Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I
San Fernando City
La Union

ACTIVITY SHEETS IN
BREAD AND PASTRY PRODUCTION NC II
GRADE 11
3RD QUARTER

MELC: Prepare and Present Gateaux, Tortes, and Cakes

(LO 1: Prepare sponge and cakes)

 K to 12 BEC CG :TLE_HEBP9-12TC-IIIa-f-7

Objectives:

1. Select, measure and weigh ingredients according to recipe requirements,

enterprise practices and customer practices.
2. Select required oven temperature to bake goods in accordance with desired
characteristics, standard recipe specifications and enterprise practices.
3. Prepare sponges and cakes according to recipe specifications, techniques and
conditions and desired product characteristics.
4. Use appropriate equipment according to required pastry and bakery products
and standard operating procedure.

Prepared by:

APRIL V. GARGARITA
Teacher II
Name: ___________________________________________ Date: ____________

Grade/Section: Score: ___________

Title of the Activity: Measuring Ingredients Properly

Most Essential Learning Competency: LO 1: Prepare sponge and cakes

 K to 12 BEC CG: TLE_HEBP912TC-IIIa-f-7

Directions: Identify the following. Select your answer on the box and write
it on your answer sheet.

Powdered Milk Flour White Sugar Baking

Powder/Baking Soda
Cake Flour Solid Fats Cutting Portion Control

Counting Liquid Ingredients

1. Fill the measuring cup with the shortening while pressing until it is full. Level the fat
with the spatula or the edge of a knife.
2. Sift to remove lumps and scoop it to fill the measuring cup until it overflows. Do not
shake the measuring cup but level it with a spatula or the edge of a knife.
3. Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop until it
overflows. Do not shake the measuring cup. Level off with spatula or the edge of a
knife.
4. Remove the lumps by stirring. Dip the measuring spoon then level it off with a
spatula.
5. A graduated measuring cup is used. Set the cup on a level surface. Never lift the cup
while measuring. Read the scale from the side of the cup.
6. Remove the lumps by stirring. Scoop lightly to fill the measuring cup without shaking
until it overflows. Use the spatula or the straight edge of a knife to level the
measurement.
7. Finely ground meal obtained by grinding and milling cereal grains.
8. A method of dividing food into uniform pieces before it is placed on the serving line.
 9. Name or list (the units of a group or collection) one by one in order to determine the
total number.
10. Getting the right number of servings from a recipe and serving the right amount.

ANSWER KEY
1. Solid Fats
2. Flour
3. White Sugar
4. Baking Powder/ Baking Soda
5. Liquid Ingredients
6. Powdered Milk
7. Cake Flour
8. Cutting
9. Counting
10. Portion Control

Name: ___________________________________________ Date: ____________

Grade/Section: Score: ___________

Title of the Activity: Temperature Use for Different Types of Cakes.

Most Essential Learning Competency: LO 1: Prepare sponge and cakes

 K to 12 BEC CG: TLE_HEBP912TC-IIIa-f-7

Directions: Complete the table below of Baking Temperature and Time. Write
your answers in your answer sheet.

Cakes types Temperature Temperature Minutes

(F) (C)
Cupcake 1. 177-190 15 to 25
Layer Cake 350-375 177-190 2.
Loaf Cake 3. 177 45to60
4. 350 5. 50 to 60

ANSWER KEY
1. 350-375
2. 20 to 35
3. 350
4. Angel Food and Sponge
5. 177

Name: ___________________________________________ Date: ____________

Grade/Section: Score: ___________

Title of the Activity: Preparing sponge and cakes

Most Essential Learning Competency: LO 1: Prepare sponge and cakes

 K to 12 BEC CG: TLE_HEBP912TC-IIIa-f-7

. Directions: Perform Sponge and cakes.

I. Select the tools and equipment needed in making Sponge cake.

Measuring Cup, Measuring Spoon, Mixing Bowl, Spatula, Grater, Measuring
Spoon, Weighing Scale, Cake Pan, Chopping Board, Wire Whisk, Oven, Pan
Cake, Mixer, Blender, Parchment Paper, Stand Mixer, Wire Cooling Racks.

