the enoki mushrooms looked soft, mashy and chewy. The sushi looked pasty and crunchy. The Udon was to soft as I boiled it for too long, and it tastes a bit sweet because of the soft and chewy enoki mushrooms, but savory at the same time as the miso adds the salty flavour. The chicken breast melts in you mouth as you can taste the hint of soy sauce. The sushi was hard and soft at the same time as the avocado is not fully ripened, which makes it hard to bite and bitter, but the rice softens everything out. The cucumbers canceled the bitterness of the avocados as it was crunchy, cold and refreshing.

I did well:

Managing the time well

Pan-frying the chicken breast with soy sauce till golden-brownish

I can improve on:

Boiling the udon a little bit shorter

Getting better avocados or I could mash the avocados to make it less crunchy

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Dish 1: Egg fried rice with vegetables

Dish 2: Chicken salad with mushrooms and carrots

Dish 1 has a fragrant smell of egg. The egg, rice and carrots are soft while the broccoli and capsicum give it a nice crunch.

Dish 2 has fresh and crunchy lettuce leaves with soft and tender chicken. The taste of the mushrooms and carrots give off a soy sauce like taste and are soft in texture.

Strength: I fried the rice without burning it and I cracked my eggs without having the shells inside.

Area of improvement: I could have cut the chicken into more even and neater pieces. I should have marinated my vegetables so it would taste even better

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dish one : rice balls with salmon

dish two : stir fried bok choy

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dish 1: tomato sauce pasta with mushroom and tomato.

dish 2: mini chicken kebabs with capsicum.

appearance: the tomato pasta looks red with a hint of green due to the garnishing. you can see the pasta and slices of tomato and mushroom. the chicken skewers look colourful and appetizing to eat. there is a pattern of chicken chucks and capsicum slices.

texture: the pasta is soft as i may have overcooked them. the capsicum is crunchy and the chicken chucks are tender.

taste: the tomato pasta is tangy and cheesy as i put in some cheese. the chicken skewers are marinated with kebab seasoning to give it a more kebab aspect.

strength: i made my 2 dishes quickly yet with quality and i had alot of time to spare to wash my dishes and take pictures of them.

area to improve: i could have not overcooked my pasta so that it would not have been soft and mushy.

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dish 1: wholemeal chicken tomato pasta

dish 2: wholemeal vegetable wrap

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Dish 1: Stir-fried beehoon with vegetables

Dish 2: Chicken with a healthy Teriyaki sauce

1. Strength: Was able to do it in the time limit, meaning everything was well cooked, dishes were clean, every cutlery was washed clean and the photo was taken well

2. Area of improvement: Was very rushed, the sauce could have been a little bit more thick, it was not that thick when I tasted it.

3. Both dishes were seasoned well, the fragrant aroma was there and it smelled really good. With the chicken with Teriyaki sauce being quite delicious, the sauce that was coated went well with the stir-fried bee hoon with the vegetables. It was very savoury and went well all together

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Dish 1: Stir-fried beehoon with vegetables

Dish 2: Chicken with a healthy Teriyaki sauce

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main: wholemeal tomato pasta with chicken ham and vegetables

side: mini chicken ham kebabs

1. Strength = the pasta was easy to chew and not hard which means that i have boiled the pasta for the right amount of time and used my time wisely, therefore my strength is time management

2. Area of improvement = i should lesser the amount of salt that i put as it was too salty for my liking, i should also add more tomato sauce so that my pasta looks more red

3. Dish 1: The pasta, chicken ham and mushrooms were all soft and easy to chew while the broccoli had a crunchy texture. Since I accidentally put too much salt, my pasta has a salty flavour.

