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    Pancake and Waffles Banana Bread

    Uploaded by

    Khay Lalican
    The document contains cost information for multiple baked goods including pancakes and waffles, crepes, scones/biscuits, and muffins. It provides the ingredients, quantities, unit costs, total costs, number of items yielded, and selling price per item at a 35% markup for each item. The total costs for pancakes and waffles were $91.31 and $118.22 respectively. Crepes yielded 12 items at a cost of $42.59 per dozen. Scones/biscuits yielded 20 items at a cost of $156.91 and selling price of $22.41 per item. Muffins yielded 28 items at a total cost of $130.20

    Copyright:

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

    Pancake and Waffles Banana Bread

    Uploaded by

    Khay Lalican
    329 views70 pages
    The document contains cost information for multiple baked goods including pancakes and waffles, crepes, scones/biscuits, and muffins. It provides the ingredients, quantities, unit costs, total costs, number of items yielded, and selling price per item at a 35% markup for each item. The total costs for pancakes and waffles were $91.31 and $118.22 respectively. Crepes yielded 12 items at a cost of $42.59 per dozen. Scones/biscuits yielded 20 items at a cost of $156.91 and selling price of $22.41 per item. Muffins yielded 28 items at a total cost of $130.20

    Original Title

    PANCAKES

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    The document contains cost information for multiple baked goods including pancakes and waffles, crepes, scones/biscuits, and muffins. It provides the ingredients, quantities, unit costs, total costs, number of items yielded, and selling price per item at a 35% markup for each item. The total costs for pancakes and waffles were $91.31 and $118.22 respectively. Crepes yielded 12 items at a cost of $42.59 per dozen. Scones/biscuits yielded 20 items at a cost of $156.91 and selling price of $22.41 per item. Muffins yielded 28 items at a total cost of $130.20

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    329 views70 pages

    Pancake and Waffles Banana Bread

    Uploaded by

    Khay Lalican
    The document contains cost information for multiple baked goods including pancakes and waffles, crepes, scones/biscuits, and muffins. It provides the ingredients, quantities, unit costs, total costs, number of items yielded, and selling price per item at a 35% markup for each item. The total costs for pancakes and waffles were $91.31 and $118.22 respectively. Crepes yielded 12 items at a cost of $42.59 per dozen. Scones/biscuits yielded 20 items at a cost of $156.91 and selling price of $22.41 per item. Muffins yielded 28 items at a total cost of $130.20

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 70

    PANCAKE AND WAFFLES

    TOTAL NO. 21 BANANA


    40G BREAD
    OF YIELD: TOTAL NO. OF YIELD: 21 40G
    COST
    COST PER PER 16.08
    12.41
    PIECE:
    PIECE:
    INGREDIENTS QTY
    INGREDIEN QTY UNIT
    UNIT PRICE
    PRICE UNIT
    UNIT TOTAL
    TOTAL
    TS COST
    COST AMOUNT
    AMOUNT
    Flour, All
    Banana 125125 GRAMS
    GRAMS 22.00/500g
    80.00/1kl .04
    .08 105
    purposeMilk 67 GRAMS 78.00/1L .07 5.23
    Flour,Vinegar
    bread 75 3 GRAMS
    ML 17.50/500g
    10.00/200ml .04
    .05 .153
    sugarOil 30 67 GRAMS
    GRAMS 26.00/500g
    93.50/1L .05
    .09 1.5
    6.26
    Baking Egg 5 27 GRAMS
    GRAMS 15.00/50g
    7.00each .3
    .14 1.5
    3.78
    powder
    Brown sugar 100 GRAMS 24.00/500g .05 4.8
    Baking
    Whitesodasugar 3 25 GRAMS
    GRAMS 30.00/250g
    25.00/500g .12
    .05 .36
    1.25
    Salt
    Iodized salt 3 1 GRAMS
    GRAMS 12.00/500g
    12.00/500g .02
    .02 .06
    .02
    Buttermilk
    Bread flour 150125 GRAMS
    GRAMS 100.00/500
    54.00/1Kl .2
    .05 30
    6.75
    powder g
    Baking soda 4 GRAMS 30.00/250g .12 .48
    butter 60 GRAMS 45.00/227g .20 11.89
    Walnuts 30 GRAMS 150.00/100g 1.5 45
    milk 300 ML 76.50/1l .08 24
    Chocolate chip 250 GRAMS 69.00/500g .14 34.5
    eggs
    (optional) 2 pcs 7.00/each 7 14
    TOTAL:
    TOTAL: 91.31
    118.22
    ACTUAL
    ACTUAL COST:91.31
    COST:118.22
    SELLING PRICE
    SELLING PRICEAT 35%:260.89
    AT 35%:337.77
    SELLING
    SELLINGPRICE
    PRICEPER
    PERPIECE:12.41
    PIECE:16.08

    CREPE BATTER
    TOTAL NO. 12 40g
    OF YIELD:
    COST PER 10.14
    PIECE:
    INGREDIEN QTY UNIT PRICE UNIT TOTAL
    TS COST AMOUNT
    All-purpose 100 GRAMS 50.00/kl .05 5
    flour
    Salt 3 GRAMS 12.00/500g .02 .07
    Eggs 2 Pcs. 7.00/each .14 14
    Egg yolk 1 pc 7.00/each .14 2.8
    Milk 175 ML 76.50/1L .08 13.38
    Water 50 ML 0 0 0
    Butter 30 GRAMS 45.00/227g .20 5.94
    Oil 15 GRAMS 93.50/1L .9 1.40

    TOTAL: 42.59
    ACTUAL COST:42.59
    SELLING PRICE AT 35%:121.68
    SELLING PRICE PER PIECE: 10.14
    SCONES/BUTTERMILK BISCUIT
    TOTAL NO. 20 40G
    OF YIELD:
    COST PER 22.41
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT TOTAL
    S COST AMOUNT
    Flour, All
    purpose
    300 DONUT
    GRAMS 95.00/1kl .09 27
    TOTAL NO. 28 49G
    Baking
    OF YIELD: powder 30 GRAMS 16.50/50g .33 9.9
    COST PER Salt 10.02 3 GRAMS 12.00/500g .02 .06
    PIECE: Butter 8 tbsp 97.00/225g .43 51.6
    INGREDIENButtermilk QTY50 GRAMS
    UNIT 98.00/500g
    PRICE .20
    UNIT 10TOTAL
    TS powder COST AMOUNT
    Flour, BreadMilk 188100 ML
    GRAMS 78.00/1L
    53.00/1kg .08
    .05 8 9.4
    vinegar
    Flour, cake 188 1 tbsp
    GRAMS 10.00/200ml
    54.00/1kg .05
    .05 .75 9.4
    All-purpose
    Yeast 5 100 ML
    GRAMS 51.00/250ml
    58.00/125g .20
    .46 20 2.3
    cream
    Sugar 63 GRAMS 25.00/500g .05 3.15
    sugar 50 GRAMS 65.00/1kl .07 3.5
    Eggs 1 PC 7.00/each 7 7
    Honey/maple 2 tbsp 108.25/125g .87 26.1
    Milk 150 ML 76.50/1l .08 12
    syrup
    water 30 ML 0 0 0
    TOTAL 156.91
    Shortening 20 GRAMS 80.00/500g .16 3.2
    :
    Margarine
    ACTUAL COST:156.9125 GRAMS 39.00/200g .20 5
    oil
    SELLING 500AT 35%:448.14
    PRICE LITER 93.50/1l .09 46.75
    SELLING PRICE PER PIECE:22.41 TOTAL: 98.2
    ACTUAL COST:98.2
    SELLING PRICE AT 35%:280.57
    SELLING PRICE PER PIECE:10.02
    MUFFINS
    TOTAL NO. 28 50G
    OF YIELD:
    COST PER 13.29
    PIECE:
    INGREDIEN QTY UNIT PRICE UNIT TOTAL
    TS COST AMOUN
    T
    Butter 200 GRAMS 45.00/227g .20 39.65
    sugar 400 PANDESAL
    GRAMS 65.00/1kl .07 28
    TOTAL NO. OF 20
    Eggs 40g 3 PCS. 7.00/ each 7 21
    YIELD: milk 150 ML. 78.00/1L .08 12
    COST PER 8.43
    Vodka 5 ML 30.50/330m .09 .45
    PIECE: l
    INGREDIENTS All-purpose
    QTY. 450 UNIT
    GRAMS PRICE
    50.00/1kl .05 UNIT 22.5
    COST TOTAL
    flour AMOUNT
    ALL PURPOSE Baking375 20 GRAMS 16.50/50g
    GRAMS 50.00/ KL .33 .05
    6.6 18.75
    FLOUR powder
    SALT 2 GRAMS 20 /KL TOTAL: .02130.2 .04
    YEAST 9
    ACTUAL COST:130.2 GRAMS 38.00/125G .30 2.73
    MILK SELLING250 MILLILITER
    PRICE AT 35%:372 76.50 /L .08 19.13
    WATER SELLING 35 MILLILITER
    PRICE PER PIECE:13.29 0 0 0
    SUGAR 30 GRAMS 50.00 /KL .05 1.5
    EGG 1 PIECE 7.00 /EACH .14 7
    BUTTER 50 GRAMS 45.00 /227G .20 9.91
    TOTAL: 59.06
    ACTUAL COST: 59.06
    SELLING PRICE AT 35%: 168.74
    SELLING PRICE PER PIECE: 8.43
    ENSAYMADA
    TOTAL NO. OF 24 40g
    YIELD:
    COST PER PIECE: 19.12
    INGREDIENTS QTY. UNIT PRICE UNIT COST TOTAL
    AMOUNT
    DOUGH
    BUTTER 100 GRAMS 45/225G .2 20
    SUGAR 90 GRAMS 50/KL .05 4.5
    EGG YOLK 5 PIECES 7.00/EACH .14 14
    ALLPURPOSE 500 GRAMS 50.00/KL .05 25
    FLOUR
    YEAST 7 GRAMS 38.00/125G .30 2.13
    SALT 7 GRAMS 20.00/KL .02 .14
    BREAD IMPROVER 5 GRAMS 90.00/KG .09 .45
    MILK 50 MILILLITERS 76.50/L .08 3.83
    WATER 175 MILLILITERS 0 0 0
    TOTAL: 70.05
    FROSTING/TOPPING
    BUTTER 225 GRAMS 45.00/ 225G .2 45
    POWDERED SUGAR 100 GRAMS 53.00/ 450G .12 11.78
    CHEESE(GRATED) 100 GRAMS 135.00/400G .34 33.75
    TOTAL: 90.53
    ACTUAL COST: 160.58
    ACTUAL COST: 160.58
    SELLING PRICE AT 35%: 458.8
    SELLING PRICE PER PIECE: 19.12

    BAGUETTE
    TOTAL NO. OF 7 200G
    YIELD:
    COST PER PIECE: 23.28
    INGREDIENTS QTY. UNIT PRICE UNIT COST TOTAL
    AMOUNT
    BREAD FLOUR 875 GRAMS 50.00/KL .05 46.38
    SALT 2 GRAMS 20.00/KL .02 .04
    SHORTENING 30 GRAMS 80.00/500G .16 4.8
    YEAST 15 GRAMS 38.00/125G .30 4.56
    SUGAR 25 GRAMS 50.00/KL .05 1.25
    WATER 500 MILLILITERS 0 0 0
    TOTAL: 57.03
    ACTUAL COST: 57.03
    SELLING PRICE AT 35%: 162.94
    SELLING PRICE PER PIECE: 23.28

    GRISSINI
    TOTAL NO. OF 18 30G
    YIELD:
    COST PER 5.80
    PIECE:
    INGREDIENTS QTY. UNIT PRICE UNIT COST TOTAL
    AMOUNT
    BREAD FLOUR 280 GRAMS 53.00/KL .05 14.84
    YEAST 12 GRAMS 38.00/125G .30 3.65
    SALT 7 GRAMS 20.00/KL .02 .14
    WATER 80 MILLILITERS 0 0 0
    MILK 100 MILLILITERS 76.50/L .08 7.65
    BUTTER 45 GRAMS 45.00/227G .20 8.92
    MOLASSES 7 MILLILITERS 95.00/500G .19 1.33
    TOTAL: 36.53
    ACTUAL COST: 36.53
    SELLING PRICE AT 35%: 104.37
    SELLING PRICE PER PIECE: 5.80

    CHALLAH
    TOTAL NO. OF 2 500G
    YIELD:
    COST PER 120.25
    PIECE:
    INGREDIENTS QTY. UNIT PRICE UNIT COST TOTAL
    AMOUNT
    BREAD FLOUR 500 GRAMS 50.00/KL .05 25
    YEAST 10 GRAMS 38.00/125G .30 3.04
    SALT 10 GRAMS 20.00/KL .02 .2
    WATER 100 MILLILITER 0 0 0
    EGGS 3 PIECES 7.00/EACH .14 21
    EGG YOLK 2 PIECES 7.00/EACH .14 5.6
    OIL 75 MILLILITER 85.00/L .09 6.38
    SUGAR 75 GRAMS 50.00/KL .05 3.75
    SESAME SEEDS 20 GRAMS 60.00/62.5G .96 19.2
    TOTAL: 84.17
    ACTUAL COST: 84.17
    SELLING PRICE AT 35%: 240.49
    SELLING PRICE PER PIECE: 120.25

