GRADE

11 /12

TVL-HE
BREAD AND PASTRY PRODUCTION
NC II
QUARTER 3 – MODULE 1
PREPARE SPONGES AND CAKES
Standard in measuring ingredients
Baking temperatures and time for different types of cakes

1|Page
 I. INTRODUCTION:
It is important to measure the ingredients accurately to get standard products and
efficient use of materials. Different flour in different localities need varying amounts of liquid
and this should be considered in baking.

Keep a record of the quantity of flour used each time you bake to find
out which measurement produces the best result from the flour available in your
area.

You will soon learn to judge the correct amount of liquid to add by the consistency of
the dough and the way it handles.

Selecting, measuring and weighing ingredients according to recipe is the only way to avoid
discrepancies in baking. It may seem time- consuming at first, but the end result is fewer
dirty dishes, less mess, a better yield and more consistent results. While selecting required
oven temperature to bake goods is just equally important as proper pan selection for
baking. Each recipe has a perfect baking temperature and time. Oven temperature should
be monitor at all times in order to avoid disappointing results such as overbaking,
overbrowning, rough or dry texture.

II. MODULE CONTENT:

2.1 STANDARD IN MEASURING INGREDIENTS
It is important to measure the ingredients accurately to get standard products and
efficient use of materials.
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.
epicurious.com

2. Baking Powder/Baking Soda

Remove the lumps by stirring. Dip the measuring
spoon into the powder or scoop the baking powder or
baking soda, then level it off with a spatula.

stressbaking.com

2|Page
 3. Powdered Milk
Remove the lumps by stirring. Scoop lightly to fill
the measuring cup without shaking until it overflows. Use
the spatula or the straight edge of a knife to level the
measurement.
seriouseat.com

4. White Sugar
Sifting is not necessary unless it is lumpy. Fill the
measuring cup or scoop the sugar until it overflows. Do
not shake the measuring cup but level the sugar with a
spatula or the edge of a knife
foodbasics101

5. Brown Sugar
Roll out the lumps, remove the dirt and pack into the measuring cup until the sugar
follows the shape of the cup when inverted. When removed from the measuring cup, the
brown sugar will be molded into the shape of the cup if packed properly.

recipetips.com recipetips.com

6. Liquid Ingredients
A liquid measuring cup is used to measure large
quantities of liquids. Set the cup on a level surface. Never lift
the cup while pouring the liquid. Read the scale from the
side of the cup.
natashakitchen.com

7. Solid Fats
Fill the measuring cup with shortening and press
down until it is full. Level the fat with the spatula or the
edge of a knife.

tasteofhome.com

3|Page
WHAT IS PORTION CONTROL?
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. It provides the correct serving size to meet the nutritional needs.
2. It helps control costs.
3. It helps minimize waste.
4. It helps to guide the ordering and preparation of food.
5. It is a contributing factor in giving a consistent yield and portion size.
6. Customers know exactly how much food to expect.
7. Customers get the same portion size

Methods of Portion Control

• Cutting – a method of dividing food into uniform pieces before it is placed on
the serving line.

Examples: sheet cakes, rolls, or brownies

Cake Cutting Guide

• Weighing – a method 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

4|Page
 • Counting – name or list (the units of a group or collection) one by one in
order to determine the total number

Suggestions for Controlling Portions

1. Follow the recipes accurately when measuring and weighing
ingredients.
2. Be sure the servers know the planned portion size for each baked
product to be served.
3. Prepare a sample tray or plate before serving to visualize the amount
to serve.
4. Use the correct type and the correct size portion control tool for each
food item.

2.2 BAKING TEMPERATURES AND TIME FOR DIFFERENT TYPES OF CAKES

Cakes types Temperature (F) Temperature (C) Minutes

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 & Sponge 350 177 50 to 60

Philippine Home Economics Baking Basics by Nancy Cameros Gonzales

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

foamtype cake.

5|Page
III. ACTIVITIES
Use your notebook or clean sheet of paper for your answers.

Activity 1 – Multiple Choice:

Direction: Read and understand each question carefully. Write the letter of your answer on
the blank before the number.
____________1. It refers to dry heat cooking which usually takes place in oven.

