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Tourism: Bread and Pastry Production Ncii
Tourism: Bread and Pastry Production Ncii
TOURISM
Qualification Title
Module Title
PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES
You may already have some of the knowledge and skills covered in
this module because you have:
been working for some time
already have completed training in this area.
Document No.
Date Developed:
BREAD AND PASTRY
Issued by:
PRODUCTION NC II APRIL 2016
PREPARING AND
Developed by: Page 2 of 26
PRESENTING GATEAUX, Revision # 00
TORTES AND CAKES JOHN LENON L.
QA System MENDOZA
Remember to:
You need to complete this module before you can perform the
next module, “Preparing and displaying petits fours.”
Document No.
Date Developed:
BREAD AND PASTRY
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PRODUCTION NC II APRIL 2016
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TORTES AND CAKES JOHN LENON L.
QA System MENDOZA
SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS
Preparing and
Prepare and produce bakery
1. producing bakery TRS741379
products
products
Preparing and
Prepare and produce pastry
2. producing pastry TRS741380
products
products
Preparing and
Prepare and present
3. presenting gateaux, TRS741342
gateaux, tortes and cakes
tortes and cakes
Prepare and display petits Preparing and
4. TRS741344
fours displaying petits fours
TABLE OF CONTENTS
Document No.
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BREAD AND PASTRY
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TORTES AND CAKES JOHN LENON L.
QA System MENDOZA
HOW TO USE THIS COMPETENCY-BASED --------------------------------------------2
TABLE OF CONTENTS---------------------------------------------------------------------------5
MODULE CONTENT-------------------------------------------------------------------------------6
DEFINITION OD TERMS------------------------------------------------------------------------8
LEARNING EXPERIENCES--------------------------------------------------------------------10
MODULE CONTENT
Document No.
Date Developed:
BREAD AND PASTRY
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TORTES AND CAKES JOHN LENON L.
QA System MENDOZA
QUALIFICATION Bread and Pastry Production NC II
LEARNING OUTCOMES:
ASSESSMENT CRITERIA:
1. Ingredients are selected, measured and weighed according to recipe
requirements, enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance
with desired characteristics, standard recipe specifications and
enterprise practices
3. Sponges and cakes are prepared according to recipe specifications,
techniques and conditions and desired product characteristics
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QA System MENDOZA
5. Sponges and cakes are cooled according to established standards
and procedures
6. Fillings are prepared and selected in accordance with required
consistency and appropriate flavors
7. Slice or layer sponges and cakes are filled and assembled according
to standard recipe specifications, enterprise practice and customer
preferences
8. Coatings and sidings are selected according to the product
characteristics and required recipe specifications
9. Sponges and cakes are decorated suited to the product and occasion
and in accordance with standard recipes and enterprise practices.
10. Suitable icings and decorations are used according to
standard recipes and/or enterprise standards and customer
preferences
11. Cakes are presented on accordance with customer’s expectations
and established standards and procedures
12. Equipment are selected and used in accordance with service
requirements
13. Product freshness, appearances and eating qualities are maintained
in accordance with the established standards and procedures
14. Cakes are marked or cut portion-controlled to minimize wastage and
in accordance with enterprise specifications and customer
preferences
15. Cakes are stored in accordance with establishment’s standards and
procedures
16. Storage methods are identified in accordance with product
specifications and established standards and procedures
DEFINITION OF TERMS
Document No.
Date Developed:
BREAD AND PASTRY
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TORTES AND CAKES JOHN LENON L.
QA System MENDOZA
Gateaux – a cake, often an especially sponge cake that maybe from
almond flour instead of wheat flour
Frosting – a mixture of sugar, egg white or fat, and flavoring of
various kinds used to coat or cover a cake.
Cake – a batter mixture, usually containing a leavening agent and
coated with icing and frosting.
Batter – a mixture of dry and liquid ingredients with pouring
consistency.
Shortening – fats made from refined, bleached vegetable oil that has
been made solid by a process called hydrogenation.
Foamy – covered with or full of foam.
Stiff – strong/hard.
Peak – highest point.
Sponge – leavened dough.
Tortes – a cake with many eggs and ground nuts or even bread
crumbs instead of or in addition to flour.
Creaming – to mix fat and sugar until smooth and at the same time
incorporating air into the mixture.
Filling – a custard, jelly, or fruit and nuts mixture placed between
layers of cake.
Mousse – a light frozen dessert made of whipped cream, white of eggs,
sugar and flavoring extract.
Puree – a thick pulp, usually of vegetables, boiled and strained.
Flavoring – a substance as an essence extract which gives flavor to
anything.
Jelly – the coagulated gelatinous juice of fruit cooked with sugar.
Jam – chopped, pulp of fruit cooked with sugar.
Whip – to beat rapidly to incorporate air.
Ream – to skim as cream.
Reamer – a finishing tool with a rotating cutting edge for reaming.
