FINAL EXHIBITION DAY

Acknowledgement.

First of all and the most important thing is, we would like to thank to Chef Zaid because he gave us opportunity to have this ‘unique’ subject in our 5^th semester. We also like to thank again to our Chef Zaid because gave us a single precious chance to done this subject. With his guidance and his encourage, we  were able to create our own product to presented to public. THANK YOU CHEF ZAID.

Introduction
On the event, we decide to choose durian as the filling in our chocolate. As usual we melt the chocolate with double boil method. The chocolate need to keep stir so that it won’t get tough. Then blend the durian and heat up in a pan with small fire. Then add ‘gula melaka’ together until it becomes paste. Cold it for a few minutes. Cover half of the mold and fill the ‘gula durian’ and cover it again with chocolate

Objective

Most of people in this Planet called Earth are well known with chocolate and they like chocolate.  So we as group had discussed what are we going to do with the chocolate. We had decide to combine chocolate with tropical fruits. Yes it is sounds like very simple menu/dish and got few students complain about our product. But hey, find out what all the tester  judge our product at the end of our class.

Activity

We also try many fruit as the filling of the chocolate.example in 1st week.we do a blueberry,strawberry and pineapple.Meanwhile,in 2nd week we do a durian,mango and also rambutan. In 3rd week,we try do a capsicum,chocolate cheese and watermelon.

Organization chart

Before event day

The decoration are up to any individuals who made this chocolate. It can be combined with black and white chocolate or it can be full black or white choc. Make sure the chocolate and mold are high in quality so that the chocolate are good in shape and shine. Event our task are quite simple, one of our group member is absent because of her health problem, we divide our task nicely without any argue.

THE RESULT

During the event day~

Chef Zaid told us to create a box for fund for out froup SECTION 3. When people step in, they are willing to donate to us.

People step in to the hall at sharp at 2 in the evening. They are here in one objective. That is taste, judge and suggest about our product.

During The Event

*click image to enlarge

After they taste our product, majority said that our product is totally superb. But there is one tester said that our product a little bit bitter. LOL. But we as a founder  accept that as to improve well our product. And our group’s favorite is when people said that our chocolate can sell and confirm people are willing to buy with RM1 each! LOL.. Event on that day were so great and been supported by Fahmie’s mother and she gave support to all of us so that we finish our study and can be somebody in one day.

This is example of our evaluation form:

Color
Flavor
Tenderness
Texture

Suggestion: ………………………………………………………………………………………………………………………

After the event day

After the event. As usual clean up the kitchen is our duty. So we clean up like we enter the kitchen.  All of us we satisfied on that day because people commented base on our product are totally positive. This proven that Food Innovation and Design are well done on that day and I believe that every single one were perform well on that day no matter what type of dish they made

Problem faced

We also have the problem to face during the event day.example like we lose our COD because she is absent.she cannot make it during the event.other problem that we have is,many chocolate that we have make is broken and not to colorful to present.we decide to decoration it by using a line of white chocolate at top of the chocolate.

Recommendation

Our groups suggest that if want to make something, make sure we use high quality item so that your item will become more quality. Its doesn’t matter if you spent a little bit in terms of cash but what you deserve what you did.

Conclusion

our conclusion that this subject is really interesting. We can create our own product by experiment it before we can present our product. Many idea that we can see from other classmate and it make this culinary art more interesting. As for our group, it was really fun to work with a chocolate. Filleting them with so many types of fruit and can taste the chocolate with the fruit.

Appendice

This is the pie chart after we check all the evaluation.

Our Classmate Group

AZINI,NINA,MURNI,DAYANG AND NAZ

SHAZWAN,HADI,JOE AND ISKANDAR

IRNNY,ANNAZHAH AND CHE WAN FAEZAH

SYED,BULAN,FARAH AND NAJIHAH


LASTLY,

HAWA,FAHMIE,CHEF ZAID,ADAM,SARAH(WITHOUT NATASHA)

WE WOULD LIKE TO THANKS A LOT TO CHEF ZAID FOR GIVING US THE OPPORTUNITY TO LEARN ABOUT THIS CULINARY WORLD.WE WOULD LIKE TO APOLOGIZE IF WE DO A SOMETHING THAT CHEF ANGRY WITH US.WE WILL LEARN FROM MISTAKE AND WE WILL TAKE ALL THE THINGS CHEF TEACH US IN FUTURE IN THIS INDUSTRY.

~THANK YOU VERY MUCH~

                                                                                                                                             

5th week of experiment

As a week 5 we are authorized to repair/author our product to present to the public.

