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Bread and Pastry Production: Manual
Bread and Pastry Production: Manual
Bread and Pastry Production: Manual
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Manual
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Department of Education
Republic of the
Philippines
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Bread and Pastry – Technical-Vocational-Livelihood Track
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Manual
First Edition 2016
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of the Government of the Philippines. However, prior approval of the government agency or
office wherein the work is created shall be necessary for exploitation of such work for profit.
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authors directly.
DEPE
Cover Artist: Ricardo Jose V. Santillan III Jason Villena
Management Team of the Bread and Pastry Production Manual
Bureau of Curriculum Development
Bureau of Learning Resources
i
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Introduction
The Technology and Livelihood Education (TLE) for junior high school and Technical-
Livelihood-Vocational Education (TVL) for senior high school is one track in the
implementation of the K to 12 Basic Education Program (BEP). It is composed of four
components, namely: Agri-Fishery Arts, Home Economics, Industrial Arts, and Information
and Communication Technology. Learners in Grades 7 and 8 may take an exploratory course
on the subject; tackling common competencies that they would need, should they wish to
have a career in TLE/TVL. Their learnings and competencies are then further enhanced in
Grades 9 and 10, up to Senior High.
This learning resource focuses on the course Bread and Pastry Production (National
Certificate Level II) under Home Economics of the TLE/TVL track. The Department of
Education aims that this learning resource contributes to the attainment of the realization
of the overall goal of the K to 12 Basic Education Program, which is the holistic development
of every Filipino learner: equipped with 21st century skills, adequately prepared for work,
and has gained the right knowledge, attitude, values and skills to start a business, acquire
middle level skills, and to advance in higher education.
This Manual includes information and activities to develop desirable values, skills
and understanding through step-by-step procedures and helpful techniques and guidelines
on how to prepare, present, display, and store bakery products, pastries, petit fours, cakes,
and desserts. Provisions for practical application to real life situation are also included for
lifelong learning.
To the Learner:
This Manual provides varied and relevant activities and opportunities to determine
your understanding of the key concepts and to demonstrate core competencies as
prescribed in the TESDA Training Regulation in Bread and Pastry Production.
This manual is specifically crafted to focus on the different activities that will assess
your level in terms of skills and knowledge necessary to get a Certificate of Competency
and/or National Certification (NC II).
Successful completion of this course ensures that you have acquired the essential
skills to be on your way to becoming a certified bread and pastry producer.
iii
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1. Answer the pre-assessment before you proceed to the different activities. The
pre-assessment determines how much you know about the lessons and
identifies the areas you ought to learn more. Your teacher will check and
analyze your score to determine your learning needs.
2. This learner’s manual contains relevant information and activities. Go over each
activity carefully. If you encounter difficulties, do not hesitate to consult your
teacher for assistance. Do not skip any topic unless you are told to do so.
REMEMBER that each activity is a preparation for the succeeding activities.
3. For every lesson/learning outcome, answer the self-check and perform the given
activities to enrich your knowledge and skills.
iv
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w w w .shsph.blogspot.com TABLE OF CONTENTS
Page
Introduction………………………………………………………................. iii
Quarter I
Definition of Terms................................................................................. 2
Pre-assessment..................................................................................... 4
Lesson 1: Prepare and Produce Bakery Products
LO 1 Prepare Bakery Products................................................... 7
Self Check 1.1.1.............................................................. 10
Activity 1.1.1.................................................................... 10
Self Check 1.1.2.............................................................. 16
Activity 1.1.2.................................................................... 16
Self Check 1.1.3.............................................................. 19
Activity 1.1.3 ................................................................... 20
Self Check 1.1.4.............................................................. 24
Self Check 1.1.5.............................................................. 29
Activity 1.1.4 ................................................................... 30
Activity 1.1.5 ................................................................... 42
LO 2 Decorate and Present Bakery Products............................ 43
Self Check 1.2.1.............................................................. 45
Self Check 1.2.2.............................................................. 48
Activity 1.2.1.................................................................... 48
LO 3 Store Bakery Products....................................................... 50
Self Check 1.3.1.............................................................. 53
Activity 1.3.1.................................................................... 57
Post-assessment.................................................................................... 59
Generalization......................................................................................... 62
Quarter II
Definition of Terms.................................................................................. 64
Pre-assessment...................................................................................... 65
Lesson 2: Prepare and Produce Pastry Products
LO 1 Prepare Pastry Products .................................................... 68
Self Check 2.1.1............................................................... 73
Self Check 2.1.2............................................................... 78
Activity 2.1.1..................................................................... 78
Self Check 2.1.3............................................................... 87
Activity 2.1.2..................................................................... 87
Activity 2.1.3..................................................................... 90
Activity 2.1.4..................................................................... 93
Activity 2.1.5..................................................................... 95
Activity 2.1.6..................................................................... 96
v
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Activity 2.1.7...................................................................
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Activity 2.1.8................................................................... 100
Activity 2.1.9................................................................... 101
Self Check 2.1.4............................................................. 104
LO 2 Decorate and Present Pastry ........................................... 104
Self Check 2.2.1............................................................. 107
Self Check 2.2.2............................................................. 110
Self Check 2.2.3............................................................. 111
LO 3 Store Pastry Products....................................................... 111
Activity 2.3.1................................................................... 114
Post-assessment................................................................................... 115
Generalization....................................................................................... 118
Quarter III
Definition of Terms................................................................................ 120
Pre-assessment.................................................................................... 123
Lesson 3: Prepare and Present Gateaux, Tortes and Cakes
LO 1 Prepare Sponge Cake....................................................... 127
Self Check 3.1.1 ............................................................. 127
Activity 3.1.1 ................................................................... 130
Self Check 3.1.2 ............................................................. 133
Self Check 3.1.3 ............................................................. 136
Self Check 3.1.4 ............................................................. 153
Self Check 3.1.5 ............................................................. 155
Self Check 3.1.6 ............................................................. 157
Activity 3.1.2 ................................................................... 157
Activity 3.1.3 ................................................................... 159
Activity 3.1.4 ................................................................... 161
Activity 3.1.5 ................................................................... 163
LO 2 Prepare and Use Fillings................................................... 165
Self Check 3.2.1.............................................................. 168
Self Check 3.2.2.............................................................. 171
Activity 3.2.1 ................................................................... 171
LO 3 Decorate Cakes.................................................................. 172
Self Check 3.3.1.............................................................. 174
Activity 3.3.1 ................................................................... 177
LO 4 Present Cakes.................................................................... 178
Activity 3.4.1 ................................................................... 181
LO 5 Store Cakes..............................................…...........……… 183
Self Check 3.5.1.............................................................. 189
Activity 3.5.1 ................................................................... 189
Post-assessment.................................................................................... 191
Generalization.............................................................………................ 194
vi
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Quarter IV
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Definition of Terms................................................................................ 195
Pre-assessment..................................................................................... 199
Lesson 4: Prepare and Display Petit Fours
LO 1 Prepare Iced Petit Fours................................................... 202
Activity 4.1.1................................................................... 204
Activity 4.1.2................................................................... 206
Activity 4.1.3................................................................... 209
LO 2 Prepare Fresh Petit Fours................................................. 211
Activity 4.2.1................................................................... 213
LO 3 Prepare Marzipan Petit Fours........................................... 215
Activity 4.3.1................................................................... 217
Activity 4.3.2................................................................... 218
Activity 4.3.3................................................................... 220
LO 4 Prepare Caramelized Petit Fours...................................... 223
Activity 4.4.1.................................................................... 226
LO 5 Display Petit Fours............................................................. 227
LO 6 Store Petit Fours…………………....................…………… 228
Post-assessment.................................................................................... 244
Generalization......................................................................................... 247
References.............................................................................................. 248
Answer key.............................................................................................. 251
vii
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K to 12 BASIC EDUCATION CURRICULUM
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JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL – TECHNICAL
VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II)
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(160 hours)
Course Description:
This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is
designed for high school student to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production.
It covers core competencies namely: 1) prepare and produce bakery products; 2) prepare and produce pastry products; 3)
prepare and present gateau, tortes and cakes; 4) prepare and display petit fours and 5) present deserts.
The preliminaries of this specialization course includes the following: 1) Explain core concepts in bread & pastry production ; 2)
Discuss the relevance of the course 3) Explore on opportunities for a Baker or Commis as a career.
Quarter 1
Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS
LO 1. Prepare bakery
1. Accurate measurement of The learners The learners products TLE_HEBP9-
ingredients demonstrate an independently 1.1 Select, measure and 12PB-Ia-f-1
2. Baking ingredients and its understanding of demonstrate core weigh required ingredients
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Quarter 2
LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP)
LO 1. Prepare pastry TLE_HEBP9-
1. Culinary and technical terms The learner The learner products 12PP-IIa-g-4
related to pastry products demonstrates demonstrate 1.1. Select, measure and
understanding of competencies in weigh required ingredients
2. Ratio of ingredients required the basic preparing and according to recipe or
to produce a balance formula concept and producing pastry production requirements
