Bakery & Pastry Operation

Practice Module

SEKOLAH TINGGI PARIWISATA

BOGOR HOTEL INSTITUTE
 PREFACE

With praise to God Almighty, then composed a book entitled First Bakery & Pastry Operation
Practice to become learning guide for students STP Bogor Hotel Institute. This Module is only
intended STP BHI among collage course.

The publication of this module is designed to enable the students STP BHI in the activities of
Bakery & Pastry processing lab classes, as well as a guide for students wants to create a menu of
Bakery & Pastry on the world when they are in the hospitality industry as well as when they
started their own businesses.

Because of limitations of all things, then this book is very simple and far from complete and very
much appreciated if there is positive feedback for subsequent upgrade.

Hopefully, this book is beneficial to all parties who want to improve their knowledge in the
Culinary especially in pastry section.

Bogor, July 2014

Bambang Suparmono

Pastry Lecturer
 TABLE OF CONTENTS

PREFACE …………………………………………………………………………………………I

TABLE OF CONTENTS ………………………………………………………………………...II

Introduction of Bakery & Pastry Equipments & Ingredients ……………………………………..1

SOP Guide of Pastry Practice

Preparing /Mise en Place …………………………………………………………………

Operating Tools & Equipment ……………………………………………………………

Oven ………………………………………………………………………………………

Fryer ……………………………………………………………………………………

Deep Fat Fryer ……………………………………………………………………………

Gas Stove …………………………………………………………………………………

Blender ……………………………………………………………………………………

Chiller & Freezer …………………………………………………………………………

Cream & Milk Handling …………………………………………………………………

Proofer …………………………………………………………………………………

Portable Mixer ……………………………………………………………………………

Present List & Standard Recipe Practicum 1 ……………………………………………………

Evaluation Sheet form of Practicum 1 ………………………………………………………….

Present List & Standard Recipe Practicum 2……………………………………………………

Evaluation Sheet form of Practicum 2………………………………………………………….

Present List & Standard Recipe Practicum 3……………………………………………………

Evaluation Sheet form of Practicum 3………………………………………………………….

Present List & Standard Recipe Practicum 4……………………………………………………

Evaluation Sheet form of Practicum 4………………………………………………………….

Present List & Standard Recipe Practicum 5……………………………………………………

Evaluation Sheet form of Practicum 5………………………………………………………….

 INTRODUCTION OF BAKERY & PASTRY EQUIPMENTS AND INGREDIENTS

NO. SUBJECT CLASIFICATION EXPLANATION

1. Bakery & Pastry Ingredients & a. Bakery & Pastry
Equipments Equipments

b. Bakery & Pastry

Ingredients.
Bogor Hotel Institute
SOP PASTRY PRACTICE

1. PREPARING /MISE EN PLACE

Standard :
All Student should know and prepare sufficient mise en place relative to the Pastry
practice

Procedure :
1) Take the standard recipe sheets relevant to your practice .
2) List all ingredients for those dishes to be prepared.
3) This list will be checked at the beginning of each practice.
4) Make sure all these ingredients are stored neatly and hygienically ready for the
service period.

2. OPERATING TOOLS & EQUIPMENT

Standard :
The Pastry Tools & equipment should be used and maintained properly.

Procedure :
1) Be familiar with the equipment you intend to use before practice.
2) If you do not know how to operate equipment, do not attempt to operate.
Ask the Practice Intructure to assist you and do training if required.
3) Operate equipment in the proper way as per operational manual.
4) Use equipment for non other than their intended purpose.
5) Dismantle and clean equipment in the correct way.
6) Reassemble equipment immediately after using and cleaning.
7) Do not operate defective equipment, switched off at the main switch and unplug
immediately.
8) Do not personally attempt to fix any mechanical equipment.
9) Report any defective equipment to the Intructure Practice immediately.
10) Engineering is to be informed via a trouble report immediately to ensure prompt
repairs or maintenance.
11) Store equipment in the correct way to avoid defects or breakages.

