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magnificent taste

Wednesday, May 5, 2010. FACULTY HOSPITALITY AND TOURISM MANAGEMENT. FINAL REPORT FOR FOOD INNOVATION AND DESIGN(HCD 2304). NUR AINA BT. AHMAD ZEMANI (KJC 0870090). NUR SHAZLEENA BT. SHAMSUL (KJC0870091). MUHAMMAD NAIM B. ISMAIL (KJC 0870161). LECTURER: MISS NINA MARLINI BT. IDRIS. Last but not least, we hope our lecturer Miss Nina Marlini will be satisfied with our work and give us more advice in the future.Thank you so much. WHAT IS PASTA BERULAM? The event begins and we were participate in this event&#...

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magnificent taste | cikodoktempe.blogspot.com Reviews

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Wednesday, May 5, 2010. FACULTY HOSPITALITY AND TOURISM MANAGEMENT. FINAL REPORT FOR FOOD INNOVATION AND DESIGN(HCD 2304). NUR AINA BT. AHMAD ZEMANI (KJC 0870090). NUR SHAZLEENA BT. SHAMSUL (KJC0870091). MUHAMMAD NAIM B. ISMAIL (KJC 0870161). LECTURER: MISS NINA MARLINI BT. IDRIS. Last but not least, we hope our lecturer Miss Nina Marlini will be satisfied with our work and give us more advice in the future.Thank you so much. WHAT IS PASTA BERULAM? The event begins and we were participate in this event&#...

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1 skip to main

2 skip to sidebar

3 magnificent taste

4 final report

5 section 3

6 groups members

7 acknowledment

8 introduction

9 objective

10 activity

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magnificent taste | cikodoktempe.blogspot.com Reviews

https://cikodoktempe.blogspot.com

Wednesday, May 5, 2010. FACULTY HOSPITALITY AND TOURISM MANAGEMENT. FINAL REPORT FOR FOOD INNOVATION AND DESIGN(HCD 2304). NUR AINA BT. AHMAD ZEMANI (KJC 0870090). NUR SHAZLEENA BT. SHAMSUL (KJC0870091). MUHAMMAD NAIM B. ISMAIL (KJC 0870161). LECTURER: MISS NINA MARLINI BT. IDRIS. Last but not least, we hope our lecturer Miss Nina Marlini will be satisfied with our work and give us more advice in the future.Thank you so much. WHAT IS PASTA BERULAM? The event begins and we were participate in this event&#...

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cikodoktempe.blogspot.com

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magnificent taste: lab test 8

http://www.cikodoktempe.blogspot.com/2010/03/lab-test-8.html

Wednesday, March 31, 2010. Ulam raja - 1 punch. Ulam pegaga - 1 punch. Ulam semangi - 1 punch. Daun pudina - 1 punch. Daun gajus - 1 punch. Daun kesum - 1 punch. Virgin oil - 50 ml. Apple vineger - 50 ml. Fresh oregano - 30 gm. Mix salad - 1 packet. Chicken boneless - 500 gm. Apple vineger - 30 ml. Virgin oil - 30 ml. Salt - to taste. Kelana jaya, islam, Malaysia. View my complete profile.

2

magnificent taste: May 2010

http://www.cikodoktempe.blogspot.com/2010_05_01_archive.html

Wednesday, May 5, 2010. FACULTY HOSPITALITY AND TOURISM MANAGEMENT. FINAL REPORT FOR FOOD INNOVATION AND DESIGN(HCD 2304). NUR AINA BT. AHMAD ZEMANI (KJC 0870090). NUR SHAZLEENA BT. SHAMSUL (KJC0870091). MUHAMMAD NAIM B. ISMAIL (KJC 0870161). LECTURER: MISS NINA MARLINI BT. IDRIS. Last but not least, we hope our lecturer Miss Nina Marlini will be satisfied with our work and give us more advice in the future.Thank you so much. WHAT IS PASTA BERULAM? The event begins and we were participate in this event&#...

