❏    Which do you prefer? Why?

❏    Show three ways you can make cupcakes healthier.

The cupcakes made by the teacher are healthier as they have less fat. The cupcake with less fat (above) is preferred by me to the cupcake with more fat (below)  The texture of the less-fat cupcake is more compact than the other one. The height of the less fat cupcake is more than the height of the one we made. The cupcake with more fat however was spongier than the other one. 

Take a photo of the cupcakes.  Post.

❏    Consider their manipulative skills and how they can be modified to be healthier. 

❏    Choose 1 to prepare, cook and serve.  Include recipe (ingredients and methods).

❏    Provide reasons why your chosen dish is healthier.  You may use the following nutritional tools (check Google Site):

❏    Healthy Diet Pyramid

❏    Recipe Analysis

❏    Healthy Plate

❏    Balanced Diet 

❏    Food Labels

❏    RDA

❏ Healthy Methods of Cooking 

❏    Reflect on the practical test session
I feel that my performance today was quite good and I am satisfied with how my dish turned out. I felt that I could have improved in my plating as the items on the plate did not complement each other. I also feel that I was quite productive today and was on task as all my ingredients were organised and I was familiar with the steps. 

❏    Were you able to manage time?  Yes, I managed to successfully make my dish in time and no process was rushed, thus my product was quite satisfactory.  Before coming for this practical session, I had planned how much time i would like to take for each step and following that helped me stay on task and put my best effort for every step. 

❏    Did you face difficulties?  How did you overcome them?
Yes, initially my mixture did not have the correct texture and I was quite concerned, however, I continued to work on it and it eventually became the texture I desired it to be. 

❏    How would you have done it differently?
I think i could have mixed egg into my mixture of chicken, cheese and spinach as this would have helped to remove the dryness of the fillings, I also feel that I could have improved the quality of my plating to make it look better and more appetising. 

❏    Reflect on the food blogging process
The food blogging process encouraged me to reflect on my process of making food which helped me gain insight on the parts I was weak at and to learn more about my strengths, and at the end look about myas well as looking at the consolidation of pictures from all of the cooking sessions felt very rewarding. 

❏    How useful were the nutritional tools?
I used the food pyramid to decide on the ingredients I should use for my practical and they were quite useful as it helped me make a decision on how I could make my dish appetising and healthy at the same time. 

❏    How manageable were the manipulative skills for you?
The manipulation skills were quite manageable as I could complete making the shortcrust pastry within time and i did not have to rush the process. 

❏ How purposeful were the investigative activities in helping you come up with your final creation?
The investigative activities were quite useful as I had the opportunity to experience working independently as well as deciding on the amount of ingredients needed. I also had the experience to brainstorm on what I wanted to make based on the manipulative technique and the healthiness of the dish. So overall I feel that the investigative activities were quite helpful for the practical dish.