We choose ‘durian gula’ as our final project.

Melt the chocolate with double boil method.

Blend the durian and heat up in a pan with small fire. Then add ‘gula melaka’ together until it become paste. Cold it a for a few minutes. Cover half of the mold and fill the ‘gula durian’ and cover it with chocolate.

We try to decorate our chocolate to look nice and cute.

Why we choose this because it is recommended by our chef and our classmates. Thank you guys!

Week 4 of the experiment

Our team had decided to choose durian and mango filling as top 2 of our whole experiment.Melt the chocolate with double boil method as usual

Durian-This time our chef, Chef Zaid recommended us to make durians a filling to our chocolate.As usual,take the flesh of the durian. Put in the mold with the white chocolate.

Mango- Chef Zaid also recommends us to do a mango.As usual,cut the mangoes into dice and cube. put aside the the diced mango to the mold with the chocolate.

*click image to enlarge

3rd weeks of our experiment

For this week of experiment, our group decided to used watermelon, capsicum and cheese as a filling. Here are those experiment are done.

Watermelon

Half watermelon been cut into medium dice and the other half are used to blend.

As usual the chocolates were melting with double boil method.

In time other group members set up the mise en place for another filling.

Capsicum

capsicum been heated with small fire on a stove until it becomes a little bit dark brown. When the capsicum become soft, cut the capsicum into small dice.

Cheese choc

For cheese, shape the cheese with various shape that u prefer to. Cold the cheese so that to maintain the shape.

After all the mise en place are done, the real job are began. For the first step, fill the mold with white chocolate and chocolate into half, then put capsicum and watermelon. Cover the watermelon and the capsicum with white chocolate and chocolate. You also can make the chocolate become interesting for example, make the chocolate contra black and white chocolate or full white chocolate or full black chocolate.

For cheese, we decide to cover the whole cheese with black and white chocolate. You guys know what? Its taste quite good!

This is the step by doing all the filling:

Watermelon Filling

Capsicum Filling

Chocolate Cheese

*click image to enlarge

After those filling been covered up with chocolate and white chocolate. Chilled it in chiller for 10 minutes. Our product are ready to be serve.

2nd week of experiment.

Filling –     Fresh durian

-          Fresh mango and mango filling

-          Fresh rambutan

Cooking method : 

1) First step as usual fresh mango need to be wash and peel the skin. In time melt both the chocolate (white choc and black choc with double boil method) but this time we add cocoa butter  to make the chocolate feel more delicious.

2) Fresh diced mango put in the chocolate mold and covered with both type of chocolate(black and white chocolate).*mango been cut into dice.

3)Same things happen fresh rambutan.cut the rambutan into dice.

4) For the durian,take only the durian flesh

This is the step by doing all the filling:

Durian Filling

Mango Filling

Rambutan Filling

*click image to enlarge

After those filling been covered up with chocolate and white chocolate. Chilled it in chiller for 10 minutes. Our product are ready to be serve.

                

First week of our experiment

1st experiment of our own product~

White chocolate & Black chocolate with filling inside


Filling:
–Strawberry filling
-Blueberry filling
-Pineapple filling


Ingredients:
1. Blueberry filing  -200 gm
2. Strawberry filling – 200 gm
3. Pineapple filling – 200 gm
4. White chocolate bar – 500 gm
5. Chocolate bar – 500 gm


cooking method:
1. First thing that has to be done is melt both white chocolate and chocolate with double boil method.
2. Fill half chocolate mold with chocolate and white chocolate. Then put the fillings inside the chocolate mold. Lastly cover those fillings back with chocolate and white chocolate.
*For the pineapple filling, it should be blend and heated with small amount of sugar. Add 2 tsp of cinnamon powder.


this is the step by doing the all the filling:

Blueberry Filling

Strawberry Filling

Pineapple Filling

*click image to enlarge

After those filling been covered up with chocolate and white chocolate. Chilled it in chiller for 10 minutes. Our product are ready to be serve.

3rd Experiment

3^rd experiment

In our third experiment we have to do fruit leather. Each group has been given a different task to complete this assignment. As usual we have a short briefing with our chef Zaid about this experiment.

Objective for fruit leather:

1. Identify the reasons for the procedures used in drying fruits.
2. Explain the reasons for blanching some fruits and the reason for not blanching other fruits.
3. Compare the cost and the quality of home-dried with commercially dried fruits.
4. Evaluate the use of ascorbic acid in retaining color in dried products.
5. Compare the quality of product dried under the conditions tested in the experiment.
   
