BAKER AND CONFECTIONER

2nd Semester

TRADE PRACTICAL

SECTOR: Travel, Tourism & Hospitality

DIRECTORATE GENERAL OF TRAINING

MINISTRY OF SKILL DEVELOPMENT & ENTREPRENEURSHIP
GOVERNMENT OF INDIA

NATIONAL INSTRUCTIONAL
MEDIA INSTITUTE, CHENNAI
Post Box No. 3142, CTI Campus, Guindy, Chennai - 600 032
(i)
Sector : Travel, Tourism & Hospitality
Duration : 1 - Year
Trade : Baker & Confectioner 2nd Semester - Trade Practical

Copyright © 2015 National Instructional Media Institute, Chennai

First Edition : August 2015, Copies : 1,000
First Reprint : March 2016, Copies : 1,000

Rs.90/-

All rights reserved.

No part of this publication can be reproduced or transmitted in any form or by any means, electronic or mechanical, including
photocopy, recording or any information storage and retrieval system, without permission in writing from the National
Instructional Media Institute, Chennai.

Published by:
NATIONAL INSTRUCTIONAL MEDIA INSTITUTE
P. B. No.3142, CTI Campus, Guindy Industrial Estate,
Guindy, Chennai - 600 032.
Phone: 044 - 2250 0248, 2250 0657
Fax : 91 - 44 - 2250 0791
email : nimichennai@vsnl.net , nimi_bsnl@dataone.in
Website: www.nimi.gov.in
(ii)
 FOREWORD

The National Instructional Media Institute (NIMI), Chennai, an autonomous body under the Directorate
General of Training (DGT), Ministry of Skill Development & Entrepreneurship has been developing, producing
and disseminating Instructional Media Packages (IMPs) for various trades under the Craftsman Training
Scheme, Apprenticeship Training Scheme, Center of Excellence (CoE) Scheme and Modular Employable
skills (MES) under Skill Development Initiative (SDI) Scheme. These IMPs are extensively used in the
Government and Private Industrial Training Institutes and other Vocational Training Institutes to impart both
Theory and Practical training and develop work- skills for the trainees and trainers.

Providing the current industry relevant skill training to students requires regularly updated syllabus and
trainers who are trained in the latest syllabus. Mentor Councils were constituted in January 2014 to revamp
courses to be run in 25 sectors. The Mentor Councils have representatives from thought leaders among
various stakeholders viz. one of the top ten industries in the sector, innovative entrepreneur who have proved
to be game-changers, academic/ professional institutions, champion ITIs for each of the sectors and experts
in delivering education and training through modern methods like through use of IT, distance education etc..

11 sectors were identified as priority sectors and internal core groups were created to tap the expertise of
officers in the various institutions of Directorate General of Training (DGT). A review of curriculum, admission
criteria, course duration etc. was done and a revised curriculum was recommended.

The Institute has now come up with instructional material to suit the revised curriculum under Semester
pattern for Baker & Confectioner - Trade Practical 2nd Semester in Travel, Tourism & Hospitality
Sector to enhance employability of ITI trainees across the country and also to meet the industry requirement.

I have no doubt that the trainers and trainees of ITIs, other vocational training institutes and industries will
derive maximum benefits from this book and that NIMI's effort will go a long way in improving the quality of
vocational training in the country by publishing the instructional materials for various courses and also
assist in enhancing the employment opportunities of the trainees and other beneficiaries.

The Director and the staff of NIMI and members of Media Development Committee deserve appreciation for
their contribution in bringing out this publication.

RAJESH AGRAWAL, I.A.S.,

Directorate General of Training/Joint Secretary,
Ministry of Skill Development & Entrepreneurship,
Government of India.
New Delhi - 110 001

(iii)
 PREFACE
This National Instructional Media Institute (NIMI) an autonomous body under the Directorate General of
Training (DGT), Ministry of Skill Development & Entrepreneurship, Government of India was set up
at Chennai in 1986 with technical assistance from the Govt. of the Federal Republic of Germany. The
prime objective of this institute is to develop and disseminate uniform instructional materials for various
trades as per the prescribed syllabi under the Craftsmen and Apprenticeship Training Schemes
approved by NCVT.
The instructional materials are developed and produced in the form of Instructional Media Packages
(IMPs). An IMP consists of Trade Practical book,Related Trade Theory book, Test and Assignment
book, Workshop calculation & Science,Engineering Drawing, Instructor guide, Wall Charts and
Transparencies.
Hon'ble Prime Minister of India during his speech on 15th August 2014 mentioned about developing
Skill India and made the following announcement
"Skilling is building a better India. If we have to move India toward development then Skill Development
should be our mission."
Providing the current industry relevant skill training to students requires regularly updated syllabus
and trainers who are trained in the latest syllabus. Mentor Councils were constituted in January 2014
to revamp courses to be run in 25 sectors. The ultimate approach of NIMI is to prepare the validated
IMPs based on the exercises to be done during the course of study. As the skill development is
progressive the theoretical content on a particular topic is limited to the requirement in every stage.
Hence, the reader will find a topic spread over a number of units. The test and assignment will enable
the instructor to give assignments and evaluate the performance of a trainee. If a trainee possesses
the same it helps the trainee to do assignment on his own and also to evaluate himself. The wall
charts (NIMI Wall Chart are displayed in Premier Institutes like IIT-Madras etc.) and transparencies are
unique, as they not only help the instructor to effectively present a topic but also helps the trainees to
grasp the technical topic quickly. The instructor guide enables the instructor to plan his schedule of
instruction, plan the raw material requirement ,
To fulfill the Prime Minister Vision of making Digital India NIMI has also taken the steps to diversify the
Instructional Material in the form of E- Book (Digitalized Content - www.nimilearningonline.in),
E-Learning and Videos for the IMP’s developed. Thus the availability of a complete Instructional
Media Package in an institute helps the trainer and management to impart an effective training. Hence,
it is strongly recommended that the Training Institutes/Establishments should provide at least one
IMP per unit. This will be small, one time investment but the benefits will be long lasting along with
strengthening library facilities.
The Baker & Confectioner 2nd Semester - Trade Practical under Travel, Tourism & Hospitality
is one of the book developed by the core group members of the Mentor Councils (MCs) This 2nd
Semester book includes Module 1 - Cake & Cake Making, Module 2 - Icing & Topping, Module 3 -
Pastries & Cake Assembling, Module 4 - Biscuits & Cookies, Module 5 - Basic Pastries & Derivatives,
Module 6 - Confectionery, Module 7 - Hot & Cold Desserts, Module 8 - Indian Confectionery.
The Baker & Confectioner 2nd Semester - Trade Practical is the outcome of the collective efforts
of Team India Members of Mentor Council which includes academic/professional institutions (IITs
etc.), experts from relevant industries, field institutes of DGT, champion ITIs for each of the sectors,
and also Media Development Committee (MDC) members and staff of NIMI.
NIMI wishes that the above material will fulfil to satisfy the long needs of the Trainees and Instructor
and helps the trainees for their employability in vocational training for all Engineering and Non-Engineering
disciplines.
NIMI would like to take this opportunity to convey sincere thanks to all the Mentor Council Core Group
members and Media Development Committee (MDC) members.

A. MAHENDIRAN
Chennai - 600 032 Director, NIMI.

(iv)
 ACKNOWLEDGEMENT

National Instructional Media Institute (NIMI) sincerely acknowledges with thanks for the co-operation and
contribution extended by the following Media Developers and their sponsoring organisation to bring out this IMP
(Trade Practical) for the trade of Baker - Confectioner under Travel, Tourism & Hospitality Sector for
Craftsman Training Scheme. This Book is prepared as per Revised Syllabus.

MEDIA DEVELOPMENT COMMITTEE MEMBERS

Shri. Girish Shankar - Additional Secretary,

Ministry of Tourism
Chairman, Mentor council

Shri. Virender Kumar Shukla - Joint Director of Training,

DGE&T, New Delhi
Mentor, Mentor council.

Shri. Sandeep Kalia - Training Officer,

RDAT, Faridabad.
Member, Mentor council.

Shri. Vinod Kumar - Training Officer,

RDAT, Faridabad.
Member, Mentor council.

Shri. S. Gowri Shankar - Teaching Associate,

IHM, Tharamani, CIT Campus Chennai.
Member, Mentor council.

Shri. Ashish Chakraborty - Training Officer,

CSTARI, Kolkata
Co-ordinator, Mentor council.

Shri. N. Ashfaq Ahmed - Training Officer,

NIMI, Chennai - 32
Co-ordinator, NIMI, Chennai.

Shri. V. Gopalakrishnan - Training Officer,

NIMI, Chennai - 32
Co-ordinator, NIMI, Chennai.

NIMI records its appreciation of the Data Entry, CAD, DTP operators for their excellent and devoted services in the
process of development of this instructional material.

NIMI also acknowledges with thanks, the invaluable efforts rendered by all other staff who have contributed for the
development of this Instructional material.

NIMI is also grateful to all others who have directly or indirectly helped in developing this IMP.

(v)
 INTRODUCTION

This manual of trade consists of practical and related theory exercises to be completed by the trainees during
the IInd semester as a part of one year course on Baker - Confectioner trade. These exercises are designed to
ensure that all the skills in the prescribed syllabus are covered. Related Theory to be taught before starting a
practical session. Attempts have been made to give a broad understanding about the basics of bakery and the
role of each ingredient in bakery. The syllabus for the Baker confectioner trade has been divided into eight
modules. The distribution of time for the practical and theory in the eight modules are given below.

Module 1 Cake & Cake Making

Module 2 Icing & Topping
Module 3 Pastries & Cake Assembling
Module 4 Biscuits & Cookies
Module 5 Basic Pastries & Derivatives
Module 6 Confectionery
Module 7 Hot & Cold Desserts
Module 8 Indian Confectionery

The exercises in all the five modules are arranged in proper sequence so that the trainee can learn the skills from
easy to difficult, simple to complex, basic to advanced.

Each exercise starts with Exercise title and the skills objectives to be achieved at the end of the exercise.

Wherever possible photos and diagrams are given in addition to explanation for easy understanding.

Additional care to be taken to get a final product of desired consistency by the trainee. Baking time specified in
this booklet is not standard and varies depending the the type of wheat flour used in dough preparation. Trainees
need to take additional care in setting oven temperatures depending the the quality of flour used.

If a particular skill is explained in the earlier exercises, the same skill may not have been repeated again.

(vi)
 CONTENTS

Exercise No. Title of the exercise Page No.

Module 1 : Cake & Cake Making

2.1.01 Prepare sponge cake & madeira cake 1

2.1.02 Prepare genoese cake & fatless cake 3

2.1.03 Make mixture and bake rock cake & fruit cake 5

Module 2 : Icing & Topping

2.2.01 Prepare American frosting, fondant & glace icing 7

2.2.02 Prepare butter cream, cream icing, marshmallow, lemon meringue

& fudge icing & use on simple cakes 10

2.2.03 Make royal icing, marzipan, almond paste & learn their
application on cake as decorations 14

Module 3 : Pastries & Cake Assembling

2.3.01 Prepare queen cake, birthday cake & swiss rolls 17

2.3.02 Prepare baba au rhum , strudel , doughnuts, madeline cake & 21

cheese cake

2.3.03 Preparation of wedding cake, black forest gateaux, fruit gateaux,

easter egg & chocolate dripping 26

2.3.04 Make pineapple pastry, chocolate pastry & truffle pastry 30

2.3.05 Prepare black forest pastry & Mocha pastry 33

Module 4 : Biscuits & Cookies

2.4.01 Make plain biscuit, salted biscuit, piping biscuit, & marbled biscuit 36

2.4.02 Prepare cheese biscuit, coconut biscuit, macaroons,

melting moments & short bread biscuits 39

2.4.03 Make tricolour biscuits, chocolate biscuits, nan–khatai, cherry knobs,

cream fingers & nut biscuits 43

Module 5 : Basic Pastries & Derivatives

2.5.01 Make basic short crust pastry and prepare lemon tarts & jam tarts 46

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Exercise No. Title of the exercise Page No.

2.5.02 Prepare basic choux pastry, profite role, chocolate eclairs & cream puffs 49

2.5.03 Prepare basic puff pastry, palmiers & cheese straws 52

Module 6 : Confectionery

2.6.01 Make sugar boiled confectionery, zuzups & jellies 55

2.6.02 Prepare amorphous confectionery & crystalline confectionery 59

2.6.03 Prepare milk toffee & chocolates 62

Module 7 : Hot & Cold Desserts

2.7.01 Prepare ribbon bavaroise, lemon souffle & chocolate mousse 64

2.7.02 Make ginger pudding, souffle pudding & fruit triffle 67

Module 8 : Indian Confectionery

2.8.01 Prepare Indian chenna based sweets like rasgulla ,chamcham,

rasmalai & gulab jamun 71

2.8.02 Make mysore pak, kheer, rabri, aloo Buejia & chekki 75

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Travel, Tourism & Hospitality Exercise 2.1.01
Baker & Confectioner - Cake & Cake Making

Prepare sponge cake & madeira cake

Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make plain sponge cake
• prepare madeira cake mixture & bake it
• present the products appropriately.

Requirements

Tools Materials
• Bakery tool kit - 1 No. • Chef Coat (Preferably white) - 1 No.
• Chef pants (Preferably checked) - 1 No.
• Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper towel - 1 Roll
• Kitchen duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards

1 Prepare indent for the day by seeing the below recipes.

2 Receive the ingredients from stores.
3 Maintain good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the Bakery.
3 Pre-heat the oven according to the baking temperature for the products.
4 Measure & Keep the right quantity ingredients prior to preparation (Mise–en–place)
5 Make Plain Sponge cake.
6 Prepare Madeira cake.
7 Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes.

1
TASK 2 : Make plain sponge cake (Fig 1)
Method of preparation
Fig 1
1 Cream fat and sugar till light and fluffy.
2 Whip eggs till fluffy with essence, gradually add eggs
to the creamed butter and sugar.
3 Sieve flour with baking powder.
4 After the complete egg is over, fold the flour gently, with
out over mixing.
5 Check the dropping consistency with water/cold milk

HOS101P0101
6 Grease and dust the tins, put the batter in the tin, tap
gently and level it up.
7 Bake in a preheated oven at 180°C for 20–30 minutes
Receipe for 16 portions/4 cake tins till golden brown.
Ingredients Quantity 8 Demould, cool, slice & serve.
Flour 400 gms
Eggs 8 Nos.
Powder Sugar 400 gms
Butter /Margarine 400 gms
Water/Milk 1 tsp
Baking powder ¼ tsp
Vanilla essence few drops

TASK 3 : Prepare madeira cake (Fig 2)

Fig 2 Butter 115 gms

Eggs 3 Nos.
Milk (to mix ) 50 ml
Lemon essence 2 drops
Citron peel 20 gms
HOS101P0102

Method of preparation
1 Sieve dry ingredients and add grated lemon rind.
Receipe for 6 portion
2 Cream butter and sugar till light & fluffy.
Ingredients Quantity 3 Beat in eggs a little at a time.
Flour 140 gms 4 Add sieved dry ingredients to the creamed mixture
Baking powder ½ tsp alternatively with little milk and essence.

Grated lemon rind ¼ tsp 5 Place a slice of peel on top before baking.

Powder sugar 115 gms 6 Bake for ½ hr at 180ºC.

2 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.1.01

Travel, Tourism & Hospitality Exercise 2.1.02
Baker & Confectioner - Cake & Cake Making

Prepare genoese cake & fatless cake

Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make the mixture for Genoese cake & bake
• prepare fatless cake mixture & bake it
• present the products appropriately.

Requirements

Tools Materials

• Bakery tool kit - 1 No. • Chef coat (Preferably white) - 1 No.

• Chef pants (Preferably checked) - 1 No.
• Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper towel - 1 Roll
• Kitchen duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards

1 Prepare indent for the day by seeing the below recipes.

2 Receive the ingredients from stores.
3 Maintain good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Preheat the oven according to the baking temperature for the products.
4 Measure & Keep the right quantity ingredients prior to preparation (Mise–en–place).
5 Make Genoese Sponge cake.
6 Prepare Fatless sponge cake mixture & bake.
7 Serve all the dishes in right temperature in appropriate dishes.

TASK 2 : Make genoese cake

Receipe for 4 portions
Method of preparation
1 Beat eggs while adding sugar gradually till light and Ingredients Quantity
foamy over double boiler.
Eggs 3 Nos.
2 Add vanilla essence mix well. Sugar 100 gms
3 Fold in flour in three parts gently and thoroughly in to
Vanilla essence few drops
the egg mixture (don’t over mix).
Flour 100 gms
4 Mix in melted butter gently.
Melted Butter 25 gms

3
5 Pour it in a greased and butter paper lined cake tin. 7 Demould, cool & use.
6 Bake it at 180 ºC for 15 to 20 minutes or till done.

TASK 3 : Prepare fatless sponge cake

Receipe for 4 portions Method of preparation

Ingredients Quantity 1 Beat eggs while adding sugar gradually till light and
foamy ( Make it to ribbon consistency) in a dry vessel.
Eggs 3 Nos.
2 Add vanilla essence mix well.
Sugar 100 gms
3 Fold in flour in three parts gently and thoroughly in to
Vanilla essence few drops the egg mixture (don’t over mix).
Flour 100 gms 4 Pour it in a greased and butter paper lined cake tin.
5 Bake it at 180 ºC for 15 to 20 minutes or till done.