______________________________________________________________

II. The following skills to be observed during making a Sponge cake.

1. Grease pan and line with parchment paper. Set aside.

2. Sift dry ingredients 3 times in a bowl.
3. Make a well at the center of dry ingredients.
4. Add in proper order oil, milk, egg yolk and vanilla. Blend together.
5. In separate bowl beat egg whites and cream of tartar adding sugar gradually.
6. Fold into the batter mixture.
7. Bake in 150 ºC for 40-50 minutes.
Performance of the learners will be rated using this rubric:
Characteristics Excellen Very Good Fair Poor
t Good(4 (3) (2) (1)
(5) )
Outer
1.Shape: Sponge cake-uniform: free
from cracks: Chiffon cake-slightly
rounded top.
2. Size: Very lightweight in proportion
size
3. Color: Sponge cake-uniform golden
brown: Sponge cake-light brown.
4. Crust: tender, free from spots or
moist, shiny appearance (sponge):
cracked on surface(sponge)
Inside
3. Texture: tender: velvety moist: light not
1. Color: Uniform: characteristics of a
kind of cake
2.Grain: Small uniform, thin walled
cells: no large air spaces, or compact
layer springly crumb
compact or soggy
4.Flavor: Pleasing, delicate: uniform
SCORE:
Comments:

MELC: Prepare and Present Gateaux, Tortes, and Cakes

(LO 2: Prepare and use fillings)
  K to 12 BEC CG : TLE_HEBP912TC-IIIg-8

Objectives:

1. Prepare and select fillings in accordance with required consistency and

appropriate flavors.
2. Fill and assemble slice or layer sponges and cakes according to standard recipe
specifications, enterprise practice and customer preferences.
3. Select coatings and sidings according to the product characteristics and
required recipe specification.

Prepared by:

APRIL V. GARGARITA
Teacher II

Name: ___________________________________________ Date: ____________

Grade/Section: Score: ___________

Title of the Activity: Types of fillings, coatings and sidings for cakes and its
application.

Most Essential Learning Competency: LO 2: Prepare and use fillings

 K to 12 BEC CG: TLE_HEBP912TC-IIIg-8

Directions: Match the definition in column A with column B. Write your

answer on your answer sheet.

COLUMN A COLUMN B
_________1.used to add an easy fruit flavored filling to a cake a. Frosting
_________2. Is a smooth, creamy type filling similar to pudding b. glazes and syrup
_________3. Is a great way to add flavor and moistness to the cake c. Jelly
_________4. Provides a light fluffy filling with a delicate flavor d. Custard
_________5. Used as fillings but will not provide for filling with e. Whipped cream
any thickness

ANSWER KEY

1. C

2. D

3. A

4. E

5. B

Name: ___________________________________________ Date: ____________

Grade/Section: Score: ___________

Title of the Activity: Assembling slice or layer cakes.

Most Essential Learning Competency: LO 2: Prepare and use fillings

 K to 12 BEC CG: TLE_HEBP912TC-IIIg-8

Directions: Arrange the steps in the proper sequence of assembling slice or

layer cakes. Write your answer on your answer sheet.

________1. Trim cake layers, if necessary.

________2. Ice the cake.
________3. Place the top layer on the bottom layer, right side up.
________4. Brush all crumbs from cakes.
________5. Place the bottom layer upside down on a cardboard cake circle of the same
diameter.
________6. Have all ingredients prepared and at the proper temperature.
________7. Assemble all tools and equipment and have them ready.
________8. Spread filling on the bottom layer, out to the edges.

ANSWER KEY

1. 3

2. 8

3. 7

4. 4

5. 5

6. 2

7. 1

8. 6

Directions: Perform the activity. Applying filling for layer cake.

Prepare a filling and enhance your skill on applying filling in a layer cake following the step
on assembling a layer cake.

Performance of the learners will be rated using this rubric.

