lab 4 complete.docx

1.0 INTRODUCTIONDessert is adelightful conclusion for eachmeal in foodservices.Special occasion meals would not be considered proper unless desserts areserved. Dessert is one of the courses that willbe serve at the endof themeal. Most of the dessert are high in sugar and thus are very sweet (Solom,2004. !ce cream is a dessert that categori"e as soft fro"en dessert. !ce creamaremi#turesofcream, sugarand$avoring. !nthislabsession, ourgroupprepared ice cream with chocolate coating. %he main ingredient in the icecream is watermelon. %he &uice of watermelon e#tracted and used as a $avorin the ice cream. %he ice cream coated with chocolate in order to enhancethe $avor and the organoleptic and aesthetic characteristic (Marshallet al.,200'. %here are standards for ice cream to ma(e sure that the ice creamcontain valuable characteristic. !ce cream should specify a minimum contentof )0 percent of mil( fat and 20 percent of mil( solids. %he *uality of the icecream can be determined by its composition, the *uality of its ingredients,the weight and the *uality and *uantity of the $avoring materials. +eal factis that, di,erences in these components can actually in$uence the price ofice cream that are being mar(eted. !n food service, ice cream is available ina wide variety of forms suited to food service use (-uc(et . /reen, 2004. !cecream is both an emulsion and a foam. %he mil( fat e#ists in a form of tinyglobules that have been formed during the mi#ing method. %he ingredients andmethod of ma(ingthe ice creamcreate themicrostructure. %heicecreammicrostructureconsistsof icecrystals, airbubbles and fat droplets and a viscous solution of sugars, polysaccharidesand mil( protein, (nown as matri# (0lar(e, 2004.1hippedcreamisoneof themainingredientsfor icecream. %hewhippedcreamfunctionsastoimprovethete#tureof theicecream. !cecreamaddedwithwhippedcreamaresoft andmorecreamy(Marshall,200'. 2sually, whipped cream is an alternative to eggs in the ma(ing of icecream.1.1 OBJECTIVES). %o learn the ma(ing of ice cream.2. %o determine the cost of ice cream per serving.'. %o evaluate the nutritional value of ice cream.1.2 EQUIPMENTS3owl, weighing scales, measuring cup and &ug, spoon, (nife, cutting board, blender and ice cream mi#er.2.0 RECIPE4ield546 cup of ice cream.!ngredients52.0 liter watermelon (blend7 tbsp honey)8 tbspre9ned sugar2.4 liter whipped cream3.0 COSTING AND CALCULATION OF MENUIngreden!"QT# UNITUNIT PRICE$RM%TOTAL$RM%PREPARATION1atermelon2.' (g 2.:: 7 ;6oss while tastingand pouring andstic(ing on pot duringserving timeNET #IELD 2'28 gm-.0 COO&ING MET+OD). 1atermelons(inwaspeeled? its$eshwascut intosmall piecetoblend as watermelon &uice by using blender. 2. 1atermelon $esh, honey and sugar were added together and blendeduntil all thewatermelon$eshturninto&uicebyusingtheblendermachine.'. @fter the &uice was blended, the whipped cream was aerated by usingelectric mi#er until it almost hard. 4. %heblended &uice wasaddedintotheaerated whipped cream whenthe cream aerate until almost turn to hard by using electric mi#er, mi#the mi#ture until the cream and the &uice evenly mi#ed.8. %he mi#ed whipped cream with watermelon &uice was pour into the icecream ma(er in order to aerate it and to cold it to have the ice creamsmooth and hard te#ture.7. %he mi#ed whipped cream was aerated by using ice cream ma(er forabout )8='0minutes until it aeratedabout doubleof si"ethanitsoriginal state. 6. %heaeratedicecreamwasremovedfromtheicecreamma(erandstored in the free"e before it served.;. %heicecreamwasservedbyaddingchocolatetoppingandalmondnuts in the cup. ..0 NUTRITIONAL VALUE/.0 DISCUSSIONAor thislab, our groupdidfruit icecreamfromwatermelon. !nicecreamma(ing,theingredientsthatweusedare2litersofwatermelon,7tablespoonsofhoney, )8tablespoonsofre9nedsugar, and2.4litersofwhipped cream. Airst of all, hygiene is very important factor in ma(ing an icecream, from the ingredients, utensil, and preparation and to storing the icecream, its need to be in clean. %his tas( is divided into ' phase which are?the 9rst phase is preparation the ingredients. %he honey and watermelon isblend until it becomes &uice. %he whipped cream and sugar is beat togetherSer0ng S1e 2 .0 gT3!45 Ser0ng 2 -6Ingreden!E.PUn!C4r7389dr4!e Pr3!en F4!Energ9$&:45%g &:45 g &:45 g &:451atermelon 87g2686.;))0').4)84.;7):.2 82.247:.; )2)20.40ream)00 g 20 ;0 )2 4;)28.8))2:.8 )286.8