Homework Practice Week 5

1. Please Choose 1 product and Created product of Choux Paste using the recipe below. The recipe
creating for churros (frying) or Soes (baking)

2. Please fill the measurement of Percentage from Gram , and make the food cost for weekly
report

3. Please make the video the process and submit on channel YouTube class 2 PPI 1 ( created by
Class Leader) and give link on weekly report. Channel YouTube with The subject making Choux
Paste by …. (example ) and include the student id
 PASTRY BASIC

Name : Choux Paste

Cutting Portion : 2 cm wide, 8-10 cm Long
Yield/hasil : 5 Pieces
Steamer/time : 1800c / 35-45 minute
Mould / cetakan : Squere Tray
Ingridient % Quantity Unit
Water 250 gr
Garam 25
Margarine 100
Medium flour 150
Eggs 3 / 165 Pcs / gr

PASTRY CREAM
Fresh Milk 250
Maizena 30
Sugar 50
Eggs 1
Vanilla Ekstrak 3

Garnish
Fresh Fruit, Choc. Dekor, Daun Mint

Method Choux Paste:

1. Bring the liquid, fat, salt, and sugar (if used) to a boil. The liquid must be boiling rapidly
so the fat is dispersed in the liquid, not just floating on top. If this is not done, the fat will
not be as well incorporated into the paste, and some of it may run out during baking.
2. Add the flour all at once and stir until the paste forms a ball and pulls away from the
sides of the pan. It should leave a thin film on the bottom of the pan .
3. Remove the paste from the heat and let it cool to 140°F (60°C. Beat or mix the paste so it
cools evenly. If the paste is not cooled slightly, it will cook the eggsnwhen they are
added.
4. Beat in the eggs a little at a time (c). Completely mix in each addition of eggs before
adding more.If the eggs are added too quickly, it will be difficult to get a smooth batter.
When the paste is smooth and Moist but stiff enough to hold its Shape it is ready to use.
 Weekly Report

Name Student:
Gabril
(0123467)

Hotel Management Study Program

Bunda Mulia Tourism Academy

JAKARTA

2019
 Student Name :
Class :

Weekly practice reports

Name Of Food :
Cutting : gr
Yield/hasil : Pieces
Mould / cetakan : cm
Link Youtube :
Picture :

STANDART RECIPE
Ingridient % Quantity Unit

METHOD :

EQUIPMENT :
Student Name :
Class :
FOOD COST
Name Of Food :
Cutting : gr
Yield/hasil : Pieces
Mould / cetakan : cm
Ingridient % Quantity Pricing / unit Total Cost
(Gram) Price

Amount of Material

 Operational Cost
 Labour : .....% x = Rp.
 Depreciation tool : .....% x = Rp.
 Fuel cost : .....% x = Rp.
Total cost Oprational = Rp. ;
 Cost of Sales
Amount of Material + Total Cost Oprational
= Rp. + Rp. = Rp.
 Profit
Profit Desired (........%) x Cost of Sales
= ............% x Rp. = Rp.
 Servings Per Unit Price
Profit + Cost of Sales: Portion = Rp. .........+ Rp. ......... : portion
= Rp. In the round it off to Rp.