Bakery & Pastry Practicum Modul

Bakery & Pastry Operation Practice Module

SEKOLAH TINGGI PARIWISATABOGOR HOTEL INSTITUTE

PREFACE

With praise to God Almighty, then composed a book entitled FirstBakery & Pastry Operation Practice to become learning guide forstudents STP Bogor Hotel Institute. This Module is only intendedSTP BHI among collage course.

The publication of this module is designed to enable the studentsSTP BHI in the activities of Bakery & Pastry processing labclasses, as well as a guide for students wants to create a menuof Bakery & Pastry on the world when they are in the hospitalityindustry as well as when they started their own businesses.

Because of limitations of all things, then this book is verysimple and far from complete and very much appreciated if thereis positive feedback for subsequent upgrade.

Hopefully, this book is beneficial to all parties who want toimprove their knowledge in the Culinary especially in pastrysection.

Bogor, July 2014

Bambang Suparmono

Pastry Lecturer

TABLE OF CONTENTS

PREFACE …………………………………………………………………………………………I

TABLE OF CONTENTS ………………………………………………………………………...II

Introduction of Bakery & Pastry Equipments & Ingredients ……………………………………..1

SOP Guide of Pastry PracticePreparing /Mise en Place …………………………………………………………………

Operating Tools & Equipment ……………………………………………………………

Oven ………………………………………………………………………………………

Fryer ……………………………………………………………………………………

Deep Fat Fryer ……………………………………………………………………………

Gas Stove …………………………………………………………………………………

Blender ……………………………………………………………………………………

Chiller & Freezer …………………………………………………………………………

Cream & Milk Handling …………………………………………………………………

Proofer …………………………………………………………………………………

Portable Mixer ……………………………………………………………………………

Present List & Standard Recipe Practicum 1 ……………………………………………………

Evaluation Sheet form of Practicum 1 ………………………………………………………….

Present List & Standard Recipe Practicum 2……………………………………………………

Evaluation Sheet form of Practicum 2………………………………………………………….







INTRODUCTION OF BAKERY & PASTRY EQUIPMENTS AND INGREDIENTS

NO.

SUBJECT CLASIFICATION EXPLANATION

1. Bakery & Pastry Ingredients& Equipments

a. Bakery & Pastry Equipments

b. Bakery & Pastry Ingredients.

Bogor Hotel Institute SOP PASTRY PRACTICE

1. PREPARING /MISE EN PLACE

Standard :All Student should know and prepare sufficient mise en place relative to the Pastry practice

Procedure : 1) Take the standard recipe sheets relevant to your practice

.2) List all ingredients for those dishes to be prepared.3) This list will be checked at the beginning of each

practice.4) Make sure all these ingredients are stored neatly and

hygienically ready for the service period.

2. OPERATING TOOLS & EQUIPMENT Standard :The Pastry Tools & equipment should be used and maintained

properly.

Procedure :1) Be familiar with the equipment you intend to use before

practice.2) If you do not know how to operate equipment, do not

attempt to operate.Ask the Practice Intructure to assist you and do trainingif required.

3) Operate equipment in the proper way as per operationalmanual.

4) Use equipment for non other than their intended purpose.5) Dismantle and clean equipment in the correct way.6) Reassemble equipment immediately after using and

cleaning.7) Do not operate defective equipment, switched off at the

main switch and unplug immediately.8) Do not personally attempt to fix any mechanical

equipment.9) Report any defective equipment to the Intructure Practice

immediately.10) Engineering is to be informed via a trouble report

immediately to ensure prompt repairs or maintenance.

11) Store equipment in the correct way to avoid defects orbreakages.

3. OVEN Standard :All Student concern should know how to set up the oven

Procedure :1) Turn the handle of the switch/stop contact to number 12) Turn on the green electric switch to number 1 (down to

the right)3) Turn the black electric switch to the left to set up the

heat (the upper and lower side)4) Turn the red needle to the right to set the temperature5) Press the green button to switch on the light inside the

oven6) Operate the steamer:

Turn the black electric switch to number 1 (stand byposition)

Wait until the red light turn off Turn one time to start the steaming inside the oven

4. FRYER Standard :

All Student should operate the friyer and then clean it in a safe and correct way to ensure high consistently product is produced.

