LABORATORY REPORT ACTIVITY TITLE: #4 QUICK BREADS

PURPOSE/OBJECTIVES: A. To define quick bread B. To discuss and categorize different kinds of quick bread C. To enumerate basic ingredients used in quick bread making and its importance.

MATERIALS: Mixing bowl Rubber scraper Sifter Spoon and Fork Measuring spoon Liquid Measuring Cup Dry Measuring Spoon Spatula BASIC MUFFINS (Chocolate Chips and Blueberry) INGREDIENTS: 4cups All Purpose Flour 1cup White Sugar 1tbsp Baking Powder 1tsp Salt 2 Large Eggs cup Vegetable Oil 2cups Fresh Milk 1tsp Vanilla 1tsp Lemon Rind cup Chocolate Chips cup Blueberry, Frozen or Filling Ice Cream Scooper Knife Pastry Brush Sheet Pan Muffin Pan 9x13 Rectangular pan Double Boiler

PROCEDURE: 1. Place and sift all dry ingredients in a bowl. 2. Whisk and beat together liquid ingredients in another bowl, including zest. 3. Fold in two mixtures together and mix just until blend. 4. Divide mixture into two equal parts. 5. Fold in two different fillings, blueberry and chocolate chips. DO NOT OVERBEAT. 6. Scoop a spoon-full in each lined muffin cup. 7. Bake in a preheated oven of 400 degrees F for 20 minutes or until done.

SCONES (Cheese and Glazed Fruits or Raisins and Nuts) INGREDIENTS: 4cups All Purpose Flour 2/3cup Sugar 2tsp Baking Powder 1tsp Baking Soda 1tsp Salt 1cup Unsalted Butter, cubed PROCEDURES: 1.Preheat oven to 400 degrees F. 2.In a bowl, mix flour, sugar, baking powder, baking soda and salt. 3.Cut in cubed butter until mixture forms a coarse crumbs. 4.In a small bowl, whisk together sour cream and eggs until smooth. 5.Then, add into flour mixture. Mix until just combined, using rubber spatula. 6.Divide dough into two equal parts, add fillings, cheddar cheese on the first half white raisins and nuts on the second half. DONT OVER MIX. 7.Knead the dough into floured surface. Roll in using rolling pin and cut into desired shape. 8.Arrange into greased pan and bake until golden in color. 1cup Sour Cream 2 Eggs cup Raisins cup Chopped Nuts cup Cheddar Cheese, cubed

BAR CAKE (Cream Cheese Swirl Brownies) INGREDIENTS: Filling: 1Bar Cream Cheese 1 Egg BROWNIES 2/3cup All Purpose Flour cup Alkalized Cocoa Powder tsp Salt tsp Baking Powder cup Bittersweet Chocolate, chopped PROCEDURES 1. 2. 3. 4. 5. 6. 7. Beat all ingredients together for the filling until smooth. Set aside. Brownies; in a double boiler, melt chocolate and butter. Add brown sugar, honey and vanilla. Whisk eggs. Fold in all dry ingredients until smooth. Spread into greased and lined baking pan. Scoop in cream cheese toppings and swirl using back of the spoon. Bake in a preheated oven of 375 degrees F. PICTURES cup Butter, cubed 1cup Brown Sugar 2tsp Vanilla Extract 3 Eggs cup Honey 3tbsp Sugar tsp Vanilla Extract

DISCUSSION OF RESULTS Quick bread is a type of bread that is leavened with leavening agents other than yeast. Quick breads include many cakes, brownies and cookies, as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread. Preparation of a quick bread generally involves two mixing bowls, one which contains all dry ingredients and one which contains all wet ingredients, although there are variations in which the dry ingredients are in a bowl and the wet ingredients are in a sauce pan offheat. Brownies come in a variety of forms. They are either fudgy or cakey, depending on their density, and they may include nuts, frosting, whipped cream, chocolate chips, or other ingredients. A variation that is made with brown sugar and no chocolate is called a blondie. Brownies are common lunchbox fare, typically eaten by hand, and often accompanied by milk or coffee.

