SHS

TVL
Bread and Pastry
Production NCII
Quarter 2 – Module 1
Preparing and Presenting
Gateaux, Tortes, and Cakes
(Week 1)
 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 Productions. The scope of this module permits it to
be used in understanding different baking terms applied, enhancing skills in
measuring different cake ingredients, and deepening one understanding of the
importance of correct oven temperature for cakes.

The language and activities prepared, recognize the diverse vocabulary level and
capacity of the students. The lessons are arranged to follow the standard sequence
of the course.

This module discusses the following:

• Lesson 1 – Proper Measurement of Cake Ingredients

• Lesson 2 – Different Cake Ingredients and Its Function
• Lesson 3 – Baking Temperature for Cakes

After going through this module, you are expected to:

1. explain the different terms used in baking cakes;
2. discuss different methods of portion control and their importance;
3. identify different cake ingredients and their contribution to the baked
products;
4. familiarize the correct oven temperature for the different types of cakes; and
5. perform the proper measuring of dry and liquid ingredients to be used in
baking cakes.

What I Know

Please do not forget to write the following on your answer sheet:

Name: ______________________________________ Gr. & Section: _____________
Subject (Specialization): ____________________________ Module No: ________________
Name of Activity: What I Know Date: ______________________

Directions: Read the sentences carefully and choose the correct answer from the
choices below. Write the letter and word/s for your answers.
1. A semi-liquid mixture of one or more flour combined with a liquid such as
water, milk, or eggs, used to prepare various foods.
A. Batter B. Cream C. Dough D. Glaze
2. Light pastry dough for making profiteroles, croquembouche, and éclairs.
A. Butter Cream B. Choux Pastry C. Pastry Cream D. Sweet Paste

1
3. A term used for a Junior Chef.
A. Assistant B. Chef C. Commis D. Master
4. This is to sprinkle with flour to the surface to avoid mixture sticking on it
A. Dust B. Spray C. Spread D. Sprinkle
5. It is to continuously beat egg white to incorporate air until it becomes light
and fluffy.
A. Beating B. Creaming C. Foaming D. Whipping
6. A French word for cake, rich cake typically one containing a layer of cream of
fruit.
A. Gateau B. Pâte C. Petit Four D. Tortes
7. How are you going to measure solid fats like butter and lard or shortening?
A. Melt it first before measuring
B. Measure it through estimation
C. Level the fat with a tine of the fork
D. Fill the measuring cup and press down until it is full
8. Why are we going to set the cup on a level surface when measuring liquid
ingredients?
A. For easy reading of the scale of the cup
B. To free our hands from holding the cup
C. For easier pouring of the liquid ingredients
D. To have an exact measurement of the liquid
9. Why is sifting flour and other powder ingredients essential before measuring?
A. To be able to use the sifter at home
B. To remove lumps and incorporate air
C. To prolong the process of baking the cakes
D. To follow the procedure provided in the recipe
10. This method of portion control divides the food into uniform pieces before
placing it on the serving line.
A. Counting B. Cutting C. Measuring D. Weighing
11. A method of portion control that makes use of a food scale to create portions
of the food
A. Counting B. Cutting C. Measuring D. Weighing
12. The method of portioning food on the serving line involves the use of scoops
and ladles like ice cream.
A. Counting B. Cutting C. Measuring D. Weighing
13. It is naming or listing the units of a group or collection one by one to determine
the total number
A. Counting B. Cutting C. Measuring D. Weighing
14. It is the effect and contribution of sugar in baking
A. Prevents the cohesion of gluten
B. Serves as the thickening and binding agent
C. Improve nutritional value, flavor, and aroma
D. Assists in gas retention giving better volume and crust
15. A chemical reaction wherein protein and sugar react together when subjected
to high temperature
A. Emulsification C. Maillard Reaction
B. Gelatinization D. Stabilization

2
 Lesson Proper Measurement of
1 Cake Ingredients

What’s In

Baking is cooking food in an oven, in hot ashes, or any oven-type appliance, and
cake is one of the most common baked products. Cakes are usually eaten during
special occasions such as birthdays, weddings, anniversaries, and other
celebrations. Tortes, on the other hand, are types of cake that use higher quality
ingredients, which generally makes them more expensive. Its name is derived from
the German word "torte", which means cake.

What’s New

Are you ready to bake your favorite cakes and goodies?

As you wish to pursue baking as a career, you should familiarize yourself with the
common preparation and baking terminologies that come across in the process.

