PHOTOS DURING THE I-FOOD EXHIBITION

Appendix

*Our product,PUMPKIN.The pumpkin was hand carved by MAI*

*With the participants who share the same table with our group*

*The decoration on our table*

*MANGOSTEAM & APPLE CHIP*

*The honourable judges evaluating the products*

*The judges,Chef Adzhar and Chef William*

*Every group was busy explaining their products*

(Photos 1-6)

1

2

3

4

5

6

*ROSELLE+STAR FRUIT PURERY & CIKODOK TEMPE*

*The crowd*

*3rd Place-Sawknif3S*

*2nd Place-Castor Sugar*

*1st Place-UNITARIANLICIOUS*

*A snap with the honourable judges*

*The organizer,MICE student(DPL)*

*Our group members with victorious smiles from the lucky winners*

FINAL REPORT- PUMPKIN CAKE & MUFFIN

FINAL REPORT

FACULTY HOSPITALITY AND TOURISM MANAGEMENT
SUBJECT:
FOOD INNOVATION AND DESIGN

SECTION:
6

PRODUCT:
FINAL REPORT- PUMPKIN CAKE & MUFFIN

GROUP MEMBERS:

• MAIHASNIDA BT. HJ. ABDUL GHANI (KJC0870351)


• ALISSA BT. ALIAS (KJC0870409)


• SITI HAJAR BT. ABDUL FATAH (KJC0870660)


• NOR AZAM SHAH B. NOR AZNI SHAH (KJC0870203)

NAME OF LECTURER:
CHEF ZAID B. ABDUL RAZAK

Acknowledgment:

Praise to god that we have finally succeeded in completing our Food Innovation and Design product.

We have undergone numerous circumstances towards the completion of the product. However, due to the great support from our Food Innovation and Design lecturer Chef Zaid , who never gave up and had a lot of faith in us, our family, our friends, and last but not least our group members, Maihasnida Bt. Hj. Abdul Ghani, Siti Hajar Bt. Abdul Fatah, Alissa Bt. Alias and Nor Azam Shah B. Nor Azni Shah. We would like to relay our highest appreciation and deepest gratitude to everyone that we have or haven’t mentioned whether they have involved directly or indirectly in the making of this product.

We hope you would be satisfied with what is being presented. Your kindly attention and acceptance is highly appreciated.

Introduction

Pumpkin cake are made by a perfect combination of pumpkin flour and boiled pumpkin dice, which certainly will make the taste of the cake become tastier and extremely delicious in every bite.

For this product, we made our own pumpkin flour which it helps to make the taste of the cake or muffin become tastier. Pumpkin is made by slicing the pumpkin into thin slice, and then it needs to be bake for 30 minutes. After that blend it until fine and it ready to be used to make cake or muffin.

Objectives

The main objective in making pumpkin cake & muffin is to expose the use of pumpkin, it is not only a fruit but pumpkin can be used and be made into many kinds of alternatives. For an example, pumpkin can be made into pumpkin flour which it can be develop into any kind of product.

Activity

Our first activity is we use to brainstorming about our product, pumpkin cake & muffin. We tried our best by discussing on how to improve our product, so that it will have the tastier taste.
Every week, we will do the same activity in the kitchen; first of all we will prepare all the ingredients, and then one of us who in charge in making the cake will make the cake. After that, we will decorate the cake/ muffin so that it will look colorful and we will bake it for 45 minutes with 160◦c. Then, we will show our product to our chef, so that he can give his comment on our product. From that we can know what is wrong with the product and try to do better next time.

Chart Organization

Task implementation

Before The event

On the 13th April 2010, Tuesday, the day that we are supposed to bake the pumpkin cake & muffin for the I-Food Exhibition and because of the exhibition is in the morning and we do not have time, so we have to bake it early. The cake that had baked, then we stored in the chiller. Overall, the preparation and baking takes for about 5 hours to make.

During the event

On the 14th April 2010, Wednesday, the big day has finally arrive the day that all of us are looking forward. I-Food Exhibition, is not just an ordinary event but it also a competition between Food Innovation and Design student.

First of all, all students have to be in the kitchen at 7.30am and starts do their preparation for their product and as well as decorate their booth. As we planned before, there are 4 of us, 2 of us will be at the student lounge, to be representative of our group and 2 of us have to be in the kitchen. That morning we are busy preparing our product for the judges and other people, we took out the cake from the kitchen and cut it into few pieces. Then, we are busy decorate our booth in student lounge.

Then, two of us who responsible in presenting our product, did their very best in presenting the product, pumpkin cake & muffin. Everybody who involve in this competition did their best to win this competition with their unique and tasty food.

