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Planning Mass Cooking and Centralizing Kitchen Product for Dietetics Patient
Mass cooking is a must to all hospitals that has a number of patients exceed more than 600 bedding at once. It is where this system must be implemented to avoid jam and cut-off time to serve the patient according to their daily practice. Without this particular system, the massive operation problem will occur if somebody or subordinates has fail to turn-up at the particular time needed as to prepare some cuisine according to the dietetics approached. Through the experience, most of the operation can be hay-wired, the other staff will get stress, exhausted, and more things will happen in controlling their attitude. At the end of the day, they tend to be conflict in the organization in which to soft this problem need more motivation and consultation.
Planning a mass cooking is not that hard as been translated. It is easier if every staff understand the flow and the sequence about the matters. In order to understand this method here is the diagram need to be applying before hand:
Any Perishable product that been delivery from supplier must be frozen and cleaned before accepting the goods. And product must be fill in a coloured container according to the good such as Meat (Red Container) Chicken (Yellow) Fish in blue. This method is to maintain the temperature to 5°C
After receive the goods, cut the good according to the size needed or as per cooking instruction, in this area, the working procedure must be timed and the temperature must not exceed 5°C as per goods and documented to avoid contamination.
Then wash and strained the cut product and store according to the coloured container.

Marinate the product or just live it like this and stack the product in the container with plastic layer as separator to avoid from joining when defrosting period.

Store the pre cooked product at -18°C, in a freezer for a period of time. By doing this process any kind of product life will be extended till years.

This process is where the product been cut according to the portion needed. Some product need to be defrost, and some product does not need to be defrost

Cooking or frying process for the frozen product need to be conducted in a pressure cooker in order to receive the freshness of the product. Some times when it used to stewing method this product does not need any pressuring method and all they need is low fire cooking.

All finished product must be served hot and fresh. This is where the nutrient in the product is still fresh to consume.

Through the process above, there are so many methods to maintain the freshness of each product. But in this session we are certainly focus on how mass cooking helps and prevent lateness in serving the patient.
In some form of transaction, there is a method on how to implement this process where the shortage of staffing that might stop some operation and become hay wire in the kitchen, here are some other method to avoid and solve some contradict upon the shortage of human capital in the organization.

This operational method is to simplify and resolve certain matters in order to control the quality and timing.
This operational matters also helps the organization to save some budget in recruiting experience workers as every of this process has already been materialize.
The design shown is according to General Manufacturing Practice (GMP) and HACCP requirement as they are been practice before in other country.
With some other element been placed, this design has been comply to the standard requirement from the above bodies to accredit ate and certify.
To centralizing a kitchen, there are certain element that applies within the requirement above, if the kitchen been practice as per above mentioned, therefore the production capacity or an output for each kitchen can supply up to 6-7 300 bedding hospital at one time.
By doing this method, the staff can easy relaxed for certain period and could be less pressure on a working system environment.

Sometimes we could wonder on how those people out there could manage a number of restaurant or a number of catering that make them so successful. In order to be the best we should find some solution to it and make a good practice where less pressure can help any organization to run better.

resipi TV9 di nasi lemak kopi o

Rambutan Jelly Candy FAMA
Bahan-bahannya
1 tsp Serbuk Pectin
50gm Serbuk gelatine
½cwn gula
10biji isi rambutan
¼ biji Jus lemon
¼ tsp perisa mint
¼ cwn air
Cara membuatnya
1. Satukan serbuk gelatine, pectin dan gula dalam satu bekas yang berasingan
2. Kemudian panaskan air dan buah isi rambutan dalam api yang sederhana sehingga air itu tahap didih.
3. Kemudian masukkan perisa mint dan gaul hingga rata.
4. Tutup api dan masukkan gabungan serbuk gelatine,pectin dan gula gaul hingga bahan itu larut.
5. Kemudian Alaskan Loyang dengan parchment paper dan tuang adunan tadi kedalam Loyang tersebut. Rehat seketika dan masukkan kedalam tempat sejuk.
6. Setelah adunan itu kering. Gunakan pencetak mengikut kesesuaian dan citarasa. Cetak dan gaul diatas serbuk gula dan rehat seketika.

Ice cream Nangka FAMA
Bahan-bahannya
5 ulas Nangka
60gm Gula perang
3 biji kuning telur
1 tsp Gelatin Sayur
½ cwn susu
1 tsp tepung Kastard
1 cwn krim putar
1 tsp perisa pandan
Cara membuatnya
1. Panaskan Susu (jangan sampai mendidih) Kemudian Masukkan gula,telur kuning dan perisa pandan,gelatine, tepung kastard dan gaul hingga pekat
2. Masukkan dalam Bekas bersama krim putar dan pukul hingga kembang.
3. Masukkan dalam bekas dan bekukan dalam suhu -18°C selama 30 minit
4. Setelah siap keluarkan dari petisejuk dan gaul sedikit hingga ais itu sebati.
5. Setelah gaul masukkan sekali lagi sehingga adunan itu beku.


