Assigment 2 : Pancake madness..

Subject : Pancake 1

Dimensions : 2144 x 1424

Date Picture Taken : 1/30/2010 <11.37AM>

Camera Model : Nikon D90
Saiz : 1.63MB
Angle : Eye level

           A pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or fryin pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through to cook the other side.  

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Subject : Pancake 2
Dimensions : 1424 x 2149
Date Picture Taken : 1/30/2010 <11.40AM>    
Camera Model : Nikon D90
Saiz : 1.68MB 
Angle : 45 degree centre

             An American or Canadian pancakes (sometimes called hotcakes, griddlecakes, or flapjacks in the U.S.) are Scotch pancakes which contain a raising agent such as baking powder; proportions of eggs, flour, and milk or buttermilk create a thick batter. Sugar and spices such as cinnamon, vanilla and nutmeg are added. This batter is ladled or poured onto a hot surface, and spreads to form a circle about ¼ or ⅓ inch (1 cm) thick. The raising agent causes bubbles to rise to the uncooked side, when the pancake is flipped. These pancakes, very light intexture, are served at breakfast topped with maple syrup, butter, peanut butter, jelly, jam, fruit or honey. In the Southern United States, cane syrup and molasses have also been common toppings. Some pancake recipes call for yogurt to give the pancakes a semi-thick, relatively moist consistency. As one of humankind's oldest forms of bread, the versatile pancake has hundreds of variations and is served for breakfast, lunch and dinner and as appetizers, entrées and desserts. Pancakes begin as a batter that is poured into rounds, either on a griddle or in a skillet, and cooked over high heat. Depending on the region, pancakes may be served at any time, with a variety of toppings or fillings including jam, fruit, syrup or meat.

Subject : Pancake 3
Dimensions : 1414 x 1897
Date Picture Taken : 1/30/2010 <11.44AM> Camera Model : Nikon D90
Saiz : 1.72MB 
Angle : 65 degrees center

           A flapjack is a thick small pancake, generally around 10 cm in diameter. Flapjacks are often served in a stack with syrup and butter, which can be accompanied with bacon. The terms pancake and flapjack are often confused and today in the US are nearly synonymous. The Oxford English Dictionary records the word flapjack as being used as early as the beginning of the 17th century, referring to a flat tart or pan-cake. Shakespeare refers to flapjack in Pericles, Prince of Tyre, but this is one of the many anachronisms in his historical plays and does not suggest that he thought it was a middle eastern dish, merely a common English dessert of the time:

"Come, thou shant go home, and we'll have flesh for holidays, fish for fasting-days, and moreo'er puddings and flap-jacks, and thou shalt be welcome." Act II Scene I

The word elements: flap- meaning a tossed mixture and jack, an uncertain word suggesting a variety, imply any ingredients could be called a flapjack

Subject : Pancake 4

Dimensions : 2144 x 1424

Date Picture Taken : 1/30/2010 <11.53AM>

Camera Model : Nikon D90

Saiz : 1.85MB

Angle : 65 degrees center

Subject : Pancake 5

Dimensions : 2144 x 1424

Date Picture Taken : 1/16/2010 <11.51AM>
Camera Model : Nikon D90
Saiz : 1.75MB
Angle : 45 degrees center

Subject : Pancake 6
Dimensions : 2002 x 1377
Date Picture Taken : 1/30/2010 <11.52AM>
Camera Model : Nikon D90
Saiz : 1.74MB
Angle : 45 degrees right


Note:

Please double click at every pancake picture to see real photo, clarify image and best zooming view that meat in eyes..

Thank you.

Assigment 1 : "Quean of the Fruits"

             The pineapple is the leading edible member of the family Bromeliaceae which embraces about 2,000 species, mostly epiphytic and many strikingly ornamental. Pineapple (Ananas comosus) is the common name for an edible tropical plant and also its fruit (although technically multiple fruit merged together, and perceived as one). It is native to Paraguay and the southern part of Brazil. The word pineapple in English was first recorded in 1398, when it was originally used to describe the reproductive organs of conifer trees (now termed pine cones). When European explorers discovered this tropical fruit, they called them pineapples (term first recorded in that sense in 1664) because of their resemblance to what is now known as the pine cone. The term pine cone was first recorded in 1694 and was used to replace the original meaning of pineapple.

