Portfolio Produce Cakes, Pastries and Breads
M r . T h a n a p h o n B o r i h a n t h a n a c h ot • M C E - 0 6 4 3 2 C o mme r c i a l C o o k e r y Ce r t i f i c ate III
Contents
se s sion 6 Fruit Scones 6 Creme Brulee & Almond Tuiles 8 Carrot Cake 10
se s sion 7 Sticky Date Pudding & Butterscotch Sauce 14 Meringues Shell with Fresh Fruits & Berry 16 Chocolate Souffle 18 Soft Crust Pan Loaf 20
se s sion 8 Butter Cake 24 Choux Pastry 26
se s sion 9 Coffee Parfait 30 Berry Cheesecake 32 Parline Ice Cream 34
se s sion 10 Watermelon Sorbet 38 Poached Pear with Red Wine 40 Lemon Meringue Tart 42 Rice & Date Pudding 44
s ess ion 6 Fruit Scones Creme Brulee & Almond Tuiles Carrot Cake
Fruit Scones
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Equ i p m e nt Cooling rack Measuring spoons / Measuring jug / Scales Mixing bowls Palette knife Strainer Rolling pin / Circle cutler Spatula / Wooden spoons Whisk Stove / Oven
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Creme Brulee & Almond Tuiles
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Equ i p m e nt Baking tray / Baking paper Cooling rack Food mixer Measuring spoons / Measuring jug / Scales Mixing bowls Palette knife / Pastry brush Strainer / Spatula Wooden spoon / Whisk Oven / Ramikan
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Carrot Cake
Equ i p m e nt Baking tray / Baking paper Cooling rack Food mixer Measuring spoons / Measuring jug / Scales Mixing bowls Palette knife / Pastry brush Strainer / Spatula Wooden spoon / Whisk Oven / Cake tin • Mr. Thanaphon Borihanthanachot MCE-06432 •
Wor k F low 9.00 Demonstration 9.30 Read the recipe carefully 9.40 Washing my hand with soap and warm water, then dry my hand with paper towel 10.00 Preheat the oven 180-220°C 10.10 Collect all ingredients from cool room or storage area 10.30 Start to make the dough for Fruit Scones, then rest in the cool room for 30 minutes 10.40 Start to make Creme Brulee, make sure no bubble on the cream before brain marie in the oven at at 170°C for 30 minutes 11.00 Bring out the dough from cool room, the start to rolling and portion, then bake in the oven at 220°C for 15 minutes, then turn down the temperature at 170°C more 15 minutes 11.30 Bring Cream Bulee out from the oven 11.40 Start to make Almond Tuiles to serves with Cream Brulee 12.00 Serves Fruit Scones 13.30 Start to make Carrot Cake, then bake in the oven at 180°C for 30 minutes, then turn down the temperature at 160°C more 10 minutes 14.30 Serves Carrot Cake 14.40 Start to make Meringues Shell, then rest in room temperature to present on the next day 15.30 Start to clean up the kitchen
• Mr. Thanaphon Borihanthanachot MCE-06432 •
s ess ion 7 Sticky Date Pudding & Butterscotch Sauce Meringues Shell with Fresh Fruits & Berry Chocolate Souffle Soft Crust Pan Loaf
Sticky Date Pudding & Butterscotch Sauce Equ i p m e nt Baking tray / Baking paper Cooling rack Food mixer Measuring spoons / Measuring jug / Scales Mixing bowls Palette knife / Pastry brush Strainer / Spatula Wooden spoon / Whisk Pan / Stove / Oven / Mould
• Mr. Thanaphon Borihanthanachot MCE-06432 •
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Meringues Shell with Fresh Fruits & Berry
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Equ i p m e nt Baking tray / Baking paper Cooling rack Food mixer Measuring spoons / Measuring jug / Scales Mixing bowls Palette knife / Piping bag Strainer / Spatula Wooden spoon / Whisk
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Chocolate Souffle
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Equ i p m e nt Baking tray / Baking paper Cooling rack Food mixer Measuring spoons / Measuring jug / Scales Mixing bowls Palette knife / Pastry brush Strainer / Spatula Wooden spoon / Whisk Pan / Stove / Oven Ramikan
Soft Crust Pan Loaf
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Equ i p m e nt Baking tray / Baking paper /Cooling rack Rolling pin / Food mixer Measuring spoons / Measuring jug / Scales Mixing bowls Palette knife / Pastry brush Strainer / Spatula / Wooden spoon / Whisk / Oven
Wor k F low 9.00 Demonstration 9.30 Read the recipe carefully 9.40 Washing my hand with soap and warm water, then dry my hand with paper towel 10.00 Preheat the oven 180-220°C 10.10 Collect all ingredients from cool room or storage area 10.30 Start to make the dough for Crust Pan Loaf, then rest for 2 hours 10.40 Start to make Sticky Date Pudding, then bake in the oven at 220°C for 30 minutes 11.00 Start to make Butterscotch 11.20 Serves Sticky Date Pudding with Butterscotch 11.30 Start to make Chocolate Souffle, put in oven at 180°C for 25 minutes 12.00 Serves Chocolate Souffle, dust with iciing sugar 13.00 Start to knock back Crust Pan Loaf dough, then put in oven at 180°C for 25 minutes 13.30 Present Crust Pan Loaf and Meringues Shell with Fresh Fruits & Berry 15.30 Start to clean up the kitchen
