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.