3rd week domain 1 gold standard !!

This is the 3rd week of the domain 1 gold standard, we finally able to produce the each of the gold standard of dumpling product on time and conduct the sensory test among the 20 panels. 

Each of the samples are labelled with their own respective code to prevent the panels to gain the ability to differentiate the samples based on logic thinking such as GS1.0, GS 2.0 have darker skin, GS 3.0 might have even darker skin and etc. This week gold standard are basically test on the different substitution of the spinach extract to the all-purpose flour ratio. As spinach extract contains abundant amount of water, it is crucial to balance and reduce the water use initially for the control dumpling samples with 100% all purpose flour.

GS1 - GS5 dumpling =)

Labelled samples with their own respective code.

After the sensory test, we are able to find out the preference of the panels based on the observation of the result and the ranking table. Most of the panels opinion stated the skin a little bit rough and the dumpling has been left outside for too long as the filling starts to get cold and the skin is a little bit dry and oily as well. We are able to choose the best skin among the others based on the opinions and the rating they gave in the sensory scorecard. 

We are able to absorb and apply the life long Discipline specific knowledge.  as we are able to apply the skill and absorb the knowledge taught during practical class.