ITEM:CHEESE CAKE

QTY/UNIT/INGREDIENTS PREPARATION/METHOD

1 LAYER SPONGE CAKE 1.BEAT THE CREAM CHEESE AND

SUGAR TOGETHER
CREAM CHEESE(PHILADEPHIA) 250GM
2.PUT THE MARGERINE INTO THE
CASTOR SUGAR 60GM MIXTURE AND MIX IT WELL
CORN FLOUR 60GM 3.ADD THE CORN FLOUR,WHIPPING
GRATED LEMON 2 TEASPOON CREAM AND EGG YOLK

LEMON JUICE 2 TEASPOON 4.POUR SOME VANILLA

ESSENCE,LEMON JUICE AND GRATED
VANILLA ESSENCE ½ TEASPOON LEMON

WHIPPING CREAM 500ML 5.POUR THE INGREDIENT INTO THE

CAKE RING AND PUT IT ON THE TRAY
MARGERINE 60GM
FILLED WITH WATER TO STEAM IT IN
EGGS 12 NOS THE OVEN

6.BAKE IT AT 175 C FOR 30 MINUTES

YIELD 600 GM

PORTION SIZE 2

NUMBER OF PORTION 12 PIECES

 QTY/UNIT/INGREIENTS PREPARATION METHOD

CASTOR SUGAR 500GM 1.BEAT SUGAR,EGGS AND CORN UNTIL

SOFT AND FLUFFY
SOFT FLOUR 500GM
2.ADD OVALLETE,CORN OIL AND
WATER 200ML VANILLA ESSENCE
OVALLETE 50GM 3.BEAT THE MIXTURE TOGETHER
CORN OIL 250GM UNTIL IT WELL MIX

VANILLA ESSENCE I TABLESPOON 4.ADD SOFT FLOUR SLOWLY. A LITTLE

AMOUNT BY AMOUNT
EGGS 15 NOS
5.BAKE IT IN AN OVEN AT 175 C FOR 30
MINUTES

YIELD 800 GM

PORTION SIZE 1

NUMBER OF PORTION 8 PIECES

 INTRODUCTION TO COURSE
PASTRY AND BAKING

Pastry is essentially a type of bread and so many different types exist that there is no
one way to classify them. Their chief differences have to do with their fat, the type used, its
proportion, and how it is introduced it into the flour. The two main types of classification
used here are: NONLAMINATED PASTRY, where solid fat is cut into the flour, or added as
melted or liquid oil; or LAMINATED PASTRY, where solid fat is repeated folded into the
dough using a technique called lamination. Those include Pie and Tart Crusts,Choux or Pâte
à Choux, Brioche, Croissant, Danish, Puff Pastry, Phyllo, and Strudel.

All pastries have the minimum of ingredients - flour, liquid (water or milk), salt and fat
(usually butter, but can be shortening, lard or oil) - in different proportions by weight, being
handled and baked in various ways. Additional ingredients are found in some recipes, such as
eggs and sugar, contribute to leavening, flavor and browning. Except for croissant, Danish
and brioche, which make use of yeast, most leavening agents for pastries are steam and air.
They are decorated - braided, shaped, filled - in a myriad of ways.