underlying products and established standards
3. Correct proportion control, theories in and procedures
yields, weights and sizes for preparing and
profitability producing pastry 1.2. Prepare variety of
products pastry products according
4. Types, kinds, and to standard mixing
classification of pastry products procedures/formulation/
recipes and desired
5. Mixing product characteristics
procedures/formulation/recipes
and desired product 1.3. Use appropriate
characteristics of various pastry equipment according to
products required pastry products
and standard operating
6. Baking tools, equipment, and procedures
their uses and functions
1.4. Bake pastry products
7. Baking techniques according to techniques
appropriate conditions, and and appropriate
enterprise requirements and conditions; and enterprise
standards requirement and standards
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10.1 Pies
- Pineapple pie
- Buko pie
- Egg pie
10.2 Pizza
10.3 Empanada
10.4 Tart
10.5 Etc.
1. Culinary terms related to The learner The learner LO 1. Prepare sponge TLE_HEBP9-
sponge and cakes demonstrates demonstrate and cakes 12TC-IIIa-f-7
understanding of competencies in
2. How to measure ingredients the core concept preparing and 1.1 Select, measure and
and underlying presenting weigh ingredients
3. Correct proportion control, theories in gateaux, tortes according to recipe
yields, weights and sizes for preparing and and cakes requirements, enterprise
profitability presenting practices and customer
gateaux, tortes practices
4. Main ingredients used for and cakes
variety of sponge and cakes 1.2 Select required oven
temperature to bake goods
5. Specific temperature used for in accordance with desired
different types of sponge and characteristics, standard
cakes recipe specifications and
enterprise practices
6. Pre-heating the oven
1.3 Prepare sponges and
7. Classification of the cakes according to recipe
different types of sponge and specifications, techniques
cakes and conditions and desired
product characteristics
8. Mixing methods used for variety
of sponge and cakes 1.4 Use appropriate
equipment according to
9. Required equipment and required pastry and bakery
materials for sponge and cakes
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TLE_HEBP9-
25. Presenting and plating LO 4. Present cakes 12TC-IIIj-10
sponge and cakes
4.1. Present cakes in
accordance with
customer’s expectations
and
4.2. established
26. Selection and usage of standards and procedures
x
Quarter 4
LESSON 1: PREPARE AND DISPLAY PETIT FOURS (PF)
The learner The learner LO 1. Prepare iced petit TLE_HEBP9-
1. Characteristics of demonstrates demonstrate fours 12PF-IVa-b-
classical and contemporary understanding of competencies in 12
petit fours the basic preparing and 1.1 Prepare, cut and
concept and displaying petit assemble sponges and
2. Underlying principles underlying fours bases according to standard
in preparing petit fours theories in recipes and enterprise
preparing and requirements and practices
3. Types and kinds of sponge displaying petit
and bases fours 1.2 Prepare fillings with the
required flavors and
4. Different kinds of fillings consistency
following required
temperature and standard
procedure
LO 4. Prepare TLE_HEBP9-
13. Specifications of fresh fruits caramelized petit fours 12PF-IVg-h-
needed to caramelized 4.1. Select and coat fresh 15
fruits/fruit segments with
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5. Standard recipe
specifications of specialized
cakes and other types of
desserts
TLE-HEBP9-
7. Planning, preparing LO 2. Plan, prepare and 12PD-IVj-19
and presenting trolley present dessert buffet
services selection or plating
8. Arranging and preparing 2.1 Plan and utilize dessert
variety of desserts buffet services according
to available facilities,
equipment and
customer/enterprise
requirements
xxii
Quarter 1
Overview
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Definition of Terms
Baking Terminologies
As you wish to pursue baking as a career, you should familiarize yourself with
the common preparation and baking terminologies that come across in the process.
Coat to cover with a thin layer of flour, sugar, nuts, batter, etc.
Egg wash consists of beaten eggs sometimes mixed with a liquid, usually
water or milk, which is brushed onto the bread or pastry
Knead to press, stretch, and fold the dough until gluten is developed
2
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Meringue a mixture used as a dessert or a topping made of beaten egg
whites and sugar until smooth, light and fluffy, usually added
with cream of tartar to make it stable
Mise En Place French term means “put in place” that includes assembling all
the necessary ingredients, equipment, and tools and serving
pieces needed to prepare food
Pre-heat to heat the oven prior to baking to achieve the required heat
Punch down to deflate the dough to expel carbon dioxide produced during
the fermentation process to give it a second chance to rise
Scrape to remove sticky ingredients from the side of the mixing bowl
3
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Let us determine how much you already know about Bread and Pastry Production. Take th
Read and analyze the statement carefully. Choose the best answer and write the
letter only in your answer sheet.
1. Which of the following ingredients is usually used in dough that gives better
taste and flavor?
A. butter
B. compound lard
C. edible tallow
D. vegetables oil
3. What is the basic ingredient in baking that improves aroma, flavor, and
nutrition in baked products?
A. baking powder
B. flour
C. shortening
D. sugar
4
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6. Which
A. combing the hair in the working area
B. keeping fingernails long
C. washing the hands after work
D. wearing an apron during working hours
7. What is the first step to have better results in baking?
A. keeping oneself clean
B. keeping the food and equipment clean
C. keeping the utensils and work area clean
D. all of the above
8. What is the best step to have better results in baking?
A. Measure ingredients accurately.
B. Memorize the recipe very well.
C. Use modern equipment.
D. Use only imported ingredients.
9. How many cups is equivalent to one gallon?
A. 3
B. 5
C. 10
D. 16
10. What is the proper way to measure flour accurately?
A. level off with the use of the tines of a fork
B. shakes the measuring cup before levelling
C. shovel the flour
D. sift it before measuring
11. Which of the following is the best substitute for sour milk?
A. 1 C sweet milk plus 1 tbsp. vinegar
B. 1¾ C sweet milk plus 1 tbsp. vinegar
C. 2 C sweet milk plus ½ tbsp. vinegar
D. 2/3 C sweet milk plus 1 tbsp. vinegar
12. What is the best substitute for one cup sifted flour?
A. 1 C minus 1 tbsp. sifted all = purpose flour
B. 1 C minus 2 tbsp. sifted all = purpose flour
C. 1 C plus 2 tbsp. sifted all = purpose flour
D. 1 C sifted all-purpose flour
13. Which of the following flour mixture is thick enough to be rolled and kneaded?
A. batter
B. cream
C. crust
D. dough
5
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14. It refers to the procedure of rubbing one or two ingredients against a bowl
with the tip of a wooden spoon or electric mixer.
A. beating
B. creaming
C. folding
D. stirring
15. Which of the following pastries refer to small, flat, and sweet cakes?
A. biscuits
B. cookies
C. muffins
D. pies
16. Which among the following cookies needs freezing before it is cut into
desired shapes before baking?
A. cookie bar
B. pressed cookie
C. refrigerated cookie
D. rolled cookie
18. It refers to the process of putting your product into containers for easy
distribution?
A. labeling
B. packaging
C. storing
D. wrapping
19. It is one of the more innovative methods used in commercial food packaging.
A. canned package
B. chill packaging
C. foil packaging
D. freezing packaging
20. What storing technique is used to draw, fold and cover the bakery product?
A. chilling
B. folding
C. refrigerate
D. wrapping
6
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Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS
EXPECTED OUTCOMES:
Read Lesson Information closely and find out how much you can remember. Then do
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Lesson Information
1. Dry Ingredients
A. Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well over
the top of the cup. Do not shake the cup.
c. Level off the cup with a straight-edged utensils or spatula.
d. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the
standard measuring cup.
B. Sugar
a. White sugar needs sifting only if lumpy. Proceed as in the
measurement of flour.
b. Brown sugar, if lumpy, press through a coarse sieve to crush the
lumps. Pack into measuring cup just enough to hold its shape. Level
off.
c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon
lightly into measuring cup. Level off with spatula or any straight-
edged utensil. Do not shake the cup.
C. Baking Powder, Soda, Salt and Spices
a. Fill measuring spoon with the desired ingredients. Level off with a
spatula or any straight-edged utensils. If baking powder has caked,
stir lightly before measuring.
D. Shortening
a. With the use of measuring cup
Have shortening at room temperature. Pack firmly into the
measuring cup, taking care not to have air pockets. Level off with a
spatula or any straight – edged utensils. Use standard
measuring spoon for less than ¼ cup shortening.
b. Water Displacement Method
Fill the cup with cold water up to ¼ cup level if ½ cup of fat is
desired and add shortening enough to cause the water to rise up
to the 1 cup mark. To measure ¼ cup, fill with cold water up to ¾
cup level and add shortening enough to raise the water up to the1
cup mark. Drain well.
8
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2. Liquid Ingredients
Water and Milk
A liquid measuring cup is best to use for liquid ingredients because it is clear
and see through. It also has a spout that makes pouring of liquids easy.
To get the exact amount, follow these steps when measuring liquids.
1. Set up the liquid measuring cup. Place the measuring cup on a flat, even
surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid
reaches the marker line for the desired amount.
3. Check your measurement. Bend down so that your eyes level with the marker
line. Look at the top of the liquid.
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Self-Check 1.1
Something to do
A. Assume that you do not have a measuring cup. Give the required
measurement for every ingredient that is equivalent to the cup
measurement.
B. Give the substitute for every ingredients marked with bullet (•)
Activity 1.1.1
Check the accuracy of your answers. Review the table of equivalents and
substitution of ingredients before submitting your work. Master the procedure in
measuring ingredients before proceeding to the actual demonstration. You will be
evaluated in this task on the basis of the following criteria:
10
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Read Lesson Information closely and then find how much you can
remember. Then do Self-Check 1.1.2 to see how much you have
learned.
Lesson Information
I. FLOUR
Flour is a finely ground meal obtained by grinding and milling cereal grains or
other root crops. Flour is most commonly made from wheat and when the
word "flour" is used without qualification, it usually implies wheat flour.
However, flour also can be made from many other grasses and non-grain
plants, such as rye, barley, maize (corn), rice, potatoes, and other foods.
Wheat contains protein. When mixed with water, these proteins form as
gluten. The more protein a flour has, the stronger the gluten strength.
A. Types of Flour
Flour can be classified as to hard flour or soft flour.
1. Hard flour or bread flour is high in gluten, with 12-14% protein content,
and has strongest gluten strength.
2. Bread flour has 12-14% protein content and is made from hard wheat
flour. The high gluten content causes the bread to rise and gives its
shape and structure.
3. All-purpose flour has 10-11% protein content and is made from a blend of
hard and soft wheat flours, also called the General Purpose Flour or
family flour.
4. Soft flour is comparatively low in gluten and so results in a finer texture.
Soft flour is usually made into cake flour, which is the lowest in gluten
content, and pastry flour, which has slightly more gluten than cake flour.
5. Cake flour has 7-9% protein content and is made from soft wheat flour. It
is good for making cakes and cookies where a tender and delicate texture
is desired.
B. Uses of Flour
1. Provides structure, texture and color to baked products
2. Provides nutritive value to baked products
3. Used as thickening agent
4. Used as binder of food
5. Used as stiffening agent in laundry
11
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C. Storage of Flour
Most types of flour keep well in a sealed container in a cool, dry
location. The original paper packaging used for many types of flour is good
for long term storage as long as the package has not been opened. Once
opened, the shelf life decreases. Many types of flour are now marketed in
resealable plastic bags that increase shelf life.
D. Properties/Characteristics of flour
1. whitish color
2. tolerance
3. strength
4. uniformity
5. high absorption
II. SUGAR
Sugar is a sweet, soluble organic compound that belongs to the
carbohydrate group of food. They are the simplest to digest among all
carbohydrates.
A. Types of Sugar
1. Regular granulated sugar or white sugar - also known as table sugar or
as refined sugar.
