WEEK 1

CHAPTER 1 – INTRODUCTION TO KITCHEN AND PASTRY

Topics
1. Basic principles
2. Introduction to sanitation and safety
3. Ingredients

WEEK 2
CHAPTER 2 – PIES AND TARTS

Products:
1. Apple Crumble
2. Quiche
3. Pecan Pie
4. Fresh Fruit Tart

1. APPLE PIE

Sugar Crust

Quantity Unit Ingredient Method

250 gm Soft flour
125 gm Butter
1 no Egg
1 tbsp Sugar
2 tbsp Milk

Apple Pie Filling

Quantity Unit Ingredient Method

3 nos Green apple; peeled & diced
2 tbsp Butter
100 gm Brown sugar
2 tbsp Castor sugar
100 gm Raisin
¼ no Lemon; squeezed
¼ tsp Cinnamon powder
4 tbsp Cornflour; dilute with water

Crumble

Quantity Unit Ingredient Method

33 gm Butter
19 gm Castor sugar
15 gm Brown sugar
¼ gm Salt
¼ gm Cinnamon powder
63 gm Soft flour

1
 2. PECAN PIE

Pecan Pie Filling

Quantity Unit Ingredient Method

3 tbsp Butter
¼ cup Brown sugar
¼ tsp Salt
1½ nos Egg
½ cup Honey
¼ tsp Vanilla essence
180 gm Pecan

3. QUICHE

Short Crust

Quantity Unit Ingredient Method

200 gm Soft flour
100 gm Butter
1 no Egg
½ tsp Salt
2 tbsp Milk

Chicken Filling

Quantity Unit Ingredient Method

200 gm Minced chicken
1 no Onion; chopped
1 tsp Dried mixed herbs
Salt & pepper
For topping
100 gm Mozzarella cheese

Salted Royal

Quantity Unit Ingredient Method

65 ml Milk
65 ml Heavy cream
1 no Egg

2
 4. FRESH FRUIT TART

Sugar Crust

Quantity Unit Ingredient Method

113 gm Butter
46 gm Castor sugar
½ no Egg
200 gm Soft flour

Pastry Cream

Quantity Unit Ingredient Method

300 ml Milk
1 no Egg
25 gm Custard powder
50 gm Castor sugar
¼ tsp Vanilla essence
For topping
Kiwi
Peach
Strawberry
For glazing
Hadija gel

3
 WEEK 3
CHAPTER 3 – PASTRY BASICS

Products:
1. Puff Pastry
a. Chicken Puff
b. Cheese Stick
c. Vol-au-vent
d. Palmier
e. Papillon

2. Choux pastry / Patê à choux

a. Cream Puff
b. Éclair
c. Swan Puff
d. Paris Brest

1. PUFF PASTRY

Dough

Quantity Unit Ingredient Method

250 gm Strong flour
¼ tsp Salt
¼ tsp Cream of tartar
25 gm Butter
½ no Egg
100 ml Water
188 gm Pastry margarine

Chicken Filling

Quantity Unit Ingredient Method

200 gm Minced chicken
1 no Onion; chopped
2 nos Garlic; chopped
4 tbsp Curry powder; dilute with water
100 gm Mixed vegetables
Salt & pepper

2. CHOUX PASTRY/PATÊ À CHOUX

Batter

Quantity Unit Ingredient Method

125 gm Soft flour
100 gm Butter
250 ml Water
½ tbsp Castor sugar
¼ tsp Salt
3 nos Egg

4
Pastry Cream

Quantity Unit Ingredient Method

500 ml Milk
1 no Egg
1 no Egg yolk
50 gm Custard powder
100 gm Castor sugar
½ tsp Vanilla essence

5
 WEEK 4
CHAPTER 4 – PASTRY BASICS …. cont

Products:
1. Doughnut
2. Pan Cakes
3. Crêpe

1. DOUGHNUT

Quantity Unit Ingredient Method

280 gm Strong flour
½ tsp Salt
35 gm Castor sugar
10 gm Dried yeast
30 gm Butter
1 no Egg
125 ml Milk

2. PAN CAKES

Quantity Unit Ingredient Method

280 gm Soft flour
1 tsp Salt
17 gm Baking powder
30 gm Castor sugar
2 nos Egg
450 ml Milk
55 gm Vegetable shortening; melted

3. CRÊPE

Quantity Unit Ingredient Method

1 no Egg yolk
1 no Egg
60 gm Castor Sugar
105 gm Soft flour
300 ml Milk
25 gm Butter; melted