4 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.1.02

Travel, Tourism & Hospitality Exercise 2.1.03
Baker & Confectioner - Cake & Cake Making

Make mixture and bake rock cake & fruit cake

Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make rock cake
• prepare fruit cake mixture & bake it
• present the products appropriately.

Requirements
Tools Materials
• Bakery tool kit - 1 No. • Chef Coat (Preferably white) - 1 No.
• Chef pants (Preferably checked) - 1 No.
• Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety Kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper towel - 1 Roll
• Kitchen duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards

1. Prepare indent for the day by seeing the below recipes.

2. Receive the ingredients from stores.
3. Maintain good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Preheat the oven according to the baking temperature for the products.
4 Measure & Keep the right quantity ingredients prior to preparation (Mise–en–place).
5 Make Rock cake.
6 Prepare Fruit cake.
7 Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes.

5
TASK 2 : Make rock cake (Fig 1)

Fig 1 Method of preparation

1 Preheat the oven to 200°C.
2 Sift flour and baking powder into a large bowl.
3 Rub in the butter until it resembles bread crumbs.
4 Stir in fruit, sugar and zest.
5 Add eggs, stirring together, until a stiff dough.
6 Place walnut-sized mounds of the mixture on a greased
baking tray, leaving space for spreading between each

HOS101P0301
one.
7 Bake for 15–20 minutes until golden brown. Cool on a
Receipe for wire rack.

Ingredients Quantity
Flour 225 gms
Baking powder 1 tsp
Unsalted butter 115g
Sultanas 115g
Mixed peel 50g
Caster sugar 75g
Grated zest of Orange 1 No.
Eggs 2 Nos.

TASK 3 : Prepare fruit cake (Fig 2)

Receipe for 4 portions

Fig 2

Ingredients Quantity
Flour 100 gms
Eggs 2 ½ Nos.
Powder Sugar 100 gms
Margarine 100 gms
Candied fruit mixture
(tutti-frutti, glazed
cherries, candied
HOS101P0302

orange peel, etc) 100 gms

Baking powder ¼ tsp
Method of preparation Vanilla essence few drops
1 Cream fat and sugar till light and fluffy. Milk as required
2 Whip eggs till fluffy, gradually add eggs to the creamed
5 Grease and dust the tins, put the batter in the tin, tap
butter and sugar, sieve flour with baking powder.
gently and level it up.
3 After the complete egg is over, fold the flour gently, add
6 Bake in a preheated oven at 180°C for 20–30 minutes.
essence and check the dropping consistency with
milk.
4 Fold in finely chopped dry fruit mixture, which is dusted
with flour.

6 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.1.03

Travel, Tourism & Hospitality Exercise 2.2.01
Baker & Confectioner - Icing & Topping

Prepare American frosting, fondant & glace icing

Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make American frosting
• prepare fondant & glace icing
• prepare three sponge cakes from above exercises & use icings appropriately.

Requirements
Tools Materials
• Bakery tool kit - 1 No. • Chef Coat (Preferably White) - 1 No.
• Chef pants (Preferably Checked) - 1 No.
• Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety Kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper Towel - 1 Roll
• Kitchen Duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards
1 Prepare indent for the day by seeing the below recipes.
2 Receivethe ingredients from stores.
3 Maintain good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Pre-heat the oven according to the baking temperature for the products.
4 Measure & Keep the right quantity ingredients prior to preparation (Mise–en–place).
5 Make three types of cake from previous exercises.
6 Prepare American Frosting, Fondant & Glace Icing one by one.
7 Use Icings on sponge cake prepared correctly using correct technique.

TASK 2 : Make sponge cake

1 Prepare plain sponge cake mixture & bake

2 Make fruit cake mixture & make cup cakes with it.

7
TASK 3 : Prepare american frosting icing (Fig 1)

Fig 1
Method of preparation
1 Boil sugar and water to 118°C till soft ball stage.
2 Whisk egg whites stiff.
3 Let the bubbles of boiled sugar subside.
4 Pour this onto egg whites from a good height beating
continuously.
5 Whisk mixture till soft peaks begin to form.
6 Use over any surface as desired.
7 Sugar syrup can be clarified with a little juice.

HOS101P0401
Uses
Used to cover rich fruitcakes & to give a frosty appearance.
Receipe for 4 portions

Ingredients Quantity
Sugar 225 gms
Water 75 ml
Egg whites 1 No.
Vanilla essence few drops

TASK 4 : Prepare fondant icing

Receipe for 4 portions Method of preparation
1 In a heavy bottom vessel melt sugar& liquid glucose
Ingredients Quantity
with water to syrup & clarify with lime juice.
Sugar 225 gms
2 Boil sugar and water to 118? C till soft ball stage .
Water 75 ml 3 Pour on a slightly greased marble slab & let it cool
Liquid glucose 10 gms gently for a minute.
Vanilla essence/ 4 Turn gently to cool .
Flavour few drops 5 While it is slightly warm , keep turning the mass with
Colour as required hand till it becomes smooth, shiny white solid mass.
Lime juice 10 ml 6 Store & use as required.
7 For using Melt the fondant Icing over a double boiler add
flavour & colur as required & use by pouring/ piping on
cake.
Uses
Used to spread on rich fruitcakes to cover Petits Fours, etc.

TASK 5 : Prepare glace icing

Receipe for 4 portions Method of preparation
1 Sieve cocoa powder with icing sugar.
Ingredients Quantity
2 Add hot boiling water and mix to coat a surface.
Icing sugar 150 ml
Altering the amount of hot water used can alter
Hot water (boiling) 2 tbsp consistency.
Essence & Colour as desired 3 Flavor and color as required.
Cocoa powder 30 gms
8 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.2.01
4 Use immediately to avoid drying up and changing the Characterestics
consistency.
Texture - light & syrupy
Uses
Colour - white (or) according to
Used to cover (to give glace & sweetness) éclairs, Danish the flavor added
pastry, sweet buns, and individual pastries.

TASK 6 : Use Icing prepared on cakes correctly

1 Take any three variety sponge cake from previous

exercises.
2 Use the Icing prepared on them using various
decorative techniques.

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.2.01 9

Travel, Tourism & Hospitality Exercise 2.2.02
Baker & Confectioner - Icing & Topping

Prepare butter cream, cream icing, marshmallow, lemon meringue & fudge
icing & use on simple cakes
Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make butter cream, cream icing & marshmallow
• prepare lemon meringue & fudge icing
• use the icings appropriately on simple cakes & cup cake.

Requirements
Tools Materials

• Bakery tool kit - 1 No. • Chef Coat (Preferably White) - 1 No.

• Chef pants (Preferably Checked) - 1 No.
• Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety Kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper Towel - 1 Roll
• Kitchen Duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards
1 Prepare indent for the day by seeing the below recipes.
2 Receive of the ingredients from stores.
3 Maintain good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Preheat the oven according to the baking temperature for the simple cake.
4 Measure & Keep the right quantity ingredients prior to preparation (Mise–en–place).
5 Make Plain Sponge Cakemake various flavours/shapes/cupcake.
6 Prepare different types of Icing using the recipe given.
7 Use icings appropriately on the simple cake prepared correctly.
8 Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes.

10
TASK 2 : Make butter cream (Fig 1)

Method of preparation
Fig 1
1 Cream fat, add sugar and cream till light and fluffy.

For chocolate butter icing, reduce 10 – 15 gms

of sugar and add 10 – 15 gms of cocoa powder,
sieve icing sugar with cocoa powder 2 – 3
times.

Uses
Use to cover cakes-birthday cakes, etc.,
Characterestics

HOS101P0101
Texture - light & creamy
Colour - white
Receipe for 4 portions

Ingredients Quantity
Powdered or
icing sugar 150 gms
Margarine or
white butter 75 gms
Flavour & Colour as desired or necessary

TASK 3 : Prepare cream icing

Receipe for 4 portions

2 Add sugar and Beat gently with a balloon whisk till the
Ingredients Quantity mixture thicken to piping consistency & light and fluffy.
Double cream/ 3 Fold in flavor, chill in fridge & use as required.
imitation cream/
Uses
whip topping 200 ml
Use to cover cakes- birthday cakes, Gateaux , fill pastries
Powdered or
etc
icing sugar 50 gms
Characterestics
Chantilly wine/
vanilla for flavour Texture - light & creamy

Method of preparation Colour - white

1 Take Cream in a vessel place over Ice bed ( In case of

chilled imitation cream /whip topping no need for Ice
Bed)

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.2.02 11

TASK 4 : Prepare marshmallow (Fig 2)

Fig 2
Method of preparation
1 In a small bowl, sprinkle the gelatin over 3 tablespoons
of the water and let stand until softened.
2 In a medium saucepan, combine 1 1/2 cups of the
sugar with the corn syrup and the remaining 3 table-
spoons of water. Bring to a boil, stirring, until the sugar
is dissolved. Keep warm.
3 Meanwhile, in a electric mixer fitted with a whisk, beat
the egg whites with the lemon juice and salt until soft
peaks form.

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4 Gradually add the remaining 1/2 cup of sugar, beating
at high speed until stiff and glossy.
5 With the mixer at medium speed, slowly and carefully
Receipe for 4 portions
add the hot sugar syrup in a thin stream.
Ingredients Quantity 6 When all of the syrup has been added, beat the
meringue at medium-high speed until slightly cooled,
Gelatin (unflavored) 4 tsp
about 5 minutes.
Water ¼ cup plus 2 tbsp
7 Melt the gelatin over hot water, about 15 seconds.
Sugar 2 cups
8 With the mixer on, beat the melted gelatin into the
Light corn syrup ¾ cup meringue.
Egg whites(large) 6 Nos. 9 Use right away over cake as frosting / set in tray in
Fresh Lemon juice ¼ tsp fridge for Marshmallow toffee.

Salt 1/8 tsp

TASK 5 : Make lemon meringue frosting

Receipe for 6 portion Method of preparation

Ingredients Quantity 1 In a stainless steel bowl, whisk together egg whites,

sugar, water, and cream of tartar.
Egg whites,
room temperature 3 Nos 2 Place the bowl over a pot of simmering water and
immediately begin beating with an electric hand mixer
Sugar 1 cup on low speed. Beat for 1 minute and then increase the
Water 3 tbsp speed to high and continue to beat for 5 minutes.

Cream of tartar ¼ tsp 3 Turn off beater and add salt, lemon zest, and lemon
juice, as well as food coloring, if using.
Salt pinch
4 Continue beating on high until stiff peaks form.
Finely grated
lemon zest 1 tbsp 5 Scrape down the sides of the bowl and the beater
blades to make sure that all the lemon zest is incorpo-
Lemon juice 2 tsp rated.
Yellow food 5 Remove from heat and allow the frosting to cool before
coloring (optional) a drop or two using.

12 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.2.02

TASK 6 : Prepare chocolate fudge icing (Fig 3)

Fig 3
Method of preparation
1 Melt butter on a low flame and take off the fire.
2 Sieve icing sugar and cocoa powder, add to the butter,
and mix well.
3 Add 1 tbsp of milk at a time to smoothen it out.
Uses
Used to cover chocolate cakes, can be set & served as
candy.

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Receipe for 4 portions

Ingredients Quantity
Icing sugar 170 gms
Butter 100 gms
Cocoa powder 30 gms
Milk 2 tbsp

TASK 7 : Use icing prepared on cakes correctly

1 Make different Flavour/shape/variety cakes from

previous exercises.
2 Use the Icing prepared on them using various
decorative techniques.

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.2.02 13

Travel, Tourism & Hospitality Exercise 2.2.03
Baker & Confectioner - Icing & Topping

Make royal icing, marzipan, almond paste & learn their application on cake
as decorations
Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make Royal Icing
• prepare Marzipan & Almond Paste
• use the Icing for cake covering/for decoration on cake appropriately

Requirements
Tools Materials
• Bakery tool kit - 1 No. • Chef Coat (Preferably White) - 1 No.
• Turn table - 1 No. • Chef pants (Preferably Checked) - 1 No.
• Cake bases/Cake stand - 1 set • Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety Kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper Towel - 1 Roll
• Kitchen Duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards

1 Prepare indent for the day by seeing the below recipes.

2 Receive ingredients from stores.
3 Maintain good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Preheat the oven according to the baking temperature for the products.
4 Measure & Keep the right quantity ingredients prior to preparation (Mise en place).
5 Make Rich Fruit cake mixture&bake.
6 Prepare Icing s like royal icing, Marzipan & almond paste, cover & keep for using.
7 Use Icing to cover the fruit cake, for decoration, decorative center pieces, etc..

14
TASK 2 : Make royal icing (Fig 1)

Fig 1
Method of preparation
1 Take egg whites in a dry clean steel bowl containing
200 gms icing sugar.
2 Add limejuice and blue colour for strengthening and
whitening the icing.
Uses
– Used to cover wedding cakes (tire cakes)

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– Can be used for decorative works.
– Filigree work (Fig 1)
Receipe for 4 portions Characterestics
Texture (when wet) - light & creamy
Ingredients Quantity
Texture (when dry) - brittle
Icing sugar 200 gms
Colour - white
Egg whites 2 Nos.
Lime juice 1 tsp
Blue colour few drops

TASK 3 : Prepare almond paste (Fig 2)

Method of preparation
Fig 2
1 Stir together ground almonds, icing sugar, egg whites,
lemon zest and almond extract.
2 Mix well to make a smooth dough.
3 Press together, wrap and chill until needed.
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Receipe for 8 portion

Ingredients Quantity
Almonds (grounded) 400 gms
Icing sugar 200gms
Egg whites 2 Nos.
Grated lemon zest 1 pinch
Almond extract ½ tsp

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.2.03 15

TASK 4 : Prepare marzipan
Receipe for 16 portion Method of preparation

Ingredients Quantity 1 Blend the icing sugar, finely ground almonds, egg
whites, salt and almond extract in a blender or using
Icing sugar 250 gms hand.
Almonds (finely ground 2 Blend until perfectly blended.
blanched) 250 gms
3 Chill covered 24 hours to harden.
Egg whites 2 Nos.
Salt ½ tsp
Almond extract ½ tsp

TASK 5 : Use icing prepared on fruit cake correctly

1 Make fruit cake from previous exercise & cool it. 8 Cut a circular piece out of the marzipan that is the same
2 Brush Apricot glaze on it , Roll our Marzipan & cover the circumference as the top of your Christmas cake.
cake 9 Then roll out a strip of marzipan that is the same height
3 Apply Royal Icing on the cake over marzipan & smoothen as the cake.
it. 10 Lay the circular piece of marzipan on top of the cake,
4 Use the Decorative pieces prepared using icings, on and then take the long strip and wrap it round the sides.
them using various decorative techniques. 11 Pinch the seams together and then, if icing, allow the
To finish a christmas cake... marzipan to dry by letting the cake sit for 24 hours
wrapped in a clean tea towel.
5 To use this marzipan recipe to ice a Christmas cake,
first heat some apricot jam in a saucepan over medium 12 Once the marzipan has dried, ice with royal icing or
heat. ready to roll icing.

6 Brush the heated jam over the top and sides of your 13 If you're short on time, you can avoid waiting for the
cake. marzipan to dry by simply decorating the cake with an
abundance of glace fruits, dried fruits and/or nuts.
7 Then simply roll out the chilled marzipan to
approximately .5cm.

16 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.2.03

Travel, Tourism & Hospitality Exercise 2.3.01
Baker & Confectioner - Pastries & Cake Assembling

Prepare queen cake, birthday cake & swiss rolls

Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make Sponge cake, Queen cake & Swiss rolls
• prepare Icing for Birth day cake
• make Birth day cake
• present the products appropriately.

Requirements
Tools Materials
• Bakery tool kit - 1 No. • Chef coat (Preferably White) - 1 No.
• Turn table - 1 No. • Chef pants (Preferably Checked) - 1 No.
• Cake bases/Cake stand - 1 set • Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper towel - 1 Roll
• Kitchen duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards

1 Prepare indent for the day by seeing the below recipes.

2 Receive ingredients from stores.
3 Maintain good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Preheat the oven according to the baking temperature for the products.
4 Measure & Keep the right quantity ingredients prior to preparation (Mise–en–place).
5 Make Sponge cake for Birthday cake & cool.
6 Prepare Sponge for Swiss rolls & roll it with filling.
7 Make Queen cake.
8 Prepare icing & Ice birth day cake.
9 Serve all the dishes in right temperature in appropriate dishes with proper decorations.

