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PRINCIPLES OF FOOD PREPARATION

LABORATORY REPORT
MEASURING TECHNIQUES AND ENERGY
TRANSFER AND SENSORY EVALUATION

PREPARED BY GROUP 8 MEMBERS

NUTRITION / 1:
ON SHI ZE A170313
UMMUL AQILAH BT ABD HAMID A170328
NUR SYAHIRAH BT MOHD YUSRI A170291

LECTURER: DR. NUR HANA BINTI HAMZAID

PART A : DEFROSTING USING MICROWAVE ENERGY TRANSFER
OBJECTIVES :
1. To utilize microwave energy for defrosting foods.
2. To observe the quality of products defrosted in the microwave.

INGREDIENTS :
2 frozen ground beef patties (1/4 lb. each)

PROCEDURES :
1. Place two ¼ lb frozen ground beef patties on separate microwave-safe plates.

2. Microwave one patty on high for 4 minutes. Microwave the other patty for 4
minutes on defrost.
 3. Observe the internal quality of the meat. Evaluate the extent of defrosting or
cooking that has occurred and record observations in Table L-1. Note: You will
not taste this product.

Hamburger patty with high setting

Hamburger patty with defrost setting

RESULTS :

Table L-1 Defrosting Using Microwave Energy Transfer

Characteristic Hamburger Patty, High Setting Hamburger Patty, Defrost Setting
Appearance Shrink, dry and rough, dark brown Uncooked and frozen meat, moist
and on its surface got a little black and red in colour.
in colour.
Aroma Slightly burned and its smell more Smell likes uncooked meat
 sharp.
Texture Rough, hard and tough. Moist and tender
DISCUSSION :

From the results we obtained, the appearance of the hamburger patty with the high
setting is shrink, dry and rough, and its colour is dark brown and on its surface got a little
black in colour. Then, for the aroma, the hamburger patty with high setting is slightly burned
and its smell is more sharp than the hamburger patty with the defrost setting. After that, for
the texture of the hamburger patty with high setting, it is rough, hard and tough and our group
had tried to use the knives to cut it also cannot make it. On the other hand, for the hamburger
patty with defrost setting, its appearance is uncooked and looks like a frozen meat that has
just take out from refrigerator, moist and is red in colour. Besides, for the aroma part, it
smells like the uncooked meat and actually the smell not so nice. Then, for the texture part, it
is moist, tender and can easily be cut by using the small knives.

Based on our groups’ opinion, we think that by using microwave to cook the meats like
beef patties is not the best option, except for the thawing and reheating leftovers. They will
decrease the juiciness, do not brown, and do not heat sufficiently to kill pathogens such as
Trichinella spiralis. Microwave heat food unevenly causing localised cold spots and allowing
some pathogenic bacteria to persist. Microwaved meats do not taste the same as meats
cooked by other time-tested methods, primarily because they do not get browned.

Besides, based on the experiment that we had carried out neither high setting nor
defrost setting by using the microwave, both the methods are not suitable for cooking the beef
patties. This is because for the high setting, the beef patties is overcooked and become very
dry and rough in the form of texture. Then, for the defrost setting, the beef patties is like
uncooked meat and there might be pathogens grow inside the beef patty. So, these are the
reasons why in the lab manual, the instruction tell us not to taste this food product. For the
bacteria that cause food poisoning that multiply quickest in the “ Danger Zone”, is the
temperatures between 40 and 1400F ( 4.4 and 600C ). So, to destroy harmful bacteria, we have
to cook ground beef patties to a safe minimum internal temperature at 1600F (71.10C) as
measured with a food thermometer.

From the results above, for the high setting of the hamburger patty, it becomes shrink
after 4 minutes. Actually, all meat will shrink in size and weight during cooking. The amount
of shrinkage will depend on its fat and moisture content, the temperature at which the meat is
cooked, and how long it is cooked. Basically, the higher the cooking temperature, the greater
the shrinkage is. Therefore, cooking ground beef at moderate temperatures will reduce
shrinkage and help retain juices and flavour. Overcooking draws out more fat and juices from
ground beef, resulting in a dry and less tasty product.
 Although microwaving is listed under moist-heat preparation, it actually belongs in an
entirely separate category because it incorporates both dry-heat which is radiation and moist-
heat preparation methods. Microwaves are a form of radiation aimed at the water in the food
or beverage. Besides, the microwave recipes often require that the container be turned during
the cooking process is to prevent uneven heating of the food. Microwaves have ‘hot’ spots
and ‘cold spots’. That is the reason for the rotation, to account for the uneven distribution of
the waves that excite the water molecules to heat the food. If the food sat in one position,
there would be areas that would be hot and the other areas that would be totally cold.

