COMPILATION OF MODULES AND ACTIVITIES

In Partial Fulfillment of the Requirements in the Subject FSM 211

ADVANCED BAKING

SUBMITTED TO:

MR. RONNIE F. MAGSINO

ADVANCED BAKING INSTRUCTOR

SUBMITTED BY:

LOGATIC, MARIAN JOY D.

2 – B2 FSM
 MODULE 1
Prepare and Produce Pastry Product
Brief History
• The ancient Egyptians Fashioned the first crude pastries out of grain meal flavoured with
honey, fruits and spices.
• The Greeks and Romans improved on the early recipes, but it was in the Middle East
where pastries were developed into something of a culinary form
• During the Muslim invasion of the 7th century, pastries first brought to Europe amd
quickly captured the imagination of European chefs.
Pastry defined as dough made from fat, flour, and liquid that bakes in “layers”. The layers
create what we refer to as “flakiness”. In a pie crust pastry, the fat is distributed in pieces
throughout the flour. As the dough is rolled out, the fat and flour become layered together. As the
pie crust bakes, the fat layer melts away and air pockets form in their place. The new layers of
air pockets plus the flour layers form “flakes”.
General points about Pastry
• Pastry (other than sweet crust) is neither sweet nor savoury.
• Pastry is a casing in which to hold a filling.
• Shape, roll or pipe carefully to get a good quality product.
• The main ingredients are flour, fat and liquid – sometimes sugar (sweet crust) and eggs to
enrich the quality of the product.
Basic Pastry Ingredients
• Flour provides the structure of the product. It contains a protein called gluten which can
also cause a tough product if over-worked. Also over-measuring flour creates
“toughness.”
• Liquids add the moisture and hold the dough together. The most common is water, milk
which adds flavour and nutrients. Too much liquid causes the product to become soggy
or sticky.
• Fat creates “tenderness”
There are 3 kinds of fat use in pastry which give different characteristics to the product. Too
much fats makes the product crumbly or greasy.
➢ Animal fats such as lard or butter creates the flakiest pastry. If you using lard
in pastry, decrease the amount of fat by 15-20%.
➢ Vegetable fats such as shortening or margarine creates a mealy pastry.
➢ Oils might be used, especially to cut the levels of cholesterol.
• Sugar, salt or other spices adds flavor to the pastry.
Types of Pastry Dough
Strudel pastry dough:

Choux pastry dough:

Short crust pastry dough:

Puff Pastry Dough:

Phyllo or Filo pastry dough:

