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Student name (Reg no.) & Student name (Reg no.)

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Student name (Reg no.) & Student name (Reg no.)

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Using appropriate sensory descriptors (Attribute list found in GC>Classwork>Practical lesson), evaluate the following outcome of the Apple muffin that you have prepared, in a paragraph:

1. Appearance (colour, shape, size)

2. Taste

3. Texture

**Evaluate = outcome observed + reason for outcome.

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1. Appearance(still round, has a hashbrown colour. Fills up the mold)

2. Taste (it tastes salty which is to our liking and good.)

3. Texture (it is smooth and hard.)

Evaluate =the muffn was very nice and i would like to have it again

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1. overall:

| the colour of the muffin looks too light, should be more golden-ish (some looks fine)

| the shape looks like it needs more time in the oven as the middle of the muffin is too flat, the peak should be more obvious and higher

| the size of it should be bigger but that is because the portion of wet and dry ingredients were less (less quantity). other than that, the size looks regular

2. taste:

| the muffin is NOT nice. these taste just like the batter (wet & dry ingredients only). the outer part taste ok but the inside needs more time to be baked.

3. texture:

| the first few cm of the top layer is really soft and spongy. however, the middle part to the bottom is under-baked therefore it is still creamy and doesn't taste good.

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Appearance: It has a golden brown crust on the top its size is quite small and the top of it is a bit curved

Taste: The tase tasted sweet and was not bad

Texture: The texture of the outside was crispy but the inside of the muffin was soft, warm and chewy. It was chewy because of the apple slices

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1. our apple muffin has a golden light brown colour

2. it tastes sweet

3. the texture is hard on the outside and soft on the inside

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1. the colour of the muffin is brownish golden

2. the taste of the muffin is savoury as the apples give out more flavour

3. the texture is chewy and the apples makes it crunchy while the outside of the muffin is hard

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Appearance: The muffins where brown, and kind of small, dome shape not very obvious.

Taste: It was sweet because of the cinnamon and sugar.

Texture: It was soft and chewy on the inside. The apple slices were chewy

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overall: the muffin colour is golden brown which is baked properly by us. The shape looks like it needs to be a rounder so the peak will be higher and it would be crispy. It should be in the oven for a longer time so it will not be so dense.

taste: it was actually good as it has a lot of flavoring and it tastes like actual muffins from the shop.

texture: the outside was crispy and the inside was soft and the apple were quite chewy and juicy.

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The muffins were light brown and nearly got stuck to the metal when we tried to take them out. The shape was slightly rounded and one of the muffins looked broken. We could have left them in the oven longer. The taste was warm and a little bit sweet with some crunchiness due to the apples

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Apearance: It has a golden brown colour.

Taste: It tastes sweet.

Texture: The muffin is chewy and the outside of the muffin is hard and while the inside of the muffin is soft.

Evaluate: The muffin tasted really nice because it was sweet and the apples.

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(sry can't find the pic )

texture: the muffin was chewy in the inside and the diced apple were too big

taste: not that sweet

looks: the muffins were light brown, it has a dome shape that was not very obvious

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1. Appearance

Light yellowish, not much Browning

2. Taste

Nice small bits of juicy apple a bit bland

3. Texture

Soft, a bit light and fluffy

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1. Appearance: light brown, round on the top surface, a bit short

2. Taste: a little bit sweet

3. Texture: the surface is bit hard and chewy inside

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Have you seen this before? If so, where or when?

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Have you seen this before? If so, where or when?

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Name of dish:

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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Upload a photo/ image to show what you had for lunch or dinner yesterday. You may choose to use:

>Image search or

>Draw function (using your stylus) or

>Generate an AI image

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plate of brown rice with ikan kuning and broccoli

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1. Using S-E-A-R, propose 3 changes to your meal to meet the recommendations of My Healthy Plate so that the meal is balanced.

2. Empathy: consider and discuss your needs when modifying the dish.

(Eg: I choose to grilled chicken over steamed chicken as there will be more texture and colour to the chicken)

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The appearance of the apple muffin is pale brown and in small, bite-sized pieces. It tasted sweet and we could taste the apple flavour in the muffin. The texture was very soft and spongey. It was also very moist.