3. OVEN
Standard :
All Student concern should know how to set up the oven

Procedure :
1) Turn the handle of the switch/stop contact to number 1
2) Turn on the green electric switch to number 1 (down to the right)
3) Turn the black electric switch to the left to set up the heat (the upper and lower side)
4) Turn the red needle to the right to set the temperature
5) Press the green button to switch on the light inside the oven
6) Operate the steamer:
  Turn the black electric switch to number 1 (stand by position)
 Wait until the red light turn off
 Turn one time to start the steaming inside the oven

4. FRYER
Standard :
All Student should operate the friyer and then clean it in a safe and correct way to
ensure high consistently product is produced.

Procedure :
the training and demonstration of friyer by Intructure before practice

5. DEEP FAT FRYER

Standard :
All student concern should know how to set up and use the deep fat fryer

Procedure :
1) The fryer should be in a good and clean condition
2) Ensure the oil valve is close tightly
3) Pour the oil in to deep sink until the marked level
4) Turn on the main gas valve
5) Light up the pilot by placing the pilot switch in the pilot position
6) Press and hold the silver button for 30’ seconds
7) Use matches to fire up the pilot
8) Release the silver button slowly until the pilot light up
9) Turn left the pilot valve to the open position
10) Turn the red switch to set up the temperature of the oil
11) Guide the steward to clean the deep fat fryer when the oil is dirty

6. BLENDER
Standard :
All student should operate the industrial blender safety and hygienically whilst
yielding a consistent result.

Procedure :
1) Turn off power supply.
2) Ensure all parts are present and in the correct position.
3) Load blender.
4) Tighten all guards.
5) Turn on power supply.
6) Select correct speed of blade.
7) To remove, turn off power supply and machine.
8) Open blender and pour out contents.
9) Dismantle blender and wash.
10) Replace all clean parts to machine in correct position and leave power off.
7. GAS STOVE
Standard :
All student concern should know how to use the gas stove

Procedure :
1) Turn on the main gas valve
2) Use the matches to fire up the pilot
3) Turn the silver valve to the left to light up the fire of the stove
- The right valve is for the back stove
- The left valve is for the front stove
4) Guide the steward to clean it properly

8. CHILLER & FREEZER

Standard :
All student concern should know how to use the chiller

Procedure :
1) Arrange the racks in the chiller properly
2) Turn on the green switch
3) The chiller door should be closed at all time
4) Guide the steward to clean it properly

A. Operate the chiller

1) Turn the main handle to I position
2) Press the green button to start the machine
3) Press the red button to stop the machine

B. Operate the freezer

1) Turn the main handle to I position
2) Press the green button to start the machine
3) Press the red button to stop the machine

C. Product storage
Wrap or cover the food
Divided the food to cook, un-cook and raw
Put them on different level
 Cook on top level
 Un-cook on the middle level
 Raw on the lower level

1) Fish storage :
 Fish will be received as per fish receiving procedure
 All fish will then be immediately gutted and scaled
 Place all gutted and scaled fish on draining plates and cover with ice
  Fish to be frozen for later use will be gutted, scaled, washed and vacuum
packed before being placed in the freezer in a single layer to be frozen.
Note : unless the fish is to be served as plate size or whole, it should be
filleted before freezing.

2) Meat storage :
The meat will be delivered to the butcher shop, then be placed into proper,
then put them in the fridge

3) Vegetable storage :
Root vegetables do not deteriorate quickly and may be bought in bulk. Green
vegetables show marked deterioration very quickly and as general rule should
be purchased fresh daily. Successful storage for all vegetables requires a cool,
dry, shaded room kept at even temperature (approximately 8 degree Celsius).
The vegetables should be placed on racks or shelves raised off the floor to
ensure adequate ventilation. Frozen vegetables are stored in a deep freezer to a
temperature of -18 degree Celsius or less and should be used in rotation.
Vegetables storage fridge should be kept clean at all times.

