Nur Erra Noramin

In this entire I want to share about the project for MAJLIS BERBUKA PUASA , we prepare the fruit for the event using papaya fruit. Chef Khairul was teaching about how to cutting fruit in the right way. He demonstration to us how to cutting the fruit for the event. The problem about this project is Some student didn't do the right way that chef khairul was teaching. Some of the papaya didn't good such as the fruit didn't cook very well. The suggestion for the problem is  Must do the the right way that chef give. Must prepare the fruit that cooked. The figure for the cutting fruit

For this entire i want to share the recipe about pancake, waffle and crepe THE RECIPE OF WAFFLE -           225 gm - soft flour -           2 gm – salt                                                                     -           15 gm – baking powder -           2 nos – egg -           340 ml – milk -           112 gm – butter; melted -           3 nos – egg white; meringue -           30 gm – castor sugar         ...

What is HACCP ? HACCP is Hazard Analysis and Critical Control Point, a systematized approach to preventing food borne illness during the production and preparation of food. What is Critical Control Point (CCP) ? A point in the HACCP process that must be controlled to ensure the safety of the food SEVEN HACCP PRINCIPLES 1. Identify Hazard         *Review you menu of product list to identify all the potentially hazardous foods you serve.        * Potentially hazardous foods include; meats, dairy products, poultry, eggs and cooked fruit such as pasta, rice.         - Biological hazards         - Chemical hazards         - Physical hazards 2. Determine (Identify) Critical Control Points (CCPs) * A critical control point is an operation in the flow food which will prevent, eliminate, of reduce hazards to acceptable levels. - Cooking, reheating and hot-holding ...

FOOD BORNE HAZARD That have it is Biological, Chemical and Physical ·          Biological Hazard -           Biological include bacteria, viruses, parasites and fungi. -           It’s very small and only can see by using microscope. -           Commonly that lives with animals, humans and sometime in raw product. ·          Chemical Hazard -           That substance that may occur naturally. -           Example; chemical contaminants include agriculture chemical. ·          Physical Hazard -           That is soft and hard subject in the food that can cause illness and...

ROLE OF MANAGER / SUPERVISOR IN FOOD ESTABLISHMENT Identify food borne illness            - that cause by bacteria/parasite/fungi identify time/temperature relationship with food borne illness         - the food temperature for danger zone is (5-57 degree Celsius)  Describe relationship between personal hygiene and food safety.        - like bathing, cover the hair, wear clean cloth Describe methods for preventing food contamination.        - use clean equipment Identify and apply correct procedures for cleaning and sanitizing equipment & utensils.        - correct hand washing technique Recognize problems and potential solutions associated with facility, equipment and layout. Recognize problems and potential solution associated with housekeeping and maintenance. New Challenges Present New Opportunities The meaning of food bor...

hye guys ! My name is Nur Erra Binti Noramin , can call me Erra 😬 .