• Mr. Thanaphon Borihanthanachot MCE-06432 •
s ess ion 8 Butter Cake Choux Pastry
Butter Cake
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Equ i p m e nt Baking tray / Baking paper Cooling rack Food mixer Measuring spoons / Measuring jug / Scales Mixing bowls Strainer / Spatula Wooden spoon / Whisk Oven / Cake tin
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Choux Pastry
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Equ i p m e nt Baking tray / Baking paper Cooling rack Food mixer Measuring spoons / Measuring jug / Scales Mixing bowls Strainer / Spatula Wooden spoon / Whisk Oven / Cake tin
Wor k F low 9.00 Demonstration 9.30 Read the recipe carefully 9.40 Washing my hand with soap and warm water, then dry my hand with paper towel 10.00 Preheat the oven 180-220°C 10.10 Collect all ingredients from cool room or storage area 10.30 Start to make Butter Cake, then bake in the oven at 180°C for 30 minutes 11.10 Serves Butter Cake 13.30 Start to make Choux Pastry, after mix well put in oven at 220°C for 15 minutes, then turn down the temperature at 170°C more 15 minutes 13.50 Start to melt choholate for Choux Pastry 14.10 Serves Choux Pastry 15.30 Start to clean up the kitchen
• Mr. Thanaphon Borihanthanachot MCE-06432 •
s ess ion 9 Coffee Parfait Berry Cheesecake Parline Ice Cream
Coffee Parfait
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Equ i p m e nt Food mixer Measuring spoons / Measuring jug / Scales Mixing bowls Strainer / Spatula Wooden spoon / Whisk Pot / Stove / Mould Freezer
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Berry Cheesecake
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Equ i p m e nt Baking tray / Baking paper Food mixer Measuring spoons / Measuring jug / Scales Mixing bowls Strainer / Spatula Wooden spoon / Whisk Pan / Pot / Cake tin
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Parline Ice Cream
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Equ i p m e nt Ice cream maker Measuring spoons / Measuring jug / Scales Mixing bowls / Strainer / Spatula Wooden spoon / Whisk Pan / Stove
Wor k F low 9.00 Demonstration 9.30 Read the recipe carefully 9.40 Washing my hand with soap and warm water, then dry my hand with paper towel 10.00 Collect all ingredients from cool room or storage area 10.30 Start to make Coffee Parfait, then pour mixed ingredients into the mould, then place in freezer overnight (serves on next day) 11.00 Start to make Berry Cheesecake, keep in the cool room overnight (serves on next day) 13.30 Start to make Parline Ice Cream, after everuthung mix well, place in the cool room overnight (serves on next day) 15.30 Start to clean up the kitchen
• Mr. Thanaphon Borihanthanachot MCE-06432 •
s ess ion 10 Watermelon Sorbet Poached Pear with Red Wine Lemon Meringue Tart Rice & Date Pudding
Watermelon Sorbet
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Equ i p m e nt Food mixer Measuring spoons / Measuring jug / Scales Mixing bowls Strainer / Spatula Wooden spoon / Whisk Pot / Stove / Mould Freezer
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Poached Pear with Red Wine Equ i p m e nt Baking paper Peeler / Paring knife Measuring spoons / Measuring jug / Scales Mixing bowls Strainer / Spatula Wooden spoon / Whisk Pan / Pot
• Mr. Thanaphon Borihanthanachot MCE-06432 •
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Lemon Meringue Tart
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Equ i p m e nt Baking tray / Baking paper Cooling rack Food mixer Measuring spoons / Measuring jug / Scales Mixing bowls Strainer / Spatula Wooden spoon / Whisk Oven / Tart tin
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Rice & Date Pudding
• Mr. Thanaphon Borihanthanachot MCE-06432 •
Equ i p m e nt Baking tray / Baking paper Cooling rack Food mixer Measuring spoons / Measuring jug / Scales Mixing bowls / Strainer / Spatula Wooden spoon / Whisk Pot / Stove
Wor k F low 9.00 Demonstration 9.30 Read the recipe carefully 9.40 Washing my hand with soap and warm water, then dry my hand with paper towel 10.00 Preheat the oven 180-220°C 10.10 Collect all ingredients from cool room or storage area 10.30 Start to make Watermelon Sorbet, then place in the freezer to sere at the end of the class 11.00 Start to peel the pear, then start to make Poached Pear with Red Wine 11.30 Start to make Lemon Meringue Tart, blind bake the tart in the oven at 170°C for 25 minutes 12.00 Serves Poach Pear with Red Wine 13.30 Serves Lemon Meringue Tart 14.00 Start to make Rice & Date Pudding 15.00 Serves Watermelon Sorbet 15.30 Start to clean up the kitchen
• Mr. Thanaphon Borihanthanachot MCE-06432 •