    BRIOCHE
    TOTAL NO. OF 11 70G
    YIELD:
    COST PER 20.84
    PIECE:
    INGREDIENTS QTY. UNIT PRICE UNIT COST TOTAL
    AMOUNT
    BREAD FLOUR 306 GRAMS 50.00/KL .05 15.3
    YEAST 6 GRAMS 38.00/125G .30 1.82
    SALT 2 GRAMS 20.00/KL .02 .04
    EGGS 230 GRAMS 7.00/EACH .14 32.2
    MILK 15 MILLILITER 76.50/L .08 1.15
    BUTTER 150 GRAMS 45.00/227G .20 29.74
    TOTAL: 80.25
    ACTUAL COST: 80.25
    SELLING PRICE AT 35%: 229.29
    SELLING PRICE PER PIECE: 20.84

    FOCCACIA
    TOTAL NO. OF 8 250G
    YIELD:
    COST PER 20.57
    PORTION:
    INGREDIENTS QTY. UNIT PRICE UNIT COST TOTAL
    AMOUNT
    PREFERMENT
    BREAD FLOUR 250 GRAMS 50.00/KL .05 12.5
    OLIVE OIL 65 MILLILITER 297.00/500G .59 38.6
    YEAST 17 GRAMS 38.00/125G .30 5.2187.
    WATER 180 MILLILITER 0 0 0
    SUGAR 15 GRAMS 50.00/KL .05 .75
    FOCCACIA DOUGH
    BREAD FLOUR 500 GRAMS 50.00/KL .05 25
    SALT 20 GRAMS 20.00/KL .02 .4
    WATER 350 MILLILITERS 0 0 0
    OLIVE OIL 150 MILLILITERS 297.00/500G .59 88.5
    ROSEMARY 10 GRAMS 90.00/100G .9 9
    OREGANO 5 GRAMS 90.00/100G .9 4.5
    BASIL 10 GRAMS 15.00/100G .15 1.5
    GARLIC 20 GRAMS 5.00/50G .1 2
    TOTAL: 187.95
    GARNISH
    ONION 2 PCS 10.00/PCS 20 20
    OLIVES 100 GRAMS 200.00/900G .22 22.22
    SALT 10 GRAMS 20.00/KL .02 .2
    TOTAL: 42.4
    ACTUAL COST: 230.35
    ACTUAL COST: 230.35
    SELLING PRICE AT 35%: 658.14
    SELLING PRICE PER PIECE: 82.27

    POTATO BREAD
    TOTAL NO. OF 33 50G
    YIELD:
    COST PER PIECE: 11.62
    INGREDIENTS QTY. UNIT PRICE UNIT COST TOTAL
    AMOUNT
    ALL PURPOSE 500 GRAMS 50.00/KL ..05 25
    FLOUR
    BREAD FLOUR 175 GRAMS 50.00/KL .05 8.75
    SUGAR 180 GRAMS 50.00/KL .05 9
    SALT 8 GRAMS 20.00/KL .02 .16
    YEAST 10 GRAMS 38.00/125G .30 3.04
    EGGS 4 PIECES 7.00/EACH .14 28
    MAYONNAISE 5 GRAMS 97.00/500ML .19 .97
    POTATO 250 GRAMS 60.00/KL .06 15
    MILK 125 MILLILITERS 76.50/L .08 9.56
    BUTTER 175 GRAMS 45.00/227G .20 34.69
    TOTAL: 134.17
    ACTUAL COST: 134.17
    SELLING PRICE AT 35%: 383.34
    SELLING PRICE PER PIECE: 11.62

    WHOLE WHEAT LOAF


    TOTAL NO. OF 2 283G
    YIELD:
    COST PER 83.87
    PIECE:
    INGREDIENTS QTY. UNIT PRICE UNIT TOTAL
    COST AMOUN
    T
    BREAD FLOUR 143 GRAMS 50.00/KL .05 7.15
    WHOLE WHEAT 143 GRAMS 53.00/KL .05 7.58
    FLOUR
    SALT 1 GRAMS 20.00/KL .02 .02
    YEAST 4 GRAMS 38.00/125G .30 1.22
    MILK 100 MILLILITERS 76.50/L .08 7.65
    HONEY 40 MILLILITERS 200.00/354ML .56 22.60
    WATER 70 MILLILITERS 0 0 0
    BUTTER 50 GRAMS 45.00/227G .20 9.91
    ROLLED OATS 15 GRAMS 86.00/500G .17 2.58
    TOTAL: 58.71
    ACTUAL COST: 58.71
    SELLING PRICE AT 35%: 167.74
    SELLING PRICE PER PIECE: 83.87

    WHITE LOAF BREAD


    TOTAL NO. OF 3 236G
    YIELD:
    COST PER 45.16
    PIECE:
    INGREDIENTS QTY. UNIT PRICE UNIT COST TOTAL
    AMOUNT
    BREAD FLOUR 375 GRAMS 50.00/KL .05 18.75
    YEAST 12 GRAMS 38.00/125G .30 3.65
    SALT 6 GRAMS 20.00/KL .02 .12
    SUAGR 50 GRAMS 50.00/KL .05 2.5
    MILK 250 MILLILITERS 76.50/L .08 20
    SHORTENING 15 GRAMS 80.00/500G .16 2.4
    TOTAL: 47.42
    ACTUAL COST: 47.42
    SELLING PRICE AT 35%: 135.49
    SELLING PRICE PER PIECE: 45.16

    CARROT HERB BREAD


    TOTAL NO. OF 4 308G
    YIELD:
    COST PER 63.61
    PIECE:
    INGREDIENTS QTY. UNIT PRICE UNIT COST TOTAL
    AMOUNT
    BREAD FLOUR 500 GRAMS 50.00/KL .05 25
    WHOLE WHEAT 150 GRAMS 53.00/KL .05 7.95
    FLOUR
    YEAST 20 GRAMS 38.00/125G .30 6.08
    SALT 12 GRAMS 20.00/KL .02 .24
    MILK 400 MILLILITER 76.50/L .08 30.6
    OIL 50 MILLILITER 85.00/L .09 4.25
    FOR FRESH HERB
    CHIVES 10 GRAMS 10.00/100G .1 1
    PARSLEY 5 GRAMS 10.00/100G .1 .5
    ROSEMARY 1 GRAMS 90.00/100G .9 .9
    BASIL 3 GRAMS 15.00/100G .15 .45
    CARROTS 80 GRAMS 37.75/250G .15 12.08
    TOTAL: 89.05
    ACTUAL COST: 89.05
    SELLING PRICE AT 35%: 254.43
    SELLING PRICE PER PIECE: 63.61

    RAISIN LOAF
    TOTAL NO. OF 2 486G
    YIELD:
    COST PER 62.03
    PIECE:
    INGREDIENTS QTY. UNIT PRICE UNIT COST TOTAL
    AMOUNT
    BREAD FLOUR 500 GRAMS 50.00/KL .05 25
    SUGAR 60 GRAMS 50.00/KL .05 3
    MOLASSES ½ TSP 95.00/500G .19 .48
    EGG 1 PIECE 7.00/EACH .14 7
    YEAST 12 GRAMS 38.00/125G .30 3.6
    BREAD IMPROVER 5 GRAMS 90.00/KL .09 .45
    SALT 7 GRAMS 20.00/KL .02 .14
    WATER 210 MILLILITERS 0 0 0
    RAISIN 125 GRAMS 150.00/500G .03 3.75
    TOTAL: 43.42
    ACTUAL COST: 43.42
    SELLING PRICE AT 35%: 124.06
    SELLING PRICE PER PIECE: 62.03
    CROISSANT
    TOTAL NO. OF 21 40G
    YIELD:
    COST PER 9.94
    PIECE:
    INGREDIENTS QTY. UNIT PRICE UNIT COST TOTAL
    AMOUNT
    BREAD FLOUR 330 GRAMS 50.00/KL .05 16.5
    SALT 3 GRAMS 20.00/KL .02 .06
    MILK 15 MILLILITERS 76.50/L .08 1.14
    YEAST 9 GRAMS 38.00/125G .30 2.74
    WATER 190 MILLILITERS 0 0 0
    SUGAR 15 GRAMS 50.00/KL .05 .75
    BUTTER 60 GRAMS 45.00/227G .20 11.89
    BUTTER( FOLD IN 200 GRAMS 45.00/227G .20 40
    FAT)
    TOTAL: 73.03
    ACTUAL COST: 73.03
    SELLING PRICE AT 35%: 208.65
    SELLING PRICE PER PIECE: 9.94

    DANISH
    TOTAL NO. OF 21 50G
    YIELD:
    COST PER 12.78
    PIECE:
    INGREDIENTS QTY. UNIT PRICE UNIT COST TOTAL
    AMOUNT
    BREAD FLOUR 500 GRAMS 50.00/KL .05 25
    YEAST 13 GRAMS 38.00/125G .30 3.95
    SALT 10 GRAMS 20.00/KL .02 .2
    BUTTERMILK 20 GRAMS 150.00/500G .3 6
    SUGAR 45 GRAMS 50.00/KL .05 2.25
    EGG 1 PIECE 7.00/EACH .14 7
    WATER 180 MILLILITERS 0 0 0
    BUTTER 250 GRAMS 45.00/227G .20 49.56
    TOTAL: 93.96
    ACTUAL COST: 93.96
    SELLING PRICE AT 35%: 268.46
    SELLING PRICE PER PIECE: 12.78

    PUFF PASTRY DOUGH


    TOTAL NO. OF 23 50G
    YIELD:
    COST PER 13.10
    PIECE:
    INGREDIENTS QTY. UNIT PRICE UNIT COST TOTAL
    AMOUNT
    ALL PURPOSE 500 GRAMS 50.00/KL .05 25
    FLOUR
    SALT 10 GRAMS 20.00/KL .02 .2
    BUTTER 100 GRAMS 45.00/227G .20 20
    WATER 250 MILLILITERS 0 0 0
    LEMON JUICE 1 MILLILITER 23.50/100G .23 .23
    BUTTER 300 GRAMS 45.00/227G .20 60
    TOTAL: 105.43
    ACTUAL COST: 105.43
    SELLING PRICE AT 35%: 301.23
    SELLING PRICE PER PIECE: 13.10
    PIZZA
    TOTAL NO. 4 200
    OF YIELD:
    COST PER 414.96
    PIECE:
    INGREDIENTS QTY. UNIT PRICE UNIT TOTAL
    COST AMOUN
    T
    PIZZA DOUGH
    BREAD FLOUR 250 GRAMS 50.00/KL .05 12.5
    ALL PURPOSE 250 GRAMS 50.00/KL .05 12.5
    FLOUR
    YEAST 14 GRAMS 38.00/125G .30 4.26
    WATER 320 MILLILITERS 0 0 0
    SUGAR 10 GRAMS 50.00/KL .05 .5
    SALT 10 GRAMS 20.00/KL .02 .2
    OLIVE OIL 20 MILLILITERS 267.00/500G .53 10.68
    TOTAL 40.64
    :
    TOMATO SAUCE
    TOMATOES 12 PCS 20.00/250G .08 48
    ONION 2 PCS 10.00/100G .1 20
    BELL PEPPER 2 PCS 10.00/EACH 10 20
    GARLIC 1 PCS 5.00/50G .1 5
    PESTO 100 GRMAS 190.00/300G .63 63.33
    TOMATOES 500 GRAMS 250.00/500G .5 250
    OLIVE OIL 60 MILLILITERS 267.00/500G .5 32.04
    VINEGAR (RED 60 MILLILITERS 90.00/500G .18 10.8
    WINE)
    WATER 200 MILLILITERS 0 0 0
    SUAGR 30 GRAMS 50.00/KL .05 1.5
    ITALIAN 5 GRAMS 50.00/11G 4.54 22.72
    SEASONING
    SALT 1 GRAMS 20.00/KL .02 .02
    PEPPER 1 GRAMS 20.00/KL .02 .02
    TOTAL: 473.43
    BECHAMEL
    BUTTER 45 GRAMS 45.00/227G .20 9
    ALL PURPOSE 45 GRMAS 99.50/KL .10 4.48
    FLOUR
    MILK 500 MILLILITERS 76.50/L .08 38.25
    ONION 1 PC 10.00/150G .07 10
    NUTMEG 2 GRAMS 40.00/37G 1.08 2.16
    CLOVES 1 GRAM 55.00/30G 1.83 1.83
    BAYLEAF 1 PC 9/10G 1.11 1.11
    SALT 2 GRAMS 20.00/KL .02 .02
    PEPPER 2 GRAMS 20.00/KL .02 .02
    TOTAL: 66.87
    ACTUAL COST: 580.94
    SELLING PRICE AT 35%: 1659.83
    SELLING PRICE PER PIECE: 414.96
    QUICHE LORRAINE
    TOTAL NO. OF 3 120G
    YIELD:
    COST PER 239.69
    PIECE:
    INGREDIENTS QTY. UNIT PRICE UNIT COST TOTAL
    AMOUNT
    PATE BRISEE (FLAKY DOUGH)
    BREAD FLOUR 100 GRAMS 50.00/KL .05 5
    CAKE FLOUR 100 GRAMS 52.00/KL .05 5.2
    SALT 5 GRAMS 20.00/KL .02 .1
    SUAGR 5 GRAMS 50.00/KL .05 .25
    BUTTER 100 GRAMS 45.00/227G .20 19.82
    EGG 1 PIECE 7.00/EACH .14 7
    FILLING
    BACON 180 GRAMS 95.00/150G .63 113.10
    ALL PURPOSE 250 MILLILITERS 51.00/250ML .20 51
    CREAM
    EGGS 3 PIECES 7.00/EACH .14 21
    NUTMEG 2 GRAMS 40.00/37G 1.08 2.16
    SALT 1 GRAMS 20.00/KL .02 .02
    PEPPER 1 GRAMS 20.00/K .02 .02
    CHEESE 80 GRAMS 135.00/400G .34 27
    TOTAL: 251.67

