CHIFFON CAKE

Ingredients Qty Unit Description \

Mise En place
Cake Flour 250 g Sifted
White Sugar 150 g Refined
Baking Powder 10 g Sifted
Iodized Salt 5 g Procedure :
Egg Egg Yolk 100 g
1. Preheat oven to 180⁰C . set
Corn Oil 100 g
Water 150 g out for 20-cm x 3.75-
Vanilla Extract 10 g Pure cmaround cake pans.
Egg Whites 300 g Meringue 2. Combine cake flour , first
Cream of Tartar 3 g quantity of caster sugar ,
Refined Sugar 150 g
baking powder , and iodized
salt in a mixing bowl , whisk until it blended.
3. Add egg yolks , corn oil , water , and pure vanilla extract. Whisk until blended and smooth.
4. Combine egg whites and cream of tartar in a mixer bowl , using a wire whip attachment ,
whip in high speed to soft peak stage.
5. Gradually add second quantity of caster sugar.
Continue whipping to stiff peak stage.
6. Fold egg white mixture into egg yolk mixture.
7. Scale 300 grams of batter into each cake pan , bake for 25 minutes , or until cakes spring
back when pressed lightly.
8. Invert cake pans onto cake boards lined with non-stick baking paper and cool cakes to room
temperature.

SWISS ROLL
Ingredients Qty Unit Description \ Mise
En Place
All Purpose Flour 95 g Sifted
Sugar 70 g Granulated
Egg yolk 100 g 5 pcs
Vanilla 2 t
Water 55 mL
 Baking Powder 2 t
Oil 55 mL
Egg Whites 200 g 7 pcs
Sugar 40 g

Procedure :

1. Preheat oven to 180⁰C.

2. Mix first 7 ingredients.
3. Whip egg whites , gradually add sugar until stiff.
4. Fold in meringue to batter mixture.
5. Spread in a half sheet pan lined with parchment.
6. Bake at 180⁰ for 10 mins.

DINNER ROLL Procedure :

1. Combine wet ingredients with

Ingredients Qty Unit Description
sugar , dry ingredients.
\ Mise En
Place 2. Mix wet and dry mixture.
Milk 250 mL 3. Knead until smooth , moderately firm.
Yeast 9 G 4. Bulk fermentation – 1 hour .
Water 35 mL 5. Scaloing / rounding – 35g each.
Sugar 30 G 6. Rest for 25 minutes.
Egg 1 Pc 7. Brush with eggwash.
Salt 2 G Iodized 8. Proof until size is double.
Butter 50 G Softened
9. Bake for 15 – 18 min. until golden
APF 375 G
brown 175⁰C.
AMERICAN
BUTTERCREAM

Ingredients Qty Unit Description

Procedure :
\ Mise En
1. Whisk and combine well. Place
Unsalted 1 Bar
Butter
Shortening / 1/2 C
Lard
Water
Powdered 1/3
1 CC
Egg whites 2
Sugar
Cream of 1 t
Vanilla 1 t
tartar
vanilla 1 t

Procedure:

1. In a sauce pan stir together the sugar and

water.
2. Cook over medium high heat until the sugar
is dissolved and bubbly.
3. In a medium mixing bowl, whip the egg
whites.
4. Add the cream of tartar and vanilla to soft
peaks.
5. Gradually add the sugar mixture while
wipping constantly intil stiff peak forms
about 7 -10 minutes

BOILED ICING
Ingredient Qty Unit Description
s \ Mise En
Place
powdered 1 C
sugar
 1. Mix all ingredients (except butter) and
cook over low heat , stirring constantly.
CHOCOLATE FROSTING 2. Cook until thick.
3. Turn off heat and add butter.
Ingredient Qty Unit Description
s \ Mise En
Place
Sugar 1 C
Cocoa ½ C
powder
Flour 2 T
Evaporated 1 Can Tall
milk
Water ¼ C
Butter 4 t

Procedure :

SMBC (SWISS FRENCH

MERINGUE BUTTER BUTTERCREAM
CREAM) Ingredient Qty Unit Description
s \ Mise En
Ingredients Qty Unit Description Place
\ Mise En Egg yolk 4 Pcs
Place Sugar 125 g
White sugar 250 g Water 50 mL
Egg white 5 Pcs Large eggs butter 227 g
Unsalted 450 g Cold and
butter cubed
vanilla 1 t Procedure :
Procedures :
1. Boil water and sugar to a soft ball stage.
1. Combine egg white and sugar in a bowl 2. Whisk egg yolks until fluffy , gradually
add sugar syrup in fine streams.
and cook over a double boiler until the
3. Cream butter until light and fluffy , add
sugar melts. the egg yolk mixture.
2. Whip the egg wite mixture until stiff.
3. Add in butter.
4. Whip until everything incorporates.
CHOCOLATE GANACHE
 ingredient Qty Unit Description Continue mixing until well blended and
s \ Mise En producing a creamy brown mixture.
Place
All purpose 100 g
cream
Dark 400 g Compound
chocolate chopped
Butter 25 g Unsalted
rum 25 mL Optional

Procedure :
1. Pour the heavy cream in the saucepan
and put over the stove on low fire. When
it boils , remove from fire and pour over
the chopped chocolate.
2. Whisk briskly until the chocolate melts
and blends into the hot cream.

