Lemon Sponge (2 pieces)

Amount

Unit

Unit Cost

Cost

96 (6 pieces)

ea

5 ea

30

Sugar

130

60 per kilo

7.8

Sour Cream

68

385 per kilo

26.18

Lemon Zest

55 ea

55

104

46.2 per kilo

4.8

Baking Powder

178.5 per kilo

0.36

Butter

40

290 per kilo

11.6

Total Cost

135.74

Egg Yolks

Flour

White Chocolate Mousse (1 serving)

Amount

Unit

Unit Cost

Cost

68 (3 pieces)

ea

5 ea

15

Sugar

30

60 per kilo

1.8

Milk

165

ml

55 per liter

9.1

600 per kilo

4.8

White
Chocolate

150

405 per kilo

60.75

Cream

225

ml

265 per litre

59.63

Total Cost

151.08

Egg Yolks

Gelatin

Rum Syrup (1 serving)

Amount

Unit

Unit Cost

Cost

Sugar

20

ml

60 per kilo

1.2

Rum

30

ml

110 per liter

3.3

Total Cost

4.5

Exotic Fruit Compote (1 serving)

Amount

Unit

Unit Cost

Cost

Orange Juice

74 ml (1 piece)

ea

30 ea

30

Lemon Juice

12 ml (1 piece)

ea

55 ea

55

Brown Sugar

40

60 per kilo

2.4

Sheet Gelatin

1400 per kilo

8.4

Banana

120 g (2 pieces)

ea

11 ea

22

Mango

160 g (2 pieces)

ea

24 ea

48

Pineapple

180 g (1 piece)

60 per kilo

10.8

Total Cost

176.6

Coconut Japonaise (2 pieces)

Amount

Unit

Unit Cost

Cost

83 (3 pieces)

ea

5 ea

15

Sugar

133

60 per kilo

7.98

Desiccated
Coconut

100

102 per kilo

10.2

Total Cost

33.18

Egg White

Brandy Snap (3 pieces)

Amount

Unit

Unit Cost

Cost

Butter

50

290 per kilo

14.5

Sugar

50

60 per kilo

Cake Flour

46

46 per kilo

9.1

Glucose

50

279 per kilo

4.8

Brandy

ml

506 per liter

2.53

Total Cost

7.33

Mango Coulis
Amount

Unit

Unit Cost

Cost

Mango Puree

750

132 per kilo

198

Sugar

250

60 per kilo

15

Rum

25

ml

110 per liter

Total Cost

216

Orange Confit
Amount

Unit

Unit Cost

Cost

Orange

1 piece

ea

30 ea

30

Glucose

279 per kilo

1.4

Sugar

40

60 per kilo

2.4

Total Cost

33.8

Lumiere (12 servings)

Amount

Unit

Unit Cost

Cost

White Chocolate
Mousse

ea

151.08

151.08

Lemon Sponge

ea

67.88

67.88

Brandy Snap

ea

2.44

2.44

Exotic Fruit
Compote

ea

176.6

176.6

Coconut
Japonaise

ea

16.59

16.59

Orange Confit

45.06 per 100g

2.25

Mango Slices

100

30 per 100g

30

Mango Coulis

10

21.6 per 100g

2.16

Chocolate Decor

60

68 per 100g

40.8

Pistachios

60

60 per 100g

36

Gold Leaf

0.001

250 for 0.023g

10

Total Cost

535.8

Serving Cost

44.65

Pistachio Biscuit (3 pieces)

Amount

Unit

Unit Cost

Cost

128

600 per kilo

76.8

Eggs

5 pieces

ea

5 ea

25

Sugar

50

60 per kilo

Butter

20

290 per kilo

5.8

Flour

45

46.2 per kilo

2.08

Total Cost

139.68

Pistachio Paste

Pistachio Mousse (1 serving)

Amount

Unit

Unit Cost

Cost

44

600 per kilo

26.4

131.25

265 per liter

34.78

2 pieces

5 ea

10

Milk

131

55 per liter

7.205

Vanilla Bean

1/4

ea

50 ea

12.5

Sugar

26

60 per kilo

1.56

Sheet Gelatine

1400 per kilo

Total Cost

99.45

Pistachio Paste
Cream
Egg Yolk

Strawberry Agar-Agar Jelly (1 serving)

Amount

Unit

Unit Cost

Cost

Gulaman

30

600 per kilo

1.8

Strawberry
Puree

53

300 per kilo

15.9

Corn Syrup

ml

279 per liter

1.4

Total Cost

19.1

Strawberry Mousse (1 serving)

