# data[].attributes.headline
Provide a suitable descriptive statement that best elaborate on the following characteristic:

# data[].attributes.subject
Provide a suitable descriptive statement that best elaborate on the following characteristic:

# data[].attributes.headline
Conduct a sensory evaluation on pastry to decide which fat is best for pastry.

# data[].attributes.subject
Conduct a sensory evaluation on pastry to decide which fat is best for pastry.

# data[].attributes.body
Find out the effects of using different fats to make short crust pastry.

# data[].attributes.body
A) Individual assessment; need to bring along your earpiece.

B) Submit an audio recording of yourself evaluating the Texture, Taste, and Appearance for any one other FUSION pastry in the class.

C) Detailed can include:

Strength of their product

Areas of improvement in any given area.

# data[].attributes.body
1. Slice your pie in half.

2. Exchange the sliced piece with a another classmate [cannot be your current/ projectwork partner].

3. Write an EVALUATIVE statement describing each of the following attributes:

TASTE:

APPEARANCE:

TEXTURE OF PASTRY:

TEXTURE OF FILLING:

AROMA:

# data[].attributes.headline
Compare the results by using 100g plain flour and 50g fat.

# data[].attributes.subject
Compare the results by using 100g plain flour and 50g fat.

# data[].attributes.body
Modify by:

making ONLY THE PASTRY.

Each student are to shape maximum 3 tartlet cases.

Jam filling will be provided.

# data[].attributes.body
Good attempt.

Could have described one area of improvement or strength.

# data[].attributes.body
Teachers please take note:

Pictorial evidence is assessed under the last column of this rubrics. No change.

# data[].attributes.body
The five yellow ones are mine

# data[].attributes.body
the less yellow ones r mine

# data[].attributes.body
i forgot take picture. my friends and i eat all bfr i could.

# data[].attributes.body
You are supposed to evaluate according to the criteria given, not comparing the advantages and disadvantages of making the pastry with oil and butter

# data[].attributes.body
Did not mention the texture of pastry, filling and aroma

# data[].attributes.body
Good review on area of improvement. How about eh strength?

# data[].attributes.body
How about the overall aroma?

# data[].attributes.body
Alot of emphasis on the taste. How about the texture.?

# data[].attributes.body
Good effort. Elaborative reviews of area of improvement and strength.t