1. Appearance (colour, shape, size)

2. Taste

3. Texture

**Evaluate = outcome observed + reason for outcome.

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

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

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

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.

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.

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

>Image search or

>Draw function (using your stylus) or

>Generate an AI image

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

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

I ate noodles with capsicum.

1. Appearance (colour, shape, size)

2. Taste

3. Texture

**Evaluate = outcome observed + reason for outcome.

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

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.

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.

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

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

1. Taste

2. Texture

3. Appearance

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.

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.

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.

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.

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.

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.

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.

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

2. Taste (sweet, sour, etc)

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

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.

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.

(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)

(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

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

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.

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

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 )

(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)

2. chilli oil and garlic

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.

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

2. Garlic, Spring onions

(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

(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)

(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

2. Chilli and garlic

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

Ethnic group: Chinese/ Malay/ Indian/ Eurasian (indicate)

Name of dish 1:

Name of dish 2:

Ethnic group: Chinese/ Malay/ Indian/ Eurasian (indicate)

Name of dish 1:

Name of dish 2:

( a ) The Aloo Pakora was golden brown and a bit pale on the inside. The Mint Yoghurt sauce also made it a bit more eye catching

( b ) The Aloo Pakora had umami from all the herbs and spices use as well as from the mint yoghurt sauce.

( c ) The Aloo Pakora overall was quite soggy and the potatoes had a slight crunch due to the batter and pan frying.

2. Turmeric and Garam Masala

appearance: The dish looked quite plain and a bit untidy. While the colours were natural, the presentation seemed uneven, and arranging it more neatly would make it more visually appealing.

texture: The texture was soft and somewhat moist. However, it was not very consistent, as some parts were smoother while others felt a little lumpy, which affected the overall mouthfeel.

evaluation: Overall, the dish was acceptable and pleasant to eat. With better mixing, stronger flavours, and a cleaner presentation, it could be improved significantly.

Dish 1: Soto Ayam

Appearance/Taste - it looks diluted and spicy because of the strong smelling aroma. I assume that I removed too little water before adding in the paste that made the soup taste a bit diluted to some. The spices added for flavour sadly, did make the soup a little clumpy before stir. The chicken might not be seen in this picture because I over-boiled it. However, the overall looks of the picture tells me that it is close to the real one and it does not look bad in my opinion.

Texture - The soup is smooth and awakening. I expected the base (soup) to look uneven and textured because I made the paste the night before and thought the water and the paste would not blend together well. The chicken is slightly too shredded which makes the picture look like I was missing ingredients/ uncomplete dish. However, it still tastes regular which did not affect the taste.

Dish 2: Agar Agar

Appearance - This Agar Agar does not look either appealing or appetizing to try. It looks disgusting without colouring, but I did not have time to add because the jelly took really long to make. However, slicing it into a unique triangular shaped tile, makes it look a little better and professional, which to me, enhances the looks.

Taste - I did not like it personally because I hate the feeling the jelly. But I made jelly as a dessert as it was a good combination with Soto Ayam when I was doing my research.

Texture - It felt soft and firm at the same time when I bit into it because that is what jelly is supposed to feel like in your mouth. Therefore I think it was a success.

GENERAL

Strength:

- I managed to complete this assessment within the time frame without the need to rush as I failed during my practice at home.

Weakness:

- I can work on my measurements for my different ingredients to ensure that I add the correct amount of each precisely.

Dish 1: Mee Goreng

Dish 2: Banana Prata Roll

taste: The mee goreng likely has a savoury, slightly sweet and spicy flavour, with seasoning from sauces and possibly garlic. The banana prata rolls would add a sweet contrast, giving a balanced combination between savoury and dessert-like elements. Overall, the meal seems flavourful with a mix of tastes that complement each other.

appearance: The food is neatly presented in a divided container, which keeps the noodles and prata rolls separate and organized. The golden-brown colour of the noodles and the lightly crisped prata look appetising. My setup with utensils and a name card also makes the presentation look thoughtful and well-prepared.

texture: The noodles appear soft yet slightly springy, typical of well-cooked mee goreng. There may be some slight crispness from stir-frying. The banana prata rolls likely have a crispy outer layer with a soft, sweet filling inside, creating a pleasant contrast in texture.

evaluation: This a well-balanced meal with good variety in taste and texture. The presentation is clean and practical, and the combination of savoury noodles with sweet prata makes it more interesting. To improve further, adding some vegetables or tomatoes could enhance both the nutrition and visual appeal to the mee goreng.

Strength:

I did well in the cooking in both dishes and prioritising my time well . The food complement with each other making both successful

Weakness:

I could have learnt more about the air fryer and the functions of different ones as the one I practiced was very different. Hence, I should have been adaptive and try again instead of giving up.

