Personal Project Process Journal #3

After further thought, I decided on making a short video with the same purpose. I identified the success criteria for my project. Looking at the categories, I decided that aesthetics, audience and function are the categories most relevant to my project.

Achievement Aesthetics Audience Function



  • Includes analysis of key parts of the terms and conditions of instagram in kid-friendly terms. 
  • The video is 5 minutes or under.
  • Creation of video is complete but fail to be shown to intended audience; 3rd, 4th and 5th graders.
  • Makes audience understand the terms and conditions of instagram


  • Includes graphs showing survey results showing the reality of social media use within 3rd, 4th and 5th graders in CA, and analysis of key parts of the terms and conditions of instagram in kid-friendly terms.
  • The video is 5 minutes or under.
  • Video successfully shown to 3rd graders.
  • Makes audience aware of the reality of social media use and understand  the terms and conditions of instagram


  • Includes graphs showing survey results of the reality of social media use within 3rd, 4th and 5th graders in CA, real-life example of identity theft and analysis of key parts of the terms and conditions of instagram in kid-friendly terms.
  • The video is eye-catching, using lots of colors and audio.
  • The video is 5 minutes or under.
  • Video successfully shown to 3rd and 4th graders.
  • Makes audience aware of the reality of social media use, the dangers of social media use, and understand the vital part of the terms and conditions of instagram.


  • Consists of graphs showing survey results of the reality of social media use within 3rd, 4th and 5th graders in CA, a real-life example of identity theft, analysis of key parts of the terms and conditions of instagram in kid-friendly terms, and tips that could be followed to improve the security and safety of the user.
  • The video is eye-catching, using lots of colors and audio.
  • The video is 5 minutes or under.
  • Video successfully shown to 3rd, 4th and 5th graders.
  • Makes audience aware of the reality of social media use through, the dangers of social media use, understand the vital part of the terms and conditions of instagram, and prompt action in students by providing them with tips that could be easily followed.

Cooking Design: Meringue Making

During class, we made baked meringue, which is a type of dessert, easily made with minimal ingredients; egg white and sugar. Below are the steps to make meringue.

  1. Prepare all ingredients.
  2. Crack the egg and separate egg white from the egg yolk. For extra taste, add a small bit of salt.
  3. Using a sieve, sift the powdered white sugar.
  4. Using a hand mixer to whisk the egg white.

  1. Slowly add the powdered white sugar to the meringue mixture in the bowl.

  1. For an extra pop of color, paint on food coloring on the sides of the piping tube.
  2. Put meringue mixture in using spatula, ensuring that too much is not put, to avoid it from spilling.
  3. Squeeze the piping tube and create a swirl on a baking sheet placed on a tray.

  1. Bake in the oven.

Overall, I think the making of this product was successful. The process was relatively smooth; everyone cooperated, diving the tasks in order to be efficient and we were able to make our final product as envisioned. The colors turned out to be quite pretty, and I was satisfied with the taste as well, being a major sweet tooth.

The shape of the meringues were not consistent, which is ideal but considering we are amateurs, I think we did well.


Food Design: Shirataki Yakisoba Making of Final Product

My final product was Shirataki Yakisoba. My client was my brother and it is yakisoba, but using shirataki noodles as a healthy alternative for the noodles normally used. My goal was to help maintain my brother’s health by making him more open-minded about eating new foods that he would not eat otherwise, such as the shirataki noodles, and creating a dish that I could easily make despite my busy schedule that provides my brother with nutrients and is a healthy alternative for the foods he normally likes to eat, such as oily, fatty foods but still suits his taste.

Click here to access the snapguide of my recipe

I was confident that I would be able to make my product successfully because I had done so during the first trial, and indeed I was able to successfully make my shirataki yakisoba in time, keeping in mind certain things that I wanted to improve on due to last time’s trial, such as making sure that the vegetables and meat etc. do not look burnt, but ensuring that are cooked well to avoid it from tasting uncooked. The process was smooth, I did not have to rush that much because on top of it being my second trial, I checked the time frequently, allocating parts of class time for each step of the process so that I do not run out of time.  I was debating of whether to ask my client (brother) to eat the yakisoba at school or I should take it back home using tupperware I had bought, and decided to take it back home. Afterwards, I received positive feedback and he said that the presentation was good, because he really wanted to eat it when he first saw my dish, and he said that since he likes yakisoba, he liked the  smell of the yakisoba sauce. Additionally, he said he liked the texture of the shirataki noodle, which I was pleased to hear and he said that he normally wouldn’t eat a lot of vegetables, but since it was with meat and noodles, it was easier to eat and in fact, he liked the taste of the vegetables, especially the carrots because they were sweet.