When defrosting foods in a microwave, it is advisable to use low setting instead of a

high setting is because to keep from cooking the food on the outside only while it remains
frozen or raw inside. Thawing food at room temperature for more than an hour or two can
cause dangerous bacteria to grow in it that will make you sick when you eat it. Many
microwaves come with a defrost button. When used, this button automatically sets the oven’s
setting lower, from 30 to 50 percent of its full power. Such a low setting will slow down the
heating process and allows the heat waves to penetrate the centre of the food before cooking
the outer layers.

Moreover, glass, paper, ceramic or plastic containers are used in microwave cooking
because microwaves pass through these materials. Although such containers cannot be heated
by microwaves, they can become hot from the heat of the food cooking inside. The
appropriate containers that used for microwaving are heat resistant glassware such as Pyrex
and pyroceramic glass cookware such as Corning Ware as well as other glass, ceramic and
plastic containers which are labelled for microwave use.

Furthermore, microwaves can be extremely useful appliances. They can heat and reheat
foods and beverages and can even cook some things. However, there are some foods that we
should never put in the microwave such as egg in shells, chili peppers, breast milk, a mug of
water, processed meats, leafy greens, oils, uncooked rice, grapes or other fruits, red pasta
sauce, frozen meat, broccoli, leftover potatoes, bread, cakes and anything that have been
reheated a few times before.
 UNIT 1 – SENSORY EVALUATION

PART B : EVALUATION OF FOOD PRODUCTS USING DESCRIPTIVE TERMS

OBJECTIVES:
1. To become familiar with descriptive terms used in sensory evaluation of foods.
2. To evaluate the appearance consistency, flavour, aroma, and compositions of food products
by using the human senses.

RESULTS:

Product Appearance Aroma Flavor Textures

Kuih cara Light green and Aroma of Sweet and a bit salty Sticky and chewy
soft pandan leaves
Kuih puteri Natural green No aroma Slightly sweet and the Fluffy and soft
ayu colour grated white coconut
makes it a bit salty
Kuih apam Moist, spongy No aroma Slightly sweet and a bit Fluffy, spongy and moist
and soft salty
Kuih bom Yellowish and No aroma The outer parts are Soft but chewy, the
round bland and plain but the fillings used inside of it
inside of it taste slightly are little bit dry and little
sweet and nutty due to bit crisp and gritty due to
green beans fillings sesame seeds
Kuih vadai Orange colour, Shallots and The roughness and nutty Crispy and a little bit
looked crispy dried chillies taste of dhal and a slight greasy, soft inside
smells taste of curry
Karipap Golden brown , Strong aroma A bit spicy Greasy and a bit crunchy
sardines looked crispy of sardines
and dry
Pulut Sticky, a bit Fruity aroma Savoury and nutty taste Soft but chewy and little
panggang glossy and of banana of coconut milk, a bit bit greasy
rectangular leaves and spicy
shape coconut oil
DISCUSSION:

There are 7 types of kuih that we have observed. Firstly, the most popular kuih in
Malaysia is kuih cara. The appearance of kuih cara is light green and soft, and it has
pandan leaves aroma. The texture is sticky and chewy and the taste is sweet and a little
bit salty. Secondly, kuih puteri ayu has a natural green colour. This kuih have no aroma
but the taste is slightly sweet and a bit salty because this kuih is topped by grated white
coconut that makes it taste like that. The texture is fluffy and soft so it is easy to chew.

Next, the kuih apam which is moist, spongy and soft but this kuih have no aroma.
This kuih is slightly sweet and a bit salty then we can feel the texture is fluffy, spongy
and moist. The fourth goes to kuih bom. It is yellowish and round-looked like. The outer
part are bland and plain but the inside of it taste slightly sweet and nutty because its
green beans fillings. The texture is soft but chewy, the fillings used inside of it are little
bit dry and little bit crisp and gritty due to sesame seeds. Then, kuih vadai which have
orange colour and so crispy. This kuih have the scent of shallots and dried chillies
smells. The texture is crispy and a little bit greasy, but soft inside and it have a nutty taste
of dhal and a slight taste of curry that make it feel so delicious.

Other than that, we also observed the most famous kuih in Malaysia which is karipap
sardine. It is golden brown-coloured, crispy and dry. It have a strong aroma of sardines
and taste a bit spicy. The texture is greasy and a bit crunchy. Lastly, is the kuih pulut
panggang. It is sticky, a bit glossy and rectangular-shaped. The aroma is fruity because
of banana leaves and coconut oil. Moreover, it is savory and nutty taste of coconut milk
and a bit spicy. The texture is soft but chewy and little bit greasy.

