Product Output
Product Output
Product Output
E) Suggestion:
Next time, use a desiccated coconut that is something tenderer and a good class one. For the issue
about the unbalanced color, make sure that the preheating time is followed with the right
temperature.
E) Suggestion:
Add more chocolate chips to the cookie dough.
The management should have at least 2 or more refrigerator for the baking purposes.
E) Suggestion:
Take care of the baking powder. Make sure it’s sealed carefully so that air can’t get unto it.
Buy fresh eggs, make sure it’s not an old stock and handle it with care when separating the
egg whites and its egg yolk especially when it’s designed for meringue.
E) Suggestion:
Watch for the confectioner’s sugar. Make sure it’s well melted as you mix but don’t forget not
to over mix to retain the stiffness of the frosting.
Take turns in using the electric hand mixer. Don’t hesitate to ask any one in your group to
take turn.
E) Suggestion:
Next time, make sure to put the right amount of butter to the cupcake liners to avoid pop
overs.
E) Suggestion:
Continue the good start.
E) Suggestion:
Be attentive next time. Make sure to check it on yourself before doing the next move.
E) Suggestion:
Use gel food color instead of powdered one.
NOTE: When using powdered food color, make sure to check, taste it if it’s still good.
E) Suggestion:
Take time to check the oven for some technicalities.
“CARAMEL BAR”
“CHIFFON CAKE”
E) Suggestion:
Next time, use frosting aside from cheese.
“CHOCOLATE CAKE”
E) Suggestion:
The school manager must design a better place for baking classes. Make sure that baking
utensils and equipment are complete and in good conditions for the students to work
efficiently. Although, the situation is understandable, the school is in an ongoing
construction.
“COCONUT MACAROOONS”
E) Suggestion:
Need to watch over the oven while baking because the colors of the macaroons are not equal.
E) Suggestion:
Add more chocolate chips to the cookie dough.
Tell the management to buy refrigerator that is
designed for baking.
E) Suggestion:
Take care of the baking powder. Make sure it’s sealed carefully so that air can’t get unto it.
Buy fresh eggs, make sure it’s not an old stock and handle it with care when separating the
egg whites and its egg yolk especially when it’s designed for meringue.
E) Suggestion:
Watch for the confectioner’s sugar. Make sure it’s well melted as you mix but don’t make
sure not to over mix to retain the stiffness of the frosting.
Take turns in using the electric hand mixer. Don’t hesitate to ask any one in your group to
take turn.
J) Suggestion:
Next time, make sure to put the right amount of butter to the cupcake liners to avoid pop
overs.
E) Suggestion:
Continue the good start.
E) Suggestion:
Be attentive next time. Make sure to check it on yourself before doing the next move.
J) Suggestion:
Use gel food color instead of powdered one.
“CARAMEL BAR”
“CHIFFON CAKE”
Prepared by: MARY ANN TAYABAN
Page 12
F) Was it successful or not? Why?
Yes, it’s successful. The texture is great, moist and fluffy.
J) Suggestion:
Next time, use frosting aside from cheese.
“CHOCOLATE CAKE”