SCHOOL OF INTERNATIONAL HOSPITALITY &TOURISM MANAGEMENT

Written Questions
Student Name: IRENE M. MORENO

1. Name the 2 ingredients that provide structural support in cakes?

Flour and eggs.

2. What part of the flour provides structural support?

The starch and the protein.

3. At what stage do these elements provide structure?

When heat has penetrated product and caused starch to gelatinise and protein to coagulate.

4. Name three effects of fat in cake.

 Softens texture of cake

 Shortens the crumb (gluten)
 Assists primary aeration, that is, in the creaming stages for sugar batter or flour batter
mixes.

5. Name 3 effects of sugar

 Gives crumb whiteness and crust colour

 Assists in aeration
 Aids to keeping qualities (attracts moisture)

6. What are the three main roles for egg in cake making?

 Moisten
 Aerate
 Bind

7. What is baking powder?

Baking powder is used as an aerating agent in cakes and sponges.

8. What effect does baking powder have on baking cake?

 Affects symmetry
 Increases volume
 Opens texture
 Tenderises

9. Name 3 varieties of cake

 Pound cake
 Cheese cake
 Sponge cake

10. Name 3 methods of making cake

 SCHOOL OF INTERNATIONAL HOSPITALITY &TOURISM MANAGEMENT
 Sugar batter
 Flour batter
 ‘All in’ emulsified method

11. Name 6 pieces of equipment needed to produce cakes

 Mixer and attachments

 Scales
 Oven
 Cooling racks
 Baking tins or forms
 Bowls

12. What are 2 techniques used in cake production?

Weighing, Whisking

13. What are two characteristics people look for when consuming cakes

 Flavour
 Appearance

14. What is the desired oven temperature for heavy cakes?

160°C -180°C.

15. Name 3 types of butter cream.

 French
 Italian
 German

16. Name 3 considerations when designing cake decoration

 Symmetry
 Consistency in size of decorations
 Balance across the product

17. Name 2 areas that product can be displayed

 In house: hotels, cafes

 Take home

18. Name 2 ways cake can be displayed for sale

 Whole product
 Cut into slices or pieces

19. The best things about this unit were:

If you sell the cake into pieces

20. The worst things about this unit were:

If you sell the cake, cut into pieces but it sells for a a whole cake. (Ex. Birthday Cake)
 SCHOOL OF INTERNATIONAL HOSPITALITY &TOURISM MANAGEMENT
21. The things you should change in this unit are:

If the icing is not stable and collapse you should at least change or replace another icing.

Result: C Competent NYC Not Yet Competent

Comments:

She is more competent when doing her laboratory activity

Student Signature:_______________________________Date: MAY 4, 2017

Trainer Signature:________________________________Date: MAY 4, 2017

 SCHOOL OF INTERNATIONAL HOSPITALITY &TOURISM MANAGEMENT
Trainee evaluation sheet
Student Name: IRENE M. MORENO
Trainers Name: EDGARDO B. ENCINAS
The following statements are about the competency you have just completed.

Don’t Do Not Does Not

Please tick the appropriate box Agree
Know Agree Apply

 There was too much in this


competency to cover without rushing.

 Most of the competency seemed


relevant to me.

 The competency was at the right


level for me.

 I got enough help from my trainer. 

 The amount of activities was


sufficient.

 The competency allowed me to


use my own initiative.

 My training was well-organised. 

 My trainer had time to answer my


questions.

 I understood how I was going to be


assessed.

 I was given enough time to


practice.

 My trainer feedback was useful. 

 Enough equipment was available


and it worked well.

 The activities were too hard for me. 

 SCHOOL OF INTERNATIONAL HOSPITALITY &TOURISM MANAGEMENT
Observation Checklist

Student name IRENE M. MORENO

Assessor name EDGARDO B. ENCINAS
Location/venue ST DOMINIC COLLEGE OF ASIA
Unit of competency Produce Cakes
SITHPAT301
Dates of observation May 11, 2017
Instructions 1. Over a period of time observe the student completing each of
the following tasks:
a) Prepare and bake cakes and filings
b) Decorate and present/display cakes
c) Store cakes
2. Enter the date on which the tasks were undertaken
3. Place a tick in the box to show they completed each aspect
of the task to the standard expected in the enterprise
4. Complete the feedback sections of the form, if required.

