PROJECT PLAN FOR BAKING CAKE I.

Review of Related Literature: Baking is a food cooking method using prolonged dry heat acting by convection, rather than by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies and breads to their centre. As heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre".[2] Baking can be combined with grilling to produce a hybrid barbecuevariant, by using both methods simultaneously or one before the other, cooking twice. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. The key to proper baking really comes down to the proper ratio between the oven temperature and the baking time, which can be determined by the size or weight of the dish. In brief, the larger and more dense the item, the longer it will take to cook, and the smaller and less dense, the less time. Something dense like acheesecake, for example, will bake a high temperature initially for a short amount of time and then bake slowly at a low temperature to ensure even cooking throughout. A fillet of fish, however, cooks very quickly and is baked at medium-heat for a short duration. Source: http://dairyfreecooking.about.com/od/dairyfreeglossary/g/baking.htm and http://en.wikipedia.org/wiki/Baking II. Objectives: 1. Apply the principles of cake and pastry baking 2. Observe sanitary measures in baking cakes and pastry 3. Use novel ingredient to develop new flavour III. Tools and Equipment Needed: 1. Mixing bowls 2. Measuring cups and spoon 3. Spatula

4. Whisk 5. Baking Pans IV. Ingredients Needed: Ingredients 1. All Purpose Flour 2. Sugar 3. brown sugar 4. baking soda 5. cinnamon 6. salt 7. vegetable oil Description 1 cup & 1 tbsp Unit Cost P63 Total Cost P63

1/2 cup cup 1 tsp 2 tsp tsp cup

P20 P15 P5 P4 50 CENTS P40 P5 P50 P40 P54 P25 P50 FREE P4 P15

P20 P15 P5 P8 50 CENTS P40 P5 P75 P40 P54 P25 P50 FREE P4 P15

8. vanilla extract 1 tbsp 9. Shredded carrots 10. raisins 11. cream cheese 12. unsalted butter 13. powdered sugar 14. water 15. vanilla 16. Ground Cinnamon V. Procedure: 1 cups cup 3 oz cup 2 cups 1 tbsp tsp tsp

1) Preheat your oven to 350 degrees. 2) Spray a 9-inch square baking pan with non stick cooking spray. Lay the bottom with parchment paper and set aside. 3) In a bowl toss together the carrots, raisins and the 1 Tbsp of flour until all of the carrots and raisins are coated with the flour. 4) In a large bowl mix together all of the ingredients until well combined. Add the carrots and raisins and mix until they are well incorporated through the batter. 5) Pour the batter into the prepared baking pan and bake for about 30 minutes or until when a toothpick inserted in the center comes out clean. 6) When the cake is ready, let it cool in the pan for a few minutes but then take it out and let it cool completely on a wire rack. 7) Once the cake is completely cooled, make the frosting my simply mixing all of the ingredients together until you get a nice thick frosting. If you need to, add a little more water by the teaspoonful to get a spreadable frosting consistency. 8) Adorn the cake with that incredible cream cheese frosting and let it set for a few minutes until the frosting begins to harden.

VI. Sensory Evaluation Base Product: Dimension Description Sr. Ms. Constantine Legazpi Ms. Lector 9

1. Finished Product a. Nutritious A checklist on the nutrients derived from the product indicates that it is nutritious b. Appearance It is appetizing and the

10

10

10

10

blending of colours is pleasing to the eyes c. Flavor The blending of flavour is palatable and delicious. It is not too sweet, salty or acidic. d. Doneness The fruits or vegetables are not slimy or shrivelled, no indication of contamination 2. Method of Preparation a. Work The recipe was followed Procedure closely b. Use of The appropriate tools Correct tools in were correctly used. the proper way Orderliness was observed by keeping the tools clean and returning them in their proper places. c. Cleanliness of The food preparation the food area was clean preparation area MAXIMUM POINTS: 70 Developed Product: Dimension Description

10

10

10

10

10

Sr. Constantine

Ms. Ms. Legazpi Lector 10 9

1. Finished Product a. Nutritious A checklist on the nutrients derived from the product indicates that it is nutritious b. Appearance It is appetizing and the blending of colours is pleasing to the eyes c. Flavor The blending of flavour is palatable and delicious. It is not too sweet, salty or acidic. d. Doneness The fruits or vegetables

10

10 10

10 10

8 9

10

10

are not slimy or shrivelled, no indication of contamination 2. Method of Preparation a. Work The recipe was followed Procedure closely b. Use of The appropriate tools Correct tools in were correctly used. the proper way Orderliness was observed by keeping the tools clean and returning them in their proper places. c. Cleanliness of The food preparation the food area was clean preparation area MAXIMUM POINTS: 70 Dimension Description Ms. Tupaz Ms. Del Carm 10

1. Finished Product a. Nutritious A checklist on the nutrients derived from the product indicates that it is nutritious b. Appearance It is appetizing and the blending of colours is pleasing to the eyes c. Flavor The blending of flavour is palatable and delicious. It is not too sweet, salty or acidic. d. Doneness The fruits or vegetables are not slimy or shrivelled, no indication of contamination 2. Method of Preparation a. Work The recipe was followed Procedure closely b. Use of The appropriate tools Correct tools in were correctly used. the proper way Orderliness was

9 10

10 10

10

10

c. Cleanliness of the food preparation area MAXIMUM POINTS: 70 Developed Product: Dimension

observed by keeping the tools clean and returning them in their proper places. The food preparation area was clean

Description

Ms. Tupa z 9 10 10 9

Ms. Del Carmen 10 10 9.99 10

1. Finished Product a. Nutritious A checklist on the nutrients derived from the product indicates that it is nutritious b. Appearance It is appetizing and the blending of colours is pleasing to the eyes c. Flavor The blending of flavour is palatable and delicious. It is not too sweet, salty or acidic. d. Doneness The fruits or vegetables are not slimy or shrivelled, no indication of contamination 2. Method of Preparation a. Work Procedure The recipe was followed closely b. Use of Correct The appropriate tools were tools in the proper correctly used. Orderliness way was observed by keeping the tools clean and returning them in their proper places. c. Cleanliness of The food preparation area the food was clean preparation area MAXIMUM POINTS: 70 VII. Care of Tools

1. Always handle all of your tools with care 2. Clean all tools and equipments after using it 3. Dry all baking tools and equipment by air-drying on a drying rack or wiping with a dry dishcloth. Make sure all wooden spoons and accessories are dry before storing. 4. Store all baking tools and equipment in their designated places. VIII. Analysis of Sensory Evaluation Result When we were baking, the hardest part for me is when we already put all the needed ingredients ,we had a hard time to mixed it because the other groups are still using the electric mixer so I told them to use their hands and I taught them what to do so they wont easily get tired than to waste our time waiting for the e-mixer. I just shared and taught them the things Ive learned in culinary arts last year .We lend the e-mixer after they used it . IX. Conclusion We all know that baking is really fun for us especially to the younger kids. But of course without our groupmates my happiness would not be complete. Its more fun when youre with friends even though youre doing something difficult you cant feel it because of them. I am really happy that time especially because we had a teamwork and because we know how to cooperate and participate to each other. We really had fun when our carrot cake is done because we were like having a race when we ate it. You know the feeling of starving thats why we ate it as fast as we can . Then I remember that theirs a one sliced of carrot cake left then we chose to share it and divide it fairly . Thats all . GROUP 3 ALZAGA, DE GUZMAN, CARIASO, GANIBAN, GABRIEL, MERCADER, RIVERA