Dish 2: The capsicum had a crunchy texture while the mushrooms and chicken ham were soft, since I cut different colours of capsicum, my skewers were colourful and vibrant

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Dish 1: Whole-meal Noodles with Stir-Fried Chicken

I regret not adding sauce as it made the noodles taste very bland. I could have added soy sauce or oyster sauce to give it some flavor. The chicken was tender and yummy and I added sauces which made it salty and tastier than the noodles, which had no sauce. I sprinkled some parsley on top of the chicken to garnish the dish and it give it more color. The dish was dry and slightly hard as a lot of time passed before I could eat it during recess. However, the chicken still tasted quite nice despite the hardness due to the sauce giving it a saltier taste. The noodles on the other hand, were not as appetizing, and were clumped together. The overall appearance was pleasant as there were many colors in the dish, giving it the sense dish a appetizing look.

Dish 2: Wrapped Stir-Fried spinach with tomatoes and carrots

The taste of the carrots, tomatoes and spinaches paired well with each other in the wrap. The wrap was very flavorful, with the sweetness of the tomato juice, and the saltiness of the spinach. Trying out this dish for the first time, I really enjoyed the combination of different vegetables in a wrap. The dish had a crunchy texture on the outside, with crunchy carrots soft, juicy tomatoes, and leafy spinach on the inside. The appearance of the dish was pleasant to look at with a variety of colors such as red, green, beige, and orange. This made the dish look more appetizing to teenagers, who prefer looking at a colorful dish.

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dish 1: stir fried chicken rice

dish 2: stir fried broccoli

Stir fried chicken rice:

Appearance: The rice is slightly brown as I added soy sauce and chilli. the carrots are stiff. The chicken is brown and greasy because I minced it with soy sauce and added oil when I was frying it. The dish appears colourful when the rice, chicken, broccoli, pepper and carrots are added together. The fired broccoli is green and slightly brown because there are soy sauce added.

Taste: The rice is slightly salty because I added soy sauce on it. The vegetables inside are bland, especially the carrots because the pieces are too large. I should chop them into smaller pieces the next time I make the dish. The peppers are slightly sweet. The chicken is salty as I added too much soy sauce. I should add it less the next time. The dish tastes slightly salty in general.

Texture: The broccoli and peppers are juicy. The carrots are stiff because the pieces are too large. The chicken is tender and chewy because it is evenly cooked. The rice is fluffy as I brought the cooked rice.

Stir fried broccoli:

Appearance: The broccolis are green and greasy as I added too much oil to it.

Taste: It is slightly salty as I fried it with soy sauce, garlic and salt.

Texture: It is dry as I did not add water while frying it. It is hard as it is too dry.

Strength: I am good at using knife skills. I chopped the vegetables evenly and cut the chicken into suitable sizes. I also made good use of the ingredients provided and added suitable proportion of each sauce to make the rice into ideal flavour.

Spaces of improvement: I added too much salt into the rice so that it is too salty. I did not make good use of the timing as I spent too much time chopping and slicing the vegetables.

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dish 1: whole wheat chicken tomato pasta

dish 2: mash potato with brown sauce

Appearance: The tomato pasta looks red with a bit of green. The mash potato at the side looks flat and creamy

Texture: The pasta looks a little dry but favorable.it is a little creamy and soft.The mash potato was soft and mashy at the inside.

Taste: The pasta is soft and chewy and each bite is coated with the tomato sauce .The mash potato was soft.

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Wholemeal chicken avocado burger with baked potatoes balls

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Dish 1 : Fried rice

Dish 2 : Boiled broccoli and carrots

The taste of the fried rice was a bit salty due to the amount of soya sauce used. The rice was also not cooked properly as some of it was still grainy and hard as it had not fully expanded yet. Things to improve on the fried rice can be being able to know how much water per amount of rice so it gets properly cooked in the future. The appearance was not very good looking as it was darker than it should be due to the soya sauce. One way to make sure that never happens again is to measure how much sauce I put in in the future much more precisely.

The taste of the broccoli and carrots were a bit bland due to the fact that it was not cooked with any sauces but despite that it still tasted great. The texture was soft as it was cooked well and was not hard to bite as I had also cut in into small bite sized pieces.

