Keorna White
CAA 150 Baking and Pastry Fundamentals
April 26,2015
Portfolio project
Scaling Formulae
Keorna White
CAA 150 Baking and Pastry Fundamentals
April 26,2015
Portfolio project
Apple pie filling:
Ingredients:
Conversion X3
Conversion X 1/2
6 lbs~ canned apples
18 lbs canned apples
3 lbs canned apples
8oz ~sugar
1lbs 8 oz sugar
4 oz sugar
8oz~brown sugar
1 lbs 8oz brown sugar
4 oz brown sugar
2 tsp~ cinnamon
6 tsp cinnamon
1 tsp cinnamon
4 oz~cornstarch
12 oz cornstarch
2 oz cornstarch
Blueberry Muffins
Ingredients:
Conversion X3
1 lb 2 oz sugar
3lbs 6 oz sugar
9 oz sugar
8 oz vegetable oil
24 oz veg oil
4 oz vegetable oil
3 each eggs
9 each eggs
1 egg
8 oz milk
24 oz milk
4 oz milk
1 lb 5 oz Pastry flour
4 lbs Pastry flour
10.5 oz pastry flour
oz baking powder
4 tbsp tbsp or 2 oz
baking powder
.375 oz baking powder
oz salt
1 tbsp tsp or 3/4 oz salt
0.125 salt
12 oz fresh berries
36 oz fresh berries
6 oz fresh berries
Product description
Conversion X
Keorna White
CAA 150 Baking and Pastry Fundamentals
April 26,2015
Portfolio project
Mixed Berry Pie:
Warning: This will melt your taste buds along with your heart after one bite. The sweet and sour
taste of the fruit blend from Raspberry to Blueberry is an insanely euphoria waiting to happen.
With the right blend of sour from the lemon to the sweetness of the berries to the flakiness of the
crust will have you edging for more. Crowned with a lattice thats egg washed to perfection and
Keorna White
CAA 150 Baking and Pastry Fundamentals
April 26,2015
Portfolio project
3
coated with sugar to bedazzle you with an amazing crunch, all the way to the gooey filler will put
you in a food coma. NO, this is not your grandmothers Berry pie, Its better.
Keorna White
CAA 150 Baking and Pastry Fundamentals
April 26,2015
Portfolio project
Ortiz Bread:
Eating this delicate, fluffy, yet a bit of a mellow crunch bread is like sitting on a boat roaring
down the Grand Canal in Venice on a midsummer day, while drinking the finest port wine. Yes, it
is that good and intense. Its very simple yet very warm and will go great with any tomato based
Keorna White
CAA 150 Baking and Pastry Fundamentals
April 26,2015
Portfolio project
5
pasta dish. With its buttery and light taste itll leave your mouth watering as if a water holes were
magically in your mouth. Topped with onions and salt and served warm. As the Italians say
Salute.
Cheese Biscuit:
Keorna White
CAA 150 Baking and Pastry Fundamentals
April 26,2015
Portfolio project
Biscuits and cheese were meant to be, thats all that needs to be said. This light,fluffy, layered
piece of heaven will leave you in a daze and confusion of greatness. Golden brown on top from
the inhouse french egg wash that leaves it a nice crisp on top to the cheesy and flaky body that
says oh my. Its buttery and Cheesy what else is to be said. You were already sold at Cheese
biscuit, admit it.
Methodology Discussion
MOP Creaming for Cookies:
Step 1: You cream the fats with sugar and salt in a mixer then when creamed scrape off sides
Step 2: Emulsify in eggs one by one - scrape sides
Step 3: Add your liquid flavoring into the mixture- Scrape sides
Step 4: Put in your sifted dry ingredients ( flour, baking soda)- Scrape sides
Step 5: After those first steps you add in the soft garnished and squish by hand not breaking it
down
Keorna White
CAA 150 Baking and Pastry Fundamentals
April 26,2015
Portfolio project
Favorite Product
My favorite finished item by far is the braided bread. I was always
fascinated when ever i seen that design on bread in the store and i always wanted to
Know How did they make it. When i was taught the design and method i thought it was
beyond easy. In my mind i was thinking in order to get a nice piece of art like that it had
to be machine processed. I literally was in shock when i learned that you just fold it up
were as if you were making wired bracelets like i use to make as a kid. Im a big fan of
creativity because i'm an artist and getting jazzy with my food is something i urge to do.
Keorna White
CAA 150 Baking and Pastry Fundamentals
April 26,2015
Portfolio project
I was honored to learn to make the braids along with the knots with the dough because
it is something i will most definitely use in my future establish me for display.
.
Chronological order of Making a product: Pie Dough
Keorna White
CAA 150 Baking and Pastry Fundamentals
April 26,2015
Portfolio project
Step 1: Gather the mise en place such as bowls, a scale, mixer ( optional), bench
scraper, cutting board, and knife.
Keorna White
CAA 150 Baking and Pastry Fundamentals
April 26,2015
Portfolio project
10
Keorna White
CAA 150 Baking and Pastry Fundamentals
April 26,2015
Portfolio project
11
^ step 2: Scale out all of the product needed for the pie dough. The products include,
butter( chilled), Pastry flour, Ice water, and salt.
Keorna White
CAA 150 Baking and Pastry Fundamentals
April 26,2015
Portfolio project
12
Keorna White
CAA 150 Baking and Pastry Fundamentals
April 26,2015
Portfolio project
13
Step 3: Mix all of your ingredients up using the biscuit method until it's mixed enough
and not over mixing it.
Keorna White
CAA 150 Baking and Pastry Fundamentals
April 26,2015
Portfolio project
14
Keorna White
CAA 150 Baking and Pastry Fundamentals
April 26,2015
Portfolio project
15
Step 4: Scrape dough from sides of bowl and form into a ball. Next scale the dough ball
to approx 1lb and 4 oz. afterwards split the ball in half weighing 10 oz each.
Keorna White
CAA 150 Baking and Pastry Fundamentals
April 26,2015
Portfolio project
16
Step 5: After the dough is separated wrap in plastic wrap and stick it in the cooler for
about 30mins to an hour to get cold and stiff enough to roll out. Once thats done flour up
your bench/table and pat out the dough. Then roll out the dough but with even thickness
so that no soft spots can form causing holes in the crust.
Keorna White
CAA 150 Baking and Pastry Fundamentals
April 26,2015
Portfolio project
17
Step 6: After you roll it out to the right size of your pie tray lay it in the tray and lightly
push it down to fit. Cut off extra dough and the push in the size to get the design in the
top right photo. When the pie dough is finished you can freeze and use it whenever you
desire to.