CHOCOLATE CAKE 2. Beat the egg , and mix it to the

liquids except hot water to be added
ingredients qty unit Description lastly.
\ mise en 3. Pour the egg mixture into the flour
place mixture and mix it well , then add the
Sugar 440 G granulated hot water and mix it properly.
All purpose 245 G 4. Pour into the muffin molds with the
flour paper cup on it.
Cocoa 100 G Bake at 190⁰ for 15 to 20 minutes.
Baking 6 G
powder
Baking soda 6 G
Salt 3 G Iodized
Eggs 2 Pcs
Milk 250 mL
Oil 120 mL
Vanilla 10 mL Extract
Hot water 250 mL

MOCHA CAKE
Procedures:
ROLL
1. Sift the flour , baking powder ,
baking soda , and cocoa. Add sugar Ingredient Qt Uni Descriptio
and salt and mix it well. s y t n \ Mise
En Place
 Egg yolks 4 1. Line jelly roll with parchment
Sugar ¼ C White / paper. Preheat oven to 180⁰C.
granulated 2. Mix first 7 ingedients until
Cooking 2 T frothy.
oil 3. Beat the egg whites , gradually
Milk ¼ C add sugar , beat until stiff.
Instant 1 t Dissolved 4. Gently fold , egg whites and egg
coffee in ½ tbsp yolk mixture.
powder hot water 5. Pour the batter into the jelly roll
All ¾ C pan.
purpose 6. Bake for 8 – 10 mins.
flour
Baking ½ T
powder
Egg whites 4
Cream of ¼ t
tartar
sugar 1/4 C

Procedure :

BRAZO DE MERCEDEZ
Ingredients Qty Unit Descriptions
/ Mise En
Place
Filling :
Condensed 330 mL
milk
Vanilla 1 t
Egg yolks 8 Pcs
Meringue
Egg whites 8 Pcs
Cream of 1 t
tartar
Sugar 1 C Granulated
vanilla 1 t

Procedure :
1. Make the filling : combine
ingredients in a bowl and cook on a
double boiler until thick. Set aside.
2. Make the mirengue : preheat oven to MUSTARD CAKE
400⁰F.
ingredient qty unit Description
3. Using an electric mixer , beat egg
s \ mise en
whites and cream of tartar until soft
place
peaks form. Slowly add the sugar
and vanilla. Continue to beat until Chiffon
stiff. base :
4. Spread meringue on a grease baking All purpose 250 G
sheet lined with parchment paper. flour
Bake for 15 – 20 minutes. Sugar 350 G
5. Invert on parchment paper that has Baking 1 t
been sprinkled with sugar. Spread powder
filling while meringue is still warm.
Eggs 8 Pcs
Roll the meringue like a jelly roll.
Corn oil 185 mL
Water 200 mL
Orange 50 mL
juice and
zest
Cream of 3 G
tartar

Custard :
eggs 4 Pcs
Condensed 330 G
milk
Evaporated 155 G
milk
Lemon rind 1 Pc
Sugar for Granulated
caramel ,as needed
Procedures :
1. Preheat the oven.
2. Heat sugar in a 6 inch round cake
pan , set aside.
3. To prepare custard , mix all
ingedients and set aside.
4. In a mixing bowl , combine flour , FRUIT CAKE
sugar , baking powder.
Ingredients Qty Unit Description
5. Add the egg yolks , oil and juices of
\ Mise En
fresh orange , then mix thoroughly
Place
until smooth.
Butter 227 g Unsalted
6. Meanwhile , in another large mixing
Brown sugar 250 g
bowl , make a meringue by
mixingthe egg whites. Eggs 3 Pcs
7. Add sugar geadually until it reaches All purpose flour 260 g
stiff peaks, add cream of tartar. Baking powder 5 g
8. Fold in the floue mixture. Salt 2 g Iodized
9. Pour custard into th prepared tin Brandy 75 mL
about ¼ of the pan. Orange (juice and 50 mL Fresh
10. Then pour the chiffon mixture. zest)
11. Bain marie and bake in the pre Lemon zest
heated oven at 350⁰F for 45 minutes. Ground almonds 10 g
12. Cool before unmolding. Assorted nuts 200 g Walnuts ,
almonds,
pecan
Assorted dried 400 g Cranberries,
fruits prunes,
apricot,
cherries
Molasses 5 g
Procedures :
1. Grease pan and line with parchment
paper.
2. Preheat oven to 325⁰F (160⁰C)
3. Cream butter and sugar until fluffy,
then gradually add the eggs.
4. Add the brandy , molasses, juice and
zest of the orange, and zest of the BLACK FOREST
lemon.
5. Gradually add the flour , salt and
baking powder. Ingredients Qty Unit Description
6. Fold in the ground almonds , \ Mise En
chopped nuts, and all the dried and
candied fruits. Place
7. Pour the batter over prepared pan. Devil’s Food
8. Bake in the pre heated oven for 45
Cake
minutes.
Sugar 440 g
9. Reduce the oven temperature to
All Purpose 245 g
300⁰F and continue to bake the cake
for another 45 minutes. Flour
10. Cool the cake in a wire rack. Cocoa 70 g
11. Brush the top surface of the cake Baking Powder 6 g
with a little brandy. Baking Soda 6 g
12. Wrap the cake thoroughly in plastic Salt 3 g
wrap and aluminium foil. Can be Eggs 2 Pcs
kept for weeks or frozen. Milk 250 mL
Oil 120 mL
Vanilla 10 mL
Hot Water 150 mL
Filling :
Whipped 475 mL 8. Drizzle the cake with chocolate
Cream curls made by using potato peel.
Vanilla Extract ½ t 9. Garnish with cherry.
Kirsch 1 T
Semi Sweet Curls, As
Chocolate Needed
Cherry Bottled

