INTERNACIONAL COLEGIO DE TECNOLOGIA

A College of Three-Way Education System

DATU PANAS, BUUG, ZAMBOANGA SIBUGAY
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Email Add.: ict.college@yahoo.com

Bread and Pastry Production NCII

MODULE 3
Lesson 1: Prepare and Present Gateaux,
Tortes and Cakes
Week 3-4
SECOND SEMESTER
FOURTH QUARTER

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

ERNESTO M . OGARIO JR
Teacher
 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

http://bit.do/eFRmQ

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

http://bit.do/eFRmc

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

http://bit.do/eFRkR

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

http://bit.do/eFRkx

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

http://bit.do/eFRkd

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

http://bit.do/eFRjY

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

http://bit.do/eFRgA

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

http://bit.do/eFReq

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

http://bit.do/eFRnk

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.

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

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.

https://www.foodnetwork.com/how-to/articles/how-to-chop-and-melt-chocolate

Step 2: Steadying Trick

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

https://www.foodnetwork.com/how-to/articles/how-to-chop-and-melt-chocolate
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.

http://bit.do/eFRUj

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.

http://bit.do/eFRUx

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

http://bit.do/eFRnk

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.

https://tinyurl.com/yc8n3bcs
5. Place the top half of the cake onto the cake board with a dab of
icing. This will help "glue" it into place.

https://tinyurl.com/y7rog869
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.

https://tinyurl.com/ybr5e7zf
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.

https://tinyurl.com/y7dgz3y7

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.

https://tinyurl.com/yavdc3za
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.

https://tinyurl.com/y8bfpnb4

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.

https://tinyurl.com/y873svlv
 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.

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3. Determine the size of your slice of cake.

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4. Gently saw into your cake.

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

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 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. ...

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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

Good Luck!...