QUIRINO STATE UNIVERSITY – MADDELA CAMPUS

Dipintin, Maddela, Quirino

[email protected]

COLLEGE OF HOSPITALITY MANAGEMENT

__________________________________________________________________________________________

I. EXECUTIVE SUMMARY

Awareness of high quality baked goods is on the rise. Good bread is a rare combination of nutrition, convenience
and luxury. Today’s consumer has less time to create wholesome, handmade bread, but increasingly appreciates the
nutritional and sensory benefits its provides. Baking a bread provide fiber and carbohydrates in a convenient, low fat form
that is portable and delicious. Good bread never goes out of style. It will focus will be an eye catching sign, the scent of fresh
bread wafting out of the bakers.

II. PARTICIPANTS:

MARY JOY CORPUZ

CHRISTIAN BLANCAS

III. RECIPE

a. Dinner Roll (8-24-18)

2 cups all-purpose flour, or more if needed
1 Yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter OR margarine
Directions
Prep
40 m
Cook
20 m
Ready In
1 h 30 m
Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120
degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free
place until doubled in size, about 30 minutes.
Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter,
if desired. Serve warm.

b. Ensaymada (8-24-18)
1 ¼ cups all-purpose flour, sifted
½ cup plain butter, melted
½ cup grated cheddar cheese
6 egg yolks
1 tablespoon plain honey
1 tablespoon powdered milk (preferably full-cream)
½ teaspoon salt
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¾ cup water
¾ cup white sugar
1 ½ tablespoons yeast
½ cup salted butter, softened
Cheese Topping Ingredients

½ cup unsalted butter

½ cup cheese, Edam or queso de bola, grated
½ cup white sugar
Directions

Notes Before Starting:

It is best to mix the dough the night before. That way, it will have ample time to proof.
Baking can take place the next morning.
To make other versions of ensaymada, you can replace the cheese in the dough with ham, sweet chorizo, ube paste, or
macapuno filling.
Some alternatives to butter for the topping are butter cream, salted duck eggs, or even chocolate spread.
In a large mixing bowl, pour in water.
Add in honey.
Add flour.
Sprinkle with salt.
Add cheese.
Mix everything thoroughly. It is best to use hands for this step.
With the exception of the softened butter, add the rest of the ingredients.
Knead for about five minutes. For this step, it is best to use a mixer turned at low speed.
Transfer mixture to a bowl.
Cover the bowl with plastic.
Set aside for 1 ½ hours.
Punch down dough.
Divide into servings weighing 60 grams (a little over two ounces).
Roll each piece with a rolling pin.
Pat the middle of each piece with softened butter.
Close up the piece over the butter like an envelope, pinch long edges together, and roll it with your fingers into a rod shape.
Coil each rod into a rounded snail shape (see first video below)
Place each roll on a tray.
Place in a refrigerator for eight hours or a warm room for four hours. If you have a proofer, then place dough there for 1 ½
hours.
Preheat oven.
Bake at 350 degrees Fahrenheit for 20 minutes.
Remove from oven.
Cool.
Pat with butter, sprinkle with sugar, and place grated cheese on top.
c. Dinner Roll (8-28-18)
2 cups all-purpose flour, or more if needed
1 Yeast
2 tablespoons sugar
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Dipintin, Maddela, Quirino
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COLLEGE OF HOSPITALITY MANAGEMENT

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1/2 teaspoon salt

1/2 cup milk
1/4 cup water
2 tablespoons butter OR margarine
Directions
Prep
40 m
Cook
20 m
Ready In
1 h 30 m
Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120
degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free
place until doubled in size, about 30 minutes.
Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter,
if desired. Serve warm.

d. spanish bread (8-31-18)

Ingredients
FOR DOUGH
3 cups flour
1 1/2 teaspoons instant dry yeast
1/4 cup sugar
1 teaspoon salt
3/4 cup milk
3 tablespoons butter - or margarine, melted
1 egg
FOR FILLING
1/4 cup butter
2 teaspoons flour
1/2 cup bread crumbs
1/8 cup water or milk
1/2 cup brown sugar /white sugar
1/8 teaspoon salt
butter - for brushing
FOR BREADING
2 tablespoons milk - or water
1/2 cup bread crumbs
Instructions
In a big bowl, mix together flour and yeast. In a smaller bowl, combine sugar, salt, milk and margarine or butter. Warm
liquids in the microwave for 1 minute on high power. Remove from microwave and add the egg and beat several times until
well blended.
Pour the liquid mixture over the flour mixture and fold until a dough forms. Knead the dough on a clean surface dusted with
flour until it becomes smooth and elastic, about 5-10 minutes.
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Dipintin, Maddela, Quirino
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COLLEGE OF HOSPITALITY MANAGEMENT

