2 RL_GRP 1 Sensory Evaluation on Pastry by QSS

Individual assessment:

qssteacher — 2025-02-20 08:19:58 UTC

Slice your pie in half.
Exchange the sliced piece with a another classmate [cannot be your current/ projectwork partner].
Write an EVALUATIVE statement describing each of the following attributes:
TASTE:
APPEARANCE:
TEXTURE OF PASTRY:
TEXTURE OF FILLING:
AROMA:

Submit your recording:

qssteacher — 2025-02-20 08:19:58 UTC

A) Individual assessment; need to bring along your earpiece.

B) Submit an audio recording of yourself evaluating the Texture, Taste, and Appearance for any one other FUSION pastry in the class.

C) Detailed can include:

Strength of their product
Areas of improvement in any given area.

qssteacher — 2025-02-20 08:19:58 UTC

Teachers please take note:

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

qssteacher — 2025-02-20 08:19:58 UTC

Conduct a sensory evaluation on pastry to decide which fat is best for pastry.

qssteacher — 2025-02-20 08:19:58 UTC

Find out the effects of using different fats to make short crust pastry.

Compare the results by using 100g plain flour and 50g fat.

qssteacher — 2025-02-20 08:19:58 UTC

Based on the Egg Tart recipe:

qssteacher — 2025-02-20 08:19:58 UTC

Modify by:

making ONLY THE PASTRY.
Each student are to shape maximum 3 tartlet cases.
Jam filling will be provided.

Provide a suitable descriptive statement that best elaborate on the following characteristic:

qssteacher — 2025-02-20 08:19:58 UTC

JUNLU (7)

2025-02-25 03:05:34 UTC

The five yellow ones are mine

vikki

2025-02-25 03:06:27 UTC

the less yellow ones r mine

Micaiah & andre

2025-02-25 03:07:52 UTC

Jonas Ong

jonasongyingtian — 2025-02-25 03:15:19 UTC

jolin

jonasongyingtian — 2025-02-25 03:16:25 UTC

Zhi Heng

2025-02-25 03:17:05 UTC

zhirui n xun en

2025-02-25 03:33:21 UTC

jonas quek

jonas_quek_ling_zhe1 — 2025-02-25 10:45:16 UTC

i forgot take picture. my friends and i eat all bfr i could.

xunen (13)

xunen — 2025-02-25 11:08:48 UTC

Anant (18)

anant_singh — 2025-02-25 14:15:47 UTC

calista

calista_loh_zi_xuan — 2025-02-25 14:25:18 UTC

Anant (18)

anant_singh — 2025-02-25 14:52:13 UTC

xunen (13)

xunen — 2025-02-26 11:50:59 UTC

zhirui

2025-02-26 12:55:23 UTC

Koh Zhi Heng(24)

2025-02-27 14:13:30 UTC

Jonas q

jonas_quek_ling_zhe1 — 2025-02-27 14:22:39 UTC

calista

calista_loh_zi_xuan — 2025-02-27 15:06:23 UTC

caroline (3)

2025-03-04 13:40:08 UTC

Ethan (19)

2025-03-05 01:14:25 UTC

Ethan (19)

2025-03-05 05:56:41 UTC

JUNLU (7)

2025-03-05 12:12:09 UTC

qssteacher — 2025-03-06 06:32:57 UTC

Good attempt.

Could have described one area of improvement or strength.

qssteacher — 2025-03-06 06:40:28 UTC

You are supposed to evaluate according to the criteria given, not comparing the advantages and disadvantages of making the pastry with oil and butter

qssteacher — 2025-03-06 06:53:25 UTC

Did not mention the texture of pastry, filling and aroma

qssteacher — 2025-03-06 06:56:35 UTC

How about the overall aroma?

qssteacher — 2025-03-06 06:59:43 UTC

Alot of emphasis on the taste. How about the texture.?

qssteacher — 2025-03-06 07:03:38 UTC

Good effort. Elaborative reviews of area of improvement and strength.t

qssteacher — 2025-03-06 07:12:23 UTC

Good review on area of improvement. How about eh strength?