Sunday, April 25, 2010
FOOD INNOVATION AND DESIGN
(HCD2304)
PREPARED BY
NAZIRULMUBIN B MOHD HAZIZI
(KJC0871110)
NUR MAS AYU BINTI HARDINUR
(KJC0870096)
SYAMIRA NABILA BINTI MOHD ZULKIFLI
(KLC0870073)
LECTURER
NINA MARLINI BT IDRIS
AKNOWLEDGEMENT Assalaimualaikum, firstly our group want to say thank you to Miss Nina because
help us a lot in term moral support and ideas. Went start during the class Miss Nina
give us a lot of direction about how to cook and how to create and decorate once
menu. It give we all a big impact culture mind. Hopefully with this subject we can
use it when we work because we want to improve and want to come in front of this
stream of culinary arts.
INTRODUCTION Has an introduction of this assignment, we will explain about our menu. We try to
create puree and cordial of star fruit and Roselle . We do this menu is because
before this we cannot find any product base by star fruit using to make cordial and
puree. The puree will be serve using ice cream. It also can be serve by bread bun
and cookies’.
OBJECTIVE The objective to do this assignment is to make sure we know more about food
inovation.This assignment is to make sure we understand how the method to create a
new menu.When we going outside to work, we can apply it what we study now. So we can
more understand about this subject. With this subject we also can understand and
face what problem to create a new recipe .
ACTIVITYBefore event dayA weak before we present our product, all of our group member have ready to start
make our product.We start cook and store our product. A day before I food event our
group meeting together to discuss about the table setting,decoration and how to
present our product
During event dayDuring the event day.We start to setting our table setup and try to display our
product. During the event we present our product by explain to judge and public..
After the event dayAfter the event.Our group try to find the problem we happen in the event. What
mistake.
PROBLEM FACED In the event with face a several problem.Because our roselle and star fruit puree
are serve with ice cream.Without the convince box . We cannot keep the ice cream in
the figure because it melted so fast.So when it melted the taste of the puree are
change.
RECOMADATION After we discuss we should have a rite box to put the icream to make sure it melted.
we also need a small refrigarator to make sure our puree in cool.
CONCLUSION As a conclusion,with this subject,we now know about the mission and vision of this
subject.We also know a lot of method and idea to create a new recipe.It help us when
we graduate later and going outside to work.In this subject also we find that how to
present our product to public
♥
6:11 PM
