Pancake, Waffle and Baked Good Cost Breakdowns

PANCAKE AND WAFFLES
TOTAL NO. 21 BANANA

40G BREAD
OF YIELD: TOTAL NO. OF YIELD: 21 40G
COST
COST PER PER 16.08
12.41
PIECE:
PIECE:
INGREDIENTS QTY
INGREDIEN QTY UNIT
UNIT PRICE
PRICE UNIT
UNIT TOTAL
TOTAL
TS COST
COST AMOUNT
AMOUNT
Flour, All
Banana 125125 GRAMS
GRAMS 22.00/500g
80.00/1kl .04
.08 105
purposeMilk 67 GRAMS 78.00/1L .07 5.23
Flour,Vinegar
bread 75 3 GRAMS
ML 17.50/500g
10.00/200ml .04
.05 .153
sugarOil 30 67 GRAMS
GRAMS 26.00/500g
93.50/1L .05
.09 1.5
6.26
Baking Egg 5 27 GRAMS
GRAMS 15.00/50g
7.00each .3
.14 1.5
3.78
powder
Brown sugar 100 GRAMS 24.00/500g .05 4.8
Baking
Whitesodasugar 3 25 GRAMS
GRAMS 30.00/250g
25.00/500g .12
.05 .36
1.25
Salt
Iodized salt 3 1 GRAMS
GRAMS 12.00/500g
12.00/500g .02
.02 .06
.02
Buttermilk
Bread flour 150125 GRAMS
GRAMS 100.00/500
54.00/1Kl .2
.05 30
6.75
powder g
Baking soda 4 GRAMS 30.00/250g .12 .48
butter 60 GRAMS 45.00/227g .20 11.89
Walnuts 30 GRAMS 150.00/100g 1.5 45
milk 300 ML 76.50/1l .08 24
Chocolate chip 250 GRAMS 69.00/500g .14 34.5
eggs
(optional) 2 pcs 7.00/each 7 14
TOTAL:
TOTAL: 91.31
118.22
ACTUAL
ACTUAL COST:91.31
COST:118.22
SELLING PRICE
SELLING PRICEAT 35%:260.89
AT 35%:337.77
SELLING
SELLINGPRICE
PRICEPER
PERPIECE:12.41
PIECE:16.08
CREPE BATTER
TOTAL NO. 12 40g
OF YIELD:
COST PER 10.14
PIECE:
INGREDIEN QTY UNIT PRICE UNIT TOTAL
TS COST AMOUNT
All-purpose 100 GRAMS 50.00/kl .05 5
flour
Salt 3 GRAMS 12.00/500g .02 .07
Eggs 2 Pcs. 7.00/each .14 14
Egg yolk 1 pc 7.00/each .14 2.8
Milk 175 ML 76.50/1L .08 13.38
Water 50 ML 0 0 0
Butter 30 GRAMS 45.00/227g .20 5.94
Oil 15 GRAMS 93.50/1L .9 1.40
TOTAL: 42.59
ACTUAL COST:42.59
SELLING PRICE AT 35%:121.68
SELLING PRICE PER PIECE: 10.14
SCONES/BUTTERMILK BISCUIT
TOTAL NO. 20 40G
OF YIELD:
COST PER 22.41
PIECE:
INGREDIENT QTY UNIT PRICE UNIT TOTAL
S COST AMOUNT
Flour, All
purpose
300 DONUT
GRAMS 95.00/1kl .09 27
TOTAL NO. 28 49G
Baking
OF YIELD: powder 30 GRAMS 16.50/50g .33 9.9
COST PER Salt 10.02 3 GRAMS 12.00/500g .02 .06
PIECE: Butter 8 tbsp 97.00/225g .43 51.6
INGREDIENButtermilk QTY50 GRAMS
UNIT 98.00/500g
PRICE .20
UNIT 10TOTAL
TS powder COST AMOUNT
Flour, BreadMilk 188100 ML
GRAMS 78.00/1L
53.00/1kg .08
.05 8 9.4
vinegar
Flour, cake 188 1 tbsp
GRAMS 10.00/200ml
54.00/1kg .05
.05 .75 9.4
All-purpose
Yeast 5 100 ML
GRAMS 51.00/250ml
58.00/125g .20
.46 20 2.3
cream
Sugar 63 GRAMS 25.00/500g .05 3.15
sugar 50 GRAMS 65.00/1kl .07 3.5
Eggs 1 PC 7.00/each 7 7
Honey/maple 2 tbsp 108.25/125g .87 26.1
Milk 150 ML 76.50/1l .08 12
syrup
water 30 ML 0 0 0
TOTAL 156.91
Shortening 20 GRAMS 80.00/500g .16 3.2
:
Margarine
ACTUAL COST:156.9125 GRAMS 39.00/200g .20 5
oil
SELLING 500AT 35%:448.14
PRICE LITER 93.50/1l .09 46.75
SELLING PRICE PER PIECE:22.41 TOTAL: 98.2
ACTUAL COST:98.2
SELLING PRICE PER PIECE:10.02
MUFFINS
TOTAL NO. 28 50G
OF YIELD:
COST PER 13.29
PIECE:
TS COST AMOUN
T
Butter 200 GRAMS 45.00/227g .20 39.65
sugar 400 PANDESAL
GRAMS 65.00/1kl .07 28
TOTAL NO. OF 20
Eggs 40g 3 PCS. 7.00/ each 7 21
YIELD: milk 150 ML. 78.00/1L .08 12
COST PER 8.43
Vodka 5 ML 30.50/330m .09 .45
PIECE: l
INGREDIENTS All-purpose
QTY. 450 UNIT
GRAMS PRICE
50.00/1kl .05 UNIT 22.5
COST TOTAL
flour AMOUNT
ALL PURPOSE Baking375 20 GRAMS 16.50/50g
GRAMS 50.00/ KL .33 .05
6.6 18.75
FLOUR powder
SALT 2 GRAMS 20 /KL TOTAL: .02130.2 .04
YEAST 9
ACTUAL COST:130.2 GRAMS 38.00/125G .30 2.73
MILK SELLING250 MILLILITER
PRICE AT 35%:372 76.50 /L .08 19.13
WATER SELLING 35 MILLILITER
PRICE PER PIECE:13.29 0 0 0
SUGAR 30 GRAMS 50.00 /KL .05 1.5
EGG 1 PIECE 7.00 /EACH .14 7
BUTTER 50 GRAMS 45.00 /227G .20 9.91
TOTAL: 59.06
ACTUAL COST: 59.06
SELLING PRICE AT 35%: 168.74
ENSAYMADA
TOTAL NO. OF 24 40g
YIELD:
COST PER PIECE: 19.12
INGREDIENTS QTY. UNIT PRICE UNIT COST TOTAL
AMOUNT
DOUGH
BUTTER 100 GRAMS 45/225G .2 20
SUGAR 90 GRAMS 50/KL .05 4.5
EGG YOLK 5 PIECES 7.00/EACH .14 14
ALLPURPOSE 500 GRAMS 50.00/KL .05 25
FLOUR
YEAST 7 GRAMS 38.00/125G .30 2.13
SALT 7 GRAMS 20.00/KL .02 .14
BREAD IMPROVER 5 GRAMS 90.00/KG .09 .45
MILK 50 MILILLITERS 76.50/L .08 3.83
WATER 175 MILLILITERS 0 0 0
TOTAL: 70.05
FROSTING/TOPPING
BUTTER 225 GRAMS 45.00/ 225G .2 45
POWDERED SUGAR 100 GRAMS 53.00/ 450G .12 11.78
CHEESE(GRATED) 100 GRAMS 135.00/400G .34 33.75
TOTAL: 90.53
ACTUAL COST: 160.58
ACTUAL COST: 160.58
BAGUETTE
TOTAL NO. OF 7 200G
YIELD:
AMOUNT
BREAD FLOUR 875 GRAMS 50.00/KL .05 46.38
SALT 2 GRAMS 20.00/KL .02 .04
SHORTENING 30 GRAMS 80.00/500G .16 4.8
YEAST 15 GRAMS 38.00/125G .30 4.56
SUGAR 25 GRAMS 50.00/KL .05 1.25
TOTAL: 57.03
ACTUAL COST: 57.03
GRISSINI
TOTAL NO. OF 18 30G
YIELD:
COST PER 5.80
PIECE:
AMOUNT
YEAST 12 GRAMS 38.00/125G .30 3.65
SALT 7 GRAMS 20.00/KL .02 .14
MILK 100 MILLILITERS 76.50/L .08 7.65
BUTTER 45 GRAMS 45.00/227G .20 8.92
MOLASSES 7 MILLILITERS 95.00/500G .19 1.33
TOTAL: 36.53
ACTUAL COST: 36.53
CHALLAH
TOTAL NO. OF 2 500G
YIELD:
COST PER 120.25
PIECE:
AMOUNT
BREAD FLOUR 500 GRAMS 50.00/KL .05 25
YEAST 10 GRAMS 38.00/125G .30 3.04
SALT 10 GRAMS 20.00/KL .02 .2
WATER 100 MILLILITER 0 0 0
EGGS 3 PIECES 7.00/EACH .14 21
EGG YOLK 2 PIECES 7.00/EACH .14 5.6
OIL 75 MILLILITER 85.00/L .09 6.38
SUGAR 75 GRAMS 50.00/KL .05 3.75
SESAME SEEDS 20 GRAMS 60.00/62.5G .96 19.2
TOTAL: 84.17
ACTUAL COST: 84.17
BRIOCHE
TOTAL NO. OF 11 70G
YIELD:
COST PER 20.84
PIECE:
AMOUNT
YEAST 6 GRAMS 38.00/125G .30 1.82
SALT 2 GRAMS 20.00/KL .02 .04
EGGS 230 GRAMS 7.00/EACH .14 32.2
MILK 15 MILLILITER 76.50/L .08 1.15
BUTTER 150 GRAMS 45.00/227G .20 29.74
TOTAL: 80.25
ACTUAL COST: 80.25
FOCCACIA
TOTAL NO. OF 8 250G
YIELD:
COST PER 20.57
PORTION:
AMOUNT
PREFERMENT
OLIVE OIL 65 MILLILITER 297.00/500G .59 38.6
YEAST 17 GRAMS 38.00/125G .30 5.2187.
SUGAR 15 GRAMS 50.00/KL .05 .75
FOCCACIA DOUGH
SALT 20 GRAMS 20.00/KL .02 .4
OLIVE OIL 150 MILLILITERS 297.00/500G .59 88.5
ROSEMARY 10 GRAMS 90.00/100G .9 9
OREGANO 5 GRAMS 90.00/100G .9 4.5
BASIL 10 GRAMS 15.00/100G .15 1.5
GARLIC 20 GRAMS 5.00/50G .1 2
TOTAL: 187.95
GARNISH
ONION 2 PCS 10.00/PCS 20 20
OLIVES 100 GRAMS 200.00/900G .22 22.22
SALT 10 GRAMS 20.00/KL .02 .2
TOTAL: 42.4
ACTUAL COST: 230.35
ACTUAL COST: 230.35
POTATO BREAD
TOTAL NO. OF 33 50G
YIELD:
AMOUNT
ALL PURPOSE 500 GRAMS 50.00/KL ..05 25
FLOUR
SUGAR 180 GRAMS 50.00/KL .05 9
SALT 8 GRAMS 20.00/KL .02 .16
YEAST 10 GRAMS 38.00/125G .30 3.04
MAYONNAISE 5 GRAMS 97.00/500ML .19 .97
POTATO 250 GRAMS 60.00/KL .06 15
BUTTER 175 GRAMS 45.00/227G .20 34.69
TOTAL: 134.17
ACTUAL COST: 134.17
WHOLE WHEAT LOAF