17
TASK 2 : Make queen cake (Fig 1)

Method of preparation
Fig 1
1 Put sugar and butter into a bowl and mix until soft and
creamy using a wooden spoon or a electric mixer.
2 Add flour and then add the eggs and then add the vanilla
extract
3 Add a teaspoon of the baking powder and then add a
teaspoon of water

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4 Put in full tablespoons of the batter in the tin / Cup
cakemould
Receipe for 5 Bake at 180°C for 20 minutes.
6 Use Glace Icing for decoration.
Ingredients Quantity
Sugar 100 gms
Butter or margarine 100 gms
Plain flour 150 gms
Eggs 2 Nos.
Baking powder ½ tsp
Vanilla extract 1 tsp
Water 1 tsp
Chocolate chips as required

TASK 3 : Prepare swiss rolls (Fig 2)

Method of preparation
Fig 2
1 Beat eggs while adding sugar gradually till light and
foamy.
2 Add vanilla essence mix well.
3 Fold in flour in three parts gently and thoroughly in to
the egg mixture (don’t over mix).
4 Pour it in a greased and butter paper lined cake tin.
5 Bake it at 200 ºC for 10 to 15 minutes or till done.
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6 When it is hot demould, spread melted jam (100 gms),

roll it tight using dry cloth or butter paper, & set in the
refrigerator for 10 minutes.
Receipe for 4 portions 7 Brush with thin coating of jam & roll over desiccated
coconut.
Ingredients Quantity
8 Slice into ½” thick round pieces & serve with high tea.
Eggs 4 Nos.
Sugar 100 gms
Vanilla essence few drops
Flour 100 gms
Jam 100 gms

18 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.3.01

TASK 3 : Prepare classic vanilla birthday cake with caramel pastry cream (Fig 3)

Fig 3
Caramel pastry cream
2 For the caramel pastry cream, bring the water, sugar
and corn syrup to a full boil in a medium saucepot. Boil,
uncovered and without stirring, occasionally brushing
the sides of the pot with water, until it is a light amber
colour. Whisk in the cream gradually (take care for the
steam) until fully incorporated, and cool to room
temperature. Whisk 1/3 cup of the caramel sauce into
the pastry cream and chill until ready to assemble.
Basic vanilla pastry cream

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3 Heat the milk with the scraped seeds of the vanilla bean
or the vanilla bean paste until just below a simmer.

Receipe for 6 portion 4 In a separate bowl, whisk the egg yolks, sugar and
cornstarch. Ready a bowl with the butter, placing a
For cake strainer on top of it.
Ingredients Quantity 5 Gradually whisk the hot milk into egg mixture and then
return it all to the pot. Whisk this constantly (switching
Fatless Sponge/ to a spatula now and again, to get into the corners) over
Genoese sponge 1 No. medium heat until thickened and glossy, about 2
For caramel pastry cream minutes. Pour this immediately through the strainer,
whisking it through if needed, and stir in the butter.
Water 3 tbsp Place a piece of plastic wrap directly over the surface
Granulated sugar 1 cup of the custard, cool to room temperature and then chill
completely until ready to use.
White corn syrup 1 tbsp
6 The pastry cream will keep up to 4 days refrigerated.
Whipping cream 1 cup
7 Used in conjunction with other listed ingredients to
Basic Vanilla Pastry make the Caramel Pastry Cream.
Cream, chilled 1 receipe
Frosting
For basic vanilla pastry cream
8 Use a stand mixer fitted with the paddle attachment or
Milk 1 cup using electric beaters, beat the butter until it is fluffy,

Vanilla bean paste 1 ½ tsp 9 Add 2 cups of the icing sugar and first beat on low
speed to incorporate, then increase the speed to high,
Large egg yolks 3 Nos. until fluffy.
Sugar 3 tbsp 10 Add the milk and vanilla and beat in. Add the remaining
Corn starch 2 tbsp 2 cups of icing sugar and beat in, adding further up to
6 cups until a fluffy and spreadable consistency is
Unsalted butter 2 tbsp achieved.
Frosting & Assembly Assembly
Unsalted butter, room 11 To assemble, place the first cake layer on a plate or
temperature ¾ cup platter.
Icing sugar, sifted 4–6 cups 12 Fill a piping bag fitted with a plain tip with about a cup
of frosting and pipe a ring around the outside of the cake
2% milk 6 tbsp
(this prevents the pastry cream from seeping out).
Vanilla extract 1 ½ tsp
13 Scrape half of the caramel pastry cream into the centre
Method of preparation of this and spread to level.

Cake 14 Top this with the second cake layer, and spread a thin
coating of frosting on the top and sides of the cake and
1 Make fatless sponge cake / genoese cake using round chill for 20 minutes (this is the crumb coat).
cake tin ( refer Previous exercise).
15 Completely coat the top and sides of the cake with
frosting and level until smooth.

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.3.01 19

16 Using a pastry bag fitted with a piping tip of your choice, 18 Chill until ready to serve.
pipe a design on the top edge of the cake.
17 Stir the remaining caramel sauce into the remaining
half of the caramel pastry cream and spread this on the
top of the cake.

20 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.3.01

Travel, Tourism & Hospitality Exercise 2.3.02
Baker & Confectioner - Pastries & Cake Assembling

Prepare baba au rhum , strudel , doughnuts, madeline cake & cheese cake
Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make basic strudel paste & prepare apple strudel
• prepare yeast fermented products baba au rhum & dough nuts
• do the preparation of madeline cake & cheese cake
• present the products appropriately.

Requirements

Tools Materials
• Bakery tool kit - 1 No. • Chef coat (preferably white) - 1 No.
• Turn table - 1 No. • Chef pants (preferably checked) - 1 No.
• Cake bases/Cake stand - 1 set • Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper towel - 1 Roll
• Kitchen Duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards

1 Prepare indent for the day by seeing the below recipes.

2 Receiving of the ingredients from stores.
3 Maintaining good hygienic standard

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Pre-heat the oven according to the baking temperature for the products
4 Measure & keep the right quantity ingredients prior to preparation (Mise–en–place)
5 Make dough for strudel & keep for resting.
6 Prepare dough for doughnuts & Baba au Rhum & keep for fermentation .
7 Make madeline & cheese cake.
8 Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes

21
TASK 2 : Make baba au rhum (Fig 1)

Fig 1
Method
1 Make sponge dough with flour, yeast, salt, water and
milk.
2 Allow fermenting for 1 hour.
3 Whisk the egg and add to the sponge.
4 Melt butter/fat and add to the above sponge.
5 Grease babasmoulds and sprinkle sultanas at the
base of the mould and pour the above mixture half full.
6 Prove for 30 minutes and bake at 350°F until done and
remove from oven.
7 Make sugar syrup flavor with rum & soak the babas in

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it.
8 Remove from sugar syrup and serve in a dessert plate.

Recipe for 6 portion Characteristics

Texture (crust) - soft
Ingredients Quantity
Texture (crumb) - soft & spongy
Flour 100 gms
Colour - goldenbrown
Yeast 5 gms
Salt ¼ tsp
Water + milk 170 ml
Eggs 1 No
Fat 40 gms
Sultanas 10 gms
Sugar syrup 200 ml
Rum 1 tbsp

TASK 3 : Make apple strudel

Recipe for 6 portion
Sugar 175 gms
Ingredients Quantity
Lime 1 No.
Flour 225 gms
Fresh bread crumbs 2 Slices
Eggs 1 No
Icing sugar 50 gms
Melted butter 90 ml
Method of preparation
Warm water 150 ml
1 Sieve flour and make a well.
Salt to taste
2 Beat egg mix with water and melted butter.
Filling
3 Pour in the middle of the flour and gradually knead to
Apple 4 Nos . form smooth dough.
Raisins 100 gms 4 Leave covered in a warm place for about 1 hour.
Walnuts 100 gms 5 Cover a table with a thin cloth, dust with flour.
6 Place dough in center and lightly roll with a rolling pin.
7 Now with the help of your knuckles stretch the dough
carefully from the center outwards until very thin, till
transprant.

22 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.3.02

8 Spread melted butter over it
Fig 3
9 Now spread the filling leaving a broad margin.
10 Lightly roll by turning on itself with the help of the cloth.
11 Cut ¼” deep gashes at intervals.
12 Bake at 180 c till the top turns brown.
13 Remove, dredge heavily with icing sugar.

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14 Cut slices and serve hot or cold with custard or cream.
Characteristics
Texture (crust) - crisp Fig 4

Texture (crumb) - flaky

Texture (filling) - moist & crunchy
Colour - golden brown

Fig 2

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Fig 5
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TASK 4: Prepare madeline cake (Fig 6)

Fig 6
Receipe for 6 portion

Ingredients Quantity
Eggs 2 Nos.
Vanilla extract ¾ tsp
Salt 1/8 tsp
White sugar 1/3 cup
All-purpose flour ½ cup
Lemon zest 1 tbsp
Butter ¼ cup
Granulated sugar for
HOS101P0106

decoration 1/3 cup

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.3.02 23

Method of preparation
1 Preheat oven to 375 degrees F (190 degrees C). Butter 6 Add lemon zest and pour melted butter around edge of
and flour 12 (3 inch) madeleine molds; set aside. batter. Quickly but gently fold butter into batter. Spoon
batter into molds; it will mound slightly above tops.
2 Melt butter and let cool to room temperature.
7 Bake 14 to 17 minutes, or until cakes are golden and the
3 In a small mixing bowl, beat eggs, vanilla and salt at
tops spring back when gently pressed with your fingertip.
high speed until light.
8 Use the tip of the knife to loosen madeleines from pan;
4 Beating constantly, gradually add sugar; and continue
invert onto rack. Immediately sprinkle warm cookies
beating at high speed until mixture is thick and pale and
with granulated sugar. Madeleines are best eaten the
ribbons form in bowl when beaters are lifted, 5 to 10
day they're baked. Leftover madeleines are wonderful
minutes.
when dunked into coffee or tea.
5 Sift flour into egg mixture 1/3 at a time, gently folding
9 Variation: Chocolate Madeleines: Omit lemon zest.
after each addition.
Increase sugar to 1/2 cup. Substitute 1/4 cup unsweet-
ened cocoa powder for 2 tablespoons of the flour; sift
into batter with flour.

TASK 5 : Prepare doughnuts (Fig 7)

Method of preparation
Fig 7
1 Sieve flour with sugar and salt.
2 Dissolve yeast in lukewarm water and make soft dough
using all the ingredients.
3 Keep aside for 45 minutes till it ferment.
4 Roll into thick sheet & cut with dough nut cutter
5 Arrange cut pieces on a dusted tray &
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6 Prove for about 30 minutes

7 Deep fry over medium heat till golden brown.

Recipe for 8 portion 8 Drain oil, cool & top it with various topping like
Glace icing/Melted Jam/Melted Chocolate & serve.
Ingredients Quantity
Flour 225 gms
Yeast 5 gms
Milk 50 ml
Eggs ½ Nos.
Salt ½ tsp
Butter 50 gms

Powder sugar 15 gms

Water 15 ml
Oil for deep frying
Glace icing/Melted
Jam/ Melted
Chocolate for topping

24 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.3.02

TASK 6: Prepare cold cheese cake

Receipe for 4 portions Method of preparation

Ingredients Quantity 1 Bring the milk to boil.

Milk 50 ml 2 Cream the sugar and egg for half a minute.

Sugar 75 gms 3 Add the milk to this and stir well.

Eggs 2 Nos. 4 Cook on a very slow flame or over a Bain Marie to form
custard. (Check consistency on the back of a wooden
Flavour spoon).
Essence &colour/ 5 Add Soaked & melted gelatin
Fruit puree/
Concentrate as required 6 Strain the custard and cool it on ice or refrigerator.

Gelatin 10–15 gms 7 Add cream cheese & desired flavor.

Cream cheese 150 ml 8 When it is in the process of forming a gel, mix it well.

Whipped cream 100 ml 9 Add cream and fold into the custard.
10 Pour the pudding into a jelly mould or tray lined with
sponge cake layer set in the refrigerator till firm.
11 De-mould / cut when set& serve chilled.

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.3.02 25

Travel, Tourism & Hospitality Exercise 2.3.03
Baker & Confectioner - Pastries & Cake Assembling

Preparation of wedding cake, black forest gateaux, fruit gateaux, easter egg
& chocolate dripping
Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make wedding cake
• prepare gateaux like black forest gateaux & fruit gateaux
• do the preparation of easter egg & chocolate drippings
• present the products appropriately.

Requirements
Tools Materials
• Bakery tool kit - 1 No. • Chef coat (preferably white) - 1 No.
• Turn table - 1 No. • Chef pants (preferably checked) - 1 No.
• Cake bases/Cake stand - 1 set • Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper towel - 1 Roll
• Kitchen duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintaining food safety standards

1 Prepare indent for the day by seeing the below recipes.

2 Receive ingredients from stores.
3 Maintain good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Preheat the oven according to the baking temperature for the products
4 Measure & Keep the right quantity ingredients prior to preparation (Mise–en–place)
5 Make appropriate Sponge Cakes for wedding cake, Gateaux & cool it.
6 Prepare Easter egg, Chocolate drippings & keep for setting.
7 Make various icing required for wedding cake & gateaux.
8 Ice wedding cake & set aside.
9 Do the preparation of gateaux.
10 Assemble wedding cake.
11 Set assembled cake on cake boards neatly.
12 Serve all the dishes in right temperature in appropriate dishes with proper garnishes.

26
TASK 2: Make wedding cake

Receipe for 50 portions 4 Remove layers from refrigerator and frost with a second
layer of cream, using 2 quarts total. Chill until ready to
Ingredients Quantity assemble and serve.
Vanilla Sponge cake 5 Set 12-inch layer (on cardboard round) on a large flat
6’’ , 8’’ , 10 ‘’ & 12 ‘’ plate or board. Hold the next smallest cake pan centered
Rounds 1 each above surface of cake layer; touch it down very gently
Whipped cream 1¼ lts to make a faint guide in the cream.

Flavour & colour/Crush/ At even intervals about 2 inches in from the circular
Puree/Jam/Marmalade guide, push four plastic drinking straws (or 1/4-in.
(for filling) as required wooden dowels) down through cake layer to bottom.
Mark straws with a pencil about 1/8 inch above surface
Sugar syrup of cream, then pull out from cake slightly. Cut off at
(to moisten the sponge) if required pencil mark, parallel to cake surface, using scissors (or
Method of preparation pruning shears, for dowels); reinsert in cake.

1 Split each layer of sponge cake (on cardboard round) Lay a piece of plastic wrap slightly smaller than the next
in half horizontally: With a long serrated knife, cut layer on top of supports. Repeat to insert supports into
around cake layer (1 in. deep) to make a guide, then cut 10- and 8-inch layers.
all the way through cake, steadying top lightly with your 6 Gently stack layers (on cardboard rounds) on top of
hand. Lift top off cake and set cut side up on a work each other. Spoon more whipped cream into a pastry
surface. Leave bottom half on cardboard round. bag fitted with a 1/4-inch plain tip.
2 Spread both cut sides of each cake layer with filling (1/ 7 Pipe adjoining dots around base of each layer to hide
4 c. per side for 6-in. layer, 1/3 c. per side for 8-in. layer, cardboard. Decorate with Gumpaste/ fresh Edible
1/2 c. per side for 10-in. layer, and 2/3 c. per side for 12- flowers, or piped cream Decorations as desired.
in. layer). Spread whipped cream over Filling on each
bottom layer (1/2 c. cream for 6-in. layer, 3/4 c. for 8-in. 8. To serve, lift off each layer; remove plastic wrap and
layer, 1 c. for 10-in. layer, 1½ c. for 12-in. layer, using supports. Cut top layer into wedges. For larger layers,
1 qt. total). Sandwich each with matching top layer, cut a circle 2 inches in from side of layer. Slice outside
Filling side down. ring into 2-inch wedges. Cut another circle, 2 inches in
from edge; slice cake into 2-inch wedges. Cut
3 Frost each cake layer with a thin first layer of whipped remaining small central round into wedges.
cream, using 2 quarts total. Chill until cream is firm,
about 1 hour; cover separately and chill up to 1 day.

TASK 3 : Prepare black forest gateaux (Fig 1)

Fig 1
Receipe for 6–8 portions

Ingredients Quantity
Refined flour 90 gms
Grain sugar 120 gms
Eggs 4 Nos.
Cocoa powder 30 gms
Whipped cream 400 ml
Cherries 100 gms
Vanilla essence 1 tsp
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Water for sugar solution 200 ml

Sugar 100 gms
Rum/cherry brandy 50 ml

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.3.03 27

Method of Preparation
1 Sieve flour with cocoa powder 2–3 times, to make the 6 Cool thoroughly & slice into 3–4 layers.
cocoa powder and flour mix together very well.
7 Moisten slightly & sandwich the layers with sugar syrup
2 Whip eggs with sugar till light and fluffy to ribbon ( flavored) & whipped cream with some cherries in
consistency. between.
3 Fold in the flour mixture gently & thoroughly. 8 Cover the top & sides completely with whipped cream
4 Pour the mixture into a greased & butter lined cake tin 9 Decorate the top by covering it with chocolate shaving.
(round/ square). 10 Decorate the top with rosette of cream & cherries &
5 Bake it at 180°C for 15 – 20 minutes. serve chilled.

TASK 4 : Prepare mixed fruit gateaux

Recipe for 6–8 portion Method of preparation

Ingredients Quantity 1 Cut sponge into 3 slices.

Vanilla sponge 1 Round 2 Prepare syrup by mixing all the ingredients.

Filling 3 Brush the syrup on the sponge till moist.

Kiwi fruit 2 Nos. 4 Apply cream on sponge mixed with chopped fruits.

Orange 2 Nos. 5 Palette the cream mix on sponge & sandwich the cake.