   
   
   
   Basic formula:
   
   
               2 ½ cup strawberries hulled and cut in hal
   25gram sugar
   
   
   
   
   
   
   Cooking Method:
   
   
   1. puree strawberries in blender until smooth. Stir in the sugar.
   2. line jelly roll pan with aluminum foil and fasten it to the edges with masking tape. Spread the fruit evenly in the pan.
   3. dry in oven at 140’F (60C) until complete dry and no longer sticky (approximately 12 hours). remove from the aluminum foil and roll up.
   4. Wrap the roll tightly in aluminum foil and store at room temperature in a tightly closed plastic bag or container. Note: Apple leather can be made using 1 ½ lb of apple (peeled, cored, and pureed), 90 ml water, 75 gram sugar, and 0.8 gram cinnamon.        
   
   
   
   
   For this experiment our group has been selected to make strawberries leather. This is part of or group do:
   
   
   1. Control – prepare the basic formula. Note the time required to dry.
        b.Dehydrator – prepare the basic formula, but place the pan in a dehydrator at 140’F (60’C). Note the time required to dry.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               
    PICTURE OF THE EXPERIMENTS
   
   
   

   

   wash the strawberry for cutting

   
   

   
   

   
   

   
   

   

   make it dry for a while

   
   

   

   cut the flower

   
   

   

   sugar

   
   

   

   during the progress of  the experiment

   
   

                  

   

   After 2 hours

   
   

   

   strawberry fruit leather

   
   
   
   
   final result of fruit leather 
   
   
   click images to enlarge
   

   

   
   

2nd Experiment

2nd experiment is yeast bread

In 2nd experiment we have to making bread. As usual each group has been given a different task to complete this experiment. Same like our first experiment.

Objectives for yeast bread:

1. explain the procedure for making yeast dough, outline the precaution that need to be observed, and assess the quality of yeast product.

2. identify the practical use of various types of flour in yeast product.

3. discuss the importance of kneading and of control of water (or other liquid) tp flour ratios in bread dough.

Basic formula:

7 g (1 pkg) yeast dry

118 ml ( ½  c) water at 35’C

4 g (1tsp) shortening

6 g (1 ½ tsp) sugar

3g ( ½ tsp) salt

200 g ( 1 7/8 c) all purpose flour

Cooking method:

1. add yeast to 59 ml water after being certain that the water temperature is 35’C (95’F). barely melt the shortening.
2. add sugar, salt, and remaining 59 ml water in a mixing bowl and add the shortening and then the yeast – water mixture. Stir to blend. Gradually begin adding the flour while mixing slowly with an electric mixer. add just enough flour to make a very soft paste. Beat with the electric mixer until smooth.
3. remove beater blades and scrape them thoroughly with a rubber spatula to avoid losing any dough. Continue mixing by hand with wooden spoon while adding just enough flour to make a smooth, non-sticky, rather soft dough.
4. if all of the weighed flour is used, weigh another 25 g and use what is needed to make the dough manageable. Knead the dough on a bread board by folding the far edge of the dough to meet the front edge and pushing firmly with the heel of both hand before rotating the dough  90’ and repeating the process until 100 kneading strokes have been completed. Very lightly coat dough with oil.
5. place in a beaker large enough to allow the dough to double in size and cover with aluminum foil.
6. let rise 30 minutes in a water bath maintained at 32’C (90’ F). punch dough down after estimating the volume of the risen dough. Shape into a loaf and palce in greased loaf pan 5 ¾ ’’ x 3 ½ ’’ x 2’’.
7. return to the water bath and let rise until double in volume. Meanwhile preheat the oven to 220’C (425’ F).
8. bake for about 15 minutes (until bread sounds hollow when tapped).
9. remove from pan immediately and cool on a wire rack.

                                                                             

PICTURE OF THE EXPERIMENTS PROGRESS

 As our task for 2^nd experiment is amount of flour which it excess flour and type of liquid which it milk.

For excess flour-

prepare the basic formula, but have a weighed amount of flour available during the kneading process. work as much of this flour as possible into the dough during the kneading process . this is done by generously and frequently adding flour to the board. Weigh the flour remaining after kneading to determine the total amount of flour in the dough. Note how the handling characteristic changed during kneading as more flour was worked in.

For milk- 

prepare the basic formula, using milk in place of water.

                                                                              

                                                                               

Final result for yeast bread

click image to enlarge

After experiment:

We had the result for our experiment and we combine in our book record.

1. We know that on our experiment excess flour we for basic formula we only use 200g flour. We add 100g flour for making dough become tough.
2. for milk the result show the sweetness and softness for bread.