BPP
Laboratory Performance Task
Buko Pie (Sweet Pie Dough)
All-purpose Flour
Sugar
Salt
Butter (cut into cubes)
Cold Water
FILLING
Fresh Coconut Water
Milk Powder
Cornstarch
White Sugar
Salt
Young coconut meat (Unod sa butong)
Egg Wash
Egg
Evap
4 Cups
¼ Cup
¼ tsp
1 1/2 cup
½ cup
600 mL
½ Cup
1 Cup
½ Cup
¼ tsp
2 pcs or 350 grams
1 pc
1 tablespoon
Procedure:
1. Make the pie crust. In a bowl, mix the flour and salt. Cut the shortening with 2 knives or
a pastry blender until texture resembles coarse crumbs.
2. Add 1 tbsp cold water to a portion of the flour mixture. Push to one side. Sprinkle another
tablespoon of water to another dry portion. Push to one side.
3. Repeat until all flour mixture has been sprinkled with water. Make certain that you don’t
add more than a total of 4 tbsp water.
4. Sprinkle flour on a flour board and rolling pin. Place half of the flour mixture on the flour
board and shape into a ball. Cover the mixture with plastic sheet
5. Roll the dough from center to edges, releasing the pressure near the edge to make the
thickness of the dough even.
6. Roll in all directions to maintain the circular shape. Transfer the dough to a pie plate.
7. Fit the dough snugly on the pan fold excess crust against the edge of the pie plate.
8. Prick liberally with the tines of the fork. Bake at 300 degrees to 5 minutes. Roll remaining
flour mixture for the top crust, following the same procedure above. Set aside.
9. Make the filling, in a saucepan, place shredded buko, buko juice, evap milk, cornstarch,
sugar, egg yolk and butter.
10. Cook in a low heat until thick.
11. Put the hot filling over the baked crust. Put the remaining dough prepared earlier on top
of the filling. Tuck the edge of the top crust or dough under the edge of the bottom crust.
12. Bake at 425 degrees F for 20-35 minutes. Brush with milk during last 5 minutes of cooking
Materials/Tools
 Cling wrap
 Damp cloth for cover
 Measuring cup and measuring spoon
 Big mixing bowl
 Dough cutter
 Spatula
 Rolling pin
 Pot holder
 Label for your product
NOTE:
You can double the recipe if you want more products. You just multiply the ingredients into 2 or
3. It’s up to you. Bring PPE’s. No proper PPE’s, no Entry of the laboratory. Nail should be trim, No
nail polish.
Pizza Hawaiian
All Purpose Flour
White Sugar
Instant Yeast
Salt
Vegetable oil
Water room temp
TOPPINGS (good for 1 pizza dough kani nga toppings)
Pizza Sauce
Mozzarella Cheese
Pineapple tidbits
Ham
Cheese melt
1 kg
¼ cup
2 ¼ tsp
3 ½ tsp
½ Cup
650 ml
1/3 Cup
2 Cups or 1 Pack
1 ½ cups
2 Cups
2 Cups
Procedure:
1. To begin, combine the flour, yeast, sugar, and salt in the bowl of a stand mixer.
2. Then add the oil and water.
3. Stir until the dough comes together into a shaggy mass.
4. Fits the mixer with the dough hook and knead on medium-low speed until the dough is smooth
and elastic, 5 to 7 minutes.
5. Transfer the dough to a lightly oiled large bowl.
6. Cover the bowl with plastic wrap or a damp kitchen towel, and let the dough rise in a warm place
until it has doubled in size, 1 to 2 hours.
7. After the dough has risen, punch it down.
8. Place the dough on a lightly floured surface. Cut the dough in half and roll each piece into a ball.
9. When it comes time to shape the pizza dough for baking, you can stretch it into any shape, size,
or thickness you like (just keep in mind that a thicker crust will take longer to bake). Simply press
and stretch the dough using your hands, dusting with more flour if necessary.
10. Preheat the oven to 500°F and set an oven rack in the bottom position.
11. Place the stretched dough on the baking sheet, and gently stretch it out again so that it maintains
its shape.
12. Spread your sauce over the dough, leaving a 1/2-inch border around the edges. Scatter the cheese
and toppings over the sauce. Put the pan into the oven and cook until the crust is golden brown
and the cheese is melted and bubbling, 4 to 6 minutes more.
Note:
This recipe can make 4-5 pizza dough. So depende sa inyoha unsa ka dghan nga toppings inyong
ibutang. You can create your own toppings. Ang importante is naa ang pizza sauce and cheese.
Materials/Tools
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Pastry Brush
Damp cloth for cover.
Measuring cup and measuring spoon
Big mixing bowl
Dough cutter
Pot holder
Small bowl (for mis en place)
Pan
Label for your product
OATMEAL COOKIES
Ingredients:
 1 cup melted butter
 1 1/4 cup brown sugar
 2 whole egg
 1 ½ tsp Vanilla
 1 teaspoon baking soda
 1 teaspoon cinnamon powder
 2 cups all-purpose flour
 3 cups oatmeal (whole)
 1 1/2 cup chocolate chips
 1/2 cup raisins
Procedure:
1. Preheat oven to 350°F. Prepare two sheet pans—you may grease it with vegetable oil shortening,
or line it with nonstick baking paper or silicone mat.
2. In a bowl, combine butter and brown sugar. Beat with a wire whisk until smooth.
3. Add in the whole eggs and vanilla. Continue beating until well blended.
4. In another bowl, combine together the flour, baking soda, and cinnamon powder.
5. Fold in the flour mixture into the butter mixture. Add the oatmeal, chocolate chips, and raisins.
Mix with a wooden spoon or flat beater just until combined or no more traces of flour are visible.
6. Arrange cookie dough on prepared pans using a 1.5-ounce ice cream scooper, approximately 2
inches apart from each other.
7. Bake in preheated oven for 12-14 minutes. The centers of the cookies will remain soft while
warm.
Materials/Tools
 Measuring cup and measuring spoon
 Big mixing bowl
 Pot holder
 Small bowl (for mis en place)
 Label for your product