Chikoo 2 Nos. 6 Apply cream on top of cake & reserve it to chiller to chill.

Black grapes 100 gms 7 Garnish with cut fresh fruits.

Apple 100 gms

Pine apple 100 gms
Papaya 100 gms
Fresh cream (whipped) 400 ml
Syrup
Passion fruit juice 50 ml
Pineapple juice 50 ml
Mango pulp 50 ml
Sugar 100 gms
Water 150 ml

TASK 5 : Prepare easter egg (Fig 2)

Fig 2
Receipe for 4 portions

Ingredients Quantity
Icing sugar 300 gms
Egg whites 1 No.
Lime juice 1 tsp
Colour (as Required) few drops
Liquid glucose 10 gms
Royal Icing 50 gms
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28 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.3.03

Method of preparation
1 Mix Icing sugar, lime juice, liquid glucose.
Semisweet cooking
2 mix with the hands till smooth and doughy. chocolate 2 cups
3 Colour as desired differently. Butter 2 tbsp
4 Roll to ¼ inch thickness and shape over the easteregg Method of preparation
moulds and leave, covered, to set dry & demould.
1 In a large bowl, cream the butter and peanut butter until
5 Fill two halves filth filling/ toffee/gift if required and stick fluffy. Gradually add 1 cup confectioners' sugar and mix
together to form a whole egg using Royal Icing. well. Stir in coconut and nuts.
6 Glaze it with icing / spray colour/ dust it with sugar and 2 Turn peanut butter mixture onto a surface lightly dusted
use. with some of the remaining confectioners' sugar
Make chocolate easter eggs 3 knead in enough of the remaining confectioners' sugar
Receipe for 6 portion until mixture holds its shape when formed.
4 Shape into small egg-shaped pieces by hand or using
Ingredients Quantity Easter egg mould.
Butter, softened ¼ cup 5 Cover and chill for 1 hour.
Chunky peanut butter ¾ cup 6 melt chocolate and shortening; stir until smooth.
Confectioners' sugar 1½–2 cup 7 Dip eggs; allow excess to drip off.
Flaked Coconut 1 cup 8 Place on waxed paper; let stand until set. Chill & Use
Finely chopped as required.
walnuts ½ cup

TASK 5 : Make chocolate dripping

2 Place biscuits in the bowl of a food processor and

Ingredients Quantity
process until finely chopped. Add to chocolate mixture
Dark chocolate, and stir until combined. Cover and place in the fridge for
coarsely chopped 200 gm 3 hours or until firm.
Thickened cream 100ml 3 Line a baking tray with non-stick baking paper. Spread
Chocolate biscuits 10 Nos. the chocolate sprinkles over a plate. Roll 2 teaspoonfuls
of the mixture into an egg shape. Roll in the chocolate
Chocolate sprinkles 70 gms sprinkles to coat. Place on the lined tray. Repeat with
Method of preparation the remaining chocolate mixture. Place in the fridge to
chill before serving.
1 Place the chocolate and cream in a heatproof bowl over
a saucepan half filled with simmering water (make sure
the bowl doesn't touch the water). Use a metal spoon
to stir until the chocolate melts and the mixture is
smooth. Cover with plastic wrap and place in the fridge
for 1 hour or until firm.

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.3.03 29

Travel, Tourism & Hospitality Exercise 2.3.04
Baker & Confectioner - Pastries & Cake Assembling

Make pineapple pastry, chocolate pastry & truffle pastry

Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• prepare various pastries like pineapple pastry, chocolate pastry & truffle pastry
• present the products appropriately.

Requirements
Tools Materials
• Bakery tool kit - 1 No. • Chef coat (Preferably White) - 1 No.
• Turn table - 1 No. • Chef pants (Preferably Checked) - 1 No.
• Cake bases/Cake stand - 1 set • Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper towel - 1 Roll
• Kitchen duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards

1 Prepare indent for the day by seeing the below recipes.

2 Receiving of the ingredients from stores.
3 Maintaining good hygienic standard.

Plan of work/Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Preheat the oven according to the baking temperature for the products.
4 Measure & Keep the right quantity ingredients prior to preparation (Mise–en–place).
5 Make Sponge base for different pastry & keep for cooling.
6 Prepare Icing & decoration & toppings for pastry Preparation.
7 Cut, assemble & decorate sponge base with various icing one by one.
8 Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes.

30
TASK 2 : Do the preparation of pineapple pastry

Receipe for 6–8 portions Method of preparation

Ingredients Quantity 1 Make a fatless sponge the usual way.

Dark chocolate, 2 Cool it, slice and sandwich with finely chopped
coarsely chopped 200 gm pineapple pieces and whipped fresh cream.

Flour 100 gms 3 Decorate the top with the remaining cream &
pineapple slices.
Grain sugar 100 gms
4 Place cherries all around the sides & on the top of the
Eggs 3 Nos. cake.
Pineapple essence a few drops
Fresh cream ¼ ltr
Cherries 50 gms
Pineapple slices ½ tin

TASK 3 : Prepare chocolate pastry

For the gateau To finish the gateau

11 Cut into 6 equal wedges and move a clean palette knife
Ingredients Quantity
over the chocolate cream. Remove with a jerk so as to
Chocolate cake (7”) 1 get a wavy uneven surface. (Fig 1)
Sugar syrup ¾ cup Fig 1
Kalhua liqueur (optional) 1 tbsp
Whip Topping 1 cup
Dark chocolate truffle 2 cups
Cake board 1
Melted chocolate ¼ cup
Method of preparation

HOS101P0101
1 Slice the chocolate cake horizontally into 3 equal
parts. Keep aside.
2 Combine the sugar syrup and kalhua in a bowl to make
12 To make the chocolate cigar, spread the tempered
the soaking syrup and keep aside.
chocolate in a thin layer on a clean formica / granite or
3 Combine the cream and 1 cup of dark chocolate truffle marble surface using a palate knife. (Fig 2)
and whisk well to make the chocolate cream. Keep
aside. Fig 2

4 Soak the bottom layer of the chocolate cake with ¼

cup of the soaking syrup.
5 Spread ¼ cup of truffle on the soaked layer of the cake.
6 Spread ½ cup of the chocolate cream over it.
7 Sandwich with the second layer of the chocolate cake.
8 Repeat steps 3-6 to make one more layer.
HOS101P0102

9 Soak the third layer of the sponge with the remaining

soaking syrup and cover the top and sides with the
remaining chocolate cream. 13 With a firm grip on the palate knife and employing a
10 Transfer the cake onto a cake board and refrigerate for steady amount of pressure, slowly draw the knife in a
20 minutes to set. straight line down the layer of chocolate. You can use
your free hand to help form the chocolate into nice curls
and keep aside. (Fig 3)

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.3.04 31

 Fig 3
14 Place a couple of chocolate cigars on top of each
pastry. Serve chilled. (Fig 4)

Fig 4

HOS101P0103

HOS101P0104
TASK 3 : Prepare truffle pastry

Receipies for 16 portion Method of preparation

Ingredients Quantity 1 In a large saucepan, cook the milk, butter and choco-
late over low heat until melted. Remove from the heat;
Milk 2½ cups let stand for 10 minutes.
Butter, cubed 1 cup 2 Preheat oven to 325°F. In a large bowl, beat eggs and
Semisweet chocolate, 8 ounces vanilla; stir in chocolate mixture until smooth.
chopped 3 Combine the flour, sugar, baking Powder and salt;
Eggs 3 Nos. gradually add to chocolate mixture and mix well (batter
will be thin).
Vanilla extract 2 tsp
4 Transfer to three greased and floured 9” round baking
All-purpose flour 2-2/3 cups pans. Bake 25–30 minutes or until a toothpick inserted
Sugar 2 cups in center comes out clean. Cool 10 minutes before
removing from pans to wire racks to cool completely.
Baking Powder 1 tsp
5 For filling, in a small saucepan, melt butter and
Salt ½ tsp chocolate. Stir in confectioners' sugar and cream until
Filling: smooth.
6 For ganache, place chocolate in a small bowl. In a
Butter, cubed 6 tbsp small saucepan, bring cream just to a boil. Pour over
Bittersweet chocolate, 4 ounces chocolate; whisk until smooth. Cool, stirring occasion-
chopped ally, until ganache reaches a spreading consistency.
Confectioners' sugar 2½ cups 7 Place one cake layer on a serving plate; spread with
half of the filling. Repeat layers. Top with remaining
Heavy whipping cream ½ cup
cake layer. Spread ganache over top and sides of
Ganache: cake. Store in the refrigerator. Yield:16 servings.
Semisweet chocolate, 10 ounces
chopped
Heavy whipping cream 2/3 cup

32 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.3.04

Travel, Tourism & Hospitality Exercise 2.3.05
Baker & Confectioner - Pastries & Cake Assembling

Prepare black forest pastry & mocha pastry

Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• do the preparation of black forest pastry & mocha pastry
• present the products appropriately.

Requirements
Tools Materials
• Bakery tool kit - 1 No. • Chef coat (Preferably White) - 1 No.
• Turn table - 1 No. • Chef pants (Preferably Checked) - 1 No.
• Cake bases/Cake stand - 1 set • Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper towel - 1 Roll
• Kitchen duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintaining food safety standards

1 Prepare indent for the day by seeing the below recipes.

2 Receive ingredients from stores.
3 Maintain good hygienic standard.

Plan of work / Job Sequence

1. Indent & receive ingredients from stores.
2. Clean & maintain good hygienic standard in the bakery.
3. Preheat the oven according to the baking temperature for the products
4. Measure & Keep the right quantity ingredients prior to preparation (Mise–en–place)
5. Make Sponge Cake Base for pastry preparation & keep for cooling.
6. Prepare cream Icing/butter icing for pastry
7. Make decorations for pastry &keep aside.
8. Finish assembling of pastry one by one.
9. Cut & set on serving dishes.
10. Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes.

33
TASK 2 : Make black forest pastry

Black forest gateaux 3 Fold in the flour mixture gently & thoroughly.
Receipe for 6–8 portions 4 Pour the mixture into a greased & butter lined cake tin
(round/ square).
Ingredients Quantity
5 Bake it at 180° C for 15–20 minutes.
Refined flour 90 gms
6 Cool thoroughly & slice into 3–4 layers.
Grain sugar 120 gms
7 Moisten slightly & sandwich the layers with sugar
Eggs 4 nos syrup (rum flavored) & whipped cream with some
Cocoa powder 30 gms cherries in between.

Fresh cream 400 ml 8 Cover the top & sides completely with whipped
cream & chocolate shaving.
Cherries 100 gms
9 Set the cake in fridge for 1 hr.
Vanilla essence 1 tsp
10 Using a bread knife dipped into piping hot water, cut
Water for sugar solution 200 ml the cake into 6–8 wedges evenly
Sugar 100 gms 11 Decorate the top Individually with rosette of cream &
Cherry Bandy ( optional) 50 ml cherries & serve chilled.
Method of preparation
1 Sieve flour with cocoa powder 2–3 times, to make the
cocoa powder and flour mix together very well.
2 Whip eggs with sugar till light and fluffy to ribbon
consistency.

TASK 3 : Prepare mocha pastry (Fig 1)

Fig 1 Butter 120 gms

Coffee extract 1 tbs
Sugar 50 gms
Water 50 ml
Almonds 50 gms
HOS101P0101

Method of Preparation
Gateaux Mocca 1 Make a fatless sponge usual way. Cool & cut into
3 even layers.
Receipe for 6 portions
2 For mocha butter cream, Cook 120 gms sugar at
Ingredients Quantity 118° C (soft ball stage) with little water.
Refined flour 90 gms 3 Whisk cooked sugar on 2 egg yolks, until, blend &
Flour 120 gms becomes thick and whitish & cool mixture thoroughly.

Eggs 4 nos 4 Whisk in soft butter and add coffee flavour.

Sugar 120 gms 5 Sandwich sponge layers with cram, sprinkled with
coffee flavoured syrup.
Vanilla essence Few Drops
6 Cover cake with remaining cream. Keep a little for
Egg yolks 2 nos decoration, Smoothen the top & sides & set in fridge.
Sugar 120 gms 7 Cut into 6–8 wedges neatly.
8 Apply Toasted almonds flakes on sides. Pipe rosette
of cream & garnish.

34 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.3.05

 10 The sides are coated with flaked almonds and the word
For a more economic cake, reduce butter cream
“mocha” is piped in the center of the gateaux.
quantity by half and replace inside filling with
coffee flavored confectioner’s custard, using
butter cream only for exteriors.

9 This consist of Genoese sponge filled and decorated

with a coffee flavored butter cream,

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.3.05 35

Travel, Tourism & Hospitality Exercise 2.4.01
Baker & Confectioner - Biscuits & Cookies

Make plain biscuit, salted biscuit, piping biscuit, & marbled biscuit
Objectives: At the end of this exercise you shall be able to
• collect Ingredients according to the recipe
• prepare mixture for biscuits
• make plain biscuits & salted biscuit
• pipe out biscuit into various shapes
• create marbling effect with biscuit mixture
• present the products appropriately.

Requirements
Tools Materials
• Bakery tool kit - 1 No. • Chef Coat (Preferably White) - 1 No.
• Nozzle set - 1 No. • Chef pants (Preferably Checked) - 1 No.
• Cookie cutter - 1 set • Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety Kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper Towel - 1 Roll
• Kitchen Duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards

1 Prepare indent for the day by seeing the below recipes.

2 Receive ingredients from stores.
3 Maintain good hygienic standard

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Preheat the oven according to the baking temperature for the products.
4 Measure & Keep the right quantity ingredients prior to preparation (Mise–en–place).
5 Make biscuit mixture for various biscuits.
6 Shapeplain & salted biscuits & bake.
7 Pipe out various shaped of piped biscuits.
8 Create marbling effect for marbled & bake.
9 Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes.

36
TASK 2 : Make plain biscuit

Receipe for 12 portions Method of preparation

1 Sieve baking powder and salt with flour.
Ingredients Quantity
2 Cream both the butter and fat with sugar till light.
Refined flour 90 gms
3 Add egg and vanilla ,& creamto bind.
Flour 375 gms
4 Add the flour and blend; adjust the consistency with
Salt A Pinch
milk.
Baking powder 1 Tbsp
5 Divide & shape into even sized rounds & arrange on
Powdered sugar 50 gms Greased & dusted Tray.
Butter 75 gms 6 Bake at 350° f for 30 minutes.
Fat 75 gms Characteristics
Eggs ½ No Texture (crumb) - soft & crumbly
Milk to form a dough If Required Texture (crust) - crisp & brittle
Vanilla Few Colour - golden brown

TASK 3 : Prepare salted biscuit

Receipe for 8–10 portions Method of Preparation

1 Sieve maida and baking powder.
Ingredients Quantity
2 Cream fat till light and add sugar & salt gradually
Flour 250 gms creaming well all the time.
Baking powder ½ tsp 3 Work in flour and bind into soft dough.
Margarine/fat/Butter 130 gms 4 Cut into even portions, the size of walnut and place on
Salt 6 gms the greased baking tray, press and prick.
Powder Sugar 40 gms 5 Bake at 300°F for about 25 minutes till golden brown.

TASK 4 : Make piped biscuit

Butter buttons 2 Cream sugar & butter.
Receipe for 6 portions 3 Add flour little at a time and cream till smooth.

Ingredients Quantity 4 Add essence mix and put the batter into a piping bag
with a large star nozzle.
Flour 115 Gms
5 Pipe out even sized buttons.
Icing sugar 40 Gms
6 Bake at 325ºF to 350ºF for 20 minutes.
Butter or margarine 100 Gms
Characteristics
Essence Few Drops
Texture (crust) - crisp
Method of preparation
Colour - golden brown
1 Sieve flour.

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.4.01 37

TASK 5 : Prepare marbled biscuit

Receipe (for 6 portions) Method of preparation

1 Sieve flour.
Ingredients Quantity
2 Cream sugar & butter.
Flour 150 Gms
3 Add flour little at a time and cream.
Icing sugar 50 Gms
4 Add essence mix and Round into a smooth dough.
Butter or margarine 100 Gms
5 Make two strips of white & chocolate. Twist them.
Essence Few Drops
6 Cut even sized rounds.
Cocoa powder 5 gm
7 Bake at 325ºF to 350ºF for 20 minutes.

38 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.4.01

Travel, Tourism & Hospitality Exercise 2.4.02
Baker & Confectioner - Biscuits & Cookies

Prepare cheese biscuit, coconut biscuit, macaroons, melting moments &

short bread biscuits
Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make cheese biscuit, coconut biscuit, & short bread biscuits
• prepare mixture for macaroons & bake
• present the products appropriately.

Requirements

Tools Materials
• Bakery tool kit - 1 No. • Chef Coat (Preferably White) - 1 No.
• Chef pants (Preferably Checked) - 1 No.
• Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety Kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper Towel - 1 Roll
• Kitchen Duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards
1 Prepare indent for the day by seeing the below recipes.
2 Receive ingredients from stores.
3 Maintain good hygienic standard

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Preheat the oven according to the baking temperature for the products.
4 Measure & keep the right quantity ingredients prior to preparation (Mise–en–place).
5 Make mixture for cheese biscuit, coconut biscuit & short bread biscuits & bake.
6 Prepare macaroon mixture & bake.
7 Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes.

