INTERNACIONAL COLEGIO DE TECNOLOGIA

A College of Three-Way Education System

DATU PANAS, BUUG, ZAMBOANGA SIBUGAY
PHONE NUMBERS: 0917-6505-980/0998-9787-784
Email Add.: [email protected]

Bread and Pastry Production

NCII
MODULE 3
Lesson 1: Prepare and Present Gateaux,
Tortes and Cakes
Week 1-2
SECOND SEMESTER

NAME: GRADE & TRACK/STRAND: ADDRESS: CONTACT NUMBER:

ERNESTO M . OGARIO JR
Teacher
 Table of Contents

What I Need To Know ……………………………………..……..…… 1

Module Content ………………………………………………… 1
Module Objectives ………………………………………………… 1
General Instructions ………………………………………………… 2
What I Know ………………………………………………… 3

Quarter 3 Prepare and Present Gateaux, Tortes and Cakes

Learning Outcome 1. Prepare Sponge and cakes
Learning Outcome 2. Prepare and use fillings
Learning Outcome 3. Decorate cakes
Learning Outcome 4. Present cakes
Learning Outcome 5. Store cakes

What I Have Learned ………………………………………………... 27

Assessment ………………………………………………… 28
Key to Answers ………………………………………………… 31
References ………………………………………………… 37
 AAaaaaa

Introduction
Welcome to the course of Bread and Pastry Production!

This Module, which consists of two (5) Learning Outcomes, Prepare Sponge
Cakes, Prepare and use fillings, Decorate Cakes, Present Cakes and Store Cakes is
designed to equip you, TVL Learners, with essential Knowledge, Skills, and Attitude
in Bread and Pastry Production in accordance with the industry standards which lead
you to
National Certificate Level II.

The Module contains the following:

Pre-Test. Determines your prior learning on particular unit of competencies you
are about to take.
Definition of Technical Terms. Helps you understand unfamiliar words used in
this module.
Lesson Information. Provides you important knowledge, principles, and attitude
that will help you perform expected learning outcomes.
Activity. Provides you the application of the knowledge and principles you have
gained from the lesson. It further enhances your skills by performing
prescribed tasks.
Post Assessment. Evaluates your overall understanding about this module.

Further, this is a self-paced and user-friendly Module for the achievement of the
prescribed learning competencies. It also prepares you to be at the forefront of the
fast-growing world of industry and in your quest for higher education, middle-skills
development, employment, and entrepreneurship.

We hope that this material will be of great help to you!

 Overview

This Module contains several lessons. To make the most out of this, you need to do
the following:

1. Take the Pre-Test, your score will determine your knowledge of the lessons. If you
get 100% of the items correctly, you may proceed to the next Module; otherwise, go
through the lessons and review those items which you missed.

2. Read and understand the Lesson Information in each Learning Outcome. The
Lesson Information contains important notes or basic information that you need to
know. This would tell you what you should know and do at the end of this Module.

Use the References and Definition of Technical Terms as your guide. They can be of
great help during your learning journey.

3. After reading the Lesson Information, answer the Post-Test to find out how much you
have learned. If you do not get all the test items correctly, go back to the Lesson
Information. This will ensure your mastery of basic information.

4. Perform the required Learning Activities. They consist of one or more tasks for you to
accomplish. It is not only enough that you acquire content or information but you must
also be able to apply what you have learned in real life situations and evaluate your
performance using the Scoring Rubrics.

What to Learn in This Module

At the end of the of the lesson, you should be able to;

LO. 1 Prepare Sponge and Cakes

LO. 2 Prepare and Use Fillings
LO. 3 Decorate Cakes
LO. 4 Present Cakes
LO. 5 Store Cakes
 PRE-TEST
What do you already know?
Read and analyze each item carefully. Choose the correct answer and write
the letter only in your answer sheet.

1. It refers to dry heat cooking which usually takes place in oven.

a. baking b. broiling c. grilling d. stewing
2. Which is a light cake made of meringue and flour?
a. angel food cake b. batter cake c. chiffon cake d. sponge cake
3. What sweet soluble organic compound belongs to the carbohydrates group
of foods?
a. flour b. milk c. shortening d. sugar
4. This very fine sugar dissolves faster and is perfect for making meringue.
a. caster sugar b. confectioner’s sugar c. granulated sugar d. white sugar
5. It refers to heating the oven to attain the required baking temperature
before baking.
a. baking b. proofing c. preheating d. broiling
6. Which method of portioning is done with the use of a food scale?
a. counting b. cutting c. measuring d. weighing
7. A required temperature in baking angel food and sponge cake.
a. 300 F b. 350 F c. 375 F d. 250 F
8. A flat tool used to scrape any mixture and collect every bit of the
mixture.
a. spatula b. ladle c. rubber scarpers d. dough cutter
9. A type of mixing method used for cakes that is also called the
conventional method.
a. creaming method b. blending c. scraping d. one stage method
10. A type of cake that contains a high percentage of fat or shortening.
a. batter type cake b. chiffon c. foam type cake d. shortened cake
11. What sweet soluble organic compound belongs to the carbohydrates group
of foods?
a. flour b. milk c. shortening d. sugar
12. The following choices are the proper ways of measuring dry ingredients
properly except one:
a. Spoon/Scoop flour and let it overflow in a measuring cup.
b. Do not shake the measuring cup but level it off with a spatula or a flat side
tool.
c. Sift flour to remove lumps.
 d. Spoon/Scoop flour and shake the measuring cup

13. A type of cake by whipping eggs and sugar to a foam, then folding in flour.
a. batter cake b. sponge cake c. butter cake d. meringue
14. A type of icing that composes of sugar syrup, egg whites and cream of tartar.
a. meringue b. boiled icing c. royal icing d. glaze
15. A tool used to measure large quantities of liquids.
a. liquid measuring cup b. measuring cup c. weighing scale d. cups
Definition of Terms

Angel food Cake - type of cake made of meringue and flour

Appropriate - suitable or proper under the given circumstances
Assembling - gathering or fitting together the component parts of
a certain dish or food.
Bake - Cook with dry, radiant heat in an oven.
Batter - A mixture of flour, eggs, dairy, or other ingredients
that is liquid enough to pour.
Beat - Stir together very rapidly in order to incorporate air.
This can be achieved with a spoon, whisk, electric mixer.
Blend - Stir ingredients together until well mixed.
Boiled icing - A combination of sugar syrup, egg whites and
cream of tartar
Combine - Stir ingredients together just until mixed.
Cut In - Incorporating butter (or another solid fat) into flour
just until the fat is in small, granular pieces resembling
coarse sand. This is achieved by using two knives in a
cross-cutting motion, forks, or a special pastry cutter.
Foaming - Continuously beat egg white to incorporate air until
it becomes light and fluffy.
Fluffy - light and full of air or soft and furry
Meringue - A composition of egg whites beaten with cream of
tartar, then sugar until those famous stiff peaks form.
Scrape - to remove sticky ingredients from the side of the
mixing bowl.
Sift - to pass the flour through the sieves or sifter to
make it finer and light.
Sponge cakes - type of cake by whipping eggs and sugar to a
foam, then folding in flour.
Stiff peaks - Firm tips (of whipping cream or egg whites) which
have been beaten and are so aerated that they stand up
straight. Whisk your egg whites until you have stiff peaks
and then the bowl can be held upside down over your
head and the egg whites stay put.
Whip - to beat rapidly and continuously to aid
incorporation of air as in whipping egg whites to make
meringue and in cream.
 Lesson Information 1

LO1. Prepare Sponge and Cakes

Select, measure and weigh ingredients according to recipe enterprise practices
and customer practices.

