*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 

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

Anna

Component 3: Planning

Go straight into the recipe following the correct format. Should include equipment, ingredients(specfic amount) and steps.

Must include 2 methods of cooking.

First slide shld be the project title.

Myopia: Shld include the food that children eat that cause myopia.

Bento set: What is a bento set?

Allysa

You have not completed all the 4 factors.

21/7 The slides that you put up are not in line with the given tasks.

Look through the rubrics again and redo.

21/7

Perhaps you could add more details to the 4 factors . Elaborate on the components of My Healthy Plate" What are the types of food that made up the different segments of "My Healthy Plate."

Once you have done the amendments, you can go ahead with Planning.

Most of the factors not done. Be prepared to stay back after sch if it is not completed by Tues.

Augustine

Slides are very dull, lakcs vibrant colours.

Add more details and colours.

Claire

Go ahead with planning

Christopher

Bento set need not have only carrots, brown rice and chicken You can practically use any things so far as you have a fair portion of carbo, protein, fruits and vegetables.

Go on with decision-making and planning

Complete all the 4 factors by Tues or be prepared to stay back after sch to do.

Most of the factors are not done. Please complete by Tues. Be prepared to stay if I check on Wed.

Gabriel, you have done so little for your project. By now you should have completed decision-making. However, your are still at research. You'd better speed up or be prepared to stay back after sch to do your work.

You have done nothing so far after a lapse of almost 3 wks since I last posted my comments on padlet. You'd better speed up your work or be prepared to stay back.

Slides are very boring, add more pictures. Darken the fonts of your slides.

Akhim, you are behind time. Speed up or be prepared to stay back.

14/8

Nothing done so far for the contents.

Nothing done so far.

Evaluation

Please refer to rubrics and discuss the sensory evaluations based on

1) Overall Appearance

2) Taste of food

3) Texture of food

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

texture: rice was dry, chicken was a bit tough vegetables, felt normal

cooking methods: stir fried the vegetables and chicken, chopping the veggies.

areas of improvement: i need to learn how to control the heat and season properly.

2) At first when you eat the chicken, there is a salty taste, but then once you finish eating it, a strong aftertaste of thyme and pepper appears.

3) The chicken is soft and the vegetables are mushy. The orange is rough.

4) Pan-frying and boiling were used.

1 strength: I was good at plating the whole meal.

1 weakness: I was not very good at chopping the vegetables.

1 area I can work improve on: Pan-frying the ingredients.

taste: when you taste the chicken, there is a bit of salty from the soy sauce, but after that is bland. as for the vegetables, it is slightly sweet like the carrots.

texture: the chicken is moist but also dry at the same time, and the vegetables are soft.

cooking methods: pan-frying and mincing of the vegetables.

strength: frying the ingredients

weakness: chopping the vegetables

area of improvement: adding more seasoning

texture - the chicken was soft and juicy. it was easy to bite into.

cooking method - boiling and stir-frying

2. The overall taste was a mix of burnt and crispy sensations.

3. The texture was a contrast of hard meat and soft vegetables.

4. The primary cooking method used was frying.

Strengths:

* I was able to cook without creating a mess.

Weaknesses:

* I burnt the food.

Areas of Improvement:

* I need to practice better to avoid burning the food in the future.