TOTAL NO. OF 2 283G
YIELD:
COST PER 83.87
PIECE:
INGREDIENTS QTY. UNIT PRICE UNIT TOTAL
COST AMOUN
T
WHOLE WHEAT 143 GRAMS 53.00/KL .05 7.58
FLOUR
SALT 1 GRAMS 20.00/KL .02 .02
YEAST 4 GRAMS 38.00/125G .30 1.22
HONEY 40 MILLILITERS 200.00/354ML .56 22.60
BUTTER 50 GRAMS 45.00/227G .20 9.91
ROLLED OATS 15 GRAMS 86.00/500G .17 2.58
TOTAL: 58.71
ACTUAL COST: 58.71
WHITE LOAF BREAD

TOTAL NO. OF 3 236G
YIELD:
COST PER 45.16
PIECE:
AMOUNT
YEAST 12 GRAMS 38.00/125G .30 3.65
SALT 6 GRAMS 20.00/KL .02 .12
SUAGR 50 GRAMS 50.00/KL .05 2.5
MILK 250 MILLILITERS 76.50/L .08 20
SHORTENING 15 GRAMS 80.00/500G .16 2.4
TOTAL: 47.42
ACTUAL COST: 47.42
CARROT HERB BREAD

TOTAL NO. OF 4 308G
YIELD:
COST PER 63.61
PIECE:
AMOUNT
WHOLE WHEAT 150 GRAMS 53.00/KL .05 7.95
FLOUR
YEAST 20 GRAMS 38.00/125G .30 6.08
SALT 12 GRAMS 20.00/KL .02 .24
MILK 400 MILLILITER 76.50/L .08 30.6
OIL 50 MILLILITER 85.00/L .09 4.25
FOR FRESH HERB
CHIVES 10 GRAMS 10.00/100G .1 1
PARSLEY 5 GRAMS 10.00/100G .1 .5
ROSEMARY 1 GRAMS 90.00/100G .9 .9
BASIL 3 GRAMS 15.00/100G .15 .45
CARROTS 80 GRAMS 37.75/250G .15 12.08
TOTAL: 89.05
ACTUAL COST: 89.05
RAISIN LOAF
TOTAL NO. OF 2 486G
YIELD:
COST PER 62.03
PIECE:
AMOUNT
MOLASSES ½ TSP 95.00/500G .19 .48
EGG 1 PIECE 7.00/EACH .14 7
YEAST 12 GRAMS 38.00/125G .30 3.6
BREAD IMPROVER 5 GRAMS 90.00/KL .09 .45
SALT 7 GRAMS 20.00/KL .02 .14
RAISIN 125 GRAMS 150.00/500G .03 3.75
TOTAL: 43.42
ACTUAL COST: 43.42
CROISSANT
TOTAL NO. OF 21 40G
YIELD:
COST PER 9.94
PIECE:
AMOUNT
SALT 3 GRAMS 20.00/KL .02 .06
YEAST 9 GRAMS 38.00/125G .30 2.74
SUGAR 15 GRAMS 50.00/KL .05 .75
BUTTER 60 GRAMS 45.00/227G .20 11.89
BUTTER( FOLD IN 200 GRAMS 45.00/227G .20 40
FAT)
TOTAL: 73.03
ACTUAL COST: 73.03
DANISH
TOTAL NO. OF 21 50G
YIELD:
COST PER 12.78
PIECE:
AMOUNT
YEAST 13 GRAMS 38.00/125G .30 3.95
SALT 10 GRAMS 20.00/KL .02 .2
BUTTERMILK 20 GRAMS 150.00/500G .3 6
SUGAR 45 GRAMS 50.00/KL .05 2.25
BUTTER 250 GRAMS 45.00/227G .20 49.56
TOTAL: 93.96
ACTUAL COST: 93.96
PUFF PASTRY DOUGH

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

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

FRENCH APPLE PIE

TOTAL NO. OF 2 180G
YIELD:
COST PER 141.19
PIECE:
AMOUNT
PATE BRISEE (FLAKY DOUGH)
CAKE FLOUR 100 GRAMS 52.00/KL .05 5.2
SALT 5 GRAMS 20.00/KL .02 .1
SUAGR 5 GRAMS 50.00/KL .05 .25
BUTTER 100 GRAMS 45.00/227G .20 19.82
FILLING
APPLE 4 PCS 10.00/EACH 40 40
BUTTER 3 GRAMS 45.00/227G .20 .59
CINNAMON 2 GRAMS 80.00/500G .16 .32
NUTMEG 2 GRAMS 40.00/37G 1.08 2.16
SUGAR 75 GRAMS 50.00/KL .05 3.75
CORNSTARCH 20 GRAMS 38.50/250G .15 3.08
STRUESEL
ALL PURPOSE 50 GRAMS 99/50/KL .10 4.98

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

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

Hard Dough
Pandesal
Pancakes, Donuts, Crepes, Quick Bread
pancake donut
Banana Bread Scones

crepe
Artisan Breads
Challah Grissini
Focaccia Brioche
Potato Bread
Loaves
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Choux
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Ginger bread house
Royal icing Gingerbread Cookies

Chocolate and moldings
Meringue Dark chocolate truffles
Basic moulded choco Marshmallow

Foam cakes and butter
cakes
Angel found cake Chiffon cake
Sponge cake Butter Cake

