- Scoop each spoonful of batter into the baking pan lined with paper cups.
Step 5: Heat treatment
-Bake at 180 degrees Celsius for 25 minutes until the cake is done.
Step 6: Product presentation
- Arrange the cake on a plate, use immediately or store.
Step 7: Finished product requirements
- Color: Even yellow cake, with raisins
- Smell: Fragrant of raw materials.
- Taste: sweet
- Status: The cake is very spongy and rises evenly.
II. TYPES OF DEFECTS AND PREVENTION
STT
Phenomena | Reason | Prevention | |
1 | Poorly expanded canvas. | - The tarpaulin was not applied at the right time. | - Let the canvas expand 80% before baking. |
2 | Paper cup overflow canvas | -Too much canvas. | - Scoop 8/10 of the batter into a paper cup. |
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*Practice.
Divide practice groups according to the specific conditions of each teaching facility. Guide each step according to the process.
STT
Job Title | Tools and equipment | Technical requirements | |
1 | Prepare materials and tools | Bowl, whisk, egg beater, muffin paper, oven. | - Correct type, guaranteed quantity and quality quantity |
2 | Raw material preparation | Tray, large bowl, sifted flour. | - Ensure cleanliness and hygiene, suitable for processing requirements. |
3 | Beat | Kneading machine, knife, tray, dough rolling pin, beating machine | - Correct procedure |
Cake shaping, proofing | - baking tray, ladle, spoon, paper cup | - Cut triangles to divide the roll evenly Pretty. | |
5 | Baking | Oven, tray, coaster. | - Bake the cake in the oven at 180 0 C for about 25 minutes. minute. |
6 | Product presentation | Plate, oil absorbent paper, tray, refrigerator. | - Beautiful presentation. |
7 | Sensory quality assessment | Plate, napkin. | - Achieve sensory criteria: Color, smell, taste, state. |
4
*ROLL CAKE
* Target
- Describe the process of making the dish: roll cake.
- Know how to choose good quality flour, eggs, sugar and other ingredients to ensure quality.
- Accurately follow the dish preparation process: roll cake ensures food hygiene and safety.
- Organize a convenient workplace with full facilities and tools.
- Practice careful, enthusiastic and safe working style.
I. SPECIALIZED KNOWLEDGE FOR PRACTICE
Step 1: Prepare ingredients:
- Quantify ingredients for 10 servings.
Ingredient
Quantity | Ingredient | Quantity | |
Egg yolk | 0.13 kg | Flour | 0.14 kg |
Powdered sugar | 0.10 kg | Egg whites | 0.24 kg |
Salt | 0.003 kg | Road | 0.080 kg |
Butter | 0.05 kg |
Step 2: Prepare ingredients:
- Crack each egg and separate the egg yolk and egg white into a clean stainless steel bowl.
- Sift the flour and set aside.
- Buttered cake tray
Step 3: Knead the dough:
- Mix egg yolks, powdered sugar and salt until creamy.
- Add flour and continue stirring.
- Beat egg whites and sugar until stiff.
- Mix gently with the above mixture.
Step 4: Heat processing:
- Pour the cake mixture into the baking tray.
- Place in the oven and bake at 180 0 C for about 15 minutes.
- When the cake is golden brown, remove it from the oven and roll it up quickly.
Step 5: Product presentation:
- When eating, cut the cake into even slices.
Step 6: Finished product requirements:
- Color: The product is light yellow.
- Smell: The aroma of flour, eggs and butter.
- Taste: The cake is sweet and delicious.
- Status: The cake is cooked and rolled evenly.
II. TYPES OF DEFECTS AND PREVENTION
STT
Phenomena | Reason | Prevention | |
1 | The cake is dark brown. | Baking time is too long. Baking temperature is too high. | Adjust baking time and temperature to medium. |
+ Processing practice.
- Divide practice groups according to the specific conditions of each teaching facility.
teach.
- Step-by-step instructions for implementation.