Standard in Measuring Ingredients

It is important to measure the ingredients properly base on standards to come
up a good result.
Dry Ingredients
a. Flour
b. Baking powder/Baking Soda
c. Powdered Milk
d. White Sugar
e. Brown Sugar

How to Measure?
A. Flour

1. Sift flour to get rid of lumps.

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2. Spoon/Scoop flour and let it overflow in a cup.

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 3. Don’t shake the measuring cup but level it off employing a spatula or a flat
sided tool.

B. Baking Powder/ Baking Soda or bicarbonate of soda

1. Eliminate the lumps by stirring and sifting.

2. Use a scoop in measuring into the powder or spoon the powder.
3. Level it off with a spatula or a flat side tool.

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C. Powdered Milk

1.Remove the lumps by stirring and sifting.

2. Scoop lightly to fill the measuring cup without shaking until it excesses the
measuring cup
3.Level it off with a spatula or a flat side tool.

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 D. White Sugar

1. Sift sugar to take away lumps.

2. Spoon/Scoop sugar and let it overflow in a cup.
3. Do not shake the measuring cup but level it off with a spatula or a flat side
utensil.

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Brown Sugar
1. Sift sugar to take away lumps.
2. Spoon/Scoop sugar and let it overflow in a cup.
3. Do not shake the cup but level it off with a spatula or a flat side utensil.

Liquid Ingredients
a. Milk
b. water
c. Oil
How to Measure?
1. Pour the liquids into the measuring cup.
2. When checking your measurement, make sure your eyes are even with the
amount of the liquid.

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Solid Fats
a. Butter
b. Margarine
c. Lard

How to Measure?
 Press solid fat firmly into a cup. Make certain all air spaces are pressed out.
 Level off with a spatula or the rear fringe of a knife

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Take Note:
In measuring:
 Too much flour= dry
 Too little flour= lacks structure and weak
 Too much fat/sugar= cake is heavy, sad
 Too little fat/sugar=cake are going to be less tender
 How much did you Learn?

Self-Check 1.1.1
Choose the acceptable words inside the circle and write it on the space provided
before each number.

Liquid Ingredients Flour

Too much flour Solid Fats
Baking Powder/ Baking

1. Fill the measuring cup with the shortening while pressing until it’s
full Level the fat with the spatula.

2. Sift to get rid of lumps and scoop it to fill the cup until it overflows.

3. A graduated cup is used. Set the cup on eye level surface. Never
lift the cup while measuring.

4. The explanation for dryness of a cake.

5. Remove the lumps by stirring. Dip the measuring spoon then

level it off with a spatula.
 Performance Task
Activity 1.1.1 Enhance your skills in measuring ingredients.
You perform the activity below.

What to do?
With the utilization of standard measuring tools, practice/apply the right way of
measuring ingredients following the steps given.
Performance Checklist 2 4 6 8
Flour
Sift flour to remove lumps.
Spoon/Scoop flour and let it overflow in a measuring cup.
Do not shake the measuring cup but level it off with a spatula or
a flat side tool.
Baking Powder/Baking Soda
Remove the lumps by stirring.
Dip measuring spoon into the powder or spoon the powder.
Level it off with a spatula or a flat side tool.
Powdered Milk
Remove the lumps by stirring.
Scoop lightly to fill the measuring cup without shaking until it
overflows.
Level it off with a spatula or a flat side tool.
Sugar
Sift sugar to remove lumps.
Spoon/Scoop sugar and let it overflow in a measuring cup.
Do not shake the measuring cup but level it off with a spatula or
a flat side tool.
Brown Sugar
Roll out the lumps, remove the dirt and pack into the
measuring cup until the sugar follows the shape of the cup when
inverted.
When removed from the measuring cup, the brown sugar will be
molded into its shape of the cup.
Solid Fats
Press solid fat firmly into a measuring cup. Be sure all air spaces
are pressed out.
Level off with a spatula or the back edge of a knife.
Scoring Rubrics

8 Can perform this skill without supervision and with initiative and adaptability to
problem situations.
6 Can perform this skill satisfactorily without assistance.
4 Can perform this skill satisfactorily but requires some assistance.
2 Can perform some parts of the skill required satisfactorily, but requires
considerable supervision.
 Lesson Information
Select required oven Temperature to bake goods in
accordance with desired characteristics, standard recipe
specifications and enterprise practices.
Baking Temperatures and Time
Baked Goods Temperature (F / C) Time (min.)
BREADS
Biscuits 425-450 F 10-15
218-232 C
Cream Puffs 375 F 60
190 C
Quick Loaf Breads 350 - 375 F 60 – 75
177 - 190 C
Yeast Bread 400 F 30 – 40
205 C
Yeast Rolls
Plain 400 - 425 F 15 – 25
205 - 218 C
Sweet 375 F 20 – 30
190 C
Cakes With Fat
Cupcake 350 - 375 F 15 – 25
177 - 190 C
Layer Cake 350 - 375 F 20 – 35
177 - 190 C
Cakes Without Fat
Angel Cake & 350 F 50 – 60
Sponge Cake 177 C
Cookies
Drop 350 - 400 F 8 – 15
177 - 205 C
Rolled 375 F 8 – 10
190 C

Importance of Pre-Heating an Oven

 It is important to preheat your oven before baking. Baked items depending

on the correct oven temperature to help them rise properly.
 All baked recipes are tested in preheated ovens.
 Place the oven racks at the proper levels first, and then set the temperature
stated in recipe.
 Lesson Information

Information Sheet No.3

Prepare Sponges and cakes according to recipe specifications, Techniques and

conditions and desired product Characteristics.

Classification of Cakes

High-Fat or Shortened Cake

 Also called “butter cakes’’

 Contain fats
o Solid fat: butter, margarine or
vegetable shortening
o Liquid fat: oil.
Texture: tender, moist and
velvety.
o Eggs: use whole egg

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Low Fat- Unshortened Cakes

 Also called “foam cakes”

 Contain NO fat
 Leavened by steam and air
 Contain egg whites only
 Very Spongy
 Texture: light and fluffy
 Eggs: only use egg whites
 Example: angel food cake
Modified Sponge Cake

 Cross between shortened and unshortened cakes

 Contain fat (shortened)
 Use beaten egg whites (unshortened)
 Large volume but not as light as unshortened.

Chiffon Cake

Mixing Methods Used for Cakes

A. Creaming Method (for Shortened cakes)

 Also called as conventional method.