A. Baking B. Broiling C. Grilling D. Stewing

____________2. It refers to white flour made from soft wheat which contains 7-9% protein.
A. All -purpose flour C. Bread Flour
B. Cake Flour D. Pastry Flour
____________3. What sweet soluble organic compound belongs to the carbohydrate group
of foods?
A. Flour B. Milk C. Sugar D. Shortening
____________4. What coating is applied to food to make the food shinny or glossy?
A. Custard B. Ganache C. Glaze D. Syrup
____________5. It refers to heating the oven to attain the required baking temperature
before baking.
A. Baking B. Proofing C. Broiling D. Preheating
____________6. Portion Control provides the ___________________ size to meet the
nutritional needs.
A. correct serving C. correct cutting
B. correct plating D. correct garnishing
____________7. Weighing is a method that makes use of a food scale to create
portions based on ________.
A. size B. portion C. cutting D. weight
____________ 8. This type of cake contains a high percentage of fat or shortening.
A. Butter cake C. Foam cake
B. Chiffon D. Unshortened
____________ 9. This very fine sugar dissolves faster and is perfect in making meringues.
A. Caster B. White C. Granulated D. Confectioner’s
____________ 10. A basic ingredient in baking that helps in attaining tenderness by
preventing cohesion of gluten strands.
A. Leavening B. Liquid C. Sugar D. Shortening

Activity 2 – Complete the table

Direction: Write down on the right side of the box the proper way on how to measure the
ingredients written on the left side of the box below. You answer will be evaluated using a rubric.
(10 pts.)

INGREDIENTS PROPER WAY TO MEASURE

6|Page
 Flour

Baking Powder/
Baking Soda
Sugar

Brown Sugar

Solid Fats

Activity 3 Essay

Direction: Read each statements/question carefully and write your answer on the space provided.
You answer will be evaluated using a rubric. (5 pts.)

1. In baking different types of cakes, why do we need to consider the

temperature of the oven?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
2. In your own words, explain the importance of pre-heating the oven.

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

IV. SUMMATIVE ASSESSMENT

Answer the following using the attached ANSWER SHEET.

A. Direction: Below are the different types of cakes. Write the required oven
temperature in oF & oC and time of each type of cake on the given space. (12 pts)

Cake Types Temperature (oF) Temperature (oC) Time

7|Page
 Strawberry Layer
Cakes

Banana Loaf
Cakes

Angel Food and

Sponge

Chocolate
Cupcakes

B. Directions: Read each statements/question carefully and write your answer on the
space provided. You will be rated using the given rubrics. (5 pts)
1. In your own words, discuss the meaning of portion control.
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
2. How does portion control help in cost control?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

C. Direction: Search for 5 types of cakes that can be made without the use of the
oven. Make a portfolio with photo, ingredients and procedure. Draw 1 cake, with your own
design, which will be included in your portfolio. You will be rated using the given rubrics. (10
pts.)

V. Key to Corrections

ACTIVITIES
A. B. Answers may vary.
1. A 6. A.
2. B 7. D.
3. C 8. A. C. Answers may vary.
4. C 9. D.
5. D 10. D.

8|Page
VI. References:

Department of Education, Technical Vocational Livelihood Education – Bread and

Pastry Production Manual First Edition, 2016, pp. 128 – 143
https://www.marsden-weighing.co.uk/index.php/blog/2017/08/09/important-
weighingredients-
cooking/#:~:text=Using%20a%20scale%20is%20%E2%80%9Cthe,cannot%20bring%20whe
n%20weighing%20liquids.
https://www.kitchen-arena.com.my/blog/the-importance-of-precise-oven-temperatures.html

ANSWER SHEET

NAME: _______________________________________ SCORE: ______________

SUBJ.TEACHER: ___________________________GRADE/SECTION: __________
A.

Cake Types Temperature (oF) Temperature (oC) Time

1. Strawberry
Layer Cakes
9|Page
 2. Banana Loaf
Cakes

3. Angel Food and

Sponge

4. Chocolate
Cupcakes

B.
1.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
2.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

C. Use available clean sheet of paper for your portfolio.

10 | P a g e