1. Appearance (colour, shape, size)

2. Taste

3. Texture

**Evaluate = outcome observed + reason for outcome.

Texture: Spongey and moist

Taste: Sweet

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1. Something I noticed about the muffins were that some of them were slightly golden brown, while others were pale yellow, unlike most of my classmates. This is probably because the muffins weren't baked for a long enough time in the oven to caramelise and bake more. Despite its colour, it still tasted good.

1. The muffins tasted sweet. It wasn't overwhelmingly sweet, just the right amount. This is because of the sugar that was added to the muffins. The apples that were in the muffins also tasted sweet, yet slightly tart.

2. The muffins and apples were both quite soft. Since the muffins weren't baked for such a long time, the interior of it was soft to bite into, and was slightly moist as well. The apples, surprisingly, tasted soft too.

Overall, the muffins tasted good, but didn't look the best, as they had not been baked for long enough to be able to caramelise and develop a golden brown colour.

2) the taste of the muffin is sweet with a hint of cinnamon and a small taste of sour to neutralize the sweetness.

3) the texture of the muffin is pretty mushy in the middle and a little crispy in the outside , the apple were soft but also crunchy.

overall the muffins tasted pretty decent even though they didn't look the best.

. the muffin was golden brown and the muffin was like a sponge

. the texture was soft and moist

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1. Appearance (colour, shape, size)

2. Taste

3. Texture

**Evaluate = outcome observed + reason for outcome.

2)The taste of the bee Hoon was flavorful because of the chicken stock also the garlic gave it a more aromatic flavor

3) the bee hon was quite soft and brittle as we had overcooked the bee hon by accident

evaluation= the Been Hoon was soft ,moist and colorful and it had a lot of flavor and the garlic gave the dish an aromatic smell , the reason it was soft was because we had overcooked the noodles and it was moist because we add too much chicken stock and lastly it was colorful because of the different colored ingredients

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

1. Taste

2. Texture

3. Appearance

2 The texture of my muffins was rather dry crumbly at the top

3 the appearance, my muffin had a nice brown colour to it and on the top my muffin had a dark brown

Texture : Crunchy(cai xin) and Soft

Appearance: Green, Brown and a bit of yellow

1. The taste of muffin is sweet and a bit of sour since the Greek yogurt brings out a bit of tanginess from the yogurt but its not overpowering the taste of strawberries and chocolate chips combined making it balanced its not too sweet yet not too bland nor sour.

2. The texture of my muffin has a flaky crust and has a moist inside balancing the texture where the muffin is not too soggy nor too moist my muffin is also not crumbly is holds up quite well and the shape is still the same after a period of time

3. The top of my muffin is baked to golden brown however the Greek yogurt is covering most of the top of my muffin topped with strawberries sliced in to thin slices and looks very put together.

Healthy noodles with gravy

texture: its smooth and crunchy

Tiara Mohapatra

My muffins had a strong banana flavour. This is most likely because I put in a lot of bananas (two medium bananas) into my muffin batter. They also tasted a little sweet, but it wasn't too overpowering. It looks golden brown on the outside, and a slightly paler yellow on the inside. It wasn't too crumbly and was moist. It was also soft to bite into. At first, when I had first taken them out of the oven and stuck a chopstick in one of them to see if they were cooked, I thought that they weren't, as the inside felt wet. However, I soon realised that it was just the chopped bananas in the muffins. I hadn't mixed them into the batter very well, so they were still a bit clumpy and chunky.

the texture was spongy and firm, with the added bits of walnut.

it has a puffy top with a golden brown hue with the chopped walnuts sprinkled on top.

1. Appearance (colour, surface, shape, etc)

2. Taste (sweet, sour, etc)

3. Texture (juicy, succulent, well-marinated, etc)

Taste: the savoury tart tasted well seasoned as had add a lot of seasoning when stir frying.

Texture: though the taste and appearance of the tart were nice the texture of the tart however was dry too dry and I found that me and my partner had to drink a lot of water after a few bites if we ever make this savoury tart again we will definitely take note of the texture

Taste: well seasoned, buttery

texture: the crust was buttery and was not soft

(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)

2)The taste is sweet and the coconut is savoury because it was salted before hand. Together it gives the dessert a balanced flavour.

