10

Bread and Pastry

Production

Quarter 3
Self-Learning Module 3
SPECIFIC TEMPERATURE USED FOR
DIFFERENT TYPES OF SPONGE AND CAKES

Writer: Mercedes E. Saballegue

Editors/Validators: Gina C. Bunda/ Katherine J. Guevarra
Illustrator: Arnold G. Marquina
Layout Artist: Gilbert L. Cagatin
 EXPECTATION

At the end of this lesson, the students should be able to:

A. Identify the specific temperatures and the correct oven settings used for variety
of sponge and cakes; and
B. Discuss the proper ways of using an oven.

PRETEST

Multiple Choice
Directions: Read each statement carefully. Write True if the statement is correct
and False if it is not. Write your answer before the number.

______ 1. Oven should be in solid heat means that the oven should have stabilized
within 150-180 degrees Celsius for 15-20 minutes before placing the cake.
______ 2. Use an oven thermometer to test the internal temperature and to test
whether the cake is baked.
______ 3. Always position the baking pan at the bottom of the oven.
______ 4. Lighter pans transmit heat more quickly than those of darker color.
______5. Baking at the right temperature is important not only for determining
baking times but it will also affect the final quality of your cakes.
 RECAP
IDENTIFICATION:

Directions: Identify the mixing method being described. Write your answer on the
space before the number.

________ 1. In this method batter mixture (containing flour, egg yolks, vegetable oil
and water) is folded into the egg-whites mixture.
________ 2. This method is based on egg-white foams and contain no fat.
________ 3. It is a method where fat is mixed on the flour until it is fully creamed.
________ 4. This is the all in one step wherein the liquid ingredients are added first.
________ 5 A general term that includes stirring, beating, blending, creaming,
whipping and folding.

LESSON

Your oven is easily the most important variable in determining the outcome of
your baking products.

Baking at the right temperature is important not only for determining baking
times but it will also affect the final quality of your cakes.

Below is the temperature use for different types of cake and the oven temperature
conversion table as your guide.

TEMPERATURE USE FOR DIFFERENT TYPES OF CAKES

TYPES OF CAKE TEMPERATURE IN TEMPERATURE MINUTES

(FAHRENHEIT-F) IN (CELSIUS- C)
Cupcake 350-375 F 177-190 C 15-25 Minutes

Layer Cake 350-375 F 177-190 C 20-35 Minutes

Loaf Cake 350 F 177 C 45-60 Minutes

Angel Food cake/ 350 F 177 C 50-60

Sponge Cake
 OVEN TEMPERATURE CONVERSION TABLE

GAS MARK DEGREES DEGREES FAN OVEN

FAHRENHEIT- ° F CELSIUS-° C

1 275 ° F 140 ° C 120- Cool

Temperature

2 300 ° F 150 ° C 130

3 325 ° F 170 ° C 150- Moderate

Temperature

4 350 ° F 180 ° C 130

5 375 ° F 190 ° C 170-

Moderately Hot
Temperature

6 400 ° F 200 ° C 180

7 425 ° F 220 ° C 200 – Hot

Temperature

8 450 ° F 230 ° C 210

9 475 ° F 240 ° C 220 – Very Hot

Temperature

OVEN SETTING FOR CAKES

Oven should be in solid heat means that the oven should have stabilized within
150-180 degrees Celsius for 15-20 minutes before placing the cake.

Use an oven thermometer to test the internal temperature and to test whether
the cake is baked. Baking process is considered complete when the center of
the cake reaches gelatinization. Skewer can also be used to test the cake if is
already baked, you can use toothpick in the absence of skewer. It should be
inserted into the cake and must come out clean.

OVEN SETTING FOR SPONGES

Sponge cake will cook quicker in an oven temperature of 180-200 degrees

Celsius, because of its lighter density. Gelatinization and coagulation happen
quickly, having less drying out of product.
Sample Illustrations of Oven Knobs

OVEN THERMOMETER
TIPS IN USING THE OVEN

It is important to know the oven you will use as you bake any type of cakes.

1. Always preheat the oven at the required temperature for at least 10-15
minutes before baking, to make sure that the oven has reached the desired
temperature when you place the baking pans.

2. Get an oven thermometer to make sure that the oven is calibrated properly.
Placing it inside the oven will assure that the cake will not be underdone or
overdone.

