Thursday, April 22, 2010

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
Align Center
Hmmm Our prof check out other booth brochure
Cookies anyone?
Lovely Decorations.hmm

Final Report I food exhibition



Our Group Members

Ahmad Saifuddin bin Abdul Razak
Muhammd Syazwan Bin Abdul Wahab
Mohd Dzul Ezman b Zulkapli
Muhammad Naqiuddin b Redzuan


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.


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


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


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


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.


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.


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.


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.