Overall: It was nice and scrumptious as we added the right amount of ingredients.

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This is a plate of white rice with a side of vegetables, chicken and a bowl of soup which I had for Dinner yesterday.

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a plate of white rice with cabbage and chicken and soup

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i had chicken wings and gravy with rice for dinner

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I had a plate of rice with some broccolis and salmon for dinner.

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plate of rice with broccoli and 3 pieces of salmon fish

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dosai (a type of Indian crepe) with coconut chutney and chili chutney

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My dinner ( Fishball Guo Tiao with tomatoes)

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Fishballs with plain white flat noodles in soup with 4 sliced tomatoes (with skin on) at the side

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I ate a cup of corn, chicken burger and a box of nuggets for lunch from Mcdonals.

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This is a plate with white rice with chicken sliced potatoes which I had for dinner yesterday.

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white rice with sliced potatos and chicken

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seafood fried rice for dinner

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This was my dinner yesterday. I had ribeye steak, green peas, white rice, and tomato soup.

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A hotplate with beef burger and green peas mixed with corn. A seperate bowl of white rice and tomato soup.

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-Lunch: homemade udon noodles with beef slices and vegetables

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udon noodles with beef slices and vegetables

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This was my dinner. It was leftovers from my lunch and it was microwaved. I think I microwaved it for too long and it came out too dry.

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[my dinner]_rice with egg and salmon fish

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i ate a mc spicy, fries and four chicken wings for lunch

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l ate homecooked Korean Tekbokki for lunch. It had cheese sausage, lucheon meat with the tekbokki sauce.

my mom also bought starbucks and krispy creme (buy6 free1)

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dinner

I ate noodles with capsicum.

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i had rice with spinach ,chicken, hard boiled egg for dinner

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rice with spinach chicken and hard boiled egg

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I ate rice with egg, fish and brocoli.

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Student name (Reg no.) & Student name (Reg no.)

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Student name (Reg no.) & Student name (Reg no.)

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Using appropriate sensory descriptors (Attribute list found in GC>Classwork>Practical lesson), evaluate the following outcome of the Bee Hoon with Gravy that you have prepared, in ONE paragraph:

1. Appearance (colour, shape, size)

2. Taste

3. Texture

**Evaluate = outcome observed + reason for outcome.

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Sorry if the picture does not show. I did upload it though.

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Apperance - It is white, a little transparent. The ingredients were not mixed in properly as we did not know how to stir fry the bee hoon in a way that the ingredients were evenly distributed, causing the ingredients to stay at the side.

Texture - We felt that the texture was ideal as it was nether too wet nor too dry. The bee hoon itself was a little dry though.

Taste - it tasted simple, yet flavourful with the taste of natural ingriedients. However, the salt was probably not evenly spread throughout the chicken as some parts of the chicken tasted extra salty.

Evaluation - Overall, my partner and I think that the practical was good but we could improve on these areas :

. Washing up the dishes faster

. Not letting the water boil for too long

. Stir frying the bee hoon properly

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The Appearance of our bee hoon is white and in thin stripes, the soup is a bit yellowish and the ingredients are evenly distributed. The taste of the soup in the bee hoon is a bit savory and the bee hoon itself is soft and tasty. The texture of the bee hoon is soft and has a slightly chewy texture. While the crab meat has a slightly springy texture. Lastly, the fish cake has a bouncy and soft texture. The bee hoon along with the soup and other ingredients makes it a verry delectable and tasty dish. Our evaluation observed is that the garlic became burnt since we cooked it for to long on high heat. Another thing we observed is that when we were cooking the chicken, my partner put flour on it and we both observed that as we were cooking, the chicken started to develop a nice crispy crust. Overall, my partner and I thought that this practical was a memorable one that taught us how to manage our time well and work together as a pair since we did not have much time.

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overall: the bee hoon is yellowish in colour However, the ingredients are evenly distributed as we mixed evenly. It was mushy since we added to much chicken broth.

taste: the bee hoon is watery and mushy. We added to much of the chicken broth and we should only add half so that the taste would be much better.

texture: it is soft and versatile. The ingredients was chewy which made it delicious.