Subject : Pineapple 1

Dimensions : 2144 x 1424

Date Picture Taken : 1/30/2010 <10.37AM>

Camera Model : Nikon D90

Saiz : 2.12MB

Angle : 45 degrees center

           Pineapple is eaten fresh or canned and is available as a juice or in juice combinations. It is used in desserts, salads, as a complement to meat dishes and in fruit cocktail. While sweet, it is known for its high acid content (perhaps malic and/or citric). Pineapples are the only bromeliad fruit in widespread cultivation.

 Subject : Pineapple 2

 Dimensions : 2144 x 1424

 Date Picture Taken : 1/30/2010 <10.12AM>

 Camera Model : Nikon D90

 Saiz : 2.17MB

  Angle : Eye level center

             The pineapple is a herbaceous perennial plant which grows to 1.0 to 1.5 metres (3.3 to 4.9 ft) tall with 30 or more trough-shaped and pointed leaves 30 to 100 centimetres (1.0 to 3.3 ft) long, surrounding a thick stem. The pineapple is an example of a multiple fruit: multiple, helically-arranged flowers along the axis each produce a fleshy fruit that becomes pressed against the fruits of adjacent flowers, forming what appears to be a single fleshy fruit.

Subject : Pineapple 3
Dimensions :
1424x 1751
Date Picture Taken :
1/30/2010 <10.15AM>
Camera Model : Nikon D90
Saiz : 2.71MB
Angle : Eye level center
The fruit of a pineapple are arranged in two interlocking helices, eight in one direction, thirteen in the other, each being a Fibonacci number. The leaves of the cultivar 'Smooth Cayenne' mostly lack spines except at the leaf tip, but the cultivars 'Spanish' and 'Queen' have large spines along the leaf margins. In international trade, the numerous pineapple cultivars are grouped in four main classes: 'Smooth Cayenne', 'Red Spanish', 'Queen', and 'Abacaxi', despite much variation in the types within each class. 'Smooth Cayenne' or 'Cayenne', 'Cayena Lisa' in Spanish (often known in India, Sri Lanka, Malaysia and Thailand as 'Sarawak' or 'Kew') was selected and cultivated by Indians in Venezuela long ago and introduced from Cayenne (French Guyana) in 1820.

Subject : Pineapple 4
Dimensions :
2144 x 1424
Date Picture Taken :
1/30/2010 <10.10AM>
Camera Model :
Nikon D90
Saiz : 2.95MB
Angle : 45 degrees center


















Subject : Pineapple 5
Dimensions : 2144 x 1427
Date Picture Taken :
1/30/2010 <10.20AM>
Camera Model : Nikon D90
Saiz : 2.88MB
Angle : Eye level right side












Subject : Pineapple 6
Dimensions : 1424 x 2144
Date Picture Taken :
1/30/2010 <10.23AM>
Camera Model : Nikon D90
Saiz : 2.23MB
Angle : Eye level center

Note:
Please double click at every pineapple picture to see real photo, clarify image and best zooming  view that meat in eyes..
  
Thank you.

What is themes in photography...??

Focus
The adjustment to place the sharpest focus where it is desired on the subject.

Aperture
Adjustment of the lens opening, measured as f-number, which controls the amount of light passing through the lens. Aperture also has an effect on depth of field and diffraction – the higher the f-number, the smaller the opening, the less light, the greater the depth of field, and the more the diffraction blur. The focal length divided by the f-number gives the effective aperture diameter.

Shutter speed
Adjustment of the speed (often expressed either as fractions of seconds or as an angle, with mechanical shutters) of the shutter to control the amount of time during which the imaging medium is exposed to light for each exposure. Shutter speed may be used to control the amount of light striking the image plane; 'faster' shutter speeds (that is, those of shorter duration) decrease both the amount of light and the amount of image blurring from motion of the subject and/or camera.

White balance
On digital cameras, electronic compensation for the color temperature associated with a given set of lighting conditions, ensuring that white light is registered as such on the imaging chip and therefore that the colors in the frame will appear natural. On mechanical, film-based cameras, this function is served by the operator's choice of film stock or with color correction filters. In addition to using white balance to register natural coloration of the image, photographers may employ white balance to aesthetic end, for example white balancing to a blue object in order to obtain a warm color temperature.

Metering
Measurement of exposure so that highlights and shadows are exposed according to the photographer's wishes. Many modern cameras meter and set exposure automatically. Before automatic exposure, correct exposure was accomplished with the use of a separate light metering device or by the photographer's knowledge and experience of gauging correct settings. To translate the amount of light into a usable aperture and shutter speed, the meter needs to adjust for the sensitivity of the film or sensor to light. This is done by setting the "film speed" or ISO sensitivity into the meter.

