LAB REPORT FOR PASTRY AND BAKERY COURSE

(STM 3409)

PRACTICAL 1 TOPIC: QUICK BREAD

PRACTICAL DATE: 19 FEBRUARY 2014

DATE OF SUBMISSION: 4 MARCH 2014

TIME OF SUBMISSION:

UNIVERSITY MALAYSIA TERENGGANU

PUSAT PENGAJIAN SAINS DAN TEKNOLOGI MAKANAN

PREPARED BY: CHONG HAN HUI (GROUP 5)

NO.UK: UK 28095

LECTURER: EN. AZIZ BIN YUSOF

PRACTICAL 1: QUICK BREAD

1.0 Video Section

1.1 The foods demonstrated during video session were banana nut muffin, pancake and waffle.

1.2 The important steps that have been emphasized by the lecturer during the video section (include scientific explanation) and the risk might be facing if the instructions mentioned are not being followed.

Quick breads are easy to make because they leavened by chemical leaveners and steam, not by yeast, no fermentation time is necessary. They are usually tender products with little gluten development, mixing them just a few minutes.

A. Banana nut muffin

The banana nut muffin is using muffin method to mix. The eggs need to beat until tear drop viscosity. This to make sure beaten eggs incorporate air in tiny cells and aids in leavening. Use ceramic bowl to beat the egg. After that, pour in the fresh milk at the edge of the eggs’ bowl to prevent air bubbles break. Fold and scratch the mixture to limit gluten development. Over mixing will cause toughness and tunneling.

B. Pancake

The pancake is also using muffin method to mix. Beat the egg until soft peak is formed to give more air trapped inside and give leavening effect. Fry the pancake until the tops are covered with bubbles and begin to look dry, and golden brown.

C. Waffle

Muffin method is using to mix the waffle’s ingredients. The baking powder need to use the electronic balance with two decimal to measure. This give more accuracy because baking powder is sensitive, if too much will give bitter taste. The egg white beat last to prevent loss of air bubbles. The egg white show beat until soft peak, after that only add in sugar and beat until hard peak. The sugar is added in later because sugar will add moistness.

2.0 Food Demonstrated by Lecturer

2.1 The foods demonstrated by lecturer were scones and banana nut bread. Other than that, lecturer also showed the way of rolling dough by using hand palm. We had to spread some flour lightly on our palm so that the dough will not stick on hand. Using a smooth and circle motion to push the dough and make it into round shape.

2.2 The important rules and comments that have been mentioned by lecturer during foods demonstration and the risks may happen if the instructions mentioned are not being followed (including explanation from scientific view).

During demonstration of scones, the biscuit method is used. The flour and others ingredients are mix in the small table-model mixer with paddle/ flat beater. The sugar is dissolve in milk to avoid sugar after bake appear dot on top of the scones. The dough do not kneaded strongly, if not will make the scones tough. Before knead the dough, sprinkle some flour on the working place to prevent sticky.

While in banana nut bread demonstration, the making methods is almost same with the banana nut muffin. The loaf pan need to grease with shortening and dust with some flour to prevent stick to the pan. The walnuts should chop fine to give mouth feel.

3.0 Activities during the Practical

3.1 This cooking class start from 8.00am and finish around 12.20pm.

3.2 The things or responsibilities that are done by my group members.

Firstly, we arrange the work. I responsible for the ingredients of pancake, while Arifah and Jannah responsible for the banana nut bread’s ingredients. After prepared all the ingredients, tools and equipments, we start to make the banana nut bread first. Banana nut bread needs to bake in longer time so we decide to do first. Arifah sieve the dry ingredients, I beat the egg and Jannah go melt the butter. After finish mixing and fold the batter then put into oven to bake. Then we start to do pancake.

3.3 The problems that had occurred during preparation of food.

We have faces some problems during making of pancake. When beating the egg, we beat for a long time but still cannot achieve soft peak. Lecturer recommended us to take warm water put at bottom of the ceramic bowl to give some temperature. While beating the egg, the melted butter was form back to solid form. Lecturer said can place warm water at the bottom of bowl that fill with melted butter.

3.4 The activities had done from class start to class end.

The table below shows the activities that have been done:

Time The Activities That Had Been Carried Out

New Things That Had Learned In The

Class7.45 am – 8.00 am

Take attendance (wearing, small note, knife, spoon, towels had been checked).

