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Evaluate the following sensory attributes of your dish in detailed, full proper sentences.
1. Appearance (colour, size, shape, surface, inside, outside?)
2. Texture (touch, mouthfeel):
3. Taste/ Flavour (taste - spicy/ sour/ salty/ bitter/ sweet/ any after-taste?)
4. Aroma (if any: while cooking, after cooking, smell before eating)

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cereal dish 1: chicken teriyaki fried rice (rice)
cereal dish 2: red velvet cupcakes (wheat)
cereal dish 3: corn pudding (corn)

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dish 1: japanese curry rice (rice)
dish 2: strawberry vanilla cupcake (oat)
dish 3: cream of spinach and chicken (wheat)

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Appearance: it was a light yellow colour with some charred spots.
Taste: creamy because of the mayonnaise and  The chicken was well seasoned but not to spicy and juicy.
Texture: the chicken was soft and the crepe of soft in the inside but crunchy on the corners

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Full name (register no.) - to be uploaded by 16 August (Weds)

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Full name (register no.) - to be uploaded by 16 August (Weds)

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Using the following sensory attributes, you are to evaluate your dish in detailed, full proper sentences - including strengths and weaknesses
(Eg: the uneven surfaces of the crumble muffin had charred spots because the oven was set at a temperature higher than what was recommended, causing uneven burn spots)
1. Appearance (colour, size, shape, surface, inside, outside?)
2. Texture (touch, mouthfeel):
3. Taste/ Flavour (taste - spicy/ sour/ salty/ bitter/ sweet/ any after-taste?)
4. Aroma (if any: while cooking, after cooking, smell before eatin

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In full proper sentences,: Evaluate the sensory attributes of your dish [taste/ colour/ appearance/ texture/ aroma]

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The steamed yam cake had a strong peppery taste because I added to much pepper into the batter so to troubleshoot it I mix it with my friends batter to help to make it less peppery still the pepper taste was prominent. The texture was a bit chewy as well due to the rice flour but it is not very sticky which is good.

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The steam yam cake had a strong taste of pepper as I took some of my friends pepper when she added to much. Some of the yam were hard and crunchy like an apple as I did not stir fry the yam enough. I also liked the spicy taste when I ate the chili and yam cake together.

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The steamed yam cake had a really umami taste from the mushrooms. I can also taste the pepper that i added in the batter which was just enough and the right proportion for the taste of the yam cake and spice. There was also the dried shrimp that I had added which added a hint of saltiness whenever i bit into it which made it taste less blend and less of just a flour mixture.The colour of this was a bit yellow and not really like a yam cake, kind of looks like an egg dish. However i think that garnish wise, I have put a good contrast of brown, green and red and was also able to still highlight the yam cake. I think that this is a very vibrant dish as there are many bright colours that intrigue people such as green, red and yellow. It might weird people out though to see a yellow colour yam cake and therefor would have to work on making it to a greyish white colour that people are more used to seeing. The texture was very mushy as i think it didn't steam as much too therefor it stuck in between my teeth a lot when i ate it.there were also chewy parts from the dried shrimp and mushroom. When I also took the yam cake out of the steamer,I was able to smell the mushroom over powering the smell of the yam cake. Might have been because there was still a lot of water in the mushroom when we cooked it and was absorbed into the flour mixture when added. I can also smell the five spices that we have added but nothing compared to the strong scent of mushrooms.

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The steamed yam cake was not as salty as I thought it would be and was instead a little bland. It’s probably because I added too little soy sauce as well as salt on top of that since we got a total of 3 cakes worth of batter instead of 2 and we only measured for 2 cakes worth. The texture was not too chewy and I think it came out well. The mushroom gave the dish a overall umami taste and the yam bits were soft but not too mushy and meshed up so I think the texture is decent.

