HOW TO USE THIS COMPETENCY-BASED LEARNING

MATERIAL

In this module, you are required to go through a series of learning

activities in order to complete each learning outcome. In each learning
outcome are Information Sheets. Follow and perform the activities on
your own. If you have questions, do not hesitate to ask for assistance
from your facilitator.
Remember to:
 Read information sheets and complete the Self-checks.
Suggested references are included to supplement the materials
provided in this module.
 Perform the task sheets and job sheets until you are confident
that your outputs conform to the Performance Criteria Checklist
that follows the sheets.
 Submit outputs of the Task Sheets and Job Sheets to your
facilitator for evaluation and recording in the Accomplishment
Chart. Outputs shall serve as your portfolio during the
Institutional Competency Evaluation. When you feel confident
that you have had sufficient practice, ask your trainer to
evaluate you. The results of your assessment will be recorded in
your Progress Chart and Accomplishment Chart.
 You must pass the Institutional Competency Evaluation for this
competency before moving to another competency. A
Certificate of Achievement will be awarded to you after
passing the evaluation.

You need to complete this module before you can perform the
module on Facilitating Learning Sessions.
 MODULE CONTENT

QUALIFICATION TITLE : COOKERY NC II

UNIT OF COMPETENCY : CORE CONCEPTS IN COOKERY

MODULE TITLE : Core Concepts in Cookery

CONTENT STANDARD : The learners demonstrate an understanding

of
core concepts and underlying theories in
cookery
lessons

PERFORMANCE STANDARDS : The learners independently demonstrate

core
competencies in cookery as prescribed in the
TESDA Training Regulations.

NOMINAL DURATION: 3 Hrs.

LEARNING COMPETENCIES:
The learners:
1. Explain the core concepts in cookery
2. Discuss the relevance of the course
3. Explore opportunities for career in cookery.
WHAT IS PROFESSIONAL CULINARIAN?

Cooking = the transfer of energy from a heat source to a food, it

alters the food molecules, changing its texture, flavor,
aroma and appearance.
= the preparation of food for consumption.

Professional Cooking
= a system of cooking based upon a knowledge of and
appreciation for ingredients and producers.

Culinarian = must learn the foundation- handling ingredients and

equipment as well as cooking techniques and recipes.

Chefs = prepares food and manage the operation of the kitchen,

taking responsibility for the quality of the food and the
profitability of their business.

PROFESSIONALISM

Culinary Professional = must acquire the proper skills and knowledge

necessary and aware of his fourfold responsibility:
to him or herself, to co workers, to the business,
and to the customers.
= must provide excellent service (must bring the food
to a paying customers)

Good Service includes:

1. Quality items that are properly and safely prepared.
2. Foods that are appropriately flavored.
3. Foods that are attractively presented.

THE PROFESSIONAL CHEF

 Knowledge
 Skills
 Taste
 Judgment
 Dedication
 Pride
CAREER OPPORTUNITIES FOR CULINARY

Culinary Professional is needed not only in hotel dining room and traditional
restaurant….
 Full service restaurants, family-style restaurant that feature full
menu, and the patrons are served by trained waitstaff.
 Full-service restaurant that provide exceptional service known as fine-
dining restaurant.
 Hotels and resorts that have a number of different dining facilities
(full-service restaurants, room service, coffee shops and banquet
rooms, catering and pastry kitchen on the premises)
 Private clubs (that offers grills and banquet rooms)
 Executive dining rooms.
 Institutional catering
 Caterers provide a service tailored
 Personal and private chefs work for private individual, preparing foods
in their homes.

KITCEN BRIGADE SYSTEM

CHEF (Chef de Cuisine or Executive Chef)

= head of the kitchen and coordinates kitchen activities and directs
the kitchen staff’s training and work effort.
= taking into considerations as: food costs, food availability and
popularity, labor cost, kitchen skills and equipment.
= he also plans menus and create recipes, enforces nutrition, safety
and sanitation standards and participates in presenting the menu
to ensure the quality standards expected by the guests.

SOUS CHEF
= the assistant of the executive chef, who participates in, supervises
and coordinates in preparation of menu items.
= his primary responsibility is to make sure that the food is prepared,
portioned, garnished and presented according to the executive chef’s
standard.

STATION CHEFS
 SAUTE CHEF = responsible for all sautéed items and their sauces.
 FISH CHEF = responsible for fish items and their sauces.
 ROAST CHEF = responsible for all roasted foods and related jus or
other sauces.
 FRY CHEF = responsible for all fired items.
 VEGETABLE CHEF = responsible for hot appetizers and has
responsibility for soups, vegetables, and pasta
and other starches.
 ROUNDSMAN = works as needed throughout the kitchen
 EXPEDITER = accepts order from the dining rooms and relays
them to various station chefs.
  COMMIS = works under a chef de partie to learn the station
and its responsibilities.

GARDE MANGER = known as pantry chef.

= responsible preparation of cold foods, including salad,
cold appetizers, pates.

BUCHER = responsible for butchering meats, poultry, and

occasionally fish.
= also responsible for breading meat and fish items.

PASTRY CHEF = responsible for baked items, pastries and desserts.

 Confisuer = prepares candies, petit fours.
 Boulanger = prepares unsweetened dough for breads and rolls.
 Glacier = prepares frozen desserts
 Decorateur = decorates cakes and showpieces

NONTRADITIONAL CULINARY POSITION

FOOD AND BEVERAGE MANAGER

= oversees all food and beverage outlets in hotels and other
large establishments.

CONSULTANT AND DESIGN SPECIALIST

= work with restaurant owners, often before the restaurant is
even open, to assist in developing menu, designing an overall
layout and ambience of the dining room, and establishing
work patterns for the kitchen.

WELL-INFORMED SALESPERSON
= help chefs determine ho best to meet their needs for food and
produce and introduce them to new products, and
demonstrate the proper use of new equipment.
TEACHER
= for culinary schools to share their skills and expertise.

FOOD WRITERS and CRITICS

= discuss food trends, restaurant and chefs.

FOOD STYLIST and PHOTOGRAPERS

= works with a variety of publications, including magazines,
books, catalogs, and promotional and advertising pieces.

RESEARCH AND DEVELOPMENT KITCHEN

= promoting the manufacturers products.

ENTREPRENEURS
= provide services or foods that do not fit into other categories.
Self- Check

ACTIVITY

1. Find at least 2 job listing for a position that would like to hold in the
future (job must be culinary related). What steps might you take to
improve your chances of being hired for that job?

