pastry week 11/12 (last week)

KUIH BAKAR JAGUNG, KUIH BUAH MELAKA AND PIZZA DOUGH

hi there, this week, me, syakir and syawal or 3S are the cod of the final week. we are asked to prepare the ingredients for above products. its quite an enjoying week since we are the cod hahah so we can order people to do work (but mostly im the one who do the work) but hey, put that aside, here are the recipes.. enjoy!!

KUIH BAKAR JAGUNG RECIPE:

• 1 can – sweet corn (450g)
• 665 ml – Coconut Milk
• 240 gm – Soft Flour
• 195 gm – Castor Sugar
• 4 nos – Eggs
• 1 tbsp – Margarine
• 1 tsp – Vanilla Essence
•             Margarine for greasing

METHOD:

1. Put sweet corn and a little coconut milk into a blender. Blend until fine and set aside.

2. Sift flour into a mixing bowl, add sugar and stir in remaining coconut milk, a little at a time, until smooth. If batter is lumpy, put it thorough a strainer.

3. Stir in eggs, blended sweet corn, melted margarine and vanilla essence.

4. Grease individual kuih bakar patty tins with margarine. Fill patty tins with batter and bake in an oven until tops are lightly browned.

5. Allow to cool before turning out. Loosen by running a round – bladed knife along edge of patty tin. Kuih bakar will sink slightly at the centre with cooling.

BUAH MELAKA RECIPE:

• 250 gm – Glutinous rice flour2 tbsp – Soft Flour
•             Water; as needed
• ½ tsp – Screw pine leave flavouring
• ½ tsp – Green colouring

Filling

• 1 no – Palm sugar; chopped

Coating

• 1 cup – Grated Coconut
• 
  
•             A pinch of salt

METHOD:

1. Mix water, flavouring and colouring into flour until soft dough is form.

2. Take a small portion and flat it into a small round shape.

3. Place a small piece of palm sugar and wrap it into a ball shape of a marble size.

4. Boil 3/4 full of water in a pot. Boil Buah Melaka until they float

5. Roll onto coconut.

 PIZZA DOUGH RECIPE:

Ingredient A

• 300 gm – Bread Flour
• 6 gm – Dry Yeas
• 10 gm – Castor Sugar
• 4 gm – Salt

Ingredient B

• 170 ml – Water

Ingredient C

• 10 gm – Butter

Topping for the pizza dough

• 1 no – Onion
• 8 nos – Tomato
• 5 nos – Sausage (slice)
• Mozzarella
• Parmesan
• A pinch of salt
• Castor Sugar 

METHOD:

1. Mix well ingredient A till well blended.

2. Add ingredient B and knead to form dough.

3. Add ingredient C, continue to knead to form smooth and elastic dough.

4. Let the dough prove for 50-60 minutes or till it double its size.

5. Portion, 2nd proofing, topping and bake at 190o C for 10-5 minutes.

KUIH BAKAR PANDAN RECIPE (BONUS) :

• 325g pandan extract
• 665 ml – Coconut Milk
• 240 gm – Soft Flour
• 195 gm – Castor Sugar
• 4 nos – Eggs
• 1 tbsp – Margarine
• 1 tsp – Vanilla Essence
•             Margarine for greasing

METHOD:

1. Put pandan extract and a little coconut milk into a blender. Blend until fine and set aside.

2. Sift flour into a mixing bowl, add sugar and stir in remaining coconut milk, a little at a time, until smooth. If batter is lumpy, put it thorough a strainer.

3. Stir in eggs, blended sweet corn, melted margarine and vanilla essence.

4. Grease individual kuih bakar patty tins with margarine. Fill patty tins with batter and bake in an oven until tops are lightly browned.

5. Allow to cool before turning out. Loosen by running a round – bladed knife along edge of patty tin. Kuih bakar will sink slightly at the centre with cooling.