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The steamed yam cake had a slight peppery taste because I did not add a lot of pepper. It also had an umami taste because of the mushrooms as well as a salty taste because of the shrimp. The steamed yam cake appears to be slightly yellow because of the carrots that were added. At first it looked dull but after adding some garnish, it brought more colours and added some vibrancy into the dish. It was also extremely soggy and wet because lots of water dripped into the yam cake. However, I was unable to smell anything on the dish.

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The steamed yam cake tasted bland as I didn’t add in enough light soy sauce and pepper but the mushroom gave it a Umami taste. There is a contrast of the steamed yam cake and the garnishing. The yam in the steamed yam cake was soft enough to be bitten easily. The yam cake was a little chewy. After the steamed yam cake was done, I couldn’t smell any aroma from it.

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my steamed yam cake had a stronger taste of carrots and shallots because i didn't add ant dried prawns into the cake, thus i added more of carrots and shallots. again , because of the additional carrots in my yam cake , the appearance came out to be more orange compared to the table across me which was more beige and white. The texture was also very watery similar to porridge i think what caused this was that we added to much water into the steamer therefore leading to the yam cake turning too watery.

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my yam cake had a very strong sense of umami flavouring from the shitake mushrooms, and a peppery taste from the seasonings added to it. the mushrooms also gave the dish some chewy texture, and the yam added a slight crunch to the yam cake, as my partner and i had decided not to fry the yam for too long in order to keep some texture after being steamed and softened. though the crunch in texture and not having been fried for very long, the yam was actually quite soft and not at all hard, making it just nice for chewing. the dried shrimps and carrots gave the yam cake its yellowish-orange colour, making it look very vibrant. the carrots also helped give the yam cake slight sweetness, while the dried shrimps enhanced the saltiness in the dish, thus creating the perfect blend in flavours. the rice flour and chicken stock helped to form the yam cakes shape and gave it a chewy texture, which also allowed it to melt in the mouth, leaving a sensation that makes you yearn for more.

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My steamed Yam Cake had a very strong flavour of carrots as I did not add dried prawns to it but instead put more carrots. It also caused the dish to look more orange than the others that put dried prawn. It looks soggy as I added too much water into the steamer, making the texture similar to a porridge. The only aroma was from the carrots and the mushrooms as I did not add garnishings in the end.

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The yam cake had a strong taste of pepper since I added too much ,the yam cake had a yellowish colour with a more vibrant colour from the garnish , the top of the yam cake was also slightly watery since too much water had been added into the steamer . The yam cake also had a pepper taste with a slightly salty taste from the shrimps . The texture of the yam cake is slightly chewy due to the yam.

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The steamed yam cake had a really strong umami taste from the shiitake mushrooms . The steamed yam cake was a bit blend as I did not add any extra salt aside from the salt from the chicken stock and soy sauce. The steamed yam cake had a yellowish colour to it. The yam and carrot were soft and the mushrooms gave texture to the steamed yam cake. I could not smell anything after steaming. The steamed yam cake had a chunky texture overall. I could not really taste the spices and pepper as I added only a bit. The rice flour made it a bit chewy after steaming. The fried onions as the garnish gave a crunch to the steamed yam cake overall.

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My yam cake had a strong taste of umami as i had added a lot of mushrooms. there was also an overpowering taste of pepper as i had accidentally put too much white pepper. Aside from the strong umami taste and the pepper, I would say it’s pretty bland . This is probably because we had another batter mixed into ours and we had divided the proportions of spices incorrectly which may have caused it to taste bland . The colour of the end product appeared yellowish from the carrots added into the mixture and it had a gritty texture from the yam added.

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My steamed yam cake had a strong taste of pepper as I took some of my friend’s pepper when she added too much.  The top of the yam cake had a yellowish-beige colour, with more vibrant colours from the garnish that I added to it. Some pieces of the yam was also crunchy as I did not stir fry the yam enough. The top of it was also a bit mushy due to it being steamed, and absorbing the water. The cake also had a peppery and spicy aroma to it when i added the chilli slices as a garnish.

