Beruflich Dokumente
Kultur Dokumente
LOA-JDVP-SPRCNHS
TVL PROGRAM S.Y. 2019
For cake:
1 cup fresh milk
½ cup oil
2 ¼ cups cake flour
NOVEMBER 29 x 3 groups
1 Tbsp baking powder
1 tsp vanilla
1ST TEACHER’S
¼ tsp salt
DEMONSTRATIONS
8 egg whites
Lab #4 (NOV. 29) 1 cup sugar
½ tsp cream of tartar
8 egg yolk
½ cup sugar
For Chocolate Fudge Frosting:
340 grams bitter sweet chocolate
blocks
2 tbsp butter x 3 groups
1 big can condensed milk
CHOCOLATE SWISS ROLL CAKE
30 g (2tbsp) OIL
20 g (2tbsp) COCOA POWDER
30 g (2tbsp) SUGAR
20ml (1tbsp) WATER
3pcs egg yolk
30 g ( ¼ CUP) CAKE FLOUR x 3 groups
5 g ( ½ tsp)
60 g ( ½ CUP) POWDER SUGAR
DECEMBER 04 & 06 I LITER WHIPPED CREAM
3 PCS ORANGE FRUIT
CHOCOLATE CHIFFON CAKE
1ST TEACHER’S
7 large eggs, separated
DEMONSTRATIONS
1/2 cup baking cocoa
Lab #5 (DEC, 04) 3/4 cup boiling water
1-3/4 cups cake flour
1-3/4 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil
2 teaspoons vanilla extract
2ND RETURNED 1/4 teaspoon cream of tartar
DEMONSTRATION TO ICING: x 3 groups
STUDENTS Lab #6
( DEC. 06) 1/3 cup butter
2 cups confectioners' sugar
2 ounces unsweetened chocolate,
melted and cooled
1-1/2 teaspoons vanilla extract
ENSAYMADA BREAD
All-PURPOSE FLOUR 5 CUP
DECEMBER 11 & 13 BUTTER ½ cup or 80 g
WHITE SUGAR ¾ CUP
SALT 1 TSP
1ST TEACHER’S CHEESE CHEDDAR 1 BAR
DEMONSTRATIONS EGGS 4 PCS LARGE
Lab #7 (DEC, 04) RISE YEAST 2 ¼ TSP
FRESH MILK 1 CUP
FOR BUTTER CREAM x 3 groups
BUTTER ½ CUP
ND
2 RETURNED SHORTENING ½ CUP
DEMONSTRATION TO CHEESE 1 CUP GRATED
STUDENTS Lab #8 CONFECTIONER SUGAR 1 CUP
( DEC. 08) MILK ¼ CUP
VANILLA ½ TSP
SALTED EGGS 12 PCS
CINNAMON ROLL BREAD
FOR DOUGH
DECEMBER 11 & 13 FRESH MILK 1 CUP
INSTANT DRY YEAST 1 TBSP
WHITE SUGAR 2 TBSP
1ST TEACHER’S SALT 1 TSP
DEMONSTRATIONS SALTED BUTTER 3 TBSP
Lab #7 (DEC, 11) EGGS 2 LARGE
ALL PURPOSE FLOUR 3 CUPS
FOR FILLING
SALTED BUTTER ½ CUP
BROWN SUGAR 1 CUP x 3 groups
ND
2 RETURNED
DEMONSTRATION TO GROUND CINNAMON 3 TBSP
STUDENTS Lab #8 FOR GLAZED
( DEC. 13) CREAM CHEESE 4 OUNCES
SALTED BUTTER ¼ CUP
POWDERED SUGAR 1 ½ CUP
VANILLA EXTRACT ½ TSP
FRESH MILK 2 TBSP