Procedures :

1. Sift the flour , bakinh powder,

baking soda and cocoa. Add
sugar and salt and mix it well.
2. Beat the egg , and mix it to
liquids except hot water to be RED VELVET CAKE
added lastly.
3. Pour the egg mixture into the Ingredients qty unit Description
All purpose 300 g
flour mixture and mix it well ,
flour
then add the hot water and mix it Sugar 450 g Granulated
properly. Eggs 2 Pcs Fresh
Cocoa 15 g Sifted
4. Pour into the muffin molds with
Red food color 20 mL
paper cup in it. Water 150 mL Hot
Instant coffee 10 g Mix with
5. Bake at 180⁰C for 12 to 15 min.
hot water
Vegetable oil 150 mL
Filling : Salt 3 g Iodized
6. Whisk the cream to stiff peaks. Baking soda 5 g
Baking powder 5 g
7. Beat in vanilla extract and Milk 250 mL Fresh
kirschwasser. Vinegar 15 mL
 Vanilla 5 g Extract 6. Combine the wet ingredients with the
dry ingredients a little at time,
mixing after each addition , just until
combined.
7. Pour the batter in the lined cupcake
pan.
8. Bake in the middle rack for 18 – 25
minutes , or until a toothpick comes
out clean. Do not over bake as the
cake will continue to cook as it
cools.
9. Let cool on a cooling rack until the
pans are warm to the touch.
10. Slide a knife or offset spatula around
the inside of the pans to loosen the
cake from the pan.
Procedures :
11. Remove the cakes from the pan and
Note : ( For frosting ) bring 1 package 227 let them cool.
grams cream cheese, 50 grams powdered 12. Frost the cake with cream cheese
sugar 200 grams whipped topping. frosting when the cakes have cooled
completely.
1. Preheat oven to 325.
2. In a medium bowl , whisk together
flour, baking soda, baking powder, NO BAKE CHEESE
cocoa powder and salt. Set aside.
3. In a large bowl , combine the sugar CAKE
and vegetable oil.
Ingredient Qty Unit Descriptio
4. Mix in the eggs, buttermilk , vanilla
s n \ Mise En
and red food coloring until
Place
combined.
Crust :
5. Stir in the coffee and white vinegar.
Graham 250 g
 Butter ½/ Stick
122.5 /g
7” = 140 graham 7” = 650g CC
Salt Pinc
mixture
h

Filling : 4” = 40g graham 4” = 150g CC

Cfream 452 g mixture
cheese
Vanilla 5 g
extract
Condensed 150/17 g Sweet
0
Lemon 7 g
juice
Milk 130 g
Gelatin 15 g
powder

Procedure :
1. Creaming method (cream cheese)
2. Mix all ingredients except for
lemon.
3. Mix until smooth , free from
lump.
4. Add in lemon and gelatin, let it
set.
5. Top with mangoes.
 Procedure :

DEVIL’S FOOD 1. sift the flour , baking powder ,

baking soda and cocoa. Add sugar
CUPCAKES and salt and mix it well.