    ACTUAL COST: 251.67


    SELLING PRICE AT 35%: 719.06
    SELLING PRICE PER PIECE: 239.69

    FRUIT TART
    TOTAL NO. OF 4 112G
    YIELD:
    COST PER 18.67
    PORTION:
    INGREDIENTS QTY. UNIT PRICE UNIT COST TOTAL
    AMOUNT
    MANGO 12 PCS 10.00/PCS 10.00 120
    PATE STABLE
    ALL PURPOSE 250 GRAMS 50.00/KL .05 12.5
    FLOUR
    SALT 3 GRAMS 20.00/KL .02 .06
    SUGAR 30 GRAMS 50.00/KL .05 1.5
    BUTTER 150 GRAMS 45.00/KL .20 29.73
    WATER 45 MILLILITERS 0 0 0
    PASTRY CREAM
    MILK 300 MILLILITERS 76.50/L .08 22.95
    HEAVY CREAM 250 MILLILITERS 190/L .19 47.5
    SUAGR 100 GRAMS 50.00/KL .05 5
    CORNSTARCH 30 GRMAS 38.50/250G .15 4.62
    EGG YOLK 3 PCS 7.00/EACH .14 8.4
    VANILLA EXTRACT 5 MILLILITERS 36.50/20ML 1.8 9.13
    TOTAL: 261.39

    ACTUAL COST: 261.39


    SELLING PRICE AT 35%: 745.83
    SELLING PRICE PER PIECE: 186.71

    FRENCH APPLE PIE


    TOTAL NO. OF 2 180G
    YIELD:
    COST PER 141.19
    PIECE:
    INGREDIENTS QTY. UNIT PRICE UNIT COST TOTAL
    AMOUNT
    PATE BRISEE (FLAKY DOUGH)
    BREAD FLOUR 100 GRAMS 50.00/KL .05 5
    CAKE FLOUR 100 GRAMS 52.00/KL .05 5.2
    SALT 5 GRAMS 20.00/KL .02 .1
    SUAGR 5 GRAMS 50.00/KL .05 .25
    BUTTER 100 GRAMS 45.00/227G .20 19.82
    EGG 1 PIECE 7.00/EACH .14 7
    FILLING
    APPLE 4 PCS 10.00/EACH 40 40
    BUTTER 3 GRAMS 45.00/227G .20 .59
    CINNAMON 2 GRAMS 80.00/500G .16 .32
    NUTMEG 2 GRAMS 40.00/37G 1.08 2.16
    SUGAR 75 GRAMS 50.00/KL .05 3.75
    CORNSTARCH 20 GRAMS 38.50/250G .15 3.08
    WATER 50 MILLILITER 0 0 0
    STRUESEL

    ALL PURPOSE 50 GRAMS 99/50/KL .10 4.98


    FLOUR
    BUTTER 30 GRAMS 45.00/227G .20 .6
    SALT 1 GRAMS 20.00/KL .02 .02
    OATMEAL 30 GRAMS 80.00/500G .16 4.8
    CINNAMON 1 GRAMS 80.00/500G .16 .16
    SUGAR 20 GRAMS 50.00/KL .05 1
    TOTAL: 98.83

    ACTUAL COST: 98.83


    SELLING PRICE AT 35%: 282.37
    SELLING PRICE PER PIECE: 141.19
    RECIPE NAME: MERINGUE
    (PAVLOVA/VACHERIN)
    TOTAL NO. 24 50G
    OF YIELD:
    COST PER 20.30
    PIECE:
    INGREDIEN QTY UNIT PRICE UNIT TOTAL
    TS COST AMOUNT
    EGG WHITE 125 GRMS 7/EACH .14 17.5
    CREAM OF 1 GRMS 10/50G .2 .2
    TARTAR
    SUGAR 170 GRMS 50/KL .05 8.5
    CORNSTARCH 30 GRMS 22.50/20G 1.13 33.75
    SUGAR 55 GRMS 50/KL .05 2.75
    WHIPPING 250 ML 190.L .19 47.5
    CREAM
    FRIUTS 500 GRMS 50/500G .1 50
    SWEETENED 50 GRMS 103/500G .21 10.3
    CHOCOLATE
    TOTAL: 170.5
    ACTUAL COST:170.5
    SELLING PRICE AT 35%:487.14
    SELLING PRICE PER PIECE:20.30
    RECIPE NAME: DARK CHOCOLATE TRUFFLES
    TOTAL NO. 21 20G
    OF YIELD:
    COST PER 11.36
    PIECE:
    INGREDIEN QTY UNIT PRICE UNIT TOTAL
    TS COST AMOUNT
    WHIPPING 114 ML 190/L .19 21.66
    CREAM
    BITTER SWEETRECIPE 300 NAME:
    GRMS MARSHMALLOW
    103/500G .21 61.8
    TOTALCHOCOLATE
    NO. 36 40G
    OF YIELD: TOTAL: 83.46
    COST ACTUAL
    PER 12.36
    COST:83.46
    PIECE:SELLING PRICE AT 35%:238.46
    INGREDIENT
    SELLING QTY UNIT
    PRICE PER PIECE:11.36 PRICE UNIT COST TOTAL
    S AMOUNT
    GELATIN 45 GRMS 40/50G .8 36
    WATER 125 ML 0 0 0
    SUGAR 375 GRMS 50/KL .05 18.75
    CRON SYRUP 250 ML 90/500G .18 45
    WATER 125 ML 0 0 0
    SALT 2 GRMS 20/KL .02 .04
    POWDERED RECIPE
    250 NAME:
    GRMS ANGEL FOOD CAKE
    50/450G .11 27.78
    TOTAL
    SUGAR NO. 1 584G
    OF YIELD: 250
    CORNSTARCH GRMS 22.50/200G .11 28.13
    COST PER 162.94
    PIECE: TOTAL: 155.7
    ACTUAL COST:155.7
    INGREDIEN
    SELLING QTY
    PRICE AT 35%:444.86 UNIT PRICE UNIT TOTAL
    TS PER PIECE:12.36
    SELLING PRICE COST AMOUNT
    SUGAR 95 GRMS 50/KL .05 4.75
    CAKE FOUR 94 GRMS 53/KL .05 4.98
    EGG WHIET 250 GRMS 7/EACH .14 35
    CREAM OF 2 GRMS 20/100G .2 .4
    TARTAR
    RECIPE
    SUGAR NAME:
    125 BASIC
    Grms MOULDED
    50/KL CHOCOLATE
    .05 6.25
    TOTAL NO.
    VANILLA 25 2 10G
    Ml 36.50/20ML 1.8 3.65
    OFALMOND
    YIELD: 1 Ml 40/20ML 2 2
    COST PER 5.89
    EXTRACT
    PIECE:
    WATER 15 Ml 0 0 0
    INGREDIEN QTY UNIT PRICE UNIT TOTAL
    TS TOTAL:
    COST 57.03
    AMOUNT
    SWEETENED
    ACTUAL 250
    COST:57.03 GRMS 103/500G .21 51.5
    CHOCOLATE
    SELLING PRICE AT 35%:162.94
    SELLING PRICE PER PIECE:162.94 TOTAL: 51.5
    ACTUAL COST:51.5
    SELLING PRICE AT 35%:147.14
    SELLING PRICE PER PIECE:5.89
    RECIPE NAME: CHIFFON CAKE
    TOTAL NO. 2 310G
    OF YIELD:
    COST PER 308.3
    PIECE:
    INGREDIEN QTY UNIT PRICE UNIT TOTAL
    TS COST AMOUNT
    CAKE FLOUR 95 GRMS 53/KL .05 5.04
    SUGAR 70 GRMS 50/KL .05 3.5
    BAKING 2 GRMS 20/100G .2 .4
    POWDER
    EGG YOLK 100 GRMS 7/EACH .14 14
    WATER 55 ML 0 0 0
    VANILLA 10 ML 36.50/20ML 1.8 18.25
    OIL 55 ML 93/L .09 5.16
    EGG WHITE 200 GRMS 7/EACH .14 28
    SUGAR 40 GRMS 50/KL .05 2
    TOTAL: 74.55
    SWISS MERINGUE BUTTERCREAM
    RECIPE NAME: SPONGE CAKE
    SUGAR TOTAL NO.250 31 GRMS 50G 50/KL .05 12.5
    OF
    EGG WHITESYIELD: 5 PCS 7/EACH .14 35
    BUTTER COST PER 450 19.54 GRMS 45/227G .20 89.20
    VANILLA PIECE: 2.5 ML 36.50/20ML 1.8 4.56
    EXTRACT
    INGREDIEN QTY UNIT PRICE TOTAL:UNIT 141.26TOTAL
    TS COST AMOUNT
    ACTUAL COST: 215.81
    SELLING PRICE
    CAKE AT 35%:616.6
    FLOUR 125 GRMS 53/KL .05 6.63
    SELLING BAKING
    PRICE PER PIECE:308.3
    2.5 GRMS 20/100G .2 .5
    POWDER
    SALT 2.5 GRMS 20/KL .02 .05
    EGGS 7 PCS 7/EACH .14 49
    SUGAR 160 GRMS 50/KL .05 8
    CORNOIL 35 GRMS 95/500G .19 6.65
    TOTAL: 70.78
    SWISS MERINGUE BUTTERCREAM
    SUGAR 250 GRMS 50/KL .05 12.5
    EGG WHITES 5 PCS 7/EACH .14 35
    BUTTER 450 GRMS 45/227G .20 89.20
    VANILLA 2.5 ML 36.50/20ML 1.8 4.56
    EXTRACT
    TOTAL: 141.26
    ACTUAL COST:212.04
    SELLING PRICE AT 35%:605.83
    SELLING PRICE PER PIECE:19.54
    RECIPE NAME: BUTTER CAKE
    TOTAL NO. 2 500G
    OF YIELD:
    COST PER 174.72
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    ALL PURPOSE 250 GRMS 50/KL .05 12.5
    FLOUR
    SUGAR 250 GRMS 50/KL .05 12.5
    BAKING 15 GRMS 20/100G .2 3
    POWDER
    BAKING SODA 2.5 GRMS 50/454G .11 .28
    BUTTER 250 GRMS 45/227G .20 49.55
    EGGS 4 PCS 7/EACH .14 28
    MILK 185 ML 76.50/L .08 14.15
    VANILLA 1.25 ML 36.50/20ML 1.8 2.28
    EXTRACT
    SALT 2 GRMS 20/KL .02 .04
    TOTAL: 122.3
    ACTUAL COST:122.3
    SELLING PRICE AT 35%:349.43
    SELLING PRICE PER PIECE:174.72

    Soft Dough, Sweet Dough,


    Hard Dough
    Pandesal
    Pancakes, Donuts, Crepes, Quick Bread

    pancake donut

    Banana Bread Scones


    crepe
    Artisan Breads

    Challah Grissini

    Focaccia Brioche
    Potato Bread

    Loaves
    Raisin Loaf Carrot Herb Bread

    White loaf bread Whole Wheat Bread

    Laminated Dough
    Puff Pastry Dough Croissant

    Danish
    Pastry cream
    Pizza Dough, Sauce

    Pizza Dough Bechamel

    Tomato Sauce
    Pastry Tarts, Pies

    Banoffee Pie Pate Sable

    Pate brisee Quiche lorraine

    French apple pie Streusel


    Cookies, Cupcake, Muffins

    Choco chip Cookies Oatmeal Cookie

    Blueberry Muffin Devils Food Cake


    French Macarons Red Velvet Cupcake

    Swiss Meringue
    Buttercream

    Molten lava cake


    Brownies, Blondies, Pate A
    Choux

    Brownies Pate A Choux

    Butter Scotch Food for the Gods


    Revel bars Pastry Cream
    Hot and Cold
    Desserts

    Lady Fingers Apple Fritters

    Panna Cotta Crème Brulee


    Tiramisu Vanilla sauce

    Bread and Butter Chocolate mousse


    Pudding
    Ginger bread house

    Royal icing Gingerbread Cookies


    Chocolate and moldings

    Meringue Dark chocolate truffles

    Basic moulded choco Marshmallow


    Foam cakes and butter
    cakes

    Angel found cake Chiffon cake

    Sponge cake Butter Cake


    Specialty cake 1

    Pound cake Swiss meringue butter


    cream

    Chocolate ganache Genoise

    Chocolate mirror glaze Vanilla banana cream


    Custard cake Harlequin roll

    Specialty cake 2

    Almond Sponge Cake L opera cake


    Swiss merrigue butter
    Nework cheescake
    cream

    clementine Carrot cake


    Black forest

    Specialty cake 3

    Brazo de mercedes
    Sansrival Frech butter cream

    Fruit cake
    All-Purpose Flour — This is a wheat flour that is made from the milling of hard wheat or a mixture of
    hard and soft wheat. It can be bleached or not and is often enriched with iron and the vitamins folic
    acid, riboflavin, folic acid, niacin. All-purpose flour is commonly used in homes for noodles, cookies,
    cakes, quick breads, pastries, and certain yeast breads.