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My yam cake have a slight taste of pepper which I think it was just the right amount to taste the spice of the yam cake. It also had a umami taste due to the mushrooms added which makes the dish savory. The chicken stock and the soya sauce adds the flavour and saltiness to the dish. However, I feel that I added too less soya sauce/ salt to the dish therefore it was slightly bland. I could taste the dried shrimps which also makes the dish has a salty and fishy flavour. The shallots that are used for aroma, builds flavour. The yam cake has a yellowish colour due to the carrots added. It also have a brown and slight purple colour from the mushroom and yam. Sprinkled with brown shallots on top. The texture of it was quite soft and slight chewy.

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The yam cake had a yellowish tint to it, and the garnishing added a more variety of colours to the plain looking yam cake. It had a strong taste of pepper to it, smelt fragrant and the shrimps added more flavours to it. Moreover, it had a soft texture from the yams which i did not really enjoy.

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The baked rice has a golden-brown top because of the cheese melting and cooking in the oven. The rice also has a slight creamy texture due to the roux sauce seeping into the rice but it was not to soggy. I felt that rice did not have sufficient salt and I think I should have added more salt to enhance the taste of the baked rice

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The cheese melted and the sides became golden brown as it was slightly burned. I also liked that I could taste the pepper as it adds more flavour to the baked rice.

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The baked rice has a golden brown appearance because of the melted cheese cooked from the oven. The rice felt slightly creamy because of the roux sauce. The rice itself was bland so I think I should have added a little bit of salt to enhance the flavour. The chicken was well marinated as I could taste the saltiness and slight peppery taste. It was also cooked because there was no pinkish colour seen on the chicken.

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The dish has a golden brown look because of the cheese baked with the dish. I could also taste the creamy roux sauce layer above the rice. It was slightly salty though, it may have been from the salt while I was stir-frying. The rice was just nice and the carrots and mushroom were soft and a little chewy. I’d add less oil for the frying next time though.

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The baked rice tasted slightly spicy as we added more pepper into the dish when cooking. The rice and cheese had a very stretchy and creamy texture to it. This texture was further enhanced with the roux sauce, the chicken was also very well marinated and cooked with the soy suave and the pepper.

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My baked rice had a very fragrant smell to it . It had a creamy texture when you first dig into it from the roux sauce made , the dish also had a lot of texture from the vegetables used that were mixed into the rice . Overall it was a very well-executed dish

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The baked rice tasted peppery as we added more pepper to the dish. The cheese on the top of the baked rice melted and turned into a golden brown colour. The cheese had a nice stretchy and stringy texture to it, while the sauce had a creamy texture. The dish smelt peppery, again, due to the extra pepper added.

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the baked rice has a yellowish colour with a bit of brown from the cheese melting as well as a bit of orange from the carrots as the cheese did not cover the ingredients fully . the baked has a slightly salty taste from the cheese and is slightly creamy from the roux sauce . As the rice was cooked with too little water its was harder to scoop out and harder to chew . the chicken was also marinated well with soy sauce and pepper .

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The baked rice has a golden brown look due to the melted mozzarella cheese, topped with a basil leaf. The insides has rice filled with different kinds of ingredient on top. The bake rice had a stretchy texture due to the cheese. Additionally, it also had a creamy texture because of the roux sauce. The smell of the baked rice was aromatic and fragrant after baking.

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The cheese was baked and became golden brown but the taste was bland. The rice in it mixed really well with the vegetable as well as the roux sauce while the texture was crunchy as it was baked well. The amount of salt and pepper went well with the chicken, making the dish flavorful overall.