ISO speed
Traditionally used to "tell the camera" the film speed of the selected film on film cameras, ISO speeds are employed on modern digital cameras as an indication of the system's gain from light to numerical output and to control the automatic exposure system. The higher the ISO number the greater the film sensitivity to light, whereas with a lower ISO number, the film is less sensitive to light. A correct combination of ISO speed, aperture, and shutter speed leads to an image that is neither too dark nor too light, hence it is 'correctly exposed,' indicated by a centered meter.

Autofocus point
On some cameras, the selection of a point in the imaging frame upon which the auto-focus system will attempt to focus. Many Single-lens reflex cameras (SLR) feature multiple auto-focus points in the viewfinder.

What is new in digital photography?

         The market of digital cameras has encountered an incredible increase of market share over the past few years. Photography can be viewed as an art form. This is a great way for the photographer to express what he sees and share his work and creativity to the public. The digital camera, like any electronic device, continues to come up with new and better ways to take pictures. Some digital cameras are made to allow users to take incredibly beautiful photographs with a very high resolution with a touch of a button. More and more photographers prefer to use a digital camera over a film camera. Many companies are responding to consumers who want a camera that's easy and fun to use and that allows them to preserve their family memories. Also, they offer a better choice of what they can do with their pictures by improving the quality of the images with high resolution. The digital camera offers different people of different levels to achieve what they need and want.

                The newer digital cameras allow the consumer to send reduced size email pictures with lots more clarity and visibility. They also offer menu options where you can edit your picture from the camera without the need of a computer. It can adjust the brightness of your dark pictures, detect and correct red-eye images from your camera. Other fun features give vibrant and sharp images and also allow you to take pictures either in landscape form or portrait. Camera sizes have decreased dramatically as well.

              Until recently, professional and serious photographers have used film photography as their main choice because of its high resolution, telephoto zoom lenses, fast shutter speeds, and the ability to take many pictures rapidly. But lately, digital photography has advanced to the point where photographers in many professions, including studio photography, have included digital cameras in their arsenal, or use them exclusively. Good quality, affordable consumer grade cameras are now available for around $500 which rival film camera resolution. For action photographers, one of the complaints about digital cameras has been the time it takes between snapshots. This is one of the things that has improved dramatically in digital cameras. In fact, many models of digital cameras, including cell phones, can also double as digital video recorders. In this way, an action photographer can advance the video frame by frame and choose the best frame as a photograph. The ability to adjust the aperture shutter speed, and to manually focus the camera have long been abilities of good film cameras, and digital camera manufacturers have known that in order to win over the serious action photographer, they have had to solve these problems as well.

             One of the advantages of the digital camera lately for the professional photographer is the decrease in price of flash memory chips and portable storage devices. This inexpensive storage makes taking thousands of pictures much easier than trying to keep track of many rolls of film. All of the image files are date stamped, searchable, and the results of the photo are instantly viewable on the camera's display. A newspaper photographer, for example, would be able to quickly choose the best pictures, without developing them, and upload them into the newspaper's network quickly and efficiently. For the photographer who would like to print the picture quickly without using a computer, there are many picture grade pictures on the market where you can hook or dock your camera directly to the printer. The real news is in how inexpensive these devices are. The real cost is in the paper products and ink.

What is Food photography and food stylist ???

            Food photography is a specialization of commercial photography, aimed at producing of food for use in advertisements, packaging, menus or cookbooks. Professional food photography is a collaborative effort, usually involving an art director, a photographer, a food stylist, a prop stylist and their assistants that tended to be shot and composed the way people were used to encountering their food, laid out on a table setting and shot from an overhead perspective from the point of view of the eater. The Stylists accordingly arranged the food to appear good from above, with the items arranged flat on the plate and clearly separated from each other. Later, romantic lighting, shallower angles and more props “en vogue” came. Most recently, the prevailing trend in Western commercial food photography is to present the food as simple, clean and naturally as possible and with little props, often using effects such as selective focus, tilted plates, and extreme close-ups. This complements trends in professional cooking to make the food more visually interesting. For instance, the height of dishes tends to increase and their elements are often layered, which lends itself well to narrow-angled shots.

