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Bread and Pastry Production Quarter 3 Module 2

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Bread and Pastry Production Quarter 3 Module 2 Republic of the Philippines Department of Education Regional Office IX, Zamboanga Peninsula 9/10/11/12 e st for r og res s Z P eal of artn er sh ip Z P Bread and Pastry Production Quarter 3 - Module 2 Prepare and Present Gateaux, Tortes and Cakes LO 1: Prepare Sponge and Cakes Name of Learner: Grade & Section: Name of School: 1 TLE/TVL – Bread and Pastry Production – Grade 9/10/11/12 Alternative Delivery Mode Quarter 3 – Module 2 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 ESP-TLE – Nilda Y. Galaura 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] 2 What I Need to Know Welcome to the course of Bread and Pastry Production! This Module consists 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. 1.3 Prepare sponges and cakes according to recipe specifications, techniques and conditions and desired product characteristics. 1.4 Use appropriate equipment according to required bakery products and standards. 1.5 Cool sponges and cakes according to established standards and procedures. 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 instruction 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. What I Know Let us determine how much you already know about preparing and presenting gateaux, tortes and cakes. Multiple Choice: Directions: Choose the best answer and write the letter only in your answer sheet. 1. A deep cake pan with a tube in the center. The tube promotes even baking of angel food cakes and chiffon cakes. a. Rectangular pan b. Tube pan c. Sauce pan d. Loaf pan 3 2. This is a measuring tool ideal for measuring small amounts of dry and liquid ingredients. a. Measuring spoon b. Measuring cup c. Measuring glass d. Weighing scale 3. A cutting tool which is like a slicer, has a serrated edge. Used for cutting breads, cakes, similar items. a. Serrated knife b. Cutting board c. Pastry wheel d. Spatula 4. Which tool used for mixing, stirring and serving? These are strong, inflexible and poor conductors of heat, which make them ideal for beating and creaming. a. Strainer b. Wooden spoon c. Whisk d. Cooling rack 5. This a classification of cakes which is considered as a combination of shortened cake and foam-type cake, the best example is Chiffon Cake. a. Modified Sponge Cake c. Shortened Cakes b. Unshortened Cakes d. Angel Cake Lesson Learning Outcome- 1. Prepare Sponge and Cakes 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. Chiffon Cake – light cake made by following the chiffon method – cake mixing method involving folding. Foaming – continuously beat egg white to incorporate air until it becomes light and fluffy. Ganache – a rich cream made of chocolate and heavy cream. Gateau – French word for cake. Genoise – sponge cake made by whipping whole eggs with sugar and folding in flour and sometimes melted butter. Glaze – sucrose sugar in a fine crystalline form. Grease – brush pan with shortening. 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. Whip – to beat rapidly and continuously to aid incorporation of air as in whipping egg whites to make meringue and in cream. What’s In Directions: Answer the following questions and use a separate answer sheet. 1. Why do we have to measure ingredients accurately when baking? 2. What are the common methods of portion control? Explain your answers. 3. What are the major ingredients and minor ingredients in cake baking? 4. Why is it necessary to pre-heat the oven before baking? 4 What’s New Activity Directions: Identify the following pictures below. Use a separate sheet for your answer. 1. 5. 9. 2. 6. 10. 3. 7. 4. 8. What is It Lesson Information 1 BAKING TOOLS AND EQUIPMENT IN CAKE PREPARATION EQUIPMENTS 1. Mixers - are one of the essential tools in baking. Although a small quantity of dough can be mixed by hand, electric mixers are required in large scale baking such as those in commercial bakery. • Electric hand mixer This type of mixer is one of the most common equipment used in baking. ©NSM Montilla • Tabletop mixers have the capacity of 4.75 to 19 L with the following main attachments: o Paddle- is used for general mixing o Wire whip- is used for beating egg foams and cream o Dough arm- is used for mixing and kneading yeast dough. 2. PROOFER – A proofer is a special box in which the ideal conditions for fermenting yeast dough can be created. The box maintains a preset warm temperature and humidity level appropriate to the specific dough. ©Universal Robina 5 3. OVENS – It is a workhorse of the bakery and pastry shop. They are essential for producing breads, cakes, pasties, cookies and other baked products. Ovens are enclosed spaces in which food is heated, usually by hot air (except in the case of microwave ovens, which are not especially useful in the bakeshop.) • Deck Oven – Deck oven are so called because the item to be baked- either on sheet pans or, in the case of some breads, freestanding - are placed directly on the bottom, or deck, of the oven. There are no racks for holding pans in deck ovens. Deck oven are also called Stack ovens because several may be stacked on top of one another. ©NSM Montilla • Rack Oven - A rack oven is a large oven into which entire racks full of sheet pans can be wheeled for baking. Normal baker’s racks hold 8 to 24 full-size sheet pans, but racks made specifically to go into rack ovens usually hold 15 to 20 pans. Rack ovens hold 1 to 4 of these racks at once. The ovens are also equipped with steam injectors. • Convection Oven - Convection ovens contain fans that circulate the air and distribute the heat rapidly throughout the interior. The forced air makes foods cook more quickly at lower temperatures. However, the strong forced air can distort the shape of items made with batters and soft dough, and the airflow may be strong enough to blow baking parchment off sheet pans. ©Universal Robina HAND TOOLS Hand tools is a broad one, encompassing large and small items, some more familiar than others. Those described here are considered indispensable to a bakeshop or Commercial baking establishment. 1. Pans and Molds - found in the hot kitchen are also used in the bakeshop. For example, saucepans are used to boil syrups and to cook creams and fillings.
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