2. Confectioner’s sugar or powdered sugar - granulated sugar that has been
pulverized. To prevent lumping and caking, about 3% cornstarch is
added.
3. Brown sugar - contains caramel, mineral matter and moisture. It also
contains a small amount of molasses. It comes in three colors.
III. EGGS
Eggs are considered a complete protein, containing all the essential
amino acids humans use to build other proteins needed by the body. Both the
yolk and the egg white contain protein, so whole eggs or their separated
components may be used to set liquids.
They represent almost 50% of the total cost of any baked product,
thus considered the baking ingredient with the highest cost or expense.
12
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A. Uses of Eggs in Baking
1. Eggs, as well as flour, are the structural ingredients in baking.
2. Eggs provide leavening; add color, texture, flavor and richness to the
batter; and act as stabilizer in mixture that inherently wants to separate
into its two parts, like oil and water. They are very important in helping to
bind all the other ingredients together.
3. Beaten eggs are used as leavening agents as they incorporate air into the
batter, which will expand in the oven and cause the cake to rise.
4. Eggs are used as thickening agent.
5. Egg washes are brushed on many baked goods to create a golden shiny
top. The egg white provides luster and the egg yolk color.
6. Egg whites are used to make meringues.
B. Composition of Egg
1. Mucin - protein which is found in egg whites and responsible for its gel
characteristic.
2. Ovalbumin - another protein found in egg whites which coagulates and
involve both in heat coagulation and whipping.
3. Lecithin- present in egg yolk which is responsible for its emulsifying
property. It is the portion of the egg yolk that causes spoilage when eggs
are stored at warm temperature.
IV. SHORTENING
Shortening is any fat, which, when added to flour mixtures increases
tenderness. This is done by preventing the sticking of gluten strands while
mixing so that gluten is shortened and makes the product tender.
A. Examples of Shortening
1. Oil – made from plant products such as corn, cottonseeds, soybeans,
peanuts, and other sources. As a rule, you can substitute oil for melted
shortening. Among produced oils, corn oil and vegetable oils are
commonly used in baking. Unless specified in the recipe, olive oil should
not be used in baking.
2. Butter – made of fatty milk proteins. It contains 80-85 % fat; 10-15 %
water and 5% milk solids. When used in baking, it contributes flavor and
tenderness. Butter remains solid when refrigerated, but softens to a
spreadable consistency at room temperature, and melts to a thin liquid
consistency at 32-35°C (90-95 °F).
3. Margarine – made from hydrogenated vegetable oil. It contains 80-85
percent fat, 10-15 percent water and 5 percent salt. The hydrogenation
process makes oil a solid.
4. Lard – made of fat from pork. Some people prefer lard to other fats for
making pie crust and biscuits because it gives a flakier texture.
5. Cocoa Butter – the ivory-colored natural fat of the cocoa beans
extracted during the manufacturing of chocolate and cocoa powder. It
gives chocolate its creamy, smooth, melt-in-your-mouth texture.
13
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B. Uses of Shortening in Baking
1. Makes bread products tender and improve flavor.
2. Assist in gas retention giving better volume and crust.
3. Prevent the cohesion of gluten.
4. Improve the aroma, color and texture of baked products.
5. Improve the shelf life of baked products because of its moisture.
V. LEAVENING AGENT
Leavening agents are gases that cause the dough to rise. In the
presence of moisture, heat, and others, the leavening agent reacts to
produce gas (often carbon dioxide) that becomes trapped as bubbles within
the dough. When a dough or batter is baked, it "sets" and the holes left by the
gas bubbles remain. This is what gives breads, cakes, and other baked
goods to rise and increase in volume.
A. Classification of Leavening Agents
Types of Yeast
Dry or granular
Compressed or cake type
Instant
14
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The following
A. Water
It is the cheapest liquid used in baking. It performs vital role in baking
making ingredients rehydrated. The right amount of water helps dissolve all
other ingredients in batter and in dough to form smooth, workable mixture. In
that way, water acts as a binding agent for any baked products.
They are not as important as the major ingredients in baking but they are
essential in attaining the sensory qualities of baked products. They are used in small
quantity, but contribute to the enhancement of flavor and texture of the baked
products. These are the ingredients that add distinction and character to baked
goods.
1. Flavoring
2. Vanilla
3. Salt
4. Spices (cloves, cinnamon, mace, nutmeg)
5. Wines
6. Coffee
7. Chocolate and Cocoa
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Types of Chocolate
1. Unsweetened Chocolate
2. Bittersweet and Semisweet Chocolate
3. Milk Chocolate
Self-check 1.1.2
Something to do
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Read Lesson Information closely and then find out how much you can remember. T
Lesson Information
SANITATION
Facilities
Sanitize all laboratory equipment, tools and utensils thoroughly before and
after use.
Air dry all equipment, tools and utensils to avoid build up of dust and rust
corrosion.
Dispose of garbage properly everyday so as not to invite rodents and insects.
17
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Practical Ways of Keeping Food Clean
Keep the floor area clean and free from waste, water and grease.
Keep cabinets dry, clean and closed tightly to keep away rodents and insects.
Check and clean the dishwashing area whenever needed.
Clean the tables after using them.
Always use high quality dry and liquid ingredients, minor baking ingredients,
shortening and fresh eggs. Use ingredients indicated in the recipe. Refrain from
substituting ingredients.
18
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The Use of Appropriate Tools and Utensils
Utilize standard measuring cups, glass and spoons for best results. Mixing
bowls should be large enough to allow proper mixing of ingredients to produce dough
and batter. Use a pastry blender or two knives when cutting shortening into flour.
Self-check 1.1.3
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A ct i v it y 1. 1 .3
Something to Do
Field Trip to a Bake Shop
CRITERIA 4 3 2 1
Clarity Exceptionally Generally clear Lacks clarity Unclear cannot
clear and easy and quite easy and difficult to be understand
to understand to understand understand
Read Lesson Information closely and find out how much you can remember. Then do the Se
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Lesson Information
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To prepare for baking, familiarize yourself with the following baking tools,
utensils and equipment classified according to their use.
MEASURING UTENSILS
LIQUID-MEASURING CUP - a
transparent cup calibrated to indicate
the amount of liquid.
21
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MIXING, BLENDING, and CUTTING UTENSILS
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23
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BAKING UTENSILS
Self-Check 1.1.4
Something to do
1. Your teacher will put a number on each of the baking tools, utensils and
equipment. Your task is to identify and classify them.
2. Select one tool and/or equipment. Demonstrate in class its proper use and
care.
24
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Rubrics for scoring
Point
Observed the proper way of demonstrating proper use of tool and
5
equipment with no mistake.
Observed the proper way of demonstrating proper use of tool and
4
equipment with 1 mistake.
3 Observed the proper way of demonstrating proper use of tool and
equipment with 2 mistakes.
2 Observed the proper way of demonstrating proper use of tool and
equipment with 3 mistakes.
Observed the proper way of demonstrating proper use of tool and
1
equipment with 4 mistakes.
Read Lesson Information closely and find out how much can you remember. Then do
Lesson Information
25
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quality of bread is affected by the type of ingredients used, the manner the
dough is mixed or prepared, and the temperature maintained during baking.
Bread products can also be prepared using batter instead of dough. Preparation of
this type of bread is faster since there is no dough to knead and shape. However, the
texture of the finished product is not as fine as that of kneaded dough.
Cookies
Cookies are always popular. They are really “little cakes, flat, sweet and
small. They can be made in a variety of shapes and flavors, and can be served in
just as many different ways.
26
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Kinds of Cookies
Drop cookies - are irregular and unevenly shaped. They are made simply by
dropping the cookie batter from a teaspoon to a baking sheet to get the popular
tongue-shaped cookies.
Rolled cookies - are made from dough which have been rolled out and cut with
cutters to form shapes that fit special occasions such as Christmas, Valentine’s
Day and Easter.
Pressed or Bagged Cookies – are made with more butter which makes the
finished product richer in taste than the other types of cookies. They are made by
pressing the mixture out of a cookie presser or pastry tube onto the baking sheet,
and at the same time forming it into varied shapes like rings or ribbons.
Cookie bar- this type of cookie is cut into bars after baking. They are usually
small and square in shape.
Refrigerated cookies – this type of cookie is frozen and cut into desired shapes
before baking.
Mixing Techniques
Mixing methods greatly affect flour mixtures and its resulting product. Various
techniques have been developed for efficiency and convenience. Some of them are
as follows:
Creaming - Rubbing one or two ingredients in a bowl with the help of a
wooden spoon or electric mixer to make a soft fluffy mixture. The creamed
mixture should have both smooth and grainy particles.
Cutting in - Mixing fat and flour with the use of a pastry blender or two knives
in a scissor-like manner. This method cuts fat into small pieces, coating them
with flour to form coarse, granular mixtures for pastries and biscuits.
Folding - This is working with two ingredients very gently to retain air in the
mixture. It often involves one delicately textured ingredient such as beaten
egg white or whipped cream, which would be reduced to nothing if handled
crudely, and a batter type mix.
Cut and Fold - A combination of two motions cutting vertically through the
mixture and turning over and over by gliding the spoon or rubber scraper
across the bottom of the mixing bowl at each turn.
Beating - It is done to incorporate air in a mixture by mechanical agitation. It
could be done with the aid of special gadgets like wire whips, egg beaters or
electric food mixers or with a fork.
Stirring – It is often done with a wooden spoon, rotating it through a mixture
as long as necessary usually until the ingredients are combined.
Whipping – It is a process of beating eggs and cream to fill them with air and
make them thick and fluffy.
27
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Sifting – It is the process of separating coarse particles in the ingredients by
passing through a sieve. Air is incorporated through this method.
Muffin
Muffins are simple cup breads leavened and are considered a member of
the quick bread family. A variety of quick loaf breads and coffee cakes can be
derived from the basic muffin recipe.
Biscuits
Biscuits are small flaky quick breads. They are leavened with fast-acting
leaveners which make preparation time shorter than any yeast leavened bread.
28
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Inside Characteristics of Biscuits
NOTE: Drop biscuits will be nicely rounded with rough and crisper crust. They
will not be as flaky.
Self-Check 1.1.5
RECOGNIZE ME?
Below are statements describing the different mixing techniques used in
producing bakery products. Choose the correct word/term from the box and
write your answer in your test notebook.
29
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What do you need to know?
