National College of Business and Arts

Fairview Campus

BREAD AND PASTRY PORTFOLIO

HM211-BAP

Bachelor of Science in Hospitality Management

First Semester Academic Year 2020-2021

Submitted By:

MEI-ANNE L. RENANTE
Student

Submitted To:

Mr. Chester E. Mogol

Philippine and Regional Cuisine Instructor

 Table of Contents

Content Page No.

Cookies
a. Mise en place ………………………………………. 2
b. Making Process ………………………………………. 3
c. Final Outcome ………………………………………. 4
d. Costing ………………………………………. 5
e. Receipts Attachment ………………………………………. 6
f. Home Evaluator Grades ………………………………………. 7
g. Instructor’ Evaluation ………………………………………. 8
h. Reflection ………………………………………. 9
Quick Breads
a. Mise en place ………………………………………. 11
b. Making Process ………………………………………. 12
c. Final Outcome ………………………………………. 13
d. Costing ………………………………………. 14
e. Receipts Attachment ………………………………………. 15
f. Home Evaluator Grades ………………………………………. 16
g. Instructor’ Evaluation ………………………………………. 17
h. Reflection ………………………………………. 18
Pies and Pastries
a. Mise en place ………………………………………. 20
b. Making Process ………………………………………. 21
c. Final Outcome ………………………………………. 22
d. Costing ………………………………………. 23
e. Receipts Attachment ………………………………………. 24
f. Home Evaluator Grades ………………………………………. 25
g. Instructor’ Evaluation ………………………………………. 26
h. Reflection ………………………………………. 27
Icing
a. Mise en place ………………………………………. 29
b. Making Process ………………………………………. 30
c. Final Outcome ………………………………………. 31
d. Costing ………………………………………. 32
e. Receipts Attachment ………………………………………. 33
f. Home Evaluator Grades ………………………………………. 34
g. Instructor’ Evaluation ………………………………………. 35
h. Reflection ………………………………………. 36
Cakes
a. Mise en place ………………………………………. 38
b. Making Process ………………………………………. 39
c. Final Outcome ………………………………………. 40
d. Costing ………………………………………. 41
e. Receipts Attachment ………………………………………. 42
f. Home Evaluator Grades ………………………………………. 43
g. Instructor’ Evaluation ………………………………………. 44
h. Reflection ………………………………………. 45
Lean Yeast Dough Bread
a. Mise en place ………………………………………. 47
b. Making Process ………………………………………. 48
c. Final Outcome ………………………………………. 49
d. Costing ………………………………………. 50
e. Receipts Attachment ………………………………………. 51
f. Home Evaluator Grades ………………………………………. 52
g. Instructor’ Evaluation ………………………………………. 53
h. Reflection ………………………………………. 54
Rich Yeast Dough Bread
a. Mise en place ………………………………………. 56
b. Making Process ………………………………………. 57
c. Final Outcome ………………………………………. 58
d. Costing ………………………………………. 59
e. Receipts Attachment ………………………………………. 60
f. Home Evaluator Grades ………………………………………. 61
g. Instructor’ Evaluation ………………………………………. 62
h. Reflection ………………………………………. 63
BEEF KORMA
 MISE EN PLACE

Picture of tool and equipment will

Picture of actual measuring
be use

Picture of complete mise en place Picture of complete mise en place

with student

Note: PICTURE ABOVE ARE CLEAN AND SANITAIZ

 MAKING PROCESS

Picture 1 Picture 1
Picture 1

Remove the beef,

Saute the beef Wait until it’s slightly saute the garlic &
brown. onion with coconut
cream
Picture 1 Picture 1 Picture 1

Put the beef into the Put the coconut milk,

Also the potato and
pan. water, curry powder,
carrots. chili, and bay leaves
Picture 1 Picture 1 Picture 1

Wait until the beef is

tender. Put the peanut butter. And it’s done.

FINAL OUTPUT

Picture of product close shot Picture of product top view

Fancy Creative Shot Student and product selfie

 Note:

ACTUAL COSTING

Yield: 4

Ingredients Unit Price Original Weight in g Price

Weight and ml
BEEF BRISKET 425/KL ½ KILO 500G 218

GARLIC 100/kl 2 CLOVES 10G 1

ONION 110/kl 1 PC. 30G 3

COCONUT 37/165ML ½C 120ML 27

CREAM

COCONUT MILK 25/240ML ½C 120ML 12

BAY LEAVES 10/100G 2 PCS. 5G 1

CURRY 29/28G 1 TBSP. 15G 16
POWDER
 POTATOES 80/kl 1 PC. MEDIUM 120G 10

FISH SAUCE 27/250ML ½ TBSP 8ml 3

CARROT 85/kl 1 PC. 125G 11

CHILI 10/30G 1 TBSP 15G 5

POWDER

PEANUT 58/500G ½ TBSP 8G 2

BUTTER

Total Cost: 309

Cost Per Yield: 77

BEEF KORMA

INGREDIENT
½ KILO BEEF BRISKET
2 CLOVES GARLIC, MINCED
1 MEDIUM ONION, MINCED
½ C COCONUT CREAM
1 TBSP. CURRY POWDER
1 MEDIUM POTATO
2 PCS. BAY LEAVES
½ TBSP. FISH SAUCE
1 WHOLE CARROT, CUBED
1 TBSP. CHILI POWDER
½ TBSP. PEANUT BUTTER
½ C COCONUT MILK
PROCEDURE

1) Saute every side of beef in a high heat sauce pan.

