7 DE FEBRERO DE 2023

Armando Emersson Ramirez Canche

Amairany gisel fragoso Hernandez

CASE STUDY
- Eddy Alberto Chuc uc
GASTRONOMY 4 SEMESTER
Nayeli Del Rocio Zarate Kantun

Rosa María Leyva Córdova

Greece Jacqueline Medina Villal

CHEF GASPAR ZAPATA
UT CANCUN
[Company Address]
Table of Contents
Problem ............................................................................................................................................... 2
PROBLEM............................................................................................................................................. 2
RESOLUTION POINTS ........................................................................................................................... 2
PUMPKIN PIE ....................................................................................................................................... 2
APPLE PIE ............................................................................................................................................. 4
CHEESE PIE........................................................................................................................................... 5
WALNUT PIE ........................................................................................................................................ 6
ORIGINALINGREDIENTS S .................................................................................................................... 8
MODIFIED INGREDIENTS ..................................................................................................................... 9
Justify the decision to change the ingredients:................................................................................. 18
Justification for extra staff ................................................................................................................ 19
Sketches ............................................................................................................................................ 20
BUDGET ............................................................................................................................................. 24
CONCLUTION ..................................................................................................................................... 24
Problem
PROBLEM
The celebration of Thanksgiving is approaching and a client hires us to serve desserts for 200 pax;
our capacity in the bakery is for 100 pax. The customer does not like desserts with margarine, is
allergic to cinnamon and lactose intolerant and wants traditional desserts of the celebration,
pumpkin pie, apple pie, cheesecake and walnut cake. Our recipes of the celebration have margarine
due to the weather and costs, in addition to the traditional recipes of this celebration, all have
cinnamon and dairy. What ingredient would you use to replace margarine while remaining costly?
What will you do to make desserts retain their traditional flavor without the use of cinnamon? What
ingredients would you use to replace dairy? How much extra staff and equipment do you need for
proper processing and storage?

RESOLUTION POINTS

A proposal for solving the problem will have to be presented in a professional way in PDF as if the
teacher were the client to whom the alternative of desserts and the solution in terms of equipment
and personnel are shown.

1- Research the recipes for pumpkin tart, apple pie, cheesecake and walnut desserts.
2- Presents original paid prescriptions and modified paid prescriptions with customer-ordered
settings
3- Justify the decision of ingredient changes by using different spices in each cake to replace
the flavor of cinnamon.
4- Justify in detail the extra staff needed to cover the event.
5- Justify in detail the extra equipment that is needed to cover the event successfully.
6- Make the sketches of presentation of the cakes in a professional way indicating in writing
each component.
7- Deliver a final budget for the event.

PUMPKIN PIE
Preparation time: 90 minutes Total time: 1 hour 10 minutes
 Servings: 10 peoples
Ingredients
Ingredients For the filling: 1 Teaspoon vanilla
extract
For the base of the pie: 500 grams of pureed
pumpkin 2 eggs
1 ½ cup flour
200 grams of condensed 1 egg yolk
½ cup of Regular
milk
Cornstarch Natural 100 ml of whipping
Cornstarch 1 tablespoon ground cream
cinnamon
1 spoon of sugar
1 tablespoon ground
8 tablespoons butter at At your service
ginger
room temperature
200 ml of whipping
1 teaspoon ground
1 egg cream
cloves
6 tablespoons of cold 30 grams of icing sugar
½ teaspoon ground
water
nutmeg
Preparation method
For the base of the pie:
1.-In a bowl, mix the flour with the Corn Starch, Cornstarch and sugar.
2.-Add the butter little by little and with your hand watch it crumble while it is integrated
into the flour. Do not knead too much so that the butter does not melt, it should have a
consistency similar to sand.
3.-When you have a dough with a sandy texture, add the egg. Beat just to incorporate.
Then, gradually add the cold water until a homogeneous mass is formed. Beat only
enough to integrate all the ingredients.
4.-Form a disk with the dough and wrap it in plastic. Let it rest in the fridge for at least an
hour.
5.-Preheat the oven to 220ºC. Take the dough out of the fridge and stretch it with a rolling
pin until you have a large circle of half a centimeter thick.
6.-Grease a pie or tart mold and cover it with the dough.
7.-Prick the base of the pie with a fork. Then cover with aluminum foil and place a pound
of raw beans (this is just for weight).
8.-Bake at 220ºC for 25-35 minutes or until you see that the edges of the dough are
already cooked.
9.-Remove the pie from the oven, remove the aluminum foil with the beans (carefully!)
and let it cool completely.
For the filling:
1.-Add all the ingredients to a container and beat until they are perfectly mixed, evenly.
2.-Pour the mixture and bake at 160°C for 40-50 minutes or until the pie is well cooked.
3.-Turn off the oven and let the pie rest for 30 minutes in the oven with the door open.
To serve the pumpkin pie from Castilla
1.-Bat the cream, when it is half point, gradually add the icing sugar.
2.-Serve each slice of pie with whipped cream. Enjoy!

