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  • Week 12 - Performance Task 9

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    kayla nicole de la cuesta
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    This document provides recipes and instructions for pastry and bakery tasks related to cakes, frostings, and fillings. It outlines recipes for sponge cake, fruit cream filling, and strawberry shortcake made with chiffon cake. Key learning objectives are to master recipes for foam/meringue cakes and their components on the third day of training focused on cakes. Recipes include instructions for cream frosting, chiffon cake, and fruit cream filling. Mise en place steps are included to read recipes fully and properly prepare ingredients and equipment before beginning each method of work.

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    bakery and pastry

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    This document provides recipes and instructions for pastry and bakery tasks related to cakes, frostings, and fillings. It outlines recipes for sponge cake, fruit cream filling, and strawberry shortcake made with chiffon cake. Key learning objectives are to master recipes for foam/meringue cakes and their components on the third day of training focused on cakes. Recipes include instructions for cream frosting, chiffon cake, and fruit cream filling. Mise en place steps are included to read recipes fully and properly prepare ingredients and equipment before beginning each method of work.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    9 views4 pages

    Week 12 - Performance Task 9

    Uploaded by

    kayla nicole de la cuesta
    This document provides recipes and instructions for pastry and bakery tasks related to cakes, frostings, and fillings. It outlines recipes for sponge cake, fruit cream filling, and strawberry shortcake made with chiffon cake. Key learning objectives are to master recipes for foam/meringue cakes and their components on the third day of training focused on cakes. Recipes include instructions for cream frosting, chiffon cake, and fruit cream filling. Mise en place steps are included to read recipes fully and properly prepare ingredients and equipment before beginning each method of work.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 4

    INTRODUCTION TO PASTRY

    AND BAKERY

    WEEK 12: PERFORMANCE TASK 8


    CAKES DAY III: FOAM/MERINGUE
    Sponge Cake
    Fruit Crème
    Strawberry Short Cake (Chiffon)

    CRITICAL LEARNING:

    1
    Recipe Name: Cream Frosting Category:
    Cooking Method: Yield:

    Ingredients Specifications Quantity unit

    Non-dairy whipping cream G


    Whipping Cream G
    Powdered Sugar G
    Vanilla 5 G
    TT
    Strawberry 1 1 canister
    Any Fruit or flavoring (Mango, Banana, Matcha, Good for 1 1 pc
    Cocoa, Peach) recipe of cake

    Pipping bag
    Cupcake liners

    Mise en Place:
    - Read the recipe and make an action plan.
    - Wash and sanitize all equipment needed.
    - Gather all ingredients needed.
    Method of Work:

    2
    Recipe Name: Chiffon Cake Category:
    Cooking Method: Date:

    Ingredients Specifications Quantity unit


    Batter
    Cake flour 370 g
    Baking soda 2 tsp
    Salt ½ tsp
    Sugar 300 g
    Powdered milk 50 g

    vanilla extract 2 tsp


    Egg yolks 8 pcs
    Corn oil 240 ml
    Water 320 ml

    Part 2 (French Meringue)


    Egg whites 8 pcs.
    Sugar 200 g
    Lime juice 1 tsp

    Mise en Place:
    - Read the recipe and make an action plan.
    - Wash and sanitize all equipment needed.
    - Gather all ingredients needed.

    3
    Recipe Name: Fruit Cream Filling Category:
    Cooking Yield:
    Method:

    Mise en Place:
    - Read the recipe and make an action plan.
    - Wash and sanitize all equipment needed.
    - Gather all ingredients needed.
    Method of Work:

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