 The standard method for mixing high-fat
cakes. Procedure for Creaming Method:

1. Weigh ingredients accurately and have it in a room temperature at 70 F/21 C.

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 2. Place the shortening in the mixing bowl. With the paddle attachment, beat
the fat slowly, until it is smooth and creamy.

In the absence of electric mixer, you may use wire whisk for a traditional way.

3. Add the sugar gradually. Cream the mixture at moderate speed until the mixture
is light and fluffy.

4. Add the eggs a little at a time, beat until the eggs are absorbed before adding
more. Mix until light and fluffy. This step will take about 5 minutes.

5. Scrape down the sides of the bowl to ensure even mixing.

6. Add the sifted dry ingredients, alternating with the liquids.

B. Two-Stage
Method

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 A bit simpler than the creaming method, and it produces a smooth

batter that bakes up into a fine grained, moist cake.
Procedure for Two-stage Method:

1. Blend flour and other dry ingredients with shortening. When this mixture is
smooth, the liquids are added in stages.

2. Mix at low speed and observe correct mixing. This is important to develop
proper texture.

3. Stop the machine and scrape down the sides of the bowl frequently during
mixing to develop a smooth, well mixed batter.

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C. One-Stage (Liquid Shortening) Method

 This method involves adding the liquid ingredients to the bowl first which
simplifies the procedure.
Procedure for One-stage Method:

1. Weigh ingredients accurately and have it in a room temperature

2. Mix at low speed until the dry ingredients are moistened, to prevent dry flour from being

thrown from the bowl. Mix period at high speed, then medium speed to properly develop air
cells and create a smooth, fine textured butter.

 Many types of sponge method cakes have one characteristic in common:

 They are made with egg foam that contains yolks.
 Sponge cake batter is made in two basic steps:
o Eggs and sugar are whipped to a thick foam
o Then sifted flour is folded in.
E. Angel Food Method

 Angel food Cakes are based on egg-white foams and contain no fat.
 It should be whipped until they form soft, not stiff peaks.

Procedure for Angel Food Method:

1. Weigh ingredients accurately and have it in a room temperature.

2. Sift the flour with half the sugar.

3. Using the whip attachment beat the egg whites until they form soft peaks. Add
salt and cream of tartar near the beginning of beating process.

4. Gradually beat in the portion of the sugar that was not mixed with flour.
Continue to whip until the egg whites form soft; moist peaks.

5. Fold in the flour-sugar mixture just until it is thoroughly absorbed.

6. Pour the mixture in ungreased pans and bake immediately.

F. Chiffon Method

 Chiffon cakes and angel food cakes are both based on egg-white
foams but differs on how you mix it.
 In angel food cakes, a dry flour sugar mixture is folded into egg whites,
in the chiffon method, batter mixture containing flour, egg yolks,
vegetable oil and water is folded into whites.
 Egg whites for chiffon cakes should be whipped until they are little
firmer than those for angel food cakes.
Procedure for Chiffon Method:

1. Weigh ingredients accurately and have it in a room temperature. Use a good

quality, flavorless vegetable oil.

2. Mixing with the paddle attachment at second speed, gradually add the oil, then
the egg yolks and the water and liquid flavorings, all in slow, steady stream.

3. Whip the egg whites until they form soft peaks. Add the cream of tartar and
sugar in a stream and whip to firm, moist peaks.

4. Cut and fold the whipped egg whites into the flour-liquid mixture.

5. Pour the mixture in ungreased pans and bake immediately.

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 Let’s Check! How much did you learn?

Self-Check 1.3.1

Matching Type: Match the definition in column A with the terms in column
B. Write the letter your answer.

A B

1. It is also called as conventional method. a. sponge method

2. A type of cake which contains high b. one-stage method
percentage of fat.
3. A batter mixture containing flour, egg yolks, c. creaming method
vegetable oil and water is folded into whites.
4. Butter is creamed with sugar until the d. chiffon method
mixture is light then; whipped egg whites are
folded into
butter.
5. All in one step. It is adding the liquid e. high-fat or shortened cakes
ingredients to the bowl first.
 Lesson Information

Basic Steps in baking:

1. Read the recipe carefully to know if you have all the ingredients and utensils
needed and understand the entire procedure.

2. Prepare all the utensils needed for measuring, mixing and baking. Do the
Mise en Place.

3. Preheat the oven. Set the oven into its desired temperature.

4. Prepare the pan/pans needed. Make sure to use the correct pan size. Grease
the pan if the recipe calls for it.

5. Measure and weigh ingredients using correct utensils according to the

amount required in the recipe.

6. Mix the batter or dough. When filling pans, makes sure you don’t overfill. Fill
about 2/3 full to give an allowance for the rising of cake.

7. Bake in preheated oven. Put the pan at the center rack.

In Baking, follow directions for:

 Specific pans
 Oven temperature
 Baking time
Pan
size
 Too largecake will not brown
 Too smallbatter will overflow

Pan
type  Aluminum Pans  give the cake a light, dull finish
 Dark, Coated Pans give the cake a dark, heavy crust
8. Test for Doneness.

 Springs back to shape or insert toothpick,

should be clean when removed from cake

 Use Cake tester or a toothpick.

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9. Cool the baked products.

 Cool cake in pan

 Run spatula around edges
 Invert plate on top of pan
 Place cake into cooling rack
 Cool completely before frosting

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 Let’s Check! How much did you Learn?
Self Check 1.3.2

Arrange the following steps in baking a cake.

Placing 1 as the first step up to 9 for the final step. Write your answer on
your answer sheet.

a. Test for Doneness.

b. Mix the batter or dough
c. Read the recipe carefully to know if you have all the ingredients and utensils needed.
d. Preheat the oven. Set the oven into its desired temperature.
e. Prepare all the utensils needed for measuring, mixing and baking.
f. Prepare the pan/pans needed.
g. Measure and weigh ingredients using correct utensils according to the amount
required in the recipe.
h. Put the pan at the center rack.
i. Cool the baked products.
 Lesson Information 1.4.1

Common Cake Problems and their Causes

Problem Causes
Volume and shape Too Little flour
Poor Volume Too much liquid
Too little
leavening
Oven too hot
Uneven shape Improper mixing
Batter spread
unevenly Uneven
oven heat Oven racks
not level
Cake pans damaged
Crust too dark Too much sugar
Oven too hot
Too light Too little sugar
Oven not hot enough
Burst or Cracked Too much flour or flour too
strong Too little liquid
Improper mixing
Oven too hot
Soggy/Wet Under baked
Cooling in pans or with not enough ventilation
Texture Dense or Heavy Too little leavening
Too much liquid
Too much sugar
Too much shortening
Oven not hot enough
Uneven or irregular Too much leavening
Too little egg
Improper
mixing
Crumbly/Powdery Too much leavening
Too much shortening
Too much sugar
Wrong kind of flour
Improper mixing
Poor Flavor Poor quality ingredients
Poor Storage or sanitation
https://books.google.com/books?isbn=0470197528 Professional Baking
 Performance Task
Activity 1.4.1 Enhance your skills in Baking.
Perform the activity below.

What to do?

 Read the recipe given.

 Follow the recipe given and its procedure.
 After the activity, accomplish the scoring rubrics checklist
provided below.

