Introduction to Retort Technology

The retort process is essential for sterilizing products through precise control of ​temperature, pressure, and time. By optimizing these parameters, a retort can ​achieve the desired sterility rate, thereby extending the product's shelf life and ​ensuring its safety for consumption.

Retorts come in various types and employ different techniques, with each device ​suited to specific purposes. Despite these variations, all retorts aim to sterilize ​food and enhance shelf life stability at room temperature. The effectiveness of this ​process is typically measured using the F° value, which indicates the sterility or ​lethality of microorganisms.

PROGRAMME OUTLINE

SESSION 1 – 9.30am to 1 pm

SESSION 2 – 2pm to 4.30 pm

.Introduction to RETORT

Identifying types RETORT

Explanation basic RETORT

Identify and utilize different types of retort devices for various food ​products.

Apply techniques combining temperature, pressure, and time to ​achieve the desired food texture and quality.

· Operate a basic retort device, understanding the advantages and ​disadvantages of each type.

· Utilize data loggers to monitor the F° value of products.

· Differentiating between various types of retorts and selecting the ​appropriate device for specific retort processing needs.

· Techniques for pre-retort preparation of diverse products.

· Packing, sealing, and arranging pouches within the retort to ​ensure uniform heat distribution.

· Operating retort devices to achieve the desired food texture and ​F° value (sterility).

· Identifying and troubleshooting common issues in retort ​processing.

· Sourcing the correct tools and preparing them appropriately for ​retort use.

LEARNING OUTCOMES:

Upon completion of this unit, students will be able to:

· Identify and utilize different types of retort devices for various food products.

· Apply techniques combining temperature, pressure, and time to achieve the desired food texture and quality.

· Operate a basic retort device, understanding the advantages and disadvantages of each type.

· Utilize data loggers to monitor the F° value of products.

DURATION : 1 DAY 6 HOURS

METHODOLOGY :- PHYSICAL DEMO

Overview of Sambal & Rendang Development

PROGRAMME OUTLINE

SESSION 1 – 9.30am to 1 pm

SESSION 2 – 2pm to 4.30 pm

Welcome to our Advanced Sambal and Rendang Mastery Course, ​where tradition meets innovation. As your instructor, I’m thrilled ​to guide you through the art of crafting these iconic Malaysian ​dishes while introducing you to modern retort technology, which ​will help extend the shelf life of your creations without ​compromising quality. This one-day course is divided into two ​focused sessions, ensuring a comprehensive learning experience.

DURATION : 1 DAY 8 HOURS

METHODOLOGY :- PHYSICAL DEMO AND ​HANDS ON

Mastering Rendang

1. Introduction & Identifying 8 Types of Rendang:
   

2.LIST OF INGREDIENTS FOR BASIC RENDANG

3.TECHNIQUE TO MAKE RENDANG MARINATION

4.DETAILS AND COOKING DEMO FOR MAGIC RENDANG ​PASTE

5 4 TYPES RENDANG DISHES USING MAGIC PASTE

Mastering Sambal

1.Introduction & Identifying 8 Types of SAMBAL:

2.LIST OF INGREDIENTS FOR BASIC SAMBAL

3.TECHNIQUE TO MAKE MAGIC SAMBAL

4.DETAILS AND COOKING DEMO FOR MAGIC SAMBAL ​PASTE

*RETORT PROCESS FOR ALL DISHES - · Packing, storing, and ​preserving Lauk Pauk dishes and sauces to maintain quality and ​extend shelf life.

Lauk Pauk Wet & Dry, Sauces, and Gravy

The development of Lauk Pauk Wet & Dry, as well as Sauces and ​Gravy, requires a thorough understanding of ingredient selection, ​cooking techniques, and quality control measures to create ​flavorful and well-textured products. This process involves ​mastering the balance of spices, consistency, and preservation ​methods to achieve desired culinary outcomes.

LEARNING OUTCOMES:

Upon completion of this unit, students will be able to:

· Identify and utilize key ingredients and techniques for ​developing Lauk Pauk Wet & Dry, as well as various sauces and ​gravies.

· Apply appropriate cooking methods to achieve the desired ​flavor profiles, textures, and consistencies for each type of dish.

· Manage cooking processes and utilize kitchen equipment to ​ensure product quality and consistency.

· Address and troubleshoot common challenges and quality issues ​in the preparation of Lauk Pauk and sauces.

