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Project Legacy

Wednesday, April 13, 2011. Food Innovation Final Report. FACULTY OF TOURISM and HOSPITALITY MANAGEMENT. FOOD INNOVATION and DESIGN. CHEF ZAID B. ABDUL RAZAK. MUHAMMAD HAIZAD B. MD. YUNUS @ ISKANDAR. MATRIC NO : KJC0950359. MUHAMMAD HAFIDZ BIN YUSOP @ YUSOFF. MATRIC NO : KJC0950436. MOHAMAD FARHAN ABD RAHMAN. MATRIC NO : KJC0950114. MUHAMMAD AMINUDDIN BIN JALI. MATRIC NO : KJC0950175. NUR FARIHATUL MARDZIAH BINTI MOHAMAD FISOL. MATRIC NO : KJC0950404. As a snack or just cooked as an ingredient in many dis...

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Project Legacy | nothingistrueeverythingispermitted.blogspot.com Reviews
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Wednesday, April 13, 2011. Food Innovation Final Report. FACULTY OF TOURISM and HOSPITALITY MANAGEMENT. FOOD INNOVATION and DESIGN. CHEF ZAID B. ABDUL RAZAK. MUHAMMAD HAIZAD B. MD. YUNUS @ ISKANDAR. MATRIC NO : KJC0950359. MUHAMMAD HAFIDZ BIN YUSOP @ YUSOFF. MATRIC NO : KJC0950436. MOHAMAD FARHAN ABD RAHMAN. MATRIC NO : KJC0950114. MUHAMMAD AMINUDDIN BIN JALI. MATRIC NO : KJC0950175. NUR FARIHATUL MARDZIAH BINTI MOHAMAD FISOL. MATRIC NO : KJC0950404. As a snack or just cooked as an ingredient in many dis...
<META>
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1 project legacy
2 final report
3 section 4
4 prepared by
5 acknowledgement
6 introduction
7 ginger
8 young ginger rhizomes
9 in vinegar
10 or sherry
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project legacy,final report,section 4,prepared by,acknowledgement,introduction,ginger,young ginger rhizomes,in vinegar,or sherry,cookies,crackers,and cakes,ginger ale,and ginger beer,pollo,allo zenzero,pizza,objective,activity,organization chart,posted by
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Project Legacy | nothingistrueeverythingispermitted.blogspot.com Reviews

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Wednesday, April 13, 2011. Food Innovation Final Report. FACULTY OF TOURISM and HOSPITALITY MANAGEMENT. FOOD INNOVATION and DESIGN. CHEF ZAID B. ABDUL RAZAK. MUHAMMAD HAIZAD B. MD. YUNUS @ ISKANDAR. MATRIC NO : KJC0950359. MUHAMMAD HAFIDZ BIN YUSOP @ YUSOFF. MATRIC NO : KJC0950436. MOHAMAD FARHAN ABD RAHMAN. MATRIC NO : KJC0950114. MUHAMMAD AMINUDDIN BIN JALI. MATRIC NO : KJC0950175. NUR FARIHATUL MARDZIAH BINTI MOHAMAD FISOL. MATRIC NO : KJC0950404. As a snack or just cooked as an ingredient in many dis...

INTERNAL PAGES

nothingistrueeverythingispermitted.blogspot.com nothingistrueeverythingispermitted.blogspot.com
1

Project Legacy: LAST WEEK FOR CHOOSING THE FINAL ITEM

http://www.nothingistrueeverythingispermitted.blogspot.com/2011/04/last-week-for-choosing-final-item.html

Wednesday, April 6, 2011. LAST WEEK FOR CHOOSING THE FINAL ITEM. This is the last week for our team to choose the prefect experiment for the up coming food event for our final test for our subject. So for the past week we came up with many different idea for the item. Lastly with the guideline from friend and our chef compliment. We choose to make :-. Chicken Ginger Pizza :) (. Group 2 section 4 Food Innovation and Design. Subscribe to: Post Comments (Atom). Group 2 section 4 Food Innovation and Design.

2

Project Legacy: April 2011

http://www.nothingistrueeverythingispermitted.blogspot.com/2011_04_01_archive.html

Wednesday, April 13, 2011. Food Innovation Final Report. FACULTY OF TOURISM and HOSPITALITY MANAGEMENT. FOOD INNOVATION and DESIGN. CHEF ZAID B. ABDUL RAZAK. MUHAMMAD HAIZAD B. MD. YUNUS @ ISKANDAR. MATRIC NO : KJC0950359. MUHAMMAD HAFIDZ BIN YUSOP @ YUSOFF. MATRIC NO : KJC0950436. MOHAMAD FARHAN ABD RAHMAN. MATRIC NO : KJC0950114. MUHAMMAD AMINUDDIN BIN JALI. MATRIC NO : KJC0950175. NUR FARIHATUL MARDZIAH BINTI MOHAMAD FISOL. MATRIC NO : KJC0950404. As a snack or just cooked as an ingredient in many dis...

