Weekly Report 17/2

The experiment of the day: Fruit Leather. It can also be known as fruit preservation.

Basic Formula:

2 1/2 cup Strawberries, hulled and cut in half

25g sugar

Here we go.

  

2.00 pm: Chef's Briefing

Description:

Chef Zaid's briefing on the objective of the experiment and dividing task between groups.

2.15 pm: Start Operation

Description:

1. The operation started with a simple mise en place.

 

2. Then we continued with pureeing the strawberries. Sugar was added soon after the strawberries were pureed

Pureed strawberry. A thick mass of gooey strawberry.

4. After pureeing, the paste was spread on the pan with parchment paper evenly,

2.00 pm: Starts baking

Description: 

The pureed strawberries were baked in a oven of 100 degree Celsius, with the oven door ajar.

4.25 pm: Finish Baking

Description:

The baking took 1 hour and 50 minutes. The product:

  

5.00 pm: Evaluation Session

Description:

All experiments were evaluated. The results are as follows:

TREATMENT/ FRUITS	COLOR		FLAVOR	TENDERNESS
	Before	After
Strawberry	Red	Red	Sweet	Soft
Dragonfruit	White	Bitter	Bitter	Flaky
Peach	Orange	Orange	Sweet	Chewy
Kiwi	Green	Brown	Bitter	Flaky
Apple	Yellow	Brown	Sweet	Elastic

 5.45 pm: Class Dismissed

RECOMMENDATION:

Make sure the pureed fruits are properly dried before taking it out from the oven and check on it always to avoid from being burnt.

CONCLUSION:

Certain fruits like dragonfruit and kiwi change color when preserved with sugar.

 

Weekly Report 10/2

Today, all the members of the group are present. The experiment was tested on Wheat Gluten. The group was assigned to form a gluten ball.

The basic formula will be:

Gluten ball

110g flour

60ml water

The manipulated variable will be the type of flour: all purpose flour, cake flour,and bread flour. The first one to be tested out was all-purpose flour.  Procedure on how to make a gluten ball was the same for the other two flours.

2.30 pm: Initializing the experiment

Description:

 It all started with using a fork to stir the dough that forms as the water was added

and then kneading the dough as it turned into a ball

After a dough ball was formed, it was wrapped with a muslin cloth

When the dough ball was safely wrapped with the muslin cloth, it was washed under a rapid running water. The main purpose if this action is to wash out all the starch, with only the gluten as the remaining. The task is considered done when the water that is being squeezed out comes out clear. The kitchen has a bad water flow so it took some time to wash out all the starch.

What gluten looks like

Finally, after all the starch were washed away, this was how how the results looks like:

cake flour

All-purpose flour

Bread flour

3.45 pm: Starts Baking
Description:
All three gluten balls were baked at the same time at 232 degree C for 15 minutes. Then reduce heat to 150 degree C and bake for 30 minutes without opening the oven.

4.30pm: Finish Baking
Description:
The results of the experiment are as follows:

bread flour

Interior view of bread flour gluten ball

Cake flour

Interior view of cake flour glutten

 

All-purpose flour

Interior view of all purpose flour gluten ball

5.00 pm: Evaluation Session
Description:
All experiment results were gathered for discussion.

5.45 pm: Class Dismissed


CONCLUSION
Cake flour has the lowest amount of starch while all-purpose flour has the highest.

Weekly Report 27/01

The class on the 27th marked the first day of Food Innovation and Design (F.I.D) class operation with Chef
Zaid which will be held on every Thursday at 1.30 pm. It is mainly about teaching students on how to be innovative and creative in producing a new food item. The class is divided between Section 2 and Section 4 and was given a task in preparing a weekly report in the form of a blog.

We: Hanis, Fatin, Farah, Farahin and Najiha had agreed to form a team together. Unfortunately, two of the members: Farahin and Najiha couldn't make it on the 27th but the rest of the team were present to carry on with the class session.

Angel Cake was the appointed recipe to be accomplished for the day. The experiment will vary in terms of the number of strokes. The report will cover the whole process starting from the beginning till the end of activities. The activities started at

1.45 pm: Chef's Briefing

Description:
Chef Zaid started the class with a short briefing mainly on the Do s and Don't s within the class as well as the explanation on the production of the Angel Cakes.

2.30 pm: Preparing Mise en Place 

Description:
The team started out with Mise en Place of the  Angel Cake, accordingly:


Ingredients A
10g sugar
15g cake flour

Ingredients B
41g egg whites
32g sugar
0.1 salt
0.6 cream of tartar

And finally the whole mise en place was ready

2.45 pm: Initializing the Recipe

Description:
1. The whole process started with lining the case with wax paper. 

2. Next, beating the egg whites until foamy followed by the addition of cream of tartar and salt, as well as gradually adding in the sugar.

Condition of egg white after adding cream of tartar and salt

 

Egg whites turned silky smooth after the addition of sugar

Moving on to the stage of folding in the cake flour, this was where the experimented subject will be executed. Step 2 is the controlled variable for the next two varied strokes. The first batter will be with 20 strokes:

After 20 strokes

 

20 strokes batter was placed into casing

Then with 50 strokes (control):

After 50 strokes

Finally, the 80 strokes:

After 80 strokes

The 80 strokes which had a smoother batter compared to the other two

4.17 pm: Starts baking
Description:
All three of the batter subjects were baked together at once with the temperature of 177 degree Celsius. Angel cakes are considered done when skewer comes out clean when inserted.


4.48 pm: Finished Baking
Description:
The whole baking process took approximately 30 minutes.

Here is the "angel cake". The aftermath. From left: 80 strokes, 50 strokes and 20 strokes

5.00 pm: Reviewing Session
Description:
All the appointed groups will present their experimented subjects based on the varied variables given. Chef Zaid had commented on each subjects. Each group was assigned to take note on each group's results.

Students taking note on every results

The results of our Angel Cakes:

Treatment	Baking time	Volume (after baked)	Exterior		Texture of Crumb	Tenderness (# of chews)
			Colour	Shape
1. Folding     a. 20x	30 minutes	71g	Brown	Crack	Hard	10
b. 50x	30 minutes	71g	Dark Brown	Crack	Hard	12
c. 80x	30 minutes	81g	Light Brown	Crack	Hard	5

 5.13 pm: Cleaning and Packing up
Description:
Kitchen was cleaned and belongings were packed.

5.45 pm: Class Dismissed


RECOMMENDATION
After gone through with the experiment, it is highly recommended to check on the angel cakes often to avoid the angel cakes being burnt.

CONCLUSION
Angel Cakes expands bigger when baked with lesser strokes which in this experiment, 20 strokes.