Spaghetti Troubleshooting

JOLLIBEE SPAGHETTI MANUAL
Effectivity Date: February 1, 2015 Prepared by/Date: PEL/ November 11, 2014
Issue Revision No: 05-03 Reviewed by/Date: LYT/ December 5, 2014
Document Code: JBRS-M016 Page No.: 53 of 71 Approved by/Date: LYT/ December 29,2014
Control Location: All Stores
Reason for Revision: Update to latest format,
New item codes, Food Safety Reminders
Appendix B
TROUBLESHOOTING GUIDELINES
PROBLEM DEFECT PROBABLE CAUSE PREVENTIVE MEASURES
Ensure that water is briskly

boiling before dropping of
noodles
Required water temperature

Ensure correct flame setting of
is not met
burner
Ensure burner is in good working

condition
Prolonged cooking time Observe correct cooking time
Soggy Noodles are not cooled Observe immediate cooling down

Spaghetti Noodles
immediately of cooked noodles
Noodles are not drained Drain noodles thoroughly after

properly rinsing and soaking
Observe the 5 sec soaking time

Oversoaking / double Soak noodles only once in hot
soaking in hot water water
Soaked noodles are left Do not hold noodles on top of

standing over noodle vat noodle vat for more than 30 sec
Held beyond recommended Observe correct holding time

holding time

Cook less more often
Observe correct cooking time
Tough Short cooking time

condition
Insufficient quantity of water Ensure correct proportion of

used in cooking water and noodles
Mashy outside but Ensure correct flame setting of

undercooked noodles
Required water temperature burner
is not met; water is not
continuously boiling
condition
Noodles with rough Over stirring Observe proper stirring

surface (occasionally) during cooking
Observe proper stirring

Insufficient stirring during (occasionally) during cooking
cooking
Strands sticking
together
Improper dropping of Always drop noodles in a criss-

noodles cross motion
Incorrect stacking or
storage Observe proper storage condition
Short strands
Tongs were used to portion
noodles Use hands with disposable
gloves to portion noodles
Unevenly thawed sauceObserve correct thawing

procedure
Observe proper stirring during

Improper stirring during reheating (allow spoon to touch
reheating bottom of pot during stirring of
Scorching / Burnt sauce)
particles
Observe correct cooking time
Overcooking
burner
Spaghetti Sauce
Held beyond recommended Observe correct holding time
holding time

burner
Too thick
Prolonged cooking time Ensure burner is in good working
condition
Ensure standard gas pressure
Held beyond recommended

holding time
Too dark Observe correct holding time

burner
Prolonged cooking time Ensure burner is in good working

condition
Too strong flavor Ensure standard gas pressure

blend (ie: too spicy,
too salty, too sweet,
too strong smoke Observe correct holding time
flavor)
Cook less more often

Held beyond recommended
holding time
Incorrect stacking or
Lumpy storage Observe proper storage condition
Grated Cheese
With gritty texture
and Store in freezer Observe proper storage condition
presence of ice
crystals
Observe correct cooked

temperature
Spaghetti Serving temperature Low temperature of sauce Ensure correct setting of Baine
is low Marie; calibrate if necessary
Ensure sauce pan is properly

immersed in sauce vat
Cover sauce during holding
Ensure correct water level to

completely submerge noodles
during soaking
Soak noodles when the correct

water temp is reached after
preheating and replenishment
Low temperature of noodles

Observe correct soaking time
Assemble spaghetti immediately

after soaking
Ensure correct settings of Baine

Marie; calibrate if necessary
Spaghetti assembled in
reusable ware is held and Do not hold assembled spaghetti
not immediately served in reusable wares
Spaghetti in packaging with

cover is held beyond Do not hold finished product
recommended holding time beyond holding time
Low temperature of food Ensure correct settings of food

warmer warmer; calibrate if necessary
Appendix F
COOKING FLAME REFERENCE GUIDE
FLAME TYPE VISUAL REFERENCE
LOW
1 RING (INNER RING) FULLY OPENED
MODERATE
2 RINGS FULLY OPENED (INNER AND SECOND

RING)
HIGH
3 RINGS FULLY OPENED
This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
Appendix G
BOILING WATER STAGES
STAGE BOILING TEMPERATURE VISUAL REFERENCE

Start to Boil About 50C (122F) First tiny bubbles that start to
appear on top of the water
surface
Simmering About 94C (200F) Streams of secondary and
larger bubbles, water
turbulence is observed
Boiling About 100C (212F) Rolling, boil and swirling
Appendix H
EQUIPMENT SPECIFICATIONS
1. Baine Marie
Brand (Fabricated) Fabricated
Set Temperature
Noodle Vat 200°F/ 93.33°C
Cut-in Temp 190-195°F/
87.78-90.56°C
Water Bath Temp 190-210°F/
87.78-98.89°C
Sauce Vat 200°F/93.33°C
Cut-in Temp 190-195°F/
87.78-90.56°C
Water Bath Temp 190-210°F/
87.78-98.89°C
Pre-heating time 30-45 minutes
2. Food Warmer
With and Without Merchandiser
Brand Fabricated
Set Temperature 140°F/60°C
Pre-heating time 30 minutes
3. Microwave (Amana and Sharp)

