Recipe 1: Vanilla Cupcake with Lemon Butter Cream Frosting

No. Recipe
Cupcake Ingredients
1
100g of Plain Flour
2
30g of Diced Dried Cranberries
3
65g of Unsalted Butter
4
65g of Castor Sugar
5
32ml of Milk
6
7g of Baking Powder
7
45ml of Egg
8
Teaspoon of Vanilla Extract
Greek Yoghurt Cream Cheese Frosting
8
70g of Unsalted Butter (Room Temperature)
9
20g of Non-Fat Plain Greek Yoghurt
10
24g of Cream Cheese
11
300g of Icing Sugar
Garnish
12
Colourful Sprinkles
Method
1) First pre-heat oven to 180oc. Prepare the electrical mixer by plucking in the socket, cream
50g of butter and 50g of castor sugar in a large mixing bowl for 6 minutes estimated in slow
speed to moderate speed, moving the mixer to and fro and around the mixture until a light and
fluffy mixture is formed.
2) Next, add the egg mixture beaten earlier in the cupcake mixture that I have just beaten; a bit
by a bit slowly and carry on whisking it for around 3 minutes in moderate speed where the
mixture would then be separated. Make sure that the mixture would not spatter out of the mixing
bowl. Keep the electrical mixer low.
4) Stir in 40g of all-purpose flour into the mixing bowl which is the control, stir in 25ml of milk a
little by little letting the mixture to absorb the milk gradually and finally add the rest of the
remaining 40g of flour. Continue with the process of whisking around 3 more minutes at a much
faster speed for the mixer. Make sure that the mixture is fluffy and evenly mixed.
5) Ensure that the cupcake mixture is mixed throughout and do not contain any residue of solid
material. Make sure to use a spatula to scrape the unmixed flour into the centre of the mixing
bowl and whisk it.
6) After settling beating the cupcake mixture, fill the mixture 1/3 each of the mixture into the 4
muffin paper casing in the muffin tin by using 2 tablespoons the scope the mixture slowly into
the muffin casing. Place the muffin tin carefully into the oven using a pair of baking gloves at the
middle rack. Bake the controls cupcakes for about 15 minutes.
7) Observe the cupcake in every 5 minutes to make sure that it does not overcook and once it is
15 minutes, use a metal stick to poke through into the cupcake to see if it is cooked.
8) Using a cooling rack, place controls cupcakes on the cooling rack to cool for about 5
minutes. Remove the cupcakes from its baking tins.
Greek Yoghurt Cream Cheese Frosting

9) Using an electrical mixer, beat 70g of unsalted butter, 24g of cream cheese and 20g of Greek
yoghurt until light and fluffy. Add in 300g of sifted icing sugar into the mixture and beat at high
speed until thick and fluffy. Mix well and dissolve all icing sugar in mixture.
10) Fit a piping bag with a Wilton 1M flower shape tip. Unfold the bag upside down first. Spoon
lemon butter cream into the bag and unfold it back. Then pipe onto the surface of each cupcake
by applying pressure on the top piping bag and not the middle.
Recipe2: Ravioli with White Roux Sauce & Avocado Sauce
No Recipe
.
Ravioli Ingredients
1
200g of Plain Flour
2
40g of Whole Wheat Flour
3
80ml of Large Egg
4
50ml of Water
5
Teaspoon of Olive Oil
Spinach Filling
6
100g of Spinach (Leaves Only)
7
1 Garlic Clove (Minced)
8
1 stalk of Fresh Parsley
9
70g of Minced Beef
10 50g of Parmesan Cheese
11 15g of Hazel Nuts (Pounded)
12 5g of Lemon Zest
13 1 Pinch of Salt
14 1 Tablespoon of Olive Oil
15 22g of Butter
Roux Sauce
16 15g of Butter
17 15g of Plain Flour
18
Pinch of Salt
19 A Pinch of Pepper
20 250ml of milk
Avocado Sauce
21 1 Avocado
22 Onion
23 Yellow Capsicum
24 1 Lime
25 20g Coriander
26 20ml of Water
Garnishes
27 10g Chinese Goji berries
28 3 Pieces Mint Leaves
29 10g Green Peas
30 Few Pieces of Fresh Parsley

