9/10/11/12 - znnhs

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Republic of the Philippines

Department of Education

Regional Office IX, Zamboanga Peninsula

Z e st for P r o g res s

Z e al of P artn e r s h ip

Bread and Pastry Production

Quarter 3 -

Module 1

Prepare and Present Gateaux, Tortes and Cakes

LO 1: Prepare Sponge and Cakes

Name of Learner:

Grade & Section:

Name of School:

9/10/11/12

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TLE/TVL – Bread and Pastry Production – Grade 9/10/11/12 Alternative Delivery Mode

Quarter 3 – Module 1 First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government

agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a

condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,

trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these

materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones

Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Developer: Nova Sheila Marjorie F. Montilla

Editor: Luzbella G. Moay

Reviewer: Nilda Y. Galaura , Evelyn C. Labad

Illustrator: Nova Sheila Marjorie F. Montilla

Layout Artist: Monique Remegele F. Montilla

Management Team: SDS: Ma. Liza R. Tabilon EdD, CESO V

ASDS: Judith V. Romaguera

OIC-ASDS; Ma. Judelyn J. Ramos

OIC-ASDS: Armando P. Gumapon

CID Chief: Dr. Lilia E. Abello

EPS-LRMS: Dr. Evelyn C. Labad

PSDS: Rey Teotimo B. Tambolero

Principal/School Head: Gerardo R. Montilla Jr. Ed. D

For inquiries or feedback, please write or call: Department of Education

Schools Division of Zamboanga del Norte

Capitol Drive, Estaka, Dipolog City

Fax: (065) 908 0087 | Tel: (065) 212 5843, (065) 212 5131

[email protected]

mailto:[email protected]

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Welcome to the course Bread and Pastry Production!

This Module consists of the Third Quarter Lesson 1. Prepare and Present

Gateaux, Tortes and Cakes: Learning Outcome- 1. Prepare Sponge and Cakes

with the Code: TLE_HEBP9- 12TC-IIIa-f-7.

LO1. 1.1 Select, measure and weigh ingredients according to recipe requirements, enterprise practices and customer practices.

1.2 Select required oven temperatures to bake goods in accordance with desired characteristics, standard recipe specifications and enterprise

practices.

This module is designed to equip TLE/TVE learners with essential Knowledge,

Skills, and Attitude in Bread and Pastry Production in accordance with the industry

standards which lead to National Certificate Level II.

Further, this is a self-paced Module for the achievement of the prescribed

learning competencies. It also prepares you to be the forefront of the fast- growing

world of industry and in your quest for higher education, middle-skills

development, employment and entrepreneurship.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the

module. Use a separate sheet of paper in answering the exercises.

2. Don’t forget to answer What I Know before moving on to the other activities

included in the module.

3. Read the instructions carefully before doing each task.

4. Observe honesty and integrity in doing the tasks and checking your answers.

5. Finish the tasks at hand before proceeding to the next.

6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator. We hope that through this material,

you will experience meaningful learning and gain deep understanding of the relevant competencies.

DEFINITION OF TERMS

Angel Food Cake - type of cake that is made of meringue and flour.

Bake - cook food in a dry heat method inside an oven. Batter - mixture of dry and liquid ingredients enough to be poured.

Blend - combine two or more ingredients to produce a homogenous mixture.

Commis - Junior chef. Gateau – French word for cake.

Genoise – sponge cake made by whipping whole eggs with sugar and folding in flour and sometimes melted butter.

What I Need to Know

Lesson 1

Learning Outcome- 1. Prepare Sponge and Cakes

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Meringue - mixture of egg whites, cream of tartar and sugar beaten into desired peaks.

Pre-heat - heat the oven before baking to achieve the correct/required temperature.

Sponge Cake – type of cake made by whipping eggs and sugar to a foam, then folding

in flour.

Sift - to pass the dry ingredients through the sifter/seiver to remove lumps. Tortes - German foe various types of cakes, usually layer cake.

