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    Maulana Arya
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    1. Group 5 presented a proposal for a pastry III subject task involving making creme au caramel. 2. The proposal included an organization chart, menu, ingredients list and preparation methods, equipment needs, plating instructions, timing schedule, and evaluation criteria. 3. The group planned to make 13 pieces of creme au caramel over 270 minutes, assigning preparation roles and responsibilities among the 7 group members.

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    1. Group 5 presented a proposal for a pastry III subject task involving making creme au caramel. 2. The proposal included an organization chart, menu, ingredients list and preparation methods, equipment needs, plating instructions, timing schedule, and evaluation criteria. 3. The group planned to make 13 pieces of creme au caramel over 270 minutes, assigning preparation roles and responsibilities among the 7 group members.

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    © All Rights Reserved
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    4 views4 pages

    Foccacia

    Uploaded by

    Maulana Arya
    1. Group 5 presented a proposal for a pastry III subject task involving making creme au caramel. 2. The proposal included an organization chart, menu, ingredients list and preparation methods, equipment needs, plating instructions, timing schedule, and evaluation criteria. 3. The group planned to make 13 pieces of creme au caramel over 270 minutes, assigning preparation roles and responsibilities among the 7 group members.

    Copyright:

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

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    MEETING

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    2. Sendy Firgi

    Menu

    ORGANIZATION CHART
    :I
    PRACTICE PROPOSAL & TASK BREAKDOWN (Group Task)

    : 27-03-2023
    :5
    : 1. Maulana Arya
    SUBJECT: PASTRY III

    3. Lukas Rayvaldo Murdianto


    4. Rakha Gusti
    5. Ilhan R
    6. Maria Jesika Ndilus
    7. Yenishita Noviati Nawang

    : Welcome bread : Foccacia


    WELCOME BREAD / DESSERT / OTHERS :(point 1-5 shall be copied and prepared by each sections)

    1. Preparation & Production


    a. Ingredients & Methods
    Ingredients Quantity Price Total Method
    Crème Au Caramel 1. Custard:
    2. Mix 10 eggs and 5
    Hard Flour 500gr Rp.25000/425gr 25.000 yolks with sugar
    Yeast 8gr Rp.17.500/1 liter 6000 (whisk until mixed
    Rp.17.900/100 gr 7.500 well)
    Olive
    3. Pour Fresh milk on
    oil/Vegetable Oil 30gr
    sauce pan, add
    Warm water 350ml Rp.27.000/1 kg 5000 whipping cream.
    boil them on
    Salt 10gr Rp.2.750/250 gr 3000 medium
    temperature
    4. MIx Boiled milk
    Polishing: with whipping
    Olive oil 4tbs Rp.31.000 10000 cream to egg
    Herbs Sprinkle: mixture
    1 row Rp.11.000 11000 5. Add vanila
    Fresh rosemary
    extract/powder,
    Pickled black
    5pcs Rp.25.000 25000 salt, orange juices.
    olive Mix well
    2pcs Rp.4000 4000
    Tomato 6. Caramel:
    - 7. Heat the sugar
    until became
    caramel, then put
    on ramekin
    8. Let the caramel
    cold
    40% x 96.500 = 9. Pour the custard
    96.500 + = mixture to the
    ramekin filled with
    BBM, Gas, Air, Listrik caramel.
    144.417 + 10.000 = 10. Bake for 45-60
    154.417 minutes in 165
    degree celcius
    Yield = 13 pcs using bein marie
    154.417 : 13 = 11.878 method
    11. Serve it on dessert
    plate

    b. Equipment & Utensils


    No. Equipments/Utensils Quantity Remarks
    1 Mixer dough 1 Cook/Boil
    2 Proofing box 1 Mix/whisking ingredients
    3 Rolling pin 1 Straining Ingredients
    4 Stainless Bowl 2 Place for proofing, scaling, and
    mixing dough
    5 Baking Sheet 2 Place to bake
    6 Oven 1 Baking
    7 Cutting board 13 Place for molding ingredients
    8 Bread knife 1 Cut dough

    9 Brush 1 Brush cake

    2. Platting

    3. Timing
    ACTIVITIES TIME DURATION PERSONIL
    Grooming 10 Minute All Personil
    Equipment & Utensils Preparation 10 Minute Lukas, Rakha
    Ingredients Preparation 10 Minute Maria, Ilhan, Yeni
    Production 130 Minute All Personil
    Finishing 10 Minute All Personil
    Platting / Garnishing 10 Minute All Personil
    Clearence 30 Minute Sendy, Maulana
    Evaluation 60 Minute All Group 5
    TOTAL TIMING 07.00 – 11.30
    270 minutes
    4. Evaluation (filled by Lecturer)
    PARAMETER RESULT EVALUATION OF THE RESULT
    Presentation Yellow custard and brown caramel
    Aroma Sweet Caramel aroma
    Taste Sweet
    Texture Smooth and creamy
    Work-ethic Discipline

    SCORE: LECTURE: SIGN:

    Prepared by. Acknowledge by. Approved by.


    Section Personil Leader Lecturer

    Sendy Firgi Tio R. Rakha Gusti S.N Arzendy Berlin Sabrina, S. Pd., M.Par

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