Butter Cake

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Ingredients:

2 sticks (total of 225g) unsalted butter, at room temperature

7 oz (200g) cake flour
1 tsp baking powder
7 oz (200g) sugar
4 eggs
½ tsp salt
4 tablespoons milk
1 teaspoon vanilla essence
Method:
1. Preheat the oven to 375°F.
2. Lightly grease the pan (loaf pan, mini loaf pan, 8×8, or 9×9) with some butter.
3. Mix the flour and the baking powder together and sieve. Add in salt and mix
well. Set aside.
4. Use an electronic beater to mix butter and sugar until well combined or pale
yellow in color. (Note: Sugar has not dissolved yet).
5. Add in the first egg. Beat well after each addition of egg until creamy.
6. Scrape down the sides for even mixing.
7. Add in vanilla essence and mix well.
8. Fold in the flour into the mixture and mix well.
9. Finally, add in the milk.
10.Pour the mixture into the greased baking pan. Shake it lightly to distribute
cake mixture evenly.
11.Bake until golden brown and cooked, about 40 minutes. Use a cake tester to
test if it’s cooked.
12.Remove it from the oven and let cool on the wire rack for another 5 minutes.
Serve warm.

Baking temperature: 350F

Baking Time: 45 min. to 1 hour
 Performance Task
Activity 1.4.2 Enhance your skills in Baking. Perform the activity
below.
Cake Roll (Swiss Roll)

Ingredients:

 ¾ c cake flour
 1/2t baking powder
 ¼ t salt
 4 egg yolks
 ¼ c sugar
 4 egg whites
 ¼ c sugar
 1 t vanilla
 3 T water
 1 t lemon extract
Butter Cream filling and Frosting

 1 c butter
 ¾ c confectioner’s sugar
 ½ c evap milk
 ½ t lemon extract
Procedure:

1. Prepare all ingredients.

2. Mix all dry ingredients in a bowl.
3.Beat egg yolks. Add dry ingredients gradually alternate with water until all dry

ingredients were added.

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4. Add vanilla and lemon extract. Set aside.

5. In a separate bowl, beat egg whites until stiff. Add the remaining 1/4c sugar.
Beat until sugar is dissolve.

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6. Cut and fold the flour mixture with the egg white mixture.
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7. Pour in rectangular pan line with wax paper.

8. Bake at 300 F at 10-15 min.
9. If done, sprinkle with confectioner’s sugar and invert.
10. Roll loosely with the help of wax paper or cheeses cloth. Allow to cool.

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11. Prepare Filling/frosting.

12. Unroll again and place in a half roll pan.
13. Cover and decorate with butter icing.

Procedure for Butter Icing:

1. Beat butter until soft and creamy.

2. Alternately add powder sugar and milk.
3. Add lemon extract till smooth.
 Performance Task
Activity 1.4.3 Enhance your skills in Baking.
Perform the activity below.

Chiffon Cake

Ingredients:
2-1/2 cups cake flour, sifted
3 tsp. baking powder
3/4 cup sugar
1/2 tsp. salt
1/2 cup oil (vegetable oil or corn oil)
7 egg yolks, at room temperature
1 tsp. vanilla
3/4 cup cold water
7 egg whites, at room temperature
1/2 tsp. cream of tartar
3/4 cup sugar

Procedures:
1. Preheat oven to 350°F. Prepare 10-inch ungreased tube pan.

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2. Sift together the flour, sugar, baking powder and salt in a bowl.

3. Make a well at the center and add oil, egg yolks, water and vanilla. Beat until
smooth and no lumps occur. Set aside.

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4. Using a stand mixer or electric hand mixer, beat egg whites until frothy. Add
the cream of tartar. Continue to beat on high until soft peaks begin to form. Add
sugar very gradually and continuously beating until meringue is glossy and stiff.

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5. Gently fold the egg yolk mixture into the meringue until well blended, ensuring that
you scrap the bottom of the bowl as you fold.

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6. Pour into prepared ungreased tube pan.
7. Bake until golden and middle springs back when touched for about 45 minutes.
8. Invert onto the neck of a bottle.
9. Cool completely upside down.
 Performance Task

Activity 1.4.3 Enhance your skills in Baking.

Perform the activity below.

Chocolate Cake

Ingredients:

¾ c all purpose flour

1 ¾ c brown sugar
1 ½ t baking soda
1 t salt
1 c buttermilk (1T white vinegar + 1 c fresh milk)
½ c oil
3 large eggs or medium eggs
1 c brewed coffee or black coffee

Procedure
1. Combine together and make a well at the center and place the liquid ingredients.
2. Blend Thoroughly.
3. Pour in a prepared round pan 7” or 8” diameter.
4. Bake at 300 F for 25-30 min.
For Icing
1 c all-purpose cream
½ c semisweet chocolate chips
1 t instant coffee

Boil all-purpose cream and chocolate until chocolate melt. Add instant Coffee.
Let’s check on how you performed by accomplishing the scoring rubric
honestly and sincerely.

Standard Score sheet:

Characteristics Excellent Very Good Fair Poor

10 Good 6 4 2
8
Outer
1. Shape: Sponge cake-uniform;
free from cracks
Chiffon cake-slightly rounded
top.
2. Size: Very lightweight in
proportion size.
3. Color: Chiffon cake-uniform
golden brown
Sponge cake- light brown
4. Crust: Tender, free from spots
or moist
Inside
1. Color: Uniform
2. Grain: thin walled cells, no
large air spaces
3. Texture: tender, moist, light
4. Flavor: Pleasing, delicate,
uniform.
SCORE
Comments:
 Lesson Information
1.4 Use appropriate equipment according to required pastry and

bakery products and standard operating procedures

Baking Tools and Equipment

Measuring Tools
1. Weighing scale- a device used in measuring ingredients.

2. Measuring Spoons – are a set of spoons with amount indicated on it. Used to
measure small amount of ingredients such as salt, baking powder or baking soda.

3. Measuring cups- are a set of marked cups used to measure dry ingredients.
4. Liquid Measuring cup – a transparent cup with lines, called marker lines
to indicate the volume of liquid.

5. Spatula – used to apply and spread frosting, icing and butter cream. Also used
to level off dry ingredients when measuring.

6. Rubber Scraper – a flat tool used to scrape mixture and collect every bit of
the mixture out of a bowl.

7. Wire Whisk – A kitchen tool in the form of stiff, thin wire loops attach to a
handle used to blend ingredients together especially in baking.
8. Rotary Egg Beater – is a handled device used in beating eggs, cream and
other liquids.

9. Pastry Brush – also known as basting brush similar to a small paint brush. It
is also used to spread butter, oil or glaze on food and for coating baking pans
with shortening.

10. Grater – a device made of metal with holes surrounded by sharp edges to
grate food into small pieces like cheese.

11. Mixing Bowl – a deep shallow dish made of glass, stainless steel or plastic
used for mixing baking ingredients.
12. Baking Pans – a container used in baking cakes. It comes in different sizes
and styles.