Amount

Unit

Unit Cost

Cost

2 pieces

ea

5 ea

10

Sugar

230

60 per kilo

1.38

Cream

263

ml

265 per liter

69.7

Strawberry
Puree

460

300 per kilo

138

Sheet Gelatine

17

1400 per kilo

23.8

Total Cost

242.88

Egg Whites

White Chocolate Covered Pistachio (1 serving)

Amount

Unit

Unit Cost

Cost

Pistachio

45

600 per kilo

27

Sugar

15

60 per kilo

0.9

White
Chocolate

60

607 per kilo

36.42

Corn syrup

15

297 per kilo

4.46

Total Cost

68.78

Macarons (48 pieces)

Amount

Unit

Unit Cost

Cost

4 pieces

ea

5 ea

20

Sugar

133

60 per kilo

7.98

Almond Flour

133

580 per kilo

77.14

Powdered
Sugar

160

58 per kilo

9.28

Total Cost

114.4

Egg Whites

Mariee (12 servings)

Amount

Unit

Unit Cost

Cost

Pistachio Biscuit

1 piece

ea

46.56 ea

10

Pistachio Mousse

1 serving

ea

99.45 ea

1.38

Strawberry Agar-agar Jelly

1 serving

ea

19.1 ea

69.7

White Chocolate Covered

Pistachio Nougat

1 serving

ea

68.78 ea

138

Macarons

12 pieces

ea

2.38 ea

28.6

Pistachios

12

600 per kilo

7.2

Chocolate Decors

30

607 per kilo

18.21

Fresh Strawberries

100

900 per kilo

90

Total Cost

363.09

Serving Cost

30.26

An Entree to a
Brilliant Career
ISCAHM and Culinary Solutions Australia Competition

Paola Andrea P. Ratilla, DPA-20

Personal Particulars
Name: Paola Andrea P. Ratilla
Age: 19
Year of Training: 2014-2015

Selected Menu
Cake or Gateaux: Mariee
Strawberry mousse cake with pistachio nougat mousse and strawberry agar-agar jelly insert,
and pistachio biscuit base, moistened with Grand Marnier syrup. Decorated with macarons,
chocolate decors, fresh strawberries and pistachios.

Danish or Croissant: Rosemary Peach Danish

Danish pockets filled with vanilla pastry cream, rosemary roasted peaches and topped with
streusel. Dusted with bianca powder.

Dessert Hot or Cold: Lumiere

White chocolate mousse cake with coconut japonaise base, lemon sponge, exotic fruit compote
and brandy snap insert. Moistened with rum syrup, and served with orange confit, mango
coulis, fresh mango slices and chocolate decors.

Pralines: Caramel Cocktail

Gold leaf speckled dark chocolate shells filled with an enriched exotic fruit caramel.

