FRUIT LEATHER

  3^rd Experiment: DRYING OF FOODS

Assalamualaikum and Salam 1 Malaysia…

Date: 17^th February 2011

In this week we have finish our third experiment about DRYING OF FOODS. Using the Experiment’s book, each group has been given tasks to dry fruits using the same formula but in different procedures as same as the first and second experiment. This is our last experiment using the guideline book. Then we will continue with our own idea experiment.

Objectives of the experiment

1. Identify the reasons for the procedures used in drying fruits and vegetables.
2. Compare the cost and the quality of home-dried with commercially dried fruits.
3. Evaluate the use of ascorbic acid in retaining color in dried products.
4. Compare the quality of products dried under the conditions tested in the experiment.

THE BASIC FORMULA OF FRUIT LEATHER

Ingredients

2 ½ c strawberries, hulled and cut cubes

25g Sugar

Method to make FRUIT LEATHER

Puree strawberries in blender until smooth. Stir in the sugar. Line jelly roll pan with aluminum foil and fasten it to edges with masking tape. Spread the fruit evenly in the pan. Dry in oven at 100°C until completely dry and no longer sticky (approximately 12 hours). Remove from aluminum foil and roll up. Wrap the roll tightly in aluminum foil and store at room temperature in a tightly closed plastic bag or container. Note: Apple leather can be made using 1 ½ lb of apples (peeled, core and pureed), 90 ml water, 75 g sugar, and 0.8g cinnamon.

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:

Fruit leather.

1. Dragon fruit, 100°C oven – prepare basic formula; change the fruit to dragon fruit. Dry in oven at 100°C. dry it for 2 ½ hours.

During the experiment

For this week experiment, it doesn’t contain many procedures and it only one task that needs to complete. The pictures might explain what we have done during the experiment until it finish.

Using dragon fruit as our raw material

Peel and cut into cube

Ingredient for our experiment

Pureed the dragon fruit using robot coupe

stir it

Pour the puree dragon fruit on pan and Spread it

Put in the oven for 2 ½ hours

puree dragon fruit before put in oven

Result after 2 ½ hours

Other result using different of fruit

Other result using different of fruit

Unsatisfied result *sigh

Final result for all experiment

briefing from chef zaid about the experiment's result

 

Recommendation for our group task

• Our task has proved that sugar can make the fruit puree become stretchable.

YEAST BREADS

2^nd Experiment : YEAST BREADS

Assalamualaikum and Salam 1 Malaysia…

Date: 10^th February 2011

In this week we have finish our second experiment about the Yeast Bread. Using the Experiment’s book, Each group have been given tasks to make bread using the same formula but in different procedures as same as the first experiment.

Objectives of the experiment

1. Explain the procedures for making yeast doughs, outline the precautions that need to be observed, and assess the quality of yeast products.
2. Identify the practical use of various types of flour in yeast products.
3. Discuss the importance of kneading and of control of water (or other liquid) to flour ratios in bread dough.

THE BASIC FORMULA OF BREAD

Ingredients

7g (1 pkg) Yeast

118ml (½ c) Water at 35°C

4g (1 tsp) Shortening

6g (1 ½ tsp) Sugar

3g (½ tsp) Salt

200g (1 7/8c) All purpose flour

Method to make YEAST BREAD

Add yeast to 59ml water after being certain that the water temperature is 35°C. Barely melt the shortening. Place sugar, salt and remaining 59ml water in a mixing bowl and add the shortening and then the yeast-water mixture. Stir to blend.

Gradually add flour into the bowl and mix slowly using wooden spoon. Add just enough flour to make a very soft paste. Continue mixing by hand while adding just enough flour to make smooth, non-sticky, rather soft dough. If all flour is used, weight another 25g and use what is needed to make the dough manageable.

Knead the dough on bread board by folding the far edge of the dough to meet the front edge and pushing firmly with the heel of both hands before rotating the dough 90° and repeating the process until 100 kneading strokes have been completed.

Let rise 30 minutes in a water bath maintained at 32°C.

Punch dough down after estimating the volume of the risen dough. Shape into a loaf and place in a greased loaf pan, and return to the water bath and let rise until double in volume. Preheat oven to 220°C, and then bake for about 15 minutes (until bread sounds hollow when tapped). 

