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Culinary Fundamentals II & Bakery
# PIZZA DOUGH
Ingredients
300gm all-purpose flour OR bread flour
yeast (2 teaspoon)
1 ½ teaspoons sugar
¾ teaspoon salt
2 Tablespoons olive oil + additional
¾ cup warm wate (175ml)
Instructions
1. Combineflour, instant yeast, sugar, and salt in a large bowl.
2. Add olive oil and warm water and use a wooden spoon to stir well very well.
3. Add any additional flour as needed (I've found that sometimes I need as much as
an additional cup), stirring until the dough is forming into a cohesive, elastic
ball and is beginning to pull away from the sides of the bowl (see video above
recipe for visual cue). The dough will still be slightly sticky but still should be
manageable with your hands.
4. Drizzle a separate, large, clean bowl generously with olive oil and use a pastry
brush to brush up the sides of the bowl.
5. Lightly dust your hands with flour and form your pizza dough into a round ball
and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough
along the inside of the bowl until it is coated in olive oil, then cover the bowl
tightly with plastic wrap and place it in a warm place.
6. Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake
this dough into a pizza, I also recommend preheating your oven to 425F (215C) at
this point so that it will have reached temperature once your pizza is ready to bake.
7. Once the dough has risen, use your hands to gently deflate it and transfer to a
lightly floured surface and knead briefly until smooth (about 3-5 times).
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8. Use either your hands or a rolling pin to work the dough into 12" circle.
9. Transfer dough to a parchment paper lined pizza pan and either pinch the edges or
fold them over to form a crust.
10. Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use
your pastry brush to brush the entire surface of the pizza (including the crust) with
olive oil.
11. Use a fork to poke holes all over the center of the pizza to keep the dough from
bubbling up in the oven.
12. Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce
recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until
toppings are golden brown. Slice and serve.
PIZZA SAUCE-
2 ripped red tomatoes
2 tsp oil
3 cloves garlic (finely chopped)
¼ onion (finely chopped)
1/2 tbsp basil leaves (finely chopped)
¾ tsp sugar
Water as required
salt to taste
½ tsp oregano
¼ tsp chilli flakes
3 tbsp tomato puree/paste
INSTRUCTIONS
1. firstly, slit x on bottom of tomatoes.
2. furthermore, add tomatoes (slitted at bottom) into boiling water and blanch.
3. close the vessel and boil for 1-2 minutes or till the skin starts to leave from tomatoes.
4. further, peel the skin of tomatoes once they cooled completely.
5. chop the tomatoes discarding the seeds.
6. transfer to the plate and keep aside.
7. furthermore, heat oil in a nonstick tawa or heavy bottomed pan.
8. add chopped garlic and saute till they turn slightly golden brown.
9. further, saute chopped onions till they change colour.
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10. then add chopped - deseeded tomatoes and cook completely.
11. mash in between so that it turns mushy soon.
12. also add tomato puree.
13. mix well and add basil, sugar, oregano, chilli flakes and salt.
14. mix well and get the sauce to a boil.
15. further, cover and simmer the sauce for atleast 5 minutes or till the sauce turns thick.
16. finally, mix well and pizza sauce is ready to prepare pizzas.
Corn and bell pepper calzone-
Corn 30 gm
Bell pepper diced 50 gm
Onion 20 gm
Pizza sauce 30 gm
Oil 10 ml
Cheese 50 gm
Pizza dough
Method-
Prepare the filling,
Sauté onion, bell pepper and corn in little olive oil. Add seasoning.
Roll the dough into a thin, small disk on one half of the circle, add the filling leaving at least 1/2
an each on the sides. Add some cheese (optional) on top.
Close the filling with the other half of the dough
Press the edges well and fold them slightly in.
With a fork, press the edges again to seal them completely.
Place on a greased baking dish, cover them and let them rest for 20-25 minutes or until they have
puffed up a bit. Poke holes with a fork on top of the Calzones
Brush each calzone with olive oil.