From this sensory evaluation, we decide to choose karipap sardines because we are
more familiar with it and it is easy to get and look for it because we can find them
everywhere in our country. Besides, by eating this, we can get two main micronutrients
which are carbohydrate and protein that comes from flour and the sardines itself.
Furthermore, the strong aroma of sardines and the mouthfeel that have a bit crunchy are
attracting us to love karipap sardines as well.
 Product Appearance Aroma Flavor Textures

Spiced rice Grainy, light Aroma of spices Spices taste, buttery A little bit oily, moist
brown used, slightly taste, savoury, garnish
smell of minyak flavor
sapi
Plain white White, dry No aroma Plain and bland, no Hard, dry
rice flavor

Chicken soup Greasy, clear, Aroma of spices Slightly black pepper Thick and greasy
cloudy when and chicken soup taste, chicken soup
mixed it paste used paste
Chicken Yellowish and a Spicy aroma, light Mild, a bit spicy, Not too thick
masak lemak bit shiny coconut milk pungent because of
cili api aroma turmeric, savoury taste
of coconut milk

DISCUSSION:

Based on the observations, we compared the spiced rice and the plain white rice. The
spiced rice has the appearance grainy and light brown than the plain white rice which have a
white and dry appearance. The aroma of spiced rice is slightly smell of minyak sapi and
aroma of spices used to make spiced rice while the plain white rice do not have aroma. The
flavour of spiced rice is spiced tasty, buttery taste, savoury and garnish flavour but the
flavour of plain white rice is plain and bland. Moreover, it also have no flavour. The textures
of spiced rice is a little bit oily and moist while the textures of plain white rice is hard and
dry. From the sensory evaluation, we choose the best food that make our mouth watered is
spiced rice. This is due to fried onion is present on the spiced rice and the colour of spiced
rice is light brown that attract our attention to taste it more than the plain white rice. Besides
the spiced rice is feels more delicious to eat, another reason why our group choose it is
because its textures more moist than plain white rice that allow us to swallow it more easily
when we eat them.

Based on the comparison test between the chicken soup and chicken masak lemak cili api,
our group are attract more towards to chicken masak lemak cili api. It is because the
appearance of chicken masak lemak cili api is yellowish and a bit shiny while the appearance
of chicken soup is greasy, clear and cloudy when we mixed it. Besides, the aroma of chicken
masak lemak cili api has the spicy and light coconut milk but the chicken soup has aroma of
spices and the chicken soup paste is used. Then, the flavour of chicken masak lemak cili api
is mild, little bit spicy, pungent smell because of turmeric and savoury taste of coconut milk
while the flavour of chicken soup is slighty taste of black pepper and the chicken soup paste
itself. The textures of chicken masak lemak cili api is not too thick while the textures of
 chicken soup is thick and greasy. Chicken masak lemak cili api is not too thick because of
insufficient of coconut milk.

Product Appearance Aroma Flavor Textures

Syrup Clear red color Slightly rose Sweet Thin
scent

Teh Tarik Opaque, milky and Slightly milk Nutty, sweet A bit creamy, quite
a bit creamy and tea leaves thick
aroma
Teh O’ Clear yellow- Fragrant aroma Sweet Thin
orange color of tea leaves
Kopi O’ Black, thin oil layer Nutty aroma Slightly bitter and Thin
on the surface slightly sour
Kopi susu Dark brown Nutty aroma Mild to neutral taste, Thick, a bit creamy
balanced

Coke Black and have No aroma Fizzy, sweet, sharp Thin and sharp
small bubbles taste

DISCUSSION:
Based on the results obtained, the syrup has the clear red colour as appearance and have
slightly rose scent. It has sweet flavour and a thin textures. Besides, the teh tarik has opaque,
milky and a bit creamy appearance. The aroma of teh tarik is slightly milk and have a tea
leaves aroma. It a sweet and nutty flavour. The textures is quite thick and creamy for us.
Next, the teh’o has clear yellow-orange colour. The aroma of tea leaves is fragrant. The
flavour is sweet and have a thin textures.

On the other hand, the kopi’o is black and thin oil layer on the surface of drink. The
flavour of kopi’o is slighty bitter and a bit of sour. But, it has nutty aroma and thin texture.
Fresh coffee will have stronger aroma than older. In addition, the appearance of kopi susu is
dark brown and have a nutty aroma. The flavour is quite mild to neutral taste but the
condensed milk is balanced well with the coffee. The textures of kopi susu is creamy and
thick. Lastly, coke is black in colour and has small bubbles on the top of drink. It has no
aroma and the textures is thin but it sharp and can easily stimulate our tastebuds. This is
because coke is a carbonated drinks and inside of it contains some chemicals that make the
drink taste sharp. Its flavor is fizzy, sweet and has a sharp taste.

From the sensory evaluation, we choose kopi susu for the most preferable drink but not
to drink regularly. This is because the coffee is blended well with the condensed milk. Also,
the bitter taste still have but the sweetness of condensed milk make the kopi susu taste good.
The mixture of coffee and the condensed milk make us like the kopi susu very much.