Final Trial in Making Lamb Sausage

Today is the last day for us to undergo an experiment on our lamb sausage as next week, our i-Food exhibition is going to be held. Everyone seems so nervous as we still trying making our product. It was a stressful day for us especially our group as we are yet, still no cofident o our products even though it seems look nice.

Before start

All the igredients needed are arranged o a table. Our chef, Miss Nina gave a short briefing about each product as she wants every product need to be complete by today.
Actually, all the preparation for today is going to be used for next week during the event. Like usuall, we took all the ingredients needed and start to heat our stove. We diivided each task for each group member.

During the task

lamb flesh after being separated from it's bone and cut into slices






lamb flesh after being washed is placed in a big bowl






lamb is marinated with marinated ingrediens in a big bowl






lamb that has been marinated is placed in a big bowl covered with plastic wrap to be frozen in freeze for about an hour






marineted lamb flesh, breadcrumb, chinese parsley, cold water are added together in robocop to be blend






lamb flesh is flatten before being fold







first fold







turning around the plastic wrap







wrapping process is done carefully







wrapping the lamb sausage







step to wrap the lamb sausage







lamb sausage that has been wrapped using plastic wrap







After the task

We cleaned up our own stove and station. Short briefing before going back from Miss Nina and short discussion within group members.

Recommmedation

Food innnovation is a subject that is great and compulsory for those who learnt culinary arts.

Conclusion

What we have done today had give us satisfaction and all we hope are just the best for the i-Food exhibition.

Eight Class - Fifth Trial in Making Lamb Sausage

Today is a good day because it is friday. But, it doesn't mean that the others day are not a good day just, it's friday, closed to weekend. For today, our class is not that long, what i mean is time consumed is not so long compare to previous day. For my group, we did not do any mise-en-place for today because we had done it on previous class which we have already prepared ready-to-cook lamb sausage that been wrapped using a plastic wrap. Therefore, for today class, all we going to do is just cooking. Perhaps, some discussion within the group members and advice from our chef for some improvement.

This week is quite stressful as we have already come closer to the day of the event which is going to be held less than three weeks. We are not really satisfy with our product as we having some difficulties with the lamb sausage. The taste and especially the casing for the lamb sausage are two things that really bother us. Previously, we used lamb intestine as the casing for the lamb unfortunately, lamb intestine has bring hard time for us whereby the cleaning process for the lamb sausage is quite difficult and time-consuming. Therefore, we have decided to replace it by using either synthetic collagen or plastic.