Tle-lab-report.docx
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Group #4 Lab # 1 Mango Tarts I. Names 1. 2. 3. 4. 5. 6. 7.
Napase, Bryce Orque, Lance Gian D. Rabino, Vheronica R. Ramos, Leeam Reyes, Angela Kate B. Rumbaoa, Elijah Fhed M. Sandoval, Careys Joy D.
8. Schroeder, Aneloph P. 9. Teodoro, Jann Carlo
II.
Apron
Hairnet
Contribution
✓ ✓ ✓ ✓ ✓
✓ ✓ ✓ ✓ ✓
paid paid paid paid paid paid
✓
✓
paid
✓ ✓
✓ ✓
paid paid
Other Contributions
Plastic box Parchment paper Dishwashing liquid, hand towel, plastic bag
Recipe
Procedure: 1. Prepare and measure all the ingredients. 2. Pre-heat the oven. Ingredients Pastry Shell: 2 cups All-Purpose flour 2/3 cup powdered sugar 1 cup shortening A pinch of salt Procedure: 1. Combine the ingredients needed to form the dough. Knead until smooth. Spread and cut. 2. Prepare the tart molds by greasing with butter. 3. Place the dough on the tart molds. Use another tart mold to press and give the tart shell its shape. Make sure there is no excess and the dough is evenly placed. 4. Bake for 20 minutes. 5. Place the baked tart shells on a cooling rack. Allow to cool down completely then remove the tart molds. Cream Filling: 2 cups whipped cream 3 tsp. vanilla 1 cup powdered sugar
Procedure: 1. Combine the ingredients for the cream filling. 2. Dice the mangoes. III.
Market List Item Flour Sugar Butter Cream Flavor extract Mangoes
1. 2. 3. 4. 5. 6.
Specifications All-Purpose Confectioner’s Unsalted Whipped Vanilla Ripe
Quantity 200 g + 80 g 450 g 225 G 20 ml 4 pcs
Unit Cost 25.00 + 11.25 59.00 122.00 99.00 38.50
Total Cost 36.25 59.00 122.00 198.00 38.50
Salt – pinch IV.
V.
Tools and Equipment set of measuring cups measuring spoons flour sifter cooling rack tart molds rolling pin pastry brush mixing bowl knife spoon chopping board electric hand mixer Evaluation 1. Crust has even thinness, light brown all over 2. Rich delicate crust, not burnt nor salty and does not overpower taste of filling. Flavor of filling is dominant. 3. Crust is crisp and flaky, not compact.
Group #4 Lab # 4 Chocolate Cake I. Names 1. 2. 3. 4. 5. 6. 7.
Napase, Bryce Orque, Lance Gian D. Rabino, Vheronica R. Ramos, Leeam Reyes, Angela Kate B. Rumbaoa, Elijah Fhed M. Sandoval, Careys Joy D.
Apron ✓ ✓ ✓ ✓ ✓ ✓
Hairnet ✓ ✓ ✓ ✓ ✓ ✓
Contribution paid paid paid paid paid paid paid
8. Schroeder, Aneloph P. 9. Teodoro, Jann Carlo II.
✓ ✓
✓ ✓
Other Contributions
Plastic box Parchment paper Dishwashing liquid, hand towel, plastic bag
paid paid
Recipe Ingredients: 1 ¼ cup Butter 2 cups Sugar 5 pcs Eggs ½ cup Evaporated milk ½ cup Water 1 tsp Vinegar 2 ½ cups Cake flour ¾ cups Cocoa Powder 1 tsp Baking soda ½ tsp Salt Procedure: 1. Pre-heat the oven. 2. Prepare all ingredients: Measure all dry ingredients, Sift twice. Combine milk, water, vinegar, stir. Set Aside. 3. Cream butter, adding sugar by tablespoons and creaming thoroughly until all sugar is added. Add eggs and continue creaming until fluffy, scraping the sides of the bowl. 4. Add to the creamed mixture, in alternate manner, the dry and liquid ingredients. Beat until smooth after each addition. Do not over beat. 5. Generously grease the pan with butter. Place the parchment paper, then brush the pan with butter once more. Turn into paper-lined pan . ¾ full. 6. Bake in pre-heated oven 350°F for 30 to 40 minutes. Test for doneness by inserting a toothpick or small knife at the center of the cake. It is done if the knife comes out clean.
7. Cool on cake rack for five minutes before removing from pan. III.
Market List
1. 2. 3. 4. 5. 6. 7. IV.
V.
Item Butter Sugar Eggs milk flour Cocoa Powder Baking Powder
Specifications Cream butter Refined sugar medium sized Evaporated milk Cake flour Natural cocoa powder
Quantity 400 g ½ kilo 5 pcs
Unit Cost 53.00
Total Cost 106.00 30.00
1 kilo
6.00 .00 50.00
¼ kilo
24.00
24.00
6.00
6.00
Tools and Equipments set of measuring cups set of measuring spoons flour sifter whisk mixing bowls rubber scraper electric mixer bowls pastry brush square pan cooling rack knife Evaluation Qualities: 1. 2. 3. 4. 5.