Ingredients Qty Unit Description 2. beat the egg, and mix it to the
\ Mise En liquids except the hot water to be
Place added lastly.
Sugar 4440 g Granulated
All purpose 245 g 3. pour the egg mix ture into the
flour flour mixture and mix it well , then
Cocoa 100 g
add the hot water and mix it
Baking 6 g
properly.
powder
Baking soda 6 g
Salt 3 g Iodized 4. pour into the muffin molds with
Eggs 2 Pcs paper cup in it.
milk 250 mL
Oil 120 mL Bake at 190°C 15 to 20 minutes.
Vanilla 10 mL Extract
Hot water 250 mL
 1. Preheat oven to 325.
RED VELVET 2. In a medium bowl, whisk together flour,
baking soda, baking powder, cocoa
CUPCAKES powder and salt. Set aside.
3. In a large bowl, combine the sugar and
ingredients Qty unit Description vegetable oil.
4. Mix in the eggs, buttermilk, vanilla and
\ mise en
red food coloring until combined.
place 5. Stir in the coffee and white vinegar.
All purpose 300 g 6. Combine the wet ingredients with the
flour dry ingredients a little at time, mixing
Sugar 450 g Granulated after each addition, just until combined.
Eggs 2 Pcs Fresh 7. Pour the batter in the lined cupcake pan.
Cocoa 15 g Sifted 8. Bake in the middle rack for 18-25
Red food 20 mL minutes, or until a toothpick comes out
clean. Do not over bake as the cake will
color continue to cook as it cools.
Water 150 mL Hot 9. Let cool on a cooling rack until the pans
Instant coffee 10 g Mix with are warm to the touch.
hot water 10. Slide a knife or offset spatula around the
Vegetable oil 150 mL inside of the pans to loosen the cake
Salt 3 g Iodized from the pan.
Baking soda 5 g 11. Remove the cakes from the pan and let
Baking powder 5 g them cool.
Milk 250 mL Fresh 12. frost the cake with cream cheese frosting
Vinegar 15 mL when the cakes have cooled completely
Vanilla 5 g Extract

Procedure :

Note : (for frosting) bring 1

package 227 grams cream cheese ,
50 grams powdered sugar and 200
grams whipped topping.
 8. Turn and cook until the other sides
are browned, about 1 minute.
PANCAKES AND WAFFLES 9. Serve hot, with butter and syrup.

Ingredients Qty Unit Description \

Mise En Place
All purpose flour 125 grams
Bread flour 75 grams CREPE BATTER
Butter 4 tbsp Melted
Ingredients Qty Unit Description \
Sugar 2 tbsp Granulated
Mise En Place
Baking powder 5 grams
Flour 100 grams All purpose
Baking soda 3 grams
Salt 3 grams Iodized
Salt 3 grams Iodized
Eggs 2 pcs Fresh
Buttermilk 150 grams Powder
Egg yolk 1 pc
Milk 300 ml Fresh
Milk 175 ml Fresh
Eggs 2 pcs Separated(whole
Water 50 ml
egg)
Butter 30 grams
Blueberry or 1 cup Frozen or canned
Oil 15 grams
strawberry
Vanilla extract 1 tsp
Maple syrup
sugar 50 grams granulated
Extra butter, for
serving
Oil, for brushing Procedure:
1. Sift the flour and salt into a bowl.
2. Add the eggs and just enough of the
Procedure: milk to make a soft paste with the
flour.
1. Whisk together the flour, buttermilk, 3. Mix until smooth and lump free.
sugar, baking powder, baking soda, 4. Gradually mix in the rest of the
and salt in a large bowl. milk, butter and oil.
2. In another bowl whisk eggs whites to 5. Rest the batter for 2 hours.
soft peak. 6. Lightly oil a pan and heat.
3. Whisk together the egg yolks and 7. Brush with butter.
melted butter in a small bowl, add 8. Remove from heat and pour in
milk. (Normal whisk at whole eggs). about ¼ cup of the batter.
4. Make a well in the center of the dry 9. Very quick tilt the pan to cover the
ingredients and pour in the liquids. bottom with a thin layer.
5. Heat a griddle or large skillet over 10. Return to the heat for about 1 to11/2
high heat. minutes, until the bottom is lightly
6. Using ¼ cup for each, pour the batter browned.
onto the griddle. 11. Slide the crepe onto a plate.
7. Cook until bubbles from on top of 12. Cover the finished crepes and
the pancakes, about 2 minutes. refrigerate until needed.
PANDESAL
Ingredients Qty Unit Description \
Mise En Place SWEET BREAD
Milk 250 ml Fresh
Yeast 10 grams Instant Ingredients Qty Unit Description \
Sugar 125 grams Granulated Mise En Place
Salt 5 grams Iodized Water 250 ml
Bread flour 350 grams Milk 50 ml
All purpose flour 150 grams
Egg 1 pc Large All purpose cream 60 ml
Eggyolk 1 pc Yeast 10 grams
Butter 100 grams Softened Bread flour 200 grams Sifted
Breadcrumbs For dredging Salt 5 grams
All purpose 600 grams Sifted
Butter 100 grams Softened
Procedure: Sugar 150 grams Refined
Eggs 2 pcs
1. Mix all dry ingredients. Add milk
and knead at low speed
Procedure:
approximately 4 minutes, add eggs
gradually then the butter and knead 1. Mix dry ingredients except sugar.
at medium speed, until the dough is 2. Mix wet ingredients dissolve sugar.
well developed or comes out from 3. Combine dry and wet mixture.
the bottom and side of the bowl. 4. Knead until very smooth and
(dough should be smooth and elastic) moderate firm.
2. Batch rising: 1 hour, make long rope 5. Bulk fermentation – 30minutes.
and rest for 30 minutes. 6. Punch after 15minutes.
3. Roll in bread crumbs, rest for 35 7. Scaling 1 rounding 60grams.
minutes before cutting. 8. Rest for 20 – 25 min or until
4. Cut into desired size using a wooden doubled, eggwash.
cutter, proof for another 25 minutes 9. 190ºC for 10 – 15minutes baking.
and bake at approximately 15 to 20 10. Filling (sausage, cinnamon, tuna,
minutes, depending on the size. asado).
BROWNIES
Ingredients Qty Unit Description \
Mise En Place
butter 225 grams
Unsweetened 200 grams melted CRINKLES
chocolate
Sugar 350 grams Ingredients Qty Unit Description \
Eggs 4 pcs Mise En Place
Vanilla 1 tsp Butter 75 grams
All purpose flour 180 grams Eggs 3 pcs
Walnuts 200 grams
Salt 3 grams Sugar 180 grams
Milk 40 grams
Dark chocolate 100 grams Compound,
Procedure: melted
Cocoa 50 grams
1. Preheat oven to 350ºF. All purpose flour 300 grams
Baking soda ½ tsp
2. Lined the pan with wax paper.
Vanilla extract 1 tsp
3. Melt chocolate and butter. Powdered sugar As needed
4. Add sugar mix well.
5. Gradually add eggs, vanilla and salt.
6. Add flour and mix well. Procedure:
7. Pour in the pan and bake for 15 – 18 1. Sift flour, cocoa and baking powder
minutes. and set aside.
 2. Melt chocolate over simmering water 2. Combine all ingredients in a mixing
bath. bowl with a rubber spatula.
3. Beat butter and confectioner’s sugar 3. Mix until everything is incorporated.
then add the melted chocolate. 4. Fill muffin molds with the coconut
4. Add eggs one at a time. mixture.
5. Add milk and vanilla. 5. Bake for 15 to 20 minutes.
6. Blend ingredients well.
7. Preheat oven at 320ºF.
8. If dough is too soft to handle, chill
for at least 30 minutes.
9. Form into balls with each weighing
25grams. Roll in confectioner’s
sugar and place on a cookie sheet
lines with parchment paper.
10. Bake for 10 – 12 minutes.