Very good Good Poor Score

20pts 10pts 5pts

Effort Used a difficult Used a difficult filling Filling used was not
filling with high with easier skills as difficult. Used
skill level involved. involved. easy and simple
decorating
techniques

Taste Texture is appealing, Texture is somewhat Texture is lacking-

uses unique flavors. appealing, uses too dry or crumbly.
common flavors.

Creativity An original idea that Cake looks ordinary, Pays little or no

pays attention to seems to be a common attention to planning
detail. Designed to theme or idea and the in detail.
attract audience fillings to little.
attention.

Appearance Neat appearance. Neat appearance. Even Neat appearance.

Even cake layers. cake layers. Well Uneven cake layer
Well balanced, Even balanced, but uneven uneven shading of
distribution of distribution of fillings. fillings.
fillings.

Total

MELC: Prepare and Present Gateaux, Tortes, and Cakes

(LO 3. Decorate cakes)

 K to 12 BEC CG : TLE_HEBP912TC-IIIh-i-9

Objectives:
 1. Decorate sponges and cakes suited to the product and occasion and in
accordance with standard recipes and enterprise practices
2. Use suitable icings and decorations according to standard recipes and/or
enterprise standards and customer preferences

Prepared by:

APRIL V. GARGARITA
Teacher II

Name: ___________________________________________ Date: ____________

Grade/Section: Score: ___________

Title of the Activity: Different types of Icing.

Most Essential Learning Competency: LO 3: Decorate Cakes
 K to 12 BEC CG: : TLE_HEBP912TC-IIIh-i-9

Directions: Choose the best answer and write the letter only in your
answer sheet.

1. Made by melting marshmallows (or heating the gelatin, glycerine, water, icing or
castor sugar (lighter than powder sugar).
a. Butter Cream c. Fondant
b. Cream Cheese Frosting d. Royal Icing
2. Made of sifted powdered sugar, milk and superior butter.
a. Butter Cream c. Fondant
b. Cream Cheese Frosting d. Royal Icing
3. Type of cake icing dries into a hand outer shell.
a. Butter Cream c. Fondant
b. Cream Cheese Frosting d. Royal Icing
4. It is light and fluffy because air is introduced into egg mixture to create a stiff
consistency.
a. Whipped Cream c. Fondant
b. Meringue d. Royal Icing
5. This type of cake icing is achieved using cold heavy whipping cream and sugar.
a. Whipped Cream c. Fondant
b. Meringue d. Royal Icing

ANSWER KEY
1. C 2. A 3. D 4. B 5. A

Name: ___________________________________________ Date: ____________

Grade/Section: Score: ___________

Title of the Activity: Steps and Procedure in Icing a Cake.

Most Essential Learning Competency: LO 3: Decorate Cakes

  K to 12 BEC CG: TLE_HEBP912TC-IIIh-i-9

Directions: Arrange the steps in the proper sequence of Icing a Cake. Write
your answer on your answer sheet.

______1. Dollop about ¾ cup of frosting into the center of the cake around.
______2. Start by taping a dolly to your cake board, or kitchen plate. Place on the revolving
cake stand.
______3. Once the sides have been frosted and smoothed, clean the icing spatula once again.
______4. Return the butterscotch layer to the cake stand and carefully place the second layer,
frosting side down, on top of the butterscotch filling.
______5. Run the icing spatula under warm running water. Cleaning the knife with warm
water will help smooth the icing more easily.
______6. Center cake on top of the cake board or kitchen plate.
______7. Set aside the butterscotch topped layer for a moment. Place the second layer of
cake on a piece of waxed paper on the revolving cake stand, top side up. Trim the cake with a
serrated knife to even out the cake round just as you did with the first layer.
______8. Pour about ½ cup to ¾ cup of butterscotch filling into the center of the iced layer.
Using the back of a spoon, not your icing spatula, spread the filling until it reaches the icing
barrier that you have created.
______9. Make sure that the top of the cake is fairly even. Gently push the cake down a bit is
one side is higher than the other. Place a cup of frosting onto the center of the cake. Using the
icing spatula spread the frosting out towards the edges of the cake. Smooth the center letting
frosting accumulate at the edges of the top of the cake if you find you have extra. The extra
frosting at the edge of the cake can be used to frost the sides of the cake.