 

pastry week 10

Butter Cake and Chocolate Sponge Cake

this week, we finally get to make cake! cakes are my favorite especially sponge cake although its a bit complicated. so here are the recipes!

BUTTER CAKE RECIPE:

Ingredient A

• 125 gm – Fat
• 125 gm - Castor Sugar

Ingredient B

• 3 nos – Eggs

Ingredient C

• 125 gm – Cake Flour
• ½ tsp – Baking Powder

METHOD

1. Beat butter and sugar until light and fluffy.

2. Pour in eggs one by one and vanilla essence.

3. Slowly add in flour mixture.

4. Fold the batter thoroughly.

5. Bake at 180C for 20 minutes.

SPONGE CAKE RECIPE:

Ingredient A

• 4 nos – Eggs
• 125 gm – Cake Flour
• ½ tsp – Baking Powder
• 25 gm – Cocoa Powder
• 50 ml – Water
• ½ tsp – Vanilla Essence

Ingredient B

• 15 gm – Ovalette/Jilk

Ingredient C

• 65 gm – Corn Oil

METHOD:

1. Sift the flour, baking powder and cocoa powder.

2. In the mixing bowl, mix well the sifted cake flour, baking powder and cocoa powder and castor sugar.

3. Slowly pour in egg, water and vanilla essence, then beat at high speed until the mixture fluffy. Add in ovalette/jilk.

4. Lastly, slowly pour in the corn oil and mix well.

5. Bake at 180C for 30 minutes.

pastry week 9

KIWI COULIS, CHOCOLATE SAUCE AND CARAMEL SAUCE

mushi-mushi! we meet again hehe its kinda frustrating that i have to do the blog through my smartphone -_- due to some technical problems .. but anyway, this week, we are doing mainly sauces for pastry, it look simple, but i bet its not that easy. fortunately, we manage to do it anyway yeyy! so here are the recipes.. enjoy!

CHOCOLATE SAUCE RECIPE:

• ¾ cup                            white sugar
• 1 ½ cup                         all- purpose flour
• ½ cup                            unsweetened cocoa powder
• 1 ¼ cup         milk
• 2 tsp                              butter
• ½ tsp                             vanilla extract
• 1 tiny                             Pinch salt

Method:

1. Place sugar, flour and cocoa powder into a bowl. Whisk together to remove lumps.

2. Heat milk, butter and vanilla extract in a saucepan over medium heat until butter melts.

3. Whisk dry ingredient into the milk mixture a little at a time interest heat to medium-high until the 4. mixture comes to simmer. Whisk in a pinch of salt.

5. Store in airtight container in the refrigerator or can be used directly over and products.

CARAMEL SAUCE RECIPE:

• 1 cup                             granulated sugar
• ¼ cup                            water
• 6 tbsp                            salted butter [cut into pieces]
• 1 teaspoon course sea salt

 Method:

1. Add sugar and water to a 3-quart saucepan, set over medium heat stir until combined. Then don’t 2. stir again simply swirl the saucepan until the sugar has melted and turns and light amber color

3. Carefully add butter and whisk until all the butter has melted

4. Remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of 5. the cream has been incorporated. Whisk in sea salt and set aside to cool

6. All on to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator

KIWI COULIS RECIPE:

• 2 tsp [30ml] cornstarch
• 125 ml                           Water
• ¼ cup                            sugar
• 2 cup                             kiwis[32 tsp, 500 ml]                         

 Method:

1. Blend cornstarch with a little water and set aside

2. In a saucepan, boil the water, sugar and kiwis for 5 minutes

3. Add the cornstarch and boil for 1 minutes

4. Run the blender, then a slide to get a smoother coulis  

pastry week 7

bread butter pudding, vanilla sauce, choc pudding and crème Anglaise.

hola como estas hombre! haha, on this week, we are doing all of the above. its one of my favorite week so far for basic pastry because i enjoy a lot. so, lets get to the recipe shall we ese?

