C. Creating Solution

Original RecipeModified RecipeJustification to the changes

350 grams of cow meat300 grams of fish meatFish meat was provided for us instead of cow meat because fish meat is generally healthier and has more nutrients than cow meet. Also, it was 300 g instead of 350 g because thats how much fish was available to us at the time of cooking. Even so, 300 g of fish meat was more than enough to create quite a large amount of fish balls, justifying the change to the recipe.

50 grams of starch powder40 grams of starch powderBecause the original recipe aims to cook 350 grams of fish, and we aimed to cook 300, its logical that we change the amount of starch powder we use for cooking. Because starch is functional for binding the fish together, it can also take away some of the taste, which is why we decreased the amount of starch powder; to maintain the authenticity of the fishs taste. The fish balls, with less starch powder, become more flavorful and delicious, and if we had added the same amount of starch powder, that may not have been possible, as the fish balls wouldve been more glutinous and not as flavorful.

100 cc of cold waterNo changes

3 table spoons of saltNo changesThe reason there were no changes to the spices used even if the amount of fish is decreased is because we wanted our fish balls to also be flavorful, and spices is how to do that, so we purposely used the same amount of spices to cook 300 g as it would be used to cook 350 g so that the flavor of the fish balls are more enticing and generally more delicious

4 cloves of garlicNo changes

a teaspoon of mericaNo changes

1 eggNo changes

Original PlanModified PlanJustification to the changes

Puree the garlic, salt, and merica.Blend till smoothInstead of adding the egg whites in the second phase, we used it in the blending process before than proceeding to mix the spices and egg whites with water and starch powderBecause of the time limitation, we aimed to do things quickly but still effectively. This meant that instead of smoothing the spices by hand, we used a blender for speed and consistency. However, because the spices itself shouldnt be mixed with water for the blending process (because the spices wouldnt have as much flavor), we mixed the spices with the egg whites, so that the spices would come out smoother than if they were mixed separately. After that, the spices and eggs were than mixed into the powder and cold water, creating the fish ball batter.

Mix spices with starch powder, water, and egg whites, and fish

Cook WaterNo changes

Take the fish ball batter and form into circular balls, then drop them into the heated water.No changesWe decided to go for medium shaped fish balls, so that it would cook faster and wouldnt be as difficult to eat later on in the process.

When the fish balls float to the top, remove from the water; its cooked.No changes

Plate the fish ballNo changes

Pictures of the process:Preparing the ingredients to make the spicesSeparating the egg from the egg yolk

Blending the spices together with the egg yolkMixing the spices with the starch powder

Mixing the fish with the fish ball batterMixing with cold water

Mixing togetherShaping into balls

Dropping into waterFinished product

B. PlanningThings to doWhen and WhereEquipmentSafety Issues

PurchasingPurchase the ingredients and fish according to the modified recipe. This is separated into two, which is purchasing the spices and the fishPurchasing the spices can be done any time between the week before and the day before, because spices last, however, the fish should be bought the day before or in the morning, to keep it fresh. They can be bought in the market or the supermarketHygienic pouch to carry the purchased goodsMaking sure the fish is fresh and the spices arent contaminated. The freshness of the fish can be seen through the eyes; if theyre clear theyre fresh, if theyre red theyre spoiled.

StoringStoring the ingredients in cool places (the fish at the bottom and the spices at the top)Between the purchasing process and the cooking process in a refrigeratorRefrigerator or coolerStoring at cool places is to prevent bacterial growth from the ingredients.Storing the fish below the spices is to prevent the fish from dripping on the spices to avoid contamination

PreparingCleaning the ingredients, cleaning the fish, then meshing the fish to make it smootherThe day before or in the morning of cookingSinkWilling handsThe ingredients must be cleaned thoroughly.When cleaning the fish, be careful not to accidentally pop the internal organs when removing them. Then clean the fish inside out and proceed to meshing it. Another option is to buy already smoothened fish from the fish market and simply wash it again in the preparing process

CookingCook based on the modified recipe aboveIn the kitchen on the day designated to cookStovePots & PansBowls & PlatesBlenderCutleryMake sure to cook the fish balls above 141 degrees Fahrenheit (or 60 degrees Celsius) to kill any bacteria that might have developed in the process.

ServingPrepare the appropriate plating style. Make sure the Cutlery used to serve is clean.Immediately after the cooking process, in the kitchen or near the kitchen.Plate/BowlCutleryThe food should be served immediately after cooking to avoid it being contaminated again. The cutlery should be clean to avoid bacteria moving form the cutlery to the food

Handling Left OverStore the leftover food in containers and then putting them in a refrigeratorImmediately after cooking, in a refrigerator of coolerContainers (one for each type of food) to be placed in a refrigerator and/or chiller.Separate the different types of food, and make sure to keep in cold places to avoid bacterial growth on the food and maintain its edibility.