School Division Office

Isaac Lopez Integrated School

Ilino Cruz St., Brgy. Vergara, Mandaluyong City

Narrative Report
On Hands-On Activity On
Bread and Pastry Production II

Submitted to:

Mrs. Marybeth M. Mejica

Submitted by:

Kate Russell Roxas

 Activity 1
Chiffon Cake With Fondant

Recipe for chiffon cake:

 Butter, for coating the pan

 1 cup cake flour, plus more for coating the pan
 1 teaspoon baking powder
 1/4 teaspoon fine salt
 1/4 cup vegetable oil
 2 tablespoons water
 1 teaspoon vanilla extract
 3 large eggs, whites and yolks separated (see Game Plan note), at room temperature
 3/4 cup granulated sugar
Procedure:
1. Heat the oven to 350°F and arrange a rack in the middle. Coat an (8-inch) cake
pan generously with butter, then flour, tapping out any excess flour; set aside.
2. Whisk flour, baking powder, and salt in a medium bowl to combine; set aside.
3. In the bowl of a stand mixer fitted with a whisk attachment, combine oil, water,
vanilla, egg yolks, and 1/2 cup plus 2 tablespoons of the sugar. Whisk on medium
speed until mixture is light in color and looks slightly thickened, about 5 minutes.
Turn off the mixer and, using a rubber spatula, scrape down the sides of the bowl.
Add reserved dry ingredients, turn the mixer to low, and whisk until smooth,
about 1 minute. Transfer batter to a large bowl.
4. Wash and dry the mixer bowl and whisk attachment. Place egg whites in the bowl
and whisk on high speed until soft peaks form (they should droop over like soft-
serve ice cream), about 30 seconds. Gradually add the remaining 2 tablespoons
sugar and continue whisking until stiff peaks form (they should stand straight up),
about 1 minute more. Using a rubber spatula, fold a quarter of the egg whites into
the batter until evenly incorporated; gently fold in the remaining egg whites until
just combined and no large white streaks remain.
 5. Pour the batter into the prepared pan. Bake until the surface of the cake is golden
brown and springs back when pressed and a toothpick or cake tester inserted into
the center comes out clean, about 30 to 35 minutes. Place on a wire rack to cool
slightly, about 15 minutes. Carefully run a knife around the perimeter and turn the
cake onto the rack to cool completely.

Recipe for fondant:

 1 (.25 ounce, 2 full teaspoons) package unflavored gelatin
 1/4 cup cold water
 1/2 cup glucose syrup or corn syrup
 1 tablespoon glycerin
 2 tablespoons (1oz/30g) shortening or butter
 1 teaspoon vanilla extract
 8 cups sifted confectioners' sugar

Procedure:
1. Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of
double boiler and heat until dissolved.
2. Add glucose and glycerin, mix well. Stir in shortening and just before completely melted,
remove from heat and stir in vanilla. Mixture should cool until lukewarm.
3. Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a
wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a
time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is
smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if
too stiff, add water (a drop at a time). IMPORTANT NOTE: IF YOUR FONDANT IS WET OR
TOO SOFT WHILE MXING ADD MORE SUGAR. IT CAN DIFFER DEPENDING ON CLIMATE AND
INGREDIENTS.
4. Use fondant immediately or store in airtight container in fridge. When ready to use, bring to
room temperature and knead again until soft.
 Activity 2
Swiss Roll W/ Butter Cream

Recipe:
 ½ tbsp. Baking powder
 1/8 tsp. Salt
 ½ c.Sugar
 4 Egg yolk
 ½ c. Fresh milk
 ½ tsp. Vanilla

For meringue:

 4 Egg whites
 ¼ c.Sugar

Procedure:

1. Preheat the oven to 350 Fahrenheit

2. Grease the pan that you’re going to use later.
3. Combine baking powder and salt and set aside.
4. Using an electric mixer, mix the egg yolk and add the sugar gradually.
5. Beat the eggs for 2 mins. and set aside
6. Then in a large bowl mix the milk and vanilla
7. Add the dry ingredients to the milk mixture and set aside.
8. Make the meringue by beating the egg whites and adding the sugar gradually.
9. Then add the meringue on the liquid mixture portion by portion.
10. Mix it by using the cut and fold.
11. Pour the mixture in the greased pan that you prepared earlier.
12. Baked in the oven for 20 mins. add the custard filling.
 Activity 3
Black Forest Cake

Chocolate Cake:

 1¾ cups all-purpose flour, sifted

 ⅔ cup natural unsweetened cocoa powder, sifted
 2 teaspoons baking soda
 1 teaspoon baking powder
 1 teaspoon salt
 2 cups granulated sugar
 2 large eggs
 ½ cup neutral oil, such as canola or vegetable oil
 2 teaspoons pure vanilla extract
 1 cup (240 ml) buttermilk
 1 cup (240 ml) hot water
Cherries and Cherry Syrup:

 1 cup drained, canned cherries

 ¼ cup Kirsch, or another cherry liqueur
 cherry juice from canned cherries (drain cherries and reserve the juice)
Whipped Cream Frosting:

 3 cups heavy cream, cold

 ½ cup powdered sugar, sifted
 Optional Decorations:
 200 g. chocolate shavings
 Fresh whole cherries
Procedure:
1. To make the chocolate cake: Preheat oven to 350°F/180°C. Generously butter
two 8-inch cake pans that are at least 2-inches high, and dust with cocoa
powder, tapping the ramekins slightly to remove any excess.
2. In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and
sugar. Mix until combined. Set aside.
3. In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water (pour the
water slowly so it won’t cook the eggs). Whisk until smooth. Add egg mixture into
flour mixture and mix until smooth. Don’t overbeat – batter will be lumpy at first,
but mix gently and eventually stir with a whisk just until smooth. The batter will be
thin and liquid. That's ok.
4. Scrape batter into prepared pans. Bake cakes for 30-35 minutes (depending on
your oven - this might take longer), or until a skewer inserted into the center
comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in
the pan before unmolding, then let cakes cool completely on a wire rack. I
recommend wrapping the cakes in plastic wrap and refrigerate or freeze them for
several hours before cutting them. Cut each cake layer in half horizontally.
5. To make the syrup: place drained cherries in a medium bowl, and add to the
bowl ¼ cup Kirsch and ½ cup cherry juice from can. Leave to soak at room
temperature for 30 minutes or more, then drain cherries in a sieve over a bowl,
keeping both the cherries and syrup. Add more cherry juice to the syrup to get
3/4 cup syrup (you won't need the rest of the juice, discard it or save for another
use). This will be the soaking syrup for the cake layers.
6. To make the whipped cream: Using a stand mixer or hand mixer with a whisk
attachment, beat heavy cream and powdered sugar until stiff peaks form. Read
more about making perfect whipped cream here.
7. Assembly: Place one cake layer on a cake stand or plate and brush with 1/3 of
the cherry syrup. Cover top with a thick layer of whipped cream frosting (about 1
cup) and top with 1/3 of the cherries. Repeat twice more with remaining layers
and top with the last cake layer (there’s no need to soak the top layer with syrup).
Frost the top and sides of the cake with whipped cream. If you want, reserve
some of the whipped cream, about 1½ cups, for decorating the top. Use a pastry
bag with a large flower tip, and pipe rounds around the top. Top with whole
cherries
 Activity 4
Inipit Petit Fours
Recipe:
Base
 10 sachet of inipit
 2 tbsp cashew
 7 tbsp condensed milk

Ganache:
 4 tbsp. Butter at room temperature
 ½ cup Unsweetened Cocoa Powder
 1 cup Confectioner’s Sugar “powdered sugar”
 3 tbsp. fresh milk
 ½ tsp. vanilla extract

Procedure:

1. First, we need to prepare and measure all needed ingredients.

2. In a large mixing bowl, place 10 pieces Inipit and crushed the sponge cake
with a fork until it turns into a soft crumb.
3. Add in crushed cashews or crushed graham and sweetened conden sed
milk. Mix with a fork until evenly moistened and a little bit sticky.
4. Using your desired molder divide the dough evenly and press into the mold.
Repeat process until you are done with your cake mixture.
5. Chill the cake for about 20 minutes to firm and set. Meanwhile, in a small
saucepan, over a low heat, melt the butter.
6. Add in the cocoa powder and stir until melted and smooth. Alternately add
the powdered sugar and milk in two batches, stirring constantly to melt and
smoothens the ganache. Fire off, add in vanilla extract and stir until well
combined.
7. Let it cool slightly, but still with a pouring consistency. Place chilled mini -
cakes into a wire rack with a tray below to catch the ganache drippings.
8. Pour ganache over each cake to cover completely. Leave the cakes on a
wire rack until the ganache sets and cools down.
9. Decorate with sprinkles or crushed nuts on top, or add fondant toppers is
you prefer.
10. Transfer to a serving plate and let it chill before serving.
 Culminating

The culminating was fun. I was a baker I applied all that I learned in our bread and
pastry. The problem that we encountered is that students still wants to buy the
chocolate drink and we run out of it. We solved that problem by asking our classmate to
buy more in puregold. I learned that selling products is not that easy there’s the tension,
and pressure, you just need to work hard to and be patient.
 Reflection
In the activity I which is the chiffon cake with fondant I was the one who told my
group mates what to do. My responsibility that time was to be the leader
somehow because I was the one who tells my group mates what to do. The
problem that we encountered is that we run out of corn syrup and the fondant
didn’t form. So we boiled water and sugar that made the fondant form and made it
sweeter. What I learned from baking the chiffon cake and the fondant is that we
should be careful on the measurements and if the measurements are not fol lowed
there are consequences that might happened.

On our second activity, the Swiss roll with custard filling. My responsibility was
the same they asked me what to do and I told them their responsibilities. The
problem that we encountered in this activity is that we didn’t know that there was
supposed to be a filling in making swiss roll because we didn’t saw the
ingredients for the filling. We solved that problem by trying to make the filling with
the left over ingredients but it wasn’t enough then, the other group gave us their
left over filling so we didn’t have to make the filling. What I learned in this activity
I learned to check the ingredients more that once and search about the activity
were making and study it very well.

On our third activity, the black forest cake. My responsibility was to mix, and to
give task to my group mates. The problem that we encountered was the whipped
cream, it didn’t form. We just used it for the filling because it didn’t form as a fluffy
white foam that it was suppose to, so we asked for whipped cream on the other
group and they give some to us so we ended up making a more presentable not that
perfect cake. I learned in this activity is to be more responsible and check your
ingredients because not all ingredients are appropriate in a specific activity, like the
whipped cream that we bought that wasn’t appropriate for whipping.

This is the last activity that we did the petit fours. We did a simpler and cheaper pastry,
the inipit petit fours. I was the one who provided the recipe and told my group mates
what to do, I give the task to do. the problem that we encountered here is that we lost
some of our ingredients. So we prevent the stealing of ingredients by hiding our
ingredients after using so that if we need our ingredients we know where to find it and
we won’t run out of it.

And the culminating was fun. I was a baker I applied all that I learned in our bread and
pastry. The problem that we encountered is that students still wants to buy the
chocolate drink and we run out of it. We solved that problem by asking our classmate to
buy more in puregold. I learned that selling products is not that easy there’s the tension,
and pressure, you just need to work hard to and be patient.
 Activity
Custard dessert(plan custard)

Ingredients:

Filling(plan)

370 ml evapated milk

1/2 c sugar

4 eggs

1 tsp vanilla

1/2 c sugar (care)

1 tbsp water

Crust:

2 1/2 cups all-purpose flour, plus extra for rolling 1 cup

(2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes

1 teaspoon salt

1 teaspoon sugar

6 to 8 Tbsp ice water

 Culminating in cookery

In our culminating in cookery we prepared the polvoron, canapé,

burger, and the orange juice with lemon. We had fun in our
culminating and had applied what we learned in cookery. It’s hard
to sell, but I’m grateful because my classmates are very hard
working and did everything to make our culminating success.
 Reflection
I learned a lot in our subject cookery and I’m sure I can apply
that when I finish my studies, and I learned that there are different
types of dessert there is this custard dessert, pudding, fruit
cobblers and others. I learned that there are reasons for eating
desserts and sweets like, desserts balances out a meal and gives
“closure” to the meal, and eating desserts can be an opportunity
to experience different textures and flavors. There are types of
desserts the one of them is frozen. Frozen desserts are ice cream
, sherbet and ice made from fruit juice, water and sugar. And
frozen soufflés and frozen mouse, made like chilled mouse and
Bavarian, whipped cream and beaten egg whites.
Editorial: An Education
Nu Yang July 3, 2018

Do you remember your first byline? Mine was in the eighth grade in the Grandparents Day
Newsletter. I was one of three students selected to have their essay published. To be honest, I
still consider it one of my proudest moments in my writing career, and it gave me my first taste
of seeing “By Nu Yang” in print.

I got the same thrill seeing my byline over the next couple of years, writing for my high school
newspaper and a few guest articles for my local daily paper. I always knew I wanted to be a
writer as a kid, but after I had the opportunity to job shadow an editor, journalism became my
dream career.

In college, I studied English and journalism, and started writing for my college paper. I was a
sophomore when 9/11 happened, and my editor tasked me with talking to students in my dorm
and reporting their reactions. It wasn’t easy, but I knew I had a job to do. That day taught me
how to ask the right questions, empathize and listen. It was also the first time I felt like a real
journalist.

These memories came back to me as I read a Columbia Journalism Review special report titled
“Do We Need J-Schools?” The article presented three different points of views: “Yes, more than
ever” by Bill Grueskin, a Columbia Journalism School faculty member; “No, and they should not
exist” by Felix Salmon, a financial writer and editor; and “Maybe, but cost is key” by Alexandria
Neason, a CJR senior staff writer and Senior Delacorte Fellow.
All three presented good arguments, and I have to say none of them are wrong.

“A strong journalism program will help young reporters challenge their presumptions and
prejudices, will encourage them to meet people and go to neighborhoods outside their comfort
zone, and will force them to develop the resilience that journalists need, especially now,” said
Grueskin.

Looking back, it was the school system that helped me become a better reporter. Faculty
members pushed me to go into writing and helped opened doors for me. And there were the
valuable lessons, skills and habits I learned from teachers and professors (who often used to
work for newspapers) in a classroom setting.

Salmon, on the other hand, feels differently. “The best and simplest way to move toward that
goal would be to abolish the graduate journalism degree entirely. That would help to level the
playing field, while saving students billions of dollars in tuition. Better yet, it would bring the
industry back to a model of on-the-job training. People wanting to enter the profession would get
paid to learn the ropes.”
I agree that there’s nothing better than newsroom training. I “learned the ropes” as a staff writer
for a small weekly newspaper. It was where I learned to develop sources and contacts in the
community, where I learned how to work under a deadline, and where I learned that creating a
newspaper was a business.

“Journalism school (has) real benefits to offer. But you shouldn’t go unless you can secure
significant funding to pay for it,” Neason said.

That’s a fair point. With more young people drowning in student loan debt, is a journalism
degree even worth it? It seems like it still is. MarketWatch recently reporteda jump in
applications at J-schools like Columbia University’s Graduate School of Journalism and
Annenberg School for Communication and Journalism at the University of Southern California,
proving that the profession is still a sought-after one.
In the end, I believe there’s no right way or wrong way to learn journalism. Many of us
graduated with a degree from a J-school; many of us ‘”learned the ropes” working in the
newsroom. But I think we can all agree that what we need are more journalists and more bylines,
no matter how they got there.