Similarities:
All of these are example of pastries that are made in same basic ingredients, flour, fat and water.
They are similar to their texture. They must be flaky. The characteristic flaky texture is achieved
by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and
folding it to produce many thin layers. They have a higher fat content, which contributes to a
flaky or crumbly texture. There is no leavening agent on its ingredient list because the cooking
technique for the pastry dough is through the use of steam. There is no added sugar for each
type of pastry.
Differences:
They are different from the amount of ingredients that will be used such as fat and butter, their
mixing methods, and shapes. Strudel pastry differs from puff pastry in that it is very elastic.
Phyllo dough is also different to puff pastry. These dough sheets are not separated by fat, like
in the case of puff pastry dough. To create the thin layers of flaky pastry puff, frozen butter is
placed between layers of plain dough. The multiple layers of plain dough is alternated with
butter. The difference between puff pastry and shortcrust pastry is that puff pastry contains more
fat and requires an elaborate dough-folding technique that creates dozens of layers during
baking.
Methods of Making Pastry
• Rubbing-In Method – short crust/sweet crust
It is the process of rubbing fat (butter, fat, margarine) into flour with your fingertips.
Alternatively, the fat can also be ‘cut’ into the flour with two knives, a pastry cutter or even a
food processor. It can thus also be called the “cutting-in method.” This method can be used to
make cakes, scones, pastries, cookies and some bread.
• Folding Method – flaky/rough puff/puff
With this method the fat is rubbed into the flour. This pastry is greasy and oily due to
equal amounts of fat and flour.
• Melting Method – choux/hot water crust
This method is weighed out ingredients such as fats and sugars that are melted together in
a saucepan, once melted or dissolved they are then mixed together with dry ingredients such
as flours or oats etc. to make your required cake or pastry.
Dietary Points About Pastry
The ingredients in pastry need to be considered in light of dietary recommendations.
FLOUR – wheat flour makes it unsuitable for coeliacs – consider using rice flour Wholemeal
flour will increase the fibre (NSP) of the product which will aid digestion.
FAT – butter and lard cannot be used for vegans. They are high is SATURATED fat so
contribute to cholesterol – consider using vegetable fats instead.
SUGAR – in a sweet crust pastry adds to the sugar content. Is it needed if the product is already
sweet? Removing it will make the pastry more plain though – do you want this?
EGGS – make the product unusable for vegans. Could you make choux pastry without them
though? The added ingredients in pastry products should also be considered in light of dietary
recommendations.
TOPPINGS – often icing/cream, can you replace with less (eg. drizzle instead of coat?) Use
fruit puree instead?
SWEET FILLINGS - often cream – could us use less and mix with fruit? Use low fat yoghurt
or crème fraiche.
SAVOURY FILLINGS – do you need to fry ingredients before using in a quiche? If using
cheese use a low fat variety eg. Edam or cottage cheese, Increase the vegetables and use less
cheese/fatty meats (bacon, sausage).
 MODULE 2
Prepare and Produce Yeast Bread Product
Yeast Bread and Rolls
Yeast breads and rolls are made from dough. Dough is basically flour or meal mixed with
liquid that forms a paste. Yeast leavens or causes dough to rise as it fills with CO2 bubbles. This
process is called fermentation.
Yeast
The three most commonly used type of yeast in baking are compressed yeast, dry yeast
and quick – rise dry yeast.
All yeast is sensitive to temperature.
• Below 34°F or 1°C slows down the growth of yeast.
• Above 138°F or 59°C kill yeast cells
• 78°C to 82°F or 26°C to 28°C is the ideal temperature range for yeast fermentation.
Starters
It is a mixture of flour, yeast and a warm liquid that begins the leavening action.
➢ A portion of starter is then used to leaven dough.
➢ Sourdough starters are also available as active dry cultures and are used much like dry
yeast.
Yeast products are generally classified according to the type of dough used to produce them.
Regular Yeast Dough
It’s prepared by combining yeast with other ingredients into one mixture.
There are three most common regular yeast dough’s used in food service operation:
• Hard Lean Dough
Hard lean dough is the most basic yeast dough and only consists of 0% to 1% fat
and sugar. It’s often made solely from flour, water, salt and yeast.
• Soft Medium Dough
Soft medium dough produces products with a soft crumb and crust. It consists of
6% to 9% of fat and sugar. Soft medium dough is elastic and tears easily
• Sweet Rich Dough
Sweet rich dough incorporates up to 25% of both fat and sugar. Because it uses
such large amounts of fat and sugar, their structure is soft and heavy.
Rolled–In Fat Yeast Dough
It does differ from regular yeast dough in terms of gluten development and usually used to
make rolls and pastries. When you make rolled-in fat yeast dough, the fat combine into the
dough through a rolling and folding action. This process yields a dough made of many thin,
alternating layers of fat and dough. As the dough bakes, the heated fat layers release moisture in
the form of steam. The steam becomes trapped between the layers of dough, pushing them apart
and lifting them. The finished products are notable, or well known, for their rich, flaky texture.
The two popular kinds of rolled-in fat yeast dough products are croissants and Danish pastries.
• Croissants
Croissants are crescent – shaped, flaky rolls and can be used either sweet or
savoury dishes. Croissants dough is a soft, wet mixture of bread flour, yeast, cold milk,
salt, butter and a little sugar. A freshly baked croissant should be light golden brown and
should have a flaky, layered texture and an open grain or crumb. The fat content of
croissant dough are equal to 25% to 50% of the weight of dough is rolled in.
• Danish Pastry
Danish pastry dough is sweeter, richer, flakier, tender and rich in eggs and milk
than croissant dough. It’s usually eaten as a breakfast or dessert item. The fat content of
Danish pastry dough can range from 10% to 50%.
Mixing Method
There are three basic methods of mixing yeast dough ingredients which gives its own
characteristics of the finished product. Also it affects the activity of the yeast and the formation
of the gluten.
• Straight – Dough Method
The straight – dough method calls for mixing all the ingredients together in single
step. This method used in mixing ingredients for most basic breads. Ingredients may be
mixed by hand or with a bench mixer.
• Modified Straight – Dough Method
The modified straight – dough method unlike straight – dough method mix all
ingredients together in steps. These steps allow for a more even distribution of sugars and
fats throughout the dough. This modification is commonly used to prepare rich dough’s.
• Sponge Method
The sponge method allows the yeast to develop separately before mixing with other
ingredients. This method mixes the dough in two stages to give yeast extra time to leaven
the bread which gives more intense flavour and lighter, airy texture. The sponge method
makes very soft, moist and absorbent dough.
➢ Preferment
It is the process of removing a portion of dough and kept dormant for 8 to
24 hours and then added to the next day’s bread products. This method enhances
the fermentation, colour and taste of the final baked products.
General Stages Apply to All Yeast Dough Products:
1. Scaling Ingredients
2. Mixing and Kneading
3. Fermentation
4. Dividing Dough
5. Rounding Dough
6. Bench Rest
7. Shaping Dough
8. Panning Dough
9. Final Proofing
10. Baking Dough
11. Cooling Dough
12. Packaging Dough
For Quality Guidelines:
• Maintain personal cleanliness at all times.
• Keep utensils, materials and machinery clean and in good working order.
• Use the best quality ingredients.
• Read all formulas carefully and measure ingredients properly.
• Maintain the appropriate environmental temperatures.
• Regulate dough temperatures.
• Serve only fresh baked and properly stored yeast product.
 MODULE 3