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Form the dough into a ball and place the dough in a greased bowl cover with a kitchen towel or plastic wrap and place it in a
warm area and let it rise until it doubled in size. Depending how warm it is, could take 30 minutes to an hour.
Meanwhile, prepare the filling. In a saucepan over medium-low heat, melt butter. Add the flour and 1/4 cup bread crumbs
and mix well. Once it starts to boil, add water or milk, sugar, salt and rest of breadcrumbs. Cook until it gets thick. Remove
from heat and continue stirring until it forms paste-like texture.
Punch down the dough and divide into 16 equal parts using a knife of dough slicer. Roll each piece into a long triangle (like a
pizza slice). Brush the middle part with butter or margarine then spread filling on the surface leaving about a centimeter
around the edges unfilled. Jelly-roll from the wider end towards the smaller end.
Brush each rolled dough with milk or water then roll it on a plate of breadcrumbs and place on baking sheet lined with
parchment paper: make sure that the end part sits at the bottom so it won't open up while baking. Cover with cloth or
kitchen towel or cling wrap and let them rise for another 10-15 minutes. Remove cover before baking.
Place the baking sheet on the middle rack and bake at 150°C (300°F) for 20 minutes.

e. pan de coco (8-31-18)

INGREDIENTS

Filling:
2 cups grated fresh coconut
2 cups sugar

Dough:
1 tablespoon yeast
¼ cup lukewarm water
1 teaspoon salt
½ cup sugar
½ cup milk
¼ cup melted shortening
2 eggs
3 ½ cups MAYA All-Purpose Flour

Egg Wash:
1 egg yolk
2 tablespoons milk
sugar, for sprinkling (optional)

PROCEDURE

Prepare filling. Cook together coconut and sugar on low heat until brown, stirring occasionally. Set aside.

Prepare dough. Dissolve yeast in lukewarm water and let stand for 5 minutes. In a bowl, combine salt, sugar, milk,
shortening and eggs. Add 1 ½ cups of flour and yeast mixture. Mix until thoroughly blended. Add the remaining 1 ½ cups of
flour and mix until dough leaves the sides ofthe bowl. Use remaining flour for dusting hands and table. Knead until smooth
and elastic. Place dough in a greased mixing bowl, cover with a damp cloth and let rise for an hour or until double in
volume. Punch down dough.

To assemble. Preheat oven to 375°F/191°C. Portion the dough into 30-50 gram balls. Flatten each ball then fill center
with 1 tablespoon of coconut filling. Gather the edges to seal the bread and arrange on a lined baking sheet. Poke holes on
 QUIRINO STATE UNIVERSITY – MADDELA CAMPUS
Dipintin, Maddela, Quirino
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COLLEGE OF HOSPITALITY MANAGEMENT

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top using a fork or cut a cross on top of the dough. Let the dough rise for 10-15 minutes. Brush with beaten egg wash on top
and sprinkle with sugar, if desired. Bake for 15-20 minutes or until golden brown.

f. Dinner Roll (9-4-18)

2 cups all-purpose flour, or more if needed
1 Yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter OR margarine
Directions
Prep
40 m
Cook
20 m
Ready In
1 h 30 m
Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120
degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free
place until doubled in size, about 30 minutes.
Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter,
if desired. Serve warm.

g. Pandesal (9-7-18)
Ingredients
2 ¼ teaspoons active dry yeast
¼ cup warm water
1 cup lukewarm milk
2 tablespoon unsalted butter at room temperature
½ cup sugar
1 teaspoon salt
2 eggs, beaten
4 ½ cups all purpose flour or more as necessary
Breadcrumbs
Instructions
Dissolve the yeast in ¼ cup warm water in a big bowl. Let stand for 10 minutes, and then stir well.
In a bowl, combine milk, butter, eggs, sugar and salt.
Add milk mixture and 2 cups flour into the yeast mixture. Beat with a wooden spoon or electric mixer until smooth.
Gradually stir in remaining flour, adding more if necessary.
Transfer dough to a lightly floured surface. Knead dough, adding flour as necessary, until dough is smooth, elastic and no
longer sticky (around 10 minutes).
Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until double in size.
 QUIRINO STATE UNIVERSITY – MADDELA CAMPUS
Dipintin, Maddela, Quirino
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COLLEGE OF HOSPITALITY MANAGEMENT