Read Lesson Information and find out how much you can remember. Then do the Self-Che
Lesson Information
Below is the table which indicates the type of baking products with corresponding
oven temperature and baking time.
Types of Product Oven Temperature Baking Time
BREADS
Biscuits 425°F to 450°F 10 to 15 min
Corn bread 400°F to 425°F 30 to 40 min
Muffins 400°F to 425°F 20 to 25 min
Quick loaf breads 350°F to 375°F 1 to 1 ¼ hr
Yeast bread 400°F 30 to 40 min
COOKIES
Drop 350°F to 400°F 8 to 15 min
Rolled 375°F 8 to 10 min
Activity 1.1.4
The succeeding pages provide recipes for the different types of bakery
products. Divide the class into five groups. Choose a recipe to follow. Each group
should be assigned to bake a particular type of bread, cookies, muffin & biscuits.
No two groups should do the same recipe. There are enough recipes for all the
groups.
30
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Suggested projects
DINNER ROLL
Ingredients
Mixture 1
1 ¼ cup bread flour
1
∕8 bar butter (softened)
Mixture 2
3 tablespoon sugar
½ tablespoon yeast
Mixture 3
¼ cup beaten egg
1
∕8 tsp iodized salt
Mixture 4
Egg wash
PROCEDURE:
1. In a large mixing bowl, combine bread flour and butter. Mix well. Add the
sugar and yeast. Rub the dry ingredients with your hands until all ingredients
were distributed equally.
3. Pour all liquid ingredients to dry ingredients and mix well. Knead for 15-20
minutes.
4. When the dough is already smooth and elastic and blisters are showing, form
a ball and set aside for 20-25 minutes or until it doubles in size.
5. Punch the dough. Flatten and weigh for 45 grams or make it to 7 pieces.
6. Arrange in baking sheet and set aside for 30 minutes or until it increases its
size.
31
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INGREDIENTS:
1 k bread flour
1 ½ tbsp. instant yeast
¼ cup lukewarm water
200 g brown sugar
2 tbsp.oil
2 tsp rock salt
1 tsp vanilla
150 grams lard
2 cups water
PROCEDURE:
1. Dissolve yeast in ¼ cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow to
stand for 8-10 minutes.
2. Combine water, oil, salt and sugar. Stir until salt and sugar are dissolved. Set
aside.
3. In a separate bowl, place bread flour and make a well at the center and then
add yeast mixture, and follow the liquid mixture. Mix thoroughly.
5. Shape into smooth ball and grease all sides with lard. Place in slightly
greased bowl. Cover with damp clean cloth. Allow to rise until double in size,
approximately 1 ½ hours, then punch down dough.
6. Cut dough into two, then roll each half into a round log about 30 cm x 2 ½ cm.
8. Place on greased baking sheets with one side of each piece facing up, about
2½ cm apart. Let it rise until double its size. Bake in a pre-heated oven at
350°F for 15-20 minutes.
32
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Ingredients
1 TB yeast
1 tsp sugar
½ cup water
2 cups milk
3 TB butter
¼ cup sugar
1 tsp salt
½ tsp vanilla
3 cups all-purpose flour
Filling
Procedure:
1. Mix together yeast, sugar, water and milk. Cover for 5 minutes.
2. Add in butter, sugar, salt, vanilla and flour. Let it rise for 25 minutes.
33
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from BREAD/PAN DE COCO/CHEESE BREAD
Ingredients
Ingredients
½ bar butter
1
∕3 cup brown sugar
½ c bread crumbs
½ t vanilla
Ingredients
Ingredients
¼ cup butter
1 cup powdered milk
Procedure
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2. Dissolve yeast in ¼ cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow
to stand for 8-10 minutes.
3. Combine water, oil, salt and sugar. Stir until salt and sugar is dissolved. Set
aside.
4. In a separate bowl, place bread flour and make a well at the center. Then add
yeast mixture, follow by the liquid mixture. Mix thoroughly.
6. Shape into smooth ball and grease all sides with lard. Place in slightly
grease bowl. Cover with damp clean cloth. Allow to rise until double in size
approximately 1 ½ hours. Then punch down dough.
Ingredients
Procedure
35
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3. Add egg and vanilla. Beat thoroughly.
Ingredients
Procedure
2. Sift flour, baking soda and salt together. Alternately add buttermilk and egg
mixture to dry mixture.
36
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Ingredients:
Procedure
4. Turn dough out on a lightly floured board and knead for 30 seconds.
5. Roll the dough out ¼ inch thick, and with a biscuit cutter cut out rounds.
6. Put half of the rounds on a baking sheet and top each with grated cheese.
8. Bake in a hot oven (375°F) for 15 minutes or until they are golden.
BANANA MUFFIN
Ingredients
1 ½ c all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
3 large bananas, mashed
¾ cup white sugar
1 egg
1
∕3 cup butter, melted
37
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Procedure
1. Pre heat oven to 350°F. Coat muffin pans with non-stick or use paper liner.
Sift together the flour, baking powder, baking soda, and salt. Set aside.
2. Combine bananas, sugar, egg, and melted butter in a large mixing bowl. Fold
in flour mixture, and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large
muffins for 25 to 30 minutes. Muffin will spring back when lightly topped.
38
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Ingredients
¼ cup shortening
½ cup sugar
½ cup honey
1 egg
1 ½ cup cereal flakes
1 ½ cup cake flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup milk
1 cup seedless raisins
Procedure
1. Blend shortening, sugar, and honey thoroughly.
3. Crush cereal flakes into fine crumbs, mix with sifted dry ingredients and add to
shortening mixture alternately with milk.
4. Stir in raisins.
Ingredients
1 cup shortening
1 c sugar
½ c brown sugar
3 eggs, beaten
2 t vanilla
3 ¾ c cake flour
½ c brown sugar
1 t salts
½ baking soda
brown sugar
39
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Procedure
1. Cream shortening.
2. Add sugar and brown sugar a little at a time and cream well.
4. Sift flour, salt and baking soda together and combine with mixture. Chill.
Ingredients
1 cup shortening
1 cup sugar
1 egg, beaten
2 Tbsp milk
2 tsp vanilla
3 ½ cup cake flour
3 tsp baking powder
½ tsp salt
3 ounces chocolate
Procedure
1. Cream shortening and sugar together.
4. Add melted chocolate to creamed mixture. Alternately add the dry and liquid
ingredients.
8. Slice ⅛ inch thick and bake at 350°F for 12 minutes. Make 150 cookies.
40
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Ingredients
½ cup shortening
½ cup brown sugar
½ cup sugar
1 egg, beaten
2 cup cake flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup crushed pineapple
2/3 cup chopped nuts
1 tbsp lemon juice
Procedure
1. Cream shortening and both sugars together. Add egg and beat well.
2. Sift dry ingredients together and add with well-drained pineapple, nuts and
lemon juice.
Excel Very
-lent Good
Good Fair Poor
Characteristics
5 4 3 2 1
External Characteristics
REFRI-
DROP BAR GERATOR ROLLED MOLDED
Size and Shape:
Fairly
Uniform, Uniform, Retains
uniform, Uniform,
will hold thin shape of
mound thin slices.
shape. slices. cutter
shape.
Color:
Lightly Lightly Lightly Lightly Lightly
browned browned browned browned browned
41
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-lent Good
Good Fair Poor
Characteristics
5 4 3 2 1
Internal Characteristics
Texture:
Crisp, thin,
Slightly
Slightly Crisp, Crisp, slightly moist
moist,
moist tender tender if thick,
tender
tender
Flavor:
Pleasing, Pleasing, Pleasing, Pleasing, Pleasing, no
no off no off no off no off off flavor,
flavor, rich flavor, rich flavor, rich flavor, rich rich
Comments:
Activity 1.1.5
Something to do
Make an album of different bakery products with their corresponding picture and
recipe. Your output will be rated using the rubrics below:
SCORE CRITERIA
Artistically and creatively done with full illustrations and pictures of the
5
recipe
Artistically and creatively done with some illustrations and pictures of
4
the recipe
3 Properly done with some illustrations and pictures of recipe
42
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Dow nload ed fro m w w w .shsp h.b logsp ot.co m
LO 2: Decorate and present bakery products
Read Lesson Information closely and find out how much you can remember. Then d
Lesson Information
Bakers prepare, bake and decorate bread, rolls, biscuits, and other baked
products. Bakers work in a number of different environments from bakeries,
patisseries, and cake shops to hotels, restaurants, cafeterias, and factories, or as
part of bakery development for supermarkets or even in a cruise ship.
Bakers usually work in shifts and may work early mornings, late evenings,
and weekends. So if you are an entrepreneur and a risk taker, this is good job for
you.
This lesson will provide you the knowledge, skills and understanding in
decorating and presenting bakery products. (www.s4gateway.org.nz/distance-
learning/pathings/baking)
43
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Commonly Used Frostings or Icings, Fillings, and Glazes
BOILED ICING
Ingredients
1 ½ cup sugar
¼ tsp cream of tartar or 1 tbsp. white corn syrup
1∕8 tsp salt
⅓ cup water
2 egg whites
1½ tsp vanilla
Procedure
1. Put egg whites, sugar, water and syrup on top of double boiler.
2. Beat until mixed well.
3. Place over rapidly boiling water.
4. Beat constantly with electric mixer or electric beater 7 minutes or until it will
stand or peaks when beater is raised.
5. Remove from heat. Add vanilla. Beat.
6. Fills and frosts a 2-layer cake, 8 or 9 inches.
44
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Self-Check 1.2.1
Something To Do
Read the statement carefully and write the correct word that describes each
statement. Write your answer in your test notebook.
1. The most important ingredient in all types of frosting
2. Made by warming egg whites, sugar, and water, and beaten until
fluffy and glossy
3. A French term which means rich and very chocolate
4. Made from beating egg whites and sugar
5. Sticky icing that dries a hard finish and is purely white
45
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What do you need to know?
Read Lesson Information closely and find how you can remember. Then do Self-Check
Lesson Information
Trays - After taking from the oven, product is placed onto cooling wires,
DEPE
decorated and then placed on trays or platters.
Cellophane Bags - Bags are clear and transparent. Product is placed inside
the bags to protect from outside contamination and to slow the staling
process. Staling is caused by air passing through product and removing
moisture. Then moisture evaporates from surface.
Boxes - Product might be placed into boxes and displayed for sale, lots of 6
or 12. Some boxes might have see through lids.