13. Sifter – a tool used to separate coarse or lumps from flour and sugar.
 Review

 In the previous lesson you have learned how to prepare sponge and cakes by
way of selecting and measuring and weighing ingredients according to the
recipe requirements. You already know the required temperature to bake
goods in accordance with desired characteristics, standard in accordance
with desired characteristics
 You have learned how to prepare sponges and cakes according to recipe
specifications, techniques and conditions and desired product characteristics.
 Done with the lesson on how to distinguish appropriate equipment according
to required pastry and bakery products and standard operating procedures.

Activity 1

I have a question for you!

1. Do you like cakes?

2. Why do you like cakes?
 Maybe because its sweet!
 It is soft and fluffy?
3. What else do you like about cakes?
4. Is it because of the Icing?
5. What do you think is the characteristic of an Iced cake?

This time we are going to learn and understand the filling and icing of the cakes.
 Discussion of Activity 1
Information Sheet No. 1: Preparing and Select Fillings in Accordance
with Required Consistency and Appropriate Flavors.

There are many cakes. Cakes with fillings always seem add a little extra to the treat.
While there is a whole range of cake fillings recipes to choose from is important that
the of filling that you use is stable enough. Let us now learn the different types of
fillings.

Types of Fillings
Custard

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Custard is a smooth, creamy type filling similar to pudding. The custard is a

filling containing corn starch, flour, and egg yolks. Any filling that contains corn
starch or flour must be brought to add oil slowly to prevent scorching and then
boiled for at least a minute to thicken to its fullest. A custard type of filling
should not be frozen.
Fruit

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There are many fruits that can e cooked into a filling for cake that will provide
the cake with an extra special flavour some of the common fruits used are
Strawberries, blueberries, raspberry, peaches, apricots, and rhubarb.
A pipe is used when frosting is applied on top of the layer around the outer
edge of the cake to act as a dam to hold the filling in between. Fresh fruit can
be added between the layers but this type of cake should only be assembled
within a few hours of eaten it.

Frosting

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Many times the same frosting used to frost the cakes is used for filling
between layers. This is a great way to add flavour and moistness to the cake.
Some the common frosting types that are also used as fillings are:
Buttercream, Boiled , Cream cheese , Whip cream, Ganache
Jelly

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Jelly, jam or preserved can be used to add an easy fruit flavour filling to a
cake. You can add flavour to the cake without any additional preparation.
When using jelly filing on a layer cake , used piping of frosting around the
edge of the layer to keep the jelly, jam or preserved confined and then select
your favourite flavour and spread it on the layer inside the pipe frosting.

Whipped Cream

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Filing using whipped cream provides a light a fluffy filling with a delicate flavour.
Whipped creams are sometimes stabilized by adding gelatine to make them hold up
a better. A cake with whipped cream filling must be refrigerated and served the same
day that it is made.
 Glazes and Syrups

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Glazes and syrups can also be used as a filling but it will not provide
for any thickness. They do provide extra flavour and help seal in the moisture
of the cake. The cake can be stored at room temperature when the filling is a
glaze or syrup unless the cake or frosting requires refrigerator.

Enrichment Activities

There are many cake fillings types that can be used. There are some points that
should be taken into considerations when choosing fillings for a cake. Some of this
points are listed below:

1. Consider the flavour of the cake and be sure that the filling will complete the
cakes flavour.
2. Take into account the storage of the cake. Do not pick a filling that requires
refrigeration when it will not be possible to refrigerate the cake because of its
size.
3. If the cake will be exposed to warm temperatures, do not choose filling that
will melt.
4. If the cake has to be made a day or so ahead of when it will be eaten, be sure
the filing will hold up for that period of time.
5. An icing made of butter and/or shortening blended with confectioner’s
sugar or sugar syrup, other ingredient may also be added.
6. Shiny coating such as syrup, applied to a food to make a food shiny or glossy
by coating with a glaze or by browning in under a boiler or in a hot oven.
7. Rich cream made of chocolate and heavy cream.
8. Edible mixture used to fill pastries, sandwiches or cakes.
9. Provides a light fluffy filling with a delicate flavour.

The amount of filling will vary depending on the type of filling, the type of cake,
number of layers, and personal preferences.
 Generalization

We are still in the introductory part and you learned the different types
of fillings. This time, I want you to just enjoy while doing the task. I promise
that you will be a great baker someday and the skills and talent that you
learned will earned you a living.
 Discussion of Activity 2

Information Sheet No. 2 Fill and assemble slice or layer, Sponges and cakes
according to standard recipe specification, enterprise practice and customers
preferences.

Filling Cake Layers

For a classic round or rectangular cake, you may want to put levelled cakes together,
joined with the favourite filling. This adds height and drama to your designs.

Step 1

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Fill a pastry bag with medium consistency icing and use a decorating
tip no.12 or use a coupler without using a tip. Start at the bottom layer,
levelled side up. Put an icing just inside the edge of the cake. This will prevent
any filling from seeping out when the next layer will added.
 Step 2

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Place the cake with icing, fruit filling or pudding.

Step 3

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Place the next layer on the top, making sure it is level. Consider the bulk of
the layered cake which can be the reason for an icing to expand. Put the top layer
with side down position, so the top of the cake is perfectly smooth and level.
 Enrichment Activities

Perform the activity:

Apply actual filling for layer cake.

Rubrics for Evaluating Students Performance in Filling layered a cake.

Points Description
4 Student’s work/performance is exemplary (strong) He/she goes
beyond what is expected of him/her to complete the task
3 Student’s work/performance is good (acceptable). He/she does
what is expected of him/her to complete the task.
2 Student’s work/performance is satisfactory (almost there but
acceptable). He//she may or may not complete the task with
limited understanding.
1 Student’s work/performance is not where it should e (weak)
He/she does not complete the task and/or has no understanding of
what to do.
 Generalization
I want you to really understand how to do the proper sequence of assembling
a layer cake. Please do the following exercise.

Assemble the steps in the proper arrangement in decorating a layered cake.

1. Place the bottom layer upside down on a cardboard cake circle of

the same diameter.
2. Have all the prepared and at the proper temperature.
3. Assemble all of the tool and equipment and have them ready.
4. Trim cake layers, if necessary.
5. Brush all the crumbs of the cakes.
6. Spread filling on the bottom layer, out of the edges.
7. Put the top layer on the bottom layer, right side up.
8. Ice the cake.
 Discussion of Activity 3
Information Sheet No. 3 Select coatings and sidings according to the
product characteristics and required recipe specification.

Meaning of Icing
Icing is a sweet coating made of sugar coating made of sugar, butter, water, and egg
white or milk; It is often flavoured and cooked and used to cover or design baked
goods, such as cakes or cookies.