Bake at 200 C for 15 minutes or until the top has browned and the calzones are cooked.
# Margherita pizza-
Pizza dough
Pizza sauce
Sliced tomatoes few
Mozzarella cheese 50 gm
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Basil few
Olive oil for drizzle.
Method-
1. Roll the dough, spread pizza sauce , spread the cheese evenly. Add few sliced
tomatoes.
2. Bake until the pizza get cooked.
3. Garnish with fresh basil leaves and olive oil.
# Barbeque chicken and onion pizza-
Ingredients-
Pizza dough
Pizza sauce
Cooked chicken breast (cubes) 60 gm
BBQ sauce 20 gm
Onion(diced) 30 gm
Chop garlic - 5 gm
Oil 10 ml
Cheese 50 gm
Method-
1. Heat a pan add little oil then add chopped garlic sauté for awhile, add onions sauté
for 2 minutes, now add chicken and bbq sauce.
2. Cook until moisture removed .this will be the topping.
3. Roll pizza dough , spread sauce, add cheese, top the chicken mixture. And bake.
Bakery Practical
The accurate recipes will be shared in the class.
Breads
1. Soft sesame roll/burger bun
2. Fancy roll
3. Stuffed roll
4. Hard roll baguette
5. Multigrain
6. Focaccia
Cookies
1. Cashew cookies
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2. Almond biscottie
3. Chocolate walnut cookies
4. Checker’s board cookies
5. Salted piping cookies
6. Nankhatai
Tarts and pies
1. Fresh fruit tart
2. Chocolate caramel tart
3. Lemon curd meringue tart
4. Chocolate espresso pie
5. Banoffee pie
6. Cottage cheese and spinach quiche
Cakes and entremets
1. Black forest
2. Exotic fruits
3. Red velvet
4. White chocolate and kiwi entremets
Croissants and puffs
1. Butter croissants
2. Pain au chocolate
3. Pinwheel Danish
4. Masala puff
5. Vol au vents
6. Mille fuille
Muffins and tea cakes
1. Chocolate chip muffin
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2. Bluberry crumble muffin
3. Honey oats and raisin muffin
4. Banana teacakes
5. Carrot teacake
6. Scented fruit cakes
Puddings and hot desserts
1. Crème caramel / caramel custard
2. Bread and butter pudding
3. Stickey date pudding with butterscotch sauce
4. Choco lava cake
5. Lemon grass pannacotta
6. Fruit cobbler with vanilla anglaise

Unformatted Attachment Preview

Culinary Fundamentals II & Bakery # PIZZA DOUGH – Ingredients • 300gm all-purpose flour OR bread flour • yeast (2 teaspoon) • ▢1 ½ teaspoons sugar • ▢¾ teaspoon salt • ▢2 Tablespoons olive oil + additional • ▢¾ cup warm water³ (175ml) Instructions 1. Combineflour, instant yeast, sugar, and salt in a large bowl. 2. Add olive oil and warm water and use a wooden spoon to stir well very well. 3. Add any additional flour as needed (I've found that sometimes I need as much as an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands. 4. Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl. 5. Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place. 6. Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake. 7. Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). 8. Use either your hands or a rolling pin to work the dough into 12" circle. 9. Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust. 10. Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil. 11. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven. 12. Add desired toppings (see the notes for a link to my favorite, 5 -minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve. PIZZA SAUCE• 2 ripped red tomatoes • 2 tsp oil • 3 cloves garlic (finely chopped) • ¼ onion (finely chopped) • 1/2 tbsp basil leaves (finely chopped) • ¾ tsp sugar • Water as required • salt to taste • ½ tsp oregano • ¼ tsp chilli flakes • 3 tbsp tomato puree/paste • INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7. 8. 