GENERAL REVIEW QUESTIONS

1. Differentiate between domestic cookery from professional cookery.

2. Name and describe some career opportunities (at least 5 each), both
traditional and nontraditional, pursued by chefs.

TRUE OR FALSE

Directions: Write T if the statement is correct and F if otherwise, write your

answer on the space provided before each number.

_____1. Chefs mange kitchen operation.

_____2. Roundsman responsible for all fired items.
_____3. Food stylist and photographer discuss food, restaurants and cafes.
_____4. Expediter works under a chef de partie to learn the station and
its responsibilities.
_____5. Culinary Professional must acquire the proper skills and knowledge
necessary and aware of his fourfold responsibility: to him or herself,
to co workers, to the business, and to the customers.

MULTIPLE CHOICE

Directions: Choose the correct answer that describe to the statement. Write
your answer on the space provided before each number.

_____6. Institutional catering can be found in:

a. Supermarkets
b. Executive dining room
c. Hospitals
d. Cafeterias
_____7. Fine-dining establishments are also referred to as:
a. Bistro
b. Cafes
c. White-tablecloth restaurants
d. Private clubs
_____8. Research and development chefs may work for
a. Supermarket chains
b. Food manufacturers
c. Food processors
d. All of the above
______9. Garde-manger chef typically,
a. Prepares vegetable side dishes
b. Prepares cold food
c. Is second command to the chefs
d. Makes basic sauces and stock
_____10. Pastry chefs is responsible for,
a. Baked items
b. Pastries
c. Desserts
d. All of the above
 HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

Welcome to the Module Basic Mise en Place. This module contains training
materials and activities for you to complete
The unit of competency "Basic Mise en Place" contains the knowledge, skills and
attitudes required for Cookery NC II. It is one of the specialized modules at National
Certificate level II (NC II).
The module, Basic Mise en Place, demonstrate an understanding the knowledge,
skills, and attitudes required principles of mise en place including the preparations, array
of ingredients, and mixtures that are commonly used in the professional kitchen, from
aromatics like mirepoix to thickens like roux.
In this module, you are required to go through a series of learning activities in order to
complete each learning outcome. In each learning outcome are Information Sheets, Self-
Checks, Operation Sheets and Task/Job Sheets. Follow and perform the activities on
your own. If you have questions, do not hesitate to ask for assistance from your
facilitator.

Remember to:
 Read information sheets and complete the Self-checks. Suggested references
are included to supplement the materials provided in this module.
 Perform the task sheets and job sheets until you are confident that your outputs
conform to the Performance Criteria Checklist that follows the sheets.
 Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall serve
as your portfolio during the Institutional Competency Evaluation. When you
feel confident that you have had sufficient practice, ask your trainer to
evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.
 You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be
awarded to you after passing the evaluation.

You need to complete this module before you can perform the module on
Facilitating Learning Sessions.
 MODULE CONTENT

QUALIFICATION TITLE : COOKERY NC II

UNIT OF COMPETENCY: BASIC MISE EN PLACE

MODULE TITLE: Basic Mise en Place

Introduction:
This unit Basic Mise en Place, demonstrate an understanding the knowledge, skills, and
attitudes required principles of mise en place including the preparations, array of ingredients,
and mixtures that are commonly used in the professional kitchen, from aromatics like
mirepoix to thickens like roux.

NOMINAL DURATION: 2 Hrs.

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Define basic mise en place procedures and explain why it is important in a
professional kitchen.
2. Define bouquet garni and sachet d’ epics, naming the standard ingredients for
each their proper use.
3. Name the ingredients and ratio for a standard mirepoix and name similar
aromatic vegetable combinations and their ingredients
4. Define and describe each of the following: roux, slurry, and liaison.
MISE EN PLACE
 French phrase means “put in place”.

It is important to:

• Know how long it takes to do something

• The tools you need to be efficient
• How to handle and store foods properly

BOUQUET GARNI AND SACHET D’ EPICES

 Adds flavors to stocks, sauces, and soups by gently infusing the liquid with their
aroma.
 Enhance and support the flavors of a dish.

1. Bouquet Garni (made up of fresh herbs and vegetables, tied into a bundle.)

 Sprig of thyme
 3 to 4 parsley stem
 1 bay leaf
 2 or 3 leeks leaves or celery stalk

2. Sachet d’ epics (contains such dry ingredients as peppercorns and other spices tied up in
a cheese cloth bag.)

 3 to 4 parsley stem
 Sprig of thyme or ½ t dried thyme
 1 bay leaf
 ½ t cracked peppercorns

3. Mirepoix (Provide a subtle but pleasing background flavor, supporting and improving
the flavor of the finished dish.)

Combination of:
 Onions
 Carrots
 celery

PREPARATION
• Thoroughly rinse and trim all the vegetables
• Remove onion skins (to avoid an overly orange or yellow tint)
• Scrub carrots and parsnips; peel them if they are not strained out of the finished
dish
• Cut vegetables into pieces of uniform sizes.
• Make larger cuts for dishes that simmer up to 3 hours
 • Slice mirepoix very fine or chop fine for fumets and stocks that simmer less than
1 hour.
• Used for variety of stocks and soups
• Ingredients: 2 parts onion, 1 part carrots, and 1 part celery.
• Tomato paste or puree often included for brown stock, gravy, stew, or soups.

White mirepoix (Used to flavor white stocks and soups that should have a pale ivory or
white color)
(Parsnips replace carrots Leeks can replace some or all of the onions.)

3. Matignon
• Includes onion, carrots, celery, and raw ham cut into uniform dice
• Mushrooms and assorted herbs and spices maybe added as desired
• Sweat in butter and deglaze with wine
• Added to a dish both as flavoring and as a garnish, it is not stained out of a dish,
sometimes called edible mirepoix.

4. Battuto or Italian Mirepoix

 Includes olive oil or chopped lard, pancetta, or fatback, with garlic, onions,
parsley, carrots, celery and green peppers.
 Used in Italian soups, sauces, stews and meat dishes.
 Once sautéed, a battuto becomes known as a soffritto
5. SWEATING (Sweating in cooking is the gentle heating of vegetables in a little oil
or butter, with frequent stirring and turning to ensure that any emitted
liquid will evaporate.)
Sweating usually results in tender, sometimes translucent, pieces.
= common steps in certain preparation, such as fumet, soups, sauces, and stews.