3)The texture is sticky and chewy because of the gula melaka and the flour. The coconut is slightly crumbly.

The outside is coated with grated coconut, which feels light, moist and balancing the sweetness with a gentle savoury taste. Overall, our ondeh ondeh is soft, chewy, juicy, and sweet, with a warm, comforting flavour.

It taste sweet and savoury as the gula malaca is sweet and the coconut is savoury it burtsted in our mouths making the gula melaka taste filling our mouths along with the saltiness from the coconut blended well

the texture is soft and chewy as we used glutinous flour as when we bit into it burst into our mouths

the flavors was bursting in my mouth and it was sweet

and the taste was sweet

it taste like sweet and a little salty

the texture is fluffy and chewy

Lemongrass and Belacan

(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) the boiled dumpling are smooth and the fried has a darker look

b) the boiled dumpling is chewyand flavourful while the fried dumpling has a nice flavour

c) the boiled dumpling has a soft texture while the fried has a rougher texture

2) seseme oil, msg

1. The boiled dumpling had a pale yellow, almost white colour to it, while the fried dumpling was golden brown in colour, as well as having a few small bubbles in its skin due to being fried. The boiled dumping had a soft texture, being easy to bite into or cut open, while the fried dumpling had a crispy texture and was thicker. This is because during the frying process, the hot oil rapidly dehydrated the skin of the dumpling, causing it to be drier and crispier. As for the taste, in my opinion, the fillings tasted roughly about the same, but the skin of the fried one tasted more salty and oily than the boiled one.

2. Some ingredients used are shaoxing wine (used to add a sweet flavour) and ginger (tastes slightly spicy, can be used to remove fishy smells or tastes)

a) it is light beige, with the meat being very visible, the size is average to big, the middle part is see through

b) It tastes a little bland but has a pinch of spiciness, there's a deep savoury aroma with a slightly smoky flavour, the scallop inside is crunchy, making it just the right amount of flavour as its not too salty as well

c)Its texture is soft and chewy but the wrapping is slightly sticky

2. Garlic and scallions

The shallow-fried dumpling smelled more toasted. The outside was completely crispy, while the filling inside stayed juicy. It tasted richer and more satisfying because of the crunch.

1b.) the fried dumpling was a little bland compared to the boiled dumpling.

1c.) the fried dumpling was crunchy and a little drywhile the boiled dumpling was soft.

2.) sesame oil,vinegar.

It taste very juicey because the chicken is soft and it also taste savoury and comforting.

the dumplings have a salty taste

the fried one was very crispy and the filling was slightly dry we could also add more filling and shouldn't have fried for so long but the crunch of the dumpling was satisfying

2.the boiled dumpling was quite bland while the pan fried dumpling has that oil taste

3.The boiled dumplings were quite dry without any water however the pan fried dumplings had a very nice crispy but soft in the inside texture

two other ingredients are: oyster sauce and vinegar

v2(fried) It look golden yellow , the texture is crispy and it taste a little bit oily and salty 2.Garlic , 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)

two other ingredients that are used in indian dishes are cumin and turmeric.

Apart from paprika, coriander is also used in Indian cooking. Coriander seeds and leaves are staples in Indian kitchens, both bringing a unique dimension to dishes. Coriander seeds have a slightly citrus flavour with a crunchy texture, whereas coriander leaves are often used as a garnish to add a burst of freshness to a dish. Cumin seeds are another popular spice used when cooking Indian cuisine. Their distinctive taste can be described as nutty, earthy, and slightly smoky, making cumin seeds a fundamental ingredient in various spice blends and curry recipes.

(b)The taste is savory and mildly salty, with a light potato flavour. The mint yogurt sauce adds a cool, slightly tangy flavour.

(c)The texture has a crispy outer layer and a soft, tender interior. The surface is slightly rough, while the inside potato is smooth. The sauce is smooth and creamy, contrasting with the crisp coating.