Method
1) Place 200g of plain flour and 40g of whole-wheat flour in a large bowl. Make a well in the
centre. Beat the 80ml of egg, 50ml of water and teaspoon of olive oil, then slowly pour it into
well. Stir and mix together, using hands knead it in the bowl to form a ball about 10 minutes
2) Carry on kneading until the dough become smooth and elastic, estimated for about 8-10
minutes in the large bowl. Add in the additional flour if necessary to keep dough from sticking
and if it is too wet. Cover and let rest for 30 minutes
3) In the meanwhile, prepare the filling for the ravioli. Wash gently the 80g of spinach, minced
the clove of garlic clove. Heat the frying pan with olive oil first and butter next and put in the 40g
of minced beef and season it with some salt and pepper and finally adding the spinach. Fry for
about 2 minutes. Drain the spinach and meat, chop it finely cool it and leave aside.
4) Mix the mixture and add the 50g of grated Parmesan Cheese, 15g of Hazel Nuts and 5g of
lemon zest. Chill it in the refrigerator for about 15 minutes.
6) Roll the dough thinly in thickness in 25cm by 15cm. After rolling the pasta dough on the flat
surface, place rounded teaspoonfuls of filling in the pasta dough, each 2cm apart.
7) Beat the egg for egg wash. Brush around filling with egg to moisten. Fold sheet over and
using 2 fingers press down to seal. Make sure that the ravioli is tightly seal. Next, use a pastry
cutter, press onto the ravioli and releasing it, forming it into semi circles.
8) Heat up the sauce pan with water, when the water is coming to a boil adds a pinch of salt into
it. Put the ravioli slowly into the boiling water and cook for 2 minutes. When it is finishes
cooking, drain the water and cool the ravioli. Set aside.
For Roux Sauce
9) Heat the saucepan, and then melt 12g of butter in saucepan over a low heat. When the butter
is gradually melting blend in the 3g of flour and 3g of salt and pinch of pepper.
10) Continue to cook the sauce mixture over a low heat and blend the mixture using a whisk
until the mixture is smooth and bubbly.
11) Remove the mixture from heat and stir in the 100ml of milk, after which continue to heat it
strong to a boil, at which also stir constantly using a whisk. Boil and stir for approximately 1
minute. Remember to check the consistency of the sauce making sure it is neither too thick nor
thin.
12) Pour and drain the sauce into a bowl.
For the avocado sauce
13) Cut the avocado into halves and remove the seed in the middle of the avocado. Slice the
avocado halves further into quarters and remove the outer skin of the avocado. Cut the green
capsicums into small pieces and retain some of the seeds for taste, finely dice the onion
equally, dice the coriander and pour the entire ingredients into a bowl. Transfer the
ingredients into an electrical blender. Squeeze 1 lime in it and add 60ml of water into the
blender and blend to obtain a smooth and thick sauce.

