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.::.Food Innovation & Design.::.

Saturday, April 17, 2010. Food Innovation Final Report. FOOD INNOVATION AND DESIGN. MOHD FAAIDZ B. MOHD ARIS. MATRIC NO : KJC0870058. FATIMAH NORLAILI BT. MOHD TAHIR. MATRIC NO : KJC0870035. PUTERI NOR BYLQHIS AL-HAMIDI BT. ABDUL HADI. MATRIC NO : KJC0870029. DIPLOMA IN CULINARY ARTS). LECTURER MISS NINA MARLINI BT.IDRIS. Activity (Before and During Event). BLACK SESAME SEED BUTTER. Why creating black sesame seed butter:. 2 The five colors of food that are good for the five principles organs are: RED- fo...

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.::.Food Innovation & Design.::. | foodwonders.blogspot.com Reviews

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Saturday, April 17, 2010. Food Innovation Final Report. FOOD INNOVATION AND DESIGN. MOHD FAAIDZ B. MOHD ARIS. MATRIC NO : KJC0870058. FATIMAH NORLAILI BT. MOHD TAHIR. MATRIC NO : KJC0870035. PUTERI NOR BYLQHIS AL-HAMIDI BT. ABDUL HADI. MATRIC NO : KJC0870029. DIPLOMA IN CULINARY ARTS). LECTURER MISS NINA MARLINI BT.IDRIS. Activity (Before and During Event). BLACK SESAME SEED BUTTER. Why creating black sesame seed butter:. 2 The five colors of food that are good for the five principles organs are: RED- fo...

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.::.Food Innovation & Design.::. | foodwonders.blogspot.com Reviews

https://foodwonders.blogspot.com

Saturday, April 17, 2010. Food Innovation Final Report. FOOD INNOVATION AND DESIGN. MOHD FAAIDZ B. MOHD ARIS. MATRIC NO : KJC0870058. FATIMAH NORLAILI BT. MOHD TAHIR. MATRIC NO : KJC0870035. PUTERI NOR BYLQHIS AL-HAMIDI BT. ABDUL HADI. MATRIC NO : KJC0870029. DIPLOMA IN CULINARY ARTS). LECTURER MISS NINA MARLINI BT.IDRIS. Activity (Before and During Event). BLACK SESAME SEED BUTTER. Why creating black sesame seed butter:. 2 The five colors of food that are good for the five principles organs are: RED- fo...

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.::.Food Innovation & Design.::.: April 2010

http://www.foodwonders.blogspot.com/2010_04_01_archive.html

Saturday, April 17, 2010. Food Innovation Final Report. FOOD INNOVATION AND DESIGN. MOHD FAAIDZ B. MOHD ARIS. MATRIC NO : KJC0870058. FATIMAH NORLAILI BT. MOHD TAHIR. MATRIC NO : KJC0870035. PUTERI NOR BYLQHIS AL-HAMIDI BT. ABDUL HADI. MATRIC NO : KJC0870029. DIPLOMA IN CULINARY ARTS). LECTURER MISS NINA MARLINI BT.IDRIS. Activity (Before and During Event). BLACK SESAME SEED BUTTER. Why creating black sesame seed butter:. 2 The five colors of food that are good for the five principles organs are: RED- fo...

2

.::.Food Innovation & Design.::.: January 2010

http://www.foodwonders.blogspot.com/2010_01_01_archive.html

Wednesday, January 27, 2010. First Class - 27 Jan 2010. Today was our group's first. Practical class in the kitchen, we started out with a briefing. Given by Miss Nina about our class and what preparation we need for this whole semester. Later she gave us a manual. Of the tasks we need to do for today's class. Today's experiment was about cakes. We are doing some sort of a small research to see the results of the cake by doing some experiment. 10g Cream Of Tartar. DO NOT grease the sides of the pan.

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.::.Food Innovation & Design.::.: March 2010

http://www.foodwonders.blogspot.com/2010_03_01_archive.html

Thursday, March 25, 2010. Fifth Lab Test Of "Black Sesame Seed Butter". Today would be our last lab test class. Because on the 14th of March 2010,. We would be having our exhibition at the Unitar student launch. On the 13th, our group was told to prepare all our product for the exhibition day by Ms Nina. Anyway, in today's class. We made 2 recipes out of our Black Sesame Seed Butter. 1 : Black Sesame Buttered Fingers with Cheese. 2 : Black Sesame Sweet Bun. 2) 2 1/2 tbs Black Sesame Seed (Blended). Eggs ...

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.::.Food Innovation & Design.::.: February 2010

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

Sunday, February 28, 2010. 1st lab test for "Black Sesame Seed Butter". Today was our first lab test on experimenting our proposal product " Black Sesame Seed Butter". The ingredients and utensils of this experiment is stated below. Experiment of " Black Sesame Seed Butter". 2) 2 1/2 tbs Black Sesame Seed (Blended). C) Clean cloth (optional). Prepare all the ingredients like the above picture. Whisk the milk cream until it is thick and forms into a buttery texture. Blend the black sesame seeds finely.

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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.

rambutanbanana.blogspot.com

Food Innovation & Design 2010: 10th week - 24th March 2010

http://rambutanbanana.blogspot.com/2010/04/10th-week-24-march-2010.html

Wednesday, April 21, 2010. 10th week - 24th March 2010. There is no class for today. Subscribe to: Post Comments (Atom). We are the MANGOSTEAM TEAM! Aqmal, Rashid, Afiq, Sarah) using this blog as our F.I.D report. Please follow us for our updates on F.I.D project! Click "Follow" below here yeah! View my complete profile. 5th week - 17th February 2010. 6th week - 24th February 2010. 7th week - 3rd March 2010. 8th week - 10th March 2010. 9th week - 17th March 2010. 10th week - 24th March 2010.

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.::.Food Innovation & Design.::.

Saturday, April 17, 2010. Food Innovation Final Report. FOOD INNOVATION AND DESIGN. MOHD FAAIDZ B. MOHD ARIS. MATRIC NO : KJC0870058. FATIMAH NORLAILI BT. MOHD TAHIR. MATRIC NO : KJC0870035. PUTERI NOR BYLQHIS AL-HAMIDI BT. ABDUL HADI. MATRIC NO : KJC0870029. DIPLOMA IN CULINARY ARTS). LECTURER MISS NINA MARLINI BT.IDRIS. Activity (Before and During Event). BLACK SESAME SEED BUTTER. Why creating black sesame seed butter:. 2 The five colors of food that are good for the five principles organs are: RED- fo...

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