RECOMMENDATION Quick bred most probably originated in the USA at THE END OF THE EIGHTEENTH century. Before the creation of quick bread, baked goods were leavened with either yeast or by mixing dough with eggs. During the American civil war (1861-1865), the demand for the food was high. Thus bread was rapidly made and leavened with baking soda, instead of yeast. Hence the name quick bread. A chocolate brownie is a flat, baked square or bar developed in the US at the end of the 19 th century and popularized in both the U.S. and Canada during the first half of the 20 th century. The brownie is a cross between a cake and a cookie in texture

LABORATORY REPORT ACTIVITY TITLE: #5 QUICK BREAD; COOKIES

PURPOSE/OBJECTIVE: A .To determine the effect of over mixing in cookie making B. Identify and differentiate different kinds of cookies GUIDE QUESTIONS: 1. What is cookie? 2. Cite example of cookies (brand) that are available in the supermarket.

MATERIALS AND METHOD(S) MATERIALS: Measuring Cup, dry Spoon and Fork Measuring Cup, liquid Rolling Pin Mixing Bowl Chopping Board Knife METHOD: RECIPE #1 PEANUT BUTTER COOKIES (PRESSED) Ingredients 115 grams Butter 125 grams firmly packed Brown Sugar 1 Fresh Egg 5 ml Vanilla Extract

Measuring Spoon Rubber Scraper Sheet Pan Piping Bag Pastry Brush

225 grams Crunchy Peanut Butter 115 grams All Purpose Flour tsp Baking Soda Pinch of Salt

Method: 1. Cream together butter and sugar until light. 2. In another bowl, mix the egg and vanilla essence, then gradually beat into the butter mixture. 3. Stir in the peanut butter and blend thoroughly. Sift together the flour, baking soda and salt and stir into the mixture to form a soft dough. Chill the dough for at least 30 minutes, until firm. 4. Preheat oven to 180C. Lightly grease baking sheets. 5. Scoop out rounded of the dough. Place the balls on the prepared baking sheets and press flat with a fork. 6. Bake for 12-15 minutes or until golden.

RECIPE # 2 CAPPUCCINO SWIRLS (PIPED) INGREDIENTS 2 tsp Coffee Powder 1 tsp Hot Water 150 grams All Purpose Flour 115 grams Cornstarch 1 tbsp Cocoa Powder

1 Egg 225 grams Butter 1/3 cup refined Brown Sugar White Chocolate, melted Dark Chocolate, melted

Method: 1. Dissolve coffee powder into hot water. Set aside. 2. In a bowl, sift flour, cornstarch and cocoa powder. 3. In another bowl, beat together butter and sugar. Add Egg. 4. Add coffee and flour mixture and mix well. 5. Spoon into piping bag fitted with plain nozzle. 6. Pipe into greased and lined baking sheet. 7. Bake for 15 minutes or until done. 8. Decorate with melted white and dark chocolate RECIPE # 3 JAMMIE BODGERS (FILLED AND ROLLED) INGREDIENTS 225 grams All Purpose Flour 130 grams Confectioners Sugar 175 grams Unsalted Butter, cubed 1 Egg Yolk Filling 50 grams Butter Strawberry Jam 90 grams Confectioners Sugar Method 1. Cut butter into flour until mixtures resembles into coarse crumbs. 2. Add sugar and egg yolk and mix until mixtures starts to form a dough. 3. Turn out on to a floured surface and knead until smooth. Shape into a ball, wrap with clear film (plastic wrap) and chill for at least 30 minutes. 4. Roll out the dough thinly on a light floured surface and cut out rounds using cookie cutter. 5. Bake cookies for about 12 minutes. 6. Buttercream; beat butter and sugar until smooth. 7. Assembly; spread butter cream and top with strawberry jam. Sandwich with another cookie. PICTURE

DATA GATHERED:

RECOMMENDATION/LEARNING EXPERIENCE/ESSENTIALITY OF THE SUBJECT MATTER:

