Republic of the Philippines

Department of Education
Regional Office IX, Zamboanga Peninsula

9/10/11/12 Z est for P rogress

Z eal of P artnership

Bread and Pastry Production

Quarter 3 - Module 1
Prepare and Present Gateaux, Tortes and Cakes
LO 1: Prepare Sponge and Cakes

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 1
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Developer: Nova Sheila Marjorie F. Montilla
Editor: Luzbella G. Moay
Reviewer: Nilda Y. Galaura , Evelyn C. Labad
Illustrator: Nova Sheila Marjorie F. Montilla
Layout Artist: Monique Remegele F. Montilla
Management Team: SDS: Ma. Liza R. Tabilon EdD, CESO V
ASDS: Judith V. Romaguera
OIC-ASDS; Ma. Judelyn J. Ramos
OIC-ASDS: Armando P. Gumapon
CID Chief: Dr. Lilia E. Abello
EPS-LRMS: Dr. Evelyn C. Labad
PSDS: Rey Teotimo B. Tambolero
Principal/School Head: Gerardo R. Montilla Jr. Ed. D

For inquiries or feedback, please write or call:

Department of Education
Schools Division of Zamboanga del Norte
Capitol Drive, Estaka, Dipolog City
Fax: (065) 908 0087 | Tel: (065) 212 5843, (065) 212 5131
zn.division@deped.gov.ph

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Lesson Learning Outcome- 1. Prepare Sponge and Cakes
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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.
Commis - Junior chef.
Gateau – French word for cake.
Genoise – sponge cake made by whipping whole eggs with sugar and folding in
flour and sometimes melted butter.
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.
Tortes - German foe various types of cakes, usually layer cake.

What’s New

Activity 1:
a. When measuring needed ingredients for sponge and cakes preparation, the
ingredients are classified into several groups, namely: dry ingredients, liquid
ingredients, semi solid ingredients (shortenings). Supply the needed ingredients in
each group classification and write your answer in the separate answer sheet.

Liquid Ingredients Dry Ingredients

1. 1.
2. 2.
3. 3.
4. 4.
5. 5.

b. Portion Control – means getting the right number of servings from a recipe and
serving the right amount.
Write the five (5) importance of portion control to be applied in sponge and cake
preparation. Use the separate answer sheet.

c. Why is it important to pre-heat the oven before baking? Use separate sheet for
your answer.

d. What are the three (3) common examples of semi solid shortenings?

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 What is It

Lesson Information 1

MEASURING INGREDIENTS FOR SPONGE AND CAKES

Accurate measurement is important when baking sponge and cakes in order
to get the best standard products and efficient use of needed ingredients and
materials.

DRY INGREDIENTS:
1. Flour 6. Powdered milk
2. Baking powder 7. White sugar
3. Baking soda 8. Granulated white
4. Cream of tartar sugar
5. Grounded Spices and seeds (cinnamon, 9. Brown sugar
nutmeg, all spice, mace, ginger, cloves, anis)

HOW TO MEASURE DRY INGREDIENTS?

1. Flour. Sift the flour to remove lumps and scoop it to fill the measuring cup
until it overflows. Do not shake the measuring cup but level the flour with a
spatula or the edge of a knife.
2. Baking Powder/ Baking Soda/ Cream of Tartar/Grounded Spices & Seeds.
Stir to remove the lumps. Dip the measuring spoon into the powder/ soda/
cream of tartar/ground spices and seeds/salt, level it off using spatula or any
straight edge.
3. Powdered Milk. Stir and sift to remove lumps. Scoop lightly to fill the
measuring cup without shaking until it overflows. Use the spatula or any
straight edge to level the measurement.
4. White sugar/Granulated sugar. Scoop the sugar until it overflows. Sifting is
not necessary unless it is lumpy. With the desired measuring cup, scoop the
sugar until it overflows in the cup. Do not shake the measuring cup but level
the sugar with a spatula or the blunt edge of a knife.
5. Brown Sugar. Roll out lumps, remove the dirt and pack firmly the brown sugar
into the measuring cup enough for the sugar to keep the shape of the cup when
turned out.

LIQUID INGREDIENTS:
1. Water
2. Milk (fresh, evaporated, condensed)
3. Fruit Juices (mango, pineapple, grapes, apple, strawberry, orange, etc.)
4. Flavors and extracts (vanilla, lemon extracts, banana flavors, pineapple
flavors, etc.)
5. Honey, molasses and syrups

HOW TO MEASURE LIQUID INGREDIENTS?

A liquid measuring cup is used to measure large quantities and measuring
spoon for smaller quantities of liquids.

Steps when measuring liquids:

1. Place the liquid measuring glass on any level or flat surface.
2. Pour the desired measurement of the liquid into the measuring glass.

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 3. To check the measurement, bend down so that your eyes level with the
indicator of the measuring glass.

SEMI SOLID INGREDIENTS (SHORTENINGS)

1. Butter 3. Margarine
2. Lard

HOW TO MEASURE SEMI SOLID INGREDIENTS?

Using a rubber scraper, fill the measuring cup with shortening and press
firmly until the cup is full. Level with the spatula or the blunt edge of a knife.

Lesson Information 2

PORTION CONTROL, YIELDS, WEIGHTS AND SIZES

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. Provides the correct serving size to meet the nutritional needs.
2. Helps control costs.
3. Helps minimize waste.
4. Helps to guide the ordering and preparation of food.
5. A contributing factor in giving a yield and a portion size.
6. Customers know exactly how much food to expect.
7. Customers get the same portion size.

METHODS OF PORTION CONTROL

1. Cutting – dividing food into uniform pieces before it is placed on the serving
line.

Cake Cutting Guide:

4” = 4 6” = 8 8” = 16

5” = 6 7” = 12

2. Weighing - a method that makes use of a weighing scale to create portions

based on weight.
3. Measuring - a way of portioning food on the serving line that involves the
use of scoops or ladles.

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 4. Counting - name or list (the units of a group or collection) one by one in order
to determine the total number.

Lesson Information 3

CAKE INGREDIENTS

1. Flour – is a finely ground meal obtained by milling or grinding cereal grains or

root crops. The flour commonly used in baking is made from wheat.

Type of Flour Used in Baking Cakes

a. Cake flour – also known as soft flour since it is made from soft grinded
wheat. It contains 7-9% protein content and is best used for baking delicate
and fine textured cakes.
b. All-purpose flour – also referred to as general or family flour, used for all
baking purposes. It is a common substitute for bread flour and cake flour
and has 10 -11% protein.

2. Sugar - are sweet soluble organic compound belonging to carbohydrate group

of foods. Also termed sucrose, sugar from sugar cane or sugar beets. There are
also sources of sugar like corn, milk and malt.

Forms of Sugar available in the Market

a. Granulated sugar - is also termed as refined or white sugar.
b. Confectioner sugar is also called powdered sugar - contains 3%
cornstarch, primarily used for icings and cake mixes.
c. Brown or yellow sugar - sugar that contains caramels, mineral, and
moisture and also contains molasses.

Effects of Sugar in Baking

1. Increases dough development
2. Gives a richer crust
3. Improves flavor of bread
4. Increases volume of bread

3. Eggs -are considered a complete protein, containing all the essential amino
acids use to build proteins needed by our body. They represent 50% of the total
cost of the ingredients in cake productions.

Use of Eggs in Baking

1. Acts as leavening agent.
2. Gives color. The yolk of an egg provides desirable yellow color which gives
cake rich appearance.
3. Gives flavor in baked products.
4. Provides richness.
5. Adds nutrients. Egg is rich in protein.
6. Retains the freshness of baked products.

4. Shortening – is a fat that increases the tenderness of a baked product by

preventing the cohesion of gluten strands during mixing, thus gluten is
shortened making the product more tender.

Types of Shortenings

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 1. Fats and Oils -made from plant products such as corn, cottonseeds,
soybeans, peanuts and other. Corn oil and vegetable oils are commonly
used in baking.
2. Butter -made out fatty proteins of milk, approximately contains 80% fat.
This gives cake the flavor and aroma.
3. Lard -provides a pleasing flavor especially to pie crusts, commonly from
vegetable or animal fat.
4. Margarine -made from vegetable fat churned with milk or cream.
5. Cocoa Butter - primarily used for confectionery purposes. It is added to
chocolates and icings to give a fine luster to chocolates as well as increase
the tenderness of icings.

5. Leavening Agents – is a gas added or produce during mixing making the

product lighter and porous. There are three groups of leavening agents, namely:
air, water vapor (steam), and carbon dioxide. Mechanical manipulation of flour
mixtures, such as creaming butter and sugar together, cutting in and folding in
ingredients leaven the mixture by incorporating air. Steaming also causes
leavening effects.

Classification of Leavening Agents

1. Chemical Leaveners – are chemical mixtures or compounds that release gases,
usually carbon dioxide.
a. Baking Soda – also known as sodium bicarbonate or bicarbonate of soda.
b. Baking Powder – leavening agent produced by mixing baking soda and acid
salt.
c. Cream of Tartar – is a tartaric acid and is a fine white crystalline acid salt
which is a byproduct of the wine -making industry. It is used in whipping of
egg whites to stabilize.
2. Biological Leaveners – Yeast is a single celled plants capable of converting
sugar into alcohol and carbon dioxide in the process known as fermentation.
Types of yeast: (a) dry or granular, (b) Compressed or cake type and (c) Instant.

6. Liquids – may be plain water, milk or fruit juices. Uses of liquids in baking:
provide moisture and reacts with flour to form gluten, control consistency and
dough temperatures, dissolves salt and sugar, suspends and distribute non-
flour ingredients evenly, and wets and swell starch to render baked products
digestible.

The following are types of liquid ingredients

1. Fruit Juices
2. Water – it is the cheapest liquid used in baking.
3. Milk – is a lacteal secretion obtained by milking the cows.

Types of milk used in baking:

1. Homogenized – whole milk that has been forced through very small
opening at high pressure to reduce the size of the fat particles.
2. Pasteurized – milk that has been heated to 149 degrees Fahrenheit for 30
minutes and then quickly cooled to 50 degrees Fahrenheit or lower.
3. Evaporated – milk that has been heated until part of its moisture is
evaporated, approximately 24% - 28% moisture and the concentrated
portion is being homogenized.
4. Condensed – milk is heated to allow part of the water to evaporate and 40%
- 55% of sugar may be added as a preservative.

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 5. Dried or Milk Powder – milk has been heated to remove most of its
moisture content. It contains 5% moisture. Milk powder may rather be
whole dried milk which contains all the milk solids and fats or the skim
milk which contains the solids without the fat or better known as non-fat
milk.

7. Salt – has a flavor which makes other food taste better. Accentuates the flavor
of other ingredients. Removes the flatness or lack of flavor in other ingredients
in baking. Helps control the yeast growth during fermentation in bread
preparation.

MINOR INGREDIENTS IN BAKING

1. Spices and Seeds – are aromatic vegetable products usually available in finely
ground state. They come from bark of trees, seeds of vegetables, fruits or root
crops of various plants. Spices contribute to the taste and smell of the product
and help improve the quality. The most common examples are anis, cinnamon,
mace, nutmeg, all spice, ginger, cloves, poppy seeds, coriander and fennel.
2. Extracts – are solution of the flavor in ethyl alcohol or some solvent. The bases
of these are extracted essential oils of fruits or imitation.
3. Flavors – are derived from natural fruit oils found in the surface part of the
exterior of the fruit or its pulp. These flavor are often supplemented with
artificial color.
4. Cocoa and chocolates
5. Coffee
6. Wines

Lesson Information 4

Temperature Use for Different Types of Cakes

Baking Temperature and Time
Temperature Temperature
Cake Types Minutes
(Fahrenheit) (Celsius/Centigrade)
Cupcake 350 - 375 177 - 190 15 - 25
Layer Cake 350 - 375 177 - 190 20 - 35
Loaf Cake 350 177 45 - 60
Angel Food and
350 177 50 - 60
Sponge

Conversion of Temperature Measurements

Ovens and ranges have different baking temperature display, either in
Fahrenheit and Celsius/ Centigrade. It is important then to understand how to
convert a Fahrenheit temperature to Celsius and vice versa.

Formula of Converting: Formula of converting:

Fahrenheit (F) to Celsius/Centigrade(C) Celsius/Centigrade (C) to Fahrenheit (F)

Fahrenheit = C x 9 + 32 Celsius = ( F – 32 ) x 5
5 9
Sample computation: Sample computation:
Convert 175 Celsius into Fahrenheit Convert 350 Fahrenheit to Celsius
F = 175 C x 9 + 32 C = ( 350 F – 32 ) x 5
5 9

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 = 1575 + 32 = 318 x 5
5 9
F = 315 + 32 = 35.33 x 5
F = 347 C = 176. 67
Importance of Pre-Heating an Oven

It is important to pre-heat the oven before baking so that correct oven

temperature is achieved. Baked items depend on the correct oven temperature to
help the baked products rise properly.

Assessment

I. Multiple Choice:
Directions: Choose the best answer and write the letter only in your answer sheet.
1. To cook food in a dry heat method inside an oven.
a. bake b. simmer c. sauté d. boil
2. To pass the flour through the sifter to remove the lumps and dirt.
a. sift b. beat c. blend d. stir
3. Which of the following listed below is not under the examples of dry ingredients?
a. margarine b. flour c. baking powder d. baking soda
4. This is also called soft flour or white flour which contains 7-9% protein.
a. all-purpose flour b. bread flour c. cake flour d. hard flour
5. A sweet soluble organic compound belonging to the carbohydrate group of food.
a. fats b. sugar c. shortenings d. flour
6. What type of sugar that contains 3% cornstarch, primarily used for icings and
also termed powdered sugar?
a. confectioner sugar b. refined sugar c. granulated sugar d. brown sugar
7. A flat tool used to level dry ingredients, loosened cakes from pans and spread
icings/frostings on cakes.
a. spatula b. rubber scraper c. ladle d. cake knife
8. Which of the following is not under measuring tool?
a. measuring cup b. measuring spoon c. measuring glass d. mixing bowl
9. Which of the following is not an example of shortenings?
a. margarine b. vegetable oil c. butter d. sugar
10.The process of getting the right number of serving from a recipe and serving the
right amount.
a. portion control b. slice c. divide d. yield

II. Essay
Directions: Answer the questions briefly. Use a separate answer sheet. (5 points)
1. Why do we have to measure ingredients accurately?
2. Why do pre-heating the oven before baking is important?

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 Answer Keys
What’s More
Activity 4
1. Convert 400OF into Celsius. 2. Convert 150O
What’s More What’s New What I Have Learned O
Activity 3 C= (400OF – 32) x 5 O
F = _C x 9_ +
A. Self-Checked L1-1 Self-Checked L1-3
Assessment Major Ingredients Liquid Ingredients Minor Ingredients 1. flour
Dry Ingredients 1. b O
C=
9
___368___ x 5 O
5
F = 150 x 9 +
1. salt 11. fresh milk
1. water 1. flavor 2.
1. flour liquid ingredients 2. d
1. a 2. sugar
6. a 12. cocoa
2. milk 2. cocoa 3. baking
2. baking powderpowder 3. a
9 5
O O
C= 40.888 x 5 F = 1350 + 32
2. a 7. a flour
3. all-purpose 13. granulated
3. juices sugar 3. chocolate 4. semi-solid
3. baking soda fats 4. e O
C= 204.44 5
4. condensed milk 14. cream of tartar
4. flavors and extracts 4. extract 5. brown
4. cream sugar
of tartar 5. c
3. a 5. water
8. d 15. juices
5. honey, molasses, syrup 5. vanilla 5. Spices, seeds, sugar, powdered milk
O
F = 270 + 32
O
F = 302
4. c 9. d sugar
6. confectioner 16. soft flour Self-Checked L1-2 Self-Checked L1-4
7. cake flour 17. brown
B. sugar 1. portion control 1. 350-375 OF
5. b 10. a
8. egg white 18. powdered milk of Portion Control
Importance 2. cutting 2. 177-190 OC
9. butter 19. margarine
1. Provides the correct serving size to meet the nutritional3.needs
measuring 3. 45-60
10. baking powder 20. eggs
2. Helps control costs 4. weighing 4. 177 OC
3. Helps minimize waste 5. counting
4. Helps to guide the ordering and preparation of food
5. A contributing factor in giving a yield and portion size

D. Semi-Solid Shortening
1. Butter 3. Margarine
2. Lard

References
Bread and Pastry Production (Manual). Department of Education

Le Cordon Blue Desserts by Laurent Duchene and Bridget Jones

Technology and Home Economics – Home Technology by Eden C. Diaz and Nora
Soriano (2000)

Good Housekeeping, Delicious Dessert Cookbook by Susan Westmoreland (1999)

Basic Foods for Filipinos by Matilde P. Guzman, Virginia S. Claudio, Sonia Y. De

Leon

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