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:

Examine the effect of Amount of kneading on yeast breads

1. No kneading – Prepare the basic formula, but do not knead the dough at all. Simply prepare it for rising and proceed according the basic formula.
2. 50 strokes kneading – Prepare the basic formula, but knead the dough only 50 times. Proceed according to the basic formula.
3. 100 strokes kneading – Prepare the basic formula, but knead the dough only 50 times. Proceed according to the basic formula.

discuss about the task

During the experiment

After we have divides the task to each group member we start to make the mise en place the Angle Cake recipe. The amount of each ingredient must correctly sharp according the recipe in the experiment’s book. Incorrect amount of recipe can change the result of experiment.

preparing the ingredient for experiment

ingredients for experiment

After the mise en place has done, we continue the experiment using the method in experiment’s book. The progress should follow the method correctly to avoid any unsatisfied result.

measuring the ingredient weigh

mix the ingredient using wooden spoon.

After finish mix the ingredient, we start kneading it according the task in the experiment’s book. After finish kneading the dough, each of them we need to measure the weight before continue other procedures.

kneading the dough according the task

kneading close up

no kneading

50x kneading

100x kneading

After kneading the dough, the dough need to rest for 30 minutes, then continue wit punching the dough to remove the air in it and shape the dough into loaf. After rest it for 15 minutes, the can be baked in the oven.

dough before bake.

dough after baked

result bread during the experiment

result bread during the experiment

After the experiment

After the experiment have done. All students will compare their result according their task. We record the final result and chef Zaid give us more briefing about the experiment that we made today. The reaction about each of method or ingredient can give variety of result that can affect bread texture, exterior and tenderness

briefing about experiment result

briefing about experiment result

result for breads experiment

Final result for other experiment procedure.

Recommendation for our group task

• Our task has proved that kneading dough is important to raise the dough to make bread.
• 100 times kneading is the best result to raise the dough to make bread. The bread will become standard and suitable as normal bread.
• No kneading dough will result the bread not rise, the rising ingredient in the dough doesn’t spread as example the yeast. Yeast function is to make the dough rising and make it soft.
• Kneading more than 100 times make the bread become squeeze.

Angel Cake

1^st Experiment : ANGEL CAKES

Assalamualaikum and Salam 1 Malaysia…

Date: 27th January 2011

On this date, we had done the first experiment to make “angle cakes”. Using the guideline book given by Chef Zaid, Each group has to make Angel Cakes by the same formula but in the different procedures.

Objectives of the experiment

1. Outline the best method for making an Angel Cake with optimum texture, volume, and tenderness.
2. Evaluate angel cakes according to accepted standards.
3. Relate the effect of mixing to the texture, volume and tenderness of Angel Cake.
4. Explain the role of cream tartar  in Angel Cake.
5. Interpret the effect of sugar on flavor, tenderness, volume and texture of Angel Cake.
6. Describe the interrelationship of sugar (or alternative sweetener) and gluten development in Angel Cake.
7. Relate the effect of foam development on texture, volume, and tenderness of Angel Cake.
8. Explain the influence of baking conditions in determining quality of Angel Cake.
9. Compare the merits of all purpose and cake flour in preparation of Angel Cake.

The Basic formula of Angel Cake

Ingredients A

10g - Sugar15g - Cake Flour

Ingredients B
41g - Egg Whites32g - Sugar0.6g - Cream of Tartar0.1g – Salt

Method to make ANGEL CAKES

Preheat oven to 350'F (177'C) except for procedure 6, which has separate baking directions. Line the bottom of each individual loaf pan (5" x12 1/2" x2") with wax paper cut to just fit. Do not grease the sides of the pan.

Sift flour and first weight (10 g) of sugar together and set aside. Beat the egg whites together to the foamy stage, using an electric mixer (same kind for all parts of the experiment). Unless indicated differently in a specific series, add the cream of tartar and salt. (Note: if it were being used, flavoring would be added with the cream of tartar). Continue beating on the fastest mixer setting while gradually adding 32 g sugar. Beat the whites until the peaks just bend over.