Amana RC22LW Amana RC22S Sharp R-CD2200M
(2100 watts) (2100 watts) (2100 watts)
Power setting 100 % 100 % 100 %
Pre-heating N/A N/A N/A
time
4. Chiller
Reach-in and Walk-in Operating Temperature: 35-40°F/ 2-4°C
Appendix I
SPAGHETTI NOODLES COOKING GUIDE
Quantity Volume of Quantity of Iodized Salt Cooking Quantity of cooking oil

of noodles water Time (in for cooked noodles
(in kg) (in liters) Weight Equivalent min) Weight Equivalent
(in (in Tsp) (in grams) in (Tbsp)
grams)
0.25 2 4.5 – 5 0.5 10 – 11 11 – 12 1
0.5 3 9 – 10 1 10 – 11 22 – 24 2
1 6 18 – 20 2 10 – 11 33 – 36 3
2 11 36 – 40 4 11 – 12 66 – 72 6
3 17 54 – 60 6 11 – 12 99 – 108 9
Appendix J
SPAGHETTI SAUCE THAWING GUIDE
Storage Quantity Thawing Time

(in bag) (in hour)
Walk-in Chiller In box 4 48
In M5 1–8 40 – 48
Reach-in Chiller In box 4 40
On aluminum tray 1–6 9 – 24
Room Temp On aluminum tray 1–3 5
4–6 7
Appendix K
SPAGHETTI SAUCE MICROWAVING GUIDE
No of scoops Microwaving time Button Assignment

(2-oz spoodle, (min:sec)
No of Serving
level) Cycle 1 Cycle 2 Sharp / Amana Amana RC22-
RC22-S LW
1* 2 0:25 0:25 71
2* 4 0:38 0:38 72
3* 6 0:50 0:50 73
4* 8 1:06 1:06 74
5** 10 1:20 1:20 75
Time Entry
6** 12 1:34 1:34 76
7** 14 1:45 1:45 77
8** 16 2:02 2:02 78
9** 18 2:16 2:16 79
10** 20 2:30 2:30 80
* Use microwavable pan, 1/6 size
** Use microwavable pan, ½ size
***Mix sauce in between cycles
Appendix L
HAND WASH GUIDE
1. Wet hands and arms up to below the elbow 2. Apply soap generously.
with warm water.
3. Scrub hands and under nails with clean 4. Rub hands vigorously for 20
nail brush. seconds.
5. Rinse hands thoroughly 6. Dry hands using hand 7. Sanitize

with warm water. dryer or single-use towel.

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JOLLIBEE SPAGHETTI MANUAL

PROBLEM DEFECT PROBABLE CAUSE PREVENTIVE MEASURES

Ensure that water is briskly

Required water temperature

Ensure burner is in good working

Prolonged cooking time Observe correct cooking time

Soggy Noodles are not cooled Observe immediate cooling down

Noodles are not drained Drain noodles thoroughly after

Observe the 5 sec soaking time

Soaked noodles are left Do not hold noodles on top of

Held beyond recommended Observe correct holding time

PROBLEM DEFECT PROBABLE CAUSE PREVENTIVE MEASURES

Observe correct cooking time

Tough Short cooking time

Insufficient quantity of water Ensure correct proportion of

Mashy outside but Ensure correct flame setting of

Noodles with rough Over stirring Observe proper stirring

Observe proper stirring

Improper dropping of Always drop noodles in a criss-

PROBLEM DEFECT PROBABLE CAUSE PREVENTIVE MEASURES

Unevenly thawed sauceObserve correct thawing

Observe proper stirring during

Observe correct cooking time

Ensure correct flame setting of

Ensure standard gas pressure

Held beyond recommended

PROBLEM DEFECT PROBABLE CAUSE PREVENTIVE MEASURES

Ensure correct flame setting of

Prolonged cooking time Ensure burner is in good working

Too strong flavor Ensure standard gas pressure

Cook less more often

Observe correct cooked

Ensure sauce pan is properly

PROBLEM DEFECT PROBABLE CAUSE PREVENTIVE MEASURES

Cover sauce during holding

Ensure correct water level to

Soak noodles when the correct

Low temperature of noodles

Assemble spaghetti immediately

Ensure correct settings of Baine

Spaghetti in packaging with

Low temperature of food Ensure correct settings of food

FLAME TYPE VISUAL REFERENCE

1 RING (INNER RING) FULLY OPENED

2 RINGS FULLY OPENED (INNER AND SECOND

3 RINGS FULLY OPENED

STAGE BOILING TEMPERATURE VISUAL REFERENCE

Boiling About 100C (212F) Rolling, boil and swirling

3. Microwave (Amana and Sharp)

Quantity Volume of Quantity of Iodized Salt Cooking Quantity of cooking oil

Storage Quantity Thawing Time

No of scoops Microwaving time Button Assignment

5. Rinse hands thoroughly 6. Dry hands using hand 7. Sanitize

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