Third Class

Today, we are experimenting on fruit leather. This experiment required a lot of time and concentration. Although the procedure are simple it need us to check it regularly for a clear result.

Before start

Our chef will give brief explanation on how and what to do the experiment on the topic. As the experiment cover different point, each group will be given a task which is different from other groups.

During the task

Later, once we had received our task, we'll take all the necessary items and ingredients.During the taskWe will refer to the guide book that given to us in order to ensure what we do is correct. All the steps that have been given will be followed carefully. When there are doubt, we will refer to out chef.


Ingredients: Sugar and peach fruit







Ingredients: Honey and peach fruit







Peach fruit after being cut into small pieces are put into robocop.






Peach fruit and sugar are pour together into a robocop to be blended





Peach fruit and honey are pour into robocop to be blended.







Mixed of peach and honey that have been blended being spread using a spatula on a paper in a tray.





Mixed of peach and sugar that have beeb blended being spread using a spatula on a paper in a tray






Final result: Peach + honey








Final result: Peach + sugar







After the task

All fruit leather that has been finish baked are arranged at the big table for evaluation. Each group will write down on the evaluation form in the book to see the comparison and different that have been done.

Recommendation

Our recommendation is every task should be done by every group without dividing it.

Conclusion

Based on our result, what we can conclude is fruit leather that made by using sugar contains more water compare to honey.

Bread

Today, we are going to learn on bread. Our task for today is to investigate the characteristic of bread in the way of making it. Find what the conssequences on the bread when using different type and amount of flour.

Before start
Our chef will give brief explanation on how and what to do the experiment on the topic. As the experiment cover different point, each group will be given a task which is different from other groups. Later, once we had received our task, we'll take all the necessary items and ingredients.

During the task
We will refer to the guide book that given to us in order to ensure what we do is correct. All the steps that have been given will be followed carefully. When there are doubt, we will refer to out chef.

The ingredients for the first experiment which using 200gm flour.

The ingredients for the second experiment which using 160gm flour.

Yeast been melt in water at 35 degree celcius temperature.

Salt, sugar, shortening and water are mixed together before adding yeast(need to be melt in water first)

Melted yeast been mixed together with salt, sugar, shortening and water. Later, flour is added.

160gm of flour has been mixed with other ingredients and beaten up. After it has been beaten completely, it been placed in a big bowl and covered with wrapping plastic at 32 degree celcius temperature.

200gm of flour has been mixed together with other ingredients and beaten up. After it has been beaten completely, it been placed in a big bowl and covered with wrapping plastic at 32 degree celcius temperature.

Both first and second experiment are baked in an oven under 170 degree celcius temperature for about 30 minutes.

Result for 160gm flour used.

Result for 200gm flour used.












After the task
All bread that has been finish baked are arranged at the big table for evaluation. Each group will write down on the evaluation form in the book to see the comparison and different that have been done.

Recommendation
Our recommendation is every task should be done by every group without dividing it.

Conclusion
based on our result, what we can conclude is in making pastry, the amount of ingredient that needed must be accurate to gain a perfect result.

Basic Formula

Angel Cake

10g Sugar

15g Cake Flour

41g Egg Whites

32g Sugar

0.6g Cream Of Tartar

0.1g Salt

Method for preparations:

1. Preheat the oven to 177 C (350 F).
2. Beat the egg whites until the foamy stage.
3. Add the sream of tartar and salt, and continue beating it together.
4. Put the sugar (32g) and beat till it peak.
5. Using a spatula, fold in about 1/4 of the flour that has been sift with the sugar (10g) together with the egg.
6. Do the step by adding the flour until finish.
7. Put the wax paper in the loaf pan and gently push the batter in it.
8. Bake the cake in the oven until the surface spring back when it is touch lightly with a finger.