A good volume – the pan is filled to the brim evenly An even surface with a thin crust and delicious delicate brown color An even grain and a fine texture A velvety crumb, not crumbly A delicate chocolate flavor
50.00
Group #4 Lab # 3 Banana Cake I. Names
Apron
Hairnet
Contribution
1. Napase, Bryce 2. Orque, Lance Gian D. 3. Rabino, Vheronica R. 4. Ramos, Leeam 5. Reyes, Angela Kate B. 6. Rumbaoa, Elijah Fhed M. 7. Sandoval, Careys Joy D.
✓ ✓ ✓ ✓ ✓
✓ ✓ ✓ ✓ ✓
paid paid paid paid paid paid
✓
✓
paid
✓ ✓
✓ ✓
paid paid
8. Schroeder, Aneloph P. 9. Teodoro, Jann Carlo
II.
Other Contributions
Plastic box Parchment paper Dishwashing liquid, hand towel, plastic bag
Recipe Ingredients: ¾ cup butter 1 ¼ cup brown sugar 3 pcs. Eggs 1 cup finely mashed banana 2 cups all purpose flour 1 tbsp. baking powder ¼ cup milk/water Procedure: 1. Cream butter, add sugar by tablespoons, continue creaming until fluffy. 2. Add well beaten eggs and continue beating. 3. Add sifted dry ingredients and banana alternately with milk, beating to blend thoroughly. 4. Pour into paper-lined loaf pan. Do not cover pan. 5. Bake at 320F for 30 minutes or until done.
III.
Market List
1. 2. 3. 4. 5. 6. 7. 8.
IV.
V.
Item Butter Sugar Eggs Milk Flour Banana Baking Powder
Specifications Cream butter Brown sugar Medium sized Evaporated milk All Purpose Lakatan
Quantity ¾ cup ½ kilo 3 pcs 380 g 800 g 7
Unit Cost 53.00 45.00 6.00 36.00 80.00 6.00
Total Cost 106.00 45.00 18.00 36.00 80.00 42.00
1 tbsp.
6.00
6.00
Tools and Equipments set of measuring cups set of measuring spoons flour sifter whisk mixing bowls rubber scraper electric mixer bowls pastry brush square pan cooling rack knife pastry brush parchment paper Evaluation Qualities: 1. Has brown and shiny crust with slightly rounded top 2. Has a good volume 3. Crumb rich banana flavor which is not sour
Napase, Bryce Orque, Lance Gian D. Rabino, Vheronica R. Ramos, Leeam Reyes, Angela Kate B. Rumbaoa, Elijah Fhed M. Sandoval, Careys Joy D.
8. Schroeder, Aneloph P. 9. Teodoro, Jann Carlo
II.
Apron
Hairnet
Contribution
✓ ✓ ✓ ✓ ✓
✓ ✓ ✓ ✓ ✓
paid paid paid paid paid paid
✓
✓
paid
✓ ✓
✓ ✓
paid paid
Other Contributions
Plastic box Parchment paper Dishwashing liquid, hand towel, plastic bag
Recipe
Procedure: 1. Prepare and measure all the ingredients. 2. Pre-heat the oven. Ingredients Pastry Shell: 2 cups All-Purpose flour 2/3 cup powdered sugar 1 cup shortening A pinch of salt Procedure: 1. Combine the ingredients needed to form the dough. Knead until smooth. Spread and cut. 2. Prepare the tart molds by greasing with butter. 3. Place the dough on the tart molds. Use another tart mold to press and give the tart shell its shape. Make sure there is no excess and the dough is evenly placed. 4. Bake for 20 minutes. 5. Place the baked tart shells on a cooling rack. Allow to cool down completely then remove the tart molds. Cream Filling: 2 cups whipped cream 3 tsp. vanilla 1 cup powdered sugar
Procedure: 1. Combine the ingredients for the cream filling. 2. Dice the mangoes. III.
Market List Item Flour Sugar Butter Cream Flavor extract Mangoes
1. 2. 3. 4. 5. 6.
Specifications All-Purpose Confectioner’s Unsalted Whipped Vanilla Ripe
Quantity 200 g + 80 g 450 g 225 G 20 ml 4 pcs
Unit Cost 25.00 + 11.25 59.00 122.00 99.00 38.50
Total Cost 36.25 59.00 122.00 198.00 38.50
Salt – pinch IV.
V.
Tools and Equipment set of measuring cups measuring spoons flour sifter cooling rack tart molds rolling pin pastry brush mixing bowl knife spoon chopping board electric hand mixer Evaluation 1. Crust has even thinness, light brown all over 2. Rich delicate crust, not burnt nor salty and does not overpower taste of filling. Flavor of filling is dominant. 3. Crust is crisp and flaky, not compact.
