Photos that manage to be taken on the events days.

Our friend from FSS facutly assign to take care of the door.

Other group that win on the 3rd places( best man wins) No effort no glory.haha

Hmmm Our prof check out other booth brochure

Cookies anyone?

Lovely Decorations.hmm

Final Report I food exhibition

FINAL REPORT

FACULTY OF TOURISM & HOSPITALITY MANAGEMENT

FOOD INNOVATION & DESIGN

SECTION 6

CHEF ZAID B. ABDUL RAZAK

Our Group Members

Ahmad Saifuddin bin Abdul Razak

KJC0850013

Muhammd Syazwan Bin Abdul Wahab

KJC0850131

Mohd Dzul Ezman b Zulkapli

KJC0850043

Muhammad Naqiuddin b Redzuan

KJC0850015

ACKNOWLEDGEMENT

Bismillahirahmanirahim.First of all, we all would like to show our appreciations to our lecturer Chef Zaid Razak for giving us enough time to complete our report and also giving us ideas and recommendations. Not to forget to our parents that giving us tools to finished up our reports and also our group member itself for giving their cooperation toward the reports.

Introductions

What is fava beans or Kacang Parang

Fava beans are one of the oldest plants under cultivation, and they were eaten in ancient Greece and Rome. Despite the name, fava beans are a member of the pea family, though they are also known as broad beans,pigeon beans, horse beans, and windsor beans. They are popular in Mediterranean cuisine, with many summer dishes celebrating the seasonal bean, although they are also dried for winter use. Fava beans have a distinct flavor and creamy texture that makes them a great addition to a wide variety of dishes.

hey grow best in warm climates, although they also tolerate cooler weather. They do not tolerate extremely hot temperatures well, however, and should be planted in an area of the garden that will protect them from direct sunlight. If sprouted in the greenhouse, the seedlings should be planted 8 to 10 inches (20 to 25 cm) apart, as they will grow into large bushes later. If planting the seeds directly, they should be buried approximately 3 inches (7 cm) below ground, and thined after they sprout in seven to 14 days. In four to six months, the beans will have matured for harvest and eating.

Fava beans should be shelled and peeled before eating. The outer peel on the beans, while technically edible, is very woody in texture and detracts from the buttery feel of the inner bean. In addition, fava beans should be cooked before serving because of favism, a rare reaction to fava beans found among people of Mediterranean descent. Little risk has been found from eating cooked beans, but some diners may have an allergic reactions to raw or unpeeled favas.

Fava beans are great steamed and served with olive oil, salt, and lemon. They can also be added to soups and pastas, ground into purees, grilled. The fresh beans can be found in Italian markets beginning in late May, and they will be tasty through August

Fava beans are a common staple food in the Egyptian diet, eaten by rich and poor alike. Egyptians eat fava beans in various ways: they may be shelled and then dried, bought dried and then cooked by adding water in very low heat for several hours, etc. They are the primary ingredient in Ta`meyyah (Arabic: طعميه) (Egyptian Arabic for falafel), and Egyptians have made deriding Levantine felafel (made from chickpeas) as inferior something of a national sport. However, the most popular way of preparing fava beans in Egypt is by taking the mashed, cooked beans and adding oil, garlic, lemon, salt and cumin to it. It is then eaten with bread. The dish, known as ful medames, is traditionally eaten with onions (generally at breakfast) and is considered the Egyptian national dish

Objective

Since, fava beans is widely used in middle east, it has become their staple food. So basically we try those fava beans as our based for our cookies and lets the poeple taste the cookies since it is never been tried before

Activities

Before we started our experiments, We discussed a lot of things before making our product. Mostly is we discussed about how to maintains its flavor and how to enhance it

TASK IMPLEMENTATION

Before the events

A week before the event started, our group stared to make and baked the cookies 1 days ahead before other group. Since we must baked the cookies on the large scale almost around 200 cookies, we end up finished the baking process a bit late.After all the cookies were baked we seal it in the container and seal it with a tape to avoid soggyness.

During the event days

On Wednesday, April 14th 2010, The events started at 10 am. So our group were preparing our booth with our products and printing the brochure 1 hour before the events started.However, due to certain problem one of our group members delivers the product late due to heavy traffic jams near his residents but still he send the product before the judges were there.