9. firstly, slit x on bottom of tomatoes. furthermore, add tomatoes (slitted at bottom) into boiling water and blanch. close the vessel and boil for 1-2 minutes or till the skin starts to leave from tomatoes. further, peel the skin of tomatoes once they cooled completely. chop the tomatoes discarding the seeds. transfer to the plate and keep aside. furthermore, heat oil in a nonstick tawa or heavy bottomed pan. add chopped garlic and saute till they turn slightly golden brown. further, saute chopped onions till they change colour. 10. then add chopped - deseeded tomatoes and cook completely. 11. mash in between so that it turns mushy soon. 12. also add tomato puree. 13. mix well and add basil, sugar, oregano, chilli flakes and salt. 14. mix well and get the sauce to a boil. 15. further, cover and simmer the sauce for atleast 5 minutes or till the sauce turns thick. 16. finally, mix well and pizza sauce is ready to prepare pizzas. Corn and bell pepper calzoneCorn 30 gm Bell pepper diced 50 gm Onion 20 gm Pizza sauce 30 gm Oil 10 ml Cheese 50 gm Pizza dough MethodPrepare the filling, Sauté onion, bell pepper and corn in little olive oil. Add seasoning. Roll the dough into a thin, small disk on one half of the circle, add the filling leaving at least 1/2 an each on the sides. Add some cheese (optional) on top. Close the filling with the other half of the dough Press the edges well and fold them slightly in. With a fork, press the edges again to seal them completely. Place on a greased baking dish, cover them and let them rest for 20-25 minutes or until they have puffed up a bit. Poke holes with a fork on top of the Calzones Brush each calzone with olive oil. Bake at 200 C for 15 minutes or until the top has browned and the calzones are cooked. # Margherita pizzaPizza dough Pizza sauce Sliced tomatoes few Mozzarella cheese 50 gm Basil few Olive oil for drizzle. Method1. Roll the dough, spread pizza sauce , spread the cheese evenly. Add few sliced tomatoes. 2. Bake until the pizza get cooked. 3. Garnish with fresh basil leaves and olive oil. # Barbeque chicken and onion pizzaIngredientsPizza dough Pizza sauce Cooked chicken breast (cubes) 60 gm BBQ sauce 20 gm Onion(diced) 30 gm Chop garlic - 5 gm Oil 10 ml Cheese 50 gm Method1. Heat a pan add little oil then add chopped garlic sauté for awhile, add onions sauté for 2 minutes, now add chicken and bbq sauce. 2. Cook until moisture removed .this will be the topping. 3. Roll pizza dough , spread sauce, add cheese, top the chicken mixture. And bake. Bakery Practical The accurate recipes will be shared in the class. Breads 1. Soft sesame roll/burger bun 2. Fancy roll 3. Stuffed roll 4. Hard roll – baguette 5. Multigrain 6. Focaccia Cookies 1. Cashew cookies 2. Almond biscottie 3. Chocolate walnut cookies 4. Checker’s board cookies 5. Salted piping cookies 6. Nankhatai Tarts and pies 1. Fresh fruit tart 2. Chocolate caramel tart 3. Lemon curd meringue tart 4. Chocolate espresso pie 5. Banoffee pie 6. Cottage cheese and spinach quiche Cakes and entremets 1. Black forest 2. Exotic fruits 3. Red velvet 4. White chocolate and kiwi entremets Croissants and puffs 1. Butter croissants 2. Pain au chocolate 3. Pinwheel Danish 4. Masala puff 5. Vol au vents 6. Mille fuille Muffins and tea cakes 1. Chocolate chip muffin 2. Bluberry crumble muffin 3. Honey oats and raisin muffin 4. Banana teacakes 5. Carrot teacake 6. Scented fruit cakes Puddings and hot desserts 1. Crème caramel / caramel custard 2. Bread and butter pudding 3. Stickey date pudding with butterscotch sauce 4. Choco lava cake 5. Lemon grass pannacotta 6. Fruit cobbler with vanilla anglaise Name: Description: ...
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