M-O4 Preparing - Batter - Dough - Bake

Cereal Processing Level III
Based on October 2021, Version 2 Occupational

standards
Module Title: Preparing Batter/Dough Bake and

Decorate Cakes and Cookies
LG Code: IND CRP2 M04 LO (1-5) LG (12-16)
TTLM Code: IND CRP3 TTLM 1223v1
December, 2023
Addis Ababa, Ethiopia

Table of Contents
Introduction to the Module...........................................................................................................1
LO#1- . Prepare equipment..........................................................................................................2
Instruction sheet...........................................................................................................................2
Information Sheet 1......................................................................................................................3
Self-check 1...........................................................................................................................27
Operation Sheet -1................................................................................................................28
LAP TEST.............................................................................................................................30
Performance Test.................................................................................................................30
LO#2- . Prepare cake and cookie batter...................................................................................31
Instruction sheet.........................................................................................................................31
Information Sheet 2....................................................................................................................32
Self-check 2...........................................................................................................................61
Operation Sheet 2-...................................................................................................................64
LAP TEST.............................................................................................................................68
LO#3- Prepare to bake product.................................................................................................69
Self-check 3...........................................................................................................................84
Operation Sheet 3-................................................................................................................85
LAP TEST.............................................................................................................................88
Performance Test.................................................................................................................88
LO#4 - Bake products.................................................................................................................89
Page of Ministry of Labor Cereal processing Version -1

and Skills Level -III December,
Author/Copyright 2023
Self-check 4...........................................................................................................................99
Operation Sheet 4-.................................................................................................................100
LAP TEST...........................................................................................................................100
LO#5- Decorate products..........................................................................................................101
Instruction sheet.......................................................................................................................101
Information Sheet 5..................................................................................................................102
Self-check 5.........................................................................................................................117
Operational sheet 5.............................................................................................................118
LAP TEST...........................................................................................................................120
Performance Test...............................................................................................................120
Reference Materials...................................................................................................................121
Page of Ministry of Labor Cereal processing Version -1

and Skills Level -III December,
Introduction to the Module
This module covers the skills and knowledge required to prepare batter/dough, bake cakes and
cookies in an in-store bakery or retail baking environment and decorating techniques.
Page 3 of 129 Ministry of Labor Version -1

and Skills Cereal processing
December ,
Author/Copyright Level -III
2023
LG #12 LO#1- . Prepare equipment
Instruction sheet
This learning guide is developed to provide you the necessary information regarding the
following content coverage and topics:
 Cleaning equipment.
 Deposing waste
 Maintaining work area.
 Conducting work.
This guide will also assist you to attain the learning outcomes stated in the cover page.
Specifically, upon completion of this learning guide, you will be able to:
 Clean equipment.
 Depose waste
 Maintain work area.
 Conduct work.
Learning Instructions:
1. Read the specific objectives of this Learning Guide.
2. Follow the instructions described below.
3. Read the information written in the information Sheets
4. Accomplish the Self-checks
5. Perform Operation Sheets
6. Do the “LAP test”

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Information Sheet 1
1.1 Cleaning equipment.
The most important bakery equipment maintenance tip is to clean your machines regularly.
Equipment failure is usually caused by a lack of cleaning. Not only is it unsanitary to leave particles
of flour, pieces of dough and baking oils in the machine, it can also cause a buildup that impairs
proper function.
While some machines only need water for cleaning, some need soap too. Make sure you follow the
manufacturer’s recommendations. Don’t try out a new cleaning product until you’re sure it can be
used with your machine. Many equipment warranties are conditional, based on whether maintenance
instructions were followed correctly. This includes cleaning the machine properly. If it’s proven that
the machine’s problems are due to user error, you could lose warranty coverage. Make sure the
machines are cleaned after every shift, and institute a weekly or monthly in-depth cleaning schedule.
1.1.1 Bakery equipment cleaning material

 Lemon Water; One of the simplest ways to clean your bakeware is to use a mix of warm
water and lemon juice. Pour 1 tbsp of lemon juice and scrub the surface of your bakeware
with warm water until it becomes shiny. This hack works best for aluminium moulds.
 Vinegar; The acidic nature of vinegar makes it ideal for cleaning. All you have to do is mix
white vinegar with boiling water and add it to your bakeware. After some time, clean with
soap water and rinse nicely. Vinegar works best for cleaning silicon moulds.
 Soapy Water; Using soapy water is the most basic, yet efficient way to keep your baking
utensils clean and shiny. Dilute dishwashing liquid in water and dip a cleaning sponge in it.
Scrub all the sides of the utensils to get rid of the grease and rinse with water
 Baking Soda: Baking soda is not only an essential ingredient in making baked goods, but
can also be used as a great cleanser. Add 1 tsp of baking soda to water to make a liquid
paste. Apply this over the utensils and scrub until they become shiny. Rinse with warm
water.

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 Apple Peel ; Did you know you could use something as simple as an apple peel to clean
your bakeware? Add apple peels to a bowl of hot boiling water and allow it to simmer. The
acidic nature of this water will help you remove the stains easily.
The term cleanliness should not be used in place of hygiene. Cleaning in many cases is removing
dirt, wastes or unwanted things from the surface of objects using detergents and necessary
equipment. Hygiene practice focuses on the prevention of diseases through the use of cleaning as
one of several inputs. For example, a janitor cleans the floor of a health center using detergent, mop
and broom. They might also use chlorine solution to disinfect the floor. The cleaning process in this
example is the removal of visible dirt, while the use of chlorine solution removes the invisible
microorganisms.
Hygienic practice encompasses both cleaning for the removal of physically observable matters and
the use of chlorine for the removal of microorganisms. The hygiene practice in this example aims at
preventing the spread of disease-causing organisms. Cleaning is a means to achieve this task.
Hygiene problems in equipment are caused when micro-organisms attach to the surfaces, survive on
them and later become detached thus contaminating and reducing the quality of the product. This can
be due to a poor hygienic design in cases where the machines cannot be cleaned properly.
Constructions that cause problems include sites where soil, product debris and micro-organisms can
accumulate, e.g. dead ends, sharp corners and low-quality seals and joints. Even if ‘dead’ areas have
been ‘designed out’, some product will attach to equipment surfaces, despite the possibility of fast-
moving liquids. Microbes may reside on such surfaces long enough to multiply, and contaminate the
product.
The problem is exacerbated when a process includes dead spaces where product can stagnate.
Microbes may also penetrate through very small leaks. There is considerable evidence that they can
pass through microscopic openings very rapidly and that pressure differences may retard, but not
prevent, passage, even if the pressure-difference is as high as 0.5 bar. The bacterium Serratia
marcescens may move at a speed of 160 mm per hour. Motile bacteria may propel themselves

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against the flow of liquid through a leak. Whether motile or not, they may also penetrate by forming
a biology on the surface.
Good hygienic design of food processing equipment protects the product from contamination with
substances harmful to consumer health and provides access for cleaning, maintenance and
inspection. Factors reported to affect the hygiene level of food processing equipment, include
hygienic design of the equipment, hygienic practices of personnel, cleaning and disinfection of the
equipment, lubricants used in the equipment as well as lay-out of the processing, air-currents, type of
food product and cleanliness of the processing environment.
1.1.2 Functional Requirements of Equipment’s

Hygienic food processing equipment should be easy to maintain to ensure it will perform as
expected to prevent microbiological problems. Therefore, the equipment must be easy to clean and
protect the products from contamination. In the case of aseptic equipment, the equipment must be
pasteurisable or sterilisable (depending on the application) and must prevent the ingress of micro-
organisms (i.e. it must be bacteria tight). It must be possible to monitor and control all of its
functions which are critical from a microbiological safety point of view.
 Cleanability and decontamination

Cleanliness is a very important issue. Equipment which is difficult to clean will need procedures
which are more severe, require more aggressive chemicals and longer cleaning and decontamination
cycles. Results will be higher cost, reduced availability for production, reduced lifetime of the
equipment, and more effluent.
 Prevention of ingress of micro-organisms

Ingress of micro-organisms into products must be avoided in general. Usually, it is desirable to limit
the number of micro-organisms in food products as much as possible to meet requirements of public
health and required shelf life. Equipment intended for aseptic processes must additionally be
impermeable to micro-organisms.

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 Prevention of growth of micro-organisms
Equipment that causes problems in milk processing and packaging include pipes (Joints & Bends),
filling and packing machines, conveyors, plate heat exchangers and tanks with piping. Listeria
monocytogenes has been found on equipment and process surfaces, which are difficult to clean.
Such equipment can thus cause microbial contamination in food processing. Therefore the design of
the equipment and process line in the food processing and packaging industry is important for
preventing formation of the biofilm and so improving process and production hygiene. Furthermore,
pathogens in biofilms have been found to be more resistant to many types of disinfectants.
 Compatibility with other requirements

A design with excellent hygienic characteristics but lacking the ability to perform its functional
duties is of no use; hence a designer may have to compromise. Such action, however, will have to be
compensated by more intensive cleaning and decontamination procedures and these must be
documented so that the users are aware of the nature of the compromise. The cleanability of the
equipment, including the CIP where appropriate, must be demonstrated.
 Validation of the hygienic design of equipment

Irrespective of the amount of know-how and experience with hygienic design which is applied when
designing and fabricating, practice has shown that inspection, testing and validation of the resulting
design to check if the requirements are met is very important. In critical cases it may be necessary to
check the hygiene level as part of the maintenance procedures. The designer has to make sure that
relevant areas are accessible for inspection and/or validation. Acceptance for food processing
equipment used in some European countries is based upon "cleanability" testing performed in
European Hygienic Design Group (EHEDG) laboratories. The organization like International
standard organization (ISO), International Dairy Federation (IDF) and Codex Alimentarius
commission (CAC) are generally involved in development of equipment hygiene standards. Some of
these organizations have symbol or insignia use authorization programs that require third party
verification of compliance with the appropriate standard or guideline

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1.1.3 Equipment’s used for production
 Tins and trays
As cake tins become more and more popular, the need for quality baking tins also increases. Our
great selection comes in a whole range of sizes and shapes, providing cake bakers with many
different opportunities to master certain cakes like a sponge cake or try their hand at something a bit
different, like a Swiss roll.
Figure1.1. tins and trays
A sheet pan, also referred to as baking tray, baking sheet, or baking pan, is a flat, rectangular metal
pan placed in an oven and used for baking pastries such as bread rolls, cookies, sheet cakes, Swiss
rolls, and pizzas.
 Mixers
One couldn’t possibly imagine baking a cake without a mixer. From making the cake batter to
crushing the chocolate bars into tiny bits and pieces, mixer grinders are very much needed to bake a
paradise. There are many electronic appliances brands which offers energy-efficient mixers of good
quality and different watts. You can choose accordingly fitting your baking requirements.
Figure 1.2 mixer

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 Sieves
A sieve—also known as a sifter—is typically a basket made of a metal fine-mesh weave with a
handle attached. Its job is to aerate and separate dry ingredients like flour, cocoa powder, and
powdered sugar, which will lead to a lighter and more tender crumb in baked goods. It is particularly
useful in delicate cakes like a sponge cake, which uses clump-prone cake flour.
Figure1.3 sieves
 Hydraulic lifting
In an industrial kitchen, mixing bowls can easily weigh up to 200kg. This makes them practically
impossible for the average baker to move, lift and pour. Lift Safe supplies a range of specialised
lifter designed to take on the task and make things safer and less strenuous all round. With
equipment featuring stainless steel finishes making them easy to clean, our range also benefits from
various mast heights and electrically operated lifting and lowering functions to allow them to be
used in comfort plus rechargeable batteries to keep them running without the risk of tripping
 Capacities up to 200 Kg
 Electrically operated lifting/lowering arm
 Rechargeable batteries
 Snap lock bowls
 No obligation free onsite lifting analysis

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Figure 1.4 Hydraulic lifting
 Depositing equipment
Cake depositor is designed to uniformly drop cake batter, enabling bakers to process a very wide
range of bakery products such as chiffon cake, sponge cake, pound cake, puff pastry, cupcake, round
cake, fruit cake, Swiss roll, layer cake and cheese cake.
Figure 1.5 Depositing equipment

 Topping equipment
Speaking of garnishing, you should have a decorating kit. Whether it’s for decorating cakes,
cupcakes, or cookies, a kit helps. A decorating kit usually includes regular piping tips, a piping bag,
a turntable, a leveler, and a spatula. You can also add more baking tools and equipment to your kit if
you want.

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 Oven loading equipment
This is a popular loader serving our TAG Gas Deck Ovens. Providing motor propelled loading,
unloading and up and down movement to serve all oven decks, the Double 240FA Loader can save
on both labor and muscle stress and strain.
Figure 1.6 Oven loading equipment

 Ovens
Oven, the tool which is the heart of cake baking. An oven is an enclosed cavity or tunnel where
dough or batter is surrounded by a hot environment and becomes baked and transformed into bread,
cookies, or other products.
 In order to bake the products, ovens use energy generation sources, like the combustion of
fuels such as gas or oil, or electricity.
 The released available energy from these sources is transferred to the products by means of
radiation, conduction, and/or convection.
 The oven sets and maintains the proper conditions of heat flux, humidity, and temperature to
carry out the baking process and the removal of moisture from the products.

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 Types of bakery ovens
Convection oven
The convection oven works with a hot air system that distributes the air evenly inside the oven. This
through the action of a fan that works while the oven is on. You can choose between different
temperature options and during baking it will remain constant. In these ovens it is possible to cook a
wide variety of foods, types of breads and cakes. In this way, convection ovens reduce losses due to
overcooked or raw products.
Rotary oven
These are equipped with a multi-tray rotating cart. This allows breads or cakes to be exposed to hot
air regardless of their position in the oven. These ovens are also convection, so baking is extremely
fast without sacrificing the quality of the results. This attribute allows you to bake a larger number of
pieces in a short time. Rotary ovens are ideal for baking large volumes of pieces in the shortest time.
Deck oven
The main characteristic of this type of oven is that they have different baking chambers. Each of
them allows you to cook food at different temperatures at the same time. This is a feature that makes
them stand out from other types of ovens, thanks to their versatility; since a wide range of products
can be covered with them, with a simultaneous production process.
Now, these ovens are ideal for making rustic bread. Its refractory floor favors the formation of the
crunchy base that characterizes baguette bread and other European breads. Deck ovens have
independent chambers to make different preparations at the same time,
Proofing ovens
They are equipment designed with two chambers. In one, the fermentation itself is carried out, at a
constant and specific temperature and humidity depending on the type of product. Subsequently, the
breads or cakes are migrated to the second chamber, where they are baked evenly. This type of
equipment is very common in bakeries, but can also be found in confectioneries, restaurants and
other shops.

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Conventional ovens
Conventional ovens bake food by emitting heat from a source. This can be an electrical resistance or
burning some type of fuel, usually gas or wood. Electric ovens have a thermostat that turns the
resistance on or off to keep the temperature constant. Gas or wood ovens will heat more or less,
depending on the amount of fuel supplied. These types of ovens get hotter in some areas than in
others. Generally, foods placed on the upper rack receive more heat than those placed on the lower
rack.
The most common ovens for bakeries are essentially two: deck ovens and rotary ovens.
Figure 1.7 deck ovens

 Cooling racks
Not giving your freshly baked cake a proper cooling time can mess up its shape and texture. Which
is why before serving it to your guests, one must give it a proper time to cool down completely by
placing it on a wire rack. The cake needs to be settled before it is served or decorated with some nice
toppings. Hence a cooling rack plays a major role.

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Figure 1.8 cooling rack
 Commercial mixers and attachments
A commercial mixer is a professional baker’s best friend. Whether you own a restaurant, bakery or
pizzeria, you know the dreaded feeling of having a mixer break down at the worst possible time. If
you can’t depend on your essential kitchen equipment to work correctly every day, you have a
problem.
Figure 1.9 Commercial mixers and attachments

 Whisks
A whisk is mainly used to beat eggs but has other purposes. For one, you can use it to mix liquid
ingredients like milk and water together. Mix dry ingredients like flour, sugar, and cocoa powder. In
addition, whisks are an alternative to mixers. If you cannot afford to have an electric mixer yet, a
whisk can help whip cream and beat eggs.

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Figure 1.10 whisk
 Beaters
The flat beater is your multi-purpose beater. Use this for mixing cakes, cookies, frostings, and other
batters. The planetary mixing action of the mixer, combined with the bars in the flat beater, gives
you thorough ingredient mixing for your recipes.
Figure 1.11 beaters

 Spatulas
One of the essential baking preparatory tools is a spatula. It helps you flip, spread, and scrape food.
There are three types of spatulas: (1) flippers, (2) spreaders, and (3) scrapers.
 Flippers are usually used for frying. They are not highly essential for baking, but you can
use them to serve dishes like baked macaroni.
 Spreaders are long and narrow spatulas. As its name implies, you use it to spread frosting on
cakes or cupcakes.

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 Scrapers are usually made of rubber. They are used to scrape liquid mixtures. They can also
be used to mix ingredients gently.
Spreaders and scrapers are essential baking tools and equipment, so you should have them at least.
 Wooden spoons
One wooden spoon is enough, but this tool is so handy, it can sometimes be helpful to have a couple
around. Wooden spoons are so sturdy they're great for all kinds of stirring. You'll be able to use them
with even the thickest, heaviest doughs. Just remember to handwash them when you're done, so they
don't end up cracked.
 Cutting implements for nuts and fruits

A knife can be used to cut and chop harder items such as fruits, nuts, etc. Also, it can be also used
for peeling and coring fruits. Moreover, the most popular materials for knife blades are stainless
steel. And they can also be made from plastic, ceramics, and more.
Figure 1.12 Cutting implements for nuts and fruits

 Graters
A grater is usually used for shredding and shaving foods to garnish, out add in pots and pans as the
food cooks. In most cases, it's most popularly used for grating hard and soft cheese. It's a kitchen
tool perfect for home cooking and cooking in busy kitchens in commercial restaurants, too.

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Figure 1.13 Graters
 Scales
There are three main types of scales available for use in the kitchen. Balance, mechanical/spring, and
digital. The three operate on different principals for measuring weight.
Figure1.14 scales
 Measures
 Measuring Spoons
Measuring tools are an essential part of baking. Your baked goods won’t turn out great when you
add too much cornstarch or sugar. They will be too thick or too sweet. This is where measuring
spoons come in. Since desserts like this dream cake recipe require measurements in tablespoons and
teaspoons, you must have measuring spoons.
Remember, you must have a complete set of measuring spoons. Owning one spoon is not enough.

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 Measuring Cups
Baking is about accuracy. You must closely follow recipes to make delicious treats. This includes
measuring liquid ingredients correctly. So, you must have ready a complete set of measuring cups or
a conversion chart. Keep them at an easy-to-find spot because you will use them often. Most
measuring cup sets include one cup, ½ cup, and ¼ cup. However, you should own more cups, like 2-
cup and 4-cup pieces, so you can measure at once helps.
 Bowl cutters
Bowl cutter used Cut, mold and decorate themed shapes
Figure 1.15 Bowl cutter

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 Piping bags, nozzles and attachments
Piping bags; to make your cake look dreamy, you need to decorate it with some buttercream
frosting. And in order to do so, you will need some piping bags to pour the buttercream frosting into
and thereby to use it as a pen over the top cake. You can use it to make roses, swirls, and other such
designs with a piping bag’s help.
Piping nozzles; Finish decorating your cake, just the way you like it with the help of some piping
nozzles. It is sure to reflect your creativity and elevate the appeal of your cake.
Figure 1.16 Piping bags, nozzles and attachments

 Mixing bowls
You are going to mix a lot of ingredients when baking. From flour and sugar to eggs and chocolate,
you have to mix often. However, you cannot mix them without bowls. Mixing bowls allow you to
mix ingredients and incorporate them into the mixture as you bake.

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 Cake tins and moulds
We hope that you all amateur bakers are aware that one can’t put any regular pan made of iron or
steel inside the oven. There are baking pans made available especially for this purpose which comes
in different sizes, types and kinds. Also, one must note there are different baking pans to bake
different types of cakes, cupcakes and other sweet confections, for e.g – Bundt pan for bundt cake,
cupcake pan to bake cupcakes, pound cake pan to bake pound cakes, etc.
Figure 1.17 Cake tins and moulds

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1.2 Deposing waste
Understandably the main type of waste bakeries produce is food waste, whether it’s leftover cakes,
half-eaten sandwiches, or burned biscuits. However, there are many other kinds of rubbish that
bakery activities generate too. These can include:
 Food waste – leftover and inedible or unsellable food products and ingredients
 Packaging waste – plastic, cardboard, and other packaging for baked goods
 Metal trays – trays to store fresh bread and other bakery items
 Plastic trays – used to display a wide range of baked goods
 Kitchen equipment – broken and damaged utensils such as knives and rolling pins
 WEEE waste – broken and damaged electrical equipment like blenders
 PPE – aprons, hats, hairnets, gloves, and facemasks
1.2.1 Methods for Minimizing Wastage in Bakeries

There are various laws and regulations that cover commercial waste disposal, including all the food,
packaging, and other rubbish your bakery produces. You probably don’t have time to get to grips
with them all. Some ways are:
 Properly Maintain the Equipment to Prevent Food Wastage

The equipment is the heart of any bakery business, and it only works as well as it’s maintained.
When the critical equipment fails to work at peak, it costs you time and creates waste. Ovens not
properly calculated can mean undercooked or burnt food. Mixers that don’t function effectively fail
to properly combine the ingredients, so products lack consistency in texture and taste. Even worse, a
poorly serviced machine might endanger employees and customers. The NSW Environment
Protection Authority identifies an expanded hierarchy when it comes to food waste for wholesale
and retail. At the top of it is “avoid”. Follow the maintenance steps provided by the equipment
manufacturer for cleaning, storage, and prep. Have all machines in the bakery serviced regularly to
keep them working efficiently and to ensure all bakery goods meet high standards.

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 Proper Measuring
It might seem obvious, but accurate measurements are the key to producing the same quality
products day after day. Customers expect to buy a cake or cookie that tastes the same way it did the
last time they were in the store. Without a standardized measuring system, that won’t happen. Look
to your bakery suppliers to find tools that improve the business’s measuring practices like scales for
dry goods and cups and measuring spoons for liquid ingredients. Your brand is built around the
consistency customers come to expect from a baker.
 Monitor Sales
The flip side of that strategy is to monitor your food and beverage orders to see what’s hot and
what’s not. Accurate sales forecasting allows you to manage your inventory, effectively create a
baking schedule, and even adjust your marketing based on customer trends. Sales patterns tell a story
you might otherwise miss.

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 Ensure Correct Labeling and Packaging
A spot-on labeling and packaging system not only ensures your products look their best when
displayed or delivered, but it also reduces errors and waste. Chocolate chip cookies labelled as
cupcakes means multiple customers probably didn’t get what they ordered and are disappointed.
 Ensure Proper Handling

How each product is handled is just as important. A cake dropped during delivery means both food
and time wastage. Train employees on the proper way to handle each product during baking,
packaging, and delivery. This ensures both the safety of the crew and food, and it will extend the
shelf life of your products.
 Go Digital for Ordering and Payments

Technology provides a more efficient way for ordering and payments. Ordermentum offers a digital
solution for bakeries looking to take advantage of a better way to communicate with customers and
to create invoices for B2B ordering. With it, bakery suppliers can reduce cancellations and
unfulfilled orders, as well as ensure payments are collected properly and made on time.
 Donate your leftovers

Sustain tells the story of a bakery that has found a better way to manage leftovers. They specialise in
fresh bread made to be sold at local markets. Their business model makes it difficult to figure out
how many loaves they need each day, so they tend to have leftovers. Instead of wasting this perfectly
good bread, they donate surplus loaves to various organisations that can put them to use. It’s not a
new concept; it’s one that is growing with more and more organisations signing on to take leftovers
from bakeries.

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1.3 Maintaining work area.
 Clean your work area
Keep the surface area of your working spaces, as well as utensils such as piping bags and
thermometers, clean, using effective cleaning chemicals designed for food spaces. Make sure to
clean utensils such as chopping boards and knives between different tasks so that cross
contamination doesn’t occur. Clean the floors and walls regularly, and make sure not to miss the
nooks and crannies that often get overlooked – if there are gaps under work stations or against walls,
or any other places where dirt can accumulate, move any obstructions to clean those areas properly.
Promptly empty all bins in your bakery so that rubbish and food waste doesn’t accumulate.
Contamination can often happen in the areas where you slice, cool and wrap your products, so make
sure that these areas are spotless.
 Observe personal hygiene

Personal hygiene is incredibly important in stopping any harmful pathogens from contaminating
foodstuffs. Full uniforms, including shoes, should always be clean, and don’t walk around outside in
your uniform during your shift and return to work, as you might be bringing harmful bacteria into
the work environment. Hair should be kept away from the face with a hair net, nails should be kept
short and no jewellery should be worn. Bakers should wash their hands regularly – before and after
handling raw ingredients, after taking a break and before handling finished products.
 Regularly clean equipment

While it’s hard work, it’s important to clean all the large pieces of equipment that are used during
the baking process. Mixers, dough sheeters, bread slicers – all need to be thoroughly cleaned and
disinfected. Not only will this avoid creating an unhygienic area, but over time ingredients that get
into parts of the equipment will calcify and harden, leading to bakery downtime. Clean equipment
regularly according to equipment needs, following a schedule for daily, weekly and monthly
cleaning. It’s also very important to keep your proofing cabinets clean, as this warm environment is
a perfect breeding ground for bacteria. Clean cabinets daily with warm water and mild soap.

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 Properly store all food
Keep the cold chain intact by making sure your fridge and freezer are all at the correct temperature –
and check the temperature daily in case there’s an issue. Cover food before it’s placed inside the
fridge or freezer, label clearly and practice First In, First Out (use the oldest produce first).
1.4 Conducting work.

Workplace success relies on much more than simply fulfilling the requirements of your job
description. “Professionalism,” is a valuable trait, and its basic tenets can be applied to any job in
any field. If you want to truly excel not just in your job, but also as a contributing member of your
organizational culture, make these 10 simple practices part of your personal conduct code.
 Punctuality Power
Arriving on time to work and for meetings demonstrates commitment to your job. Chronic lateness,
meanwhile, is a blatant show of disrespect for your coworkers, superiors and entire organization.
Keep an eye on the clock both at the start of the day and during your lunch break to make sure you
arrive and return on time.
 Keep It Positive
Bad days. Everyone has them. But bringing your bad attitude into work not only reflects poorly on
you but also accomplishes nothing. Resist the urge to take out your bad feelings on others and
instead commit to check your attitude at the door. Focus your energy on the positives: what can you
do to make a bad situation better?
 Dress for the Job You Want

You may have heard the expression, “Dress for the job you want, not for the job you have.” Even if
you’re happy in your job it’s still important to look your best. This doesn’t necessarily mean wearing
a suit, but it does mean looking neat, clean and well-groomed at all times. Practice good hygiene and
avoid overly casual wardrobe pieces, such as shorts and flip flops.

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 Lend a Hand
The stereotypical “dog eat dog” office environment has been replaced by cultures which value
collaboration beyond all else. If your coworker needs help with a project, offer to pitch in.
Remember that the accomplishments of your colleagues also reflect well on you and your entire
organization.
 Listen Up
Just as you should be willing to share your knowledge and talents with your coworkers, you should
be equally receptive to the contributions of others. The expression “many hands make light work,”
holds true in the workplace for those willing to accept the assistance of others.
 Give Up on Gossip
No one expects you to like all of your coworkers, but sharing your negative opinions and personal
gossip interferes with productivity. This doesn’t just pertain to talking about others, but also to
talking about yourself. Being friendly with your coworkers is one thing but chronically airing your
dirty laundry over the water cooler is unprofessional.
 Learn From Your Mistakes

In life, no one is immune from mistakes. It’s inevitable that workplace mistakes will occur, but
acknowledging your errors, making your best effort to correct them, and learning along the way can
help you recover and avoid future falters.
 Stay in Control
When coworkers are exasperating and deadlines are intense, work can be a stressful place. Keep
your temper in check during challenging situations. If you can’t control your emotions, walk away
until you’re in a calmer state of mind.

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 Understand Office Etiquette
Do you text during meetings? Leave dirty dishes in the communal kitchen? These office no-nos are
disrespectful and can interfere with how you’re perceived by others. Pay careful attention to office
etiquette and make sure your behavior is in line with expectations.
 Honor Your Commitments

Procrastination is a fact or life, but in the workplace it can lead to frustration between colleagues.
Follow through on your responsibilities and your coworkers will view you as reliable. Conversely,
show appreciation to coworkers who do the same.
 Respect
Independent of level or title, every person in your workplace deserves to be treated with respect. The
more respected team members feel, the better you’ll be able to communicate and collaborate for
optimal results.

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Self-check 1 Written test
Name…………………………………………… ID………………………… Date…….

Directions: Answer all the questions listed below.
I. True /False
1. Piping bags to make your cake look dreamy, you need to decorate it with some buttercream
frosting.
2. Workplace success relies on much more than simply fulfilling the requirements of your job
description.
3. A sheet pan referred to as baking oven.
II. Choose the best answer

1. Which one true about cleaning equipment…………………………
A. Bakery equipment maintenance tip is to clean your machines regularly.
B. Equipment failure is usually caused by a lack of cleaning.
C. Except B
D. A&B
2. Clean Bakery equipment by using …………………
A. Lemon Water D. None of the above
B. Vinegar E. all
C. Soapy Water
III. Give short answer (3pts each)
1. Distinguish the difference between equipment’s cleaning and hygiene?

2. Which equipment’s used for preparation of cake and cookies? (Discus at least 5)
3. What is waste disposal?
4. What is housekeeping standard?

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Operation Sheet -1
1.1 Procedural Steps for Cleaning Baking Equipment
A. Tool and equipment
 Mixer
 Mixing bowls
 Spatulas
 Measuring cups
 Baking pans
 Cookie cutters
B. Procedure
 Gather all the equipment used in baking cakes and cookies.
 Before washing, scrape off any excess batter or dough from the equipment using a spatula
or scraper. This prevents clogging the sink or dishwasher.
 Check whether the equipment is dishwasher safe. Items like stainless steel bowls, silicone
spatulas, and some baking pans are often dishwasher safe.
 Wash cake pans in your hand to prevent damage.
 Use hot, soapy water in a sink or basin.
 Scrub the equipment with a sponge, dishcloth, or brush to remove any residue.
 Pay attention to crevices, corners, and edges where batter or dough might stick.
 Rinse thoroughly with clean water to remove all soap residue.
 Load dishwasher-safe items into the dishwasher, making sure not to overcrowd it.
 Use an appropriate cycle with hot water and detergent for thorough cleaning.
 Avoid for equipment like baking stones or cast iron pans, using soap as it can damage the
seasoning. Instead, wipe them clean with a damp cloth.

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 Wooden utensils should not be soaked in water or put in the dishwasher as it can cause
warping or splitting. Simply hand washes them and dries them immediately.
 After washing, dry the equipment thoroughly using a clean towel or let them air dry
completely before storing to prevent mold or bacterial growth.
 Before storing, check the equipment to ensure there is no residue left. Inspect baking pans
to ensure they are completely clean and dry to prevent rusting.
 Store cleaned and dried equipment in a clean, dry area away from contaminants to
maintain their quality.
 Implement a routine cleaning schedule to prevent buildup and ensure that the equipment
remains in good condition for future use.

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LAP TEST Performance Test
Name………………………………. ID……………………………..
Date…………………………………….
Time started: ________________________ Time finished: ________________
Instructions: Given necessary templates, tools and materials you are required to perform the
following tasks within 6 hour. The project is expected from each student to do it.
Task1: Perform Procedural Steps for Cleaning Baking Equipment

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LG #13 LO#2- . Prepare cake and cookie batter
Instruction sheet
 Confirming ingredient availability.
 Weighing and/or measuring ingredients.
 Checking equipment.
 Setting and operating mixing equipment.
 Loading typical ingredients.
 Making batter.
 Deposing prepared batter.
 Weigh and/or measure ingredients.
 Check equipment.
 Set and operate mixing equipment.
 Load typical ingredients.
 Make batter.
 Depose prepared batter.
2. Follow the instructions described below.. cxz
3.Read the information written in the information Sheets
4.Accomplish the Self-checks
5.Perform Operation Sheets
6.Do the “LAP test”

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Information Sheet 2
2.1 Confirming ingredient availability.
Common ingredients used for making cakes and cookies are :
 Flour
Cake flour is a finely ground flour made from low protein, soft wheat and is often chlorinated
(bleached). Chlorination makes cake flour slightly acidic, which weakens the gluten. Chlorination
also alters the starch so that it can absorb more liquid and allows the fat in the batter to bind better
with the starch. Cake flour has 5-8% lower protein content compared to all-purpose flour which
contains 10-11%.
The type of flour determines the structure of the cookie, and is the main binding agent. Each type of
flour has an individual protein profile suitable almost exclusively for specific uses. All-purpose flour
is generally used in most cookie recipes, but other wheat flour types are found, as well. The addition
or substitutions of other flours, such as bread or cake flour are sometimes added to get different
results in a recipe. For example, bread flour can be used instead of all-purpose flour; it can absorb
much more liquid because of its higher protein content, more moisture will stay in the cookie and it
will be chewier. Replacing a few tablespoons of all-purpose flour with cake flour will give you a
tenderer cookie. However, each cookie recipe is different and a successful outcome cannot be
determined.
 Sugar
Sugar is one of the main ingredients in baking a cake because it gives baked goods a sweet taste.
However, sweet flavor is not the only thing sugar is responsible for. There are a couple of reasons
why it is a must-have baking ingredient. As mentioned, when beaten with butter, crystals in the
sugar create air bubbles. Later on, those air bubbles serve as a leavener that makes the batter grow.
This is not the only reason why sugar is crucial in baking.

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Liquid ingredients joined with sugar create a glue-like mixture. This mixture affects the structure of
the cake by locking the moisture and making the batter softer and tenderer. Because it holds the
wetness in the batter, sugar modifies the proteins and starches in the dough making the structure of
the cake fluffier.Sugar is also the reason why baked goods get that brownish color. The color is the
result of sugar reacting with proteins when being exposed to heat.
Some form of sugar is used in all cookie recipes. It is a tenderizing agent, adds sweetness and affects
the spread of the cookie. Granulated sugar or brown sugar is used frequently in cookie making, but
honey, molasses, corn syrup and other sugars can be used, sometimes in combinations. It can be
confusing as to which type to use; when a recipe calls simply for "sugar," it is safe to assume that
granulated table sugar is intended.
 Eggs
Both egg yolks and egg whites, or albumin, are used for baking cake. The role of these two is
completely different but equally important. Egg yolk is packed with vitamins, nutrients, and fats. Fat
affects the role of gluten in the batter, resisting the structure density by making it lighter. Egg yolk
also has great emulsifying abilities. It binds fats and liquid together, which helps create a more
homogenous mixture of ingredients. Acting like glue, it creates the batter that doesn’t fall apart.
When heated, egg yolks unfold and create a gel of the proteins they contain. By gelling proteins
together they help the structure thickens. It also makes the flavor more luscious and gives it color.
Egg whites are almost entirely made of water and proteins. Whipped whites act as a natural leavener.
When beaten, egg whites create foam full of air bubbles that later react to heat, making the batter
rise. Egg whites can also be combined with sugar and have the same role. Eggs create stability
within a batter, giving it structural support. On the other hand, they also help in making the lighter

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texture. Eggs add moisture to the cakes since they are 75% liquid. Eggs can also act like glue or even
a glaze since they are used for making all parts of the cake.
 Shortenings and Margarine
Shortening is essentially pure fat made from hydrogenated vegetable oils, such as soybean or palm
oil. It contains no water or additional ingredients. This gives shortening a high melting point and a
creamy texture, which makes it ideal for baking flaky pie crusts, biscuits, and cookies.
On the other hand, margarine typically contains vegetable oils (such as soybean, canola, or palm oil),
water, emulsifiers, and sometimes added flavors or colorings. The inclusion of water in margarine
gives it a softer texture compared to shortening. However, there two main types of margarine: hard
and soft. Hard margarine is solid at room temperature and resembles butter, while soft margarine has
a spreadable consistency.
Shortening is renowned for its ability to create tender and flaky pastries. Its unique composition
helps create air pockets in the dough, resulting in a light and delicate texture. It’s commonly used in
recipes that call for pie crusts, biscuits, and certain types of cakes. When making a classic apple pie,
use shortening in the crust to give you that perfect flakiness!
Margarine, on the other hand, is a versatile ingredient suitable for various cooking and baking
applications. Soft margarine is excellent for spreading on toast, while hard margarine can be used for
cooking and baking. You can use margarine to make cookies, cakes, muffins, or even sauté
vegetables. It adds moisture to baked goods and imparts a subtle buttery flavor.

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For starters, fat plays an important role in moving the heat through the cake when baking. This
means that with the help of fat and oils, the cake gets baked evenly. Fats also enable the browning of
batter. Even though they contain very little or no moisture, fat and oils provide the feeling of it when
combined with other basic ingredients. They give the dough a sense of moisture and prevent it from
crumbling. The most important is that fats and oils weaken the gluten bands within the dough
structure which results in the cake being lighter and softer.
Butter, various oils, lard, and shortenings are most commonly used in baking. All of these are cake
materials, but butter is mostly used for its taste and the texture it gives to cakes.
Different parts of cake require different making methods. One of them is better known as the
creaming method. In this type of method, fat is beaten with sugar. Because of its crystals, sugar
creates air bubbles in the butter. Affected by the heat from the oven, those bubbles allow the
leavening agents like baking powder or baking soda to expand them. This process results in making
the dough volume increase and baking goods rise. The fats and oils, combined with sugar, play the
role of leavener when the batter is made by using the creaming method.
 Leaveners
Leavening agents are yeast, baking soda, and baking powder. When combined with other ingredients
and exposed to heat, they affect the batter to grow, thus making the cake structure lighter.
Baking soda and baking powder are the classic leaveners in cookie recipes, but beaten egg whites
can be found, too. Used together and separately, these components affect the puffiness to some
degree (baking powder), but they also affect the color of the cookie (baking soda).
 Liquids
Liquids are essential to cookie recipes, but they typically have very little. When wheat flour is
moistened and stirred, gluten is formed from the proteins present. Gluten strands form the structure
of the cookie, but they also have a toughening effect. Fats, such as stick butter and shortening,

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shorten the strands, and give you a tenderer cookie. If you add too much liquid, like milk or water,
your cookie dough is going to be like a very thick pancake batter which won't bake like cookie
dough.
Different liquids react differently to other ingredients. Most commonly used are milk and water, but
some cake recipes require other liquids like fruit juices. The more liquid you add to your batter, the
more moist cake will have. Another role of liquids is that they help in creating the structure of dough
by hydrating the proteins in the batter. This reacts in a chemical change crucial for structure
development.
 Dairy
Unless you are making low-fat or fat-reduced recipes, choose full-fat dairy products. Always use
solid cream cheese and not the whipped variety. The most common type of liquid used in a cake mix
is milk. There are, however, several recipes that use water, juices, or alternative milk as their liquid
cake ingredient. Liquid helps bind the dry ingredients together and are an essential part of any baked
good recipe.
The best type of milk to use in cake baking is full fat or whole milk, as it generally contains 3.5%
fat, while skim milk contains none. The fat contained in milk has an important role in cake baking,
as it acts as a tenderiser and moisturiser. This means your cake contains slightly more fat and tends
to come out fluffier with a finer crumb, and less dry with a moister base.
 Fruit and Flavor enhancing ingredients

 Fruits
There are many popular fruits that are used in baking recipes. What you are aiming for is good
sturdy fruit. I tend to avoid soft, mushy and juicy fruits like watermelon, banana, etc in fruit cake
with fresh fruit. Here are a few examples:

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Apples: Apples are a versatile fruit that can be used in a variety of baked goods, including
pies, cakes, and muffins. They can be used fresh, cooked, or dried, and are often paired with
cinnamon, nutmeg, or other warm spices.
Berries: Berries like strawberries, blueberries, raspberries, and blackberries are popular in
many baked goods, including pies, cakes, and tarts. They are often used to make jams,
preserves, and compotes as well.
Bananas: Bananas are a popular fruit in baking, as they add natural sweetness and moisture
to recipes. They are often used in cakes, muffins, and breads.
Pears: Pears are a sweet and juicy fruit that are often used in cakes and tarts. They can also
be poached or roasted and used in desserts like pies and crumbles.
Citrus fruits: Citrus fruits like lemons, limes, and oranges are used in a variety of baked
goods, from cakes and cookies to pies and tarts. They are often used to add a bright, tangy
flavor to recipes.
Pineapple: Pineapple is a tropical fruit that can be used in cakes, muffins, and breads. It can
be used fresh or canned, and is often paired with coconut or rum.
 Flavors
Cocoa, nuts, extracts, and other flavorings, all contribute to the character and taste of a cookie. I
recommend using only pure vanilla extract, never imitation, even though you can buy quarts of the
imitation stuff for the price of one good bottle of pure vanilla -- it keeps forever in a dark and cool
storage cabinet. The taste of imitation vanilla is immediately detected, and is exaggerated if the
dough or cookies are frozen. Use them discriminatingly but courageously. A touch of almond extract
in a plain sugar-cookie recipe (add about 1/2 teaspoon at the same time you add the eggs to the

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dough), or a good dash of cardamom in spicy applesauce bars (add 1/2 teaspoon cardamom along
with the other spices) makes a subtle but significant difference.

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 High-quality cocoa powder not hot chocolate powder
It’s important to use high-quality cocoa powder in cake baking instead of hot chocolate powder, due
to its higher concentrated cocoa content. Cocoa powder is made from pure cocoa beans, meaning it
provides a more intense chocolate flavour to the cake mix. Hot chocolate has a large amount of sugar
in the mix, whereas cocoa powder is pure cocoa with no added sweetener of any kind, meaning it
won’t affect the sweetness of the recipe. If you would like to learn how to make more complex and
delectable cakes, sign up to one of our online cake baking master classes.
 Vanilla extracts not essence
Vanilla is an invisible essential in cake baking. It supports, balances, and gives depth to a recipe as
an enhancer of great flavour. Vanilla essence and vanilla extract are often referred to as the same
thing, but even though the bottles may look similar, what is inside is not. Vanilla essence is a
manufactured liquid that tastes a bit like vanilla but contains little or no real vanilla in. Imitation
vanilla is usually derived from crude oil. Derived essences require additional additives, such as
colouring, sweeteners, and preservatives to make them look and smell like the real thing. Vanilla
essence is usually thinner, lighter in colour and with a weaker and less complex flavour than real
extract – making it a much less desirable choice as a cake baking ingredient.

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2.2 Weighing and/or measuring ingredients.
Success in baking is often dependent on properly measuring ingredients, both wet and dry. While
using measuring cups for dry ingredients is standard, some dry ingredients require special care to
ensure the measurements are accurate and consistent. For liquid ingredients, measuring with liquid
measuring cups will ensure that the volume is correct. A measuring scale is the most accurate way
to measure baking ingredients. There are many different designs, but all will have the same basic
settings.
 Place the mixing bowl onto the scale, and use the “tare” or “zero” function to zero out the
scale.
 Use a spoon or measuring cup to scoop an ingredient into the bowl, slowing down when you
are nearing the needed weight.
 After each ingredient, be sure to use the tare function once more to zero out the bowl for the
next ingredient to be weighed.
Figure 2.1 using method of scale

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2.2.1 Measure Dry Ingredients
 Flour
There are two basic methods for measuring flour – the “scoop and sweep” method and the “spoon
and level” method. To “scoop and sweep” the flour, use the appropriate measuring cup to scoop it up
without packing it in. Then use the edge of a butter knife or icing spatula to sweep the excess flour
off the top of the measuring cup.
Figure 2.2 Scoop flour
If the flour in the storage container is too packed, loosen it with a spoon or fork before measuring.
Be consistent when scooping out the flour with the measuring cup, as using softer or harder pressure
will result in more lightly or heavily packed flour. To “spoon and level” the flour, fill the measuring

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cup little by little with a spoon without packing it in. Then use the edge of a butter knife or icing
spatula to scrape off the excess off the top.
Figure 2.3 Sweep flour
I recommend choosing the spoon and level method if a recipe doesn’t specify. If a recipe’s
ingredients call for sifted flour, pay attention to when the sifting should occur, as this will provide
vastly different weights of flour. For example, 250g of sifted flour means the flour should be sifted
before measuring. Alternatively, 250g of flour, sifted means that the flour should be sifted after
measuring. If the recipe ingredients don’t specify then do not sift the flour before measuring.
Lighter cakes often call for sifting before measuring the flour with measuring cups. In contrast, other
recipes call for sifting after using the scoop and sweep method to ensure no clumps in the flour and
allow other ingredients to mix easily into the flour. Use a sifter or fine strainer to aerate the flour,
and if sifting occurs before measuring, make sure to use a light hand when scooping the flour up to
keep it from becoming too densely packed.

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 Granulated Sugar
Sugar typically follows the scoop and sweep method. Use a measuring cup to scoop up the sugar and
a butter knife or flat icing spatula to sweep the excess off.
Figure 2.4 Sugar scoop and sweep method
 Brown Sugar
Due to the high moisture content, brown sugar is dense and will pack nicely into a measuring cup.

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Figure 2.5 Scoop brown sugar
Scoop up or spoon in the brown sugar, and use the backside of a slightly smaller measuring cup or
spoon to firmly pack the sugar into the measuring cup. Scoop up more if needed and repeat. Tap the
measuring cup onto the mixing bowl to release the packed brown sugar into your bowl.
 Confectioners’ Sugar
Also known as powdered sugar, this sugar is extremely finely ground and prone to clumping.
Figure 2.6 Scoop and sweep measure of confectioners’ sugar
If the confectioners’ sugar has too many clumps, use a flour sifter or fine strainer to sift the sugar
into a large bowl, then use the scoop and sweep method to measure. You can also use the backside
of a spoon to break up any clumps before measuring.

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 Cocoa Powder
This ingredient is another that is very prone to large clumps, so it will typically need to be sifted.
When scooping, use a spoon or measuring cup to break up any large chunks, and sweep the excess
cocoa powder off with a butter knife or flat icing spatula. Use a flour sifter or fine strainer to sift the
cocoa powder into your mixing bowl, using a spoon to break up any clumps and press them through
the sieve.
 Baking Powder and Baking Soda
Baking powder often comes in a jar with a built-in flat surface for sweeping off any excess.
Figure 2.7 baking soda and powder measuring
For both of these ingredients, scoop up with a measuring spoon, and use the flat surface of the
container or a butter knife to sweep off the excess.

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 Dry or Instant Yeast
Yeast is an ingredient that is light enough to shake off any excess picked up by the measuring spoon.
Use the measuring spoon to scoop up the yeast in rounded spoonfuls. Gently shake the spoon from
side to side to allow the excess to spill off until it has flattened out across the spoon.
 Ground Spices
Spices vary in density but are typically called for in amounts small enough for weight not to matter.
Measuring spoons are the preferred method of measuring out ground spices. Use a clean measuring
spoon to dip into each spice container and scoop out the appropriate amount of the ground spice.
Either gently shake the measuring spoon to level the spice or use a butter knife.
 Chocolate Chips
Chocolate chip chunks being poured into a measuring cup.
Figure 2.8 chocolate measuring
Pour chocolate chips into the measuring cup and gently shake it to settle them down into the
measuring cup to ensure the cup is as full as possible. There is no need to level the measuring cup
completely.

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 Rolled Oats
While oats are larger than ground ingredients, they’re very easy to measure in measuring cups.
Scoop up the oats and shake the measuring cup gently from side to side to settle and shake off the
excess, leveling out the measuring cup.
 Nuts
Because nuts are larger than most ingredients, getting a consistent measurement can be a bit more
challenging. Fill the measuring cup with nuts, shaking it from side to side to allow them to settle
down into the cup, and get the top as level as possible without crushing or breaking the nuts.
 Dried Fruits
Since dried fruits are often bulky or sticky, use clean hands to fill the measuring cup, gently pressing
them in but not packing so tightly that the dried fruit sticks together.
Figure 2.9 Dried fruit measuring
 Vegan Butter, Margarine, and Shortening
Many brands of plant-based fats are sold in block or stick form with marked lines and measurements
on the wrapper for tablespoon and cup amounts. As standard, one stick of vegan butter or margarine
equals a quarter cup, 4 ounces or 113 grams. One block is usually sold in half-cup or one-cup
amounts.

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Figure.2.10 Vegan Butter, Margarine, and Shortening
To measure vegan butter, margarine or shortening sticks, cut along the marking for the desired
amount.
For tub varieties, scoop out the plant-based fat with the measuring spoon and use the edge of a butter
knife or a flat icing spatula to level it off.
For larger quantities, use a rubber spatula to scoop out the desired amount and press it into a
measuring cup. Use the spatula to ensure it is level.
2.2.2 Measure Liquid Ingredients

Because liquids are different volumes when measured with cups versus weight, it is important to use
a liquid measuring cup instead of a dry ingredient measuring cup. These measuring cups often have
both cup and ounce measurements to ensure accuracy.
 Using Measuring Cups
Place the measuring cup on a flat surface, and slowly pour the liquid you will be measuring, such as
oil, maple syrup, or plant milk, into the measuring cup.

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Figure.2.11 Measure Liquid Ingredients
Try to stay at eye level with the measuring line, if possible, to assess accurately when the liquid has
reached the correct line. If the liquid goes over the line, pour the excess out slowly until the liquid is
at the mark.
 Using Measuring Spoons
You may use measuring spoons for smaller amounts of liquid, such as vanilla extract. Use a small
bowl to steady the spoon and catch any overflow drips. Slowly pour the liquid into the measuring
spoon and stop when it becomes level with the edge of the spoon.

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2.2.3 Measurements for Frequently Used Baking Ingredients
These are some of the most commonly used ingredients in recipes you will find on my site. I found I
looked up each of these enough times that I was making myself a sticky note to always have them on
hand so it might be worthwhile for you to have them here as well. Plus, now I can throw away my
sticky notes.
 1 cup all-purpose flour = 125 grams (4 ½ ounces)

 1 cup cake flour = 119 grams (4 ounces)
 1 cup bread flour = 130 grams (4 ½ ounces)
 1 cup granulated or brown sugar = 200 grams (7 ounces)
 1 cup powdered sugar = 120 grams (4 ¼ ounces)
 1 cup water or milk = 227 grams (240ml; 8 ounces)
 1 cup sour cream = 227 grams (8 ounces)
 1 cup chocolate chips = 180 grams (6 ¼ ounces)
 1 cup oats = 80 grams (3 ounces)
 ½ cup butter = 1 stick = 115 grams (4 ounces)
 ½ cup shortening = 96 grams (3 ½ ounces)
 ½ cup creamy peanut butter = 135 grams (4 ¾ ounces)
 ½ cup vegetable oil = 112 grams (4 ounces)
 ½ cup cocoa powder = 41 grams (1.6 ounces)
 ¼ cup cornstarch = 28 grams (1 ounce)

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2.3 Checking equipment.
Checking mixing equipment before operation ensures safety, efficiency, and proper functionality.
Procedure for checking mixing equipment:
Mixing Equipment Checking Procedure:
 Review the manufacturer's manual or guidelines for specific instructions on
equipment checks and maintenance.
 Wear appropriate personal protective equipment (PPE) such as gloves, goggles, or
aprons, if required.
 Ensure the mixing area is clear of obstacles and that emergency stop buttons are
easily accessible.
 Examine the exterior of the mixing equipment:
Check for any visible damage, dents, or signs of wear that might affect
operation.
Ensure all parts, knobs, handles, and safety guards are in place and securely
fastened.
 Check the power supply:
Ensure the power cord and plug are intact and not frayed or damaged.
Inspect control panels, switches, and buttons for any damage or signs of
malfunction.
 Inspect the mixing bowl and attachments:
Ensure the mixing bowl is clean, free from debris, and properly seated in
place.
Check for damage or wear on attachments such as paddles, hooks, or beaters.
 Inspect the drive system components:
Check belts, gears, chains, or any transmission components for wear, proper
tension, and alignment.
Lubricate or tighten components as per manufacturer's recommendations.
 Test safety features:

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Ensure emergency stop buttons, safety interlocks, and overload protection
mechanisms are functional.
Verify that safety guards are in place and working correctly.
 Conduct functional tests:
Power on the equipment and run it through a test cycle without ingredients to
ensure smooth operation.
Check all speed settings and controls to confirm they are functioning properly.
 Listen for unusual noises or excessive vibrations during operation, which might
indicate mechanical issues.
 Ensure the mixing equipment is clean and sanitized before use. Remove any residual
materials from previous operations.
 Maintain a checklist or logbook to record inspection findings, maintenance
performed, and any issues identified for follow-up or repair.
 Establish a routine maintenance schedule based on the manufacturer's
recommendations to ensure continued equipment performance.


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2.4 Setting and operating mixing equipment.
Setting up and operating mixing equipment is an essential part of the baking process, especially
when making cakes and cookies.
Figure .2.12 setting of mixing equipment
2.4.1 Setting Up Mixing Equipment

 Selecting the Mixer: Choose the appropriate mixer for your recipe. Stand mixers, hand
mixers, or commercial mixers are commonly used in baking. Ensure the mixer is clean and in
good working condition.
 Attachment Selection: For stand mixers, select the appropriate attachment such as the
paddle attachment for creaming butter and sugar, the whisk attachment for whipping eggs or
cream, and the dough hook for kneading dough.
 Assembling the Mixer: Attach the selected mixing tool securely to the mixer according to
the manufacturer's instructions.

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 Preparation of Ingredients: Measure and prepare all the ingredients required for your
recipe. Ensure they are at room temperature unless otherwise specified.
2.4.2 Operating Mixing Equipment

 Place softened butter and sugar in the mixing bowl by using Creaming Butter and Sugar (For
Cakes)
 Start the mixer on low speed to avoid splattering and gradually increase to medium-high speed
until the mixture becomes light and fluffy.
 Combine dry ingredients (flour, baking powder, salt, etc.) in a separate bowl and whisk together
to ensure even distribution.
 Gradually add the dry ingredients to the mixing bowl with the wet ingredients while the mixer
is running on low speed. Mix until just combined to avoid over-mixing.
 Incorporate Wet Ingredient for recipes requiring eggs; add them one at a time, allowing each to
fully incorporate before adding the next.
 Use liquid ingredients like milk or extracts; add them gradually while mixing on low speed.
 Stop the mixer occasionally to scrape down the sides and bottom of the bowl with a spatula to
ensure even mixing.
 Make cookie dough or bread, switch to the dough hook attachment for kneading. Follow the
recipe instructions for the required kneading time and speed.
 Be mindful of the recommended mixing times specified in the recipe. Over-mixing can
negatively affect the texture and quality of your baked goods.
 Turn off the mixer before removing attachments or scraping down the bowl to avoid accidents.

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2.5 Loading typical ingredients.
Prepare by measuring and scaling Flour, Sugar, Shortenings and margarine, Eggs and Fruit and
flavor enhancing ingredients for mixing.
The quantities of these ingredients can vary significantly based on the specific recipe or type of
cake/dough being prepared.
Techniques such as creaming (for cakes) or kneading (for dough) are crucial for achieving the
desired texture and structure.
Always follow a trusted recipe and precise measurements for the best results when preparing cake or
dough batter, as the success of baking often relies on accuracy in ingredient amounts and proper
techniques.
Ingredient Baker’s%
Cake flour 100.0
Shortening /margarine 40.0-50.0
Sugar 100.0
Total hydration (from liquid whole egg and water) 100.0-130.0
Nuts and fruits 40.0
Batter mixing is a process in which basic cake ingredients are mixed to form a smooth, aerated and
semi-fluid mass that can be poured or deposited into pans. Batter mixing is quite different from
dough mixing. This is because the water, fat, sugar and egg levels are much greater in cake than in
bread formulations, resulting in a totally different system after mixing

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2.6 Making batter.
Batter, mixture of flour and liquid with other ingredients, such as leavening agents, shortening,
sugar, salt, eggs, and various flavourings, used to make baked goods and other food products.Baked
goods made with batter are mainly shaped by the containers in which they are baked and include
biscuits, muffins, scones, corn bread, layer cakes, and angel food cakes. Angel food and sponge cake
batters, usually made without leavening ingredients, are leavened during baking by the expansion of
the many small air bubbles that have been incorporated into the batter by vigorous mixing or
beating. Pancakes too are made with batter. Batters are also used as coatings for foods that are to be
sautéed or fried.
There are so many ways to mix up cake batter. Maybe you've always wondered why the many
methods; maybe you never thought about it until now. But each technique is based on specific
ingredients, and results in a different final product: from a light as air cake, to one that's sturdy
enough to hold up in wedding tiers. Common ways of cake mixing methods:
 Blended
Basically stir together and go, the blended method is the easiest of all cake-prep types. Blended
cakes are typically made with oil rather than butter, since oil is much more easily incorporated with
the rest of the ingredients. Blended cake batter tends to be more liquid than most; oftentimes the
recipe will call to "pour" the batter into the pans, rather than scoop."Put all of the ingredients in a
bowl and stir together."

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 Creaming
This cake mixing method is a classic, and the most common.
Figure .2.13 creaming
The creaming method starts with beating the butter and sugar together until they're lightened in color
and fluffy.
Figure .2.14 egg beaten
Eggs are beaten in one at a time.
The creaming method then adds the dry and liquid ingredients alternately to the butter mixture.

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Figure 2.15 add flour to cream
The usual method is a third of the flour, half the milk, a third of the flour, the remaining milk, and
finally the remaining flour; it's helpful to scrape the bowl midway through this process. Adding flour
and liquids alternately ensures all the liquid (usually milk) will be thoroughly absorbed into the
batter. If there's a high amount of butter or other fat in the batter, it's hard to get the liquid totally
mixed in; the alternating technique helps reduce the percentage of fat overall (by adding some flour
first). It also facilitates the formation of gluten, which binds the batter together.
 Foam
Cakes made with this method: Extremely light and airy. This high-rising, somewhat “resilient” cake
slices best with a serrated knife or pronged angel food cutter. The leanest cake in the bunch, foam
cakes contain little to no fat: i.e. no butter or shortening, and no egg yolks.

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Fig. 2.16 foaming
Like some sponge cakes, foam cakes contain no leavening, depending on air whipped into the egg
whites for structure. The whites are whipped into stiff peaks, usually with cream of tartar added to
help with stability and volume.

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Fig 2.17 add flour to foam
Flour is carefully folded in, leaving as much air in the batter as possible. Most choose to fold in the
flour with a spatula, but we've found that using the whisk attachment (the one that just moments
before whipped up those whites) incorporates it easily and gently.
Cakes made with this method: Light and airy, with soft texture. Tend to compress slightly when
stacked over two layers high. Mildly sweet, sponge cakes are high-rising and light as air, with the
perfect degree of moistness. Sponge cakes can be made different ways. One way is beating egg yolks
and sugar (or whole eggs and sugar) until very thick foam-like batter is created. The batter is pale
yellow in color, and falls off the beater in ribbons. Flour is then gently folded in.
Another way is to whip the egg whites separately from the yolks until soft peaks form. The
yolk/sugar mixture is beaten until light, flour is mixed in, and then egg whites are gently folded into
that mixture.
Either way the eggs are prepared, they provide leavening and loft for the sponge cake. This method
dates back to before the widespread use of baking soda or powder, when trapped air was a cake's
only leavening. The batter for sponge cake is very light, airy, and almost soup-like in consistency.
Though it may be alarming, this is totally normal. It will bake up into the moist, delicious cake that
we know as sponge.

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2.7 Deposing prepared batter
Depositing is a form of extrusion which allows for the formation of dough pieces that are soft such
that they are pourable. During depositing, the dough is forced through orifices that have been
pressurized either by means of a pump for sponge batters or rollers for soft and short dough.
Depositing is one of the simplest ways of making dough pieces.
When it comes to depositing cake batter or Danish filling, accuracy refers to two different things.
There’s the ability for the equipment to hit the right target whether that’s the cake pan, tray or
individual piece of dough being filled or topped. Then there’s how much batter or filling is being
deposited. That weight must also be extremely accurate to keep bakers from giving product away.
Fig. 2.18 batter depositing

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Name…………………………………………… ID………………………… Date…….

Part 1.True or False
1. Depositing is a form of extrusion which allows for the formation of dough pieces that are soft such
that they are pourable.
2.Batter, mixture of flour and liquid with other ingredients, such as leavening agents, shortening,
sugar, salt, eggs, and various flavourings, used to make baked goods and other food products.
3. Yeast is an ingredient that is light enough to shake off any excess picked up by the measuring
spoon.
Part 2. Choose the best answer
1. ………………………….is essentially pure fat made from hydrogenated vegetable oils, such as
soybean or palm oil.
A. Better cream
B, Margarine
C .Shortening
D .all except B
2. ……………is a form of extrusion which allows for the formation of dough pieces that are soft
such that they are pourable.
A. Baking C. Molding
B. Mixing D. Depositing
Part II. Gives short answer
1. What are the ingredients used for batter preparation with function?
2. Discus measuring ways of ingredient (in short and precise)?

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Operation Sheet 2-
2.1 Techniques of checking Equipment
A. Equipment’s and tool
 Mixer with attachments
 Glove
 Guan
 Safety shoes
B,Procedure
 Review the manufacturer's manual or guidelines for specific instructions on equipment
checks and maintenance.
 Wear appropriate personal protective equipment (PPE) such as gloves, goggles, or
aprons, if required.
 Ensure the mixing area is clear of obstacles and that emergency stop buttons are easily
accessible.
 Check for any visible damage, dents, or signs of wear that might affect operation.
 Ensure all parts, knobs, handles, and safety guards are in place and securely fastened.
 Ensure the power cord and plug are intact and not frayed or damaged.
 Inspect control panels, switches, and buttons for any damage or signs of malfunction.
 Ensure the mixing bowl is clean, free from debris, and properly seated in place.
 Check for damage or wear on attachments such as paddles, hooks, or beaters.
 Check belts, gears, chains, or any transmission components for wear, proper tension, and
alignment.
 Lubricate or tighten components as per manufacturer's recommendations.
 Ensure emergency stop buttons, safety interlocks, and overload protection mechanisms
are functional.
 Verify that safety guards are in place and working correctly.

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 Power on the equipment and run it through a test cycle without ingredients to ensure
smooth operation.
 Check all speed settings and controls to confirm they are functioning properly.
 Listen for unusual noises or excessive vibrations during operation, which might indicate
mechanical issues.
 Ensure the mixing equipment is clean and sanitized before use. Remove any residual
materials from previous operations.
 Maintain a checklist or logbook to record inspection findings, maintenance performed,
and any issues identified for follow-up or repair.
 Establish a routine maintenance schedule based on the manufacturer's recommendations
to ensure continued equipment performance.
2.2 Techniques of operating mixing machine

A. Materials and equipment
 Flour  Yeast
 Mixer machine  Guan
 Glove  Water
 Salt
B. Procedure
 Place softened butter and sugar in the mixing bowl by using Creaming Butter and Sugar
(For Cakes)
 Start the mixer on low speed to avoid splattering and gradually increase to medium-high
speed until the mixture becomes light and fluffy.
 Combine dry ingredients (flour, baking powder, salt, etc.) in a separate bowl and whisk
together to ensure even distribution.
 Gradually add the dry ingredients to the mixing bowl with the wet ingredients while the
mixer is running on low speed. Mix until just combined to avoid over-mixing.
 Incorporate Wet Ingredient for recipes requiring eggs; add them one at a time, allowing
each to fully incorporate before adding the next.

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 Use liquid ingredients like milk or extracts; add them gradually while mixing on low
speed.
 Stop the mixer occasionally to scrape down the sides and bottom of the bowl with a
spatula to ensure even mixing.
 Make cookie dough or bread, switch to the dough hook attachment for kneading. Follow
the recipe instructions for the required kneading time and speed.
 Be mindful of the recommended mixing times specified in the recipe. Over-mixing can
negatively affect the texture and quality of your baked goods.
 Turn off the mixer before removing attachments or scraping down the bowl to avoid
accidents.
2.3 Ingredient loading procedure

A. Ingredients and material
 Scale  Mixing machine/mixing bowl
 Flour Sevier  Margarine /shortening
 Sugar  Milk
 Nuts  Knife
 Egg  Plastic bag
B. Procedures
 Refer to the recipe or formulation for the specific quantities of each ingredient required.
 Weigh and measure the ingredients accurately using appropriate scales and measuring
tools.
 Ensure all ingredients are at the correct temperature and in the appropriate state (e.g.,
liquids at room temperature, yeast activated if necessary).
 Follow a specific sequence when loading ingredients into the mixing bowl.
 Start by pouring the measured liquid ingredients into the mixing bowl. Ensure accuracy
in measuring liquids.

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 Add the dry ingredients gradually to the mixing bowl over the liquids. This helps prevent
clumping and ensures even distribution.
 Add it to the dry ingredients or sprinkle it over the liquid to ensure proper activation and
distribution.
 Ensure that the quantity of ingredients does not exceed the machine's capacity, as
overloading can affect the mixing process and dough quality.
 Use a scraper or spatula to ensure all ingredients are incorporated and there are no
remaining dry pockets or unmixed portions in the bowl.
 Once all ingredients are loaded into the mixing bowl, close the mixer's safety guard and
start the mixing process as per the machine's operating procedure.
 Monitor the mixing process to ensure the ingredients combine evenly.
 Once the mixing process is complete and the dough has reached the desired consistency,
stop the mixer and proceed with further processing or dough shaping.
Quality control
 Follow the specific recipe instructions regarding ingredient loading sequence for optimal
dough development.
 Use appropriate measuring tools to ensure accurate ingredient quantities.
 Regularly clean and sanitize the mixing bowl and attachments before and after use.

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LAP TEST
Name………………………………. ID……………………………..
Date…………………………………….
Task1. Perform Techniques of checking equipment

Task2.Perform Techniques operating mixing machine
Task3.Perform ingredient loading procedure

Author/Copyright Level -III December , 2023
LG #14
LO#3- Prepare to bake product
Instruction sheet
 Selecting baking parameters.
 Tinning or deposing batter.
 Preparing a variety of products with desired product characteristics.
 Selecting suitable ingredients.
 Making products using correct techniques.
 Use appropriate equipment
 Selecting required oven temperature
 Select baking parameters.
 Tin or depose batter.
 Prepare a variety of products with desired product characteristics.
 Select suitable ingredients.
 Make products using correct techniques.
 Use appropriate equipment
 Select required oven temperature

Information Sheet 3
3.1. Selecting baking parameters.

Oven baking parameters cover five key variables that are involved in transforming dough or batter
into a finished product. These parameters can be measured and controlled during the baking step.
Understanding their interactions and role in producing high quality products is considered both an art
and science. The parameters include:
 Temperature
 Air velocity or air flow
 Heat flux
 Process time
 Humidity
A. Temperature of baking chamber

Temperature in oven zones determines the rate of heat transfer from and to the product. So that’s
also the timing of thermal events such as yeast kill, starch gelatinization, protein denaturation,
moisture extraction and crust browning. All these events ultimately determine the quality of bread.
Baking temperature is perhaps the one parameter that is most understood and easiest to control. As a
rule of thumb, the higher the temperature, the shorter it takes for the product to fully bake to its
geometric center.
B. Air velocity
The term air velocity implies the flow of hot air inside the baking chamber, usually expressed in
m/sec or ft/min. In a convection oven, air velocity directly controls the amount of heat delivered to
the product. It also influences the baking time, weight loss as a consequence of water extraction, and
color of baked products.
Even distribution of airflow across the width of the oven chamber is vital for even heat distribution
and optimum product bake. The higher the air velocity, the faster the product loses water and hence
the shorter the bake time needed to achieve full bake.

C. Heat flux
Heat flux is the amount of energy transferred per unit area per unit time from or to a surface. It has
three components: radiation, convection and conduction. It can be expressed in Btu/hr·ft2 or W/m2.
Both the total amount of heat flux and the ratios of the three components influence the baked
product’s quality.
This parameter is probably less commonly measured. It’s controlled on a real-time basis in the
normal operation of a high-speed oven. However, it is very important during the oven design phase,
such as prior to equipment onsite commissioning.
In pan bread production, convective and radiant heat is absorbed by the pan, which also serves as the
conduction mechanism to the product. It can be said that heat flux is a direct consequence of how the
heating mechanisms work. For example, ribbon burners in direct gas-fired ovens.
D. Processing time
Bake time is governed by the timing of thermal events and baker’s experience. It should only be
established via thermal profiling and not by how the crust looks. In continuous ovens, bake time is
controlled by conveyor speed.
E. Humidity
Oven humidity influences moisture migration from the product’s interior to its surface and thus,
evaporation. Drier oven conditions promote faster water extraction due to increased mass transfer
moisture gradient.
Humidity inside the baking chamber can be expressed as % moisture by volume or as absolute
humidity mass ratio (lb water/lb dry air or kg water/kg dry air).

3.2. Tinning or deposing batter.
The main goals of depositing batters and fillings are preparing batter for baking or cooking and
always accuracy and maintaining product integrity. However, these objectives become even more
important when dealing with small cakes and fillings. Preparing Batter for Baking:
 Tinning (or Greasing) the Pan

For cake batter, it's essential to prepare the baking tin or pan. Grease the pan with butter, oil, or
baking spray, then dust it with flour or line it with parchment paper to prevent sticking.
 Pouring the Batter

Once the batter is prepared, carefully pour it into the prepared baking tin. Spread it evenly using a
spatula to ensure even baking.
 Baking
Place the tin in a preheated oven at the temperature specified in the recipe. Baking time will also be
specified in the recipe. Keep an eye on the cake to prevent over-baking.

3.3. Preparing a variety of products with desired product characteristics.
When creating cakes and cookies, achieving desired product characteristics involves paying attention
to various factors such as texture, flavor, appearance, and moisture content. Some characteristics for
both cakes and cookies and how to achieve them:
3.3.1 Desired Characteristics for Cakes

 Texture: Cakes can have various textures, from light and fluffy to dense and moist.
Achieving the desired texture often involves the following:
 Creaming the butter and sugar properly to incorporate air for a lighter texture.
 Using the right flour and leavening agents in correct proportions for rising.
 Avoiding over mixing, this can result in a tough cake.
 Following precise baking times and temperatures.
 Flavor: Desired flavors can range from vanilla to chocolate, fruit-infused, or more complex
combinations. Achieve desired flavors by:
 Using high-quality flavorings such as pure vanilla extract or cocoa powder.
 Incorporating zests, extracts, or spices for added depth of flavor.
 Balancing the sweetness with other flavors.
 Moisture: A moist cake is often preferred. Achieve this by:

 Adding ingredients like sour cream, yogurt, or buttermilk for moisture.
 Avoiding over baking, as it can dry out the cake.
 Appearance: The appearance of a cake can be crucial. To achieve an appealing look:

 Grease and flour cake pans properly to prevent sticking.
 Leveling cakes after baking for a smooth appearance when layering.
 Decorating with frosting, glazes, or fresh fruits for visual appeal.

3.3.2 Desired Characteristics for Cookies
 Texture: Cookies can range from soft and chewy to crisp and crunchy. Achieve desired
textures by:
 Adjusting the ratio of fats (butter, shortening) to sugar and flour.
 Controlling baking time and temperature; shorter baking times yield softer cookies.
 Adding ingredients like oats or nuts for texture variation.
 Flavor: Cookies can have diverse flavors depending on ingredients used. Achieve desired
flavors by:
 Using high-quality extracts, spices, or flavored ingredients (chocolate chips, dried
fruits).
 Allowing flavors to meld by chilling dough before baking.
 Appearance: The appearance of cookies contributes to their appeal. To achieve an attractive
appearance:
 Use cookie cutters for specific shapes or decorate with sprinkles, frosting, or
chocolate drizzles.
 Space cookies evenly on baking sheets to allow for even baking and uniform
appearance.
 Properly flatten cookie dough for consistent thickness.
 Consistency: For consistent results, use precise measurements and follow the recipe
instructions closely

3.4. Selecting suitable ingredients.
Selecting suitable ingredients according to recipe requirements, ensuring quality, freshness, and
achieving desired product characteristics is crucial for baking cakes and cookies.
 Quality
 Flour: Opt for high-quality all-purpose flour or cake flour for cakes. For cookies, choose all-
purpose flour unless the recipe specifies otherwise. Look for flour with a fine texture and no
signs of insect damage or moisture.
 Sugar: Use granulated sugar for sweetness in both cakes and cookies. Brown sugar adds
moisture and a hint of molasses flavor to cookies. Ensure the sugar is free of clumps and has
no off-smells.
 Butter: Select unsalted butter for better control of the salt content in recipes. Check for a
fresh, creamy texture without any rancid odor.
 Eggs: Choose fresh eggs with intact shells and no cracks. Fresh eggs will contribute to the
structure and moisture in cakes and cookies.
 Leavening Agents: Baking powder and baking soda should be within their expiration dates
to ensure they are effective in helping cakes and cookies rise.
 Flavorings: Use high-quality vanilla extract, cocoa powder, or other flavorings to enhance
the taste of cakes and cookies. Look for pure extracts without artificial additives for better
flavor.
 Freshness
 Dairy Products: If using milk, buttermilk, or yogurt, ensure they are fresh and within their
expiration dates to prevent spoilage.
 Nuts and Dried Fruits: Check for signs of rancidity in nuts and ensure dried fruits are
plump and not excessively dry.

 Spices: For spices like cinnamon, nutmeg, or ginger, ensure they are aromatic and have not
lost their potency.
 Chocolate: Use high-quality chocolate with a good cocoa content for cookies or cake
toppings. Look for chocolate that is smooth, shiny, and free from bloom (white spots).
 Desired Product Characteristics
 Texture: Select ingredients that will contribute to the desired texture. For example, cake
flour will result in a softer cake texture, while using more brown sugar in cookies can yield a
chewier texture.
 Flavor: Choose ingredients that will enhance the desired flavors. For instance, using high-
quality cocoa powder will result in a richer chocolate flavor in both cakes and cookies.
 Moisture: Ingredients like buttermilk, yogurt, or certain fats (butter, oil) contribute to
moisture in cakes and cookies. Ensure these ingredients are fresh to maintain the desired
moistness.
 Consistency: Using consistent and fresh ingredients every time you bake will help maintain
consistency in the final product

3.5. Making products using correct techniques.
 For cake
 Creaming
This is the term used when a cake is made with butter or block margarine (soft or whipped
margarines are unsuitable). It means that the fat and sugar are beaten together until creamy and pale:
the eggs are then beaten into this mixture bit by bit.
 Rubbing-in
A cake made by this method starts off with the fat being rubbed into the flour – exactly the same as
for short crust pastry. Butter, block margarine and lard can all be used. It is a very easy method.
 Boil-and-bake
In recipes of this kind the fat and liquid are boiled together before the flour is added. Again, a very
straight forward method.
 All-In-One
Exactly as the name suggests, these cakes are mixed all in one go. All the ingredients go into the
bowl together and the mixing is done in seconds. Soft margarine is tailor-made for this method.
 For cookies
There are three main stages to cookie dough production:
 Creaming – The fat or shortening is creamed with the sugar to entrap air cells and create a
fluffy texture. Other ingredients like salt, dry eggs, and baking powder are also added at this
stage to improve homogenization of the dough.


 Incorporation of liquids – The addition of liquids at this stage helps disperse and
homogenize the dough, and aeration continues.
 Incorporation of dry ingredients – The last stage of flour addition, or folding in of the
flour, gently introduces the flour into the dough without destroying the air cells. Adding flour
at the last stage also prevents a gluten matrix from forming, thereby producing a short bite
for the cookie. This results in a short bite for the cookie.

3.6. Using appropriate equipment
 Cake Pans
Depending on the type of cakes you make most often, you’ll want to invest in a cake pan or two.
Round cake and spring form pans are the most practical to have on hand, as most classic cake
recipes call for one or the other. A standard round cake pan is often used to bake layer cakes and
simple crumb cakes; spring form pans come in handy for more delicate cakes since the mechanism
allows you to remove the sides of the cake pan gently and carefully.
Figure 3,1 cake pan
 Mixing Bowls
No cake batter can be made without a mixing bowl. Heatproof glass bowls are great for mixing,
microwaving, and using on double boilers, while metal bowls are best for whipping egg whites,
maintaining heat, or cooling something down quickly in a water bath.
Figure 3,2 mixing bowl

 Spatulas

You’ll use a rubber spatula for practically every baking recipe you make. They come in various
sizes, and it’s always good to have a few on hand, since they are so useful for mixing, scraping down
bowls, and transferring and smoothing batters. Offset spatulas and palette knives are also good to
have on hand for frosting cakes and spreading toppings easily.
Fig 3.3 spatulas

 Measuring Cups or Scale
It almost goes without saying that you’ll need some way to measure your ingredients. Whether you
want to depend on the exactitude of a scale or the ease of measuring cups and spoons, a reliable way
to prepare your ingredients is key to baking successfully.
Figure3.4 Measuring Cups or Scale
 Toothpicks
Toothpicks are the best way to test whether a cake is done baking.

Figure 3.5 Toothpicks
 Parchment Paper
Parchment paper is a baker’s jack-of-all-trades. Use it to line your cake pans and cookie sheets, turn
it into a piping bag, or place it under a wire rack when glazing cakes for easy cleanup.
Figure3.6 Parchment Paper
 Piping Bag and Tips

If you want to delve into more elaborate cake decorating or want to write on a cake, you’ll need a
piping bag and a few different types and sizes of tips. You can opt for disposable or reusable bags,
per your preference.

Figure3.7 Piping Bag and Tips
 Cake Turntable
A cake turntable makes perfecting layer cakes a far simpler task. Since you’re able to rotate the cake
as you assemble, crumb coat, and frost it, the end result will be much more even, smooth, and
beautiful.
Fig3.8 Cake Turntable

3.7. Selecting required oven temperature
Bread is baked at a temperature of 160 - 180 degrees Celsius and for a time of 25 - 28 minutes The
sponge cake is baked at 150 - 160 degrees Celsius for about 40 - 45 minutes Cookies bake at 170 -
190 degrees Celsius for 15 - 25 minutes Cream puffs bake at 190 - 200 degrees Celsius for 25 - 30
minutes A way to properly and properly adjust the baking temperature and time then the cake will be
cooked evenly, delicious, fluffy as you want. You should use an oven with a temperature and time
adjustment knob, it will be effective for baking or use an air fryer to bake.
 Important Considerations:
 Always refer to the specific recipe for the recommended baking temperature, as different
recipes may require different temperatures based on their ingredients and desired outcomes.
 Preheat the oven before placing the cakes or cookies inside to ensure consistent baking from
the start.
 Use an oven thermometer to ensure the oven temperature is accurate. Some ovens may have
variations in temperature.
 For recipes involving multiple batches, allow the oven to return to the desired temperature
between batches for consistent results.
 Adjust baking times accordingly if you're using a convection oven. Convection ovens
typically require slightly lower temperatures and shorter baking times than conventional
ovens.

Name…………………………………………… ID………………………… Date…….

Part I. True or False
1. Baking parameters can be measured and controlled during the baking step.
2. Air velocity in oven zones determines the rate of heat transfer from and to the product.
3. Bake time is governed by the timing of thermal events and baker’s experience.
Part II. Choose the best answer
 …………………….is the amount of energy transferred per unit area per unit time from or to
a surface.
A. Temperature C. Humidity
B. Heat flux D. all
 Which one is cake crust character?
A. The crust should have the right character as well.
B. The crust character of a cake refers to the condition of the cake’s crust.
C. To consider a cake as good quality, it should have a thin and tender crust.
D. all
Part III. Give short answer (5pts)
3. Briefly discus Baking parameters?

4. What are desired characteristics of cake?
5. Discus correct techniques cake preparation?.
6. List the Appropriate equipment used to produce cakes?

Operation Sheet 3-
3.1 Procedures for producing cake
A. Ingredients and Tool
 2 cups all-purpose flour
 1 1/2 cups granulated sugar
 1 cup unsalted butter (softened)
 4 eggs (at room temperature)
 1 cup buttermilk (at room temperature)
 2 teaspoons baking powder
 1 teaspoon vanilla extract
 1/2 teaspoon salt
 Guan
 Glove
 Helmet
B. Procedure
 Preheat your oven to 350°F (175°C). Grease and flour two 9-inches round cake pans.
 Add in a bowl, sift together the flour, baking powder, and salt. Set aside.
 Cream together the softened butter and granulated sugar using a hand mixer or stand mixer
until light and fluffy (around 3-4 minutes).
 Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
 Gradually add the dry ingredients and buttermilk to the butter mixture in batches, starting and
ending with the dry ingredients.

 Mix until just combined after each addition.
 Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
 Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of
the cakes comes out clean.
 Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire
rack to cool completely.
3.2 Procedures for producing cookies (Chocolate Chip Cookies)
A. Ingredients and Tool
 2 1/4 cups all-purpose flour
 1 teaspoon baking soda
 1/2 teaspoon salt
 1 cup unsalted butter (softened)
 3/4 cup granulated sugar
 3/4 cup packed brown sugar
 1 teaspoon vanilla extract
 2 large eggs
 2 cups semi-sweet chocolate chips

B. Procedure
 Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
 Add in a bowl, whisk together the flour, baking soda, and salt. Set aside.
 Creaming Butter and Sugars:
 Cream together the softened butter, granulated sugar, and brown sugar until smooth and
creamy.
 Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
 Gradually add the dry ingredients to the butter mixture and mix until just combined.
 Fold in the chocolate chips using a spatula.
 Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving space
between each cookie.
 Bake for 9-11 minutes or until the edges are lightly golden.
 Allow the cookies to cool on the baking sheets for a few minutes before transferring them to
a wire rack to cool completely.

Name………………………………. ID……………………………..
Date…………………………………….
Task1. Perform procedures for producing cake
Task 2 . Perform procedures for producing cookies (Chocolate Chip Cookies)

LG #15
LO#4 - Bake products
Instruction sheet
 Operating ovens.
 Meeting baked products
 Identifying, rectifying and/or reporting unacceptable baked product.
 Maintaining the work area.
 Conducting work with relevant policies and procedures
 Operate ovens.
 Meet baked products
 Identify, rectify and/or report unacceptable baked product.
 Maintain the work area.
 Conduct work with relevant policies and procedures

Information Sheet 4
4.1 Operating ovens.

Commercial ovens are heavy-duty, high-capacity ovens used in professional settings such as
bakeries, restaurants, catering businesses, and other food service establishments. These ovens are
designed to handle larger quantities of food and are often more robust and versatile than typical
household ovens.
It is generally not recommended to use a commercial gas deck oven to bake a cake, as these ovens
are typically designed for high-temperature baking and are better suited for bread, pizza, and other
baked goods that require a crisp crust and high heat. However, if you do need to bake a cake in a
commercial gas deck oven, here are some general guidelines:
 Preheat the oven: Preheat the oven to the desired temperature, usually around 325-350°F
(160-180°C).
 Prepare the cake batter: Mix the cake batter according to your recipe and pour it into a
greased and floured cake pan. Make sure the cake pan fits inside the oven and leaves enough
space around it for air circulation.
 Place the cake pan in the oven: Place the cake pan directly on the deck of the oven, making
sure it is centered and level.
 Monitor the baking process: Keep a close eye on the cake as it bakes, as commercial gas deck
ovens can have hot spots that may cause uneven baking. Check the cake periodically with a
toothpick or cake tester to see if it is done.
 Remove the cake from the oven: Once the cake is fully baked, remove it from the oven and
let it cool before serving.
Note that baking a cake in a commercial gas deck oven may require some trial and error to achieve
the desired results, as these ovens are not designed for precise temperature control or even baking. It
may be helpful to consult with a professional baker or experienced chef for guidance.

4.2 Meeting baked products
To achieve the desired results of cake and cookies are moist and flavorful cakes, and perfectly
textured cookies. Adjustments in ingredients, mixing, and baking times can also be made based on
personal preferences and previous baking experiences. When aiming to achieve ideal baked cake and
cookie products, several elements contribute to meeting the desired outcome:
 For Baked Cakes:

 Texture: A well-baked cake should have a tender crumb with a light and fluffy texture.
 Moisture: The cake should be moist and not dry.
 Flavor: The cake should have a balanced flavor profile according to the ingredients used.
 Appearance: A baked cake should have a golden-brown crust and a level top.
 For Baked Cookies:

 Texture: Cookies should have the desired texture according to the recipe whether it's soft
and chewy, crisp, or crunchy.
 Consistency: Ensure consistency in size and shape for uniform baking.
 Golden Edges: Most cookies should have lightly golden edges while maintaining a slightly
softer center.
 Flavor: The cookies should have a well-balanced and satisfying flavor based on the
ingredients used.

4.3 Identifying, rectifying and/or reporting unacceptable baked product.
Identifying and addressing issues with baked products is crucial to ensure quality.Guide on to
recognize, rectify, and report unacceptable baked goods:
4.3.1 Identify unacceptable baked product

 Texture Issues: Check for texture problems such as a dense, heavy, or crumbly texture in
cakes. For cookies, issues might include excessive hardness, too much spread, or being
undercooked in the center.
 Color and Appearance: Look for uneven browning, burnt edges, sunken centers, or an
excessively flat appearance in cakes. Cookies may have uneven browning, excessive
spreading, or might look overly pale or too dark.
 Taste and Flavor: Any off-flavors, unusual tastes, or lack of the intended flavor can indicate
an issue. Unpleasant odors or tastes of burnt or undercooked elements are also signs of
concern.
4.3.2 Rectifying unacceptable baked product

 Texture Problems:
 For dense or heavy cakes, ensure proper leavening (fresh baking powder/soda) and
correct mixing techniques (not overmixing).
 Adjust oven temperature and baking time if the product is undercooked or overcooked.
 Color and Appearance:
 Check oven temperature accuracy and positioning of baking pans in the oven. Uneven
browning might indicate hot spots in the oven.
 Ensure proper greasing and flouring of pans for cakes to prevent sticking and uneven
baking.
 Taste and Flavor:

 If the taste is off, review the recipe to ensure accurate measurements of ingredients
and freshness of ingredients used.
 Use high-quality ingredients and avoid expired or rancid items.
4.3.3 Reporting unacceptable baked product
 Internal Reporting (Home Baking):

 Take notes about what went wrong for your future reference.
 If necessary, document the issue with pictures for your records or to show if reporting to
a manufacturer (if it's a packaged product).
 Commercial Setting Reporting:
 In a commercial setting, follow established protocols for quality control and reporting.
 Report issues to supervisors, managers, or quality control personnel as per the company's
guidelines.
 Consumer Reporting (Packaged Goods):
 Contact the manufacturer or brand if you encounter consistent issues with a product. This
can be done through their customer service channels, which might include phone, email,
or website contact forms.
 Provide detailed information about the product, including lot numbers, expiration dates,
and a description of the issue encountered.

4.4 Maintaining the work area.
Maintaining a clean and organized bakery work area is essential for food safety, efficiency, and
producing high-quality baked goods. Here's a comprehensive guide on maintaining a bakery work
area:
 Daily Cleaning Routine

 Sanitizing Surfaces: Clean and sanitize work surfaces, countertops, and tables before
and after each use to prevent cross-contamination. Use food-safe sanitizers or
disinfectants.
 Washing Utensils and Equipment: Wash mixing bowls, spatulas, measuring cups,
and other utensils promptly after use. Dishwashers or hot, soapy water can be used for
cleaning.
 Cleaning Baking Equipment: Clean baking pans, trays, and racks thoroughly to
remove any residues or baked-on debris. Regularly check ovens for spills and clean
them as needed.
 Sweeping and Mopping Floors: Regularly sweep and mop the floors to keep them
free of crumbs, spills, or debris. Pay attention to corners and under equipment.
 Emptying Trash Bins: Dispose of waste regularly and ensure trash bins are lined and
emptied as needed to maintain cleanliness.
 Organization and Maintenance
 Proper Storage of Ingredients: Store ingredients in labeled, airtight containers to

prevent contamination and spoilage. Keep them organized and easily accessible.
 Arranging Workstations: Organize workstations logically to streamline the baking

process. Keep frequently used tools and ingredients within easy reach.
 Inventory Management: Maintain an inventory system to track ingredients and

supplies. Rotate stock to use older ingredients first to prevent waste.

 Equipment Maintenance: Regularly inspect and maintain baking equipment such as
mixers, ovens, and scales to ensure they are in good working condition. Follow
manufacturer guidelines for cleaning and maintenance.
 Hygiene Practices
 Personal Hygiene: Encourage staff to maintain proper hygiene, including wearing

clean uniforms or aprons, tying back hair, and washing hands regularly to prevent
contamination.
 Food Safety Protocols: Train staff on food safety practices, including proper handling
of ingredients, avoiding cross-contamination, and following temperature control
measures.
 Regular Deep Cleaning: Plan periodic deep cleaning sessions to thoroughly clean hard-to-
reach areas, equipment interiors, and storage spaces.
 Organization Tools: Use shelving, racks, and storage bins to keep the work area organized
and clutter-free. Label containers to identify contents easily.
 Scheduled Maintenance Tasks: Create a maintenance schedule for equipment servicing, such
as calibrating thermometers, sharpening knives, and checking oven temperatures regularly.

4.5 Conducting work with relevant policies and procedures
Work is carried out according to company policies and procedures, regulatory and licensing
requirements, legislative requirements, and industrial awards and agreements.
4.5.1 Company policies and procedures

Policies and procedures are sets of principles and rules that provide structure and standardization to
processes carried out across an organization. They can range from documents which outline
overarching company principles through to detailed instructions on how to carry out specific
processes, as well as associated guidelines for employees. Includes:
 Quality Standards: Cake and cookie companies often have specific quality standards
dictating ingredient sourcing, production methods, and product consistency.
 Safety Protocols: Companies implement safety procedures to ensure a safe working

environment, including handling equipment, food handling practices, and emergency
protocols.
 Sanitation and Hygiene: Strict sanitation practices, including cleaning schedules, hygiene
requirements for staff, and maintaining a clean production environment, are integral.
 Product Development and Innovation: Procedures for recipe development, testing, and
introducing new products are often part of the company's policies.

4.5.2 Regulatory and licensing requirements
Regulations are industry-specific, and involve rules put in place by government agencies. Licenses
for operating your business depend both on your location and your industry. Includes:
 Food Safety Regulations: Compliance with food safety regulations set by local, state, or
national authorities is crucial. This includes handling, storage, labeling, and distribution of
food products.
 Health and Safety Regulations: Companies must adhere to occupational health and safety
regulations to ensure employee safety in the workplace.
 Business Licensing: Obtaining and maintaining required licenses and permits to operate a
food business, ensuring legal compliance at all times.
4.5.3 Legislative requirements

Legislative Requirements means the relevant legislation, regulations, rules and codes and other
associated documents applicable to the Services in the country where the Services are taking place.
Includes:
 Labor Laws: Adherence to labor laws concerning employment contracts, wages, working
hours, and employee rights.
 Environmental Regulations: Compliance with environmental laws and waste management
regulations concerning disposal of waste and sustainability practices.

4.5.4 Industrial awards and agreements
Industrial awards and agreements is a legally binding document that sets the minimum terms,
conditions and wages for all wages classifications in an industry or occupation. Includes:
 Employee Agreements: Following industrial awards or collective agreements outlining

employee wages, benefits, and working conditions.
 Union Agreements: Adhering to agreements with unions regarding workforce rights,

negotiation terms, and dispute resolution.
Implementation in Cake and Cookies Industry:
 Documentation and Training: Companies maintain documented procedures and conduct

regular staff training to ensure awareness and compliance with policies, regulations, and
standards.
 Internal Audits and Inspections: Conducting regular internal audits and inspections to
assess compliance with company policies and external regulations.
 Continuous Improvement: Constant review and refinement of processes to align with

changing regulations, customer preferences, and industry best practices.
 Supplier Compliance: Ensuring suppliers meet specific quality and safety standards for
ingredients and materials used in cake and cookie production.

Name…………………………………………… ID………………………… Date…….

Part I. True or False

1. Commercial ovens are heavy-duty, high-capacity ovens used in professional settings.
2. Baking quality is a concept used by bakers to determine the potential ingredients.
Part II. Choose the best answer
1. The reason of cookies texture Sticky is used …………………………………..
A. Too much sugar
B. Much flour
C. Low sugar
D. All
2. Which one is Features of Commercial Ovens?
A. High Capacity: Constructed with heavy-duty materials to withstand frequent use
B. Durability: they are built to handle larger quantities of food at once.
C. Precise Temperature Control
D. all
Part 3. Give short answer (5pts)
1. What are food safety and quality requirements of Bake?

2. How to unacceptable baked product are identified and rectified?
3. How to maintain work area according to housekeeping standards?

Operation Sheet 4-
4.1Technical procedure of operating oven

A. Equipment’s
 Deck oven  Safety shoes
 Glove  Hairnet
 Gown
B. Procedures
 Input the desired temperature set point using the oven’s interface
 Give the oven adequate time to achieve this set point, and if desired, use a temperature
measurement device to verify that it has done so.
 Insert the object/sample to be heated and close the door, ensuring that it is completely shut.
 Leave the sample as it is baked.
 Immediately turn off the oven. Once the sample been baked for your prescribed duration and
time,
 Monitor the oven’s temperature gauge, wait until the sample has cooled to a temperature
wherein it can be removed and placed on a counter without causing damage to the counter,
your PPE, or any nearby equipment or personnel.
 Double check to ensure that the oven is no longer warmer than room temperature after
shutting it off.
 Leave the door oven door closed and ensure the clasp holds the door shut.

LAP TEST
Name………………………………. ID……………………………..
Date…………………………………….
Task1. Perform technical procedure of operating oven

LG #16
LO#5- Decorate products
Instruction sheet
 Applying decorating materials.
 Doing decorating with in customer requirements.
 Meting finished product and applying typical decorating techniques.
 Identifying, rectifying or reporting unacceptable product.
 Assembling product with quality requirements.
 Conducting work with workplace information.
 Maintaining workplace records.
 Apply decorating materials.
 Do decorating with in customer requirements.
 Meet finished product and applying typical decorating techniques.
 Identify, rectify or report unacceptable product.
 Assemble product with quality requirements.
 Conduct work with workplace information.
 Maintain workplace records.

Information Sheet 5
5.1 Applying decorating materials.
Applying decorating materials to a cake involves various techniques and materials to enhance its
appearance. Some common decorating materials used in cake decoration:
 Cake ornaments and decorations

A cake topper is a mould that sits on top of the cake. Cake toppers come in varying designs-- acrylic
cake toppers, personalised cake toppers, bunting cake toppers, and edible cake toppers. Edible cake
toppers are sugar lollipops, candy balloons, marshmallows, fruits, candies and chocolates, and edible
flowers.
https://www.youtube.com/shorts/d5qQ2svpHv4 (Decorate cake by ornaments ) Access date
20/11/23
 Fresh, mock or butter cream

Mock Cream is a popular frosting and filling that works well with a variety of tarts, cakes and
desserts. Think Butterfly Cakes, Cream Horns, Sponge Cakes and the like. It’s a great alternative to
fresh cream since it holds its shape so well and can stay out of the fridge for a while without
spoiling. The ingredients you’ll need are caster sugar, water ,unsalted butter ,vanilla essence. icing
sugar.
Buttercream has a smooth, spreadable, creamy texture and is flavourful. Buttercream is sweet and
buttery. On the other hand, fresh cream has a delicate texture that is airy and smooth. Fresh cream is
not as spreadable as buttercream because of the air in the mixture.
Buttercream is a sweet and fluffy frosting made by creaming butter and sugar. Other common
ingredients include milk (to create the perfect texture) and vanilla (for simple, crowd-pleasing
flavor).
https://www.youtube.com/watch?v=ZD8v-gW4bjY(Preparation of Fresh, mock or butter
cream) Access date 20/11/23

 Fudge and other icing sugar
Fudge icing is a simple, yet elegant way to dress up a cake. All it takes is cream, sugar, and cocoa
powder brought to a boil and then cooked until it thickens.
When still warm, the icing is easy to pour and spread around the cake. As it cools, it firms up to a
thicker, fudge-like consistency.
Icing sugar ; It’s a powdered sugar made from finely milling normal granulated sugar into a
powdered form. It’s so fine that we think it’s the best type of sugar for making any type of cake
icing. We’re going to talk through some of our favourite icings and give you some top tips along the
way.
https://www.youtube.com/shorts/tCBapUBuIZ0( Preparation of fudge )Access date20/11/23
 Fondant
The common ingredients in all fondants are powdered sugar or confectioners sugar along with butter
or shortening. This recipe uses light corn syrup, glycerin, and gelatin. A vegetarian version will have
agar-agar instead of gelatin. You can also make a pourable fondant, which dries with a glossy
appearance, ideal for special occasion cakes and cupcakes.
Fondant, a rollable icing, is another tool that should be in any cake decorator’s toolbox. Once you
get the hang of working with this flexible yet stable material, you’ll be able to add new styles to your
cake decorating skills.
Pastry arts professionals at the very least should practice covering a cake in fondant to create a
smooth and elegant appearance. Once you’ve perfected covering a cake, you can then explore adding
designs and texture to the fondant.
https://www.youtube.com/shorts/49upz-nCQM8
https://www.youtube.com/shorts/oIeRktgIz_g
https://www.youtube.com/shorts/30WXLOv_7hg (preparation of fondant ) Access date
20/11/23

 Chocolate
Chocolates are a fun way to decorate a cake and are equally suited to a cake for a child or an adult.
Just choose some favourite chocolates in various shapes and sizes and stick them to the cake with
melted chocolate or a touch of buttercream or royal icing.
To decorate a naked chocolate cake, you can choose to use a small amount of cream on top of the
cake, just enough to help the toppings stick onto the cake. Then, you can top the cake with fresh
berries, edible flowers, or beautiful chocolate butterflies made with Tulip Dark Decor Compound
Chocolate.
 Glazes
If fondant and buttercream icing are the equivalent of a matte paint, then a mirror glaze is akin to a
high-gloss finish. This technique involves combining gelatin, sugar, and other ingredients until they
reach the perfect temperature. At this point, the satiny mixture is poured over a chilled cake. A
mirror glaze can produce the marbled colors.
https://www.youtube.com/shorts/vzKbamamto0
https://www.youtube.com/shorts/dG6TC5aDpVY
https://www.youtube.com/shorts/UYPKqQyjmG4(preparation of glazes) Access date 21/11/23
 Fruit
Some fruits you can use for your fruit cake includes berries, cherries, apples, prunes, plums,
pineapples, kiwis.
 Custard
Some cakes use custard for its filling. Custard gives you its signature creamy texture that comes
from the ingredients - cornstarch, flour sugar, and egg yolks. The process to make custard is unique.
You need to boil the ingredients slowly until the mixture is thickened. Place it in plastic wrap and
store it in the fridge. However, be careful not to put your custard in the freezer, since this may ruin
its texture. You can also add additional flavorings such as vanilla to your custard cream.

Custard flour, in simple terms, is auxiliary flour in baking. To make custard powder, people often
mix cornstarch with a little fat cream, vanilla powder, flavorings and egg flavor. This makes custard
flour has a special flavor and when used in cakes, it always gives perfect results for the delicious
taste of the cakes.
Custard flour is often called with many different names such as egg powder, lion powder or cake
filling dough. The most common custard powder we currently use is the "lion" custard. The structure
of custard dough when used is usually quite flexible, dense and baked, this is also the cream of many
cakes!
Custard flour has 2 main uses in baking, which is used to mix into batter or filler. With its
characteristic flavor, custard powder is often used as a raw material to overwhelm the fishy taste of
eggs in some cakes and create a delicious, attractive flavor.
Mix into flour: Custard custard is often mixed with ingredients to make cakes of some cakes such as
banana bread, chips, cakes, bread or egg.
https://www.youtube.com/shorts/cKYvHAxbqpg(preparation of custard)Acces date 22/11/23
 Mousses and similar fillings and coverings

Filling plays a significant part to make every single bite of your cake taste wonderful. Without any
fillings, your cake will just be a plain sponge that’s one dimensional in terms of texture and taste..
There are many types of filling in baked goods, each giving your cake a different taste and texture.
That’s why we’ve decided to cover the different types of fillings commonly used in baking.5 Types
of Fillings in Baking
 Frosting
The most common type of filling is frosting. This filling is commonly used in birthday cakes. There
are two most common types of frosting: vanilla frosting and chocolate frosting.
If your cake is too dry due to the oven's high temperature, fret not! You might still be able to save
your cake using frostings. Frosting contains powdered sugar, butter, and milk. It has a smooth
texture that can add flavor to your cakes. It can add some moisture back into your cake.
https://www.youtube.com/watch?v=HPavvkTPQX0 (process of frosting)Access date 28/11/23

 Whipped Cream
Whipped cream is also quite common to find as cake’s filling. All you have to do is use the heavy
whipping cream and spread it between layers. Bored with the original whipped cream taste? Go for a
tasty chocolate flavor, simply by adding melted chocolate into the whipped cream.
 Buttercream
As an alternative to whipped cream, people often use buttercream filling. In case you are
wondering, the difference between the two lies in their main ingredients. Unlike whipped cream,
buttercream uses butter as the main ingredient.
Buttercream also gives a different texture. While whipped cream has a soft texture because it is
made of heavy cream, buttercream has a thick consistency because of butter and sugar as its main
ingredient. You can add melted chocolate to make a chocolate buttercream. You can even add
vanilla or fruit puree to make a fruit-flavored buttercream.
 Ganache
Ganache is a chocolate liquid made with cream, having a consistency that is almost like a very thick
syrup. This type of filling is suitable to moisten each layer of your cake and to add that beautiful
velvety chocolate flavor and texture.
Chocolate ganache is a versatile product which can be used as a filling for other desserts and pastries
as well. Watch our Tulip Chocolate Ganache video to learn how to make the perfect velvety
chocolate ganache.
https://www.youtube.com/shorts/GLmgSD8NLRI(preparation of ganache )Access date
28/11/23)
5.2 Doing decorating with in customer requirements.
Cake decorators design and decorate cakes requested by customers for special occasions, such as
birthdays, weddings, baby showers, and anniversaries. They may be self-employed or work for
bakeries. Decorating is done within design specification parameters:
 Cake size

When designing a customised cake, it's important to consider the ideal size of the cake and the
number of people it needs to serve. This information will help determine the ideal number of tiers
needed and perhaps even how many cakes you’ll need to feed the crowd!
Additionally, don't forget to factor in any additional servings for guests to take home or for guests
who may want seconds. Having enough cake to go around will make sure that everyone leaves the
event satisfied.
 Theme and occasion

The theme of the event plays a big role in determining the ideal design of the custom cake. Whether
it's a kid's birthday party, a sophisticated wedding, or a traditional Chinese cake for a momentous
milestone celebration, the cake should reflect the spirit of the event.
When considering the theme and occasion, think about the atmosphere you want to create and the
message you want to convey. This will help guide you in selecting the right design, flavour, and
decorations for the cake.
 Flavour and filling

When it comes to customised cake design, the flavour and filling are just as important as the
appearance. Choose a cake flavour and filling that appeals to your taste buds and complements the
theme and occasion. Some widely favoured options are chocolate and red velvet, and if desired, you
may even combine multiple flavours in one cake or select distinct flavours for each tier.
In addition, to ensure that all of your guests can savour a slice of the customised cake at the
celebration, be mindful of any dietary restrictions they may have, including gluten intolerance, nut
allergies, or lactose intolerance.
 Budget
Be upfront about your budget to ensure that the baker can provide you with an accurate quote and
design options for your customised cake that aligns with your desired outcome. A professional baker
can often suggest creative solutions to help bring your vision to life without going over budget.

 Work with the right cake shop
To ensure you’ll receive your desired customised cake design, choosing the right cake shop to work
with is of utmost importance. A good baker can elevate your celebration, making it more memorable
and enjoyable. When selecting a cake shop to bring the visions of your ideal customised cake to life,
consider their reputation, skills and expertise, availability, communication, and budget. To do this,
research reputable options in your area, check their reviews and photos, inquire about availability
and pricing, and make sure they can accommodate any special requests you may have.

5.3 Meting finished product and applying typical decorating techniques.
 Flooding, icing or masking cakes
Royal icing is one of the best icings for decorating cakes. Mixing together powdered sugar, egg
whites, and meringue powder or liquid provides a consistency relative to pancake batter. This makes
it easy to pour into pastry bags to fulfill your decorating dreams.
Royal icing sets almost instantly so that the design holds (which makes it one of the best cake
icings), so be careful of mistakes. The way royal cake icing hardens is especially useful for making
flowers.
 Finishing cake sides

Coating the sides of your cake is a great way to conceal a not-so-perfect frosting job, and it adds
dimension and fun to any cake. Clean the cake board, smoothen edges, and ensure the cake is
presented neatly before finalizing the decoration.
 Piping to produce decorative finishes and write simple messages

Piping is just squeezing icing out of a piping bag generally onto a cake, or a flower nail. You can
pipe words, flowers and other designs. Be sure to check out my post on easy buttercream borders
here.
 Placement or arrangement of ornaments and decorations

Forget piping decorations, this Sparkling Ornament Cake uses candy ornaments to add a cute
holiday touch! Simply ice your cake, and then use Dark Green Candy Melts candy and green
sanding sugar to make candy ornaments. Arrange them around your cake and you're good to go! Use
our wide Bake cake. Prepare cake batter following recipe instructions. Bake and cool three cake
layers. Level one layer to 1 in. high. Fill and stack layers for 5 in. high cake.
 Ice cake smooth, using spatula to make swirl on top of cake.

 Make candy ornaments. Melt Dark Green candy following package instructions, adding EZ
Thin if necessary.

 Place ornament template on cake board; cover with parchment paper.
 Prepare decorating bag with melted green candy. Cut ¼ in. tip off bag. Following template,
make 18 to 20 candy ornament hooks (ornaments will be piped later). Chill until set, about 10
to 15 minutes. Reserve remaining melted candy.
 Using remaining melted candy, pipe ball of ornaments, four at a time. Immediately cover
with dark green sugar. Continue until all ornaments are complete.
 Chill until set, about 20 minutes.
 Using silver cake paint and decorating brush, paint hooks and connectors silver. Let dry,
about 5 minutes.
 Decorate cake. Arrange ornaments evenly around cake, cutting ornaments in half to fit along
top and bottom of cake. assortment of candy and sanding sugars to make ornaments in all
kinds of holiday colors.

5.4 Identifying, rectifying or reporting unacceptable product.
Identifying, rectifying, or reporting unacceptable cake products is important to maintain quality
standards and customer satisfaction. Here's a guide on how to handle unacceptable cake products:
 Identifying Unacceptable Cake Products:

 Texture Issues: Check for inconsistencies in texture, such as a dense or overly crumbly
texture, which might indicate under or overmixing, incorrect leavening, or baking issues.
 Appearance Problems: Look for irregularities like cracks, sunken or uneven tops, excessive
browning, or an unappealing appearance that could result from baking temperature or timing
issues.
 Taste and Flavor: Detect any off-flavors, unusual tastes, dryness, or lack of desired flavor,
which could indicate problems with ingredients, recipe accuracy, or baking methods
.
 Rectifying Unacceptable Cake Products:
 Texture Issues: If the cake is overly dense or crumbly, it might be salvaged by adding
moisture with syrup, icing, or filling between layers. Proper mixing techniques in future
batches can prevent this issue.
 Appearance Problems: For cracked or uneven cakes, leveling the cake layers before
assembling and decorating can help. Adjusting baking times or temperatures in subsequent
bakes can prevent these issues.
 Taste and Flavor: To rectify flavor issues, consider adding flavored syrups, frostings, or
fillings to enhance taste. Ensure the accurate measurement of ingredients and freshness in
future batches.

 Reporting Unacceptable Cake Products:
1. Internal Reporting (Home Baking): Take note of what went wrong, any observations, and the
potential cause for future reference and improvement.
2. Commercial Setting Reporting: In a commercial setting, follow established protocols to
report unacceptable products to supervisors or quality control personnel. Provide details on
the issues observed and possible causes.
3. Consumer Reporting (Packaged Goods): If the cake product is a packaged item and
consistently shows unacceptable quality, report the issue to the manufacturer. Contact their
customer service, providing details such as batch numbers, expiration dates, and specifics
about the problem encountered.

5.6 Conducting work with workplace information.
When working in a cake and cookies processing work area, managing workplace information
efficiently is crucial for maintaining productivity, ensuring quality, and complying with safety
standards.
 Verbal or written instructions
Verbal communication also termed oral communication is defined as the transmission of messages,
orders, or any suggestions by taking the help of spoken words. On the other hand, written
communication is defined as the transmission of message instructions or orders in writing.
 Standard Operating Procedures (SOPs)

A Standard Operating Procedure (or SOP) is any kind of documentation of a process that makes it
easy for folks to do the right thing, hard to do the wrong thing, and deliver consistent results.
Clearly documented SOPs work great to capture best practices or other objective decisions: when
data shows us there is a “best way” to do a task that saves time, minimizes waste, and provides a
higher quality product. (As opposed to subjective decisions that need to be made on a case-by-case
basis.)
 Specifications
Every production process starts with sourcing the right raw materials. The quality of the finished
product is only as good as the ingredients used. That’s why it’s critical to have a set of specifications
for each component used in production.
These specifications should include purity, identity, moisture content, and more. Also, understanding
where each ingredient batch was sourced and in what condition are also the right first steps to
achieving good quality control.

 Production schedules
Planning a production schedule for a new bakery can be a complex task, but there are a few general
guidelines you can follow.
 First, consider which baked goods are most popular and in demand. These items should be
prioritized in your production schedule to ensure that you always have enough on hand to
meet customer demand.
 Second, think about the time it takes to bake each item. Some baked goods may require
longer baking times or more preparation, so you'll want to schedule these items earlier in the
day to ensure they're ready in time for opening.
 Third, consider any special dietary needs or restrictions that your customers may have. If you
offer gluten-free or vegan options, for example, you may want to prioritize these items to
ensure that you always have them available.
Overall, the key is to find a balance between customer demand and production efficiency. By
prioritizing popular items, managing baking times effectively, and considering dietary needs, you
can create a production schedule that meets your customers' needs and helps your bakery run
smoothly.
 Recipe instructions
A recipe is simply defined as a set of instructions with a list of ingredients used to prepare a
particular food, dish or drink. People use recipes to replicate foods they enjoy that they otherwise do
not know how to make. Chefs use recipes to make sure a dish tastes the same each time it is ordered.
 Ways of writing a recipe
First of all, identify the source of inspiration. It can be an original recipe based on personal
experiences or an adaptation from someone else's original recipe. If the recipe is taken or adapted
from someone else's, proper attribution should be given after the title or at the end of the recipe
To develop a good recipe, it should be tested to ensure consistent and reliable outcomes, regardless
of the person following the recipe instructions. With a properly written recipe, its ingredients and
serving size are exact and measured accurately. Based on this information, a nutrient analysis can be
done to evaluate the nutrition content of the dish, which is important information for some.
 Elements of a well-constructed recipe

Recipe Title - The title can be descriptive or creative, but the most important thing is to
represent the dish. It is not necessary to include every ingredient in the title
Yield - The yield is the amount of final product that the recipe will produce. It can be
expressed as a total volume, weight or number, such as 12 muffins. The yield amount should
look realistic and easy to measure. For example, if a recipe yields 16 tablespoons of salad
dressing, it should be converted to say 1 cup, because there are 16 tablespoons in one cup. If
the yield amount looks unrealistic, for example, 12½ muffins, the ingredient amounts or the
serving size will need to be adjusted to yield a whole number.
Serving Size - The serving size is the amount of food that makes up one serving of the
recipe. This amount is relevant for reasons such as food cost and nutrient analysis. A nutrient
analysis can yield helpful information for the consumers when they eat a varied amount of
food made from the recipe.
Additional Prep - Other elements to include are preparation time, cooking time and
temperature. This information is helpful because it tells the readers the appropriate
temperature and amount of time needed for the highest quality product. It may be listed at the
top of the page, so it is easy to find.
Ingredient List - The ingredient list is one of the most critical parts of a recipe. The
ingredients should be listed in chronological order, with the ingredient used first at the very
top of the list.
Directions - The list of directions can also be called instructions or procedures.

5.7 Maintaining workplace records
Employment records, also known as personnel files, are records kept by an employer that track an
employee's relationship with the company. These records can include basic information collected
during the interview process, including:
 Name
 Contact information
 Employment history
 Educational background
 Certifications and credentials
 Interview notes
 References
Employment records can also contain information collected during the hiring process, some of which
employers are required to verify and keep on file by state and federal employment laws, such as:
 Citizenship status
 Social Security number
 Payroll tax eligibility
 W-4 tax withholding status
 Exempt or nonexempt status
 Photo identification
 Employment start date
 Job title
 Pay rate
 Proof of work-related clearances and credentials

Name…………………………………………… ID………………………… Date…….

Part 1. True or False
1. A cake topper is a mould that sits on top of the cake.
2. The common ingredients in all fondants are powdered sugar or confectioners’ sugar along with
3. Filling plays not significant part to make every single bite of your cake taste wonderful utter or
shortening.
4. Whipped cream is also quite common to find as cake’s filling.
Part 2. Choose the best answer
1. ………………….. is a popular frosting and filling that works well with a variety of tarts,
cakes and desserts.
A. Butter cream C. Ice cream

B. Mock Cream D. all
2. ………………………is a simple, yet elegant way to dress up a cake.
A. Fudge icing C. Fondant
B. Sugar icing D. all
Part 3. Give short answer (5pts)
1. Briefly discus Decorating materials?

2. List and discus cake design specification parameters and customer requirements?
3. Discus typical decorating techniques?
4. What are cake quality requirements?

Operational sheet 5
5.1 Procedure of applying fondant for cake decoration
A. Ingredients and Tools
 Fondant (store-bought or homemade)

 powdered sugar (for dusting)
 Shortening or corn syrup (for kneading and preventing sticking).
 Rolling pin
 cake smoother
 sharp knife or pizza cutter
 Cake decorating tools (optional), and a clean, smooth surface for rolling out fondant.
 Glove
 Guan
B.Procedure
 Firstly Bake and Cool the Cake: Bake your cake layers and allow them to cool completely.
Ensure the cake surface is flat and leveled.
 Then Prepare the Fondant by
 Kneading: Knead the fondant on a clean surface lightly greased with shortening or dusted
with powdered sugar to prevent sticking. Knead until it's smooth and pliable.
 Coloring (if desired): Add gel-based food coloring to achieve the desired color. Knead the
fondant until the color is evenly distributed.
 Roll out the fondant into a circle or square larger than the diameter and height of the cake. Use
the rolling pin to lift the fondant and ensure an even thickness.
 Brush the cake's surface lightly with simple syrup or a thin layer of buttercream to help the
fondant adhere.
 Gently lift the rolled-out fondant using the rolling pin. Carefully drape it over the cake, starting
from the top and working down the sides. Smooth out any air bubbles or wrinkles using your
hands or a cake smoother.

 Use a sharp knife or pizza cutter to trim excess fondant along the base of the cake, leaving a
small border.
 Use additional fondant to create decorations, shapes, or figures to adorn the cake. Mold, shape,
and attach these decorations using a small amount of water or edible glue.
https://www.youtube.com/watch?v=-Je8-6GSNWU
https://www.youtube.com/watch?v=_eDaypNGqHo
https://www.youtube.com/watch?v=KVw_LzqhpxM (applying process of fondant on

cake )Access date 29/11/30

Name………………………………. ID……………………………..
Date…………………………………….
Task1. Perform Procedure of applying fondant for cake decoration

Reference Materials
Books
Tireki, S. “Technology of Cake Production.” Food Engineering Aspects of Baking Sweet Goods,
CRC Press Taylor & Francis Group, LLC, 2008, pp. 149–155.Access date 15/11/23
Bennion, E.B., and Bamford, G.S.T. “Cake-making Processes.” The Technology of Cake Making,
6th edition, Springer Science+Business Media Dordrecht, 1997, pp. 251–260 Articles Access date
20/11/23
AACC International. Approved Methods of Analysis, 11th Ed. Method 10-10.03. Cereals & Grains
Association, St. Paul, MN, U.S.A.15/11/23
Website
https://co4h.colostate.edu/statefair/judging-guides/CakeDecoratingJudgesGuide.pdf Access date :
25/11/23
https://www.icsi.edu/media/portals/70/food.pdf Access date :28/11/23
https://www.masterclass.com/articles/how-to-crumb-coat-a-cake Access date: 28/11/23
https://staff.uow.edu.au/content/groups/public/@web/@ohs/documents/doc/uow063710.pdf Access
date ; 30/11/23
https://chefibpa.com/bakery-institute/cake-baking-problems-and-solutions/ Access date 29/11/23

ACKNOWLEDGEMENT
Ministry of Labor and Skills wish to extend thanks and appreciation to the many representatives of
TVET instructors and respective industry experts who donated their time and expertise to the
development of this Teaching, Training and Learning Materials (TTLM).

The experts who developed the learning guide
No Name Qualification Educational Region Phone number E-mail
level
1. Debre shewarega Food technology B Addis 0922944810 Henatu3@gmail.com
&process engineering Abeba
2 Tesfaye Mekuriyaw Food Science & A Addis Ababa 09 27 78 51 74 tesftegegn@gmail.com
Nutrition
3 Yonatan Asirat Food process B Sidama 0915604465 yonimman@gmail.com
engineering
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129 and Skills Level -III December ,

M-O4 Preparing - Batter - Dough - Bake

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Cereal Processing Level III

Based on October 2021, Version 2 Occupational

Module Title: Preparing Batter/Dough Bake and

Addis Ababa, Ethiopia

LO#1- . Prepare equipment..........................................................................................................2

Information Sheet 1......................................................................................................................3

Operation Sheet -1................................................................................................................28

LO#2- . Prepare cake and cookie batter...................................................................................31

Information Sheet 2....................................................................................................................32

Operation Sheet 2-...................................................................................................................64

LO#3- Prepare to bake product.................................................................................................69

Information Sheet 3....................................................................................................................70

Operation Sheet 3-................................................................................................................85

LO#4 - Bake products.................................................................................................................89

Information Sheet 4....................................................................................................................90

Page of Ministry of Labor Cereal processing Version -1

Operation Sheet 4-.................................................................................................................100

LO#5- Decorate products..........................................................................................................101

Information Sheet 5..................................................................................................................102

Operational sheet 5.............................................................................................................118

Page of Ministry of Labor Cereal processing Version -1

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1.1.1 Bakery equipment cleaning material

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1.1.2 Functional Requirements of Equipment’s

 Cleanability and decontamination

 Prevention of ingress of micro-organisms

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 Compatibility with other requirements

 Validation of the hygienic design of equipment

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Figure1.1. tins and trays

Figure 1.2 mixer

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Figure 1.5 Depositing equipment

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Figure 1.6 Oven loading equipment

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Figure 1.7 deck ovens

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Figure 1.9 Commercial mixers and attachments

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Figure 1.11 beaters

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 Cutting implements for nuts and fruits

Figure 1.12 Cutting implements for nuts and fruits

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Figure 1.15 Bowl cutter

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Figure 1.16 Piping bags, nozzles and attachments

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Figure 1.17 Cake tins and moulds

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1.2.1 Methods for Minimizing Wastage in Bakeries

 Properly Maintain the Equipment to Prevent Food Wastage

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 Ensure Proper Handling

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