PREPARATION
• Preheat the pan and oil
until moderately hot.
• Stir food or keep in
motion to prevent browning.
• Cook foods until tender
and hot and starting to
release juices (sweating).
 Leave the pan uncovered

6. CLARIFYING BUTTER (made by heating whole butter until the butterfat and milk
solids separate)
(this clear butterfat is ladled or poured off to remove the milk
solids and water)

PREPARATION
1. Heat the butter over low heat until foam rises to
the surface and the water and some of the solids
drop to the bottom of the pan

2. Continue to heat until the butterfat becomes very clear

3. Skim the surface foam as the butter clarifies

4. Pour or ladle of the butterfat into another container, being careful to leave all of
the water and milk solids in the pan
DIFFERENT THICKENING AGENTS

7. ROUX
= thickens sauces, soups, and stews, as
well as lending those dished a special
flavor.
= three basic color of roux are white,
blond, and brown or dark.
= clarified butter is most common fat used
In making roux, but whole butter,
vegetable oils, rendered chicken fat, or
fats rendered from roasts may also be
used.
= basic ration is 1 part flour to 1 part fat.

PREPARATION
• Heat the fat over medium heat
• Add the flour, stirring to combine.
• Roux should be very smooth and moist, with a glossy sheen, not dry or greasy.
• Stir the roux as it cooks to keep it from scorching and continue to cook it to the
desired color.

Guidelines in using roux:

• Avoid temperature extremes to prevent limping
• Cool or room-temperature roux can be incorporated into hot liquid more easily
than ice-cold roux (because the fat is not as solidified)
• Very cold liquid should not be used, as it will initially cause the roux to harden
• Extremely hot roux should be avoided because it may spatter when combined
with a liquid and cause serious burns.

8. PURE STARCH SLURRIES

= cornstarch have greater thickening power
over roux.
= these made into slurries (dissolving them
in cold water, - so they can be blended into
a hot liquid).
= use during last minute preparation, added
at simmering dish (quickly hardens)
PREPARATION
• Thoroughly blend the starch and liquid to about the consistency of heavy cream
• Stir the slurry just before use to recombine the starch evenly throughout the
liquid.
• Pour or ladle the slurry into a simmering liquid.
• Stir gently as necessary to prevent lumping and scorching.
• Bring the liquid back to a boil and cook just until the sauce reaches the desired
thickness and clarity.

9. BEURRE MANIE
= French term for kneaded butter
= mixture of equal parts amounts of
softened whole butter and flour.
= sometimes called “uncooked roux”
= used to quickly thicken sauces and
stews.
= must produces thin, to medium
consistency and a glossy texture.
= used in vegetable dishes and fish stews

PREPARATION
• Allow butter to soften until it is pliable but not melted – it should still be cool.
• An equal weight of flour and work to a smooth paste. Use a wooden spoon when
cooking with small amount when working, the friction of the wood against the
bowl helps to work the butter and flour together.
• If beurre manie will not be used right away, store it, tightly wrapped, in the
refrigerator.
• To add beurre manie to a dish, break off small pieces and whisk them into the
liquid, adding just enough to lightly thicken.

10. LIAISON
= refers to a mixture of egg yolks and
cream.
= not a thickener, when properly simmered

in a dish, give it more body as well as a

light golden-ivory color, a smooth and
light texture, and a rich flavor.

PREPARATION

• Blend the cream and egg yolks together until evenly blended.
• Add liaison as close as possible to service time.
• Gradually add about one-third of the hot liquid to the liaison, a ladleful at a
time, whipping constantly.
 • When enough hot liquid has been added, return the tempered liaison to the soup
or sauce. Return the pot to low heat and gently warm the mixture, stirring
frequently, until it thickens slightly.

11. OIGNON PIQUE and OIGNON BRULE

(are flavoring ingredients based on whole, halved or quartered onions)

Oignon Pique

= made by fastening a
bay leaf to the onion
with a whole clove.
= used to flavor some
sauces and soups.

Oignon Brule

= made by peeling an onion,

halving it crosswise, and
charring the cut edges on
a flat top or skillet.
= used in some stocks and
consommés to provide
golden brown color.

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

Welcome to the Module Flavor Development. This module contains training

materials and activities for you to complete
 The unit of competency "Flavor Development" contains the knowledge, skills and
attitudes required for Cookery NC II. It is one of the specialized modules at National
Certificate level II (NC II).
The module, Developing Flavor, demonstrate an understanding the knowledge,
skills, and attitudes in selecting the highest quality and freshest foods and to develop a
much more subtle and complex flavors into a dish or building an appetizing texture and
color into a dish.
In this module, you are required to go through a series of learning activities in order to
complete each learning outcome. In each learning outcome are Information Sheets, Self-
Checks, Operation Sheets and Task/Job Sheets. Follow and perform the activities on
your own. If you have questions, do not hesitate to ask for assistance from your
facilitator.

Remember to:
 Read information sheets and complete the Self-checks. Suggested references
are included to supplement the materials provided in this module.
 Perform the task sheets and job sheets until you are confident that your outputs
conform to the Performance Criteria Checklist that follows the sheets.
 Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall serve
as your portfolio during the Institutional Competency Evaluation. When you
feel confident that you have had sufficient practice, ask your trainer to
evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.
 You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be
awarded to you after passing the evaluation.

You need to complete this module before you can perform the module on
Facilitating Learning Sessions.

MODULE CONTENT

QUALIFICATION TITLE : COOKERY NC II

UNIT OF COMPETENCY: FLAVOR DEVELOPMENT

MODULE TITLE: Developing Flavour

Introduction:

This unit, Developing Flavor, demonstrate an understanding the knowledge, skills, and
attitudes in selecting the highest quality and freshest foods and to develop a much more
subtle and complex flavors into a dish or building an appetizing texture and color into a dish.

NOMINAL DURATION: 2 Hrs.

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Define flavor.
2. Name the elements of flavor
3. Select and prepare ingredients with flavor in mind.
4. Use a variety of seasoning techniques.
5. Use flavor as a way to appeal to all the senses.

What is Flavor?

Word we use to indicate the total experience of a dish

• Taste
• Texture
 • Aroma
• Color
• Sound

A complex experience and one that is difficult to describe in concrete and objective
terms

 TASTE (sweet, sour, bitter, and salty)

 SMELL (refers to the fragrance or aroma)
(Perfume, fragrance, aroma, pungent, earthy)
 TOUCH (the way we experience a food’s texture and it’s temperature)
(referred to as mouth feel)
Firm, dense, or hard Soft, yielding Dry Crisp, crunchy, or crumby
Light Airy, frothy, foamy Thick Watery
Warming, cooling
 SOUND (critical to an experience of texture and temperature)
Snap Sizzle
Pop Crackle
 SIGHT (way we identify the foods by their shapes and color, and it is also the
sense that we use to help determine when the foods are ripe, when they
are properly cooked)
Opaque (means light does not pass through)
Translucent (means that light will pass through)
Transparent (clear)
Colors (red, yellow, green, brown, white, ivory, orange)

INGREDIENTS

Selection
• One of the most fundamental ways a cook develops flavor.
• Goal is to select, prepare, and present foods so that they can appeal to all the senses.
• Full flavor is possible

Guidelines apply with the selection of almost any food:

Food should be:

…as fresh as possible

…of the best and most appropriate quality
…fully flavored
… attractive in shape and color
… of best possible texture.