Definition of Terms

Angel Type of cake made of The French word for cake,

Food meringue and flour Gateau typically one containing a
Cake layer of cream or fruit
A semi-liquid mixture of
Sponge cake is made by
one or more flours
whipping whole eggs with
combined with liquids
Batter Genoise sugar and folding in the
such as water, milk, or
flour and sometimes,
eggs used to prepare
melted butter
various foods
To combine ingredients
Blend and produce a Grease
Brush pan with shortening
homogenous mixture
Leavener such as baking Type of sugar paste or
Chemical Gum
soda, baking powder, or pastillage made from
Lavender Paste
baking ammonia vegetable gum

3
Choux Light pastry dough for
To remove sticky
Pastry/ making profiteroles,
Scrape ingredients from the side of
Pâte a croquembouche and
the mixing bowl
Choux éclairs.
The German term for
Commis Tortes various cakes is usually
A junior chef
layered cakes
Pedestal with a flat,
Sprinkle the surface with
rotating top used for
Dust flour to avoid the mixture Turntable
holding cakes while being
to stick to it
decorated
To beat rapidly and
continuously to aid
Continuously beat egg
incorporation of air as in
Foaming white to incorporate air Whip
whipping egg whites to
until it becomes light and
make meringue and in
fluffy
cream
Type of icing made of
boiled sugar syrup that is
agitated so that it would To pass the flour through
Fondant Sift
crystallize into a mass of the sieves to make it finer
extremely small white and light
crystals

1. How important is it to familiarize the common baking terms used in baking?

___________________________________________________________________________
___________________________________________________________________________

2. Why do we need to understand all these terms before engaging ourselves in

baking?
___________________________________________________________________________
___________________________________________________________________________

4
 What is It

Familiarizing the common baking terms is important as you are measuring the
ingredients properly and accurately to get standard products and efficient use of
materials.

How are we going to measure the following ingredients?

Dry Ingredients:
1. Flour - sift the flour to remove lumps and scoop to fill the measuring cup until
it overflows. Do not shake the cup but level the flour with a spatula or the
straight edge of a knife.
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.

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.

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 cup but level the
sugar with a spatula or the straight edge of a knife.

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.

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

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

Another way of measuring is through portioning.

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.

5
Importance of Portion Control:
1. It provides the correct serving size to meet 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 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.

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.

• Counting – name or list (the units of a group or collection) one by one to

determine the total number.

6
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 correct size portion control for each food item.

Lesson Different Cake Ingredients and

2 Its Function

What’s In

Portion Control means getting the right number of servings from a recipe and
serving the right amount. It requires following the standardized recipes exactly. One
of the methods of portion control is cutting and the best example of a food that uses
cutting in portioning is the cake.

What’s New

What is a cake? What are the ingredients used for making a cake?

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.

What is It

Cake Ingredients and Their Functions to the Baked Products

1. Cake Flour
It 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.

7
2. Sugar
Effects of Sugar in Baking:
• Makes the color of the crust brown or richer. This is due to the Maillard
Reaction, a chemical reaction wherein protein and sugar react together when
subjected to high temperatures.
• Improves the nutritional value, flavor, and aroma of the product. Sugar
has the most pronounced effect on flavor where it sweetens the product.
• Makes the cake tender. In cakes, the heat of baking causes the starch in the
flour to absorb liquid and swell. This process is called gelatinization.
• Contributes to the moisture content of cakes. Increased retention of
moisture due to sugar content gives the baked products longer shelf life by
increasing their storing quality.
• Acts as the creaming agent. Sugar crystals become interspersed among the
shortening molecules when shortening and sugar are creamed together. In
cakes and cookies, sugar helps promote lightness by incorporating air into the
shortening.
• 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. In doing so, sugar makes the egg foam more elastic so that air cells
can expand and take up gases from the leavening agent.

3. Eggs
Uses of Eggs in Baking:
• Thickening Agent – it is possible when the protein of an egg coagulates when
heated.
• Binding Agent – the coagulation of protein and the viscosity of uncooked egg
are the reasons why it was used as binding agents.
• Emulsifying Agent – lipoproteins that are present in yolk make it valuable as
an emulsifying agent.
• Leavening Agent – the air beaten into the egg does the leavening, but the
characteristics of the egg make it possible for the air to be held in a product.
• Color – the yolk provides a desirable yellow color which renders the cake a
rich appearance.
• Richness – the fat and other solids present in the eggs increase the fat content
and make the product taste sweeter.
• Freshness and Nutritive Value – eggs are high in value and contribute a lot
to the value of baked products as food. They are rich in calcium, phosphorous,
and iron. They also contain complete proteins which supply all the amino
acids required to maintain growth and good health.

4. Shortening
Uses of Shortening in Baking:
• Makes products tender and improves flavor

8
 • 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 their moisture

5. Leavening Agent
• It leavens the product into desired size and shape.

6. Liquid Ingredients
• It gives additional flavor and contributes moistness to the texture.

Lesson Baking Temperature for

3 Cakes

What’s In

Baking temperatures change in every recipe. The temperature used in baking

depends on the type of cake you are going to bake. It is very important to familiarize
the correct temperature to use before baking because it gives a big impact on your
finished product.