14) Finally plate the ravioli, place 5 ravioli flat on the plate vertically. Next, drizzle a little roux
sauce on the middle of the plate, then spoon the thick avocado sauce to create a design as a
garnish. Boil some peas and Goji berries for garnishes.
Recipe 3: Savoury Scone with Marinated Chicken Breast & Vegetables
No. Recipe
1
210g of Self-Rising Flour
2
30g of Semolina Flour
3
55g of Butter
4
110ml of Milk
5
Teaspoon of Salt
6
75g of Cheddar Cheese
7
1 Egg (Beaten)
8
3g of Baking Powder
Filling
9
120g of Chicken Breast
10
1 Tablespoon of Olive Oil
11
1 Teaspoon Paprika
12
1 Teaspoon Lemon Zest
13
Fresh 10g of Picked Thymes
14
30g of Fresh Coriander
15
1 Tomatoes
16
1 Purple Onion
17
of Japanese Cucumber
18
1 Pinch of Salt
19
A Dash of Black Pepper
Garnish
20
Micro-greens Vegetables
Method
1) Firstly, Preheat oven to a temperature of 200 degree Celsius. Beat egg together to make
glaze. Set aside. Prepare the marinating of the chicken breast with 1 tablespoon of olive oil,
paprika, grated garlic and lemon zest and dash of black pepper and salt. Message the breast
gently.
2) Firstly, mix 180g of self-rising flour and 30g of semolina flour, 55g of butter and pinch of
salt to obtain a sandy consistency using finger tips, resembling bread crumbs. Stir in 75g of
cheddar cheese.
3) Next, gradually add in 110ml of milk little by little. Mix vigorously with the spatula until I have
attained an even dough. At the same times, use your hand to knead the dough to obtain soft
dough. Let the dough to rest for 10 minutes in the refrigerator.
4) At the meantime, cut 1 tomato into thick slices, 1 purple onion and Japanese cucumbers
into thin slices and sort them out orderly.
5) Add 1 tablespoon of olive oil in the frying pan and place the 100g of marinated chicken breast
gently in the frying pan and pan fry it for around 5 minutes.

6) Slice the cooked marinated chicken breast into small slices once the meat is cool.
7) On a lightly floured board, roll dough to 2cm in thickness. Cut into 5cm rounds using a pastry
cutter. Place on lightly greased tray greased with butter. Brush the surface of the scones with
egg glaze.
8) Bake in preheated oven at 200 degree Celsius oven for 15 minutes. Make sure to observe
the browning of the scones surface and take it out once the scones turns golden brown,
9) Once the scones finish baking, place them in the cooling rack and slice them into half once
cooled. Stack the chicken breast in the bottom of the scone; follow by a thick tomato slice, next
arrange the small Japanese cucumber in a circular design and finally stacking the purple onions
on the top.
Planning
Time
8pm to
8.05pm

Dish
All
Dishes

Procedure
Prepare all the utensils and equipment needed and place them neatly on the table. Wash
utensils if necessarily. Make sure the utensils are washed cleanly and that t the utensils
and equipment are dry completely before use

8.05am
to 8.10am

Savoury
Scones
& Ravioli

Collect all the both dishes ingredients and weight them and differentiate the flours using
masking tape to paste at the surface of the bowls. Sift the flours of the both dishes and
baking powder in scones. Keep the sift low down the bowl so that flour would not escape.
Include baking powder and baking together. Remember to tare the weighing scale
correctly. Keep the ingredient arrange at an orderly manner using masking tapes naming

8.10am to
8.11am

Savoury
Scones
And
Vanilla
Cupcake
Ravioli

Pre-heat two ovens at a temperature of one oven at 1800c and another oven at 2000c.
When pre-heating the ovens, make sure that the various temperatures is set correctly.
Arrange the oven trays at the middle rack for both dishes.

8.11am to
8.21am

8.21am to
8.35am

Ravioli

Place 200g of sifted plain flour and 40g of whole-wheat flour in a large bowl. Beat the
80ml of egg evenly, 50ml of water and teaspoon of olive oil, then slowly pour it into
well. Stir and mix together, using hands knead it in the bowl to form a ball. Carry on
kneading until the dough until it become smooth and elastic in the large bowl. Cover with
a wet towel and let rest for 30 minutes. Add in the additional flour to keep dough from
sticking. Use the inner surface of the bowl as a grip when kneading the dough so that it
will be more stable. Scrape out all excess flour in the inner side of the bowl to the dough
and incorporate them in the dough. Test for the readiness of the dough by evaluating if it
is elastic enough. Do not mix all the liquid ingredients to the flour but using a fork to
slowly incorporate it into the flour
Wash gently the 100g of spinach and minced the clove of garlic clove. Heat the pan with
olive oil and butter, fry 70g of minced meat and 100g of spinach with a pinch of salt and
pepper to taste. Drain it and chop spinach finely. Cool and set aside.
Mix them together and quickly add the 50g of grated Parmesan Cheese, 15g of hazel
nuts and 5g of lemon zest. Chill it in the refrigerator for about 15minutes.Wash the
vegetables gently to not lose any vitamins. Handle the knife with caution Mix the cheese
quickly in the mixture so that the cheese can melt easily. Cover the bowl containing the
mixture so that the smell of the refrigerator stays fresh. Quickly chop and drain spinach
into a puree so that it is able to melt the cheese. Do not over-heat the olive oil