Evaluation: We could have off the fire once the broth was boiled so it does not evaporate. We should have added less water so it the bee hoon is mixed well and tastes slighty better.

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Appearance: It is white, a bit transparent and a bit brown from the soya sauce added.

Taste: The taste was a little bit salty but it was still good and flavorful.

Texture: The texture of the bee hoon itself was soft, wet and a little bit sticky. The crab meat was soft and munchy, the chicken had a munchy and a little hard texture, the leafy vegetable was crunchy and chewy, while the fish cake was soft and had a nice texture to it.

Evaluate: The bee hoon was overall good and delicious. But one thing we could have improved on is how to better control the amount of fire when cooking the bee hoon and ingredients as the garlic became a golden dark colour when we haven't put in the other ingredients yet, thus the garlic in the end were a bit burnt.

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Appearence-The bee hoon appears a whitish yellow colour, from the soya sauce. I mixed it too much, which broke up the starch.

Taste-It was a bit savoury, and salty. The crab sticks and fish cake added a nice springy flavour

Texture-The texture of the crab sticks and fish cakes was nice and chewy. The bee hoon was mushy because it was a bit overcooked.

Evaluation-We could have cooked it for a little less time, as it was overcooked. The bee hoon was also stirred too much. But overall flavourful with nice texture :D

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The appearance of the bee hoon with gravy is a very pale colour. Its taste is mildly salty and it lacks flavour. We should have added in more salt and soya sauce to add more flavour. The texture is very slimy as there is only abit of gravy left. The noodles are also very clumpy. The bee hoon was overall tasty and delctable even though it wasnt that salty.

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The appearance of the Bee Hoon is white. The shape is skinny and long. The shape of the crab-stick turned smaller because it was too soft so it got teared. The taste of everything is good except the vegetable because it is bitter and weird. The Bee Hoon is salty and it mostly tastes like seafood. The texture is soggy because I cooked for too long. The texture of the vegetable is thick to chew. The evaluation we observed is that all the gravy has been absorbed by the Bee Hoon because I cooked for too long.

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The appearance of our bee hoon is white and looks slightly thick, the soup is also bearly visible. The taste of it is well-balanced and very flavourful. The texture of the bee hoon is very soft and mushy. The chicken pieces very tender and juicy inside with a slight firmness, the crabsticks has a soft resistance with a slight bounce. The Caixin leaf was a bit soggy but the stem was crunchy and juicy. Evaluation to our food was that we could have added lesser starch flour mixture so that it does not appear too thick that there is no soup and all clumped together.

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1. The taste of my beehoon with gravy is really flavourful. I can taste the garlicy flavour, fried vegetables and the saltiness is just nice.

2. The texture of my dish is a bit too starchy because of my cornstarch. Overall, it was alright

3. Honestly, my dish appearance does not look as good as it actually tastes. It may look blend and un-appetizing but it is the opposite. I ended the dish with some spring onions on top when served.

4. What can be improved for my dish/practical is to be more time cautious and try to make the appearance look better by adding slightly more coloured food to express the dish.

5. My strength for this is my stir-frying. I think this skill had led me to cook each ingredient with the right heat and right time. It has made a huge difference and a big part of the taste of this dish.

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Name of dish: Crunchy & Spongy Banana and Peanut muffins

Taste: The taste of the muffin was quite bland, only having a slight hint of banana which was just not flavourful enough in my opinion. The proportions of crushed peanut added into the muffin was just right.

Texture: The texture of the muffin was too dry, most likely because of excess flour added into the mixture or because of the absence of butter in the mixture.

Appearance: The appearance of the muffin was a nice golden brown, nicely raised up into a semi-circle shape at the top. The banana on top was a decent add-on to the muffin, but could be a bit thinner as the slices of banana were too thick for my liking.

Evaluation: I feel that the result of the muffin was good in the aspects of appearance, being relatively aesthetically pleasing. But I still need to improve on the taste and texture on the muffin by perhaps tweaking the recipe or the baking methods.

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Dish name: Banana & Orange Zest Muffin !!