2) Saute the garlic and onions slightly brown and pour the coconut cream into the
pan. wait until it cooks.
3) Return the beef into the pan with coconut milk, water, carrots, potatoes, bay
leaves, fish sauce and chili powder. Let it simmer until the beef is tender.
 4) When the beef is almost cooked, add the peanut butter and continue to cook until
the meat and veggies are tender.
5) And it’s done.

HOME EVALUATOR’S GRADE

Evaluators Taste Texture Hygiene and Presentation Total Grade

(45%) (45%) Food Safety (5%) (100%)
(5%)

35 5 3 82
Evaluator No. 1 39
39 5 2 86
Evaluator No. 2 40
38 5 2 85
Evaluator No. 3 40
39 5 3 86
Evaluator 39
NHKKBBNo. 4
84.75
Grand Total
 COMMENTS AND SUGGESTION

Evaluator No. 1
The beef is chewy, but the taste is good.

Evaluator No. 2 Beef is not that tender, it's a little bit chewy.

Evaluator No. 3 It’s a unique style for me because for the first time of seeing beef curry, even
the beef is not so good but the sauce is yummy as a spicy.

A little bit spicy yummy curry and better cooking of beef next time.
Evaluator No. 4

INSTRUCTOR EVALUATIONS
Hygiene and Organization

Criterion Divided Deducted Remarks

Score Score
Management of Ingredients
- Less excess of ingredients 3
- Disposal of ingredients 1
- Proper Storing of ingredients 1
Mise en Place
- Proper placement of ingredients 2
- Arrangement and placement of tools and equipment 2
- Right and proper timing use of work space and 1
Hygiene and Segregation
- Segregation of Waste 3
- Completeness of cleaning and hygiene kit such as dry towels, 1
kitchen towels, gloves, rags and dishwashing liquid.
- Maintaining tools and work space neat, dry and clean to avoid 1
cross-contamination.
Ergonomic Risk Skills
- Avoids risky placements within work space such as 1
obstruction placement of mixing bowl with batter mixture on
the edge of the table.
- Proper disposal of egg shells and raw eggs to avoid salmonella 2
- Heat management and oven orientation 2
 TOTAL DEDUCTION
Criterion Divided Score Remarks
Score
A. Solid foundation and essentials for cookies 5
B. Control of temperature 5
C. Practicability and adjustments 5
D. Appropriate tools and equipment for specific works 5
E. Mixing methods 5
F. Creativity and Innovation 5
G. Appropriate Methods of Measurements 5
H. Confidence 5

Correct Preparation

Practical Presentation, Aesthetic and Design

Criterion Divided Score Remarks

Score
A. Creativity and consistency 4
B. Practical use of garnishes to achieve balance of flavors 3
C. Level of difficulty 3
TOTAL SCORE

REFLECTIONS
Importance of Culinary Foundation in making dish :
( 5 sentences )

The essence of natural flavoring and the skills that you can apply after learning the
basic techniques and history of that food also their province or country. It may be
difficult for the taste as usually because you can;t be familiar with the taste, as you first
time to cook it. But the culinary foundation teaches us about the skills that you may use.

Flavor journal: Kindly explain the negative aspects of your dish based on your
observation in terms of taste, texture, techniques, presentation, and hygiene:
( 10 sentences )

The negative aspects of my dish is the texture, techniques, and presentation. In terms
of the texture, my dish is not achieving the texture of the original dish. It is not creamy
as the original dish it might be because of the coconut milk. In terms of techniques I
probably fail as a first time to cook , I love to bake but not cooking because of my taste.
I want salty food. And also for the presentation I’m so interested in taking photos but not
easy as it looks because of the camera that i use. And as I’m in a rush at that moment I
don't have materials to use for the aesthetic presentation. As for the hygiene I nailed it
because my mom is there and she didn't want a mess.

What do you think are some aspects of your dish and it’s preparation that calls for
improvement or you think to do better after you finish this entry?
( 10 sentences )

The texture, taste, and presentation of my dish. As for the taste the beef is not so
tender, it’s a little bit chewy texture. I honestly said it because it’s the truth that I can't
deny in this dish I learned about how the beef becomes tender. The texture because the
coconut milk is in the fridge it becomes precipitate. It's not fresh anymore. And for the
presentation I probably do it as early as it can for the better preparation and for the
aesthetic of it. Exploring more context about the aesthetic presentation.