What’s In

Fill-in the Blanks:

Directions: Fill the missing core competencies in Bread and Pastry Production and write your answers in the separate answer sheet.

The curriculum guide of this Bread and Pastry Production course leads to

National Certificate Level II (NCII). The course covers core competencies namely: 1. ______________________________________ 2. _____________________________________

3. Prepare and Presents Gateaux, Tortes and Cakes, 4. Prepare and Display Petit

Fours, and 5. Present Desserts. The preliminaries of this specialization course includes the following: 1. Explain core concepts in Bread and Pastry Production 2.

Discuss the relevance of the course 3. Explore on opportunities for a Baker or Commis as a career.

What’s New

Activity 1: a. When measuring needed ingredients for sponge and cakes preparation, the

ingredients are classified into several groups, namely: dry ingredients, liquid

ingredients, semi solid ingredients (shortenings). Supply the needed ingredients in each group classification and write your answer in the separate answer sheet.

Liquid Ingredients

1.

2.

3.

4.

5.

Dry Ingredients

1.

2.

3.

4.

5.

b. Portion Control – means getting the right number of servings from a recipe and

serving the right amount.

Write the five (5) importance of portion control to be applied in sponge and cake

preparation. Use the separate answer sheet.

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

your answer.

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

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Lesson Information 1

What is It

MEASURING INGREDIENTS FOR SPONGE AND CAKES

Accurate measurement is important when baking sponge and cakes in order

to get the best standard products and efficient use of needed ingredients and

materials.

DRY INGREDIENTS:

1. Flour

2. Baking powder

3. Baking soda 4. Cream of tartar

5. Grounded Spices and seeds (cinnamon, nutmeg, all spice, mace, ginger, cloves, anis)

6. Powdered milk

7. White sugar

8. Granulated sugar 9. Brown sugar

HOW TO MEASURE DRY INGREDIENTS?

1. Flour. Sift the flour to remove lumps and scoop it to fill the measuring cup until

it overflows. Do not shake the measuring cup but level the flour with a spatula or the edge of a knife.

2. Baking Powder/ Baking Soda/ Cream of Tartar/Grounded Spices & Seeds.

Stir to remove the lumps. Dip the measuring spoon into the powder/ soda/ cream of tartar/ground spices and seeds/salt, level it off using spatula or any straight

edge. 3. Powdered Milk. Stir and sift to remove lumps. Scoop lightly to fill the measuring

cup without shaking until it overflows. Use the spatula or any straight edge to level the measurement.

4. White sugar/Granulated sugar. Scoop the sugar until it overflows. Sifting is not

necessary unless it is lumpy. With the desired measuring cup, scoop the sugar until it overflows in the cup. Do not shake the measuring cup but level the sugar

with a spatula or the blunt edge of a knife. 5. Brown Sugar. Roll out lumps, remove the dirt and pack firmly the brown sugar

into the measuring cup enough for the sugar to keep the shape of the cup when turned out.

LIQUID INGREDIENTS:

1. Water 2. Milk (fresh, evaporated, condensed)

3. Fruit Juices (mango, pineapple, grapes, apple, strawberry, orange, etc.) 4. Flavors and extracts (vanilla, lemon extracts, banana flavors, pineapple

flavors, etc.)

5. Honey, molasses and syrups

HOW TO MEASURE LIQUID INGREDIENTS? A liquid measuring cup is used to measure large quantities and measuring

spoon for smaller quantities of liquids.

Steps when measuring liquids: 1. Place the liquid measuring glass on any level or flat surface.

2. Pour the desired measurement of the liquid into the measuring glass.

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

SEMI SOLID INGREDIENTS (SHORTENINGS)

1. Butter 2. Lard

3. Margarine

HOW TO MEASURE SEMI SOLID INGREDIENTS?

Using a rubber scraper, fill the measuring cup with shortening and press

firmly until the cup is full. Level with the spatula or the blunt edge of a knife.