3

magnificent taste: Lab test 7

http://www.cikodoktempe.blogspot.com/2010/03/lab-test-7.html

Wednesday, March 17, 2010. Eggs - 5 no. of. Salt - 2 tablespoon. Virgin oil - 2 tablespoon. Ulam raja - 1 punch. Ulam pegaga - 1 punch. Ulam semangi - 1 punch. Daun pudina - 1 punch. Daun gajus - 1 punch. Daun kesum - 1 punch. Virgin oil - 50 ml. Apple vineger - 50 ml. Fresh oregano - 30 gm. Mix salad - 1 packet. Chicken boneless - 500 gm. Apple vineger - 30 ml. Virgin oil - 30 ml. Salt - to taste. The ingredients to make the dough. We chopped all the ulam. We put the eggs in the bowl and mix up the eggs.

4

magnificent taste: February 2010

http://www.cikodoktempe.blogspot.com/2010_02_01_archive.html

Tuesday, February 23, 2010. Is a staple food prepared by cooking a dough of flour and water and possibly more ingredients. Doughs are usually baked, but in some cuisines breads are steamed, fried, or bake. D on an unoiled skillet. It may be leavened or unleavened. Fresh bread is prized for its taste, aroma, quality and texture.Retaining its freshness is important to keep it appetizing. BASIC FORMULA FOR BREAD. All purpose flour 200g. For this test we have to using milk in place of the water. For the firs...

5

magnificent taste: Final Report

http://www.cikodoktempe.blogspot.com/2010/05/final-report.html

Wednesday, May 5, 2010. FACULTY HOSPITALITY AND TOURISM MANAGEMENT. FINAL REPORT FOR FOOD INNOVATION AND DESIGN(HCD 2304). NUR AINA BT. AHMAD ZEMANI (KJC 0870090). NUR SHAZLEENA BT. SHAMSUL (KJC0870091). MUHAMMAD NAIM B. ISMAIL (KJC 0870161). LECTURER: MISS NINA MARLINI BT. IDRIS. Last but not least, we hope our lecturer Miss Nina Marlini will be satisfied with our work and give us more advice in the future.Thank you so much. WHAT IS PASTA BERULAM? The event begins and we were participate in this event&#...

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rambutanbanana.blogspot.com

Food Innovation & Design 2010: 7th week - 3rd March 2010

http://rambutanbanana.blogspot.com/2010/04/7th-week-3-march-2010.html

Wednesday, April 21, 2010. 7th week - 3rd March 2010. After 2 weeks of trying the Strawberry Pasta, we try another invention using the same basic pasta product- Ravioli with Strawberry Filling. Curry leaf and chocolate fettucine (before boil)-. Strawberry filling for strawberry ravioli-. Process of making the strawberry ravioli-. Curry leaf pasta dough-. Pasta sheet for strawberry ravioli-. Process of making curry leaf dough-. Ingredients of curry leaf pasta-. Drying the fresh curry leaf after wash it-.

rambutanbanana.blogspot.com

Food Innovation & Design 2010: February 2010

http://rambutanbanana.blogspot.com/2010_02_01_archive.html

Friday, February 12, 2010. 4th Week - 10 February 2010. On the 4th week, our final experiment is drying of fruits to make. This 'drying of fruits method' is using to keep and maintain the fruits longer for months. In this experiment, we are using fresh fruits - strawberry, kiwi, apple, dragon fruit and peach. Each group must make 2 numbers of fruit leather, 1st-using sugar and 2nd-using honey. Our group has given a task to make fruit leather from STRAWBERRY. Strawberry being cut by Afiq. Rashid and Aqmal...

rambutanbanana.blogspot.com

Food Innovation & Design 2010: April 2010

http://rambutanbanana.blogspot.com/2010_04_01_archive.html

Wednesday, April 21, 2010. I-Food Exhibition Day - 14th April 2010. FACULTY OF TOURISM and HOSPITALITY MANAGEMENT. FOOD INNOVATION and DESIGN. CHEF ZAID B. ABDUL RAZAK. OUR BELOVED GROUP MEMBERS. Sarah Binti Mohd Khir (KJC 0850199). Mohd Aqmal Bin Tapsir (KJC 0850005). Ahmad Nor Afiq Bin Ahmad Yasir (KJC 0850040). Muhammad Rashid Ali Bin Abdul Kalam (KJC 0850056). Alhamdulillah, at last we have finally finished our final project and completing the Food and Innovation Design subject. Pasta curry leaf is a...

