11

11

TVL-H.E.–Bread & Pastry

Production
Quarter 2 – Module 3:
PREPARE SPONGE AND CAKES
TVL HE Bread & Pastry Production – Grade 11
Alternative Delivery Mode
Quarter 2 – Module 3: Prepare Sponge & Cakes
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
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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

Writer: Jesusa D. Paladar
Editor: Emma Concepcion S. Reso-or
Reviewer: Emma Concepcion S. Reso-or
Typesetter: Emma Concepcion S. Reso-or
Layout Artist: Emma Concepcion S. Reso-or
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, TM, Ed.D. Elmar L. Cabrera
Nilita R. Ragay, Ed.D.
Antonio B. Baguio, Jr., Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
 11

TVL-H.E. Bread &

Pastry Production
Quarter 2 – Module 3:
PREPARE SPONGE AND CAKES
Introductory Message
For the facilitator:

Welcome to the TVL-11Bread & Pastry Production Alternative Delivery Mode

(ADM) Module on Prepare Sponge & Cakes!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

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For the learner:

Welcome to the TVL-11 Bread & Pastry Production Alternative Delivery Mode
(ADM) Module on Prepare Sponge and Cakes!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.

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 This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

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 instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task 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. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to
help you master the nature of Bread and Pastry. The scope of this module
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged
to follow the standard sequence of the course. But the order in which you
read them can be changed to correspond with the textbook you are now using.

The module is divided into five lessons, namely:

 Lesson 1 – Cake Ingredients
 Lesson 2 – Temperature Use for Different Types of Cakes
 Lesson 3 - Mixing Methods Used for Cakes
 Lesson 4 - Basic Steps in Baking
 Lesson 5 - Common Cake Problems and Its Causes

After going through this module, you are expected to:

1. Recognized different cake ingredients.
2. Describe the different types of cakes.
3. Appreciate the mixing methods used for cakes and the basic steps
in baking.

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 What I Know

Multiple Choice

Directions: Read and evaluate each item carefully. Choose the correct answer from
the choices given below. Write your answer in your notebook.

1. It refers to fine white flour made from soft wheat which contains 7-9% protein.
A. all-purpose flour
B. bread flour
C. cake flour
D. pastry flour

2. Which is a light cake made of meringue and flour?

A. angel food cake
B. batter cake
C. chiffon cake
D. sponge cake

3. This type of cake contains a high percentage of fat or shortening.

A. batter type cake
B. chiffon
C. foam type cake
D. unshortened cake

4. It is a combination of shortened and foam type cake.

A. batter type cake
B. chiffon
C. foam type cake
D. unshortened cake

5. What sweet soluble organic compound belongs to the carbohydrate group of

foods?
A. flour
B. milk
C. shortening
D. sugar

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 Lesson

1 CAKE INGREDIENTS

Why is it important to know the different ingredients in cake?

Do you know how to use them in a recipe?

What’s In

Directions: Rearrange the jumbled letters to form the words described on the
statement.
1. EKCA LOUFR - is a finely ground meal obtained by grinding and milling cereal
grains.
2. GUSAR -makes the color of the crust brown or richer
3. GEGS - thickening agent is possible when heated.
4. VFLOAR - makes the product more desirable.
5. HSOTREINGN - assists in gas retention giving better volume and crust.

Notes to the Teacher

The following are information that would lead to the activities and
assessment. Some activities may need your own discretion upon
checking or you may use a rubric if provided. Please review the
activities and answer keys and amend if necessary.

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 What’s New

Directions: Answer the questions below on your notebook.

1. What makes it easy for you to re-arrange the jumbled letters?

2. Where do you think we can encounter these words?
3. Do you know how to use these ingredients in the recipe?

What is It

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. It is good
for making cakes and cookies where a tender and delicate texture is desired.

2. Sugar
Effects of Sugar in Baking
a. Makes the color of the crust brown or richer
b. Improves the nutritional value, flavor and aroma of the
product.
Sugar has the most pronounced effect on flavor where it sweetens the
product.
c. Makes the cakes tender.
In cakes, the heat of baking causes the starch in flour to absorb
liquid and swell.
d. Contributes to moisture content of cakes
Increased retention of moisture due to sugar content gives the baked
products longer shelf life by increasing its storing quality.
e. Acts as creaming agent.
Sugar crystals become interspersed among the shortening
molecules when shortening and sugar are creamed together.
f. Sugar serves as a whipping aid to stabilize beaten egg foam.
In foam-type cakes, sugar interacts with egg proteins to stabilize the
whipped foam structure.