Evaluation:

Taste: My muffin was sweet, as I added cinnamon, brown sugar, banana and vanilla essence.It also had the slight tartness of the orange zest, which complimented the sweetness.But it could have been less sweeter as the sweetness was slightly overpowering.

Appearance: My muffin was a pale brownish colour, but it should have been a golden brown colour.The top of the banana had risen up, to form a nice dome shape, as I had used self-rising flour.however, i had not mashed the banana properly, so it as a bit clumpy.

Texture:The muffin had chewy texture.The bananas used to decorate were soft.So, it was easy to chew.However, it was a bit could have been spongier and more moist.The bananas had not been mashed well, so there was still a bit of banana pieces inside of the muffin.

Overall: My muffin had a sweet taste, and was soft and chewy in texture. It was too sweet, so I could have added less brown sugar.There were still banana pieces in the muffin, so i could have mashed the banana better, before adding it to the batter.It could have been spongier, so i will use less flour next time.I also could have added more milk to make it less dry.

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overall: The noodles is yellowish in colour. The ingredients was cut evenly and mixed well together. It had just enough gravy to go with the noodle

taste: The noodles was mushy as all of the ingredients and noodles were sticking together. It taste oily as i think i have added to much oil in the pan.

texture: It was soft and easy to eat. The ingredients was cut properly and it was chewy.

evaluation: I should have turn off the fire as it the water in the chicken stock evaporated and there is less gravy for me to pour. I should have look at the pot and monitor the water starting to boil.

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Banana Raisin Apple Muffin

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1. overall: the colour of my muffin is a very pale brown ( it should look more golden brown-ish), the ingredients were cut and equally distributed among the muffins, most of the parts were baked but those around the banana was a little under baked.

2. taste: the muffin was salty (from the cheddar cheese) and naturally sweet (from the bananas). it was not as tasty as my previous muffin as i don't think i give it the adequate amount of time for it to bake fully, hence the inside was a bit more mushy while some parts were baked evenly.

3. texture: the bananas on top and inside the muffin were chewy (like normal) and they also tasted sweet. the top of the muffin was hard and a bit crispy at some corners but it was also very soft too. the top and a bit of the middle is spongy and moist hence adding a nice touch to the muffin. the other half of the muffin and the end was under baked and gooey resulting in making the texture unpleasant.

4. evaluation: i should have let the muffin bake for a little longer as i thought i had run out of time thus making the muffin gooey and under baked towards the bottom of the muffin.

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Tasty:
The bee hoon carries the full flavor of the thick, savory gravy, giving every strand a rich taste. Together, the combination of gravy, prawns, and vegetables makes the bee hoon hearty, satisfying, and full of depth in flavor.

Texture:
The bee hoon is soft. The prawns are tender, bouncy, and juicy, giving a delightful bite that contrasts well with the smooth noodles. The vegetables add a light crunch, making the overall texture varied and enjoyable.

Appearance:
The dish looks vibrant and appetizing, with the orange-pink prawns standing out against the bee hoon. The gravy gives the noodles a shiny, appealing look, while the green vegetables add freshness and color. Together, the ingredients create a balanced and inviting presentation that makes the dish look both homely and restaurant-worthy.

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Blueberry Cream Cheese Muffin

1. Taste

The muffins are sweet because of the cream cheese and blueberries but the sweetness is not too overpowering.

2. Texture

The muffins are buttery and fluffy so it is quite easy to chew. It has bursts of blueberries when you bite into the muffin and it has slightly crispy edges.

3. Appearance

These blueberry cream cheese muffins have warm golden-brown tops that are a little uneven. There are bits and pieces of blueberries here and there and the insides of the muffins are soft and fluffy looking.

4. Improve

I can improve on how I pour the batter and filling into the muffin cups so it will look a bit better after baking.

5. Strengths

My strengths is time management and organisation. I was able to finish baking the muffins and take a picture before the timer ends because I was organised during the process of making the muffins.

