- 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)

Appearance

Golden brown with purple patches around the muffin top

Texture

Crispy/Crusty on the outside

Taste

Sweet and fruity (berry)

Appearance

Texture

Taste

appearance

texture

taste

Appearance: brown with blue patches

Appearance

Texture

Taste

Appearance

Texture

Taste

Appearance

Texture

Taste

Appearance: It’s yellow brown and blue spots

Texture: Soft and light

Taste: Sweet

Remember your partners for FCE

No practical materials, no practical

Matthew splash water on Cassidy

Unwell no cooking

Flu, please wear mark

Trim fingernails

Come on time for lesson!

Submit workbook

Texture: soft and creamy.

Taste: fruity and sweet.

• 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)

• 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)

Texture: soft fluffy

Taste:Fluffy and sweet

Dry

sweet

Crispy sweet

Dry

Sweet

- moist

-sweet

-crispy

-sweet

• 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)

Texture : Crispy (deep fry) & soft ( boiling)

Taste : savoury

Texture: For the deep fried one is crispy while the boiled one is soft

Fried: the colour is deep and it’s crispy

Texture:crispy for Deep fried and smooth for boiling