My Expectation About My Programme

   My Expectation About My Programme

This diploma will provide you with sufficient knowledge and skills to allow you to operate as a competent practitioner within the field of mechanical engineering. You will develop not only technical know-how but also a practical and analytical approach to problem-solving that will allow you to address a range of mechanical engineering challenges.
Within this context, the main aims of this diploma are:

• to provide the opportunity for students to progressively acquire a thorough grounding in the concepts and skills of the central topics in mechanical engineering;
• to give you the skills and knowledge to deliver solutions to real engineering problems;
• to show you how engineering works in a business context, enabling you to achieve results within economic constraints;
• to become effective engineers and undertake lifelong learning particularly for continuing professional development.

This course gives an integrated knowledge of engineering that is currently appreciated by most engineering employers. Core modules will provide you with a thorough understanding of many of the most important and central subjects in mechanical engineering today, from computer modelling to engineering materials. There is considerable focus on gaining practical experience and lectures by visiting practicing engineers will ensure you?ll become familiar with current methods and approaches within industry.
When you graduate you will be able to:

• apply general engineering theory and scientific principles to find solutions to a wide range of practical problems;
• understand the management and business practices and apply professional and ethical responsibilities including global and social context of engineering;
• understand the use of relevant test and measurement equipment;
• teamwork, management and leadership for effective practice;
• demonstrate your ability to apply mathematical methods to model and analyse mechanical engineering problems;
• display your competence with a range of test and measurement equipment;
• apply creativity and appropriate computer based methods for solving mechanical engineering problems.

My Interest

Tiramisu (from Italian, spelled tiramisù, meaning "pick me up" or "lift me up") is a popular coffee-flavoured Italian dessert. It is made of ladyfingers (Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks, egg whites, sugar and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of puddings, cakes and other desserts. Its origins are often disputes between Italian regions such as Veneto, Friuli Venezia Giulia, Piemonte and others, but it is generally accepted that it was created in Veneto.

INGREDIENTS
For the cake:
4 eggs, separated into 4 egg yolks and 4 egg whites
2 Tbsp lemon zest, packed
1/2 cup sugar, divided 1/4 cup and 1/4 cup
1 1/2 cup almond flour
1 teaspoon baking powder
1 teaspoon white or cider vinegar
Pinch of salt
For the filling:
½ cup almond milk
½ cup plain, non-fat greek yogurt
⅓ cup chia seeds
1 teaspoon almond extract
1 tablespoon confectioner’s sugar

For the crunchy almond layer:
¾ cup slivered almonds
2 tablespoons brown sugar
2 tablespoons of water
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
pinch of salt

Extras:
3 tablespoons instant coffee or espresso powder dissolved in 1/3 cup hot water
¼ cup cacao powder (or unsweetened cocoa powder if you can’t find cacao)
1 pint strawberries, sliced
cacao nibs (optional)

METHOD
First, bake the cake. I wanted a flat cake so that I could layer my tiramisu. To achieve this, I baked my cake on a cookie sheet lined with parchment paper, so I could spread the batter thinly.
1 Preheat the oven to 350°F.  Line the bottom of a cookie sheet (preferably the kind that has sides) with parchment paper, and spray the paper with non-stick cooking spray, or grease with butter.
2 In a large bowl, stir together with a wooden spoon or whisk the egg yolks, lemon zest, and 1/4 cup sugar until smooth.
3 In a separate bowl, or a food processor, blend the almond flour and baking powder.  Add the flour mixture to the egg yolk mixture and beat until just smooth.
4 In a very clean bowl, beat the egg whites with an electric mixer. When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (these ingredients help the egg whites stay firm as you add sugar). As the egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of sugar, a little at a time, as you continue to beat the eggs whites.  Beat until soft peaks form. It’s important to add the sugar a little at a time, as the sugar may cause the egg whites to fall.
5 With a rubber spatula, fold the beaten egg whites into the almond mixture a little at a time.  I started with a small amount of egg whites to loosen up the almond flour mixture, which can become firm. After this, you can add the egg whites in large scoops, folding to incorporate it all.
6 Pour the batter onto the prepared cookie sheet and place in the oven. Bake for 20 minutes. The edges will turn golden brown. Remove from the oven and let cool. With a sharp knife, slice the cake into serving-size rectangles, and set aside. You can make the cake ahead and freeze it for up to a week. To do this, assemble the sliced cake into layers, placing a piece of parchment paper between each layer (the paper will help the layers not stick to each other). Wrap the sets of cake with foil and store in the freezer until ready to use.

Make the filling:
1. In a small bowl add the ⅓ cup chia seeds to ½ cup almond milk. Refrigerate for at least 3 hours, or overnight. You want the chia seeds to expand, creating a pudding-like consistency. (Note: you can keep this in the fridge for up to a week, stirring it into all kinds of things like oatmeal and smoothies, so feel free to make more!).
2. Once the chia seeds have expanded, add the 1 teaspoon almond extract and the tablespoon of confectioner’s sugar to the mixture and stir thoroughly.
3. Add in the ½ cup of greek yogurt, and stir to combine. Set aside (you can store this in the fridge as well).
Prepare the almonds:
1. In a skillet over medium heat, dissolve the brown sugar in the water. Add in the spices and the almonds and allow to simmer gently, stirring constantly.
2. When most of the water has absorbed, spread the almonds onto a piece of parchment paper and allow to cool and dry completely. The almonds will be sticky and they will stick together – this is ok! And tasty, too.

Assembly:
1. Dissolve 3 tablespoons of instant coffee or espresso powder in ⅓ cup hot water.
2. Place one piece of cake on plate. With a pastry brush, brush the top of the cake with the coffee.
3. Place a few clusters of candied almonds on top of the cake.
4. Arrange some sliced strawberries on top of the almonds.
5. Spoon the chia seed/alomond milk/greek yogurt mixture on top of the strawberries and dust the cacao powder (I use a tea strainer loaded with cacao powder for a nice, even dusting).
6. Repeat! Challenge yourself to see how high you can stack them! Top with a few cacao nibs (optional) and a whole strawberry.

About Me

My name is Vikneswary d/o Muniandy. I'm from Taiping Perak. I'm study in Politeknik Seberang Perai and I take Diploma in Mechanical Engineering.My hobby is reading a story book and also my ambition is became an engineering.