Sift 1/4 of the flour-sugar mixture over the whites. Fold in gently with 10 strokes using a rubber spatula.

Sift the second 1/4 of the flour-sugar mixture over the whites and fold in gently with 10 strokes, followed by the same process for the third addition.

Sift the final 1/4 of the flour-sugar mixture over the foam and fold 20 strokes to completely blend the mixture (making a total of 50 folding strokes with the rubber spatula).

Gently push and weight 99 g of the batter into the pan. Finish all of the cakes being baked in one oven before placing them all in the oven at the same time.

Baking until the surface springs back when touched lightly with a finger (-30 minutes). Record the baking time.

Cool in an inverted position with air circulating under the pan. When almost cool, remove from the pan.

Before the experiment, we are having a short briefing about the experiment on what we are going to do on that day. Groups are all divided into 5 with different tasks.

Task implementation

Before the experiment

After we have form our group consist with 5 student, Chef Zaid give us some briefing about the experiment using the experiment book. Each group get different task given by Chef Zaid. We have divided the task to our group member.



Task for our group:

Varying the amount and type of flour

1. (4.c) Increased cake flour - Prepare the basic formula, but increase cake flour to a total of 20g.
2. (4.d)Cornstarch - Prepare the basic formula, but omit cake flour and replace with 15g of cornstarch.

Varying sugar

3. (5.a) Reduced sugar – prepare the basic formula, but use only 8g for the first sugar weight and only 26g sugar for the second weight.
4. (5.b) Increased sugar – prepare the basic formula, but use only 8g for the first sugar weight and only 26g sugar for the second weight.
5. (5.c) excess sugar – prepare the basic formula, but use only 8g for the first sugar weight and only 26g sugar for the second weight.

listening Chef zaid Briefing

dividing the task to group member

During the experiment

After we have divides the task to each group member we start to make the mise en plus the Angle Cake recipe. The amount of each ingredient must correctly sharp according the recipe in the experiment’s book. Incorrect amount of recipe can change the result of experiment.

example of angel cake recipe according the task by chef Zaid

sifting flour before continue other method

after the mise en place have done, we continue the experiment using the method in experiment’s book. The progress should follow the method correctly to avoid any unsatisfied result.

mix the ingredient B and A using the mixer , 

according the method of recipe.

stroke the ingredient using the spatula.

After finish mix the ingredient, we need to measure the weight of the mix ingredient before baking it in the oven. Put the mix ingredient in the pan, the weight has been record in the experiment’s book.

the mix ingredient should be measured and record

shape and weight the angel cake before baking in oven

Record the baking time, check the angel cake with stick to make sure the cake is baked. After the angel cake are baked, measured the weight each of angel cake again before continued other experiment procedure.

waiting for the cake to baked.

shape and weight the angel cake after baked

Final result for other experiment procedure.

After the experiment

After the experiment have done. All students will compare their result according their task. We record the final result and chef Zaid give us more briefing about the experiment that we made today. The reaction about each of method or ingredient can give variety of result that can affect the angel cake texture, exterior and tenderness

Recommendation for our group task

• The type and the different amount of flour will affect the cake after baked, the experiment in our group made has proved, if we look from the final result.
• Amount of flour in the cake should suitable with amount of water in the recipe to achieved better texture, exterior and tenderness cake, if the water are more than amount of flour the cake will be more soft and nice to chews.
• Cornstarch is one type of flour that is not suitable to use for making cake. It will make the cake become chewier.
• Increasing amount of sugar will make the cake become crunchy, this is not suitable to make cake using high amount of sugar. Used suitable amount of sugar to get better result of cake, moreover cake contain high of amount sugar are not healthy for our body.

introduction

INTROUCTION

Assalamualaikum and Salam 1 Malaysia…

Thank for visiting our blog, we appreciate your attention for having a time to view our disaster blog. This blog is our assessment for weekly report experiment. Chef Zaid as our tutor will guide us to do experiment for certain reaction on food ingredient.

For our final report…

We will focuses on final product that have been approve by Chef Zaid, this blog will be prove as our activities during “Food Innovation & Design” class

Visitors please drop some comment for us to improve our blog

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]