• Consider the Country/ Race origin of your selection.

• Specify the QUANTITY (teaspoon/ tablespoon).

Pictorial evidence is assessed under the last column of this rubrics. No change.

Part 2: Replace the seasoning to make it more FUSION INSPIRED.

Part 3: Portion only 1 serving of vegetable.

Part 4: Select a suitable type of dumpling skin to suit your cooking method of choice.

Part 5: Illustrate the PATTERN/ SHAPING DESIGN you will be demonstrating for 4 to 5 dumplings. [Choose only ONE].

You can choose to present all your selection in a GOOGLE DOC.

A : 100g minced chicken

B : 170g of soft tofu

C : 5 medium size prawns

D : 45g minced chicken + 1 small tofu block

• Teacher's are unable to access Google Doc.

• Late submission [any work submitted beyond lesson day]

Extension given to 2CA; 2DG; 2IG and 2CF only - [You have until HBL Day; Friday 7th Feb 12 noon]

Write an EVALUATIVE PARAGRAPH that describes each of the following attributes [8m]:

• AROMA

• OVERALL APPEARANCE OF DUMPLING AS WELL AS AFTER IT HAS BEEN SLICED IN HALF

• TEXTURE OF DUMPLING UPON YOUR FIRST BITE

• TEXTURE OF FILLING

• TASTE

• OVERALL FLAVOUR

2: It looks burnt from the outside but the inside looks pretty ok? Because I don't really care as long the taste was good.

3: It was very crispy at first but as I eat it more, it tastes burnt.

4: Tastes slimy, maybe because I do not like the filling itself.

5:Tastes weird as I don't like the dumplings itself in general, not from my cooking after all.

Part 2: Pepper and chili sauce

It is from Malay and it would be 1/2 tablespoon

Part 3: Vegetables and chicken, which is Leafy Greens: Spinach

Part 4: Yellow, egg-based wrappers

Part 6: It is the last post of this row.

The aroma of the dumpling is savoury as it smells rich.

It looks yellowish golden,the inside is filled with brown meat greens such as spring onion and kimchi.

Texture is crispy upon first bite

texture of filling is warm and soft

it taste savoury

overall flavour is savoury and salty