ANSWER KEY

1. 3
2. 1
3. 9
4. 6
5. 8
 6. 2
7. 5
8. 4
9. 7

Directions: Perform the activity. Applying Icing on Cake.

Prepare a boiled icing and enhance your skill on icing a cake following the given steps.

Performance of the learners will be rated using this rubric.

Excellent Good Needs Improvement Score

30pts 15pts 5pts

Overall Appropriate size and Appropriate size, but Uneven. Signs of

Appearance shape for the best quality of design crumbs. Color streaks
quality of design. could be enhanced. in some areas.

Icing Spread evenly. Spread evenly. Signs Uneven. Signs of

Smoothly finish. No of crumbs. Color is crumbs. Color streaks
signs of crumbs. Dye consistent. in some areas.
is mixed properly

Neatness Neat appearance. Neat appearance. Uneven cake shapes.

Decorations well Well balanced, but For the theme. A bit
balanced and shaped. uneven shape of careless in the
decorations. craftsmanship.

Decoration Appropriately Appropriate theme. Inappropriate theme.

followed the theme. Inappropriate sizes Inappropriate sizes for
 Appropriately sizes for cake (too big, cake (too big, too
for cakes. Pleasing too small). Colors small). Unpleasing
color scheme. Colors not bright and color scheme.
well blended and appealing.
consistent throughout
cake.

Difficulty An original idea that Cake looks ordinary Pays little or no

pays attention to attention to planning
detail in detail.

Creativity Designed to attract Lacks originality. Cake idea needs more

audience attention thought.

Taste Moist, plenty of Could more moist, Dry, lacks flavor.

flavor flavour acceptable

Total

MELC: Prepare and Present Gateaux, Tortes, and Cakes

(LO 4. Present cakes)

 K to 12 BEC CG : TLE_HEBP912TC-IIIj-10

Objectives:

1. Present cakes in accordance with customer’s expectations and

2. Established standards and procedures.
3. Select and use equipment in accordance with service requirements.
4. Maintain product freshness, appearances and eating qualities in accordance
with the established standards and procedures.
.
 Prepared by:

APRIL V. GARGARITA
Teacher II

Name: ___________________________________________ Date: ____________

Grade/Section: Score: ___________

Title of the Activity: Present and Plating Cakes.

Most Essential Learning Competency: LO 4: Present cakes

 K to 12 BEC CG: TLE_HEBP912TC-IIIj-10

Directions: Identify the types of Presenting and Plating Cakes being

described by the sentences below. Write the correct answer on your answer
sheet.
________1. Consider the plate as if were a blank canvas or as if you were composing a frame
for photograph.
________2. Keep in mind how the garnish will function on the finished plate.
________3. Have a little fun with your cake. Employ tricks to add some magic to the
presentation.
________4. It may seem like common sene, but consider the experience of eating the dessert
when you choose the type of plate.
________5. A splash of color can bring your desserts to life.

ANSWER KEY

1. Compose your Plate

2. Garnish with Care
3. Let it be Dramatic
4. Consider the vessel
5. Be Creative with Color

Directions: Perform the activity in Presenting and plating a cake. Collect

and compile pictures, showing the different styles of presenting and plating a
cake, and apply it in your own presentation.

Your output will be rated using the scoring Rubric below:

CRITERIA SCORE

Done creatively and neatly showing much relevance to the given topic. 5

Done creatively and neatly enough with relevance to the given topic. 4

Done creatively and neat enough but no relevance to the given topic. 3

Done simply and neat enough but no so relevant to the given topic. 2

Done poorly with erasures and irrelevant to the given topic. 1

Rubrics for your performance task in Presenting and Plating a cake.

Performance of the learners will be rated using this rubric.

Excellent Good Needs Improvement Score

30pts 15pts 5pts

Overall Appropriate size and Appropriate size, but Uneven. Signs of

Appearance shape for the best quality of design crumbs. Color streaks
quality of design. could be enhanced. in some areas.