We learned the method to wear chef’s cloth in kitchen.

8.00 am – 8.40 am

Prepare all the needed equipments.

Prepare all the ingredients needed such as weigh the pastry flour, castor sugar, and baking powder and so on.

We learned the new equipment for bakery.

The ingredients for bakery products and correct technique of weighing the ingredients.

8.40 am – 9.05 am

Watching the demonstration of banana nut bread and scones by lecturer.

We understand the process of make scones and banana nut bread.

We learned the

correct way to beat eggs and knew the soft peak and tear drop stage of beating egg.

9.05 am – 9. 45am

Start to make banana nut bread.

I prepare the ingredients of pancake, while Arifah and Jannah prepare the ingredients of banana nut bread.

I beat the egg for making the banana nut bread.

Jannah melts the butter and Arifah sift the dry ingredients together and add in sugar.

All ingredients are added inside the ceramic bowl then fold slightly and scratch the batter. Do not over mix.

Bake at 180oc until brown approximately 40 min.

We learned to make quick bread.

We knew the tear drop consistency of egg.

We learned the correct way to test the doneness of bread by wooden stick.

9.50 am - 11.00 am

I beat the egg until soft peak.

Then add in melted

We learned the consistency of soft peak

butter and milk. The dry ingredients also

add in then fold and scratch the batter lightly to prevent over mix.

Then, put in some oil on non stick pan and pour the batter onto the pan and flip it.

In the middle of making the pancake, we will check the color and appearance of the banana nut bread from time to time and turn it.

beaten egg. We learned to

make pancake and knew the desirable color of pancake.

11.05 am – 12.10 pm

Evaluation and comment of the products by lecturer.

We understand the weaknesses of every product.

We learned the consistency of beaten egg in soft peak and tear drop.

We knew the desirable color and texture of each product.

12.10 pm Cleaning up. (Wash all We understand

– 12.20 pm

the equipments and put it back into the store room)

Cleaning the table, sink and also the table in restaurant.

the importance of maintaining the cleanliness of the kitchen.

3.5 Comments from lecturer on the food products.

Food Products Comment from lecturer1. Banana nut bread Our group’s banana nut

bread is pale, need darker brown color a bit. The volume is suitable and tender.

Some group does not mix the baking powder properly, can taste the bitter taste of baking powder.

2. Pancake Our group’s pancake is good, have uniform shape and golden brown color.

The texture of pancake is soft and no baking

powder taste.

Borang Penilaian Rakan Sekumpulan

(Sila bulatkan skala berkenaan)

Nama: __________________ UK. ______

Kumpulan nombor: _________

a. Kerjasama menjagai kebersihan kawasan kerja 1 2 3 4 5 6 7 8 9 10

b. Kerjasama membersih peralatan yang perlu dibasuh1 2 3 4 5 6 7 8 9 10

c. Kemahiran bekerja secara kumpulan

1 2 3 4 5 6 7 8 9 10

d. Persediaan awal yang membantu kumpulan

1 2 3 4 5 6 7 8 9 10

Borang Penilaian Rakan Sekumpulan

(Sila bulatkan skala berkenaan)

Nama: __________________ UK. ______

Kumpulan nombor: _________

a. Kerjasama menjagai kebersihan kawasan kerja 1 2 3 4 5 6 7 8 9 10

b. Kerjasama membersih peralatan yang perlu dibasuh1 2 3 4 5 6 7 8 9 10

c. Kemahiran bekerja secara kumpulan

1 2 3 4 5 6 7 8 9 10

d. Persediaan awal yang membantu kumpulan

1 2 3 4 5 6 7 8 9 10

Borang Penilaian Rakan Sekumpulan

(Sila bulatkan skala berkenaan)

Nama: __________________ UK. ______

Kumpulan nombor: _________

c. Kerjasama menjagai kebersihan kawasan kerja 1 2 3 4 5 6 7 8 9 10

d. Kerjasama membersih peralatan yang perlu dibasuh1 2 3 4 5 6 7 8 9 10

c. Kemahiran bekerja secara kumpulan

1 2 3 4 5 6 7 8 9 10

d. Persediaan awal yang membantu kumpulan

1 2 3 4 5 6 7 8 9 10