COCONUT MACAROONS
Ingredients Qty Unit Description \
Mise En Place
Butter 57 grams CHOCOLATE CHIP COOKIES
Desiccated coconut 145 grams
All purpose flour 32 grams Ingredients Qty Unit Description \
Baking powder ½ tsp Mise En Place
Cake Flour 400 grams Sifted
Condensed milk 1 can
Baking Soda 7 grams Sifted
Vanilla ½ tsp
Iodized Salt 2 grams
Butter 220 grams Softened
Brown Sugar 320 grams Light
Procedure:
Eggs 3 pcs Fresh
Vanilla Extract 5 grams Or essence
1. Pre heat oven to 170ºC.
Chocolate Chunks 100 grams Or chips
 Cashew Nuts/Walnuts 50 grams chopped Water 60 ml
Salt 8 grams
Sugar 125 grams
Procedure: Bread Flour 375 grams
Cake Flour 375 grams APF
1. In a mixing bowl fitted with paddle Yeast 10 grams
Butter 40 grams Shortening
attachment, cream butter, brown Margarine 50 grams
sugar, vanilla extract, and salt until
light.
2. Add eggs one at a time, scraping side GLAZE:
and bottom of the bowl.
Whole Milk 30 grams
3. Add dry ingredients; blend in the Vanilla 5 grams
chocolates and nuts. Powdered Sugar 150 grams
4. Mix just to incorporate, (ensure that
mixture is evenly blended) spread on
Procedure:
a clean tray and refrigerate about to
30 to 35 minutes. 1. Mix Dry ingredients, add milk,
5. Scoop out and place on a greased shortening, margarine, egg.
baking tray, gently press with finger 2. Knead. Bulk fermentation 1hr or
tips or palm into desired thickness. until doubled.
6. Bake in the oven about 15 to 20 3. Roll out to ½ thick using donut
minutes or until golden brown. cutter. Proof until doubled.
4. Heat oil, deep fryer to 350ºF/175ºC.
5. Remove from heat, drain on plate
with paper towels / newspaper.
6. Frost/garnish/decorate/topped with
flavorings.

DONUTS
Ingredients Qty Unit Description \
Mise En PlaceBANANA MUFFINS
Eggs 2 pcs
Milk 300 ml Ingredients Qty Unit Description \
Mise En Place
All Purpose Flour 250 grams
Baking Soda 5 grams
Baking Powder 15 grams
Salt 3 grams
Bananas 4 pcs Mashed
Milk 100 ml
All Purpose Cream 100 ml
Oil 30 grams
/ml
Butter 180 ml/
grams
Brown Sugar 200 grams
Eggs 3 pcs
Molasses 10 grams

Procedure:

1. Pre heat oven 180ºC

2. Combine flour, baking soda, baking
powder & salt.
3. Combine milk and All Purpose
Cream, Cream butter, Oil, Sugar
until fluffy.
4. Gradually add flour and milk
mixture.
5. Add eggs one at a time, add bananas
and molasses
6. Pour into muffin pans w/ liner
7. Bake for 15-20 mins.
SANSRIVAL
Ingredients Qty Unit Description \
Mise En Place
Cashew 250 grams Save 50 g for PIZZA DOUGH
coating
Cornstarch 2 tbsp Ingredients Qty Unit Description \
Powdered sugar 100 grams Mise En Place
Eggwhites 5 pcs Bread Flour 125 grams
Cream of tartar 3 grams All Purpose Flour 125 grams
Sugar 125 grams Yeast 7 grams instant
Water 160 ml warm
Sugar 5 grams granulated
Procedure: Salt 5 grams iodized
Olive Oil 10 ml
1. Process cashew, cornstarch and
powdered sugar
Procedure:
2. Whisk egg whites until soft peak add
cream of tartar and the sugar 1. mix all the dry ingredients together.
gradually, continue beating until 2. Add the water, knead for 8-10 minutes.
whites becomes stable. 3. Transfer to a bowl grease with olive oil,
3. Pour in a grease square pan lined let rise for 30 minutes.
with parchment. 4. Roll out the dough thinly.
4. Bake for 40 minutes at a lower 5. Put desired sauce and toppings.
6. Bake for 12 minutes at a preheated oven
temperature around 250ºF.
for 600ºF.
CREAM PUFF (PATE A
CHOUX)
Ingredients Qty Units Description
\ Mise En
Place
Unsalted ½ (1 C Cubed PASTRY CREAM
butter stick)
Sugar 1 t ingredients qty unit Description
\ mise en
Salt ½ t
place
APF 1 C Sugar ½ C
Eggs 5 Pcs Cornstarch ¼ C
Water 1 C Salt Pinch
Milk 2 C Whole
Procedure : milk / fresh
milk
Large egg 4 Pcs
1. preheat oven 190°C. Line
yolks
baking sheet w/ parchment Unsalted 2 t
2. In a saucepan over med heat , butter
combine butter , sugar ,salt , 1c vanilla 1 t
water. Bring to a & quickly stir
in a flour w/ wooden spoon. Procedure :
3. Continue stir until a film forms
on the bottom of the pan. 1. Combine sugar, cornstarch, and
4. Remove from heat &transfer to salt in a saucepan.
a bowl. Cool for 3 minutes. 2. Add in milk &egg yolks
5. Add 4 eggs, one at time, stirring (combined in a bowl)
vigorously until well blended. 3. Add to sugar mixture, along w/
6. Transfer to a large pastry bag butter
then pipe rounds onto 4. Cook over medium heat until
pan.smoothen each pointed mixtures comes to a boil.
peaksw/ dab of water using a 5. Boil for 1 minute.
fingertip. 6. Remove from heat then add
7. Brush w/ egg wash. vanilla.
8. Bake until puffs rise & golden 7. Strain pastry cream, cover with
brown, abour 30 minutes. plastic wrap, pressing it directly
9. Cool on wire racks. onto the surface of the pastry
cream to prevent from forming.
8. Refrigerate until chilled, at least
2 hours or up to 2 days.
9. Whisk before using.
BASIC PIE DOUGH FOR APPLE
PIE
Ingredients qty unit Description
\ mise en
place
APF 2½ C
Salt 1 t
Sugar 1 t APPLE PIE
Cold cubed 16(2sticks) T
unsalted butter Ingredient qty unit Description
Iced water 1\4 to 1/2 C s \ mise en
place
APF ¼ C
Procedures : Lemon 2 t 1 lemon
juice
1. Combine flour , salt & salt. Apple 8 to 10 Pcs Granny
2. Add butter until resembles coarse smith
meal (pea size) Sugar ¾ C
3. Sprinkles w/ 1/4 c ice water Cinnamon 1 t Cut into
small
4. Mix until combined & holds together
pieces
when squeezed w/ fingers (if
Salt ½ t
necessary, add up to ¼ c more Pie dough 1 recipe
water , 1T at a time. for apple
5. Transfer half of dough (still crumbly pie
onto plastic wrap. Refrigerate until
firm at least 1 hour (and up tp 3
Procedures :
days)
6. Makes 2 disk. 1. Pre heat oven to 230 degree celcius,
rack set to lowest position.
 2. Cut apple into ¼ inch thick slices
(cleaned and pealed)
3. Add lemon juice, sugar, flour, Procedure :
cinnamon & salt. Crust:
4. Toss to combine.
5. Meanwhile get the pie dough after 1 1. Combine flour, salt then mix.
hour rest from the refrigerator. 2. Add butter & shortening gradualy
6. Dust flour in the working area, add cold water a tablespoon at a
flatten the dough using rolling pin, time.
make sure not to over pour w/ flour. 3. Gather mixture & divide into 2 equal
7. Lift the edges of the dough using an parts.
offset spatula. 4. Flatten each dough using rolling pin
8. Pat onto the pie plate then chill. until wide enough to cover an 8 to 9”
pan.
5. Arrange the first dough over cake
pan.
Filling :
1. Heat saucepan, put milk, boil,
add sugar, and stir.
2. Put the coconut meat, cook
for 30 minutes.
3. Pour in cornstarch mixture
BUKO PIE thoroughly while cooking.
4. Cook until thickens.
Ingredients Qty Unit Description
\ Mise En
Place
AFP 2 C
Butter 1/3 C
Salt 1 t
Shortening 1/3 C
Cold water 6 to t PANNA COTTA
8
Ingredient Qty Unit Description/
Young 2 C
s Mise En
coconut meat
Place
White sugar ¾ C
Cornstarch ½ C Diluted in Gelating 20 G
½ c water Powder
or young Water 120 Ml
coconut Apc 900 Ml
water Milk 900 Ml Fresh Milk
Evaporated ½ C
milk Sugar 300 G
 Salt 2.5 G 8. Chill to set.
Vanilla 5 Ml
Extract