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Banana chocolate chip muffin

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The taste of my muffins were sweet because of the sugar inside of it, it also tasted of bananas since I had mashed up Bannas in the batter. Overall, the taste of the muffin was sweet and was not salty since I added only a pinch of salt. Moving on, the texture of the muffin was soft, light and a bit chewy. The texture of the muffin was lighter as I added more milk, the milk also lead to my muffin being chewy. My muffin also was moist, the banana contributed to this, the banana also contributed to my muffin being soft. Lastly, my muffins appearance has a golden top but is a bit flat. The factor contributing to my muffin having a golden top is due to me baking it for around 25 minutes. The other reason why my muffin is flat is due to me adding more milk to the batter, thus making it more watery like, so the muffin could not rise to a higher height.

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Banana Walnut Muffin for teenagers with Soy milk as a drink.

1. Taste: My muffin tastes of banana and is sweet. I added more salt than needed, which made the muffin taste a little salty as well. Since there was walnuts inside the muffins as well, I would also taste a slightly bitter and earthy taste when I bite into a walnut.

2. Texture: My muffin is dense, a little too wet and may be slightly undercooked. It contains banana slices (that are partially mashed up) and walnuts (that are cut in half). The top of the muffin is slightly crispy.

3. Appearance: My muffin has a pale golden brown top that is slightly uneven. It also has walnuts as garnishing to make the muffins look more presentable, interesting, and appealing.

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Banana and oats muffin

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Blueberry Greek yogurt muffin

1. Taste: The muffins had a sweet flavor because of the blueberries and Greek yogurt.

2. Texture: The texture was chewy and slightly soft. The blueberries were super juicy and soft which made it really nice.

3. Appearance: The muffins were pale-brown in colour, while the blueberries were slightly redder after baking. The Greek yogurt made the muffin more interesting, while also adding more nutrition to it.

Strength: My strength was having the muffin to create a slight dome shape and adding Greek yogurt with some blueberry pieces showing to create a more interesting appearance.

Area for improvement: I feel that the muffins were slightly underbaked since they were in a pale-brown colour and the texture was soft. I could have done better by letting the muffins bake in the oven longer for the appearance to be in a darker and more golden-brown colour, muffins to rise up higher to create a more dome shape, and the texture to be more crunchy and hard from the outside and more chewy on the inside.

Evaluation: Despite the muffins being slightly underbaked, they were really delicious and enjoyable. The blueberries with the Greek yogurt was a great combination which further enhanced the overall taste of the muffins.

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1. My nutritional cream cheese apple muffins' taste were sweet yet light, with the natural flavour of apples making them healthier. The cream cheese frosting added a smooth contrast, while the sprinkles and chocolate bits gave extra texture. Overall, they were tasty, balanced, and nutritious.

2. The muffin was sweet and soft, with a light and fluffy texture. I could taste the apples inside, which gave a burst of flavour in every bite. It was well-cooked, moist, and overall very yummy.

3. The muffin looked very tasty with smooth cream cheese icing on top, decorated with colourful sprinkles. The muffin itself was golden brown and well-cooked, giving it a fresh and appealing appearance.

4. My cream cheese apple muffins were light and naturally sweet, with frosting and sprinkles adding texture and appeal. Golden-brown and wholesome, they made a satisfying snack, becoming the strength.

5. My cream cheese apple muffins were soft and flavorful, with the apple adding a natural freshness. The frosting and sprinkles made them fun, but a bit too sugary, being the area I should improve on. Next time, I should use less sugar and fewer sprinkles.

6. Overall, the cream cheese apple muffins were soft, flavorful, and visually appealing with their frosting and sprinkles. They were enjoyable as a snack, although a bit too sweet, which could be improved next time.

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Blueberry and cream cheese frosting muffin

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1. Taste: The taste of the muffin was slightly bland. Blueberries inside the muffin tasted like rose tea which gave off a nice smell. The frosting was creamy and the slight sour and sweetness of it balanced the muffin out.

2. Texture: The muffin was moist as I liked, the muffin itself was spongy and did not have a lot of crumbs. The baked blueberries which were inside the muffin was mushy and had a bit of liquid which made the texture taste more interesting. The creamy frosting was a complement to my muffin as it was soft and creamy and melts in my mouth once I ate it.

3. Appearance: I feel like it turned out really great, it looked appetizing to me and the colour of the muffin was a slight golden-brown with the frosting on top and sprinkles with a few blueberries made it look complete.