TECHNIQUE

• As foods cook, they undergo changes.

• Season the food using as many of your senses as possible.
 • Use your knowledge of ingredients, technique and seasoning effectively (you can
intensify the flavor or subdue, according to the requirements of a specific dish. You
can control cooking speed and determine when foods are properly cooked.
• When foods are properly paired with a technique, the flavor of the ingredients is
developed further, texture and color can change, aromas can intensify or dissipate and
taste can be adjusted, modified and amplified.

1. Color Changes

• Appearance of food changes during cooking.

• When food have the right color, we expect them to have a good flavor (when the
color is to light -- we describe the food as bland, immature, or undercooked.. if the
color is too deep, the expectation may be that the food is bitter, overcooked, or
scorched.
• Some foods develop a different color on the exterior than the interior and some have
even color throughout. (steak grilled – rare , takes on a dark mahogany on the
exterior and deep red or maroon on the interior……poached chicken breast is the
same ivory color inside and out.
• Some foods becomes transparent or opaque (consommé becomes clear, egg whites
go from transparent to white.
• Some foods develop very bright colors, while others may lose some color or even
change color (blanched green beans become vivid green, lobster changes from
green or gray to bright red.)

2. Texture Changes

• Texture changes as an important way to gauge how well-done a food is.

• Foods that should be firm feels soft, we describe the food as underdone or too
moist. Food that is too firm might be described as tough or dry.
• Foods stiffen as they cook, esp. fried, grilled, roasted or baked.
• Some foods have a crisp exterior and a soft interior, especially those that are coated
and fried, grilled, or baked.
• Some foods lighten as they cook, especially those that are lighted with a foam or
steam, or that added leaveners such as yeast, baking soda, or baking powder.
• Soften as they cook, braised, stewed, boiled or pureed.

3. Flavor Changes

• Deepen or concentrate flavors by reducing them.

• Intensify, adjust, or modify flavors by adding seasoning
• Diminish or even remove flavors by blanching.

DEVELOPING FLAVORS
Recipes and techniques often call for ingredients to be added in sequence rather than all at
once (maximize flavor as well as to ensure that each ingredient is just cook enough).

• Onions and garlic, re normally added at the beginning of the cooking process –
to develop their sweetness, and allow their flavor to permeate everything else
that is added to the pot.
• Fresh herbs often added to foods shortly before serving – to allow aromas and
colors really stand.
• Adding in sequence create layers of flavor.

SEASONING FOODS

AROMATIC INGREDIENTS

HERBS
(both dried and fresh)
(distinct difference between the two)

• Fresh herb have more intense flavor than dried herbs.

• Fresh herb, lost flavor during extended cooking – add them near the end of
cooking time.
• Mincing and shredding herb releases more of their flavor.
• Dried herbs release their flavor into liquids during cooking –so typically added
at the start of cooking time.

SPICES
(Spices are the dried herbs, buds, bark, and roots)
(They should be fresh and properly stored)

• Add whole spices early in the cooking process to infuse dish with a subtle flavor.
• Toast spices to bring their volatile oils to the surface and “warm” or “open” the
flavor
• Grind spices to release even more flavor.
• Sauté whole or ground spices in a little oil or butter to start flavor release early
in the cooking process and to disperse them evenly.

SALT
• (used to enhance and develop flavor in foods)
• Enhances sweetness
• Reduces or mask bitterness or metallic flavor
• Softens sour flavor

OTHER IMPORTANT AROMTIC INREDIENTS

(Vegetables and Fruits – aroma they lend to a dish)
 • Onions, mushrooms, celery, tomatoes, oranges, lemon, lemongrass and ginger
• Aromatic combinations---mirepoix, matignon, bouquet garni, Cajun trinity
provide base of flavors that identify a regional style cooking.
• Aromatic vegetables---onions and all types of tomatoes, naturally sweet---long
slow cooking drives off the more bitter compounds in aromatic ingredients,
resulting in rich, round flavor.
• Table wines often reduced for a mellow flavor, fortified wines most flavorful
when they used as a finishing flavor.
• Cured or smoked foods can be used to add distinctive aroma to a dish.

RAW

• Raw fruits and vegetables, and herbs can be tasted safely, their flavors vary a
great deal depending upon whether they are whole or cut.
• Meats, eggs, poultry, and mixtures that contain these potentially hazardous foods
should be cooked before tasting.

COOKED
• Changing a food’s aroma is one way that cooking changes and develops the
food’s flavor.
• Intensify flavors---cooking away water.
• Taste the food at their appropriate service temperatures.
• Use tasting spoon and make sure you do not reuse the spoons.

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

 Welcome to the Module Package Prepared Food. This module contains training
materials and activities for you to complete
The unit of competency "Package Prepared Food" contains the knowledge, skills
and attitudes required for Cookery NC II. It is one of the specialized modules at National
Certificate level II (NC II).
The module, Plating and Packaging Prepared Foods, demonstrate an understanding
the knowledge, skills, and attitudes in packaging of prepared food stuff for transportation.
In this module, you are required to go through a series of learning activities in order to
complete each learning outcome. In each learning outcome are Information Sheets, Self-
Checks, Operation Sheets and Task/Job Sheets. Follow and perform the activities on
your own. If you have questions, do not hesitate to ask for assistance from your
facilitator.

Remember to:
 Read information sheets and complete the Self-checks. Suggested references
are included to supplement the materials provided in this module.
 Perform the task sheets and job sheets until you are confident that your outputs
conform to the Performance Criteria Checklist that follows the sheets.
 Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall serve
as your portfolio during the Institutional Competency Evaluation. When you
feel confident that you have had sufficient practice, ask your trainer to
evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.
 You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be
awarded to you after passing the evaluation.

You need to complete this module before you can perform the module on
Facilitating Learning Sessions.

MODULE CONTENT
QUALIFICATION TITLE : COOKERY NC II

UNIT OF COMPETENCY: PACKAGE PREPARED FOOD

MODULE TITLE: Packaging and Plating Prepared Foods

Introduction:

This unit, Plating and Packaging Prepared Foods, demonstrate an understanding the
knowledge, skills, and attitudes in packaging of prepared food stuff for transportation.

NOMINAL DURATION: 5 Hrs.