39
TASK 2 : Make cheese biscuit
2 Dice the butter into small pieces. If they get too warm
Ingredients Quantity
then place them in a bowl and put it in the freezer for
All-purpose flour 2 cups + 2 tbsp about 10 minutes before continuing. Toss the diced
dash cayenne pepper butter with the flour mixture until well coated.

Salt 1/4 teaspoon 3 Rub gently till sandy texture

Black pepper 1/2 teaspoon 4 Add the chopped green chillies and cheese and toss
until well coated.
Baking powder 2 teaspoons
5 Add the buttermilk and mix with your hands until it just
Butter, cold 7 tablespoons comes together. Do not over-knead.
Green chillies, 6 Roll the dough out onto a lightly floured surface.
finely chopped
7 Form into an 8x8-inch square and cut into 2x2-inch
Grated Parmesan cheese 3 oz. squares and top with a bit of high-quality salt if using.
Buttermilk 3/4 cup Bake for 12-16 minutes or until golden.

Black salt for topping

(optional)
Method of preparation
1 Preheat the oven to 425F. In a large bowl whisk
together the flour, cayenne, black pepper, baking
powder, and salt. Set aside.

TASK 3 : Prepare coconut biscuit (Fig 1)

Fig 1
Method of preparation
1 Preheat oven to 180°C. Line a baking tray with non-
stick baking paper.
2 Beat butter or margarine, sugar and vanilla essence in
a medium bowl with electric beaters until pale and
creamy. Beat in the egg. Fold in flour and coconut with
a metal spoon until combined.
3 Roll tablespoonfuls of the mixture into balls and then
roll in the crushed Corn Flakes to coat. Place onto the
prepared tray about 7cm apart and bake in preheated
oven for 15 minutes or until golden and cooked through.
HOS101P0101

Stand on tray for 2–3 minutes before transferring to a

wire rack to cool. Repeat with the remaining mixture
and Corn Flakes.
Ingredients Quantity 4 Store in an airtight container for up to 1 week.
Butter or margarine 125g
Sugar 110g (1/2 cup)
Vanilla essence 1 teaspoon
Egg 1
Self-raising four, sifted 185g (1 1/4 cups)
Desiccated coconut 90g (1 cup)
Corn Flakes, crushed 45g (1 1/2 cups)

40 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.4.02

TASK 4 : Make short bread biscuit

Recipe for 4 portion Characteristics

Ingredients Quantity Texture (crust) - crisp

Fine sugar 60 gms Texture (crumb) - crisp & crumbly

Butter 90 gms Colour - golden brown

Egg yolk 1 no
Flour 120 gms
Vanilla essence few drops
Method of preparation
1 Combine all the ingredients well
2 Pipe into fingers or rosettes.
3 Bake at 190°C till done.

TASK 5 : Prepare macaroons

French macaroons 4 Transfer the beaten egg whites to the bowl with the
almond flour mixture. Draw a rubber spatula halfway
Ingredients for 16 oven
through the mixture and fold until incorporated, giving
Ingredients Quantity the bowl a quarter turn with each fold.

Confectioners' sugar 1 3/4 cups 5 Add the food coloring and extract (see below). Continue
folding and turning, scraping down the bowl, until the
Almond flour 1 cup batter is smooth and falls off the spatula in a thin flat
Egg whites, at room 3 large ribbon, 2 to 3 minutes.
temperature 6 Transfer the batter to a pastry bag fitted with a 1/4-inch
Cream of tartar 1/4 teaspoon round tip. Holding the bag vertically and close to the
baking sheet, pipe 1 1/4-inch circles (24 per sheet).
Salt 1 Pinch Firmly tap the baking sheets twice against the counter
Superfine sugar 1/4 cup to release any air bubbles.

Gel food coloring 2 to 3 drops 7 Let the cookies sit at room temperature until the tops
(see below) are no longer sticky to the touch, 15 minutes to 1 hour,
depending on the humidity. Slip another baking sheet
Vanilla, almond 1/2 teaspoon under the first batch (a double baking sheet protects the
or mint extract cookies from the heat).
Assorted fillings 8 Bake the first batch until the cookies are shiny and rise
Method of preparation 1/8 inch to form a "foot," about 20 minutes. Transfer to
a rack to cool completely. Repeat, using a double sheet
1 Preheat the oven to 300 degrees F using the convection for each batch. Peel the cookies off the mats and
setting. Line 3 baking sheets with silicone mats. sandwich with a thin layer of filling (see below).
Measure the confectioners' sugar and almond flour by
spooning them into measuring cups and leveling with a Fillings
knife. Transfer to a bowl; whisk to combine. Almond-Raspberry (Fig 2)
2 Sift the sugar-almond flour mixture, a little at a time, Tint the batter with 2 drops neon pink gel food coloring;
through a fine-mesh sieve into a large bowl, pressing flavor with almond extract. Fill with seedless raspberry jam
with a rubber spatula to pass through as much as (you'll need about 3/4 cup).
possible. It will take a while, and up to 2 tablespoons of
coarse almond flour may be left; just toss it. Mint-White chocolate:

3 Beat the egg whites, cream of tartar and salt with a Tint the batter with 2 drops mint green gel food coloring;
mixer on medium speed until frothy. Increase the speed flavor with mint extract. For the filling, microwave 3 ounces
to medium high; gradually add the superfine sugar and chopped white chocolate, 2 tablespoons heavy cream and
beat until stiff and shiny, about 5 more minutes. 1 tablespoon butter in 30-second intervals, stirring, until

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.4.02 41

 Fig 2 Lavendar-Honey:
Tint the batter with 2 drops violet gel food coloring; flavor
with almond or vanilla extract. For the filling, mix 3/4 cup
mascarpone cheese, 2 tablespoons honey and 1 teaspoon
ground dried lavender.
Pineapple:

HOS101P0102
Tint the batter with 2 drops lemon yellow gel food coloring;
flavor with vanilla extract. For the filling, press 3/4 cup
smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint pineapple jam through a sieve, discarding any large pieces.
green gel food coloring.
Blueberry cheesecake:
Tint the batter with 3 drops royal blue gel food coloring;
flavor with vanilla extract. For the filling, mix 4 ounces
softened cream cheese and 3 tablespoons blueberry jam.

42 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.4.02

Travel, Tourism & Hospitality Exercise 2.4.03
Baker & Confectioner - Biscuits & Cookies

Make tricolour biscuits, chocolate biscuits, nan–khatai, cherry knobs, cream

fingers & nut biscuits
Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make tricolour biscuits, chocolate biscuit & nut Biscuits
• pipe out biscuits for cream finger & sandwich
• do the preparation of cherry knob
• prepare Indian version of biscuit nannkatais
• make cherry knobs
• present the products appropriately.

Requirements
Tools Materials
• Bakery tool kit - 1 No. • Chef coat (Preferably white) - 1 No.
• Turn table - 1 No. • Chef pants (Preferably checked) - 1 No.
• Cake bases/Cake stand - 1 set • Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper towel - 1 Roll
• Kitchen duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards

1 Prepare indent for the day by seeing the below recipes.

2 Receive ingredients from stores.
3 Maintain good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Preheat the oven according to the baking temperature for the products.
4 Measure & Keep the right quantity ingredients prior to preparation (Mise–en–place).
5 Make Tricolour Biscuits , Chocolate biscuits & nut Biscuits mixture , Shape & bake.
6 Make mixture for cream fingers, pipeout, bake & cool.
7 Do the preparation of Indian Biscuit Nan kahtais.
8 Prepare cherry knobs.
9 Sandwich cream finger biscuits with Icing.
10 Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes.

43
TASK 2 : Make chocolate biscuit

Receipe for 4–6 portion Method of preparation

Ingredients Quantity 1 Sift flour & salt.

Flour 170 Gms 2 Cream fat and sugar, add egg very gradually and a few
drops of essence.
Salt 1 Pinch
3 Add dry ingredients and grated chocolate.
Powdered brown sugar 85 Gms
4 Put in teaspoonful on to a greased baking sheets and
Egg 1 No bake at 175ºC for about 15 minutes.
Butter 95 Gms
Chocolate 115 gms

TASK 3: Prepare nut biscuits

Receipe for 6 portions Method of preparation
1 Sieve flour
Ingredients Quantity
2 Cream sugar & butter.
Flour 150 Gms
3 Add flour little at a time and cream.
Icing sugar 50 Gms
4 Add essence mix and Round into a smooth dough .
Butter or margarine 100 Gms
5 Mix slightly roasted nut well.
Essence Few Drops
6 Cut even sized rounds.
Nut, finely chopped 5 gm
7 Bake at 325ºF to 350ºF for 20 minutes.

TASK 4 : Make cherry knobs

Recipe for 4 portion Method of preparation

1 Cream fat & sugar till light & fluffy.
Ingredients Quantity
2 Add egg yolk, lime juice & lemon essence into it little
Flour 140 Gms
by little & beat well.
Margarine 75 Gms
3 Add flour & mix it lightly to make soft dough, mix
Powder sugar 55 Gms cherries.
Egg 1 No 4 Divide the dough into 12 equal portions.
Lime juice 1 Tsp 5 Form round balls, dip in egg white & roll in chopped
Lemon essence ¼ Tsp cashew nuts.

Broken cashew nuts 50 Gms 6 Bake at 350?F for 15- 20 minutes.

Cherries 15 Gms Characteristics

Texture (crust) - crisp & crumbly
Colour - light golden brown

44 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.4.03

TASK 5 : Prepare tricolour biscuits
Receipe for 4 portion Method of preparation

Ingredients Quantity 1 Sieve flour with baking powder.

Flour 170 Gms 2 Cream fat & sugar till light & fluffy, add vanilla essence,
add flour and fold lightly and make soft dough. Roll out
Margarine 85 Gms the dough in 1/8-inch thickness.
Powdered sugar 85 Gms 3 Prick it with a fork and cut into 16-20 portions with a
Vanilla essence Few Drops medium sized pastry cutter.

Baking powder 1/8 Tsp 4 Make three small holes with 1/4inch Savoy nozzle in
half number of biscuits. Bake in the oven.
Jam 100 Gms
5 Cool thoroughly and sandwich the biscuits with jam or
Milk 15 Ml butter icing.
Icing sugar 15 gms 6 Sprinkle icing sugar on top and fill in three different
colored jams in the center.

TASK 6: Make nankhatais

Receipe for 6 portions 3 Beat in the curd, soda, ammonia, cardamom powder
and cream well, totally fold in the flour and knead it into
Ingredients Quantity dough.
Flour 140 gms 4 Roll and divide the dough into 20 equal portions.
Powdered sugar 85 gms 5 Make round balls and place on a baking sheet and
leave for about half an hour in fridge.
Margarine 115 gms
6 Bake at 350°F for 30 minutes.
Curd 15 gms
Characteristics
Cardamom 2 gms
Texture (crumb) - soft & crumbly
Soda bicarb ½ tsp
Texture (crust) - crisp & brittle
Ammonium bicarbonate 1/8 tsp
Colour - golden brown
Method of preparation
1 Sieve flour.
2 Cream fat and sugar to creamy consistency.

TASK 7 : Prepare chocolate cream finger

Receipe for 4 portion Method of preparation
1 Sieve flour and cocoa twice.
Ingredients Quantity
2 Cream butter and sugar till light and fluffy.
Flour 140 Gms
3 Add slightly beaten egg and vanilla essence and beat
Cocoa 30 Gms well.
Butter 85 Gms 4 Add flour and cocoa mixture gradually beating all the
Powdered sugar 85 Gms time to a smooth paste.
Egg 1 No 5 Pipe on to a greased and floured baking tray with a
large star nozzle into 2-inch fingers.
Vanilla essence Few Drops
6 Bake in a moderate oven at 350 º F for 20 minutes.
Milk Little
7 Sandwich two fingers together with butter icing.
For Butter Cream
Characteristics
Icing sugar 85 Gms
Texture (filling) - light & creamy
Butter 45 Gms
Texture (crust) - crispy
Vanilla essence Few Drops
Colour - golden brown
Cocoa (optional) 5 gms
Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.4.03 45
Travel, Tourism & Hospitality Exercise 2.5.01
Baker & Confectioner - Basic Pastries & Derivatives

Make basic short crust pastry and prepare lemon tarts & jam tarts
Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make basic short crust pastry
• prepare lemon curd filling
• do the preparation of jam tart & lemon curd tart
• present the products appropriately.

Requirements
Tools Materials
• Bakery tool kit - 1 No. • Chef coat (Preferably white) - 1 No.
• Chef pants (Preferably checked) - 1 No.
• Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper towel - 1 Roll
• Kitchen duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1: Receive ingredients from stores & maintain food safety standards
1 Prepare indent for the day by seeing the below recipes.
2 Receive of the ingredients from stores.
3 Maintain good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Preheat the oven according to the baking temperature for the products.
4 Measure & Keep the right quantity ingredients prior to preparation (Mise–en–place)
5 Make Basic Short Crust Pastry & keep in refrigerator for resting.
6 Prepare Lemon curd filling & set aside .
7 Shape short crust pastry into tart, fill & bake/Blind bake.
8 Finish / decorate Lemon curd tart & Jam Tart
9 Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes.

46
TASK 2 : Make basic short crust pastry
Receipe for 4 portions Sweet short crust pastry

Ingredients Quantity Receipe for 4 portions

Flour 100 gms Ingredients Quantity

Fat 50 gms Maida 100 gms
Salt A Pinch Fat 50 gms
Cold water as required (or) 2 Tbsp Salt A Pinch
Powdered sugar 15 gm Powder sugar 30 gms
Method of preparation Egg ½ No
1 Sieve the flour, powder Sugar& salt, Vanilla essence Few Drops
2 Add fat and rub very lightly with fingertips and thumb. Method of preparation (creaming method)
Picking upon the materials in each hand and holding
1 Cream fat & powdered sugar (with salt) till light & fluffy.
flour of the hand upwards.
2 Add slightly beaten egg gradually & keep creaming till
3 Hold the ingredients high over the basin so that more
smooth.
air may be interred angulated, when all fat is incorpo-
rated and the whole mixture becomes like sandy 3 Fold in flour gently & make soft dough.
texture or like breadcrumbs.
4 Keep the dough covered in the refrigerator for 20 min.
4 Add water and mix with the help of a palette knife and 5 Use as required.
hold the mixture to form into a round ball.
6 Baking temperature 160–180°C.
5 Keep the dough covered with a wet cloth for
30 minutes. Characteristics
6 Roll and cut the dough as desired & fit into tart mould Texture - crisp & brittle
7 Bake at 175°C for 20–30 minutes. Colour - golden brown
Characteristics
Texture - crisp & brittle
Colour - golden brown

TASK 3 : Prepare lemon curd tart

Receipe for 6 portions Method of preparation

1 Follow recipe for jam tarts but bake pastry blind
Ingredients Quantity
pricking centers before baking.
For short crust
2 After the pastry is baked, fill ¾th with lemon curd.
Flour 200 gms
For lemon curd
Fat 100 gms
3 Wash and dry the lemons.
Powder Sugar 60 gms
4 Grate off the rind, and squeeze out the juice.
Egg 1 No.
5 Break the eggs into a saucepan, add sugar, butter and
Vanilla essence Few Drops lemon rind, and mix well.

For lemon curd 6 Stir continuously over low heat and boil till sugar and
fat have blended well.
Lemon 2 nos
7 Add the juice and continue to boil for about 3 minutes.
Eggs 2 nos
8 Set In the fridge for 30 minutes.
Sugar 170 gms
9 Pipe onto baked tart shell & serve.
Butter 60 gms

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.5.01 47

Characteristics
Texture (filling) - soft & creamy
Colour (filling) - creamy yellow
Texture (crust) - crisp & brittle
Colour(crust) - golden brown

TASK 4 : Prepare jam tart

Receipe for 6 portions 3 Cut out the edges with a sharp knife and decorate
edges.
Ingredients Quantity
4 Roll out scraps again for strips.
Flour 200 gms
5 Spread jam on tart and decorated with strips.
Fat 100 gms
6 Bake at 375° F for about 20 – 30 minutes ,till golden
Salt A pinch brown.
Sugar 30 gms Characteristics
Cold water 3 Tbsp. Texture (filling) - soft & creamy
Jam 100 gms Texture (crust) - crisp & brittle
Method of preparation Colour - golden brown
1 Make short crust pastry in the usual way.
2 Roll out pastry 1/8 “ thick and line the plate.

48 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.5.01

Travel, Tourism & Hospitality Exercise 2.5.02
Baker & Confectioner - Basic Pastries & Derivatives

Prepare basic choux pastry, profite role, chocolate eclairs & cream puffs
Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make basic choux pastry mixture & pipe various shapes
• prepare profite role, chocolate eclairs & cream puff
• present the products appropriately.

Requirements
Tools Materials
• Bakery tool kit - 1 No. • Chef Coat (Preferably White) - 1 No.
• Chef pants (Preferably Checked) - 1 No.
• Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety Kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper Towel - 1 Roll
• Kitchen Duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards

1 Prepare indent for the day by seeing the below recipes.

2 Receive ingredients from stores.
3 Maintain good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Preheat the oven according to the baking temperature for the products.
4 Measure & Keep the right quantity ingredients prior to preparation (Mise–en–place).
5 Make Basic Choux pastry Mixture.
6 Pipe into different shapes for various products.
7 Bake it at appropriate temperature.
8 Make various fillings for the product
9 Finish making Chocolate Eclairs, Profite role & cream puff.
10 Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes.