46
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Labels - Packaged products will have labels showing ingredients, name of
manufacturer and other legal requirements. They make good advertising.
For the vase filling, cut three lemons into small and thick slices. Set whole
lemons in the glass vase. Now, assemble lemon slices between the glass vase
and the whole lemons. Repeat this step until the glass vase is completed. Fill the
glass vase with water. Now, lay a plate on the top of the glass with waxed paper
and fill with eye-catching spring cookies.
Jar - This is one of the easiest ways to add a twist on cookie presentation.
Fill a jar with colorful spring cookies. Make sure that the jar is big enough to fit
about 15 or 20 cookies. Once the jar is filled, you can decorate a spring-themed
covering for the lid of the jar. To do the covering, make a circle on a paper using
a round plate. Then, glue the circle onto a piece of colorful fabric. Green, yellow
and red are great colors for spring. Cut out the circle with sewing scissors. Lastly,
wrap the piece of fabric on the jar rim with twine.
How to Present Cookies for a Garden Party, April 16, 2013 retrieved from
blog.cookiesbydesign.com/how-to-present-cookies-for-a-garden-party/
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Self-Check 1.2.2
Activity 1.2.1
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LO 3: Store bakery products
Read Lesson Information and then find out how much you can remember and then do the
Lesson Information
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BAKED WHERE TO STORE HOW TO REFRESH
PRODUCTS
Hard – Unwrapped In areas with circulating Frozen goods:
crushed relatively dry air. Hard – Thaw wrapped as
breads and crusted goods in general have rapidly as possible,
rolls. a short shelf life since moisture re crisp by heating
from the crust making it soft uncovered in a
and tough or “soggy”. Can be 400°F oven for
stored in freezer, wrapped about 5 minutes.
loosely in paper, but keep best Should be served
when frozen partly baked in immediately.
vapor-proof wrapping.
Cupcakes Covered or boxed Relatively dry, a place well Thaw frozen
and muffins to prevent drying above floor level, in a unit cupcakes and
out. cleaned daily and scrubbed muffin, wrapped at
weekly; away from strong room temperature.
odors particularly fish, onions, Use within two days
cabbage, garlic, meats and for best quality.
especially paints and
cigarettes
smoke.
Crisp Covered boxed. Loosely covered container. Thaw at room
cookies May be frozen. temperature. Heat in
open shallow pan in
300°F oven for 3 to
5 minutes to refresh.
Soft, chewy Covered tightly. Airtight metal container in cool Thaw at room
cookies place temperature. Heat in
open shallow pan in
300°F oven for 3 to
5 minutes to refresh.
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HOW to PREPARE HOW to THAW or
BREAD STORAGE
for FREEZING REHEAT for SERVING
Storing techniques
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Self-Check 1.3.1
Something to do
Lesson Information
This lesson describes the skills and knowledge required to package and label
prepared bakery products for storage and transportation. It requires the ability to
check the quality of food and select correct packaging materials.
Food packaging – enclosing the food in a material for physical, chemical, biological
protection and tampering resistance; It provides nutrition information on the food
being consumed.
The aims of packaging are to keep the food in good condition until it is sold and
consumed, and to encourage customers to purchase the product. Correct packaging
is essential to achieve these objectives.
53
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c. Protect food against physical and chemical damage, such as, the
harmful effects of air, light, insects, and rodents. Each product has its
own needs.
d. Help the consumers to identify the food and instruct them how to use
it correctly.
e. Persuade the consumers to purchase the food.
f. Cluster or group together small items in one package for efficiency.
g. Marketing. The packaging and labels can be used by marketers to
encourage potential buyers to purchase the product.
h. Correct packaging prevents any wastage which may occur during
transportation and distribution.
Wood
Wooden shipping containers have traditionally been used for a wide range of
solid and liquid foods including fruits, vegetables, tea and beer. Wood offers good
protection, good stacking characteristics and strength. Plastic containers, however,
have a lower cost and have largely replaced wood in many applications. The use of
wood continues for some wines and spirits because the transfer of flavor compounds
from the wooden barriers improves the quality of the product.
Paper
Glass
54
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It is transparent, allowing products to be displayed. Colored glass may be
used either to protect the food from light or to attract customers.
inspection
washing
rinsing
sterilization
sealing and capping
cooling
Plastics
The use of various plastics for containing and wrapping food depends on
what is available. Plastics are extremely useful as they can be made in either soft or
hard forms, as sheets or containers, and with different thickness, light resistance,
and flexibility. The filling and sealing of plastic containers are similar to glass
containers.
Flexible films are the most common form of plastic. Generally, flexible films
have the following properties:
Home Canned Foods - One of the oldest and most common methods of
food packaging in homes is the use of home canning.
55
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packaging. Foil packaging allows the food to be sealed in the package without losing
any residual moisture that may still be in the food. The recommended types of food
to package in this manner are usually dried fruits, baked goods or grain products.
56
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Activity 1.3.1
Something to Do
SEAL IT ON
Prepare bakery products for a company party. Prepare all materials and
ingredients, and perform actual preparation, presentation and storing of the bakery
products. Your output and performance will be rated using the rubric below.
57
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Dimension Performance level
Excellent Very Satisfactory ( Needs No Points
(4 pts) Satisfactory 2 pts) Improvement attempt Earned
(3 pts ) (1 pts)
3.Safety Observes Observes Observes Most of the No
work habits safety safety safety time not attempt
precaution precautions precautions observing
-s at all most of the sometimes safety
time time precautions
4.Completen ess Tasks is Tasks is Tasks is Work No
of task completed completed nearly completed a attempt
following following completed head of time
in the the following
activity procedures in the
improve- the project procedures
ment/ in the project
innovation s
58
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Post-assessment
Read and analyze each statement carefully. Choose the best answer and
write the letter only in your answer sheet.
1. Which of the following ingredients is usually used in dough that gives better
taste and flavor?
A. butter
B. compound lard
C. edible tallow
D. vegetables oil
3. What is the basic ingredient in baking that improves aroma, flavor, and
nutrition in baked products?
A. baking powder
B. flour
C. shortening
D. sugar
59
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What is the first step to have better results in baking?
A. keeping oneself clean
B. keeping the food and equipment clean
C. keeping the utensils and work area clean
D. all of the above
11. Which of the following is the best substitute for sour milk?
A. 1 C sweet milk plus 1 tbsp. vinegar
B. 1¾ C sweet milk plus 1 tbsp. vinegar
C. 2 C sweet milk plus ½ tbsp. vinegar
D. 2/3 C sweet milk plus 1 tbsp. vinegar
12. What is the best substitute for one cup sifted flour?
A. 1 C minus 1 tbsp. sifted all = purpose flour
B. 1 C minus 2 tbsp. sifted all = purpose flour
C. 1 C plus 2 tbsp. sifted all = purpose flour
D. 1 C sifted all-purpose flour
13. Which of the following flour mixture is thick enough to be rolled and kneaded?
A. batter
B. cream
C. crust
D. dough
14. It refers to the procedure of rubbing one or two ingredients against a bowl
with the tip of a wooden spoon or electric mixer.
A. beating
B. creaming
C. folding
D. stirring
60
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15. Which
A. biscuits
B. cookies
C. muffins
D. pies
16. Which among the following cookies needs freezing before it is cut into
desired shapes before baking?
A. cookie bar
B. pressed cookie
C. refrigerated cookie
D. rolled cookie
18. It refers to the process of putting your product into containers for easy
distribution?
A. labeling
B. packaging
C. storing
D. wrapping
19. It is one of the more innovative methods used in commercial food packaging.
A. canned package
B. chill packaging
C. foil packaging
D. freezing packaging
20. What storing technique is used to draw, fold and cover the bakery product?
A. chilling
B. folding
C. refrigerate
D. wrapping
61
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Generalization:
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Quarter 2
Overview
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Definition of Terms
BAKING TERMINOLOGIES
As you wish to pursue baking as a career, you should familiarize yourself with
the common preparation and baking terminologies that come across in the process.
Pack compactly to fill cup with brown sugar or shortening by pressing it with
back of the spoon.
64
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Pre-assessment
Let us determine how much you already know about Bread and Pastry Production. Ta
Read and analyze each statement carefully. Choose the best answer and write
the letter only in your answer sheet.
3. What basic ingredient in baking improves aroma, flavor and nutrition in baked
products?
A. baking powder
B. flour
C. shortening
D. sugar
65
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6. nloaded fromto personal cleanliness practice in baking?
Which refers
A. combing the hair in the working area
B. keeping fingernails long
C. washing the hands after work
D. wearing an apron during working hours
7. Which type of light pastry is filled with whipped cream or a sweetened cream
filling and often topped with chocolate?
A. cream puff
B. Danish pastry
C. French pastries
D. pie and tart
12. What is the best substitute for two cups of pastry flour?
A. 1 C sifted all-purpose flour
B. 1 C sifted all-purpose flour plus 2∕3 cup cake flour
C. 1 C minus 1 tbsp. sifted all-purpose flour
D. 1 C minus 2 tbsp. sifted all-purpose flour
13. What is the simplest method in mixing the ingredients together with a utensil,
usually a spoon, using circular motion?
A. beating
B. creaming
C. stirring
D. folding
66
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14. What is the procedure of rubbing one or two ingredients against a bowl with
the tip of a wooden spoon or electric mixer?
A. beating
B. creaming
C. folding
D. stirring
17. What mixing technique in baking is usually used for meringue and for chiffon
products?
A. blending
B. folding
C. kneading
D. whisking
18. How do you call the process of putting products into containers for easy
distribution?
A. labeling
B. packaging
C. storing
D. wrapping
20. What storing technique is used to draw, fold and cover the bakery product?
A. chilling
B. folding
C. refrigerate
D. wrapping
67
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Lesson 2: PREPARE AND PRODUCE PASTRY PRODUCTS
EXPECTED OUTCOMES:
Read Lesson Information and find out how much you can remember and then do the Self Ch
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Lesson Information
Adding the wrong amount of flour or sugar greatly affect the quality of pastry
products. Accurate measurement is one of the important factors that contribute to
success in baking.
Flour
Sift the flour to remove lumps and scoop it to fill the measuring cup until it
overflows. Do not shake the measuring cup but level the flour with a spatula or the
edge of a knife.
Granulated Sugar
Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop
the sugar until it overflows. Do not shake the measuring cup but level the sugar with
a spatula or the edge of a knife.