APPLE PIE
Preparation 20 minutes cooking time 45 minutes Total 1hr 5min 8 servings
Ingredients
Ingredient Checklist
2 cups (250 grams) of wheat flour
2 teaspoons of table salt
2/3 cup (140 grams) butter
6 tablespoons of cold water
4 - 6 apples, peeled, cored and sliced
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla
Preparation
Step 1
Preheat the oven to 180 °C.
Step 2
Mix the flour with the salt and butter. Add the water by tablespoons, incorporating until
you have a smooth and uniform dough, but without overworking it. Roll out the dough
with a rolling pin on a floured surface and line the bottom and walls of a pie tin with it.
Step 3
Mix the apples with the sugar, cinnamon and vanilla. Place on the dough of the pay.
Step 4
Bake the pie until the crust is golden brown and the apple is softened, 35 to 50 minutes.

CHEESE PIE
American cheesecake:
1 pack of Digestive Cookies
100 grams of Butter
750 grams of cream cheese
150 grams of sugar (3/4 cup)
2 tablespoons wheat flour
3 Eggs
2 egg yolks
125 grams of Thick Cream or Créme freiche
1/2 Lemon (zest)
1 teaspoon vanilla
Blueberry jam

How to make American cheesecake:

1
Prepare all the ingredients and turn on the oven to preheat it to 180 ºC.
Having this ready, we start by making the basis for the cheesecake. To do this, take the
cookies and crush them with the mixer until they are very thin, almost powdered. Add the
soft butter and mix well until you get a homogeneous and uniform dough.

Then add the dough to a special removable baking pan and press with your fingers on the
bottom and walls until an even layer is left. Bake the dough for about 15 minutes.
Remove the base of the cheesecake from the oven and raise the temperature to about 200
ºC.

2
Then it's time to make the cream cheese. Then, beat the cheese for about 30 seconds, add
and beat the sugar, flour, zest, vanilla, eggs, yolks and finally cream.
When you have a completely integrated and homogeneous mixture, pour it into the mold and
place it in the oven.

3
After the first 15 minutes of cooking the cheesecake, the oven temperature is lowered to 100
ºC and continue cooking for 1 hour.
Then, turn off the oven and leave the cake inside for another hour with the oven door ajar.

4
Finally, remove the American cheesecake from the oven and let cool to room temperature.
Unmold and cover to taste with blueberry jam or red fruit jam.
Book in the fridge for a couple of hours and it is ready to taste.

WALNUT PIE
Ingredients A teaspoon of vanilla extract
for the base: ¼ cup chopped pecans
1 cup (200 grams) flour 1/2 cup whole pecan nuts
A cold 90 gram stick of butter
1 spoon of sugar
cinnamon and cardamom to taste
a pinch of salt
1 egg
For the filling:
1 ¾ cups brown sugar
¼ cup corn syrup
¼ cup butter at room temperature
1 tablespoon of cold water
2 teaspoons of corn starch
3 eggs
1 pinch of salt
PROCEDURE
Make the base: in a bowl, mix the flour with the sugar, salt, spices and sugar.
Add the cubed butter and integrate with a scraper or with your hands, working as little as possible until you get a sandy texture.
Incorporate the egg until a homogeneous mass is achieved. Wrap in plastic and rest in the refrigerator for 45 minutes.
Preheat the oven to 180°C.
Prepare the filling: mix the sugar with the syrup and butter. Heat over low heat until it begins to boil.
Beat the eggs until they begin to fluff up and gradually add the caramel. Continue beating, add the walnuts in pieces and finish with the whole
ones.
Form the pie: stretch the base with a rolling pin until it is approximately half a centimeter thick.
Place in a mold or tart ring and fill with the mixture of nuts.
Bake for 25 minutes or until the crust is golden brown.
 ORIGINALINGREDIENTS S

