B BPP 10 Q3M1 Learner Copy TVL Final Layout
B BPP 10 Q3M1 Learner Copy TVL Final Layout
B BPP 10 Q3M1 Learner Copy TVL Final Layout
Technology and
Livelihood Education
Home Economics
Bread and Pastry Production
Quarter 3 – Module 1
Prepare and Present Gateaux,
Tortes and Cakes (TC)
COPYRIGHT 2021
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However, prior approval of the government agency or office wherein the work is created shall
be necessary for exploitation of such work for profit.”
The original version of this material has been developed in the Schools Division of Surigao del
Norte through the Learning Resource Management and Development Section of the Curriculum
Implementation Division. This material can be reproduced for educational purposes; modified for the
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This material has been approved and published for online distribution through the Learning
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Introductory Message
For the facilitator:
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 learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.
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Prepare and Present Gateaux,
Tortes and Cakes (TC)
CONTENT STANDARD
The learner demonstrates understanding of the core concept and underlying
theories in preparing and presenting gateaux, tortes and cakes.
PERFORMANCE STANDARD
The learner demonstrates competencies in preparing and presenting
gateaux, tortes and cakes.
LEARNING COMPETENCY:
LO 1. Prepare sponge and cakes TLE_HEBP9- 12TC-IIIa-f-7
LEARNING OBJECTIVES:
Cognitive
• Estimate and compute portion, yields, weight and sizes of cakes and
sponges
• Classify oven temperature for Different types of cakes
Affective
• Follow correctly the mixing methods and steps in baking
Psychomotor
• Identify common cake problems and their causes
• Prepare and bake butter cake
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INTRODUCTION
This module was designed to provide varied and relevant activities for guided
and independent learning at your own pace and time. You will enable to process the
content of the learning resource while being an active learner.
This lesson will give you knowledge on the Types, Kinds and Classification of
Cakes, its method of preparation and the common cake problems and their causes.
Most of all, this module will give you an experience on Hands-On activity to
make every activity more interesting, enjoyable and satisfying on the part of the
learners.
PRE-TEST
Let us determine how much you already know about preparing and presenting gateau,
tortes and cakes. Take this test.
Direction: Read and analyze the statement carefully. Choose the best answer and
write the letter only in your answer sheet.
1. It refers to dry heat cooking which usually takes place in the oven.
A. Baking
B. Broiling
C. Grilling
D. Stewing
2. It is a 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
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4. Which refers to getting the right number of serving from a recipe and serving
the right amount?
A. Mark-up
B. Portion control
C. Weight
D. Yield
7. This very fine sugar dissolves faster and is perfect for making meringue.
A. Caster sugar
B. Confectioner’s sugar
C. Granulated sugar
D. White sugar
9. It refers to heating the oven to attain the required baking temperature before
baking.
A. Baking
B. Proofing
C. Preheating
D. Broiling
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10. This type of cake contains a high percentage of fat or shortening.
A. Batter type cake
B. Chiffon cake
C. Foam type cake
D. Shortened cake
14. Which of the following is a rich cream made of chocolate and heavy cream?
A. Butter cream
B. Custard
C. Ganache
D. Syrup
15. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days
B. 4 days
C. 5 days
D. 6 days
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PRESENTATION OF THE NEW MODULE
Cakes are usually eaten during special occasions such as birthdays, weddings,
anniversaries, and other celebrations. They are sweet, made from a combination of
liquid batters, and with high fat and sugar contents. After baking, they are often
decorated. They can be of different shapes and sizes, and decorated with a variety of
toppings like fruit, candy, and frosting.
Definition of terms:
Angel food cake Type of cake made of meringue and flour.
Appropriate suitable or proper under the given circumstances.
Assembling fitting together the component parts of a certain dish or
food.
Bake cook food in a dry heat method inside an oven.
Batter semi-liquid mixture of one or more flours combined with
liquids such as water, milk or eggs used to prepare various
foods.
Beating introducing air into the mixture thru mechanical agitation
as in beating eggs.
Blend to combine ingredients and produce a homogeneous
mixture.
Boiled icing sugar and egg white icing for cakes; Sugar is first cooked
on the stovetop to form syrup, and then the hot syrup is
beaten into whipped egg whites. As the mixture is beaten
it becomes smooth, fluffy, and glossy.
Italian meringue used as cake icing.
Brown sugar regular granulated sucrose containing various impurities
that give distinctive flavor.
Butter cream icing made of butter and/or shortening blended with
confectioner’s sugar or sugar syrup, other ingredients may
also be added.
Cake flour fine, white flour made from soft wheat.