Few hours later, they announce the winner of the competition, third place goes to sawknife group, and second place goes to tropical patties and the winner pumpkin group. As we heard that the winner of this competition is pumpkin group, we are so excited and shock, it is because we never expected to win.

However, we are very grateful to our lecturer Chef Zaid Abdul Razak, who always encourage us and to the judges Maria Tunku Sabri, Chef Adzhar Md. Zin and Mr. William Quah.

After The Event

After the event, all of us go straight to the kitchen and clean up our station. Then we opened our prizes and give away to each member, but then we also give some of our prizes to our beloved chef, who taught us a lot, this is how we saying that we are very grateful to him.
The prizes are:

• A jar of biscuit


• Hampers


• Few cd’s


• Movie Tickets

Problem Faced

We had face lots of problem in making this product, especially before the event. Whereby, we had problem in getting the right taste and texture for this product and because of that, we had to do lots of experiment in order to get the right recipe. In the first –two experiments, the taste of the product is not right and because of that we end up making pumpkin flour. But then, we had a problem with the texture of the product, the texture became too soft and moist, after few experiments, we decided to use 70% (self raising flour): 30% pumpkin flour.

We also had face problem during the event, where we found the became sticky, we thought that maybe we have store the cake in the chiller, but then we made decision to reheat the cake in the oven for 5 minutes with 160◦c. Finally the cake turned out to be dry and good as before.

Recommendation

Pumpkin cake is very easy to make, we decided to use the ingredients that easy to find and ingredients that can be replace to other ingredients if they can not find the same ingredients. Pumpkin cake/muffin is not only simple to make but it also a product that indescribable and worth it in every bite.

Conclusion

From our observation on this product, we can see that, pumpkin cake/ muffin has taken people attention and trust on being the best and tastier food to eat. All this while, people keep thinking that pumpkin is just regular fruit but the truth is pumpkin has lots of vitamin that can help the body to stay healthy.
Other than that, the recipe that we use to make pumpkin cake is easy to follow and the hardest part is to make the pumpkin flour but pumpkin flour have the opportunity to be develop in the future and it could be made into variety of other product not only pumpkin cake/muffin.

References

Professional Cooking, 6th edition, Wayne Gisslen
John Wiley & Sons, Incorporation.

6th EXPERIMENT- PUMPKIN CAKE&MUFFIN

Assalamualaikum...

Before the task;

On 7 April 2010, Wednesday in Kitchen A, Block A, UNITAR. This is our sixth class and the last class in experimental food using our own idea before the I-Food Exhibition Event. For this week, we used pumpkin flour and added along with diced pumpkin. Then, this week we did 1 experiment (70 self raising flour:30 pumpkin flour) .

During the task;

Before starting to bake our cake, we have to do pumpkin flour. These are the methods to do the flour:

1. Heat the oven.
2. Clean the pumpkin. Remove the skin and seeds.
3. Slice the pumpkin using mandoline. Adjust the mandoline so that the pumpkin can be sliced thinly.
4. Place a parchment paper onto the tray. Prepare few trays so that it will be easy for baking the sliced pumpkin.
5. Arrange the sliced pumpkin onto the tray.
6. Bake the sliced pumpkin until it turns dry, crispy and golden-brown colour.
7. Remove the pumpkin chips into a dry bowl, let them cool for a moment before blending them.
8. Blend the pumpkin chips until they turns into flour.
9. Repeat the same steps until there are no more sliced pumpkin left.
10. Now, the pumpkin flour can be use.

Ingredients for 70:30 ;

• 250 g butter
• 175 g Castor sugar
• 3 nos Eggs
• 1 tsp Vanilla essence
• 120 g Self raising flour
• 120 pumpkin flour
• 200 g Diced Pumpkin(diced and cooked)
• 1 tsp Lemon juice
• 1 tsp olive oil
• 3/4 cup Milk
• Food colour (apple green, rose red, pink & orange)

Method ;

1. Boiled the water and add in the dice pumpkin.
2. Beat butter, sugar and vanilla essence until light and creamy.
3. Add in eggs one at a time beating well after addition.
4. Then, add in the self raising flour and the pumpkin flour. Keep stirring until it is well mixed.
5. After that add in the milk, boiled dice pumpkin, olive oil and lemon juice. Keep stirring.
6. Pour the mixture into muffin cup and decorate the top of each muffin with different of food colour. Use stick to move the drop of the colour.
7. Bake them at 180 C for 30 minutes.

After the task;

We have decided to use this recipe for the I-Food Exhibition Event.

Conclusion;

We are very positive that this product is have the potential in the future, it is because we managed to develop this product into several recipe.

5th EXPERIMENT- PUMPKIN MUFFIN

Assalamualaikum...