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Transfer dough to a lightly floured board. Divide dough into 24 pieces. Shape each piece into a ball, roll in breadcrumbs and
place in a baking pan lined with wax paper.
Cover with a cloth and let rise for at least one hour or until almost double in size.
Bake in 225 F oven for 20 minutes and then increase the oven temperature to 325 F while keeping the bread in the oven.
Bake for another 10-15 minutes or until golden brown

h. MACARONS (9-21-18)

1 ¾ cups powdered sugar (210 g)

1 cup almond flour, finely ground (95 g)
1 teaspoon salt, divided
3 egg whites, at room temperature
¼ cup granulated sugar (50 g)
½ teaspoon vanilla extract
2 drops pink gel food coloring
VANILLA BUTTERCREAM

1 cup unsalted butter, 2 sticks, at room temperature (230 g)

3 cups powdered sugar (360 g)
1 teaspoon vanilla extract
3 tablespoons heavy cream
Preparation
Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt,
and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft
peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should
be able to turn the bowl upside down without anything falling out).
Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until
combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can
make a figure 8 while holding the spatula up.
Transfer the macaron batter into a piping bag fitted with a round tip.
Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the
batter to help adhere the parchment to the baking sheet.
Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
Tap the baking sheet on a flat surface 5 times to release any air bubbles.
Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
Preheat the oven to 300˚F (150˚C).
Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
Transfer the macarons to a wire rack to cool completely before filling.
Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the
powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a
time, and beat to combine, until desired consistency is reached.
Transfer the buttercream to a piping bag fitted with a round tip.
Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with
remaining macaron shells and buttercream.
Place in an airtight container for 24 hours to “bloom”.
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Dipintin, Maddela, Quirino
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COLLEGE OF HOSPITALITY MANAGEMENT

__________________________________________________________________________________________

Enjoy!

i. Easy sugar Cookies (9-21-18)

Ingredients

4 tablespoons unsalted butter, melted

1/3 cup granulated sugar
1 large egg yolk, white reserved for another use
1/2 teaspoon vanilla extract
1/2 cup + 2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon fine salt
6 peanut butter chocolate hearts (like Reese's)
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Instructions

Preheat the oven to 350, and line a small baking sheet with parchment paper (or use a silicone mat).
Stir together the melted butter, sugar, egg yolk, and vanilla extract. Stir very well to combine.
Next, sprinkle the flour, baking soda and salt evenly over the dough, and stir just to combine.
Press the dough flat and evenly in the bowl, and then divide it in half by eye. You should get 3 cookies from each half.
Roll each dough ball in your hands, roll lightly extra granulated sugar, and then space evenly on the prepared baking sheet.
Bake for 10-12 minutes, until they spread, start to crackle and appear dry on top.
Let the cookies rest on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.
After the cookies have cooled for 10 minutes, press a chocolate heart into the center of each cookie. Move the cookies to
the fridge (so the hearts don't melt too much) to set for 30 minutes.
Bring to room temperature before serving.

j. Hawaiian Pizza (9-24-18)

Ingredients:

1/2 recipe homemade pizza crust 1

1/2 cup (127g) pizza sauce, or more depending how much you like (homemade or store-bought)
1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
1/2 cup (75g) cooked ham or Canadian bacon, sliced or chopped
1/2 cup (82g) pineapple chunks (canned or fresh)
3 slices bacon, cooked and crumbled
Directions:

Prepare the pizza dough through step 11, including preheating the oven to 475F as described in step 8.
After waiting 15 minutes as described in step 11, top with pizza sauce, then the mozzarella cheese, then the ham/Canadian
bacon, and pineapple. Sprinkle with bacon crumbles.
Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling. For the last minute, I move the oven
rack to the top rack to really brown the edges. That's optional. Remove from the oven. Slice pizza and serve immediately.
Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1
month.
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Dipintin, Maddela, Quirino
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COLLEGE OF HOSPITALITY MANAGEMENT

__________________________________________________________________________________________

k. PASTRY SHELLS (9-25-18)

