Branch Manual - Char Siu Pie (3).docx

**Prepared by:** CRISBEN G. KATIGBAK CHRISTOPHER VINCENT KOKSENG +-----------------+-----------------+-----------------+-----------------+ | | 1. *Ensure | **SHELF LIFE:** | | | | that the | | | |...

**Prepared by:** CRISBEN G. KATIGBAK CHRISTOPHER VINCENT KOKSENG +-----------------+-----------------+-----------------+-----------------+ | | 1. *Ensure | **SHELF LIFE:** | | | | that the | | | | | product is | - **Char Siu | | | | thawed | Pie (PA)** | | | | overnight | | | | | before | | | | | cooking.* | | | | | | | | | | 2. *Ensure to | | | | | follow the | | | | | standard | | | | | oil | | | | | temperature | | | | |.* | | | | | | | | | | 3. *Ensure to | | | | | follow the | | | | | standard | | | | | cooking | | | | | time to | | | | | avoid | | | | | overcooked | | | | | pies.* | | | | | | | | | | 4. *Ensure to | | | | | dab the | | | | | pies with | | | | | glucose-wat | | | | | er | | | | | mixture | | | | | after | | | | | frying to | | | | | ensure | | | | | glossy | | | | | finish.* | | | +=================+=================+=================+=================+ | **PRODUCT | | | | | DESCRIPTION:** | | | | | A savory | | | | | delight with a | | | | | golden-brown | | | | | crust and asado | | | | | with cheese | | | | | filling. | | | | +-----------------+-----------------+-----------------+-----------------+ | **COOKING | | | 2 hours | | TIME:** | | | | +-----------------+-----------------+-----------------+-----------------+ **PRODUCT PHYSICAL SENSORY ATTRIBUTES** ----------------------------------------- --------------------------------------------------------------------------------------------------------------- **Serving temperature**  61°C and above  **Appearance**  A rectangular pastry with a golden-brown crust, topped with sesame seeds, and filled with cheesy savory meat. **Serving size**  6 pcs per order  **Texture/ Doneness**  It has a tender and cheesy filling, with a crust that is crisp and firm on the outside.  **Taste**  A savory pastry that has a meaty and slightly creamy filling and has a firm, buttery crust. +--------+--------+--------+--------+--------+--------+--------+--------+ | | **UOM* | | **Shel | **USAG | **ORDE | | | | | * | | f | E** | RING | | | | | | | Life** | | CATEGO | | | | | | | | | RY** | | | +--------+--------+--------+--------+--------+--------+--------+--------+ | | | | | | | | | +--------+--------+--------+--------+--------+--------+--------+--------+ | Char | 1 Pack | 1 | 90 | Within | N/A | Serves | WET | | Siu | | order | Days | the | | as the | ASSORT | | Pie | (12 | = | | day/ | | main | MENT | | (PA) | pcs) | | (3 | End of | | ingred | | | | | 6 pcs | months | the | | ient | | | | | | ) | day | | | | | | | | | | | | | | | | | Freeze | Chille | | | | | | | | r | r | | | | +--------+--------+--------+--------+--------+--------+--------+--------+ | Glucos | Kg | 1 Tbsp | Refer | 3 | Glucos | Serves | DRY | | e | | | to | Months | e | as | ASSORT | | | (Yield | (15 | suppli | | mixtur | gloss | MENT | | | : | grams) | er's | (Once | e | additi | | | | 67 | | declar | opened | | ve | | | | orders | | ation | ) | \[With | ingred | | | | ) | | | | in | ient | | | | | | | Room | the | | | | | | | | Temp | day\] | | | | | | | | | | | | | | | | | | Room | | | | | | | | | temp | | | +--------+--------+--------+--------+--------+--------+--------+--------+ +-------------+-------------+-------------+-------------+-------------+ | **CHARSIU | | | | | | PIE** | | | | | +=============+=============+=============+=============+=============+ | **INGREDIEN | **Per | | | | | TS** | Order** | | | | +-------------+-------------+-------------+-------------+-------------+ | | | **MIN-MAX | | | | | | COOKING: 1 | | | | | | BATCH | | | | | | ONLY** | | | +-------------+-------------+-------------+-------------+-------------+ | | | | | | +-------------+-------------+-------------+-------------+-------------+ | | | **1.** | Conduct | | | | | | mise en | | | | | | place | | | | | | preparation | | | | | | to ensure | | | | | | all | | | | | | ingredients | | | | | | are | | | | | | complete. | | | | | | | | | | | | *Note: Make | | | | | | sure to | | | | | | wash your | | | | | | hands from | | | | | | time to | | | | | | time, | | | | | | especially | | | | | | during | | | | | | preparation | | | | | |.* | | +-------------+-------------+-------------+-------------+-------------+ | | | | Prepare the | | | | | | fryer and | | | | | | set the oil | | | | | | temperature | | | | | | at 175 -178 | | | | | | °C. | | | | | | | | | | | | *Note: Skim | | | | | | oil first | | | | | | before | | | | | | dropping it | | | | | | to remove | | | | | | the | | | | | | debris.