PORTION CONTROL, YIELDS, WEIGHTS AND SIZES

Portion control means getting the right number of servings from a recipe and

serving the right amount. It requires following the standardized recipes exactly. It

involves planning menus carefully, purchasing an adequate amount of food,

preparing, storing, and serving food.

IMPORTANCE OF PORTION CONTROL

1. Provides the correct serving size to meet the nutritional needs. 2. Helps control costs.

3. Helps minimize waste. 4. Helps to guide the ordering and preparation of food.

5. A contributing factor in giving a yield and a portion size. 6. Customers know exactly how much food to expect.

7. Customers get the same portion size.

METHODS OF PORTION CONTROL

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

line.

Cake Cutting Guide:

4” = 4

6” = 8

8” = 16

5” = 6

7” = 12

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

based on weight.

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

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

CAKE INGREDIENTS

1. Flour – is a finely ground meal obtained by milling or grinding cereal grains or root crops. The flour commonly used in baking is made from wheat.

Type of Flour Used in Baking Cakes

a. Cake flour – also known as soft flour since it is made from soft grinded wheat.

It contains 7-9% protein content and is best used for baking delicate and fine textured cakes.

b. All-purpose flour – also referred to as general or family flour, used for all baking purposes. It is a common substitute for bread flour and cake flour and

has 10 -11% protein.

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

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

Forms of Sugar available in the Market

a. Granulated sugar - is also termed as refined or white sugar. b. Confectioner sugar is also called powdered sugar - contains 3% cornstarch,

primarily used for icings and cake mixes. c. Brown or yellow sugar - sugar that contains caramels, mineral, and moisture

and also contains molasses.

Effects of Sugar in Baking

1. Increases dough development

2. Gives a richer crust

3. Improves flavor of bread 4. Increases volume of bread

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

the ingredients in cake productions.

Use of Eggs in Baking

1. Acts as leavening agent. 2. Gives color. The yolk of an egg provides desirable yellow color which gives cake

rich appearance. 3. Gives flavor in baked products.

4. Provides richness. 5. Adds nutrients. Egg is rich in protein.

6. Retains the freshness of baked products.

4. Shortening – is a fat that increases the tenderness of a baked product by preventing the cohesion of gluten strands during mixing, thus gluten is

shortened making the product more tender.


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Types of Shortenings 1. Fats and Oils -made from plant products such as corn, cottonseeds,

soybeans, peanuts and other. Corn oil and vegetable oils are commonly used in baking.

2. Butter -made out fatty proteins of milk, approximately contains 80% fat. This

gives cake the flavor and aroma. 3. Lard -provides a pleasing flavor especially to pie crusts, commonly from

vegetable or animal fat. 4. Margarine -made from vegetable fat churned with milk or cream.

5. Cocoa Butter - primarily used for confectionery purposes. It is added to chocolates and icings to give a fine luster to chocolates as well as increase

the tenderness of icings.

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

lighter and porous. There are three groups of leavening agents, namely: air, water vapor (steam), and carbon dioxide. Mechanical manipulation of flour mixtures,

such as creaming butter and sugar together, cutting in and folding in ingredients leaven the mixture by incorporating air. Steaming also causes leavening effects.

Classification of Leavening Agents

1. Chemical Leaveners – are chemical mixtures or compounds that release gases, usually carbon dioxide.

a. Baking Soda – also known as sodium bicarbonate or bicarbonate of soda. b. Baking Powder – leavening agent produced by mixing baking soda and acid

salt. c. Cream of Tartar – is a tartaric acid and is a fine white crystalline acid salt

which is a byproduct of the wine -making industry. It is used in whipping of egg whites to stabilize.

2. Biological Leaveners – Yeast is a single celled plants capable of converting

sugar into alcohol and carbon dioxide in the process known as fermentation. Types of yeast: (a) dry or granular, (b) Compressed or cake type and (c) Instant.