 CREME ANGLAISE RECIPE:

• 1 tsp – Vanilla Essence
• 250 gm – Heavy Cream
• 125 gm – Milk
• 115 gm – egg yolk
• 50 gm- Castor Sugar
• 4 gm – Salt

Method:

1. All ingredient in one

2. Heat e ingredient

3. Whisk until nappe consistency

4. Stain and cool at room temperature

chocolate pudding recipe:

• 1 ¼ cups       Castor sugar
• ½ cup                            cocoa powder
• ¼ cup                            cornstarch
• ½ tsp                             salt
• 2 ½ cups       milk
• ¼ cup                            butter
• 2 tsp                              vanilla

Method:

1.Castor sugar, cocoa powder, cornstarch and salt mix done mix add the milk done and then add the butter.

2. Cook medium heat boils of thickened

3. Remove from heat, stir in vanilla.

bread butter pudding recipe:

• 375 ml                           milk
• 250 ml                           heavy cream
• 44 gm                            butter melted
• 2 nos                             egg
• 300 gm                          bread sliced
• 100 gm                          castor sugar
• 50 gm                            raisin
• 25 gm                            almond grounded

Method:

1. Put the sliced of bread into the ovenproof dish

2. Beat egg in a bowl add the milk, cream, butter, raisin and sugar stir well.

3.Pour this mixture over the bread and leave it for 30 minute

4. Sprinkle almond on top of the pudding. Bake

5. The top should be golden

vanilla sauce recipe:

• 100 ml                           milk
• 100 ml                           heavy cream
• 25 gm                            castor sugar
• 7 gm                              custard powder
• 30 ml                             water a drop vanilla essence

Method:

1. In a mixing bowl add all the ingredients. Stir

2. Pour the mixture into saucepan, bring to heat and simmer. Oven low heat, stirring constantly with a 3. wooden spoon until the mixture thickens

4. The sauce is done when you can dip a spoon into it then draw your finger over the back of spoon and have a tack.

5. Remove the sauce from the heat. Serve or chill and use later.

pastry week 6

fresh fruit tart filling, short crust, sugar crust and quiche filling...

salam everyone! during this week we are making variety of pastry like fruit tart filling, short crust, sugar crust and quiche filling. its one of the most enjoyable day at the kitchen and without further ado, lets get to the recipe!

Recipe of Short crust

- 200 gm Soft flour

- 100 gm Butter

- 1 no Egg

- ½ tsp Salt

- 2 tbsp Milk

Recipe of Sugar crust

- 250 gm Soft flour

- 125 gm Butter

- 1 no Egg

- 1 tbsp Castor sugar

- 2 tbsp Milk

Method:
1. Sift flour into a mixing bowl add butter
2. Rub butter into flour to the proper degree
3. For flaky dough, until fat particles are the size of peas or hazelnut
4. For mealy dough until mix resembles cornmeal
5. Dissolve salt and sugar if used in water
6. Add egg and water to flour mixture. Mix very gently just until water is absorbed. Do not overwork the dough
7. Place dough in pans, cover with plastic film and place in refrigerator for at least 4 hours
8. Scale portions of dough as needed

fresh fruit tart recipe:

• 250 ml                           milk
• 1 no                               egg
• 25 gm                            custard sugar
• 50 gm                            castor sugar
• ¼ tsp                             vanilla essence

Topping

• - 2 nos Kiwi
• - 4 nos Strawberry
• - 2 nos Peach
• - 10 nos Grape

GLAZING

• Apricot jel

method:
1. In a heavy saucepan, dissolve the sugar in the milk
2. With a whip, beat eggs and pour in the milk mixture. Add in custard powder and vanilla essence.
3. Bring the mixture to the heat and bring to a boil
4. When the mixture crones to a boil and thickens, remove from the heat

quiche filling recipe:

Salted royal

- 65 ml Milk
- 65 ml Heavy cream
- 1 nos Egg

Chicken filling
-200 gm. Chicken; minced
- 1 no Onion; chopped
- 1 tsp. Dried herbs
            Seasoning

