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Friday, April 8, 2011

Weekly Report : Food Exhibition Day 7/4


NUR ATIQAH HANIS BT MUHD TAMRIN
KJC0950170
FATIN MUNIRAH BT YA’ACOB
KJC0950379
SYARIFAH NUR SAFARAH BT SYED HASHIM
KJC0950316
NUR FARAHIN BT MOHD FAUZI
KJC0950178
FATEN NAJIHA BT JASNI
KJC0950268


ACKNOWLEDGEMENT
We would like to express our highest gratitude to our lecturer, Chef Zaid for being such a remarkable mentor during our experience. He did not only teaches, but guide and advise us well for our sake. Not forgetting the team for being a super team throughout the whole semester. Despite some minor problems at first, but we can overlook that. Whatever it is, we've made it all the way to the end of the semester and we gave it our all. 
Thanks guys, and thank YOU Chef Zaid.


INTRODUCTION
The Food Exhibition was held on the 7th of April 2011 recently to promote the creation of each subject. After five weeks of constant experiments with the fritters, one of them was put on display and unanimously chosen as the final outcome experimented subject- Black Pepper Fritters with Jack fruit.

OBJECTIVE
The main aim was to get the evaluations from the public tasters that were present during the food exhibition. Another objective was to see how eminent the fritters are from the public's eye. And also to introduce Black Pepper Fritters with Jack Fruit to public as a potential selling food in the market.


TASK IMPLEMENTATION

Before event day:

Event day materials were scouted for the use of the final presentation. Presentation plate set was bought. Other materials were also gathered. Each members had meet up to discuss on the agenda and preparation on the event day.


During event day:
The activity started with:

12.30 pm: Members Arrival and Ready on Preparation
Description:
All students were required to submit to class earlier than usual for the preparation before the main event.


1.00 pm: Mise en Place
Description:
As stated, the food exhibition will feature Black Pepper Fritter with Jack fruit. Following items were prepared:

2 1/2 cups rice flour
3/4 cups plain flour

3 cups pineapple, coarsely chopped
4 cups jack fruit, julienne
3 cups bean sprout
5 1/2 cups sweet potato, julienne
1 tbspn onion, chopped
2 tbspn chillies
5 cups papayajulienne
black pepper, to taste 
 salt, to taste




2.00 pm: Start Forming Batter
Description:
The batter was formed in this stage,

Method:
Mix all dry ingredients together.


Flour
Pineapple



Bean Sprout
Sweet Potato


Black Pepper
Salt


Onion
Papaya



Chillies
Jack fruit

3.30 pm: Start Frying Batter
Description:
Batter was fried near serving time.














4.00 pm: Serving Time
Description: Fritters were presented in the display area. Evaluation forms were distributed for response.





6.00pm: Photography Session

Man of the house: in the middle

After event day:
Evaluations were noted and analyzed through. Final report is being prepared for submission.

PROBLEM FACED
There were indeed some problems arisen during the food exhibition. Those were:
1. How to deliver and maintain the crispiness of the fritter to consumers. 
2. The need to deliver the fritters on time without having the consumers to wait.
The solution to problem one is to fry the fritters near serving time. As for problem number 2, fritters were fried throughout the event in big batches and be prepared for serving.


RECOMMENDATION
The recommendation is based on the evaluation form given by consumers on the fritter. Overall:
1. Enhance the colour of tfritter.
2. Make the fritter slightly larger.
3. Reduce the amount of jackfruit.
4. Add more pepper.

CONCLUSION
 When running an event, ensure everything is organized and well prepared. Have everything in standby for use. The moment the operation has started, follow schedule according to plan, and have good communication among team members.

REFERENCES
Chef Zaid bin Abdul Razak.



APPENDICES 
























Friday, April 1, 2011

Weekly Report 31/3

The experiment of the day: Black Pepper Fritter with Jack Fruit. The varied variables will be through the amount flour added to test the crispiness of fritter and the absence of water and egg. The chosen ratio of flour is 7 : 3 parts of rice flour to all-purpose flour.

2.30 pm: Start Mise en Place
Description:

Basic Ingredients:
3 cups pineapple, coarsely chopped
4 cups jack fruit, julienne
3 cups beansprout
5 1/2 cups sweet potato, julienne
5 cups somtam, julienne
black pepper, to taste 
 salt, to taste
 

Subject A: 2 1/2 Cups of Rice Flour and 3/4 Cups of All-purpose Flour

Method:
1. Add in all the dry ingredients together.




2. Mix all dry ingredients evenly.




3.20 pm: Start Frying
Description:

Heat fat. Deep-fry batter until golden brown.





 
4.45 pm: Finished Frying
Description:
The result of the experiment:







Subject B: 3 Cups of Rice Flour and 3/4 Cup of All-purpose Flour with 1/2 Cup of Water
All ingredients are the same except for the total cups of flour and addition of water. Preparation method and frying method remians the same.

Subject C: 4 Cups of Rice Flour and 3/4 Cup of All-purpose-Flour with 1/2 Cup of Water and an Egg 
All ingredients are the same except for the total cups of flour and the addition of water and egg. Preparation method and frying method remains the same.


Results:
1. Subject B is less crispy compared to Subject A.
2. Subject C is the soggiest among all subjects.
3. Subject A has the crispiest fritter.

Overview:
Absence of water and egg contributes to the crispiness of fritter.















Weekly Report 28/3

The experiment of the day was Black Pepper Fritter with Jack fruit. However, the experiment will be segmented in terms of the ratio of flour used: 

                 7 : 3, seven parts of rice flour and three parts of all-purpose flour
                 5 : 5, equal parts of rice flour and all-purpose flour 

 The activity started with:

3.00 pm:  Mise en Place
Description: 


Basic ingredients:
 Rice flour
all-purpose flour
chillies
 water
sweet potato
somtam
jack fruit
bean sprout
onion
pineapple
black pepper
egg

7 : 3, Seven Parts of Rice Flour to Three Parts of All-purpose Flour

The ingredients are:

 3 cups rice flour                                         
1 no of sweet potato, julienne               
A handful of bean sprout
3/4 cups of all-purpose flour                      
1/4 of somtam, julienne                        
220ml water
20 chillies, sliced                                       
6 fleshes of jack fruit, julienne               
Salt and pepper, to taste 
1 egg



4.00 pm: Start Frying
Description:

Methods:
1. Mix all dry ingredients together.




2. Next, add in eggs and water. Mix evenly. 





3. Heat fat. Deep-fry batter until golden brown.





  5.00 pm: Finished Frying
 Description:

The outcome of the experiment:




 
 5 : 5, Five Parts of Rice Flour to Five Parts of All-purpose Flour

The ingredients and methods are the same except for the cups of flour where: 1 1/2 cups of rice flour and all-purpose flour were used.



Miscellaneous:
Methods were innovated by baking. Alas, it did not quite work out. 








Overview
7 : 3 ratio of rice flour to all-purpose flour proves dominant over the 5 : 5 ratio. The results were crunchier and crispier for 7 : 3 ratio of rice flour to all-purpose flour in contrast to the other ratio where it turned out to be a bit soggy.

Baking of fritter was proven to be not suitable for an alternative for cooking method.