Specialty cake 1
Pound cake Swiss meringue butter

cream
Chocolate ganache Genoise
Chocolate mirror glaze Vanilla banana cream

Custard cake Harlequin roll
Specialty cake 2
Almond Sponge Cake L opera cake

Swiss merrigue butter
Nework cheescake
cream
clementine Carrot cake

Black forest
Specialty cake 3
Brazo de mercedes
Sansrival Frech butter cream
Fruit cake
All-Purpose Flour — This is a wheat flour that is made from the milling of hard wheat or a mixture of
hard and soft wheat. It can be bleached or not and is often enriched with iron and the vitamins folic
acid, riboflavin, folic acid, niacin. All-purpose flour is commonly used in homes for noodles, cookies,
cakes, quick breads, pastries, and certain yeast breads.
Amaranth Flour — Amaranth flour is milled from amaranth seeds, and since it lacks gluten, it can
only be used in yeast breads if it is combined with a wheat flour. Many people enjoy this flour due to
its strong flavor that is particularly well suited for savory pastries or breads. It also gives quick breads
a smooth texture.
Ascorbic Acid — More commonly known as vitamin C, ascorbic acid is added to bread flour
because it enables bread dough to gain a greater volume when it is baked into a loaf.
Baking — Baking is the process of using dry heat to cook food. It is usually performed in an oven.
Baking Pan — A baking pan is a pan of any shape or size that is used to bake cookies, pies, breads,
biscuits, cakes, or specialty baked goods. Today, they are usually made of light- to heavy-gauge
steel, although heavy-gauge aluminum is used in the construction of two-layer, insulated baking pans.
Mid-gauge aluminum is most often used for the pans that test kitchens rely upon to define baking
standards such as time and temperature. See also definitions for cookie pan, nonstick, baking sheet,
jelly-roll pan, and insulated pan.
Baking Powder — Baking powder is a product used for leavening that is a combination of baking
soda and either citric or tartaric acid or a mixture of the two. This powder, when it is wet and hot, will
react without acid from other ingredients in the food that is baked. Home-use baking powder typically
has two kinds of acid, one that reacts to liquids in the baking dough and the other reacts when baking
heats the product. The baked goods are made lighter via the carbon dioxide that is produced by the
powder. Over time, baking powder can lose its strength, and it should be tested if it has been sitting
on the shelf for a while. Good baking powder will bubble strongly when one teaspoon of it is mixed
with one-quarter cup of hot water.
Baking Sheet — A baking sheet is a rigid metal sheet, often with one or more turned-up edges, that
can be used to bake biscuits, breads, cookies, and other goods. There are several types of baking
sheets. Dark, heavy-gauge baking pans are used to bake specialty goods with crisp crusts. Test
kitchens will use shiny, heavy-gauge aluminum to bake and brown evenly. Soft-cookies, rolls, and
tender-crusted breads are often baked using insulated sheets, which are two sheets of aluminum with
a space for air in between them. See also cookie sheet, jelly-roll pan, and insulated bakeware.
Baking Soda — Baking soda reacts with an acid when it is wet to produce carbon dioxide and lighten
baked goods. The wet, acidic ingredients that typically cause this reaction with baking soda in a batter
include buttermilk, sour milk, citrus juices, chocolate, vinegar, or honey, and the reaction will begin
immediately when liquids are added to the dry ingredients. Baking soda is a bicarbonate of soda that
is created from trona, a mineral that is mined in Green River, Wyoming.
Baking Stone — A baking stone is a plate of stone or other unglazed, tile-like material. It can be
round or rectangular, and it is used to help simulate the properties of a brick oven floor in a home
oven. Place the stone on the lowest rack in the oven and only preheat the stone if the manufacturer
recommends it. The food that is to be baked can be placed directly on the stone or in a pan and then
on a stone.
Barley Flour — Barley flour has a sweet taste and it gives cakes, quick breads, and cookies moisture
and a light texture. It is milled from hulled barley and it is low in gluten.
Beating — Beating is the process of stirring or whipping with a spoon, electric mixture, wire whisk, or
beater to create a smooth mixture of ingredients.
Blend — To blend ingredients is to mix two or more of them together with a spoon or whisk or an
appliance such as a blender, mixer, or processor.
Bloom 1.) In bread, bloom is the brown color found in the crust of a well-baked loaf.
2.) In chocolate, bloom refers to pale, grayish streaks or blotches that appear on the surface of
chocolate that demonstrates that separation of cocoa butter from the chocolate itself. It occurs when
chocolate has been stored in an environment that is too warm, but it does not mean that the
chocolate is no longer usable.
Bran — Bran is the name of the outer layers of a grain kernel that are found just below the hull of the
grain. Dietary fiber and other nutrients can be added to cereals and baked goods with bran, which
makes up approximately 14.5 percent of all types of whole-wheat flour. The bran that results when
bran layers are removed from a grain kernel during milling is known as “miller’s bran.”
Bread Flour — Bread flour is the preferred flour for those who use bread machines to bake bread. It
is an unbleached wheat flour that is high in protein, which aids in the development of better yeast
bread. It is good to use a bread flour that is enriched with various vitamins and minerals.
Brownie — This favorite desert is a chewy, dense, cake-like cookie that is sliced into bars for
serving. Usually, brownies are chocolate-flavored and colored brown, hence their name.
Buckwheat Flour — Despite its name, buckwheat is not a relative of the grain known as wheat.
Buckwheat is originally from Russia, and its distinctive flavor is treasured in pancakes and other
baked goods like multi-grain breads. Appropriately, Russian blini made from buckwheat flour, as are
groats and kasha. Buckwheat flour has not gluten and it is created from the grinding of hulled
buckwheat seeds.
Bulgur — Bulgur refers to whole-wheat kernels after they have been steamed, dried, and cracked.
Bulgur can be ground up and made into flour, or it can be soaked or cooked for addition to baked
goods.
Butter — According to U.S. standards, butter is comprised of 80 percent milk fat and 20 percent milk
solids and water. It is created through churning cream into a semi-solid, and it can be salted or
unsalted. Bakers use butter on account of its flavor and its facility for creating crispness, flaky layers,
flavors, tenderness, and a golden-brown color.
Cake Flour — Cake flour is a low-protein flour that is silky and fine in texture that can be used for
pastries, cakes, cookies, and certain breads.
Canning & Pickling Salt — This is a salt that can be used just like table salt in baking. It is a pure,
granulated salt that has no free-flowing agents or other additives, and it may cake if it is exposed in
an environment that has a greater than 75 percent relative humidity. See also salt.
Chocolate — This favorite and familiar food and ingredient gets its name from xocolatl, an Aztec
word that means “bitter water.” Many forms of chocolate are used in baking, but whether it is
unsweetened, milk, bittersweet, or semi-sweet chocolate, all of these forms use a base of “cocoa
liquor” that is derived from ground, roasted, and blended small pieces of the cacao bean called
nibs. See also the other types of chocolate listed in this glossary.
Chop — To chop is to cut up food into tiny bits.
Cocoa Butter — The portion of the cacao bean that is fat is known as cocoa butter.
Cocoa Powder — Fermented, roasted, dried, and cracked cacao beans can be made into an
unsweetened powder called cacao powder. The nibs or small pieces of the cacao beans are ground
up in order to make this powder, and 75 percent of the cacao butter is extracted to form the thick
paste that is known as cocoa butter. Dutch cocoa is a special cocoa powder with a neutralized acidity
due to its having been treated with alkali.
Combine — To combine ingredients is to mix them together.
Confectioners’/Powdered Sugar — One of the most widely used baking ingredients is

confectioners’ or powdered sugar, which is a granulated sugar crushed into a fine powder and
combined with cornstarch. Only about 3 percent of the final product is cornstarch, which helps
prevent the confectioners’ sugar from clumping.
Convection Cooking — Convection cooking is a method used to cook certain foods faster, and it
also allows the baker to cook a larger quantity of food and use multiple baking racks all at the same
time. In convection cooking, a fan will circulate heated air continually in the oven, and the
thoroughness of the cooking means that convection cooking often requires lower oven temperatures.
Convection Oven — The convection oven has a fan to circulate hot air around that which is being
cooked on a continual basis, allowing the baking of several products on different racks all at once. A
convection oven can be either gas or electric, may not need preheating, and the temperature required
to cook a product in a conventional oven can often be reduced by 25 degrees in a convection oven.
Cookie — Deriving its name from the Dutch word koekje or “little cake,” a cookie is a sweet, hand-
held small cake with a flour base.
Cookie Pan —?Cookie pans are flat, rectangular pans made of rigid steel or aluminum. Its four sides
will all have a lip of 5/8–3/4 inches high to keep the cookies from sliding off when it is moved. This lip
also makes it easier to take the pan out of the oven. In many cases, the “cookie pans” used for home
baking are actually jelly roll pans.
Cookie Sheet — Ranging in size from 10x8 inches to 20x15 inches, cookie sheets are flat,
rectangular baking pans made of rigid aluminum or steel. Two of the four sides on a cookie sheet will
have no raised edge in order to facilitate the removal of baked cookies.
Cool — To cool hot foods is to reduce their temperature until they are neither very hot nor very cold.
Cooling Rack — Baked goods are often cooled on a cooling rack, which is typically a rectangular
grid made of thick wire with “feet” or “legs” to raise it off the countertop and allow cooler air to
circulate all around the finished good. Usually, baked goods will be cooled for a short while on their
pan before they are removed and put on a cooling rack. After they are done cooling on this rack, they
can be placed in storage or frozen. The exceptions to this rule are yeast breads, which are usually
transferred from a baking pan immediately to a cooling rack in order to keep the crust from getting
soggy.
Corn Bread — Corn bread is a quick bread made from a flour incorporating 50 percent or more
cornmeal. Corn bread can be thick and light or thin and crisp, and common forms of corn bread
include Johnnycakes, spoon bread, and hushpuppies.
Corn Flour — Corn flour is flour that is made from the milling of whole corn. This flour has a corn
flavor and is great in cornbread, waffles, and muffins, and when mixed with cornmeal.
Cornmeal — This is a medium, coarse, or fine meal made from dry degerminated or whole grain
kernels of corn (yellow, blue, or white).
Creaming — Creaming is the process of mixing sugars and fats like butter, margarine, or shortening
together with a mixer, large spoon, or beaters until the mixture is creamy in its appearance.
Cut In — To cut in is to use two knives or a pastry blender to combine cold fats (butter, margarine, or
shortening) with flour or sugar without creaming or mixing air in the ingredients. A crumbly- or grainy-
looking mixture is what results.
Degerminated — A degerminated food is a grain food that has had its germ removed in the process
of milling.
Dissolve — To dissolve is to mix a dry substance into a liquid until the solids have all disappeared.
Fore example, bakers can dissolve sugar into water, yeast into water, and more.
Dry Ingredients — Dry ingredients are those recipe ingredients that are dry and might need to be
blended before they are added to another kind of mixture in the recipe. Dry ingredients can include
sugar, salt, baking cocoa, spices, flour, and herbs.
Dry Measuring Cups — Some of the standard home-baking measuring tools used in the United
States are dry measuring cups. These cups have straight sides with a handle attached to them at the
top, and they come in graduated sizes including ¼ cup, 1/3 cup, ½ cup, 1, and 2 cup measurements.
Usually they nest within one another for more storage. As one would expect from their name, dry
ingredients like sugar, cornmeal, brown sugar, and flour are measured using these cups. These
ingredients are spooned into the cup and then leveled off for measuring using a straight-edged knife
or other utensil.
Dust — Dusting is the light sprinkling of a baked good or other surface with a dry ingredient like flour,
meal, or powdered sugar.
Eggs — In baking, eggs can perform many tasks for a recipe, including thickening, binding,
leavening, coating, glazing, moisturizing, drying, or emulsifying. They also introduce flavor, color, and
nutrients into the baked good, or they can be used in frostings to slow crystallization. The standard-
size egg called for in most recipes is large, unless the recipe says otherwise.
Egg Wash — An egg wash is a mixture that gives a rich color or gloss to the crust of a baked good
when it is brushed on the unbaked surface o the product. It is made from combining one whole egg,
egg white, or egg yolk with one tablespoon cold milk or water.
Fermentation — Fermentation is the chemical change in a food during the baking process in which
enzymes leavens a dough and helps add flavor. In baking it is the first stage in which bread dough is
allowed to rise before being shaped. Fermenting agents include yeast and other bacteria and
microorganisms.
Flour — The major ingredient in the vast majority of baked goods, flour can be made from many
different kinds of grains and other substances like beans, legumes, seeds, corn, oats, soybeans, teff,
quinoa, amaranth, buckwheat, rye, spelt, and more. Wheat flours, however, are by far the most
common flours used in baking.
Focaccia — Focaccia is an Italian bakers’ snack whose name comes from the Latin term focus or
hearth. Originally, focaccia was baked on a stone hearth.
Gluten — This protein is found in wheat and various cereal flours. Although some people are allergic
to it, gluten makes up the structure of the bread dough and holds the carbon dioxide that is produced
by the yeast or other substance during the fermentation process. When flour is combined with liquids,
gluten develops as the liquid and flour is mixed and then kneaded. Formed from the proteins glutenin
and gliadin, gluten provides the elasticity and extensibility or stretch for bread dough.
Gluten-Free — Some people are allergic to gluten, but there are many ways to bake without
producing the gluten protein. Gluten-free flours include rice, corn, soy, amaranth, and potato flours.
Stone-ground, graham, or whole-wheat flours made from hard or soft wheats or both kinds are also
usable. These are produced through the milling of whole-wheat kernels or combining white flour, bran
and germ. Even though these gluten-flours may differ in coarseness from their gluten counterparts,
the nutritional value is virtually the same.
High-Altitude Baking — Baking in environments at higher elevations require adjustments in

