UNIVERSITY OF SAINT ANTHONY

( Dr. Santiago G. Ortega Memorial)

City of Iriga

REVIEWER
FOR EVERY
SUBJECT (TLE)

This is only suitable for the final monthly exam. I am qualifying this
reviewer to be used by others, but copying this piece without my
approval is not permitted. The shown information is from the book. I
sincerely apologize if there is any typographical mistake within the
encoded details. Lastly, I would like to extend my best wishes to all of
you. I hope that all of us had a great time during this school year :D
 LESSON 4: PREPARING GATEAUX, TORTES,
REVIEWER CAKES, & PETIT FOURS WITH TOPPINGS
AND FILLINGS

Gateaux - a light cake or pastry with fillings like custard, fruit, or

nuts.

Tortes - a rich multilayered cake filled with whipped cream, butter

cream, mousse or fruits. It can be made with or without flour but
instead with nuts, breadcrumbs, sugar, eggs, and flavorings.

Petit fours - a small baked product or confectionery taken as

dessert. The term is derived from a French word petit four,
meaning "small oven."

Three Categories of Petit Fours

1.) Petit Fours Secs - meaning dry, includes a variety of small desserts
like special biscuits, meringues, macaroons, and puff pastries.

2.) Petit Fours Glaces - meaning iced, includes tiny cakes covered in
fondant or glazed icing, small éclairs, tartlets.

3.) Petit Fours Salés - meaning salted or savory, includes bite-sized

appetizers served in cocktails or buffets.

Frosting - usually thick enough to spread on a cake. They are

made with confectioners' sugar mixed with liquid and flavorings.
Icing - generally thin enough to be poured over a cake. They are
made with confectioners' sugar mixed with liquid and flavorings.
Glaze - thinner than icing. They are shiny toppings and fillings that
may be poured, drizzled or brushed on to cakes.
Other types of decorations:
1. ) ganache
2. ) butter cream
3. ) pastry cream
4. ) whipped cream
5. ) meringue
6. ) fondant

Fruit glazes:
1. ) fresh fruits
2. ) jams
1
 Storage for Baked Products with Toppings and Fillings
Baked products with toppings and fillings, made with perishable
ingredients like butter, eggs, milk or cream cheese, should be
refrigerated to avoid spoilage.
Wrap them tightly in plastic wrap or store in cake keepers to
preserve moisture.
Unfrosted or unfilled cakes or those whose toppings and fillings
are not perishable can be kept at room temperature to prevent
them from drying out.

Additional Info:
1. ) Gateaux is a light cake or pastry with fillings.
2. ) Tortes is a rich multi layered cake with fillings.
3. ) Petit fours is a small confectionery taken as dessert. There are
three types of petit fours: secs, glaces, and secs.
4. ) Toppings include icing, frosting, ang glazes, while fillings include
lemon filling, vanilla custard, and butterscotch.
5. ) Frosting is thicker than icing, and glazes are thinner than icing.

Term Meaning

made with confectioners' sugar,

ICING water and flavoring and is thin in
consistency

FROSTING thick enough to spread on a cake

shiny toppings & filling that may be

GLAZES
poured on top of a cake

FRUIT GLAZE uses fresh fruits and jams

CAKE KEEPER preserves the moistness of cakes

REFRIGERATOR storage area for perishable cakes

UNFROSTED/UNFILLED CAKE stored at room temperature

2
 PETIT FOURS means "small oven"

TORTES multilayered cake with filling

GATEAUX light cake or pastry

Suggested Laboratory Recipes:

1. ) Gateaux le Sans Rival
2. ) Petit Fours
3. ) Petit Fortunes
4. ) Chinese Almond Torte
5. ) Walnut Torte
6. ) Fruit Torte
7. ) Blitz Torte
8. ) Sponge Cake
9. ) Caramel Glaze
10. ) Chocolate Frosting
11. ) Chocolate Ganache
12. ) Chocolate Sauce
13. ) Butterscotch
14. ) Buttercream Frosting
15. ) Cinnamon Sugar
16. ) Cream Cheese Frosting
17. ) Fondant
18. ) Meringue
19. ) Lemon Filling
20. ) Marzipan
21. ) Orange Glaze

3
REVIEWER LESSON 5: PREPARING DESSERTS

Desserts - are a variety of sweets or confectioneries usually served

at the final phase of a meal.
Meal - is never complete without desserts.
Set meals & buffets - nowadays serve a variety of desserts from
fresh or cooked fruits with or without dressing to puddings, pies,
muffins, cakes, gelatins, sherbets, and ice cream.