Procedure : the training and demonstration of friyer by Intructure

before practice

5. DEEP FAT FRYER Standard : All student concern should know how to set up and usethe deep fat fryer

Procedure :1) The fryer should be in a good and clean condition

2) Ensure the oil valve is close tightly3) Pour the oil in to deep sink until the marked level4) Turn on the main gas valve5) Light up the pilot by placing the pilot switch in the

pilot position6) Press and hold the silver button for 30’ seconds7) Use matches to fire up the pilot8) Release the silver button slowly until the pilot light

up9) Turn left the pilot valve to the open position10) Turn the red switch to set up the temperature of

the oil11) Guide the steward to clean the deep fat fryer when

the oil is dirty

6. BLENDERStandard :All student should operate the industrial blender safetyand hygienically whilst yielding a consistent result.

Procedure :1) Turn off power supply.2) Ensure all parts are present and in the correct

position.3) Load blender.4) Tighten all guards.5) Turn on power supply.6) Select correct speed of blade.7) To remove, turn off power supply and machine.8) Open blender and pour out contents.9) Dismantle blender and wash.10) Replace all clean parts to machine in correct

position and leave power off.

7. GAS STOVEStandard :All student concern should know how to use the gas stove

Procedure :

1) Turn on the main gas valve2) Use the matches to fire up the pilot3) Turn the silver valve to the left to light up the fire

of the stove- The right valve is for the back stove - The left valve is for the front stove

4) Guide the steward to clean it properly

8. CHILLER & FREEZERStandard :All student concern should know how to use the chiller

Procedure :1) Arrange the racks in the chiller properly 2) Turn on the green switch3) The chiller door should be closed at all time4) Guide the steward to clean it properly

A. Operate the chiller1) Turn the main handle to I position2) Press the green button to start the machine 3) Press the red button to stop the machine

B. Operate the freezer1) Turn the main handle to I position2) Press the green button to start the machine 3) Press the red button to stop the machine

C. Product storage Wrap or cover the food Divided the food to cook, un-cook and raw Put them on different level

Cook on top level Un-cook on the middle level Raw on the lower level

1) Fish storage :

Fish will be received as per fish receivingprocedure

All fish will then be immediately gutted andscaled

Place all gutted and scaled fish on drainingplates and cover with ice

Fish to be frozen for later use will be gutted,scaled, washed and vacuum packed before beingplaced in the freezer in a single layer to befrozen.

Note : unless the fish is to be served as plate sizeor whole, it should be filleted before freezing.

2) Meat storage :The meat will be delivered to the butcher shop, thenbe placed into proper, then put them in the fridge

3) Vegetable storage :

Root vegetables do not deteriorate quickly and maybe bought in bulk. Green vegetables show markeddeterioration very quickly and as general ruleshould be purchased fresh daily. Successfulstorage for all vegetables requires a cool, dry,shaded room kept at even temperature (approximately8 degree Celsius). The vegetables should be placedon racks or shelves raised off the floor to ensureadequate ventilation. Frozen vegetables are storedin a deep freezer to a temperature of -18 degreeCelsius or less and should be used in rotation.Vegetables storage fridge should be kept clean atall times.

4) Dry goods :Dry goods are stored in a clean, dry, wellventilated room on shelving. The first in, first outmethod should be also be used in this area. Drygoods area should have a minimum of moisture and

should have very good stock rotation to ensure thatmost recently purchased goods are used after themore aged goods.