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3. Eggs

Use of Eggs in Baking

a. Thickening agent. The use of egg as a thickening agent is possible
when the protein of an egg coagulates when heated.
b. Binding agent. The coagulation of protein and the viscosity of
uncooked eggs are why eggs are used as binding agents.
c. Emulsifying agent. Lipoproteins which are present in yolk make it
valuable as an emulsifying agent.
d. Leavening agent. The surface activity of the proteins of egg also
make the egg valuable in the production of a film that holds air
which may be used to aid in the leavening of various food mixtures.
e. Color. The yolk provides a desirable yellow color which renders the
cake a rich appearance.
f. Richness. The fat and other solids present in the eggs increase the
fat content and make the product taste sweeter.
g. Flavor. Eggs contain flavor which makes the product more
desirable.
h. Freshness and nutritive value. The moisture content of eggs (75%
for whole eggs) coupled with its natural ability of binding and
retaining moisture retards staling.

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

Lesson Temperature Use for

2 Different Types of Cakes

What temperature is best for baking cakes?

Can you bake a sponge cake at 170 degrees?

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Temperature of the Different Types of Cakes

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

Importance of Pre-Heating an Oven

It is important to preheat your oven before baking. Baked items depend on the
correct oven temperature to help them rise properly. All baked recipes are tested in
preheated ovens. Place the oven racks at the proper levels first, and then set the
temperature stated in the recipe.

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.

 Modified Sponge Cake - combination of shortened cake and foam-type cake.

Lesson

3 Mixing Methods Used for Cakes

There are certain mixing methods used in cake making. The types of fat used
determine which method you used. This affects directly on cakes volume and texture
of the cake.

Mixing methods used for cakes

A. Creaming Method (for shortened cakes)

The creaming method, also called the conventional method, was for a long
time the standard method for mixing high-fat cakes. The development of emulsified,
or high-ratio, shortening sled to the development of simpler mixing methods for
shortened cakes containing greater amounts of sugar and liquid.

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Creaming Method Procedure

1. Scale ingredients accurately. Have all ingredients at room temperature

(70°F/21°C).
2. Place the butter or shortening in the mixing bowl. With the paddle attachment,
beat the fat slowly, until it is smooth and creamy.
3. Add the sugar; cream the mixture at moderate speed until the mixture is light
and fluffy. This will take about 8 to 10 minutes.

Some bakers prefer to add the salt and flavour with the sugar to ensure
uniform distribution. If melted chocolate is used, it may beaten during creaming.

4. Add the eggs a little at a time, after each addition, beat until the eggs are absorbed
before adding more. After the eggs are beaten in, mix until light and fluffy. This
step will take about 5 minutes

5. Scrape down the sides of the bowl to ensure even mixing.

6. Add the sifted dry ingredients (including the spices), alternating with the liquids.
The reason for adding dry and liquid ingredients alternately is the batter may not
absorb all the liquid unless some of the flour is present.

B. Two-Stage Method
The two-stage mixing method is a little simpler than the creaming method,
and it produces a smooth batter that bakes up into a fine-grained, moist cake. The
name originated from the practice of adding the liquids are added in two stages. The
first step in making high-ratio cakes is to blend the flour and other dry ingredients
with shortening. When this mixture is smooth, the liquids (including eggs) are added
in stages.

Throughout this procedure, it is important to follow two rules

1. Mix at low speed and observe correct mixing times. This is important to develop
proper texture.
2. Stop the machine and scrape down the sides of the bowl frequently during
mixing. This is important to develop a smooth, well-mixed batter.

C. One-Stage (Liquid Shortening) Method

This method involves adding the liquid ingredients to the bowl first which
simplifies the procedure. In this way, there is less chance for moistened flour to coat
the bottom and sides of the bowl, making scraping down difficult. Mix at low speed
until the dry ingredients are moistened, to prevent dry flour from being thrown from
the bowl. Mix for a period at high speed, followed by a period at medium speed, to
properly develop air cells and create a smooth, fine-textured batter.

1. Scale all ingredients accurately. Have all ingredients at room temperature.

2. Combine all liquid ingredients, including high-ratio liquid shortening, in the
mixing bowl.
3. Sift the dry ingredients together on top of the liquid ingredients in the bowl.

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 4. With the paddle attachment, mix at low speed for 30 seconds until the dry
ingredients are moistened. (The purpose of mixing slowly until the dry
ingredients are moistened is to keep them from being thrown out of the bowl).
5. Mix at high speed for 4 minutes. Stop the machine and scrape down the bowl
and beater. Mix at medium speed for 3 minutes.

D. Flour-Batter Method
The flour-batter method is used for only a few specialty items. It produces a
fine-textured cake, but there may be some toughening due to the development of
gluten. Flour-batter cakes include those made with either emulsified shortening or
butter or both.