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Brown sugar
Spoon and pack the sugar into a measuring cup until the sugar follows the
shape of the cup when inverted. When removed, the brown sugar will be molded into
the shape of the cup.
Liquid Ingredients
A liquid measuring cup is used to measure liquids.
a. Place the cup on a flat surface and pour the liquid until it reaches the
correct line on the measuring cup. Never lift the cup when pouring liquid.
b. Read the scale at eye level.
Solid fats
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.
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SUBSTITUTION of INGREDIENTS
Sometimes you may find it necessary to substitute one ingredient for another
in a recipe. However, using a different ingredient may change both the taste and
texture of your baking, so it is a good idea before substituting to understand the role
that ingredient plays in the recipe.
EQUIVALENT MEASURES
Standard Measure Equivalent Measure
1 tablespoon 3 teaspoons; ½ fluid ounce
1 fluid ounce 2 tablespoons
1 cup 8 fluid oz, 16 tablespoon
1 pint 2 cups
1 quart 2 pints, 4 quarts
1 gallon 4 quarts; 16 cups
2 gallons 1 peck
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Ounce and Pound Measures:
Standard Measure Equivalent Measure
4 ounces = ¼ pound
8 ounces = ½ pound
12 ounces = ¾ pound
16 ounces = 1 pound
www.joyofbaking.com/ingredientsubstitution.html
Dry Ingredients
Ingredient Ounces (oz) per cup
Flour, all-purposes, sifted = 4 oz
Flour, bread, sifted = 4¼ oz
Flour, cake, sifted = 3½ oz
Cocoa Powder, lightly spooned= 3 oz
Dry milk powder = 4¾ oz
Sugar, granulated = 7 oz
72
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Self-Check 1.1
Read Lesson Information and then find out how much you can remember. Do the Self
Lesson Information
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Kinds of pastry from
1. Cream puffs – a type of light pastry that is filled with whipped cream or
a sweetened cream filling and often topped with chocolate.
2. Puff pastry- a light, flaky, rich pastry made by rolling dough with butter and
folding it to form layers: used for tarts, napoleon
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5. Pie and tart - pastries that consist of two components: the first, relatively thin
pastry (pie) dough, when baked forms a crust (also called pastry shells) that
holds the second, the filling.
COP
Pastry ingredients
1. All-purpose flour - type of flour used in baking pastries .The gluten content
of this flour provides framework or substance of baked pastries.
2. Lard and vegetable shortening - fats frequently used to make pastry. Butter
and margarine produce a less tender crust.
3. Water – an important ingredient in pastry because it provides the
moisture needed to develop gluten.
4. Salt – contributes to the flavor of pastry and has no influence on flakiness
or tenderness.
75
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Mixing Techniques Applied for Pies and Pastries:
Stirring - mixing all ingredients together usually with a spoon in a circular
motion.
Whisking – also known as the whipping method and is usually used for
meringue, and for chiffon products.Air is incorporated into such food as
whipping cream and egg whites through very vigorous mixing, usually with an
electric mixer or whisk.
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Laminating - fat is repeatedly folded into the dough.
Creaming – fat and sugar are beaten together until light airy texture.
Kneading - working with the dough using the heel of hands, accompanied by
pressing, stretching and folding in order to develop its gluten
Cut in or cutting in – cutting fat into smaller pieces using two knives or
pastry blender to distribute fat in flour until it resembles into coarse meal.
77
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Self-Check 2.1.2
Activity 2.1.1
1.
2.
beating
creaming
3. folding
4. rolling
5. kneading
6. cutting-in
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How well did you perform? Find out by
accomplishing the Scoring Rubric honestly and
sincerely. Remember, it is your learning at stake.
Using the Scoring Rubric below, check the appropriate box that corresponds
to your level of performance in doing each of the given tasks.
PERFORMANCE LEVELS
4 – Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 - Approaching to proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
PERFORMANCE CHECKLIST 1 2 3 4
Beating - air is introduced into the mixture thru mechanical agitation
as in beating eggs.
Creaming - fat and sugar were beaten together until light airy
texture.
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Read Lesson Information closely and find how much you much you remember. Perform
Lesson Information
Measuring Tools
Baking is a precise skill, which calls for the exact measurement of the ingredients
to achieve desired outcome. How much of each ingredient to be used can be
determined using few standard measuring tools.
80
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3. Weighing Scale - used to measure large quantities of ingredients.
For baking purposes, a Dietetic or Spring Form Scale, where small
quantities of ingredients are weighed.
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1. Mixing Bowls - comes in various sizes with sloping sides to ease mixing. It can
be made of pottery, glass, metal or plastic. Stainless steel mixing bowls are
best used in baking.
3. Rotary Egg Beater - It is used for beating eggs or whipping cream manually.
4. Whisk - Most whisks consist of a long, narrow handle with a series of wire
loops joined at the end. Commonly used to whip egg whites into a firm foam
to make meringue, or to whip cream into whipped cream.
5. Wooden Spoons – They are used as mixing spoons. Some cooks prefer to
use wooden spoons because they do not transfer bodily heat as much as
metal spoons. Unlike metal spoons, they can also be safely used without
scratching the bottom of the saucepan.
82
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6. Flour
7. Electric Mixer - intended for mixing, folding, beating, and whipping food
ingredients. Mixers come in two major variations, hand mixers and stand
mixers.
Cutting Tools
All cutting tools work best when they are properly maintained. A sharp tool
not only performs better but is safer to use, because less pressure is required to
cut through the ingredients.
2. Bread Knife - It usually has a serrated edge. This helps cut bread or cake
without crushing it.
3. Kitchen Shears - They are used for cutting dried fruits and vegetables fresh
herbs, and cutting pastry.
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4. Grater and Shredder - It is used to grate, shred or slice vegetables, fruits and
cheese.
5. Cookie Cutters - They are used to stamp out individual cookies from rolled
dough. They are made of thin sheet metal or plastic that has been molded or
formed into shapes. The cutting edges must be even and sharp enough to
slice through the dough cleanly.
6. Dough Cutter – It is used to cut dough during scaling. Never pull the dough for
it tears out the gluten strands. It is also called bench scraper.
Miscellaneous Tools
There are still more tools and utensils that are also essential in your kitchen. It
is very important that you have the following basic tools that you will need for baking.
These tools are vital for you to have since they make the process more efficient and
easier. Try to keep them in mind all the time so that you will have a guide.
1. Metal Spatula – This is also called palette knife. A large spatula is used for
frosting cakes, while small spatula is used to loosen cookies from the pan and
to level the flour.
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2. Rolling Pin - It rolls out, flattens or thins the dough or paste. It may be made of
wood, metal, marble or synthetic materials.
3. Pastry Blender - It cuts fat into pieces to be able to coat it with flour in pie
making
85
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7. Wire Cooling Racks - They have feet that raise them above the counter so
that moisture does not collect under cooling baked goods. These racks can
also be used for glazing and confectionery works.
Decorating Tools
1. Pastry Tip/Piping Tubes - They are plastic or metal tubes attached at the tip of
the pastry bag to achieve the desired design when piping out icing. Piping
tubes can be bought at good stores, or shops selling catering equipment and
cake icing centers. They are available in both plastic and metal.
86
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Self-Check 2.1.3
Classify the following tools according to their use. Choose your answer from the
choices below. Write the letter that corresponds to your answer.
A. cutting tool
B. decorating tool
C. miscellaneous tool
D. mixing tool
1. rubber scraper
2. wooden spoon
3. bread knife
4. grater and shredder
5. spatula
6. pastry tip
7. whisk
8. pastry blender
9. pastry wheel
10. flour sifter
Crust
1½ cups All-purpose flour
½ cup shortening
6-8 Tbsp cold water
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Procedure
1. Cut in fat and flour using pastry blender until ingredients resemble a coarse
meal.
2. Gradually add cold water.
3. Start forming the dough into balls. Do not knead.
4. Flatten the dough with the rolling pin starting from the center to all directions to
maintain its round shape.
5. Transfer the dough/crust in the pie pan. Set aside.
Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.
PERFORMANCE LEVELS
4 – Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 - Approaching to proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
PERFORMANCE CHECKLIST 1 2 3 4
Demonstrated the use of mixing tools like mixing bowl, wooden
spoon, pastry blender etc.
Demonstrated proper use of measuring tools.
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Read Lesson Information closely then find out how much you can remember. Perform
Lesson Information
Pastries are one of the most popular dessert and snack foods. Many
seasonal fruits go well with a pie crust. Many of our wide range of desserts can fill in
a pastry shell. Buko, banana, mango, pineapple, and egg pies are among the
favorites. Would you like to bake your own pie? Test yourself if you can make a
good pie crust. Study carefully the ingredients and procedure in preparing and
baking pastries and pies.
The succeeding pages provide recipes for the different types of Pastry
Products. Divide the class into five groups. Select a recipe for the group to
bake. No two groups should do the same recipe. There are enough recipes
for all the groups to choose from.
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Enhance your skills in baking pastries. Perform the activity below
Activity 2.1.3
Egg Pie
Crust
Filling
3 Eggs
250 grams Skimmed milk
¾ cup Sugar
2 ½ cup Water
1 Tbsp All-purpose flour
½ tsp Vanilla
Procedure
Crust
1. Cut in fat and flour using pastry blender until ingredients resemble a coarse
meal.
2. Gradually add cold water. Start forming the dough into balls. A few drops of
water may be added if dough will not hold together. Do not knead.
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3. Sprinkle flour lightly on board and rolling pin. Place the dough on the board
and shape into ball with your hands.
4. Roll the dough form the center to edges, releasing pressure near the edge to
keep thickness of the dough even. Roll in all directions to maintain perfect
circle. The dough should be an inch layer than the pie plate.
COP
5. Roll dough over the rolling pin then unroll over the pie plate. This will prevent
the dough from breaking when transferring from the board to the pie plate. Fit
snugly on the pan. Prick liberally with tines of a fork. Set aside.
6. Prepare Filling :
Mix all ingredients thoroughly. Pour in the prepared pie pan. Bake at 350º F
for 30 – 45 minutes.
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How well did you perform? Find out by
accomplishing the Scoring Rubric honestly and
sincerely. Remember, it is your learning that is at
stake.
Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.
PERFORMANCE LEVELS
4 – Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 - Approaching to proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
PERFORMANCE CHECKLIST 1 2 3 4
Fat and flour were cut in using pastry blender until ingredients
resemble a coarse meal.
Cold water was gradually added.