Topping
-100 gm. Mozzarella cheese


METHODS
1. In a mixing bowl, stir in the milk, heavy cream and egg until perfectly smooth. Set aside.
2. For chicken filling, sauté onion and dried herbs. Add in minced chicken. Season to taste with salt and pepper. Arrange in the pre-baked pastry case. Pour over the sauce and sprinkle with the cheese.
3. Return to the oven for 10 minutes, until the custard is stiff and cheese is bubbling. Serve hot.

pastry week 5

checkerboard cookies, danish cookies ,chocolate chips cookies, shortbread cookies, and cinnamon cookies

alas, we meet again. on this week, we are doing cookies like checkerboard cookies, chocolate chip cookies, shortbread cookies and cinnamon cookies and danish cookies. here are the recipes!

checkerboard cookies recipe:

• -125 gm, Butter
• -65 gm, Castor sugar
• -200 gm, Soft flour
• -8 gm, Cocoa powder

how to make one:

1.  Place the fat and sugar, in the mixing bowl. Cream until the mix is light and fluffy.
2.  Sift in the flour and cocoa powder. Mix until just combined.
3.  Rest the dough in a refrigerator.
4.  Roll out one sheet and lay the second sheet on top. Cut the double sheet of dough in half.
5.  Egg alternating colors. Cut off into slices.
6.  Lay the first strip and then lay a second strip on top with the color reserved. Egg was the top. Repeat with the remaining two strips.
7.  Wrap in the thin sheet of dough. Chill, slice and bake.
8.  Cool completely on the wire rack, then in airtight containers.

chocolate chip cookies recipe:

1. -75 gm, Butter
2. -60 gm, Castor sugar
3. -60 gm, Brown sugar
4. -2 gm, Salt
5. -1 nos, Egg
6. -1/2 tsp, Vanilla essence
7. -150 gm, Soft flour
8. -2 gm, Baking soda
9. -150 gm, Chocolate chips
10. -60 gm, Walnut; chopped 

how to make:

1.  In a large bowl, cream together the butter, brown sugar and castor sugar until creamy and fluffy. Stir in the eggs and vanilla essence.
2.  Fold in flour, baking soda and salt, mix well to form soft dough.
3.  Finally stir in chocolate chips and nuts. Drop cookies by rounded spoonful onto ungreased sheets.
4.  Bake in the preheated oven. Edges should be golden brown.
5.  Cool completely on the wire rack, then store in airtight containers.

shortbread recipe:

• -175 gm, Butter
• -225 gm, Soft flour
• -60 gm, Rice flour
• -1/4 tsp, Salt
• -60 gm, Castor sugar
• -25 gm, Icing sugar, Sugar for sprinkle

how to do:

1.  Sift the flour and salt into a bowl, and set aside.
2.  Beat the butter in a large bowl until creamy. Add the sugars and continue beating until very light and fluffy.
3.  Using a wooden spoon, stir the flour mixture into the creamed butter and sugar until well blended. Turn on to a lightly floured surface, knead lightly.
4.  Press the dough into pan, smoothing the surface. Using fork, press 2cm/3/4 inch radiating lines around the edge of the dough. Lightly sprinkle the surfaces with a little castor sugar, and then prick the surface lightly with the fork.
5.  Using a sharp knife, mark dough a line to cut. Bake in a preheated shortbread while still warm.
6.  Cool completely on the wire rack, then store in airtight container.

danish cookies recipe:

• -125 gm, Icing sugar
• -225 gm, Butter
• -1 nos, Egg
• -1/2 tsp, Vanilla essence
• -275 gm, Cake flour
• -1/2 tsp, Baking powder (sifted) 

how to do:

1.  Beat sugar and butter at medium speed until fluffy and smooth.
2.  Add in egg and vanilla essence.
3.  Sift flour and baking powder together.
4.  Add in sifted flour.
5.  Pipe the dough into desired shape.
6.  Bake at 170 degree celcius for 15 minutes.