Did the candidate Yes No

Select required commodities according to recipe and production  

requirements

Prepare a variety of cakes to desired product characteristics

Produce a variety of cakes according to standard recipes and enterprise 

standards

Use appropriate equipment to prepare and bake cakes


Use correct techniques to produce cakes to enterprise standards


Bake cakes to enterprise requirements and standards


Select correct oven conditions for baking cakes

Prepare a variety of fillings and coating/icing, glazes and decorations for 

cakes
Decorate cakes using fillings and coating/icing and decorations according to 
standard recipes and/or enterprise standards and/or customer requests
Present/display cakes to enterprise standards using appropriate service 
equipment

Prepare a variety of filings coating, icing, glazes and decorations for cakes

Store at correct temperature and conditions of storage 

Maintain maximum eating quality, appearance and freshness 


Did the student’s overall performance meet the standard?
 SCHOOL OF INTERNATIONAL HOSPITALITY &TOURISM MANAGEMENT

Feedback to student and trainer/assessor

Strengths:
- Can work whether by group or individually
- Can select and prepare ingredients and able to distinguish of
each role

Improvements needed:

HACCP should be maintain

General comments:

Generally, she performs well. Very organize towards work. Can

easily adopt pressured in Laboratory activity.

Candidate signature Date MAY 11, 2017

Assessor signature Date MAY 11, 2017

 SCHOOL OF INTERNATIONAL HOSPITALITY &TOURISM MANAGEMENT

Work Project 1
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion of the project by
the agreed date.
The student will need to choose 3 different cake recipes and 2 sponge recipes to bake.
There is a need for a plan of action to be supplied before commencement showing the recipes to
be used. With these recipes all ingredients need to be listed.
List all ingredients required for production
 Remember the role of the ingredient
Sugar – sucrose is most commonly used sweetening agent in cake making
Flour – builds structure of cake and holds other ingredients together
Baking powder – batters made with double acting baking powder rise twice, once when dry and
moist ingredients are mixed together.
Egg – add taste, emulsion, improve the texture, colour, food value, leavening agents, moisture egg
Fat – in the form of solid shortening, margarine or butter or in the liquid form of oil contributes
tenderness, moistness and a smooth mouthfeel to baked goods.

List all equipment required to complete the selected recipes

 Make an accurate list of all equipment required
 Measuring cups, spoon, scales
 Mixer
 Pastry bags and tips
 Wire whisk
 Rubber spatula, offset
 Cake pan
 Cake board
 Cooling rack
 Oven
 Mixing bowl
 SCHOOL OF INTERNATIONAL HOSPITALITY &TOURISM MANAGEMENT
Black Forest
Ingredients:
70 grams Cake Flour Sifted

80 grams Refined Sugar

3 pcs Egg Beat

15 grams Cocoa Powder Sifted

Ganache

500 grams Dark Chocolate Bar

150 ml All Purpose Cream

150 ml Milk

Stock Syrup

500 ml Water

250 ml Sugar

150 ml Cherry Syrup

Sweet Paste Dough

280 grams All Purpose Flour Sifted

20 grams Cocoa Powder Sifted

200 grams Butter Soften

100 grams Sugar Refined

½ Lemon zest

¼ tsp Vanilla Extract

1 pc Egg

PROCEDURE:

1. Preheat oven to 180 C. Grease and flour the cake pans and cover with parchment paper.
2. In a mixing bowl combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Add
eggs, milk, oil and vanilla extract. Pour batter into the prepared cake pans.
3. Bake for 35 minutes or until cake tester inserted in centers comes out clean. Loosen edges and
remove to racks and allow to cool completely.
4. With long serrated knife, split each cake layer horizontally in half. Reserve frosting for
decorating cake; set aside. Gently brush the stock syrup on top of the cake then spread the
frosting and put some cherry on it. Top with second layer, repeat layers of frosting and cherry
topping. Top with the third cake layer frost the side of the cake. Put the reserved frosting into
pastry bag fitted with star decorator tip. Pipe around top and bottom edges of the cake. Then
frosting the top of the cake and put a cherry on center.
 SCHOOL OF INTERNATIONAL HOSPITALITY &TOURISM MANAGEMENT