Different Types of Icing

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Buttercream

Buttercream is made of sifted powdered sugar, milk and superior butter. The quality
of butter used will reflect on the appearance, consistency and taste of your butter
cream frosting. This type of cake icing melts in hot weather, the finished cakes must
be chilled prior to serving to prevent the buttercream frosting from losing its stiffness.
http://bit.do/eFRn2

Whipped Cream

This type of cake icing can be attained using cold heavy whipping cream and
sugar. Some would advise you to use powdered sugar but ordinary
granulated sugar work as well

http://bit.do/eFRpQal Icing

Royal Icing

Royal cake icing dries hard in the outer shell. It is also one of the easiest to
dye with edible coloring. There are two ways to make this type of frosting:
Using egg whites (like meringue icing) and powdered sugar or by using
meringue powder in a place of egg whites.
http://bit.do/eFRrC

Cream Cheese Frosting

Cream cheese frosting is made with part butter cream frosting and a good
quality cream cheese. This type of frosting is usually perfect for carrot cakes,
red velvet and as a filling for doughnuts and cupcakes because of its
consistency.

It’s a bit heavier to spread than most types of cake icing. Some would even
put cream cheese frosting on their bread as stand-alone spread.

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Meringue
The basic ingredient for this frosting are eggwhites, cold water and granulated
sugar and it is one of the most common types of cake icing. It is light and fluffy
because of air introduced into the egg mixture to create a stiff consistency.
http://bit.do/eFRtn

Fondant
This is popular heavy frosting among celebration cakes because it is easy to
sculpt and work out. Basic fondant ingredients includes gelatin, glycerine,
water, icing or castor sugar (lighter than powdered sugar) and shortening.

Fondant is made by melting marshmallow (or heating the gelatin mixture) and
adding the rest of the ingredients until it reaches to its desired consistency,
which ideally, should stretch but should not tear easily. This cake icing is quite
heavy and sculpting to various shapes that is possible with the use of carving
and decorating tools.

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Chocolate Ganache
Chocolate ganache and glazing are probably the easiest cake icing to make.
 Enrichment Activities

Steps and Procedure in Icing a Cake

Step 1: Frosting Essentials

Spend a few fill on an offset spatula. Its large surface area makes it easy to
spread frosting. For a durable base, use cardboard rounds or an upside-down
cake pan.

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Step 2: Steadying Trick

Start by placing a dab of frosting on your base to keep the bottom layer of
cake from moving around.

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Step 3: Layer by Layer

Put the first layer of cake on the base and spread on the filling. Then place
the second layer on top and press down gently.

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Step 4: Crumb Coat

Fill the cake with a thin layer of frosting. This is called a crumb coat, and it
guarantees that the final layer of frosting looks spectacular. Place the cake in
the fridge for about 30 minutes until well-chilled and firm.

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Step 5: Frost Away

After removing the cake from the fridge, finish frosting. Use a nice dollop and
move the frosting along the side of the cake, eliminating the excess as you
turn the pan with your hand.
 http://bit.do/eFRUQ

Step 6 Decorative Touch

To get the swirl design use the back of a spoon.

Generalization

1. Is it enjoyable and interesting to decorate a cake?

2. It needs for you to practice more often to master the skills.
3. If you mastered the skills then would be a great opportunity to go into
business.
 Application

Performance Task

Prepare a boiled icing using the given recipe on layered cake. Practice and
enhance your skill in applying the filling of layer cake following the steps using
a round Styrofoam. Try many times as you can until you master the skills.

Recipe for boiled icing

1 cup sugar
1/3 cup Corn syrup
1 teaspoon vanilla extract
1/3 cup Water
2 Egg whites
3 tablespoon icing sugar

Procedure:
1. Combine sugar, water, corn syrup and salt in saucepan and stir the
mixture until well blended.
2. Boil slowly without stirring until mixture spins a long thread when a little
is dropped from a spoon.
3. In a large bowl, beat egg whites until they are stiff but still moist. Pour
hot syrup slowly over egg whites beating.
4. Continue until mixture is very fluff and will hold its shape
5. Add vanilla extract and eat until blended
6. If icing does not seem stiff enough, beat in two or three tablespoons
confectioners sugar, one tablespoon at a time, until stiff enough to hold
its shape. Spread on the cake.

Points Description
4 Student’s work/performance is exemplary (strong) He/she goes
beyond what is expected of him/her to complete the task
3 Student’s work/performance is good (acceptable). He/she does
what is expected of him/her to complete the task.
2 Student’s work/performance is satisfactory (almost there but
acceptable). He//she may or may not complete the task with
limited understanding.
1 Student’s work/performance is not where it should e (weak)
He/she does not complete the task and/or has no understanding of
what to do.
LO. 3 Decorate Cakes

Review

 In the previous lesson you have learned how to Prepare and select fillings in
accordance with required consistency and appropriate flavors.
 You have learned how to fill and assemble slice or layer sponges and cakes
according to standard recipe specifications, enterprise practice and customer
preferences.
 You knew how to select coatings and sidings according to the product
characteristics and required recipe specification.

Activity 1

I have a question for you!

1. How much can you make as a cake decorator?

2. Is being a cake decorator a good job?
3. How long does it take to become a cake decorator?
4. What do you need to decorate a cake?
5. What does a cake decorator do?
6. What are the duties of a cake decorator?
7. What do you call a person who decorates cakes?

This time we are going learn how to decorate a cake.

 Discussion of Activity 1
Information Sheet No. 1: Decorate Cakes

Icing is a sweet coating made o sugar, butter, water, and egg whites or milk; it is
often flavoured and cooked and used to cover or decorate baked goods, such
as cakes or cookies.

Different Types of Icing

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Buttercream

Buttercream is made of sifted powdered sugar, milk and superior butter. The quality
of butter used will reflect on the appearance, consistency and taste of your butter
cream frosting. This type of cake icing melts in hot weather, the finished cakes must
be chilled prior to serving to prevent the buttercream frosting from losing its stiffness.
http://bit.do/eFRn2

Whipped Cream

This type of cake icing is achieved using cold heavy whipping cream and
sugar. Some would advise you to use powdered sugar but ordinary
granulated sugar work as well

http://bit.do/eFRpQal Icing

Royal Icing

This type of cake icing dries into a hard outer shell. It is also one of the
easiest to dye with edible coloring. There are two ways to make this type of
frosting: Using egg whites (like meringue icing) and powdered sugar or by
using meringue powder in a place of egg whites.
http://bit.do/eFRrC

Cream Cheese Frosting

Cream cheese frosting is made with part butter cream frosting and a good
quality cream cheese. This type of frosting is usually perfect for carrot cakes,
red velvet and as a filling for doughnuts and cupcakes because of its
consistency.

It’s a bit heavier to spread than most types of cake icing. Some would even
put cream cheese frosting on their bread as stand-alone spread.

http://bit.do/eFRsr
Meringue
The basic ingredient for this frosting are eggwhites, cold water and granulated
sugar and it is one of the most common types of cake icing. It is light and fluffy
because of air introduced into the egg mixture to create a stiff consistency.
http://bit.do/eFRtn

Fondant
This is popular heavy frosting among celebration cakes because it is easy to
sculpt and work out. Basic fondant ingredients includes gelatin, glycerine,
water, icing or castor sugar (lighter than powdered sugar) and shortening.