8.35am to
8.40sm

Vanilla
Cupcake

Collect all the various ingredients for the vanilla cupcakes including the ingredients for
the frosting and weight them. Measure the egg liquid using a measuring cylinder. Sift the
icing sugar and flour. Weight and measure the ingredients accurately. Flatten any flour
lumps in sift. Make sure that the butter is soften at room temperature
Beat egg together to make glaze and egg wash. Set aside. Marinate the chicken breast
with 1 tablespoon of olive oil, paprika, grated garlic and lemon zest and dash of black
pepper and salt. Marinate the chicken breast evenly and covering all the parts of the
chicken breast. Leave the marinated chicken alone at a dry area to impart the flavor in it.
Use a zip lock bag to seal the marinated chicken
Cut avocado into medium chunks, green capsicums into small slices, diced onions,
and coriander and pour them in a bowl. Cut them into smaller parts than regular as it can
help to relief the load of the blender ling the knife at all times Pay extreme attention and
be careful when hand
Do a minor washing up in my working area and wash up some of the equipment first.
Soak the bowls in water make washing up easier
Retrieve the dough and floured the surface of the table with plain flour. Roll each thinly
below 0.5cm. Roll the dough at 15cm in breath and 25cm in length. Take the filling out of
the refrigerator and fill them on the dough from left to right at 4cm distance. Fold the
sheet over and using 2 fingers press down to seal. Next, use a small pastry cutter, press
onto the ravioli and releasing it, forming it into semi circles. Add sufficient flour to prevent
the dough from sticking on the table and at the sides of the flatten dough when flipping
Make sure that the ravioli is tightly seal by using my fingers to release the excess air out
of the ravioli. Separate the raviolis between each other are at ample distance to seal
them effectively. Flour the surface of the dough at every interval of rolling. Add filling at a
appropriate amount and do not over-fill them

8.40am to
8.41am

Savoury
Scones

8.41am to
8.45am

Ravioli

8.41am to
8.51am
8.51am to
9.06am

All
Dishes
Ravioli

9.06am to
9.08am

Ravioli

Heat up the sauce pan with water and a pinch of salt into it. Put the ravioli slowly into the
boiling water and cook for 2 minutes. When the ravioli is finishes cooking when they flow
up the saucepan, drain the water in the saucepan and cool the ravioli. Set aside to let it
cool for plating it later. Use a spoon to assist sliding the raviolis into the saucepan instead
of using without the spoon to prevent hot water will not spatter and burn myself. Keep the
flame small so that that the water will not boil and be too violent to break apart the
raviolis in the water

9.08am to
9.18am

Savoury
Scones

Mix 180g of sifted self-rising flour and 30g of sifted semolina flour, 55g of butter, 3g of
baking powder and pinch of salt to obtain a sandy consistency using finger tips,
resembling bread crumbs. Rub the butter and flour between palms to distribute the butter
evenly in the flour. At the same times, use your hand to rub the butter gently. Make sure
that the butter is cold at room temperature Quickly stir in 75g of cheddar cheese. Next,
gradually add in 110ml of milk little by little. Mix vigorously with the wooden spoon until I
have attained even and smooth dough. Do not work the dough too excessively as to not
let the butter from melting. Flour some self-rising flour if the dough is too wet knead the
dough to obtain soft and smooth dough. Let it rest for 10mins in the refrigerator. Rest the
dough in the refrigerator to make it easier to work later.

9.18am to
9.19am

Savoury
Scone

Cut 1 tomato into thick slices, 1 purple onion and Japanese cucumbers into thin slices.
Make sure to pay extreme caution when handling the knife and have a stable grip on the
knife. Cut them at an equal proportion and sort them out orderly in a baking tray.