6. Liquids – may be plain water, milk or fruit juices. Uses of liquids in baking:

provide moisture and reacts with flour to form gluten, control consistency and dough temperatures, dissolves salt and sugar, suspends and distribute non-flour

ingredients evenly, and wets and swell starch to render baked products digestible.

The following are types of liquid ingredients

1. Fruit Juices

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

Types of milk used in baking:

1. Homogenized – whole milk that has been forced through very small opening at high pressure to reduce the size of the fat particles.

2. Pasteurized – milk that has been heated to 149 degrees Fahrenheit for 30 minutes and then quickly cooled to 50 degrees Fahrenheit or lower.

3. Evaporated – milk that has been heated until part of its moisture is evaporated, approximately 24% - 28% moisture and the concentrated portion

is being homogenized. 4. Condensed – milk is heated to allow part of the water to evaporate and 40%

- 55% of sugar may be added as a preservative.

5. Dried or Milk Powder – milk has been heated to remove most of its moisture content. It contains 5% moisture. Milk powder may rather be whole dried

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milk which contains all the milk solids and fats or the skim milk which contains the solids without the fat or better known as non-fat milk.

7. Salt – has a flavor which makes other food taste better. Accentuates the flavor of

other ingredients. Removes the flatness or lack of flavor in other ingredients in

baking. Helps control the yeast growth during fermentation in bread preparation.

MINOR INGREDIENTS IN BAKING

1. Spices and Seeds – are aromatic vegetable products usually available in finely

ground state. They come from bark of trees, seeds of vegetables, fruits or root crops of various plants. Spices contribute to the taste and smell of the product

and help improve the quality. The most common examples are anis, cinnamon, mace, nutmeg, all spice, ginger, cloves, poppy seeds, coriander and fennel.

2. Extracts – are solution of the flavor in ethyl alcohol or some solvent. The bases of these are extracted essential oils of fruits or imitation.

3. Flavors – are derived from natural fruit oils found in the surface part of the

exterior of the fruit or its pulp. These flavor are often supplemented with artificial color.

4. Cocoa and chocolates 5. Coffee

6. Wines

Temperature Use for Different Types of Cakes

Baking Temperature and Time

Cake Types Temperature

(Fahrenheit)

Temperature

(Celsius/Centigrade) Minutes

Cupcake 350 - 375 177 - 190 15 - 25

Layer Cake 350 - 375 177 - 190 20 - 35

Loaf Cake 350 177 45 - 60

Angel Food and

Sponge 350 177 50 - 60

Conversion of Temperature Measurements

Ovens and ranges have different baking temperature display, either in

Fahrenheit and Celsius/ Centigrade. It is important then to understand how to

convert a Fahrenheit temperature to Celsius and vice versa.

Formula of Converting:

Fahrenheit (F) to Celsius/Centigrade(C)

Fahrenheit = C x 9 + 32

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Formula of converting:

Celsius/Centigrade (C) to Fahrenheit (F)

Celsius = ( F – 32 ) x 5

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Sample computation:

Convert 175 Celsius into Fahrenheit

F = 175 C x 9 + 32

5

= 1575 + 32

5

F = 315 + 32

F = 347

Sample computation:

Convert 350 Fahrenheit to Celsius

C = ( 350 F – 32 ) x 5

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= 318 x 5

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= 35.33 x 5

C = 176. 67


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Importance of Pre-Heating an Oven

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

temperature is achieved. Baked items depend on the correct oven temperature to

help the baked products rise properly.

What’s More

Activity for Lesson Information 1

Enhance your skills in measuring ingredients. Perform the activity by using

the standard measuring tools, practice the proper way of measuring ingredients

following the steps given. After the activity, accomplish the Scoring Rubrics.

PERFORMANCE LEVEL

4 – Can perform this skill without supervision and with initiative and adaptability

to problem situations.

3 – Can perform this skill satisfactorily without assistance or supervision.

2 – Can perform parts of this skill satisfactorily, but requires considerable

assistance and/or supervision

1 – Can perform parts of this skill satisfactorily, but requires considerate


PERFORMANCE CHECKLIST 1 2 3 4

Flour

Sift flour to remove lumps and scoop it to fill the measuring cup, let

it overflow.

