Name of dish : Chicken Adobo

a.Flavour(Taste+Smell): It is a bit salty if you eat it without the rice. The bay leaf frangrance gave it a good flavour and a herbal aroma. But due to the soya sauce and vinegar used it also had a sour smell .

b. colour : It is goldenish-brown in colour. The more soya sauce added the more the deeper the colour would be. The gravy of the dish is greasy as I cooked it for a longer time so that the water will evaporate and the thicker the gravy is the better it tastes. :D

c. texture: The texture of the sauce was a bit thick since I cooked it for a longer time. The chicken was well cooked and looked soft enough to chew.


STRENGTHS OF THE PRACTICAL EXAM: I followed my time plan accordingly and finished cooking my dish on time. I had practiced before the actual practical, which helped me alot. I was able to cut the onions and garlic properly and knew when the dish is ready and i can turn off the flame.

WEAKNESS OF THE PRACTICAL EXAM: The recipe required dark-soya sauce but we were given light-soya suace and i thought that it tastes the same so i added the same amount of soya sauce mentioned in the recipe. Which ended up making a salty dish :D

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