Lesson 1: Introduction to Cake Making

Objectives

At the end of the session, you should be able to:

 analyze the scope and delimitation of the courseware;

 explain the importance of baking cake; and
 define the common terminologies used in the workplace.
Lesson 1: Introduction to Cake Making
Introduction

Cake Making is one of the competencies to be learned in the qualification Bread and Pastry
Production.

Studying this lesson will enrich one’s knowledge in the competency cake making. It also
gives an overview on the things that should be learned all throughout this courseware. It
also includes the common terminologies used in the workplace which will be crucial as one
progresses to the next module.

It is essential to grasp the knowledge presented in this courseware because it will serve as
the foundation in understanding the science and art of cake making. Yes! There is science
and art in baking cakes, and it will be further discussed on the next modules.

Getting Started

Cake is described as a form of bread that is made by baking the mixture of fat, sugar, eggs,
flour, baking powder, and with or without milk.

Cakes, Gateaux and Tortes 

This competency is about preparing and presenting cakes, gateaux and tortes. What is the
difference and similarities of these three?

Cakes, gateaux and tortes are all sweet. 

Cakes from France are called Gateaux(gateau, singular). It is a very light sponge cake filled
with rich icing and filling. The distinct characteristic of gateaux is composed of several
layers of thin, very light sponge cake, filled with icing and filling. The basic element in this
type of cake is its structure, not the cake base. It is usually made with a lot of fresh fruit and
is intended to be eaten on the same day.

Tortes are cakes from Germany or Austria that contains little or no flour with eggs, ground
nuts or bread crumbs. Tortes are also composed of several layers, mostly 6 to 8 layers, with
nuts combined to the batter. Layers are filled with cream or fruit filling and are covered with
chocolate and fondant. This cake can last for days.

Baking Cake 

Baking cake is like a love affair. For it to be perfect, you need to place the right effort on the
correct ingredient. In starting this courseware, you need to grasp the essential concepts
before baking. You must understand first the importance of occupational safety and
hygiene, procedure on tools and equipment material and ways to organize your work.

Along with this is the need for critical learning and analysis on the principles of baking. It
includes the formulas and measurement, mixing and gluten development, baking process,
production method, correct baking techniques, selecting correct oven condition, stalling and
the enterprise requirements and standard in baking cake.

After mastering these concepts, you can now prepare the cake base, followed by its fillings,
coatings, icing and decoration. Keep in mind that the first cake that needs to be baked is the
one that catches your interest.

Do you know that?

Making cakes started after the discovery of flour. The oldest form of cake is normally fried breads or
cheesecakes in disk shape.

Procedure on how to prepare Butter Cake, Sponge Cake, Genoese Cake, Pound Cake,
Madeira Cake and Chiffon Cake. Recipes from reliable sources along with its video
demonstration are also embedded in this courseware. This can be used as you practice
baking cake.

Aside from cake bases, preparing fillings, coatings, icing and decoration such as
buttercream, crème patisserie, ganache, boiled icing, royal icing and fondant are also
discussed. Presenting and storing cakes, gateaux and tortes are also included in this
courseware.

Terminologies

Common Terminologies Used in Cake Making 

A professional food worker must have deep understanding on the common terminologies
used in cake making. Mastering these terminologies would enable you to identify what is
being talked about inside the kitchen. Listed are the common terminologies used in the
 workplace: 

 Aeration 
is a process of incorporating air or gas in one or more of the stages of production before
baking. The air can be introduced into the mixture from production of Carbon Dioxide
(CO2) because of yeast or baking powder. The internal expansion of the air and pressure
of the steam makes a total contribution to the aeration, making the baked product more
appetizing, palatable and digestible.

 Agar Agar 
derived from seaweed that is used as setting agent. It is much stronger, more stable and
harder to use. It is used as an alternative to gelatin.

 All-in Process 
is a cake production method where all ingredients are mixed together without any
preliminary stages.

 Bake 
method of cooking food in dry heat inside a heating oven using gas, electricity, charcoal,
wood or oil at a temperature from 250ºF to 450ºF.

 Batter 
a semi-liquid mixture, composed of one or more portion of flour combined with liquids,
such as water, milk or eggs used to prepare various foods.

