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TVL-HE
BREAD AND PASTRY PRODUCTION
NC II
QUARTER 3 – MODULE 1
PREPARE SPONGES AND CAKES
Standard in measuring ingredients
Baking temperatures and time for different types of cakes
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I. INTRODUCTION:
It is important to measure the ingredients accurately to get standard products and
efficient use of materials. Different flour in different localities need varying amounts of liquid
and this should be considered in baking.
Keep a record of the quantity of flour used each time you bake to find
out which measurement produces the best result from the flour available in your
area.
You will soon learn to judge the correct amount of liquid to add by the consistency of
the dough and the way it handles.
Selecting, measuring and weighing ingredients according to recipe is the only way to avoid
discrepancies in baking. It may seem time- consuming at first, but the end result is fewer
dirty dishes, less mess, a better yield and more consistent results. While selecting required
oven temperature to bake goods is just equally important as proper pan selection for
baking. Each recipe has a perfect baking temperature and time. Oven temperature should
be monitor at all times in order to avoid disappointing results such as overbaking,
overbrowning, rough or dry texture.
stressbaking.com
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3. Powdered Milk
Remove the lumps by stirring. Scoop lightly to fill
the measuring cup without shaking until it overflows. Use
the spatula or the straight edge of a knife to level the
measurement.
seriouseat.com
4. White Sugar
Sifting is not necessary unless it is lumpy. Fill the
measuring cup or scoop the sugar until it overflows. Do
not shake the measuring cup but level the sugar with a
spatula or the edge of a knife
foodbasics101
5. 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 the shape of the cup if packed properly.
recipetips.com recipetips.com
6. Liquid Ingredients
A liquid measuring cup is used to measure large
quantities of liquids. Set the cup on a level surface. Never lift
the cup while pouring the liquid. Read the scale from the
side of the cup.
natashakitchen.com
7. Solid Fats
Fill the measuring cup with shortening and press
down until it is full. Level the fat with the spatula or the
edge of a knife.
tasteofhome.com
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WHAT IS PORTION CONTROL?
Portion control means getting the right number of servings from a recipe and serving
the right amount. It requires following the standardized recipes exactly. It involves planning
menus carefully, purchasing an adequate amount of food, preparing, storing, and serving
food.
Importance of Portion Control
1. It provides the correct serving size to meet the nutritional needs.
2. It helps control costs.
3. It helps minimize waste.
4. It helps to guide the ordering and preparation of food.
5. It is a contributing factor in giving a consistent yield and portion size.
6. Customers know exactly how much food to expect.
7. Customers get the same portion size
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• Counting – name or list (the units of a group or collection) one by one in
order to determine the total number
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III. ACTIVITIES
Use your notebook or clean sheet of paper for your answers.
Direction: Write down on the right side of the box the proper way on how to measure the
ingredients written on the left side of the box below. You answer will be evaluated using a rubric.
(10 pts.)
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Flour
Baking Powder/
Baking Soda
Sugar
Brown Sugar
Solid Fats
Activity 3 Essay
Direction: Read each statements/question carefully and write your answer on the space provided.
You answer will be evaluated using a rubric. (5 pts.)
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2. In your own words, explain the importance of pre-heating the oven.
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A. Direction: Below are the different types of cakes. Write the required oven
temperature in oF & oC and time of each type of cake on the given space. (12 pts)
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Strawberry Layer
Cakes
Banana Loaf
Cakes
Chocolate
Cupcakes
B. Directions: Read each statements/question carefully and write your answer on the
space provided. You will be rated using the given rubrics. (5 pts)
1. In your own words, discuss the meaning of portion control.
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2. How does portion control help in cost control?
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C. Direction: Search for 5 types of cakes that can be made without the use of the
oven. Make a portfolio with photo, ingredients and procedure. Draw 1 cake, with your own
design, which will be included in your portfolio. You will be rated using the given rubrics. (10
pts.)
V. Key to Corrections
ACTIVITIES
A. B. Answers may vary.
1. A 6. A.
2. B 7. D.
3. C 8. A. C. Answers may vary.
4. C 9. D.
5. D 10. D.
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VI. References:
ANSWER SHEET
1. Strawberry
Layer Cakes
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2. Banana Loaf
Cakes
4. Chocolate
Cupcakes
B.
1.
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2.
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