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In slidesgo, there are a lot of templates which you can download.

Canva: https://www.canva.com/

In canva, there are animation presentation template that have pre-set animations.

Whichever template you chose, share the content with your respective teachers so we can mark your work:

Ms Murni: murni_iryani_mohd_hanafi@moe.edu.sg 

Mrs Ding: luo_hailun@moe.edu.sg 

Mdm Leong: leong_mui_seng@moe.edu.sg 

Exploratory Study: To showcase different types of cutting skills on the appearance and texture in a shaped savoury dish.

Research. Not enough details given. Need to add more slides.

Planning section is not done.

Need to type out the recipe, following the format below:

Ingredients

Equipment

Method.

Refer to your textbk. There are lots of e.g.s at the back of the textbk.

Why do you need to pan-fry the chicken breast if you intend to steam it. This is obviously double work.

Planning: Ingredients that you want to use for your bento set and give at least 3 reasons

Decision=making: Recipe. Must include ingredients, equipment and steps on how to cook the ingredients.

Planning? You need to list out the the ingredients needed for your bento set and give at least 3 reasons.

Appearance

Texture:

Overall aroma:

Areas of strength:

Areas of weakness:

.vibrant colours make it looks attractive and appetizing

.the meat is neatly placed on top of the rice with the oil making it a little shiny

.

bell peppers add a nice flavourful and chrunch

texture:
the chicken has a flavorful and slightly crispy exterior from the paprika and garlic pepper seasoning, while staying juicy inside. the broccoli and carrots are cooked to be tender but still slightly crunchy, giving a fresh and satisfying texture.

overall aroma:
the aroma is savory, with the strong scent of garlic and paprika from the chicken blending well with the mild smell of cheese from the rice. the fruits add a light and refreshing sweetness to the overall aroma.

areas of strength:

the bento is visually appealing with a good balance of colors. there is a strong variety of flavors and textures. the meal is nutritionally balanced with protein, carbohydrates, vegetables, and fruits.

areas for improvement:

the rice could be more flavorful if mixed with herbs or a bit more cheese. adding a small sauce or dip for the vegetables might make the meal even better.

Appearance: there is a lot of colour from the cucumber, broccoli and tomato

Texture: There is a bit of char on the chicken

Overall aroma: the smell of black pepper

Areas of strength: stir frying

Areas of weakness: Preparing the bento set

Appearance:

It is full of bright colours

there are colours such as:

Red ( the strawberries and raspberries )

Blue ( the blueberries )

Green ( the cucumbers )

Taste:

The onigiri has a strong taste of tuna and egg

The berries were sweet

Texture:

It was smooth and soft

Areas for improvement:

Include 2 cooking methods ( boiled eggs didn't count unfortunately )

There is a good variety of colors: green (broccoli), orange (carrots and oranges), white (rice and eggs), yellowish (cheese on rice?), and brown (grilled chicken).

Rice: fluffy but a little sticky — not too dry. The addition of shredded cheese added creaminess.

Chicken: The chicken pieces appear moist and tender, with a juicy interior.

Broccoli: Steamed, not overly mushy or raw).

Cunen

Evaluation is too brief.

Krisha

Evaluation: No comments given for texture and strengths and weaknesses

Joshua

You could have elaborate more on your strengths and weaknesses.

E,g, " I am able to stir fry the vegetables to the same consistency of crunchiness.

Areas of improvement:

E.g.

I should learn to assemble the meat, vegetables and fruits in a more organised way so that the whole bento set looks neat and tidy In doing so, the bento set will certainly look more appetizing.

Very disappointing work.

Do not even bother to improve on your work despite the comments that I gave earlier, long before dead line.

Poor work attitude.

Should give more details for the 4 factors.

You have done a good evaluation for your project, giving enough details for the various sensory attrbutes

Make sure that you use the same font for the the slides. This will make your presentation neater.

Should give more details for the 4 factores in the research section.

Too much contents for recipe. Should try to simply the steps.

Added unnecessary details. You were not told to do a case study.

Recipe was not written according to format.

Font size is far too faint and small.

Evaluation should be based on the sensory properties given not just based on colours.

We used one cooking method pan frying to cook the vegetables and meat. Moreover our bento is not dull and has a decent range of colours. The chicken could have used more black pepper and the vegetables should have been cooked longer. However, the textures of the bento like the crunchy vegatables were well done.