cinnamon cookies recipe:

• -88 gm, Butter
• -175 gm, Brown sugar
• -1 gm, Cinnamon powder
• -2 nos, Egg yolk
• -220 gm, Soft flour
• -88 gm, Almond flakes

how to make one:

1.  In a large bowl, cream together the butter and brown sugar until creamy and fluffy. Stir in the eggs and cinnamon powder.
2.  Fold in flour, mix well to form soft dough.
3.  Finally stir in almond flakes.
4.  Roll into rounds strips about 4 cm diameters, or into rectangular strips. Chill until very firm.
5.  Slice about 3mm thick, using a sharp knife.
6.  Place slices on paper-lined sheets.
7.  Bake in the preheated oven until just starting to brown at edges. Do no not over- bake, or the cookies will be hard.
8.  Cool completely on the wire rack, then store in airtight containers.

pastry week 4

chocolate muffins, raisin scones, soft roll and blueberry muffins.

greetings again. this week, chef naim teaches us on how to make chocolate muffin, raisin scones, soft roll, and blueberry muffins. this is one of my favorite week because we had so much fun. so, here are the recipes. enjoy!

chocolate muffin recipe:

• 125 gm                          Brown sugar
• 1 no                               Egg
• 68 ml                             Corn oil
• 100 ml                           Heavy Cream
• 150 gm                          Soft Flour
• 50 gm                            Strong Flour
• 8 gm                              Baking powder
• 2 gm                              Salt
• 20 gm                            Chocolate chips

how to do:

1. sift all dry ingredients into the bowl
2. then add whisked egg, sugar and corn oil
3. with the compound, pipe it into the muffin cup and bake it.

raisin scone recipe:

150 gm Bread flour

150 gm soft flouru

38 gm castor sugar

3 gm salt

18 gm baking powder

75 gm raisin

120 gm butter

1 no egg

135 ml milk

how to do:

1. sift dry ingredients

2. ad in butter and use rubbing method until it mixed properly

3. add in the liquod ingredients

4. knead iit

until it become light

5. cut it using cookie cutter and glaze it with egg wash

6. bake it

softroll recipe:

• 250 gm                          Strong flour
• 35 gm                            Castor sugar
• 5 gm                              dried yeast
• 3 gm                              bread improver
• 2.5 gm                           salt
• 25 gm                            butter
• 1 no                               egg
• 125 ml                           milk

how to do:

1. mix flour, salt, sugar, bread improved and dried yeast into the mix bowl
2. Add egg and pour in water a little at a time. Knead a dough for about 5-10 minutes
3. let the dough rest in a warm place
4. if the dough is ready it will spring back
5. roll the dough at the palm of your hand
6. bake it

blueberry muffin recipe:

• 300 gm                          Soft flour
• 150 gm                          Castor sugar
• 20 gm                            baking powder
• 3 gm                              slat
• 3 nos                             egg ‘ beaten
• 210 ml                           milk
• ½ tsp                             vanilla essence
• 120 ml                           Butter
• 120 gm                          blueberry

how to make one:

1. sift all dry ingredients
2.  mix with liquid ingredients and mix it until its well blended
3. put in blueberry
4. add it into the muffin mould and bake it

pastry week 3

waffle, crepe and pancakes.

heyoo.. this week, chef naim teaches us on how to make a waffle, crepe and pancakes. those 3 pastry products are pretty common on pastry industry. it is quite easy to do. so without further ado, heres the recipe. enjoy!

waffle recipe:

• 2 gm.                                Salt
• 225 gm.                            Soft Flour
• 15 gm.                              Baking Powder
• 2 nos.                               Egg
• 340 ml.                             Milk
• 112 gm.                            Butter, Melted
• 3 nos.                               Egg White, Meringue

instruction:

1. do the mise en place

2. sift dry ingredient like soft flour, baking powder into a bowl to mix it

3. mix all the dry ingredients

4. add liquid ingredients like egg, butter, milk and the meringue into the mix.