* | | +-------------+-------------+-------------+-------------+-------------+ | **Char Siu | | | Get 1 pack | | | Pie (PA)** | | | of thawed | | | | | | Char Siu | | | | | | Pie (PA). | | | | | | Put the | | | | | | Char Siu | | | | | | Pie (PA) in | | | | | | the fry | | | | | | basket and | | | | | | drop into | | | | | | deep fryer | | | | | | then set | | | | | | timer to 3 | | | | | | minutes. | | | | | | | | | | | | *Note: Make | | | | | | sure that | | | | | | Char Siu | | | | | | Pie (PA) is | | | | | | thawed | | | | | | overnight | | | | | | inside the | | | | | | Chiller.* | | +-------------+-------------+-------------+-------------+-------------+ | | | **4.** | When timer | | | | | | alarms, | | | | | | pull up fry | | | | | | basket then | | | | | | hang for | | | | | | 10-15 secs | | | | | | to drain | | | | | | off excess | | | | | | oil. After | | | | | | 15 secs, | | | | | | transfer | | | | | | the Char | | | | | | Siu Pies | | | | | | onto a | | | | | | plate. | | | | | | | | | | | | *Note:* | | | | | | | | | | | | - *Skim | | | | | | oil | | | | | | after | | | | | | cooking | | | | | | to | | | | | | remove | | | | | | the | | | | | | debris. | | | | | | * | | | | | | | | | | | | - *Check | | | | | | the | | | | | | appeara | | | | | | nce | | | | | | and | | | | | | product | | | | | | tempera | | | | | | ture | | | | | | 80-90 | | | | | | °C to | | | | | | verify | | | | | | if it | | | | | | is | | | | | | already | | | | | | cooked. | | | | | | * | | +-------------+-------------+-------------+-------------+-------------+ | Glucose | 1 Tbsp | | Mix 1 tbsp | | | | | | of glucose | | | Water | 1 Tbsp | | and 1 tbsp | | | | | | of water | | | | | | into a | | | | | | saucer. Mix | | | | | | thoroughly. | | +-------------+-------------+-------------+-------------+-------------+ | | | **6.** | Using a | | | | | | brush, dab | | | | | | the | | | | | | glucose-wat | | | | | | er | | | | | | mixture | | | | | | onto the | | | | | | top surface | | | | | | of the Char | | | | | | Siu Pie to | | | | | | create a | | | | | | glossy | | | | | | finish. | | | | | | | | | | | | *Note: Do | | | | | | not dab too | | | | | | much | | | | | | mixture | | | | | | onto the | | | | | | surface to | | | | | | avoid oily | | | | | | appearance | | | | | | of the | | | | | | product.* | | +-------------+-------------+-------------+-------------+-------------+ | | | **7.** | Hold the | | | | | | product in | | | | | | the food | | | | | | warmer for | | | | | | 2 hours. | | +-------------+-------------+-------------+-------------+-------------+ | **TAKEOUT | | | | | | PROCEDURE** | | | | | +-------------+-------------+-------------+-------------+-------------+ | Takeout | 1 Pc | **8.** | Place 6 | | | Microwaveab | | | pies | | | le | 1 Pc | | standing | | | Rectangle | | | horizontall | | | 750ml | | | y | | | | | | in a 750 ml | | | Sleeve Char | | | rectangular | | | Siu Pie | | | container, | | | | | | with 3 pies | | | | | | front-facin | | | | | | g | | | | | | on the left | | | | | | and 3 pies | | | | | | on the | | | | | | right, | | | | | | positioned | | | | | | back-to-bac | | | | | | k. | | | | | | After | | | | | | closing the | | | | | | takeout | | | | | | container, | | | | | | insert the | | | | | | Sleeve Char | | | | | | Siu Pie. | | | | | | Ready to | | | | | | serve. | | +-------------+-------------+-------------+-------------+-------------+ | **STANDARD | Takeout | | | | | SERVING | Microwaveab | | | | | CONTAINER** | le | | | | | | Rectangle | | | | | | 750ml | | | | | | | | | | | | with Sleeve | | | | | | Char Siu | | | | | | Pie | | | | +-------------+-------------+-------------+-------------+-------------+ **[BASIC TROUBLE SHOOTING]** **PRODUCT ISSUES** **ROOT CAUSE** **SOLUTION** ---------------------------------------- ----------------------------------------------------- -------------------------------------------------------------------------------------------------------------- Cold or warm product serve to customer Holding warmer temperature is below standard Make sure the product is within standard holding time The product is not thawed properly or cooked frozen Make sure to thaw the product overnight inside the Chiller Burnt appearance of the product Overcooking/ over frying of the product Make sure to follow standard time and temperature in cooking the product (175 -- 178C) Over holding of product at warmer Make sure the product is within standard holding time (2 hours at Fried warmer) Dry appearance of the product Holding warmer temperature is below standard Make sure the product is within standard holding time and the holding equipment should be in good condition. Over holding of product at warmer **[KITCHEN TOOLS/ SMALL WARES]**    **KITCHEN TOOLS**  **USAGE**  **PHOTO**  --------------------------------------- ---------------------------------------------------------------------- ------------------------ Food Tong This is used to hold or grip foods.   Digital Thermometer This is used to measure the temperature of the product.   Takeout Microwaveable Rectangle 750ml This is used as a takeout container for Char Siu Pie. Sleeve Char Siu Pie This is used as a sleeve for the takeout container for Char Siu Pie.