GRADE

11 /12

TVL-HE
BREAD AND PASTRY PRODUCTION
NC II
QUARTER 3 – MODULE 3
PREPARE SPONGES AND CAKES
Use appropriate tools and equipment
Cool the sponges and cakes

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I. INTRODUCTION:

The tools and equipment used in your baking is a huge time saver and great
asset to the business, however, when not used properly it can break down or even
result in an accident, causing the business to slow or come to a halt.

Cleaning thoroughly at the end of each day can help provide your equipment
with a longer life. Deep cleaning all equipment routinely can also help the equipment
last as long as possible. Ensure proper use, it’s always best to read the user manual.
Sometimes there are small quirks that the manual recommends or recommends
avoiding not adhering to those guidelines can cause the equipment to malfunction.

Cakes need to cool properly before they're handled. Wire cooling racks are
perfect for cake to cool on after they're removed from baking pans, because the wire
cooling racks allow air to circulate all around the cakes while it cools.

After removing your cake from the oven, let it cool slightly in the pan until the
top feels firm. This gives the cake a chance to finish baking from within and acclimate
itself to room temperature. Then turn it out onto a cooling rack to cool completely. DO
NOT try to cool the cake quickly by placing it in the refrigerator -- the rapid cooling

II. MODULE CONTENT:

will shock the cake, making it stick to the pan, collapse or both. Once it's properly
cooled, frost your cake and enjoy.

BAKING TOOLS & EQUIPMENT

A. Measuring Tools

1. Weighing scale- a device used in measuring ingredients.

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 2. Measuring Spoons – are a set of spoons with amount
indicated on it. Used to measure small amount of
ingredients such as salt, baking powder or baking
soda.
3.

4. Measuring cups- are a set of marked cups used to

measure dry ingredients.

5. Liquid Measuring cup – a transparent cup with lines,

called marker lines to indicate the volume of liquid.

B. Other Baking Tools:

6. Spatula – used to apply and spread
frosting, icing and butter cream. Also used
to level off dry ingredients when measuring.

6. Rubber Scraper – a flat tool used to scrape

mixture and collect every bit of the mixture
out of a bowl
.

7. Wire Whisk – A kitchen tool in the form of

stiff, thin wire loops attach to a handle used
to blend ingredients together especially in
baking.

8. Rotary Egg Beater – is a handled device

used in beating eggs, cream and other
liquids.

9. Pastry Brush – also known as basting brush

similar to a small paint brush. It is also used
to spread butter, oil or glaze on food and for
coating baking pans with shortening.

10. Grater – a device made of metal with

holes surrounded by sharp edges to grate
food into small pieces like cheese.

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6. Mixing Bowl – a deep shallow dish made of glass,
stainless steel or plastic used for mixing baking
ingredients.

7. Baking Pans – a container used in baking cakes. It

comes in different sizes and styles.

8. Sifter – a tool used to separate coarse or lumps

from flour and sugar.

9. Oven – is an enclosed compartment used for

baking.

10. Mixer – is a kitchen tool used for stirring,

whisking or beating.

11. Cooling rack – is a layered tool made of wires

with short legs used for cooling baked products

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COOLING OF THE CAKE

 Cool cake in pan

 Run spatula around edges
 Invert plate on top of pan
 Place cake into cooling rack
 Cool completely before frosting

In Baking, follow directions for:

• Specific pans
• Oven temperature
• Baking time

Pan size

o Too large – cake will not

brown o Too small – batter
will overflow

Pan type

o Aluminum Pans – give the

cake a light, dull finish o
Dark, Coated Pans – give the
cake a dark, heavy crust

Test for Doneness.

o Springs back to shape or
insert toothpick, should be
clean when removed from
cake
o Use Cake tester or a
toothpick

III. ACTIVITIES (Use your notebook or clean sheet of paper for your answers.)

Activity 1- Enumeration
Direction: Read and answer the following question/statement carefully.

A. Name at least 3 tools and equipment in baking cakes and list down the ways to
properly care for each tool.

1. _______________ _________________________________________
_________________________________________

2. _______________ __________________________________________
__________________________________________

3. _______________ __________________________________________
__________________________________________

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 B. Why cooling of sponges and cakes is important?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

IV. SUMMATIVE ASSESSMENT

Answer the following using the attached ANSWER SHEET.

A. Direction: Find at least 10 tools or equipment needed in baking sponges and

cakes. Write the name of each tool in your answer sheet. (10 pts.)

nytimes.com dexam.co.uk flipkart.com

amazon.com amazon.com amazon.com

rsvp-intl.com amazon.com walmart.com

gourmetwarehouse.com amazon.com amazon.com

milkteasupplier amazon.com amazon.com

B. Matching Type:
Direction: Match Column A (baking tools) to Column B(uses) to Column C(image).
Write the letter and roman numeral for your answer. (5 pts.)

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 Baking Tools Uses Image
Column A Column B Column C
1. ____, ____ Measuring is used to measure
spoon dry ingredients

christian book.com

2. ____, ____ Baking Pan a set of spoons senheng.co

m.my
used to measure
small amount of
ingredients

3. ____, ____ Oven a container used in

baking cakes. It
comes in different
sizes and styles. amazon.c om

4. ____, ____ Mixing bowl enclosed spaces

used in baking
breads, cakes etc.

amazon.c
om

5. ____, ____ Measuring a deep bowl used

Cup in mixing
ingredients

amazon.com

B. Direction: Draw 5 tools or equipment in preparing cakes and identify their use/s. (10pts.)

1.

2.

3.

4.
6
5.

C. Arrange me! Below are steps in cooling a cake. Arrange it by placing numbers 1-5
(1-as first step).
_______1. Place cake into cooling rack
_______2. Cool cake in pan
_______3. Cool completely before frosting
_______4. Run spatula around edges
_______5. Invert plate on top of pan

Key to Corrections:

ACTIVITIES

Activity 1
A. Answers may vary
B. Answers may vary

VI. References:

Department of Education, Technical Vocational Livelihood Education – Bread and Pastry

Production Manual First Edition, 2016, pp 138 – 143 floresbakeryservice.com
http://www.fromkarenskitchen.com/tips/cooling_the_cake.php

https://www.huffpost.com/entry/common-cake-baking-
mistakes_n_1571776#:~:text=After%20removing%20your%20cake%20from,acclimate%20it
self%20to%20room%20temperature.