6
 WEEK 5
CHAPTER 4 – CAKE MIXING AND BAKING (High-Fat Cakes)

Products:
1. Marble Cake
2. Carrot Cake
3. Chocolate Moist Cake
4. Fruit Cake

1. MARBLE CAKE

Quantity Unit Ingredient Method

250 gm Butter
250 gm Castor sugar
250 gm Soft flour
5 nos Egg
40 ml Milk
½ tbsp Baking powder
¼ tsp Vanilla essence
¼ cup Cocoa powder

2. CARROT CAKE

Quantity Unit Ingredient Method

230 gm Butter
225 gm Castor sugar
260 gm Self-raising flour
5 nos Egg
100 gm Walnut; coarsely chopped
2 nos Carrot; grated and water removed
1 tsp Vanilla essence

3. CHOCOLATE MOIST CAKE

Quantity Unit Ingredient Method

1 cup Cocoa powder .
1 cup Water
360 gm Castor sugar
½ cup Castor sugar
250 gm Butter
250 gm Self-raising flour
6 nos Egg

4. FRUIT CAKE

Quantity Unit Ingredient Method

250 gm Butter
250 gm Castor Sugar
250 gm Soft flour
½ tbsp Baking powder
5 nos Egg
¼ tsp Vanilla essence
400 gm Dried mixed fruit

7
 WEEK 6
CHAPTER 4 – CAKE MIXING AND BAKING (Foam-Type Cakes)

Products:
1. Chocolate Sponge Cake
2. Swiss Roll
3. Pandan Chiffon Cake

1. CHOCOLATE SPONGE CAKE

Quantity Unit Ingredient Method

8 nos Egg
250 gm Castor sugar
200 gm Soft flour
50 gm Cocoa powder
100 ml Water
25 gm Jilk/ovelette
125 gm Butter; melted

2. SWISS ROLL

Quantity Unit Ingredient Method

82 gm Soft flour
46 gm Cornflour
8 nos Egg
112 gm Castor sugar
38 ml Water
12 gm Ovallete
6 gm Baking powder
A Salt
pinch
½ tsp Vanilla essence
20 gm Butter, melted

3. PANDAN CHIFFON CAKE

Quantity Unit Ingredient Method

120 gm Castor sugar
90 gm Corn oil
4 nos Egg yolk
½ tbsp Pandan essence
1/8 tsp Green coloring
175 gm Self-raising flour
A pinch of salt
4 nos Egg white; meringue
80 gm Castor sugar
½ tsp Cream of tartar
30 gm Coconut milk

8
 WEEK 7
CHAPTER 5 – UNDERSTANDING YEAST DOUGH (Lean Yeast Dough)

A lean dough is a dough that has very little or no fat content. Lean dough by nature are made up of the
essential four (4) ingredient elements necessary to any bread dough’s formula.

1) Flour 2) Water 3) Salt 4) Yeast

Enriched dough’s by comparison integrate all that ‘lean’ dough’s require, plus enriching sources of
shortening and sweetener.
5) butter 6) Oil 7) Milk 8) Cream 9) Egg

Yeast
Fresh yeast 100% = Active dry 50% = Instant
40%

Products:
1. Soft Roll
2. Sausage Roll
3. Cheese Bun
4. Crab Meat Bun

1. SOFT ROLL

Quantity Unit Ingredient Method

250 gm Strong flour
35 gm Castor sugar
5 gm Dried yeast
3 gm Bread improver
2.5 gm Salt
25 gm Butter
1 no Egg
125 ml Water

2. SAUSAGE ROLL

Quantity Unit Ingredient Method

200 gm Strong flour
50 gm Soft flour
35 gm Castor sugar
½ tsp Salt
7 gm Yeast
53 gm Butter
13 gm Milk powder
45 gm Fresh cream
25 gm Condensed milk
½ no Egg
85 gm Cold water

9
 3. CHEESE BUN

Quantity Unit Ingredient Method

500 gm Strong flour Topping: Cheddar cheese + sugar
100 gm Castor sugar
80 gm Margarine
1 no Egg
2 tbsp Condensed milk
11 gm Yeast
1 tsp Bread improver
250 gm Water