5. whip the ingredients until it become thick

6. pour enough butter until it become lightly greased

7. cook the waffle until it turns golden in color

 

pancake recipe:

• 260 gm                          Soft flour
• 1 tsp                              Salt
• 18 gm                            Baking powder
• 30 gm                            Castor sugar
• 2 nos                             Egg
• 450 ml                           Milk
• 55 gm                            Vegetable shortening

instruction:

1. sift all the dry ingredients and mix it into a bowl

2. combine egg, milk and fat altogether into the mix

3. use butter the glaze the pan so that the pancake wont stick

4. pour pancake into the pan and cook it until it become golden brown.

crepe recipe:

• 1 no                                                                Egg yolk
• 1 no                                                                Egg
• 60 gm                                                             Castor Sugar
• 105 gm                                                           soft flour
• 300 ml                                                            milk
• 25 gm                                                             Butter

instruction:

1. sift sugar into a bowl of soft flour

2. Add the egg and just enough of the milk to make a soft paste with the flour(lump-free)

3. Gradually mix in the rest of milk and the oil.

4. Let the butter rest 2 hour before frying

5. Heat the pan oven until ever hot

6. Remove from heat and pour in about 3-4 tablespoons of the batter.

7. Return to the heat until the bottom is lightly browned.

8. Slide the crepe onto the plate. Continue making crepes and stacking them up as they are finished.

basic pastry week 1

week 1

for the 1st week, we are introduced to the subject by chef naim about basic pastry. during the class, chef naim explains to us what is basic pastry, types of oil, sugar and flour and the learning objectives. below are what we have learnt during the first week.

types of sugar

a. castor sugar

b. brown sugar

c. coarse sugar

d. brown sugar

e. sugarcane

f. fine sugar

types of flour

a. all purpose flour

b. corn starch

c. starch

d. bread flour

e. cake flour

f. glutenous flour 

types of oil

a. butter 

b. margarine

c. lard

d. shortening

e. vegetable oil

chapter 5

chapter 5: Preparation and serving Food

during preparing and serving food, there is SOP or standard of procedures to prevent the food from contaminated.

1.0 freezing

- raw ingredients must be stored in freezer to prevent spoilage

- the freezing temperature which is -18 degree Celsius prevent bacteria from growing. 

2.0 thawing

- thawing or defrost is to make sure the frozen ingredients to be warm on higher temperature

- do not thaw the frozen ingredients with running water or by soaking it with water without its packaging 

- you can use chiller to thaw frozen ingredients but prepare it earlier.

3.0 cold storage

- wet ingredients is suppose to be stored in the cold storage like chiller to prevent spoilage

- this is because chiller temperature is between 2- 4 degree celcius away from danger zone which is 5- 57 degree celcius.

4.0 hot handling

- hot holding means holding the food with heat and it is ready to serve

- heat is turned on under the food to keep it warm and to prevent bacteria from growing

-e.g buffet

5.0 cold holding

- as for cold holding, the product is ready to serve but kept in chiller 

- usualy used for easily melted foods to prevent it from melting and to prevent bacteria from growing

- e.g ice cream, cakes 

6.0 cooling

- cooling means cooling a hot food that is just cooked before.

- usually using ice under the food to cool it

7.0 reheating

- reheating means reheating a food which is already cooked food but chilled.

- usualy using microwave.

- but the prolonged use of microwaved food may lead to cancer

chapter 4

chapter 4: purchasing, receiving, and storing food.

in food production, there is a flow before the food production which is purchasing, recieving, and storing.

1.0 purchasing

purchase items from the supplier.

2.0 receiving

the item is received from suppliers and make sure:

- received item must be obtained from reliable sources

- Choose supplier who are sell clean, fresh, uncontaminated food products.

- suppliers must be routinely inspected to make sure they follow the manufacturing practices.