What’s New

Another important thing to remember in baking is the pre-heating of the oven.

Why is it important to pre-heat the oven before baking?

It is very important to pre-heat your oven before baking because your 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, then set
the temperature stated in the recipe.

9
 What is It

Below is a table of the baking temperature and time used for different types of cakes:

Types of Cakes Temperature Temperature Time

(°F) (°C) (Minutes)
Cupcake 350°F - 375°F 177°C - 190°C 15 to 25 mins
Layer Cake 350°F - 375°F 177°C - 190°C 20 to 35 mins
Loaf Cake 350°F 177°C 45 to 60 mins
Angel Food & Sponge 350°F 177°C 50 to 60 mins

Classifications of Cakes:
There are 3 classifications of cakes that you might encounter while pursuing your
career in baking.

• High-fat or Shortened Cake – a type of cake that contains a high percentage

of fat or shortening, also known as butter, conventional, or creamed cakes.
The common mixing method is Creaming Method.
Example: Red Velvet Cake, and Choco Moist Cakes

• Low-fat or Foam-type Cake – also known as an unshortened cake that

contains less than 5% fat.
Example: Sponge Roll, and Angel Food Cake

• Modified Sponge Cake – a combination of shortened cake and foam-type

cake.
Example: Vanilla Chiffon Cake

10
 What I Have Learned

Please do not forget to write the following on your answer sheet:

Name: ______________________________________ Gr. & Section: _____________
Subject (Specialization): ____________________________ Module No: ________________
Name of Activity: What I Have Learned Date: ______________________

Directions: Copy this Word Puzzle on your answer sheet and look for at least fifteen
(15) words that relate to the lesson above. Draw a VERTICAL, HORIZONTAL,
or SLANTING LINE to form a word.

A S D M E A S U R I N G A S G
W E I G H I N G C V B N C T E
W E R Y N M S I O P T R O H N
C G F G S T Y U H B R T U N O
O T R T Y I W F G G Y O N G I
M H N E U H F B G A F R T E S
M Y K V A K D T S T R T I R E
I A S D F S W E R E N E N F W
S Z X C V B E B N A B S G D S
Z C U T T I N G B U Q W X M A
Q A E A B T F G A S X C V C S
S K H T E M P E R A T U R E V
D E F F C R L T U I O P M F S
C S V G H J K B C H I F F O N
V N C U P C A K E N M B V Z X

11
 What I Can Do

Enhance your Measuring Skills!

1. Gather all required standard

measuring tools and materials needed
for this activity.
2. Wear your complete PPE and
perform the task.
3. Always observe health and safety
protocols in everything you do.
4. Practice the proper way of
measuring ingredients until you are
confident of your performance then
take a video of yourself while doing the
said activity for your final output.
5. Follow the instructions and
perform all the given tasks for the
three (3) activities.
.
6. Please be guided because each
ingredient to be measured has
different scoring sheet and has
different rubrics to be observed.
7. Pass the video to my email add or
any preferred platform a day before
our next meeting.

Good luck!

https://tinyurl.com/y8j5pw34

Your performance will be evaluated using the criteria below:

PERFORMANCE LEVELS
4 – ADVANCED. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – PROFICIENT. Can perform this skill satisfactorily without assistance or
supervision.
2 – APPROACHING TO PROFICIENCY. Can perform this skill satisfactorily but
requires some assistance and/or supervision.
1 – BASIC. Can perform parts of this skill satisfactorily but requires considerable
assistance and/or supervision.

12
Activity 1 – Measuring Dry Ingredient
Criteria for Measuring a Performance Level
Flour Advanced Proficient Approaching Basic Points
(4 pts) (3 pts) Proficiency (1 pt.) Earned
(2 pts)
Sifted the flour to remove lumps and
level it with a Spatula/Edge of Knife
Measured 1 cup of flour
Measured ¾ cup of flour
Measured 1 & ¼ cup of flour
Ease in performing the task
Total Points 20/20 points

Activity 2 – Measuring Liquid Ingredient

Performance Level
Criteria for Measuring a Advanced Proficient Approaching Basic Points
Water (4 pts) (3 pts) Proficiency (1 pt.) Earned
(2 pts)
Set the cup on a flat surface while
pouring and measuring without
lifting the cup
Measured 1 cup of water
Measured ¾ cup of water
Measured 1 & ¼ cup of water
Ease in performing the task
Total Points 20/20 points

Activity 3 – Measuring a Solid Fat

Performance Level
Criteria for Measuring a Advanced Proficient Approaching Basic Points
Margarine/Butter (4 pts) (3 pts) Proficiency (1 pt.) Earned
(2 pts)
Filled the cup, pressed down then
level it off with spatula/edge of a
knife
Measured 1 cup of butter/margarine
Measured ¾ cup of
butter/margarine
Measured ¼ cup of
butter/margarine
Ease in performing the task
Total Points 20/20 points

13
 What I Have Learned

Baking temperatures change in every recipe. The temperature used in baking

depends on the type of cake you are going to bake. There are 3 classifications of
cakes: High-fat or Shortened Cakes, Low-fat or Foam-type Cakes, and Modified
Sponge Cake.

