Kelana Central Food Crew

Kelana Central Food Crew

Friday, May 7, 2010

Food Innovation Report

Introduction

This subject officially want to teach us how to manage our self to cook and to teach us to be us more confident when we all at kitchen. This subject also teach all students how to create and innovate the food or how to create a new food and thanks to our lecturer give support and teach about this subject.


Objective

This subject want to teach the students how to be more confident when we cook and another objective, this subject also want to know how we generate the idea when we create it.


Activity

When in class for the first month we have about three time about a lab test for the fourth we must submit the proposal for individual by each group.

Second month and the following we create our recipe that we submit the proposal to the lecturer. We make a sweet Bechamel Sauce we made it until five times before the I-Exhibition Event start.


The Body
  • Organization Chart
Prof Dr Naim - Miss Nina Marlini - Irwan - Mohd Azizee - Mohd Nazrin
  • Task Implemention
Before event day
In 5 weeks we make a preparation until the last preparation that is weeks 5, our Sauce are totally passed for the last day that is one day it before event, we just bought for our decoration for our Sauce


During event day
We start at 10.00 am but every group must prepare the product at least 2 hour early because the organizer don't want every group make a last minute preparation because it will be disturb the audience and event ceremony. In that day the MICE students was incharge and be our organizer. The MICE students was invite 3 judge. That is Mariah Tengku Sabri, the manager from William Restaurant and chef from hotel.


After event day
After event day, mean after the judges make a judge to all the product and the end of the event, the organizer has give the present to the winner and they also make a lucky draw contest.



Problem faced
For the whole event, what we can see th problem must face is about the table that they give to us. The table was too small and the space for we put our product is very limited.


Conclusion

For the conclusion is fisrtly, this subject is really usefull to all students. This is because students when they out or finish from UNIRAZAK they will go to the hospitality industry they already have self confident to face that day. And lastly the conclusion the organizer must be clever and must be get prepared to face any problem might be happen.

Tuesday, March 16, 2010

sauce 3

this is our lab test 3 for our sweet bachemal sauce..
after last week, our sauce is not tastier.
after changing back our ingredient from fresh milk and whipping cream. we think the taste is nice...

that time i try to not add salt and paper . and we also have a new recipe to do this sauce, it is.

butter 2 tbsp
flour 2 tbsp
corn flour 1 tsp
capsicum 1 pieces
lemon 1 pieces

ingredient to blend
pine apple 2 pieces
green apple 7 pieces
*when mix the juice, only use 11/2 bowl




when we use the new recipe. we got a new taste.. and the taste is very nice and cool.

sauce 2

for our second lab test for this experiment. we try to change the taste by change the whipping cream to fresh milk. that time. me and my prepared the ingredients and ready to cook.
after done our mise en place. we proceed to the first step for make sweet bachemal sauce.

firstly we put 2 tbsp of butter then we add 2 tbsp of flour. then we stir it for the while. then add a fresh milk and mix juice that has been concentrated by corn flour. after we cook until 5 minutes. the product taste is too weird..

after we make another experiment. and we try to solve the problem. but the taste is still same.. until one of our group call me(abu) and give fresh milk to taste.. so the taste is came from fresh milk.. we think maybe fresh milk when we heat, it will effect on the taste.

we make another experiment. we try using a whipping cream, the taste is good.

conclusion is, when we use a fresh milk and heat it with a low heat, it will effect on the taste of the sauce.

here is the picture..














sauce 1

For this subject. me and my group will make our own sauce it is combination white sauce and green apple and pine apple.. this combination happen when one of our group think about fruit.

so, for the first class. we must make our first experiment and we can see how the product look and taste.

so the ingredient is

butter 2 tbsp
flour 2 tbsp
corn flour 1 tsp
capsicum 1 pieces
lemon 1 pieces

for blander.....
pine apple 7-8 pieces
green apple 2 pieces


so for the first experiment, we try to make it. and we failed. because the texture is too hard and the texture is too rough.

for the second time. we try to make it.. it done. but it have a little bit cream taste..
so, this is the picture from what we done from beginning till end.












so this is our second experiment.. the testier little bit creamy. then we make another experiment.. the taste is also same.. we want to make another experiment. but we don't have enough ingredients.. this is the picture for the last product.

sauce 1

Monday, March 1, 2010

Lab test 3- fruit leather

For our lab test 3, we must make a fruit leather test by using a fresh orange add with honey and sugar.

TREATMENT BY USING A SUGAR

For first experiment, we add sugar into he fresh orange and blend it by using a fruit blender. After that we put the fresh orang orange that has been blend into the trail and separate it. after that we bake it for two hours





After we already done for the first experiment, what e can see, the color, flavor, tenderness and texture is perfect.

Treatment By Using a Sugar.
Color - yellow orange
Flavor - sweet sour
Tenderness - sticky and soft
Texture - sandy


for our last experiment, is treatment by using a honey, and mix into the fresh orange and blend it. The procedure is same is same with the first experiment .

Treatment By Using a honey.
Color - yellow orange
Flavor - bitter
Tenderness - sticky and soft
Texture - sticky and smooth






So the conclusion is, by using a sugar is more batter than honey. it will effect on texture taste and color.

Friday, February 5, 2010

Lab Test 2

BREAD

Bread is a staple food prepare by cooking a dough of flour and water and possibly more ingredients. Some cuisine, bread are steam fried or bake. Bread is one of the oldest prepared food, dating back to neolithic era. The first bread was mad from cereal grain and water. Bread also known as crumb for the bakery chef.


BASIC FORMULA FOR BREAD

Yeast Dry 7g
Water 118 ml
Shortening 4g
Sugar 6g
Salt 3g
All purpose flour 200g


In our lab test 2, we must to clarify amount of kneading for bread. We have to make three experiment for lab test 2. It is no kneading for bread, 50 time kneading and 100 times kneading for bread. After done all of our experiment, we have to record all the result that we have from our product.


EXPERIMENT 1- NO KNEADING FOR BREAD.

After we done our first experiment, what we get for our product is not pretty. Because we make the bread without any knead for the dough. we believe that, without kneading the dough, the gluten on dough was not break. so the result of the product is not too satisfaction.










Volume- 40g
Crust
i) color- light brown
ii) texture- soft
Interior cell
i) uniformity- not so fluffy
ii) cell size- small
Interior color- light yellow
Tenderness- 13 times to chew
Flavor- mild


EXPERIMENT 2- 50 TIMES KNEADING

For experiment 2, the result is better that experiment 1. because the when we knead the dough, it will effect the gluten in dough and it will make the bread look soft and smooth.

*the same process like picture in above*







Volume- 40g
Crust
i) color- yellow brown
ii) texture- soft
Interior cell
i) uniformity- not so fluffy
ii) cell size- small
Interior color- light white
Tenderness- 13 times to chew
Flavor- mild




EXPERIMENT 3- 100 TIMES KNEADING

*the same process like picture in above*






After we done our experiment 2, we proceed to third experiment which is the experiment for our lab test 2. what we can see on our last product. that product was so satisfaction. the shape, color and texture is perfect.




Volume- 40g
Crust
i) color- golden brown
ii) texture- soft
Interior cell
i) uniformity- fluffy
ii) cell size- small
Interior color- light brown
Tenderness- 13 times to chew
Flavor- mild