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JOLLIBEE FOODS CORPORATION

FLAVORED RICE MANUAL


JOLLIBEE OMAN
FLAVORED RICE MANUAL
Code: Revision No.: 00 Issue No. Initial
Date of Issue: Supersedes: NA Page No: 1 of 12
Reason for Revision:
Prepared by: JPMigriño Reviewed by: CSYusoo Approved by: EFBarin
Date: Date: Date:

I. GOLD STANDARD QUALITIES

FLAVORED RICE RICE

Appearance/ Color : Pale orange to orange in color; Long grains with pieces of spices
distinctly present

Flavor/Aroma : Characteristic kabsa flavor and aroma; No off-odor nor off-flavor

Texture : Soft and firm but not mashy; Grains are distinct

Serving Temperature : Served hot, at least 1100F

PACKAGING

Appearance : No print smears; free from dirt; with minimal oil smear

Condition : No torn or ripped portion, cuts or punctures; not deformed

CONFORME:
Jeoffrey M. Alob Jr. Jollibee Al Khuwair Oman/ Restaurant Manager 31-Oct-18
Signature Over Printed Name Company/Position Date
_____________________________________________________________________________________________
This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited.
FLAVORED RICE MANUAL
Code: Revision No.: 00 Issue No. Initial
Date of Issue: Supersedes: NA Page No: 2 of 12
Reason for Revision:
Prepared by: JPMigriño Reviewed by: CSYusoo Approved by: EFBarin
Date: Date: Date:

II. LIST OF MATERIAL ISSUANCE

A. RAW MATERIAL

PACKAGING
ITEM NAME
PRIMARY SECONDARY
Basmati Rice

Flavored Rice Mix

B. PACKAGING MATERIALS

PACKAGING
ITEM NAME UOI
ACTUAL
Small Liner for Red Platter PACK
(Dine-in) 1000 pcs / pack

Clamshell Box PACK


(Take-out)

CONFORME:
Jeoffrey M. Alob Jr. Jollibee Al Khuwair Oman/ Restaurant Manager 31-Oct-18
Signature Over Printed Name Company/Position Date
_____________________________________________________________________________________________
This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited.
FLAVORED RICE MANUAL
Code: Revision No.: 00 Issue No. Initial
Date of Issue: Supersedes: NA Page No: 3 of 12
Reason for Revision:
Prepared by: JPMigriño Reviewed by: CSYusoo Approved by: EFBarin
Date: Date: Date:

III. LIST OF EQUIPMENT, FACILITIES, TOOLS AND UTENSILS

A. EQUIPMENT AND FACILITIES

ITEM NAME QTY USAGE


1 Gas Heavy Duty Burner
Per store To cook Flavored Rice rice
volume
Baine Marie 1 To contain and maintain temperature of kabsa rice
2
Digital Weighing Scale Per store For random weighing of rice and for weighing ingredients
3 volume

B. TOOLS AND UTENSILS

ITEM NAME QTY USAGE IMAGE

To cut open flavored rice mix


1 Kitchen Shears 1 pack and rice bag

To measure required water

Pitcher, 2 1/4 qts,


2
Plastic 1

To monitor simmering time of


Electronic Timer rice
3 1

CONFORME:
Jeoffrey M. Alob Jr. Jollibee Al Khuwair Oman/ Restaurant Manager 31-Oct-18
Signature Over Printed Name Company/Position Date
_____________________________________________________________________________________________
This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited.
FLAVORED RICE MANUAL
Code: Revision No.: 00 Issue No. Initial
Date of Issue: Supersedes: NA Page No: 4 of 12
Reason for Revision:
Prepared by: JPMigriño Reviewed by: CSYusoo Approved by: EFBarin
Date: Date: Date:

ITEM NAME QTY USAGE IMAGE

Fork Volrath, 21” To stir rice upon boiling


4 1

Rice Spoodle To portion cooked flavored


5 1
rice

Rice scooper, To scoop and level rice


plastic 1 during portioning
6

Jollibee Tray To contain rice or generic


7 1
wrapper

To contain filtered water for


1/6 x 4 Food pan rice spoodle and rice
8 S/S 1 scooper in between use

1/2 x 4 Food pan To contain cooked flavored


9 S/S 1 rice in the baine marie

CONFORME:
Jeoffrey M. Alob Jr. Jollibee Al Khuwair Oman/ Restaurant Manager 31-Oct-18
Signature Over Printed Name Company/Position Date
_____________________________________________________________________________________________
This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited.
FLAVORED RICE MANUAL
Code: Revision No.: 00 Issue No. Initial
Date of Issue: Supersedes: NA Page No: 5 of 12
Reason for Revision:
Prepared by: JPMigriño Reviewed by: CSYusoo Approved by: EFBarin
Date: Date: Date:

ITEM NAME QTY USAGE IMAGE

Lid for ½ Food To cover ½ food pan


10 Pan 1 containing flavored rice

CONFORME:
Jeoffrey M. Alob Jr. Jollibee Al Khuwair Oman/ Restaurant Manager 31-Oct-18
Signature Over Printed Name Company/Position Date
_____________________________________________________________________________________________
This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited.
FLAVORED RICE MANUAL
Code: Revision No.: 00 Issue No. Initial
Date of Issue: Supersedes: NA Page No: 6 of 12
Reason for Revision:
Prepared by: JPMigriño Reviewed by: CSYusoo Approved by: EFBarin
Date: Date: Date:

IV. OPENING PROCEDURES

PROCEDURES

1. PREPARE THE PACKAGING MATERIALS

a. Ensure that stocks are enough and ready for the day’s operation.

b. Get required number of packaging and arrange on the designated location at the station:

NOTES:
• Observe FIFO. Get unused packaging from the previous day's operation before opening new
packaging packs.
• Make sure that packaging is free from sanitation defects and other forms of contamination.

2. SET UP THE EQUIPMENT

a. Prepare the BAINE MARIE


Refer to Spaghetti Manual for the setup

PREHEATING TIME: 30 minutes


Temperature setting: 1400F

Operating temperature: 1100F – 1400F

Note: Store with available space in baine marie (with separate temp. setting) can dedicate holding
for flavored rice

3. PREPARE DIPPING WATER FOR RICE SPOODLE AND RICE SCOOPER:

a. Fill a 1/6 x 4 pan with filtered water up to ½ full.

b. Place the rice spoodle and scooper then position near the baine marie where flavored rice is held.

a b
CONFORME:
Jeoffrey M. Alob Jr. Jollibee Al Khuwair Oman/ Restaurant Manager 31-Oct-18
Signature Over Printed Name Company/Position Date
_____________________________________________________________________________________________
This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited.
FLAVORED RICE MANUAL
Code: Revision No.: 00 Issue No. Initial
Date of Issue: Supersedes: NA Page No: 7 of 12
Reason for Revision:
Prepared by: JPMigriño Reviewed by: CSYusoo Approved by: EFBarin
Date: Date: Date:

V. OPERATING PROCEDURE

PROCEDURES

1. WASH AND SOAK BASMATI RICE

NOTE:
• Check quality of basmati rice in terms of:

General Appearance:
➢ White to white-off color
➢ Dry
➢ No lumps
➢ No unmilled grains
➢ No weevils or stones
Odor:
➢ Typical rice odor
➢ No mushy odor
➢ No off odor

a. Weigh basmati rice grains according to batch requirement:

No. of batch Weight,


grams
1 500
2 1,000
3 1,500

b. Wash basmati rice grains twice (Refer to Rice manual for washing procedure).

c. Soak washed basmati rice for 45 minutes

Rice Weight, Water for


grams Soaking,
Liters
500 1
1,000 2
1,500 3

CONFORME:
Jeoffrey M. Alob Jr. Jollibee Al Khuwair Oman/ Restaurant Manager 31-Oct-18
Signature Over Printed Name Company/Position Date
_____________________________________________________________________________________________
This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited.
FLAVORED RICE MANUAL
Code: Revision No.: 00 Issue No. Initial
Date of Issue: Supersedes: NA Page No: 8 of 12
Reason for Revision:
Prepared by: JPMigriño Reviewed by: CSYusoo Approved by: EFBarin
Date: Date: Date:

PROCEDURES
2. COOK FLAVORED RICE

NOTE:
• Start cooking procedure after draining the soaked basmati rice.

1. Open pack of thawed Flavored Rice Mix and place in the aluminum pot.

2. Add water, chicken cubes and washed dried black lemon based on required flavored rice cooking
batch.

No of batch Flavored Rice Chicken Water, Dried Black


Mix, pack cubes, grams liter Lemon, pieces
1 1 30 1 2
2 2 60 2 4
3 3 90 3 6

3. Set the burner to HIGH. Bring to simmer.

4. Stir in the drained basmati rice into the heated flavored rice mix. Bring to boil. Stir occasionally.

CRITICAL POINTS!
• Ensure to stir the mixture to prevent for rice from sticking to the bottom of the pot.

5. Cover the aluminum pot. Set the burner to LOW and cook for 15 minutes. Set timer.

CRITICAL POINTS!
• Do not open pot cover to prevent moisture loss

6. When the electronic timer alarm sounds, remove the aluminum pot from the burner and set aside.
Allow the rice to further cook with the remaining residual heat for 10 minutes.

