❖ SITHCCC019

MENU
S.no Dish No. of serve

1 PUFF PASTRY 02

2 PINEAPPLE TURNOVER 02

3 CROISSANTS 02

4 APPLE, RAISIN,PISTACHIO 02
NUT STRUDEL

5 CHANTILLY CREAM 02

6 STRAWBERRY APRICOT 02

7 MADEIRA CAKE 02

8 DANISH PASTRY 02

INGREDIENTS

INGREDIENT QUANTITY UNIT

EGGS 5 PCS

BUTTER 200 GM

VANILLA 220 GM

FLOUR 400 GM

STRAWBERRY 200 GM

SUGAR 50 GM

APRICOT 100 GM

CREAM 200 ML

APPLE SLICE 500 GM

ALMOND 50 GM
 PINE APPLE 200 GM

BAKING POWDER 1 TS

FILLO PASTRY SHEETS 4 SHEET

OIL 2 TS

CINNAMON 1 TS

RAISINS 50 GM

WATER 50 ML

WORKFLOW

➢PUFF PASTRY

STEP TASK TIME EQUIPMENT

1 WASH & CLEAN UTENSILS 1 MIN SINK

2 FIRST, NEED TWO PUFF 1 MIN CUTTING BOARD

PASTRY SHEETS

3 TAKE , CUT IT IN ANY 7-10 MIN BOARD

SHAPE THAT YOU LIKE

4 LITTLE BIT SALT FOR 2 SEC BOARD

TASTE

5 ADD YOUR FAVOURITE 2 MIN BOARD

CHOCOLATE, CREAM ETC
IN PASTRY

6 NOW,BAKE IT FOR 15 OVEN

MINUTES
 ➢ PINEAPPLE TURNOVER

STEP TASK TIME EQUIPMENT

1 WASH & CLEAN 30 SEC KITCHEN SINK

UTENSILS

2 FIRSTLY, FOR MAKING 15 MINT DOUGH MACHINE

DOUGH YOU NEED
BUTTER AND SUGAR

3 NOW, FOR CAKE MOULD 1 MIN PAN/ CAKE

SPRAY ON THE PAN, MAKER TREY
PUT BAKING POWDER

4 CASTOR SUGAR 10 SEC PAN

5 1 TS VANILLA EXTRACT 10 SEC PAN

6 ADD PINEAPPLE AND 1 MIN PAN

PLAIN FLOUR , ADD 4
EGGS

7 MIX IT WELL FOR GOOD 5 MIN PAN WITH WHISK

MIXTURE, PUT IT SLOW
MEDIUM

➢ CROISSANTS

STEP TASK TIME EQUIPMENT

1 WASH & CLEAN UTENSILS 15 SEC SINK

2 TAKE PUFF SHEETS, MAKE 10 MIN CUTTING

DIFFERENT SHAPES BOARD/ TRAY

3 BREAK EGGS ON SHEETS 2 MIN ON PUFF

PASTRY
 SHEETS

4 ADD SALT FOR TASTE, PUT 1 MIN OVEN

IN OVEN AT 160 TEM.

