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.
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.
No comments:
Post a Comment