FAMA Mango Cheese tart

Cheese filling
250gm cream cheese, suhu bilik
80 g sugar halus
3 biji Telur gred A
2 tsp vanilla extract
1 ½ tblsp cornstarch
100 g Mango
1 tblsp Lemon juice

Untuk Kulit
125g Margerin
65g Gula Halus
1 Kuning telur
250g Tepung Serbaguna
1 tbsp Air Sejuk
½ tsp vanilla essence

Cara membuatnya

1. Satukan krim cheese, gula dan pukul hingga kembang, sementara adunan itu dipukul
masukkan sedikit demi sedikit jus lemon dan esen vanilla.
2. Kemudian masukan telur sebiji dan pukul hingga kembang dan masukkan hingga
seterusnya.
3. Setelah adunan itu kembang, masukkan tepung jagung dan gaul hingga sebati.
4. Tuang dalam Loyang pembakar dan tuang disekitar Loyang berkenaan air panas didih
dan bakar sehingga bahagian atas kek berkenaan itu berwarna keperang-perangan.
5. Bakar pada suhu 180 darjah celcius selama 45 minit

Utk Doh

Satukan margerin, gula dan esen vanila.
Masukkan telur kuning dan air gaul; hingga sebati
Masukkan tepung dan uli hingga menjadi doh
Bungkus denganplastik dan masukkan kedalam peti sejuk selama ½ jam.
Giling doh berkenaan cetak mengikut keperluan dan masukkan ke dalam acuan tart dan bakar dengan suhu 180 darjah hingga kering.

kek buah: masalah dan cara mengatasinya

bila di sebut kek buah, pasti kita akan mengingati akan cara pembuatan baik dari segi pembakaran maupun kukus. justeru dengan adanya pelbagai kaedah, pengunaan cara yang betul menjadi satu pertikaian terhadap resipi-resipi yang diberikan.

ada yang menyatakan bahawa untuk menyiapkan kek buah kita perlu basuh dulu tepung berkenaan, dan ada pula yang menyatakan bahawa tepung kek mestilah kering semasa pembuatan kek ini, adalah pula yang menyatakan buah yang digunakan mestilah di keringkan dalam ketuhar supaya buah ini ringan bila di bakar untuk mengelakkan dari mendak ke bawah....dan macam-macam lagi alasan yang diberikan untuk memasak kek buah.

sebenarnya dalam pembuatan kek buah adalah penting untuk kita mengetahui mengenai elemen-elemen fizikal kek tersebut dan aspek chemistry pengunaan bahan-bahan tersebut. contoh nya jika kek buah itu terlalu kering, masalah yang pertama adalah mengenai penglibatan marjerin dan gulanya. Teknik pertama jika inginkan kek itu lembap, gula itu mestilah dimasak terlebih dahulu hingga perang(jangan terlalu perang nanti kek itu akan berbuih kekeringan) dan dimasukan sewaktu adunan tepung dilakukan. Teknik kedua, jika kek yang disediakan itu telah masak, siram dengan air madu sekiranya tidak mengunakan karamel.

untuk menaikan buah dalam manyediakan kek buah, pada dasarnya ramai yang menyatakan supaya buah itu di keringkan dahulu, ya betul tetapi pengeringan janganlah sampai buah itu terlalu kering hingga hilang jus atau kelembapan didalamnya. untuk menaikkan buah tersebut, kesemua buah itu perlu digaul dengan baking soda dan kemudiannya dengan sedikit tepung, proses ini dinamakan bubble tag. dimana soda yang dipermukaan buah itu akan bertindak balas menjadi gas ringan yang akan menolak buah tersebut dari mendak ke bawah ketika proses pengadunan hinggalah ke pembakaran. oleh yang demikian fakta yang diberikan oleh orang yang lebih pengalaman boleh diguna pakai cuma pengunaan soda tidak dinyatakan sewaktu huraian resipi dibuat.

banyak lagi perkara yang boleh dikongsi bersama, jika ada pertanyaan sila comment dibawah atau hubungi saya......

sekian selamat mencuba.

Citarasa Chef Razak: cheese cake chef razak

Citarasa Chef Razak: cheese cake chef razak

cheese cake chef razak

Nak kan recipe untuk hari raya ni....

ini lah dia recipe saya...cheesecake chefrazak

910 gm Krim cheese,(Suhu Bilik)
3/4 cup Gula Halus
2 tblsp Tepung Jagung
4 biji Telur Gred A
2 tsp Esen Vanilla

3 tblsp Jus Lemon

55 gm Biskut Marie

Hancurkan biskut dan kedapkan dalam Loyang pembakar yang dialas dengan kertas minyak.

Satukan krim cheese, gula dan pukul hingga kembang, sementara adunan itu dipukul masukkan sedikit demi sedikit jus lemon dan esen vanilla.

Kemudian masukan telur sebiji dan pukul hingga kembang dan masukkan hingga seterusnya.

Setelah adunan itu kembang, masukkan tepung jagung dan gaul hingga sebati.

