like shooting stars

Sunday, April 25, 2010

FOOD INNOVATION AND DESIGN
(HCD2304)

PREPARED BY:

NURUL SYUHAIDAH BINTI ABDUL RAZAK
KJC0870065

RAJA SOFIA BINTI RAJA AMRAN
KJC0870417

SALI SALBIAH BINTI UMAR
KJC0870123

PREPARED FOR:
MISS NINA MARLINI IDRIS

Acknowledgment

Praise to god, finally our product successfully completed. Although we didn’t won any prizes, we are very satisfied.
Firstly we wish to say deepest gratitude to our lecturer, Miss Nina Marlini as our Food Innovation Design lecturer with her help and support to ensure our product successfully completed. To those who directly and indirectly helping us thank you.
With the help from group members, Raja Sofia Raja Amran, Nurul Syuhaidah Abdul Razak, Sali Salbiah Umar the product finally done. Lastly we all hope that all of you would satisfy with our report for I-food exhibition.

Introduction

• Cassava Wadeh has it own unique taste. The texture of the Cassava Wadeh will melt in your mouth in instance. It is a healthy source of food for human because cassava is the third largest eatable source of carbohydrates.

Objective

• The reason why we choose Cassava because it is the third largest source of carbohydrates for human food in the world. It is also very rich in starch and contains significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g).
• It is easy and fast to make plus the cost to make it is cheap.

Activity

• The first activity that we are doing is we tried to make the cassava wadeh first and try to improve the quality of wadeh, such as add in more ingredients and the texture of Cassava wadeh.

Task implementation

Before the event

• A week before the event, we prepare the new mixture of wadeh with the same ingredients.

• We prepared 54 numbers of cassava wadeh for the event.

• Then, we wrapped the wadeh and frozen it.

During the event

• We came early in the Wednesday morning to prepare our produce before the beginning.

• We fried the wadeh until its turns to golden.

• We cut each of the wadeh into four small pieces and present it in a large plate. We serve it with a Thai chili sauce to get the better taste.

After the event

• We were busy cleaned the booth and bring all the things to the kitchen back.
• After that there was held a talk about Career Entrepreneurship for us in the same place.
• Then we all went back to our home.

Problem faced

• The texture of our product, cassava wadeh was hard.
• It is because of the wadeh is suitable to eat just after fried, After fried it is crunchy and soft. But after it is cool, it will become hard to eat.
• Not all the people can accept our product, cassava wadeh because it is quite weird among the people.

Recommendation

• Cassava wadeh are look complicated to make, but it’s much easier if we are interested to tried to make a new product than we didn’t do before. The cost for make this Cassava wadeh is cheaper than other product which sales in market.

Conclusion

From our observation cassava wadeh will be a Malaysian favourite food, because the taste and the texture. We believe that cassava wadeh is a new product
That market didn’t have yet, and it will be popular among Malaysians and international.

preparation for i-food in kitchen

judges

sharing table with other group

presentation of food