Chemical leavener leaveners such as baking soda, baking powder, or baking
ammonia, which releases gases produced by chemical
reactions.
Chiffon cake light cake made following the chiffon method – cake mixing
method involving the folding.
Choux pastry or pate a choux (pä-tä-ˈshü) light pastry dough for making profiteroles,
croquembouche and eclairs.
Cocoa powder dry powder made from ground cocoa solids
Cocoa butter white or yellowish fat found in natural chocolate
Commis junior chef
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Confectioner’s sugar sucrose ground in to fine powder and mixed with a little
cornstarch to prevent caking.
Consistency the way in which a certain substance, typically liquid, holds
together; (2) thickness or viscosity.
Creaming rubbing butter and sugar until light and fluffy.
Creaming method mixing method that begins with the blending of fat and
sugar, used for cakes, cookies and similar items.
Dark chocolate sweetened chocolate consists of chocolate liquor and
sugar.
Dust to sprinkle the surface with flour to avoid mixture to stick
on it.
Filling edible mixture used to fill pastries, sandwiches, or cakes.
Filling, coating, topping quantity of material that fills or is used to fill something, or
is used to coat, or is used to design the top of food.
Foaming continuously beat egg white to incorporate air until it
becomes light and fluffy.
Fondant type of icing made of boiled sugar syrup that is agitated so
that it would crystallize into a mass of extremely small
white crystals.
Frost cover cakes with icing.
Ganache (gä-ˈnäsh) rich cream made of chocolate and heavy
cream.
Garnishing decorate or embellish something, especially food.
Gateau (gä-ˈtō) French word for cake.
Gateau, torte rich cake, typically one containing layers of cream or fruit
Genoise (zhā-ˈnwäz) sponge cake made by whipping whole eggs
with sugar and folding in flour and sometimes, melted
butter
Glaze (glāz) shiny coating such as syrup, applied to a food; to
make a food shiny or glossy by coating it with a glaze or by
browning it under a broiled or in a hot oven.
Granulated sugar sucrose in a fine crystalline form.
Grease brush pan with shortening.
Gum paste type of sugar paste of pastillage made from vegetable
gum.
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Petit four (pə-ˌtē-,-ˈfu̇r) small confectionary or savory appetizer
means “small oven” in French
Pre-heat heat the oven prior to baking to achieve to achieve the
required heat.
Scrape to remove sticky ingredients from the side of the mixing
bowl.
Sift to pass the flour though the sieves to make it finer and light
Sponge batter or dough of yeast, flour and water that is allowed to
ferment and is then mixed with more flour and other
ingredients to make a bread dough.
Sponge cake type of cake made by whipping eggs and sugar to a foam
then folding in flour.
Sweet paste sweet doughy candy or confection.
Tortes (ˈtort) German for various type of cakes, usually layer
cakes.
Turntable pedestal with a flat, rotating top used for holding cakes
while they are being decorated
Whip to beat rapidly and continuously to aid incorporation of air
as in whipping egg whites to make meringue and in cream
C A K E U R W W S R F U A
G L A M B I A T P E F Y B
A L E D A C B F O O D H S
T I A A K I P O N R E M F
E U W Z E N T Y G W T N Q
A M N W E G A N A C H E G
U U B O T L R W E S G A S
Y S P O N G E N U Q T V T
V I E W C H I F F O N G Y
W C O E Z H L G A S S F U
A N G E L C A K E N S D I
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ANALYSIS – Share It!
Imagine if you have 1 layer of round chiffon cake and you have 16 visitors how will you
divide it equally? Show the proportion by dividing the circle.
ABSTRACTION
Cake is one of the most commonly baked products and are usually eaten during
special occasions such as birthdays, weddings, anniversaries, and other celebrations.
They are sweet, made from a combination of liquid batters, and with high fat and sugar
contents. After baking, they are often decorated. They can be of different shapes and
sizes, and decorated with a variety of toppings like fruit, candy, and frosting. Tortes,
on the other hand, are a type of cake that use higher quality, ingredients, which
generally makes them more expensive. Their name is derived from the German word
“torte”, which means cake.
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Cake Cutting Guide
• Weighing- a technique 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.
Classifications of Cakes
• High-fat or Shortened Cakes- a type of cake which contains 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.
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Mixing Methods used for cakes
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 which is 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 the 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.
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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.
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 broth.
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 contain 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.
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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.
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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 the flavorings.
5. Fold in the flour-sugar mixture just until it is
thoroughly absorbed.
G. 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.
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H. Combination Creaming / Sponge Method
Some 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.
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Basic Steps in Baking
1. Read the recipe carefully to know if you have all the ingredients and the utensils
needed if you understand the entire procedure.
