FOOD INNOVATION AND DESIGN 2011 (HCD2304)

(SECTION 2)

LECTURER: CHEF ZAID BIN ABDUL RAZAK

GROUP MEMBER:

AHMAD FAHMI B AHMAD SUBRI (KJC0871538)

NUR HAFIZAH BT MHD SHOKKERI (KJC0910292)

NUR DALILA ATHIRAH BT ARIFF (KJC0950250)

YUSRINA SORAYA BT MOHAMMAD HATTA (KJC0970174)

ACKNOWLEDGEMENT

Assalammualaikum and hello…

Alhamdulillah……we already done do this report for our subject Food Innovation and Design 2011 to writing all about of information for this project. Firstly thank you to Allah give us power and an idea to complete this report. Then, thank for our lecturer Chef Zaid because always care and give his advice every week and monthly to us until we finish this work without give-up and always be patient with all our behavior during the class. He is very talented chef and knows how to handle his student very well and make all of student become the best and keep making the improvement every week. Thank you to our parent, each group member and all of friends always support and providing their opinion to our product every week to we making improvement and learn from our mistakes. Finally, we already done and success to produce the best product after five week experiment with the joint effort during this. Thank you and hope you are enjoy reading with this report…welcome...J

 INTRODUCTION

-COCKTAIL DOUGHNUTS-

Ring doughnuts are formed by using a doughnut cutter, which simultaneously cuts the outside and inside shape, leaving a doughnut-shaped piece of dough and a doughnut hole from dough removed from the center. Doughnuts can be made from yeast-based dough for raised doughnuts or a special type of cake batter. Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%, but they have extra fat included in the batter before frying. Cake doughnuts are fried for about 90 seconds at approximately 190 °C to 198 °C, turning once. Yeast-raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at 182 °C to 190 °C. Cake doughnuts typically weigh between 24 g and 28 g, whereas yeast-raised doughnuts average 38 g and are generally larger when finished. After frying, ring doughnuts are often topped with a glaze (icing) or a powder such as cinnamon or sugar. Styles such as fritters and jam doughnuts may be glazed or injected with jam or custard. As well as being fried, doughnuts can be completely baked in an oven. These have a slightly different texture from the fried variety with a somewhat different taste due to the lack of absorbed oil and so have a lower fat content. The fried version may sometimes be called "fried cakes".

So, we just change this recipe making from the sweet and smooth dough combines with the cocktail, fruits and nuts. The type of variety cold food or will categorized as dessert. The taste is not so sweet and little creamy by fresh milk. The interior of cell is soft and colorful color from cocktail fruits. The history of product begins when one of the days we making doughnut for the club and one of us want to drink a cocktail milk while we are working to prepare the dough and suddenly the idea is created. Then we just name it cocktail doughnuts. Then we added a little flavor with crunchy walnuts and topped with the sweet sauce making from the custard and oreo biscuits.

Objective

• The inclusion of vitamin D in such a protein rich diet will also take care of your skin and reduce the risk of cancer effectively.
• Good source of fiber potassium, vitamin A, C, B6, E and foliate.

ACTIVITY

Week 1

Week 2

Week 3

 

Week 4

Week 5

ORGANIZATION CHART

 TASK IMPLEMENTATION

Week 1

• Topping with oreo custard.

Week 2

• Change to custard sauce and topping with oreo biscuits.

Week 3

• Add sweet potato into the dough.

Week4

• Still using sweet potato and topping with chocolate cooking.

Week 5

• Lastly, we add canned peach and grapes into the dough. Serve with custard and chocolate sauce at the top.

DURING EVENT THE DAY

1.00pm Start to preparation the mice-en-plast.

1.30pm Rest the dough until 30minutes

2.00pm Shape the dough and start cooking

3.00pm Garnish the doughnut

4.00pm Event start. 2 of our group member standby at the kitchen, meanwhile the other 2 were making preparation at the event room. The event running perfect and the event runs smoothly .Each group that present with their own creativity on the small table. When the guest that taste our food product, they can commented and write their opinion into the comment card.

AFTER EVENT DAY

We start to clear and clean our station. Then Chef Zaid gives us some comment about the event. To keep the memory of this class we snap picture with our friend and beloved lecturer, Chef Zaid. We satisfy with the feedback we get from the guest.

-SESION PHOTOGRAPHY-

PROBLEM FACED

Before the event start we detect that our material is insufficient. However, we have patience and try to calm down and get a view of our chef. Alhamdulillah with the help of chefs this problem is settled.

RECOMMENDATION

Texture: Try to smooth the dough.
Sauce: Serve the hot chocolate together.
Taste: Try to variety the taste of sauce such as sweet sour, little spicy and cold filling.

CONCLUSION

We are very happy because this subject is established. During this class we learn many science of food and get knowledge from our experiment that satisfied with our product that we have provided and will try generate improve if there is more chance. Hope we can produce and marketed one day with our own market. Insyaallah…

APPENDIX

REFERENCE

Chef Zaid Abdul Razak (our lecturer food innovation & design)

Hasiah Hashim (mother of classmate Iza Rahim)