Clean the chiller & freezer every week

9. CREAM & MILK HANDLINGStandard :All milk & cream will only be accepted in a fresh,chilled, and hygienic condition and will kept in suchcondition until it reaches the guest or used in thekitchen

Procedure :1) When receiving milk, the following must be checked :

Expire date, must have at least six days of shelflife

Temperature must be cool All containers are in a hygienic sealed condition

2) When receiving cream, the following must be checked : Expire date, must have at least fourteen days of

shelf life Temperature must be cool All containers are in a hygienic sealed condition

3) When opening and using milk or cream, always checkfreshness before pouring contents into otheringredients. This should be done by smelling theingredients. Never store milk or cream in cardboardcontainers once opened.

10. PROOFERStandard :All student concern should know how to use the proofer

Procedure :

1) Removing the plat inside the cabinet to check the watertank

2) Turn on the main switch3) Turn the red power switch on4) Set the temperature switch5) Push the green button to start the heat6) Guide the steward to clean it properly

11. PORTABLE MIXERStandard :All student concern should know how to use the portablemixer

Procedure :1. Put the mixing bowl on the mixer2. Plug the whisk into the mixer3. Turn down the head of the mixer4. Start the speed by moving the switch5. Clean the mixer directly after usage

PRESENT LIST OF PRACTICUM 1

NO.

NAME DAY/DATE/MONTH/TIME

LECTURER SIGN

STUDENT WORKING SHEET

NO.

QUESTION ANSWER SCORE

1. Would you like to mentiona part of Pastry Equipment?

2. Explain which is included of Pastry Ingredient ?

TOTAL SCORE

Bogor Hotel Institute STANDARD RECIPE

Practicum : 1 ( Fermented Dough Variants )Subject : Bakery & Pastry IDate : Name of Recipe : Baguette (French bread)/ plain bread

NO.

Ingredients Quantity ExplanationAmount Unit

1. Hard Flour 250 gr2. Instant yeast 3,75 gr3. Salt 5 gr4. Bread Improver 2,5 gr5. Cold water 155 ml

A. Preparation1. Make sure that equipment to be cleaned before use.2. Preparation all ingredients before practice

B. Method1. Solid fermented dough

( No Time dough method )1. Material selection 2. Material Scalling3. Dough mixing 15-30 m4. Bulk fermentation 20-30 m5. Knock back6. Dough dividing & Scalling 30 m7. Final Moulding 30 m8. Final proving 30-60 m9. Baking 15 m

2. Make garnish/ arrange for platting

C. Clear-up1. Replace the equipment after use.2. Every students is responsible for cleanliness in

practicum area.

Note : Baquette 500 gr, 75 cmPetit Pain 500 gr, 50 cmFlute 350 gr, 70 cmFicette 110 gr, 12 cmRustic Baquette 12 cm

Modification. : hard roll ( add. 2% fat = crusty roll, soft roll,Burger bun, sandwich bread etc)

Practicum : 1Subject : Bakery & Pastry IDate : Name of Recipe : Choco Rice Donut( Enriched Bread )

NO.


1. Hard Flour 350 gr2. Medium Flour 150 gr2. Granulated Sugar 75 gr3. Instant yeast 10 gr5. Milk Powder 15 gr 6. Egg yolk 1 pcs7. Butter 5 gr

Margarine 50 gr8. Salt 5 gr9. Bread Improver 2 gr11.

Cold water 300 ml

12.

Deep frying fat/Salad oil

500 ml


B. Method1. Solid fermented dough

( Straight dough method )

1. Material selection2. Material Scalling3. Dough mixing 15-30 m4. Bulk fermentation 20 -30 m5. Knock back6. Dough dividing & Scalling 30 m7. Moulding Rounding 30 m8. Intermediate Proving 10-209. Final moulding 30 m10.Final proving 30-60 m11.Baking/ frying 15 m



practicum area.

Modification. : Barliner, Panada, Olie ballen Etc., Fretzel

Practicum : 1Subject : Bakery & Pastry IDate : Name of Recipe : Sweet roll( Enriched)

NO.


1. Hard Flour 700 gr2. Instant yeast 11 gr3. Fresh milk 150 ml 4. Ice water 150 ml Sponge5. Egg yolk 3 pcs6. Whole eggs 3 pcs 7. Bread improver 3 gr

8. Hard flour 300 gr 9. Sugar 200 gr 10 Milk Powder 20 gr Dough

.11.

