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    Job Sheets

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    Charnym Toleran
    Job Sheet #1 provides instructions for preparing and baking soft rolls and filled buns. It lists the necessary ingredients like flour, water, yeast, sugar, salt and butter. The steps include mixing the ingredients to form dough, kneading the dough, letting it rise twice, dividing the dough and shaping it. Filled buns and buttered pandesiosa will be made with different toppings. The objective is to demonstrate making the bread from start to finish using the proper tools, equipment and techniques.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Job Sheets

    Uploaded by

    Charnym Toleran
    210 views4 pages
    Job Sheet #1 provides instructions for preparing and baking soft rolls and filled buns. It lists the necessary ingredients like flour, water, yeast, sugar, salt and butter. The steps include mixing the ingredients to form dough, kneading the dough, letting it rise twice, dividing the dough and shaping it. Filled buns and buttered pandesiosa will be made with different toppings. The objective is to demonstrate making the bread from start to finish using the proper tools, equipment and techniques.

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    JOB SHEETS

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    Job Sheet #1 provides instructions for preparing and baking soft rolls and filled buns. It lists the necessary ingredients like flour, water, yeast, sugar, salt and butter. The steps include mixing the ingredients to form dough, kneading the dough, letting it rise twice, dividing the dough and shaping it. Filled buns and buttered pandesiosa will be made with different toppings. The objective is to demonstrate making the bread from start to finish using the proper tools, equipment and techniques.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    210 views4 pages

    Job Sheets

    Uploaded by

    Charnym Toleran
    Job Sheet #1 provides instructions for preparing and baking soft rolls and filled buns. It lists the necessary ingredients like flour, water, yeast, sugar, salt and butter. The steps include mixing the ingredients to form dough, kneading the dough, letting it rise twice, dividing the dough and shaping it. Filled buns and buttered pandesiosa will be made with different toppings. The objective is to demonstrate making the bread from start to finish using the proper tools, equipment and techniques.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    JOB SHEET # 1

    TITLE Prepare and Bake Soft Rolls


    Performance Objectives Given the necessary supplies and materials, tools and
    equipment, you must be able to prepare and soft rolls.
    Supplies/Materials:
    Ingredients Grams
    All Purpose Flour/Cake Flour 113 g/13g
    Milk (Room Temperature) 60 g
    Yeast 1 tsp
    Sugar 23 g
    Eggs 12 g
    Salt 1 pinch
    Butter 10 g
    Tools/Equipment: Baking Sheet/Muffin Pans, Wooden Spoon, Mixing Bowl, Utility Bowls and
    Plates, Bench Scraper, Weighing Scale, Sifter
    Steps/Procedures:
    Mise en Place:
     Check the materials, tools and equipment
     Prepare the oven to 200 ° C
     Grease baking sheets, muffin pans and set aside
     Sift flour
    Straight Dough Method:
     Dissolve yeast in milk, add sugar, eggs and mix in, add the remaining ingredients
    except butter (vegetable lard)
     Knead on low speed for 4 minutes, scraping sides down the bottom of the bowl
     Knead on medium speed for 8 minutes before the end of the kneading time.
     Dough should be malleable
     Bulk fermentation 45 minutes, punch down after 20 minutes
     Scale dough rounding 45 grams (or equal grams depending on the total weight of the
    whole dough)
     Rest for 20 minutes
     Shape round or oval
     When half proof, brush with egg wash
     Final rising, 35 minutes until double size
     Baking time, 15 to 25 minutes or until golden brown
    Assessment: Demonstration

    JOB SHEET # 2
    TITLE: Prepare and Bake Sponge Cake
    Performance Objectives: Given the necessary supplies and materials, tools and
    equipment, you must be able to prepare and bake sponge
    cake.
    Supplies/Materials:
    Ingredients Grams
    CAKE FLOUR 85 g
    BAKING POWDER 4g
    WATER 70 g
    SUGAR 50 g
    OIL 25 g
    VANILLA 3g
    EGG YOLK 3 pcs
    ADDITIONAL FLAVORING
    (VANILLA OR FRUITS)
    Tools/Equipment:
    Assessment: Demonstration

    JOB SHEET # 3
    TITLE: LET’S MAKE A MERINGUE!
    Performance Objectives Create a meringue mixture for the decoration of the sponge
    cake.
    Supplies/Materials:
    Ingredients Grams
    EGG WHITES 6 pcs
    SUGAR 70 g
    CREAM OF TARTAR 1 pinch
    OTHER CAKE DECORATIONS
    OF YOUR CHOICE.
    Tools/Equipment:
    Steps/Procedures:
    Mise en Place:
    Assessment: Demonstration

    JOB SHEET # 4
    TITLE SWISS BUTTER CREAM
    Performance Objectives
    Supplies/Materials:
    Ingredients Grams
    EGG WHITES 3 pcs
    SUGAR 135 g
    WATER 1/2 cup
    BUTTER 1 bar
    OTHER DECORATIONS OR
    TOPPINGS OF YOUR CHOICE
    Tools/Equipment:
    Steps/Procedures:
    Mise en Place:
    Assessment: Demonstration

    JOB SHEET # 5
    TITLE FONDANT ICING
    Performance Objectives
    Supplies/Materials:
    Ingredients Grams

    OTHER DECORATIONS OR
    TOPPINGS OF YOUR CHOICE
    Tools/Equipment:
    Steps/Procedures:
    Mise en Place:
    Assessment: Demonstration
    JOB SHEET # 1
    TITLE: Buttered Pandesiosa and Filled-Buns
    Performance Objectives Given the necessary supplies and materials, tools and equipment, you must
    be able to prepare and soft rolls.
    Ingredients Grams
    WATER 500ml (1 cup)
    EGG 2 whole
    DRY YEAST 14g
    GRANULATED SUGAR 80g
    AP FLOUR 700g
    SALT 12g rock salt
    MELTED BUTTER 90g
    Milk, Butter or Egg white for
    Glazing (OPTIONAL)
    FILLINGS, SPRINKLES OR (Depends on your choice)
    FLAVORINGS
    Tools/Equipment: Baking Sheet/Muffin Pans/Loaf Pans, Wooden Spoon, Mixing Bowl, Utility Bowls and
    Plates, Bench Scraper, Sifter, Rubber Scraper, Weighing Scale
    Steps/Procedures:
    Mise en Place:
    Check the materials, tools and equipment
    Prepare the oven to 200 ° C
    Grease baking sheets, muffin pans or loaf pans and set aside
    Sift flour
    Straight Dough Method:
    FIRST MIXTURE
    Pour the water into a clean mixing bowl
    Add the egg, then beat until combined.
    Add the yeast first to the mixture, then the sugar. Beat until thoroughly combined.
    Make sure you no longer feel the yeast in the mixture.
    Cover the bowl with a cling wrap and set aside for 20 minutes.
    While waiting, let’s do the second mixture.
    SECOND MIXTURE
    In a different bowl, pour the sifted flour and the salt. Mix.
    Add the first mixture then mix using wooden spoon or rubber scraper until fluffy.
    When done, add the melted butter. Mix using wooden spoon or rubber scraper. Knead for at least
    30-45 strokes.
    Make sure all ingredients are combined well.
    Cover the bowl with a cling wrap.
    Let it rise for 20 minutes.
    Knead again for another 2 minutes.
    Let it rise for the second time. Another 10-15 minutes would do.
    Knead in a sprinkled flour until ready. Divide.
    Create at least two Buttered Pandesiosa with different toppings, 2 filled buns, then you can do
    anything you want with the remaining dough.
    Assessment: Demonstration

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