JOB SHEET # 1

TITLE Prepare and Bake Soft Rolls

Performance Objectives Given the necessary supplies and materials, tools and
equipment, you must be able to prepare and soft rolls.
Supplies/Materials:
Ingredients Grams
All Purpose Flour/Cake Flour 113 g/13g
Milk (Room Temperature) 60 g
Yeast 1 tsp
Sugar 23 g
Eggs 12 g
Salt 1 pinch
Butter 10 g
Tools/Equipment: Baking Sheet/Muffin Pans, Wooden Spoon, Mixing Bowl, Utility Bowls and
Plates, Bench Scraper, Weighing Scale, Sifter
Steps/Procedures:
Mise en Place:
 Check the materials, tools and equipment
 Prepare the oven to 200 ° C
 Grease baking sheets, muffin pans and set aside
 Sift flour
Straight Dough Method:
 Dissolve yeast in milk, add sugar, eggs and mix in, add the remaining ingredients
except butter (vegetable lard)
 Knead on low speed for 4 minutes, scraping sides down the bottom of the bowl
 Knead on medium speed for 8 minutes before the end of the kneading time.
 Dough should be malleable
 Bulk fermentation 45 minutes, punch down after 20 minutes
 Scale dough rounding 45 grams (or equal grams depending on the total weight of the
whole dough)
 Rest for 20 minutes
 Shape round or oval
 When half proof, brush with egg wash
 Final rising, 35 minutes until double size
 Baking time, 15 to 25 minutes or until golden brown
Assessment: Demonstration

JOB SHEET # 2
TITLE: Prepare and Bake Sponge Cake
Performance Objectives: Given the necessary supplies and materials, tools and
equipment, you must be able to prepare and bake sponge
cake.
Supplies/Materials:
Ingredients Grams
CAKE FLOUR 85 g
BAKING POWDER 4g
WATER 70 g
SUGAR 50 g
OIL 25 g
VANILLA 3g
EGG YOLK 3 pcs
ADDITIONAL FLAVORING
(VANILLA OR FRUITS)
Tools/Equipment:
Assessment: Demonstration

JOB SHEET # 3
TITLE: LET’S MAKE A MERINGUE!
Performance Objectives Create a meringue mixture for the decoration of the sponge
cake.
Supplies/Materials:
Ingredients Grams
EGG WHITES 6 pcs
SUGAR 70 g
CREAM OF TARTAR 1 pinch
OTHER CAKE DECORATIONS
OF YOUR CHOICE.
Tools/Equipment:
Steps/Procedures:
Mise en Place:
Assessment: Demonstration

JOB SHEET # 4
TITLE SWISS BUTTER CREAM
Performance Objectives
Supplies/Materials:
Ingredients Grams
EGG WHITES 3 pcs
SUGAR 135 g
WATER 1/2 cup
BUTTER 1 bar
OTHER DECORATIONS OR
TOPPINGS OF YOUR CHOICE
Tools/Equipment:
Steps/Procedures:
Mise en Place:
Assessment: Demonstration

JOB SHEET # 5
TITLE FONDANT ICING
Performance Objectives
Supplies/Materials:
Ingredients Grams

OTHER DECORATIONS OR
TOPPINGS OF YOUR CHOICE
Tools/Equipment:
Steps/Procedures:
Mise en Place:
Assessment: Demonstration
 JOB SHEET # 1
TITLE: Buttered Pandesiosa and Filled-Buns
Performance Objectives Given the necessary supplies and materials, tools and equipment, you must
be able to prepare and soft rolls.
Ingredients Grams
WATER 500ml (1 cup)
EGG 2 whole
DRY YEAST 14g
GRANULATED SUGAR 80g
AP FLOUR 700g
SALT 12g rock salt
MELTED BUTTER 90g
Milk, Butter or Egg white for
Glazing (OPTIONAL)
FILLINGS, SPRINKLES OR (Depends on your choice)
FLAVORINGS
Tools/Equipment: Baking Sheet/Muffin Pans/Loaf Pans, Wooden Spoon, Mixing Bowl, Utility Bowls and
Plates, Bench Scraper, Sifter, Rubber Scraper, Weighing Scale
Steps/Procedures:
Mise en Place:
Check the materials, tools and equipment
Prepare the oven to 200 ° C
Grease baking sheets, muffin pans or loaf pans and set aside
Sift flour
Straight Dough Method:
FIRST MIXTURE
Pour the water into a clean mixing bowl
Add the egg, then beat until combined.
Add the yeast first to the mixture, then the sugar. Beat until thoroughly combined.
Make sure you no longer feel the yeast in the mixture.
Cover the bowl with a cling wrap and set aside for 20 minutes.
While waiting, let’s do the second mixture.
SECOND MIXTURE
In a different bowl, pour the sifted flour and the salt. Mix.
Add the first mixture then mix using wooden spoon or rubber scraper until fluffy.
When done, add the melted butter. Mix using wooden spoon or rubber scraper. Knead for at least
30-45 strokes.
Make sure all ingredients are combined well.
Cover the bowl with a cling wrap.
Let it rise for 20 minutes.
Knead again for another 2 minutes.
Let it rise for the second time. Another 10-15 minutes would do.
Knead in a sprinkled flour until ready. Divide.
Create at least two Buttered Pandesiosa with different toppings, 2 filled buns, then you can do
anything you want with the remaining dough.
Assessment: Demonstration