On the day of the events, our university invited three judges which is

Maria Tunku Sabri, Chef Adzhar Md. Zin and Mr. William Quah.There a lot guest were there and try out our products and other booth too.

After the event days

It is almost 1.30pm most of the guess were already gone home or probably gone on other places. We take the chance to capture a few photo with other group members and also the judges.After that, we clean up our booth and wait for another seminar to take place after the events.

PROBLEM FACED

Well beside the problem that accour during the events, most commons problems on that we faced is how to make maintain its flavor and enhance it, to pick the dried fava beans or canned ones. We also had a problem when baking the cookies on a large scale and how to measure accurately.

Recommendations

Well, since we already studied about the benefits of fava beans. We really recommended to those who had mild parkinson to eat fava beans as most of the parkinsons medications were made from fava beans extract. Other than that we really recommended local peoples to try out the fava bean and fusion it with their cuisine.So if want to try the fava beans recipe. Check out our 5th blog report. It is damn good.

Conclusion

Food innovations is a interesting project to do since we try out and create something new and try to improve it so it is become something new and acceptable to public. Besides that, food innovations will force you to think and makes you to experiments with it.

week 8th

So, what up's for week 8?hmmmm well our group finally decided to followed our fellow friend and the chef advice which is not to put ghee at all since ghee is unhealthy.

Task implementations

• Using canned foul madammas as the base
• Another batch of cookies using dried foul maddamas ( grind very fine ) added another 50 gm for flavour improvements
• Added 100 gm of chocolate chips for extra flavour.
• Substitute ghee with another 100gm of butter

Before task

As usual, each group were given a few minutes to prepare the ingredient.

During task

Using the original recipe as a guidelines plus a few changes on the task implementation which is subtitude the ghee with 100gm of butter. Baked on the same temperature of the original recipe with 45 minutes of baking time. There is no problem occour.

After task

As usual, after the baking time, we let it cool for a while. The cookies turn out pretty well. Crispy and crunchy and not too chewy, however because there is no present of ghee the cookies lacks of its usual rich flavour. So for next report our group decided to add 50 gm of ghee so the the previous recipe for the butter will be 150 gm instead of 200 gm. Since our group worried that the chocolate-chip flavour will overpower the natural flavour of the kacang parang so we decided to subtitude the chocolate chip with dried raspberries.

Week 7

Hmm what to say.. hmmm So on our week 7, we decided to bake the cookies using the canned foul madammas and another batch of cookies using dried foul maddamas but grind it finely.

Task implementations

• Using canned foul madammas as the base
• Another batch of cookies using dried foul maddamas ( grind very fine ) added another 50 gm for flavour improvements
• Added 100 gm of chocolate for extra flavour.

Before task

As usual, each group were given a few minutes to prepare the ingredient.

During task

Using the original recipe as a guidelines plus a few changes on the task implementation. Baked on the same temperature of the original recipe with 45 minutes of baking time. There is no problem occour.

After task

As usual, after the baking time, we let it cool for a while. A few group member and also the chef told us that using ghee is unhealthy. So for our next experiments we will using no ghee.

Picture taken

week 6 Foul maddamas brown sugar biscuit.

So on our 6 week of experiments. We decided to follow the chef recommendation. After a few discussion we manage to create suitable recepi for the cookies.

Review the following recipe

Foul maddamas brown sugar biscuit.

Ingredients

100gm butter

100gm ghee

80 gm brown sugar

1 egg yolk

1 tbsp apple green flavor

½ tbsp of accent vanilla

100 gm cashew

50 castor sugar

Ingredient B

250 gm wheat flour

50 gm foul madamma paste or dried and crushed

½ baking powder

Method

1. Beat the butter along with the ghee and the brown sugar until creamy.

2. Add the egg yolk, apple flavor accent and vanilla accent. Beat thoroughly.

3. Add the wheat flour and foul maddamas paste all together with a baking powder.

4. Shape the doh evently.

Bake at the oven about 170 c for 20 minutes.

