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  • BPP NC II List of Ing Materials and Tools

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    John Carl Rivas
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    The document lists ingredients, materials, and tools needed for baking various items. For soft rolls, it lists ingredients like milk, yeast, bread flour, sugar, eggs, salt, and butter. For a vanilla chiffon and sponge roll, it lists ingredients like corn oil, egg yolks, water, vanilla, cake flour, sugar, and baking powder. For a Swiss butter cream, it lists ingredients like egg whites, sugar, butter, and vanilla extract. It also lists various baking materials and tools needed like a mixer, sifter, oven, rolling pin, piping bag, and measuring cups and spoons.

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    The document lists ingredients, materials, and tools needed for baking various items. For soft rolls, it lists ingredients like milk, yeast, bread flour, sugar, eggs, salt, and butter. For a vanilla chiffon and sponge roll, it lists ingredients like corn oil, egg yolks, water, vanilla, cake flour, sugar, and baking powder. For a Swiss butter cream, it lists ingredients like egg whites, sugar, butter, and vanilla extract. It also lists various baking materials and tools needed like a mixer, sifter, oven, rolling pin, piping bag, and measuring cups and spoons.

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    © All Rights Reserved
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    6 views2 pages

    BPP NC II List of Ing Materials and Tools

    Uploaded by

    John Carl Rivas
    The document lists ingredients, materials, and tools needed for baking various items. For soft rolls, it lists ingredients like milk, yeast, bread flour, sugar, eggs, salt, and butter. For a vanilla chiffon and sponge roll, it lists ingredients like corn oil, egg yolks, water, vanilla, cake flour, sugar, and baking powder. For a Swiss butter cream, it lists ingredients like egg whites, sugar, butter, and vanilla extract. It also lists various baking materials and tools needed like a mixer, sifter, oven, rolling pin, piping bag, and measuring cups and spoons.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    LIST OF INGREDIENTS, MATERIALS AND TOOLS

    A. INGREDIENTS

    NOTE: The assessor shall choose only one method/procedure on bread mixing
    (Straight Dough Method or Sponge and Dough Method or No-Time
    Dough Method).

    Soft Rolls Basic (Yield: 1 Roll)

    Ingredients Specifications Units Quantity


    Milk, approximately (room temp.) local grams 300
    Yeast import grams 20
    Bread flour, sifted local grams 625
    Sugar local grams 60
    Eggs local grams 60
    Salt local grams 10
    Butter local grams 60

    Vanilla Chiffon and Sponge Roll (Yield: 2 Cakes by 18cm. dia. / 1 tray)

    Ingredients Specifications Units Quantity


    Corn oil Local grams 50
    Egg yolks Local pcs 6
    Water grams 140
    Vanilla Local grams 5
    Cake flour Local grams 170
    Sugar, ref. Local grams 100
    Baking powder Local grams 7
    Egg whites pcs 6
    Sugar, ref. Local grams 70

    Swiss Butter Cream (Basic)

    Ingredients Specifications Units Quantity


    Egg whites Local pcs 2
    Sugar Local grams 100
    Butter, cold Imported grams 225
    Vanilla extract Local grams 5
    B. MATERIALS

    Soap Paper towels


    Sponge Styro bowl with cover (2 cup capacity, 1 cup capacity)
    Detergent 12” plate
    Hand soap Cling wrap
    Scourging pad Sheet Pan
    Sanitizing agent Grease Paper
    Utility bowls Rag

    C. TOOLS AND EQUIPMENT

    Item Quantity
    Mixer 1 pc
    Creaming paddle 1 pc
    Dietetic scale, 1 k, 2 gms 1 pc
    Spatula, rubber 1 pc
    Spatula, s/s 1 pc
    Sifter 1 pc
    Oven 1 unit
    Oven thermometer 1 unit
    Rolling Pin 1 pc.
    Pastry Cutter 1 pc.
    Measuring Cups 1 set
    Measuring Spoons 1 set
    Piping bag 1 pc.
    Baking Pan 8 inch diameter
    Decorating Tip 1 set
    Turn Table 1 pc.
    Wire Whisk 1 pc.

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