Flour-Batter Method Procedure

1. Scale all ingredients accurately. Have all ingredients at room temperature.
2. Sift the flour and other dry ingredients except the sugar into the mixing bowl.
Add the fat. Blend together until smooth and light.
3. Whip the sugar and eggs together until thick and light. Add liquid flavoring
ingredients, such as vanilla.
4. Combine the flour-fat mixture and the sugar-egg mixture and mix until
smooth.
5. Gradually add water or milk (if any) and mix smooth.

E. Sponge Methods
Many types of sponge method cakes have one characteristic in common: they
are made with egg foam that contains yolks. These are usually whole-egg foams but,
in some cases, the base foam is yolk foam, and egg white foam is folded in at the end
of the procedure.

Sponge cake batter is made in two basic steps:

1. Eggs and sugar are whipped to a thick foam, and
2. Sifted flour is folded in.

Plain Sponge Method

1. Scale all ingredients accurately.
2. Combine the eggs, sugar, and salt in a stainless steel bowl. Immediately set
the bowl over a hot-water bath and stir or beat with a whip until the mixture
warms to a temperature of about 110°F (43°C) The reason for this step is that
the foam attains greater volume if warm.
3. With a wire whip or the whip attachment of a mixer, beat the eggs at high
speed until they are very light and thick. This may take as long as 10 to
15minutes if the quantity is large.
4. If any liquid (water, milk, liquid flavoring) is included, add it now. Either whip
it in, in a steady stream, or stir it in, as indicated in the recipe.
5. Fold in the sifted flour in 3 or 4 stages, being careful not to deflate the foam.
Many bakers do this by hand, even for large batches. Fold gently until all the
flour is blended in. If any other dry ingredients are used, such as cornstarch
or baking powder, sift them first with the flour.
6. Immediately pan and bake the batter. Delays will cause loss of volume.

E. Angel Food Method

Angel food cakes are based on egg-white foams and contain no fat. Angel food
method should be whipped until they form soft, not stiff, peaks. Over whipped whites
lose their capability to expand and to leave the cake. This is because the protein
network in stiffly beaten whites has already stretched as far as it can.

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 If the whites are whipped to soft peaks instead, they can stretch more during
baking, allowing the cake to rise.

Angel Food Method Procedure

1. Scale ingredients accurately. Have all ingredients at room temperature. The
egg whites may be slightly warmed in order to achieve better volume.
2. Sift the flour with half the sugar. This step helps the flour mix more evenly
with the foam.
3. Using the whip attachment beat the egg whites until they form soft peaks. Add
salt and cream of tartar near the beginning of the beating process
4. Gradually beat in the portion of the sugar that was not mixed with the flour.
Continue to whip until the egg whites form soft; moist peaks. Do not beat until
stiff. Beat in the flavorings.
5. Fold in the flour-sugar mixture just until it is thoroughly absorbed.

F. Chiffon Method
Chiffon cakes and angel food cakes are both based on egg-white foams, but
here the similarities in the mixing methods end. In angel food cakes, a dry flour-
sugar mixture is folded into the egg whites. In the chiffon method, a batter containing
flour, egg yolks, vegetable oil, and water is folded into the whites. Egg whites for
chiffon cakes should be whipped until they are a little firmer than those for angel
food cakes, but not so much that they become dry.
Chiffon cakes contain baking powder, so they do not depend on the egg foam
for all their leavening.

Chiffon Method Procedure

1. Scale all ingredients accurately. Have all ingredients at room temperature. Use
a good-quality, flavorless vegetable oil.
2. Sift the dry ingredients, including part of the sugar, into the mixing bowl
3. Mixing with the paddle attachment at second speed, gradually add the oil,
then the egg yolks and the water and liquid flavorings, all in a slow, steady
stream.
1. While adding the liquids, stop the machine several times to scrape down the
bowl and the beater. Mix until smooth, but do not over mix.
4. Whip the egg whites until they form soft peaks. Add the cream of tartar and
sugar in a stream and whip to firm, moist peaks.
5. Fold the whipped egg whites into the flour-liquid mixture.
6. Immediately deposit the batter in ungreased center tube pans (like angel food
cake pans) or in layer pans with only the bottoms greased and dusted, not the
sides (like sponge layers).

G. Combination Creaming/Sponge Method

Some are begun by using the creaming method. In other words, butter is
creamed with sugar until the mixture is light. However, instead, whipped egg whites
are folded into the batter, as for some sponge cakes.

Combination Creaming/Sponge Method Procedure

1. Cream the butter and sugar.
2. Add the egg yolks a little at a time.
3. Mix well after each addition
4. Whip the egg whites and sugar until they form soft peaks, as for angel food cake.
5. Fold the meringue into the butter mixture.
6. Sift the dry ingredients together

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7. Fold in the sifted dry ingredients
8. Pour the batter in prepared pans
9. Level the top of the batter with a plastic.

