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.

1st Experiment

 1^st Experiment

For the first week experiment we have given to do angel cakes. Each group has been give task to make angel cake by following basic formula but with different procedure.

The objective for this experiment is :

1. outline the best method for making an angel cake with optimum texture, volume, and tenderness.
2. evaluate angel cakes according to accepted standards.
3. relate the effect of mixing to the texture, volume, and tenderness of angel cakes.
4. explain the role of cream of tartar in an angel cakes.
5. interpret the effect of sugar on flavor, tenderness, volume, and texture of angle cakes.
6. describe the interrelationship of sugar (or alternative sweetener) and gluten development in angler cake.
7. relate the effect of foam development on texture, volume and tenderness of angel cakes.
8. explain the influence of baking conditions in determining quality of angle cake.
9. compare the merits of all purpose and cake flour in preparation of angel cake.

The basic formula for angle cake is:

10 gram sugar

15 gram cake flour

41 gram egg whites

32 gram sugar

0.6 gram cream of tartar

0.1 gram salt

 Cooking method:

1. preheat oven to 350’F (177’C)
2. line the bottom of each individual loaf pan (5’’ x 2 2/1 x 2’’) with wax paper cut to inst fit do not grease the side pan.
3. sift flour and first weight (10 g) of sugar together and set aside. Beat the egg whites together to the foamy stage, using an electric mixer (same kind for all parts of the experiment). Unless indicated differently in a specific series, add the cram of tartar and salt. (note: if it were being used, flavoring mould be added with the cream of tartar.) continue beating on the faster mixer setting while gradually adding 32 g sugar. beat the white until the peaks just bend over.
4. sift ¼ of the flour – sugar mixture over the white. Fold in the gentle with 10 strokes using a rubber spatula.
5. sift the second ¼ of the flour – sugar mixture over the white and fold in gently with 10 strokes, followed by the same process for the third addition.
6. sift the final ¼ of the flour – sugar mixture over 20 strokes to completely blend the mixture (making a total of 50 folding strokes with the rubber spatula). Gently push and weight 99 g of the better into the pan. Finish all of the cakes being baked in one oven before placing them all in the oven at the same time.
7. bake until the surface spring back when touched with air circulating finger (-30 minutes). record the baking time
8.  cool in an inverted position with air circulating under the pan. When almost cool, remove from the pan.

For this experiment our group has been given task to make varying the amount of folding. We have to do 20, 50, and 80 strokes.

a)      20 strokes – follow the basic formula, but fold only 5 strokes after each addition(a   total of 20 strokes).

b)      50 strokes (control) – follow the basic formula

c)      80 strokes – follow the basic formula, but fold 20 strokes after each addition (a total of 80 strokes).

                 

                                                PICTURE OF THE EXPERIMENTS

This after we do 8O strokes

Then, put in the aluminum cup and baked it 350’F

The result



Final result for angel cake


click image to enlarge

After the experiment:-

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

1. In our result the increase folding strokes the texture of crumb become.
2. every folding make texture differently
3. the weight is different when we folding in different number.

                                                                   

Introduction

First of all, we would like to apologies to Chef Zaid because for the late update. We sincerely didn’t mean it.

Welcome to our blog, our main purpose to do this blog because to update our weekly activity and report in Food Innovation and Design subject.

Food Innovation and Design  

HCD2304

Section 3 

Lecturer :

Chef Zaid Bin Abdul Razak

      

Our group members: 

Adam Azmin (KJC0970591)

Fahmi Yusri (KJC0970076)

Farra Maisara (KJC0970138)

Natasha Nadiah (KJC0970322)

Nur Hidayah (KJC0970142)

HAVE FUN AND THANK YOU FOR READING