Tuang dalam Loyang pembakar dan tuang disekitar Loyang berkenaan air panas didih dan bakar sehingga bahagian atas kek berkenaan itu berwarna keperang-perangan.

Bakar pada suhu 180 darjah celcius selama 45 minit

tips on how to bake cake nicely

some people do know how to bake....just the matter of knowledge with multi unofficial comment on how to bake....yet so many of them condemning about the recipes that make them failed in baking things. so cut the craps off...there nothing wrong with your recipes, here are the technique that will simplify your method in baking.

no. 1 there are types of baking oven in the market. each of these oven has an individual specification. one of the specification is mend only for industrial which is baking at 300 degree celcius. another specification is mend only for restaurant and small shop dealing with pastry goods and bakery which is set for a middle temperature at 200 degree celcius. and the other types of specification is only mend for house hold used which the temperature is only at 190 degree celcius.

no.2 whenever you use the above oven make sure you set the timing accordingly to the specification, sort of for industrial oven the baking time and temperature for cake is 180 degree celcius and all you need is just 45 minute to bake a cake (as per shown in the recipe) when you are using this oven, you may open to have a peep on the condition of your cake and it won't effect any baking transformation while opening the oven door.

if you are using the restaurant and small shop type of oven, the baking time and temperature for cake is 180 degree celcius and all you need is 55 minute to 1 hour stand by time to bake a cake, due to the smaller type of version of oven. in this case you cannot open the door until the cake really bake...if you wanna check the consistency of the cake, just shake the oven a little bit and you may see the physical visibility of the cake, if the cake is still dancing it shows that the mixture are still raw and need to be cook for an extra time. if the cake is firmly look by it physicality it is shows that the cake is already cooked and ready to be serve.

no.3 do not open any of the door while baking period is still on. only the industrial oven could do so but not restaurant and household oven. cos these oven are very sensitive, once open the temperature could drop till 80 degree celcius, it means the baking temperature could not support the baking process and could take a little bit longer time to proofing the temperature back to its normal temperature, what happen then, the physical of the cake will look soggy......

hello there, welcome to my blog..

thanks for joining in and i appreciate your contribution too..for your information this is just a beginning...there are so much more to be added just the matter of time....

designing, fabricating and modification food is my specialities, and if you had any difficulties in handling the return product and nearly expiries, do foward your self and trash any problem where we could discuss and reformated as it could save your pennies rather drifting out as a loss.

as an entrepreuneur, costing is the critical factors that will make you fear, well as for your acknowledgement the cost actually paid for the experience as you will never received it from anywhere....there fore in order to loss in getting knowledge its been advised to communicate among others to review the situation before its to late.....well it is not a reminder but is a must to be in every entrepreneur mind..and if you want to get richer there's only 2 thing to be done...no.1 is (sedekah) where it will vanish and secure any trouble that indicates which will harmed your family and your self...in other words is protection..another one is (zakat) that served the purpose to every entreprenuer in cleaning their nature of business from the bad transactions..if you feel that its hard to move or to accellerate your business...just do as what i did...and you will see the up coming business is more healthier...

and thats all from me now ..

happy bogging.

chefrazak

Dari Dapur hingga ke Mulut

Setiap Individu memerlukan pembaharuan baik dari segi pembangunan maupun pencapaian. Untuk mencapai sesuatu pembangunan yang mantap idea dan cetusan minda, seseorang individu hanya akan menyumbang sebanyak 7% sahaja. Tetapi jika di gabungkan dengan berpasukan, maka ianya akan menjadi lebih mantap dan dapat memberi sumbangan lebih dari 70% dari apa yang dihajati. Perkara sebegini telah dilakukan oleh pelbagai agensi-agensi dan syarikat-syarikat gergasi dunia seperti BOEING , MICROSOFT, LOCKHEED, SHELL MC DONALD dan BRITISH AIRWAYS. Dengan gabungan minda rakan – rakan pengurusan, maka syarikat gergasi ini telah melakarkan satu bentuk perubahan dengan mengunakan peta minda dan membuat satu tindakan drastik terhadap perlaksanaan yang memakan masa hanya 4 tahun untuk perubahan daripada 7 tahun sebelumnya.

Dalam ringkasan ini, penulis akan membantu dan menjurus kearah perubahan dan memudahcara serta pembangunan produk dan membina pembaharuan bagi memperhalusi pelbagai aspek penerimaan dari segi citarasa, bentuk fizikal dan ketahanan untuk individu yang ingin mengembangkan diri mereka dalam menjayakan perancangan strategik mengikut Hala Tuju masing-masing melalui satu Jangkamasa Perlaksanaan melalui kaedah K.P.I sepertimana yang disebut didalam memperkasakan ekonomi seorang usahawan dibawah bimbingan sesebuah organisasi tersebut.

Dalam perlaksanaan ini, penulis akan merangka beberapa proses untuk keperluan usahawan untuk berubah melalui pembangunan produk itu sendiri dan dibantu oleh para jurumasak professional untuk lebih mantap dan kreatif dalam mengerakan pembangunan produk kearah yang lebih effisien.