Group #4 Lab # 4 Chocolate Cake I. Names 1. 2. 3. 4. 5. 6. 7.
Napase, Bryce Orque, Lance Gian D. Rabino, Vheronica R. Ramos, Leeam Reyes, Angela Kate B. Rumbaoa, Elijah Fhed M. Sandoval, Careys Joy D.
Apron ✓ ✓ ✓ ✓ ✓ ✓
Hairnet ✓ ✓ ✓ ✓ ✓ ✓
Contribution paid paid paid paid paid paid paid
8. Schroeder, Aneloph P. 9. Teodoro, Jann Carlo II.
✓ ✓
✓ ✓
Other Contributions
Plastic box Parchment paper Dishwashing liquid, hand towel, plastic bag
paid paid
Recipe Ingredients: 1 ¼ cup Butter 2 cups Sugar 5 pcs Eggs ½ cup Evaporated milk ½ cup Water 1 tsp Vinegar 2 ½ cups Cake flour ¾ cups Cocoa Powder 1 tsp Baking soda ½ tsp Salt Procedure: 1. Pre-heat the oven. 2. Prepare all ingredients: Measure all dry ingredients, Sift twice. Combine milk, water, vinegar, stir. Set Aside. 3. Cream butter, adding sugar by tablespoons and creaming thoroughly until all sugar is added. Add eggs and continue creaming until fluffy, scraping the sides of the bowl. 4. Add to the creamed mixture, in alternate manner, the dry and liquid ingredients. Beat until smooth after each addition. Do not over beat. 5. Generously grease the pan with butter. Place the parchment paper, then brush the pan with butter once more. Turn into paper-lined pan . ¾ full. 6. Bake in pre-heated oven 350°F for 30 to 40 minutes. Test for doneness by inserting a toothpick or small knife at the center of the cake. It is done if the knife comes out clean.
7. Cool on cake rack for five minutes before removing from pan. III.
Market List
1. 2. 3. 4. 5. 6. 7. IV.
V.
Item Butter Sugar Eggs milk flour Cocoa Powder Baking Powder
Specifications Cream butter Refined sugar medium sized Evaporated milk Cake flour Natural cocoa powder
Quantity 400 g ½ kilo 5 pcs
Unit Cost 53.00
Total Cost 106.00 30.00
1 kilo
6.00 .00 50.00
¼ kilo
24.00
24.00
6.00
6.00
Tools and Equipments set of measuring cups set of measuring spoons flour sifter whisk mixing bowls rubber scraper electric mixer bowls pastry brush square pan cooling rack knife Evaluation Qualities: 1. 2. 3. 4. 5.
A good volume – the pan is filled to the brim evenly An even surface with a thin crust and delicious delicate brown color An even grain and a fine texture A velvety crumb, not crumbly A delicate chocolate flavor
50.00
Group #4 Lab # 3 Banana Cake I. Names
Apron
Hairnet
Contribution
1. Napase, Bryce 2. Orque, Lance Gian D. 3. Rabino, Vheronica R. 4. Ramos, Leeam 5. Reyes, Angela Kate B. 6. Rumbaoa, Elijah Fhed M. 7. Sandoval, Careys Joy D.
✓ ✓ ✓ ✓ ✓
✓ ✓ ✓ ✓ ✓
paid paid paid paid paid paid
✓
✓
paid
✓ ✓
✓ ✓
paid paid
8. Schroeder, Aneloph P. 9. Teodoro, Jann Carlo
II.
Other Contributions
Plastic box Parchment paper Dishwashing liquid, hand towel, plastic bag
Recipe Ingredients: ¾ cup butter 1 ¼ cup brown sugar 3 pcs. Eggs 1 cup finely mashed banana 2 cups all purpose flour 1 tbsp. baking powder ¼ cup milk/water Procedure: 1. Cream butter, add sugar by tablespoons, continue creaming until fluffy. 2. Add well beaten eggs and continue beating. 3. Add sifted dry ingredients and banana alternately with milk, beating to blend thoroughly. 4. Pour into paper-lined loaf pan. Do not cover pan. 5. Bake at 320F for 30 minutes or until done.
III.
Market List
1. 2. 3. 4. 5. 6. 7. 8.
IV.
V.
Item Butter Sugar Eggs Milk Flour Banana Baking Powder
Specifications Cream butter Brown sugar Medium sized Evaporated milk All Purpose Lakatan
Quantity ¾ cup ½ kilo 3 pcs 380 g 800 g 7
Unit Cost 53.00 45.00 6.00 36.00 80.00 6.00
Total Cost 106.00 45.00 18.00 36.00 80.00 42.00
1 tbsp.
6.00
6.00
Tools and Equipments set of measuring cups set of measuring spoons flour sifter whisk mixing bowls rubber scraper electric mixer bowls pastry brush square pan cooling rack knife pastry brush parchment paper Evaluation Qualities: 1. Has brown and shiny crust with slightly rounded top 2. Has a good volume 3. Crumb rich banana flavor which is not sour
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