- inspect the received goods for its quality and reject if it does not meet the requirement.

3.0 storing

received item from supplier will be stored on 3 types of storage which is:

a. chiller: e.g, vegetables, fruits

b. freezer:e.g, beef chicken, fishes

c. dry storage: dried chilies, dried shrimp

- to protect stored food, follow the guideline.

a. first in first out (FIFO): Food products should be used in order in which they are received

b. container: Prevent contamination by keep food covered and Clearly label repackaged foods

c. placement:Raw food should be separated from cooked food and Store food at a minimum of 6 inches above the floor

d. contamination: Store food only in designated areas to prevent cross contamination.

chapter 3

chapter 3: HACCP

1.0 what is haccp?

haccp stands for Hazard Analysis and Critical Control Point System, a systematized approach to preventing food borne illness during the production and preparation of food. and ccp is is a point of process that must be controlled  to ensure the safety of food. 

2.0 7 principles of haccp

a. identify hazard

• identify the hazards in foods like biological hazard, chemical hazard, and physical hazard ( more information about this in chapter 2) 

b. determine critical control points

• ccp is a procedure to prevent, eliminate and reduce hazard to acceptable level
• a ccp provides a step to destroy bacteria or slow down the growth
• e.g cooking, reheating, hot- holding etc.

c. determine safety limits for ccp

• set safety limit like time, temperature ph value. (check out chapter 2 for more detail)

d. monitor ccp

• in food establishment, someone should monitor  the critical control points to make sure its under control because the risk of food borne illness when ccp not met
• for example they must be given tools to monitor like thermometer, ph meter and etc.

e. Establish The Corrective Action To Be Taken When Monitoring Shows That a Critical Limit Has been Exceeded

• when ccp not met, find the solution immediately to prevent food borne illness.
• determine what is wrong, then find possible solution
• record the additional steps and make sure the ccp is met in set of data

f. Establish Procedures to Verify That the HACCP System is Working

• review the haccp program once a year or more often
• verify the procedure, action and write report

g. Establish an Effective Record Keeping System That Documents the HACCP System

• keep the record of the establishment of haccp to and make suere everything is going smoothly 
• maintenace and procedure of monitoring ccp must present in report of establishment of haccp

chapter 2

chapter 2: food borne illness

in this chapter, we will learn on how to identify food borne illness, types of food borne illness and how it spreads

2.1 food borne hazard

1. BIOLOGICAL

• related to bacteria, virus, parasite and fungi which is small and only can be seen with microscope.
• usually associated with live animals, humans and with raw food products.

      2. CHEMICAL HAZARD

• usually associated with toxic substance like chemical or cleaning compound that accidentally added during the food production
• items like pesticides, food additives and cleaning solutio

      3. PHYSICAL HAZARD

• hard or soft foreign object that can cause injury.
• items like nail, hair, glass, jewelry and more.

2.2 cross contamination

a. what is cross contmination?

•  The transfer of germs from one food item to another sources
• for an example, a staff accdidentaly mixed chicken and fish in a bowl. cross contimination occur when the bacteria in chicken travel to the fish and vice versa.

b. food infection

• Caused by eating live harmful microorganisms that multiply in body and cause disease
• e.g Salmonella, Shigella, Escherichia Coli, Yersinia, Listeria, Camplobacter Fetus Jejuni & Vibrio Parahaemolyticus

c. food intoxication

• Bacteria have already produced a toxin in the food before it is eaten
• e.g 
• Staphylococcus Aureus, Bacillus Cereus, Clostridium Botulinum, Clostridium Perfringens.

2.3.1 bacteria

bacteria have 3 characteristic which is:

1. anaerobic- need little to no oxygen to live
2. aerobic- must have oxygen to live
3. facultative- can live without or with air

2.3.2 viruses

viruses is a group of microorganism that reproduce only on living cells and can be transmitted through foods. the characteristics are:

• smaller than bacteria
• require living host to survive
• do not multiply in foods
• e.g hepatitis a and norwalk

2.3.3 parasites

Small or microscopic creatures that need to live on or inside a living host to survive.