1 cup water
1/2 cup (8 tablespoons) unsalted butter
3/8 teaspoon salt
1 1/4 cups King Arthur Unbleached All-Purpose Flour
4 large eggs
CREAM PUFF FILLING
2 cups heavy or whipping cream
1/4 cup granulated sugar, or to taste
1 teaspoon vanilla extract
CHOCOLATE ÉCLAIR FILLING
pastry cream filling
*See easy substitute in tips, below.
ICING
1 cup chocolate chips or chopped semisweet chocolate
1/2 cup heavy or whipping cream
INSTRUCTIONS
Before you begin: note that the pastry recipe will make 12 cream puffs OR 20 to 24 éclairs. The filling recipes (whipped
cream, and pastry cream) make enough for 12 pastries each. The icing recipe is a generous amount for icing 2 dozen éclairs.
If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream in half.
Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets.
Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling
boil.
Remove the pan from the heat, and add the flour all at once, stirring vigorously.
Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows
the spoon around the pan; this should take less than a minute.
Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold
a finger in it for a few seconds. If you have an instant-read thermometer, the temperature should be below 125°F.
Transfer the mixture to a mixer, and beat in the eggs one at a time; it'll look curdled at first, but when you add the last egg it
should become smooth. Beat for at least 2 minutes after adding the last egg.
Using a generously filled tablespoon cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking
sheets in 3- to 4-tablespoon mounds. Space the mounds about 3" apart, to allow for expansion. For éclairs, pipe the batter
into 5" logs about 1/2" to 3/4" in diameter.
Bake the pastries for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 25 minutes, until
pastries are a medium golden brown. Don't open the oven door while the pastries are baking.
Remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow
the steam to escape. Place them on a rack to cool. When they're cool enough to handle, split each in half to make top and
bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy.
To make the cream puff filling: Pour the cream into a mixing bowl, and begin to whip it on high speed (using your mixer's
whisk attachment, if you have one). Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to
over-whip; cream should still look smooth.
Fill the bottom halves of the puffs with whipped cream, then replace their tops. Dust with confectioners' sugar, and serve.
To make the éclair filling: Prepare your favorite pastry cream filling; see tips below for our favorite. You'll need about 3 cups
of filling.
Spoon the filling into the éclair shells.
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Dipintin, Maddela, Quirino
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COLLEGE OF HOSPITALITY MANAGEMENT

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To make the icing, place the chocolate chips or chunks and cream in a microwave-safe bowl or measuring cup.
Heat over low heat (or in the microwave) until the cream is very hot.
Remove from the heat, and stir until the chocolate melts and the icing is smooth. Spoon over the éclairs, spreading to the
edges. Serve immediately.

l. How to make Peanut Boat Tart (9-25-18)

Ingredients
Boat Crust:
140g butter
½ of an egg
½ cup icing sugar
1½ cups plain flour
a pinch of salt
Peanut Tart Filling:
1½ of an egg
½ cup sugar
1/3 cup maple syrup or corn syrup
1 tbsp. melted butter
½ tsp. vanilla extract
¾ cup finely chopped peanuts + extra for toppings
3 pcs. Graham crackers, crumbs (optional)
Colored cellophane, (optional)
Procedure
In a bowl mix sifted flour, icing sugar, salt, butter and egg until becomes dough and knead. Sprinkle some flour to your
working area and knead it to form a ball and wrap in a cling film. Refrigerate the dough for about 25 to 30 minutes or until it
is workable state.
To make the Peanut filling, combine all the filling ingredients and set aside.
Preheat oven to 180C (350F).
When the dough is ready, cut 24 equal portions and flatten each pastry ball on a flour and place each dough on a prepared
tart molds. Press dough in the mold by circular motion, using your thumbs then tidy up the edges with your index fingers.
Prick the dough with fork to get rid air pockets and to avoid the dough from shrinking when baking.
Pour filling about 2/3’s full into each mold.
Arrange Peanut Boat tarts on a baking tray and bake in a preheated oven for about 20-25 minutes or until pastry turns light
brown and filling gets firm. Remove tarts from the oven and let it cool completely, before removing from the moulds to
prevent from cracking.
You can wrap in any colored cellophane if desired, or store in an airtight container.

m. Buko Pie (9-28-18)

This is a recipe for Buko Pie

Course Dessert
Cuisine Filipino
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings
 QUIRINO STATE UNIVERSITY – MADDELA CAMPUS
Dipintin, Maddela, Quirino
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COLLEGE OF HOSPITALITY MANAGEMENT