Ice water 150 gr

12.

Unsalted butter 120 gr


B. Method1. Solid fermented dough( Ferment fermented dough)1. Material selection 2. Material Scalling 3. Sponge mixing 6 m4. Fermentation sponge 2 – 4 hours5. Dough mixing 15 – 30 m6. Dough dividing & Scalling 30 m7. Moulding Rounding 30 m8. Intermediate Proving 10-20 m9. Final moulding 30 m10.Final proving 30-60 m11.Baking/ frying 15 m



practicum area.

Note : Modification : (Brioche, Ensaimada etc ) EVALUATION SHEET / FORM OF PRACTICUM 1

NO. CRITERIA SCORE1. Taste2. Colour3. Texture4. Garnish

5. Plating

TOTAL SCORE

SCORE :

A = 80 – 100B = 70 – 79C = 56 – 69D = 40 – 55E = 0 – 39

Note : .................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................

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...........................................................PRESENT LIST OF PRACTICUM 2

NO.


LECTURER SIGN


NO.




TOTAL SCORE

Practicum : 2Subject : Bakery & Pastry IDate : Name of Recipe : Swiss roll ( Sponge Cake type )

NO.


1. Medium flour 100 gr2. Melted Butter 100 gr3. Eggs yolk 8 pcs 4. Whole eggs 3 pcs 5. Icing sugar 100 gr


B. MethodCold sponge method

Make garnish/ arrange for platting


practicum area.

Note : Modification : Chocolate Roll, Mandarine Orange roll Etc,

Practicum : 2Subject : Bakery & Pastry IDate : Name of Recipe : Velvet Cake

NO.


1. Granulated sugar 990 gr2. Vanila pasta 8 gr3. Salt 8 pcs 4. Buttermilk 792 pcs 5. Margarine 373 gr 6. Baking Powder 10 gr7. Choco powder 59 gr8. Velvet full clour 15 gr9. Flour 825 gr10.

Egg 7 pcs


B. MethodSugar Butter method



practicum area.

Note : Modification : Chocolate Roll, Mandarine Orange roll Etc,

Practicum : 2Subject : Bakery & Pastry IDate : Name of Recipe : English Fruits Cake ( Pound Cake )

NO.


1. Medium flour 83 gr 2. Margarine 82 gr 3. Egg yolk 2 pcs 4. Whole Eggs 2 pcs 5. Icing Sugar 66 gr 6. Salt 5 gr7. Baking Powder 5 gr8. Vanila essence 3 gr 9. Sukade/ Mix fruits 55 gr 10.

Kismis 40 gr

11.

Almond Slice / Kenari 30 gr

A. Preparation1. Make sure that equipment to be cleaned before use.

2. Preparation all ingredients before practice

B. MethodSugar butter method



practicum area.

Note : Modification : Layer cake Modification (Tort, Geteau, Tiramisu, Opera, Dobos, Etc )

Practicum : 2Subject : Bakery & Pastry IDate : Name of Recipe : Banana Cake ( Pound Cake )

NO.


1. Banana Fruits ( Ambon)

1 kg

2. Granulated Sugar 1 kg 3. Eggs 9 pcs 4. Medium Flour 450 gr 5. Hard Flour 450 gr

6. Baking Soda 35 gr7. Fresh Milk 375 gr8. Salad Oil 300 cc


B. MethodSugar Butter Make garnish/ arrange for platting


practicum area.

Note : Modification : Layer cake Modification ( EnglishCake, Cristmast cake, Pineaple up side down, Fruits cake, Banana Cake Etc )

Practicum : 2Subject : Bakery & Pastry IDate : Name of Recipe : Lamington

NO.


1. Medium flour 250 gr2. Baking Soda 3 gr3. Dark Chocolate 125 gr Melted4. Honey 150 gr5. Margarine/ Butter 175 gr 6. Egg 2 pcs7. Water 125 ml8. Water 225 ml For

Layering9. Honey 100 gr For

layering10.

