Food Innovation and Design
[ Section 3 ]
Chef Zaid Bin Abdul Razak
MOHD FAIZ B. MOHAMAD [KJC0950474]
KHERIZAL NOOR B. KHALID [KJC0950472]
NUR MUHD FIRDAUS BIN OTHMAN [KJC0950120]
SYED MUHD FITRI BIN SYED FUAD [KJC0950143]
IBNI KHALIL BIN MD YUSOF [KJC0970473]
Assalamualaikum and Salam 1 Malaysia…
First and far most, grateful to allah for be with us in finishing this subject and give us idea to make the project during our class. Thank to our parent, beloved friend and our hardcore tutor, chef Zaid that supporting us to finish this project.
This subject has expanded our knowledge in culinary art. Every ingredient, time, temperature and method of cooking will give a result to food that we cook. We learn a lot in this subject, we really appreciate knowledge from chef zaid in learning section during class.
Thank you Chef
Begedil is a Malay name for potato cutlet or potato patties .It's a popular side snack sold everywhere at Malay hawker stall or food court in Malaysia. It is one of traditional food from Indonesia. Usually begedil will be eat with soto or bakso. As we have decide to elaborate begedil recipe as our experiment. We need to find other starch product to change with potato.
Usually begedil will get a flavor from potato, we tried to change the starch product. For the final idea we decide to change with pisang tanduk and pumpkin. Both of item will give extra flavor and good for healthy. Pisang tanduk and pumpkin provide many vitamin that can give benefit to our body. More over for people whose love banana or pumpkin flavor can try this recipe.
Containing three natural sugars - sucrose, fructose and glucose combined with fiber, a banana gives an instant, sustained and substantial boost of energy.
pumpkin loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron.
The objective for this dish is:
- Taste of the dish
- To find the ingredient suitable or not
- Make begedil healthy food
First week experiment
Change the potato with tapioca
Second week experiment
Change the potato with sweet potato, carrot
Third week experiment
Change the potato with tapioca, banana, eggplant
Fourth week experiment
Change the potato with tapioca, pisang tanduk base on ratio
Fifth week experiment
Change the potato with sweet potato, pumpkin
Below is the picture for our activity during class.
From the experiment we made each week, we have decide to make begedil from pisang tanduk and pumpkin. We have prepared for the mini exhibition such as banner and idea to present our food product.
Each group member have do their own task that given by leader of group. We also ask for advice from chef zaid as our advisor for the event.
Chef of the Day
MOHD FAIZ BIN MOHAMAD
KHERIZAL NOOR B. KHALID
NUR MUHD FIRDAUS BIN OTHMAN
SYED MUHD FITRI BIN SYED FUAD
IBNI KHALIL BIN MD YUSOF
First week: We have made begedil using tapioca.
Second week: We have made begedil using sweet potato and carrot.
Third week: We have made begedil using tapioca,banana and eggplant.
Fourth week: We have made begedil using tapioca and pisang tanduk.
Fifth week: We have made begedil using sweet potato and pumpkin.
Final week: mini exhibition for our product, we decide to made begedil using sweet potato,pisang tanduk and tapioca.
BEFORE EVENT DAY
We have try many starch product to change with potato. Our advisor have show us how each ingredient function to food. As example why begedil need to coated with egg, because to maintain the shape of begedil the egg will become hard because it contain protein. Night before event we make the banner to show our product info and advertise our blog name. we also create our comment card for our food product
|banner and product info|
DURING EVENT DAY
We buy our own pisang tanduk to use for mini exhibition. As usual we will set up our product using the recipe that we use in our experiment. But for mini exhibition we change the shape of begedil to make it easy to eat and look more interesting. 3 of our group member standby at the kitchen, meanwhile the other 2 were making preparation at the event room. The event running perfect, all group that present with us are not facing any problem and we have a great time. Guest that test our food product, we ask for them to write comment at our comment card.
|"penyambut tetamu yg hensem"|
|our begedil fan... lol|
|comment card for guest|
AFTER EVENT DAY
After our products have finish, 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.
During weekly experiment, we cannot expect what is our starch product. But the problem is easy to solve with tips and advice from chef Zaid we can still produce our food product.
For our food product:
When we add other ingredient to the original begedil recipe, for sure the flavor will change. So, we need to adjust the flavor nicely to make the begedil taste delicious. Begedil is just a simple recipe, we can change and add other ingredient depend on your creativity. .
From all experiment that we have made, this subject actually show that every raw material is effected by the method, measurement, temperature and timing when cooking it. We need to learn more about food innovation to make us more understand about this subject. This subject is like studying science in food.
For our product, it just one of simple experiment and from it we can create a new recipe according to our creativity.
|different than others, good taste bro|
|good job,the sauce cover the flavor,should be sell at cafe!!good job,macam international chef|
Garde Manger by The Culinary Institute of America
Professional Cooking 6th Edition by Wayne Gisslen
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