Board and rolling pin were sprinkled with flour lightly. Dough
was place on the board and shape into ball with hands.
Dough was rolled out from the center to edges, releasing
pressure near the edge to keep thickness of the dough even.
Dough was rolled in all directions to maintain perfect circle.
Dough was rolled over the rolling pin then unroll over the pie
plate.
Ingredients for fillings were thoroughly mix.
92
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93
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accomplishing
Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the
thegiven task. Rubric honestly and
Scoring
PERFORMANCE LEVELS
4 – Advanced - Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient - Can perform this skill satisfactorily without assistance or
supervision.
2 - Approaching to proficiency- Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 – Basic - Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
PERFORMANCE CHECKLIST 1 2 3 4
Boiled the first four ingredients (milk, water, butter and sugar).
Flour was added.
Removed from heat if correct consistency attained.
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Activity 2.1.5
Custard Tart
Quantity Unit Description PROCEDURE
Crust
1 Cup All-purpose flour 1. Cut in flour, shortening and sugar until
¼ Cup butter it forms a corn meal.
1 Tbsp sugar 2. Gradually add cold water and all-
2-4 Tbsp cold water purpose cream.
1 Tbsp All-purpose 3. Form into dough.
cream 4. Flatten and arrange to individual tart
molder. Set aside.
Filling
½ cup evap 1. Combine all ingredients for filling.
¼ cup all-purpose 2. Cook over low fire or in a double boiler
cream until thick.
2 pcs egg yolks 3. Pour in a prepared tart molder line with
¼ cup sugar crust.
1 drop vanilla 4. Bake at preheated oven for 20-25
minutes.
5. Allow to cool and pack in colored
cellophane.
Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.
PERFORMANCE LEVELS
4 – Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient. Can perform this skill satisfactorily without assistance or
supervision.
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2 - Approaching to proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
PERFORMANCE CHECKLIST 1 2 3 4
Activity 2.1.6
BUKO PIE
Use Double Crust Pie. Roll out the half of the dough for lower crust and fit
snugly into the pie plate. Prick and set aside.
FILLING
2 cups slivered young coconut or buko
¾ cup sugar
½ cup flour
½ cup coconut water
½ cup evaporated milk
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PROCEDURE
1. Blend ingredients for filling.
2. Cook over slow fire stirring continuously until thick.
3. Pour into prepared pie shell.
4. Top with another half of the pie dough.
5. Bake as directed for double crust pies.
Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.
PERFORMANCE LEVELS
4 – Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 - Approaching to proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
PERFORMANCE CHECKLIST 1 2 3 4
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Activity 2.1.7
MANGO PIE
INGREDIENTS
*Use Single Pie Crust. Prebake.
FILLING
1 ¾ cups milk, evaporated
1 cup sugar
¼ cup cornstarch
2 tbsp. water
¼ cup butter
3 pieces mangoes, fresh, sliced
¼ cup cold water
2 tbsp. gelatin, unflavored
3 tbsp. sugar
PROCEDURE
1. Blend and bring to a boil milk and sugar.
2. Suspend starch in water.
3. Stir into milk mix over medium heat, stirring continuously until thickened.
4. Add butter and blend until smooth. Remove from fire.
5. Pour into prebaked shell. Set aside.
6. Prepared mangoes. Arrange on top of the prepared cream.
7. Suspend gelatin in cold water. Add sugar. Heat until gelatin is dissolved and
pours over pie.
8. Chill until gelatin is set.
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Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given tasks
PERFORMANCE LEVELS
4 – Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 - Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
PERFORMANCE CHECKLIST 1 2 3 4
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Activity 2.1.8
Pineapple Pie
Ingredients
1 recipe pastry for a 9 inch double crust
¾ cup white sugar
1 tbsp. cornstarch
1 (20 Oz.) can crushed pineapple with juice
1 tbsp. lemon juice
2 tbsp. milk
1 tbsp. white sugar
Procedure
How well did you perform? Find out by accomplishing the Scoring Rubric hon
100
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Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.
PERFORMANCE LEVELS
4 – Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 - Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
PERFORMANCE CHECKLIST 1 2 3 4
Activity 2.1.9
BOAT TARTS
INGREDIENTS
2 cups all- purpose flour
1 tsp salt
2 tbsp. sugar
½ cup margarine or butter
1 tsp water
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PROCEDURE
1. Sift flour, salt and sugar into a bowl.
2. Add the margarine and cut with a pastry blender until margarine is broken
into fine particles.
3. Sprinkle water, stir and gather mixture to form dough. Chill.
4. Roll out about 1/8 thick.
5. Cut with cutter and fit into boat tart shells.
6. Fill with cashew nut filling. Bake at 350°F for 10 minutes or until golden
brown. Makes 24 boat tarts.
How well did you perform? Find out by accomplishing the Scoring Rubric hon
Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.
PERFORMANCE LEVELS
4 – Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 - Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
PERFORMANCE CHECKLIST 1 2 3 4
1. Sifted flour, salt and sugar into a bowl.
2. Added the margarine and cut with a pastry blender until
margarine is broken into fine particles.
3. Sprinkled water, stirred, and gathered mixture to form
dough. Chilled.
4. Rolled out dough about 1/8 thick.
102
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Scaling Instructions for Baked Pies
Read Lesson Information very well then find out how much you can remember. Then p
Lesson Information
103
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Self-Check 1.4
Give the oven temperature for baking the different types of Pastry Products.
Now you are ready to go on with the ways on how to decorate and
present pastry products!
Prepare a variety of fillings and coating/icing, glazes and decorations for pastry
products according to standard recipes, enterprise standards and/or customer
preferences.
Fill and decorate pastry products, where required and appropriate, in
accordance with standard recipes and/or enterprise standards and customer
preferences.
Finish pastry products according to desired product characteristics.
Present baked pastry products according to established standards and
procedures.
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What do you need to know?
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing Self-check
2.2.1.
Lesson Information
The easiest way to decorate an ordinary pastry is with coat of glaze. The
simplest option barely requires a recipe at all. Just mix confectioner’s sugar with a
liquid such as milk or lemon, adjusting the proportions until you reach the desired
thickness. We can add a bit of citrus zest, liqueur, and vanilla extract or other
flavoring agent. Other glazes feature extra richness from butter, heavy cream,
chocolate, or caramel. All of the options should be used immediately after they are
made and then given a few minutes to set before serving.
Whisk together 2 cups confectioner’s sugar and ¼ cup milk until smooth,
adding more milk if needed to reach desired consistency. Make about ¾ cup.
Heat 6 tbsp. unsalted butter and ½ cup packed light brown sugar in a
saucepan over medium, stirring, until sugar has dissolved. Add 2 tbsp. of heavy
cream, 1 tsp vanilla extract and ½ tsp. salt brings to a boil. Remove from heat, then
let cool until thickened. This makes about 1 cup.
Lemon Glaze
Whisk together 2 cups confectioner’s sugar with 2 tsp. finely grated lemon
zest and ¼ cup lemon juice until smooth. This makes about 1 cup.
Chocolate Glaze
105
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Boiled Icing
Ingredients
2 cups sugar
⅓ cup water
¼ tsp cream of tartar
1 tbsp. corn syrup
2 egg whites
Procedure:
The table below indicates the different kinds of fillings for pies and pastry. It shows
how they are made, their uses and how to store them.
106
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Self-Check 2.2.1
Arrange the following steps in making Boiled Icing. Use A for the first step, B for
second and so on. Write your answer on your test notebook.
1. Bring to boil over low fire until it forms into a threadlike consistency.
3. On a separate bowl, beat together egg whites and cream of tartar until stiff.
Read Lesson Information closely and find out how much you can remember. Perform
Lesson Information
Syrup
107
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Flavored simple syrup is used to moisten some pastries. Flavorings maybe
extracts like vanilla, liquors like rum. Add flavorings after the syrup has cold,
because flavor maybe lost if they are added to hot syrup. Syrups may also be
flavored by boiling them with lemon or orange rind.
Pastry Cream
Custards
It consists of milk, sugar, eggs and flavorings. Whole eggs are used for
greater thickening power. Used as pie fillings and as a dessert by itself
Nut Garnish
108
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Rules for Garnishing Pastry Products
Tartlet
109
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Self-Check 2.2.2
Read Lesson Information closely then find out how much you can remember. Perform Self
Lesson Information
Color of the Product - a color stimulates sense of sight and enhanced once
appetite. It is essential that the presentation and plating must be eye-
catching.
110
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Self-Check 2.2.3
Identify what is being described in the sentences below. Write your answer on
your test notebook.
The table below indicates the proper way of storing pastries and where to store
them:
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Storing Pastry Products
As many pastry products contain egg and dairy products, they present a
potential health hazard if not stored properly. Remember: proper storage means that
pastries must be covered with plastic or placed in a box before storing.
The custard filling of tart and pies contain protein which provides food for
bacteria. If the custard (crème caramel or trifle) is not heated and cooled
properly and quickly, bacteria that are present in the custard can grow
quickly to dangerous numbers.
Pastry products that are not required for immediate consumption must be
cooled rapidly and stored in the refrigerator until required.
If milk and cream are used, like in custards, they must not be left to stand at room
temperature for any length of time. They should be kept in the refrigerator until
the last possible moment to prevent the risk of food poisoning.
Pastries are best consumed while fresh, but most keep longer when
refrigerated, and some can even be frozen.
Pastry dough may be frozen up to six months.
Unbaked pies will last about four months in the freezer, while baked berry pies
can be frozen for six to eight months.
This lesson describes the skills and knowledge required to package and label
pastry products for storage and transportation. It requires the ability to correct
packaging materials. The main objective of packaging is to keep pastry products in
good condition until it is sold and consumed. Correct packaging is essential to
achieve these objectives.
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Definition of Packaging
Packaging refers to any material used to cover, contain, protect, handle, preserve,
identify, describe, promote, and market goods by a producer to the consumer. Several
factors are taken into consideration when designing an appropriate packaging for goods,
such as the size, shape, durability, space, and cost.
It plays a significant role especially when dealing with pastry products. Packaging
helps prolong its shelf life by preventing mechanical damage. It also helps in the
retention of the nutritive value of pastry products.
1. Plastic container - Plastics are extremely useful as they can be made either
soft or hard forms, as sheets or containers, and with different thickness, light
resistance, and flexibility.
2. Plastic/cellophane – Transparent or colored plastic is usually used for
packaging tarts, pies and other types of pastries.