4) Dry goods :
Dry goods are stored in a clean, dry, well ventilated room on shelving. The
first in, first out method should be also be used in this area. Dry goods area
should have a minimum of moisture and should have very good stock rotation
to ensure that most recently purchased goods are used after the more aged
goods.

Clean the chiller & freezer every week

9. CREAM & MILK HANDLING

Standard :
All milk & cream will only be accepted in a fresh, chilled, and hygienic condition and
will kept in such condition until it reaches the guest or used in the kitchen

Procedure :
1) When receiving milk, the following must be checked :
 Expire date, must have at least six days of shelf life
 Temperature must be cool
 All containers are in a hygienic sealed condition
2) When receiving cream, the following must be checked :
 Expire date, must have at least fourteen days of shelf life
 Temperature must be cool
 All containers are in a hygienic sealed condition
 3) When opening and using milk or cream, always check freshness before pouring
contents into other ingredients. This should be done by smelling the ingredients.
Never store milk or cream in cardboard containers once opened.

10. PROOFER
Standard :
All student concern should know how to use the proofer

Procedure :
1) Removing the plat inside the cabinet to check the water tank
2) Turn on the main switch
3) Turn the red power switch on
4) Set the temperature switch
5) Push the green button to start the heat
6) Guide the steward to clean it properly

11. PORTABLE MIXER

Standard :
All student concern should know how to use the portable mixer

Procedure :
1. Put the mixing bowl on the mixer
2. Plug the whisk into the mixer
3. Turn down the head of the mixer
4. Start the speed by moving the switch
5. Clean the mixer directly after usage
PRESENT LIST OF PRACTICUM 1

NO. NAME DAY/DATE LECTURER SIGN

/MONTH/TIME

STUDENT WORKING SHEET

NO. QUESTION ANSWER SCORE

1. Would you like to mention a part of
Pastry Equipment ?

2. Explain which is included of Pastry

Ingredient ?

TOTAL SCORE
Bogor Hotel Institute
STANDARD RECIPE
Practicum : 1 ( Fermented Dough Variants )
Subject : Bakery & Pastry I
Date :
Name of Recipe : Baguette (French bread)/ plain bread

NO. Ingredients Quantity Explanation

Amount Unit
1. Hard Flour 250 gr
2. Instant yeast 3,75 gr
3. Salt 5 gr
4. Bread Improver 2,5 gr
5. Cold water 155 ml

A. Preparation
1. Make sure that equipment to be cleaned before use.
2. Preparation all ingredients before practice

B. Method
1. Solid fermented dough
( No Time dough method )
1. Material selection
2. Material Scalling
3. Dough mixing 15-30 m
4. Bulk fermentation 20-30 m
5. Knock back
6. Dough dividing & Scalling 30 m
7. Final Moulding 30 m
8. Final proving 30-60 m
9. Baking 15 m
2. Make garnish/ arrange for platting

C. Clear-up
1. Replace the equipment after use.
2. Every students is responsible for cleanliness in practicum area.

Note : Baquette 500 gr, 75 cm

Petit Pain 500 gr, 50 cm
Flute 350 gr, 70 cm
Ficette 110 gr, 12 cm
Rustic Baquette 12 cm

 Modification. : hard roll ( add. 2% fat = crusty roll, soft roll,Burger bun,
sandwich bread etc)
Practicum :1
Subject : Bakery & Pastry I
Date :
Name of Recipe : Choco Rice Donut( Enriched Bread )

NO. Ingredients Quantity Explanation

Amount Unit
1. Hard Flour 350 gr
2. Medium Flour 150 gr
2. Granulated Sugar 75 gr
3. Instant yeast 10 gr
5. Milk Powder 15 gr
6. Egg yolk 1 pcs
7. Butter 5 gr
Margarine 50 gr
8. Salt 5 gr
9. Bread Improver 2 gr
11. Cold water 300 ml
12. Deep frying fat/ Salad oil 500 ml