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Explain what presentation is and use food presentation technique to arrange
sauce, and garnish foods.
2. Choose and prepare plates and other serving pieces.
3. Use a variety of techniques and tools to present foods that are appealing to all
the senses.
4. Use basic guidelines to select appropriate garnishes.

What is Presentation?
 • Art of telling the guests about the food by
the way it is arranged on a serving piece.
• Good presentation makes you want to eat
the food, even before you have taken a single bite.
• Take advantage every aspect of a dish to produce
a plate that looks appetizing, delicious and clean.

Primary Objectives of Food Presentation

• Serve the food at best possible

temperature (for both safety and flavor)
• Give food an attractive and appropriate
appearance
• Make it easy for the guest to identify
and eat the food.
• Highlight all aspects of a dish: colors,
aromas, temperatures, shapes, heights,
and texture

BASIC PRESENTATION TECHNIQUES

1. Symmetrical composition = have equal numbers and shapes on both sides of a middle
point or line.
= the impression of formality and stillness.

THE ELEMENTS ON
THE PLATES

Main item
Side dishes
2. Asymmetrical composition = have
Sauces unequal numbers and shapes in a design,
Garnishes there may be no clear midpoint.
= describes as natural.

3. Contrasting element oppose each other = black and white

 = filled and empty space
= sweet and sour

4. Complementary elements= harmonize for each others

= colors, next to each other in the color
wheel

5. A focal point = symmetrical – focal point is centered.

= asymmetrical – focal point is not centered.
= the focal point may be any of the basic elements
on the plates.

6. Lines = gives impression of motion (especially when curved)

= straight lines not the same lengths, imply movements.

ARRANGING THE FOOD

 Use natural colors, shapes, and textures of foods as a guide to their arrangements.
 Use height to create an effect on the plate.
 Use the other elements on the plates (vegetables/ or starch side dish) to introduce
complementary or contrasting colors, flavors, textures, and temperatures.
 Leave some space on the plates unfilled.

 Create a focal point (the spot on the plate that draws your attention first)
  Position the focal point so that it does not hide the main element on the plate.
 Position the main item so that it is easy for the guest to

CUTTING TECHNIQUES
• Large cuts of meat or fish must be carved or sliced before you put them on a plate.
• Make slices of consistent techniques and arranged them in the same order that they
were cut
• Strive for clean edges and sides when you cut foods by keeping them sharp
• Give food that naturally flat some height: roll or fold slices, arrange them in piles or
pyramid.
• Lean slices or pieces up against other foods.

MOLDING AND SHAPING TECHNIQUES

 Rice, spaghetti, casseroled potatoes can be molded, scooped, or cut to give them neat,
attractive shapes.
 You create beads or borders to contain more liquid foods, such as stews.
 Use containers to hold liquid or runny foods, including soups, stews, sauces and
condiments presented “on the side”.

How to make a bed or border from foods, such as pureed potatoes or rice.
1. Portion rice or other loose grain in a shallow bowl or deep plate, make a well in the
center, and ladle a portion of stew into the center.
2. Pipe or spoon purees around the rim of the plate to make a “wall” that can hold a stew in
place.
SAUCING TECHNIQUES
• Important means of enhancing a presentation.
• Can be used to intensify or brighten a dish or add luster and sheen

(the longer it takes to apply the sauce properly, the greater the chances that the food may
become cooler or warmer than it should be)

GARNISHES
• Simply to dress up the plate.
• Garnish must be edible.
• Consider a garnish that link to the dish.
• All garnishes should serve a function beyond simply adding color: adding flavor,
adding texture, and adding height are some of the important functions as a garnish can
fulfill.
• Garnishes positioned for maximum effects.
• Prepare and present garnishes just as carefully as any other element on the plate.
• Garnishes should not be so large
 HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

Welcome to the Module Orientation to Baking. This module contains training

materials and activities for you to complete
The unit of competency "Orientation to Baking " contains the knowledge, skills and
attitudes required for Cookery NC II. It is one of the specialized modules at National
Certificate level II (NC II).
The module, Orientation to Baking, demonstrate an understanding the knowledge,
skills, and attitudes preparing baked products.
In this module, you are required to go through a series of learning activities in order to
complete each learning outcome. In each learning outcome are Information Sheets, Self-
Checks, Operation Sheets and Task/Job Sheets. Follow and perform the activities on
your own. If you have questions, do not hesitate to ask for assistance from your
facilitator.

Remember to:
 Read information sheets and complete the Self-checks. Suggested references
are included to supplement the materials provided in this module.
 Perform the task sheets and job sheets until you are confident that your outputs
conform to the Performance Criteria Checklist that follows the sheets.
 Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall serve
as your portfolio during the Institutional Competency Evaluation. When you
feel confident that you have had sufficient practice, ask your trainer to
evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.
 You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be
awarded to you after passing the evaluation.

You need to complete this module before you can perform the module on
Facilitating Learning Sessions.
 MODULE CONTENT

QUALIFICATION TITLE : COOKERY NC II

UNIT OF COMPETENCY: Orientation to Baking

MODULE TITLE: Orientation to Baking

Introduction:

This unit, Orientation to Baking, demonstrate an understanding the knowledge, skills, and
attitudes preparing baked products.

NOMINAL DURATION: 10 Hrs.

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare cookies, cakes and frosting based on industry standards.
2. Use the different mixing methods in preparing baked products.
ORIENTATION TO BAKING

Baking = is a process of cooking by indirect heat usually in an oven.

Basic Baking ingredients

1. FLOUR = main ingredients and the framework of all baked products.

= a good quality has a fine, smooth and even texture.

 Bread flour = creamy in color and dry to touch and does not pack when squeezed.
 Cake flour = white and easily packed and lumps when squeezed.
 Wheat flour = the usual flour used in recipes:
hard wheat
semi hard wheat
soft wheat
 All-purpose flour = made by blending the flour from soft wheat and hard wheat.
 Rice flour = flour from the soft variety of rice.
 Soybean flour = made from soya bean.
 Cornmeal flour = coarsely ground corn flour.
 Cassava flour/tapioca = made from dried cassava which is finely ground.

FLOUR MIXTUTES = combination of flour and liquid of varying amounts.

a. batter = a liquid mixture of flour.
b. Dough = a soft elastic mixture of flour and water.

COMPOSITION OF FLOUR
a. fat and minerals = less than 1 %
b. moisture = less than 15 %
c. starch and protein = 63 – 77%

GLUTEN = part of the protein that form the framework of the dough
= volume, texture and appearance of baked goods.
GELATINIZATION = the process of absorbing the starch by moisture changing its
state.
STARCH = necessary for absorption of moisture during baking.
= provide food for yeast during fermentation.