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this dish has the proper dietary requirements: chicken,mushroom, brocolli, rice and carrots. the stir-fried ingredients allowed the dish to have a strong, fragrant aroma and an umami flavour from the mushroom

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The baked rice had a really buttery aroma and it had a nice umami smell from the mushroom. The cheese melted had a crispy texture . The roux sauce gave the moist texture to the baked rice. The vegetables such as the carrots gave a nice crunch . The chicken was cooked well and the marinated well. The pepper in the filling balanced well with the rice and sauce . The roux sauce had a good consistency as it was not too lumpy and watery. The chicken pieces were also not to big and small and were bite size

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The cupcakes had a buttery aroma because of the butter which also causes the cupcake to melt on your mouth.
Due to the frosting the cupcake was a bit too sweet for my liking but the strawberry’s sourness balances out the sweet taste

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The cupcake had a valina taste and the cream cheese made it even more sweet. The cupcake melted in my mouth when I ate it

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The cupcake had a buttery aroma and had a golden brown surface under the frosting. The overall taste was very sweet due to the cream cheese frosting. But because of the slice of strawberry it gave the cupcake a balance. Without it the sweetness would be overpowering everything else. The cupcake was quite dense as well.

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The cupcake had a buttery aroma and the creamed cheese had a really sweet taste to it . The creamed cheese also had a smooth and silky texture to it. The cupcake had a golden browned surface. The cupcake made the sweetness in the creamed cheese to even out and make it less sweet. The cupcake had a fluffy texture when chewed and the cupcake was not too crumbly and not too stiff. The creamed cheese had a slight sour taste to it. The cupcake had a overall sweet and buttery taste to it.

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the cupcake had a strong and sweet scent because of the frosting which was really sweet. the colour appeared to be lighter in colour compared to the other variations and tasted sweet. although it appeared to be lighter than the other variations, it still had a mix of golden brown and light yellow.

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The cupcake had a buttery aroma due to the amount of butter that was added, which also caused it to melt in my mouth. The frosting at the top made the cupcake too sweet for my liking but the strawberry slice balanced it out. The cupcake had a fluffy texture to it and the frosting was creamy.

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The cupcakes had a buttery aroma and had a golden brown top appearance. The cupcake felt slightly dry and had a buttery taste. The frosting was creamy but I felt that it was too sweet for me

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the cupcake has sweet taste due to the cream cheese frosting , it also had a buttery aroma due to the butter adding in the process . it has a golden brown brown look to it and was fluffy

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my cupcake was soft, creamy and melted in the mouth. the vanilla essence gave it a strong aroma that could be smelt when the cupcake was bitten into. the outside was golden brown and slightly crispy when warm due to being left in the oven for a longer time

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The cupcakes were golden brown in colour, topped with white buttercream frosting and a slice of strawberry. The cupcakes gave off a strong aroma of butter. It tasted really sweet due to the buttercream frosting which I would suggest adding lesser icing sugar next time to make the frosting. The cupcakes has a soft, spongy and fluffy texture.

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The cupcake had a buttery aroma to it and a very sweet taste from the buttercream due to a large amount of sugar added . The cut strawberry also balanced out the cupcake well with some acidity as when you bite into it you can mainly taste the sugar from the buttercream and the strawberry helps to balance it all out . The cupcake was also moist when biting into it and came out how it was supposed to.

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my steamed yam cake was slightly bland as i did not add enough seasoning when stir-frying it. it was very light and colourless, which showed that it was not cooked well. we did not have enough time to cook the yam cake longer, so we had to take them out early. the yam cake was not very appealing as we had no time to garnish it with the chillies and spring onions. the texture of the yam cake was a bit chewy from the flour.

(i did not manage to garnish and take a photo of the yam cake during lesson, and it was eaten before i could take a photo of it)

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the cupcakes had a sweet and buttery taste from the sugar and butter, as well as from the cream cheese icing. the cupcakes were almost golden brown, just slightly lighter, as we took out the cupcakes to find that they were fully cooked, and we didnt mind a lighter colour as it was going to be covered by the icing anyway. the cupcakes were slightly buttery, and not too crumbly, and had a melt in the mouth feeling.

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The cupcake tasted really sweet due to the frosting which had a lot of sugar added to it. Even though the colour of the cupcake turned out lighter than the other variations, it was fully baked and also had some golden brown colour at the edge of it. It was very spongy and soft which made crumbles when held in the had for a short period of time.