    Amaranth Flour — Amaranth flour is milled from amaranth seeds, and since it lacks gluten, it can
    only be used in yeast breads if it is combined with a wheat flour. Many people enjoy this flour due to
    its strong flavor that is particularly well suited for savory pastries or breads. It also gives quick breads
    a smooth texture.

    Ascorbic Acid — More commonly known as vitamin C, ascorbic acid is added to bread flour
    because it enables bread dough to gain a greater volume when it is baked into a loaf.

    Baking — Baking is the process of using dry heat to cook food. It is usually performed in an oven.

    Baking Pan — A baking pan is a pan of any shape or size that is used to bake cookies, pies, breads,
    biscuits, cakes, or specialty baked goods. Today, they are usually made of light- to heavy-gauge
    steel, although heavy-gauge aluminum is used in the construction of two-layer, insulated baking pans.
    Mid-gauge aluminum is most often used for the pans that test kitchens rely upon to define baking
    standards such as time and temperature. See also definitions for cookie pan, nonstick, baking sheet,
    jelly-roll pan, and insulated pan.

    Baking Powder — Baking powder is a product used for leavening that is a combination of baking
    soda and either citric or tartaric acid or a mixture of the two. This powder, when it is wet and hot, will
    react without acid from other ingredients in the food that is baked. Home-use baking powder typically
    has two kinds of acid, one that reacts to liquids in the baking dough and the other reacts when baking
    heats the product. The baked goods are made lighter via the carbon dioxide that is produced by the
    powder. Over time, baking powder can lose its strength, and it should be tested if it has been sitting
    on the shelf for a while. Good baking powder will bubble strongly when one teaspoon of it is mixed
    with one-quarter cup of hot water.

    Baking Sheet — A baking sheet is a rigid metal sheet, often with one or more turned-up edges, that
    can be used to bake biscuits, breads, cookies, and other goods. There are several types of baking
    sheets. Dark, heavy-gauge baking pans are used to bake specialty goods with crisp crusts. Test
    kitchens will use shiny, heavy-gauge aluminum to bake and brown evenly. Soft-cookies, rolls, and
    tender-crusted breads are often baked using insulated sheets, which are two sheets of aluminum with
    a space for air in between them. See also cookie sheet, jelly-roll pan, and insulated bakeware.

    Baking Soda — Baking soda reacts with an acid when it is wet to produce carbon dioxide and lighten
    baked goods. The wet, acidic ingredients that typically cause this reaction with baking soda in a batter
    include buttermilk, sour milk, citrus juices, chocolate, vinegar, or honey, and the reaction will begin
    immediately when liquids are added to the dry ingredients. Baking soda is a bicarbonate of soda that
    is created from trona, a mineral that is mined in Green River, Wyoming.

    Baking Stone — A baking stone is a plate of stone or other unglazed, tile-like material. It can be
    round or rectangular, and it is used to help simulate the properties of a brick oven floor in a home
    oven. Place the stone on the lowest rack in the oven and only preheat the stone if the manufacturer
    recommends it. The food that is to be baked can be placed directly on the stone or in a pan and then
    on a stone.

    Barley Flour — Barley flour has a sweet taste and it gives cakes, quick breads, and cookies moisture
    and a light texture. It is milled from hulled barley and it is low in gluten.

    Beating — Beating is the process of stirring or whipping with a spoon, electric mixture, wire whisk, or
    beater to create a smooth mixture of ingredients.

    Blend — To blend ingredients is to mix two or more of them together with a spoon or whisk or an
    appliance such as a blender, mixer, or processor.

    Bloom 1.) In bread, bloom is the brown color found in the crust of a well-baked loaf.
    2.) In chocolate, bloom refers to pale, grayish streaks or blotches that appear on the surface of
    chocolate that demonstrates that separation of cocoa butter from the chocolate itself. It occurs when
    chocolate has been stored in an environment that is too warm, but it does not mean that the
    chocolate is no longer usable.

    Bran — Bran is the name of the outer layers of a grain kernel that are found just below the hull of the
    grain. Dietary fiber and other nutrients can be added to cereals and baked goods with bran, which
    makes up approximately 14.5 percent of all types of whole-wheat flour. The bran that results when
    bran layers are removed from a grain kernel during milling is known as “miller’s bran.”

    Bread Flour — Bread flour is the preferred flour for those who use bread machines to bake bread. It
    is an unbleached wheat flour that is high in protein, which aids in the development of better yeast
    bread. It is good to use a bread flour that is enriched with various vitamins and minerals.

    Brownie — This favorite desert is a chewy, dense, cake-like cookie that is sliced into bars for
    serving. Usually, brownies are chocolate-flavored and colored brown, hence their name.

    Buckwheat Flour — Despite its name, buckwheat is not a relative of the grain known as wheat.
    Buckwheat is originally from Russia, and its distinctive flavor is treasured in pancakes and other
    baked goods like multi-grain breads. Appropriately, Russian blini made from buckwheat flour, as are
    groats and kasha. Buckwheat flour has not gluten and it is created from the grinding of hulled
    buckwheat seeds.

    Bulgur — Bulgur refers to whole-wheat kernels after they have been steamed, dried, and cracked.
    Bulgur can be ground up and made into flour, or it can be soaked or cooked for addition to baked
    goods.

    Butter — According to U.S. standards, butter is comprised of 80 percent milk fat and 20 percent milk
    solids and water. It is created through churning cream into a semi-solid, and it can be salted or
    unsalted. Bakers use butter on account of its flavor and its facility for creating crispness, flaky layers,
    flavors, tenderness, and a golden-brown color.

    Cake Flour — Cake flour is a low-protein flour that is silky and fine in texture that can be used for
    pastries, cakes, cookies, and certain breads.

    Canning & Pickling Salt — This is a salt that can be used just like table salt in baking. It is a pure,
    granulated salt that has no free-flowing agents or other additives, and it may cake if it is exposed in
    an environment that has a greater than 75 percent relative humidity. See also salt.

    Chocolate — This favorite and familiar food and ingredient gets its name from xocolatl, an Aztec
    word that means “bitter water.” Many forms of chocolate are used in baking, but whether it is
    unsweetened, milk, bittersweet, or semi-sweet chocolate, all of these forms use a base of “cocoa
    liquor” that is derived from ground, roasted, and blended small pieces of the cacao bean called
    nibs. See also the other types of chocolate listed in this glossary.

    Chop — To chop is to cut up food into tiny bits.

    Cocoa Butter — The portion of the cacao bean that is fat is known as cocoa butter.

    Cocoa Powder — Fermented, roasted, dried, and cracked cacao beans can be made into an
    unsweetened powder called cacao powder. The nibs or small pieces of the cacao beans are ground
    up in order to make this powder, and 75 percent of the cacao butter is extracted to form the thick
    paste that is known as cocoa butter. Dutch cocoa is a special cocoa powder with a neutralized acidity
    due to its having been treated with alkali.

    Combine — To combine ingredients is to mix them together.

    Confectioners’/Powdered Sugar — One of the most widely used baking ingredients is


    confectioners’ or powdered sugar, which is a granulated sugar crushed into a fine powder and
    combined with cornstarch. Only about 3 percent of the final product is cornstarch, which helps
    prevent the confectioners’ sugar from clumping.
    Convection Cooking — Convection cooking is a method used to cook certain foods faster, and it
    also allows the baker to cook a larger quantity of food and use multiple baking racks all at the same
    time. In convection cooking, a fan will circulate heated air continually in the oven, and the
    thoroughness of the cooking means that convection cooking often requires lower oven temperatures.

    Convection Oven — The convection oven has a fan to circulate hot air around that which is being
    cooked on a continual basis, allowing the baking of several products on different racks all at once. A
    convection oven can be either gas or electric, may not need preheating, and the temperature required
    to cook a product in a conventional oven can often be reduced by 25 degrees in a convection oven.

    Cookie — Deriving its name from the Dutch word koekje or “little cake,” a cookie is a sweet, hand-
    held small cake with a flour base.

    Cookie Pan —?Cookie pans are flat, rectangular pans made of rigid steel or aluminum. Its four sides
    will all have a lip of 5/8–3/4 inches high to keep the cookies from sliding off when it is moved. This lip
    also makes it easier to take the pan out of the oven. In many cases, the “cookie pans” used for home
    baking are actually jelly roll pans.

    Cookie Sheet — Ranging in size from 10x8 inches to 20x15 inches, cookie sheets are flat,
    rectangular baking pans made of rigid aluminum or steel. Two of the four sides on a cookie sheet will
    have no raised edge in order to facilitate the removal of baked cookies.

    Cool — To cool hot foods is to reduce their temperature until they are neither very hot nor very cold.

    Cooling Rack — Baked goods are often cooled on a cooling rack, which is typically a rectangular
    grid made of thick wire with “feet” or “legs” to raise it off the countertop and allow cooler air to
    circulate all around the finished good. Usually, baked goods will be cooled for a short while on their
    pan before they are removed and put on a cooling rack. After they are done cooling on this rack, they
    can be placed in storage or frozen. The exceptions to this rule are yeast breads, which are usually
    transferred from a baking pan immediately to a cooling rack in order to keep the crust from getting
    soggy.

    Corn Bread — Corn bread is a quick bread made from a flour incorporating 50 percent or more
    cornmeal. Corn bread can be thick and light or thin and crisp, and common forms of corn bread
    include Johnnycakes, spoon bread, and hushpuppies.

    Corn Flour — Corn flour is flour that is made from the milling of whole corn. This flour has a corn
    flavor and is great in cornbread, waffles, and muffins, and when mixed with cornmeal.

    Cornmeal — This is a medium, coarse, or fine meal made from dry degerminated or whole grain
    kernels of corn (yellow, blue, or white).

    Creaming — Creaming is the process of mixing sugars and fats like butter, margarine, or shortening
    together with a mixer, large spoon, or beaters until the mixture is creamy in its appearance.

    Cut In — To cut in is to use two knives or a pastry blender to combine cold fats (butter, margarine, or
    shortening) with flour or sugar without creaming or mixing air in the ingredients. A crumbly- or grainy-
    looking mixture is what results.

    Degerminated — A degerminated food is a grain food that has had its germ removed in the process
    of milling.

    Dissolve — To dissolve is to mix a dry substance into a liquid until the solids have all disappeared.
    Fore example, bakers can dissolve sugar into water, yeast into water, and more.

    Dry Ingredients — Dry ingredients are those recipe ingredients that are dry and might need to be
    blended before they are added to another kind of mixture in the recipe. Dry ingredients can include
    sugar, salt, baking cocoa, spices, flour, and herbs.

    Dry Measuring Cups — Some of the standard home-baking measuring tools used in the United
    States are dry measuring cups. These cups have straight sides with a handle attached to them at the
    top, and they come in graduated sizes including ¼ cup, 1/3 cup, ½ cup, 1, and 2 cup measurements.
    Usually they nest within one another for more storage. As one would expect from their name, dry
    ingredients like sugar, cornmeal, brown sugar, and flour are measured using these cups. These
    ingredients are spooned into the cup and then leveled off for measuring using a straight-edged knife
    or other utensil.

    Dust — Dusting is the light sprinkling of a baked good or other surface with a dry ingredient like flour,
    meal, or powdered sugar.

    Eggs — In baking, eggs can perform many tasks for a recipe, including thickening, binding,
    leavening, coating, glazing, moisturizing, drying, or emulsifying. They also introduce flavor, color, and
    nutrients into the baked good, or they can be used in frostings to slow crystallization. The standard-
    size egg called for in most recipes is large, unless the recipe says otherwise.

    Egg Wash — An egg wash is a mixture that gives a rich color or gloss to the crust of a baked good
    when it is brushed on the unbaked surface o the product. It is made from combining one whole egg,
    egg white, or egg yolk with one tablespoon cold milk or water.

