BREAD AND PASTRY PRODUCTION MATRIX

WEEK 1: LECTURE

WEEK 2: LECTURE

WEEK 3
RECIPE: DINNER ROLL
COST: P300.00/GROUP
INGREDIENTS:
1 TBSP DRY YEAST
1 CUP WATER
½ CUP GRANULATED SUGAR
1 EGG
2 TSP SALT
1 CUP FRESH MILK
½ CUP LARD
5 CUPS FLOUR

WEEK 4
RECIPE: ENSAYMADA
COST: P300/GROUP
INGREDIENTS:
1 CUP MILK
½ CUP + 2 TBSP. SUGAR
½ CUP SHORTENING, SOFTENED TO ROOM TEMPERATURE
1 ENVELOP INSTANT YEAST BLOOMED IN ¼ CUP WARM WATER WITH 1 TSP SUGAR
3½ CUP FLOUR
3 EGG YOLKS
¼ TBSP SALT
¼ CUP BUTTER, SOFTENED TO ROOM TEMPERATURE- FOR BRUSHING
TOPPINGS:
½ CUP BUTTER, SOFTENED TO ROOM TEMPERATURE
½ CUP POWDERED SUGAR
1 CUP GRATED CHEESE

WEEK 5
RECIPE: CINNAMON ROLL
COST: P300/GROUP
INGREDIENTS:
1 CUP MILK
½ CUP + 2 TBSP. SUGAR
½ CUP SHORTENING, SOFTENED TO ROOM TEMPERATURE
1 ENVELOP INSTANT YEAST BLOOMED IN ¼ CUP WARM WATER WITH 1 TSP SUGAR
3½ CUP FLOUR
3 EGG YOLKS
¼ TBSP SALT
¼ CUP BUTTER, SOFTENED TO ROOM TEMPERATURE- FOR BRUSHING
FILLING:
½ CUP BUTTER
¾ CUP BROWN SUGAR
2 TBSP CINNAMON POWDER
¾ CUPS RAISINS
GLAZE:
2 CUP POWDERED SUGAR
6 TBSP WATER

WEEK 6
RECIPE: PANDESAL ASADO
COST: P400/GROUP
INGREDIENTS:
FOR THE ASADO FILLING
1 TABLESPOON CANOLA OIL
1 SMALL ONION, PEELED AND CHOPPED
2 CLOVES GARLIC, PEELED AND MINCED
1 POUND PORK BUTT OR SHOULDER, CUT INTO LARGE CHUNKS
2 1/4 CUPS WATER
1/2 CUP SOY SAUCE
2 TABLESPOONS OYSTER SAUCE
3 TABLESPOONS SUGAR
2 STAR ANISE
1 TABLESPOON CORNSTARCH
FOR THE SIOPAO DOUGH
260 ML WATER
2 TEASPOONS DRY INSTANT YEAST
2 TABLESPOONS SUGAR
1/2 TEASPOON SALT
500 GRAMS ALL-PURPOSE FLOUR
2 TEASPOONS BAKING POWDER
100 GRAMS SUGAR
2 TABLESPOONS VEGETABLE OIL
BREAD CRUMBS