Dry Coconut For Topping


B. MethodCold sponge method



practicum area.

EVALUATION SHEET / FORM OF PRACTICUM 2

NO. CRITERIA SCORE1. Taste2. Colour3. Texture4. Garnish5. Plating

TOTAL SCORE

SCORE :

A = 80 – 100B = 70 – 79C = 56 – 69D = 40 – 55E = 0 – 39

Note : ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................

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NO.


LECTURER SIGN


NO.




TOTAL SCORE

Practicum : 3Subject : Bakery & Pastry IDate : Name of Recipe : Choux paste/ Soes buah ( Pastry )

NO.


1. Medium Flour 150 gr2. Water 250 ml3. Salt 2 gr4. Butter/ Margarine 125 gr5. Eggs 4 pcs6. Pastry Cream 250 gr7. Fruits Kiwi,Strawb

erry ,Peach etc


B. MethodMake garnish/ arrange for platting


practicum area.

Note : Modification : ( Cream Puff, E’clair, Swan Puff,Fruits puff,Churros etc )

Practicum : 3Subject : Bakery & Pastry IDate : Name of Recipe : Fruit Tarlet/ Fruits pie (Sugar Dough)

NO.


1. Butter/margarine 100 gr 2. Icing sugar 50 gr Sweet

tarlet3. Egg 1 pcs 4. Soft flour 200 gr

Fresh Fruits5. Fresh milk 200 gr6. Sugar 50 gr Pastry

Cream7. Eggs yolk 2 pcs

8. Maizena 25 grRum


B. MethodSugar dough, Hot pot & Bain marrieMake garnish/ arrange for platting


practicum area.

Note : Modification : ( Egg Tart, Singapore Flan , Apple pie, Etc )


NO. CRITERIA SCORE1. Taste2. Colour3. Texture4. Garnish

5. Plating

TOTAL SCORE

SCORE :

A = 80 – 100B = 70 – 79C = 56 – 69D = 40 – 55E = 0 – 39

Note : .................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................

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NO.


LECTURER SIGN


NO.




TOTAL SCORE

Practicum : 4Subject : Bakery & Pastry IDate : Name of Recipe : Quiche Lorraine

NO.


1. Medium flour 175 gr2. Butter 100 gr Tarlet

Salt

5. Mushroom 200 gr 6. Spinach 40 gr7. Onion 50 gr Filling8. Cheedar Cheese 120 gr9. Sousages 250 gr10.

Petter selery 50 gr

11.

Dairy cream 250 gr

12.

Eggs yolk 3 pcs pcs

13.

Salt

14.

Pepper

15.

Nutmeg powder


B. MethodMake garnish/ arrange for platting


practicum area. Note : Modification : ( Vegetable pie, Cheese Pie Etc )

Practicum : 4Subject : Bakery & Pastry IDate : Name of Recipe : Apple Puff ( puff pastry )

NO.


1. Hard Flour 250 gr2. Water 112 cc3. Sugar 7.5 gr4. Salt 1.5 gr5. Eggs yolk 1 pcs6. Margarine 25 gr7. Puff Pargarine 25 gr Lamination

Fat8. Apple Puff Filling 250 gr


B. MethodSingle & Double foldMake garnish/ arrange for platting


practicum area.

Note : Modification : ( Curry Puff, Sweet puff, Beef Roll, Cheese Stick, Cheese Straw, picnic roll, Soda water pastry, Pate Euilletee ,Strawberry Napaleon with diplomat cream , apple srudle Etc )

Practicum : 4Subject : Bakery & Pastry IDate : Name of Recipe : Peach Puff ( puff pastry )

NO.


1. Hard Flour 250 gr2. Water 112 cc3. Sugar 7.5 gr4. Salt 1.5 gr5. Eggs yolk 1 pcs6. Margarine 25 gr7. Puff Pargarine 25 gr Lamination

Fat8. Pastry Cream 250 gr9. Peach Fruit 250 gr10.