    Fermentation — Fermentation is the chemical change in a food during the baking process in which
    enzymes leavens a dough and helps add flavor. In baking it is the first stage in which bread dough is
    allowed to rise before being shaped. Fermenting agents include yeast and other bacteria and
    microorganisms.

    Flour — The major ingredient in the vast majority of baked goods, flour can be made from many
    different kinds of grains and other substances like beans, legumes, seeds, corn, oats, soybeans, teff,
    quinoa, amaranth, buckwheat, rye, spelt, and more. Wheat flours, however, are by far the most
    common flours used in baking.

    Focaccia — Focaccia is an Italian bakers’ snack whose name comes from the Latin term focus or
    hearth. Originally, focaccia was baked on a stone hearth.

    Gluten — This protein is found in wheat and various cereal flours. Although some people are allergic
    to it, gluten makes up the structure of the bread dough and holds the carbon dioxide that is produced
    by the yeast or other substance during the fermentation process. When flour is combined with liquids,
    gluten develops as the liquid and flour is mixed and then kneaded. Formed from the proteins glutenin
    and gliadin, gluten provides the elasticity and extensibility or stretch for bread dough.

    Gluten-Free — Some people are allergic to gluten, but there are many ways to bake without
    producing the gluten protein. Gluten-free flours include rice, corn, soy, amaranth, and potato flours.
    Stone-ground, graham, or whole-wheat flours made from hard or soft wheats or both kinds are also
    usable. These are produced through the milling of whole-wheat kernels or combining white flour, bran
    and germ. Even though these gluten-flours may differ in coarseness from their gluten counterparts,
    the nutritional value is virtually the same.

    High-Altitude Baking — Baking in environments at higher elevations require adjustments in


    ingredients and temperatures to produce the same results as baking that occurs in lower altitudes.
    When cooking is done at an elevation greater than 3,000 feet, amounts of liquids, leaving agents, and
    sugar, as well as oven temperature may need to be changed.

    Honey — Produced from flower nectar through the work of bees, honey is an all-natural sweetener
    that produces a golden-colored curst and holds moisture in different baked goods. Its color and flavor
    will vary according to the nectar that the bees use.

    Ice Cream Salt — The coarse solar or rock salt used to help freeze ice cream should never be used
    in baking as it is not food grade. See also salt.

    Instant-Read Thermometer — This is a stainless-steel probe thermometer that will register a


    temperature almost immediately when it is inserted into a mixture, dough, liquid or meat. Bakers
    typically use it in the baking of yeast breads.

    Insulated Bakeware — Insulated bakeware is metal bakeware that is made up of two layers of metal
    with layer of air in between. Typically, insulated bakeware results in more consistent baking results
    than when it is done with its non-insulated counterpart. The bottom crust also tends to have less
    browning. When insulated bakeware is used, longer bake times may be needed for most baked
    goods, though the temperature will not need to be adjusted. Cakes and brownies made in such
    insulated pans, however, will require a temperature 25 degrees higher than that which the recipe lists.

    Invert Sugar — Used in fondant icings for cakes, invert sugar is sugar syrup that has been slightly
    heated and exposed to small amount of acid in order to break up sucrose into fructose and glucose
    and reduce crystal size in the sugar.

    Jelly-Roll Pan — Known commercially as a “half-sheet pan,” a jelly-roll pan is a rectangular baking
    pan with a one-inch edge and dimensions, usually, of 18x13 inches. Jelly-roll pans that are used for
    home baking come in a variety of sizes, and perhaps the most common one recommended in recipes
    is 15½x10½x1. Usually, a jelly-roll pan is used to bake sponge cakes, bars, or sheet cakes, and it
    derives its name from the fact that the sponge cake for a jelly-roll cake is baked in this kind of pan.

    Kneading — Kneading is the process of working dough with the heels of one’s hands, pressing and
    folding it and turning it a quarter of a turn after each time the dough is pressed and folded.

    Kosher Salt — Kosher salt is used to top baked goods, kosher meat, or for recipes where coarse salt
    is preferred because it has a coarse-flake structure. Usually, kosher salt will not be iodized, but it may
    have an anti-caking agent included within it.

    Leavening — Leavening refers to the production of a gas in a dough batter using an agent like
    baking powder, yeast, baking soda, or even eggs. Leavening agents work via the production of
    carbon dioxide in the dough, and long ago these agents were also known as “lifters.”

    Liquid Measure — A liquid measure is a clear, hard, plastic, or glass cup that can be used for
    pouring because of its special lip. Most of the time, a liquid measure is a quart or pint-sized tool that is
    marked with lines to help measure liquids in home-baking recipes. The lines will mark the levels in
    ounces, milliliters and sizes of 1/8, ¼, 1/3, ½, 2/3, ¾, 1 cup, and more. When baking at home, all
    liquids should be measured in this cup, and the cup should be placed on a flat surface for accuracy.

    Margarine — Margarine, which may be salted or not, was created as an alternative to butter in the
    late nineteenth century. Eighty percent of margarine is partially-hydrogenated vegetable oil to give it a
    solid form and the other 20 percent is made up of flavoring, coloring, liquids, and other additives.

    Meal — Grains or seeds that have been ground or milled more coarsely than normal flour made up
    meal.

    Measuring Cups and Spoons — These are spoons and other containers of different, graduated
    sizes that can be used to measure liquid or dry ingredients accurately in the process of cooking and
    baking.

    Melt — To melt is to heat an otherwise solid food until it achieves liquid form. In baking, sugar, butter,
    and chocolate are often melted.

    Milk Chocolate — Milk chocolate is made up of a sweetened dark chocolate combined with other
    milk solids. At least 10 percent of the product will be chocolate liquor, and the milk solids will
    comprise at least 12 percent of the final product.

    Millet Flour — Produced from whole millet, millet flour is a low-gluten, starchy flour that is finely
    ground. Its texture is quite similar to that of rice flour.

    Mixing — Mixing is the art of combining two or more individual ingredients until no one ingredient can
    be seen or identified. This is usually accomplished through stirring with a spoon.

    Muffin Pans — Muffin pans are used for the baking of muffins, and they come in several different
    sizes and shapes. There are even pans for “muffin tops.” The muffin pan that is most commonly
    called for has 6 or 12 muffing cups that measure 2½ inches in diameter at the top, although there are
    also mini-muffin tins in 12- and 24-cup sizes. These mini-muffins are also known as “tea muffins,” and
    whether the muffins being baked are large or small, lining the tins with paper liners or greasing the
    muffin cups will produce the best results. See also insulated pans, nonstick, and baking pans.
    No-Knead — Also known as “batter breads,” no-knead is a baking method for yeast breads that can
    be produced without any kneading.

    Nonstick — Nonstick coating is a coating applied to a pan to prevent baked goods from sticking to it.
    It can be applied via high-temperature coil-coating before the pan is actually formed, or it can be
    sprayed onto the pan after it has been constructed. Nonstick coatings are usually silicone-based or
    PTFE-based (polytetraflourethylene or Teflon).

    Nut Flour — Nut flour is made up on nut meats that have been finely ground. The nuts that are used
    can be either toasted or not, and the flour is used for breads, cookies, cakes, and pastry crusts.

    Nuts — Nuts are the dry fruits of legumes, seeds, or trees. Made up of an edible kernel surrounded
    by a dry, hard shell, nuts are high in nutrients and flavor. They can have as much as 90 percent fat,
    although nut fats are primarily monounsaturated and very healthy. The different textures and flavors
    of nuts can provide much sensory satisfaction in baked goods.

    Oats — Oats are made up of any grain that is hulled, cleaned, toasted, and cooked whole (groats).
    These groats can also be steel-cut, steamed, or rolled (flattened). Rolled oats can be made quick-
    cooking when they receive additional cuts, and they can be used interchangeably with other oats in
    baking because they are whole grains. Instant oats, however, have been more finely cut and cooked,
    so they cannot be used in place of normal oats.

    Oat Flour — Oat flour is made up of rolled oats or groats that have been finely ground.

    Oat Bran — Oat bran refers to the outer layers of an oat kernel. Oat bran is a good additive for baked
    goods as it is high in soluble fiber.

    Oils — Liquid fats that are derived from pressing plants and their seeds/nuts are known as oils. This
    oil can be extracted via cold-pressing or solvent extraction, and common home-baking oils include,
    safflower, corn, canola, olive, sunflower, and soybean oils. None of these plant oils have cholesterol,
    but they all vary in the amount of poly-unsaturated, mono-unsaturated, and saturated fats they
    contain.

    Oven — An enclosed space with parts that supply air flow and heat in order to cook. Electric
    elements or gas burners are used in conventional ovens for baking, broiling, or roasting, while
    convection ovens also include a fan to circulate heated air all around the food. Electric ovens usually
    have controls to cycle the temperatures of the upper and lower elements for consistent cooking
    temperatures. Some ovens are clean by hand (standard oven), while others are self-cleaning or
    continuous cleaning. Ovens can range in width from 20 to 36 inches, and they can exist as drop-ins,
    slide-ins, free-standing, or wall-mounted appliances. In recent years, ovens that use microwaves or
    halogen lights to increase cooking speed have been developed.

    Pastry Flour —Pastry flour is low in gluten and high in starch. It is usually fine-textured and soft, and
    it comes in bleached, unbleached, and whole wheat varieties. Soft red or white wheat is typically used
    in the production of pastry flours.

    Preheat — To preheat an oven is to heat an empty oven to the proper temperature for the recipe
    before the food product is placed within it.

    Proof — Proof is the amount of time that a baking product is allowed to rise after it has been shaped
    and placed in or on the proper pan. Generally speaking, most baked goods proof until they have
    doubled in size or until a lightly placed finger on the good leaves a marked indentation. A humid,
    draft-free location with a temperature of between 95 and 100 degrees is required for proofing, and at
    home a slightly damp, clean, non-terry cloth towel or plastic wrap that has been sprayed with a pan
    spray can be laid on the product in order to retain moisture and keep the crust from drying out. Many
    ovens have a proofing feature, so consult the instructions before baking.

    Pumpernickel — Pumpernickel is a rye flour of medium-to-course grinding that is light brown in its
    color. Sometimes it is called “medium rye,” which is mixture of wheat and rye flours to produce the
    bread. Often, molasses will be added to the dough to improve color and flavor in the pumpernickel
    bread.
    Punch Down — This term used in reference to bread dough describes the point at which a dough
    has doubled in its size or when a marked dent is visible after two fingers are lightly pressed into the
    dough about half of an inch. Punching down a dough can be achieved via touching the dough with the
    fingers, making a fist, and pushing it down into the center of the dough before pulling the dough
    edges into the center and turning the dough over. After doing this, cover the dough and let it rest or
    rise again before it is shaped into a loaf.

    Quick Bread — Quick bread is a bread that can be made very quickly because not time is needed for
    kneading or rising in its production.

    Quinoa Flour — Quinoa flour made from the grinding of quinoa grain. It is free of gluten and very
    nutritious. Its tender, moist crumb is favored for waffles, fruitcakes, pancakes, and cookies.

    Red Wheat — The second major kind of U.S. wheat, red wheat refers to three of the six classes of
    wheat recognized in the United States. Its kernels have a reddish color, and it is ground into flour for
    baking.

    Rye Flour — Rye flour is milled from the rye grain and is low in gluten. It is also darker and heavier
    than wheat flour, and is sold in dark, medium, and light forms for use in baking at home. Light and
    medium rye flour has had most of its bran removed, while dark rye flour is a whole grain flour. See
    also pumpernickel.

    Salt — Used to add flavor to baked goods and/or control fermentation in breads, salt, also known as
    sodium chloride (NaCl), salt is made one of three different ways. Salt (Sodium Chloride - NaCl) can
    be produced three ways. It can be made through the evaporation of salt brine in shallow ponds, the
    mining of deposits of rock salts, or by boiling and evaporating a brine of higher purity. Soft pretzels
    and other unique breads are often topped with coarse salt.

    Salt Substitute — Used in order to reduce sodium intake, a salt substitute is usually granular
    potassium chloride. Since it has a bitter taste, it is not usually recommended for baking.

    Sauté — To sauté is to cook or brown food in a small amount of hot fat or oil. This softens the food
    and releases its flavors.

    Scratch Baking — Scratch baking begins with the use of basic ingredients like sugar, butter,
    leavening, and flour, and makes use of a recipe, not pre-made mixes.

    Sea Salt — Sea salt is a salt produced via the evaporation outdoors of salt brine in shallow ponds.
    The amount of refining of sea salt will vary, as will its coarseness. Sea salt is suitable for baking
    unless it is very coarse.

    Self-Rising Cornmeal — As one of the first convenience baking mixes, self-rising cornmeal has
    helped shorten the time it takes for people to make cornbreads and other cornmeal-based products.
    Most self-rising cornmeal is a blend of cornmeal (1½ cups), all-purpose flour (½ cup), baking powder
    (1 tablespoon), and salt (1 teaspoon).

