tentang kami :)

Thursday, April 21, 2011

~ the final exam ~


ACKNOWLEDGEMENT

First of all, we would like to say Alhamdulillah, for giving us the strength and health to do this project work until it done. Not forgotten to our family for their advise, which is the most needed for this project. Internet, books, computers and all that as my source to complete this project. Then we would like to thank to our lecturer, Chef Zaid for guiding us throughout this project. We had some difficulties in doing this task, but he taught us patiently until we knew what to do. He tried and tried to teach us until we understand what we supposed to do with the project work. Last but not least, my friends who were doing this project with me and sharing our ideas. They were helpful that when we combined and discussed together, we had this task done.

INTRODUCTION

Our main idea for this project are Seafood Roll, the first idea are Spring Roll, but instead of vegetables, we would like to use seafood as the filling. So to make an innovation to the “popiah” we will go for Seafood Roll for our project. Beside that we want to make something different with other Spring Roll we going to change the skin in every week with different skin.


OBJECTIVE

Our main objective for this project is to make new thing about popiah or spring roll. To change the usage of seafood filling. And to explore the usage of spring roll and to innovate the skin of the filling. Beside, we would like to try the market about this seafood roll, so then we can innovate a new thing to market.

ACTIVITY

For our project, we have to do a proposal with 3 main idea. So for our group, Chef Zaid suggest us to go with seafood roll idea. So we have to change the skin every single week. To find the best and suitable with the seafood filling. So our idea for the skin are Spring roll, “kulit popiah basah”, wantan, curry puff, “roti jala”, omelette, sandwich bread, and bread. After we do all those type of skin, we going to choose the best for the week and choose the best for the final project.

Our 1st experiment (3march2011) - we use 3 type of skin, spring roll, “kulit popiah basah"  and wantan.  For this week, the suitable skin are wantan.

Our 2nd experiment (10march2011) - Roti jala, Curry puff and omelette. For this week, we choose curry puff to bring on the 4th week.

Our 3rd experiment (24march2011) - sandwich bread, lempeng and bread. Actually for our 3rd week, in the main idea, we have puff pastry, but they don’t order the puff pastry, so we just do 3 item this week. For this week we choose bread as the best of the day.

Our 4th experiment (31march2011) - for this week, we do the best item, this week we have choose, wantan, Curry puff and bread, after discuss with Chef Zaid and our group member, we decide to use bread as our final project.


This is the pictures like we mention from the above. The pictures starting from the first week until the last week before final.


ORGANIZATION CHART

Simple organization chart. For us, as a  team, we don’t have “who’s the BOSS” problem. Because as a best friend, we work as a team and make the thing simple and pleasant. No stress while working :)




TASK IMPLEMENTATION

Before event-

We have a lot of things to do before the event. We do the mise-en-place that have a lot of things to prepared. 2 of us are prepared the ingredients for the filling. While the other 2 group members are making the bread dough, rest the dough, start to do the bread and bake the bread. After we have done preparing our final product, 2 of us is prepared the presentation table. Alhamdulillah even though we have a lot of things to do, but we made it.



  

The pictures before the event start. From up is the pictures after we finished bake the bread and procedure of making Seafood Bread. By the way the method is still same.


During the event-

After we open the cafĂ©, people started to come and taste our product and starting to comment about our food and also the other groups. We also do provide the evaluation card for them to comment about our product, either it was good or not.  Alhamdullilah the event is going very well.

This is our evaluation card 

The guest that is coming for the event


After the event-

As usual, after the event finished, we clean the workstation , packing our bag, collect all the evaluation card, and taking picture with our chef, Chef Zaid. We do have a lot of fun during this classes and during the event. Thanks to Chef Zaid because willing to share with us your knowledge and experience. This is the best kitchen we ever had. Basically we have done with our subject which is Food Innovation and Design. 

PROBLEM FACE


Actually we don’t have much problem on that day because we doing well as a team, and our team work lead us to a great job. So basically, we don’t have any big problem that will affect our product. It just we are worried about the seafood bread whether it is enough or not for those people who are coming on that day. But alhamdulilah the Seafood Bread is enough for people who are coming and the Seafood Bread is finished. 


RECOMMANDATION

Based on the evaluation card, there a lot of recommendation, some said we shouldn’t use squid because it’s quite chewy and not suitable for bread. Some said we should make the bread thinner so that the taste of seafood will be more tasty.

CONCLUSION 

From the first class we notice that this is the best class. We have a lot of fun with this subject. And from this class we learn so many thing just like the first class we are doing the Angel Cake. Besides that, this subject helps student to think and make a new thing in the market. It is really fun when every week we doing the different thing and we know whether it is suitable or not even though it is tiring.

APPENDICE

Here are some the comment on the evaluation card. We get a good and a bad comment from the guest who are coming. Here are the 5 comment that we think is positive.

Product
Colour
Flavor
Tenderness
Texture
Other comment

Seafood roll

Attractive


Nice, the taste of bunga kantan suits very well
Good
Perfect
They should start selling this in bakery
( From Niesha)

Product
Colour
Flavor
Tenderness
Texture
Other comment
Seafood roll
Bright colour
-good attraction
Very nice flavor between Asian and Western
Seafood is good not chewy
- bread is soft
- good combination

Very good idea
 (From Leen)

Product
Colour
Flavor
Tenderness
Texture
Other comment
Seafood roll
Well cook
Great
Great combination
Soft
Well mix and blend
Excellent trial. Can sell. Well done
(From Hamidah Hashim – Fahmi mother )

Product
Colour
Flavor
Tenderness
Texture
Other comment
Seafood roll
Vibrant
Unique and superb!
Pastry was soft. Good job
Well execute
Keep it up!
J
(From anonymous)

Product
Colour
Flavor
Tenderness
Texture
Other comment
Seafood roll
Catchy
(something different)
Tasteless at the beginning but became better after the taste of prawn came in.

Soft and delicious.

Good work!

Its nice

Keep up the good work CHEFJ !
(From Yeoh ) 

And here are the negative comments.

Product
Colour
Flavor
Tenderness
Texture
Other comment
Seafood roll
To soft
Takde seafood taste

To hard

Ok

Priceless
 not to good
(From Sir Izzudin)

Even though we get a good comment it doesn’t mean we are good enough. There is so many thing that we have to improve so that we can be a good chef. And even though we get a bad comment we have to be strong because the bad comment is something that can make us to be better and better.





Here are some random pictures on the event J     
                 
The final product from all group                                     Our presentation table


The guest