Name: Lady Emerald P.

Lilac Date: March 24-25, 2023

Grade and Section: 9 - Our Lady of Grace

Reflection 1: Spanish Bread

Although everything went well and smoothly as we prepared the dough for our bread, a
problem arose once we mixed the ingredients. The handle of the stainless whisk broke and
our product was contaminated because there was sand inside the handle of the tool, we told
the teacher in charge what occurred, and advised us to put it away and we start over from
the very start. As we restarted, we ran into another issue: our dough was too liquid. We later
found that we had used the wrong tool in measuring the water, which had caused our dough
to be liquid. Thankfully, we were able to resolve the problem by adding bread flour. After the
dough was stored we continued the process of producing our bread and also the fillings, and
we were able to finish making our bread. My reflection on making the bread was that as we
bake we might be able to encounter problems and that we should maximize our time on
cooking/baking especially if the time is limited and unity between friends or classmates is
needed especially if you are baking products.

Reflection 2: Pepperoni pizza

My reflection on making a pepperoni pizza is that making pizza dough takes a lot of time, so
if you want to finish on time, you could purchase a ready-made crust on the market. And
exact measurement is a must for your pizza to be delicious and perfect.

Reflection 3: Doughnut/Donut
Our teacher advised us to make the dough before the day of our scheduled cooking day,
Tuesday was the day we would cook the donut and me and my friends decided to make the
dough after our class on Monday. As we finished making the dough we put it on the fridge
and left it there, as I check our fridge, the dough had risen and my sister told me to put a
cling wrap on the container, my mom called my cousin who has knowledge on cooking and
my cousin told me that normally dough was made an hour before making the product
because it would rise because of the yeast and told me that tomorrow morning I should
massage it again and I did what she said. As the time come and we arrange the ingredients
and massage the dough again and my teacher told us that we shouldn't massage the dough
for the doughnut too much because the dough would harden, we shaped the
doughnut/donuts and cooked it. It cooked and we tasted it some parts were cooked but there
are parts where it still tasted like a dough, and a problem occurred on making the fillings for
the Alcapone as we mixed the ingredients it turned solid, it became solid because the
whipping cream was not at room temperature it was a bit cold, we decided not to make the
Alcapone. We served our two types of donuts which are glazed and chocolate sprinkles. My
summary on making the donut is that not every food/product that looked cooked means it is
cooked, we should check the product using a toothpick to check if the inside is cooked or not
and I also learned that dough was mostly made an hour before you use them because it
would rise and putting the dough with yeast on the fridge would slow the yeast on the dough
but it would still rise up but in a slow speed