Fondant is made by melting marshmallow (or heating the gelatin mixture) and
adding the rest of the ingredients until it reaches to its desired consistency,
which ideally, should stretch but should not tear easily. This cake icing is quite
heavy and sculpting to various shapes that is possible with the use of carving
and decorating tools.

http://bit.do/eFRt6
Chocolate Ganache
Chocolate ganache and glazing are probably the easiest cake icing to make.
 Enrichment Activities
Steps and procedure in icing a cake

You will need the following:

1. Cake cardboard
2. Turntable
3. Icing spatula

Procedure in icing a cake

4. Place the cake on the turn table. Trim to level the top by using a
serrated knife. To torte the cake, take the knife to the side of the cake.
Slowly turn the cake while moving the knife in a back and forth
motion. You can cut the cake more layers if you wish.

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5. Place the top half of the cake onto the cake board with a dab of
icing. This will help "glue" it into place.

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6. Make a dam of buttercream around the cake using the icing bag with
no tip. Fill with desired filling. This will help prevent the filling from
leaking and also prevent the cake from bulging.

7. Place the bottom half on top of the filling. If the cake is quite large, use
a cake board underneath the cake and slide the cake off the board.

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8. Put a huge amount of icing on top of the cake. Don't be hold back on
this, we will move this icing around and remove most of it.
9. Now, spread the icing to cover the top of the cake. Try not to lift the
spatula too much so you won't have any crumbs. If you do get crumbs
just wipe it off on another bowl and use those for the filling. You can
spread some of the icing towards the side of the cake and you can take
some of the extra icing off, too.

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10. Take some icing with your spatula hold it against the side on a 90
degree angle and spread it, covering the cake all around. Use your
other hand to turn the lazy susan while doing this. Make sure the edges
are a hanging little bit higher on the top of the cake.

11. When the cake is covered all around, take the spackle tool and hold it
against the sides again on a 90 degree angle. Turn the cake round and
round while leaving the spackle tool in the same place. It may take a
few round trips before you smooth it out.

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12. Using the metal spatula push those overhanging edges towards the
center of the cake. Repeat all around, wiping the excess buttercream to
the bowl. You should have nice, clean edges.

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13. Clean the spatula and run it across the top to smooth it. What
also helps to smooth the cake is using a spatula that was dipped
in hot water. The heat helps melt the buttercream a bit.

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 Generalization

Cake decorating is one of the sugar arts that uses icing or frosting and
other edible decorative elements to make plain cakes more visually
interesting. Alternatively, cakes can be molded and sculpted to resemble
three-dimensional persons, places and things.
LO. 4 Present Cakes

Discussion of Activity 2
Information Sheet No. 2 Present Cakes

Cakes and sponges used as bases such as:

1. Genoise sponge

shorturl.at/DQZ58

It is a whole-egg cake, unlike some other sponge cakes for which

yolks and whites are beaten separately. The eggs, and sometimes
extra yolks, are beaten with sugar and heated at the same time, using
a bain-marie or flame, to a stage known to patissiers as "ribbon stage".
2. Swiss roll

shorturl.at/gtAIS

A Swiss roll, jelly roll, roll cake, or cream roll, or Swiss Log, is a type of
sponge cake roll filled with whipped cream, jam, or icing. The origins of
the term are unclear. In spite of the name "Swiss roll", the cake is
believed to have originated elsewhere in Central Europe, likely Austria.

3. Sponge fingers

shorturl.at/dgtIK

Ladyfingers are low density, dry, egg-based, sweet sponge biscuits

roughly shaped like a large finger. They are a principal ingredient in
many dessert recipes, such as trifles and charlottes, and are also used
as fruit or chocolate gateau linings, and sometimes for the sponge
element of tiramisu.
4. Pound cakes

shorturl.at/aikFM
Pound cake is a type of cake traditionally made with a pound of each of
four ingredients: flour, butter, eggs, and sugar. Pound cakes are
generally baked in either a loaf pan or a Bundt mold, and served either
dusted with powdered sugar, lightly glazed, or sometimes with a coat of
icing.
 Enrichment Activities

Why is it important to measure freshness?

We measure freshness when developing long shelf life cakes to ensure that
they keep their freshness characteristics along shelf-life. Sometimes,
customers may have some specific requirements about cake texture. In that
case, the goal might be to reach a certain level of moistness, reduce the
crumbliness or increase the short bite. Measuring the freshness helps us see
how close we are to meeting these goals which can also be a future guide for
our product development.

Why do we need sensory evaluation?

We need sensorial measurements to complete our analytical results. First

because humans can’t always perceive the texture parameters like a machine
can, and a machine can’t entirely reproduce the way we touch and eat a cake.
Additionally Cake Freshness can also be evaluated using a combination of
mechanical and organoleptical means. Mechanically, we have instruments
that can measure the hardness, the resiliency and the cohesiveness of a
cake.

However, for parameters like cohesiveness and resiliency, there is not always
a logical correlation between sensorial measurements and the instrumental
measurements from the texturometer. In fact, some very important
parameters like moistness cannot directly be measured instrumentally. For
these reasons, we still need to conduct sensorial and instrumental
measurement of freshness in parallel.

How do you make sensorial evaluations of the different parameters of

freshness ?

Softness can be evaluated by touching the product. For the moistness, the
sensory judges first touch the product to feel if it is dry or not and to feel the
levels of humidity, then they also taste and evaluate it in the mouth. To
measure cohesiveness, the sensory judges touch and eat few bites of the
cake to see how much the product crumbles or not.
 How do you work together with your customers for sensorial evaluation?

Our expert panel is a tool we use to help internal development, but of course
we also do our work based on the briefs of our customers. The sensorial
analysis is mainly used to verify that objectives are achieved, for instance that
the freshness level of a cake is improved when we add our cake freshness
enhancer in a cake, and also to compare different Acti-Fresh offers and select
the one that will deliver exactly what our customers want.

Step-by-Step Instructions

How to Cut Delicate Cakes

1. Since delicate cakes are usually sticky, it’s helpful to have

the blade of your knife slightly wet and warm before your first
cut.

shorturl.at/corAN

2. Using a slicing knife with a serrated edge, cut into your cake in
a sawing motion.

shorturl.at/hFKU5
3. Determine the size of your slice of cake.

shorturl.at/bopBI

4. Gently saw into your cake.

Using the flat side of your blade, pick up your slice of cake from
the bottom to serve.

shorturl.at/dgpvH
 Generalization
Cake is often served as a celebratory dish on ceremonial occasions, such as
weddings, anniversaries, and birthdays. There are countless cake recipes; some are
bread-like, some are rich and elaborate, and many are centuries old. Cake making is
no longer a complicated procedure; while at one time considerable labor went into
cake making (particularly the whisking of egg foams), baking equipment and
directions have been simplified so that even the most amateur of cooks may bake a
cake.
LO. 5 Store Cakes

Discussion of Activity 3
Information Sheet No. 3 Store cakes

Freezer packaging method:

1. Place cake on a stiff foil or waxed paper covered cardboard. A bakery box
can be used, too.

shorturl.at/kns36

2. Wrap over cake or box with moisture-vapor resistant material. Or slip a

freezer bag overall or wrap in foil. ...

shorturl.at/ruvzG
3. Seal with freezer tape.

shorturl.at/dLTZ2

4. Store in a box to protect cake from crushing during storage.

shorturl.at/bGR29
 Enrichment Activities

Perform the activity:

Follow the procedure in preparing the Freezer packaging method

Points Description
4 Student’s work/performance is exemplary (strong) He/she goes
beyond what is expected of him/her to complete the task
3 Student’s work/performance is good (acceptable). He/she does
what is expected of him/her to complete the task.
2 Student’s work/performance is satisfactory (almost there but
acceptable). He//she may or may not complete the task with
limited understanding.
1 Student’s work/performance is not where it should e (weak)
He/she does not complete the task and/or has no understanding
of
what to do.
 Generalization

What is the best way to store cakes?