9.19am to
9.25am

Savoury
Scone

Add 1 tablespoon of olive oil in the frying pan and place the 100g of marinated chicken
breast gently in the frying pan and pan fry it for around 4 minutes. After which slice

chicken into smaller slices. Take the scone dough from the refrigerator and dust the table
with a little bit of self-rising flour and grease the baking tray with butter using a paper
towel. Make sure that oil is hot enough before putting in the chicken breast. Let the
chicken cool for a period of time before slicing it. Dust the table with sufficient self-rising
flour. Do not heat the olive oil to a very high temperature due to its low smoking
temperature point. Try not to move the chicken breast when cooking. Use a kitchen towel
to remove excess moisture in the chicken when frying
9.25am to
9.28am

Savoury
Scone

On a lightly floured board, roll dough to 2cm in thickness. Cut into 5cm rounds using a
pastry cutter. Place on lightly greased tray greased with butter. Brush the surface of the
scones with egg glaze. Bake in preheated oven at 200oc oven for 15 minutes at the
middle rack of the oven. Make sure to observe the browning of the scones surface and
take it out once the scones turns golden brown. When cutting the dough using pastry
cutter, do not twist the cutter but just cut it in a vertically downwards motion and release
to make the scone bake upright Remember to use the baking gloves when placing the
scones in the oven Make sure that the height of the dough before cutting is 2cm of more
so that scones can rise normally Be generous with the egg glaze to beautify the scones
appearance

9.28am to
9.35am

All dishes

Do a minor wash up of dishes and keep the work area dry and clean. Keep all utensils
and equipment dry using a table cloth to wipe them

9.35am to
9.38am

Vanilla
Cupcake

9.38am to
9.42am

Vanilla
Cupcake

9.42am to
9.43am

Vanilla
Cupcake

9.43m to
9.44am
9.44am to
9.50am

Savoury
Scones
Ravioli

Cream 50g of butter and 50g of castor sugar in a large mixing bowl in slow speed to
moderate speed using a food processer. Move the mixer to and fro and around for even
mixing. Keep the electrical mixer low so that it does not spatter out of the mixing bowl.
Make sure the sugar is fully dissolved in the butter. Slice the butter into smaller pieces to
make creaming easier.
Add the egg mixture beaten earlier in the cupcake mixture that I have just beaten; a bit
by a bit slowly.
Stir in 40g of sifted plain flour into the mixing bowl which is the control, stir in 25ml of milk
a little by little and finally add the rest of the remaining 40g of sifted plain flour at a high
speed. Make sure to use a wooden spoon to scrape the unmixed flour into the centre of
the mixing bowl. Add in additional flour or milk if the mixture is too dry or wet
Fill the mixture 1/3 each of the mixture into the 4 muffin paper casing in the muffin tin by
using 2 tablespoons the scope the mixture slowly into the muffin casing. Try to fill them
up in an equal amount of batter to make them bake uniformly. Place the muffin tin
carefully into the oven using a pair of baking gloves at the middle rack. Bake the controls
cupcakes for about 18 minutes at a temperature of 180oc at the middle rack of the oven.
Ensure that the cupcake mixture is mixed throughout, which do not contain any residue.
Use baking gloves when placing the cupcakes in the oven. Check regularly if that the
cupcakes are cooked by observing the surface of the cupcakes. Remember to carefully
scoop the batter into the centre of the casing so that it will look nice when baked
Once the scones finish baking, place them in the Use a pair of baking glove to place it in
the cooling rack cooling rack and slice them into half once cooled.
Melt 12g of butter in a heated saucepan at low heat. When the butter is slowly melting
blend in 3g of sifted plain flour, 3g of salt and a pinch of pepper. Cook it at low heat for
easier control and use a whisk to stir continuously. Remove mixture form heat to add
100ml of milk and put back to heat and stir constantly using a whisk. Cool the roux sauce
in a bowl and set aside. Remember to check the consistency of the sauce making sure it
is neither too thick nor thin. Also whisk it throughout so that the sauce would be well
blended. Once the sauce thickens at desirable consistency, remove from heat to stop