Before the task;

On 31th March 2010, Wednesday in Kitchen A, Block A, UNITAR. This is our fifth class in experimental food using our own idea. For this week, we used pumpkin flour instead of boiled pumpkin , and added along with diced pumpkin. Then, this week we did 1 experiment (70 self raising flour:30 pumpkin flour) . As usual, we started our class with 'Al-Fatihah'. Before we can start our experiment, we were given a short briefing.

During the task;

Before starting to bake our cake, we have to do pumpkin flour. These are the methods to do the flour:

1. Heat the oven.
2. Clean the pumpkin. Remove the skin and seeds.
3. Slice the pumpkin using mandoline. Adjust the mandoline so that the pumpkin can be sliced thinly.
4. Place a parchment paper onto the tray. Prepare few trays so that it will be easy for baking the sliced pumpkin.
5. Arrange the sliced pumpkin onto the tray.
6. Bake the sliced pumpkin until it turns dry, crispy and golden-brown colour.
7. Remove the pumpkin chips into a dry bowl, let them cool for a moment before blending them.
8. Blend the pumpkin chips until they turns into flour.
9. Repeat the same steps until there are no more sliced pumpkin left.
10. Now, the pumpkin flour can be use.

*Pumpkin Flour*

Ingredients for 70:30 ;

• 250 g butter
• 175 g Castor sugar
• 3 nos Eggs
• 1 tsp Vanilla essence
• 120 g Self raising flour
• 120 pumpkin flour
• 200 g Diced Pumpkin(diced and cooked)
• 1 tsp Lemon juice
• 1 tsp olive oil
• 3/4 cup Milk
• Food colour (apple green, rose red, pink & orange)

Method ;

1. Boiled the water and add in the dice pumpkin.
2. Beat butter, sugar and vanilla essence until light and creamy.
3. Add in eggs one at a time beating well after addition.
4. Then, add in the self raising flour and the pumpkin flour. Keep stirring until it is well mixed.
5. After that add in the milk, boiled dice pumpkin, olive oil and lemon juice. Keep stirring.
6. Pour the mixture into muffin cup and decorate the top of each muffin with different of food colour. Use stick to move the drop of the colour.
7. Bake them at 180 C for 30 minutes.

*Pumpkin Muffin*

After the task;

We finally found the right recipe for our product and we have decided to make cake and muffin for the event.

Conclusion;

After several experiment, we finally found the right recipe and we really glad about it.

4th EXPERIMENT- PUMPKIN CAKE

Assalamualakum...

Before the task;

On 17 March 2010, Wednesday in kitchen A, Block A, UNITAR. This is fourth class in experimental food using our own idea. For this week, we used pumpkin flour instead of boiled pumpkin , and added diced pumpkin. Then, this week we did 2 experiment (50 self raising flour:50 pumpkin flour) and (fully pumpkin flour) . As usual, we started our class with 'Al-Fatihah'. Before we can start our experiment, we were given a short briefing.

During the task;

Ingredients for 50:50 ;

• 250 g butter
• 175 g Castor sugar
• 3 nos Eggs
• 1 tsp Vanilla essence
• 120 g Self raising flour
• 120 pumpkin flour
• 200 g Diced Pumpkin(diced and cooked)
• 1 tsp Lemon juice
• 1 tsp olive oil
• 3/4 cup Milk

Method ;

1. Boiled the water and add in the dice pumpkin.
2. Grease the sides and base and line a loaf pan with parchment paper.
3. Beat butter, sugar and vanilla essence until light and creamy.
4. Add in eggs one at a time beating well after addition.
5. Then, add in the self raising flour and the pumpkin flour.
6. Keep stirring until it wel mix.
7. After that add in the milk, boiled dice pumpkin, olive oil and lemon juice. Keep stirring.
8. Pour mixture into prepared pan and bake it for 50 minutes.

*step by step*

Ingredients fully using pumpkin flour;

• 250 g Butter
• 175 g Castor sugar
• 3 nos Eggs
• 1 tsp Vanilla essence
• 240 g Pumpkin Flour
• 1/8 tsp Soda Bicarbonat
• 200 g Diced Pumpkin(diced and cooked)
• 1 tsp Lemon juice
• 3/4 cup Milk
• 1 tsp olive oil

Method ;

1. Boiled the water and add in the dice pumpkin.
2. Grease the side and base of the loaf pan, then cover it with reparchment paper.
3. Beat butter, sugar and essence vanilla until lightly and creamy.
4. Add in eggs, one at a time.
5. Then, add in the pumpkin flour and keep stirring.
6. After that add in milk, boiled dice pumpkin, olive oil and lemon juice. Keep stirring.
7. Pour mixture into the prepared pan and bake it for 1 hours 15 minutes.