49
TASK 2 : Make basic choux pastry mixture

Receipe for 4 portions 5 Put mixture in piping bag, pipe on to a greased and
dusted tray into desired shape. Bake at 400°F for the
Ingredients Quantity first 15 minutes and at 350°F for the next 15 minutes.
Refined flour 100 gms 6 When done, allow pastry to remain in the oven for about
10–15 minutes with the doors open and allow gradual
Margarine or butter 50 gms
cooling (sudden removal from heat causes pastry to
Eggs 2–3 nos collapse).
Water 100 ml Uses
Vanilla essence Few Drops 1 Choux pastry can be used to make sweet product like
Method of preparation eclairs, gateaux st.honore, croquembouch, and
traditional french wedding cake.
1 Heat butter and water in a thick saucepan and bring to
a boil. 2 Choux pastry can be used to make savoury products
usally served as horsdeouers eg: profit roles, which are
2 Remove from fire and add all the sieved flour at one time usally filled with savoury mixtures.
and mix well.
3 Choux pastry can be deep fried and served hot sprin-
3 Return to fire and cook, beating all the time till the kled with icing sugar or with dessert sauces as fritters
mixture leaves the sides of the pan, remove from fire or beignets.
and cool a little.
Characteristics
4 Add lightly beaten eggs, one by one beating all the time
till the mixture becomes smooth and streachy & firm Texture (crumb) - hollow
enough to pipe, add vanilla essence. Texture (crust) - crisp
Colour - golden brown

TASK 3 : Prepare chocolate eclairs

Receipe (for 6 portions) Method of preparation

1 Prepare choux pastry the usual way.
Ingredients Quantity
2 Put mixture in piping bag, pipe on to a greased and
Refined flour 100 gms
dusted tray into fingers of about 2 ½ “ – 3” in length
Margarine or butter 50 gms using ½ “ Savoy nozzle.
Eggs 2-3 nos 3 Bake at 400°F for the first 15 minutes and at 350°F for
the next 15 minutes.
Water 100 ml
4 When done, allow pastry to remain in the oven for about
Vanilla essence Few Drops
10 – 15 minutes with the doors open and allow gradual
For Flat icing cooling (sudden removal from heat causes pastry to
Icing-icing sugar 55 gms collapse).

Cocoa 15 gms 5 Cool pastry and slit at the side or make a hole in the
side and fill it with whipped fresh cream or confection-
Water 1/2 tsp er’s custard.
For Filling 6 Coat tops with chocolate glace icing (coffee flavoured
Fresh cream or 200 gms icing may also be used).
confectioner’s custard

50 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.5.02

TASK 2 : Make cream puffs

Receipe for 4 portions Method of preparation

Ingredients Quantity 1 Prepare basic choux pastry mixture.

Refined flour 100 gms 2 Put mixture in piping bag, pipe on to a greased and
dusted tray into round shape.
Margarine or butter 50 gms
3 Bake at 400°F for the first 15 minutes and at 350°F for
Eggs 2-3 nos the next 15 minutes.
Water 100 ml 4 Cool pastry, make a hole in the side and fill it with
Vanilla essence Few Drops whipped fresh cream or confectioner’s custard.

Melted Chocolate 75 gm 5 Coat tops with chocolate.

( for topping)
For Filling
Whipped Fresh cream 150 gms
or pastry cream

TASK 3 : Prepare profite role

Receipe for 4 portions Method of preparation

Ingredients Quantity 1 Prepare basic choux pastry mixture.

Refined flour 100 gms 2 Put mixture in piping bag, pipe on to a greased and
dusted tray into round shape.
Margarine or butter 50 gms
3 Bake at 400°F for the first 15 minutes and at 350°F for
Eggs 2–3 nos the next 15 minutes.
Water 100 ml 4 When done, allow pastry to remain in the oven for about
Vanilla essence Few Drops 10–15 minutes with the doors open and allow gradual
cooling (sudden removal from heat causes pastry to
Melted Chocolate 75 gm collapse).
( for topping)
5 Cool pastry and slit at the side and fill it with whipped
For Filling fresh cream using star nozzle or a scoop of Ice cream.
Fresh cream or 200 gms 6 Coat tops with chocolate.
Icecream

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.5.02 51

Travel, Tourism & Hospitality Exercise 2.5.03
Baker & Confectioner - Basic Pastries & Derivatives

Prepare basic puff pastry, palmiers & cheese straws

Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make basic puff pastry
• shape vegetable, chicken patties, palmiers & cheese straws & bake it
• present the products appropriately.

Requirements

Tools Materials

• Bakery tool kit - 1 No. • Chef Coat (Preferably White) - 1 No.

• Chef pants (Preferably Checked) - 1 No.
• Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety Kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper Towel - 1 Roll
• Kitchen Duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1: Receive ingredients from stores & maintain food safety standards

1 Prepare indent for the day by seeing the below recipes.

2 Receive ingredients from stores.
3 Maintain good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Preheat the oven according to the baking temperature for the products.
4 Measure & Keep the right quantity ingredients prior to preparation (Mise–en–place).
5 Make Puff pastry dough & keep for resting.
6 Laminate puff dough with fat/butter with required resting period in the fridge.
7 Make filling for different filling for patties & keep ready, while resting puff dough.
8 Do the preparation of Vegetable patties, chicken patties ,palmiers & cheese straws and bake.
9 Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes

52
TASK 2 : Make basic puff pastry
Receipe for 6 portions 6 Repeat the process of rolling 3 more times with 30
minutes of resting in between.
Ingredients Quantity
7 Finally roll the dough into 1/8 inch thickness and cut
Flour 200 gms into desired shape & fill it with any savory / sweet filling.
Limejuice 1 no 8 Arrange on greased tray sprinkled with water; glaze the
top with egg wash.
Salt ½ tsp
9 Bake at 220 º C for 20 – 25 minutes, till golden brown
Water 120 ml
in color.
Margarine (for rolling) 200 gms
Characteristics
Method of preparation
Texture (crust) - crisp
1 Sieve flour, make a well at the centre, add salt,
Texture (crumb) - crisp & flakey
limejuice and enough water, and knead well to make
soft & pliable dough. Colour - golden brown
2 Rest the dough covered for 15- 20 minutes. Derivatives
3 Shape fat into a square shape. Palmiers:
4 Rollout the dough to form an envelope having the center Cream horns
thicker than the 4 corners, place all the fat at the center
Patties
& fold the corners to cover the fat.
Gateaux ithiviers
5 Turn & roll the dough into a rectangle and fold into three
folds / four folds ( Book Fold).

TASK 3 : Prepare palmiers

Receipe for 6 portions 2 Rest the dough covered for 5–10 minutes.
3 Rollout the dough to form an envelope having the center
Ingredients Quantity
thicker than the 4 corners, place all the fat at the
Flour 200 gms center & fold the corners to cover the fat.
Limejuice 1 no 4 Turn & roll the dough into a rectangle and fold into three.
Salt ½ tsp 5 Repeat the process of rolling 3 more times with 5
Water 120 ml minutes of resting in between.

Margarine (for rolling) 200 Gms 6 Do the final blindfolding & the final rolling with the
dusting of castor sugar.
Caster sugar 50 gms
7 Roll into a rectangle 1/8” thick ness, roll both the edges
Method of preparation towards the center, cover & leave in the fridge, slice into
1 Sieve flour, make a well at the centre, add salt, 1/2” thickness.
limejuice and enough water, and knead well to make 8 Bake at 200°C till golden brown.
soft & pliable dough.

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.5.03 53

TASK 4: Make cheese straws

Receipe for 6 portions Method of preparation

Ingredients Quantity 1 Prepare basic puff dough rest for 30 minutes.

Flour 200 gms 2 Finally roll the dough into 1/12 inch thickness , sprinkle
water, spread cheese & paprika and cut into thin
Limejuice 1 no strips & roll / twist .
Salt ½ tsp 3 Arrange on greased tray sprinkled with water; glaze the
Water 120 ml top with egg wash.

Margarine (for rolling) 200 Gms 4 Bake at 220 ºC for 20 – 25 minutes, till golden brown in
color.
Grated cheese 100 Gm
Chilli/paprika powder As Required

TASK 5: Prepare vegetable patties

Receipe for 6 portions Method of preparation

1 Prepare basic puff dough rest for 30 minutes.
Ingredients Quantity
2 Finally roll the dough into 1/8 inch thickness and cut
Flour 200 gms
into desired shape & fill it with vegetable filling.
Limejuice 1 no
3 Arrange on greased tray sprinkled with water; glaze the
Salt ½ tsp top with egg wash.
Water 120 ml 4 Bake at 220 º C for 20 – 25 minutes, till golden brown
Margarine (for rolling) 200 gms in color.

Grated cheese 100 gm

Vegetable filling 175 gm
(dry; not liquidy)

TASK 6: Make chicken patties

Receipe for 6 portions Method of preparation

1 Prepare basic puff dough rest for 30 minutes.
Ingredients Quantity
2 Finally roll the dough into 1/8 inch thickness and cut
Flour 200 gms
into desired shape & fill it with chicken filling.
Limejuice 1 no
3 Arrange on greased tray sprinkled with water; glaze the
Salt ½ tsp top with egg wash.
Water 120 ml 4 Bake at 220 º C for 20 – 25 minutes, till golden brown
Margarine (for rolling) 200 Gms in color.

Grated cheese 100 Gm

Cooked chicken filling 175 gm
(dry; not liquidy)

54 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.5.03

Travel, Tourism & Hospitality Exercise 2.6.01
Baker & Confectioner - Confectionery

Make sugar boiled confectionery, zuzups & jellies

Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make sugar boiled confectionery – candies
• prepare zuzups & jellies
• present the products appropriately.

Requirements
Tools Materials
• Bakery tool kit - 1 No. • Chef coat (Preferably white) - 1 No.
• Sugar thermometer - 1 No. • Chef pants (Preferably checked) - 1 No.
• Copper bottom vessel - 1 No. • Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper towel - 1 Roll
• Kitchen duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards
1 Prepare indent for the day by seeing the below recipes.
2 Receive ingredients from stores.
3 Maintain good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Make Mixture for Zuzups& jellies & keep for setting .
4 Make boiled confections – sugar Candies & leave for setting.
5 Cut / Demould zuzups& jellies to desired shape.
6 Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes.

55
TASK 2 : Make sugar candy – Lolli pop

2 Combine the sugar, corn syrup, and water in a medium

Ingredients Quantity
saucepan over medium-high heat. Stir until the sugar
Sugar 1 cup dissolves, then brush down the sides of the pan with a
wet pastry brush. Once boiling, insert a candy ther-
Light corn syrup ½ cup
mometer.
Water ¼ cup
3 Allow to boil, without stirring, until candy reaches 295
Vanilla, mint, cinnamon, 1-1/2 tsp extract of degrees Fahrenheit (146 C).
coconut, etc) your choice
4 Once the candy reaches 295 F, remove it from heat.
Food coloring (optional) Allow it to sit until it stops bubbling completely. Stir in
Lollipop molds and stick the extract of your choice, and, if desired, food coloring.

Method of preparation 5 Spoon the candy into the mold cavities, making sure to
cover the back of the stick.
1 Prepare your molds by spraying them with nonstick
cooking spray and inserting lollipop sticks into the 6 Allow to cool completely and remove once hardened.
molds. 7 Store Lollipops individually wrapped, in an airtight
container at room temperature, for up to a month.

TASK 3 : Prepare sugar candy – Mint twists

Fig 1
3 Remove from heat immediately and stir in mint extract.
Pour half of the mixture into a prepared cookie sheet
and place it in the preheated oven to stay warm.
4 Add green food coloring to the remaining candy. Pour
HOS101P0101

the candy out onto a marble slab or heat-safe cutting

board. Allow it to sit briefly until it forms a “skin.”
5 Using a bench scraper or heat-safe spatula, begin
Ingredients Quantity spreading the candy out and pushing it back together,
working it across the board and allowing it to cool.
Granulated sugar 2 cups
6 As soon as the candy is cool enough to handle, pull it
Light corn syrup 1.5 cups in long strands, bring the strand together, and repeat,
Water 1 cup twisting and pulling, until it has a satin-like finish and is
an opaque color. Pull into a long rope about 1” thick.
Peppermint extract 1/2 tsp Place back on the cookie sheet and remove the
Green good coloring 3-4 drops uncolored candy from the oven.
Method of preparation 7 Repeat the procedure with the white candy, pulling until
you have a long, pearly white rope about 1” thick. Twist
1 Prepare two cookie sheets by spraying them with the green and white strands together, barber-shop
nonstick cooking spray. Preheat your oven to 200 style, until they do not separate. (You may need to re-
degrees. warm the green briefly in the oven. Watch it carefully so
2 Combine sugar, corn syrup, and water in a large that it doesn’t melt).
saucepan. Bring to a boil over medium heat, stirring
continuously, until sugar dissolves. Continue cooking
without stirring until candy reaches 260 (hard-ball
stage).

56 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.6.01

TASK 4 : Make zuzups
Method of preparation
Ingredients Quantity
1 Dissolve gelatin in 150 ml water,double boil and cool.
Gelatin 25gms
2 Dissolve sugar in 150ml water, cook with liquid glucose,
Sugar 250gms till it reaches to "fondant stage".
Water 300ml 3 Add cooled gelatin, cook for a while.
Liquid glucose 1 tsp 4 Add emulsion, mix, pour to a greased tin.
Orange emulsion or 1/2 tsp 5 Let it set outside.
any other flavour
6 Cut into pieces roll in sugar.
7 Keep in fridge for 1 hour and use.

TASK 5 : Prepare jellies (Fig 2)

Fig 2 Raspberry Jellies

Granulated sugar 1 c.
Seedless raspberry jam .75 c.
Lemon juice .25 c.
Lemon Jellies
Flesh with pith removed 1 peel
Fresh ginger 2 tbsp.
Granulated sugar 1.5 c.
HOS101P0102

Lemon juice 1.5 c.

Method of preparation
1 Prepare the Fruit: Line the bottom of a square 9-inch
Ingredients Quantity pan with parchment paper. Lightly oil the parchment
All Flavors paper and set aside. Place the apples, pears, and wine
in a medium-sized saucepan and bring to a boil over
Granny Smith apples 1 lb. medium-high heat.
Pears 1 lb. For Lemon Jellies: Add the peel and flesh from 1 lemon
White wine .667 c. and ginger to the saucepan.
Granulated sugar .5 c. 2 Reduce heat to low, cover, and simmer, stirring occa-
sionally, until softened -- 15 to 20 minutes. Run the fruit
Powdered pectin 1 tsp. through a food mill, discard the solids, and transfer the
Sanding sugar 1 c. mixture to a clean saucepan.
Spiced Jellies 3 Make the Candy: Combine 1/2 cup granulated sugar
and the pectin in a small bowl and set aside. Add the
Granulated sugar 1.5 c.
remaining ingredients, depending upon the flavor you
Fresh lemon juice .5 c. are making, to the puréed fruit.
Cinnamon 1 tsp. For Raspberry Jellies: Add the granulated sugar,
raspberry jam and lemon juice.
Ground clove .25 tsp.
For Spiced Jellies: Add the sugar, lemon juice, cinna-
Nutmeg .25 tsp.
mon, clove and nutmeg.

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.6.01 57

4 Simmer over medium heat until slightly thickened -- 7 Loosen the edges of the set jelly with a knife, invert onto
about 15 minutes. Remove the pan from heat and the parchment, and let set for another 24 hours. At this
whisk in the sugar-pectin mixture. point jellies can be wrapped in parchment paper and
plastic wrap and stored in the refrigerator for up to 3
5 Increase heat to medium high and continue to whisk
weeks or until ready to serve.
until all of the sugar is dissolved -- about 2 minutes.
Bring the mixture to a boil and pour into the prepared 8 Cut out the candies: Use a knife to cut 1-inch by 1-inch
pan. Place the pan on a cooling rack and let sit squares or use a small cookie cutter to cut out shapes
uncovered for 24 hours or until set. from the jelly.
6 Unmold the Jellies: Lightly dust a 12-inch piece of 9 Dredge each piece in sanding sugar and transfer to a
parchment paper with granulated sugar and set aside. wire rack to dry -- about 24 hours. Store jellies covered
with plastic wrap for up to 1 week.

58 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.6.01

Travel, Tourism & Hospitality Exercise 2.6.02
Baker & Confectioner - Confectionery

Prepare amorphous confectionery & crystalline confectionery

Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make various amorphous confectionery
• prepare crystalline confectionery
• present the products appropriately.

Requirements
Tools Materials

• Bakery tool kit - 1 No. • Chef coat (Preferably White) - 1 No.

• Chef pants (Preferably Checked) - 1 No.
• Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety Kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper Towel - 1 Roll
• Kitchen Duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards
1 Prepare indent for the day by seeing the below recipes.
2 Receiving of the ingredients from stores.
3 Maintaining good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Measure & keep the right quantity ingredients prior to preparation (Mise–en–place)
4 Make various amorphous confectionery.
5 Prepare various crystalline confectionery.
6 Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes.