ingredients and temperatures to produce the same results as baking that occurs in lower altitudes.
When cooking is done at an elevation greater than 3,000 feet, amounts of liquids, leaving agents, and
sugar, as well as oven temperature may need to be changed.
Honey — Produced from flower nectar through the work of bees, honey is an all-natural sweetener
that produces a golden-colored curst and holds moisture in different baked goods. Its color and flavor
will vary according to the nectar that the bees use.
Ice Cream Salt — The coarse solar or rock salt used to help freeze ice cream should never be used
in baking as it is not food grade. See also salt.
Instant-Read Thermometer — This is a stainless-steel probe thermometer that will register a

temperature almost immediately when it is inserted into a mixture, dough, liquid or meat. Bakers
typically use it in the baking of yeast breads.
Insulated Bakeware — Insulated bakeware is metal bakeware that is made up of two layers of metal
with layer of air in between. Typically, insulated bakeware results in more consistent baking results
than when it is done with its non-insulated counterpart. The bottom crust also tends to have less
browning. When insulated bakeware is used, longer bake times may be needed for most baked
goods, though the temperature will not need to be adjusted. Cakes and brownies made in such
insulated pans, however, will require a temperature 25 degrees higher than that which the recipe lists.
Invert Sugar — Used in fondant icings for cakes, invert sugar is sugar syrup that has been slightly
heated and exposed to small amount of acid in order to break up sucrose into fructose and glucose
and reduce crystal size in the sugar.
Jelly-Roll Pan — Known commercially as a “half-sheet pan,” a jelly-roll pan is a rectangular baking
pan with a one-inch edge and dimensions, usually, of 18x13 inches. Jelly-roll pans that are used for
home baking come in a variety of sizes, and perhaps the most common one recommended in recipes
is 15½x10½x1. Usually, a jelly-roll pan is used to bake sponge cakes, bars, or sheet cakes, and it
derives its name from the fact that the sponge cake for a jelly-roll cake is baked in this kind of pan.
Kneading — Kneading is the process of working dough with the heels of one’s hands, pressing and
folding it and turning it a quarter of a turn after each time the dough is pressed and folded.
Kosher Salt — Kosher salt is used to top baked goods, kosher meat, or for recipes where coarse salt
is preferred because it has a coarse-flake structure. Usually, kosher salt will not be iodized, but it may
have an anti-caking agent included within it.
Leavening — Leavening refers to the production of a gas in a dough batter using an agent like
baking powder, yeast, baking soda, or even eggs. Leavening agents work via the production of
carbon dioxide in the dough, and long ago these agents were also known as “lifters.”
Liquid Measure — A liquid measure is a clear, hard, plastic, or glass cup that can be used for
pouring because of its special lip. Most of the time, a liquid measure is a quart or pint-sized tool that is
marked with lines to help measure liquids in home-baking recipes. The lines will mark the levels in
ounces, milliliters and sizes of 1/8, ¼, 1/3, ½, 2/3, ¾, 1 cup, and more. When baking at home, all
liquids should be measured in this cup, and the cup should be placed on a flat surface for accuracy.
Margarine — Margarine, which may be salted or not, was created as an alternative to butter in the
late nineteenth century. Eighty percent of margarine is partially-hydrogenated vegetable oil to give it a
solid form and the other 20 percent is made up of flavoring, coloring, liquids, and other additives.
Meal — Grains or seeds that have been ground or milled more coarsely than normal flour made up
meal.
Measuring Cups and Spoons — These are spoons and other containers of different, graduated
sizes that can be used to measure liquid or dry ingredients accurately in the process of cooking and
baking.
Melt — To melt is to heat an otherwise solid food until it achieves liquid form. In baking, sugar, butter,
and chocolate are often melted.
Milk Chocolate — Milk chocolate is made up of a sweetened dark chocolate combined with other
milk solids. At least 10 percent of the product will be chocolate liquor, and the milk solids will
comprise at least 12 percent of the final product.
Millet Flour — Produced from whole millet, millet flour is a low-gluten, starchy flour that is finely
ground. Its texture is quite similar to that of rice flour.
Mixing — Mixing is the art of combining two or more individual ingredients until no one ingredient can
be seen or identified. This is usually accomplished through stirring with a spoon.
Muffin Pans — Muffin pans are used for the baking of muffins, and they come in several different
sizes and shapes. There are even pans for “muffin tops.” The muffin pan that is most commonly
called for has 6 or 12 muffing cups that measure 2½ inches in diameter at the top, although there are
also mini-muffin tins in 12- and 24-cup sizes. These mini-muffins are also known as “tea muffins,” and
whether the muffins being baked are large or small, lining the tins with paper liners or greasing the
muffin cups will produce the best results. See also insulated pans, nonstick, and baking pans.
No-Knead — Also known as “batter breads,” no-knead is a baking method for yeast breads that can
be produced without any kneading.
Nonstick — Nonstick coating is a coating applied to a pan to prevent baked goods from sticking to it.
It can be applied via high-temperature coil-coating before the pan is actually formed, or it can be
sprayed onto the pan after it has been constructed. Nonstick coatings are usually silicone-based or
PTFE-based (polytetraflourethylene or Teflon).
Nut Flour — Nut flour is made up on nut meats that have been finely ground. The nuts that are used
can be either toasted or not, and the flour is used for breads, cookies, cakes, and pastry crusts.
Nuts — Nuts are the dry fruits of legumes, seeds, or trees. Made up of an edible kernel surrounded
by a dry, hard shell, nuts are high in nutrients and flavor. They can have as much as 90 percent fat,
although nut fats are primarily monounsaturated and very healthy. The different textures and flavors
of nuts can provide much sensory satisfaction in baked goods.
Oats — Oats are made up of any grain that is hulled, cleaned, toasted, and cooked whole (groats).
These groats can also be steel-cut, steamed, or rolled (flattened). Rolled oats can be made quick-
cooking when they receive additional cuts, and they can be used interchangeably with other oats in
baking because they are whole grains. Instant oats, however, have been more finely cut and cooked,
so they cannot be used in place of normal oats.
Oat Flour — Oat flour is made up of rolled oats or groats that have been finely ground.
Oat Bran — Oat bran refers to the outer layers of an oat kernel. Oat bran is a good additive for baked
goods as it is high in soluble fiber.
Oils — Liquid fats that are derived from pressing plants and their seeds/nuts are known as oils. This
oil can be extracted via cold-pressing or solvent extraction, and common home-baking oils include,
safflower, corn, canola, olive, sunflower, and soybean oils. None of these plant oils have cholesterol,
but they all vary in the amount of poly-unsaturated, mono-unsaturated, and saturated fats they
contain.
Oven — An enclosed space with parts that supply air flow and heat in order to cook. Electric
elements or gas burners are used in conventional ovens for baking, broiling, or roasting, while
convection ovens also include a fan to circulate heated air all around the food. Electric ovens usually
have controls to cycle the temperatures of the upper and lower elements for consistent cooking
temperatures. Some ovens are clean by hand (standard oven), while others are self-cleaning or
continuous cleaning. Ovens can range in width from 20 to 36 inches, and they can exist as drop-ins,
slide-ins, free-standing, or wall-mounted appliances. In recent years, ovens that use microwaves or
halogen lights to increase cooking speed have been developed.
Pastry Flour —Pastry flour is low in gluten and high in starch. It is usually fine-textured and soft, and
it comes in bleached, unbleached, and whole wheat varieties. Soft red or white wheat is typically used
in the production of pastry flours.
Preheat — To preheat an oven is to heat an empty oven to the proper temperature for the recipe
before the food product is placed within it.
Proof — Proof is the amount of time that a baking product is allowed to rise after it has been shaped
and placed in or on the proper pan. Generally speaking, most baked goods proof until they have
doubled in size or until a lightly placed finger on the good leaves a marked indentation. A humid,
draft-free location with a temperature of between 95 and 100 degrees is required for proofing, and at
home a slightly damp, clean, non-terry cloth towel or plastic wrap that has been sprayed with a pan
spray can be laid on the product in order to retain moisture and keep the crust from drying out. Many
ovens have a proofing feature, so consult the instructions before baking.
Pumpernickel — Pumpernickel is a rye flour of medium-to-course grinding that is light brown in its
color. Sometimes it is called “medium rye,” which is mixture of wheat and rye flours to produce the
bread. Often, molasses will be added to the dough to improve color and flavor in the pumpernickel
bread.
Punch Down — This term used in reference to bread dough describes the point at which a dough
has doubled in its size or when a marked dent is visible after two fingers are lightly pressed into the
dough about half of an inch. Punching down a dough can be achieved via touching the dough with the
fingers, making a fist, and pushing it down into the center of the dough before pulling the dough
edges into the center and turning the dough over. After doing this, cover the dough and let it rest or
rise again before it is shaped into a loaf.
Quick Bread — Quick bread is a bread that can be made very quickly because not time is needed for
kneading or rising in its production.
Quinoa Flour — Quinoa flour made from the grinding of quinoa grain. It is free of gluten and very
nutritious. Its tender, moist crumb is favored for waffles, fruitcakes, pancakes, and cookies.
Red Wheat — The second major kind of U.S. wheat, red wheat refers to three of the six classes of
wheat recognized in the United States. Its kernels have a reddish color, and it is ground into flour for
baking.
Rye Flour — Rye flour is milled from the rye grain and is low in gluten. It is also darker and heavier
than wheat flour, and is sold in dark, medium, and light forms for use in baking at home. Light and
medium rye flour has had most of its bran removed, while dark rye flour is a whole grain flour. See
also pumpernickel.
Salt — Used to add flavor to baked goods and/or control fermentation in breads, salt, also known as
sodium chloride (NaCl), salt is made one of three different ways. Salt (Sodium Chloride - NaCl) can
be produced three ways. It can be made through the evaporation of salt brine in shallow ponds, the
mining of deposits of rock salts, or by boiling and evaporating a brine of higher purity. Soft pretzels
and other unique breads are often topped with coarse salt.
Salt Substitute — Used in order to reduce sodium intake, a salt substitute is usually granular
potassium chloride. Since it has a bitter taste, it is not usually recommended for baking.
Sauté — To sauté is to cook or brown food in a small amount of hot fat or oil. This softens the food
and releases its flavors.
Scratch Baking — Scratch baking begins with the use of basic ingredients like sugar, butter,
leavening, and flour, and makes use of a recipe, not pre-made mixes.
Sea Salt — Sea salt is a salt produced via the evaporation outdoors of salt brine in shallow ponds.
The amount of refining of sea salt will vary, as will its coarseness. Sea salt is suitable for baking
unless it is very coarse.
Self-Rising Cornmeal — As one of the first convenience baking mixes, self-rising cornmeal has
helped shorten the time it takes for people to make cornbreads and other cornmeal-based products.
Most self-rising cornmeal is a blend of cornmeal (1½ cups), all-purpose flour (½ cup), baking powder
(1 tablespoon), and salt (1 teaspoon).
Self-Rising Flour — Self-rising flour is another early “convenience mix” that when used in a recipe,
allows for the baking powder and salt in the directions to be ignored. It is usually a combination of 1
cup all-purpose flour, 1½ teaspoons baking powder and ½ teaspoon salt.
Semi-Sweet Chocolate — Semi-sweet baking chocolate is a chocolate containing anywhere

