PRACTICE PROPOSAL & TASK BREAKDOWN

SUBJECT : PASTRY III

Meeting : Six Meeting
Day, Date : Monday, 12 Juni 2023
Group : Group 3
Member of Group : 1. Astazona Cleoni Primasari (21051000023)
2. Maria Karlina Banus (21051000024)
3. Naema Rambu Wasaklangsibo (21051000025)
4. Maria Metilda Tuta Endu (21051000026)
5. Hadila Maulidia (21051000028)
6. Mikael Adwitya Nugraha (21051000029)
7. Davely Samlipriga Clarisa Anton (21051000030)
8. Molek Kamadovinda (21051000031)
9. Heru Kurniawan (21051000031)
10. Jordi Mahendra (21051000033)
Menu : Dessert : Black Forest Entrement

ORGANIZATION CHART

DESSERT
1. PREPARATION & PRODUCTION
a) Ingredients & Methods :
INGREDIENTS Quantity Method

Mousse
1. Melt the fresh milk and dark chocolate
on the boiled water (bain marie), stir until
Fresh milk 200 ml solid
2. Whisk egg yolk and icing sugar on
boiled water (double boiler) until light
Dark shocolate compound 200 gr peak
 4 pcs
Egg yolk

Icing sugar 75 gr
3. Add 5 tbsp of water. And then Bain
marie the gelatin
Gelatin 20 gr
4. Mix all ingredients while stirring
Whipped cream 450 ml 5. Whipped until sotf peak. Put whipped
cream, fold all mixture using spatula
Rum paste ½ sdt
6. Take some mousse on dome
Sponge cake

Eggs 5 pcs

Granulated sugar 90 gr

Soft flour 55 gr 1. Mix egg, sugar until floating

Choco powder 10 gr 2. Add soft flour, choco powder, maizena,

milk powder,emulsifier. And then stir fold
Maizena 15 gr
3. Add melted margarine
Milk powder 5 gr
Emulsifier 20gr
Melted margarine 100 gr
Sugar dough 1. Whisk margarine and icing
Margarine 125 gr sugar until develop
Icing sugar 65 gr 2.Add whisked egg, fold the

Egg 25 gr flour, keep refrigerated

2. After dough stable, mould into the tin,
All purpose flour 100 gr baked 180oC for 10 minutes

Mirror glaze 1.Boil water, granulated sugar & Glucose.

Turn off the fire add gelatin
Water 187 gr 2.Pour the remaining mixture (no 1) into
Granulated sugar 337 gr white chocolate,

Glucose 337 gr blend nicely

Gelatin 40 gr 3.Add susu kental manis,

 White chocolate 337 gr

Susu kental manis 225 gr

Neutral gel 150 gr blend, add neutral gel/décor gel, blend

Opaque white powder 1 tsp 4.Add proper colouring

5. Strain the glaze to avoid
Ganache
1. Chopped
Dark chocolate 200 gr 2. Boiling, and then add to
chocolate chopped
Whipping cream 200 gr

YIELD: 14 PCS
Ingredient Quantity Price / pcs Total

Fresh milk 200 ml 20.500/ltr 4.100

DCC 400 gr 68.000/kg 27.200
Whipped Cream 650 ml 70.000/ltr 45.500
Egg 11 pcs 30.000/kg 20.625
Icing Sugar 140 gr 16.000/kg 2.240
Gelatin 40 gr 25.000/250 gr 4.000
Rum paste 5 gr 37.000/100 gr 1.850
Granulated sugar 427 gr 13.500/kg 5.765
SP 20 gr 19.500/500 gr 780
Soft Flour 55 gr 7.500/kg 413
Choco Powder 150 gr 60.000/kg 9.000
Maizena 15 gr 4.250/250 gr 255
Milk Powder 5 gr 79.000/kg 395
Margarine 225 gr 26.100/kg 5.872
All purpose flour 100 gr 12.500/kg 1.250
Glucose 337 gr 35.875/kg 12.090
White chocolate 337 gr 78.800/kg 26.556
Skm 225 gr 10.650/370 gr 6.477
 Neutral gel 250 gr 40.900/500 gr 20.450
Opaque white
5 gr 11.000/100 gr 550
powder
TOTAL 188.038

50% x 188.038 = 94.019

188.038 + 94.019 = 282.057
BBM + Listrik + LPG + Air = 10.000 282.057 + 10.000 = 292.057
292.057 : 14 = 21.000

b) Equipment & Utensils :

No. Equipments/utensils Quantity Remarks

1. Whisking bowl 3 To whisk the mousse mixture

2. Sauce pan 1 To boil milk and cream
3. Balloon whisk 1 To whisk the pudding mixture
4. Strainer 1 To filter the dry ingredient
5. Oven 1 To bake the sponge
6. Scale 1 To scale the ingredient
7. Measuring cup 2 To measure the ingredient
8. Stove 1 To cook
9. Plastic spatula 1 To stir the chocolateand mousse
10. Measuring spoon 1 To measure the ingredient
11. Cutting board 1 To cutting mat
12. Knife 1 To cut the fruit and sponge
13. Baking tray 1 To oven the cake
2. PLATTING

3. TIMING
ACTIVITIES TIME DURATION PERSONIL

Grooming 06.30 – 06.45 15 minutes All Group 2

Equipment & Utensils
06.45 – 07.00 15 minutes All Group 2
Preparation
Ingredients Preparation 07.00 – 07.15 15 minutes All Group 2
Production 07.15 – 09.15 120 minutes All Group 2
Finishing 09.15 – 09.30 15 minutes All Group 2
Platting / Garnishing 09.30 – 09.40 10 minutes All Group 2
Clearence 09.40 – 10.00 20 minutes All Group 2
All Group 2 and
Evaluation 10.00 – 11.30 90 minutes
lecturer
Total timing 07.00 – 11.30 270 minutes

4. EVALUATION (FILLED BY LECTURER)

EVALUATION OF THE
PARAMETER RESULT
RESULT

Chocolate mousse with

Presentation
choco whipcream
Aroma Chocolate smell
Taste Sweet
Texture Soft
Work-ethic Solid
Score: Lecture: Sign:
Acknowledge by. Approved by.
Leader Lecturer

(Maria Metilda Tuta Endu) ` (Arzendy Berlian Sabrina, S.pd., M.par)

NIM. 21051000026