    Self-Rising Flour — Self-rising flour is another early “convenience mix” that when used in a recipe,
    allows for the baking powder and salt in the directions to be ignored. It is usually a combination of 1
    cup all-purpose flour, 1½ teaspoons baking powder and ½ teaspoon salt.

    Semi-Sweet Chocolate — Semi-sweet baking chocolate is a chocolate containing anywhere


    between 15 and 35 percent chocolate liquor plus sugar, cocoa butter, sugar, lecithin, and vanilla.
    Though it is not interchangeable with milk chocolate, it can be substituted for bittersweet or sweet
    chocolate in recipes that call for those forms of chocolate.

    Semolina Flour — Also known as pasta flour, semolina flower is made through the grinding of
    semolina (granules) that come from durum wheat. Many specialty breads will include semolina or
    part-semolina flour in their ingredients.

    Spreads — Spreads are solids or semi-solids in tubs or sticks containing less than 80 percent fat.
    They are not good for baking on account of their high-water content.
    Soy Flour — Hulled and roasted soybeans can be milled and ground to produce whole-grain, high-
    protein soy flour. This flour can be fat free, low fat or full fat depending on how it is produced.

    Sprinkle — To sprinkle is to scatter small particles of toppings or sugars over a surface like cake,
    bread, frosting, and more.

    Standard — Standards are recipes, methods, ingredients, measuring tools, and equipments that are
    used to produce consistent results in a particular product in home baking. Standards are a great help
    to both manufacturers and consumers.

    Staple — A staple is one or more of the most important items, grown, sold, or made in a specific
    place, country, or region.

    Starter — Starters are mixtures of sugar, water, yeast, and flour that are permitted to ferment in a
    warm location until they are foamy. These starters can be used in lieu of a package of yeast in
    breads, and usually a portion of two cups is the amount used. Usually this amount is taken after the
    mixture has been fed with more flour and water, something that needs to be done every two weeks
    after the starter has begun. In between feedings, the starter is often kept in a refrigerator.

    Stir — To stir is to use a spoon to mix ingredients with a spoon using a figure-eight or circular motion.

    Stone-ground Flour or Meal — This is a flour or meal that results from the grinding of grain between
    two stoners. It can be coarse or fine, though it is usually made up of whole grains.

    Sugar — Though most people are not aware of this fact, sugar or sucrose occurs as a carbohydrate
    in every fruit and vegetable. It is the major product of photosynthesis, or the method by which plants
    convert energy from the sun into food. Most of the sugar used in home cooking is made in large
    quantities from sugar beets and sugar cane. There are several different kinds of sugar. Granulated
    Sugar is often called “white sugar” and is made up of fine or extra-fine white sugar crystals. Brown
    Sugar is made up of sugar crystals contained in a molasses-based syrup. Brown sugar comes in dark
    and light varieties according to the amount of molasses used, and the different forms can be
    substituted for one another according to taste. Confectioners’ or Powdered Sugar has been defined
    earlier in this list. Raw Sugar contains about 98 percent sucrose and is tan or brown in its color.
    Although it is often found in foods, the USDA does not consider it fit for such uses. Raw sugar is
    coarse and made via the evaporation of clarified sugar cane juice. Turbinado Sugar is a sugar given a
    light tan color via its washing in a centrifuge. Its surface molasses is removed, making it closer to
    refined sugar than its raw counterpart.

    Table Salt — Table salt, which is also known as granulated salt, is produced through the boiling and
    evaporation of brine. Table salt is often iodized, and anti-caking agents are usually added to it.

    Temperature — This refers to the intensity of heat occurring in a baked product, mixture, or oven. In
    the United States, temperature is measured in degrees Fahrenheit, although the Celsius scale is
    used in much of the rest of the world.

    Texture — The appearance and feel of a cut part of a cake or bread.

    Under proofed Loaves or Rolls — These are rolls and breads that though they have been shaped,
    have not attained the volume or height that is desired before they are baked.

    Unleavened — This term describes baked goods that do not use a leavening agent like baking soda,
    cream of tartar, baking powder, or yeast.

    Unbleached Flour — An unbleached flour is one that has bleached naturally in its aging process
    without the addition of maturing agents. It is no different from bleached flour nutritionally, and it can
    be used interchangeably with its bleached counterpart in baking.

    Vegetable Shortening — Vegetable shortening is a soybean or cottonseed oil that has been


    hydrogenated in order to make it a solid. Being 100 percent fat with no additives like water, milk fat, or
    other solids, it is almost flavorless and good for making baked goods flaky and tender.
    Wheat Flour — Wheat flour is a popular flour used for cakes, waffles, pastries, and more when it
    milled from soft white or red wheat or for yeast breads, bagels, certain rolls, hearth breads, and pizza
    crust when milled from hard white or red wheat. Home baking wheat flours (or “family flours”
    according to the milling industry) can be unbleached or bleached all-purpose, pastry, whole-wheat,
    cake, graham, and bread flours. Some breads are made from high-protein durum wheat or semolina
    wheat flours, but such flours are usually reserved for pasta.

    Whip Beating — Whip beating is the process of incorporating air into a food rapidly via a mixer,
    beater, or whip in order to increase its volume.

    White Chocolate — While chocolate is a mixture of cocoa butter, lecithin, vanilla, milk solids and
    vanilla. True white chocolate always includes cocoa butter, and those products that do not contain it
    but are called white chocolate are actually more properly called confectionary or summer coating.
    White chocolate chips or pieces are popularly used in home baking.

    White Wheat — U.S. wheat is classified into six different classes, three of which have a bran coat
    that is “white” or pale to amber in its color. Such white wheats include soft white wheat, durum wheat,
    and hard white wheat. See also red wheat.

    Whole Grain — A whole grain food makes use of whole or ground kernels of grains like barley, corn,
    oat, wheat, and rye in its production.

    Whole-Wheat Flour — Whole-wheat flour is made from the whole kernel of white or red wheat.
    Usually, whole-wheat flour is made in flour mills, but it can also be stone-ground in a mill. Another
    name for whole-wheat flour is graham flour.

    XXX or XXXX Confectioners’ Sugar — The Xs on the package of confectioners’ sugar indicates
    how finely it has been ground. Four X sugar is slightly finer than 3 x sugar, but the two different kinds
    can be sued interchangeably in the same recipe. Whether or not sifting of the powdered sugar is
    required will be determined by the recipe’s particular directions.

    Yeast — The yeast that is used in baking is the single-celled fungi of the species saccharomyces
    cerevisiae. These fungi are a rising agent that ferments sugar, producing carbon dioxide and alcohol
    and expanding the bread dough. Home-baking yeast can be active dry or fast-rising yeast, and some
    supermarkets will have fresh or compressed yeast in their refrigerated cases. For measuring
    equivalencies, ¼ ounce of dry yeast is about 2¼ teaspoons worth, and it equals one 0.6-ounce cake
    of the compressed, refrigerated fresh yeast.

    Yield — Yield is the amount of a baked good that results from the combination of a given amount of
    different baking ingredients.

    Zest — Zest is the thin, outer skin of a citrus fruit. It is fragrant and removed with a paring knife,
    vegetable peeler, or citrus so that it can be added to baked gods for a citrus flavor.
    MEASURING
    Measuring Cups and Spoons: Proportions are key for any baking recipe, so measuring cups and spoons are
    invaluable for amateur and professional bakers alike. Glass cups are great for reading liquid amounts, and
    metal spoons and cups are ideal for scooping and leveling dry ingredients.

    Digital Scale: When it comes to dry ingredients, a digital scale is the most-accurate way to measure. The
    amount of flour in one cup can actually vary by up to 30 percent depending on whether or not it's been sifted,
    how you actually got the flour into the measuring cup and how humid the air is that day. Precise measuring can
    make the difference between airy treats and heavy bricks.

    MIXING
    Sifter or Strainer: Nothing is worse than biting into a slice of cake and getting a clump of flour or baking soda —
    sifting can easily prevent that scenario. A sifter is a relatively inexpensive and rather vital piece of equipment,
    useful with just about any recipe. You can also use a fine-mesh strainer to let your kitchen tools pull double
    duty.

    Bowls: It's best to use bowls made of glass or a nonreactive metal (e.g., stainless steel). Plastic bowls can
    retain flavors that you might not want in your muffins, and they are also no good for melting chocolate or
    whisking egg yolks and sugar over a pot of simmering water.

    Pastry Blender: Sometimes referred to as a "pastry cutter," this tool helps you cut fat into dry ingredients to
    create flaky biscuits, scones and pie crusts. If you don't want to do the manual labor, the same result can also
    be achieved with a food processor.

    Silicone Spatula: If you do any type of baking at home, then you probably already have one of these. They’re
    heat-resistant, don't stain or absorb flavors, and are essential for gently mixing things such as cake batters,
    meringues or whipped cream. (They're also excellent for making omelets and scrambled eggs.)

    Whisk: A whisk is the best tool for thoroughly combining just about everything. Use an all-purpose whisk to mix
    up brownie or muffin batter, or test your arm strength with an extra-wide balloon whisk when making meringue
    or whipped cream.

    Electric or Stand Mixer: An electric mixer is sure to make your baking life much easier, especially when it
    comes to creaming butter or whipping cream. While they’re expensive, stand mixers can be a great investment
    for your kitchen arsenal, making everything from kneading dough to whipping egg whites a breeze.

    FORMING & PORTIONING


    Rolling Pin: This essential tool is used with just about any type of baked good you can imagine — biscuits,
    scones, pie dough, puff pastry, cutout cookies and even fondant for cake decorating. Needless to say, this is a
    must-have for any home baker. It can be made out of wood, marble, metal or silicone, with or without handles,
    and straight or tapered. These specifications are mostly a matter of preference, but a wooden dowel makes for
    a great all-around rolling pin. And remember, never soak wooden rolling pins in water; instead, wipe with a
    damp cloth to clean.

    Bench or Dough Scraper: As the name implies, a bench scraper is useful for getting any stuck-on messes off
    your counter, but can also be used for portioning dough. They can be made of either metal or plastic, with
    plastic being great for getting the last bits of batter or dough out of a bowl.

    Mechanical Scoops: These are great for more than just ice cream. Mechanical scoops come in a range of
    sizes and can be used for getting uniform cookies and perfectly portioning cupcake batter. The key is finding
    one that's comfortable for you to use, which can mean choosing between one that requires a full-hand squeeze
    and one that needs just the press of your thumb.

    Cookie and Biscuit Cutters: These come in all shapes and sizes — from the basic (squares or stars) to the
    more elaborate (cars or dinosaurs). If so inclined, you can even start a collection with different shapes to be
    passed on to future generations along with family recipes. But if you don't want the extra equipment, you can
    always just use a cup to make circles.

    COOKING
    Silicone Baking Mat: Made out of fiberglass and silicone, these nonstick mats are a great alternative to
    parchment paper, since they are reusable. A silicone baking mat is pretty much a necessity for baking tuile
    cookies — it's great for all your other cookies too — and is also useful when placed under fruit pies to catch
    any spills during baking.

    Bakeware: Some introductory bakeware pieces you'll most likely want to have are rimmed baking sheets, a
    square baking dish, a pie pan, two round cake pans and a 12-cup muffin tin. Most bakeware can be made of
    ceramic, glass, metal or silicone. Ceramic tends to be more decorative; glass lets you see how brown your
    food is getting; metal is the best conductor of heat; and silicone takes away all of your worries about sticking. If
    you choose metal, look for heavy pans without a dark coating, as this can brown baked goods too quickly; a
    nonstick finish usually isn't that necessary either, especially when the pan is greased and floured properly or a
    silicone mat is used.

    FINISHING, COOLING & DECORATING


    Timer: Though your sense of smell can be a good indication of readiness, relying on just your nose can
    sometimes lead to disaster. Always set a timer to save yourself from accidentally falling asleep and waking up
    to a smoke-filled kitchen. Baking times can vary depending on the precision with which you followed the recipe,
    the temperature of ingredients at the start or the weather that day. It's a good idea to check items halfway
    through and rotate the bakeware for more even cooking. Set the timer for a few minutes before what the recipe
    calls for, just in case the food is ready early.

    Cake Tester: Though a toothpick often does the job just fine, a metal cake tester has a few advantages when it
    comes to doneness. First, it is reusable and cuts down on waste, and second, its length makes it easier to use
    with thick baked goods. Outside of baking, many professional cooks also use them for testing whether meat
    and fish are warmed through.

    Baking Rack: Generations past would place their freshly baked goods on windowsills both to cool and to tempt
    passersby. Today, a baking rack is the preferred method. Let items such as cookies, muffins and cakes cool
    for a few minutes in the pan before transferring to a rack to cool completely. The rack provides better air
    circulation to help speed up the chilling process and inhibit overcooking.

    Offset Spatula: These are made of flexible stainless steel, come in a range of sizes and are usually rounded at
    the end. Offset spatulas are great for frosting cakes or spreading batter in a jelly roll pan. A medium-length
    spatula with a comfortable grip is a good all-around choice.