Do not shake the cup and level it off with a spatula or the blunt

edge of a knife.

Baking Powder/ Baking Soda

Stir to remove the lumps. Dip the measuring spoon into the Baking

Powder/ Baking Soda, level it off using spatula or any straight edge.

Powdered Milk

Stir and sift to remove lumps. Scoop lightly to fill the measuring cup without shaking until it overflows. Use the spatula or any

straight edge to level the measurement.

Sugar

Scoop the sugar until it overflows. Sifting is not necessary unless

it is lumpy. With the desired measuring cup, scoop the sugar until it overflows in the cup. Do not shake the measuring cup but level

the sugar with a spatula or the blunt edge of a knife.

Brown Sugar

Roll out lumps, remove the dirt and pack firmly the brown sugar into the measuring cup enough for the sugar to keep the shape of

the cup when turned out.

Solid Fats

Using a rubber scraper, fill the measuring cup with shortening and

press firmly until the cup is full. Level with the spatula or the blunt edge of a knife.

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Self – Checked: LI - 1

Liquid Ingredients

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

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


In a long bond paper, draw a 6 inches’ circle and divide the circle into 8 equal

parts. This is a practice output on drafting a pattern when having an actual or slicing

a 6 inches’ diameter cake.


Arrange and classify the listed ingredients below according to major and

minor ingredients classification in cake preparation. Use a separate sheet for your

answer.

Salt

Sugar

All-purpose flour

Condensed milk

Flavor

Water

Confectioner sugar

Cake flour

Egg white

Butter

Baking powder

Fresh milk

Cocoa

Granulated sugar

Cream of tartar

Fruit juices

Chocolate

Soft flour

Brown sugar

Extract

Vanilla

Powdered milk

Margarine

Eggs


Compute the following oven temperatures given below. Show your solutions

and use a separate sheet for your answer.

1. Convert 400 Fahrenheit into Celsius.

2. Convert 150 Celsius into Fahrenheit.

What I Have Learned

Directions: Choose the correct word inside the box and write it on a separate answer

sheet.

Flour

Baking Powder

Liquid Ingredients

Semi Solid fats

Brown sugar

__________ 1. 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. Place the liquid measuring glass on any level or flat surface. Pour the

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

measuring glass. __________ 3. Stir to remove the lumps. Dip the measuring spoon into the powder,

level it off using spatula or any straight edge.

__________ 4. Using a rubber scraper, fill the measuring cup with shortening and

press firmly until the cup is full. Level with the spatula or the blunt edge of a knife.

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__________ 5. Roll out lumps, remove the dirt and pack firmly the brown sugar into the measuring cup enough for the sugar to keep the shape of the cup when turned

out.

Directions: Identify what is described in the sentence below. Write your answer on

your answer sheet.

1. The method of getting the right number of servings from a recipe and serving

the right amount. 2. A method of dividing food into uniform pieces before it is placed on the serving

line. 3. What method of portioning food on the serving line that involves the use of

scoops or ladles? 4. A method of potion control 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 or servings.

Matching Type

Directions: Match Column A with the terms in Column B. Write your answer on

your answer sheet

A B

1. These are sweet soluble organic compound belonging to

carbohydrate group of foods. Also termed sucrose, sugar from sugar cane or sugar beets.

2. It is a finely ground meal obtained by milling or grinding cereal grains or root crops.

3. These are considered a complete protein, containing all the essential amino acids use to build proteins needed by our body.

They represent 50% of the total cost of the ingredients in cake

productions. 4. It is a fat that increases the tenderness of a baked product by

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

5. It is a type of liquid that is defined as the lacteal secretion obtained by milking the cows.

a. Eggs

b. Sugar c. Milk

d. Flour e. Shortening

Directions: Supply the missing information and write the answer on a separate

answer sheet.