Although he was satisfied with the appearance, I believe it could’ve looked a little better. However at the same time, since it is a noodle dish, it is hard to make the dish look good because all of the ingredients are jumbled up together. However overall, I was able to meet all of my design specifications and I was satisfied with my final product.


Food Design: Shirataki Yakisoba Trial #1

My personal product I will be making is shirataki yakisoba. It is yakisoba (fried noodles), using shirataki as a healthy alternative for the noodles, with vegetables and pork.

The trial was relatively successful; I was able to make the intended product as planned in the amount of time provided. In fact, since my dish is a dish that can be made in around 20 minutes, I had time to help others in need after the completion of my product. I had written down the steps on a piece of a paper and thus the process was smooth. Below was the procedure of the making of my dish.

  1. Prepare and wash materials.
  2. Cut carrot into batonnet-size pieces.

3. Take off a few layers of the cabbage and slice it into bite-size pieces.

4. Cut pork into bite-size pieces.

5. Pour sesame oil on the frying pan.

6. Put in shirataki noodles and stir-fry.

6. Put carrots in.

7. Put pork in.

8. Put yakisoba sauce in and stir.

9. Finished!

After the completion of my product, I asked fellow classmates for feedback. Below are the responses.

  • I like the taste; you’ve done well with seasoning.
  • I like how you’ve included both vegetables and meat, which is healthy.
  • The carrots are a little firm.
  • The noodles are slightly burnt.

Using this feedback, I’d like to improve upon my product.


Food Design: Eggs Benedict

In preparation for the teacher breakfast, we worked with eggs in the across a few lessons, learning how to make poached eggs and hollandaise sauce. Using the knowledge we gained, we made eggs benedict. Below is the procedure.

  1. Prepare materials
  2. Set water to boil.
  3. Put oil on plastic wrap, placing it in a small bowl.

4. Crack the shell of the egg

5. Place egg on wrap.

6.Tightly tie the wrap, placing it in a pot of boiling water.

7. Observe the egg and take out when the egg white is relatively solid, but not so much that the inside is firm. 

The result was unsatisfactory, when the egg was taken out for a slight check, the egg white was clearly still not cooked enough because we could see the transparent egg white but due to disagreement within the group, it was taken out and as expected, the egg white was still runny and it was apparent that it should have been cooked longer. However, hopefully, this gained knowledge leads to the making of a better poached egg next time.

Next is the procedure for hollandaise sauce.

1 . Prepare ingredients; lemon juice, butter, egg yolk, and black pepper.

2. Melt butter using the microwave.

3. Add lemon juice and egg yolk.

4. Using the system of a double boiler, heat up the sauce until it becomes a more creamy texture.

5. Sandwich poached egg and fried bacon (optional) with two pieces of english muffins and drizzle hollandaise sauce on top.

The overall produce was rather successful; I personally did not like the hollandaise sauce but it tasted good. The poached egg could have been better but how cooked the egg is sometimes depends on people’s preference and thus it is important to be flexible. We had to make sure that we were paying attention because a lot of changes happen in a short period of time when dealing with heat, especially because if overcooked, it would become clumpy like scrambled eggs.



Food Design: Cezars Kitchen

We went to Cezars Kitchen to experience the behind-the-scenes of the delicious lunches provided by Cezars Kitchen, and to experience what it is like to cook at a professional cooking space. We made pizza and below is the process.

  1. Put on gloves
  2. Lay the focaccia on the pan.

2. Spread the tomato sauce evenly, using our gloved hands.

3. Spread the cheese, making sure to cover all corners and spaces.

4. Spread the ham out, making sure to take apart the pieces because they may be layered and spread them around the pizza, ensuring that all of the space is covered with ham.