Carrot Cake
Ingredients:
QTY UNIT INGREDIENT DESCRIPTION

100 ml Vegetable Oil

140 gms Refined Sugar

2 pcs Whole Egg

150 gms Carrot Grated

 SCHOOL OF INTERNATIONAL HOSPITALITY &TOURISM MANAGEMENT
150 gms Pineapple Crushed

2 tsp Baking Powder

¼ tsp Iodized Salt

¼ tsp Baking Soda

140 gms All Purpose Flour

¼ tsp Cinnamon Powder

120 gms Nuts

40 gms Dessicated Coconut

PROCEDURE:

1. Preheat the oven at 180 C. Line the baking pan with parchment paper.
2. Gather all the ingredients and equipment that you need to use.
3. In a mixing bowl, mix all the dry ingredients. Set aside
4. In another bowl mix the oil, sugar and egg until combine. Then add the grated carrots and
pineapple.
5. Add the dry ingredients into the mixture. Then add the nuts and the dessicated coconut.
6. Pour the mixture into prepared baking pan. Bake for 30 minutes or until comes out clean using a
cake tester.
7. Remove the carrot cake and let it cool in a cooling rack.

Picture:

Chilled Cheese Cake

Ingredients:
QT UNIT INGREDIENT DESCRIPTION
Y

Genoise Sponge

85 gram Cake Flour Sifted

s

80 gram Sugar Refined

s

3 pcs Egg Soften

Sweet Dough Paste

 SCHOOL OF INTERNATIONAL HOSPITALITY &TOURISM MANAGEMENT
280 gram All Purpose Four Sifted
s

20 gram Cocoa Powder Sifted

s

200 gram Butter Soften

s

100 gram Sugar Refined

s

½ Lemon zest

¼ tsp Vanilla Extract

1 pc Egg Beat

Filling

115 gram Cream Cheese Creamy

s

45 gram Powder Sugar

s

1 pc Egg

8 gram Gelatine Powder

s

2 tbsp Water

110 gram Whipped Cream

s

¼ tsp Vanilla Extract

Lemon Zest

Passion Fruit Glaze

130 ml Passion Fruit Juice

2 tsp Gelatine Powder

130 ml Stock Syrup

PROCEDURE:

1. Preheat the oven at 180 C. Grease a round pan; set aside. To make a Sweet Paste Dough. In a
mixing bowl combine all purpose, cocoa powder and butter you need to rub in until the
ingredients mix well then add the sugar, lemon zest and vanilla extract. Lastly add the egg and
mix gently until it combine all the ingredient. Bake for 20-25 minutes or until it is done.
2. Meanwhile dissolve the gelatin powder over boiling water. Set aside to cool.
 SCHOOL OF INTERNATIONAL HOSPITALITY &TOURISM MANAGEMENT
3. In a separate bowl, beat the cream cheese, sugar and vanilla extract until light and fluffy.
Gradually beat in gelatin mixture until combined. Fold in whipped cream. Pour mixture into
prepared pan, leveling top with a spatula. Cover. Refrigerate until set.
4. Remove the cheesecake from pan. Decorate top of the cheesecake.

