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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 .

ACTIVITY
Before event day

A 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 day
During 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 day

After 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