 Beating 
introducing air into the mixture through mechanical agitation, as in beating eggs. It can be
done by hand or by machine.

 Blend 
process of combining ingredients to produce a homogenous mixture.

 Coat 
the act of covering the cake with almond paste or icing, fondant cream or chocolate.

 Combine 
process of mixing the ingredients together
 Creaming 
process of rubbing or beating butter and sugar or fat and flour until light and fluffy.

 Cutting in 
using two knives or a pastry blender to combine cold fats, like butter, margarine or
shortening, with flour or sugar without creaming or mixing air in the ingredients. Doing this
will result in a mixture that is crumbly or grainy looking.

 Emulsion 
is the mixture of two fluids that would normally not mix, such as oil and water. This can be
done by means of an emulsifier. Fat, sugar and eggs that are combined and are correctly
beaten can form an emulsion. The lecithin in egg yolks are good emulsifying agent.

 Fermentation 
process of converting sugar into alcohol to produce carbon dioxide.

 Fillings 
inserted in between cake to enhance the taste and layering of the cake

 Foaming 
to continuously beat egg white, to incorporate air until it becomes light and fluffy.

 • Ganache (pronounced as guh-nahsh) 

a chocolate whipped frosting, filling or paste made from chocolate and cream. It is
prepared by heating the cream and stirring it into the chocolate.

 Gelatin 
used as setting agent to stabilize creams.

 Gluten 
protein found in wheat and grains, including barley and rye. Gluten is from the Latin word
which means ‘glue’. It gives elasticity to the dough, giving the final product a chewy
texture. It also acts as glue that keeps or holds the food together.

 Grease 
to brush the pan with shortening.
 Jellying Agent 
used to set soft solid food which includes Gelatin, Agar-agar, Pectin

 Leavening (also known as leavening agent, former term: lifters) 

substance, such as yeast, baking powder, baking soda or eggs, used to cause
fermentation and expansion of batter. The agents work to produce carbon dioxide in
batter.

 Line 
to put a greaseproof paper on the baking pans or sheets.

 Pack compactly 
to fill cup with brown sugar or shortening by pressing it with the back of the spoon.

 Pipe out 
to press the mixture out of the piping bag or pastry bag.

 Pre-heat 
to heat the oven prior to baking and achieve the required heat. This is done to attain the
quality in baking products.

 Petit Gateaux 
small individual cakes of the larger variety.

 Room Temperature 
usually about 72ºF or 22ºC.

 Scrape 
to remove the sticky ingredients from the side of the mixing bowl.

 Sieve 
the utensil that has wire or nylon mesh where dry ingredients are put through to refine
them.

 Sift 
to pass the flour through the sieves to make it finer and light.
 Stir in 
to add another ingredient into the mixture.
 Storage 
a space for keeping something.

 Tempering 
process of setting the chocolate by heating, cooling and warming up the chocolate to its
appropriate temperature to align the cocoa butter crystal. This is done to make the melted
chocolate smooth, silky and glossy.

 Torte (pronounced as tawrt), plural form: Tortes 

Austrian, German, Italian and Eastern European of origin, definition is same as gateau. It
can have pastry layers with more fruits and nuts.

 Whip 
to beat rapidly and continuously to aid incorporation of air to increase in volume, as in
whipping egg whites to make meringue and in cream.

 Yield 
is the calculated units from the total baked weight of a particular formula.

Lesson 1: Preparing Fillings and Coatings

Introduction

In the last module, we learned about making 6 different cake bases, namely, Butter Cake,
Sponge Cake, Genoese Cake, Pound Cake, Madeira Cake and Chiffon Cake.

In this module, the topic will be first about fillings and coatings, followed by icing and
decoration.

Fillings are the icing mixture inserted between the cake to enhance the taste and the
layering of the cake. Whereas coatings are the mixture used to cover the cake. Procedure
in making fillings and coating such as Buttercream, Cream Patisserie and Ganache will be
the focus of this lesson.

Remember that fillings, coating and icing need to compliment the cake. It must also add eye
appeal and flavor to the cake base.

Decorating the Cake

 Before studying the procedure on how to prepare different fillings, coatings, icing or
decoration, let us study first the basic decoration skills needed to be practiced and will be
used as go along with the lesson.

