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Bread and Pastry Production: Quarter 3 - Prepare and Present Gateaux, Tortes and Cakes
Bread and Pastry Production: Quarter 3 - Prepare and Present Gateaux, Tortes and Cakes
Department of Education
Regional Office IX, Zamboanga Peninsula
Name of Learner:
Grade & Section:
Name of School:
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TLE/TVL – Bread and Pastry Production – Grade 9/10/11/12
Alternative Delivery Mode
Quarter 3 – Module 2
First Edition, 2020
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represent nor claim ownership over them.
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What I Need to Know
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. We hope that through this material,
you will experience meaningful learning and gain deep understanding of the relevant
competencies.
What I Know
Let us determine how much you already know about preparing and
presenting gateaux, tortes and cakes.
Multiple Choice:
Directions: Choose the best answer and write the letter only in your answer sheet.
1. A deep cake pan with a tube in the center. The tube promotes even baking of
angel food cakes and chiffon cakes.
a. Rectangular pan b. Tube pan c. Sauce pan d. Loaf pan
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2. This is a measuring tool ideal for measuring small amounts of dry and liquid
ingredients.
a. Measuring spoon b. Measuring cup c. Measuring glass d. Weighing scale
3. A cutting tool which is like a slicer, has a serrated edge. Used for cutting breads,
cakes, similar items.
a. Serrated knife b. Cutting board c. Pastry wheel d. Spatula
4. Which tool used for mixing, stirring and serving? These are strong, inflexible and
poor conductors of heat, which make them ideal for beating and creaming.
a. Strainer b. Wooden spoon c. Whisk d. Cooling rack
5. This a classification of cakes which is considered as a combination of shortened
cake and foam-type cake, the best example is Chiffon Cake.
a. Modified Sponge Cake c. Shortened Cakes
b. Unshortened Cakes d. Angel Cake
Definition of Terms
Angel Food Cake - type of cake that is made of meringue and flour.
Bake - cook food in a dry heat method inside an oven.
Batter- mixture of dry and liquid ingredients enough to be poured.
Blend- combine two or more ingredients to produce a homogenous mixture.
Chiffon Cake – light cake made by following the chiffon method – cake mixing
method involving folding.
Foaming – continuously beat egg white to incorporate air until it becomes light and
fluffy.
Ganache – a rich cream made of chocolate and heavy cream.
Gateau – French word for cake.
Genoise – sponge cake made by whipping whole eggs with sugar and folding in flour
and sometimes melted butter.
Glaze – sucrose sugar in a fine crystalline form.
Grease – brush pan with shortening.
Meringue - mixture of egg whites, cream of tartar and sugar beaten into desired
peaks.
Pre-heat - heat the oven before baking to achieve the correct/required temperature.
Sponge Cake – type of cake made by whipping eggs and sugar to a foam, then folding
in flour.
Sift - to pass the dry ingredients through the sifter/seiver to remove lumps.
Whip – to beat rapidly and continuously to aid incorporation of air as in whipping
egg whites to make meringue and in cream.
What’s In
Directions: Answer the following questions and use a separate answer sheet.
1. Why do we have to measure ingredients accurately when baking?
2. What are the common methods of portion control? Explain your answers.
3. What are the major ingredients and minor ingredients in cake baking?
4. Why is it necessary to pre-heat the oven before baking?
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What’s New
Activity
Directions: Identify the following pictures below. Use a separate sheet for your
answer.
1. 5. 9.
2. 6.
10.
3. 7.
4. 8.
What is It
Lesson Information 1
EQUIPMENTS
1. Mixers - are one of the essential tools in baking. Although a small quantity of
dough can be mixed by hand, electric mixers are required in large scale baking
such as those in commercial bakery.
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3. OVENS – It is a workhorse of the bakery and pastry shop. They are essential for
producing breads, cakes, pasties, cookies and other baked products. Ovens are
enclosed spaces in which food is heated, usually by hot air (except in the case of
microwave ovens, which are not especially useful in the bakeshop.)
• Deck Oven – Deck oven are so called because the item to be baked-
either on sheet pans or, in the case of some breads, freestanding -
are placed directly on the bottom, or deck, of the oven. There are no
racks for holding pans in deck ovens. Deck oven are also called Stack
ovens because several may be stacked on top of one another.