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6
Author Vanjo Merano
Ingredients

2 cups all-purpose flour

1/3 cup butter
1 teaspoon salt
1/3 cup vegetable shortening
6 to 8 tablespoons cold water
2 cups young coconut meat
3/4 cup granulated white sugar
1/2 cup cornstarch diluted in 1/2 cup young coconut water
1/2 cup evaporated milk

Instructions

Create the crust. Combine flour and salt then mix using a balloon whisk. Add butter and shortening then mix using a pastry
mixer. Gradually add cold water a tablespoon at a time while mixing the ingredients. When everything is completely mixed,
gather the mixture and divide into two equal parts. In a flat surface flatten each of the dough and roll using a rolling pin
until wide enough to fit an eight or nine inch cake pan. Note: Sprinkle flour over the flat surface to prevent the dough from
sticking or use a silicon mat. Arrange the first dough over the cake pan. This will be the base. Set the second flattened dough
aside. This will be needed after arranging the filling in the cake pan.
Make the filling by heating a saucepan and pour-in the milk. Let boil.
Add the granulated white sugar and stir.
Put-in the young coconut meat and cook for 3 minutes.
Pour-in the cornstarch diluted in young coconut water and stir thoroughly while cooking. Cook until the texture thickens.
Turn-off the heat and allow the mixture to cool down.
Preheat oven to 375 degrees Fahrenheit.
Arrange the cooked filling in the cake pan.
Put the second crust over the filling and seal the sides.
Create holes on the secondary crust using a fork. This will serve as exhaust vents that will prevent the crust from deforming.
Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time may vary; make sure to check the color
of the crust to determine if baking is complete.
Let cool and serve. Share and enjoy!

IV. PROBLEMS ENCOUNTERED

In everything we do, we always encounter problems. Since we were oriented with the system of the oven during
our lecture. The thing that bothered us is, every group doesn’t have the same time putting their batters in the oven. So
the heat comes out and the batters that we were placed first in the oven will delay its baking process.

Time management also our problem. Mise en place consumes to much time because we were first timers.
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Dipintin, Maddela, Quirino
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COLLEGE OF HOSPITALITY MANAGEMENT

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V. NARRATIVE:

1st lab (8-24-18)

Since most of us were first timers on baking, we were so excited during that day. We were group by two and then
baked ensaymada. Each group has a recipe to be followed and baking tools to be used. At the end of our lab session, our
instructor Ma’am Susie evaluated our baked products and we all smiled and had a taste of what we had baked in that day.

2nd lab (8-28-18)

On our second laboratory, we were tasked to baked dinner roll. All groups had the same recipe. At the end of the
lab, Ma’am Susie evaluated it and we bring home our yields.

3rd lab (9-4-18)

On our third lab, we baked Spanish and pan de coco. We had great time in baking it because we were liked playing
it like a clay, at the end of the lab everyone took selfies and then our instructor evaluate it.

4th lab (9-7-18)

On our fourth lab we made dinner roll again this time, it was better than our first baking
5th lab (9-21-18)
On our fifth lab we baked pandesal it was enjoyable making it. After lab our instructor evaluating it.
th
6 lab (9-24-18)
On our sixth lab we baked macaroons and cookies we had great time this day, we made cookies with different
design at the end our instructor evaluated it.

7th lab (9-25-18)

At our seventh lab we baked pizza, great time again, we made Hawaiian pizza, it was a great experienced and
Ma’am Susie evaluated it.

8th lab (9-28-18)

On our eigth lab we baked tarts, éclair and cream puff

9th lab (10-2-18)

On our nineth lab we baked buko pie, it was perfect. Time was not enough coconut meat was distributed in 2
groups. So we were not expected a good outcome! The filling was not as we expected it was hard! Anyway, we will do our
part next time.
 QUIRINO STATE UNIVERSITY – MADDELA CAMPUS
Dipintin, Maddela, Quirino
[email protected]

COLLEGE OF HOSPITALITY MANAGEMENT

__________________________________________________________________________________________

VI. DOCUMENTATION:
 QUIRINO STATE UNIVERSITY – MADDELA CAMPUS
Dipintin, Maddela, Quirino
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COLLEGE OF HOSPITALITY MANAGEMENT

__________________________________________________________________________________________