1. Appearance (colour, shape, size)

2. Taste

3. Texture

**Evaluate = outcome observed + reason for outcome.

Taste : It tastes buttery.

Texture : It's texture is slightly fluffy, crumbly and dry.

texture: crumble and dry

Taste: Sweet but slightly dense and bland A litle fruity taste due to apples

Texture: Crumbly, but slightly fluffy and dry

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karaage chicken with white rice, yummers :3

Taste: Tasted a bit sweet, overall soft and mushy.

Texture: The surface was a bit "bumpy" due to the apple chunks on the surface.

1. Appearance (colour, shape, size)

2. Taste

3. Texture

**Evaluate = outcome observed + reason for outcome.

the seasoning seems a little too much and the noodles seems a little undercooked.

meat is well seasoned

I think that the outcome is pretty good

taste: it taste very melting as the bee hoon is very wet

texture: it is very soggy and wet

Taste: Tasty, ingredients is not burnt, not under cooked just nice

Texture: Soft and easy to bite

This dish was supposed to be soupy. But ours turned out to be mushy and not the best looking. We feel that this happened because we did not control the fire properly after we added the liquid ingredients, causing the food to absorb into the food quicker as the fire was too high. We feel that next time if we are making soupy ingredients again, we should control the fire better.

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

1. Taste

2. Texture

3. Appearance

Taste: Saltiness from fishcake and crabstick, flavourful from the gravy and noodles, sweetness from capsicums

Texture: Moist, not mushy, crunchy from vegetables

Appearance: Slightly pale noodles, appetising, vegetables give it colour

Taste: Soggy but well seasoned . I think I added to much chicken stock to the Bee Hoon with made it clumpy and a bit soggy however the vegetable help to even out the flavors so it does not taste to soggy and bland . I think I added the right amount of seasoning because the Bee Hoon taste flavorful and not salty which can help a growing teenager as it reduces chances of diabetes and obesity .

Texture: The Bee Hoon was very soggy and mushy , the Bee Hoon noodles where to soft and I should have added some yellow noodles to make it less clumpy . The vegetables help to make the noodles less soggy by adding a crunch .

Look : Colourful . I think the vegetables add the right amount of colour to the dish and it will appeal to my friends appetite as she likes colourful dishes .

taste: the taste of this banana muffin is a nice mixture of chocolate chips and banana. This meal is great for growing teenagers as the banana gives energy for the teenagers. The energy last until tea time.

texture: the texture of this muffin is soft, and has a crispy outer-covering. i love how soft this banana muffin. It is good for it to be soft because it is easier for digestion to take place.

appearance: for appearance, the small chocolate chips can be seen and the melted chocolate and be seen inside too. the inside is and looks cook. Overall the muffin looks delicious.

My banana cinnamon muffin tastes sweet and warm because of the banana and cinnamon sugar. The banana makes it smell nice too. The texture is soft and a bit fluffy, but a little moist since I did not bake it long enough. It looks brownish beige with cinnamon spots which makes it look yummy. Next time, I will check earlier so it won’t be so moist.

the texture is soft, its not too hard and it has a warm, gooey feel because of the chocolate chips. almost like comfort food

the appearance is homely and appealing, its neat and not too overpowering, which is what my Tienna likes

texture - it is soft on the inside but crispy on the outside

taste - its sweet because of the blueberries

appearance - it has a golden-brown look on the outside

-Rough

-Slightly hard

-Crunchy

-Chewy

Taste:

-Bitter

-Grassy

-Not much flavour

Appearance:

-White and brown strands of noodles mixed together.

-Bits of red and orange (red capsicum and carrot) mixed together.

-Whitish brown slices of tofu mixed as well

(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)

Texture: The texture of the ondeh ondeh is very chewy and soft, firmer on the outside but softer on the inside.

Taste: Its taste is quite sweet from the gula melaka while the outside layers taste slightly less flavourful and taste more plain and doughy.

 Bird’s eye chilies (cili padi) and  belacan (fermented shrimp paste)

(absent on practical)

(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)

(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)delicous with a perfect pairing of the twang of the yougurnt combining with the comforting taste of the aloo pakora.the flavours pair well with the rich umami.

c)the texture is slightly soft with the outside crunchy.

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:

2. the two other common ingredients used in Indian Cuisine is turmeric cumin

dish 1 : fried nice

dish 2: delish-dumplings

Dish 1: Mee goreng

Dish 2: Chicken satays

dish 2 egg tart

Reemashini

2charity

Dish Two : Garlic Choy Sum

Dish 1: Nasi Lemak

Dish 2: Teluk Dadar

dish one: ondeh ondeh

dish 2:char kuey

dish 1:vegetable pulao

dish 2: cucumber ratia

dish 1: ondeh ondeh

dish 2: satay

Dish 1: Shepherd’s Pie

Dish 2 : Devil’s Curry

dish 2: ondeh-ondeh

Dish 1 (most right): Eurasian-style Tamarind Chicken Stew

Dish 2 (most left): Suji Caramel Pudding

The colour of the Aloo Pakora is golden brown and is round and circular. The sauce is very white and shiny. The Aloo Pakora tastes very salty and rich in flavour due to the spices, and the sauce is sweet and minty. The texture of the Aloo Pakora is very crunchy and hard on the outside, while its soft and mushy in the inside. The sauce is very smooth and moist.

Other than curry leaves, Indians also use ingredients such as tumeic and garam masala.

1 nasi lamak

putu piring

Dish 1: Nasi Goreng

Dish 2: Mee Goreng

Dish one: Nasi Lemak

Dish two: Tauhu Sumbat

dish 2- _

ethnic group : malay

dish 2: fried rice (changed due to lack of time)

dish 1: ondeh ondeh

dish 2: nasi lemak

Dish 1: Dumplings

Dish 2: Egg fried rice

dish 1. nasi lemak

dish 2. kuih makmur

Dish 1 : Egg Fried Rice

Dish 2 : Tang Yuan

dish one : chicken rice

dish two : ondeh-ondeh

dish 1 - sugee cake

dish 2 - devils curry

dish 2 : telur dadar

Dish 1: Fried Rice

Dish 2: Chicken and Vegetable dumpling

dish 1: ondeh ondeh

dish 2: nasi lemak

dish 2: ayam masak kunyit

Dish two : Ondeh-Ondeh

dish 1: cucur udang

dish 2: telur kicap