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the scotch egg had a golden-brown layer on the outside which has an oval shape to it. moreover, the egg yolk was bright yellow and the egg whites were soft and smooth. the outer layer of the egg with the meat was also crunchy and the meat tasted peppery and salty.

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the scotch egg has a very beautiful golden brown and crispy outer layer, and it is oval-shaped. it has a crispy outside, yet a soft and chewy egg inside that melts in the mouth. the scotch egg tastes a bit salty and peppery with a chewy chicken layer. while frying the scotch egg, there was a strong aroma from the egg from the oil used to fry the egg

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The outside of the egg is golden brown, as well as the shape being oval. The cross section of the egg is bumpy as well.
The outside is very rough while the egg being smooth. When bitten, it gives a crunch at first but becomes soft when the teeth touches the egg. It is flavorful but a bit oily as it was submerged in oil for a long period of time. When deep fried, it gave off a rich aroma of onion and meat.

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The scotch egg is golden brown after being deep-fried. The shape is round and it was oval. The size of the scotch egg was about the size of my palm. When I cut it open, there is a showcase of the hard boiled egg and it is in white colour and a bright yellow (egg yolk). The texture of the scotch egg is rough and crispy and there are crumbs. There wasn't much taste but I could taste a bit of the onion I have minced up. The chicken was a bit bland as I did not add that much pepper and salt.

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the scotch egg has a golden brown colour on the outside and is round like a oval. the scotch egg is crispy on the outside and soft on the inside. 

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my scotch egg has a golden brown exterior to it. the cross section does not look very appealing as the egg had broke when peeling the egg shell therefore the minced chicken could not coat the egg properly to give a cylindrical cross section . it tasted flavourful with chopped parsley being used and as well as the minced chicken being seasoned with salt and pepper and as well with egg yolk. it appears abit dull as i had forgotten to season it with parsley and cherry tomatoes.

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the scotch egg has a nice golden brown and crispy outer crust .The outside is rough and crispy while the egg inside is smooth. The inside of the scotch egg is juicy and tender and the egg enhances the flavour

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the scotch egg has a nice golden brown and crispy outer layer. It is oval-shaped too. The outside is rough and crispy while the egg inside is smooth. The inside of the scotch egg is peppery and salty with a chewy chicken layer.

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The scotch egg is oval-shaped and has a rough, bumpy texture. It is golden brown in colour,crispy on the outside and soft on the inside. The egg is flavorful but slightly oily as it absorbed some oil while it was being deep fried.

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The scotch egg's outer layer is golden brown, and the insides are filled with meat and white egg white with a bright yellow yoke. The scotch egg has an oval shape and a rough texture on the outside but is soft on the inside. When you bite into the scotch egg, you'll get a crispy crunch from the deep-fried bread crunch, followed by a soft and delicate egg white with a powdery and granular texture egg yoke. The meat was tender and juicy, with a fairly bland texture from the egg. Because it was deep fried in a lot of oil, the outer layer tastes quite oily.

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The outer part of the scotch egg is golden brown and and the inner part of the chicken is in a milky white colour. The scotch egg is crunchy on the outside and soft on the inside. The scotch egg is a bit bland for my taste I should add more pepper to it

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The scotch eggs have a golden brown colour. The chicken inside has a white colour and the egg yolk was perfectly cooked having a bright yellow. The scotch egg had a crispy texture on the outside and was soft on the inside. The scotch egg had a deep fried chicken aroma.

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The outer part of the scorched egg is golden brown and is very crunchy and crispy. It was also quite round but the other scotched egg I attempted was of irregular shape (perhaps I didn’t put enough egg yolk on the egg before adding the bread crumbs) The minced meat used inside is well cooked and tasted a bit sour and bitter from the onion. Even though it is a rather small dish, it was enough to satisfy my hunger. The hard boiled egg made the dish a rich and savoury.