A. Preparation
1. Make sure that equipment to be cleaned before use.
2. Preparation all ingredients before practice
B. Method
1. Solid fermented dough
( Straight dough method )
1. Material selection
2. Material Scalling
3. Dough mixing 15-30 m
4. Bulk fermentation 20 -30 m
5. Knock back
6. Dough dividing & Scalling 30 m
7. Moulding Rounding 30 m
8. Intermediate Proving 10-20
9. Final moulding 30 m
10. Final proving 30-60 m
11. Baking/ frying 15 m
2. Make garnish/ arrange for platting

C. Clear-up
1. Replace the equipment after use.
2. Every students is responsible for cleanliness in practicum area.

 Modification. : Barliner, Panada, Olie ballen Etc., Fretzel

Practicum :1
Subject : Bakery & Pastry I
Date :
Name of Recipe : Sweet roll( Enriched)

NO. Ingredients Quantity Explanation

Amount Unit
1. Hard Flour 700 gr
2. Instant yeast 11 gr
3. Fresh milk 150 ml
4. Ice water 150 ml Sponge
5. Egg yolk 3 pcs
6. Whole eggs 3 pcs
7. Bread improver 3 gr

8. Hard flour 300 gr

9. Sugar 200 gr
10. Milk Powder 20 gr Dough
11. Ice water 150 gr
12. Unsalted butter 120 gr

A. Preparation
1. Make sure that equipment to be cleaned before use.
2. Preparation all ingredients before practice

B. Method
1. Solid fermented dough
( Ferment fermented dough)
1. Material selection
2. Material Scalling
3. Sponge mixing 6 m
4. Fermentation sponge 2 – 4 hours
5. Dough mixing 15 – 30 m
6. Dough dividing & Scalling 30 m
7. Moulding Rounding 30 m
8. Intermediate Proving 10-20 m
9. Final moulding 30 m
10. Final proving 30-60 m
11. Baking/ frying 15 m
2. Make garnish/ arrange for platting

C. Clear-up
1. Replace the equipment after use.
2. Every students is responsible for cleanliness in practicum area.

 Note : Modification : (Brioche, Ensaimada etc )

EVALUATION SHEET / FORM OF PRACTICUM 1

NO. CRITERIA SCORE

1. Taste
2. Colour
3. Texture
4. Garnish
5. Plating

TOTAL SCORE

SCORE :

A = 80 – 100
B = 70 – 79
C = 56 – 69
D = 40 – 55
E = 0 – 39

Note :
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PRESENT LIST OF PRACTICUM 2

NO. NAME DAY/DATE LECTURER SIGN

/MONTH/TIME

STUDENT WORKING SHEET

NO. QUESTION ANSWER SCORE

1. Would you like to mention a part of
Pastry Equipment ?

2. Explain which is included of Pastry

Ingredient ?

TOTAL SCORE
Practicum :2
Subject : Bakery & Pastry I
Date :
Name of Recipe : Swiss roll ( Sponge Cake type )

NO. Ingredients Quantity Explanation

Amount Unit
1. Medium flour 100 gr
2. Melted Butter 100 gr
3. Eggs yolk 8 pcs
4. Whole eggs 3 pcs
5. Icing sugar 100 gr
A. Preparation
1. Make sure that equipment to be cleaned before use.
2. Preparation all ingredients before practice

B. Method
Cold sponge method

Make garnish/ arrange for platting

C. Clear-up
1. Replace the equipment after use.
2. Every students is responsible for cleanliness in practicum area.

 Note : Modification : Chocolate Roll, Mandarine Orange roll Etc,

Practicum :2
Subject : Bakery & Pastry I
Date :
Name of Recipe : Velvet Cake

NO. Ingredients Quantity Explanation

Amount Unit
1. Granulated sugar 990 gr
2. Vanila pasta 8 gr
3. Salt 8 pcs
4. Buttermilk 792 pcs
5. Margarine 373 gr
6. Baking Powder 10 gr
7. Choco powder 59 gr
8. Velvet full clour 15 gr
9. Flour 825 gr
10. Egg 7 pcs
A. Preparation
1. Make sure that equipment to be cleaned before use.
2. Preparation all ingredients before practice

