Name: Joey D.

Catoto BTVTED FSM 2 9/28/2023

Subject: Advance Baking

Breads
French Baguette

Ingredients:

 500g (about 4 cups) bread flour

 10g (2 tsp) salt
 7g (2 tsp) active dry yeast
 350ml (1.5 cups) warm water

Procedures:

1) In a large mixing bowl, combine the flour and salt.

2) In a separate bowl, mix the yeast with the warm water and let it sit for
about 5 minutes until it becomes frothy.
3) Pour the yeast mixture into the flour mixture and stir until a dough forms.
4) Knead the dough on a floured surface for about 10 minutes until it's smooth
and elastic.
5) Place the dough in a greased bowl, cover it with a clean cloth, and let it rise
in a warm place for 1-2 hours until it doubles in size.
6) Preheat your oven to 450°F (230°C) with a baking stone or an inverted
baking sheet inside.
7) Punch down the dough, divide it into two equal portions, and shape each
into a long baguette.
8) Place the baguettes on a floured surface and cover them with a cloth. Let
them rest for 15-20 minutes.
9) Carefully transfer the baguettes onto the hot baking stone or baking sheet.
Slash the tops with a sharp knife.
10) Bake for 20-25 minutes until the baguettes are golden brown and sound
hollow when tapped on the bottom.
Name: Joey D. Catoto BTVTED FSM 2 9/28/2023
Subject: Advance Baking

Whole Wheat Bread

Ingredients:

 500g (about 4 cups) whole wheat flour

 10g (2 tsp) salt
 7g (2 tsp) active dry yeast
 350ml (1.5 cups) warm water
 2 tbsp honey or maple syrup (optional)

Procedures:

1) In a large mixing bowl, combine the whole wheat flour and salt.
2) In a separate bowl, mix the yeast with the warm water (and honey or maple
syrup if using) and let it sit for about 5 minutes until it becomes frothy.
3) Pour the yeast mixture into the flour mixture and stir until a dough forms.
4) Knead the dough on a floured surface for about 10 minutes until it's smooth
and elastic.
5) Place the dough in a greased bowl, cover it with a clean cloth, and let it rise
in a warm place for 1-2 hours until it doubles in size.
6) Punch down the dough, shape it into a loaf, and place it in a greased loaf
pan.
7) Cover it with a cloth and let it rise for another 30-45 minutes.
8) Preheat your oven to 375°F (190°C).
9) Bake the loaf for 30-35 minutes until it's golden brown and sounds hollow
when tapped on the bottom.
Name: Joey D. Catoto BTVTED FSM 2 9/28/2023
Subject: Advance Baking

Garlic and Rosemary Focaccia

Ingredients:

 500g (about 4 cups) all-purpose flour

 10g (2 tsp) salt
 7g (2 tsp) active dry yeast
 350ml (1.5 cups) warm water
 4 cloves garlic, minced
 2-3 tbsp fresh rosemary, chopped
 4 tbsp olive oil

Procedures:

1) In a large mixing bowl, combine the flour and salt.

2) In a separate bowl, mix the yeast with the warm water and let it sit for
about 5 minutes until it becomes frothy.
3) Pour the yeast mixture into the flour mixture and stir until a dough forms.
4) Knead the dough on a floured surface for about 10 minutes until it's smooth
and elastic.
5) Place the dough in a greased bowl, cover it with a clean cloth, and let it rise
in a warm place for 1-2 hours until it doubles in size.
6) Preheat your oven to 450°F (230°C).
7) Punch down the dough and press it into a greased baking pan.
8) Use your fingers to create dimples in the dough. Drizzle olive oil over the
top, and sprinkle minced garlic and chopped rosemary evenly.
9) Bake for 20-25 minutes until the focaccia is golden brown.
Name: Joey D. Catoto BTVTED FSM 2 9/28/2023
Subject: Advance Baking

Pastries
Classic Apple Pie

Ingredients for Pie Filling:

 6 cups peeled, cored, and sliced apple

 3/4 cup granulated sugar
 1 tablespoon lemon juice
 1 teaspoon ground cinnamon
 1/4 teaspoon ground nutmeg
 2 tablespoons all-purpose flour
 2 tablespoons unsalted butter, diced

Ingredients for Pie Crust:

 2 1/2 cups all-purpose flour

 1 teaspoon salt
 1 cup unsalted butter, cold and cubed
 6-8 tablespoons ice water

Procedures:

1) In a large bowl, mix the sliced apples with sugar, lemon juice, cinnamon,
nutmeg, and flour. Set aside.
2) To make the crust, mix the flour and salt in a separate bowl. Cut in the cold
butter using a pastry cutter or your fingers until the mixture resembles
coarse crumbs.
3) Gradually add ice water, one tablespoon at a time, and mix until the dough
just comes together.
4) Divide the dough in half, shape into two disks, wrap in plastic wrap, and
refrigerate for at least 30 minutes.
5) Preheat your oven to 425°F (220°C).
6) Roll out one of the dough disks into a circle and place it in a pie dish.
7) Fill the crust with the apple mixture, dot with diced butter, and cover with
the second rolled-out dough.
8) Trim excess dough, seal the edges, and cut a few slits in the top crust to
allow steam to escape.
9) Bake for 45-55 minutes, or until the crust is golden and the filling is
bubbling.
10) Allow the pie to cool before serving.
Name: Joey D. Catoto BTVTED FSM 2 9/28/2023
Subject: Advance Baking

Flaky Cheese and Spinach Puff Pastry

Ingredients:

 1 package (2 sheets) puff pastry

 1 cup fresh spinach, chopped
 1 cup grated cheddar cheese
 1/4 cup grated Parmesan cheese
 1/4 cup cream cheese
 1 egg, beaten (for egg wash)

Procedures:

1) Preheat your oven to 375°F (190°C).

2) In a mixing bowl, combine the chopped spinach, cheddar cheese, Parmesan
cheese, and cream cheese.
3) Roll out one sheet of puff pastry and cut it into squares or rectangles.
4) Place a spoonful of the spinach and cheese mixture in the center of each
pastry square.
5) Fold the pastry over to form a triangle or rectangle, sealing the edges with a
fork.
6) Brush the tops with beaten egg for a golden finish.
7) Place the pastries on a baking sheet lined with parchment paper.
8) Bake for 15-20 minutes, or until they are puffed and golden brown.
Name: Joey D. Catoto BTVTED FSM 2 9/28/2023
Subject: Advance Baking

Decadent Chocolate Croissants

Ingredients:

 1 sheet of frozen puff pastry, thawed

 6-8 ounces dark chocolate and
broken into small pieces
 1 egg, beaten (for egg wash)
 Powdered sugar (optional, for dusting)

Procedures:

1) Preheat your oven to 400°F (200°C).

2) Roll out the thawed puff pastry on a lightly floured surface into a large
rectangle.
3) Cut the pastry into smaller rectangles or triangles.
4) Place a few pieces of dark chocolate at the wide end of each pastry piece.
5) Roll up the pastry, enclosing the chocolate inside, and place them seam-side
down on a baking sheet lined with parchment paper.
6) Brush the tops of the croissants with beaten egg.
7) Bake for 15-20 minutes or until the croissants are golden brown and the
chocolate is melted.
8) Optionally, dust with powdered sugar before serving.
Name: Joey D. Catoto BTVTED FSM 2 9/28/2023
Subject: Advance Baking

Desserts
Tiramisu

Ingredients:

 6 egg yolks
 3/4 cup granulated sugar
 1 cup mascarpone cheese
 1 1/2 cups strong brewed coffee
 1/4 cup coffee liqueur (optional)
 24-30 ladyfingers
 Cocoa powder, for dusting
 Dark chocolate shavings, for garnish

Procedures:

1) In a heatproof bowl, whisk together the egg yolks and sugar. Place the bowl
over a pot of simmering water (double boiler) and whisk continuously until
the mixture thickens, about 5-7 minutes. Remove from heat and let it cool.
2) Stir the mascarpone cheese into the cooled egg yolk mixture until smooth
and well combined.
3) In a shallow dish, combine the brewed coffee and coffee liqueur (if using).
4) Quickly dip each ladyfinger into the coffee mixture and arrange a layer of
dipped ladyfingers in the bottom of a serving dish.
5) Spread half of the mascarpone mixture over the ladyfingers.
6) Repeat with another layer of dipped ladyfingers and the remaining
mascarpone mixture.
7) Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to
meld.
8) Before serving, dust the top with cocoa powder and garnish with dark
chocolate shavings.
Name: Joey D. Catoto BTVTED FSM 2 9/28/2023
Subject: Advance Baking

Berry Cobbler

Ingredients:

 4 cups mixed berries)

 1 cup granulated sugar
 1 cup all-purpose flour
 1 1/2 teaspoons baking powder
 1/2 teaspoon salt
 1 cup milk
 1/2 cup unsalted butter, melted
 Vanilla ice cream or whipped cream

Procedures:

1) Preheat your oven to 350°F (175°C).

