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Food Innovation & Design 2010

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...

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Food Innovation & Design 2010 | rambutanbanana.blogspot.com Reviews

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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...

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3 final report

4 section 6

5 acknowledgement

6 introduction

7 objective

8 activity

9 organization chart

10 task implementation

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Food Innovation & Design 2010 | rambutanbanana.blogspot.com Reviews

https://rambutanbanana.blogspot.com

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...

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rambutanbanana.blogspot.com

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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.

2

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-.

3

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...

4

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...

5

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...

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castorsugar.blogspot.com

Food Innovation: April 2010

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

Sunday, April 18, 2010. Standing proudly at our booth with the next group. Judges tasting our product. Judges giving marks to our product. Judges asking questing about our product. Aien and Aisha at the booth. Promoting our product. TTOPICAL EXOTIC PATTIES (TEP). With Miss Nini Marlini. Our beloved Lecturer. Thank you so much miss. FOOD INNOVATION AND DESIGN. Lecturer: Miss Nina Marlini BT Idris. Group member: KJC0850006 NUR AISHA AL-ISHAQI BINTI ZULKARNAIN. KJC0850018 ERIC TUNG KONG FAI. The next activi...

castorsugar.blogspot.com

Food Innovation: 7th report

http://castorsugar.blogspot.com/2010/03/7th-report.html

Wednesday, March 24, 2010. Today, we are adding bun and some other condiment for our patty. So it can be call as a burger. But first the ingredient for the Tropical Exotic Patties. Chicken breast 100 g. Tender loin 200 g. LP sauce ½ cup. HP sauce ½ cup. Parsley flakes 2 tbsp. Mint flakes 2 tbsp. Black Pepper powder to taste. Ripe Mango (diced) 3nos. Bird eye chili (chop) 5nos. Lime juice ½ cup. Cilantro (chop) 3 stalks. Asparagus (sliced) 1 packet. Black pepper powder to taste. Bread crumbs 250 g. Well w...

castorsugar.blogspot.com

Food Innovation: February 2010

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

Friday, February 12, 2010. Our task for today is to make a fruit leather, well what we understand about fruit leather is that it is healthy snacks that have high vitamins. Because the food is processed directly and the contain of vitamin is still available. These can be eaten as snack of maybe can be served as breakfast. Basic Formula Fruit Leather. Strawberry,hulled and cut half 2 1/2cup. Puree strawberry in blender until smooth. Stir in sugar. Today we only have two task which are:. In the mean time, w...

castorsugar.blogspot.com

Food Innovation: 8th report

http://castorsugar.blogspot.com/2010/04/8th-report.html

Thursday, April 1, 2010. Kikkoman Sauce ½ cup. Lime Juice ½ cup. Yellow Onion (sliced) 4nos. Bell Pepper (sliced) 4nos. Black Pepper A pinch. Sour Cream 1 tub. Cheddar Cheese 2 cup. Tropical Exotic Patties (sliced). First we saute the onion and bell pepper with some kikkoman sauce and lime juice. Then we prepare all the misen plus we need for today. After that we defrost the frozen patties, in the mean while fry them until golden brown and then place them on kitchen towel to drain off the oil. Our final ...

castorsugar.blogspot.com

Food Innovation: March 2010

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

Wednesday, March 24, 2010. Today, we are adding bun and some other condiment for our patty. So it can be call as a burger. But first the ingredient for the Tropical Exotic Patties. Chicken breast 100 g. Tender loin 200 g. LP sauce ½ cup. HP sauce ½ cup. Parsley flakes 2 tbsp. Mint flakes 2 tbsp. Black Pepper powder to taste. Ripe Mango (diced) 3nos. Bird eye chili (chop) 5nos. Lime juice ½ cup. Cilantro (chop) 3 stalks. Asparagus (sliced) 1 packet. Black pepper powder to taste. Bread crumbs 250 g. Well w...

castorsugar.blogspot.com

Food Innovation: FINAL REPORT

http://castorsugar.blogspot.com/2010/04/final-report.html

Sunday, April 18, 2010. Standing proudly at our booth with the next group. Judges tasting our product. Judges giving marks to our product. Judges asking questing about our product. Aien and Aisha at the booth. Promoting our product. TTOPICAL EXOTIC PATTIES (TEP). With Miss Nini Marlini. Our beloved Lecturer. Thank you so much miss. FOOD INNOVATION AND DESIGN. Lecturer: Miss Nina Marlini BT Idris. Group member: KJC0850006 NUR AISHA AL-ISHAQI BINTI ZULKARNAIN. KJC0850018 ERIC TUNG KONG FAI. The next activi...

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Food Innovation & Design 2010

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...

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