Decoration of cakes involves personal style of the pastry chef. It includes: 

Spreading of the cream 

Spread the cream with the use of the spatula. Even thickness should be shown across the
layer of the cake. 

Piping of cream or icing 

Piping can be either single layer or double layer. The piping size should all be the same and
should be in balance with the size of the cake. 

Curling chocolate 
Tempered chocolate can be used to decorate the cake. It can be shaved and curled. 

Enrobing 
Enrobing is the action of applying the glaze, such as icing or ganache, to the exterior of the
cake. 

Consistency of design 
In decorating cake, the following consideration should be taken account: symmetry,
consistency in the size of the decoration, and balance across the products.
Lesson 2: Occupational Safety and Hygiene
Objectives

At the end of the session, you should be able to:

 Identify appropriate personal protective equipment used in preparing food;

 Examine proper hand-washing technique done before and during the work process;
and
 Determine the correct hygienic practices, sanitary procedure and safety measures in
the kitchen.
Lesson 2: Occupational Safety and Hygiene
Done: View

Introduction

A professional food worker is expected to maintain a high standard of personal and

occupational hygiene. Taking a bath, brushing of teeth and trimming of fingernails on daily
basis are referred to as personal hygiene. The professional food worker takes good care of
himself by ensuring good cleaning and washing practices. Occupational Health and
Safety, on the other hand, are practices done to maintain a clean work environment. This
includes wearing of protective equipment, frequent washing of hands between work
processes, regular sanitation of kitchen premises and continuous hygienic kitchen practices.
 This lesson focuses on the essential knowledge in Occupational Health and Safety done
before and during food preparation. These required knowledge must be perform before one
can set-up the workstation.

Lesson 2: Occupational Safety and Hygiene

Done: View

Personal Protective Equipment

Personal Protective Equipment (PPEs) are specialized equipment worn by the

employees to protect themselves from health and safety hazards while working. PPEs in
cake making includes, but not limited to, the following:

1. Hat –used to restrict the hair from falling. This could be chef’s hat, baker’s hat, beret
or ball cap.

2. Hairnet – worn to keep hair contained

3. Jacket – thick white cotton cloth, mostly double-breasted and layered. This is to

protect from splattering of boiling liquid, and from heat of stove and oven. Some jackets
are reversible, to hide any spills.

4. Apron – gives legs special protection against spills.The color can be white, black or
any color with the company’s logo on it.

5. Pants/Trouser – protects legs from spills and splashes. It can be white, black, or

black-and-white striped.

6. Shoes – used to protect the feet if something hot spills or something sharp dropped
7. Mask – worn to prevent the saliva from contaminating the food

8. Gloves – worn to protect food from contamination when hands have burns, cuts or
infection. It can never be a replacement for washing hands.

Handwashing Technique

Handwashing is the single most important procedure for preventing the spread of biological
contamination to the food being prepared. Here are some handwashing procedures for your
use: 

Procedure: 

1. Always consider the faucet, sink and its surrounding contaminated when starting the
hand washing procedure.

2. You must avoid touching the sink. Use the hand-washing sink, not the food
preparation sink.

3. Turn the water on and wet your hands, wrists, and arms.

4. Pour enough liquid soap on your palm then work until later or mass of bubbles are
produced.

5. Vigorously rub together all surfaces of the lathered hands and arms for 15 seconds.
Friction helps remove dirt and microorganisms. Wash around and under rings, around
cuticles, and under fingernails.

6. Rinse hands thoroughly under a stream of water. Running water carries away dirt
and debris. Point the fingers down so that water won't drip toward elbows.

7. Use side of your arms or knuckles to turn off the faucet, avoiding touching any
contaminated area.
8. Dry hands completely with a clean dry paper towel.

It is also important that you know when to wash your hands. Here is a list of times when
washing hands is essential: 

 On arrival at work, before you get started.

 After you've been to the toilet.

 After handling garbage or garbage containers.

 After handling raw foods, before handling cooked foods.

 After you've covered your mouth or nose to sneeze or cough.

 After you've blown your nose.

 After touching or scratching your head or other parts of your body.

 Before resuming work after a break or a change of work area.

