*Note: You will need to add a lot of content.

• Share the URL in your respective padlet tabs.

  
  

Google Slides: https://slidesgo.com/

In slidesgo, there are a lot of templates which you can download.

Canva: https://www.canva.com/

In canva, there are animation presentation template that have pre-set animations.

Whichever template you chose, share the content with your respective teachers so we can mark your work:

Ms Murni: murni_iryani_mohd_hanafi@moe.edu.sg 

Mrs Ding: luo_hailun@moe.edu.sg 

Mdm Leong: leong_mui_seng@moe.edu.sg    

Mdm Shireen: nurshireen_abdul_rasid@moe.edu.sg

Exploratory Study: To showcase different types of cutting skills on the appearance and texture in a shaped savoury dish.

Recipe should include only 1 protein.

Why are there so many methods.

There seems to be 2 bento set.

Redo the recipe section. Steps must be written in more details.

Planning and decision-makingsections not done.

Recipe must be written in the following manner:

Ingredients

Equipment

Method

For recipe, you need to include the exact amount of ingredients and the steps involved in cooking.

Only equipment shown the rest is missing.

Need to type the exact amount of ingredients needed in the recipe.

Why are you still not following instructions? Did you read my comments?

Need to specify theexact amount for ingredients.

Recipe incomplete

You should include the equipment, exact amount of ingredients and the steps of how to cook them.

Evaluation should be individual work.

Good write-up on why you have choosen the ingredients for our dish.

Jing wei, where is your evaluation.

You are confused between taste and texture.

Saish

Evaluation lacks details. You repeated the word "nice." You need to explain why it is nice.E.g the meat is either too salty or bland, just the right flavouring to make it balance in taste.

Only did the research section. What happened to the other tasks?

Steps for recipe not clearly explained.

Lacks interesting graphics

No evaluation

Very messy contents presentation.

Did not follow sensory attributes for evaluation

1) Overall Appearance

2) Texture of food

3) Presentation of bento set

4) 2 Cooking Methods used

1 strength during the practical session

1 weakness during practical session

1 Area of improvement that can be worked on in future