ACTIVITY TITLE: #6 BASIC EGG WHITES RECIPE; MERINGUE PURPOSE/OBJECTIVE: A. To determine the different stages of whipping egg whites. B. Identify the factors affecting whipping egg whites. GUIDE QUESTIONS: 1. What is meringue? 2. Cite example of meringue/egg white recipes (brand) that are available in the supermarket. MATERIALS AND METHOD(S) MATERIALS: Measuring Cup, dry Spoon and Fork Measuring Cup, liquid Jelly Roll Pan Mixing Bowl Sauce Pan Chopping Board Wooden Spoon Knife Sifter Measuring Spoon Katcha Rubber Scraper Bake Paper/Wax Paper Sheet Pan, 3 pcs Offset Spatula Piping Bag Pastry Brush

RECIPE #1 Brazo De Mercedez Ingredients Egg Whites, 8 pcs White Sugar, 1 cup Cream of Tartar, tsp Unflavored Gelatin, 8tbsp. Dissolved into hot water, 2 tbsp. Procedure: 1. Whisk egg whites, sugar and cream of tartar until stiff. 2. Pour into prepared pan and bake in a preheated oven at 200-250F for 45 minutes or until done. 3. While baking, combine all remaining ingredients. Steam like making leche flan. 4. After baking egg whites, immediately transfer into confectioners sugar dusted cloth. Spread filling and roll. Let the cake cool down before removing from the cloth. RECIPE # 2 Sansrival 2/3 cup ground almonds cup sugar 2/3 cup egg whites 1 tsp egg white powder Icing: cup Sugar cup Water 9 Egg Yolks Method 1. Mix ground almonds and cups sugar until well blended. Set aside. Use bigger one so you can combine them easily. 3. Combine cup flour and chopped cashew nuts. Also set aside. 4. In a mixing bowl, add egg whites and egg white powder. Mix until foamy. Once foamy, add in 2 tablespoons of sugar. 5. Once soft peaks form, add in the 2/3 cup sugar gradually. Mix until stiff peaks form. How do you know if your eggs are in the stiff peaks stage? Turn it upside down. If nothing falls off, you re good to go to the next step. 1 cups unsalted butter t. Vanilla extract 1 cup chopped cashew nuts 2/3 cup+ 2 tablespoons sugar 2/3 cup chopped cashew nuts cup flour Confectioners Sugar, as needed Egg Yolk, 8 pcs Condensed Milk, 1 cup Evaporated Milk, 1 (370ml) tall can Vanilla Liquid, 1 tsp

6. Fold in the almond-sugar mixture. 7. Then fold in the flour-cashew nut mixture. 8. Divide mixture into 2 and spread each into lined and greased baking sheet. 9. Bake the meringue for an hour and a half at 225F or until the meringue dries out. 10. ICING; Boil sugar and water in a small saucepan. Make sure to have a candy thermometer on hand as we need this to make the icing. Once the thermometer reaches 220F, start mixing the egg yolks in a high speed. 11. This is very critical, once the sugar mixture reached 240 F, pour it over the egg yolks (with the mixer still on, okay?) in a stream (like water in a faucet). Mix well. 12. Once mixed well, turn off the mixer and let the icing cool. 13. Once it cooled down, add it the butter in small batches. 14. Beat the icing until smooth, creamy and fluffy. Cake Assembly What we need: Meringue layers (I was only able to use 5. The sixth layer was already in the deepest Recesses of my stomach) Sans Rival Icing Heres how: 1. Place a meringue on a cake plate or cake board. Add in a pretty layer of icing. 2. Lather, rinse, repeat. I mean add a meringue layer, then icing. The last layer, place it upside down so you have a smooth top. 3. Cover everything in buttercream. Yeah I know, my buttercream skills need practice but it doesnt need to be perfect here. 4. Cover the cake with chopped nuts PICTURE

DATA GATHERED: Meringue, is a type of dessert, often associated with Swiss and French cuisine, made from whipped egg whites and sugar, and occasionally an acid such as cream of tartar or a small amount of vinegar. A binding agent such as cornstarch or gelatin may also be added. The addition of powdered sugar, which usually contains corn starch, to the uncooked meringue produces a pavlova, a national dish of Australia and New Zealand. The key to the formation of a good meringue is the formation of stiff peaks formed by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are often flavoured with vanilla and a small amount of almond or coconut extract, although if these extracts are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam. They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, although a uniform crisp texture may be achieved at home, whilst many commercial meringues are crisp throughout.