5. Put the pizza in the oven, baking it  at 180 degrees.

Experiencing what it is like to be in a professional work place where food is made was a good experience. We had to put on gloves despite washing our hands, to ensure food safety and it made me think about food safety, and proper hygiene when dealing with food that other people are consuming. Additionally, it was essential that we cover all corners  of the pizza with ham and cheese because there are people who will be eating the corner pieces and we want them to enjoy as much cheese and ham as the people eating the pieces in the middle.

Food Design: Chopping and Slicing Techniques

Throughout the past few classes, we have been learning to cut different vegetables in preparation for the creation of our dish/es. We created an easy udon and vegetables dish that can be made quickly and easily when not a lot of ingredients are available, but is still healthy and tasty.

  1. Prepare all ingredients; carrot, onion, garlic, udon.
  2. Smash garlic from above.
  3. Peel the skin.
  4. Cut garlic in half, diagonally.
  5. Dice the garlic, and rock chop.
  6. Peel the skin of the carrot using a peeler and cut in half.
  7. Set the flat surface on the cutting board and cut the carrot into batonnet strips, preferable equally sized.
  8. Peel the skin of the onion.
  9. Chop in half vertically, setting the flat surface on the cutting board.
  10. Rotate the onion, cutting horizontally.
  11. Cut bell pepper in half, removing the seeds and the white section.

12. Slice the pepper into edible pieces.

13. Put the left overs in a big pot.

14. Add two cups of water, setting the water to boil.

15. While the broth is in the making, fry the vegetables with olive oil.

16. The onion and garlic are to be fried first, and then the carrots and bell peppers.

17. Add broth, cooking it until it is absorbed.

18. Add noodles, additionally adding broth, to make the noodles soft.

19. Add soy sauce or any seasoning.

Safety is crucial, and cooking food is definitely a very enjoyable process, sometimes leading to students not paying attention and goofing around, leading to accidents but learning the appropriate methods to cut vegetables etc. properly allowed us to have a better knowledge of how to use the potentially dangerous utensils in the food lab properly, and effectively. Learning the appropriate cutting method  for each ingredient used improved the  appearance of the cut vegetables etc., because the cuts were clean and smooth. In general, our group was successfully able to make the dish and there were no struggles or points to improve on.

Food Design: Bread Making

Last class, we made bread loafs out of the following ingredients;

  • Bread flour
  • Water
  • Vegetable Oil
  • Dry Yeast
  • Sugar
  • Salt

In the original recipe, it said to use milk but we used water instead.

Below is the procedure:

  1. Prepare all mateirals

2. Pour water, oil, yeast, sugar and saltinto the mixing bowl.

3. Mix the mixture.

4. Add flour, and mix, ensuring that the yeast dissolves. It should be mixed until it becomes a dough-like consistency.

5. Spread  a bit of flour on a clean table and knead the dough.

6. After kneading, place the dough  back in the bowl and keep it covered for 45 minutes, in order to make the dough rise.

7. Take the dough out of the bowl and knead the dough for a few minutes.

8. Shape the bread into the desired shape; a braid for our group.

9. Place in container and bake at 350 degrees for 30 minutes and it’s done!

The ratio of water to flour was not identified clearly in the recipe, causing us to add water and flour to the mixture every now and then, which worked because it helped to create a firm dough instead of a sloppy one but it made the measurements rather inaccurate. The finished product looked quite appetizing, with a brownish, perfectly baked coat on top. I did not get to eat it but I later on asked my teammates who got a chance to eat it, and they said it tasted good especially because they made it. A possible improvement would be using milk instead of water because I believe that it would make the bread loaf softer due to the milkfat, acting as a tenderizer..


HS Winter Concert Reflection (Dec. 1)

On December 1st, the HS Winter Concert was held in the auditorium. We played four pieces, and our theme was Winter in Japan. Our first piece was It’s a Wonderful Life. This piece being very relaxed, I used long bowing, making sure that I use all of my bow, especially for my solo because I wanted to make sure that the audience can hear the beautiful intro. I was pleased to hear that my solo was quite audible, and my intonation was good. It was essential that my intonation was perfect, especially considering this piece was the first piece and thus I was determined to make sure that I did not miss the intonation, which can sometimes happen at concert despite practice. Most often, the starting note is not the best, especially if it’s the first piece of the repertoire, but my starting note was strong and the vibrato helped. I put thought into my solo, thinking of how I can make it expressive. I wanted to create a flow in the first two measures and so I used long bowing, and then slightly released pressure, creating a slight contrast and flow, including a bit of impromptu dynamics, despite the music sheet not having any change in dynamics. Additionally, Ms. Banahene and I discussed about the rallentando in class and we decided that the orchestra would follow my lead so I can be flexible and slow down as much as I want.. Through several practices during class, I was able to get the feel and get the rallentando down. Listening to the recording, I could have emphasized the rallentando slightly more at the concert, but I am quite satisfied at how it turned out. It is not too slow, so as not to break the flow of the piece but includes a bit of slowing down so as to create a flow and create a kind of space for anticipation before the whole orchestra joins in.