Wrap an unfrosted cake layer tightly in plastic wrap; be sure and secure the top,
sides and bottom of the layers. Then place the wrapped layers in a plastic zip-top
bag and store on the kitchen counter at room temperature for up to five days. If you
need to keep a unfrosted layers longer than that, freeze them.

Refrigerating cakes

Keeping in the fridge, cake with buttercream or ganache topping will last for 3-4
days. If the cake has custard, cream, cream cheese or fresh fruit it will last 1-2 days
at most.
Glossary
Assembling suitable or proper under the given circumstances
Batter semi-liquid mixture of one or more flours combined with liquids such as
water, milk or eggs used to prepare various foods.
Beating Introducing air into the mixture thru mechanical agitation as in beating
eggs.
Blend to combine ingredients and produ ce a homogenous mixture.
Boiled icing sugar and egg white for cakes; Sugar is first cooked on the stovetop to
form syrup, and then the hot syrup is beaten into whipped egg whites. As the mixture
is beaten it becomes smooth, fluffy and glossy.
Boiled Icing I Italian meringue used as cake icing
Butter Cream icing made of butter and/or shortening blended with confectioner’s
sugar or sugar syrup, other ingredients may also be added.
Confectioner’s Sugar sucrose ground in to fine powder and mixed with a
little cornstarch to prevent caking.
Consistency the way in which a certain substance, typically liquid,
holds together; (2) thicknes or viscosity.
Creaming rubbing butter and sugar unti light and fluffy.
Creaming Method mixing method that begins with blending of fat and sugar; used
for cakes, cookies and similar items.
Filling Edible mixture used to fill pastries, sandwiches or cakes.
Filling, coating, topping quantity of material that fills or is used to fill something, or
is used to coat or is used to design the top of food.
Foaming Continuously beatt egg white to incorporate air until it becomes light and
fluffy.
Fondant type of icing made of boiled sugar syrup that agitated so that it would
crystallize into mass of extremely small white crystals.
Frost cover cakes with icing
Ganache rich cream made of chocolate and heavy cream
Garnishing decorate or embellish something, especially food.
Gateau French word for cake
Gateau, torte Rich cake, typically one containing layers of cream or fruit.
Genoise sponge cake made by whipping whole eggs with sugar and folding in flour
and sometimes. Melted butter.
Glaze shiny coating such as syrup, applied to a food to make a food shiny or glossy
by coating it with gaze or by browning it under a broiled or in a hot oven.
Granulated Sugar sucrose in a fine crystalline form.
Whipped Cream
 Post Test:
Directions: Read and analyze the statement carefully. Choose the correct answer
and write the letter only in your answer sheet.
1. It refers to dry heat cooking which usually takes place in oven.
a. baking b. broiling c. grilling d. stewing
2. Which is a light cake made of meringue and flour?
a. angel food cake b. batter cake c. chiffon cake d. sponge cake
3. What sweet soluble organic compound belongs to the carbohydrates group
of foods?
a. flour b. milk c. shortening d. sugar
4. This very fine sugar dissolves faster and is perfect for making meringue.
a. caster sugar b. confectioner’s sugar c. granulated sugar d. white sugar
5. It refers to heating the oven to attain the required baking temperature
before baking.
a. baking b. proofing c. preheating d. broiling
6. Which method of portioning is done with the use of a food scale?
a. counting b. cutting c. measuring d. weighing
7. A required temperature in baking angel food and sponge cake.
a. 300 F b. 350 F c. 375 F d. 250 F
8. A flat tool used to scrape any mixture and collect every bit of the mixture.
a. spatula b. ladle c. rubber scarpers d. dough cutter
9. A type of mixing method used for cakes that is also called the
conventional method.
a. creaming method b. blending c. scraping d. one stage method
10. A type of cake that contains a high percentage of fat or shortening.
a. batter type cake b. chiffon c. foam type cake d. shortened cake
11. What sweet soluble organic compound belongs to the carbohydrates group
of foods?
a. flour b. milk c. shortening d. sugar
12. The following choices are the proper ways of measuring dry ingredients
properly except one:
e. Spoon/Scoop flour and let it overflow in a measuring cup.
f. Do not shake the measuring cup but level it off with a spatula or a flat side
tool.
g. Sift flour to remove lumps.
h. Spoon/Scoop flour and shake the measuring cup
13. A type of cake by whipping eggs and sugar to a foam, then folding in flour.
a. batter cake b. sponge cake c. butter cake d. meringue
14. A type of icing that composes of sugar syrup, egg whites and cream of tartar.
a. meringue b. boiled icing c. royal icing d. glaze
15. A tool used to measure large quantities of liquids.
a. liquid measuring cup b. measuring cup c. weighing scale d. cups
References:
Internet Sources

shorturl.at/czW01
shorturl.at/qAHO4
shorturl.at/aekyG
shorturl.at/ouCK8
shorturl.at/uBCV1
shorturl.at/xBDOV
shorturl.at/aklx8
shorturl.at/pzV08
www.pinoyrecipe.net
shorturl.at/kFLQ1
shorturl.at/ijuzS
shorturl.at/iEHQ3
shorturl.at/bmquW
shorturl.at/qwNW9

shorturl.at/msxMN
https://books.google.com/books?isbn=0470197528 Professional Baking
shorturl.at/flrvz
shorturl.at/qJNO9
shorturl.at/qJNO9
shorturl.at/ejDP3
shorturl.at/szIQX
shorturl.at/jnsX1
shorturl.at/cei46
Steps and procedure inicing a cake ihttps://www.foodnetwork.com/how-
to/articles/how-to-chop-and-melt-chocolate-a-step-by-step-guide, retrieved on
January 18, 2019
https://www.rcampus.com/rubricshowc.cfm?sp=yes&code=M5C28W
https://recipes.timesofindia.com/recipes/boiled-icing/rs53871704.cms

Book
Bread and Pastry Production Manual
Technical-Vocational- Livelihood Home Economics
Bread and Pastry Manual pages 165-175
 Layress Mae J. Banuag
Teacher II
Bachelor in Technician Teacher Education
Major in Food Trades
Master in Technician Teacher
Major in Food Trades 27 units

El Salvador City Division

Elvir L Ebonia
Teacher II
Bachelor of Science in
Agriculture Major in Animal
Science

El Salvador City Division

Tetchie Melendez
Teacher II
Bachelor in Technician Teacher Education
Major in Food Trades
El Salvador City Division