between 15 and 35 percent chocolate liquor plus sugar, cocoa butter, sugar, lecithin, and vanilla.
Though it is not interchangeable with milk chocolate, it can be substituted for bittersweet or sweet
chocolate in recipes that call for those forms of chocolate.
Semolina Flour — Also known as pasta flour, semolina flower is made through the grinding of
semolina (granules) that come from durum wheat. Many specialty breads will include semolina or
part-semolina flour in their ingredients.
Spreads — Spreads are solids or semi-solids in tubs or sticks containing less than 80 percent fat.
They are not good for baking on account of their high-water content.
Soy Flour — Hulled and roasted soybeans can be milled and ground to produce whole-grain, high-
protein soy flour. This flour can be fat free, low fat or full fat depending on how it is produced.
Sprinkle — To sprinkle is to scatter small particles of toppings or sugars over a surface like cake,
bread, frosting, and more.
Standard — Standards are recipes, methods, ingredients, measuring tools, and equipments that are
used to produce consistent results in a particular product in home baking. Standards are a great help
to both manufacturers and consumers.
Staple — A staple is one or more of the most important items, grown, sold, or made in a specific
place, country, or region.
Starter — Starters are mixtures of sugar, water, yeast, and flour that are permitted to ferment in a
warm location until they are foamy. These starters can be used in lieu of a package of yeast in
breads, and usually a portion of two cups is the amount used. Usually this amount is taken after the
mixture has been fed with more flour and water, something that needs to be done every two weeks
after the starter has begun. In between feedings, the starter is often kept in a refrigerator.
Stir — To stir is to use a spoon to mix ingredients with a spoon using a figure-eight or circular motion.
Stone-ground Flour or Meal — This is a flour or meal that results from the grinding of grain between
two stoners. It can be coarse or fine, though it is usually made up of whole grains.
Sugar — Though most people are not aware of this fact, sugar or sucrose occurs as a carbohydrate
in every fruit and vegetable. It is the major product of photosynthesis, or the method by which plants
convert energy from the sun into food. Most of the sugar used in home cooking is made in large
quantities from sugar beets and sugar cane. There are several different kinds of sugar. Granulated
Sugar is often called “white sugar” and is made up of fine or extra-fine white sugar crystals. Brown
Sugar is made up of sugar crystals contained in a molasses-based syrup. Brown sugar comes in dark
and light varieties according to the amount of molasses used, and the different forms can be
substituted for one another according to taste. Confectioners’ or Powdered Sugar has been defined
earlier in this list. Raw Sugar contains about 98 percent sucrose and is tan or brown in its color.
Although it is often found in foods, the USDA does not consider it fit for such uses. Raw sugar is
coarse and made via the evaporation of clarified sugar cane juice. Turbinado Sugar is a sugar given a
light tan color via its washing in a centrifuge. Its surface molasses is removed, making it closer to
refined sugar than its raw counterpart.
Table Salt — Table salt, which is also known as granulated salt, is produced through the boiling and
evaporation of brine. Table salt is often iodized, and anti-caking agents are usually added to it.
Temperature — This refers to the intensity of heat occurring in a baked product, mixture, or oven. In
the United States, temperature is measured in degrees Fahrenheit, although the Celsius scale is
used in much of the rest of the world.
Texture — The appearance and feel of a cut part of a cake or bread.
Under proofed Loaves or Rolls — These are rolls and breads that though they have been shaped,
have not attained the volume or height that is desired before they are baked.
Unleavened — This term describes baked goods that do not use a leavening agent like baking soda,
cream of tartar, baking powder, or yeast.
Unbleached Flour — An unbleached flour is one that has bleached naturally in its aging process
without the addition of maturing agents. It is no different from bleached flour nutritionally, and it can
be used interchangeably with its bleached counterpart in baking.
Vegetable Shortening — Vegetable shortening is a soybean or cottonseed oil that has been