PICTURES

Chiffon Sponge
Ingredients:
QTY UNIT INGREDIENT DESCRIPTION

150 gram Cake Flour Sifted

s

1 tsp Baking Powder

pinc Salt
h

2 pcs Egg yolks

100 ml Water

120 gram Sugar Refined

s

75 ml Vegetable Oil

1 tsp Vanilla Extract

3 pcs Egg whites Beat

80 gram Sugar Refined

s

1/4 tsp Cream of tartar

 SCHOOL OF INTERNATIONAL HOSPITALITY &TOURISM MANAGEMENT

PROCEDURE:

1. Preheat the oven to 180 C. Coat an 8-inch cake pan generously with butter, then flour, tapping
out any excess flour; then set aside.
2. Combine flour, baking powder and salt in a medium bowl then set aside.
3. In a separate bowl combine oil, water, vanilla, egg yolks and sugar. Whisk until mixture is light in
color and looks slightly thickened, about 5 minutes. Using a rubber spatula, scrape down the
sides of the bowl. Add the dry ingredients and whisk until smooth for about a minute.
4. Whisk the egg whites until soft peaks form. Gradually add the remaining sugar and continue
whisking until stiff peaks form. Using a rubber spatula, fold a quarter of the egg whites into the
batter until evenly incorporated; gently fold until just combined.
5. Pour the batter into prepared pan. Bake until the surface of the cake is golden brown and press
it by using a cake tester inserted into the center comes out clean, allow to cool for about 30 to
35 minutes.

Picture:

Strawberry Roll Cake

Ingredients
 3 eggs
 1 cup white sugar
 1/3 cup hot water
 1 teaspoon vanilla extract
 1 cup sifted all-purpose flour
 1 teaspoon baking powder
 1/4 teaspoon salt
 1/4 cup confectioners' sugar for dusting
 1 cup fresh strawberries
 1 cup heavy cream, chilled
 1 teaspoon unflavored gelatin
 1 tablespoon white sugar
 2 tablespoons confectioners' sugar, for dusting (optional)

Procedure:

1. Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered
foil or buttered parchment paper.
 SCHOOL OF INTERNATIONAL HOSPITALITY &TOURISM MANAGEMENT
2. Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating
constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter
into prepared pan.
3. Bake until cake is springy to the touch and beginning to shrink away from the sides of the
pan, about 15 minutes.
4. Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the cake out on the towel.
Peel off the paper or foil. Cut away crusty edges with kitchen shears or a sharp paring knife.
Roll the cake up in the towel, and leave it to cool.
5. Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll
the cake. Spread with the strawberry cream, and roll up again. Chill cake for at least 1 hour.
6. Before serving, dust cake with confectioners' sugar or top with additional whipped cream.

Picture:

Work Project 2
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit
documentation, suitable evidence or other relevant proof of completion of the project by the agreed date.
The student will need to produce a diagram of a cake that they will be decorating:
 A brief history of the style will need to be presented
 Define the ethnic origin of the cake
 Does it have any significance about it? Special occasions, festival time.

Describe the filling that may be used in the cake:

 Does the cake need a filling?

 Yes
 What is the role of the filling?
 It may thick the size of the cake and to added more flavor

Describe the process of glazing the cake:

 What type of glaze will be used?

 Ganache.

State how the cake is going to be presented:

 Is it going to be sold whole?

 Yes
 SCHOOL OF INTERNATIONAL HOSPITALITY &TOURISM MANAGEMENT
 Is the cake going to be sliced and sold in pieces?
 Yes
 Will the customer take the cake home?
 Yes
 Will the cake be consumed?

 Yes, because this cake has the egg ingredients and it consumed by 3 days

Dobos Torte

History of Dobos Torte

The word ‘Dobos’ means ‘like a drum’ in Hungarian. However, this cake is
named after its creator, Hungarian pastry chef Josef Dobos.

Ethnic Origin of the Cake

Dobos torte was first publicly introduced at the 1885 National General Exhibition
held in Budapest and among the first ones to taste it were Empress Elisabeth and Franz
Joseph I. The cake soon gained popularity throughout Europe owing to its uniquity and
simplicity and also because of the usage of fine buttercream in the cake, whereas cakes
of those times were only familiar to whipped or pastry cream fillings and frostings. The
Dobos torte recipe however was kept confidential until 1906, when JózsefC. Dobos
retired and passed on the original recipe to the Gingerbread Makers' and Budapest
Confectioners'.
 

Work Project 3
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit
documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by
the agreed date.
The student will need to present a report on the following points

What temperature are you going to store your finished pastries and cake product?

 0 – 4C