B. Method
Sugar Butter method

Make garnish/ arrange for platting

C. Clear-up
3. Replace the equipment after use.
4. Every students is responsible for cleanliness in practicum area.

 Note : Modification : Chocolate Roll, Mandarine Orange roll Etc,

Practicum :2
Subject : Bakery & Pastry I
Date :
Name of Recipe : English Fruits Cake ( Pound Cake )

NO. Ingredients Quantity Explanation

Amount Unit
1. Medium flour 83 gr
2. Margarine 82 gr
3. Egg yolk 2 pcs
4. Whole Eggs 2 pcs
5. Icing Sugar 66 gr
6. Salt 5 gr
7. Baking Powder 5 gr
8. Vanila essence 3 gr
9. Sukade/ Mix fruits 55 gr
10. Kismis 40 gr
11. Almond Slice / Kenari 30 gr

A. Preparation
1. Make sure that equipment to be cleaned before use.
2. Preparation all ingredients before practice

B. Method
Sugar butter method
Make garnish/ arrange for platting

C. Clear-up
1. Replace the equipment after use.
2. Every students is responsible for cleanliness in practicum area.

 Note : Modification : Layer cake Modification (Tort, Geteau, Tiramisu, Opera, Dobos,
Etc )
Practicum :2
Subject : Bakery & Pastry I
Date :
Name of Recipe : Banana Cake ( Pound Cake )

NO. Ingredients Quantity Explanation

Amount Unit
1. Banana Fruits ( Ambon) 1 kg
2. Granulated Sugar 1 kg
3. Eggs 9 pcs
4. Medium Flour 450 gr
5. Hard Flour 450 gr
6. Baking Soda 35 gr
7. Fresh Milk 375 gr
8. Salad Oil 300 cc

A. Preparation
1. Make sure that equipment to be cleaned before use.
2. Preparation all ingredients before practice

B. Method
Sugar Butter
Make garnish/ arrange for platting

C. Clear-up
1. Replace the equipment after use.
2. Every students is responsible for cleanliness in practicum area.

 Note : Modification : Layer cake Modification ( English Cake, Cristmast cake, Pineaple
up side down, Fruits cake, Banana Cake Etc )
Practicum :2
Subject : Bakery & Pastry I
Date :
Name of Recipe : Lamington

NO. Ingredients Quantity Explanation

Amount Unit
1. Medium flour 250 gr
2. Baking Soda 3 gr
3. Dark Chocolate 125 gr Melted
4. Honey 150 gr
5. Margarine/ Butter 175 gr
6. Egg 2 pcs
7. Water 125 ml
8. Water 225 ml For Layering
9. Honey 100 gr For layering
10. Dry Coconut For Topping
A. Preparation
1. Make sure that equipment to be cleaned before use.
2. Preparation all ingredients before practice

B. Method
Cold sponge method

Make garnish/ arrange for platting

C. Clear-up
1. Replace the equipment after use.
2. Every students is responsible for cleanliness in practicum area.
EVALUATION SHEET / FORM OF PRACTICUM 2

NO. CRITERIA SCORE

1. Taste
2. Colour
3. Texture
4. Garnish
5. Plating

TOTAL SCORE

SCORE :

A = 80 – 100
B = 70 – 79
C = 56 – 69
D = 40 – 55
E = 0 – 39

Note :
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PRESENT LIST OF PRACTICUM 3

NO. NAME DAY/DATE LECTURER SIGN

/MONTH/TIME

STUDENT WORKING SHEET

NO. QUESTION ANSWER SCORE

1. Would you like to mention a part of
Pastry Equipment ?

2. Explain which is included of Pastry

Ingredient ?

