- Preparation Skill Learnt: All-in-one method

- Cooking Method Used: Baking

1) Indicate the "Subject" as your name and partner's name.

2) Upload a photo of your food product made during lesson.

3) Write down the following observations made during sensory evaluation:

• Appearance (e.g. brown, yellow, or golden brown) 

• Texture (e.g. soft, hard or light) 

• Taste (e.g. sweet, bland or salty)

• Preparation Skill Learnt: Knife skills (slicing) & Sauce making

• Cooking Method Used: Stir-frying & Simmering

1) Indicate the "Subject" as your name and partner's name.

2) Upload a photo of your food product made during lesson.

3) Write down the following observations made during sensory evaluation:

• Appearance (e.g. brown, yellow or golden brown)

• Texture (e.g. crispy, soggy or dry)

• Taste (e.g. salty, bland or umami)

• Preparation Skill Learnt: Rubbing In

• Cooking Method Used: Baking

1) Indicate the "Subject" as your name and partner's name.

2) Upload a photo of your food product made during lesson.

3) Write down the following observations made during sensory evaluation:

• Appearance (e.g. brown, yellow or golden brown)

• Texture (e.g. crispy, soggy or dry)

• Taste (e.g. salty, bland or umami)

• The appearance is golden brown
• The texture is soggy
• The taste is blanded 

• Preparation Skill Learnt: Batter-making

• Cooking Method Used: Pan-frying

1) Indicate the "Subject" as your name and partner's name.

2) Upload a photo of your food product made during lesson.

3) Write down the following observations made during sensory evaluation:

• Appearance (e.g. brown, yellow or golden brown)

• Texture (e.g. crispy, soggy or dry)

• Taste (e.g. salty, bland or umami)

• Preparation Skill Learnt: Creaming

• Cooking Method Used: Baking

1) Indicate the "Subject" as your name and partner's name.

2) Upload a photo of your food product made during lesson.

3) Write down the following observations made during sensory evaluation:

• Appearance (e.g. brown, yellow or golden brown)

• Texture (e.g. crispy, soggy or dry)

• Taste (e.g. salty, bland or umami)

• Preparation Skill Learnt: Shaping

• Cooking Method Used: Boiling

1) Indicate the "Subject" as your name and partner's name.

2) Upload a photo of your food product made during lesson.

3) Write down the following observations made during sensory evaluation:

• Appearance (e.g. green, orange, pink)

• Texture (e.g. soft, chewy, slimy)

• Taste (e.g. sweet, fruity, bland)

• Preparation Skill Learnt: Wrapping

• Cooking Method Used: Boiling vs Deep-frying

1) Indicate the "Subject" as your name and partner's name.

2) Upload a photo of your food product made during lesson.

3) Write down the following observations made during sensory evaluation:

• Appearance (e.g. golden brown, pale white)

• Texture (e.g. soft, crispy, wet, oily)

• Taste (e.g. salty, peppery, bland)