Final Report FID

COURSE NAME & COURSE CODE:

FOOD INNOVATION AND DESIGN

(HCD 2304)

GROUP MEMBER NAME:

DIYANA SHAZWANI BINTI ABDULLAH SANI

( KJC0950009)

IMRAN AUDI BIN MOHAMAD ONN YAP

(KJC0950037)

AHMAD FAQIH BIN SALLEH

(KJC0950181)

MOHD FAIS BIN ZULKAPLY

(KJC0970224)

MOHD NAZRIN BIN ABDULLAH JAWAWI

(KJC0950483)

SECTION:

2

LECTURE NAME:

CHEF ZAID BIN ABDUL RAZAK

DUE DATE:

14TH APRIL 2011

ACKNOWLEDGMENT

Firstly, we are grateful to our God with His blessing that gave us an opportunities to travel more thing in this world. We are also thankful to our parents that raised us with their effort until we getting adult right now.

Otherwise, we want to give a special thanks to our lecturer of Food Innovation & Design subject, Chef Zaid Bin Abdul Razak who teach us about something new in making food. We are really surprised about how the food using a different item with following the same method. Without his guidance, we are not be able to learn about a new things in our lesson. Not to forget, also thanks to our group member that sacrificed their time in doing the assignment successfully. We are appreciate all the people involved in succeed our assignment and all the knowledge are useful to us in our future career. 

INTRODUCTION

Nowadays, all people are mostly need something creative and innovative in their world. This is because the world are changing one by one the trends that are always followed by people to make a better in their ever life. All the changes are now depending on season that show the people are need to change their own lifestyle like fashion fever that required people to wear the latest outfit . Actually, food also have to change something new in making food better from usual. People are now more intelligent and know how to change a food more creative and innovative. With a brilliant ideas, food can be created with many way to serve the best food to the customers. Any creative cuisine are presents more interesting that can attract our customer that most like to try something new in their life. In food industry, customer are getting more information about 'fusion food' that described a new food that is created with the other ingredients to offer with his satisfaction. Based on 'Item 86', the chef are not have enough the item to cook and serve to the customers. This case are forced them to try to find the other item to replace the required item to make the cuisine. The incidents are always happen and required chef to use their own creativity to save their business. In the world of changeable ideas, the food innovation and design are famous and it was a common trend in making food. Our group is creating "Pasta Ulam" as our idea that made from a mixture of wheat flour and eggs with variety types of ulam that is Daun pegaga, Daun Selasih, Kacang Botol, Pucuk Ubi and Ulam Raja. The pasta that we choose is Ravioli with filling of pesto sauce and cream cheese with accompaniment of thick Minostrone soup as our basic soup. 

OBJECTIVE

4 week before our main objective is to make an pasta ulam. One of our objective is to make a new pasta with side dish. This is because no one has do a combination of pasta and ulam that is Malaysian food. When we combine all the 5 type of ulam we got a healthy fusion food. Until week 3 our experiment goes as plan. In week 4 we have decide to make a new recipe with ulam. That is ravioli. Ravioli use the basic technique with pasta. Our objective still be the same but our product has change. The ravioli has been combine with ulam and inside it has cream cheese and pesto serve with tomatoes. At the final class we have achieve our objective to make a healthy fusion food and also the delicious taste the combination of ulam. 

ACTIVITY

BODY

* Organization Chart

Chef Of The Day : Imran Audi Bin Mohd Onn Yap

Members: - Diyana Shazwani Binti Abdullah Sani

- Ahmad Faqih Bin Salleh

- Mohd Fais Bin Zulkaply

                 - Mohd Nazrin Bin Abdullah Jawawi 

* Task Implementation

First week: We have done our Fettucini pasta.

Second week: We have done Angel Hair pasta.

              Third week: We have done Angel Hair and Ravioli pasta

                      Fourth week: We have done Ravioli pasta with Chicken Soup  

Fifth week: We have done Ravioli pasta with Tomato Soup.

Final week: We have Ravioli pasta with Minestrone Soup.


BEFORE EVENT DAY
We make around 73 ravioli to keep for the event one week before the event. Chef ask us to monitor the ravioli twice a week before the event to ensure the ravioli will not spoil


DURING EVENT DAY
We entered the class early except few of our members that came in late 1 1/2 hour. Chef asked us to make some fresh ravioli and continue with our minestrone soup. Diyana continue doing our table decoration. Chef ask us to separate our group into two groups where 2 person will cover the front and 3 more person will cover the back of the house.

we let our first 50 guest to try our ravioli with minestrone soup together with a comment card. Once hit 50 guest, we give them try again and again.

AFTER EVENT DAY
After the event, we started to clean our table and kitchen. Chef snap our picture and our class dismiss.

PROBLEM FACED 

In all time that we doing our assignment, we also have an obstacle that we cannot avoid it. Our group member are sometimes are not giving their cooperation in doing the assignment by coming late to the class. Besides, we always get finish our task late and difficult to manage it properly because our group member didn't give commitment in the class.

RECOMMENDATION

We want our problem being solved. Hopefully, our group are are taking serious in doing an important work. 




CONCLUSION  

Based on our experiment for the whole semester, we have learned to make a food, we must need a standard recipe, we cant just change the method. By the end of the class, we realize that, when we innovate a food, it means we fusion the food to make or create a better taste of the product for the future generations.


REFERENCES
Chef Zaid bin Abdul Razak


APPENDICES