Bread and Pastry Production Quarter 3 Module 2

Home , Angel cake

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]

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.

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?

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

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. Pans and molds are essential for the bakery product.

• Saucepan - a deep cooking pan, typically round, made of metal, and with one long handle and a lid.

• Cake pans. Most cake pans are round, but other shapes, such as hearts, are available for specialty cakes. Cake pans come in many sizes. • Loaf pan - A rectangular pan, usually with slightly flared sides, used for baking loaf breads. Loaf pans can also be used for molding refrigerated and frozen desserts.

• Sheet pan - A shallow, rectangular pan (1 inch/25 mm deep) for baking sheet cakes, cookies, rolls, and other baked goods.

• Tube pan - A deep cake pan with a tube in the center. The tube promotes even baking of angel food cakes and chiffon cakes.

©NSM Montilla

2. Measuring Tools • Measuring spoons - are ideal for small amounts of dry and liquid ingredients.

• Measuring cups - are ideal for medium to larger amounts of dry and liquid ingredients. Unless compact measurement is required (e.g. brown sugar), these must not be compacted.

• Liquid Measuring Cup - are necessary for the volume measurement of liquids. They must be checked at eye level to ensure the required depth is reached.

• Weighing scale - Most recipe ingredients are measured by weight, so accurate scales are important.

• Scoops - come in standard sizes and have a lever for mechanical release. They are used for portioning soft solid foods. The number of the scoop indicates the number of level scoopfuls per quart.

• Sugar thermometer - also called a candy thermometer, is one of the most important tools in baking. It is used for measuring the temperature, and hence the concentration, of boiling sugar syrups. ©NSM Montilla

3. Cutting Tools – Knives and other cutting tools are so essential to the success of bread and pastry chores.

• Offset spatula. The bent blade allows spreading and smoothing batters and fillings inside pans.

• Serrated knife - Like a slicer, but with a serrated edge. Used for cutting breads, cakes, similar items.

• Cutting board - used for cutting and slicing different type of ingredients. It comes in different color schemes which has different purposes.

• Pastry Wheel - A round, rotating blade on a handle. Used for cutting rolled-out dough’s and pastry and baked pizza.

©NSM Montilla

4. Other tools • Pastry brush - is used to brush items with egg wash, glaze, and so on.

• Icing comb. A small plastic tool, usually triangular, with serrated edges in various patterns, for decorating icings and other pastry and decorative items.

• Mixing bowl – is a deep bowl that is particularly well suited for mixing ingredients together in. These come in many materials, such as stainless steel, ceramic, glass, and plastic.

• Whisks – Loops of stainless-steel wire fastened to a handle. Whips with a few stiff wires are used for mixing and blending, and whips with many flexible wires are used for whipping foams, such as whipped cream and egg foams. It is also called Whisk. • Rolling pin – a manual tool used to flatten dough especially when making pie.

• Wooden spoon - are essential for mixing, stirring and serving. Wooden spoon are strong, inflexible and poor conductors of heat, which make them ideal for beating and creaming. • Strainer – A round-bottomed, cup-shaped tool made of screen mesh or perforated metal, with a handle on one side. Used for separating solids from liquids, such as draining the juice from fruit. Screen-mesh strainers can also be used for sifting dry ingredients, like a sieve. • Parchment paper - Also called baking paper or silicone paper, it is used to line pans, parchment eliminates the need for greasing them. Also used to make piping cones for decorative work

• Cooling rack - A wire rack used to hold baked goods while cooling. The rack allows air circulation around the items.

©NSM Montilla Decorating Tools • Pastry tip/ piping tube/ decorating tips - they are plastic or metal tubes attached at the tip of a pastry bag or piping tube to achieve the desired design when piping out icing.

• Pastry Bag

• Coupler

• Flower nail

• Fondant Icing Tools

©NSM Montilla

Lesson Information 2

CLASSIFICATION OF CAKES 1. High-Fat or Shortened Cakes – a type of cake which contains a high percentage of fat or shortening and depend upon egg, flour and milk for structure. Much of the volume of the finished cake is achieved by the use of baking powder.

Butter Cake

©NSM Montilla

2. Foam Type Cake – also known as unshortened cakes. A type of cake that depends principally upon the extensive and denaturization of egg protein for the bulk of the structure of the finished volume and can be considered cakes without shortening.

• Sponge Cake- cakes using either whole eggs or yolks or a combination of both. The sugar and egg whites may be beaten or the egg yolks and sugar may be whipped together then added to the beaten egg whites. It is important to sufficiently beat the egg before folding with the flour mixture. ©NSM Montilla

• Angel Food Cake or Meringue Type Cake – cakes using the egg white protein of eggs. The egg whites are beaten to soft peaks with part of the sugar in the recipe. Cream of tartar is added to stabilize the foam and cause a finer and whiter grain in the finished product. The remaining sugar is sifted with the dry ingredients and folded into the meringue. ©NSM Montilla

3. Modified Sponge Cake – a combination of shortened cake and foam-type cake. The resulting cake has a modified foam type grain and texture. The egg yolks, oil and other liquid ingredients are placed in a bowl together. The egg whites are beaten with sugar into peaks. The liquid ingredients are added to the flour and part of the sugar to form a batter. Then the beaten egg whites are folded into the batter. Cake volume depends on the amount of air incorporated into the egg whites during beating.

Chiffon Cake ©NSM Montilla

What’s More

Activity for Lesson Information 1

Directions: Classify the following tools based on their usage. Write the letter of your answer in a separate sheet.