TOTAL SCORE
Practicum :3
Subject : Bakery & Pastry I
Date :
Name of Recipe : Choux paste/ Soes buah ( Pastry )

NO. Ingredients Quantity Explanation

Amount Unit
1. Medium Flour 150 gr
2. Water 250 ml
3. Salt 2 gr
4. Butter/ Margarine 125 gr
5. Eggs 4 pcs
6. Pastry Cream 250 gr
7. Fruits Kiwi,Strawberry
, Peach etc

A. Preparation
1. Make sure that equipment to be cleaned before use.
2. Preparation all ingredients before practice

B. Method
Make garnish/ arrange for platting

C. Clear-up
1. Replace the equipment after use.
2. Every students is responsible for cleanliness in practicum area.

 Note : Modification : ( Cream Puff, E’clair, Swan Puff, Fruits puff,Churros etc )
Practicum :3
Subject : Bakery & Pastry I
Date :
Name of Recipe : Fruit Tarlet/ Fruits pie (Sugar Dough)

NO. Ingredients Quantity Explanation

Amount Unit
1. Butter/margarine 100 gr
2. Icing sugar 50 gr Sweet tarlet
3. Egg 1 pcs
4. Soft flour 200 gr
Fresh Fruits
5. Fresh milk 200 gr
6. Sugar 50 gr Pastry Cream
7. Eggs yolk 2 pcs
8. Maizena 25 gr
Rum

A. Preparation
1. Make sure that equipment to be cleaned before use.
2. Preparation all ingredients before practice

B. Method
Sugar dough, Hot pot & Bain marrie
Make garnish/ arrange for platting

C. Clear-up
1. Replace the equipment after use.
2. Every students is responsible for cleanliness in practicum area.

 Note : Modification : ( Egg Tart, Singapore Flan , Apple pie, Etc )

EVALUATION SHEET / FORM OF PRACTICUM 3

NO. CRITERIA SCORE

1. Taste
2. Colour
3. Texture
4. Garnish
5. Plating

TOTAL SCORE

SCORE :

A = 80 – 100
B = 70 – 79
C = 56 – 69
D = 40 – 55
E = 0 – 39

Note :
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PRESENT LIST OF PRACTICUM 4

NO. NAME DAY/DATE LECTURER SIGN

/MONTH/TIME

STUDENT WORKING SHEET

NO. QUESTION ANSWER SCORE

1. Would you like to mention a part of
Pastry Equipment ?

2. Explain which is included of Pastry

Ingredient ?

TOTAL SCORE
Practicum :4
Subject : Bakery & Pastry I
Date :
Name of Recipe : Quiche Lorraine

NO. Ingredients Quantity Explanation

Amount Unit
1. Medium flour 175 gr
2. Butter 100 gr Tarlet
Salt

5. Mushroom 200 gr
6. Spinach 40 gr
7. Onion 50 gr Filling
8. Cheedar Cheese 120 gr
9. Sousages 250 gr
10. Petter selery 50 gr

11. Dairy cream 250 gr

12. Eggs yolk 3 pcs pcs
13. Salt
14. Pepper
15. Nutmeg powder

A. Preparation
1. Make sure that equipment to be cleaned before use.
2. Preparation all ingredients before practice

B. Method
Make garnish/ arrange for platting

C. Clear-up
1. Replace the equipment after use.
2. Every students is responsible for cleanliness in practicum area.
 Note : Modification : ( Vegetable pie, Cheese Pie Etc )
Practicum :4
Subject : Bakery & Pastry I
Date :
Name of Recipe : Apple Puff ( puff pastry )

NO. Ingredients Quantity Explanation

Amount Unit
1. Hard Flour 250 gr
2. Water 112 cc
3. Sugar 7.5 gr
4. Salt 1.5 gr
5. Eggs yolk 1 pcs
6. Margarine 25 gr
7. Puff Pargarine 25 gr Lamination Fat
8. Apple Puff Filling 250 gr
A. Preparation
1. Make sure that equipment to be cleaned before use.
2. Preparation all ingredients before practice