DURATION : 1 DAY 8 HOURS

METHODOLOGY :- PHYSICAL DEMO AND ​HANDS ON

PROGRAMME OUTLINE

SESSION 1 – 9.30am to 1 pm

SESSION 2 – 2pm to 4.30 pm

1.INTRODUCTION TO LAUK PAUK

2.INDENTIFYING TYPES OF LAUK PAUK

3.EXPLANATION TYPES OF LAUK PAUK

4.MALAY DISHES HERITAGE CUISINE & COOKING DEMO

MASAK LEMAK CILI API, KARI KORMA, MASAK ASSAM, ​RASSAM

5.INDIAN DISHES HERITAGE CUISINE & COOKING DEMO

KARI, KORMA, RASSAM

6.PERANAKAN DISHES HERITAGE CUISINE & COOKING ​DEMO

KARI KAPITAN, ACAR, PONGTEH

*RETORT PROCESS FOR ALL DISHES - · Packing, storing, and ​preserving Lauk Pauk dishes and sauces to maintain quality and ​extend shelf life.

*types of dishes can be requested

Rice and Congee/Porridge Development

The development of Rice and Congee/Porridge involves ​mastering essential cooking techniques and ingredient selections ​to achieve the desired flavor, texture, and consistency. This ​process requires careful management of cooking times and ​methods to ensure high-quality results and product consistency.

LEARNING OUTCOMES:

By the end of the session, participants will be able to:

1.Grasp the foundational aspects of Malaysian Heritage Desserts, including their ingredients and cultural importance.

2.Engage in an immersive experience, delving into the intricacies of crafting diverse renditions of these desserts.

3.Develop and refine the skills required to elevate these heritage desserts, positioning them prominently within Malaysia's culinary scene and globally.

4.Skillfully prepare these heritage desserts while adhering to provided SOPs and established industry standards.

DURATION : 1 DAY 8 HOURS

PROGRAMME OUTLINE

SESSION 1 – 9.30am to 1 pm

SESSION 2 – 2pm to 4.30 pm

1.INTRODUCTION TO MALAYSIAN RICE

2.INDENTIFYING TYPES OF RICE

3.EXPLANATION TYPES OF RICE & SIDE DISHES

• NASI DAGANG, NASI DALCA, NASI TOMATO, PULUT
  

Understanding the packaging Method

1.INTRODUCTION TO MALAYSIAN CONGEE

2.INDENTIFYING TYPES OF CONGEE

3.EXPLANATION TYPES OF CONGEE & SIDE DISHES

SEAFOOD. PLAIN. VEGETARIAN,EGG, B​E​E​F

*types of dishes can be reques​ted

METHODOLOGY :- PHYSICAL DEMO AND ​HANDS ON

KuihMuih & Dessert ​

Malaysia Desserts and sweets are diverse, due to the multi-ethnic ​and multicultural characteristics of its society. Traditional Malay ​and Nyonya desserts tend to share a common feature, kuih or ​sweet dessert with coconut milk and gula Melaka is common ​among Malaysian. The development of Heritage Kuih Muih and ​Desserts involves mastering traditional recipes and techniques to ​create authentic and flavorful treats. This process requires a deep ​understanding of ingredient selection, preparation methods, and ​cultural significance to ensure high-quality and culturally accurate ​products.

· Techniques for selecting and preparing traditional ingredients to ​achieve authentic flavors and textures.

· Methods for preparing and cooking various types of Kuih Muih, ​focusing on traditional practices and modern adaptations.

PROGRAMME OUTLINE

SESSION 1 – 9.30am to 1 pm

SESSION 2 – 2pm to 4.30 pm

1.INTRODUCTION TO MALAYSIAN HERITAGE KUIH MUIH & ​DESSERT

2.INDENTIFYING TYPES OF KUIH MUIH & DESSERT

3.UNDERSTAND TYPE OF UIH MUIH & DESSERT

TYPES OF PENGAT AND BUBUR, SOTONG, KUIH CEK MEK ​MOLEK,

*types of dishes can be requested

*types of dishes can be requested

DURATION : 1 DAY 8 HOURS

METHODOLOGY :- PHYSICAL DEMO AND ​HANDS ON

Contemporary Culinary Technology

The development of Contemporary Culinary Technology involves ​utilizing advanced mechanisms and instruments, such as combi ​ovens and other modern kitchen equipment, to enhance food ​preparation, cooking efficiency, and product quality. This process ​requires an understanding of the functionalities and applications of ​these technologies to achieve optimal culinary outcomes.

·

DURATION : 1 DAY 8 HOURS

PROGRAMME OUTLINE

SESSION 1 – 9.30am to 1 pm

SESSION 2 – 2pm to 4.30 pm

1.INTRODUCTION TO Contemporary Culinary Technology

2.INDENTIFYING THE BEW TRCHNOLOGY IN F&B

3.DEMO AND HANDS ON

SMOKED BEEF, AND DUCK, ROAST EED PROTIN

AND MORE

*types of dishes can be requested

METHODOLOGY :- PHYSICAL DEMO AND ​HANDS ON