3. Always position the baking pan at the center of the oven. Placing the cake in
the middle of the oven prevent them from overbrowning.

4. Always bake with both top and bottom heat, which allows the temperature to
be evenly distributed to all the sides around the pan.

5. Rotate the pans during baking. Do this until the two-thirds of the way
through baking time to prevent collapse. However, it should be noted that
opening the oven at any point while baking will abruptly reduce the oven
temperature, which may affect your cake; so, if you must, do it as quickly as
possible.

6. Darker pans transmit heat more quickly than those of lighter color. So, if
you use a darker baking pan, you should lower the temperature by 5-10°C from
that indicated by the recipe.

ACTIVITIES

ACTIVITY NO. 1 Matching type

Directions: Match the conversion temperature found in column A to its Gas

mark found in column B. Write the letter only.

COLUMN A COLUMN B

______ 1. 220 ° C A. Gas mark 1

______ 2. 325 ° F B. Gas mark 2
______ 3. 275 ° F C. Gas mark 3
______ 4. 200 ° C D. Gas mark 6
______ 5. 150 ° C E. Gas mark 7
 ACTIVITY NO. 2: Fill in the blanks.

Directions: Write the correct word/s to complete the sentence in the proper use
of an oven. Then explain it by answering the why question.

1. Placing the baking pan at the ___________ of the oven is very important.
2. Always ________ the oven at the required temperature for at least 10-15
minutes before baking.
3. You should lower the temperature by 5-10°C indicated on the recipe if you
are using _____________ pan.
4. Always bake with both _____ and _______ heat.
5. It is important to get an _____________ and place it inside the oven while
baking.

ACTIVITY NO.3 WATCH-THINK-WRITE (pair)

In a you tube channel watch some videos that are related in using an electric
and gas oven.

WATCH- Students will watch 2 videos (topic mentioned above.)

THINK- Students will discuss what are the videos are all about, its similarities
and differences.
WRITE- Students will write what they have learned after watching the videos.
Note to students: The videos should be the same with your partner.

WRAP–UP

To wrap-up everything what we have discussed, answer the following questions:

1. What is the difference between the oven setting of cakes from sponge?
2. Why baking at right temperature is important?
3. How important is oven thermometer and why it matters in baking?
4. Why do we need to rotate the pans during baking?

VALUING

Let’s reflect!
Explain the quotes of Peter Reinhart “It’s all about a balancing act, TIME,
TEMPERATURE and INGREDIENTS: that’s the art of BAKING”.
 POSTTEST

FILL IN THE BLANKS

Directions: Fill-in the blanks with a correct word/s.

1. Always ________ the oven at the required temperature for at least ________
minutes before baking, to make sure that the oven has reached the desired
temperature when you place the baking pans.
2. Use an ______________ to test the internal temperature and to test whether the
cake is baked.
3. In baking sponge cake use a temperature of _____________° C for at least
________ minutes.
4. Baking process is considered complete when the center of the cake reaches
_____________.
5. Always position the baking pan at the _______ of the oven.
 ACTIVITY NO. 2
1. center
• In order to prevent the baked-products
from overbrowning.
2. pre-heat
• To make sure the oven reached the desired
temperature when you place the baking
pan.
3. darker baking pan
• Because darker pan transmit heat more
quickly than the lighter color. ACTIVITY NO. 1
4. top and bottom
• In order to allows the temperature to be 1. E
evenly distributed to all sides around the
pan. 2. C
5. oven thermometer 3. A
• To prevent overbaking or under baking
• Helps maintain the desired temperature 4. D
• Helps to bake products more evenly
5. B
POST TEST PRETEST RECAP
1. pre-heat, 15-20 1. True 1. Chiffon method
minutes
2. True 2. Angel Food
2. oven thermometer Method
3. False
3. 177° C, 50-60 3. Flour-batter
minutes 4. False
Method
4 gelatinization 5. True
4. One-stage
5. center or middle Method
5. Mixing
KEY TO CORRECTION
 References
Department of Education Bread and Pastry Production Manual First Edition,
Sunshine Interlinks Publishing house, Inc, 2016, South Triangle, Quezon
City.

<https://hummingbirdbakery.com/blogs/hummingbird-bakery-blog/oven-
temperatures-and-baking-explained>

<https://www.degraeve.com/reference/cake-baking-temperatures-times.php>