4. Improvement: I could have added a lesser amount of baking soda to my muffin it rose too much while baking it causing the surface to look a bit puffy and uneven.

5. Strengths: I think my strength was being neat of my things. My table top was tidy even when I needed many ingredients but the table was not messy hence I was focused and had a clear mind of what I should do next and managed to finish it.

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Write a paragraph to advertise/ promote the Savoury Crumble Tart that 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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It tastes savoury, with a lot of meat and vegetables. The meat gives the tart a salty and umami taste while the vegetables help balance it out with the crunchiness from the carrots and mushy texture from the peas. Its texture is crumbly and crunchy, but still soft and tender. It is golden browned.

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Michelle Lau and Michelle Rakesh!! ( 23 and 24 ) 

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Michelle Lau and Michelle Rakesh!! ( 23 and 24 ) 

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1. My nutritional cream cheese strawberry and banana muffins' taste were sweet yet light, with the natural, fresh fruits making them healthier. The cream cheese frosting added a smooth contrast, chocolate rice bits gave extra flavour, making it more flavourful and enjoyable.

2. The muffin was sweet and soft, with a light, fluffy and creamy texture. I could clearly taste the fruits inside, which gave an explosion of flavour with every bite. It was overall well-baked, tender and moist.

3. The muffin looked very appealing with smooth cream cheese icing on top, decorated with chocolate sprinkles. The muffin itself was a golden brown and well-cooked, giving it a fresh and appealing appearance.

4. My strength was in making the cream cheese. Though it was a new recipe to me, I adapted to the steps and demands.

5. I feel that my area of improvement can be the part where I mix the fruits ingredients into the batter as I flattened some fruits while mixing.

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The savoury crumble tart has a pale yellow crust made up of small, crumbly clumps scattered over the top. The crust tasted a little like flour because it was underbaked. The chicken and vegetables inside were very flavorful and enjoyable since they had a good salty flavour. The overall texture of the tart was chewy and crunchy.

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taste: It feels very dry as i think the rub in method could have been done more times

appearance: It is brown i think it should have been in the oven longer so it can be crisper and easier to eat.

texture: It feels rough as i did the tart did not have much crumble. However, It was still delicious as the ingredients were well cooked.

evaluation: We could have baked a little longer so the tart will be golden in colour and appear nicer. It was overall still edible as the ingredients was well stir fry.

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Raguraman Vanthana (29) & Rossa Maria Rosley (30)

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Raguraman Vanthana (29) & Rossa Maria Rosley (30)

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Appearance: It has a golden brown crumbly topping. The surface looks rough and crunchy. We feel like it could have been better if the Savoury Crumble Tart was in the oven for a longer time.

The muffin tasted properly cooked and soft.

Taste: It was yummy and easy to eat. All the vegetables inside were juicy and fresh. The flavour was rich and balanced. It felt satisfying and pleasant to eat. Overall, it was well prepared.

Texture: The muffin had a soft and moist inside. The top was crumbly and slightly crunchy. The vegetables added a juicy feel to each bite. It felt light but still filling when eaten. Overall, the texture was pleasant and well balanced.

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1. In ONE paragraph, using appropriate sensory descriptors, evaluate the following outcome of the Ondeh Ondeh that you have prepared:

(a) Appearance (colour, shape, size)

(b) Taste/ Flavour

(c) Texture

2. Apart from coconut, identify any TWO other common ingredients frequently used in Malay cuisines. (Eg: Chillies used in making Sambal belachan)

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1. The Ondeh-Ondehs were pink in colour and rounded and quite big. The Ondeh-Ondehs tasted like banana flavoured and were chewy due to the glutinous rice flour. The texture of the Ondeh-Ondehs were very soft and slightly bouncy when you lightly pressed on them

2. Coconut milk and lemongrass

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1. (a) They are small and quite round, the colour of the ondeh ondeh makes it look like its pandan flavoured and very appetising

(b) The taste of it is sweet and the gula melaka tasted caramel-like.

(c) The skin of it is very chewy and soft from the glutinous rice flour, with the slightly crunchy texture of the coconut shreds. The melted gula melaka inside bursts into the mouth when bit onto it.