hydrogenated in order to make it a solid. Being 100 percent fat with no additives like water, milk fat, or
other solids, it is almost flavorless and good for making baked goods flaky and tender.
Wheat Flour — Wheat flour is a popular flour used for cakes, waffles, pastries, and more when it
milled from soft white or red wheat or for yeast breads, bagels, certain rolls, hearth breads, and pizza
crust when milled from hard white or red wheat. Home baking wheat flours (or “family flours”
according to the milling industry) can be unbleached or bleached all-purpose, pastry, whole-wheat,
cake, graham, and bread flours. Some breads are made from high-protein durum wheat or semolina
wheat flours, but such flours are usually reserved for pasta.
Whip Beating — Whip beating is the process of incorporating air into a food rapidly via a mixer,
beater, or whip in order to increase its volume.
White Chocolate — While chocolate is a mixture of cocoa butter, lecithin, vanilla, milk solids and
vanilla. True white chocolate always includes cocoa butter, and those products that do not contain it
but are called white chocolate are actually more properly called confectionary or summer coating.
White chocolate chips or pieces are popularly used in home baking.
White Wheat — U.S. wheat is classified into six different classes, three of which have a bran coat
that is “white” or pale to amber in its color. Such white wheats include soft white wheat, durum wheat,
and hard white wheat. See also red wheat.
Whole Grain — A whole grain food makes use of whole or ground kernels of grains like barley, corn,
oat, wheat, and rye in its production.
Whole-Wheat Flour — Whole-wheat flour is made from the whole kernel of white or red wheat.
Usually, whole-wheat flour is made in flour mills, but it can also be stone-ground in a mill. Another
name for whole-wheat flour is graham flour.
XXX or XXXX Confectioners’ Sugar — The Xs on the package of confectioners’ sugar indicates
how finely it has been ground. Four X sugar is slightly finer than 3 x sugar, but the two different kinds
can be sued interchangeably in the same recipe. Whether or not sifting of the powdered sugar is
required will be determined by the recipe’s particular directions.
Yeast — The yeast that is used in baking is the single-celled fungi of the species saccharomyces
cerevisiae. These fungi are a rising agent that ferments sugar, producing carbon dioxide and alcohol
and expanding the bread dough. Home-baking yeast can be active dry or fast-rising yeast, and some
supermarkets will have fresh or compressed yeast in their refrigerated cases. For measuring
equivalencies, ¼ ounce of dry yeast is about 2¼ teaspoons worth, and it equals one 0.6-ounce cake
of the compressed, refrigerated fresh yeast.
Yield — Yield is the amount of a baked good that results from the combination of a given amount of
different baking ingredients.
Zest — Zest is the thin, outer skin of a citrus fruit. It is fragrant and removed with a paring knife,
vegetable peeler, or citrus so that it can be added to baked gods for a citrus flavor.
MEASURING
Measuring Cups and Spoons: Proportions are key for any baking recipe, so measuring cups and spoons are
invaluable for amateur and professional bakers alike. Glass cups are great for reading liquid amounts, and
metal spoons and cups are ideal for scooping and leveling dry ingredients.
Digital Scale: When it comes to dry ingredients, a digital scale is the most-accurate way to measure. The
amount of flour in one cup can actually vary by up to 30 percent depending on whether or not it's been sifted,
how you actually got the flour into the measuring cup and how humid the air is that day. Precise measuring can
make the difference between airy treats and heavy bricks.
MIXING
Sifter or Strainer: Nothing is worse than biting into a slice of cake and getting a clump of flour or baking soda —
sifting can easily prevent that scenario. A sifter is a relatively inexpensive and rather vital piece of equipment,
useful with just about any recipe. You can also use a fine-mesh strainer to let your kitchen tools pull double
duty.
Bowls: It's best to use bowls made of glass or a nonreactive metal (e.g., stainless steel). Plastic bowls can
retain flavors that you might not want in your muffins, and they are also no good for melting chocolate or
whisking egg yolks and sugar over a pot of simmering water.
Pastry Blender: Sometimes referred to as a "pastry cutter," this tool helps you cut fat into dry ingredients to
create flaky biscuits, scones and pie crusts. If you don't want to do the manual labor, the same result can also
be achieved with a food processor.
Silicone Spatula: If you do any type of baking at home, then you probably already have one of these. They’re
heat-resistant, don't stain or absorb flavors, and are essential for gently mixing things such as cake batters,
meringues or whipped cream. (They're also excellent for making omelets and scrambled eggs.)
Whisk: A whisk is the best tool for thoroughly combining just about everything. Use an all-purpose whisk to mix
up brownie or muffin batter, or test your arm strength with an extra-wide balloon whisk when making meringue
or whipped cream.
Electric or Stand Mixer: An electric mixer is sure to make your baking life much easier, especially when it
comes to creaming butter or whipping cream. While they’re expensive, stand mixers can be a great investment
for your kitchen arsenal, making everything from kneading dough to whipping egg whites a breeze.
FORMING & PORTIONING

Rolling Pin: This essential tool is used with just about any type of baked good you can imagine — biscuits,
scones, pie dough, puff pastry, cutout cookies and even fondant for cake decorating. Needless to say, this is a
must-have for any home baker. It can be made out of wood, marble, metal or silicone, with or without handles,
and straight or tapered. These specifications are mostly a matter of preference, but a wooden dowel makes for
a great all-around rolling pin. And remember, never soak wooden rolling pins in water; instead, wipe with a
damp cloth to clean.
Bench or Dough Scraper: As the name implies, a bench scraper is useful for getting any stuck-on messes off
your counter, but can also be used for portioning dough. They can be made of either metal or plastic, with
plastic being great for getting the last bits of batter or dough out of a bowl.
Mechanical Scoops: These are great for more than just ice cream. Mechanical scoops come in a range of
sizes and can be used for getting uniform cookies and perfectly portioning cupcake batter. The key is finding
one that's comfortable for you to use, which can mean choosing between one that requires a full-hand squeeze
and one that needs just the press of your thumb.
Cookie and Biscuit Cutters: These come in all shapes and sizes — from the basic (squares or stars) to the
more elaborate (cars or dinosaurs). If so inclined, you can even start a collection with different shapes to be
passed on to future generations along with family recipes. But if you don't want the extra equipment, you can
always just use a cup to make circles.
COOKING
Silicone Baking Mat: Made out of fiberglass and silicone, these nonstick mats are a great alternative to
parchment paper, since they are reusable. A silicone baking mat is pretty much a necessity for baking tuile
cookies — it's great for all your other cookies too — and is also useful when placed under fruit pies to catch
any spills during baking.
Bakeware: Some introductory bakeware pieces you'll most likely want to have are rimmed baking sheets, a
square baking dish, a pie pan, two round cake pans and a 12-cup muffin tin. Most bakeware can be made of
ceramic, glass, metal or silicone. Ceramic tends to be more decorative; glass lets you see how brown your
food is getting; metal is the best conductor of heat; and silicone takes away all of your worries about sticking. If
you choose metal, look for heavy pans without a dark coating, as this can brown baked goods too quickly; a
nonstick finish usually isn't that necessary either, especially when the pan is greased and floured properly or a
silicone mat is used.
FINISHING, COOLING & DECORATING

Timer: Though your sense of smell can be a good indication of readiness, relying on just your nose can
sometimes lead to disaster. Always set a timer to save yourself from accidentally falling asleep and waking up
to a smoke-filled kitchen. Baking times can vary depending on the precision with which you followed the recipe,
the temperature of ingredients at the start or the weather that day. It's a good idea to check items halfway
through and rotate the bakeware for more even cooking. Set the timer for a few minutes before what the recipe
calls for, just in case the food is ready early.
Cake Tester: Though a toothpick often does the job just fine, a metal cake tester has a few advantages when it
comes to doneness. First, it is reusable and cuts down on waste, and second, its length makes it easier to use
with thick baked goods. Outside of baking, many professional cooks also use them for testing whether meat
and fish are warmed through.
Baking Rack: Generations past would place their freshly baked goods on windowsills both to cool and to tempt
passersby. Today, a baking rack is the preferred method. Let items such as cookies, muffins and cakes cool
for a few minutes in the pan before transferring to a rack to cool completely. The rack provides better air
circulation to help speed up the chilling process and inhibit overcooking.
Offset Spatula: These are made of flexible stainless steel, come in a range of sizes and are usually rounded at
the end. Offset spatulas are great for frosting cakes or spreading batter in a jelly roll pan. A medium-length
spatula with a comfortable grip is a good all-around choice.
Piping Bags and Tips: Piping or pastry bags allow for greater control and more elaborate designs when
decorating. Tips are available in an assortment of shapes and sizes for lines, stars, roses and even basket
weaving — you can let your imagination run wild! Pastry bags can be disposable or made of plastic-coated
fabric; with the latter it is important to wash and dry thoroughly between uses. Piping bags are also used for
shaping eclair and cream puff dough.
LASTLY, THE MOST-IMPORTANT BAKING TOOL OF ALL IS …

… your oven! Perhaps the most-critical factor many home bakers ignore is making sure you're actually baking
things at the temperature you think you are. An oven thermometer is a great gadget to prevent mishaps
caused by baking things at too low or high a temperature. Another important aspect to remember is that rack
position matters. The heat source can be at either the top or the bottom of your oven, which can lead to hot
and cold spots, so it's best to always bake on a rack placed in the middle. And if you're so lucky as to have a
convection oven, this setting will help solve the problem of uneven cooking. But with convection cooking, be
sure to either reduce the temperature by about 25 degrees F or shorten the baking time by roughly a quarter
for most recipes.
Academy Asia
School of Technology and the Arts
PORTFOLIO
IN
BAKING AND PASTRY
ARTS
Batch 37
Mykel Renz Lalican
Pastry Chef
Daphne Vaño
PANNA COTTA
TOTAL NO. 10 40
OF YIELD:
COST PER 25.45
PIECE:
S AMOUNT
MILK 150 ML 76.50/L .08 11.48
HEAVY CREAM 150 ML 190.L .19 28.5
SUGAR 62 GRMS 50/KL .05 3.1
GELATIN 10 GRMS 20/10G 2 20
WATER 15 ML 0 0 0
ORANGE JUICE 15 ML 20/50G .4 6
ORANGE ZEST 1/2 PC 20/EACH .4 6
TOTAL: 89.08
ACTUAL COST:89.08
APPLE FRITTERS
TOTAL NO. OF 43 50G
YIELD:
COST PER 17.55
PIECE:
INGREDIENTS QTY UNIT PRICE UNIT COST TOTAL
AMOUNT
ALL PURPOSE 300 GRMS 50.KL .05 15
FLOUR
MILK 325 ML 76.50/L .08 24.86
BEER 125 ML 40/250ML .16 20
SALT 1 GRM 20/KL .02 .02
PEPPER 1 GRM 20/KL .02 .02
EGG 50 GRMS 7/EACH .14 7
VINEGAR 5 ML 38/250ML .15 .76
APPLE 4 PCS 20/EACH .5 80
RUM 15 ML 37/500ML .07 1.11
SUGAR 62.5 MLK 50/KL .05 3.13
COOKING OIL 500G ML 93/L .09 46.5
SAUCE
WATER 115 ML 0 0 0
SALT 2.5 GRMS 20/KL .02 .05
CORN SYRUP 10 ML 90/500G .18 1.8
HEAVY CREAM 225 ML 190/L .19 42.75
VANILLA EXTRACT 5 ML 36.50/20ML 1.8 9.13
TOTAL: 264.13
ACTUAL COST:264.13
BANOFEE PIE
TOTAL NO. OF 3 500
YIELD:
COST PER 20.51
PORTION
AMOUNT
GRAHAM CRUST
GRAHAM 250 GRMS 150/KL .15 37.5
CRACKER
SUGAR 115 GRMS 50/KL .05 5.75
BUTTER 175 GRMS 45/227G .19 34.69
FILLING
BUTTER 100 GRMS 45/227G .20 19.82
CONDENSED 300 GRMS 30/300G .1 30
MILK
BANANA 200 GRMS 80/KL .08 16
CHOCOLATE GANACHE
CHOCOLATE 100 GRMS 103/500G .21 20.6
CREAM 100 ML 51/250ML .20 20.4
TOPPING
DARK 10 GMRS 103/500G .21 2.06
CHOCOLATE
WHIPPING 150 GRMS 190/L .19 28.5
CREAM
TOTAL: 215.33
ACTUAL COST:215.33