Assessment

Please do not forget to write the following on your answer sheet:

Name: ______________________________________ Gr. & Section: ______________________
Subject (Specialization): ____________________________ Module No: __________________
Name of Activity: Assessment Date: ________________________

Directions: Read the sentences carefully and choose the correct answer from the
choices below. Write the letter and word/s for your answers.

1. It is the effect and contribution of sugar in baking

A. Prevents the cohesion of gluten
B. Serves as the thickening and binding agent
C. Improve nutritional value, flavor, and aroma
D. Assists in gas retention giving better volume and crust
2. A chemical reaction wherein protein and sugar react together when subjected
to high temperature
A. Emulsification C. Maillard Reaction
B. Gelatinization D. Stabilization
3. A semi-liquid mixture of one or more flour combined with a liquid such as
water, milk, or eggs is used to prepare various foods.
A. Batter B. Cream C. Dough D. Glaze
4. Light pastry dough for making profiteroles, croquembouche, and éclairs.
A. Butter Cream B. Choux Pastry C. Pastry Cream D. Sweet
Paste
5. A term used for a Junior Chef.
A. Assistant B. Chef C. Commis D. Master
6. This is to sprinkle with flour to the surface to avoid mixture sticking on it
A. Dust B. Spray C. Spread D. Sprinkle
7. Why are we going to set the cup on a level surface when measuring liquid
ingredients?
A. For easy reading of the scale of the cup.
B. To free our hands from holding the cup
C. For easier pouring of the liquid ingredients
D. To have an exact measurement of the liquid

14
8. Why is sifting flour and other powder ingredients essential before measuring?
A. To be able to use the sifter at home
B. To remove lumps and incorporate air
C. To prolong the process of baking the cakes
D. To follow the procedure provided in the recipe
9. This method of portion control divides the food into uniform pieces before
placing it on the serving line.
A. Counting B. Cutting C. Measuring D. Weighing
10. It is to continuously beat egg white to incorporate air until it becomes light
and fluffy.
A. Beating B. Creaming C. Foaming D. Whipping
11. A French word for cake, rich cake typically one containing a layer of cream of
fruit.
A. Gateau B. Pâte C. Petit Four D. Tortes
12. How are you going to measure solid fats like butter and lard or shortening?
A. Melt it first before measuring
B. Measure it through estimation
C. Level the fat with a tine of the fork
D. Fill the measuring cup and press down until it is full
13. A method of portion control that makes use of a food scale to create portions
of the food
A. Counting B. Cutting C. Measuring D. Weighing
14. The method of portioning food on the serving line involves the use of scoops
and ladles like ice cream.
A. Counting B. Cutting C. Measuring D. Weighing
15. It is naming or listing the units of a group or collection one by one to determine
the total number
A. Counting B. Cutting C. Measuring D. Weighing
16. A classification of cakes which contains less than 5% of fat only.
A. Foam-type Cake C. Modified Sponge Cake
B. High-fat Cake D. Shortened Cake
17. Classification of cake that contains a high percentage of fat or shortening
A. Foam-Type Cake C. Modified Sponge Cake
B. Low-fat Cake D. Shortened Cakes
18. A type of cake that combined shortened cake and foam-type cake
A. High-fat Cake C. Modified Sponge Cake
B. Low-fat Cake D. Shortened Cake
19. As to what temperature will you set your oven if you will bake Angel Food &
Sponge cakes?
A. 250°F B. 350°F C. 375°F D. 300°F
20. How many minutes will be a layered cake baked in the oven?
A. 15 - 25mins B. 20 - 35mins C. 45 - 60mins D. 50-
60mins

15
 16
https://tinyurl.com/y8j5pw34, retrieved on June 19, 2020
Online Source:
Bread and Pastry Production Learning Manual – DepEd
References
What I Have Learned
(WORD PUZZLE)
In any order:
■ MEASURING
■ WEIGHING
■ COMMIS
■ CUTTING
■ GREASE
■ GATEAU
■ TORTES
■ COUNTING
■ GENOISE
■ SIFT
■ SUGAR
■ TEMPERATURE
■ CAKES
■ CUPCAKE
■ CHIFFON
Answer Key