Prepare and Present Cakes

Brief History

• At least the mid – 17th Century moulds in the form of cake hoops or pans have been used
for forming cakes. Most of cakes were accompanied by a glass of sweet wine or tea. At
large banquets, elaborately decorated cakes might form part of the display, but would
probably not be eaten.
• Sometime in the mid – 17th century the precursors of modern cake (round ones with
icing) were first baked in Europe according to the food historians. This is due to primarily
to advances in technology (more reliable ovens, manufacture/availability of food molds)
and ingredient availability (refined sugar). At that time cake hoops--round molds for
shaping cakes that were placed on flat baking trays--were popular. They could be made
of metal, wood or paper. Some were adjustable. Cake pans were sometimes used.
• By mid – 19th century the French were including a separate “sweet” course at the end of
the meal which might include ‘gateau.’
• During 19th century, technology made the cake-baker's life much easier. The chemical
raising agent bicarbonate of soda, introduced in the 1840's, followed by baking powder (
a dry mixture of bicarbonate of soda with a mild acid), replaced yeast, providing a greater
leavening power with less effort. Another technology breakthrough was more accurate
temperature controlled ovens.
Cake is basically a baked dessert, considered to be a modification of bread. It can be or
without any kinds of an icing, toppings or frosting. It can be layered as many times as possible
and comes in various shapes and sizes. Cake is a term with a long history (the word is of Viking
origin, from the Old Norse kaka) and denotes a baked flour confection sweetened with sugar or
honey; it is mixed with eggs and often, but not invariably, with milk and fat; and it has a porous
texture from the mixture rising during cooking.
A finished cake can be stored at room temperature if covered loosely to allow for air
circulation. However, if a whipped cream topping or cream filling is used, the cake needs to be
stored in the refrigerator. Cakes that contain moist ingredients such as chopped apples, shredded
carrots or zucchini, mashed bananas, pureed fruit should be kept in the refrigerator. For best
results, only freeze cakes for up to two months in an air-tight container. Freeze frosted cakes
until hard before tightly wrapping them. Unwrap and then defrost frozen cakes in the
refrigerator. As with any food product, it is important to label the package with the product name
and date.
Basic Ingredients
1. Flour
Flour provides structure of the product. Over – measuring flour creates “toughness.” It also
contains a protein called gluten which can all cause a tough product if over – worked.
Flour is the finely-ground, sifted meal of grains, nuts, seeds, legumes or certain
vegetables—and each kind of flour has a different nutrition profile and cooking or baking
qualities.
Function of Flour
• Soft, plain flour is used for shortcrust pastry to give it a short crumb.
• Strong plain flour is used in choux and flaky or rough puff pastry as it contains more.
• Gluten is needed to make the dough and give the pastry elasticity.
Different Kinds of Flour
• Wheat Flour
The most prevalent flours are milled from wheat. It is ideal for bread making, flour
from "hard" wheat is higher in protein—including gluten, which makes dough sticky,
elastic and able to hold air bubbles formed by a leavening agent as the dough rises. Flours
from "soft" wheat have less protein and less elastic quality, so they are better for delicate
pastries and cakes.
➢ All – purpose Flour
It is used for baking, thickening and breading, usually sold pre-sifted.
➢ Bleached Flour
White flour, in particular, is occasionally treated with benzoyl peroxide or
chlorine to remove the yellow tinge of color from carotenoids after milling for a
consistent bright white color.
➢ Bread Flour
Refined flour made from hard wheat and a small amount of barley flour.
Have a very high gluten content and used in bread making.
➢ Cake Flour
It’s ideal for baking cakes, creating a spongy, airy texture. It’s milled
extremely fine, usually bleached and has a low protein content.
➢ Gluten Flour
Refined flour made from hard wheat with most starch removed. With
higher protein (gluten) content than all – purpose flour.
➢ Pastry Flour
It’s not suitable for making breads because of its lower gluten profile.
➢ Self – rising Flour
Combination of all – purpose flour with added of salt and baking soda.
Convenient products not generally used for yeast breads.
 ➢ Semolina Flour
A coarsely – milled, refined hard durum wheat flour and high in gluten.
Commonly used for pasta, couscous, gnocchi and puddings.
➢ Vital Wheat Gluten Flour
Technically, it isn’t flour but is made from wheat flour that has been
hydrated. This combination activates the gluten, and then the flour is processed to
remove everything but the gluten. After that, it’s dried and ground back into a
powder. Best used as a booster for low – protein flours, like rye, whole wheat or
sprouted flours.
➢ White Whole – wheat Flour
It is made from hulled white spring wheat. And use instead of regular
whole – wheat flour in baked goods for a milder taste and a light color.
➢ 100% Whole – wheat Flour
Made from hulled red wheat grain (wheat berries) and provides more fiber
and other nutrients. It is used in place of all – purpose flour but has a shorter shelf
– life.