Bread

7g Yeast

4g(1tsp) Shortening

6g (1 ½ tsp) Sugar

3g(1/2 tsp) Salt

200g All Purpose Flour

Method for preparation:

1. Add the yeast in 59ml of water with the exact temperature of 35 ‘C.
2. Barely melt the shortening
3. Put the sugar, salt and the remaining water in a mixing bowl then add the shortening followed by the yeast and the water.
4. Graddually stir the mixture and add the flour slowlywhile mixing it slowly.
5. Beat it until it become a soft paste, then take it and make it into a dough by using just enough flour for it to become non-sticky.
6. Knead the dough completely and coat it with an oil
7. Cover it with an alluminium oil and let it rest to double in size in water bath maintained at

32 C.

8. After 30min, punch the dough to let the air out and knead it again before put it in the loaf pan and lat it rest for another 15 min in the water bath with the same temperature.
9. Preheat the oven to 220 C.
10. Bake the bread for about 20 min (until bread sound hollow when tapped)

Fruit Leather

2 1/2c Peach cut into pieces

25g Sugar

1. Puree peach in blender untill smooth and stir in sugar
2. Line jelly roll pan with aluminium foil and fasten it to the edges with spatula.Spread it evenly
3. Put it in the oven at 60 C until completely dry and not sticky
4. After it is dry roll it up
   

Lamb Sausage

Ingredients :

Lamb (shoulder) 1kg

Beef Casing (middle intestine) 1

Brown Sugar 6 tbsp

Garlic powder 2 tbsp

Cayyene Pepper 3 tbsp

Oregano 1 tbsp

Dried Thyme 1 tbsp

Black Pepper 2 tbsp

All purpose flour 5 tbsp

Lemon 1 nos

Parsley 30gm

Mint 30gm

Bread Crumb 8 tbsp

Cold water 200ml

Salt

Preparation ;

1. Clean the lamb shoulder and cut it into small pieces

2. Clean the beef casing

3. Mix all the dry item

4. Rub the mixture with the lamb

5. let the mixture set for about an hour

6. Blend the meat in the food processor with the parsley and the mint.

7. Put the salt and put it in the casing.

8. Put it in the fridge again to rest to maintain it shape.

9. Boil the sausage in a boiling water to ensure it shape, tenderness and moisture.

10. The sausage is ready to be cook either grill, fry or bake.

First class

First post for our first class. We were informed that our lecturer have been changed. Previous lecturer, Chef Zaid, who are supposed to teach us on Food & Innovation Design has been assigned a new task which is to teach for International Cuisine. Therefore, his place was taken by Miss Nina Marlini.

On last friday, our first class started. Most of the students are coming but some aren't. For our first topic, we learnt on Angel Cakes. For this task, we were asked to do it by group which each group consist of 2-3 members. Each group are given different task.

First topic we study on Angel cakes. For this task, we were asked to find the best method for making an angel cake with optimum texture, volume and tenderness. In order to fulfill the task, we carried out with an experiment.

In this class, we also receive a detail explaination about our assignment to create a new product. For now we need to make a proposal for the product. We need to create three product and send it at 12 February 2010. Wish us luck.

Angel cake

After being heated for 30 minutes in oven, Angel cakes that made from cake flour.
After heated for 30 minutes in oven, Angel cakes that made from cornflour.
The cornflour product that has been mixed up completely placed in an aluminium foil to be cooked in oven at 210 Celcius temperature for about 30 minutes.
The cake flour product that has been mixed up completely placed in a aluminium foil to be cooked in oven at 210 Celcius temperature for about 30 minutes.
Using cornflour and other ingredients are mixed up together and stir by using a wooden spoon.
Using cake flour, other ingredients are mixed up together and stir by using a spatula.

Picture shows that white egg that has been beaten by using whisk. Each bowl using two eggs.

The ingredients needed for our first experiment. Cake flour, cornflour, egg white, cream tartar, sugar and salt.

Before we starting our class, our chef, Miss Nina gave an explanation on what we are going to do on that day. After the briefing, we go to our station by group. Later, we prepare all the needed ingredients. Once the ingredients are all prepared, we start to cook. During the cooking process, our chef will walk around checking on our cooking and give some hand to those who have problem with their cooking. Besides that, while waiting for us to finish cooking, our chef make some drinks for us. Once we finished our cooking, we will bring it to the front and present to everyone for taste and evaluate the product.