4. CRAB MEAT BUN

Quantity Unit Ingredient Method

200 gm Strong flour
50 gm Soft flour
35 gm Castor sugar
½ tsp Salt
7 gm Yeast
53 gm Butter
13 gm Milk powder
45 ml Heavy cream
25 ml Milk
½ no Egg
85 ml Water
Topping
9 nos Crab meat bun
½ no Egg
¼ tsp Salt
2 tsp Castor sugar
125 gm Mixed vegetable
Mayonnaise
Chili sauce
Oregano
100 gm Cheddar cheese

10
 WEEK 8
CHAPTER 5 – UNDERSTANDING YEAST DOUGH (Rich Yeast Dough)

Products:
1. Danish Pastry
2. Croissant

1. DANISH PASTRY

Quantity Unit Ingredient Method

50 gm Water
4 gm Instant yeast
38 gm Strong flour
40 gm Castor sugar
6 gm Salt
88 ml Milk
13 ml Water
238 gm Strong flour
For folding
150 gm Pastry margarine

2. CROISSANT

Quantity Unit Ingredient Method

94 ml Milk; warm
6 gm Instant yeast
87 ml Water
22 gm Castor sugar
220 gm Strong flour
74 gm Soft flour
6 gm Bread improver
7 gm Salt
5 gm Horlicks
30 gm Butter
For folding
187 gm Croissant butter

11
 WEEK 9
CHAPTER 6 – QUICK BREADS

Products:
1. Raisin Scone
2. Vanilla Chocolate Chips Muffin
3. Chocolate Muffin
4. Corn Muffin

1. RAISIN SCONE

Quantity Unit Ingredient Method

3 cups Soft flour
3 tbsp Castor sugar
1 tbsp Baking powder
¼ tsp Salt
½ cup Butter
1 cup Raisin
2 nos Egg
1 cup Milk

2. VANILLA CHOCOLATE CHIPS MUFFIN

Quantity Unit Ingredient Method

1 no Egg
½ cup Cooking oil
¾ cup Milk
1 tsp Vanilla essence
2 cup Self-raising flour
¾ cup Castor sugar
¼ cup Dark chocolate chips
¼ cup White chocolate chips

3. CHOCOLATE MUFFIN

Quantity Unit Ingredient Method

½ cup Butter
1 cup Milk
1 no Egg
½ tsp Vanilla essence
1½ cup Soft flour
¼ cup Cocoa powder
1 tsp Baking powder
¼ tsp Baking soda
1 cup Brown sugar
30 gm Almond flake, topping

12
 4. CORN MUFFIN

Quantity Unit Ingredient Method

2 cup Soft flour
1 tsp Baking powder
1 tsp Soda bicarbonate
1 tsp Salt
1 cup Cream corn
1 cup Cooking oil
1 cup Castor sugar
1 no Egg

WEEK 10
PRACTICAL TEST

13
 WEEK 11
CHAPTER 7 – COOKIES

Products:
1. Danish Butter Cookies (Bagged Cookies)
2. Chocolate Chips Cookies (Dropped Cookies)
3. Mama Carey Cookies (Rolled Cookies)
4. Cinnamon Cookies (Moulded Cookies)

1. DANISH BUTTER COOKIES

Quantity Unit Ingredient Method

250 gm Butter
90 gm Icing sugar
280 gm Soft flour
½ tsp Baking powder

2. CHOCOLATE CHIPS COOKIES

Quantity Unit Ingredient Method

½ cup Castor sugar
½ cup Brown sugar
114 gm Butter
½ cup Oil
½ no Egg
½ tbsp Milk powder
2 cup Soft flour
½ tsp Baking soda
½ tsp Cream of tartar
A Salt
pinch
1 cup Chocolate chips
¼ cup Walnut/almond nib
½ tsp Vanilla essence

3. MAMA CAREY COOKIES

Quantity Unit Ingredient Method

113 gm Butter
38 gm Icing sugar
141 gm Soft flour
50 gm Corn flour
½ tbsp Milk powder
For topping
1 no Egg white
95 gm Icing sugar
1 tbsp Corn flour
For garnishing
½ tsp Chocolate emulco

14
 4. CINNAMON COOKIES

Quantity Unit Ingredient Method

88 gm Butter
175 gm Brown sugar
1 gm Cinnamon powder
2 nos Egg yolks
220 gm Soft flour
88 gm Almond flakes
½ tsp Vanilla essence

15
 WEEK 12
CHAPTER 7 – COOKIES …. cont

Products:
1. Checkerboard Cookies (Icebox Cookies)
2. Shortbread Cookies (Bar Cookies)
3. Classic Brownies (Sheet Cookies)
4. Almond Tuiles (Stencils Cookies)