CHOCOLATE CHIP COOKIES
TOTAL NO. 37 40G
OF YIELD:
COST PER 14.37
PIECE:
S AMOUNT
BUTTER 225 GRAMS 45.00/227g .20 44.60
SUGAR 220 GRAMS 53.00/kl .05 11.66
SUGAR 200 GRAMS 50.00/KL .05 10
VANILLA 7.5 GRAMS 36.50/20ML 1.83 13.69
EXTRACT
EGGS 2 PCS 7.00/EACH .14 14
FLOUR, ALL 450 GRAMS 50.00/KL .05 22.5
PURPOSE
SALT 2.5 GRAMS 20.00/KL .02 .05
BAKING SODA 5 GRAMS 50.00/454G .11 .55
CHOCOLATE 1 CUP 69.00/250G .28 69
CHIPS
TOTAL: 186.05
ACTUAL COST:186.05
OATMEAL COOKIE
TOTAL NO. 26 40G
OF YIELD:
COST PER 14.21
PIECE:
S AMOUNT
BUTTER 170 GRAMS 45.00/227G .20 33.70
SUGAR 110 GRAMS 50.00/KL .05 5.5
SUGAR 200 GRAMS 50.00/KL .05 10
EGG 1 PCS 7.00/EACH .14 7
FRESH MILK 60 MILLILITERS 76.50/L .08 4.59
VANILLA 1 TSP 36.50/20ML 1.8 9.13
EXTRACT
PURPOSE
SALT 1/2 TSP 20.00/KL .02 .05
BAKING SODA 1/2 TSP 50.00/454G .11 .28
OATMEAL 300 GRAMS 86.00/500G .17 51.6
TOTAL: 129.35
ACTUAL COST:129.35
FRENCH MACARONS
TOTAL NO. 26 20G
OF YIELD:
COST PER 9.48
PIECE:
S AMOUNT
ALMOND 1/2 CUP 200.00/500G .4 50
POWDER
SUGAR 1 CUP 50.00/KL .05 12.5
EGG WHITES 2 PCS 7.00/EACH .14 14
ALMOND 1/2 TSP 50.00/20ML 2.5 6.25
EXTRACT
FOOD COLOR 1 MILLILITER 30.00/20ML 1.5 1.5
TOTAL: 86.25
ACTUAL COST:86.25
BLUEBERRY MUFFINS
TOTAL NO. 22 50G
OF YIELD:
COST PER 18.16.
PIECE:
S AMOUNT
FLOUR, BREAD 125 GRAMS 50.00/KL .05 6.25
FLOUR, CAKE 125 GRAMS 53.00/KL .05 6.63
BAKING 15 GRAMS 25.50/250G .10 1.53
POWDER
SALT 2 GRAMS 20.00/KL .02 .04
EGGS 2 PCS 7.00/EACH .14 14
MILK 180 GRAMS 76.50/L .08 13.77
OIL 50 MILLILITERS 97.00/L .10 4.85
BUTTER 150 GRAMS 45.00/227G .20 29.74
BLUEBERRIES 150 GRAMS 180.00/500G .36 54
TOTAL: 139.81
ACTUAL COST:139.81
RED VELVET CUPCAKES

TOTAL NO. 30 40G
OF YIELD:
COST PER 20.55
PIECE:
S AMOUNT
FLOUR,ALL 150 GRAMS 50.00/KL .05 7.5
PURPOSE
COCOA 8 GRAMS 150.00/KL .15 1.2
SALT 2 GRAMS 20.00/KL .02 .04
BAKING 3 GRAMS 20.00/250G .08 .24
POWDER
SUGAR 225 GRAMS 50.00/KL .05 11.25
VINEGAR 9 MILLILITERS 38.00/250G .15 1.37
FOOD COLOR 10 MILLILITERS 30.00/20ML 1.5 15
VANILLA 3 GRAMS 36.50/20ML 1.8 5.48
EXTRACT
CREAM CHEESE FROSTING
CREAM 227 GRAMS 95.0/227G .42 95
CHEESE
CREAM 200 MILLILITERS 195.00/L .20 39
POWDERED 50 GRAMS 50.00/450G .11 5.56
SUAGR
TOTAL: 215.81
ACTUAL COST:215.81
DEVILS FOOD CUPCAKES

TOTAL NO. 19 40G
OF YIELD:
COST PER 27.68
PIECE:
S AMOUNT
SUGAR 220 GRAMS 50.00/KL .05 11
PURPOSE
COCOA 50 GRAMS 150/KL .15 7.5
BAKING 3 GRAMS 25.50/250G .10 .31
POWDER
SALT 1 GRAMS 20.00KL .02 .02
EGGS 1 PIECE 7.00/EACH .14 7
VANILLA 5 MILLILITERS 36.50/20ML 1.83 9.13
EXTRACT
TOTAL: 56.82
SWISS MERINGUE BUTTER CREAM
SUGAR 250 GRAMS 50.00/kl .05 12.5
EGG WHITES 5 PIECES 7.00/EACH .14 21
BUTTER 450 GRAMS 45.00/227G .20 89.21
VANILLA 1/2 TSP 36.50/20ML 1.83 4.56
EXTRACT
TOTAL: 127.27
ACTUAL COST:184.09
MOLTEN LAVA CAKE

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

TOTAL NO. 3 400G
OF YIELD:
COST PER 243.53
PIECE:
S AMOUNT
BUTTER 225 GRAMS 45.00/227G .20 44.60
SUGAR 110 GRAMS 50.00/KL .05 5.5
BROWN 200 GRAMS 53.00/KL .05 10.6
SUGAR
MOLASSES 2 TBSP 95.00/500G .19 5.7
PURPOSE
BAKING SODA 1/2 TSP 50.00/454G .11 .28
SALT 1/4 TSP 20.00 .02 .03
WALNUTS 150 GRAMS 135.00/500G .27 40.5
RAISINS/DATES 200 GRAMS 150.00/250G .6 120
TOTAL: 255.71
ACTUAL COST:255.71
BROWNIES
TOTAL NO. 5 300G
OF YIELD:
COST PER 9.95
PORTION:
S AMOUNT
BUTTER 225 GRAMS 45.00/227G .20 44.60
UNSWEETENE 200 GRAMS 156.00/500G .31 62.4
D CHOCOLATE
SUGAR 350 GRAMS 50.00/KL .05 17.5
VANILLA 1 TSP 36.50/20ML 1.8 9.13
ALL PURPOSE 180 GRAMS 50.00/KL .05 9
FLOUR
WALNUTS 200 GRAMS 135/250G .54 108
SALT 3 GRAMS 20.00/KL .02 .06
TOTAL: 278.69
ACTUAL COST:278.69
REVEL BARS
TOTAL NO. 26 50G
OF YIELD:
COST PER 25.05
PIECE:
S AMOUNT
BUTTER 200 GRAMS 45.00/227G .20 39.65
SUGAR 200 GRAMS 50.00/KL .05 10
FLOUR, ALL 180 GRAMS 50.00/KL .05 9
PURPOSE
BAKING SODA 1 TSP 50.00/454G .11 .55
OATS 200 GRAMS 86.00/500G .17 34.4
VANILLA 2 TSP 36.50/20ML 1.83 18.25
WALNUTS 100 GRAMS 135.00/250G .54 54
CHOCOLATE 175 GRAMS 103.00/500G .20 36.05
BUTTER 30 GRAMS 45.00/227G .20 5.94
TOTAL: 227.96
ACTUAL COST:227.96
PATE A CHOUX
TOTAL NO. 38 40G
OF YIELD:
COST PER 11.91
PIECE:
S AMOUNT
SALT 4 GRAMS 20.00/KL .02 .08
BUTTER 105 GRAMS 45.00/227G .20 20.81
FLOUR, BREAD 125 GRAMS 50/KL .05 6.25
PASTRY CREAM
CREAM 250 MILLILITERS 51/250ML .20 51
SUGAR 100 GRAMS 50/KL .05 5
EGG YOLKS 3 PIECES 7.00/EACH .14 21
TOTAL: 158.47
ACTUAL COST: 158.47
BUTTERSCOTCH
TOTAL NO. 38 50G
OF YIELD:
COST PER 16.16
PIECE:
S AMOUNT
BUTTER 170 GRAMS 45/227G .20 33.70
MAPLE SYRUP 4 TBSP 150/345ML .43 26.09
EGGS 5 PIECES 7/EACH .14 35
FLOUR, ALL 500 GRAMS 50.00/KL .05 25
PURPOSE
BAKING SODA 1 TSP 50/454G .11 .55
BAKING 1 TSP 25.50/250G .10 .51
POWDER
SALT 1/2 TSP 20.00/KL .02 .05
CASHEW NUTS 100 GRAMS 135.00/250G .54 54
TOTAL: 214.9
ACTUAL COST:214.9
SELLING PRICE AT 35%:614
CHOCOLATE MOUSSE
TOTAL NO. 22 50G
OF YIELD:
COST PER 36.45
PIECE:
S AMOUNT
CHOCOLATE 354 GRAMS 103/500G .21 72.92
MILK 110 GRAMS 76.50/L .08 8.42
BUTTER 100 GRAMS 45.00/227G .20 19.82
EGG YOLKS 2 PIECES 7 EACH .14 5.6
WHIPPING 480 MILLILITERS 190/L .19 91.2
CREAM
TOTAL: 280.64
ACTUAL COST:280.64
LADY FINGERS
TOTAL NO. 18 30G
OF YIELD:
COST PER 9.07
PIECE:
S AMOUNT
EGG YOLKS 120 GRAMS 7/EACH .14 16.8
EGG WHITE 180 GRAMS 7EACH .14 25.2
FLOUR, BREAD 50 GRAMS 50/KL .05 2.5
TOTAL: 57.13
ACTUAL COST:57.13
BREAD AND BUTTER PUDDING