Lesson

4 Basic Steps in Baking

Why do we need to follow the steps before baking cake?

Can you bake without the steps in baking cake? Why?

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. Afterwards, invert pan to remove the cake and
cool it completely. For sponge and chiffon cakes, invert pans at once in wire
racks. Then, decorate.

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.

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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

Lesson
Common Cake Problems
4 and Its Causes

What are the common causes of having a failure cake?

Do you know how to fix a bad cake?

Common Cake Problems and their Causes

Problem Causes
Too little flour
Volume and Shape Too much liquid
Poor Volume Too little leavening
Oven too hot

Uneven shape Improper mixing

Batter spread unevenly
Uneven oven heat
Oven racks not level
Cake pans warped
Crust Too much sugar
Too dark Oven too hot
Too light Too little sugar
Oven not hot enough

Burst or cracked Too much flour or flour too strong

Too little liquid
Improper mixing
Oven too hot
Soggy Under baked
Cooling in pans or with not enough ventilation
Wrapping before cool

Texture Too little leavening

Dense or heavy
Too much sugar
Too much shortening
Oven not hot enough
Coarse or irregular Too much leavening
Too little egg

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 Improper mixing
Crumbly Too little leavening
Too much sugar
Too much shortening
Wrong kind of flour
Improper mixing
Tough Flour too strong
Too much flour
Too little sugar or shortening
Over mixing
Poor Flavor Poor-quality ingredients
Poor storage or sanitation
Unbalanced formula

What’s More

Directions: Answer the following questions and write your answer on your notebook.

1. Why is it important to follow the basic steps in baking?

2. What do you think the reason why we don’t open the oven while baking?
3. Why do we need to test the doneness of the cake?

What I Have Learned

In every task that we are going to perform, we should experience failure

especially during the first try. Practice makes us perfect that is why we will keep on
practicing the task to achieve our goal in baking and get the best result.

What I Can Do

Directions: 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 notebook.

________ Test for doneness.

________ Mix the batter or dough when filling pans

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________ Read the recipe carefully to know if you have all the ingredients and the
utensils needed.
________ Check all the necessary ingredients needed in baking the cake.
________ Preheat the oven. Set the oven knob at the desired temperature.
________ Prepare all the utensils needed for measuring, mixing, and baking.
________ Prepare the pan/pans needed; make sure to use the correct pan size.
________ Measure the ingredients using correct utensils according to the amounts
required in the recipe.
________ Pull the pan at the center rack.
_________ Cool the baked products.

Assessment

Direction: Identify the terms being defined by the statements below.

Write your answer on your notebook.
__________ 1. It also called the conventional method and the standard method for
mixing high-fat cakes.
__________2. A type of cake which contain high percentage off at or shortening.
__________3. A butter containing flour, egg yolks, vegetable oil, and water is folded
into the whites.
__________4. Butter is creamed with sugar until the mixture is light then; whipped
egg whites are folded into the butter.
__________5. Butter is creamed with sugar until the mixture is light then; whipped
egg whites are folded into the butter

Additional Activities

Directions: Write your personal reflection about your insights and learning on the
module using the guide phrases below.

I have learned that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

I have realized that

__________________________________________________________________________________
__________________________________________________________________________________

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__________________________________________________________________________________

I will apply

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

Reflection Rubrics

Areas of
Assessment
10 points 7 points 4 points 1 point

Presents ideas Presents ideas

in an original in a consistent
manner manner Ideas are too Ideas are vague
general or unclear
Ideas

Organization Strong and Organized Some No

organized beg/mid/end organization; organization;
beg/mid/end attempt at a lack
beg/mid/end beg/mid/end

Understanding Writing shows Writing shows a Writing shows Writing shows

strong clear adequate little
understanding understanding understanding understanding

Mechanics Few (if any) Few errors Several errors Numerous

errors errors

Answer Key

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 J. 10

I. 8
Shortening
H. 6
Flavor
G.5
Eggs
F. 3
Sugar
E. 4
Cake Flour
D. 2
What’s In
C. 1
Answer may vary
B. 7
What’s More
5. One – Stage Method A. 9 5. D
4. Sponge 4. E
3. Chiffon ( Cake What I can do 3. A
2. High-fat shortened 2. A
1. Creaming Method Answers may vary 1. C
Assessment What's New What I Know

References
Bread and Pastry – Technical-Vocational-Livelihood Track
Manual First Edition 2016

Philippine Home Economics Baking Basics by Nancy Cameros Gonzales

Professional Baking Sixth Edition by WAYNE GISSLEN Chapter 16 p393
https://books.google.com/books?isbn=0470197528 Professional baking
https://bit.ly/2ISCmW9
https://bit.ly/3lIOXtS

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net