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Chicken and Egg Fried Rice with Vegetable Egg wrap

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Chicken and Egg Fried Rice with Vegetable Egg Wrap has colourful ingredients such as orange carrots, green peas, and bright cucumber slices providing a fresh and vibrant look. The wraps are tightly rolled and secured with toothpicks, adding to the tidy appearance. However, the visual appeal could be further enhanced by incorporating a greater contrast of colours, such as red bell peppers or cherry tomatoes, or a garnish of fresh herbs or a sprinkle of sesame seeds for a more satisfactory finish. In terms of taste, chicken and egg in the fried rice contains a savory, umami-rich taste, satisfying and flavourful. The vegetable wrap provides a refreshing counterbalance to the richness of the rice, making the meal feel wholesome and complete. The addition of a small dipping sauce, such as a light vinaigrette or soy-based dressing, could add a welcome burst of flavour and complexity. The rice is fluffy and well-separated, meaning it is neither overcooked nor clumped, while the wraps are fresh and structurally intact, they are not soggy or dry. The inclusion of sliced cucumber introduces a crisp element that enhances the textural contrast. To elevate the textural experience further, incorporating a crunchy topping such as fried shallots, roasted seeds, or crushed nuts would add an extra layer of interest.

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main dish: Chicken egg fried rice

side dish: rice paper rolls with pepper, carrots and chicken

1.My strengths when cooking my dishes is time management of what I was supposed to do at the time and not just stand around blankly. I also managed to substitute the ingredients which I did not have with other ingredients. For example, when I did not have the iceberg lettuce for my spring rolls, I substituted it with bell pepper.

2.I could improve on using minimal cutleries and plates as it took me a while to do as I had many to wash just because I did not reuse the plates and cutleries. This took a lot of PE time which was not acceptable. I can improve this problem by finding a way to reuse my plates and use the time in between cooking to wash my dishes.

3.The chicken egg fried rice had a savory and slightly salty flavor. The tender chicken adds a mild, juicy, meaty note, while the scrambled egg gives a soft richness and slight creaminess. The soy sauce manages to bring a slightly salty, tangy, or even mildly sweet kick. The carrots added a light sweetness and freshness. The overall taste is well-balanced and comforting.It has a mouthwatering, savory aroma from the fried rice mixed with the warm, slightly nutty scent of sesame oil. The cooked chicken gives off a mild meaty fragrance, while the egg adds a subtle, toasty eggy smell. The rice was a little dry but easy to digest, the chicken pieces were tender and juicy; the scrambled egg was soft and smoky, the carrots provided small bursts of crunch. The fried rice also has a light, slightly chewy bite from the rice grains, sometimes with tiny crispy edges if well-fried. It’s visually colorful and appealing. The rice was brown from the soy sauce, had brown chicken pieces, and the diced carrots added an orange effect. The dish looked pretty dry.

The first bite gives a fresh, light, and slightly chewy sensation. The soy sauce–marinated chicken brings a savory, salty flavour with a mild sweetness. The green and red peppers add a crisp, juicy freshness with a slightly sweet and grassy note. The rice paper itself is neutral in taste, letting the fillings shine, and when dipped into the sesame sauce which was brought from home, you get an extra layer of sweet and nutty.It smells fresh and clean, with a delicate aroma of the rice paper. The marinated chicken adds a savory, slightly sweet and salty scent, while the fresh bell peppers contribute a mild grassy, almost fruity fragrance. The rice paper is soft, thin, and slightly chewy on the outside. Inside, it was a tender, juicy chicken, paired with the crisp, crunchy bite of the raw green and red peppers. The contrast between the chewy wrapper and crunchy vegetables makes every bite interesting and refreshing.The rice paper is semi-translucent, so you can see the colorful fillings inside. The brown chicken peeks through along with the vibrant red and green strips of bell pepper. The roll looks smooth and slightly shiny, neatly packed, and when cut in half, an attractive cross-section of colors and textures can be seen.

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Dish 1: Brown rice, rolled egg with carrots and chicken fillet with shiitake mushroom

Dish 2: Stir-fried Bok Choy

1. Strength: I was able to finish making all my dishes on time, and my dishes turned out presentable and scrumptious.

2. 1 area of improvement is to make more egg mixture so that the rolled egg could have more layers and it would look nicer.