2) In a mixing bowl, toss the mixed berries with 1/2 cup of sugar. Place the
berries in a greased baking dish.
3) In another bowl, whisk together the remaining 1/2 cup sugar, flour, baking
powder, and salt.
4) Stir in the milk and melted butter until a batter forms.
5) Pour the batter evenly over the berries in the baking dish.
6) Bake for 45-50 minutes, or until the top is golden brown and the fruit is
bubbling.
7) Serve warm with vanilla ice cream or whipped cream.
Name: Joey D. Catoto BTVTED FSM 2 9/28/2023
Subject: Advance Baking

Chocolate Fondue

Ingredients:

 8 ounces semi-sweet chocolate chips

 1/2 cup heavy cream
 1 teaspoon vanilla extract
 Assorted dippers

Procedures:

1) In a small saucepan over low heat, warm the heavy cream until it's hot but
not boiling.
2) Remove the saucepan from heat and add the chocolate chips. Let them sit
for a minute to soften.
3) Stir the chocolate and cream together until the mixture is smooth and
glossy.
4) Stir in the vanilla extract.
5) Pour the chocolate fondue into a fondue pot or a heatproof serving dish.
6) Serve with assorted dippers and fondue forks or skewers for dipping.
Name: Joey D. Catoto BTVTED FSM 2 9/28/2023
Subject: Advance Baking

Beverages
Iced Green Tea Lemonade

Ingredients:

 2 green tea bags

 2 cups boiling water
 1/4 cup freshly squeezed lemon juice
 2-3 tablespoons honey or sugar
 Ice cubes
 Lemon slices and mint leaves for garnish

Procedures:

1) Place the green tea bags in a heatproof pitcher.

2) Pour the boiling water over the tea bags and let them steep for 3-4 minutes.
3) Remove the tea bags and let the brewed tea cool to room temperature.
4) Stir in the freshly squeezed lemon juice and honey or sugar until well
dissolved.
5) Fill glasses with ice cubes and pour the green tea lemonade over the ice.
6) Garnish with lemon slices and mint leaves if desired.
Name: Joey D. Catoto BTVTED FSM 2 9/28/2023
Subject: Advance Baking

Mango Lassi

Ingredients:

 2 ripe mangoes, peeled, pitted, and cubed

 1 cup plain yogurt
 1/2 cup mil
 2-3 tablespoons honey or sugar (
 1/2 teaspoon ground cardamom
 Ice cubes (optional)

Procedures:

1) In a blender, combine the cubed mangoes, plain yogurt, milk, honey or

sugar, and ground cardamom (if using).
2) Blend until the mixture is smooth and creamy.
3) If you prefer a colder drink, you can add ice cubes to the blender and blend
until they are fully incorporated.
4) Pour the mango lassi into glasses and serve chilled.
Name: Joey D. Catoto BTVTED FSM 2 9/28/2023
Subject: Advance Baking

Classic Hot Chocolate

Ingredients:

 2 cups whole milk

 1/2 cup heavy cream
 4 ounces semisweet chocolate, chopped
 2 tablespoons unsweetened cocoa powder
 2-3 tablespoons granulated sugar
 1 teaspoon vanilla extract
 Whipped cream and chocolate shavings for topping

Procedures:

1) In a saucepan, combine the whole milk and heavy cream. Heat over
medium-low heat until it's hot but not boiling.
2) Add the chopped semisweet chocolate and cocoa powder to the saucepan.
Whisk continuously until the chocolate is fully melted and the mixture is
smooth.
3) Stir in the granulated sugar and vanilla extract, adjusting the sweetness to
your liking.
4) Continue to heat the hot chocolate for a few more minutes, stirring
occasionally, until it's hot throughout.
5) Pour the hot chocolate into mugs.
6) Top with whipped cream and chocolate shavings if desired.