TOTAL NO. 38 50G
OF YIELD:
COST PER 21.32
PIECE:
S AMOUNT
LOAF BREAD 1 LOAF 35/LOAF 1 35
BUTTER 250 GRAMS 45/227G .20 49.56
RUM 15 MILLILITERS 37/250ML .15 2.22
RAISINS 200 GRAMS 38/200G .19 38
TOTAL: 134.78
VANILLA SAUCE
EGGS 5 PIECES 7/EACH .14 35
VANILLA 10 MILLILITERS 36.50/20ML 1.8 18.25
CREAM 350 MILLILITERS 51/250ML .20 71.4
TOTAL: 148.78
ACTUAL COST:283.56
TIRAMISU
TOTAL NO. 38 40G
OF YIELD:
COST PER 37.90
PIECE:
S AMOUNT
EGG YOLKS 5 PIECES 7/EACH .14 14
SUGAR 3 TBSP 50/KL .05 2.25
CREAM 250 GRAMS 95/227G .42 104.63
CHEESE
CREAM 250 GRAMS 51/250ML .20 51
LADY FINGERS 30 PIECES 199.50/320G .87 261
ESPRESSO 350 MILLILITERS 50/350ML .14 50
RUM 1 TBSP 37/250ML .15 2.22
CHOCOLATE 70 GRAMS 103/500G .21 14.42
COCOA 30 GRAMS 150/KL .15 4.5
POWDER
TOTAL: 504.02
ACTUAL COST:504.02
CRÈME BRULEE
TOTAL NO. 8 100G
OF YIELD:
COST PER 48.40
PIECE:
S AMOUNT
HEAVY CREAM 500 MILLILITERS 200/L .2 100
FRESH MILK 50 MILLILITERS 76.50/L .08 3.83
EGG YOLK 7 PIECES 7/EACH .14 19.6
VANILLA 1/2 TSP 36.50/20ML 1.8 4.56
SALT 1/4 TSP 20/KL .02 .02
TOTAL: 135.51
ACTUAL COST:135.51
GINGER BREAD COOKIES

TOTAL NO. 14 50G
OF YIELD:
COST PER 30.91
PIECE:
S AMOUNT
BUTTER 10 TBSP 45/227G .20 29.74
MOLASSES 30 GRAMS 95/500G .19 5.7
FLOUR, ALL 320 GRAMS 50/KL .05 16
PURPOSES
GINGER 2 TBSP 30/10G 3 90
POWDER
CINNAMON 2 TBSP 86/500G .17 5.16
BAKING SODA 2 TSP 50/454G .11 1.10
TOTAL: 151.45
ACTUAL COST: 151.45
UBE MACAPUNO CAKE

TOTAL NO. OF 2 840G
YIELD:
COST PER 426.95
PIECE:
AMOUNT
ALL PURPOSE 200 GRMS 50/KL .05 10
FLOUR
SUGAR 250 GRMS 50/KL .05 12.5
BAKING POWDER 15 GRMS 25.50/200G .13 1.91
YAM POWDER 75 GRMS 30/250G .12 9
EGG YOLK 8 PCS 7/EACH .14 22.4
OIL 200 ML 97/L .10 19.4
MILK 20 ML 76.50/L .08 1.53
UBE ESSENCE 2.5 ML 35/30ML 1.17 2.92
EGG WHITES 8 PCS 7/EACH .14 33.6
CREAM OF 3 GMRS 20/100G .2 .6
TARTAR
WHIPPING CREAM 500 ML 190/L .19 95
MACAPUNO AS DESIRED 90/250G .36 90
TOTAL: 298.86
ACTUAL COST: 298.86
BRAZO DE MERCEDEZ
TOTAL NO. 1 995G
OF YIELD:
COST PER 322.87
PIECE:
TS COST AMOUNT
CUSTARD
\ MILK 330 ML 76.50/L .08 25.25
VANILLA 5 ML 36.50/20ML 1.8 9.13
MERINGUE
EGG WHITE 8 PCS 7/EACH .14 33.6
CREAM OF 5 GRMS 20/100G .2 1
TARTAR
SUGAR 250 GRMS 50/KL .05 12.5
VANILLA 5 ML 36.50/20ML 1.8 9.13
TOTAL: 113.01
ACTUAL COST:113.01
FRUIT CAKE
TOTAL NO. OF 8 200G
YIELD:
AMOUNT
BUTTER 227 GRMS 45/227G .20 45
SUAGR 250 GRMS 50/KL .05 12.5
ALL PURPOSE 260 GRMS 50/KL .05 13
FLOUR
BAKING POWDER 5 GRMS 25.50/200G 1.13 5.63
BRANDY 75 ML 38/250ML .15 11.4
ORANGE 50 ML 25.00/PCS 1 50
ASSORTED NUTS 200 GRMS 250/200G 1.25 250
DREIED FRIUTS 400 GRMS 400/500G .8 320
MOLASSES 5 GRMS 95/500G .19 .95
ALMONDS 70 GRMS 200/100G 2 140
TOTAL: 869.52
ACTUAL COST:869.52
SANSRIVAL
TOTAL NO. 1
OF YIELD:
COST PER 679.8
PIECE:
TS COST AMOUNT
CASHEW 200 GRMS 135/250G .54 108
CORNSTARCH 2 TBSP 22.50/200G .11 3.38
EGG WHITE 5 PCS 7/EACH .14 21
TARTAR
SUGAR 125 GRMS 50/KL .05 6.25
TOTAL” 144.23
FRENCH BUTTERCREAM
SUGAR 190 GRMS 50/KL .05 9.5
WATER 75 ML 0 0 0
BUTTER 340 GRMS 45/227G .20 67.40
TOTAL: 93.7
ACTUAL COST:237.93

Pancake, Waffle and Baked Good Cost Breakdowns

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Pancake, Waffle and Baked Good Cost Breakdowns

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PANCAKE AND WAFFLES

TOTAL NO. 21 BANANA

WHOLE WHEAT LOAF

WHITE LOAF BREAD

CARROT HERB BREAD

PUFF PASTRY DOUGH

ACTUAL COST: 251.67

ACTUAL COST: 261.39

FRENCH APPLE PIE

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

ACTUAL COST: 98.83

Soft Dough, Sweet Dough,

Banana Bread Scones

White loaf bread Whole Wheat Bread

Pizza Dough Bechamel

Banoffee Pie Pate Sable

Pate brisee Quiche lorraine

French apple pie Streusel

Choco chip Cookies Oatmeal Cookie

Blueberry Muffin Devils Food Cake

Molten lava cake

Brownies Pate A Choux

Butter Scotch Food for the Gods

Lady Fingers Apple Fritters

Panna Cotta Crème Brulee

Bread and Butter Chocolate mousse

Royal icing Gingerbread Cookies

Meringue Dark chocolate truffles

Basic moulded choco Marshmallow

Angel found cake Chiffon cake

Sponge cake Butter Cake

Pound cake Swiss meringue butter

Chocolate ganache Genoise

Chocolate mirror glaze Vanilla banana cream

Almond Sponge Cake L opera cake

clementine Carrot cake

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

Combine — To combine ingredients is to mix them together.

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

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

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

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

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

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

FORMING & PORTIONING

FINISHING, COOLING & DECORATING

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

Mykel Renz Lalican

SELLING PRICE AT 35%:254.54

SELLING PRICE PER PIECE: 25.45

SELLING PRICE AT 35%:615.21

SELLING PRICE PER PIECE:205.07

RED VELVET CUPCAKES

DEVILS FOOD CUPCAKES

MOLTEN LAVA CAKE

FOOD FOR THE GODS

BREAD AND BUTTER PUDDING

GINGER BREAD COOKIES

UBE MACAPUNO CAKE

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