Frost- to coat or cover the cake with icing
Fluffy-being light, soft, or airy
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CONTENTS:
Tools and materials used in decorating cakes
Decorating cakes
ASSESSMENT CRITERIA:
1. Sponges and cakes are decorated suited to the product and occasion
and in accordance with standard recipes and enterprise practices.
2. Suitable icings and decorations are used according to standard
recipes and/or enterprise standards and customer preferences.
CONDITION:
Trainees must be provided with the following:
1. WORKPLACE LOCATION
2. TOOLS, ACCESSORIES AND SUPPLIES
Decorating tools ( spatula, rubber scrapper, piping bag,
decorating tips, coupler, cake comb, cake turn table, mixing
bowl)
Plain butter cream icing
Colored butter cream icing
Flowerettes
Sprinkles
Cake box
Straw lace
EVALUATION METHOD:
Demonstration
Written test
Oral questioning
LEARNING EXPERIENCES
Learning Outcome 3: DECORATE CAKE
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TORTES AND CAKES JOHN LENON L.
QA System MENDOZA
Learning Activities Special Instructions
2. Answer self-check 3.3-1 Refer your answers to the answer key for
and compare your answers the self check. You are required to get all
to answer key. answers correct. If not, read the
information sheet again to answer all
questions correctly.
3. Read information sheet 3.3- You are free to ask questions if you have
2 “Decorating Cakes” encountered problems or if you have
queries in your mind regarding the
content of the information sheet.
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QA System MENDOZA
7. Evaluate your performance Compare your work to the Performance
using Performance Criteria Checklist 3.3-1. If you got 100% correct
Checklist 3.3-1 answer in this task, you can now move to
the next activity. If not, review the
information sheet and go over the task
again.
Congratulations for a job well done! You have now completed the
learning Outcome #3 – Decorating cakes. You are now ready to take
the next Learning Outcome #4. God Bless!
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QA System MENDOZA
After reading this information sheet, you must be able to:
1. Identify the different tools and materials used in cake decoration.
2. Accurately use the different tools and materials in cake decoration
according to the standard operating procedure.
Introduction
Cake decoration requires special tools, equipment and materials in
order to bring out the best results. To prepare yourself in decorating cakes,
you need to familiarize the following baking tools and materials specified
according to their use.
SPATULA
d molded cookies from pans which is 5 to 6 inches; large spatula for icing or frosting cakes; flexible bla
RUBBER SCRAPER
ide of the bowl, pans and electric mixers and to gather or consolidate batter, dough and more.
Document No.
Date Developed:
BREAD AND PASTRY
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TORTES AND CAKES JOHN LENON L.
QA System MENDOZA
CAKE COMB
DECORATING TIPS
These are small metal cones that are
used to shaped and produce various
designs when icing is pressed
through them.
PIPING BAGS
It is an often cone- or triangular-
shaped, hand-held bag made
from cloth, paper, or plastic that is
used to pipe semi-solid foods by
pressing them through a narrow
opening at one end, for many
purposes including cake decoration.
It is filled through a wider opening at
the opposite end, rolled or twisted
closed, and then squeezed
to extrude its contents.
CAKE BOARD
A metal or cardboard foil coated disk
on which cakes are served.
Document No.
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QA System MENDOZA
CAKE TURN TABLE
MIXING BOWL
It comes in graduated sizes and has
sloping sides used for mixing
ingredients.
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QA System MENDOZA
SELF CHECK 3.3-1
DIRECTION: Identify the following tools or materials referred in the
statement below. Write your answer on the space provided.
_______________ 1. These are small metal cones that are used to shaped and
produce various designs when icing is pressed through
them.
_______________ 3. Commonly square flat stainless steel tool with three sets
of serrated edges, used for making decorations in cake
frosting.
_______________ 5. Used to remove bits of food in side of the bowl, pans and
electric mixers and to gather or consolidate batter,
dough and more.
Document No.
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QA System MENDOZA
ANSWER KEY
1. Decorating tips
2. Cake turntable
3. Cake comb
4. Mixing bowl
5. Rubber scraper
6. Cake board
7. Spatula
8. Piping bags
9. Cake comb
10. Piping bag
11.
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QA System MENDOZA
Information Sheet 3.3-2
DECORATING CAKES
Learning Objectives:
After reading this information sheet, you must be able to:
1. Familiarize the tips and steps in decorating cakes.
2. Decorate a cake using butter cream icing according to the
standard operating procedure. [
Introduction
Decorating cake is considered as an art around the world. That
is why cake decorating competitions are very popular. It is considered
one of the sugar arts using icing or frosting, including edible decoration
elements to be placed on the cake to make simple cake more visually
appealing.
Well – decorated cakes may serve as centrepieces during specials
occasions, such as birthdays/debuts, weddings, graduations or
anniversaries. The presentation of baked products, especially cakes for
special occasions, not only adds to the cakes’ visual appeal but also
contributes to its taste.
