Thursday, 14 April 2011

FINAL REPORT


FINAL REPORT
Food Innovation and Design
HCD2304
[ Section 3 ]
Lecturer
Chef Zaid Bin Abdul Razak
group members
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]



ACKNOWLEDGEMENT
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

INTRODUCTION
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.
Banana benefit
Containing three natural sugars - sucrose, fructose and glucose combined with fiber, a banana gives an instant, sustained and substantial boost of energy.
Pumpkin benefit:
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.
OBJECTIVE
The objective for this dish is:
  • Taste of the dish
  • To find the ingredient suitable or not
  • Make begedil healthy food
ACTIVITY
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

ACTIVITY
Below is the picture for our activity during class.

BODY
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.

ORGANIZATION CHART
Chef of the Day
MOHD FAIZ BIN MOHAMAD
Members
KHERIZAL NOOR B. KHALID
NUR MUHD FIRDAUS BIN OTHMAN
SYED MUHD FITRI BIN SYED FUAD
IBNI KHALIL BIN MD YUSOF

TASK IMPLEMENTATION
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"
mini exhibition
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.
PROBLEM FACED
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.
RECOMMENDATION
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. .
CONCLUSION
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.

APPENDIX
 
different than others, good taste bro
good job,the sauce cover the flavor,should be sell at cafe!!good job,macam international chef

REFERENCES
Garde Manger by The Culinary Institute of America
Professional Cooking 6th Edition by Wayne Gisslen
Search engine:  google.co.uk


BEGEDIL (SWEET POTATO,PUMPKIN)

8th Experiment: BEGEDIL (SWEET POTATO , PUMPKIN)
Assalamualaikum and Salam 1 Malaysia…
Date: 31th  March 2011
In this week we will continue our own recipe experiment about BEGEDIL. this will be our last experiment to make begedil. as usually with the same method and recipe we finish this experiment.

Before the experiment, as usually chef Zaid will give short briefing to class about the experiment for this week. Student must achieve the objective and know what the purpose of each task that has been given to us.

Task implementation

Before the experiment
 Task for our group:
BEGEDIL
a.      Change the starch ingredient – prepare basic formula of begedil; change the potato with pumpkin.
b.       Change the starch ingredient – prepare basic formula of begedil; change the potato with sweet potato + pumpkin. (1 : 1)

During the experiment
For this week experiment, chef Zaid guide to succeed our begedil experiment. We have take picture during the experiment that may show the procedures for the experiment.

blanch and puree
ingredient for experiment
measurement for starch product
mix the ingredient well
fried the begedil
walaaaaa :) ohsem begedil...
Conclusion, after finish this assignment again, we got another nice combination of starch product in the recipe. pumpkin give some juicy flavor to begedil it make the begedil more delicious. as the result of all experiment we have made decision to present the pisang tanduk and pumpkin as our main recipe exhibition.

Recommendation
don't blanch the pumpkin to long because it can decrease pumpkin juiciness.
when mix the pumpkin with other starch product, increase the pumkin ratio to give more effective taste and make the begedil perfect. (pumpkin version)

BEGEDIL (PISANG TANDUK, TAPIOCA )

7th Experiment: BEGEDIL (PISANG TANDUK + TAPIOCA)


Assalamualaikum and Salam 1 Malaysia…
Date: 24th  March 2011
In this week we will continue our own recipe experiment about BEGEDIL. Using the original recipe we take from internet, we follow the recipe and method as the guideline to finish the experiment. For this week we will change one of main ingredient with other ingredient. With the same objective and the begedil recipe, we make the experiment

Before the experiment, as usually chef Zaid will give short briefing to class about the experiment for this week. Student must achieve the objective and know what the purpose of each task that has been given to us.

Task implementation

Before the experiment
 Task for our group:
BEGEDIL
a.      Change the starch ingredient – prepare basic formula of begedil; change the potato with tapioca +  pisang tanduk. ( 1 : 4 )
b.       Change the starch ingredient – prepare basic formula of begedil; change the potato with tapioca + pisang tanduk. (1 : 1)

During the experiment
For this week experiment, chef Zaid guide to succeed our begedil experiment. We have take picture during the experiment that may show the procedures for the experiment.

puree the pisang tanduk
blanch an puree tapioca
ingredient for experiment
measurement for experiment
1 : 4 pisang tanduk and tapioca
1 : 1 pisang tanduk and tapioca
mix the ingredient well
shape the mix ingredient
before fried
result : )

Conclusion, from our experiment we assumed that the combination is perfect.different weight of each ingredient affect the taste and texture of begedil. Pisang tanduk flavor are more taste in 1:4 mixture. the sweetness of banana will taste in the begedil. but the texture are soft and hard to shape it rather than 1:1 ingredient.

Recommendation
To mix the ingredient it is more suitable to put other starch product such as corn flour or ubi kayu flour. this starch product does not have taste but it is important to put  other starch product as example tapioca or sweet potato.

BEGEDIL (BANANA,TAPIOCA,EGGPLANT)

6th Experiment: BEGEDIL (TAPIOCA,EGGPLANT,BANANA) 
 
 
Assalamualaikum and Salam 1 Malaysia…
Date: 17th  March 2011
In this week we will continue our own recipe experiment about BEGEDIL. Using the original recipe we take from internet, we follow the recipe and method as the guideline to finish the experiment. For this week we will change one of main ingredient with other ingredient. With the same objective and the begedil recipe, we make the experiment

Before the experiment, as usually chef Zaid will give short briefing to class about the experiment for this week. Student must achieve the objective and know what the purpose of each task that has been given to us.

Task implementation

Before the experiment
 Task for our group:
BEGEDIL
a.      Change the starch ingredient – prepare basic formula of begedil; change the potato with tapioca + eggplant (350g : 350g)
b.       Change the starch ingredient – prepare basic formula of begedil; change the potato with tapioca + banana. (300g : 300g)

During the experiment
For this week experiment, chef Zaid guide to succeed our begedil experiment. We have take picture during the experiment that may show the procedures for the experiment.

blanch and puree tapioca
blanch n blend the tapioca using robotcoupe
  
ingredient for the experiment
measured the ingredient ( 1 : 1 )
combine the ingredient
as usual, mix the ingredient
shape the mix ingredient
tapioca + eggplant
tapioca + banana
eggplant
banana
Conclusion, from our experiment we assumed that the combination is perfect. it will not affect the original recipe and it suitable for people who like egg plant or banana. more over the vitamin from banana and eggplant can achieve from begedil 

Recommendation
To mix the ingredient it is more suitable to low the tapioca weight, to make the flavor of begedil more delicious and flavour.