 After you've had a cigarette.

 After handling money.

Bear in mind that hand-washing is not only done in the circumstances listed above, but also
when you have made any surface contact before and during food preparation.
Hygienic Practices

Aside from frequently handwashing, there are also numerous ways to reduce the spread of
harmful germs. Hygienic practices refer to the ways carried out by any food professional to
provide safe and quality food to their customer. 

Listed below are the hygienic practices one should follow: 

 Always wash your hands before preparing food.

 Avoid wearing jewelry, watch, or perfume.

 Make sure that your nails are short, clean, and without nail polish.

 Wear clean clothing.

 Do not wear the uniform while travelling to and from work – change it upon arrival
and out of it before you leave.

 Don’t brush or comb your hair when you are near food.

 Do not smoke in the food areas.

 Keep your fingers away from your face, mouth, hair, and skin and other parts of the
body.

 Do not come to work if you have a cold or are feeling unwell - you may transmit
bacteria to the food and put the health of others at risk.
Safety Measures in the Kitchen

Cooking is fun, but kitchen safety is a priority. Think about it: Knives! Fire! Bacteria!
Observing basic rules of kitchen safety is a good habit to develop. Always pay attention to
what you’re doing in the kitchen because one slip can cause serious injury or accidents. 

 Store knives in a wooden block or in a drawer.

 Never cook in loose clothes and keep long hair tied back. You don’t want
anything accidentally catching fire. (Not to mention hair ending up in the food!)

 Never cook while wearing dangling jewelry. A bracelet can get tangled around pot
handles.

 Keep potholders nearby and use them. Be careful not to leave them near an open
flame.
 Turn pot handles away from the front of the stove. With this, children can’t grab
them, and adults can’t bump into them if they’re out of the way.

 Don’t let temperature-sensitive foods sit out in the kitchen. Raw meat, fish, and
certain dairy products can spoil quickly, so refrigerate or freeze them right away.

 Wipe up spills immediately. Keep the floor dry so that no one slips and falls.

 Separate raw meat and poultry from other items whenever you use or store
them. This precaution avoids cross-contamination of harmful bacteria from one food to
another.

 Wash your hands before handling food and after handling meat or
poultry. Hands can be a virtual freight train of bacteria.
Occupational Health and Safety Indicator and Standard

Occupational Health and Safety (OHS) also known as Occupational Safety and Health is
a cross-disciplinary area that mainly concerns the safety, health and welfare of the people
engaged in work or employment. The main goal of this program is to promote safe work
environment. As a secondary effect, it protects co-workers, family members, employers,
customers, suppliers and nearby communities.

OHS Indicator 

To promote the safety, health and welfare of the people, it is standard in a workplace to
hang safety signs that indicate preventive measures needed. Safety sign refers to the sign
or symbol in the workplace indicating various hazards ahead.

Colors of the safety sign defined: 

 Red color represents immediate hazardous situations that will cause death or

serious injuries.

 Orange color indicates potentially unsafe situation.

 Yellow color is used against unsafe practices that, if not avoided, may result in
minor injuries.

 Green color represents emergency egress location.

 Blue color conveys safety information.

Philippine OHS Standard 

OHS Standard is the mandatory standard and rules enforced by the government to reduce
or eliminate any occupational hazard in the workplace.

This standard is mandated by law and enforced by the Secretary of Labor and Employment
through the Regional Director. The duties of employers and employees are as follows:

 Administrative policies on safety must be adopted in accordance with the provision of

the standards;

 Policies and safety organization established must be reported to the Regional

Director;

 Safety performance must be submitted every 3 months to the Regional Director; and

 Recommended safety measures or procedures must be performed or acted upon.

Employees, on the other hand, are expected to perform duties, as follows: 

 Comply with the safety policies;

 Enact as the member of Health and Safety;

 Unsafe practices and conditions must be reported to the Safety Committee; and

 Assist government agencies to conduct safety and health inspection.