Baking Temperature and Time

Cake Types Temperature

(Fahrenheit)

Temperature

(Celsius) Minutes

Cupcake (1.) 177 - 190 15 - 25

Layer Cake 350 - 375 (2.) 20 - 35

Loaf Cake 350 177 (3.)

Angel Food and

Sponge

350 (4.) 50 - 60




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What I Can Do

Perform the tasks given below.

1. Prepare the given recipe on Butter Cake. 2. Measure the dry and liquid ingredients on Standard Butter Cake recipe

accurately using the standard measuring tools. 3. Perform the step by step procedure in Standard Butter Cake preparation following

the correct oven temperature. (The learners are given 3 options to perform the tasks: 1. Do the tasks at home if tools, materials and equipment available. or 2.

Perform the tasks in school during the limited face to face schedule, and or 3.

Watch the video tutorial in YouTube (NoSheiMar’s Baking Tutorial - https://youtu.be/uX-L0o_peNg).

4. Divide or slice the cake into 12 equal parts. 5. Document performance either in pictures or recorded videos.

Butter Cake

Ingredients:

1 cup unsalted butter

3 cups sugar

6 whole eggs

2 teaspoon vanilla

1 cup milk evaporated

1 cup water

6 cup cake flour

2 Tablespoons baking powder

1 teaspoon salt

Procedures:

1. Pre-heat the oven into 350 degrees Fahrenheit. 2. Prepare a 9x8” rectangle pan. Grease and lined with wax

paper. Set aside.

3. Sift together dry ingredients. 4. Soften and cream together sugar and butter inside the

bowl until light and fluffy. 5. Add eggs one at a time into the butter and sugar mixture.

Mix properly in one direction. 6. Add all dry ingredients and divide into four parts.

7. Add all liquid ingredients and divide into three parts. 8. Alternately add dry ingredients with liquid ingredients. Start with dry

ingredients and end with dry ingredients.

9. Pour batter mixture into a greased and lined with wax p aper rectangular pan. 10. Bake in pre-heated oven for 45 – 60 minutes or until done. Test the doneness

of the cake by inserting toothpick. If the toothpick comes out clean the cake is done.

11. Let it be cooled and slice for 12 equal parts.

©NSM Montilla

https://youtu.be/uX-L0o_peNg

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Using the Scoring Rubric below, check the appropriate box that corresponds to your

level of performance in doing each of the given task.

PERFORMANCE LEVEL

4 – Can perform this skill without supervision and with initiative and adaptability

to problem situations.

3 – Can perform this skill satisfactorily without assistance or supervision.

2 – Can perform parts of this skill satisfactorily, but requires considerable


1 – Can perform parts of this skill satisfactorily, but requires considerate


PERFORMANCE CHECKLIST 1 2 3 4

1. Pre-heat the oven into 350 degrees Fahrenheit.

2. Prepare a 9x8” rectangle pan. Grease and lined with wax

paper. Set aside.

3. Sift together dry ingredients.

4. Soften and cream together sugar and butter inside the bowl until light and fluffy.

5. Add eggs one at a time into the butter and sugar mixture. Mix

properly the batter mixture in one direction to incorporate air.

6. Add all dry ingredients and divide into four parts.

7. Add all liquid ingredients and divide into three parts.

8. Alternately add dry ingredients with liquid ingredients. Start

with dry ingredients and end with dry ingredients.

9. Pour batter mixture into a greased and lined with wax paper

rectangular pan.

10. Bake in pre-heated oven for 45 – 60 minutes or until done. Test the doneness of the cake by inserting toothpick. If the

toothpick comes out clean the cake is done.

11. Let it be cooled and slice for 12 equal parts.

Assessment

I. Multiple Choice:

Directions: Choose the best answer and write the letter only in your answer sheet.