2. Kuih Dadar, Apam Kelapa

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1. the appearance of the ondeh-ondeh is round and some were big and others were small. the colour of our ondeh-ondeh was orange but the taste was strawberry. it was also chewy and when I bit into it, the gula melaka was half melted as there were still some chunky pieces as I don't we boiled it for that long. the texture of the ondeh-ondehs was that it was very rough due to the coconut and it was also very soft and bouncy when I pressed into it.

2. santan (coconut milk) and kunyit (tumeric)

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The Ondeh Ondeh looked like bright little gems—round, bite-sized, and coated in snowy coconut flakes, with cheerful colors of green, red, and orange. Biting in, the chewy rice dough gave way to a burst of smoky-sweet gula melaka, rich and satisfying. The texture balanced soft chewiness with the gentle crunch of coconut and the smooth, melting center.

Two other common Malay ingredients are belacan and tamarind, both adding depth and tang to many dishes.

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taste: The dish tasted mild and slightly sweet. The flavour was pleasant, but it could have been stronger as the taste was quite light and not very rich.

appearance: The appearance was simple and plain. The green colour stood out, but the dish looked slightly messy and could have been presented more neatly to make it more appealing.

texture: The texture was soft and moist. However, it felt slightly uneven as some parts were clumpy while others were smoother. This affected the overall eating experience.

evaluation: Overall, the dish was edible and enjoyable. Improvements could be made by mixing more evenly and improving presentation so it looks neater and more attractive.

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The appearance of the ondeh ondeh is circular and orangey, it is covered in coconut shavings giving it a "fluffy" appearance. The taste of the ondeh ondeh is soft and chewy because of the tapioca flour, the middle of it is sweet and runny due to the gula melaka and the coconut shavings outside give it a nice soft and crunchy touch! the texture of the ondeh ondeh changes with every bite the first gives of a little crunch because of the coconut, the texture of the ondeh ondeh is also stretchy and chewy. Overall, the ondeh ondeh has very unique taste, textures and appearances.

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1. The ondeh-ondeh is pink in colour and coated in coconut flakes. It has a slight strawberry flavour due to the food flavouring we added while making the dough. The gula melaka in the ondeh-ondeh is sweet and gives the ondeh-ondeh a flavourful aroma. There is a mild coconut taste due to the coconut flakes as well. The ondeh-ondeh is soft and chewy. As the gula melaka in the ondeh-ondeh has partially melted, some parts of it are flowy while others are still crunchy. This was because we did not boil the ondeh-ondeh long enough.

2. belachan (shrimp paste) used in making sambal belachan

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Michelle Lau and Michelle Rakesh ( 23 and 24 ) 

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Michelle Lau and Michelle Rakesh ( 23 and 24 ) 

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Appearance : The Ondeh Ondeh is bright pink with a round shape and have many small shreds of coconut on it which have become slightly golden brown.

Taste : It is sweet with a banana esscence and is also slightly salty due to the shreds of coconut and when biting into the inside, the gulan melaka is very flavourful and tangy.

Texture : The Ondeh Ondeh dough is very chewy and sticks to your teeth when biting into it , it also has a slight crunch from the shredded coconut.

2. Santan ( Coconut milk ) and Belacan ( Shrimp paste )

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1. In ONE paragraph, compare the difference between V1 & V2 using appropriate sensory descriptors to evaluate the:

(a) Appearance (colour, shape, size)

(b) Taste/ Flavour

(c) Texture

2. Apart from light soya sauce, identify any TWO other common ingredients frequently used in Chinese dishes/ cuisines. (Eg: Ginger, Sesame oil)

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1. comparing the fried dumpling to the boiled one, the boiled one was more pale looking and soft as compared to the fried dumpling which was golden brown and crispy looking. overall, the fried one looked more appetising to eat as compared to the boiled one. the taste / flavour of the boiled one is more bland and tasteless as compared to the fried one which was crunchy and tasted salty and had an umami taste. this was due to the different cooking methods used as the fried dumpling was cooked using oil which helped the flavour of it to be more salty as compared to the boiled one. the texture of the boiled dumpling was soft and mushy as it was boiled in water unlike the fried dumpling which was crunchy as it was fried in oil.