Lesson 3: Tools and Equipment Maintenance
Done: View

Objectives

At the end of the session, you should be able to:

 Differentiate cleaning, disinfecting and sanitizing from each other;

 Identify the cleaning materials that can be used to disinfect and sanitize kitchen
premises;
 Determine preventive maintenance procedures in the kitchen; and
 Determine the guidelines in proper storage of tools and equipment.
Introduction

To completely or fully perform the occupational safety and standard, a professional food
worker, particularly a pastry chef, needs to perform and ensure the usability or functionality
of the tools and equipments inside the kitchen.

In this lesson, difference of disinfecting and sanitizing is included, together with the cleaning
materials that can be used. Although each establishment has their own preventive
maintenance procedure, equipment cleaning procedure and tool storage guidelines, brief
examples on how to do it are also included in this lesson.

Giving importance to the tools and equipment maintenance would lessen the occurrence of
accidents and of failure in baking product.

Disinfecting the Kitchen

Disinfection, Sanitation and Sterilization

Do you know that disinfection is different from sanitizing and sterilization? Yes, these are all
different from each other!

Disinfection can be done with the use of antimicrobial agents, like lemon juice or baking
soda, which destroy or inactivate some microorganism but not all. Sanitation and
sterilization can kill almost all viruses, bacteria and spores.

Disinfection
Disinfection can be performed with the use of the correct cleaning materials. This is done
alongside with the PPEs to be worn, and handwashing practices to be performed. Cleaning
materials that can be used as disinfectants are as follows:

a. Vinegar 
Using vinegar as a natural cleaning material serves as disinfectant and deodorizer. One
(1) part water to one (1) part vinegar can be used as a solution. Mix the solution
thoroughly in a clean spray bottle and use it in cleaning stove tops, appliances counter
tops and floor. The smell will disappear when it dries. Do not use the vinegar solution on
marble surfaces.

b. Lemon Juice 
Lemon juice is great substance used to clean soap scum and hard water deposits. It can
also clean and shine brass and copper. To use the lemon, cut it in half and sprinkle
baking soda on the cut section. Scrub the dishes, surfaces and stains using the lemon.
To make cleaning paste, mix the lemon juice with vinegar and/or baking soda.
c. Baking Soda 
Baking Soda is a cleaning agent used to deodorize and scrub surfaces. It can be used
the same way in using other commercial abrasive cleaners.

d. Borax 
Another natural cleaning powder that can be used is the borax. It acts as kitchen
disinfectant and stain remover like the baking soda, with stronger effect. This product is
best used in cleaning floors for it can kill mould and mildew spores while removing their
stains.

Other disinfectant that can be used in cleaning includes: 

a. Dishwashing Soap 
Rub a sponge with a plain, liquid, vegetable-based soap or with a dishwashing bar soap.
It is optional to add a few slices of lemon to the water to help cut grease.

b. Borax or Sodium Carbonate Monohydrate 

Use borax or sodium carbonate monohydrate (washing soda) with soap and water. Large
surfaces can be washed with a solution of ½ cup borax dissolved in one gallon of hot
water

Cleaning the Equipment 

Disinfection of tools and equipment is done to remove or inactivate 99.99% germs and
viruses. Using the disinfectants indicated above, here are examples of procedures to be
followed in cleaning certain equipment. The procedure still depends on the rules set by the
establishment or company. 

Cleaning the Range 

 Before cleaning, switch off the range and remove the electric plug.
 Clean the top of the range by wiping and removing food particles, burnt sediments
and grease away.
 Burner must be cleaned thoroughly with a dry brush or with clean dry cloth.
 Remove the burner grates before cleaning the entire oven. Wash and dry other
removable parts.
 Remove and scrape the food particles inside and out of the oven.

Cleaning the Mixer

 Remove the detachable parts.
 Wash the beaters and bowls after use.
 Wipe the parts with dry cloth thoroughly.

Cleaning the Oven

 Wipe any spills along with any grease after cooking or heating each meal. Clean it
periodically with baking soda and water.
 Scrub any baked grease or spills with a nonmetalic brush using a paste made of
baking soda, salt and water. Another option is to mix two (2) tablespoons of liquid dish
soap, and two (2) teaspoons of borax into two cups of hot water. Apply and let it sit for 20
minutes and then scrub.
 Any abrasive cleaning materials must not be used in self-cleaning ovens.
Sanitizing the Kitchen Premises

Sanitation of Kitchen Premises

Aside from wearing PPEs and performing handwashing and hygienic practice, a
professional food worker must also sanitize the kitchen premises to prevent the spread of
microorganism to food. All equipment, utensils and working surfaces must be disinfected
before and after each use.