• e.g anisakis, cyclopora cayetanensis, trichinella spiralis

2.3.4 fungi

• The group called fungi which mainly contribute to food spoilage and have 3 types which is musrooms, molds and yeast and when grows in food, it lead to undesirable characteristic of a food including production of gases, acids and alcohol.
• yeast and mold wont cause food borne illness but can produce mycotoxins when too long on foods

2.3.5 what bacteria need to grow

a. lag phase: 

• bacteria exhibit little to no growth
• only last few hours in room temperature and can be decreased by keeping foods out of the temperature danger zone

b. log phase:

• Bacteria double in number every 15 to 30 minutes

c. stationary phase:

• Number of bacteria is steady as the new organisms being produced is equal to the number of organisms that are die

d. death phase:

• Bacteria die off rapidly because they lack nutrients and are poisoned by their own wastes

2.3.5.1 FATTOM is needed for bacteria to live

1. food- bacteria need food that are high on protein to live
2. acid ph (a)- bacteria live on acidity level 7.0 but can also survive on 4.9-9.0
3. time- bacteria cell doubles every 15-30 minutes and need 4 hours to grow fully
4. temperature- danger zone is 5-60 degree celcius 
5. oxygen- facultative bacteria can live with or without oxygen, anaerobic bacteria need little to no bacteria to live and aerobic bacteria need oxygen to live
6. moisture- moist food often easily for bacteria to live on and the water activity is .85

2.4 how to prevent food borne illness

1. take care of employees health- send sick staff to clinics or hospital and give sick leave
2. take care of personal hygiene- cut nail, keep hair short and wear deodorant
3. hand washing- wash hand correctly to avoid bacteria
4. clothing- wear clean cloth

food sanitation chapter 1

CHAPTER 1: FOOD SAFETY AND SANITATION MANAGEMENT

1.1 ROLES OF MANAGER IN FOOD ESTABLISHMENT

a. identify food borne illness
- a manager must know that food borne illness is caused by bacteria, parasites and viruses.

b. identify time/temperature relationship with food borne illness
- danger zone for food is 5-60 degree celcius and cant be stored for more than 4 hours.

c. Describe relationship between personal hygiene and food safety

- personal hygiene must be taken care like bathing, cover hair, wear clean cloth,and keep

  fingernail short during handling the food.

d. Describe methods for preventing food contamination

- a manager must ensure the staff use clean equipment and washing their hand after handling raw   food to avoid food contamination.

e. Identify and apply correct procedures for cleaning and sanitizing equipment & utensils

- a good manager must make sure the staff knows correct washing hand technique, uses hand sanitizing lotion and uses gloves.

f. Recognize problems and potential solutions associated with facility, equipment and layout

- managers must know how to solve problems that is associated with facilities, equipments and       layouts.

g. Recognize problems and potential solution associated with housekeeping and maintenance.

- managers must able to identify and solve the problems that is associated with housekeeping and maintenance.

1.2 New Challenges Present New Opportunities

a. food borne illness is a sickness that people will experience when eating contaminated food.

b. this can cause a major impact to our economy since people that is sick due to food borne illness expenses a lot in medical expenses, lost business, legal fees and more.

c. most cases in food borne illness are caused by food that have been kept in unsafe temperatures and

Handled by infected food workers who practice poor personal hygiene.

1.2.2 Types of Food Establishment

1.  schools
2. hospitals
3. full services
4. quick services
5. transportation
6. bakery shop
7. nursing homes
8. restaurant
9. supermarkets
10. fast foods
11. convenience store

1.3 food safety

a. what is food safety?

- Food safety is a act that to discipline of handling, preparing, and storage of food in ways that prevent food borne illness. 

b. what is sanitation?

- Food sanitation is a programme designed to prevent the contamination of food, keeping it safe to eat.