B. Method
Single & Double fold
Make garnish/ arrange for platting

C. Clear-up
1. Replace the equipment after use.
2. Every students is responsible for cleanliness in practicum area.

 Note : Modification : ( Curry Puff, Sweet puff, Beef Roll, Cheese Stick, Cheese Straw,
picnic roll, Soda water pastry, Pate Euilletee ,Strawberry Napaleon with diplomat cream
, apple srudle Etc )
Practicum :4
Subject : Bakery & Pastry I
Date :
Name of Recipe : Peach Puff ( puff pastry )

NO. Ingredients Quantity Explanation

Amount Unit
1. Hard Flour 250 gr
2. Water 112 cc
3. Sugar 7.5 gr
4. Salt 1.5 gr
5. Eggs yolk 1 pcs
6. Margarine 25 gr
7. Puff Pargarine 25 gr Lamination Fat
8. Pastry Cream 250 gr
9. Peach Fruit 250 gr
10. Apricot Gel For Glazing
A. Preparation
1. Make sure that equipment to be cleaned before use.
2. Preparation all ingredients before practice

B. Method
Single & Double fold
Make garnish/ arrange for platting

C. Clear-up
1. Replace the equipment after use.
2. Every students is responsible for cleanliness in practicum area.

 Note : Modification : ( Curry Puff, Sweet puff, Beef Roll, Cheese Stick, Cheese Straw,
picnic roll, Soda water pastry, Pate Euilletee ,Strawberry Napaleon with diplomat cream
, apple srudle Etc )

Practicum :4
Subject : Bakery & Pastry I
Date :
Name of Recipe : Portuguese Egg Taart ( puff pastry )

NO. Ingredients Quantity Explanation

Amount Unit
1. Puff Pastry Sheet 250 gr
2. Egg Yolk 11 gr
3. Sugar 134 gr
4. Fresh Milk 242 gr
5. Cooking Cream 242 gr

A. Preparation
1. Make sure that equipment to be cleaned before use.
2. Preparation all ingredients before practice

B. Method
Single & Double fold
Make garnish/ arrange for platting

C. Clear-up
1. Replace the equipment after use.
2. Every students is responsible for cleanliness in practicum area.

 Note : Modification : ( Curry Puff, Sweet puff, Beef Roll, Cheese Stick, Cheese Straw,
picnic roll, Soda water pastry, Pate Euilletee ,Strawberry Napaleon with diplomat cream
, apple srudle Etc )

Practicum :4
Subject : Bakery & Pastry I
Date :
Name of Recipe : Croisssant

NO. Ingredients Quantity Explanation

Amount Unit
1. Hard Flour 150 gr
2. Medium Flour 100 gr
3. Yeast 5 gr
4. Salt 4 gr
5. Sugar 25 gr
7. Milk powder 25 gr
8. Bread improver 1 gr
9. Eggs 1 pcs
10. Cold water 75 cc
11. Margarine 25 gr
12. Puff Pargarine 125 gr Lamination fat
A. Preparation
1. Make sure that equipment to be cleaned before use.
2. Preparation all ingredients before practice

B. Method
Single & Double fold
Make garnish/ arrange for platting

C. Clear-up
1. Replace the equipment after use.
2. Every students is responsible for cleanliness in practicum area.

 Note : Modification : (Croissant à la française , Croissant fourré noisette , Croissant

parisien , pain au chocolait Etc )

Practicum :4
Subject : Bakery & Pastry I
Date :
Name of Recipe : Danish

NO. Ingredients Quantity Explanation

Amount Unit
1. Hard Flour 150 gr
2. Medium Flour 100 gr
3. Yeast 5 gr
4. Salt 4 gr
5. Sugar 50 gr
7. Bread improver 1 gr
8. Eggs 2 pcs
9. Cold water 55 cc
10. Margarine 40 gr
11. Puff Pargarine 125 gr Lamination fat
A. Preparation
1. Make sure that equipment to be cleaned before use.
2. Preparation all ingredients before practice