WEEK 7

RECIPE 1: OATMEAL COOKIES

COST: P200/GROUP

14 TABLESPOONS UNSALTED BUTTER, ROOM TEMPERATURE

1 1/4 CUPS DARK-BROWN SUGAR

1 LARGE EGG

2 TABLESPOONS NONFAT DRY MILK

1 TABLESPOON PURE VANILLA EXTRACT

1 3/4 CUPS ALL-PURPOSE FLOUR, PLUS MORE FOR SHAPING

1/2 TEASPOON BAKING SODA

1/2 TEASPOON SALT

½ CUP OATMEAL

½ CUP PEANUT BUTTER

RECIPE 2: CRINKLES

COST: P200/GROUP

INGREDIENTS

1 1/4 CUPS ALL-PURPOSE FLOUR

8 OZ SWEET DARK CHOCOLATE

1/2 CUP DUTCH COCOA POWDER

2 TEASPOONS BAKING POWDER

1/4 TEASPOON SALT

8 TABLESPOONS (1 STICK) UNSALTED BUTTER, ROOM TEMPERATURE

1 1/3 CUPS LIGHT-BROWN SUGAR, FIRMLY PACKED

2 LARGE EGGS

1 TEASPOON PURE VANILLA EXTRACT

1/3 CUP MILK

1 CUP CONFECTIONERS' SUGAR, PLUS MORE FOR ROLLING

WEEK 8

RECIPE : EGG PIE

COST: P300/GROUP

INGREDIENTS
PIE CRUST
1 1/4 CUPS FLOUR
½ CUP MARGARINE
1 TEASPOON SUGAR
1 TEASPOON SALT
2-4 TABLESPOONS ICE WATER
FILLING
3 EGGS
1 EGG - - WHITE AND YOLK SEPARATED
1 CUP ALL-PURPOSE CREAM
1 CUP EVAPORATED MILK
1-1 1/2 CUP SWEETENED CONDENSED MILK - - DEPENDING ON HOW SWEET YOU LIKE IT
2 TEASPOONS VANILLA EXTRACT

WEEK 9

RECIPE : BUKO PIE

COST: P300/GROUP

INGREDIENTS:
PIE CRUST
1 1/4 CUPS FLOUR
½ CUP MARGARINE
1 TEASPOON SUGAR
1 TEASPOON SALT
2-4 TABLESPOONS ICE WATER
FILLING
1 25--GRAM CAN CONDENSED MILK
2 CUPS COCONUT WATER, FRESH
1/2 CUP CORNSTARCH
1 TABLESPOON BUTTER
4 CUPS YOUNG COCONUT (BUKO), (USE COCONUT MEAT), SLICED
WEEK 10 (ACTUAL EXAM)

RECIPE DINNER ROLL

COST: P100/PAIR

INGREDIENTS:

(THE RECIPE WILL BE BASED ON THE STUDENTS)

WEEK 11

RECIPE: CREAM PUFF AND ÉCLAIR

COST 100/INDIVIDUAL

INGREDIENTS

CHOUX PASTE

¼ CUP ALL PURPOSE FLOUR

1/8 CUP BUTTER

1/8 TSP SALT

1 EGG

CARAMEL

1/2 CUP SUGAR

4 TBSP WATER

GANACHE

120 GRAMS CHOCOLATE

4 TBSP BUTTER

4 TSP EVAP

CUSTARD FILLING OR PASTRY CREAM

1 CUP EVAP

1/2 CUP SUGAR

8 EGG YOLK

4 TSP VANILLA

WEEK 12

RECIPE 1: CARROT CAKE

COST: P300/GROUP

INGREDIENTS:

1 ¼ CUP & 1 TBSP OF ALL PURPOSE FLOUR

½ CUP OF SUGAR

¼ CUP OF BROWN SUGAR

1 TSP OF BAKING SODA

2 TSP OF CINNAMON

½ TSP OF SALT

¼ TSP OF NUTMEG (OPTIONAL)

¾ CUP OF VEGETABLE OIL

2 EGGS

1 TBSP OF VANILLA EXTRACT

1 TSP OF GRATED ORANGE ZEST (OPTIONAL)

1 ½ CUPS OF SHREDDED CARROTS

½ CUP OF RAISINS

WEEK 13

RECIPE: RED VELVET CUPCAKE

COST: P300/GROUP

INGREDIENTS:

1 ¼ CUP OF ALL PURPOSE FLOUR

2 TBSP OF COCOA POWDER

½ TSP OF BAKING POWDER

½ TSP OF BAKING SODA

¼ TSP OF SALT

¼ CUP OF UNSALTED BUTTER, SOFTENED AT ROOM TEMPERATURE

¾ CUP OF GRANULATED SUGAR

¾ CUP OF BUTTERMILK

1 EGG

1 TSP OF VANILLA EXTRACT

RED FOOD COLORING

FOR THE FROSTING,

2 CUPS OF POWDERED SUGAR

2 TBSP OF BUTTERCUP MARGARINE

1 TSP OF VANILLA EXTRACT

WEEK 14

RECIPE : CHOCO MARBLE CAKE

COST: P300/GROUP

INGREDIENTS:

CLASSIC POUND CAKE BATTER

1 1/2AND 1/8 CUPS ALL-PURPOSE FLOUR

1/2 TABLESPOON SALT

1 BAR SOFTENED BUTTERCUP MARGARINE

1 CUP SUGAR

1/2 TEASPOON PURE VANILLA EXTRACT

4 LARGE, ROOM-TEMPERATURE EGGS

CHOCOLATE POUND CAKE BATTER

1 AND 1/8 CUP ALL-PURPOSE FLOUR

1/2 CUP COCOA POWDER

1/2 TABLESPOON SALT

1 BAR SOFTENED BUTTERCUP MARGARINE

1 CUP SUGAR

1/2 TEASPOON PURE VANILLA EXTRACT

4 LARGE, ROOM-TEMPERATURE EGGS

WEEK 15

RECIPE 1: CUSTARD CAKE

COST: 300/GROUP
CARAMEL
· 1 CUP SUGAR
CUSTARD
· 6 EGGS, AT ROOM TEMPERATURE

· 1 CAN CONDENSED MILK

· 1 CAN EVAPORATED MILK
CAKE
· 6 EGG YOLKS, AT ROOM TEMPERATURE
· 1/2 CUP SUGAR
¼ CUP VEGETABLE OIL
· 1-1/2 CUPS CAKE FLOUR, SIFTED
· 1 TSP. BAKING POWDER
· 1/2 CUP WATER
MERINGUE
· 6 EGG WHITES, AT ROOM TEMPERATURE
· 1/2 TSP. CREAM OF TARTAR
· 1/2 CUP SUGAR

WEEK 16

RECIPE: BRAZO DE MERCEDES

COST: 300/GROUP
INGREDIENTS:
5 LARGE EGGS - - SEPARATED
1/3 CUP + 1 TABLESPOON SUGAR
1/2 TEASPOON CREAM OF TARTAR
7 OZ (HALF OF A CAN) SWEETENED CONDENSED MILK
1 TEASPOON VANILLA EXTRACT
POWDERED SUGAR - - FOR DUSTING, SIFTED
VEGETABLE OIL - - FOR GREASING

WEEK 17

RECIPE: MOCHA CAKE

COST: 400/GROUP
FOR THE MOCHA CHIFFON CAKE –
325F
2 TEASPOONS INSTANT COFFEE POWDER
3/4 CUP HOT WATER
1 3/4 CUP CAKE FLOUR
1 1/2 CUP SUGAR
1 TABLESPOON BAKING POWDER
1/2 TEASPOON SALT
1/2 CUP VEGETABLE OIL
6 EGG YOLKS
1 TEASPOON VANILLA EXTRACT
6 EGG WHITES
1/2 TEASPOON CREAM OF TARTAR
FOR THE MOCHA ICING:
1 BAR BUTTER
1 CUP LARD
2 CUPS POWDERED SUGAR
1 TABLESPOON COFFEE POWDER

WEEK 18

RECIPE 1: STRAWBERRY CREAM CAKE

COST: P400/GROUP

INGREDIENTS:
FOR THE CAKE

1/2 CUP (1 STICK) UNSALTED BUTTER, ROOM TEMPERATURE, PLUS MORE FOR PAN

1 1/2 CUPS ALL-PURPOSE FLOUR (SPOONED AND LEVELED), PLUS MORE FOR PAN

2 TEASPOONS BAKING POWDER

1/2 TEASPOON SALT

1/2 CUP SUGAR

2 LARGE EGGS PLUS 2 LARGE EGG YOLKS

1/2 TEASPOON PURE VANILLA EXTRACT

1/2 CUP WHOLE MILK

FOR THE FILLING

1 POUND STRAWBERRIES, HULLED AND THINLY SLICED

1/2 CUP SUGAR

1 TEASPOON UNFLAVORED GELATIN (FROM A 1/4-OUNCE ENVELOPE)

1 1/2 CUPS HEAVY CREAM

WEEK 19 (ACTUAL EXAM BATCH 1 AND 2)

RECIPE 1: CREAM PUFF AND ECLAIR

COST: P100/PAIR

INGREDIENTS:

(THE RECIPE WILL BE BASED ON THE STUDENTS)

RECIPE 2: SWISS ROLL

COST: P100/PAIR

INGREDIENTS:

(THE RECIPE WILL BE BASED ON THE STUDENTS)