Apricot Gel For Glazing




practicum area.


Practicum : 4Subject : Bakery & Pastry IDate : Name of Recipe : Portuguese Egg Taart ( puff pastry )

NO.


1. Puff Pastry Sheet 250 gr2. Egg Yolk 11 gr

3. Sugar 134 gr4. Fresh Milk 242 gr5. Cooking Cream 242 gr




practicum area.


Practicum : 4Subject : Bakery & Pastry I

Date : Name of Recipe : Croisssant

NO.


1. Hard Flour 150 gr2. Medium Flour 100 gr3. Yeast 5 gr4. Salt 4 gr5. Sugar 25 gr7. Milk powder 25 gr8. Bread improver 1 gr9. Eggs 1 pcs10.

Cold water 75 cc

11.

Margarine 25 gr

12.

Puff Pargarine 125 gr Laminationfat




practicum area.

Note : Modification : (Croissant à la française , Croissantfourré noisette , Croissant parisien , pain au chocolait Etc)

Practicum : 4Subject : Bakery & Pastry IDate : Name of Recipe : Danish

NO.


1. Hard Flour 150 gr2. Medium Flour 100 gr3. Yeast 5 gr4. Salt 4 gr5. Sugar 50 gr7. Bread improver 1 gr8. Eggs 2 pcs9. Cold water 55 cc10.

Margarine 40 gr

11.

Puff Pargarine 125 gr Laminationfat


B. MethodSingle & Double fold


C. Clear-up

1. Replace the equipment after use.2. Every students is responsible for cleanliness in

practicum area. Note : Modification : ( Wind Danish, Cinamon Roll, Raisin

Danish, Fruits Danish, Plaited Danish, Scarp Cramble, AlmondDanish,Etc )



TOTAL SCORE

SCORE :

A = 80 – 100B = 70 – 79C = 56 – 69D = 40 – 55

E = 0 – 39

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NO.


LECTURER SIGN


NO.




TOTAL SCORE

Practicum : 5Subject : Bakery & Pastry IDate : Name of Recipe : Cusstard & Mousse

NO.


1. Chocolate compound 250 gr2. Egg yolk 2 pcs 3. Egg white 2 pcs4. Dairy cream 200 gr gr Mousse5. Gelatine 5 gr

Water 2 tsp

6. Butter 300 gr 7. Icing sugar 140 gr 8. Vanilla 1 gr Lady Finger9. Soft flour 300 gr 10.

Egg yolk 1 pcs

11.

Egg white 2 pcs

12.

Sugar 20 gr

Cream of tartar 1 gr


B. MethodManual MixingBase foam cookiesMake garnish/ arrange for platting


practicum area.

Note : Modification : ( Chocolate Mousse, Mandarine Orange Mousse, Raibow Fruits Mousse, Crème Bruele Etc )

Practicum : 5Subject : Bakery & Pastry I

Date : Name of Recipe : Tiramisu

NO.


1. Dairy cream 200 gr2. Icing sugar 90 gr3. Gelatine 10 gr Pudding4. Water 2 tsp5. Mascarpone 250 gr

6. Medium Flour 75 gr 7. Castor sugar 100 gr Sponge8. Chocolate powder 25 gr 9. Butter 100 gr

10.

Galiano coffee


B. MethodManual mixingBase Chocolate sponge cakeMake garnish/ arrange for platting


practicum area.

Practicum : 5Subject : Bakery & Pastry IDate : Name of Recipe : Cookies

1. Drops Cookies : Chocolate Chip , Amond Flak2. Mould Cookies : Moon ligh Cookies , Almond Biscotti3. Press Cookies : Angel Makcarone, Lady Finger, Butter

Cookies4. Table Cookies For Dessert & Coffee Break5. Base for dessert



TOTAL SCORE

SCORE :

A = 80 – 100B = 70 – 79C = 56 – 69D = 40 – 55E = 0 – 39

Note : ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................

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Bakery & Pastry Practicum Modul

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Transcript of Bakery & Pastry Practicum Modul