    Piping Bags and Tips: Piping or pastry bags allow for greater control and more elaborate designs when
    decorating. Tips are available in an assortment of shapes and sizes for lines, stars, roses and even basket
    weaving — you can let your imagination run wild! Pastry bags can be disposable or made of plastic-coated
    fabric; with the latter it is important to wash and dry thoroughly between uses. Piping bags are also used for
    shaping eclair and cream puff dough.

    LASTLY, THE MOST-IMPORTANT BAKING TOOL OF ALL IS …


    … your oven! Perhaps the most-critical factor many home bakers ignore is making sure you're actually baking
    things at the temperature you think you are. An oven thermometer is a great gadget to prevent mishaps
    caused by baking things at too low or high a temperature. Another important aspect to remember is that rack
    position matters. The heat source can be at either the top or the bottom of your oven, which can lead to hot
    and cold spots, so it's best to always bake on a rack placed in the middle. And if you're so lucky as to have a
    convection oven, this setting will help solve the problem of uneven cooking. But with convection cooking, be
    sure to either reduce the temperature by about 25 degrees F or shorten the baking time by roughly a quarter
    for most recipes.
    Academy Asia
    School of Technology and the Arts

    PORTFOLIO
    IN
    BAKING AND PASTRY
    ARTS

    Batch 37

    Mykel Renz Lalican

    Pastry Chef
    Daphne Vaño
    PANNA COTTA
    TOTAL NO. 10 40
    OF YIELD:
    COST PER 25.45
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    MILK 150 ML 76.50/L .08 11.48
    HEAVY CREAM 150 ML 190.L .19 28.5
    SUGAR 62 GRMS 50/KL .05 3.1
    GELATIN 10 GRMS 20/10G 2 20
    WATER 15 ML 0 0 0
    ORANGE JUICE 15 ML 20/50G .4 6
    ORANGE ZEST 1/2 PC 20/EACH .4 6
    TOTAL: 89.08
    ACTUAL COST:89.08

    SELLING PRICE AT 35%:254.54

    SELLING PRICE PER PIECE: 25.45

    APPLE FRITTERS
    TOTAL NO. OF 43 50G
    YIELD:
    COST PER 17.55
    PIECE:
    INGREDIENTS QTY UNIT PRICE UNIT COST TOTAL
    AMOUNT
    ALL PURPOSE 300 GRMS 50.KL .05 15
    FLOUR
    MILK 325 ML 76.50/L .08 24.86
    BEER 125 ML 40/250ML .16 20
    SALT 1 GRM 20/KL .02 .02
    PEPPER 1 GRM 20/KL .02 .02
    EGG 50 GRMS 7/EACH .14 7
    VINEGAR 5 ML 38/250ML .15 .76
    APPLE 4 PCS 20/EACH .5 80
    RUM 15 ML 37/500ML .07 1.11
    SUGAR 62.5 MLK 50/KL .05 3.13
    COOKING OIL 500G ML 93/L .09 46.5
    SAUCE
    WATER 115 ML 0 0 0
    SUGAR 240 GRMS 50/KL .05 12
    SALT 2.5 GRMS 20/KL .02 .05
    CORN SYRUP 10 ML 90/500G .18 1.8
    HEAVY CREAM 225 ML 190/L .19 42.75
    VANILLA EXTRACT 5 ML 36.50/20ML 1.8 9.13
    TOTAL: 264.13
    ACTUAL COST:264.13
    SELLING PRICE AT 35%:754.65
    SELLING PRICE PER PIECE:17.55

    BANOFEE PIE
    TOTAL NO. OF 3 500
    YIELD:
    COST PER 20.51
    PORTION
    INGREDIENTS QTY UNIT PRICE UNIT COST TOTAL
    AMOUNT
    GRAHAM CRUST
    GRAHAM 250 GRMS 150/KL .15 37.5
    CRACKER
    SUGAR 115 GRMS 50/KL .05 5.75
    BUTTER 175 GRMS 45/227G .19 34.69
    FILLING
    BUTTER 100 GRMS 45/227G .20 19.82
    SUGAR 100 GRMS 50/KL .05 5
    CONDENSED 300 GRMS 30/300G .1 30
    MILK
    BANANA 200 GRMS 80/KL .08 16
    CHOCOLATE GANACHE
    CHOCOLATE 100 GRMS 103/500G .21 20.6
    CREAM 100 ML 51/250ML .20 20.4
    TOPPING
    DARK 10 GMRS 103/500G .21 2.06
    CHOCOLATE
    WHIPPING 150 GRMS 190/L .19 28.5
    CREAM
    TOTAL: 215.33
    ACTUAL COST:215.33

    SELLING PRICE AT 35%:615.21

    SELLING PRICE PER PIECE:205.07


    CHOCOLATE CHIP COOKIES
    TOTAL NO. 37 40G
    OF YIELD:
    COST PER 14.37
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    BUTTER 225 GRAMS 45.00/227g .20 44.60
    SUGAR 220 GRAMS 53.00/kl .05 11.66
    SUGAR 200 GRAMS 50.00/KL .05 10
    VANILLA 7.5 GRAMS 36.50/20ML 1.83 13.69
    EXTRACT
    EGGS 2 PCS 7.00/EACH .14 14
    FLOUR, ALL 450 GRAMS 50.00/KL .05 22.5
    PURPOSE
    SALT 2.5 GRAMS 20.00/KL .02 .05
    BAKING SODA 5 GRAMS 50.00/454G .11 .55
    CHOCOLATE 1 CUP 69.00/250G .28 69
    CHIPS
    TOTAL: 186.05
    ACTUAL COST:186.05
    SELLING PRICE AT 35%:531.57
    SELLING PRICE PER PIECE: 14.37

    OATMEAL COOKIE
    TOTAL NO. 26 40G
    OF YIELD:
    COST PER 14.21
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    BUTTER 170 GRAMS 45.00/227G .20 33.70
    SUGAR 110 GRAMS 50.00/KL .05 5.5
    SUGAR 200 GRAMS 50.00/KL .05 10
    EGG 1 PCS 7.00/EACH .14 7
    FRESH MILK 60 MILLILITERS 76.50/L .08 4.59
    VANILLA 1 TSP 36.50/20ML 1.8 9.13
    EXTRACT
    FLOUR, ALL 150 GRAMS 50.00/KL .05 7.5
    PURPOSE
    SALT 1/2 TSP 20.00/KL .02 .05
    BAKING SODA 1/2 TSP 50.00/454G .11 .28
    OATMEAL 300 GRAMS 86.00/500G .17 51.6
    TOTAL: 129.35
    ACTUAL COST:129.35
    SELLING PRICE AT 35%:369.57
    SELLING PRICE PER PIECE:14.21

    FRENCH MACARONS
    TOTAL NO. 26 20G
    OF YIELD:
    COST PER 9.48
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    ALMOND 1/2 CUP 200.00/500G .4 50
    POWDER
    SUGAR 1 CUP 50.00/KL .05 12.5
    EGG WHITES 2 PCS 7.00/EACH .14 14
    SUGAR 40 GRAMS 50.00/KL .05 2
    ALMOND 1/2 TSP 50.00/20ML 2.5 6.25
    EXTRACT
    FOOD COLOR 1 MILLILITER 30.00/20ML 1.5 1.5
    TOTAL: 86.25
    ACTUAL COST:86.25
    SELLING PRICE AT 35%:246.42
    SELLING PRICE PER PIECE: 9.48

    BLUEBERRY MUFFINS
    TOTAL NO. 22 50G
    OF YIELD:
    COST PER 18.16.
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    FLOUR, BREAD 125 GRAMS 50.00/KL .05 6.25
    FLOUR, CAKE 125 GRAMS 53.00/KL .05 6.63
    BAKING 15 GRAMS 25.50/250G .10 1.53
    POWDER
    SALT 2 GRAMS 20.00/KL .02 .04
    SUGAR 180 GRAMS 50.00/KL .05 9
    EGGS 2 PCS 7.00/EACH .14 14
    MILK 180 GRAMS 76.50/L .08 13.77
    OIL 50 MILLILITERS 97.00/L .10 4.85
    BUTTER 150 GRAMS 45.00/227G .20 29.74
    BLUEBERRIES 150 GRAMS 180.00/500G .36 54
    TOTAL: 139.81
    ACTUAL COST:139.81
    SELLING PRICE AT 35%:399.46
    SELLING PRICE PER PIECE:18.16

    RED VELVET CUPCAKES


    TOTAL NO. 30 40G
    OF YIELD:
    COST PER 20.55
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    FLOUR,ALL 150 GRAMS 50.00/KL .05 7.5
    PURPOSE
    COCOA 8 GRAMS 150.00/KL .15 1.2
    SALT 2 GRAMS 20.00/KL .02 .04
    BAKING 3 GRAMS 20.00/250G .08 .24
    POWDER
    BAKING SODA 3 GRAMS 50.00/454G .11 .33
    EGGS 1 PIECES 7.00/EACH .14 17
    SUGAR 225 GRAMS 50.00/KL .05 11.25
    OIL 75 MILLILITERS 97.00/L .10 7.28
    MILK 125 MILLILITERS 76.50/L .08 9.56
    VINEGAR 9 MILLILITERS 38.00/250G .15 1.37
    WATER 75 MILLILITERS 0 0 0
    FOOD COLOR 10 MILLILITERS 30.00/20ML 1.5 15
    VANILLA 3 GRAMS 36.50/20ML 1.8 5.48
    EXTRACT
    CREAM CHEESE FROSTING
    CREAM 227 GRAMS 95.0/227G .42 95
    CHEESE
    CREAM 200 MILLILITERS 195.00/L .20 39
    POWDERED 50 GRAMS 50.00/450G .11 5.56
    SUAGR
    TOTAL: 215.81
    ACTUAL COST:215.81
    SELLING PRICE AT 35%:616.6
    SELLING PRICE PER PIECE:20.55

    DEVILS FOOD CUPCAKES


    TOTAL NO. 19 40G
    OF YIELD:
    COST PER 27.68
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    SUGAR 220 GRAMS 50.00/KL .05 11
    FLOUR, ALL 123 GRAMS 50.00/KL .05 6.15
    PURPOSE
    COCOA 50 GRAMS 150/KL .15 7.5
    BAKING 3 GRAMS 25.50/250G .10 .31
    POWDER
    BAKING SODA 3 GRAMS 50.00/454G .11 .33
    SALT 1 GRAMS 20.00KL .02 .02
    EGGS 1 PIECE 7.00/EACH .14 7
    MILK 125 MILLILITERS 76.50/L .08 9.56
    OIL 60 MILLILITERS 97.00/L .10 5.82
    VANILLA 5 MILLILITERS 36.50/20ML 1.83 9.13
    EXTRACT
    WATER 125 MILLILITERS 0 0 0
    TOTAL: 56.82
    SWISS MERINGUE BUTTER CREAM
    SUGAR 250 GRAMS 50.00/kl .05 12.5
    EGG WHITES 5 PIECES 7.00/EACH .14 21
    BUTTER 450 GRAMS 45.00/227G .20 89.21
    VANILLA 1/2 TSP 36.50/20ML 1.83 4.56
    EXTRACT
    TOTAL: 127.27
    ACTUAL COST:184.09
    SELLING PRICE AT 35%:525.97
    SELLING PRICE PER PIECE:27.68

    MOLTEN LAVA CAKE


    TOTAL NO. 21 50G
    OF YIELD:
    COST PER 19.20
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    DARK 170 GRAMS 103.00/500G .21 35.02
    CHOCOLATE
    UN SWEETENED 57 GRAMS 156.00/500G .31 17.78
    CHOCOLATE
    BUTTER 125 GRAMS 45.00/227 .20 24.78
    FLOUR, ALL 125 GRMAS 50.00/KL .05 6.25
    PURPOSE
    SUGAR 375 GRAMS 50.00/KL .05 18.75
    EGGS 3 PIECES 7.00/EACH .14 21
    EGG YOLKS 3 PIECES 7.00EACH .14 8.4
    VANILLA 1 TSP 36.50/20ML 1.8 9.13
    EXTRACT
    TOTAL: 141.11
    ACTUAL COST:141.11
    SELLING PRICE AT 35%:403.17
    SELLING PRICE PER PIECE:19.20

    FOOD FOR THE GODS


    TOTAL NO. 3 400G
    OF YIELD:
    COST PER 243.53
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    BUTTER 225 GRAMS 45.00/227G .20 44.60
    SUGAR 110 GRAMS 50.00/KL .05 5.5
    BROWN 200 GRAMS 53.00/KL .05 10.6
    SUGAR
    MOLASSES 2 TBSP 95.00/500G .19 5.7
    EGGS 3 PIECES 7.00/EACH .14 21
    FLOUR, ALL 150 GRAMS 50.00/KL .05 7.5
    PURPOSE
    BAKING SODA 1/2 TSP 50.00/454G .11 .28
    SALT 1/4 TSP 20.00 .02 .03
    WALNUTS 150 GRAMS 135.00/500G .27 40.5
    RAISINS/DATES 200 GRAMS 150.00/250G .6 120
    TOTAL: 255.71
    ACTUAL COST:255.71
    SELLING PRICE AT 35%:730.6
    SELLING PRICE PER PIECE:243.53