PUMKIN PIE APPLE PIE CHEESECAKE WALNUT PIE

Ingredients Ingredient Checklist 1 pack of Digestive Cookies Ingredients
For the base of the pie: 2 cups (250 grams) of wheat flour 100 grams of Butter for the base:
1 ½ cup flour 2 teaspoons of table salt filling 1 cup (200 grams) flour
½ cup of Regular Cornstarch 2/3 cup (140 grams) butter 750 grams of cream cheese A cold 90 gram stick of butter
1 spoon of sugar 6 tablespoons of cold water 150 grams of sugar (3/4 cup) 1 spoon of sugar
8 tablespoons butter at room 4 - 6 apples, peeled, cored and cinnamon and cardamom to
temperature sliced 2 tablespoons wheat flour taste
1 egg 3/4 cup sugar 3 Eggs a pinch of salt
6 tablespoons of cold water 1 teaspoon cinnamon 2 egg yolks 1 egg
125 grams of Thick Cream or Créme
For the filling: 1 teaspoon vanilla freiche For the filling:
500 grams of pureed pumpkin 1/2 Lemon (zest) 1 ¾ cups brown sugar
1 tablespoon ground cinnamon 1 teaspoon vanilla ¼ cup corn syrup
¼ cup butter at room
1 tablespoon ground ginger temperature
1 teaspoon ground cloves 1 tablespoon of cold water
½ teaspoon ground nutmeg 2 teaspoons of corn starch
1 Teaspoon vanilla extract 3 eggs
2 eggs 1 pinch of salt
1 egg yolk A teaspoon of vanilla extract
100 ml of whipping cream ¼ cup chopped pecans
1/2 cup whole pecan nuts

At your service
200 ml of whipping cream
30 grams of icing sugar
MODIFIED INGREDIENTS

PUMKIN PIE (MODIFIED) APPLE PIE (MODIFIED) CHEESECAKE (MODIFIED) WALNUT PIE (MODIFIED)
Ingredients Ingredient Checklist 1 pack of Digestive Cookies Ingredients
For the base of the pie: 2 cups (250 grams) of wheat flour 100 grams of vegetable butter for the base:
1 ½ cup flour 2 teaspoons of table salt filling 1 cup (200 grams) flour
2/3 cup (140 grams) manteca
½ cup of Regular Cornstarch vegetal 750 g coconut milk 15% fat A cold 90 gram of shortening
1 spoon of sugar 6 tablespoons of cold water 150 grams of sugar (3/4 cup) 1 spoon of sugar
4 - 6 apples, peeled, cored and anis estrella and cardamom to
8 tablespoons of vegetable butter sliced 2 tablespoons wheat flour taste
1 egg 3/4 cup sugar 3 Eggs a pinch of salt
6 tablespoons of cold water 1 teaspoon nutmeg 2 egg yolks 1 egg
For the filling: 1 teaspoon vanilla 63 grams of tofu For the filling:
500 grams of pureed pumpkin 63 soy milk 1 ¾ cups brown sugar
1 tablespoon ground aniz estrella 1 teaspoon vanilla ¼ cup corn syrup
1 tablespoon ground ginger 1/2 Lemon (zest) 1/4 cup coconut milk 15% fat
1 teaspoon ground cloves 1 tablespoon of cold water
½ teaspoon ground nutmeg 2 teaspoons of corn starch
1 Teaspoon vanilla extract 3 eggs
2 eggs 1 pinch of salt
1 egg yolk A teaspoon of vanilla extract
100 ml of coconut milk ¼ cup chopped pecans
1/2 cup whole pecan nuts

At your service
200 ml of whipping cream
30 grams of icing sugar
Recipes
Justify the decision to change the ingredients:

The original recipes ask us to elaborate the preparations with butter, cinnamon and dairy products, however given the indications we have decided
to substitute the ingredients as follows in the preparation of the pumpkin pie, butter will be replaced by vegetable shortening and cinnamon by star
anise; vegetable shortening does not contain dairy products in its preparation, it is solid at room temperature, smooth, pure and soft, in the same
way vegetable shortening gives strength to the dough (base of the pie) and also provides a feeling of high quality, safety and purity. On the other
hand, the flavor of cinnamon will be replaced by star anise because, like cinnamon, it can provide a sweetness, and thus add a sweet flavor to the
preparation, likewise adding ginger in the preparation provides the spicy flavor of cinnamon.
In the apple pie, cinnamon is replaced by nutmeg as it has an earthy but sweet flavor which is similar to cinnamon. In the case of the cheesecake, we
have decided to replace the cream cheese with 15% fat coconut milk because it is a vegetable product, light, sweet and contains fewer calories but
provides a great flavor, so we can maintain the quality of our product without seriously affecting the price.
The heavy cream will be replaced by a mixture of tofu and soy milk because by adding soy milk to tofu we obtain a mixture of thick cream, tofu has
a neutral flavor and a high nutritional value, soy milk although it has a lower caloric content is a good choice for various preparations. Finally we have
the walnut cake where the filling is substituted, that is, butter for hummus, which in addition to being dairy-free and vegan, is an excellent source of
protein, fiber and micronutrients such as manganese, copper and folate.
Justification for extra staff
Apart from the established service of attention for 100 psx. It is necessary to have 12 extra people, to be able to place the order cheaply and quickly,
these 12 people will be in the kitchen to be able to place the order.
3 people will be divided by preparation: pumpkin pie, apple pie, cheese cake and walnut pie, this in order to better manage the times, since each
team will be exclusively in charge of the recipe that was assigned to them. , so as not to hinder any other procedure.
At the end, the verification or missing recipes will be carried out, in order to complete them on time.
Sketches
PUMPKIN PIE
APPLE PIE
CHEESECAKE PIE
WALNUT PIE
BUDGET
THE BUDGET OF THIS EVENT WILL BE 40 THOUSAND PESOS

CONCLUTION
Greece
For me this practical case was something difficult to realize, since before I had never organized or planned the full cost of an event, of course I had
paid for recipes in the third quarter but this time I complicated something else, since the requests of the clients were somewhat complicated to
change, I was glad to be able to work in such an activity, since I could take my imagination to flight with the creation of the emplatados of the
desserts, in addition to using some knowledge I gained in the field of cymbal standardization. In my team there were several changes that we made
regarding cheese, since we could not find something that could replace it with something like this and the price would not change, since the budget
would have to remain the same. I would say that the important thing of this activity was to investigate all kinds of ingredients and mixtures that
could be created to replace a product, at least to me made known several types of ingredients that can be used to replace others.
Rose
What I learned from this work is that you have to know how we can substitute one ingredient for another but without affecting the original recipe.
We all take care of carrying out the work, each change was considered, modified to the case to give priority to what that the client requested. The
justification of the extra equipment to be used was given. According to our perception, the spices that we used were very well combined, both the
original and the modified recipes were paid for. This task leaves a lot of teaching since one must learn to substitute ingredients in case it is required
because there are people who are special with some condiment or ingredient, the fact of paying for recipes also has its degree of difficulty because
when replacing an ingredient you have to check that it does not exceed your original budget.
Nayeli
Doing this work was tedious and a little complicated in some aspects but I consider it important because it helps us to obtain skills and knowledge
about how to plan an event focused more than anything in the gastronomic area such as desserts, We were able to understand more by investigating
the different ingredients or combinations of ingredients that could replace some others in the elaborations as were in this case the various cakes and
above all we learned to taste the proper guidelines for when we have a customer with a special request such as having some kind of allergy to any
ingredient or something else, we are prepared and thus we can have a solution quickly and effectively.

Eddy
In this work we try to find substitutes for the specifications that our client asks us for, in which we replace the cinnamon with different spices to
obtain a similar flavor with its spiciness and sweetness, just like the lactes, since our client is not from their liking as well as margarine and we
replace them with a lacto-free product. These types of cases serve us to have an example of the types of clients that await us and we are capable of
fulfilling our work despite the buts or changes in the ingredients for our production