• Non – wheat Flour

Gluten-free bread mixes often are blends of flours from other grains or plant sources.
➢ Almond Meal/Flour
It’s made from blanched almonds and adds moisture and nutty taste to
pastries, baked goods and dessert filling. It has short shelf life.
➢ Amaranth Flour
It’s made from ground ancient seed which has a high level of complete
protein, including lysine. Used in baked goods and has excellent thicker for
sauces, gravies and soups which has a slightly sweet, nutty flavour.
➢ Barley Flour
It’s made from pearl or whole – grain barley and contains gluten but not
enough for adequate rising. Good as a thickener in soups, stews, sauces and
gravies. It also adds fibre to baked goods.
➢ Buckwheat Flour
It’s made from buckwheat, a cousin of rhubarb (not wheat variety or
technically a grain). Good for pasta and pancakes. Whole buckwheat flour has a
stronger flavour and more nutrients. White buckwheat is milder and has few
nutrients.
➢ Corn Flour
Milled from the whole corn kernel (corn starch is made from the
endosperm). Use in breading or blend with other flour for batters or dough.
➢ Flaxseed Flour/Meal
It’s made by milling whole flaxseeds, making omega – 3s available. Use
as a fat or egg substitute in baked goods.
 ➢ Oat Flour
Ground from oat grouts and adds a rich, nutty flavour and denser texture.
It used to replace some flour in a variety of recipes.
➢ Peanut Flour
It’s made from crushed, fully or partly defatted peanuts. Use as thickening
agent and add flavour to soups and sauces. It adds nutty flavour to baked goods or
main dishes.
➢ Potato Flour
It’s ground from whole, dried potatoes. It uses as a thickener for smooth,
creamy sauces, soups, gravies and frozen desserts. For baking, adds starch to
dough, which attracts and holds water; makes bread moister and extends
freshness. In meat, chicken, fish and vegetable patties, extends, binds and retains
moisture.
➢ Rice Flour (Brown)
It’s made from unpolished brown rice and gives nutty flavour. Used like
white flour but gives a grittier texture in baked goods such as cornbread and
pound cake.
➢ Rice Flour (White)
Made from white rice and used mostly in baked goods such as pie crust
and cookies.
➢ Rye Flour
Heavy, dark flour made from rye. It contains less gluten than all – purpose
or whole – wheat flour. Produce a heavy, dense bread.
➢ Soy Flour
It’s made from milled soybeans with high protein and low in carbohydrate
than all – purpose flour. Good source of calcium and excellent source of iron and
magnesium.
➢ Spelt Flour
It’s made from spelt, an ancient grain and cousin to wheat. Slightly higher
in protein (forms more gluten) than wheat flour. Can be substitute for wheat flour
in baking but may cause reactions in wheat – allergic people.
2. Liquids
Liquids add moisture and hold the dough together. The most common liquids use in baking is
water, while milk adds flavour and nutrients. Too much liquid causes the product to become
soggy or sticky.
Function of Water
• The use of boiling water in choux pastry gelatinises the starch causing the dough to
thicken.
• The water binds the ingredients together.
• It develops the gluten in flaky and choux pastry.
Different Kinds of Liquids Used in Baking
• Water
It is the most vital liquid ingredients in many baked goods, particularly in bread.
In other baked goods, water helps provide needed moisture without affecting the final
flavour of the product.
• Milk and Cream
Like water, moisten dough and batters. But unlike water, they add a slight flavour
to the final baked good and increase its richness. Milk and cream also create a fuller,
moister texture in baked goods and help them brown on the surface.
• Yogurt and Sour Cream
Make the dough moist but impart a sharper, taster flavour than milk or cream. It
can also work as biding agents in quick bread or muffin batters.
• Oil
Used as a substitute for butter in recipes, although it does not have the same
flavour and doesn’t always function in the same way. It also adds structure and moistness
to a baked goods and boosts its flavour.

3. Eggs
Use as a binding agent that helps finished baked goods stick together and rise well. Also
it enhances the texture and produces a moister final product. The yolks of egg add fat to recipe in
resulting in greater flavour.
4. Sugars and Extracts
Liquid sugars such as corn syrup, honey, molasses or maple syrup, sweeten baked goods
and give a pleasant flavour. Vanilla extract and other liquid flavourings help to enhance and
adjust sweet flavour.

5. Fats
Fats derived from both animal and plant based sources. Hydrogenated fats are created
when hydrogen is added to vegetable oil to make it more solid. Trans fat are created via
hydrogenation and are very hard, which contributes to longer shell life in baked goods. Fats
create “tenderness” but too much fat makes the product crumbly or greasy.
Function of Fat in Baking Cake
Fat is an energy-rich molecule made from glycerol and fatty acids. It is insoluble in water
while soluble in organic solvents, and at room temperature can exist in a liquid or solid state. In
baking, fat contributes:
 • Richness, Flavour and Moisture
First role of fat in baking is to add richness, flavour and moisture to the baked
goods.
• Creates Tenderness
Fat is a powerful tenderizer in baking. It serves as coat flour to act as a barrier
between the proteins and water, slowing down gluten development.
• Helps with Leavening
Fat also plays an important role in leavening our baked goods. When solid fat is
creamed with sugar its support the web of air that is beaten into the two ingredients which
lifts and leavens our baked goods.
Fats can be in unsaturated or saturated form
• Unsaturated Fats
It’s include mono-, poly-, and Omega–3 and usually in oil form and liquid at
room temperature.
• Saturated Fats
It’s solid at room temperature and originates mostly from animal sources and can
raise cholesterol levels
Two Categories of Fat
• Liquid Fats
Liquid fats are all of your oils. For baking, if you want neutral flavoured oil, use
canola oil, vegetable oil or grape seed oil. Olive oil is not desirable for baking, unless it is
specifically called for, because it is very flavourful and can be off putting.
• Solid Fats
Solid fats can always be melted into liquid fat form, but they do re-solidify when
cooled so they function slightly differently than true liquid fats. There are 3 main types of
solid fats used in baking: butter, vegetable shortening and lard. Coconut oil is also a solid
fat that is gaining popularity in baking.
Types/Variations of Fats
• Butter
Consists of 80% fat which made from cream and the remaining 20% is made from
water combined with milk solids.
➢ Clarified Butter
Butter that has been heated to remove the sediment of milk solids
therefore it turns into a clear color.
• Cocoa Butter
A pale yellow, pure, edible vegetable fat extracted from cocoa beans. It used in
chocolate chips.
• Ghee
A class of clarified butter with a subtle yellow color and rich nutty flavour and used
as a substitute for pure butter in many cultures.
➢ Vegetable ghee
It is made from various vegetable oils and most commonly used type of
ghee than made via butter.
• Lard
Pig fat has a very high smoke point, making lard is ideal for culinary usage. In
baking, it is used in cookie production, pie crusts and cakes.
• Margarine
Consists of 80% vegetable fats and can be used interchangeably with butter.
• Oil
The original version of vegetable oil is from soybean, canola or corn sources. It is
used in some muffin, bread and cake recipes.
• Olive Oil
Fat obtained from grinding whole olives and extracting the juices. It used in
focaccia bread and also in many bake good recipe. Olive oil can be substituted for
vegetable oil.
• Palm Oil
The main source of trans fat-free shortening: solid in nature at room temperature
and made from palm oil.
• Shortening
It’s made from 100% vegetable fat and solid at room temperature. Shortening
gives pastries their flakiness, lighter feel in cakes or cookies if creamed with sugar to trap
air and a desirable smooth mouth-feel and flavour. Also provides bread with stability
preventing airflow within the loaf during baking.

