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.
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
3/4 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 papaya, julienne
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.
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