➢ APPLE, RAISIN,PISTACHIO NUT

STRUDEL
STEP TASK TIME EQUIPMENT

1 WASH, CLEAN UTENSILS 10 SEC SINK

2 need , 500 gm apple slice, 1 min Bowl

50g butter with 100g sugar

3 Saute, apple on medium 5 min Pan

flame, add half ts cinnmoin
powder

4 Add raisins, almonds and 1 min bowl

pistachio mix it well

5 Now, take four sheets of 1 min bowl

fillo pastry, add all
ingredients

6 Mixture put on sheets and 5 min bowl

make differents shapes for
strudel

7 Last, add egg wash and 2 min Serving plate

dish ready to serve it

➢ CHANTILLY CREAM
step Task time Equipment

1 Wash & clean utesnils 10 sec sink

2 For dish, take 200 ml 2 min bowl

cream and 50 gm sugar
mix it

3 Add one ts vanilla 1 min bowl

extract
4 Put all together in 2-3 min bowl
dough machine

5 Egg wash on pastries 5 min Buter paper

and ready in just five trey
minutes

➢ STRAWBERRY APRICOT GEL

step task time Equipment

1 Wash & clean 10 sec Sink

utensils

2 Take 200 gm 30 sec Saucepan

strawberry , clean
and cut in shapes

3 Put sugar two ts, 5 min Saucepan

add apricot and
water or lemon ,
blend it till smooth

➢ MADEIRA CAKE

Step task time Equipment

1 Wash & clean utensils 10 sec Sink

2 Take three eggs and 2 min Cake pan

melted butter for batter

3 Add 180 ml milk, mix it 2-3 min Bowl

4 Vanilla mixture and 1 bowl

flour, whisk it with
spatula

5 Vanilla extract, orange, 1 min Bowl, cake

lemon juice for flavour pan

➢ DANISH PASTRY
 step task time Equipment

1 Wash & clean utensils 10 sec sink

2 Collect all ingredients butter, 5 min Mixing bowl

water and salt and pastry
sheets, eggs for filling in
pastry

3 Take sheets and cut in any Pastry pan

shape , now add ingredient
and fil pastries , egg wash on
danish pastry

➢ PUFF PASTRY

Ingredients Quantity Unit

Puff sheets 2 sheet

water 1 TS

BUTTER 1 TS

EGG Wash 2 Spoon

Preparation time Cooking time Serving

5-10 min 15-20 min 02

Method:
● Place the flour and salt in a large bowl and whisk after that sheets cut into any
shapes
● Now take a trey and coat on butter, puff shapes leave it for ten minutes
● Get set oven temperature for 15 min and its ready.
1. PUFF PASTRY
 2. PINEAPPLE TURNOVER

Ingredients Quantity Unit

Butter 250 Gm

Sugar 250 Gm

Baking powder 4 Ts

Castor oil 4 Ts

Vanilla extract 1 Ts

Pine apple 200 Gm

Eggs 4 Pcs

Plain flour 500 Gm

Prep time Cooking time Serving

10-15 min 40 min (160) 02

Method:
1. First, need to prepare dough take butter and sugar and put in dough machine.
2. Now, sprey (canola ) on the cake pan, put baking paper, add four ts sugar,
pine apple and then vanilla extract.
3. After, take a plain flour, one ts baking powder with four eggs , ready good
mixture, put in slow medium, later add flour
4. Leave it for 40 min at 160dc.
 CROISSANTS

Ingredients Quantity Unit

Flour 2 Ts

Egg wash large 1 Pcs

Butter/salt 1/2 Ts

Prep time Cooking time Serving

10-15 min 40 min (160) 02
Method:
Place flour,salt for pastry shapes and make a different shapes with the help of butter
and little bit water after that set the oven for 160, take a pastry trey put some butter
on butter paper now, pastry shapes put on trey, sprey egg wash on these, leave it for
30 to 40 min.

APPLE, RAISIN,PISTACHIO NUT

STRUDEL

Ingredients quantity Unit

Apple slice 500 Gm

Butter 50 Gm

Sugar 100 Gm

Cinnamon powder 1/2 Ts

Raisins 50 Gm

Almonds 50 Gm
 Prep time Cooking time Serving
10 min 15-25min (160) 02
Method:
1. First, need to saute apple on medium flame after that add all ingredients such
as cinnamon, raisins, almonds and pistachio
2. Take four sheets of puff pastry add all ingredients and make a separate
shapes
3. Now use egg wash for pastries and put in oven for 15 minutes at 160.
 CHANTILLY CREAM

Ingredients Quantity Unit

Cream 200 Gm

Sugar 50 Gm

Vanilla extract 1 Ts

Prep time Cooking time Serving

10 min 15-25min 02
Method:
Step 1
vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds
trom each half using the flat side of the knite. Transter seeds to a large bowl; discard pod.
Step 2
Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric
mixer until soft peaks form, 3 to 5 minutes. chill until serving.
 STRAWBERRY APRICOT
Ingredient Quantity Unit

Strawberry 200 Gm

Sugar 2 Tb

Apricot 100 Gm

Water 10 Ml

Prep time Cooking time Serving

10 min 25min 02
Method:
➔ Once all fruit is prepped, place in blender and blend for 30 seconds on high.
➔ add sugar, lemon juice, It is for flavour only.
Bend until smooth
➔ medium saucepan and boil for 8 minutes.

