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