Dish 1: Nasi Lemak

Dish 2: Ondeh Ondeh

Appearance - the chicken fillet in the Nasi Lemak looked a bit white and pale but the coriander leaves help add to the colour. The Ondeh Ondehs looks pale brown before I covered them in coconut gratings as I mixed whole grain rice flour and regular glutinous rice flour.

Taste - the ikan bilis and peanuts were salty but not in an overpowering way. The chicken fillet was a bit bland as I think I could have seasoned it with more salt and pepper. The Ondeh Ondeh had just the correct amount of gula melaka as I put into around two slices of chopped gula melaka for each ball.

Texture - the texture of the mix of brown rice and white rice was hard as I think I did not stir the rice enough since the start and the texture of the Ondeh Ondeh was like kueh as the ratio of the whole grain rice flour to the regular glutinous rice flour was not really even so it ended up harder then normal Ondeh Ondeh after boiling.

Strengths - I could multitask and make both dishes while also managing to clean up and within the one hour we were given. I ensured that there was no food waste and only used the ingredients I needed.

Improvements - I could have rushed lesser and stirred the rice more instead of worrying about the Ondeh Ondehs not having enough time to boil.

Name of Dish : Nasi Lemak

Appearance :

It was brown with some colour from the vegetables such as green peppers , cherry tomatoes and carrots.

Taste :

The chicken had a hint of spice and was quite dry while the carrots gave it a slight sweetness that paired well with the overall umami in the dish.

Texture :

There was a wide variety of textures in my dish as I incorporated many different ingredients. The green peppers and carrots gave it a slight crunch and the egg was soft and easy to chew.

Strengths :

The chicken was cooked fully and the rice was soft and fluffy. The dish was also presented neatly .

Improvements :

I can improve on making sure I am more confident in my cooking by practicing more at home and I can also put more time and effort into planning what I want to do and ensuring I get the result I want.

Dish 1: Kuih makmur

Dish 2: Mushroom matar

1. Appearance

   The kuih makmur has a leaf-like shape and is carved like a leaf. The surface is slightly brown and covered in powdered sugar. They are small, bite size cookies. The mushroom matar is a slight thick curry with a orange-coloured gravy. Mushrooms are nicely brown after being stir fried with the peas and cauliflower.

2. Taste

   The kuih makmur was perfectly baked and the skin tasted was not very sweet. The peanuts in the cookie sweet and savoury making it a good complement with the skin and powdered sugar. The mushroom matar was abit spicy from the pepper but went well with the mushrooms. The gravy was deeply savoury and tasted just nice.

3. Texture

   The kuih makmur has a slight hard skin but was crispy and the inside was buttery which was tasted very nice. When bitten into, the fine and crumbly peanuts had a melt in the mouth effect. The mushroom matar had a smooth gravy and the vegetables were cooked just nice, the peas were soft and tender.

4. Improvements

   I spent too long on the making of the kuih makmur that causing the baking time of it to be shortened and almost could not finish making the curry. I could plan my time more wisely the next time.

5. Strengths

   I prepared all the measurements of my ingredients before, so that i do not waste time on it.

Name of dish 1:Aglio olio

Name of dish 2:Sugee cake

The Aglio olio tasted savoury with hints of garlic, the chicken, green peas, mushroom, tomatoes and carrots also gave it a nice flavour and texture when combined. The Aglio Olio is vibrant in colour, with the green peas, corn, tomatoes and mushroom giving it some attractive colours, enticing teenagers to give it a try.

The Sugee cake tasted buttery and sweet, It is baked to a golden crisp and has a smooth buttery texture, delighting all who eat it! I also added some fruits such as strawberries and blueberries to the Sugee cake giving it colour and also some sweetness.

One thing I did well in my practical examination was that I managed to complete cooking the dishes on time and they came out successful!

One thing I could work on is delegating my time more wisely so that I could perfect the taste and texture of both the aglio Olio and Sugee cake.

Name of dish 1: Sago pudding

Name of dish 2: Mini Vegetable Frittatas

Appearance: The mini vegetable frittata has a yellow colour with a mix of colourful vegetables such as corn, capsicum, carrots and spring onions. The sago pudding has a slightly green colour due the sago which gives it a more interesting appearance.

Taste: The mini vegetable frittatas tasted bland as I did not put any salt to give it flavour. The sago pudding tasted sweet because I decided to add condensed milk so that it could have a sweeter taste.

Texture: The mini vegetable frittatas have a dry and firm texture with the corn being slightly juicy and soft, capsicums being crunchy and crisp, carrots being chewy and slightly hard. The sago pudding has a jelly-like texture with the pudding itself being smooth, wobbly and creamy while the sago was soft and chewy.

Strengths: I did well in being able to cook the two dishes and I was satisfied with the appearance of how they both turned out.

Weakness: I did not do well in managing my time well as I kept rushing and multitasking in controlling the fire while making my sago pudding and chopping the vegetables for my mini vegetable frittatas.

