Amanda Chan

1)Sensory Evaluation

Flavour (taste and smell)
-The taste of the food was just right . the soup was not too salty and had a the 'just right' taste of the chicken and the chicken stock,the right amount of condiments were used. it was very tasty and yummy!

Colour
-The colour of the chicken macaroni in soup did not have much colour because no dark soya sauce or such were needed to be put into the shoup, therefore not much colour was seen.
Texture-The texture of macaroni , chicken was just right. the macaroni was smooth and cooked , the chicken was tender after being boiled for a long time.

2)Strengths of the practical exam
-i was able to wash up and cook finish in time. everything, i felt was well managed and i was satisfied with what i cooked.

3)Weakness of the practical exam
-maybe i could find some other ways to enhance the flavour and also to make the appearance more appealing.


- amanda chan, 2e2

Nursyahirah bte Rosman

Sensory Evaluation:
- Flavour: (taste + smell )

The taste is a bit salty but actually is it quite nice.

The smell is quite good as i can smell all the ingredients when it is cooked.

-Colour: The colour of my dish is quite pale as i only put in a little bit of light soya sauce.

-Texture: The texture of my dish is very thick as i had put in quite a lot of cornflour. i had also put in only a little bit of water.

Strengths of Practical Exam

I manage to cook the dish within the given time and my dish also did not get burnt.

Weakness of Practical Exam

My dish was not perfect as it is too thick and there are some ingredients that i did not know and have to ask my friends.

Nur Azuratasha Bte Azhar

Sensory EVALUATION:

a. Flavour(Taste+Smell)

The taste is

1. not salty

2. abit sour. The smell is,sadly, not pleasant.

b. Colour

The colour looks right, not burnt. Its colour is pale yellow.

c. Texture

It is firm and but not too firm, just nice, bouncy type of feeling. It is also quite wet. Thus, the food taste abit soggy.

STRENGTHS OF THE PRACTICAL EXAM:

Manage to cook the dish without it being burnt or overcook.

WEAKNESS OF THE PRACTICAL EXAM:

I have butterflies in my stomach, causing me to rush. When I rush, I will do wrong things without knowing it such as, taking some ingredients that is not in the list.

Nur Ufairah

1)Sensory Evaluation

Flavour (taste and smell)

-The taste of the food is not salty and it taste quite good (: and it smells very nice .

Colour

-The colour of the fried kway teow is dark brown because i put in alot of light soya sauce . and some other colours for the vegetables and all .

Texture-The texture of the fried kway teow is soft and smooth as it is suppose to be a wet fried kway teow .

2)Strengths of the practical exam

-Manage to cook food on time and prepare it well to mdm Sri .

3)Weakness of the practical exam

-It was very rushing and my table was very messy .

Nur Syahirah bte Mohd Syafiq

SENSORY EVALUATION

FLAVOUR:

It taste more to pepper.It taste just right for the dish.COLOUR: brownish.

TEXTURE: the sauce was thick and the kuay teow was smooth.

STRENGTH OF PRACTICAL EXAM: i know how to pair up the perfect ingredients to make my dish a perfect delicacy on an evening dinner with family.i know what to do next without any planning.

WEAKNESS OF PRACTICAL EXAM:I don't know how to fry an egg as i'm scared of the hot oil. i don't know on which equipment to use so me and my partner end up using more equipment than what we needed and the cleaning was a hussle.