This piece was one of the pieces that required a lot of attention for intonation. As can be heard in the recording, the C# was definitely something we struggled in perfecting. We repeatedly practiced this note in class, both playing as group and also having individuals do the finger placement test. It was crucial to perfect the tone of this note, because it is the leading tone. Despite repeated practice during class, I knew that we would sound flat because some people in the ensemble were playing very flat, and a lot of people in the group were playing slightly flat and the flat sound accumulates. Therefore, I tried to play a bit sharp, to get everyone to play a bit sharper but listening to the recording, the note turned out to be flat as expected. I think that during class, I should have emphasized the importance of getting this note on point, or tell my classmates to play a bit sharper, which is better because it leads to the tonic of D. However, it is a fact that we improved quite a lot compared to the beginning, where I couldn’t help but cringe every time we played the note. I think that in the six measures following measure 5, we were constantly playing at mf and we forgot to make a distinction between mp and mf, and we could also have done better with the crescendos and decrescendos which were intentionally written in the music by the composer.

Regarding my second solo, I was slightly worried about the intonation, because the range is relatively high and I have to carefully think about finger placement unlike when I play in the middle range, where my fingers can find the right note without thinking due to experience and repetition. I had to really stretch my fingers for the high F and harmonic and a slight slide could be heard, but I think that my repeated practice of finger placement payed off and my intonation turned out better than expected. I know I should be having a more determined attitude and ensure that my perfect intonation is guaranteed, especially because I am playing the solo, but I was pleased overall.

…. I want to talk about other pieces, but my reflection on the first piece has already far exceeded the word count. However putting this aside, I believe the concert was a success because we really focused on expression, accuracy of rhythm and intonation, and I received a lot of congratulatory words, including “I could see hear the effort you put in including expression, rather than just reading the notes and your body language showed a lot too.”

Me smiling because concerts are always exciting!

First Violin Section

Whole ensemble

Polar Express, my favourite piece of the night

Photo credits:

Facebook. (n.d.). Retrieved January 05, 2017, from

Food Design: Fruit and Veg Caviar

Throughout the past few lessons, we made fruit/veg caviar using agar-agar. Below is the procedure of making the fruit/ veg caviar.

  1. Prepare all materials
    • Fruit/ veg juice or juice of your choice
    • Grape oil
    • Measuring cup
    • Cold Water
    • Squeeze Bottle
    • Agar Agar Powder
    • Bowl
    • Mug Cup
    • Sieve
    • Measuring spoon
  2. Measure juice

3. Microwave the juice for ten seconds and take it out, checking the temperature until it is warm enough but not boiling.

4. While the juice is cooling down until room temperature, measure the agar-agar powder.

5. Stir the water and agar-agar powder until the texture is like kanten.

6. Mix the juice and agar-agar + water mixture.

7. Pour the mixture into a squeeze bottle.

8. Put the grape oil in a class container and put it in a bowl with ice and water.

9. Using the squeeze bottle, drop droplets of the mixture into the oil, one by one, waiting for it to sink to the bottom.


9. Filter out the caviar.

10. It’s done!

For the first trial, the caviar clumped together, enabling us to only get a few caviar pieces of considerably good size. This is perhaps because we continuously dropped in the agar-agar-juice mixture in larger quantities, not allowing for the caviar to form first. Additionally, the water may have not been cold enough despite the fact that it was stored in the refrigerator. Therefore, we added ice, adding a bit of salt to lower the temperature as can be seen in the picture below.

Learning from this experience, we tried to carefully drop in the mixture using the squeeze bottle, allowing a few seconds to pass in between each drop so as not to make the same mistake as before. This was successful, because it allowed the droplets to be spread apart instead of being clumped together.