RECOMMENDATION/LEARNING EXPERIENCE/ESSENTIALITY OF THE SUBJECT MATTER: Meringue is a fat-free food, because the presence of even small amounts of fat before the meringue is baked causes the beaten egg whites to collapse. The principal nutritional components are high-quality protein from the egg whites and simple carbohydrates from the refined sugar. When egg whites are beaten, some of the hydrogen bonds in the proteins break, causing the proteins to unfold ("denature") and to aggregate non-specifically. This change in structure leads to the stiff consistency required for meringues. The use of a copper bowl, or the addition of cream of tartar is required to additionally denature the proteins to create the firm peaks, otherwise the whites will not be firm. Plastic bowls, wet or greasy bowls will likely result in the meringue mix being prevented from becoming peaky. Wiping the bowl with a wedge of lemon to remove any traces of grease can often help the process. When beating egg whites, they are classified in three stages according to the peaks they form when the beater is lifted: soft, firm, and stiff peaks. Sugar substitutes are not useful in meringue. The sugar is necessary to the structure. Egg whites and sugar are both hygroscopic (water-attracting) chemicals. Consequently, meringue becomes soggy when refrigerated or stored in a high-humidity environment. This quality also explains the problem called "weeping" or "sweating", in which beads of moisture form on all surfaces of the meringue. Sweating is a particular problem for French meringues in which the granulated sugar is inadequately dissolved in the egg whites, and for high-moisture pie fillings.

LABORATORY REPORT ACTIVITY #7 TITLE: PIES AND TARTS

Purpose/Objectives: MATERIALS: Mixing bowl Rubber scraper Sifter Spoon and Fork Measuring spoon Liquid Measuring Cup Dry Measuring Spoon Knife Pastry Brush Sheet Pan Muffin Pan

Banana meringue pie Ingredients

300g (2 cups) plain flour 45g (1/4 cup) icing sugar mixture 150g chilled butter, chopped 1 egg yolk 2 tbs iced water Procedures Step 1 Place the flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water and process until the dough just comes together. Step 2 Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest. Step 3 Preheat oven to 200C. Divide pastry into 4 even portions. Roll out a portion on a lightly floured surface to a 3mm-thick disc. Line an 3cm deep, 8cm round (base measurement) fluted tart tin, with removable base, with the pastry. Trim any excess. Repeat with remaining pastry. Place in the fridge for 15 minutes to rest. Cover pastry bases with baking paper and fill with pastry weights or rice. Place on a baking tray and 80ml (1/3 cup) Nestle Top 'n' Fill Caramel 2 small or 1 large banana, peeled, sliced 2 egg whites 55g (1/4 cup) caster sugar

bake in oven for 10 minutes. Remove the paper and pastry weights or rice and bake a further 10 minutes or until golden. Set aside to cool slightly. Step 4 Reduce temperature to 180C. Remove the pastry cases from the tart tins. Place on a baking tray. Divide the caramel between the pastry cases and top with banana. Step 5 Use an electric beater to whisk the egg whites in a clean dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until thick and glossy. Spoon the meringue mixture over the tarts and spread to the edge of the pastry. Bake in oven for 5 minutes or until golden. Set aside for 10 minutes to cool. Serve. Chicken, bacon and mushroom pot pies Ingredients 40g butter 6 (about 600g) chicken thigh fillets, chopped 4 bacon rashers, coarsely chopped 200g Swiss brown mushrooms, quartered 1 leek, white part only, thinly sliced 2 tbs plain flour Procedures Step 1 Preheat oven to 220C. Heat a little of the butter in a frying pan over medium heat. Add half the chicken and cook, stirring occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining chicken. Step 2 Add the bacon to the pan and cook, stirring, for 2 minutes or until cooked through. Transfer to a bowl. Step 3 Melt remaining butter in the pan over medium heat. Add mushrooms and leek; cook for 5 minutes or until leek softens. Return chicken and bacon to pan. Add the flour and cook for 1 minute or until combined. Add chicken stock and bring to the boil. Cook for 5 minutes or until sauce thickens. Remove from heat. Add the sour cream, mustard and tarragon and stir to combine. Taste and season. 1 1/2 cups (375ml) chicken stock 1/4 cup (60g) sour cream 2 tsp Dijon mustard 1 tbs finely chopped tarragon 1 sheet (25cm) ready-rolled frozen puff pastry 1 egg, lightly whisked