CRITICAL POINTS!
• Do not open pot cover to prevent moisture loss

✓ COOKED TEMPERATURE: at least 1900F

7. At the end of the cooking time, transfer cooked flavored rice from the aluminum pot to ½ x 4 pan
within 10 minutes.

CRITICAL POINTS!
• Transfer time is critical to ensure that the temperature of the flavored rice does not drop
significantly.
CONFORME:
Jeoffrey M. Alob Jr. Jollibee Al Khuwair Oman/ Restaurant Manager 31-Oct-18
Signature Over Printed Name Company/Position Date
_____________________________________________________________________________________________
This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited.
FLAVORED RICE MANUAL
Code: Revision No.: 00 Issue No. Initial
Date of Issue: Supersedes: NA Page No: 9 of 12
Reason for Revision:
Prepared by: JPMigriño Reviewed by: CSYusoo Approved by: EFBarin
Date: Date: Date:

PROCEDURES

8. Hold flavored rice in pan in the baine marie. Monitor holding time.

✓ HOLDING TIME: 2 hours, over baine marie


✓ Baine marie temperature setting: 1400F

NOTES:
1. Cooked Flavored Rice should have distinct rice grains and not mashy.
2. Spices are evenly distributed.

4. REPLENISH DIPPING WATER IN THE STATION

Change filtered water as often as needed or if water has turned:

➢ Flavored Rice Rice – oily, yellowish cloudy, turbid

NOTE:
• Maintain ¾- level of filtered water in the food pan for dipping or rice spoodle and scooper.

VI.
CONFORME:
Jeoffrey M. Alob Jr. Jollibee Al Khuwair Oman/ Restaurant Manager 31-Oct-18
Signature Over Printed Name Company/Position Date
_____________________________________________________________________________________________
This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited.
FLAVORED RICE MANUAL
Code: Revision No.: 00 Issue No. Initial
Date of Issue: Supersedes: NA Page No: 10 of 12
Reason for Revision:
Prepared by: JPMigriño Reviewed by: CSYusoo Approved by: EFBarin
Date: Date: Date:

VII. CLOSING PROCEDURE

1. DISCARD Leftovers

Discard remaining flavored rice in the stations at the end of the day. Record all discarded items.

2. CHECK and READY stocks for next day’s use

Check opened packs of raw materials. Discard if beyond shelf life by the next day. Otherwise, keep
these stored in their respective storages and/or reseal any opened pack if still within shelf life.

3. CHECK packaging

Store unused packaging properly on the shelf behind the menuboard or in the stockroom. For the
packaging at the station, tie the primary packaging.

4. CLEAN all tools and utensils

Bring all used tools and utensils to the back sink. Follow procedures for washing and sanitizing of
tools in the Cleanliness and Sanitation manual.

5. CLEAN the STATION

Clean all equipment used following standard procedures in the Cleanliness and Sanitation manual.

CONFORME:
Jeoffrey M. Alob Jr. Jollibee Al Khuwair Oman/ Restaurant Manager 31-Oct-18
Signature Over Printed Name Company/Position Date
_____________________________________________________________________________________________
This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited.
FLAVORED RICE MANUAL
Code: Revision No.: 00 Issue No. Initial
Date of Issue: Supersedes: NA Page No: 11 of 12
Reason for Revision:
Prepared by: JPMigriño Reviewed by: CSYusoo Approved by: EFBarin
Date: Date: Date:

V. RAW MATERIALS SPECIFICATION

Yield per Unit Storage/ Shelf-Life


Product Unit Issue Issue Label/ Code Primary Secondary
Shelf-Life Shelf-Life
Flavored Pack See Flavored Rice Mix DP + 1 month, DT + 3 days,
Rice Mix Manual Freezer temp Chiller temp.

Basmati Rice Sack Lal Qilla Majestic Date packed


Long Grain Basmati Rice + 2 years,
20kgs
PKC DT: MM/ YYYY Room temp
EXP DT: MM/ YYYY

CONFORME:
Jeoffrey M. Alob Jr. Jollibee Al Khuwair Oman/ Restaurant Manager 31-Oct-18
Signature Over Printed Name Company/Position Date
_____________________________________________________________________________________________
This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited.
FLAVORED RICE MANUAL
Code: Revision No.: 00 Issue No. Initial
Date of Issue: Supersedes: NA Page No: 12 of 12
Reason for Revision:
Prepared by: JPMigriño Reviewed by: CSYusoo Approved by: EFBarin
Date: Date: Date:

ATTACHMENT A
Revision History

Date Revision No. Supersedes Issue Reason for Revision


No./ Date

CONFORME:
Jeoffrey M. Alob Jr. Jollibee Al Khuwair Oman/ Restaurant Manager 31-Oct-18
Signature Over Printed Name Company/Position Date
_____________________________________________________________________________________________
This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited.