PREPARE AND PRESENT

GATEAUX, TORTES, AND

CAKE
2ND QUARTER
 MEASURING INGREDIENTS PROPERLY
DRY INGREDIENTS

1. FLOUR

• SIFT THE FLOUR TO REMOVE LUMPS AND SCOOP IT TO FILL THE MEASURING CUP UNTIL IT
OVERFLOWS. DO NOT SHAKE THE MEASURING CUP BUT LEVEL THE FLOUR WITH A SPATULA OR THE
EDGE OF A KNIFE.

2. BAKING POWDER/BAKING SODA

• REMOVE THE LUMPS BY STIRRING. DIP THE MEASURING SPOON INTO THE POWDER OR SCOOP THE
BAKING POWDER OR BAKING SODA, THEN LEVEL IT OFF WITH A SPATULA.

3. POWDERED MILK

• REMOVE THE LUMPS BY STIRRING. SCOOP LIGHTLY TO FILL THE MEASURING CUP

WITHOUT SHAKING UNTIL IT OVERFLOWS. USE THE SPATULA OR THE STRAIGHT EDGE OF A KNIFE TO
LEVEL THE MEASUREMENT.
 MEASURING INGREDIENTS PROPERLY

4. WHITE SUGAR
• SIFTING IS NOT NECESSARY UNLESS IT IS LUMPY. FILL THE MEASURING CUP OR SCOOP
THE SUGAR UNTIL IT OVERFLOWS. DO NOT SHAKE THE MEASURING CUP BUT LEVEL THE
SUGAR WITH A SPATULA OR THE EDGE OF A KNIFE.
5. BROWN SUGAR
• ROLL OUT THE LUMPS, REMOVE THE DIRT AND PACK INTO THE MEASURING CUP UNTIL
THE SUGAR FOLLOWS THE SHAPE OF THE CUP WHEN INVERTED. WHEN REMOVED FROM
THE MEASURING CUP, THE BROWN SUGAR WILL BE MOLDED INTO THE SHAPE OF THE CUP
IF
 MEASURING INGREDIENTS PROPERLY

LIQUID INGREDIENTS
• A LIQUID MEASURING CUP IS USED TO MEASURE LARGE QUANTITIES OF LIQUIDS. SET THE

CUP ON A LEVEL SURFACE. NEVER LIFT THE CUP WHILE POURING THE LIQUID. READ THE SCALE
FROM THE SIDE OF THE CUP.
SOLID FATS
• FILL THE MEASURING CUP WITH SHORTENING AND PRESS DOWN UNTIL IT IS FULL. LEVEL THE

FAT WITH THE SPATULA OR THE EDGE OF A KNIFE.

 PORTION CONTROL, YIELDS, WEIGHTS AND
SIZES

WHAT IS PORTION CONTROL?

• PORTION CONTROL MEANS GETTING THE RIGHT NUMBER OF SERVINGS FROM A
RECIPE AND
SERVING THE RIGHT AMOUNT. IT REQUIRES FOLLOWING THE STANDARDIZED
RECIPES EXACTLY. IT
INVOLVES PLANNING MENUS CAREFULLY, PURCHASING AN ADEQUATE AMOUNT
OF FOOD,
PREPARING, STORING, AND SERVING FOOD.
 PORTION CONTROL, YIELDS, WEIGHTS AND
SIZES
IMPORTANCE OF PORTION CONTROL
1. IT PROVIDES THE CORRECT SERVING SIZE TO MEET THE NUTRITIONAL NEEDS.

2. IT HELPS CONTROL COSTS.

3. IT HELPS MINIMIZE WASTE.

4. IT HELPS TO GUIDE THE ORDERING AND PREPARATION OF FOOD.

5. IT IS A CONTRIBUTING FACTOR IN GIVING A CONSISTENT YIELD AND PORTION SIZE.

6. CUSTOMERS KNOW EXACTLY HOW MUCH FOOD TO EXPECT.

7. CUSTOMERS GET THE SAME PORTION SIZE

 METHODS OF PORTION CONTROL

• CUTTING – A METHOD OF DIVIDING FOOD INTO UNIFORM PIECES BEFORE IT IS

PLACED ON THE SERVING LINE. EXAMPLES: SHEET CAKES, ROLLS, OR BROWNIES
• WEIGHING – A METHOD THAT MAKES USE OF A FOOD SCALE TO CREATE PORTIONS
BASED ON WEIGHT
• MEASURING - A METHOD OF PORTIONING FOOD ON THE SERVING LINE THAT
INVOLVES THE USE OF SCOOPS OR LADLES
• COUNTING - NAME OR LIST (THE UNITS OF A GROUP OR COLLECTION) ONE BY ONE IN

ORDER TO DETERMINE THE TOTAL NUMBER

 SUGGESTIONS FOR CONTROLLING PORTIONS

1. FOLLOW THE RECIPES ACCURATELY WHEN MEASURING AND WEIGHING

INGREDIENTS.
2. BE SURE THE SERVERS KNOW THE PLANNED PORTION SIZE FOR EACH BAKED
PRODUCTS TO BE SERVED.
3. PREPARE A SAMPLE TRAY OR PLATE BEFORE SERVING TO VISUALIZE THE
AMOUNT TO SERVE.
4. USE THE CORRECT TYPE AND THE CORRECT SIZE PORTION CONTROL TOOL FOR
EACH FOOD ITEM.
 HOW MUCH DID YOU LEARN?

IDENTIFY WHAT IS DESCRIBED IN THE SENTENCES BELOW. WRITE YOUR ANSWER ON YOUR
ANSWER SHEET.
1. GETTING THE RIGHT NUMBER OF SERVINGS FROM A RECIPE AND SERVING THE RIGHT AMOUNT
2. METHOD OF DIVIDING FOOD INTO UNIFORM PIECES BEFORE IT IS PLACED ON THE SERVING LINE
3. METHOD OF PORTIONING FOOD ON THE SERVING LINE THAT INVOLVES THE USE OF SCOOPS, OR
LADLES
4. METHOD PERFORMED USING A FOOD SCALE
5. NAMING OR LISTING (THE UNITS OF A GROUP OR COLLECTION) ONE BY ONE IN ORDER TO
DETERMINE THE TOTAL NUMBER
 CAKE INGREDIENTS
1. CAKE FLOUR

• CAKE FLOUR IS A FINELY GROUND MEAL OBTAINED BY GRINDING AND MILLING CEREAL GRAINS. IT CONTAINS 7-9%
PROTEIN CONTENT AND IS MADE FROM SOFT WHEAT FLOUR.

2. SUGAR (EFFECTS OF SUGAR IN BAKING)

• MAKES THE COLOR OF THE CRUST BROWN OR RICHER

• IMPROVES THE NUTRITIONAL VALUE, FLAVOR AND AROMA OF THE PRODUCT.

• MAKES THE CAKES TENDER

• CONTRIBUTES TO MOISTURE CONTENT OF CAKES

• ACTS AS CREAMING AGENT.

• SUGAR SERVES AS A WHIPPING AID TO STABILIZE BEATEN EGG FOAM.

 CAKE INGREDIENTS

3. EGGS (USE OF EGGS IN BAKING)

• THICKENING AGENT.
• BINDING AGENT.
• EMULSIFYING AGENT.
• LEAVENING AGENT.
• COLOR.
• RICHNESS.
• FLAVOR.
• FRESHNESS AND NUTRITIVE VALUE.
 CAKE INGREDIENTS

4. SHORTENING
USES OF SHORTENING IN BAKING

 MAKES PRODUCTS TENDER AND IMPROVES FLAVOR.

 ASSISTS IN GAS RETENTION GIVING BETTER VOLUME AND CRUST.

 PREVENTS THE COHESION OF GLUTEN.

 IMPROVES THE AROMA, COLOR AND TEXTURE OF BAKED PRODUCTS.

 IMPROVES THE SHELF LIFE OF BAKED PRODUCTS BECAUSE OF ITS MOISTURE.

5. LEAVENING AGENT

6. LIQUID INGREDIENTS
ACTIVITY
MATCH THE DEFINITIONS IN COLUMN A WITH THE TERMS IN COLUMN B.
WRITE YOUR ANSWER ON YOUR ANSWER SHEET.

A. FINELY GROUND POWDER OBTAINED BY GRINDING AND/OR

• 1. WATER
MILLING CEREAL GRAINS
B. CHEAPEST INGREDIENT IN BAKING. IT HELPS DISSOLVE ALL
• 2. SHORTENING
OTHER INGREDIENTS INTO BATTER AND FORM A SMOOTH,
WORKABLE MIXTURE. • 3. LEAVENING
C. IT IS CONSIDERED THE MOST COSTLY INGREDIENT IN BAKING.
IT REPRESENTS ALMOST 50% OF THE TOTAL COST OF BAKED • 4. FLOUR
PRODUCTS.
D. MADE FROM HYDROGENATED VEGETABLE OIL. IT CONTAINS • 5. EGGS
80-85 PERCENT FAT AND 10-15 PERCENT WATER.
E. GASES THAT CAUSE THE BATTER TO RISE. IT ALSO INCREASES
TENDERNESS WHEN ANY FAT IS ADDED TO A FLOUR MIXTURE.
TEMPERATURE USE FOR DIFFERENT TYPES OF
CAKES
• BAKING TEMPERATURE AND TIME

Cakes types Temperature Temperature Minutes

(F) (C)
Cupcake 350-375 177-190 15 to 25
Layer Cake 350 -375 177-190 20 to 35
Loaf Cake 350 177 45 to 60
Angel Food & 350 177 50 to 60
Sponge
 CLASSIFICATIONS OF CAKES

• HIGH-FAT OR SHORTENED CAKES - A

TYPE OF CAKE WHICH CONTAINS A
HIGH PERCENTAGE OF FAT OR
SHORTENING.

• LOW-FAT OR FOAM-TYPE CAKES -

ALSO KNOWN AS UNSHORTENED
CAKE WHICH CONTAINS LESS THAN
5% FAT.
 CLASSIFICATIONS OF CAKES

• MODIFIED SPONGE CAKE -

COMBINATION OF SHORTENED CAKE
AND FOAM-TYPE CAKE.
 MIXING METHODS USED FOR CAKES

• A. CREAMING METHOD (FOR SHORTENED CAKES)

• B. TWO-STAGE METHOD
• C. ONE-STAGE (LIQUID SHORTENING) METHOD
• D. FLOUR-BATTER METHOD
• E. SPONGE METHODS
• F. ANGEL FOOD METHOD
• G. CHIFFON METHOD
• H. COMBINATION CREAMING/SPONGE METHOD
THE THREE MAIN GOALS OF MIXING CAKE BATTERS
ARE:

• 1. COMBINE ALL INGREDIENTS INTO A SMOOTH, UNIFORM BATTER.

• 2. FORM AND INCORPORATE AIR CELLS IN THE BATTER.
• 3. DEVELOP THE PROPER TEXTURE IN THE FINISHED
 ACTIVITY: MATCH THE DEFINITION IN COLUMN A WITH THE TERMS IN COLUMN B. WRITE
YOUR ANSWER IN
YOUR ANSWER

• A. IT ALSO CALLED THE CONVENTIONAL METHOD AND • 1. SPONGE METHOD

THE STANDARD METHOD FOR MIXING HIGH-FAT
CAKES. • 2. ONE-STAGE METHOD

• B. A TYPE OF CAKE WHICH CONTAIN HIGH • 3.CREAMING METHOD

PERCENTAGE OFF AT OR SHORTENING. • 4. CHIFFON METHOD

• C. A BUTTER CONTAINING FLOUR, EGG YOLKS, • 5. HIGH-FAT OR SHORTENEDCAKES
VEGETABLE OIL, AND WATER IS FOLDED INTO THE
WHITES.

• D. BUTTER IS CREAMED WITH SUGAR UNTIL THE

MIXTURE IS LIGHT THEN; WHIPPED EGG WHITES ARE
FOLDED INTO THE BUTTER.

• E. ALL IN ONE STEP. IT IS ADDING THE LIQUID

INGREDIENTS TO THE BOWL FIRST.
 BASIC STEPS IN BAKING
• 1. READ THE RECIPE CAREFULLY TO KNOW IF YOU HAVE ALL THE
INGREDIENTS AND THE
• UTENSILS NEEDED AND IF YOU UNDERSTAND THE ENTIRE PROCEDURE.
• 2. CHECK ALL THE NECESSARY INGREDIENTS GATHER AND ARRANGE THEM
ACCORDING TO
• THE SEQUENCE OF THEIR PREPARATION.
• 3. PREPARE ALL THE UTENSILS NEEDED FOR MEASURING, MIXING, AND
BAKING.
• 4. PREHEAT THE OVEN. SET THE OVEN KNOB AT THE DESIRED TEMPERATURE.
• 5. PREPARE THE PAN/PANS NEEDED; MAKE SURE TO USE THE CORRECT PAN
SIZE. IF IT
• NEEDS GREASING, BRUSHING THE PAN BOTTOM WITH A LITTLE SHORTENING.
FOR BAKING
• PURPOSES, DON’T USE BUTTER OR MARGARINE FOR GREASING BECAUSE
THESE EASILY
• BURN AND WILL PRODUCE A VERY BROWN CRUST.
• 6. MEASURE THE INGREDIENTS USING CORRECT UTENSILS
ACCORDING TO THE AMOUNTS REQUIRED IN THE RECIPE.
• 7. MIX THE BATTER OR DOUGH WHEN FILLING PANS, MAKES
SURE YOU DON’T OVERFILL. FILL ABOUT 2/3 FULL TO GIVE AN
ALLOWANCE FOR THE RISING.
• 8. BAKE IN THE PREHEATED OVEN. PUT THE PAN AT THE
CENTER RACK.
• 9. TEST FOR DONENESS. FOR BUTTER CAKES, PRICK THE
CENTER OF THE CAKE WITH A TOOTHPICK. IF IT COMES OUT
CLEAN THEN IT IS DONE. FOR CHIFFON AND SPONGE CAKES
PRESS LIGHTLY WITH FINGERS. IF IT SPRINGS BACK THEN IT IS
DONE. PIES AND PASTRIES ARE DONE WHEN THE CRUSTS HAVE
TURNED GOLDEN BROWN, CRISP AND FLAKY.
• 10. COOL THE BAKED PRODUCTS. FOR BUTTER CAKES, PUT THE
PAN ON A WIRE RACK AND LEAVE TO COOL FOR 10 MINUTES.
 BAKING GUIDELINES

• 1. PREHEAT OVEN TO DESIRED/PRESCRIBED TEMPERATURE.

• 2. CHECK OVEN RACKS ARE PROPERLY PLACED.
• 3. ARRANGE BAKING PANS OF SIMILAR SHAPES INSIDE THE OVEN ONE INCH APART FROM ALL
SIDES.
• 4. FOLLOW CORRECT OVEN TEMPERATURE PRESCRIBED BY THE RECIPE. INCORRECT OVEN
TEMPERATURE RESULTS TO POOR VOLUME, TEXTURE, FORM AND COLOR.
• 5. AVOID OPENING THE OVEN WHILE BAKING.
• 6. COOL CAKES BY USING A CAKE RACK. TO REMOVE CAKES FROM THE PAN, SLIDE A SPATULA
AROUND THE PAN AND TURN UPSIDE DOWN.
 TESTING FOR DONENESS

• 1. USE A CAKE TESTER TO DETERMINE DONENESS OF A CAKE BY INSERTING AT

THE CENTER OF THE CAKE. WHEN THE CAKE TESTER COMES OUT CLEAN, THE
CAKE IS BAKED.
• 2. THE CAKE SPRINGS BACK ON TOP AND SIDES WHEN PRESSED.
• 3. THE CAKE SHRINKS AWAY FROM THE SIDES OF THE PAN.
 OTHER BAKING GUIDELINES

• 1. OBSERVE PROPER HANDLING OF INGREDIENTS AND EQUIPMENT IN BAKING TO ATTAIN A

PERFECT CAKE.
• 2. THE PROCESS OF MIXING, SCALING AND MEASURING BAKING INGREDIENTS INCLUDING THE
COOLING METHOD SHOULD BE DONE ACCURATELY TO PREVENT A SOGGY BAKED PRODUCT OR
CAKES.
• 3. FOR SHEET CAKES, PUT A PARCHMENT PAPER AT THE BOTTOM OF THE PAN FOR EASE IN TURNING
IT UPSIDE DOWN. SPRINKLE GRANULATED SUGAR ON TOP OF THE SHEET CAKE BEFORE TURNING IT
UPSIDE DOWN.
• 4. COOL ANGEL FOOD CAKES, ADD CHIFFON CAKES BY SLIDING A SPATULA AROUND THE PAN, AND
SLOWLY TURN IT UPSIDE DOWN TO HOLD BACK THE VOLUME OF THE CAKE
COMMON CAKE PROBLEMS AND THEIR
CAUSES
 ACTIVITY: ARRANGE THE FOLLOWING STEPS IN BAKING A CAKE CHRONOLOGICALLY,
PLACING 1 FOR THE FIRST STEP UP TO 10 FOR THE FINAL STEP. WRITE YOUR ANSWERS ON
YOUR ANSWER SHEET.

A. TEST FOR DONENESS.

B. MIX THE BATTER OR DOUGH WHEN FILLING PANS
C. READ THE RECIPE CAREFULLY TO KNOW IF YOU HAVE ALL THE INGREDIENTS AND THE
UTENSILS NEEDED.
D. CHECK ALL THE NECESSARY INGREDIENTS NEEDED IN BAKING THE CAKE.
E. PREHEAT THE OVEN. SET THE OVEN KNOB AT THE DESIRED TEMPERATURE.
F. PREPARE ALL THE UTENSILS NEEDED FOR MEASURING, MIXING, AND BAKING.
G. PREPARE THE PAN/PANS NEEDED; MAKE SURE TO USE THE CORRECT PAN SIZE.
H. MEASURE THE INGREDIENTS USING CORRECT UTENSILS ACCORDING TO THE AMOUNTS
REQUIRED IN THE RECIPE.
I. PULL THE PAN AT THE CENTER RACK.
J. COOL THE BAKED PRODUCTS
 READ AND ANALYZE THE STATEMENT CONCEPT CAREFULLY. MATCH COLUMN A WITH COLUMN B.
WRITE YOUR ANSWER ON YOUR ANSWER SHEET

A. UNDER BAKED 1. TOO DARK

B. TOO MUCH FLOUR OR FLOUR TOO 2. CRUMBLY
STRONG
3. SOGGY
C. BATTER SPREAD UNEVENLY;
4. BURST OR CRACKED
UNEVEN OVEN HEAT
5. UNEVEN SHAPE
D. TOO MUCH SUGAR OVEN TOO HOT
E. TOO MUCH LEAVENING; TOO
MUCH SHORTENING
Practicum