1. CHECKERBOARD COOKIES

Quantity Unit Ingredient Method

125 gm Butter
65 gm Castor sugar
200 gm Soft flour
8 gm Cocoa powder

2. SHORTBREAD COOKIES

Quantity Unit Ingredient Method

175 gm Butter
225 gm Soft flour
60 gm Rice flour
¼ tsp Salt
60 gm Castor sugar
25 gm Icing sugar
For sprinkle
¼ cup Castor sugar

3. BROWNIES

Quantity Unit Ingredient Method

400 gm Cooking chocolate
150 gm Butter
100 gm Brown sugar
100 gm Castor sugar
4 nos Egg
1 tsp Vanilla essence
100 gm Self-raising flour
30 gm Cocoa powder

4. ALMOND TUILES

Quantity Unit Ingredient Method

1 no Egg white
50 gm Castor sugar
25 gm Soft flour
25 gm Butter
40 gm Almond flakes
A drop Vanilla essence

16
 WEEK 13
CHAPTER 8 – CUSTARD AND PUDDING

Products:
1. Cream Caramel
2. Bread and Butter Pudding served with Vanilla Sauce
3. Cheese Cake
4. Pavlova

1. CREAM CARAMEL

Quantity Unit Ingredient Method

Caramelized sugar
120 gm Castor sugar
2 tbsp Water
Pudding
3 nos Egg
400 ml Milk
30 gm Castor sugar
½ tsp Vanilla essence

2. BREAD AND BUTTER PUDDING

Quantity Unit Ingredient Method

375 ml Milk
250 ml Heavy cream
45 gm Butter; melted
2 nos Egg
300 gm Bread, finger sliced
100 gm Castor sugar
60 gm Raisin
For garnishing
30 gm Almond flake

Vanilla Sauce
Quantity Unit Ingredient Method
100 ml Milk
100 ml Heavy cream
25 gm Castor sugar
7 gm Custard powder
30 ml Water
A drop of vanilla essence

3. CHEESE CAKE

Quantity Unit Ingredient Method

500 gm Cream cheese
120 gm Castor sugar
60 gm Butter
6 nos Egg yolk
200 ml Anchor cream
60 gm Cornflour
6 nos Egg whites
Lemon squeeze

17
Short Dough

Quantity Unit Ingredient Method

125 gm Butter
45 gm Sugar
1 gm Salt
1 no Egg
188 gm Soft flour

4. PAVLOVA

Quantity Unit Ingredient Method

4 nos Egg whites
1 cup Castor sugar
½ tsp Vanilla essence
1 tsp Vinegar
½ tbsp Cornflour
For Topping
Topping cream
Kiwi
Peach
Grapes

18
 WEEK 14
CHAPTER 9 – LOCAL DELICACIES

Products:
1. Kek Gula Hangus (Steaming Method)
2. Kek Pisang (Baking Method)
3. Karipap Pusar (Frying Method)
4. Buah Melaka (Boiling Method)

1. KEK GULA HANGUS

Quantity Unit Ingredient Method

2 cup Castor sugar
2 cup Boiling water
3 tbsp Butter
6 nos Egg
2 cup Soft flour
½ can Condensed milk
2 tsp Baking soda
1 tsp Baking powder
1 tsp Vanilla essence

2. KEK PISANG

Quantity Unit Ingredient Method

5 nos Pisang emas
1 cup Castor sugar
1 cup Corn oil
4 nos Egg
1½ cup Soft flour
1 tsp Baking soda
1 tsp Baking powder
A Salt
pinch

3. KARIPAP PUSAR

Quantity Unit Ingredient Method

Ingredient A
225 gm Soft flour
¼ tsp Salt
1½ tbsp Margarine
118 ml Water
Ingredient B
125 gm Soft flour
25 gm Margarine
50 gm Vegetable shortening
Filling
500 gm Potato; diced
1 no Shallot; chopped
2 nos Garlic; chopped
2 tbsp Curry powder
20 gm Dried shrimp
Seasoning

19
 4. BUAH MELAKA

Quantity Unit Ingredient Method

250 gm Glutinous rice flour All in one method.
2 tbsp Soft flour
Water as needed
½ tsp Pandan flavour
½ tsp Green color
For filling
1 no Palm sugar
For coating
1 cup Grated coconut; added with salt

20