Task implementation

• Baking cookies using dried kacang parang

• Followed the original recipe.

Before task

As usual, each group were given a few minutes to prepare the ingredient.

During task

As we followed the original recipe. There no problem acour. However we change the baking time from 20 minutes to 45 minutes.

After task

After the baking time were over. we take out the tray and let it cool for a while. As usual, we gave a few sample of the cookies and we find out that the cookies were too frail and chewy. The chef told us that the cookies was okay however we need to grind the dried kacang parang until it is on the fine powdery state. So the chef told us to substitute with canned foul maddamas

Picture taken

Week 5 Kacang foul curry

So on our week 5, Our group decided to make a gravy by using foul bean ( kancang parang).

Task Implementation

• Using kacang parang for gravy

Ful Madammas is usually Arabian and Eygyp psalad contain Ful beans (madammas beans) and its is garnish with a dash of olive oil, garlic and parsley.Ful medames is a popular breakfast dish inEgypt. It is served usually with a pita bread. The pita bread is sometimes used as a scoop for the fava beans. Ful medames dates back to ancient Egypt.

On our recipe we will use the following

· 2 cans of foul maddamas beans( can buy at Arabic grocery store)

· 3 clove of garlic

· 2 nos of onions

· 2 cm of ginger

· 5 nos of green chilies

The above portions will be blend together.

· Mince shallots 3 nos

· 3tbsp of (rempah daging) beef curry powder.

· 1 small can of tomato puree

· Salt to taste.

(Use ghee to sautéing)

The above portions will be saute together and then pour all the mixture into 1 big pot and cook it about 30 minutes on medium heat.

Time line of experiments.

Including preparation time 45 minutes to 1 hour.

Before task

As usual, each group were given a few minutes to prepare the ingredient.

During task.

We follow all the recipe method. Using kacang parang as the base.

After the task

As we. finally complete our experiments of our product. We give out a few sample for the other group. All of the group were satisfied with the result. However the chef told us that the gravy was okay but it is lacks of effort and difficultness. So the chef recommended us to bake a cookies or biscuit base on kacang parang.

Here some picture taken

4th week Fruit leather

On the 4th week of experiments, the chef giving us a task, which is making a fruit leather.

Given the formula to do the task.Our group were given to make an apple leather.

Task Implementation

During the experiment, our chef has given 2 procedure which is

1. Using sugar
2. Using honey

Before the task

Before our group doing the task, all group were given a few minutes the measure all ingredients based on the basic formula and follow the according to the procedure.

During the task

We followed all the procedure according to the procedure. One with honey and another one with sugar. All the baking process take up about 3 1/2 hour to drying up the moisture.

After the task

After the drying and baking the mixture. Each group were given time to test and evaluate the product. As for our group. The honey apple leather were a bit chewy and has strong flavor rather than the sugar apple leather.

Picture taken

Weekly report WEEK 2

On our first week of class, the chef give us a task regarding about experiments 7.6 - Angel Cake.

Given a Basic Formula to make the cake. We bake the cake according to our given procedure, each group has their own procedure.Refer to below photo for more details.

Task Implementation

During the experiment, our chef has given 5 procedure which is

1. Varying the amount of stroke/ folding
2. Varying the amount of beating of the whites
3. Varying the cream of tartar
4. Varying the amount and type of flour
5. Varying the sugar

Our group is group number 1 so we were given procedure number one, which is varying the amount of folding.

Before the task

Before our group doing the task, all group were given a few minutes the measure all ingredients based on the basic formula and bake 3 cakes according to the procedure.

During the task

As we implement the type A folding method (20x). We found that the mixture is overflow and rise while pouring it at the baking cup. Mean while type B folding ( 50x Control) is perfectly fits the baking cup. As for the type C folding (80x), we found that the mixture 50% reduce compare to the control formula.

After the task

All the type A, B and C has the same baking time. During the testing period, we forgot take the volume of the cake and end up with a missing volume.These action will not be repeated. As for the other details please click at th picture above.

Here some photo that manage to be taken. ^__^

Conclusion

The experiment is quite interesting, as we get to learn about different method of baking cake. Beside that we also learn on what happend and the cause of the cake changing texture and form.