2. WATER = the cheapest ingredient which helps dispense other ingredients and control
the dough temperature.
3. SUGAR AND SWEETENERS
= provides flavor and color
= tenderize products
= provide food for yeast
= serves as preservatives
= act as creaming or foaming agents to assist with leavening.

Sugar is a carbohydrate and taken from sugar cane.

Types of sugar
a. turbinado sugar
= called demerara
= partially refined, light brown in color with coarse crystals.
= used in beverages.

b. regular granulated sugar

= an all-purpose sugar used throughout the kitchen.
c. cube sugar
= formed by pressing moist granulated sugar into molds and allowing it dry.
d. brown sugar
= a refined sugar with some of the molasses returned to it.
= light brown has 3.5% of molasses
= dark brown has 6.5% of molasses

e. confectioner sugar
= made by grinding granulated sugar crystals through varying degrees of fine screens.
= used in icing and glazing and decorating of baked products.

4. Liquid Sweeteners
= this is used to achieve the same benefit as sugar, except for leavening in baked
goods.
a. Corn syrup
= produced by extracting starch from corn kernels and treating it with acid to develop
sweet syrup.
= this gives the product a thick, chewy texture.
= this is a hygroscopic (this makes product moist and fresher longer)
 b. Honey
= this is a sweetener composed of fructose and glucose.
= same with corn syrup this is a hygroscopic.

c. maple
= made from a sap of sugar maple tree.
= with light amber color and delicate flavor.
= add distinct flavor to baked goods, frosting.;
= this often served with pancakes.

d. molasses
= a byproduct of sugar refining.

Cooking sugar

2 form of sugar syrup

1. simple syrup = mixture of sugar and water.
= used to moisten cake, makes sauces, fruit sorbet and candied
fruit.
In making simple syrup:
 A specific amount of water and sugar are combined in a sauce pan and brought
to boil.
 Once the solution boils, do not stir, as this may cause recrystallization or
lumping.
 LIGHT syrup = boil 2 parts of water with 1 part sugar for 1 minute.
= can be used in making sorbet or moistening Sponge cake.
 MEDIUM syrup = boil 1 part of sugar with 1 ½ part water for 1 minute.
= this can be used for candying citrus fruits.
 HEAVY syrup= boil equal part of water and sugar for 1 minute.
= used by most bakeshop.

2. cooked sugar = liquid sugar ( that have a cooked caramel flavor, firm when
cool)
= sugar needs to be cooked to temperature far higher than
simple syrups.
= sugar must be brown and caramelizes.

5. FAT = provide flavor, color add moisture and richness.

= assist with leavening, help extend a product’s shelf life and shorten gluten
strand.
= Flavor and texture of baked goods depends on the type of fat used and
manner in which it is incorporated with other ingredients.
 PASTRY = solid fat is used ( shorten and tenderizes gluten strand)
= dough is flaky when baked.

BREAD DOUGH = increase loaf volume and lightness (fat is kneaded into the flour
mixture)
CAKE BATTER = fats incorporates air bubbles and helps leaven the mixture.

LARD = a rendered pork fat.

= this makes flaky pastries for pie crust.

BUTTER/MARGARINE

Butter = widely used in bakeshop for its flavor but melts at very low temperature
and burns easily.
Margarine = melts at slightly higher temperature than butter, used for rolled dough
such as puff pastries.

OIL = this blends thoroughly throughout the mixture (this coats the protein which
produced a much shorter strand of gluten as a result, a fine texture of
products such as chiffon)

6. THICKENER
Commonly used thickener
1. Gelatin = a natural product derived from animal protein collagen.

Two Forms

a. Granulated gelatin = should be softened in cool liquid for at least 5 minutes, then
heated to dissolves.
b. Sheet gelatin = must be separated and soaked in iced water until very soft
and at least 15 minutes, remove from the water and stirred into hot liquid until
completely dissolves.
SUBSTITUTION OF INGREDIENTS

FOR: SUBSTITUTE:
1 T flour ( used as thickener) ½ t. of cornstarch
1 cup sifted all-purpose flour 1 cup minus 2 T un sifted flour
1 cup sifted cake flour 7/8 cup sifted all purpose flour
1 cup minus 2 T sifted all-purpose flour
1 cup corn syrup 1 cup sugar plus ¼ cup liquid
( whatever liquid used in the recipe)
1 cup honey 1 ½ cup of sugar plus ¼ cup liquid
1 oz. chocolate 3 T cocoa plus 1 T fat
1 cup butter 1 cup margarine
7/8 cup lard plus ½ t. salt
1 cup heavy cream 1/3 cup butter plus ¾ cup milk
1 cup whole milk ½ cup evaporated milk plus ½ tartar
1 lb. dry fruits 2 cups dry fruits
1 cup whole eggs 5 medium eggs
1 lb. cheese 4 cups of grated cheese
1 medium lemon 3 T of juice
1 medium orange ½ cup of orange juice
1 lb butter 2 ½ cups butter
1 lb. confectioner sugar 3 ½ cups confectioner sugar
1 lb. brown sugar 2 ½ cups brown sugar
1 lb nuts 4 ½ cups nuts
BAKING TEMPERATURE

Type of Products Oven Temperature Time (minutes)

Bread
Biscuit 425-450 degree F. 10 – 15
Muffins 375 degree F 60
Yeast bread 400 degree F 10 – 15
Yeast : rolls 375 degree F 20 – 30

Cakes with fat

Cup 350 – 375 degree F 15 – 25
Layer 350 – 375 degree F 20 – 35

Cakes without fat

Angel food
& sponge 350 – 375 degree F 30 – 45
Cookies
Drop 350 -400 degree F 8 – 15
Rolled 375 degree F 8–1
Pastry
 One crust
Pie ( custard type)
unbaked shell 400 – 425 degree F 30 – 40
 Meringue on
cooked filling
on prebaked shell 350 – 425 degree F 12 – 15
 Shell only 450 degree F 10 – 55
 Two crust pie
uncooked filling 400 – 425 degree F 45 – 55
 Two crust pie
with cooked filling 425 – 450 degree F 30 – 45
Storage of Baked Products

BAKED PRODUCTS HOW TO STORE WHERE TO STORE

Room temperature (24-29 Relatively dry place, well
degree C) in an adequate above floor level.
Bread and rolls
space Away from strong odor.
Soft-crusted bread: breads, In original wrapper to Same as for bread and rolls.
sweet rolls and rolls prevent from drying out Refrigerate to prevent
molds
Same as for bread and rolls.
Hard-crusted breads and Unwrapped Can be wrapped loosely and
rolls stored on freezers

Covered or boxed to Same as for general bread

prevent from drying out. storage.
Cakes and cupcakes
Can be refrigerated.