Procedures :
1. Bloom gelatin in warm water until
melted.
2. Combine APC, sugar milk, salt in a
saucepan.
3. Wait until sugar is dissolved.
4. Don’t simmer.
5. Remove from heat, add gelatin
mixture.
6. Cool down, add in milk.
7. Transfer into the desired container/
glasses.

3 FOOD SAFETY & SANITATION

One of the most important ways of demonstrating professional pride is in the area of sanitation
and safety, Pride in quality is reflected in your appearance and work habits. Poor hygiene, poor
grooming and personal care, and sloppy work habits are nothing to be proud of.

In addition, p[oor sanitation can cost a lot of money. Poor handling procedures and unclean
kitchen cause illness, unhappy customers, and even fines, summonse, and lawsuit. Food
spoilage raised food costs. Finally, poor sanitation and safety habits show lack of respect for
your customers, for your fellow workers, and for yourself.

3.1 Cause of Food Borne Illness

 Failure to properly cool food (within 5 – 60 °C)

 Failure to properly cook food to the right core temperature.
 Failure to properly hold food at the right temperature.
 Cross contamination in the work place or when sorting food
 Poor facility, equipment in the work place or when sorting food
 Poor personal hygiene

3.2 Consequence of Food Borne Illness

 Loss of customers
  Padlocking of your establishment
 Law suits
 Insurance premiums increase
 Unhappy employees and absenteeism
 Higher cost due to training
 Press exposure

3.3 Food Borne Illness

 Diseases that are carried by or transmitted by people by food

3.4 Outbreak

 An incident in which two or more people experience the same illness after eating the
same food

3.5 Micro Organism

Three main causes of food contamination :

 Biological hazrads
 Include certain bacteria, Viruses, parasites, and fungi, as well as certain plants,
like mushroom and fish that carry harmful toxins.
 Chemical hazards
 Include pesticides, food additives, preservatives, cleaning supplies and toxic
metals that leach from cookware and equipment.
 Physical hazards
 Consists of Foreign objects that accidentally get into food such as hair, dirt,
staples, broken glass, etc.

3.5.1 Biological Hazards

A. Bacteria

 Single – celled living organisms.

 Characteristics :
 They may be carried by food, water, humans and insects.
 Under favourable conditions they can reproduce very rapidly
 Some can survive freezing or high heat as they can form spores to protect them
from unfavourable conditions.
 Some can cause food spoilage and others can cause disease
 Some can produce toxins as they multiply and die
What are the best environmental conditions for bacteria to grow?

Food

Acidity

Time

Temperature

Oxygen

Moisture

Food

 Bacteria require food in order to grow.

 They like many of the foods we do.

Therefore we have to be very careful with :

 Meat (best food for bacteria)

 Poultry
 Fish and seafood
 Dairy products and eggs
 Legumes (soybeans products)
 Garlic in oil

Acidity or Alkalinity

 Micro organisms do not grow well when food is high in acidity

 The pH of a substance tells how acid or alkaline it is.
 The pH ranges from 0 to 14. The pH from 0 to 7 is acidic, while at 7 it is neutraland form
7 to 14 foods is alkaline.
 Micro organisms grow best in a pH between 4.6 to 7.5

Time
  The time food is exposed to the danger zone 5°C to 60°C, works in the favour of micro
organisms.
 Always remember the length of time the food has been exposed to the danger zone.
Micro organism can multiply every 20 minutes in favourable conditions.
 Food that has been exposed 4 hours or no longer to the danger zone 5 - 60°C has to be
discarded. It is important for all food handlers to record time the food has been exposed
to the danger zone.

REMEMBER THE DANGER ZONE!!

DANGER ZONE 5°C TO 60°C

Temperature

 The time food is exposed to the danger zone 5°C to 60°C, whereas micro organisms
reproduce the fastest between the temperature of 20°C to 47°C

Receiving

 Never let hazardous foods lay around the receiving area. Always have it moved as
quickly as possible into the appropriate storage facility. Remember the 20 minute
growth cycle of bacteria

Storeroom

 Refrigerated food should at all times be stored AT 5℃ or below

 Frozen food should at all times be stored at -18 ℃ to -21℃

Kitchen

 Only process as much ingredients as you can handle to prevent food from being exposed
more than 20minutes to room temperature.
 The best practice is, the lesser time food is exposed to the danger zone, the better.