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the scotch eggs had a bland taste as no seasoning (salt/pepper) was added to the chicken mixture. the outside of the scotch eggs had a nice, golden brown colour as it was deep fried for not too long and not too short. the egg yolk was bright yellow as the egg was fresh, and because it was not cooked for too long, there was no green sulfur ring around the yolk. the scotch eggs had a nice round shape. the outer covering of chicken mixture had a crispy texture.

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The scotch egg has a golden brown appearance. It also appears to be rough. It also feels oily after touching the egg because it was deep fried. The scotch egg is crunchy and then soft when bitten into the egg.

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the scotch egg has a golden brown colour due to the deep frying done while the inside of the egg is white and orange in an oval shape . It has a crispy outside but a soft inside with the minced chicken and egg . the scotch egg has a peppery taste from the pepper added to the minced chicken, it is also a bit oily due to the oil absorded when deep frying

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The scotch egg has a golden brown, oval shaped outer layer from the deep frying which makes the scotch egg crispy. This dish looks appealing as the colours are vibrant. When I eat this dish, the outer layer was very crispy and the onions made it crunchy, the meat was tender and the egg was soft . Overall the scotch egg was quite flavourful.

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Cereal dish one: chicken katsudon (rice)
Cereal dish two: vanilla cupcakes with strawberries (wheat)
Cereal dish three: crepe (corn)

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Cereal dish 1: Baked oatmeal porridge (oats)
Cereal dish 2: Victoria sponge (wheat)
Cereal dish 3: Cream of mushroom (cornflour)

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Dish 1 : Karaage rice bowl ( rice )
Dish 2 : Vanilla cupcake with cream cheese (wheat)
Dish 3 : Oatmeal crepe ( oat )

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cereal dish one: milk chocolate cupcakes (wheat flour)
cereal dish two: Mushroom soup (cornflour)
chicken and mushroom baked rice (rice)

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Dish 1 : chicken tacos (corn flour )
Dish 2 : lasagne ( brown rice )
Dish 3: red velvet cupcake ( oat flour )

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Dish 1: Barley Soup (Barley)
Dish 2: Curry Chicken Baked Rice (rice)
Dish 3: Banana cupcakes (corn flour)

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cereal dish 1: kimbap (rice)
cereal dish 2: chocolate chip oat flour muffins (oat)
cereal dish 3: mushroom soup roux sauce (wheat)

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1. Creamy tomato chicken pasta (wheat)
2. Vietnamese wrap (rice paper)
3. Vallina cupcake (oat)

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Cereal dish 1: mushroom risotto(rice)
Cereal dish 2: blueberry muffin with cream cheese frosting(wheat)
Cereal dish 3: chicken pasta with roux(corn flour)

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Appearance: dark brown. Slightly browner around the corners. Slight dome shape
Taste: Sweet with the distinct taste of banana and chocolate.
Texture: soft, melt in your mouth and does not require much chewing. A bit crunchy on the top due to the crumble
Aroma: nutty and sweet aroma when cooking

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It looked quite pale underneath the dark brown crumbs so I think I should’ve have it bake for a while longer. It was well-risen too. It was dense yet quite soft to chew and not as chewy as the other cupcakes I’ve made. It tasted very sweet from the sugar and the banana used. The banana flavour overpowered most of the other tastes so I could only taste it mostly. It smelled nutty and buttery too!

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muffin itself was pale, while the crumble was dark brown in colour. crumble was crunchy while muffin was soft and velvety. the overall muffin together with the crumble was very sweet, with a taste of banana in the muffin. there was an aroma of bananas from the muffin, as well as a brown sugar aroma from the crumble.

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The banana crumble cupcake has a layer of  crumbles that is sprinkled on top of the cupcake surface, brown in colour. The cupcake has a dome shape surface. The inner surface of the cupcake has slight even air pockets, warm yellow in colour. The cupcake was fluffy and crumbly. It has a soft and easily chewable texture. Accompanied with a sweet taste, there was the distinctive fruity banana flavour. The cinnamon and nutmeg from the crumble gave the cupcake a sweet woody flavour. There was a fragrant aroma  especially from the cinnamon.