➔ Skim of the foamy layer on top.

➔ Allow to cool before refrigeration. Lasts 3-5 days after opening the jar.
MADEIRA CAKE

Ingredients Quantity Unit

Eggs 3 Pcs

Melted butter 80 Gm

Milk 180 Ml

Vanilla 220 gm

Flour 400 Gm

Vanilla extract 30 Ml

Prep time Cooking time Serving

10 min 20- 25min (160) 02

Method:
➔ Take all ingredients for cake, rub butter on cake pan and baking paper, set
pan aside.
➔ Mix bowl , add butter, sugar mix it well till smooth batter.
➔ Take another bowl mix milk ,lemon and vanilla and eggs whisk all together for
few minutes
➔ Add fl;our in this batter and mix it, pour cake batter and palace pan in oven
bake it 160 c for 25 mintues.
DANISH PASTRY

Ingredients Quantity Unit

Water 10 Ml

Sugar 1 Ts

Salt 1 ts

Butter/flour 1 Ts
 Prep time Cooking time Serving
10 min 20- 25min 02

Method
1. Take a 4 pastry sheets and make a different shapes for each recipes.
2. Mix all ingredients and put on pastry, take pastry pan, use egg wash for this
and leave it for 20 min

★ Hygiene Consideration:
1. Uniform should be clean
2. Tie back long hair or recover it with a hairnet and hat.
3. Keep your nails short and clean, as dirt and bacteria can thrive under
them.
4. Sanitise dishcloths and counters with liquid chlorine bleach.
5. use different colour-coded chopping boards for raw and ready-to-eat
foods.
6. Use a separate cutting board for chicken and veggies.
7. Wash your hands with soap and clean water before touching food and
immediately after handling raw food (e.g. chicken , meat, eggs), handling bins,
touching pets, or going to the toilet.

★ Quality Check & Adjustment required:

1. Make sure stuff always keep to best before and use by dates to prevent
 food poisoning and loss of money due to spoilage and decay
2. Weight checks make sure food and ingredients are required weight
3. It checks to make sure the food product is being kept at an appropriate
temperature.
4. Visual checks make sure the food product looks the way it should.

★ Storage and WHS

1. FIFO (first in, first out) is a stock rotation technique that ensures that foods that
are received or made first are used first.
2. For safe handling, use various aids such as guards, oven cloths, Safety steps,
glass racks, and mobile trolleys. carrying and lifting
3. Open food should not be stored in cans because tin and iron can dissolve into the
food and destroy the flavour.
4. A functional HACCP food management system that maintains accurate records at
all times.
5. Equipment that is clean, in good working order, and is serviced on a regular basis.
6. Equipment should be cleaned (Including a broom, dustpan, breakage bin and spill
kit).
7. Food safe storage requirements; High risk foods such as meat, poultry, game,
seafood, cooked rice, milk and custards should be stored under the following
conditions:
8. Refrigerator between 1 degree Celsius and four degrees Celsius.
9. Store only for short time frames.
10. Store each type of protein separately and keep them away from good items, to
avoid cross contamination

★ Importance of Hygiene

Microbiological organisms that can contaminate foods include viruses, bacteria and
parasites. The most common foods on which bacteria grow are referred to as
high-risk foods and include meat, poultry, dairy products, eggs.

. The most common food poisoning bacteria include: Salmonella: found in meat,
poultry, eggs, and egg products

Bacillus cereus: found in cereals, rice, packet soups Staphylococcus aureus: found
in meat and poultry dishes, egg products, mayonnaise-based
salads, cream, or custard-filled desserts

Food poisoning bacteria can multiply very quickly in certain conditions. The factors
affect bacterial growth include:
Time - in ideal conditions, 1 bacterium can multiply to 2,097,152 within 7 hours
Temperature - food poisoning bacteria grow best in the temperature range

between 5°C and

60°C, the "temperature danger zone". This means that we need to keep perishable
food either
very cold or very hot, to avoid food poisoning or spoilage
Nutrients - most foods contain sufficient nutrients for bacteria to grow. Foods such as
dairy
and egg products, meat and poultry, fish and fish products are especially vulnerable
Water - bacteria need moisture for their growth. Without water, growth

Kamal rishi DC5730