Criteria for Judging Fruit Desserts

pleasing combination of color,

form, texture, and neatly and
Appearance
attractively set in a platter or
container

Shape fruits are firm and well shaped

Size cut/sliced fruits are uniform in size

bright, not dull, characteristics of

Color
the freshness of fruits

smooth to rough characteristics of

Texture
the ingredients

pleasing, well blended, and has the

Flavor predominant taste characteristics
of the fruits and dressing

Additional Info:
1. ) Desserts give every meal a sweet finale, making the meal
satisfying for every diner.
2. ) Desserts consist of a variety of sweets—cakes, pies, pastries, ice
cream, fresh and cooked fruits, gelatin, gateaux, tortes, petit
fours, and pudding.
4
 Standard Score Sheet for Muffins and Quick Breads
a) Outside characteristics

uniform; well-rounded top; free

Shape
from peak; no cracks

uniform; large in proportion to

Size
weight

Color uniform golden brown

tender; pebbled or slightly rough;

Crust
shiny

b) Inside characteristics

creamy white or slightly yellow;

Color
free from steaks

Grain round; even cells; free from tunnels

Texture tender; moist; light

pleasing; well blended with no

Flavor
bitterness

uniform; well-rounded top; free

Shape
from peaks; no cracks

Score maximum of 24 points

Suggested Recipes for Desserts

1. ) Apple Pie
2. ) Buko Pie
3. ) Pineapple Pie
4. ) Choconut Muffins
5. ) Oatmeal Muffins
5
 6.) Raisin Muffins
7.) Holiday Fruit Pudding
8.) Cream Cheese Pudding
9.) Vanilla Cream Pudding
10.) Creamy Coffee Gelatin
11.) Cooked Fresh Fruits
12.) Fruit Salad
13.) Fruit in Cream
14.) Cream de Prutas
15.) Chocolate Mousse
16.) Basic Meringue
17.) Charlotte Russe
Standard Score Sheet for Pies and Pastry
a) Outside characteristics

even thinness all over; neat even

Shape
edges

Size fits pan well

light golden brown with dark

Color
brown edges

slightly blistered; rough; not

Crust
smooth or leathery looking

b) Inside characteristics

delicately crisp; flaky; not compact

Texture
or soggy

Tenderness easily cut but not crumbly or tough

rich; delicate; no scorched fat or

Flavor salty taste; does not overpower
taste of filling

Score maximum of 24 points

6
 LESSON 6: PRESENTING, SEVING, AND
REVIEWER STORING BAKED PRODUCTS

Equipment for Presenting Baked Products

1.) Cakes/ Pie/Pastry Servers - these make servings much easier.
Slices of cakes or pies can be easily and neatly transferred to a serving
plate with a cake or pastry server. Tongs can be also used to lift
breads, small cakes, and pastries.

2.) Bowls & Baskets - these come in different sizes & shapes. Some are
made of glass, ceramics, metals, wood, and indigenous materials.
Breads are commonly presented in open baskets & lined with
checkered cotton cloth or plain cloth.

3.) Paper Plates - they come in a variety of sizes and shapes, design
colors, textures, and make. There are lined with wax and others lined
with foil. Some fit the size of a whole pie, some come in squares that
can accommodate petit fours or squared cakes. Some have
stimulated texture using corrugated patterns, mostly on the sides or
rim of the plate; others are plain smooth all over. There are paper
plates with floral or geometric designs, and those with cartoon
designs.

4.) Paper Napkins - these come in different thickness, sizes, and

textures. Thick, rough, textured napkins are good for breads while the
smooth, soft, and thin ones are good for dainty cakes and pastries.
Like paper plates, paper napkins are easily available & disposable
when used for serving. They come in handy & are recommended when
serving a big group because they simplify cleaning.

5.) Paper Cups - they are not just used for baking. They can be also
used for serving. They come in different sizes, thickness, colors, and
textures. They are fluted on the side & available in fitted sizes—from
mini macaroons to sponge cakes bigger than large muffins. Cakes and
muffins are easily presented and served in paper cakes. Though they
are handy to hold, even with children.

6.) Plates & Platters - are made of glass, ceramics or china, and metal.
For metal, the most common are chrome-plated ones, stainless steel,
and the more expensive silver, and golden-plated ones. They come in
solid plain colors or in designs like flowers, leaves, stars, fruits, and
vegetables.
7
6.1) Plates - usually rounded in shape, although the square &
rectangular ones are becoming popular.
6.2) Platters - are becoming in shape and are usually bigger than
plates.

7.) Trays - round, oval, or rectangular trays are either made of metal,
glass, wood, and indigenous materials like bamboo, rattan, and buri.
They are efficient containers for breads, pastries, and cakes because
they accommodate a greater number of individual baked products.
They can be arranged in a pattern or design with sufficient space for
cover. They can be lined with paper doilies or solid cloth, and
embroidered or printed.

8.) Indigenous Containers - these include locally available ones like

coconut shells, banana leaves, corn husks, coconut leaves, and
others.

9.) Pedestal and Cake Keepers - elevating a baked product is a

surefire way to catch attention & emphasize every detail of the
product. Storing leftover cake under a dome helps keep the product
fresh. If it needs to be kept longer, keep the cake & its container in the
refrigerator.
9.1) Pedestals - can convert a simple cake or pastry into an
immediate show stopper. Multi-tiered pedestals are good in serving
several cakes & other products. On the other hand, presenting a
baked product, like a cake in a cake keeper under an opaque or
transparent dome also offers unveiling opportunities.

10.) Ethnic Dishware - these are authentic wares whose design and
make depict the future and history a people or country. It defines its
origin, its period, and its culture. The product you present should
harmonize with the container. Chinese moon cakes go well with a
Chinese-inspired tray, while the Créme Brûlée is arranged on a
elegant silver platter with illustrations around the rim that sets a
traditional French tone.

11.) Custom Display - if you want to be really crafty, you can build a
custom display that fits your cake theme out of foam core. For
instance, you can create a carousel for a carnival themed novelty cake
or an Eiffel Tower for a French-inspired cake.

Guidelines in Presenting, Plating, and Serving Baked Products

1.) Choose the appropriate container to the product. Consider its
make, size, shape, and decor—an ornate looking glass tray for a
8
luscious-looking plain chocolate cake or an oval woven wood basket
lined with clean, freshly ironed checkered cloth for piles of newly
baked dinner rolls. Remember the container is part of a whole
presentation. It should complement the design, shape, & color of
the product.

2.) Create transitions between a product like a cake & the plate that is
smooth, minimal, or highlighted.
a) Smooth transition - can be achieved by creating a simple line of
sauce that mimics a line on a plate.
b) Highlighted transition - can be achieved by adding a heavily
piped detail to a cake slice. This creates distinct separation
between the cake & the plate.

3.) Select plates or platters with designs around the rim instead of
the center that can serve as accent to the products that sit at the
center of the plate or platter.

4.) Arrange shape combination of cake, bread, or pastry slices on the

plate to create a sculptural landscape.
a) A square slice of cake drizzled or poured over with sauce gives a
casual impression.
b) Repeat the shape of the cake or pastry with the sauce on the plate
or contrast it with another shape.
c) Dust confectioners' sugar or cocoa in a pattern around the plate.
Create detailed lines on the plate using chocolate or caramel
sauce using a thin or large pastry tip.
d) Use edible flowers, leaves, chocolates, or candies to highlight a
pattern on the plate.
e) Ice cream, sauces, fruits, whipped cream, chocolates, glaze, heavy
syrup, or caramel are good accents or designs.

5.) You can place thick triangular cakes on their edges. Cut a square
cake into a rectangle, cut into triangles, then serve one piece upright
and the other inverted. Pieces of breads or cakes can create a
pyramid or tower by arranging them on top of another.

6.) Arrange individual pieces of cakes or pastry in fluted paper cups.

Paper cups come in varying sizes, designs, and colors. Use the size,
color, and design appropriate for the product.

7.) For a buffet, arrange individual cakes on individual plates or in

paper cups arranged on trays. They can also be arranged on trays
alone. They can also be arranged in slices on trays with proper
spacing.
a) Plain cakes - can be accented with decors.
9
 b) Highly decorated ones - do not need any accent.

8.) Bake a cake or pastry in a new vintage bakeware. You can present
it in its baking container. You can glaze or put toppings for
presentation.

9.) Wrap individual unfrosted cakes, pastries, or breads in parchment

paper, origami paper, or gift wrap.

10.) Serve whole cakes for dinners, parties, buffets, or displays on

cake pedestals. They stand out, and look elegant and flawless,
especially when skillfully sliced or cut.

Storing Baked Products

1.) Package your baked product properly. Wrap product in film or foil,
in moisture and vapor proof paper or plastic, or in vacuum-sealed
plastic containers.

2.) A product, whether baked, cooked, or uncooked, is best stored by

quick freezing. As soon as the product is placed in the freezer, the
product's temperature changes from room temperature to low
temperature, allowing quick penetration of cold in the internal part
of the product. It is this shift in temperature that maintains product's
freshness for months.

3.) Staling (change in both physical and chemical contributes) occurs

faster in a refrigerator than in a freezer because the temperature of
the refrigerator (6°C-8°C) is higher than the freezer (0°F/-16°C).

4.) Thaw (defrosting, melting) baked products as soon as you need

them. After thawing, never put back the products in the freezer as
bacteria multiply rapidly upon reaching room temperature. In
addition, moisture sets in once baked products are thawed,
resulting to limping or sogginess. You can thaw soft-crusted baked
products and hard-crusted breads and rolls in the oven.

5.) Generally, all rolls are ideally stored at room temperature

between 75°F to 85°F. They should have sufficient space for storage
to avoid crushing and losing their shape.

6.) Specifically soft-crusted breads, rolls and sweet rolls should

remain in their moisture and vapor-proof wrappers to avoid drying.
On the other hand, hard-crusted breads should be stored unwrapped
to allow circulation of dry air. They have shorter shelf life compared
to soft-crusted breads, and at 400°F for 5 minutes for hard-crusted
breads.
10
7.) Cakes and pastries should be stored in their boxes to prevent
drying at room temperature. Those with whipped cream & icings can
be stored in the refrigerator or freezer.
a) Soft crusted breads - can be thawed in the oven at 325°F for 20
minutes.
b) Hard crusted breads - can be thawed in the oven at 400°F for 5
minutes.

8.) Doughnut cake types, fruit pies, gateaux, tortes, and petit fours
should be stored in a cool place; although for longer shelf life, they
can be stored in the refrigerator. Unbaked pies can be stored in the
freezer.

9.) Remember that a product is only as fresh as when you put in the
refrigerator or freezer.

10.) Wrap the products properly before freezing. Use moisture and
vapor proof paper, film, or foil before storing in the freezer,

11.) Quick freeze baked products. Do not stock them together to

allow circulation of air and evenly distributed cold air.

12.) After thawing, follow the rule; Once defrosted, do not refreeze.

13.) Thaw as rapidly as possible to prevent moisture setting into the

baked products as this causes soggy spots.

Additional Info:
1. ) Presenting and serving baked products should create a good
impression on the customer in order for them to patronize the
product. This is one reason why presenting & serving baked
products is as important as producing them.
2. ) Some tools & equipment used in presenting & serving baked
products include cake/pie/pastry servers, bowls and baskets,
paper napkins, paper cups, plates and platters, trays, pedestals
and cake keepers, indigenous containers, ethnic dishware, and
custom displays.
3. ) Follow the guidelines in preventing, plating, and serving baked
products for an elegant & artistic presentation, which will entice
customers to buy & eat the product.
4. ) Proper storage of baked products that ensures their freshness.
5. ) Proper storage includes proper packaging, quick freezing,
proper refrigeration, and proper thawing.

11