B. Method
Single & Double fold
Make garnish/ arrange for platting

C. Clear-up
1. Replace the equipment after use.
2. Every students is responsible for cleanliness in practicum area.
 Note : Modification : ( Wind Danish, Cinamon Roll, Raisin Danish, Fruits Danish,
Plaited Danish, Scarp Cramble, Almond Danish,Etc )

EVALUATION SHEET / FORM OF PRACTICUM 4

 NO. CRITERIA SCORE
1. Taste
2. Colour
3. Texture
4. Garnish
5. Plating

TOTAL SCORE

SCORE :

A = 80 – 100
B = 70 – 79
C = 56 – 69
D = 40 – 55
E = 0 – 39

Note :
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PRESENT LIST OF PRACTICUM 5
NO. NAME DAY/DATE LECTURER SIGN
/MONTH/TIME

STUDENT WORKING SHEET

NO. QUESTION ANSWER SCORE

1. Would you like to mention a part of
Pastry Equipment ?

2. Explain which is included of Pastry

Ingredient ?

TOTAL SCORE

Practicum :5
Subject : Bakery & Pastry I
Date :
Name of Recipe : Cusstard & Mousse

NO. Ingredients Quantity Explanation

Amount Unit
1. Chocolate compound 250 gr
2. Egg yolk 2 pcs
3. Egg white 2 pcs
4. Dairy cream 200 gr gr Mousse
5. Gelatine 5 gr
Water 2 tsp

6. Butter 300 gr
7. Icing sugar 140 gr
8. Vanilla 1 gr Lady Finger
9. Soft flour 300 gr
10. Egg yolk 1 pcs
11. Egg white 2 pcs
12. Sugar 20 gr
Cream of tartar 1 gr

A. Preparation
1. Make sure that equipment to be cleaned before use.
2. Preparation all ingredients before practice

B. Method
Manual Mixing
Base foam cookies
Make garnish/ arrange for platting

C. Clear-up
1. Replace the equipment after use.
2. Every students is responsible for cleanliness in practicum area.

 Note : Modification : ( Chocolate Mousse, Mandarine Orange Mousse, Raibow Fruits

Mousse, Crème Bruele Etc )

Practicum :5
Subject : Bakery & Pastry I
Date :
Name of Recipe : Tiramisu

NO. Ingredients Quantity Explanation

Amount Unit
1. Dairy cream 200 gr
2. Icing sugar 90 gr
3. Gelatine 10 gr Pudding
4. Water 2 tsp
5. Mascarpone 250 gr

6. Medium Flour 75 gr
7. Castor sugar 100 gr Sponge
8. Chocolate powder 25 gr
9. Butter 100 gr

10. Galiano coffee

A. Preparation
1. Make sure that equipment to be cleaned before use.
2. Preparation all ingredients before practice

B. Method
Manual mixing
Base Chocolate sponge cake
Make garnish/ arrange for platting

C. Clear-up
1. Replace the equipment after use.
2. Every students is responsible for cleanliness in practicum area.

Practicum :5
Subject : Bakery & Pastry I
Date :
Name of Recipe : Cookies

1. Drops Cookies: Chocolate Chip , Amond Flak

2. Mould Cookies : Moon ligh Cookies , Almond Biscotti
3. Press Cookies : Angel Makcarone, Lady Finger, Butter Cookies
4. Table Cookies For Dessert & Coffee Break
5. Base for dessert

EVALUATION SHEET / FORM OF PRACTICUM 5

NO. CRITERIA SCORE
1. Taste
2. Colour
3. Texture
4. Garnish
5. Plating

TOTAL SCORE

SCORE :

A = 80 – 100
B = 70 – 79
C = 56 – 69
D = 40 – 55
E = 0 – 39

Note :
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