2.turmeric and cumin are sometimes used in Indian cuisine.

2) Some common ingredients are ginger and green chillies, ginger usually used for the curry base along with garlic and green chillies used to make the dish even more spicy.

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:

it taste salty and a little peppery and the sauce is minty and tangy due to yogurt

the texture iscrispy on the outside and soft on the inside due to frying the outer layer

Dish 1: Mee Goreng

Dish 2: Sambal Goreng

dish 2 - oyster omelette

Name of dish 1: Murtubak

Name of dish 2: Chicken curry

dish 2 : ondeh ondeh

dish 1 : ondeh ondeh

dish2 : kuih bahulu

the name of my dishes are

steamed prawns

Tofu with miced chicken

dish 1: nasi goreng

dish 2: bagedil

Dish 1: Curry Puffs

Dish 2: Kueh Talam

Name of dish 1:Malay Chicken curry

Name of dish 2:Nasi-goreng

Dish 1: Ipoh Hor Fun

Dish 2: Ondeh Ondeh

dish 1: Ondeh Ondeh

dish 2: Telur dadar

Dish 1 : roti canai

Dish 2 : ondeh ondeh.

Dish 1: Yong Tau Foo

Dish 2: Steamed egg with minced chicken

dish 1- Fried Rice

dish 2- Dumplings

Name of dish 1: Chicken and Vegetable Dumplings.

Name of dish 2: Dou Miao Stir Fry

Dish 1: Laksa

Dish 2: Pisang Goreng

dish 1: ondeh ondeh \

dish 2 : mee goreng

Name of dish 1 : Nasi Lemak Goreng

Name of dish 2 : Rojak

Dish1: Nasi Lemak

Dish2: Acar

Dish 2: Kuih Ketayap

dish 1 : Nasi-Lemak

dish 2 : Ondeh-ondeh

Dish #1: Sambal Egg.

Dish #2: Begedil.

Dish 1: Mee goreng

Dish 2: Ondeh-ondeh

Dish 1:stir fried Kai lan with scrambled eggs at the side

Dish 2: Chicken dumpling soup

dish 2: coconut snowball cookies

dish 1 : ayam pangang kunyit (tumeric chicken)

dish 2 : nasi goreng

Dish 1: Kung Pao Chicken

Dish 2: Spicy Cucumber Salad

Dish 1: Devil's curry

Dish 2: Pan-fried fish with calamansi

Dish 1 - Ondeh Ondeh

Dish 2 - Pandan Chiffon Cake

dish 1: shepherds pie

dish 2 : sugee cake

dish 1 ) nasi goreng

dish 2) chicken soup

dish 1 :nasi goreng

dish 2 : sup[ ayam

Dish one: fried dumpling

Dish 2: pan fried rice with vegetables.

(a) Appearance (colour, shape, size)

(b) Taste/ Flavour

(c) Texture

2. Identify any TWO common ingredients frequently used in Eurasian dishes/ cuisines. (Eg: Candlenut, etc)

2) tamarind and vinegar

b) it is savoury

c) soft

The Eurasian Baked Shepherd's Pie is a feast for both the eyes and the taste buds. Its a little but of golden-brown mashed potato topping is beautifully baked with a lightly surface, while the generous, hearty portion reveals a rich filling of savoury minced meat and colourful vegetables. Every bite is packed with a delicious blend of creamy, buttery potatoes and a rich, aromatic meat filling, creating a comforting and satisfying flavour. The texture is delightful, with a crispy top layer, smooth mashed potatoes, and tender, juicy minced meat, making this dish the perfect combination of comfort and tradition.

2. Two Common Ingredients Frequently Used in Eurasian Cuisine

3. Candlenut – Used to thicken curries, stews, and spice pastes while adding a rich, creamy flavour.

4. Tamarind – Commonly used to give dishes a tangy, slightly sour taste, especially in curries and sauces.

b)it tastes salty and savoury

c)its texture is soft and crunchy

Two ingredients are vinegar and mustard seed

2)Vinegar,chillis

2. chilies and vinegar