Service
 The service staff has to know how long certain hazardous foods can stay on
the buffet table.
  It is also important to ensure that chafing dishes are hot, for hot food to be
kept at 60℃ or better above.
 For the cold food section and dessert station, food should be stored on ice or in a
refrigerated buffet until to ensure food is kept at 54℃ or below.

Oxygen
 Aerobic- they need oxygen to grow and survive
 Anaerobic – they grow only when oxygen is absent
 Facultative- they can grow with or without the presence of oxygen.

Moisture
 Most microorganism which can cause food borne illnesses grow best in
food with high moisture.

B. Viruses

 Are the smallest of the microbial contaminants

 They consist of a genetic material wrapped with an outer layer of protein
 Cannot produce outside the living cell
 Once inside the virus will produce more viruses
 Basic characteristic
 They rely on a living cell to reproduce
 They do not require a potentially hazardous food as medium transmission
FATTOM doesn’t affect them.
 They are not complete cells
 They do not reproduce in food
 Some may survive freezing and cooking
 They can be transmitted from one person to person, from people to food and
from people to food contact surface
 They usually contaminate food through a food handlers improper personal
hygiene
 They can contaminate both food and water supplies
 The best practice to prevent viral infections is to practice good personal hygiene

C. Parasites
  Are organisms that need to live in or on a host organism in order to survive
 A host is a person, animal or plant in which another organism lives take nourishment
 Can live in many animals that humans take for food, such as cattle, poultry, pig and fish.
 Most are very small, often microscopic, but larger than bacteria
 To prevent parasites:
 Use proper freezing and cooking techniques
 Avoid cross contamination
 Follow proper hand washing procedures

D. Molds
 Individual mold cell can usually only be seen under the microscope
 Fuzzy or slimy mold colonies consisting of large numbers of cells are often visible to the
naked eye.
 Responsible for the spoilage of many foods
 They case spoilage with discoloration, formation of odors and off- flavors
 Molds are able to grow on almost any food, at almost any storage temperature
 They can grow in environments that are moist and dry, have a high or low pH and are
salty and sweet
 They typically prefer to grow in and on sweet and acidic foods that have a low water
activity
 Molds often spoil fruits, vegetables, meats, cheese and breads because of the water
activity and pH of these types of foods.
 Some molds produce toxins, which can cause allergic reactions, nervous system
disorder, kidney damage and liver damage

3.5.2 Chemical Hazards

A. Pesticides
 Often used in the kitchen, food preparation and storage areas to control pests, such as
rodents and insects
 All food should be wrapped or stored prior to the application of the pesticide

B. Cleaning Supplies
 Such as cleaning products, polishes, lubricants and sanitizers can contaminated food if
they are improperly stored.
 Must be stored away from food, utensils, equipment and food processing areas.
 Must be kept in a locked storage area in their original containers
C. Toxic Metals
 Utensils and equipment that contain metals, such as lead, copper, brass and zinc,
antimony and cadmium can cause food borne illness
 If acidic foods are restored in or prepared with this type of equipment, they can leah
these metals from the item and contaminate food

3.5.3 Physical Hazards

 People who have the highest risks when exposed to food borne illnesses
 young children
 people with weakened immune system
 pregnant women
 people taking medicine
 elderly people

3.6 Prevent Cross Contamination

BASIC PRINCIPLES :

 Prepare new meat, fish and poultry in separate areas from produce or cooked and ready
to eat food.

Chopping Board & Knife Color Guide

 Vegetable –Green
 Meat – Red
 Seafood – Blue
 Chicken – Yellow
 Cooked / Processed Food – Beige
 Bread – White
 Assign specific equipment to each type food product
 Clean and sanitize all work surfaces, equipments and utensils after each task
 Cloth or towels used for wiping foods spills or cleaning work surfaces ust not be used for
other purposes

Color – coded Towels

 Counter – white
 Dining tables – yellow
 Hot kitchen – red
 Pantry – green
3.7 Personal Hygiene

 Do not work with food if you have any communicable disease or infection
 Bath or shower daily
 Wear clean uniforms and aprons
 Keep hair neat and clean. Always wear hat hairnet
 Keep mustache and beards trimmed and cleaned. Better yet, be clean – shaven
 Wash hands and exposed parts of arms before work and as often as necessary
during work, including :
 Before start of duty
 After going to the toilet
 After cleaning activities (e.g handling chemicals, dirty rags, etc.)
 After touching any parts of the body (e.g hair, mouth, nose, ears)
 After sneezing or coughing
 After taking out the garbage
 Before and after taking a break
 Before and after handling a food
 Keep your hands away from your face, eyes, hair and arms
 Keep fingernails clean and short
 Do not wear nail polish
 Do not smoke or chew gum while on duty
 Cover cuts or sores with clean bandages
 Do not sit on worktables

3.8 Hand Washing Procedure

 Wet with warm water

 Get soap 20 – 20 seconds
 Wash thoroughly with warm watedr and soap for 20 seconds, until mid arm
 Use nail brush and clean under nails
 Rinse
 Used C – fold paper towels
 Sanitize