After the task;

The product have different result, for 50:50, the cake is tasty but the texture is still soft but for the fully pumpkin flour, the texture is too soft and the taste is terrible. We decided to use 70 self raising flour :30 pumpkin flour, for next class.

Conclusion;

The product need to be improve so that it will have better taste and texture next time. From that, we decided to use 70 self raising flour:30 pumpkin flour, for next class.

3rd EXPERIMENT- PUMPKIN CAKE

Assalamualaikum...

Before the task;

On 10th March 2010, Wednesday in Kitchen A, Block A, UNITAR. This is our third class in experimental food using our own idea. For this week, we used pumpkin flour instead of boiled pumpkin , and added along with diced pumpkin. Then, this week we did 1 experiment (50 self raising flour:50 pumpkin flour). As usual, we started our class with 'Al-Fatihah'. Before we can start our experiment, we were given a short briefing.

During the task;

Before starting to bake our cake, we have to do pumpkin flour. These are the methods to do the flour:

1. Heat the oven.
2. Clean the pumpkin. Remove the skin and seeds.
3. Slice the pumpkin using mandoline. Adjust the mandoline so that the pumpkin can be sliced thinly.
4. Place a parchment paper onto the tray. Prepare few trays so that it will be easy for baking the sliced pumpkin.
5. Arrange the sliced pumpkin onto the tray.
6. Bake the sliced pumpkin until it turns dry, crispy and golden-brown colour.
7. Remove the pumpkin chips into a dry bowl, let them cool for a moment before blending them.
8. Blend the pumpkin chips until they turns into flour.
9. Repeat the same steps until there are no more sliced pumpkin left.
10.Now, the pumpkin flour can be use.

Ingredients for 50:50 ;

• 250 g butter
• 175 g Castor sugar
• 3 nos Eggs
• 1 tsp Vanilla essence
• 120 g Self raising flour
• 120 pumpkin flour
• 200 g Diced Pumpkin(diced and cooked)
• 1 tsp Lemon juice
• 1 tsp olive oil
• 3/4 cup Milk

Method ;

1. Boiled the water and add in the dice pumpkin. Grease the sides and base and line a loaf pan with parchment paper.
2. Beat butter, sugar and vanilla essence until light and creamy.
3. Add in eggs one at a time beating well after addition.
4. Then, add in the self raising flour and the pumpkin flour. Keep stirring until it is well mixed.
5. After that add in the milk, boiled dice pumpkin, olive oil and lemon juice. Keep stirring.
6. Pour the mixture into prepared pan and bake it for 50 minutes.

After the task;

The taste of the product is much more better.

Conclusion;

This experiment, is much more better in term of the taste of the product.

2nd EXPERIMENT-PUMPKIN CAKE

Assalamualaikum...

Before the task;

On 3rd March 2010, Wednesday in kitchen A, Block A, UNITAR. This is our second class in experimental food using our own idea. For this week, we used margarine instead of butter, added diced pumpkin and used steam method. As usual, we started our class with 'Al-Fatihah'. Before we can start our experiment, we were given a short briefing.

Ingredients;

• 250 g Planta margarine
  
• 175 g Castor sugar
• 3 nos Eggs
• 1 tsp Vanilla essence
• 240 g Self raising flour
• 1/8 tsp Soda Bicarbonat
  
• 300 g Mashed Pumpkin(cooked and mashed)
• 200 g Diced Pumpkin(diced and cooked)
  
• 1 tsp Lemon juice
• 3/4 cup Milk
• salt to taste
  

Method;

1. Boiled the water in the steamer. Grease the sides and base and line a loaf pan with parchment paper.
2. Beat margarine, sugar and vanilla essence until light and creamy.
3. Add in eggs one at a time beating well after addition.
4. Beat in the mashed pumpkin and lemon juice. Mix well the blend.
5. Fold in the flour and soda bicarbonate to mix.
6. Add in diced pumpkin and mix well.
   
7. Pour mixture into prepared pan, the pan are recovered by and steam for 45minutes.
   

During the task;

After briefing, as usual we did our first step which was to boiled the water in the steamer and then prepared the ingredients for pumpkin cake. Done with the ingredients, we started with a few steps to prepare the pumpkin as the ingredient in our cake. We peeled, cut, diced, cleaned, boiled until tender, drained and mashed the pumpkin.

*Ingredients*


*Steps in making preparing the pumpkin cake mixture*

Went everything was ready, the cake was steamed for 45minutes.

After the task;





*The ready steamed pumpkin cake*


Recommendation & Conclusion;

We concluded that, the cake tasted better when butter is used. The added diced pumpkin improved the taste of the pumpkin cake. Steaming had improved the texture of the cake.