Rolled egg with carrots: Taste: The rolled egg is soft and the carrots tasted sweet.

Texture: Rolled egg is smooth while the carrots have a rough exterior.

Appearance: Rolled egg and carrots are visually appealing as the different colours are vibrant, with the rolled egg having many layers, making it eye-catching.

Chicken fillet with shiitake mushroom: Taste - Chicken fillet was al-dente while the shiitake mushroom tasted soft and chewy.

Texture: Chicken fillet was smooth while the shiitake mushroom was chewy.

Appearance: Both are brown in colour and looks glossy.

Stir-fried Bok Choy: Taste: The Bok Choy is tender and sweet.

Texture: Juicy and crisp at the stalk.

Appearance : It is visually appealing as there are many greens while the stalk is slightly translucent.

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variation #1

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VARIATION 1

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it is sweet and buttery and flavourful, the texture is soft and spongy

and it is golden brown

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Viration 1

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Using appropriate sensory descriptors, evaluate the following outcome (in comparison across all three variations) of your Scotch pancakes:

1. Appearance difference (v1 - v2 - v3)

2. Taste difference (v1 - v2 - v3)

3. Texture difference (v1 - v2 - v3)

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The Scotch pancake for variation 1 is golden brown in colour, the Scotch pancake for variation 2 is brown in colour and the Scotch pancake for variation 3 is pale brown in colour. The Scotch pancake for variation 1 is more flavourful, the Scotch pancake for variation 2 tastes more nutty and the Scotch pancake for variation 3 is less nutty than variation 2. The Scotch pancake for variation 1 is smooth, the Scotch pancake for variation 2 is more grainy and the Scotch pancake for variation 3 is less grainy.

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1. V1, is more yellow, v2 is more brown, v3 is more white but more towards the brown side

2. v1 tastes more buttery and igly, v2 tastes more wholegrain and there is a lesser taste and V3 tastes not as buttery and alos not as wholegrain as the other two

3. V3 is a little grainy and not really dry, v2 is really dry and grainy and v1 is fluffy and grainy

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v1 is more yellow and is more flavourful because of the flour

v2 is less flavourful than v1 and is more chewy because it is fully oatmeal

v3 is bland and is hard to chew

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Appearance: V1 is orange and brown and has a smooth surface. V2 is pale brown and rough. V3 is pale brown and has dark brown colour around burnt areas. Taste: V1 is sweet. V2 and V3 are stale and slightly salty and sweet. Texture: V1 is chewy, V2 and V3 are coarse and chewy.

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1. taste: v1 is buttery and sweet

v2 is bland and not sweet

v3 is not very sweet but not bland. somewhat in between v2 and v1.

2. appearance: v1,v2,v3 all look roughly the same if some burnt from being heated for too long

3. texture: v1 is soft and has slight hardness to when bitten into.

v2 is slightly harder than v1 and more crumbly at the ends

v3 is soft as well, dry, feels a little similar to the mac donalds pancake

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1. v1 is more yellow compared to v2 as v2 is brown and v3 is pale yellow but a little brown

2. v1 is flavorful and sweet and v2 tastes dry and grainy, v3 is slightly sweet

3. v1 is is chewy while v2 is kind of hard and v3 is slightly soft

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From inner to outer (cut pieces): V1, V2, V3

1. The appearance is a little light brown, except for some that are a little burnt. It is the lightest and fluffiest of the three.

2. The taste for V1 is sweet, floury

3. The texture for V1 is soft and not too dry

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1. the wholemeal pancake has a mild wheat flavor and it look light golden brown

2. the whole flour pancake did not feel grainy unlike the half half and the full wholegrain and has a nice texture

3. the half half flour has no wheat flavour and is a little bit grainy

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v1 is more yellow in color its more chewier and bouncier v2 is more brown in colour v3 is a bit brown

v1 is more flavourful v2 is less flavourful v3 is less grainy than v2

v1 is smooth v2 is grainy v3 is less grainy