Bringing Out The Best Quality Of Food: February 2012

Basic Formula

10g - Sugar

15g - Cake Flour

41g - Egg Whites

32g - Sugar

0.6g - Cream of Tartar

0.1g - Salt

Equipment :

flour shive, whisk & spatula.

Method :

Preheat oven to 350F (177c) except for produce 6 which has separate baking directions. Line the bottom of each individual loaf pan (5” x 2 ½” X 2) with wax paper cut to fit. Do not grease the sides of the pan.

Sift flour first weight (10g) of sugar together and set sides.

Beat the egg white together to the foamy stage , using wrist mixer (same kind for all parts of the experiments)

Unless indicated differently in a specific series, add the cream of tartar and salt (note: if it were being used, flouring would be added with the cream of tartar) continue beating on the faster mixer setting while gradually adding 32g sugar.

Beat the whites until the peaks just bend over.

Sift ¼ of the flour-sugar mixture over the whites.

Fold in gently with 10 strokes using a rubber spatula.

Sift the second ¼ of the flour-sugar mixture over the whites and fold in gently with 10 stokes, followed by the same process for the third addition

Sift the final ¼ (making a total of 50 folding strokes with the rubber spatula.

Gently push and weight 90g of the better into the pan.

Finish all of the cakes being baked in one before placing them all in the oven at the same time. Bake until the surface springs back when touched lightly with air circulating under the pan, less than 30 minutes.

When almost cool, remove from the pan.

Chef Zaid given a task to each group. This are our group 1 experiment

1- Varying the amount of folding

(a) 20 strokes- Follow the basic formula, but fold only 5 strokes each addition (a total of 20 strokes)

result 20 stokes after bake

(b) 50 strokes (control)- Follow the basic formula

result 50 stokes after bake

result 80 stokes after bake

This are our experiment record of angel cake:

Treatment	Baking time	Volume before baked	Volume after baked (VBB -VAB)	Color	Shape	Texture of crumb	Tenderness (a chew)	Comments
1. Folding a. 20x	28 minutes	90 gm	28 gm	Pale brown	Heavily crack	Sticky	10x	Chewy
b. 50x	28 minutes	90 gm	40 gm	Light brown	consistent crack	Sticky	7x	Control
c. 80x	28 minutes	90 gm	24 gm	Light brown	Heavily crack	Sticky	16x	Sticky and hard

#VBB - VAB ( Volume before bake - Volume after bake )

FOOD INNOVATION & DESIGN

HCD2304

GROUP 1

Section 3

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.

To provide good quality food and it is not easy as it looks. It requires passion and commitment. In our study the culinary arts students, we find not easy to create a recipe and our lecturer Chef Zaid, took us to a higher level to know more about what is culinary.

DEVELOPMENT & AVAILABILITY OF NEW FOOD PRODUCTS

Modern refrigeration and rapid transportation caused revolutionary changes in eating habits. For the first time, fresh food of all kinds - meats,fish,vegetables,and fruits-become avail-able throughout the year. Exotic delicacies can now be shipped from anywhere in the world and arrive fresh and in peak condition.

PEOPLE BEHIND THE STOVE