STT
Job Title | Tools and equipment | Technical requirements | |
1 | Prepare materials and tools | Plates, bowls, trays, cups, knives. | - Correct type, guaranteed quantity and quality. |
2 | Raw material preparation | Tray, large bowl, sifted flour. | - Ensure cleanliness and hygiene, suitable for processing requirements. |
3 | Knead the dough | Stainless steel pot, whisk. | - Beat the flour mixture according to the correct formula and ratio. |
4 | Baking | - baking tray, oven. | - Bake the cake at 180 0 C for about 15 minutes. |
5 | Product presentation | Plates, trays, plastic bags | - Leave whole or cut into bite-sized slices. |
6 | Finished product requirements | Knife, plate, napkin. | - Achieve sensory criteria: Color, smell, taste, state. |
*ICE CREAM
* Target
- Describe the process of making the dish: Cream cake.
- Know how to choose good quality flour, eggs, butter, and milk.
- Accurately follow the food processing procedure: Cream cake ensures food hygiene and safety.
- Organize a convenient workplace with full facilities and tools.
- Practice careful, enthusiastic and safe working style.
I. SPECIALIZED KNOWLEDGE FOR PRACTICE
Step 1: Prepare ingredients:
- Quantify ingredients for 10 servings.
Cake topping: Cream:
Ingredient
Quantity | Ingredient | Quantity | |
Chicken eggs: | 1.00 kg | Egg white | 6 pieces |
Road | 0.50kg | Powdered sugar | 0.35 kg |
Flour | 0.60kg | Butter | 0.40kg |
Vanilla | 2 small tubes | Vanilla | 2 small tubes |
Step 2: Prepare ingredients:
* Cake canvas:
- Put sugar and eggs in a deep metal bowl.
-Use a mixer to beat the mixture until it becomes airy and stiff. Use a spatula to mix the sifted flour and vanilla into the mixture.
* Cake cream:
- Put egg whites in a deep metal bowl.
-Use a mixer to beat the mixture until it becomes aerated and hard, sprinkle a little powdered sugar in and mix well until all the sugar is gone and you have a smooth white mixture. Put it in the refrigerator for 10 minutes.
- Cut the butter into small pieces and let it soften. Take the egg mixture out of the fridge and mix well with the butter and vanilla until the cream is smooth and shiny. Store in the fridge.
Step 3: Heat processing:
- Pour the mixture into the buttered mold.
- Put the cake in the oven at 180 0 C for 40 minutes. When cooked, turn the mold upside down and pour the cake onto a tray to cool.
- Let cool, decorate with whipped cream.
When using color mixing according to decoration requirements.
Step 4: Product presentation:
- Beautifully decorated and presented, suitable for the nature of each party.
Step 5: Finished product requirements:
- Color: Many colors according to decoration.
- Smell: The aroma of eggs, flour, butter and suitcases.
- Taste: Sweet enough.
- Status: Cake is evenly risen, soft, spongy, cream is shiny and does not flow.
- How to eat: Eat as a snack, this dish is eaten with drinks such as coffee or tea.
II. TYPES OF DEFECTS AND PREVENTION
STT
Phenomena | Reason | Prevention | |
1 | Poorly expanded, non-porous tarpaulin | Under or overbeaten eggs | Beat eggs and sugar until foamy and stiff. |
2 | Soft, runny buttercream | Cooked sugar is not yet at the right temperature. | Heat sugar at room temperature. small enough to drop 1 drop into a bowl of water |
Newly poured round drops of sugar into beaten egg whites |
+ Practice.
- Divide practice groups according to the specific conditions of each teaching facility.
teach.
- Step-by-step instructions for the process
STT
Job Title | Tools and equipment | Technical requirements | |
1 | Prepare materials and tools | Plates, bowls, trays, cups, knives. | - Correct type, guaranteed quantity and quality. |
2 | Raw material preparation | Tray, large bowl, sifted flour. | - Ensure cleanliness and hygiene, suitable for processing requirements. |
3 | Knead dough, roll dough | Egg beater, cake pan, tray, cloth. | - Beat the dough until it is elastic. - Incubate dough with enough moisture and temperature. |
4 | Baking | - Oven, baking tray. | - Bake the cake in the oven at 180 0 C, for about 40 - 45 minutes. |
5 | Product presentation | Plates, trays, plastic bags | - Leave whole or cut into thin slices. |
6 | Finished product requirements | Knife, plate, napkin. | - Achieve sensory criteria: Color, smell, taste, state. |