    BROWNIES
    TOTAL NO. 5 300G
    OF YIELD:
    COST PER 9.95
    PORTION:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    BUTTER 225 GRAMS 45.00/227G .20 44.60
    UNSWEETENE 200 GRAMS 156.00/500G .31 62.4
    D CHOCOLATE
    SUGAR 350 GRAMS 50.00/KL .05 17.5
    EGGS 4 PIECES 7.00/EACH .14 28
    VANILLA 1 TSP 36.50/20ML 1.8 9.13
    ALL PURPOSE 180 GRAMS 50.00/KL .05 9
    FLOUR
    WALNUTS 200 GRAMS 135/250G .54 108
    SALT 3 GRAMS 20.00/KL .02 .06
    TOTAL: 278.69
    ACTUAL COST:278.69
    SELLING PRICE AT 35%:796.26
    SELLING PRICE PER PIECE:159.25
    REVEL BARS
    TOTAL NO. 26 50G
    OF YIELD:
    COST PER 25.05
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    BUTTER 200 GRAMS 45.00/227G .20 39.65
    SUGAR 200 GRAMS 50.00/KL .05 10
    FLOUR, ALL 180 GRAMS 50.00/KL .05 9
    PURPOSE
    BAKING SODA 1 TSP 50.00/454G .11 .55
    OATS 200 GRAMS 86.00/500G .17 34.4
    EGGS 2 PIECES 7.00/EACH .14 14
    VANILLA 2 TSP 36.50/20ML 1.83 18.25
    WALNUTS 100 GRAMS 135.00/250G .54 54
    MILK 80 MILLILITERS 76.50/L .08 6.12
    CHOCOLATE 175 GRAMS 103.00/500G .20 36.05
    BUTTER 30 GRAMS 45.00/227G .20 5.94
    TOTAL: 227.96
    ACTUAL COST:227.96
    SELLING PRICE AT 35%:651.31
    SELLING PRICE PER PIECE:25.05

    PATE A CHOUX
    TOTAL NO. 38 40G
    OF YIELD:
    COST PER 11.91
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    WATER 250 MILLILITERS 0 0 0
    SALT 4 GRAMS 20.00/KL .02 .08
    BUTTER 105 GRAMS 45.00/227G .20 20.81
    FLOUR, BREAD 125 GRAMS 50/KL .05 6.25
    EGGS 4 PIECES 7.00/EACH .14 28
    PASTRY CREAM
    MILK 300 MILLILITERS 76.50/L .08 22.95
    CREAM 250 MILLILITERS 51/250ML .20 51
    SUGAR 100 GRAMS 50/KL .05 5
    CORNSTARCH 30 GRAMS 22.50/200G .11 3.38
    EGG YOLKS 3 PIECES 7.00/EACH .14 21
    TOTAL: 158.47
    ACTUAL COST: 158.47
    SELLING PRICE AT 35%:452.77
    SELLING PRICE PER PIECE:11.91

    BUTTERSCOTCH
    TOTAL NO. 38 50G
    OF YIELD:
    COST PER 16.16
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    BUTTER 170 GRAMS 45/227G .20 33.70
    SUGAR 800 GRAMS 50/KL .05 40
    MAPLE SYRUP 4 TBSP 150/345ML .43 26.09
    EGGS 5 PIECES 7/EACH .14 35
    FLOUR, ALL 500 GRAMS 50.00/KL .05 25
    PURPOSE
    BAKING SODA 1 TSP 50/454G .11 .55
    BAKING 1 TSP 25.50/250G .10 .51
    POWDER
    SALT 1/2 TSP 20.00/KL .02 .05
    CASHEW NUTS 100 GRAMS 135.00/250G .54 54
    TOTAL: 214.9
    ACTUAL COST:214.9
    SELLING PRICE AT 35%:614
    SELLING PRICE PER PIECE:16.16

    CHOCOLATE MOUSSE
    TOTAL NO. 22 50G
    OF YIELD:
    COST PER 36.45
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    CHOCOLATE 354 GRAMS 103/500G .21 72.92
    MILK 110 GRAMS 76.50/L .08 8.42
    BUTTER 100 GRAMS 45.00/227G .20 19.82
    EGG YOLKS 2 PIECES 7 EACH .14 5.6
    SUGAR 30 GRAMS 50/KL .05 1.5
    WHIPPING 480 MILLILITERS 190/L .19 91.2
    CREAM
    TOTAL: 280.64
    ACTUAL COST:280.64
    SELLING PRICE AT 35%:801.83
    SELLING PRICE PER PIECE:36.45

    LADY FINGERS
    TOTAL NO. 18 30G
    OF YIELD:
    COST PER 9.07
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    EGG YOLKS 120 GRAMS 7/EACH .14 16.8
    SUGAR 70 GRAMS 50/KL .05 3.5
    EGG WHITE 180 GRAMS 7EACH .14 25.2
    SUGAR 70 GRAMS 50/KL .05 3.5
    FLOUR, BREAD 50 GRAMS 50/KL .05 2.5
    CORNSTARCH 50 GRAMS 22.50/200G .11 5.63
    TOTAL: 57.13
    ACTUAL COST:57.13
    SELLING PRICE AT 35%:163.23
    SELLING PRICE PER PIECE:9.07

    BREAD AND BUTTER PUDDING


    TOTAL NO. 38 50G
    OF YIELD:
    COST PER 21.32
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    LOAF BREAD 1 LOAF 35/LOAF 1 35
    BUTTER 250 GRAMS 45/227G .20 49.56
    SUGAR 200 GRAMS 50/KL .05 10
    RUM 15 MILLILITERS 37/250ML .15 2.22
    RAISINS 200 GRAMS 38/200G .19 38
    TOTAL: 134.78
    VANILLA SAUCE
    EGGS 5 PIECES 7/EACH .14 35
    VANILLA 10 MILLILITERS 36.50/20ML 1.8 18.25
    MILK 250 MILLILITERS 76.50/L .08 19.13
    CREAM 350 MILLILITERS 51/250ML .20 71.4
    SUGAR 100 GRAMS 50/KL .05 5
    TOTAL: 148.78
    ACTUAL COST:283.56
    SELLING PRICE AT 35%:810.17
    SELLING PRICE PER PIECE:21.32

    TIRAMISU
    TOTAL NO. 38 40G
    OF YIELD:
    COST PER 37.90
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    EGG YOLKS 5 PIECES 7/EACH .14 14
    SUGAR 3 TBSP 50/KL .05 2.25
    CREAM 250 GRAMS 95/227G .42 104.63
    CHEESE
    CREAM 250 GRAMS 51/250ML .20 51
    LADY FINGERS 30 PIECES 199.50/320G .87 261
    ESPRESSO 350 MILLILITERS 50/350ML .14 50
    RUM 1 TBSP 37/250ML .15 2.22
    CHOCOLATE 70 GRAMS 103/500G .21 14.42
    COCOA 30 GRAMS 150/KL .15 4.5
    POWDER
    TOTAL: 504.02
    ACTUAL COST:504.02
    SELLING PRICE AT 35%:1440.06
    SELLING PRICE PER PIECE:37.90

    CRÈME BRULEE
    TOTAL NO. 8 100G
    OF YIELD:
    COST PER 48.40
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    HEAVY CREAM 500 MILLILITERS 200/L .2 100
    FRESH MILK 50 MILLILITERS 76.50/L .08 3.83
    EGG YOLK 7 PIECES 7/EACH .14 19.6
    SUGAR 150 GRAMS 50/KL .05 7.5
    VANILLA 1/2 TSP 36.50/20ML 1.8 4.56
    SALT 1/4 TSP 20/KL .02 .02
    TOTAL: 135.51
    ACTUAL COST:135.51
    SELLING PRICE AT 35%:387.17
    SELLING PRICE PER PIECE:48.40

    GINGER BREAD COOKIES


    TOTAL NO. 14 50G
    OF YIELD:
    COST PER 30.91
    PIECE:
    INGREDIENT QTY UNIT PRICE UNIT COST TOTAL
    S AMOUNT
    WATER 75 MILLILITERS 0 0 0
    BUTTER 10 TBSP 45/227G .20 29.74
    SUGAR 75 GRAMS 50/KL .05 3.75
    MOLASSES 30 GRAMS 95/500G .19 5.7
    FLOUR, ALL 320 GRAMS 50/KL .05 16
    PURPOSES
    GINGER 2 TBSP 30/10G 3 90
    POWDER
    CINNAMON 2 TBSP 86/500G .17 5.16
    BAKING SODA 2 TSP 50/454G .11 1.10
    TOTAL: 151.45
    ACTUAL COST: 151.45
    SELLING PRICE AT 35%:432.71
    SELLING PRICE PER PIECE:30.91

    UBE MACAPUNO CAKE


    TOTAL NO. OF 2 840G
    YIELD:
    COST PER 426.95
    PIECE:
    INGREDIENTS QTY. UNIT PRICE UNIT COST TOTAL
    AMOUNT
    ALL PURPOSE 200 GRMS 50/KL .05 10
    FLOUR
    SUGAR 250 GRMS 50/KL .05 12.5
    BAKING POWDER 15 GRMS 25.50/200G .13 1.91
    YAM POWDER 75 GRMS 30/250G .12 9
    EGG YOLK 8 PCS 7/EACH .14 22.4
    OIL 200 ML 97/L .10 19.4
    MILK 20 ML 76.50/L .08 1.53
    UBE ESSENCE 2.5 ML 35/30ML 1.17 2.92
    EGG WHITES 8 PCS 7/EACH .14 33.6
    CREAM OF 3 GMRS 20/100G .2 .6
    TARTAR
    WHIPPING CREAM 500 ML 190/L .19 95
    MACAPUNO AS DESIRED 90/250G .36 90
    TOTAL: 298.86
    ACTUAL COST: 298.86
    SELLING PRICE AT 35%:853.89
    SELLING PRICE PER PIECE: 426.95

    BRAZO DE MERCEDEZ
    TOTAL NO. 1 995G
    OF YIELD:
    COST PER 322.87
    PIECE:
    INGREDIEN QTY UNIT PRICE UNIT TOTAL
    TS COST AMOUNT
    CUSTARD
    \ MILK 330 ML 76.50/L .08 25.25
    VANILLA 5 ML 36.50/20ML 1.8 9.13
    EGG YOLK 8 PCS 7/EACH .14 22.4
    MERINGUE
    EGG WHITE 8 PCS 7/EACH .14 33.6
    CREAM OF 5 GRMS 20/100G .2 1
    TARTAR
    SUGAR 250 GRMS 50/KL .05 12.5
    VANILLA 5 ML 36.50/20ML 1.8 9.13
    TOTAL: 113.01
    ACTUAL COST:113.01
    SELLING PRICE AT 35%:322.87
    SELLING PRICE PER PIECE:322.87
    FRUIT CAKE
    TOTAL NO. OF 8 200G
    YIELD:
    COST PER PIECE: 310.54
    INGREDIENTS QTY UNIT PRICE UNIT COST TOTAL
    AMOUNT
    BUTTER 227 GRMS 45/227G .20 45
    SUAGR 250 GRMS 50/KL .05 12.5
    EGGS 3 PCS 7/EACH .14 21
    ALL PURPOSE 260 GRMS 50/KL .05 13
    FLOUR
    BAKING POWDER 5 GRMS 25.50/200G 1.13 5.63
    SALT 2 GRMS 20/KL .02 .04
    BRANDY 75 ML 38/250ML .15 11.4
    ORANGE 50 ML 25.00/PCS 1 50
    ASSORTED NUTS 200 GRMS 250/200G 1.25 250
    DREIED FRIUTS 400 GRMS 400/500G .8 320
    MOLASSES 5 GRMS 95/500G .19 .95
    ALMONDS 70 GRMS 200/100G 2 140
    TOTAL: 869.52
    ACTUAL COST:869.52
    SELLING PRICE AT 35%:2484.34
    SELLING PRICE PER PIECE:310.54

    SANSRIVAL
    TOTAL NO. 1
    OF YIELD:
    COST PER 679.8
    PIECE:
    INGREDIEN QTY UNIT PRICE UNIT TOTAL
    TS COST AMOUNT
    CASHEW 200 GRMS 135/250G .54 108
    CORNSTARCH 2 TBSP 22.50/200G .11 3.38
    SUGAR 100 GRMS 50/KL .05 5
    EGG WHITE 5 PCS 7/EACH .14 21
    CREAM OF 3 GRMS 20/50G .2 .6
    TARTAR
    SUGAR 125 GRMS 50/KL .05 6.25
    TOTAL” 144.23
    FRENCH BUTTERCREAM
    EGG YOLK 6 PCS 7/EACH .14 16.8
    SUGAR 190 GRMS 50/KL .05 9.5
    WATER 75 ML 0 0 0
    BUTTER 340 GRMS 45/227G .20 67.40
    TOTAL: 93.7
    ACTUAL COST:237.93
    SELLING PRICE AT 35%:679.8
    SELLING PRICE PER PIECE:679.8

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