              The role of the food stylist is to make the food look attractive in the finished photograph. The main difference between how a home cook or chef may present food and what a stylist does is the time and effort a stylist takes to carefully and artfully arrange the food. Also required is the visual know how, and ability to translate the perception of taste, aroma and appeal that one gets from an actual dish, to a two-dimensional photograph. Food stylists have culinary training; some are professional chefs or have a background in home economics. In addition to knowledge of nutrition and cooking techniques, food stylists must also be resourceful shoppers. As creative professionals, they envision the finished photograph and style the food accordingly.

The process of food photography begins with the purchase of the food and ingredients. Because only the most visually perfect foodstuffs are acceptable and multiple backup or test items are usually needed, this is a very time-consuming process. The best-looking of the purchased items is selected and marked as the "hero", example: the item that will be featured in the photograph. During the setup and for test shoots, it is represented by a cardboard stand-in.

The actual photography takes place in a studio under controlled lighting conditions. The light, background and setting are carefully prepared so as to present the food in an as attractive way as possible without distracting from it. The color and texture of the background is selected so as to effectively complement that of the food and to assist with its lighting.

Styled food is usually marked as inedible and discarded after the shoot, because it may have been handled or treated in ways that make it unsafe for consumption

Welcome to my blog...

Bonjour....!!! Assalamualaikum..

   I’m so glad that we meet again...I am very sorry because this is the 1st time I make my own blog in my end tire life…hehehhee… not just because I not update my blog…but I must try to create the blog. Honestly it not easy as u look after you try and error… Later on you know the way to creating the blog…. “It’s as easy as A, B, C”. Lately, I'm so busy with my 5th semester subjects and other things. So many task and job that need to finished. Alhamdulillah… It’s going smoothly as I plan on it and was on the track. Many of my friends were create their own blog as this is part of our assignment test in part of our syllabus... me why I create this blog? This is one of the parts that as my lecture… Chef Ali Mohamad Noor, told us to put our masterpiece picture into the blog to introduce everyone about it as one of our subject… but another part of me creating this blog is to make my legacy as part FOOD STYLING, FOOD PHOTOGRAPHY and CHEF that will complete my life!!!. Part of that, everyone of my class must create one blog for their own. Food styling!!! What is food styling?? For your information, food styling is the art of preparing food for commercial photography. Here, we learn how to prepared food for looks more delicious, attractive, appetizing etc. As you know, eyes eat first.

Do you know..this cartoon? Cooking Master Boy

           The story takes place in 19th century China during the Qing Dynasty, where the Emperor was weakened and the country was close to chaos. It is also during a fictitious era called "The Era of the Cooking Wars". It was an era in which top chefs with different cooking styles tried their best to improve their skills and to become the best chef in China. It is a country where insulting a high-grade chef or fooling around with cooking could land a person in a jail, and impersonating a top-chef is as good as usurpation of authority. Chefs compete with each other in order to gain respect and even power, but also with the risks of losing everything.The country of China has four major regions: Beijing, Szechuan, Shanghai, and Guangdong.

            The beginning of the story takes place in Szechuan, Mao's birthplace. After the death of Mao's mother, Pai, who was called the 'Fairy of Cuisine', Mao becomes a Super Chef in order to take the title as Master Chef of his mother's restaurant. However, before he takes his mother's place as Master Chef, he continues to travel China in order to learn more of the many ways of cooking, in the hopes of becoming a legendary chef, just like his mother. During his journey, he meets great friends and fierce rivals who wish to challenge him in the field of cooking.

         The Underground Cooking Society, also called the Dark Cooking Society, is an organized group which aims to control all of China through the cooking field. Even though they already have a strong influence all over the country, they still search for all eight of the Legendary Cooking Utensils in order to gain absolute power. They do anything to win and exterminate those who get in their way. When they see a great chef who may become a threat to their master plan or if a chef beats one of them, they'll continue to send chefs to challenge that person until they lose. Their training is very strict, and cruel, and most trainees don't survive. To initiate a chef whose survived the training, they would sometimes scar that person's face and/or body. Once you're inducted into the organization, there's no turning back and trying to escape is suicidal. Those who fail a task for the organization meet with a terrible end. Members of the Underground are branded with the mark of the organization. They also have powerful skills called the Dark Cooking Techniques, known only by members of the organization or those that they challenge. They are the most feared organization in all of China... "Wah.. that is so cool.. i naver know there have animate cartoon like this.. perhaps i want to have one..it so great.. do u know where can i buy this story?..hmmm..any one knows???"