59
TASK 2 : Make various amorphous confectionery

I. Caramel marshmallow treats (Fig 1) Ingredients Quantity

Fig 1 Butter 2 teaspoons

Chocolate chips 1 cup milk
Butterscotch chips 1/4 cup
Creamy peanut butter 1/4 cup
Filling:
Butter 1/4 cup
Sugar 1 cup

HOS101P0101
Evaporated milk 1/4 cup
Marshmallow creme 1-1/2 cups
Creamy peanut butter 1/4 cup
Ingredients for 5 dozen.
Vanilla extract 1 teaspoon
Ingredients Quantity
Chopped salted peanuts 1-1/2 cups
Sweetened condensed 1 can (14 ounces)
Caramel layer:
milk
Caramels 1 package (14 ounces)
Caramels 1 package (14 oz)
Heavy whipping cream 1/4 cup
Butter, cubed 1 cup
Icing:
Ground cinnamon 1 teaspoon
Milk chocolate chips 1 cup (6 ounces)
Vanilla extract 1/2 teaspoon
Butterscotch chips 1/4 cup
Rice Krispies,
coarsely crushed Creamy peanut butter 1/4 cup
Large marshmallows 1 package (16 ounces) Method of preparation
Method of preparation 1 Line a 13x9-in. pan with foil; butter foil with 2 teaspoons
butter and set aside.
1 Line two baking sheets with waxed paper; set aside. In
a large saucepan, cook and stir the milk, caramels and 2 In a small saucepan, combine milk chocolate chips,
butter over low heat until melted and smooth. Remove butterscotch chips and peanut butter; stir over low heat
from the heat; stir in the cinnamon and vanilla. until melted and smooth. Spread into prepared pan.
Refrigerate until set.
2 Place Rice Krispies in a shallow bowl. With a tooth-
pick, dip each marshmallow into warm caramel mix- 3 For filling, in a small heavy saucepan, melt butter over
ture; turn to coat. Press bottoms into Rice Krispies; medium heat. Add sugar and milk; bring to a gentle
place treats on prepared pans. Let stand until set. boil. Reduce heat to medium-low; cook and stir
5 minutes. Remove from heat; stir in marshmallow
II. Caramel candy (Fig 2)
creme, peanut butter and vanilla until smooth. Add
Ingredients for yield: about 8 dozen peanuts. Spread over first layer. Refrigerate until set.

Fig 2
4 For caramel layer, in a small heavy saucepan, com-
bine caramels and cream; stir over low heat until
melted and smooth. Cook and stir 4 minutes. Spread
over filling. Refrigerate until set.
5 For icing, in another saucepan, combine chips and
peanut butter; stir over low heat until melted and
smooth. Pour over the caramel layer. Refrigerate at
least 4 hours or overnight.
6 Remove from the refrigerator 20 minutes before cutting.
Remove from pan and cut into 1-in. squares. Store in
an airtight container.
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60 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.6.02

TASK 3: Prepare various crystalline confectionery

I. Rock candy (Fig 3) 4 If you are using colors or flavorings, add them at this
point. If you are using an extract, add 1 tsp of extract,
Fig 3 but if you are using flavoring oils, only add ½ tsp, and
make sure you don’t stand right in front of the pan—the
scent can be very strong as it rises in the steam. Add
2-3 drops of food coloring and stir to ensure even,
smooth color.
II. Peppermint caramels (Fig 4)
Fig 4

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Ingredients Quantity
Water 2 cups
Ingredients Quantity
Granulated sugar 4 cups
Hard peppermint candies 4 oz.
Flavoring extract 1/2-1 tsp
or oil (optional) Heavy cream 1¼ cups

food coloring (optional) Superfine sugar 1 cup

glass jar Golden syrup or 6 tbsp.

dark corn syrup
skewer or thread
Honey 3 tbsp.
Method of preparation
Unsalted butter 7 tbsp.
1 Prepare your materials: wash a glass jar thoroughly
with hot water to clean it. Cut a length of thick cotton Method of preparation
thread a few inches longer than the height of the jar, and 1 Put peppermint candies into a plastic bag and crush
tape it to a pencil. Place the pencil across the lip of the them coarsely with the flat side of a meat mallet. Using
jar, and wind it until the thread is hanging about 1 inch a large sieve, sift candy pieces, discarding powder; set
from the bottom of the jar. Attach a paper clip to the candy pieces aside.
bottom of the thread to weight it and ensure it hangs
2 Line the bottom of an 8" x 8" baking pan with parchment
straight down. Alternately, you can use a wooden
paper; grease parchment paper with nonstick cooking
skewer as the base of your rock candy, and use
spray and set aside.
clothespins balanced across the top of the jar to clip it
into place. 3 Heat cream, sugar, syrup, and honey in a 6"-diameter
2-qt. saucepan over medium heat; stir until sugar
2 Wet your thread or wooden skewer, and roll it in
dissolves, about 5 minutes. Bring to a boil and attach
granulated sugar. This base layer will give the sugar
a candy thermometer to the side of the pan; cook,
crystals something to “grab” when they start forming.
without stirring, until mixture reaches 250°, about 45
Set the thread or skewer aside to dry while you prepare
minutes. Remove pan from the heat and add butter.
your sugar syrup.
Using a wooden spoon, stir until smooth, about 3
3 Place the water in a medium-sized pan and bring it to minutes.
a boil. Begin adding the sugar, one cup at a time,
4 Pour sugar mixture onto prepared baking pan and
stirring after each addition. You will notice that it takes
sprinkle evenly with peppermint candy pieces, press-
longer for the sugar to dissolve after each addition.
ing them lightly into toffee with the back of a spatula.
Continue to stir and boil the syrup until all of the sugar
Let cool completely; cut into 64 squares to serve.
has been added and it is all dissolved. Remove the pan
from the heat.

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.6.02 61

Travel, Tourism & Hospitality Exercise 2.6.03
Baker & Confectioner - Confectionery

Prepare milk toffee & chocolates

Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make milk toffees
• prepare various chocolate varieties & set it
• present the products appropriately.

Requirements
Tools Materials
• Bakery tool kit - 1 No. • Chef coat (Preferably white) - 1 No.
• Chef pants (Preferably checked) - 1 No.
• Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper towel - 1 Roll
• Kitchen duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards

1 Prepare indent for the day by seeing the below recipes.

2 Receive of the ingredients from stores.
3 Maintain good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Measure & Keep the right quantity ingredients prior to preparation ( Mise–en–place)
4 Make Varieties of chocolates & set it
5 Prepare Milk Toffee.
6 Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes.

TASK 2 : Make milk toffee (Fig 1)

Fig 1
Ingredients Quantity
Milk maid 500 g
Sugar 500 g
Butter 1 tsp
Vanilla 1 tsp
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Cardomon Few
Peanuts or Cashewnuts

62
Method of preparation
1 Take a pan, add milk maid in to it. 5 Layout on a tray and make in to a 5 cm layer,and cut
2 Add the sugar in to it.mixed well and keep on the stove in to pieces before it get cool .

3 Cook milk maid and sugar together for sometime.add 6 Serve after cooling / setting.
cardamon and peanuts or cashew nuts
4 Let the mixture get think and think,reduce the fire and
cook till get the correct texture

TASK 3 : Prepare various chocolates

I. Peanut butter cups (Fig 2) II. Almond toffee (Fig 3)

Fig 3
Fig 2

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Ingredients for about ½ kg.

Ingredients for 3 dozen.
Ingredients Quantity
Ingredients Quantity
Butter 1-1/2 tsp plus 2 cups
Creamy peanut butter, 1 cup
Sugar 2 cups
divided
Water 1/3 cup
Butter, softened 4-1/2 teaspoons
Light corn syrup 2 tablespoons
Confectioners' sugar 1/2 cup
Milk chocolate chips 1 package (11-1/2 oz)
Salt 1/2 teaspoon
Finely chopped
Semisweet chocolate chips 2 cups (12 ounces)
almonds, 1 cup
milk chocolate candy bars 4 (1.55 ounces each) toasted
coarsely chopped Method of preparation
Colored sprinkles, optional 1 Line the bottom and sides of a 15-in. x 10 in. x 1-in. pan
Method of preparation with foil. Grease foil with 1-1/2 teaspoons butter; set
aside.
1 In a small bowl, combine 1/2 cup peanut butter, butter,
confectioners' sugar and salt until smooth; set aside. 2 In a large heavy saucepan, melt remaining butter. Add
the sugar, water and corn syrup. Cook and stir over
2 In a microwave, melt the chocolate chips, candy bars medium heat until a candy thermometer reads 290°
and remaining peanut butter; stir until smooth. (soft-crack stage).
3 Drop teaspoonfuls of chocolate mixture into paper-lined 3 Pour into prepared pan. Cool for 4 minutes. Sprinkle
miniature muffin cups. Top each with a scant teaspoonful with chocolate chips; let stand for 3 minutes. Spread
of peanut butter mixture; top with another teaspoonful melted chocolate evenly over candy. Sprinkle with
of chocolate mixture. Decorate with sprinkles if desired. almonds; press down lightly. Cool until chocolate is
Refrigerate until set. Store in an airtight container. firm. Break into bite-size pieces. Store in airtight
containers.

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.6.03 63

Travel, Tourism & Hospitality Exercise 2.7.01
Baker & Confectioner - Hot & Cold Desserts

Prepare ribbon bavaroise, lemon souffle & chocolate mousse

Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make cold bavaroise & set
• prepare lemon souffle & chocolate mousse
• present the products appropriately.

Requirements
Tools Materials
• Bakery tool kit - 1 No. • Chef coat (Preferably white) - 1 No.
• Chef pants (Preferably checked) - 1 No.
• Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper towel - 1 Roll
• Kitchen duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards

1 Prepare indent for the day by seeing the below recipes.

2 Receive of the ingredients from stores.
3 Maintain good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Measure & keep the right quantity ingredients prior to preparation (Mise–en–place)
4 Make bavaroise mixture & keep for setting.
5 Prepare chocolate mousse & set.
6 Prepare lemon soufflé.
7 Demould products & decorate.
8 Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes.

64
TASK 2 : Make ribbon bavaroise
Receipe for 4 portions 3 Boil milk and vanilla.

Ingredients Quantity 4 Combine milk with yolk, cook slowly until thickens.

Milk 200 ml 5 Whisk in gelatin, strain, and cool fold in whipped

cream.
Egg yolk 2 nos
6 Divide the custard in three parts (one of each layer)
Sugar 60 gms
7 Flavor one with vanilla essence, one with coffee the
Gelatin 10 gms largest with chocolate.
Fresh cream 200 ml 8 In one wet mould put coffee first, set add vanilla mix, set
Vanilla essence few drops and add chocolate mix and set.

Coffee extract 1 tsp 9 Un mould on chine dish, clean sides.

Chocolate or cocoa powder 10 gms Presentation – decorate with Chantilly cream.

Method of preparation Characteristics

1 Soak gelatin in cold water approximately 30 ml or Texture - light & creamy

2–3 tsp. Colour - multi colored
2 Cream yolk and sugar together. (layers)

TASK 3 : Prepare frozen lemon souffles (Fig 1)

Method of preparation
Fig 1
1 Tear off 2 (3-inch-wide) strips of foil and wrap each
tightly around outside of a ramekin, forming a collar that
extends at least 1 inch above rim. Tape
overlapping ends together.
2 Make lemon curd & cool .
3 Make meringue and assemble dessert:
4 Bring sugar and water to a boil in a 1 1/2-quart heavy
saucepan over moderate heat, stirring until sugar is
dissolved, then wash down crystals from side of pan
with a pastry brush dipped in cold water. Boil syrup,
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without stirring, until thermometer registers 238 to

242°F (soft-ball stage), 3 to 5 minutes.
5 While syrup boils, beat egg whites with a pinch of salt
Ingredients Quantity in a bowl using an electric mixer at medium speed until
Lemon curd 150 gms foamy. Increase speed to high, then add hot syrup in a
slow stream (avoid beaters and side of bowl), beating
For meringue constantly, and continue to beat until meringue holds
Sugar 1/4 cup stiff glossy peaks and is cooled to room temperature,
about 5 minutes. Fold praline into meringue.
Water 2 tablespoons
6 Whisk cream with Cognac in another bowl until it holds
Egg whites 2 large soft peaks, then fold into meringue gently but thor-
Chilled heavy cream 1/2 cup oughly. Spoon mixture into ramekins and freeze, loosely
covered with plastic wrap, until firm, 2 to 3 hours.
Cognac or Armagnac 2 tsp Remove foil collars before serving.
Special equipment:
Candy thermometer 2 (4-oz)

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.7.01 65

TASK 4 : Prepare chocolate mousse

Receipe for 4 portions 4 Cool & fold in whipped cream.

Ingredients Quantity 5 Beat whites adding sugar at the end.

Dark chocolate 125 gms 6 Fold in to chocolate mix.

Butter (unsalted) 50 gms 7 Mousse can be flavored either with coffee extract,
chocolate or rum.
Eggs 3 nos
8 Presentation – piped Before setting or set in freezer &
Sugar 50 gms scooped and served in sundae canapés or champagne
Orange rind/coffee saucers.
extract/ rum ( optional ) For flavour Characteristics
Whipped cream 100 Gms Texture - light & creamy
Method of preparation Colour - light chocolate
1 Melt chocolate in Bain Marie.
2 Incorporate butter & mix well.
3 Add yolks cook well.

66 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.7.01

Travel, Tourism & Hospitality Exercise 2.7.02
Baker & Confectioner - Hot & Cold Desserts

Make ginger pudding, souffle pudding & fruit triffle

Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make ginger pudding & souffle pudding
• prepare fruit triffle pudding & set
• present the products appropriately.

Requirements
Tools Materials
• Bakery tool kit - 1 No. • Chef Coat (Preferably White) - 1 No.
• Chef pants (Preferably Checked) - 1 No.
• Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper towel - 1 Roll
• Kitchen duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards

1 Prepare indent for the day by seeing the below recipes.

2 Receiving of the ingredients from stores.
3 Maintaining good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Preheat the oven according to the baking temperature for the products.
4 Measure & keep the right quantity ingredients prior to preparation (Mise–en–place)
5 Make fruit triffle pudding & set it.
6 Prepare ginger pudding.
7 Prepare Souffle pudding & set.
8 Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes.

67
TASK 2 : Make spiced apple & ginger pudding (Fig 1)

Fig 1 Eggs 2
Milk 125g
Cooking apples, 2
coarsely grated
Method of preparation
1 Heat oven to 180 degrees.
2 Melt 50 grams of butter and brush inside eight dariole
moulds. Dust moulds with flour, tap out excess and set
aside.
3 Dissolve bicarb soda in water and set aside.

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4 Heat remaining butter, sugar, golden syrup, treacle,
ginger and cinnamon in a saucepan until melted and
smooth.
5 Beat eggs and milk together in a separate bowl.
Ingredients Quantity
6 Add bicarb soda water to golden syrup mix and stir well
Butter 125g
(it may foam a little). Pour both liquid mixes into flour,
Plain flour, 150g add grated apple and combine well.
plus extra for dusting
7 Pour into prepared moulds to three-quarters full, cover
Bicarbonate of soda 1 tsp with butter-brushed foil and fold it over the top of the
Water 2 tbsp mould tightly.

Brown sugar 65g 8 Place moulds in a deep baking tray, fill with boiling
water three-quarters up the side of the moulds.
Golden syrup 100g
9 Bake for 30 minutes or until a skewer comes out clean.
Treacle 100g Serve with butterscotch sauce and clotted cream or
Ground ginger 2 tsp creme fraiche.

Ground cinnamon 1 tsp

TASK 3 : Prepare souffle pudding (Fig 2)

Fig 2 Peanut oil 1 tablespoon

For the pastry cream:
Whole milk 2 cups
Vanilla bean, split 1
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Sugar 1/2 cup

Cornstarch 1/3 cup
Egg yolks 6
Serves 6
Butter 1 tablespoon
Ingredients Quantity
Armagnac (optional) 1 tablespoon
For the praline paste:
For the praline soufflé:
Blanched almonds 1/2 cup
Pastry cream (see above) 1 cup
Blanched hazelnuts 1/2 cup
Eggs, yolk & white 4
Sugar 3/4 cup separated
Vanilla bean, split 1 Praline paste (see above) 1/2 cup

68 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.7.02

 Egg whites 8 7 Meanwhile, whisk the yolks, the sugar and the
cornstarch in a medium bowl until smooth. Add a little
Cream of tartar 1 teaspoon bit of hot milk to the mixture and whisk until smooth.
Sugar 1/4 cup Scrap the mixture back into the milk saucepan and
place over medium heat while whisking constantly until
powdered sugar the mixture thickens and boils for a few seconds.
butter + sugar for ramequins Remove from the heat and whisk in the butter and
Armagnac until fully incorporated and smooth. Re-
For the praline paste: move the vanilla bean. Place a piece of plastic wrap on
1 Preheat the oven to 350'F. top of the custard and cool.