6. Baking Powder and Soda

Baking powder is a mixture of baking soda plus an acid. Most consumers use
double – acting baking powder. It contains a fast-acting baking powder that reacts with
the moisture in the recipe and a slow-acting baking powder that reacts with the addition
of heat.

7. Sugar
Sugar adds sweetness and flavour but also aids in browning, tenderizing,
maintaining moistness and preserving the shelf life of the cake. Also it acts as a
tenderizer by absorbing water, inhibiting flour gluten development and incorporating air
into shortening during the creaming process.
Varieties of Sugar
➢ Cane Sugar
Cane sugar is produced solely from sugarcane or sugar beets and
minimally processed. It also has a slightly larger grain, darker color and higher
price tag.
➢ Caster Sugar
Caster sugar is superfine granulated white sugar. It has a fine crystal and
dissolves much quicker than standard granulated white sugar. Ideal for making
meringues, syrups and cocktails.
➢ Confectioners’ Sugar
It also referred as powdered sugar. This type of white sugar has been
ground into a fine powder and to prevent clumping, a small amount of cornstarch
is typically blended. Confectioner sugar easily dissolves in liquid and ideal for
making icing and frosting as well as decorating baked goods.
➢ Dark Brown Sugar
Refined white sugar with molasses added in. It contains more molasses
than light brown sugar which gives stronger and more intense flavour.
➢ Demerara Sugar
A variety of raw cane sugar that is minimally refined. Demerara sugar has
a large grain with an amber color and a natural, subtle molasses flavour. It used to
sweeten coffee or tea, or as a topping on baked goods like muffin, scones, cookies
and cakes.
➢ Granulated Sugar
Granulated sugar is a highly refine, multi-purpose sugar and also
sometimes called refined sugar. It is made from sugarcane and sugar beets. And
most common type of sugar used in baking and cooking.
➢ Light Brown Sugar
Refined white sugar with small amount of molasses added in. It has a wet,
sandy texture and a delicate caramel flavour. It’s used for making any baked
goods, as well as in savoury dishes.
➢ Muscovado Sugar
Muscovado sugar is also referred as Barbados sugar. It is a variety of
unrefined cane sugar in which the molasses isn’t removed. Muscovado sugar can
be substitute for brown sugar because it has much stronger in flavour.
➢ Pearl Sugar
It sometimes called nib sugar or hail sugar. Pearl sugar is a variety of
white sugar that has a coarse, hard texture and an opaque color. And commonly
used in Scandinavian baking to decorate pastries, cookies and buns. It also holds
its shape and doesn’t melt when exposed to high temperatures.
 ➢ Powdered Sugar
Powdered sugar is just very fine white sugar with a bit of added corn
starch to prevent it from becoming cakey. Sometimes it referred as icing or
confectioners’ sugar. This sugar is frequently used in glaze and frosting since it
dissolves so easily.
➢ Sanding Sugar
It is used mainly for decorating and has a large crystal which are fairly
resistant to heat and add extra texture and crunch to cookies and other baked
goods.
➢ Superfine Sugar
It has a smaller granule than regular white sugar, but isn’t quite ground
into fine powder.
➢ Turbinado Sugar
It’s another type of minimally refined raw cane sugar and has a large,
medium-brown crystals and often mistaken for brown sugar because of its color.
Turbinado sugar has a delicate caramel flavour and commonly used to sweeten
beverages and used in baking.
Basic Tools in Making Cakes
1. Digital Scale
2. Measuring Cups and Spoons
3. Mixing Bowls
4. Sheet Pan
5. Wire Whisk
6. Stand Mixers, Hand Mixer
7. Pastry Brush
8. Silicone Spatula
9. Wooden Spoon
10. Cooling Rack
11. Flour Sifter
12. Cake Servers, Cake Plates, Muffin Towers
13. Cake Pans
14. Cake Tester or Toothpicks
15. Metal Spatula
16. Paring Knife
17. Baking Paper or Non – stick Baking Spray
18. Oven Thermometer
19. Flour Dredger
Types of Oven
➢ Conduction Oven
A conduction oven is more common type and sometimes called a
“conventional” or “fan” oven. And conduction ovens heats from the bottom up.
➢ Convection Oven
Convection ovens circulate heat with a fan in the back and are designed to
make the temperature within the oven more even.
➢ Electric Oven
The most popular option on the market and fairly cheap, easy to run and to
clean. Also, it’s suitable for the vast majority of home cooking needs.
➢ Gas Oven
It uses gas as their power source and often cheaper to run than their
electric counterparts. Gas oven can be extremely expensive.
➢ Microwave Oven
Microwave ovens are type of electric oven that heat food using
electromagnetic waves. It’s known mostly as tools for reheating food.
➢ Self – Cleaning Oven
A popular extra feature of an oven is a self-cleaning oven mechanism.
There are two types of self-cleaning oven:
• Pyro Lytic Oven
It heats up to extremely high temperature to burn off food stains,
so users simply have to sweep the ash out of the bottom.
• Catalytic Oven
It’s lined with chemicals that absorb food spills before they can
become burned on.
Cake Making Methods
There are 6 main methods of cake making:
➢ Rubbing-In Method
It is used for light fruit cakes. In this method, having a cold but not too
firm butter is important.
➢ Melting Method
This method used for moist cake like gingerbread. The fat and sugar
ingredients are melted in a saucepan.
➢ Creaming Method
The creaming method is the most traditional method. It involves beating
the fat and sugar until a fluffy texture and light colour is obtained which this point
the eggs are beaten into the mixture. And the final step is to add the dry
ingredients and remaining liquid ingredients alternately.
 ➢ Whisking Method
This method commonly used for sponge cake. Which eggs and sugar
whisked together to trap air (aerate).
➢ Combination Method
The combination method begins with eggs whipped in a separate bowl and
then combined with the other creamed ingredients. This method allows for a
lighter texture by adding additional volume from the whipped eggs.
➢ The Mixing or One – Bowl Method
This method is faster than the creaming method but produces a denser
product. The dry ingredients are combined with fat and eggs in one mixing bowl
