The Mission Statement

7TH POST

2011-06-12T12:39:00.003+08:00

Cake

11th June, DPB411 had their end of term 1 practical examination. We were suppose to make 3 products within 5 hours. We had to come out with a whole cake with designs, red bean bun and eclair and cream puff. My group was really very nervous because for our dry run, none of us pass the test. Unfortunately, during the actually examinations, most of us did manage to finish all our products and we were all glad. It was a tiring day i must say. By the time the chefs checked our products and we cleaned up the Pastry IS room, it was already 11pm.

6TH POST

2011-06-05T23:59:00.000+08:00

Sauces

During practical (4th June), was the day where we were suppose to make different kinds of sauce. There were a total of 6 sauces that we were suppose to do. The process was kind of simple and easy to deal with compared to the other products. After we are all done with the sauce, we were asked to decorate a plate of pattern by using the sauce. It was my first time designing the plate. I would say that it was quite challenging and control is needed when making the pattern. Nonetheless, it was a great practical.

5TH POST

2011-05-29T23:41:00.003+08:00

Apple Turnover

Yesterday (28th May 2011), I did curry puffs and apple turnover at school. It was actually the last lesson that we would be learning to make puffs. I would say that it isn't as easy as we may think as there are a lot of procedures that we have to follow. Some examples would be the timing for the dough to be chilled and the folding of the dough and the margarine has to be consistent. If it is not consistent, the puff would not puff up during baking. It was good that none of the products came out bad. Nonetheless, it was a good practical.

4TH POST

2011-05-22T21:51:00.003+08:00

Pizza

Yesterday, was Shatec's open house so we had to use the Pastry room which was nearest to the lobby. It was actually the first time that my group was entering the practical room. So, we were not really familiar with the place. But, we manage to proceed with the practical. We made pizzas and sandwich bread. After finishing our products, we went for a short break. When we came back, we actually went to clean up the store room that stores all the baking equipment. It was really in a mess. But, we managed to finish cleaning the room up by helping one another and practical ended.

3RD POST

2011-05-15T17:33:00.002+08:00

Butter Cake

Yesterday, was our first practical progress test for fundamentals in baking. For our test, we were suppose to bake 9 fruit tarts and 2 butter cake. We started our test at 3.35pm. Some of us were a little nervous at first. Some were thinking of ways to place the fruits in a nice way and most importantly was to cover the instant custard cream till it was not seen. But, as we were about to finish our product, we became relax a little. It was a tiring day for all of us as we ended our practical progress test at around 9.45pm. By the time we changed, we left school around 10pm. Even though there were some hiccups along the way, it was a good practical.

2ND POST

2011-05-08T11:32:00.000+08:00

Fruit Tart

Yesterday, I went to Phoon Huat with my parents to get the ingredients needed for making fruit tarts. As we were being tested for our practical examinations. We went to the outlet which was located at Marsiling. It was definitely a humid day but we manage to get it. When i reached home, i started making the sugar dough of the fruit tart. While waiting for the dough to be chilled, i started doing the instant custard cream which also has to be chilled. Than i started to cut the kiwis, strawberries and peach needed for the decorations of the fruit tart. There were definitely more obstacles compared to making it at school. For example, space wise. But nonetheless, i managed to finish making the fruit tart within the time limit which i gave myself.

1ST POST

2011-05-01T22:56:00.007+08:00

SWISS ROLLS

Yesterday (30th April 2011), went to school earlier as my group needed to come out with a work plan which was due on the 3rd of May. We did it till 1.45pm and got ready for practical which starts at 2pm. And we would be making 3 kinds of Swiss roll. Vanilla Swiss roll, Pandan Swiss roll and Chocolate Swiss roll. It was a tiring practical as we had to follow many procedures in order for the swiss roll to be successful. Not only that, we had a time limit for the group to produce their products. Everyone was kind of rushing since we wanted to succeed our time limit. Once we finished our products, everyone was helping each other out for the housekeeping in order not to stay longer in school as it was already getting dark. Nonetheless, it was a fun practical.