1. To cook food in a dry heat method inside an oven.

a. bake b. simmer c. sauté d. boil

2. To pass the flour through the sifter to remove the lumps and dirt.

a. sift b. beat c. blend d. stir

3. Which of the following listed below is not under the examples of dry ingredients?

a. margarine b. flour c. baking powder d. baking soda

4. This is also called soft flour or white flour which contains 7-9% protein.

a. all-purpose flour b. bread flour c. cake flour d. hard flour

5. A sweet soluble organic compound belonging to the carbohydrate group of food.

a. fats b. sugar c. shortenings d. flour

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6. What type of sugar that contains 3% cornstarch, primarily used for icings and

also termed powdered sugar?

a. confectioner sugar b. refined sugar c. granulated sugar d. brown sugar

7. A flat tool used to level dry ingredients, loosened cakes from pans and spread

icings/frostings on cakes.

a. spatula b. rubber scraper c. ladle d. cake knife

8. Which of the following is not under measuring tool?

a. measuring cup b. measuring spoon c. measuring glass d. mixing bowl

9. Which of the following is not an example of shortenings?

a. margarine b. vegetable oil c. butter d. sugar

10. The process of getting the right number of serving from a recipe and serving the

right amount.

a. portion control b. slice c. divide d. yield

II. Essay

Directions: Answer the questions briefly. Use a separate answer sheet. (5 points)

1. Why do we have to measure ingredients accurately?

2. Why do pre-heating the oven before baking is important?

Additional Activities

Something to Do

1. Collect and write at least 10 different recipes for Cake preparations in your

recipe notebook.

Answer Keys

Assessm

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n s

ize

D. S

em

i-Solid

Sh

orte

nin

g

1. B

utte

r

3. M

arg

arin

e

2. L

ard

Wh

at’s

More

A

ctiv

ity 3

Majo

r Ingre

die

nts

Min

or In

gre

die

nts

1. s

alt

11. fre

sh

milk

1. fla

vor

2. s

ugar

12. c

ocoa

2. c

ocoa

3. a

ll-pu

rpose flo

ur

13. g

ran

ula

ted s

ugar

3. c

hocola

te

4. c

on

den

sed

milk

14. c

ream

of ta

rtar

4. e

xtra

ct

5. w

ate

r

15. ju

ices

5. v

an

illa

6. c

on

fectio

ner s

ugar

16. s

oft flo

ur

7. c

ake flo

ur

17. b

row

n s

ugar

8. e

gg w

hite

18. p

ow

dere

d m

ilk

9. b

utte

r

19. m

arg

arin

e

10. b

akin

g p

ow

der

20. e

ggs

Wh

at’s

More

Activ

ity 4

1. C

on

vert 4

00

OF

into

Cels

ius.

2. C

on

vert 1

50

OC

into

Fah

ren

heit

OC

= (4

00

OF

– 3

2) x

5

OF

= _

C x

9_ +

32

9

5

OC

= _

__36

8___ x

5

OF

= 1

50 x

9 +

32

9

5

OC

= 4

0.8

88 x

5

OF

= 1

350

+ 3

2

OC

= 2

04.4

4

5

OF

= 2

70 +

32

OF

= 3

02

Wh

at I H

ave L

earn

ed

Self-C

hecked L

1-1

S

elf-C

hecked L

1-3

1. flo

ur

1. b

2. liq

uid

ingre

die

nts

2. d

3. b

akin

g p

ow

der

3. a

4. s

em

i-solid

fats

4. e

5. b

row

n s

ugar

5. c

Self-C

hecked L

1-2

S

elf-C

hecked L

1-4

1. p

ortio

n c

on

trol

1. 3

50-3

75 O

F

2. c

uttin

g

2. 1

77-1

90 O

C

3. m

easu

ring

3. 4

5-6

0

4. w

eig

hin

g

4. 1

77

OC

5. c

ou

ntin

g

16

References

Bread and Pastry Production (Manual). Department of Education

Le Cordon Blue Desserts by Laurent Duchene and Bridget Jones

Technology and Home Economics – Home Technology by Eden C. Diaz and Nora

Soriano (2000)

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

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

Leon

9/10/11/12 - znnhs

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