Ingredients Brought by the Cook

All Purpose Flour

Cream

Strawberries

Desiccated
Coconut

Bread Flour

White Chocolate

Strawberry Puree

Almond Flour

Dark Chocolate

Sour Cream

White Sugar

Eggs

Passionfruit
Concentrate

Brown Sugar

Lemons

Pistachio Paste

Grand Marnier

Powdered Sugar

Mangoes

Pistachios

Glucose

Powdered
Gelatine

Pineapples

Salt

Mirror Glaze

Peaches

Baking Powder

Pink Gel Color

Sheet Gelatine

Bananas

Butter

Gold Leaf

Agar-agar

Oranges

Laminating Butter

Vanilla Bean

Vanilla Extract

Milk

Tools Brought by the Cook

Squeeze Bottle - 1

Half Sheet Tray - 1

Chefs Knife - 1

Piping Bag - 2

Pizza Cutter - 1

Paring Knife - 1

Piping Tips - 12

Silpat - 1

7 Mousse Ring - 1

Tweezers - 1

Square Cake Tin - 1

6 Mousse Ring - 1

Scissors - 1

Silicone Brush - 1

4 Square Cake Ring - 1

Exacto Knife - 1

Mixer - 1

Oset Spatula - 1

Acetate - 4

Paddle Attachment - 1

Whisk - 1

Chocolate Mold - 1

Whip Attachment - 1

Rubber Spatula - 2

Chocolate Scraper - 1

Gas Torch - 1

Metal Bowl - 1

Metal Benchscraper - 1

Butane Cannister - 1

Cake Plate - 1

Plastic Scraper - 1

Rolling Pin - 1

Chopping Boards - 2

Consolidated Work Schedule

DAY 1
7:00 - 7:15

Knead dough

7:15 - 7:30

Make Pistachio Biscuit

7:30 - 7:45

Roast Peaches

7:45 - 8:00

Make Lemon Sponge

8:00 - 8:15

Laminate

8:15 - 8:30

Make and Dry Macarons

8:30 - 8:45

Make Pistachio Nougat; Make Syrup

8:45 - 9:00

Make Pistachio Mousse

9:00 - 9:15

Laminate

9:15 - 9:30

Make Strawberry Jelly

9:30 - 9:45

Finish Pistachio Insert; Make Confit

9:45 - 10:00

Laminate

10:00 - 10:15

Make Coconut Japonaise

10:15 - 10:30

Make Brandy Snap Batter

10:30 - 10:45

Bake Macarons; Make Mango Coulis

10:45 - 11:00

Make Pastry Cream

11:00 - 11:15

Make Streusel Dough

11:15 - 11:30

Temper Chocolate; Make Decors

11:30 - 11:45

Make Decors

11:45 - 12:00

Make Decors; Clean up

DAY 2
7:00 - 7:15

Roll Danish

7:15 - 7:30

Shape Danish

7:30 - 7:45

Make Strawberry Mousse

7:45 - 8:00

Assemble Mariee; Bake Danish

8:00 - 8:15

Make White Chocolate Mousse

8:15 - 8:30

Bake Brandy Snap; Plate Danish

8:30 - 8:45

Make Fruit Compote

8:45 - 9:00

Assemble Lumire; Make Praline Shell

9:00 - 9:15

Make Passionfruit Caramel

9:15 - 9:30

Temper Chocolate

9:30 - 9:45

Unmold and Glaze Cake

9:45 - 10:00

Chop Fruits for Garnish; Pipe Caramel

10:00 - 10:15

Finish and plate Praline

10:15 - 10:30

Decorate Cake

10:30 - 10:45

Plate Lumiere

10:45 - 11:00

Clean-up

Danish Dough
Amount

Unit

Unit Cost

Cost

Bread Flour

250

42 per kilo

10.5

Butter

33

290 per kilo

9.57

Milk

137

ml

55 per liter

7.53

Yeast

10

269 per kilo

2.69

Sugar

25

60 per kilo

1.5

Salt

20 per kilo

0.08

1 piece

ea

5 ea

Cinnamon

310 per kilo

0.31

Laminating
Butter

200

500 per kilo

100

Total Cost

137.18

Eggs

Egg Wash

Egg Yolk
Milk

Amount

Unit

Unit Cost

Cost

1 piece

ea

5 ea

10

ml

55 per liter

0.55

Total Cost

5.55

Pastry Cream
Amount

Unit

Unit Cost

Cost

Milk

150

55 per liter

8.25

Cream

150

265 per liter

39.75

Sugar

90

60 per kilo

5.4

Egg Yolks

5 ea

20

Vanilla Pod

50 ea

50

Cake Flour

30

46 per kilo

1.38

Total Cost

124.78

Rosemary Roasted Peaches

Amount

Unit

Unit Cost

Cost

Peaches

700

220 per kilo

154

Powdered
Sugar

10

58 per kilo

0.58

Butter

17

290 per kilo

4.93

Fresh
Rosemary

20

150 per 100g

30

Total Cost

189.51

Streusel
Amount

Unit

Unit Cost

Cost

Butter

100

290 per kilo

2.9

Cake Flour

150

46 per kilo

6.9

Sugar

87

60 per kilo

5.22

Total Cost

15.02

Rosemary Peach Danish (12 servings)

Amount

Unit

Unit Cost

Cost

Danish Dough

600

19.3 per 100g

115.8

Pastry Cream

120

24.7 per 100g

29.64

Streusel

60

4.46 per 100g

2.68

Roasted
Peaches

180

28.2 per 100g

50.76

Egg Wash

24

18.5 per 100ml

4.44

Total Cost

203.32

Serving Cost

16.94

Exotic Fruit Caramel

Amount

Unit

Unit Cost

Cost

Sugar

150

60 per kilo

Cream

200

ml

265 per liter

53

Glucose

70

279 per kilo

19.53

Passionfruit
Concentrate

25

ml

180 per liter

4.5

Orange

ea

30 ea

30

Banana

ea

11 ea

11

Pineapple

20

90 per kilo

1.8

Calamansi

15

60 per kilo

0.9

Butter

45

290 per kilo

13.05

Total Cost

142.78

Caramel Cocktail (12 pieces)

Amount

Unit

Unit Cost

Cost

0.001

250 per 0.023g

10.87

Dark Chocolate

50

680 per kilo

34

Exotic Fruit
Caramel

120

39.72 per 100g

47.67

Total Cost

92.54

Serving Cost

7.71

Gold Leaf