further gelatinization
9.50am to
9.54am

Ravioli

9.54am to
9.57am

Savoury
Scones

9.57am to
9.58am

Vanilla
Cupcake

9.58am to
10.13am

Vanilla
Cupcake

10.13am
to
10.15am

Ravioli

10.15am
to
10.30am

All
Dishes

Transfer the ready-cut avocado, green capsicums, onions and coriander into an
electrical blender and squeeze 1 lime and 60ml of water and blend it. Cool the sauce in a
bowl and set aside. Add water if the sauce mixture is too thick when blended. Do not put
all ingredients at one shot, blend a few ingredients before adding the rest to prevent
overloading
Once the scones cool down, arranged the scones from chicken breast at the bottom
follow by a thick tomato slice and small Japanese cucumber stack circularly and purple
onions on the top. Arrange the vegetables and chicken in an orderly manner so that all
scones can be garnish uniformly. If the vegetables are not stably stack, use a toothpick to
re-enforce it
Take the cupcakes out of the oven and placed them on a cooling rack for cooling. Set
aside and let if to cool down. Use a pair of baking glove to put them on the cooling rack
to prepare them for frosting. Immediately remove the cupcakes out of the tins as
moisture will accumulate at the bottom of the cupcakes. Check that the cupcakes are
cooked throughout by sticking a toothpick in it and no residue should be on the toothpick
Use an electrical mixer; beat 70g of unsalted butter, 24g of cream cheese and 20g of
Greek yoghurt until light and fluffy. Add in 300g of sifted icing sugar into the mixture and
beat at high speed until thick and fluffy. Mix well and dissolve all icing sugar in mixture.
Fit a piping bag with a Wilton 1M flower shape tip and cut the tip of the piping bag using a
pair of scissor. Unfold the bag upside down first. Spoon Greek Yoghurt cream cheese
frosting into the bag and unfold it back. Then pipe onto the surface of each cupcake by
moving in a circular motion or apply pressure on the centre of the cupcakes. When piping
take note that the cupcakes are fully cool when piping them as the frosting may melt. Do
not add too much frosting at one go, try to ration it. Spoon the frosting into flip over piping
bag first. Apply pressure on the top piping bag and not the middle.

Plate the ravioli by placing 5 ravioli flat vertically flat on the plate. Next, drizzle some roux
sauce in the middle of the plate, then spoon the thick avocado sauce to create a design
as a garnish. Use a tablespoon to drizzle the roux sauce and a teaspoon to spoon the
avocado sauce as it is easier to manage Boil some peas and wolfberries berries for
garnishes

Wash up the equipments and clean up my working area. Serve the dishes with garnishes
and take photos. Do not on the tap if not using. Clean the dishes meticulously so that it
will be clean.

Food Order List

Meat and alternatives
120g of Chicken Breast
70g of Minced Beef
3 Large Eggs
405ml of Low Fat Milk

Fruits and Vegetables

1 Avocado
1 Lemon (Juice & Zest)
1 Tomato
1 Purple Onion

75g of Cheddar Cheese

Japanese Cucumber

Dry store food Items

320g of Plain Flour
210g of Self-Rising Flour
30g of Semolina Flour
40g of Whole-wheat
Flour
10g of Baking Powder

Others
Olive Oil
Salt
Black Pepper
70ml Water
1 Teaspoon of Vanilla

50g of Parmesan
Cheese
230g of Unsalted Butter
20g of Low-Fat Greek
Yoghurt
24g of Cream Cheese

20g of Coriander

65g of Castor Sugar

White Onion
1 Lime

300g of Icing Sugar

1 Teaspoon of Paprika

Green Capsicum

10g of Dried Fresh

Thyme
15g of Toast Pine Nuts

A Few Green Peas

10g Chinese wolfberries
1 Garlic
100g of Spinach (Leaves
Only)
1 stalk of Fresh Parsley
3 Pieces Mint Leaves

Extract
20g Colourful Sprinkles