Dish 1: Devil's Curry with Brown Rice

Skillset(s): Sauce making, Dicing and Slicing (2)

MOC: Stir-frying

My devil's curry looked watery and clear from all the water I put in at first but after some stirring, I managed to make it more creamy by letting some water evaporate. It had a pungent aroma from the vinegar I added. I made the mistake to dicing my potateoes too small and hence, I had to add teh potatoes last while cooking. After my rice cooked, I was surpried to see that it turned out purple instead of the intended brown. When I tasted the flavor, it was spicy and salty. In the end, my rice had a hard texture so I should have cooked it for a longer time. I felt as though I has too little curry and there was mostly chicken and potatoes.

Dish 2: Vegetables with Egg

Skillset(s): Slicing, Mincing (1)

MOC: Stir-frying

My eggs were odourless but the vegetables were smokey. The scrambled eggs were fluffy and the overall dish looked coulorful. However, I believe that I should have added more eggs because it looked to have an uneven ratio. It was savour.

Dish 1: Mee Soto

Skillset(s): Skillset 4 (Sauces) , Skillset 1 (Knife skills, slicing)

MOC: Moist-heat

Appearance: The noodles are a pale brown, with slices of beige coloured chicken paired along with the noodles . Topped off with fried onion pieces .

Texture: It is a unique mixture of slightly mushy noodles, crunchy onion and tender chicken.

Taste: The chicken itself was relatively bland but the dish overall had an overpowering taste of garlic despite the other numerous spices and ingredients added.

Dish 2: Kaya Toast

MOC: Dry-heat

Appearance: Toasted to a minumum, a gradient of brown to light yellow on the surfaces of the bread with a thin brown crust at the sides of the slice of bread.

Texture: Crispy, airy, warm toasted bread on the outside and creamy kaya spread on the inside.

Taste: Gives off a faint aroma of pandan leaves, with the toast and sweet coconut kaya spread combining together to give the iconic "Kaya Toast" flavour.

Dish 1: Sambal Chicken

Dish 2: Sugee Cookies

Dish 1: Sambal Chicken

Dish 2: Sugee Cookies

1. Appearance:

   The Sambal Chicken is cooked and has an orange-yellow outer layer due to the tumeric powder and Sambal paste. The Sugee cookies are baked and are golden brown on the outside and inside.

2. Taste:

   The Sambal Chicken is spicy and savoury, and also has an earthy undertone. The Sugee Cookies are sweet and grainy from the Semolina flour used to make them, and have a rice-like taste to them.

3. Texture:

   The Sambal Chicken is a bit dry and chewy, and is firm. However, it is also slightly crispy from the shallow frying. The Sugee Cookies are granular and crumbly, as well as slightly chewy in a pleasant way, and has a melt-in-your-mouth texture.

4. Strengths:

   I did well in organisation and resourcefulness, as when I was making the Sugee Cookie dough, the butter was not melting. So, I let the butter melt while I focused on the Sambal Chicken instead. I kept track of time, and fried the Sambal Chicken while the Sugee Cookies baked in the oven.

5. One thing I could work on is time management regarding housekeeping and washing the dishes as I was so focused on my food dishes that I had left my housekeeping to the last minute.

Dish 1: Andi Bhurji

Dish 2: Aloo Jeera

dish 1:dumplings

dish 2:red dates

Name of dish 1: Turmeric Dal

Name of dish 2: Roti Prata

Appearance:

My Turmeric Dal had a yellow-orange colour and looked thick. The Turmeric Dal contains small bits of minced chicken and reddish-orange lentils at the bottom of the pot. The Roti Prata was round and slightly puffed, with some light brown spots. The curry in the middle of the Roti Prata looks darker compared to the dal.

Taste:

The Turmeric Dal tasted slightly spicy with a few dashes of chilli powder. The lentils in the dal tasted a bit nutty. The savory minced chicken in the dal tasted a little salty as I mixed the minced chicken with light soya sauce. Lastly, the curry in the middle of the Roti Prata felt spicy.

Texture:

The Turmeric Dal was slightly thick with bits of tender minced chicken and mushy lentils. The Roti Prata felt crispy on the outer layer and chewy on the inside. The curry in the middle of the prata felt watery.

Strength:

The food was fully cooked and I managed to finish cooking within the time frame.

Improvements:

I need to improve on multi-tasking as I could have just spend the time to wash the dishes when i was waiting for my food to cook instead of using the last few minutes to wash all the dishes and do the keeping which was really panicky.

dish 1: aloo fry

dish 2: masala omelette

Dish 1: Nasi Lemak

Dish 2: Banana Bomb

dish 1: spril rolls

dish 2: egg tarts

dish 1: chicken rice

dish 2: kangkong stir fry

Name of dish 1: Sheperd's Pie

Name of dish 2: Sugee Cake

(a) Appearance (colour, shape, size)

(b) Taste/ Flavour

(c) Texture

2. Identify any TWO common ingredients frequently used in Eurasian dishes/ cuisines. (Eg: Candlenut, etc)