©NSM Montilla
• Rack Oven - A rack oven is a large oven into which entire racks full
of sheet pans can be wheeled for baking. Normal baker’s racks hold
8 to 24 full-size sheet pans, but racks made specifically to go into
rack ovens usually hold 15 to 20 pans. Rack ovens hold 1 to 4 of
these racks at once. The ovens are also equipped with steam
injectors.
HAND TOOLS
Hand tools is a broad one, encompassing large and small items, some more
familiar than others. Those described here are considered indispensable to a
bakeshop or Commercial baking establishment.
1. Pans and Molds - found in the hot kitchen are also used in the bakeshop. For
example, saucepans are used to boil syrups and to cook creams and fillings. Pans
and molds are essential for the bakery product.
• Cake pans. Most cake pans are round, but other shapes, such
as hearts, are available for specialty cakes. Cake pans come in
many sizes.
• Loaf pan - A rectangular pan, usually with slightly flared sides,
used for baking loaf breads. Loaf pans can also be used for
molding refrigerated and frozen desserts.
• Tube pan - A deep cake pan with a tube in the center. The tube
promotes even baking of angel food cakes and chiffon cakes.
©NSM Montilla
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2. Measuring Tools
• Measuring spoons - are ideal for small amounts of dry and
liquid ingredients.
3. Cutting Tools – Knives and other cutting tools are so essential to the success of
bread and pastry chores.
©NSM Montilla
4. Other tools
• Pastry brush - is used to brush items with egg wash, glaze,
and so on.
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• Icing comb. A small plastic tool, usually triangular, with
serrated edges in various patterns, for decorating icings and
other pastry and decorative items.
©NSM Montilla
Decorating Tools
• Pastry tip/ piping tube/ decorating tips - they are plastic
or metal tubes attached at the tip of a pastry bag or piping
tube to achieve the desired design when piping out icing.
• Pastry Bag
• Coupler
• Flower nail
©NSM Montilla
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Lesson Information 2
CLASSIFICATION OF CAKES
1. High-Fat or Shortened Cakes – a type of cake which contains a high percentage
of fat or shortening and depend upon egg, flour and milk for structure. Much of
the volume of the finished cake is achieved by the use of baking powder.
Butter Cake
©NSM Montilla
2. Foam Type Cake – also known as unshortened cakes. A type of cake that
depends principally upon the extensive and denaturization of egg protein for the
bulk of the structure of the finished volume and can be considered cakes without
shortening.
Chiffon Cake
©NSM Montilla
What’s More
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Directions: Classify the following tools based on their usage. Write the letter of your
answer in a separate sheet.
Self – Checked: LI - 1
Matching Type
Directions: Match Column A with the terms in Column B. Write your answers on
your answer sheet.
A B
1. A shallow, rectangular pan (1 inch/25 mm deep) for a. Sugar Thermometer
baking sheet cakes, cookies, rolls, and other baked b. Cooling Rack
goods. c. Sheet pans
2. It is used for measuring the temperature, hence, the d. Mixing Bowl
concentration of boiling sugar syrups. e. Pastry Brush
3. A tool that is used to brush items with egg wash, glaze
and oil when greasing pans.
4. A wire rack used to hold baked goods while cooling.
5. It is a deep bowl that is particularly well suited for mixing
ingredients together in. These come in many materials,
such as stainless steel, ceramic, glass, and plastic.
Self – Checked: LI - 2
Directions: Choose the correct word listed inside the box and write it on a separate
answer sheet.
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Shortened Cakes Foam Type Cake
Sponge Cake Modified Sponge Cake
Angel Food Cake
What I can Do
Performance Task 1
1. Perform the step by step procedure in Chocolate Cake (The learners are given 3
options to perform the tasks: 1. Do the tasks at home if tools, materials and
equipment available. or 2. Perform the tasks in school during the limited face to
face schedule, and or 3. Watch the video tutorial in YouTube (NoSheiMar’s Baking
Tutorial - https://youtu.be/zi9VjxdpoHM).
2. Document performance either in pictures or recorded videos.
Chocolate Cake
Ingredients
©NSM Montilla
Procedures
1. Pre-heat the oven into 350 degrees Fahrenheit.
2. Prepare round pan. Grease and lined with wax paper. Set aside.
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3. Soften and cream together sugar and butter inside the bowl until light and fluffy.
4. Add eggs one at a time into the butter and sugar mixture. Mix properly in one
direction.
5. Add all dry ingredients and divide into four parts.
6. Add all liquid ingredients and divide into three parts.
7. Alternately add dry ingredients with liquid ingredients. Start with dry ingredients
and end with dry ingredients.
8. Pour batter mixture into a greased and lined with wax paper round pan.
9. Bake in pre-heated oven for 45 – 60 minutes or until done. Test the doneness of
the cake by inserting toothpick. If the toothpick comes out clean the cake is done.
10. Serve when cooled.
Step 2 Step 6
Step 3 Step 7
Step 4 Step 8
©NSM Montilla
Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.
PERFORMANCE LEVEL
4 – Can perform this skill without supervision and with initiative and adaptability
to problem situations.
3 – Can perform this skill satisfactorily without assistance or supervision.
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2 – Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision
1 – Can perform parts of this skill satisfactorily, but requires considerate
assistance and/or supervision
PERFORMANCE CHECKLIST 1 2 3 4
1. Pre-heat the oven into 350 degrees Fahrenheit.
2. Prepare round pan. Grease and lined with wax paper. Set
aside.
3. Soften and cream together sugar and butter inside the bowl
until light and fluffy.
4. Add eggs one at a time into the butter and sugar mixture. Mix
properly the batter mixture in one direction to incorporate
air.
5. Add all dry ingredients and divide into four parts.
6. Add all liquid ingredients and divide into three parts.
7. Alternately add dry ingredients with liquid ingredients. Start
with dry ingredients and end with dry ingredients.
8. Pour batter mixture into a greased and lined with wax paper
rectangular pan.
9. Bake in pre-heated oven for 45 – 60 minutes or until done.
Test the doneness of the cake by inserting toothpick. If the
toothpick comes out clean the cake is done.
10. Serve when cooled.
Assessment
Multiple Choice:
Directions: Choose the best answer and write the letter only in your answer sheet.
1. A deep cake pan with a tube in the center. The tube promotes even baking of
angel food cakes and chiffon cakes.
a. Rectangular pan b. Tube pan c. Sauce pan d. Loaf pan
2. This is a measuring tool ideal for measuring small amounts of dry and liquid
ingredients.
a. Measuring spoon b. Measuring cup c. Measuring glass d. Weighing scale
3. A cutting tool which is like a slicer, has a serrated edge. Used for cutting breads,
cakes, similar items.
a. Serrated knife b. Cutting board c. Pastry wheel d. Spatula
4. Which tool used for mixing, stirring and serving? These are strong, inflexible and
poor conductors of heat, which make them ideal for beating and creaming.
a. Strainer b. Wooden spoon c. Whisk d. Cooling rack
5. This a classification of cakes which is considered as a combination of shortened
cake and foam-type cake, the best example is Chiffon Cake.
a. Modified Sponge Cake c. Shortened Cakes
b. Unshortened Cakes d. Angel Cake
6. What pan is used in baking the Chocolate Cake?
a. Round pan b. rectangular pan c. tube pan d. sheet pan
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What I Have Learned
Self-Checked: L1-2
1. Shortened Cake
2. Unshortened Cake
3. Sponge Cake
4. Angel Food Cake
5. Modified Sponge Cake
What I Have Learned
Self-Checked: L1-1 Activity for Lesson Information 1
Activity for Lesson Information 2 1. E 6. B
1. c
1. Butter Cake 2. A 7. C
2. a
2. Chiffon Cake 3. C 8. A
3. e
3. Angel Food Cake 4. E 9. D
4. b 4. Sponge Cake
5. d 5. B 10. B
What’s New What I Know/Assessment
1. spatula 6. sheet pan 1. b
2. measuring spoon 7. wooden spoon 2. a
3. measuring glass 8. pastry brush 3. a
4. measuring cup 9. serrated knife 4. b
5. tube pan 10. cooling rack 5. a
Answer Key
2. Draw at least 20 baking tools and equipment. Use short bond paper size.
kitchen at home.
1. Enumerate the baking tools and equipment available at your respective
Something to Do
Additional Activities
a. Spatula b. mixing spoon c. wooden ladle d. rubber scraper
8. What tool is used to loosen the cakes from the pans?
b. unshortened cakes d. meringue cake
a. Shortened cake c. foam type cake
classification it does belong?
7. After the performance or preparation of the Chocolate Cake, which cake
References
Bread and Pastry Production (Manual). Department of Education
Technology and Home Economics – Home Technology by Eden C. Diaz and Nora
Soriano (2000)
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