3

Project Legacy: Food Innovation Final Report

http://www.nothingistrueeverythingispermitted.blogspot.com/2011/04/food-innovation-final-report.html

Wednesday, April 13, 2011. Food Innovation Final Report. FACULTY OF TOURISM and HOSPITALITY MANAGEMENT. FOOD INNOVATION and DESIGN. CHEF ZAID B. ABDUL RAZAK. MUHAMMAD HAIZAD B. MD. YUNUS @ ISKANDAR. MATRIC NO : KJC0950359. MUHAMMAD HAFIDZ BIN YUSOP @ YUSOFF. MATRIC NO : KJC0950436. MOHAMAD FARHAN ABD RAHMAN. MATRIC NO : KJC0950114. MUHAMMAD AMINUDDIN BIN JALI. MATRIC NO : KJC0950175. NUR FARIHATUL MARDZIAH BINTI MOHAMAD FISOL. MATRIC NO : KJC0950404. As a snack or just cooked as an ingredient in many dis...

4

Project Legacy: February 2011

http://www.nothingistrueeverythingispermitted.blogspot.com/2011_02_01_archive.html

Sunday, February 20, 2011. 17 FEBRUARY 2011 - EXPERIMENT 3 FRUIT LEATHER. This week task our group have been given to make fruit leather with peach. Let's go to the ingredient and preparation of making the fruit leather :). 1 A can of Peach or fresh peach. 2 25 g sugar. Every food difference kind of method. 1 Dry the peach don't leave any syrup. 2 Blend the peaches until smooth/puree. 3 Stir in the sugar after blend the peach. This is some of the picture taken during the experiment :). 1 tsp - Shortening.

5

Project Legacy: OUR OWN 4 ST EXPERIMENT GINGER :)

http://www.nothingistrueeverythingispermitted.blogspot.com/2011/03/our-own-4-st-experiment-ginger.html

Monday, March 28, 2011. OUR OWN 4 ST EXPERIMENT GINGER :). This week is going to be a traditional Malaysian pastry. :). As usual the filling is not going to curry base.so before we start lets go to the ingredient 1st for making the dough:-. To make the spiral dough we need to made 2 dough that is the water dough and the oil dough. Water dough ingredient :-. 400gm all purpose flour. 2 tbsp rice flour. 240 ml clod water. Oil dough ingredient :-. 200gm all purpose flour. 1 tbsp rice flour.

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foodgig.blogspot.com foodgig.blogspot.com

Food Walk About: September 2010

http://foodgig.blogspot.com/2010_09_01_archive.html

Friday, September 3, 2010. To all fellow blogger, its been a while since I write a new post hehe. Maybe its the month of Ramadhan and my time was packed with other more important things that I, as a Muslim have to commit with. So here I am again, let me start with a wish to you all "Selamat Hari Raya Aidil Fitri" maaf zahir batin. The interior of the restaurant. 1st course: Shrimp cocktail with mangos. 2nd course: Seafood Bisque. Nice, my recommendations). Main course: Black-pepper sirloin steak set.

foodgig.blogspot.com foodgig.blogspot.com

Food Walk About: July 2009

http://foodgig.blogspot.com/2009_07_01_archive.html

Friday, July 31, 2009. Its a rainy day today, had a good night sleep. Now its 10.00am in the morning, I've finish all the necessary thing for preparation for next semester's class. cant wait to see my new student. especially my basic cookery class. hehehe. Today my post is about the most expensive coffee in the world, wow. how in the world did i get my hands on the most expensive coffee in the world? Did you guys know the process of kopi luwak. how it came about? Links to this post. Monday, July 27, 2009.

foodgig.blogspot.com foodgig.blogspot.com

Food Walk About: July 2010

http://foodgig.blogspot.com/2010_07_01_archive.html

Monday, July 5, 2010. Delicious Cafe @ One Utama. Last weekend I met up with an old colleague of mine at One Utama, we went for a movie. we watched Days and Night. ok lah that movie, then after that we had a late lunch at this Delicius Cafe. its a good concept restaurant where by it serve western cuisine, the ambiances are very cosy. Beef Lasagna with salads. Iced Lemon tea for me. Bacon and cheese sandwich. One Utama, Bandar Utama, Petaling Jaya, Selangor. F315, First Floor,. 47400, Petaling Jaya.