then add the remaining liquid ingredients.
Types of Cake
➢ Butter cake
Any recipe for cake that begins "cream butter and sugar" is a butter cake.
➢ Pound Cake
Pound cake is a relative of butter cake. It's so called because it can be
measured as a matter of proportion: a pound of butter, a pound of sugar, a pound
of eggs, and a pound of flour.
➢ Sponge Cake
Any recipe that contains no baking soda or baking powder but lots of
whipped eggs or egg whites.
➢ Genoise Cake
Genoise lacks much assertive flavour of its own, but it is often used to
construct layered or rolled cakes when a lighter texture than a butter cake is
desired. In Italy and France, a sponge cake is called genoise.
➢ Biscuit Cake
Another type of sponge cake containing both egg whites and yolks but
unlike genoise cake, the egg whites and yolk whipped separately and then folded
back together.
➢ Angel Food Cake
Angel food cake is made with egg whites alone and no yolks and also has
no butter so that is fat free.
➢ Chiffon Cake
It is kind of a cross between an oil cake and a sponge cake. And includes
baking powder and vegetable oil, but the eggs are separated and the whites are
beaten to soft peaks before being folded into the batter.
➢ Baked Flourless Cake
They’re often made in a spring form pan, though some can also be made
in regular round layer cake pans.
 ➢ Unbaked Flourless Cake
These types of cakes are typically moulded in a dessert ring or spring form
pan then simply chilled before unmoulding. They include unbaked cheesecakes
and mousse cakes.
➢ Carrot Cake
It uses the leavening practices of butte cake, but instead uses a neutral oil
like vegetable or canola oil.
➢ Red Velvet Cake
Red velvet cake is essentially a butter cake, though it is frequently made
with oil instead of butter. In addition, cocoa is added to the cake batter to create
the distinct red velvet flavour — originally it was a reaction between buttermilk
and the raw cocoa widely available at the time of red velvet's inception that
caused a ruddy-hued crumb.
Classification of Cakes
➢ Shortened Cake
It is also known as convectional or creamed cakes. This used solid type of
shortening like margarine and butter.
➢ Un – shortened Cake or Foam/Sponge Type
Types of cakes that no addition of fat or shortening. Un – shortened cake
have two basic types.
• Yellow Sponge Cakes
It’s made without whole eggs.
• White Angel Cakes
It’s made with egg whites only.
➢ Chiffon Type
It is a combination of shortened and sponge type of cake. Chiffon cakes
uses a liquid shortening (hydrogenated vegetable, oil not coconut oil) and the egg
whites are separated from egg yolks.
Icing
Icing or frosting is a sweet, often creamy glaze made of sugar with a liquid such as water
or milk which is often enriched with ingredients like butter, egg whites, cream cheese or
flavourings. It is used to cover or decorate baked goods such as cakes or cookies and used
between layers of cake called filling.
Icing can be applied with a utensil such as a knife or spatula, or it can be applied by
drizzling or dipping (see glaze), or by rolling the icing out and draping it over the cake. The
method of application largely depends on the type and texture of icing being used. Icing may be
used between layers in a cake as a filling, or it may be used to completely or partially cover the
outside of a cake or other baked product.
 Icing is a thin and sugary glaze spread that hardens on cooling. It is usually, but always,
opaque. It is more liquid, but it hardens when it dries out. Icing is to create a thin a glaze on
cakes and pastries.
Frosting
Frosting is a thick and fluffy coating of cream or butter. It is soft to touch and creamy.
Colours are added to the cream before decorating. It usually used on cakes.
Basic Kinds of Icing
➢ Fondant
A popular heavy frosting that can be easily sculpted and used mainly for
celebration cakes.
➢ Butter Cream
Butter cream is softer and more spreadable than most icing and preferred
choice for taste and flexibility. It can be used as a filling inside cakes and coating
for decoration. It is made by creaming together sugar and butter or other fats like
lard or margarine.
Three Basic Kinds of Butter Cream
➢ Simple Butter Cream
It’s made by creaming together of fat and sugar to the desired
consistency and lightness of small quantity of egg white. Decorator
Butter Cream is a simple butter cream used for making flowers and
other cake decorations.
➢ Meringue
Meringue is very light and frothy icing made by beating egg
whites, cold water and granulated sugar together.
➢ French Butter Cream
It is similar to meringue but the foam is made with egg yolks and
sometimes whole eggs and boiling syrup.
➢ Foam Type Icing
Foam type icing are simply meringues made with boiling syrup and also
contain stabilizing ingredient like gelatine. It sometimes called boiled icing.
➢ Flat Icing
A simply mixture of 10 times sugar, waters and sometimes can syrup and
flavouring. It also called a water icing. They are used mostly for coffee cakes and
sweet rolls.
➢ Fudge Type Icing
It is rich cooked icings, heavy and thick and maybe flavoured with a
variety of ingredient.
 ➢ Royal Icing
Royal icing is a pure white and fluid paste that solidifies into a hard outer
shell on drying. It’s made by beating egg whites, icing sugar and lime juice
together to looks smooth, hard and matte when dry. Traditionally used to cover
and decorate dense fruit cakes.
Glazes
A thin glossy transport coating that gives shine to baked products and help prevent
drying. Sugar syrup or diluted corn syrup is the simplest glaze.
Fruit Glazes
The most popular being apricots are available commercial prepared. They are melted,
thinned with a little water and brushed on while hot.
Fillings
Sometimes used instead of icing between cake layers.
• Fruit Fillings
It may be cook or uncooked. Cooked fruit filling juices are
thickened with starch or eggs. While uncooked fruit filling include jellies
and preserve and dried have been ground and flavoured.
• Cream Fillings
It includes a pastry cream and various pudding type preparations.
• Whipped Cream
It is made by cold-whipping together heavy cream and sugar until light
and fluffy. . It’s often called Chantilly cream or crème Chantilly.
 PICTURES OF ACTIVITIES
(WORK FLOW) DOING RECIPES
 MALUNGGAY PANDESAL

