7th week - 3rd March 2010

After 2 weeks of trying the Strawberry Pasta, we try another invention using the same basic pasta product-Ravioli with Strawberry Filling, Curry Leaf Fettucine, and Chocolate Fettucine...

-chocolate fettucine-

-chocolate fettucine-

-curry leaf fettucine-

-curry leaf and chocolate fettucine (before boil)-

-strawberry filling for strawberry ravioli-

-drying the pasta-

-boiled strawberry ravioli-

-process of making the strawberry ravioli-

-curry leaf pasta dough-

-pasta sheet for strawberry ravioli-

-process of making curry leaf dough-

-ingredients of curry leaf pasta-

-drying the fresh curry leaf after wash it-

6th week - 24th February 2010

For this week activity, we continue the Strawberry Pasta and we add more colour to the pasta so that it can be identify as a Strawberry Pasta.
We add strawberry paste into the dough to make it reddish color.
As our last week experiment, we are using the basic pasta dough recipe but we add the strawberry paste and chopped fresh strawberry.

-the pasta sheet after being rolled-

-the strawberry fettucine-

-strawberry pasta dough-

-strawberry pasta dough-

-strawberry fettucine-

5th week - 17th February 2010

This is our first class of starting our own product experiment. Our product which is STRAWBERRY PASTA has been accepted by Chef Zaid as our main product of this project.

Our pasta basically is flavored with fresh strawberries. This pasta is served as a dessert course.

-pasta that has been rolled and become fettucine-

-separating the fettucine-

-rashid and sarah post with the strawberry pasta-

-these are the ingredients that we use for making strawberry pasta-

-strawberry pasta ingredients-

-strawberry paste-

-aqmal, sarah and rashid post before the class started-

4th Week - 10 February 2010

On the 4th week, our final experiment is drying of fruits to make FRUIT LEATHER . This 'drying of fruits method' is using to keep and maintain the fruits longer for months. In this experiment, we are using fresh fruits - strawberry, kiwi, apple, dragon fruit and peach. Each group must make 2 numbers of fruit leather, 1st-using sugar and 2nd-using honey. Our group has given a task to make fruit leather from STRAWBERRY..

This time is much much more intresting. Colorful fruits experiment doesn't bored us..lets check it out!!

~Strawberry being cut by Afiq~

~A moment in the kitchen~

~Rashid and Aqmal continue to cut the strawberry~

~Strawberry being divided into 2 portion~

~Process of blending the strawberry~

~A look at blended strawberry~

~1 portion is for sugar while another 1 portion is for honey~

~The blended strawberry is being spreaded onto the baking tray~

~The blended strawberry is being spreaded onto the baking tray~

~The result when both fruit leather being baked and rested~

~Take a look at strawberry leather~

~Result of strawberry leather~

~Other group fruit leather~

~Other group fruit leather~

~Other group fruit leather~

~Other group fruit leather~

3rd Week - 3 February 2010

On the 3rd week, our 2nd experiment in class are GLUTEN BALL & BREAD BAKING. For GLUTEN BALL experiment, we have to characterize the development of wheat gluten in batters and dough using different types of flour. While for the BREAD BAKING experiment, we need to compare the differences in behavior between varying the amount of flour and number of kneading. Our team has given a task on BREAD BAKING experiment, where we have to do the '500 strokes kneading' and 'substitute the water with milk'. The result for both of the bread is totally different...

Come...lets have a look at those bread!!

~Afiq, Sarah and Rashid measuring the ingredients~

~Aqmal starting to mix the ingredients~

~the ingredients after being mixed~

~the ingredients~

~Rashid and Aqmal mixing the ingredients~

~the dough is being rested for half an hour~

~folding the dough to fit in the mould (after 1st rested)~

~the dough is being rested again before bake~

~result of the bread for 1st exp.(500 strokes kneading)~

~result of the bread for 2nd exp.(using milk)~

~result of breads from other groups' experiment~

~result of gluten balls from the experiment~

~students evaluating the result of experiments~

~Chef Zaid is cutting the bread to see the texture of the bread~

~result of gluten ball using all purpose flour~

~result of gluten ball using pastry flour~

~result of gluten ball using bread flour~

~result of gluten ball using cake flour~

~table chart for gluten ball result~

~table chart for bread result~