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Lucresia Soft Roll Project Plan

The student created a project plan to bake soft rolls. The plan included a list of materials, tools, and equipment needed along with the costs. It provided step-by-step instructions for making the soft rolls, including mixing and kneading the dough, proofing, baking, and packaging. The student estimated the total cost to be 268.75 pesos and planned to sell each serving for 20 pesos, expecting a gain of 320 pesos. The plan included a standards score sheet to evaluate the finished product.

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Gregorio Lucresia Jr.
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71 views1 page

Lucresia Soft Roll Project Plan

The student created a project plan to bake soft rolls. The plan included a list of materials, tools, and equipment needed along with the costs. It provided step-by-step instructions for making the soft rolls, including mixing and kneading the dough, proofing, baking, and packaging. The student estimated the total cost to be 268.75 pesos and planned to sell each serving for 20 pesos, expecting a gain of 320 pesos. The plan included a standards score sheet to evaluate the finished product.

Uploaded by

Gregorio Lucresia Jr.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Republic of the Philippines

UNIVERSITY OF SCIENCE AND TECHNOLOGY OF THE PHILIPPINES


Cagayan de Oro City

PROJECT PLAN
FOR
BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDCATION
MAJOR IN FOOD SERVICE MANAGEMENT

Name: GREGORIO R. LUCRESIA JR.


School: USTP - CDO
Date: 10/20/2023
Aim: To be able to bake Soft Roll
Name of Project: Soft Roll
Tools and Equipment: Mixing bowl, rubber
spatula, knife, chopping board, Wooden
spoon, baking sheet, utility tray, wire
whisk, measuring cups, measuring spoons,
measuring glass, plastic wrap, weighing
Scale, Oven.

Materials / Total Cost


Measures Unit Cost
Ingredients (Pesos)
- 3rd class flour - 300 g - 48/1 kg - 14.4
- bread flour - 325 g - 54/1 kg - 17.55 Procedure:
- refined white - 80 g - 89/1 kg - 7.12 1. Blend bread flour, white sugar and salt
sugar in a mixing bowl and make a hole at the
- butter - 60 g - 90/200 g - 5.4 center.
- salt -5g - 10/500 g - .1 Add shortening and hydrated yeast and
- instant yeast - 12 g - 42/125 g - 4.03 diluted milk mixture and mix thoroughly.
- water - 150 g -0 -0 2. Knead in 10-15 minutes until soft, fine
- evaporated - 150 g - 56/370 g - 22.70 texture & dough is developed.
milk 3. Divide the dough in 6 pcs and make-up
- egg - 1 pc - 8/1 pc -8 as desired.
- cling wrap - 1 roll - 68.80/1 - 68.80 4. Proof the dough in 2 hours or until
roll double in bulk.
- wax paper - 1 roll - 50.65/1 - 50.65 5. Bake in 20-25 minutes or until done.
roll 6. Cool, pack and label.
- gas - 400 g - 1,100/11 - 40
kg
- travel fare - 30

Total Cost: 268.75 Selling Price / Serving (+20%): 20


No. Of Serving: 16 Expected Gain: 320
Unit Cost per serve: 16.80 Actual Gain: 51.25
STANDARDS SCORE SHEET

Criteria SCORE Student’s Ratings Teacher’s Rating FINAL


Appearance 25%
Palatability 30%
Accuracy 25%
Texture 10%
Speed 10%
TOTAL 100%

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