foodgig.blogspot.com foodgig.blogspot.com

Food Walk About: May 2010

http://foodgig.blogspot.com/2010_05_01_archive.html

Thursday, May 20, 2010. This is the main entrance where they display the finely cooked chicken. This is the fluffy rice, cook to perfection. We had the steamed chicken. And also the roasted chicken. As a side dish we add the best kerabu mangga ever (mango salad). And finally the comfortable environment, with a touch of string music instrument decor. Well guys how's that? Even when I'm writing about it makes me imagine that I'm still there. hehehehe. Here the Info of the restaurant:. 102, Jalan SS21/39,.

foodgig.blogspot.com foodgig.blogspot.com

Food Walk About: December 2009

http://foodgig.blogspot.com/2009_12_01_archive.html

Thursday, December 24, 2009. On the 19th of December 2009, FHTM research team went on a recce (riki) mission to Kuantan, Pahang. The mission is to identify the boarders of Pahang Coastal area. along the way we manage to find lots of interesting thing, especially along the coastal area, the view was very magnificent. This is the are where the production takes place. The owner are well equipped with the right equipments. The cooking process 1st boil, then deep fry. Links to this post. Enough oh history and...

foodgig.blogspot.com foodgig.blogspot.com

Food Walk About: October 2010

http://foodgig.blogspot.com/2010_10_01_archive.html

Thursday, October 21, 2010. Cuisine where the sun rise. I just bought this Bento box. Many types of sushi. Garlic fried rice Japanese style. Many types of sushi. Many types of sushi. Many types of sushi. Many types of sushi. Links to this post. Friday, October 8, 2010. Here are some of the dish that me and my students prepared in our International Cuisine class, it is all prepared in our new kitchen, which is bigger and cooler. hehehe. Mushroom with Oyster and Broccoli. Links to this post.

foodgig.blogspot.com foodgig.blogspot.com

Food Walk About: September 2009

http://foodgig.blogspot.com/2009_09_01_archive.html

Monday, September 28, 2009. To all fellow blogger, its been a while since I write a new post hehe. Maybe last month was the month of Ramadhan and my time was packed with other more important things that I as a Muslim have to commit with. So here I am again, as the festive of Eid Mubarak had past by and it's still not too late far me to wish you all "Selamat Hari Raya Aidil Fitri". Fresh Oyster with verities of sushi. Verities of sushi sashimi. Steam Cod fish with Miso Soup. Hot from the grill Tepanyaki.

foodgig.blogspot.com foodgig.blogspot.com

Food Walk About: October 2009

http://foodgig.blogspot.com/2009_10_01_archive.html

Wednesday, October 21, 2009. Restaurant at Menara Tinjau. Restaurant at Menara Tinjau, Ampang is located at the center of. The name of the restaurant is Kl view Western Food Restaurant. The distance from Kelana Jaya to that restaurant is about 45 minutes. The restaurant have really warm ambiance. The decoration, lighting and surrounding is well arranged and can easily capture the eyes and attract customer. We also ordered salted fish fried rice. It looks similar like fried rice but the taste is diffe...

foodgig.blogspot.com foodgig.blogspot.com

Food Walk About: February 2010

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

Thursday, February 4, 2010. How to enjoy Sushi. I just found this sushi etiquette on the net, I thought its best if I share it with you guys who love to eat sushi but sometime we make the wrong move, I admit sometimes I do dunk the rice first instead of dunking the fish. hope that this post will give some of you guys a bit of a clear view on how to enjoy sushi the right way. Links to this post. Subscribe to: Posts (Atom). View my complete profile. How to enjoy Sushi. All about junior chef.

foodgig.blogspot.com foodgig.blogspot.com

Food Walk About: June 2009

http://foodgig.blogspot.com/2009_06_01_archive.html

Friday, June 26, 2009. So, what I want to share here are a total different thing from the trend, I believed that the concept that "Naluri Cafe" do are better. It has its own menu concept, its own way of deco, cosy environment, and if there is a special event they provide buffet service. cool! This is the atmosphere of Naluri Cafe. The Menu board (they have Mexican dish). The signage (operation hours). This is watermelon juice serve in a stylish glass. My all time favourite sirap bandung. 40000, Shah Alam.

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Project Legacy

Wednesday, April 13, 2011. Food Innovation Final Report. FACULTY OF TOURISM and HOSPITALITY MANAGEMENT. FOOD INNOVATION and DESIGN. CHEF ZAID B. ABDUL RAZAK. MUHAMMAD HAIZAD B. MD. YUNUS @ ISKANDAR. MATRIC NO : KJC0950359. MUHAMMAD HAFIDZ BIN YUSOP @ YUSOFF. MATRIC NO : KJC0950436. MOHAMAD FARHAN ABD RAHMAN. MATRIC NO : KJC0950114. MUHAMMAD AMINUDDIN BIN JALI. MATRIC NO : KJC0950175. NUR FARIHATUL MARDZIAH BINTI MOHAMAD FISOL. MATRIC NO : KJC0950404. As a snack or just cooked as an ingredient in many dis...

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