A. Baking Equipment C. Pans and Molds E. Cutting Tools B. Measuring Tools D. Decorating Tools

______1. Pastry Wheel ______6. Liquid Measuring Glass ______2. Electric Hand Mixer ______7. Tube Pan ______3. Cake Pan ______8. Oven ______4. Serrated Knife ______9. Decorating Tips ______5. Measuring Cup ______10. Measuring Spoon

Activity for Lesson Information 2 Directions: Write the classification of cake’s example in each numbered circle. Use separate for sheet for your answer.

What I Have Learned

Self – Checked: LI - 1

Matching Type

Directions: Match Column A with the terms in Column B. Write your answers on your answer sheet. A B 1. A shallow, rectangular pan (1 inch/25 mm deep) for a. Sugar Thermometer baking sheet cakes, cookies, rolls, and other baked b. Cooling Rack goods. c. Sheet pans 2. It is used for measuring the temperature, hence, the d. Mixing Bowl concentration of boiling sugar syrups. e. Pastry Brush 3. A tool that is used to brush items with egg wash, glaze and oil when greasing pans. 4. A wire rack used to hold baked goods while cooling. 5. It is a deep bowl that is particularly well suited for mixing ingredients together in. These come in many materials, such as stainless steel, ceramic, glass, and plastic.

Self – Checked: LI - 2

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

Shortened Cakes Foam Type Cake Sponge Cake Modified Sponge Cake Angel Food Cake

______1. A type of cake which contains a high percentage of fat or shortening and depend upon egg, flour and milk for structure. Much of the volume of the finished cake is achieved by the use of baking powder. ______2. A type of cake that depends principally upon the extensive and denaturization of egg protein for the bulk of the structure of the finished volume and can be considered cakes without shortening. ______3. A foam type cake using either whole eggs or yolks or a combination of both. The sugar and egg whites may be beaten or the egg yolks and sugar may be whipped together then added to the beaten egg whites. ______4. One of the type of foam cakes which is using the egg white protein of eggs. The egg whites are beaten to soft peaks with part of the sugar in the recipe. Cream of tartar is added to stabilize the foam and cause a finer and whiter grain in the finished product. The remaining sugar is sifted with the dry ingredients and folded ______5. It is the combination of shortened cake and foam-type cake and is also called chiffon cake.

What I can Do

Performance Task 1 1. Perform the step by step procedure in Chocolate Cake (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/zi9VjxdpoHM). 2. Document performance either in pictures or recorded videos.

Chocolate Cake Ingredients

1 cup unsalted butter 1 cup water 3 cups sugar 6 cup cake flour 6 whole eggs 2 Tablespoons baking powder 2 teaspoon vanilla 1 teaspoon salt 1 cup milk evaporated

©NSM Montilla

Procedures 1. Pre-heat the oven into 350 degrees Fahrenheit. 2. Prepare round pan. Grease and lined with wax paper. Set aside.

3. Soften and cream together sugar and butter inside the bowl until light and fluffy. 4. Add eggs one at a time into the butter and sugar mixture. Mix properly in one direction. 5. Add all dry ingredients and divide into four parts. 6. Add all liquid ingredients and divide into three parts. 7. Alternately add dry ingredients with liquid ingredients. Start with dry ingredients and end with dry ingredients. 8. Pour batter mixture into a greased and lined with wax paper round pan. 9. 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. 10. Serve when cooled.

Step 2 Step 6

Step 3 Step 7

Step 4 Step 8

Step 5 Step 9-10

©NSM Montilla

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 assistance and/or supervision 1 – Can perform parts of this skill satisfactorily, but requires considerate assistance and/or supervision

PERFORMANCE CHECKLIST 1 2 3 4 1. Pre-heat the oven into 350 degrees Fahrenheit. 2. Prepare round pan. Grease and lined with wax paper. Set aside. 3. Soften and cream together sugar and butter inside the bowl until light and fluffy. 4. Add eggs one at a time into the butter and sugar mixture. Mix properly the batter mixture in one direction to incorporate air. 5. Add all dry ingredients and divide into four parts. 6. Add all liquid ingredients and divide into three parts. 7. Alternately add dry ingredients with liquid ingredients. Start with dry ingredients and end with dry ingredients. 8. Pour batter mixture into a greased and lined with wax paper rectangular pan. 9. 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. 10. Serve when cooled.

Assessment

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 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 6. What pan is used in baking the Chocolate Cake? a. Round pan b. rectangular pan c. tube pan d. sheet pan

7. After the performance or preparation of the Chocolate Cake, which cake classification it does belong? a. Shortened cake c. foam type cake b. unshortened cakes d. meringue cake 8. What tool is used to loosen the cakes from the pans? a. Spatula b. mixing spoon c. wooden ladle d. rubber scraper

Additional Activities

Something to Do 1. Enumerate the baking tools and equipment available at your respective kitchen at home. 2. Draw at least 20 baking tools and equipment. Use short bond paper size.

Answer Key

rack cooling 10. pan tube 5.

5. a 5. b 4. knife serrated 9. cup measuring 4.

brush pastry 8. glass measuring 3. 3. a 3.

spoon wooden 7. spoon measuring 2. 2. a 2.

pan sheet 6. spatula 1. 1. b 1.

New What’s What I Know/Assessment I What

d 5.

B 10. B 5.

Cake Sponge 4.

b 4.

D 9. E 4.

Cake Food Angel 3.

e 3.

A 8. C 3.

Cake Chiffon 2.

a 2.

C 7. A 2.

Cake Butter 1.

c . 1

B 6. E 1.

2 Information Lesson for Activity

1 - L1 Checked: - Self 1 Information Lesson for Activity

Learned Have I What

Cake Sponge Modified 5.

Cake Food Angel 4.

Cake Sponge 3.

Cake Unshortened 2.

Cake Shortened 1.

2 - L1 Checked: - Self

Learned Have I What

References

Bread and Pastry Production (Manual). Department of Education

Pictures: Universal Robina Corporation

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