Food Service Management Second Year student, Marian Joy D. Logatic, while preparing
the Malunggay Pandesal through the online instruction and supervision of her subject
instructor, Mr. Ronie F. Magsino, last Dec. 11, 2020, First Semester S.Y 2020-2021

INGREDIENTS:
• 1 kilo bread flour/hard flour
• 10 grams instant dry yeast
• 10 grams salt
• 160 grams sugar
• 3 tsp. Vanilla extract
• 1/2 cup milk powder
• 2 cups/ 500 ml. Of water
• 1/3 cup oil
• 1 and 1/2 tsp. Malunggay powder
• Bread crumbs
PROCEDURE:

Make bread flour, yeast Then add sugar, iodized

Mix
and powdered milk. salt, vanilla and water

Knead until it well Put the dough inton a clean Sprinkle the malunggay powder
combined. baking matt and add some butter. then knead.
 (A well kneaded dough Cover with clean cloth
Put the dough into a
would be stretchy and and let it rise for 2
lightly greased bowl
elastic). hours.

Deflate the dough to Form into a baton and Cover and rest for 10-15
release the air stock in it. sprinkle bread crumbs. minutes.

Cut the dough into a Cover and proof for 1 Cook for 30 minutes in
pandedsal form and roll hour and 30 minutes 180 degree Celsius
in the bread crumbs. (final rise). (using turbo broiler).
 BAVARIAN FILLED DONUT
Food Service Management Second Year student, Marian Joy D. Logatic, while preparing
the Bavarian Filled Donut through the online instruction and supervision of her subject
instructor, Mr. Ronie F. Magsino, last Dec 22, 2020, First Semester S.Y 2020-2021.
INGREDIENTS:
SHELL DONUT
• 1000 grams bread flour
• 2 tsp. instant dry yeast
• 1 tsp. salt
• 1/2 cup milk powder
• 2/3 cup sugar
• 2/3 cup margarine
• 600 ml. water
FILLING
• 1 cup evaporated milk
• 1 cup powdered milk
• 1/4 cup shortening
• 1/4 cup margarine
• 1/2 cup condensed milk
FLAVORING
• *for pineapple filling add 1 and 1/2 tsp. of pineapple flavored powdered juice + yellow
food color
• *for strawberry filling add 1/2 tbsp. of strawberry powdered juice + red food color
*for ube add 2 tsp. of ube powder + violet food color
STREUSSEL
• 2 cups sifted skimmed milk powder ( milk boy)
GLAZE
• 2 and 1/2 cup powdered sugar ( sifted)
• 1/2 cup water
PROCEDURE:

Mix flour, yeast and Then add water and

Add salt and sugar.
skim milk powder. butter.
 Start kneading until it
Cut the dough. Roll it then flatten.
becomes elastic.

Rest for 1 hour. Fry the dough until it For filling: mix butter,
becomes golden brown. shortening and
Let it cool. condensed milk.

Mix and add evaporated Then add the flavoring. Make a hole in the
milk and powdered milk. center of the dough.

Brush the doughnuts then put into streusel.

Put some filling.
with the glaze
 UBE BUTTERNUT ALA DUNKIN DONUT
Food Service Management Second Year student, Marian Joy D. Logatic , while preparing
the Ube Butternut Ala Dunkin Donut through the online instruction and supervision of her
subject instructor, Mr. Ronie F. Magsino, last Jan. 08, 2021, First Semester S.Y 2021-2022.
INGREDIENTS:
• 1 and 1/2 cup apf
• 2 pcs. large size eggs
• 1/4 cup milk
• 2 tbsp. ube flavorade
• 2 tsp. b. powder
• 1/3 cup sugar
• 1/2 tsp. salt
• 3 tbsp. butter
STREUSSEL
• 1/2 cup apf
• 1/2 cup p. milk
• 2-3 tbsp. sugar
• 1/2 tbsp flavorade
• 2 tbsp. butter
GLAZE
• 1/2 cup p. sugar
• 2 tbsp. hot water
• 1/2 tsp. flavorade
PROCEDURE:

Combine eggs, butter, Add milk and ube Add the sifted flour and
sugar and salt. Mix. flavoring. baking powder.
 Mix until it well Put the batter into the Heat the lard into a
combined. piping bag. cooking pan.