How to sanitize the kitchen premises? Cleaning and sanitizing tools, utensils and equipment
vary on the cleaning solution to be used and the standard or prescribed procedure of the
workplace. However, listed below is a suggested procedure you could follow:

1. Wear proper cleaning clothes.

2. Wear gloves to protect your hands from the chemicals to be used.
3. Prepare the detergent solution.
4. Check and sort the utensils. Separate the oily from the less oily utensils.
5. Scrub first the less oily utensils with detergent and solution. Rinse with clean water.
6. Prepare the sanitizing agent. Sanitizing agent refers to the chlorine solution to be
used. The chlorine solution depends on the percentage or number of concentration.
7. Sanitize the utensils with 50 ppm chlorine solution. (*ppm is unit of measurement for
concentration of chlorine solution)
8. Drain and dry the tools. Drying could be either to air-dry or to towel dry.
9. Sanitize the working table and equipment using 200ppm chlorine solution.
10. Store the dried, clean utensils in its appropriate shelves.

Sterilization of Utensils
Aside from sanitizing the kitchen, it is also important to sterilize the dishes, glasses and
utensils. Sterilization is done with the use of chemical agent, boiling water or steam to
eliminate all bacteria, viruses and spores.

Basic Preventive Maintenance

Alongside with the sanitation standard operating procedure, is the preventive maintenance
that must be done as a professional food worker, and as a Pastry Chef. It is a prerequisite
procedure for food safety which ensures that the facility runs smoothly.

Basic Preventive Maintenance refers to the inspection, detection and correction of tools

and equipment before they could develop into major defect in order to maintain the facility
 and let it function satisfactorily. Doing so, a written report of either deteriorating, for repair or
for replacement, must be done to let the facility continuously and satisfactorily operate.

Preventive Maintenance Procedure

The detailed preventive maintenance procedure will be given or will depend on the policy
set by the company. Listed are some of the preventive maintenance procedures followed in
a workplace.

Cutting Tools 

 Frequently sharpen the knives and disinfect before use.

 Knives if damaged, or if cannot be maintained in sanitary condition, must be
replaced.
 Cutting blades must be frequently inspected for damage and product residue.
Inspection should be done before and during kitchen operation.
 Store the cutting tools in its designated place. Label them to ease access.

Handy Tools 

 All handy tools must be air-dried to prevent rust and corrosion.

 Utensils after cleaning must be dried with clean dry rag.
 Sterilize the tools and utensils by rinsing them in very hot clean water.
 Have the tools and utensils inspected periodically.

Ranges 

 Clean the range with soap and water using a cloth or sponge. Do this to prevent
accumulation of dirt.
 The burner valves should be greasless.
 Make sure the burner ports are clear and open.
 Check the level oven racks and the tightness of the oven door
 Remember not to stand on oven doors.

Convection Oven
 Do not overload the oven.
 Door opening and closing of oven are checked for proper alignment and seal.
 Do not use scouring powder or pad on glass.
 Using warm soapy water, clean daily the door gasket and oven interior.
Storage of Tools and Equipment

Taking responsibility in storing teaches workers principles of accountability. Doing this

ensures that the tools at hand are in good shape. It is an important factor for ensuring the
safety of everyone working in the kitchen and the health of the customers who will eat the
food served. Doing so will lessen the maintenance cost of the equipments and lessen
chance that it will be replaced immediately.

How to store the tools and equipments properly?

 There are different guidelines an employee could follow, depending on the standard
prescribed in the workplace. Here are the suggested guidelines.

 Classify 
Classify not only the tools but also its designated places. Have a designated area for
each kind of tool. Place it in an area near the point of use.

 Clean and Dry 

Wash the items and dry them properly before storing. Doing this will ensure that the
storage area is clean, dry and not overcrowded, thus preventing it from microbial
inhabitation/growing of spores.

 Store in Proper Places 

Place the frequently accessed items in conveniently accessible locations.

 Put Labels 
Label the storage area correctly to immediately find items.