Step 4 Spoon mixture among four 1 1/4-cup (310ml) capacity ovenproof dishes. Cut pastry into 12cm discs; place over chicken mixture. Lightly brush with egg. Place on an oven tray and bake for 15 minutes or until pastry is golden brown and puffed. Remove from oven; serve immediately. Egg tart Ingredients Filling: 1 3/4 cups fresh milk 4 egg yolks 4 egg whites Procedures Preheat oven to 350 degrees F. In a bowl, mix the cornstarch, sugar, and egg yolks. Stir in the milk and vanilla into the mixture. Beat the egg white until soft peak. Add the beaten egg white into the filling mixture. Add the mixture into the prepared crust. Bake for 20 minutes. Bring down temperature to 275 deg F and bake for 1 hour or until the custard is just set and the top turns brown. The center should be a little wobbly. Remove from the oven. Cool the pie in room temperature for an hour, then place in the refrigerator to cool down further. The pie is best served cold. 1/2 cup sugar 1 1/2 tbsp cornstarch 1 tsp vanilla

PICTURE

DATA GATHERED: A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients. Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie, which may also be called a cobbler, has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Flaky pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs. Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings. A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. Examples of tarts include jam tarts, which may be different colours depending on the flavour of the jam used to fill them, and the Bakewell tart. The categories of 'tart', 'flan', and 'pie' overlap, with no sharp distinctions, though 'pie' is the more common term in the United States. The French word tarte can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open. The Italian crostata, dating to at least the mid-1400s, has been described as a "rustic free-form version of an open fruit tart". Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard. RECOMMENDATION/LEARNING EXPERIENCE/ESSENTIALITY OF THE SUBJECT MATTER: Meat pies with fillings such as steak, cheese, steak and kidney, minced beef, or chicken and mushroom are popular in the United Kingdom, Australia, South Africa and New Zealand as take-away snacks. They are also served with chips as an alternative to fish and chips at British chip shops. Pot pies with a flaky crust and bottom are also a popular American dish, typically with a filling of meat (particularly beef, chicken, or turkey), gravy, and mixed vegetables (potatoes, carrots, and peas). Frozen pot pies are often sold in individual serving size. Fruit pies may be served with a scoop of ice cream, a style known in North America as pie la mode. Many sweet pies are served this way. Apple pie is a traditional choice, though any pie with sweet fillings may be served la mode. This combination, and possibly the name as well, is thought to have been popularized in the mid-1890s in the United States.

LABORATORY REPORT
IN PATISSERIE Submitted to:

Submitted by: Peralta, Veronica S.

Thats what you get Paramore No sir, well I don't wanna be the blame, not anymore It's your turn to take a seat We're settling the final score And why do we like to hurt so much? I can't decide, you have made it harder just to go on And why, all the possibilities, well I was wrong That's what you get when you let your heart win, whoa That's what you get when you let your heart win, whoa I drowned out all my sense with the sound of its beating And that's what you get when you let your heart win, whoa I wonder, how am I supposed to feel when you're not here? Cause I've burned every bridge I ever built, when you were here I still try, holding on to silly things, I never learn Oh why, all the possibilities I'm sure you've heard That's what you get when you let your heart win, whoa That's what you get when you let your heart win, whoa I drowned out all my sense with the sound of its beating (Beating) that's what you get when you let your heart win, whoa Pain make your way to me, to me And I'll always be just so inviting (So inviting) If I ever start to think straight This heart will start a riot in me, let's start, start, hey! Why do we like to hurt so much? Oh, why do we like to hurt so much? That's what you get when you let your heart win, whoa That's what you get when you let your heart win, whoa That's what you get when you let your heart win, whoa Now I can't trust myself with anything but this And that's what you get when you let your heart win, whoa