Cook the doughnut into For our stresussel, heat Add the flavoring.
heated lard. the butter into the pan.

Then add the flour and Sift the streusel until For the glaze, dissolve
powdered milk. Mix. there is no lumps. powdered sugar with hot
water.

Then add the flavoring. In a clean container, put the

And add the streusel and
And mix. doughnut and the glaze.
shake to cover the doughnut
Then shake.
with streusel.
 BINANGKAL BREAD

Food Service Management Second Year student, Marian Joy D. Logatic, while preparing
the Binangkal Bread through the online instruction and supervision of her subject
instructor, Mr. Ronie F. Magsino, last Jan. 07 2021, First Semester S.Y 2021-2022.

INGREDIENTS:
• 4 1/2 cups bread flour 3 pcs. Eggs
• 5 1/2 cups apf 6 teaspoon b.powder
• 1 cup milk powder 1 cup oil
• 3 1/2 cups sugar 300 ml. Water
• 1 tsp. Salt 180 g sesame seeds
• 1/4 cup margarine Oil for frying
PROCEDURE:

Mix sifted bread flour Add the baking powder, Make a well in the center then
and all purpose flour. powdered milk, sugar and salt. add the wet ingredients(water,
Mix until it well combined. egg and oil). Mix.

Add the margarine and Form the dough into Fry into lower heat. Cook
knead until it well round. Cover with until it crack.
combined. sesame seeds.
 BLACK FOREST CAKE
Food Service Management Second Year student, Marian Joy D. Logatic, while preparing
the Black Forest Cake through the online instruction and supervision of her subject
instructor, Mr. Ronie F. Magsino, last Jan. 28 2021, First Semester S.Y 2021-2022.

INGREDIENTS:
• 2 eggs
• 1/2 tsp vanilla
• 1/2 c sugar
• 1/4 c oil
• 1/2 c flour
• 1/4 c cocoa powder
• 1/2 tsp b. powder
• 1tsp water+1/2 tsp coffee
For cherry syrup:
• 1/4 c hot water
• 1 tbsp powdered sugar
• 1 tsp chopped cherry
For whipping cream:
• 1 c whipping cream
• 4 tbsp powder sugar
• 1/2 tsp vanilla
PROCEDURE:

First beat the eggs and add then add oil and vanilla and Add sifted cake flour, cocoa
sugars beat continuosly beat continuously powder, baking powder and
until it becomes fluffy baking soda and lastly add
the water with coffee.
Mix the batter until there is Transfer the batter into a
no sign of lumps. Tap to remove air bubbles.
round cake pan.

Cook in turbo broiler for Cream the unbeaten whipping

180 degree Celsius in 30 cream add the vanilla and add a Cut the cake into 2 parts.
minutes. little amount of cold water and
beat until it's textures become stiff
peak.

On a cake board, apply then put the first part of the then spread some whipped
some amount of whipped cake on top of it, brush cream to cover its top cover
cream some cherry syrup with whipped cream.

Repeat the process until the

Add frosting on top of the sprinkle some grated
another layer is covered
cake chocolate on its side
with whipped cream.
Pour some melted chocolate and put some cherries on
on the top center of the cake top of the frosting
 WHITE FOREST CAKE
Food Service Management Second Year student, Marian Joy D. Logatic, while preparing
the White Forest Cake through the online instruction and supervision of her subject
instructor, Mr. Ronie F. Magsino, last Feb. 07 2021, First Semester S.Y 2021-2022.

INGREDIENTS:
• 2 eggs
• 1/2 tsp vanilla
• 1/2 c sugar
• 1/4 c oil
• 1/2 c flour
• 1/4 c milk powder
• 1/2 tsp baking powder
For cherry syrup:
• 1/4 c hot water
• 1 tbsp powdered sugar
• 1 tsp chopped cherry
For whipping cream:
• 1 c Cold whipping cream
• 3 tbsp powder sugar
• 1/2 tsp vanilla
PROCEDURE:

First beat the eggs then add add the oil, sifted cake
Beat continuosly
the vanilla and gradually flour, powdered milk and
add the sugar lastly the baking powder

Mix the batter until there is Transfer the batter into a Tap to remove air bubbles.
no sign of lumps. round cake pan. Cook in turbo broiler for
180 degree Celsius in 30
minutes.
 For our cherry syrup, add the vanilla and melted
dissolve powdered sugar in For our whipped cream, cream white chocolate
a hot water then add the unbeaten whipping cream
chopped cherries.

add a little amount of cold and beat until it's textures

water Cut the cake into 3 parts
become stiff peak

On a cake board, apply some put the first part of the brush some cherry syrup then
amount of whipped cream cake on top of it spread some whipped cream to
cover its top

cover its side with whipped Repeat the process until Add frosting on top of the
cream. the another layer is cake
covered with whipped
cream.
put some grated chocolate Sprinkle some grated lastly put some cherries
on the center chocolate on its side on top of the frosting