Let us Study! Tips for Successful cake Decoration
Document No.
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BREAD AND PASTRY
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TORTES AND CAKES JOHN LENON L.
QA System MENDOZA
Novelty "geek" cakes, often based on a computer, electronic,
science fiction, etc., theme; often very fiddly work!
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QA System MENDOZA
Royal Icing Pastillage Petal paste
Dusted icing sugar
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QA System MENDOZA
Dusted icing sugar – while very simple, this can be very effective
on the right type of cake, especially where the cake's constitution is
already sufficiently rich without adding icing or frosting (such as
flourless cakes and dessert cakes).
Streusel
Drizzled
Dusted
Nuts
Jam & Preserves
Coconut
Toffees
Document No.
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TORTES AND CAKES JOHN LENON L.
QA System MENDOZA
For a layered cake, spread some frosting or filling over the frost,
or filling over the fruit cake layer. Then, put the next layer on
top. Press down this layer lightly to ensure that the cake sticks
to the filling with no air space in between.
Ice the cake on the cake board to prevent accidents in
transferring.
Hold the spatula vertically against the sides of the cake and press
lightly while turning the cake around.
To minimize difficulty in making the frosting
smooth, choose any of the following:
Use a cake comb to create design and
smoothing out the icing.
Use the tines of a cork to make lines or
curves.
Mise en place all the tools and materials needed for the procedure.
Place the cake on the cake board and place it on the cake turntable.
Document No.
Date Developed:
BREAD AND PASTRY
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PRODUCTION NC II APRIL 2016
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TORTES AND CAKES JOHN LENON L.
QA System MENDOZA
Put butter cream icing on the top of the cake and spread the icing
towards the edge using spatula.
Spread icing on all sides of cake by spinning the turn table until the
entire cake is covered with icing.
Use the cake comb to improve the appearance of the cake.
Place the colored butter cream icing in a piping bag with decorating
tip and decorate the borders.
Add some flowerretes, and using another set of piping bag with leaf
decorating tip containing green colored icing, pipe to form leaves to it
make more attractive.
Write a special message with dark colored icing on the top of the cake
if desired.
Return all the tools and equipment after washing on its proper
places.
Direction: Identify the statement below. Write your answers on the space
provided.
_________________ 3. These are popular for children's cakes and feature such
designs as movie, cartoon, and TV show characters.
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QA System MENDOZA
________________ 6. A thing to do to make the cake smooth and symmetrical
________________ 7. A tool used to create design and smoothing out the icing.
________________ 9. The icing dries very quickly, and once dry, it is so hard it
will "snap" if bent. It has a high ability to resist
breaking down in the presence of moisture
ANSWER KEY
1. Fluffy Frosting
2. Decorating cake
3. Pre-made icing sheets with printed designs
4. Petal Paste
5. Butter cream or Vienna cream
6. Trim cake
7. Cake comb
8. Modelling paste
9. Pastillage
10. Tip # 67-68
Document No.
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TORTES AND CAKES JOHN LENON L.
QA System MENDOZA
TASK SHEET 3.3-1
Title: DECORATE CAKES (Butter Cream Icing)
Performance Objective: Given the appropriate tools and materials, you are
required to decorate a cake following the procedures. You
are given 1 ½ hours to perform the task.
Supplies, Tools & Equipment :
Decorating tools ( spatula, rubber scrapper, piping bag,
decorating tips, coupler, cake comb, cake turn table, mixing bowl)
Plain butter cream icing
Colored butter cream icing
Flowerettes
Sprinkles
Cake box
Straw lace
Steps/ Procedure :
The trainees will work in the Practical work area and they will be
given one and a half hour to decorate a cake. The trainer will go around
and give comment/s and suggestion/s. At the end of one hour, trainees
will present their output.
Mise en place all the tools and materials needed for the procedure.
Place the cake on the cake board and place it on the cake turn table.
Put butter cream icing on the top of the cake and spread the icing
towards the edge using spatula.
Spread icing on all sides of cake by spinning the turn table until the
entire cake is covered with icing.
Document No.
Date Developed:
BREAD AND PASTRY
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PRODUCTION NC II APRIL 2016
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TORTES AND CAKES JOHN LENON L.
QA System MENDOZA
Use the cake comb to improve the appearance of the cake.
Place the colored butter cream icing in a piping bag with decorating
tip and decorate the borders.
Add some flowerretes, and using another set of piping bag with leaf
decorating tip containing green colored icing, pipe to form leaves to it
make more attractive.
Write a special message with dark colored icing on the top of the
cake if desired.
Return all the tools and equipment after washing on its proper
places.
Assessment Method:
Return Demonstration using Performance Criteria checklist
Document No.
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TORTES AND CAKES JOHN LENON L.
QA System MENDOZA
Comments/ Suggestions:
Document No.
Date Developed:
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QA System MENDOZA