2 Place the almonds and hazelnuts on a baking sheet 8 For the praline soufflé:
and place in the oven until light golden brown, about 10 9 Preheat oven to 350'F. Brush the inside of 6 large
minutes. Cool. ramequins with soft butter and coat with sugar. Tap out
3 Combine the sugar and 2 tablespoons of water in a the excess and chill the ramequins.
saucepan, add the vanilla seeds to the pan and bring 10 Place 1 cup of pastry cream in a large bowl and whisk
to a boil. Cook until it turns into a light caramel. Add the in the egg yolks. Whisk in the praline until smooth. Set
toasted nuts and continue cooking until the mixture aside.
turns to a deep amber color while stirring with a wooden
spoon. Pour the caramelized nuts mixture onto a 11 Place 12 egg whites in the bowl of an electric mixer with
baking tray lined with a silpat. Cool for at least 30 the whisk attachment and whisk on medium until
minutes. foamy. Add the cream of tartar and keep beating until
the whites form soft peaks. Slowly add the sugar until
4 Break the nut brittle into pieces and place in a food the whites form stiff peaks.
processor. Process until you obtain a powder. Add the
peanut oil and process until the mixture turns into a 12 Fold 1/4 of the egg whites into the praline custard and
paste. then gently fold in the remaining whites.

5 For the pastry cream: 13 Fill the ramequins almost full with the mixture. Remove
the excess sugar from the rim of the ramequins and
6 Put the milk in a medium saucepan and place the place them on a baking tray. Bake for 12 to 15 minutes
vanilla bean and seeds in it. Bring to a boil. until puffed and golden. Sprinkle with powdered sugar
and serve immediately.

TASK 4 : Make fruit triffle (Fig 3)

Fig 3 Fruits(apples, Mango, Kiwi, 200 gms

Strawberry , Pineapple,
Seed less grapes),Dices
Little sugar syrup 50 ml
Method of preparation
1 Boil milk, mix custard powder with 2-3 tbsp of warm
milk and make a paste.
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2 Simmer and add the custard paste to the boiling milk

slowly stirring continuously. After it becomes a little
thick, remove from flame.

Ingredients Quantity 3 Cool it and keep it in the refrigerator.

For the custard layer 4 Take a wide glass bowl or a tall glass.

Milk 2 1/2 cups 5 Cut the cake horizontally and arrange the bottom layer
with pieces of cake and sprinkle sugar syrup on it.
Custard powder 2 tbsp Press it well .
Sugar 4 tbsp 6 Pour the cold custard on top of it and spread it evenly.
Jelly- Raspberry or 75 gm 7 Then spread the chopped fruits& jelly and cover the
strawberry flavor , diced fruits layer.
8 Now sprinkle little custard and arrange the cake
pieces.

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.7.02 69

9 Now again pour the cold custard on top of it. 11 Keep it in the refrigerator for 1 hour to set .
10 Repeat the process for 3 layers.Then top it with with 12 Serve chilled.
cherries or whipped cream.

70 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.7.02

Travel, Tourism & Hospitality Exercise 2.8.01
Baker & Confectioner - Indian Confectionery

Prepare Indian chenna based sweets like rasgulla ,chamcham, rasmalai &
gulab jamun
Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make various chenna based Indian sweet preparation – rasgulla, chamcham & rasamalai
• prepare gulab jamoon
• present the products appropriately.

Requirements
Tools Materials
• Bakery tool kit - 1 No. • Chef Coat (Preferably White) - 1 No.
• Sweet kadai - 1 set • Chef pants (Preferably Checked) - 1 No.
• Kurpi - 1 set • Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety Kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper Towel - 1 Roll
• Kitchen Duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards

1 Prepare indent for the day by seeing the below recipes.

2 Receiving of the ingredients from stores.
3 Maintaining good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Measure & Keep the right quantity ingredients prior to preparation (Mise–en–place)
4 Make Mixture for Gulab Jamun, Shape, Deep fry & Keep for soaking in sugar syrup.
5 Prepare Rasagulla & csoak.
6 Prepare Rasamalai & Chumchum.
7 Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes.

71
TASK 2 : Make gulab jamoon (Fig 1)
4 Mix well, add little milk and gather together to form a
Fig 1
dough with milk. don’t knead. just gently mix. if you are
unable to form balls or if the mixture appears dry, then
add a few teaspoons of milk. cover the dough and keep
aside for 30 mins.
5 Dissolve sugar in water.
6 Heat the sugar solution till it become sticky. you just

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need to switch off the fire before the syrup reaches a
one thread consistency.
7 Add rose water and stir. keep the sugar solution aside.
Receipe for 4 portions on cooling if the sugar syrup crystallizes, then just add
2 to 3 tbsp water and warm the syrup again. it will again
Ingredients Quantity return to a liquid state. & transfer to a larege pan.
Khoya/Mava 150 gms 8 Make small balls from the dough. cover the balls and
Flour 40 gms keep aside.

Cooking soda 2 gm 9 Heat oil/ghee till its medium hot. lower the flame and
wait for a minute. then gently place the gulab jamuns
Milk As Required in the oil.
Sugar 200 Gm 10 Once they start to have tiny golden spots, keep on
Cardamom powder 5 Gms rotating them in the oil, so that the gulab jamuns are
evenly browned
Water To make Syrup
11 Remove the gulab jamuns and then drain them on
Rose water 10 Ml kitchen paper towels to remove excess oil.
Ghee/ oil For Deep frying 12 Then place the hot gulab jamuns in the sugar syrup.
Method of Preparation 13 When all the jamuns are placed in the sugar syrup,
1 Take khoya/mava/evaporated milk in a bowl. then keep the whole pan on a low flame for a few
minutes, till the gulab jamuns become soft & swollen
2 Mash it very well. There should be no lumps or small a bit. don’t over cook as then the gulab jamuns break.
bits or pieces in the khoya.
14 Let the jamoon stand in sugar syrup for 45 minutes till
3 Then add flour/maida, baking soda and a pinch of they are almost double.
cardamom powder to the mashed khoya.
15 Serve gulab jamuns warm or at room temperature.

TASK 3: Prepare rasagulla (Fig 2)

Fig 2 Ingredients Quantity

Whole milk 1 liter
Curd/whisked yogurt ½ cup
or ½ lime juice
Ice cold water or 1 liter
1 cup of ice cubes
Sugar 1½ cup
Water 2¼ cups
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Cardamom powder ¼ tsp.

Rose water (optional) ½ tsp.
Few saffron stands
(optional) for garnishing

72 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.8.01

Method of preparation
1 Bring the milk to a boil, pour the yogurt /lime juice and 7 Knead the chenna well to make it a smooth dough. Take
mix. small portions of this and roll to tiny balls.
2 Let the milk curdle. Switch off the stove and leave it for 8 To the boiling sugar syrup, add cardamom powder and
2 mins. If the milk doesn’t curdle in 2 to 3 mins, add rose water.
some more yogurt while the milk is still boiling.
9 Let the sugar syrup boil, add the balls one after the other
3 Add ice cubes or chilled water to the curdled milk. Leave gently.
it aside for 2 to 3 minutes
10 Cover the pot with a lid and cook for 10 mins on a
4 Filter and collect the cheese in a cheese cloth or muslin medium high flame. Gently stir every 3 minutes to
cloth. ensure even cooking and puffing. They double in size
5 Tie up the cloth and hang it for 45 mins and drain excess when done.
water. Chenna should not have any whey in it. 11 Serve at room temperature or chilled.
6 Add sugar and water to a wide pan or pot, bring it to a
boil.

TASK 4 : Prepare chumchum (Fig 3)

Fig 3
Method of preparation
1 Make chenna the usual way
2 Knead the chhana with palm for 15 minutes, to make
a smooth soft chhana dough.
3 Make 12 small balls from the chhana dough.
4 Take each chhana ball, roll each one into a smooth oval
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shaped ball & flatten.

5 Cover the chomchom with dump cheese cloth and keep
aside.
Ingredients Quantity
6 Take 1 cup sugar & 4 cups of water in a large pot with
Chenna 200 gm enough space in it. Bring the sugar syrup to a nice boil.
When the syrup will start boiling, add the crushed
Sugar 1 cup
cardamom pods, and the chhana balls into the boiling
Water 4 cups syrup and close the pot with an airtight lid.
Green Cardamom Pods 2 7 Boil the chomchoms for 20 minutes on medium heat.
Rose Water 1 teaspoon After 20 minutes turn off the heat, but do not open the
lid right now. Keep it as it is for 10 minutes.
Pistachio & Saffron
Strands for garnishing 8 After 10 minutes open the lid and take the chomchoms
out of the syrup and place on a flat large plate in a single
layer.
9 Serve garnished.

TASK 5 : Make rasamalai

Ingredients Quantity For malai

Chenna 200 gm Milk 800 ml

Sugar 1 cup Sugar 100 gms

Water 4 cups Cardamom powder 2 gm

Green Cardamom Pods 2 Saffron few

Rose Water 1 teaspoon

Saffron Strands for garnishing

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.8.01 73

Method of preparation
1 Make chenna the usual way. 7 Boil it for 20 minutes on medium heat. After 20 minutes
2 Knead the chenna with palm for 15 minutes, to make turn off the heat, but do not open the lid right now. Keep
a smooth soft chhana dough. it as it is for 10 minutes.

3 Make 12 small balls from the chhana dough. 8 After 10 minutes open the lid and take it out of the syrup
and place on a flat large plate in a single layer .
4 Take each chenna ball, roll each one into a smooth
9 Reduce milk in a thick bottom vessel till half , stirring
round shaped ball & flatten it,
occasionally & removing the layer & moving to side.
5 Cover the it with dump cheese cloth and keep aside.
10 Add sugar melt & cook for another 15 minutes.
6 Take 1 cup sugar & 4 cups of water in a large pot with
11 Colour with saffron & flavour.
enough space in it. Bring the sugar syrup to a nice boil.
When the syrup will start boiling, add the crushed 12 Remove from flame & add cooked chenna bals.
cardamom pods, and the chhana balls into the boiling
13 Serve chilled garnished.
syrup and close the pot with an airtight lid.

74 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.8.01

Travel, Tourism & Hospitality Exercise 2.8.02
Baker & Confectioner - Indian Confectionery

Make mysore pak, kheer, rabri, aloo buejia & chekki

Objectives: At the end of this exercise you shall be able to
• collect ingredients according to the recipe
• make rabri, kheer & mysore pak
• prepare aloo bueji
• cook Indian sugar confection chekki
• present the products appropriately.

Requirements

Tools Materials
• Bakery tool kit - 1 No. • Chef coat (Preferably White) - 1 No.
• Sweet kadai - 1 set • Chef pants (Preferably Checked) - 1 No.
• Kurpi - 1 set • Apron (thick cotton) - 1 No.
• Scarf - 1 No.
• Chef cap - 1 No.
• Safety kitchen shoes & socks - 1 pair
• Disinfectant soap - 1 No.
• Paper towel - 1 Roll
• Kitchen duster (1 wet & 1 dry) - 2 Nos

PROCEDURE

TASK 1 : Receive ingredients from stores & maintain food safety standards
1 Prepare indent for the day by seeing the below recipes.
2 Receiving of the ingredients from stores.
3 Maintaining good hygienic standard.

Plan of work / Job Sequence

1 Indent & receive ingredients from stores.
2 Clean & maintain good hygienic standard in the bakery.
3 Measure & Keep the right quantity ingredients prior to preparation (Mise–en–place)
4 Make Mysore pak, & cut & keep for setting.
5 Prepare Kheer& keep aside.
6 Keep milk for reducing to make Rabri.
7 Prepare Chekki, cut & keep for setting.
8 Make Aloo Bueji.
9 Serve all the dishes in right temperature in appropriate dishes with proper accompaniments & garnishes.

75
TASK 2 : Make mysore pak (Fig 1)
Method of preparation
Fig 1
1 Sift the flour to get rid of the lumps. Keep a tray, greased
ready.
2 Place sugar in a heavy bottomed pan, with water
enough to immerse it.
3 Boil until 1 string consistency.
4 Over slow falme Add the flour slowly stirring continu-
ously with our lump formation.
5 Mix and keep oil and ghee , heat & ready.

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6 Start adding ghee slowly and add continuously like 2-
3 tblsp at a time.
7 Keep stirring until the ghee mixes and then add the next
Ingredients for 12 portion batch of ghee and repeat until you finish the ghee.
Ingredients Quantity 8 At one stage, the the colour changes to pale and frothy
here and there, & till a pleasant cooked besan smell
Besan/ Chickpea flour 1/2 cup
along with ghee smell. Add 2 tsp of sugar granules and
Ghee 1 cup mix quickly (optional).
Oil 1/4 cup 9 Pour it to the greased tray and level it with a spatula.
Sprinkle sugar if desired.
Sugar 1 & 1/2 cup
10 Cool until warm and cut into desired shape.
Sugar for sprinkling 1 tblsp
11 Let it cool down completely before transferring to the
container.

TASK 3: Prepare rabri (Fig 2)

2 With a spatula, gently move the cream layer and bring
Fig 2
it towards the side of the pan and stick it to the pan.
3 Keep on simmering the milk like this and collecting the
cream layer on the sides and sticking it to the pan.
4 In between also stir the milk gently on occasions, so
that the milk does not get burnt from the bottom.
5 Soak almonds and pistachios in hot water for 30
minutes. & remove the peel.slice or chop them and
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keep aside.
6 Add 4 tbsp sugar & saffron once the milk get reduced
to less than half .
Ingredients Quantity 7 Mix cardamom powder. stir gently.
Milk 1 ¼ lts 8 Keep reducing the mixture till 1/3 the same way.
Sugar 4–5 tbsp 9 Scrape off the entire cream layer as well as dried milk
Nuts ( almond , Pista) 20 gm solids and add to the thickened milk. Mix well.
Cardamom powder ½ tsp 10 Add the sliced almonds & pistachios and 1 tsp rose
water or kewra water stir gently again.
Saffron few
11 Garnish rabri with some sliced almonds, pistachios,
Method of preparation crushed saffron and serve hot or warm or chilled.
1 Heat milk in a thick bottom sweet kadai the milk on a
low to medium flame, till the milk starts to froth or form
a layer of cream/malai on top.

76 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.8.02

TASK 4: Make chekki (Fig 3)
Method of preparation
Fig 3
1 Roast Peanuts nicely,& Peel off the skin after they have
cooled.
2 Put small spoon of ghee in the frying pan and heat it.
3 Break jaggery and put it in the frying pan and keep
stirring with a frying spoon (on medium flame).
4 Continue stirring it to a syrup & cook for 6-7 minutes
stirring it occasionally.

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5 Take out one drop of syrup on a plate, if it starts setting
then the syrup is ready.

Ingredients for 12 portion 6 Mix the peanuts in the syrup and cook for 2 to 3
minutes, while stirring vigorously.
Ingredients Quantity 7 Mix in cardamom powder .
Peanuts 250 gm. 8 Grese a tray with ghee & pour the mixture on it & flatten
Jaggery or Sugar 250 gm. nicely.

Ghee 1 1/2 Small Spoon 9 When it is ½ set , Cut it into your preferred size with a
knife.
Cardamom powder 2 gms
10 After they have cooled separate the pieces.
11 Store it in an air tight container.

TASK 5: Prepare kheer (Fig 4)

Ingredients: for 6 portion
Fig 4
Ingredients Quantity
Long grain rice 1/4th cup
(washed and drained)
Milk 4-5 cups
Cardamom seeds 2-3
(crushed)
Almonds 2 tbsp
(blanched silvered)
Saffron threads, soaked A pinch
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in a little hot milk

Skinned pistachio nuts 1 tbsp
(chopped)
Method of preparation
Raisins (optional) 1 tbsp
1 Put the rice, milk with water and cardamom in a pan,
Sugar or as desired 2-3 tbsp
bring to boil and simmer gently until the rice is soft and
the grains are starting to break up. 4 Remove the rice kheer from heat.
2 Add sliced almonds& pistachio, saffron and simmer for 5 Serve garnished with nuts & fried sulthanas warm or
3-4 minutes. chilled.
3 Add the sugar and stir until completely dissolved.

Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.8.02 77

TASK 6 : Make aloobueji (Fig 5)

Fig 5
Method of preparation
1 Pressure cook potatoes till soft,Peel off the skin and
cool down.
2 In a mixer add the potatoes and grind it without adding
water to a smooth paste.
3 In a mixing bowl add besan flour,potato paste,chat
masala powder,Turmeric,red chilli powder,required salt
and pepper powder.
4 Add water little by little and knead to a soft dough.

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5 Heat oil in a kadai.
6 Grease the sev press with little oil, then fill the dough
Ingredients Quantity and start pressing.

Besan flour 1/2 cup 7 Press it directly into oil, do not overcrowd.Cook till the
sizzling sound stops and is slightly golden.
Boiled potato 1 medium sized
8 Remove it using a perforated laddle.
Turmeric powder a generous pinch
9 Drain in tissue paper.Slightly crush sev with your hands
Red chilli powder 1/4 tsp so that it breaks,
Pepper powder 1/4 tsp 10 Add chat masala powder. Mix well.
Chat masala powder 1/4 tsp 11 Cool it and store in an airtight container.
Salt to taste
Oil to deep fry
Water as required

78 Travel, Tourism & Hospitality : Baker & Confectioner - Exercise 2.8.02