In original wrapper or Airtight container.

container until served or Maybe frozen.
Fruit cakes
wrapped in cheese cloth for
short storage.
Loosely covered containers.
Crisp cookies Covered or boxed Maybe froze
Airtight metal container in
cool place.
Soft, chewy cookies Covered tightly
Cool place or refrigerator to
prevent molds.
Fruit pies Covered or boxed
Freeze pies for uncooked
Custard pies Covered or boxed Must be refrigerated
COOKIES
= small flat pastries usually eaten alone and rarely used as a component in other
desserts.

MIXING METHODS
= most cookie dough are mixed by creaming method used in quick bread and cake
batters.
= the cookie dough contain less liquid than other batters.
= the liquid and flour need not to be added alternately.
= leavened with baking soda, baking powder and just air or steam.

PROCEDURE IN MIXING COOKIE DOUGH

1. Cream the fat and sugar together to incorporate air and to blend the ingredients completely.
2. Add the eggs gradually, scraping down the bowl as needed.
3. Stir in liquid ingredients.
4. Stir in the flour, salt, spices and leaveners.
5. Fold in any nuts, chocolate or chunky ingredients by hand.

6 PREPARATION TECHNIQUES

Things to consider:
a. uniformity: size and shape ( appearance and baking time)
b. evenly spaced on sheet ( for proper circulation and crust formation)

DROP COOKIES
= are made of soft dough that is spooned or scoped into mounds for baking.
= chunky cookies as chocolate chips, oatmeal, raisins and nuts are jumbles into the
mixture.
= this tends to be thick with a soft chewy texture.

ICEBOX COOKIES
= are made that is shaped into logs or rectangles, chilled thoroughly, then
sliced into individual pieces and baked as needed.
= This method usually produces uniform, wafer like cookies with a crisp texture.

BAR COOKIES
= the dough is pressed or layered in a shallow pans and cut into portions after baking.
= this is also known as sheet cookies, contains a wide variety of layered fruit filled
products.

CUT-OUT OR ROLLED COOKIES

= made from a firm dough that is rolled out into a sheet and then cut out into various
shapes before baking.
= cut-out cookies are usually baked in an ungreased pan to keep the dough from
spreading.
 = this can be garnished with nuts, fruits.

PRESSED COOKIES
= Made from a soft dough that is force through a pastry tip or cookie gun.
= this is usually small with distinct, decorative shape.
= egg is the only liquid and at the same time serves as toughener which contributes
body and help retain their shape.

WAFER COOKIES
= this is extremely thin and delicate.
= made from thin batter that is poured into a baking sheet and baked.
= this is often flavored with a citrus zest.
CAKES AND FROSTING

CAKES = this is created from liquid batters with high fat and sugar contents.
= all the ingredients are combine together to create a structure that will
support the rich ingredients yet keep the cake as light and delicate as
possible.
= following the proper formula is important and to give an attention to a
particular details.

INGREDIENTS

 The ingredients must have a high quality.

 Proper balance ( too much flour – cake may dry, too much egg cake may tough)
 Cake ingredients can be classified as: ( each product may perform a specific function)
 It is important to understand why using various ingredients cake are made in particular
ways and preparation sometime fails.
 Cakes ingredients should be at room temperature before mixing.

a. Tougheners = (flour, milk, eggs = those ingredients that contains protein)

= this provides structure and toughens the cake.
(Too little protein- cake may collapse; too much protein cake may be
tough and coarse texture)

b. Tenderizers = (sugar, fats, egg yolk)

= they help shorten the gluten strand, making the products tender and
soft.
= these also help improve the cake’s keeping qualities.

c. Moisturizers = (liquids: such as: water, milk, juice and eggs that gives
moisture to the mixture)
= this is necessary for gluten formation and starch gelatinization.
= this also helps cakes keeping qualities.

d. Driers = (flour, starches and milk solids which absorb moisture)

= giving body and structure to the cake.

e. Leaveners = (natural leavening agent (steam and air)

= this helps to have a proper texture and rise. & chemical leavening
agent
(baking soda and baking powder) they produce carbon dioxide which
help the product rise completely)
 = the cake rises because of the gases in the batter that has heated.

f. Flavorings = (extracts, cocoa, chocolate, spices, salt, sugar and butter)

= they provide cakes with desired flavors.
= (acidic flavoring: sour cream, chocolate and fruit- provide acid
necessary to activate baking soda.

MIXING METHODS

2 categories

a. high fat = those that create a structure that relies primarily on creamed
fat.
 Butter cake ( creaming method cakes)
 High-ratio cakes
b. Egg foam = those that create a structure that relies primarily on whipped
eggs.
 Genoise
 Sponge cake
 Angel food cakes
 Chiffon cake

CREAMED FAT = (based on high fat formulas containing chemical leaveners.

= must have a fine grain cells of uniform size and crumb that is moist,
crust must be thin and tender.
A. Butter cakes = fat should be creamed at low moderate speeds to prevent raising its
temperature – this will lead to a loss or air cells.
= begin with a softened butter or shortening creamed to incorporate air
cells which needs a chemical leaveners to achieve the proper rise.

PROCEDURE FOR PREPARING BUTTER CAKE

1. sift dry ingredients together and set aside.
2. cream the butter / shortening until it is light and fluffy. Add the sugar and cream until
mixture is fluffy and smooth.
3. add the eggs slowly, beating well after each addition.
4. add the dry and liquid ingredients alternately. ( starts with a dry and ends with a dry)
5. divide the batter into prepared pans and bake immediately.
WHIPPED EGG = cakes based on whipped egg foams some formulas contains chemical
leaveners, but the air whipped into the eggs serves as the primary
leavening agent.
= this contains little or no fat.

A. Genoise = a classic European-style cake.

= Based on whole eggs whipped with sugar until very light and fluffy.
= a small amount of oil or melted butter is added for flavor and
moisture.
= this is often baked in a thin sheet and layered with butter cream,
purred fruits, jam or chocolate filling to create a multilayered
specialty desserts.

PROCEDURE FOR PREPRARING GENOISE

1. sift the flour with any additional ingredients.

2. combine the whole eggs and sugar in a large bowl and warm over a double boiler
to a temperature of 100 degree F.
3. whipped the egg and sugar mixture until very light and fluffy and tripled in
volume.
4. fold the sifted flour into the whipped eggs carefully but quickly.
5. fold in oil or melted butter if desired.
6. divide into pans and bake immediately.