rambutanbanana.blogspot.com

Food Innovation & Design 2010: 8th week - 10th March 2010

http://rambutanbanana.blogspot.com/2010/04/8th-week-10-march-2010.html

Wednesday, April 21, 2010. 8th week - 10th March 2010. For this week, we continue in doing the strawberry ravioli. The picture for this week will be same as last topic which the week that we started making the strawberry ravioli. We dropped the idea of the chocolate fettucine because chef didn't give us permission. So we decided to go on with the strawberry ravioli and curry leaf fettucine. Subscribe to: Post Comments (Atom). We are the MANGOSTEAM TEAM! Click "Follow" below here yeah!

rambutanbanana.blogspot.com

Food Innovation & Design 2010: 12th week - 7th April 2010

http://rambutanbanana.blogspot.com/2010/04/12th-week-7-april-2010.html

Wednesday, April 21, 2010. 12th week - 7th April 2010. This week, we continue making our product which is "Curry Leaf Ravioli With Tuna Curry Filling". Chef Zaid told us to make a bunch of this ravioli and kept it into the freezer. He said he wanted to see the ravioli whether it will be in good condition or not after a week if we frozen it. So we make a bunch of ravioli and kept it into the freezer for a week. Subscribe to: Post Comments (Atom). We are the MANGOSTEAM TEAM! Click "Follow" below here yeah!

rambutanbanana.blogspot.com

Food Innovation & Design 2010: I-Food Exhibition Day - 14th April 2010

http://rambutanbanana.blogspot.com/2010/04/i-food-exhibition-day-14th-april-2010_21.html

Wednesday, April 21, 2010. I-Food Exhibition Day - 14th April 2010. FACULTY OF TOURISM and HOSPITALITY MANAGEMENT. FOOD INNOVATION and DESIGN. CHEF ZAID B. ABDUL RAZAK. OUR BELOVED GROUP MEMBERS. Sarah Binti Mohd Khir (KJC 0850199). Mohd Aqmal Bin Tapsir (KJC 0850005). Ahmad Nor Afiq Bin Ahmad Yasir (KJC 0850040). Muhammad Rashid Ali Bin Abdul Kalam (KJC 0850056). Alhamdulillah, at last we have finally finished our final project and completing the Food and Innovation Design subject. Pasta curry leaf is a...

rambutanbanana.blogspot.com

Food Innovation & Design 2010: 11th week - 31st March 2010

http://rambutanbanana.blogspot.com/2010/04/11th-week-31-march-2010.html

Wednesday, April 21, 2010. 11th week - 31st March 2010. For this week, we continue our project which is "Curry Leaf Ravioli With Tuna Curry Filling". Our product still not perfect, so we make an improvement. We have been briefed and discussed for about our product if it has any other solution to make our product perfect. Subscribe to: Post Comments (Atom). We are the MANGOSTEAM TEAM! Click "Follow" below here yeah! View my complete profile. 5th week - 17th February 2010. 6th week - 24th February 2010.

rambutanbanana.blogspot.com

Food Innovation & Design 2010: 13th week - 13th April 2010

http://rambutanbanana.blogspot.com/2010/04/13th-week-13-april-2010.html

Wednesday, April 21, 2010. 13th week - 13th April 2010. Today chef Zaid ask us to come to kitchen to make a preparation for our product for tomorrow's event which is the exhibition day. We make a lot of ravioli today. Other team that compete in this exhibition day also come for today to prepare their product too. So today will be the hectic day. We manage to prepare 2 boxes of ravioli. Our original plan is to boiled the ravioli but today we came up with an idea which is to fried the ravioli.

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magnificent taste

Wednesday, May 5, 2010. FACULTY HOSPITALITY AND TOURISM MANAGEMENT. FINAL REPORT FOR FOOD INNOVATION AND DESIGN(HCD 2304). NUR AINA BT. AHMAD ZEMANI (KJC 0870090). NUR SHAZLEENA BT. SHAMSUL (KJC0870091). MUHAMMAD NAIM B. ISMAIL (KJC 0870161). LECTURER: MISS NINA MARLINI BT. IDRIS. Last but not least, we hope our lecturer Miss Nina Marlini will be satisfied with our work and give us more advice in the future.Thank you so much. WHAT IS PASTA BERULAM? The event begins and we were participate in this event&#...

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