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The Beauty of Food

The Beauty of Food. Friday, May 7, 2010. Our final report. This is sauce pineapples which already completed. FOOD INNOVATION AND DESIGN. DHIYA FARHANI RAMLI (KJC0850106). NORASMAHANI BT ABD HAMID(KJC0850058). NORHUDA IRMA BT AMIR HAMZAH(KJC0850100). We was able to understand more about this subject while doing this report. We also would like to give a big appreciation to our family and also our friends for help us and giving us a good idea to complete this report and also tough us how to do this report.

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The Beauty of Food. Friday, May 7, 2010. Our final report. This is sauce pineapples which already completed. FOOD INNOVATION AND DESIGN. DHIYA FARHANI RAMLI (KJC0850106). NORASMAHANI BT ABD HAMID(KJC0850058). NORHUDA IRMA BT AMIR HAMZAH(KJC0850100). We was able to understand more about this subject while doing this report. We also would like to give a big appreciation to our family and also our friends for help us and giving us a good idea to complete this report and also tough us how to do this report.

<META> KEYWORDS

1 group members

2 lecturer’s name

3 miss nina marlini

4 submission date

5 acknowledgment

6 introduction

7 nutrition of pineapple

8 benefits of pineapple

9 objective

10 activity

CONTENT

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KEYWORDS ON PAGE

group members,lecturer’s name,miss nina marlini,submission date,acknowledgment,introduction,nutrition of pineapple,benefits of pineapple,objective,activity,our products,pineapple fried rice,pineapple sauce,seafood balls,making pineapple sauce,red chilli

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The Beauty of Food | culinaryladies.blogspot.com Reviews

https://culinaryladies.blogspot.com

The Beauty of Food. Friday, May 7, 2010. Our final report. This is sauce pineapples which already completed. FOOD INNOVATION AND DESIGN. DHIYA FARHANI RAMLI (KJC0850106). NORASMAHANI BT ABD HAMID(KJC0850058). NORHUDA IRMA BT AMIR HAMZAH(KJC0850100). We was able to understand more about this subject while doing this report. We also would like to give a big appreciation to our family and also our friends for help us and giving us a good idea to complete this report and also tough us how to do this report.

INTERNAL PAGES

culinaryladies.blogspot.com

1

The Beauty of Food: January 2010

http://culinaryladies.blogspot.com/2010_01_01_archive.html

The Beauty of Food. Sunday, January 31, 2010. 29 JAN 2010 ( 1st Experimental). Second class on 29 Jan 2010. Miss Nina have brief us what are task have been given to us. all the classmates have been divided into a few groups. each group should do 3 task. the task is to evaluate the different ingredient on the angel cake. For my group, we have been given to complete 3 task according to 3 different procedure to make the angel cake. BASIC INGREDIENTS OF ANGEL CAKE. 15 g Cake flour. 41 g egg whites. 5 ready t...

2

The Beauty of Food: March 2010

http://culinaryladies.blogspot.com/2010_03_01_archive.html

The Beauty of Food. Tuesday, March 30, 2010. The last Improvation (26 March 2010). After we have store the pineapple sauce for one week since 19 march. we try to evaluate the taste to know the lastingness of the sauce. what we can evaluate here is, the taste of the sauce is a lilttle bit different and become more sour after one week. here is the picture of the sauce that we already heat on the pan after take out from the chiller. 1 kg of tiger prawn. 1 kg of squid. 50 gm of bread crumbs. We are back with...

3

The Beauty of Food: April 2010

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

The Beauty of Food. Monday, April 19, 2010. On the day of the exhibition we have come to kitchen at 8.00'oclock for our final touch up. we prepare our pineapple fried rice in the morning. we take all our stuff such as our plate, table cloth, plastic case and many more to the student lounge for table set up. then now its time for us to be at the student lounge together with the MICE student. On the day, to run the event smoothly,we have divide into 2 groups to the exhibition. Deep and pineapple fried rice.

4

The Beauty of Food: February 2010

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

The Beauty of Food. Sunday, February 28, 2010. Our own food innovation ( 26 feb 2010). Based on the proposal that we have pass up, miss nina have pick the idea of the pineapple sauce as our project to be proceed. We are choosing pineapple as our main base for our recipe. then, we come up with an idea to create pineapple ketchup sauce. Here i would like to attach the recipe. 1one whole of pineapple. 2 3 number of red chilli. 3 2 pieces of bay leaf. 4 a little bit of vinegar. 5 a pinch of salt and sugar.

5

The Beauty of Food: our final report... This is sauce pineapples which already completed.

http://culinaryladies.blogspot.com/2010/05/our-final-report-this-is-sauce.html

The Beauty of Food. Friday, May 7, 2010. Our final report. This is sauce pineapples which already completed. FOOD INNOVATION AND DESIGN. DHIYA FARHANI RAMLI (KJC0850106). NORASMAHANI BT ABD HAMID(KJC0850058). NORHUDA IRMA BT AMIR HAMZAH(KJC0850100). We was able to understand more about this subject while doing this report. We also would like to give a big appreciation to our family and also our friends for help us and giving us a good idea to complete this report and also tough us how to do this report.

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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: 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: 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: 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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The Beauty of Food

The Beauty of Food. Friday, May 7, 2010. Our final report. This is sauce pineapples which already completed. FOOD INNOVATION AND DESIGN. DHIYA FARHANI RAMLI (KJC0850106). NORASMAHANI BT ABD HAMID(KJC0850058). NORHUDA IRMA BT AMIR HAMZAH(KJC0850100). We was able to understand more about this subject while doing this report. We also would like to give a big appreciation to our family and also our friends for help us and giving us a good idea to complete this report and also tough us how to do this report.

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