B. Sponge cake = are made with whole separated eggs.

= a batter is prepared with the egg yolks and other ingredients, then
egg whites are whipped to firm peaks with a portion of a sugar and
folded into the batter.
= this is primarily leavened with air. (baking may included)
= this is extremely versatile.

PROCEDURE FOR PREPARING SPONGECAKE

1. separate the eggs. Whip the egg whites with the portion of a sugar.
2. sift the dry ingredients together and combine with liquid ingredients, including the
egg yolks, as directed.
3. carefully fold the batter into the whipped egg whites.
4. pour the batter into the pans and bake immediately.

C. Angel-food cake = a tall, light cakes made without fat and leavened with a large quantity
of whipped egg whites.
= this is traditionally baked in ungreased tube pans. (so that the batter
can cling to the sides as it rises)
 = cakes should be inverted as soon as they are removed from the oven
and left in the pan to cool.

PROCEDURE FOR PREPARING ANGEL FOOD CAKES

1. sift the dry ingredients together.

2. whip the egg whites with a portion of sugar until stiff and glossy.
3. gently fold the dry ingredients into the egg whites.
4. spoon the batter into an ungreased pan and baked immediately.
5. allow the cake to cool inverted in its pan.

D. Chiffon cake = similar to angel food cake in appearance and texture the addition of
egg yolk and oil makes them moist and rich.
= this is usually leavened with whipped egg whites but may contain
baking powder.
= this is also baked in an ungreased tube pan.
= this can be frosted with a light buttercream or whipped cream top
with a glazed.

PROCEDURE FOR PREPRARING CHIFFON CAKES

1. whipped the egg whites with a portion of a sugar until almost stiff. Set aside.
2. sift the dry ingredients together. Add the liquid ingredients, including the oil.
3. Fold the batter into the whipped egg whites.
4. spoon the batter into an ungreased tube pan and bake immediately.
5. allow the cake to cool inverted in its pan.

PREPARING THE PANS

 pans should be coated with fat or a baking parchment.
 Pans should be prepared before the batter is mixed, so the may be filled and
the cakes baked as soon as possible.
 Pan coating can be made by: a mixture of equal parts of oil, shortening and
flour that can be applied to cake pans by pastry brush.
( this will not leave a white residue on the cake’s crust)

FILLING THE PANS

 Pans should be filled no more than one-half to two-thirds.
 Pans should be filled to uniform depth.
 Cake batter should be spread evenly in the pan..
 Do not work the batter too much this will destroy air cells and prevents from cake
from rising properly.
BAKING

a. Temperature:
 Always pre-heat the oven before preparing your batter.
 Most cakes are baked at temperatures between 325 – 375 degree F.
 Temperature must be high enough to create steam within the batter and causes
that steam and other gases in the batter expand and rise quickly.
 If the temperature is not given the formula: use this: the larger the surface
area, the higher the temperature. Tall cakes as tube cakes, should be baked at
lower temperature which is loner in time than sheet cakes.
 Butter cake which contain more liquid take longer to bake than sponge cake .

DETERMINING THE DONENESS

 Avoid opening the door of the oven to check the cake’s progress. ( cold air or a drop
in oven temperature can cause the cake to fall) use a timer to note the time.
 Appearance = the cake surface should be a light to golden brown.
 The edges should just begin to pull away from the pan.
 The cake should not jiggle when move beneath the surface.
 Touch: once touch it should spring back quickly without feeling soggy or leaving an
indentation.
 Cake tester: test the interior of the cake by inserting the tester , the tester should come
out clean.

COOLING

 cake is allowed to cool for 10 – 15 minutes in its pan after taking it out of the oven.
 angel food cake and chiffon cake should be turn up side down immediately after they
are removed from the oven.
 to removed the partially cooled cake from its pan, run a thin knife or spatula blade
between the pan and the cake to loosen.
 All cakes should be left to cool away from air currents that might cause them to
collapse.
 This should not be refrigerated to speed cooling process this can cause cracking and
prolonged refrigeration causes cakes to dry out.
Assembling and Decorating Cakes

PROCEDURES for ASSEMBLING CAKES

1. Begin by leveling the cake and trimming the edges with a serrated knife.
2. Split the cake horizontally into thin layers, use a cake board and brush away any loose
crumbs.
3. Position the bottom layer on the cake board top the layer with frosting using a spatula
and spread evenly to the edges.
4. Position the next layer cake over the filling and continue layering and filling the cake
as desired.
5. For the frosting, place a mound of frosting in the center of the cake with a cake
spatula. Do not drag the frosting back and forth or lift the spatula.
6. Cover the sides of the cake with excess frosting from the top.

SIMPLE DECORATING TECHNIQUES

SIDE MASKING = coating only the sides of the cake with garnish.
STENCILS = apply finely chopped garnish, confectioner sugar on the
top of the cake.
BAKER’S COMB= used to create patterns on the cake.
FROSTING
= known as icing.
= a sweet decorative coating used as:
a. Filling
b. As a coating over the top and sides of the cake.
c. Add flavor and improve its appearance.
d. Add shelf life.

SEVEN (7) type of FROSTING

1. BUTTERCREAM
= a light, smooth fluffy mixture of sugar and fat ( butter), this may also
contain egg yolk and whipped egg white.
SIMPLE BUTTERCREAM
= made by creaming the butter and sugar together until the mixture is light,
smooth then cream the eggs and flavoring.

ITALIAN BUTTER CREAM

= made of a whipped egg whites and cooked sugar syrup, soften butter is
added into the whipped egg white then cooled.

FRENCH BUTTERCREAM
= made by whipping the hot sugar syrup to the beaten egg yolk, softened
butter is added when the sweetened egg yolk is cooled and fluffy.

2. FOAM FROSTING
= a meringue made with hot sugar syrup.

3. FUDGE FROSTING
= A warm mixture of sugar, butter and water or milk. This is a heavy, rich and
candy like mixture.
= This should be applied warm and allowed to dry on the cake.
= A good fudge frosting must have a thin crust and moist interior.

4. FONDANT
= a thick opaque sugar paste used to cover petit four.
= This is a cooked mixture of sugar, water with glucose, glycerin and gelatin
which helps the mixture attain the correct crystallization.

5. GLAZE
= a thin coating meant to be poured or dipped onto the cake.
= this is too thin to apply, made with sugar, light cream, butter and flavoring.
6. ROYAL ICING
= this is known as decorators icing.
= this is stiffer and becomes hard when dry.
= this is uncooked mixture of powdered sugar and egg whites.

7. GANACHE
= a blend of chocolate and cream with a mixture of butter, liquor and
flavoring.
= a mixture of an equal part of chocolate and cream.