Neatness Neat appearance. Neat appearance. Uneven designed. For

Decorations well Well balanced, but the theme. A bit
balanced and shaped. uneven shape of careless in the
decorations. craftsmanship.

Decoration Appropriately Appropriate theme. Inappropriate theme.

followed the theme. Colors not bright Unpleasing color
Pleasing color and appealing. scheme.
scheme. Colors well
blended and
consistent throughout
cake.

Difficulty An original idea that Plating looks Pays little or no

pays attention to ordinary attention to planning
detail in detail.

Creativity Designed to attract Lacks originality. Plating idea needs

audience attention more thought.

Total
Name: ___________________________________________ Date: ____________

Grade/Section: Score: ___________

Title of the Activity: Present and Plating Cakes.

Most Essential Learning Competency: LO 4: Present cakes

 K to 12 BEC CG: TLE_HEBP912TC-IIIj-10

Directions: Identify the following on how to keep Cakes Fresh and

Flavorful. Write the correct answer on your answer sheet.

___________1. Thaw unfrosted cakes covered and frosted cakes loosely covered for 2 to 3
hours at room temperature.
___________2. Cakes with frostings or fillings containing dairy products should be
refrigerated.
___________3. Frosted cakes can be frozen in a tightly covered plastic container. Or place
cake in freezer until frosting in frozen.
___________4. For unfrosted butter cakes, cool completely, wrap in heavy-duty foil freeze.
___________5. If a cake has a fluffy cooked frosting, insert a knife handle under an edge of
the cake cover so it isn’t airtight.

ANSWER KEY

1. Thaw Cakes at Room Temperature.

2. Store When Completely Cooled.

3. Freeze Cakes with Buttercream Frosting.

4. Freeze Unfrosted Cakes.

5. Store Under Cake Cover or Large Bowl.

MELC: Prepare and Present Gateaux, Tortes, and Cakes

(LO 5. Store cakes)

 K to 12 BEC CG : TLE_HEBP912TC-IIIj-11

Objectives:

1. Store cakes in accordance with establishment’s standards and procedures

2. Identify storage methods in accordance with product specifications and established
standards and procedures.

Prepared by:

APRIL V. GARGARITA
 Teacher II

Name: ___________________________________________ Date: ____________

Grade/Section: Score: ___________

Title of the Activity: How to Store Cakes.

Most Essential Learning Competency: LO 5: Store cakes

 K to 12 BEC CG: TLE_HEBP912TC-IIIj-11

Directions: Complete the table below. List down the items that need to
be refrigerated and those that can be kept in room temperature. Write
your answer on your answer sheet.

Chiffon cake Cream Cheese Frosting Boiled icing

Sponge Cake Jelly Fillings Custard Fillings

Butter Cream Frosting Royal Icing Whipped cream

 Ganached

Needs to be refrigerated Keep at room temperature

ANSWEY KEY

Needs to be refrigerated Keep at room temperature

Boiled Icing Chiffon Cake

Cream Cheese Frosting Sponge Cake

Butter Cream Frosting Royal Icing

Custard Filling Ganached

Whipped Cream Jelly Fillings

REFERENCES:

Handouts/ Manuals:

1. Bread and Pastry Production NCII TESDA Modules.

2. TVL Home Economics- Bread and Pastry Production Manual.

Web- based Articles:

https://www.bing.com/search?q=sponge+cakes+rubrics&form=EDGSPH&mkt=en-
ph&httpsmsn=1&msnews=1&plvar=0&refig=f82235f733a54587830047a8700816c1&sp
=-1&pq=sponge+cakes+rubrics&sc=0-
20&qs=n&sk=&cvid=f82235f733a54587830047a8700816c1

https://www.bing.com/search?q=rubrics+in+icing+cake&qs=n&form=QBRE&sp=-
1&ghc=1&pq=rubrics+in+icing+c&sc=0-
18&sk=&cvid=F499EDED66C34661A1BEEC5BA84B86A4