2. Check all the necessary ingredients gathered 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, brush the pan bottom with a little shortening. For baking purposes,
don’t use the 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, make sure you don’t overfill. Fill about
2/3 full to give an allowance for 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 to 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 if 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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Common Cake Problem and their Causes
Problem Causes
Volume and Shape Poor Volume Too little flour
Too much liquid
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 Underbaked
Cooling in pans or with not enough
ventilation
Wrapping before cooling
Texture Too little leavening
Dense or heavy Too much liquid
Too much sugar
Too much shortening
Oven not hot enough
Coarse or irregular Too much leavening
Too little egg
Improper mixing
Crumbly Too much leavening
Too much shortening
Too much sugar
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
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Suggested Projects for Different Types of Cake:
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Chiffon Cake
Ingredients:
• 1 ½ cup cake flour
• ½ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• 5 egg yolks
• 6 tbsp oil
• 6-7 tbsp water
• 1 tsp lemon/orange/pineapple extract
• 1 tsp vanilla
• 5 egg whites
• ½ cup sugar
• ½ tsp cream of tartar
Procedure:
1. Mix all dry ingredients in a bowl (flour, ½ c sugar, baking powder, salt).
2. Make a well at the center of the dry ingredients.
3. Pour in all the liquid ingredients (egg yolks, water, oil, vanilla extract).
4. Blend/mix thoroughly dry and liquid ingredients.
5. Set aside.
6. On a separate bowl, beat egg whites and cream of tartar until stiff. Add ½ cup
sugar gradually while beating. Beat until sugar is dissolve.
7. Cut and fold the flour mixture and the egg white mixture until blended.
8. Pour in a prepared baking pan line with parchment paper.
9. Bake at pre-heated oven for 30-45 minutes.
10. Allow to cool.
11. Place on a cake board.
12. Cover with boiled icing.
Chocolate Cake
Ingredients
• ¾ cup all-purpose flour
• 1 ¾ cup brown sugar
• ¼ cup cocoa powder
• 1 ½ tsp baking soda
• 1 tsp salt
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Procedure:
1. Combine together and make a well at the center and place the liquid
ingredients.
2. Blend thoroughly.
3. Pour in a prepared round pan 7” or 8” diameter.
4. Bake at 300°F for 25-30 minutes.
Liquid Ingredients
• 1 cup buttermilk (1 tbsp. white vinegar + 1 cup fresh milk)
• ½ cup oil
• 3 large eggs or 4 medium eggs
• 1 cup brewed coffee (or black coffee; last to incorporate)
Icing
• 1 cup all-purpose cream
• ½ cup semisweet chocolate chips
• 1 tsp instant coffee
Boil all-purpose cream and chocolate until chocolate melt. Add instant coffee.
APPLICATION
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Activity 2- Match me in!
Classify the following kinds of cake according to each baking temperature and time.
Mark only with (/)
Cakes Temperature Temperature Minutes Minutes Minutes Minutes
Types (F) (F) 15 to 25 20 to 35 45 to 60 50 to 60
350 350-375
Cupcake
Layer
Cake
Loaf
Cake
Angel
Food
and
Sponge
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Activity 4- Problem Solved!
Analyze the statement concept carefully. Match column A with column B. Write your
answer on the space provided.
A B
____1. Cake is under baked A. Burst or cracked
____2. Too much flour or flour is too strong B. Crumbly
____3. Batter spreads unevenly C. Dense or heavy
____4. Too much sugar: oven too hot D. Soggy
____5. Too much leavening; too much shortening E. Too dark
F. Uneven shape
Procedure:
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Standard Score Sheet for Butter Cake
Very
Excellent Good Fair Poor
Characteristics Good
5 3 2 1
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Outer
1. Shape: Sponge cake-
uniform; free from cracks;
chiffon cake slightly
rounded top
2. Size: Very lightweight in
proportion size
3. Color: Chiffon cake-
uniform golden brown;
Sponge cake-light brown
4. Crust: tender, free from
spots or moist, shiny
appearance (sponge);
cracked on surface
(chiffon)
Inside
1. Color: Uniform;
characteristics of a kind of
cake
2. Grain: Small uniform, thin
walled cells; no large air
spaces, or compact layer,
sparingly crumb
3. Texture: tender; velvety
moist; light; not compact
or soggy
4. Flavor: Pleasing; delicate;
uniform
Score:
Comments:
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REFERENCES
• Kong, Anecita S. etal. TVL-Home economics Bread and Pastry Production
Manual CBLM
• http://www.francinesmanila.com/debut--anniversary.html
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