2. chilli oil and garlic

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1. V1 has a more interesting appearance, with a golden colour and an oily, crispy texture, while V2 has a less interesting appearance with a whiter colour and a softer, chewier texture. V1 is saltier and more flavourful, whereas V2 is more bland. The difference in taste, texture, and appearance between the two dumplings is due to the different cooking methods where V1 was fried while V2 was boiled.

2. Garlic and spring onions.

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taste: The dish tasted mild and slightly sweet. The flavour was pleasant, but it could have been stronger as the taste was quite light and not very rich.

appeearance: The appearance was simple and plain. The green colour stood out, but the dish looked slightly messy and could have been presented more neatly to make it more appealing.

texture: The texture was soft and moist. However, it felt slightly uneven as some parts were clumpy while others were smoother. This affected the overall eating experience.

evaluation: Overall, the dish was edible and enjoyable. Improvements could be made by mixing more evenly and improving presentation so it looks neater and more attractive.

# data[].attributes.body
1.Fried dumplings are golden brown and slightly crispy on the outside, while boiled dumplings are pale and soft. Fried dumplings taste richer and more savoury because of the oil, whereas boiled dumplings taste lighter and more natural. texture, fried dumplings are crispy outside and juicy inside, while boiled dumplings are soft and slightly chewy.

2. garlic & spring onion

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1. As compared to the boiled dumpling, the fried dumpling has a pale, beige colour on the outside. the fried one, has a dark brown outside. Texture wise, the fried dumpling is crispy and slightly greasy due to the oil while the boiled one was soft and spongy. The fried dumpling had a more savoury and salty taste from the oil compared to the boiled one, which was bland.

2. Garlic, Spring onions

# data[].attributes.headline
Michelle Lau and Michelle Rakesh (23,24)

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Michelle Lau and Michelle Rakesh (23,24)

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(a) The Fried Dumplings have a golden brown colour whilst the boiled dumplings do not have as much colour and visual appeal. The inside of the dumplings have more colour from the ingredients such as the carrots, the texture of the fried dumplings is also much crunchier while the boiled dumplings are more chewy.

(b) The Fried dumplings have more flavour and umami compared to the boiled dumplings as they are more bland.

(c) The fried dumplings had a crispy texture with made it have a slight crunch and the boiled dumplings were slightly sticky and soft.

Q2: Garlic and green onions

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1. In ONE paragraph, compare the difference between VA & VB using appropriate sensory descriptors to evaluate the:

(a) Appearance (colour, shape, size)

(b) Taste/ Flavour

(c) Texture

2. Apart from Paprika, identify any TWO other common ingredients frequently used in Indian dishes/ cuisines. (Eg: Curry powder, etc)

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(a) The colour of VA was slightly duller and more like that of actual potato but VB was more dark and concentrated instead of being "blotchy"? like that of VA. The side was roughly the same and the shape varied with each slice

(b) The taste of VA and VB were quite similar as they were made of the same ingredients, like potato and the same seasonings were used

(c) The texture of VA was softer especially on the outer layer but for VB, when you bit into it you can feel more of a crunch due to the air between the potato and batter

2. turmeric and curry leaves

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1. The fried dumpling is slightly golden-brown at the bottom while the boiled dumpling is pale in colour. The texture of the fried dumpling is crispy and it has a salty and flavourful taste. The boiled one has slightly less flavour than the fried one, possibly due to the moist heat method of cooking. Overall, the fried dumpling is more appealing and appetising than the boiled dumpling as it is crispy and is more flavourful.

2. Chilli and garlic

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1a. the va was slightly darker and less bright than the vb as the gram flour gives the vb more colour to it as compared to the plain flour

1b. both versions tasted slightly similar as they were mostly made of the same inredients

1c. the va was a bit crunchier than the vb which was softer as there was lesser batter on the va than the vb

2. garam masala and tumeric

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1. the fried dumpling has a golden brown and crisp look, it has a evenly speard salt taste with dry filling. While the boiled dumpling is more soft looking and does not have much colour, the skin does not taste as salty with a mushy taste

2. green onion, garlic