3. Aluminum foil
4. Paper/boxes
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Enhance your skills in packaging
pastries. Perform the activity below.
Activity 3.3.1
Prepare pastry products. Choose your own pastry recipe. Prepare all the needed
materials and ingredients. Perform actual preparation, presentation, packaging and
storing. Evaluate your output and performance using the rubric below.
PERFORMANCE LEVELS
4 – Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 - Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
114
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Post-assessment
Read and analyze the statements carefully. Choose the best answer and write the
letter only in your answer sheet.
3. What basic ingredient in baking improves aroma, flavor and nutrition in baked
products?
A. baking powder
B. flour
C. shortening
D. sugar
4. Which of the baked goods are usually made of dough or have a crust made
out of enriched dough?
A. bread
B. pastry
C. pie
D. pizza
115
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7. Which type of light pastry is filled with whipped cream or a sweetened cream
filling and often topped with chocolate?
A. cream puff
B. Danish pastry
C. French pastries
D. pie and tart
12. What is the best substitute for two cups of pastry flour?
A. 1 cup sifted all-purpose flour
B. 1 cup sifted all-purpose flour plus 2∕3 cup cake flour
C. 1 cup minus 1 tbsp. sifted all-purpose flour
D. 1 cup minus 2 tbsp. sifted all-purpose flour
13. It is the simplest method in mixing the ingredients together with a utensil,
usually a spoon, using a circular motion.
A. beating
B. creaming
C. folding
D. stirring
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14. It is the procedure of rubbing one or two ingredients against a bowl with the
tip of a wooden spoon or electric mixer.
A. beating
B. creaming
C. stirring
D. folding
17. What mixing technique in baking is usually used for meringue and for chiffon
products?
A. blending
B. folding
C. kneading
D. whisking
18. What do you call the process of putting product into containers for easy
distribution?
A. labeling
B. packaging
C. storing
D. wrapping
20. What storing technique is used to draw, fold, and cover the bakery product?
A. chilling
B. folding
C. refrigerate
D. wrapping
117
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GENERALIZATION
118
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Quarter 3
Overview
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Definition of Terms
Boiled icing sugar and egg white icing for cakes; Sugar is first cooked on
the stovetop to form syrup, and then the hot syrup is beaten
into whipped egg whites. As the mixture is beaten it becomes
smooth, fluffy, and glossy.
Chiffon cake light cake made following the chiffon method – cake mixing
method involving the folding
Choux pastry or pâte à choux – light pastry dough for making profiteroles,
croquembouche and éclairs
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Confectioner’s sugar sucrose ground in to fine powder and mixed with a little
cornstarch to prevent caking
Creaming method mixing method that begins with the blending of fat and sugar;
used for cakes, cookies and similar items
Filling, coating, topping quantity of material that fills or is used to fill something, or
is used to coat, or is used to design the top of food
Fondant type of icing made of boiled sugar syrup that is agitated so that
it would crystallize into a mass of extremely small white
crystals.
Gateau, torte rich cake, typically one containing layers of cream or fruit.
Genoise sponge cake made by whipping whole eggs with sugar and
folding in flour and sometimes, melted butter.
Gum paste type of sugar paste or pastillage made from vegetable gum.
Pre-heat heat the oven prior to baking to achieve the required heat
121
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Scrape sticky ingredients from the side of the
mixing bowl.
Sponge cake type of cake made by whipping eggs and sugar to a foam,
then folding in flour
Turntable pedestal with a flat, rotating top used for holding cakes while
they are being decorated
122
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Pre-
Let us determine how much you already know about preparing and presenting gatea
Read and analyze the statement carefully. Choose the best answer and write the
letter only in your answer sheet.
2. It refers to fine white flour made from soft wheat which contains 7-9%
protein.
A. all-purpose flour
B. bread flour
C. cake flour
D. pastry flour
4. Which refers to getting the right number of serving from a recipe and
serving the right amount?
A. mark-up
B. portion control
C. weight
D. yield
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5. Which refers to a method of dividing cake into uniform pieces before
serving?
A. counting
B. cutting
C. measuring
D. weighing
8. This very fine sugar dissolves faster and is perfect for making meringue.
A. caster sugar
B. confectioner’s sugar
C. granulated sugar
D. white sugar
124
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11. It refers to heating the oven to attain the required baking temperature
before baking.
A. baking
B. proofing
C. preheating
D. broiling
15. What coating is applied to food to make the food shiny or glossy?
A. custard
B. ganache
C. glaze
D. syrup
16. Which is a kind of icing that is made out of butter and/or shortening
blended with confectioner’s sugar or sugar syrup?
A. butter cream
B. custard
C. ganache
D. syrup
125
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17. Which is a rich cream made of chocolate and heavy cream?
A. butter cream
B. custard
C. ganache
D. syrup
19. What type of icing is made of boiled sugar syrup so that it would
crystallize into a mass of extremely small white crystals?
A. butter cream
B. custard
C. filling
D. fondant
20. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days
B. 4 days
C. 5 days
D. 6 days
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Lesson 3 : PREPARE AND PRESENT GATEAUX, TORTES, AND
CAKES
EXPECTED OUTCOMES:
LO1. Prepare sponge and cakes LO2. Prepare and use fillings LO3. Decorate ca
LO4. Present cakes LO5. Store cakes
Read Lesson Information closely then find out how much you can remember. Find
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Lesson Information
Dry Ingredients
1. Flour
Sift the flour to remove lumps and scoop it to fill the measuring cup until it
overflows. Do not shake the measuring cup but level the flour with a spatula
or the edge of a knife.
3. Powdered Milk
Remove the lumps by stirring. Scoop lightly to fill the measuring cup
without shaking until it overflows. Use the spatula or the straight edge of a
knife to level the measurement.
4. White Sugar
Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop
the sugar until it overflows. Do not shake the measuring cup but level the
sugar with a spatula or the edge of a knife.
5. Brown Sugar
Roll out the lumps, remove the dirt and pack into the measuring cup until
the sugar follows the shape of the cup when inverted. When removed from the
measuring cup, the brown sugar will be molded into the shape of the cup if
packed properly.
Liquid Ingredients
A liquid measuring cup is used to measure large quantities of liquids. Set the
cup on a level surface. Never lift the cup while pouring the liquid. Read the scale
from the side of the cup.
Solid Fats
Fill the measuring cup with shortening and press down until it is full. Level the
fat with the spatula or the edge of a knife.
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How
SelfS-Celhfe-Cckhe1c.1k 3.1.1
much did you learn?
Match column A with the appropriate words in column B. Choose the letter of the
correct answer and write it on your answer sheet.
A B
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Enhance your skills in measuring
ingredients. Perform activity below.
Activity 3.1.1
Group yourselves into five. Assign a leader for each group. With the use of standard
measuring tools, practice the proper way of measuring ingredients following the
steps given. Leader must check/monitor the performance of each member. Repeat
the steps until all members can measure all the ingredients properly. After the
activity, accomplish the Scoring Rubrics/Checklist provided below.
How well did you perform? Find out by accomplishing the Scoring Rubric hon
PERFORMANCE LEVELS
4 - Can perform this skill without supervision and with initiative and adaptability to
problem situations.
3 - Can perform this skill satisfactorily without assistance or supervision.
2 - Can perform this skill satisfactorily but requires some assistance and/or
supervision.
1 - Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
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PERFORMANCE CHECKLIST 1 2 3 4
Flour
Sifted the flour to remove lumps and scooped it to fill the
measuring. Leveled the flour with a spatula or the edge of a
knife.
Baking Powder/Baking Soda
Removed the lumps by stirring. Dipped the measuring spoon
into the powder or scoop the baking powder or baking soda,
then leveled it off with a spatula.
Powdered Milk
Removed the lumps by stirring. Scooped lightly to fill the
measuring cup without shaking until it overflows. Used the
spatula or the straight edge of a knife to level the measurement.
Sugar
Filled the measuring cup or scooped the sugar until it overflows.
Did not shake the measuring cup but leveled the sugar with a
spatula or the edge of a knife.
Brown Sugar
Rolled out the lumps, removed the dirt and packed into the
measuring cup until the sugar follows the shape of the cup when
inverted. When removed from the measuring cup, the brown
sugar will be molded into the shape of the cup if packed
properly.
Solid Fats
Filled the measuring cup with the shortening while pressing until
it is full. Leveled the fat with the spatula or the edge of a knife.
Read Lesson Information closely then find out how much you can re
Lesson Information
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It helps minimize
4. It helps to guide the ordering and preparation of food.
5. It is a contributing factor in giving a consistent yield and portion size.
6. Customers know exactly how much food to expect.
7. Customers get the same portion size
• Measuring - a method of portioning food on the serving line that involves the
use of scoops or ladles
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• Counting - name or list (the units of a group or collection) one by one in
order to determine the total number
SSelef-lCf-hCehcekc1k.23.1.2
Identify what is described in the sentences below. Write your answer on your answer
sheet.
1. Getting the right number of servings from a recipe and serving the right
amount
2. Method of dividing food into uniform pieces before it is placed on the serving
line
3. Method of portioning food on the serving line that involves the use of scoops,
or ladles
4. Method performed using a food scale
5. Naming or listing (the units of a group or collection) one by one in order to
determine the total number
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Lesson Information
Cake Ingredients
1. Cake Flour
Cake Flour is a finely ground meal obtained by grinding and milling cereal
grains. It contains 7-9% protein content and is made from soft wheat flour. It is good
for making cakes and cookies where a tender and delicate texture is desired.
2. Sugar
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sugar helps promote lightness by incorporating air into the shortening. Air
is trapped on the face of sugar’s irregular crystals. When sugar is mixed
with shortening, this air becomes incorporated as very small air cells.
During baking, these air cells expand when filled with carbon dioxide and
other gases from the leavening agent.
3. Eggs
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4. Shortening
5. Leavening Agent
6. Liquid Ingredients
Self-Check 3.1.3
Self-Check 1.3
Match the definitions in Column A with the terms in Column B. Write your answer on
your answer sheet.
A B
A. Finely ground powder obtained by grinding and/or 1. water
milling cereal grains 2. shortening
B. Cheapest ingredient in baking. It helps dissolve all 3. leavening
other ingredients into batter and form a smooth, 4. flour
workable mixture. 5. eggs
C. It is considered the most costly ingredient in baking.
It represents almost 50% of the total cost of baked
products.
D. Made from hydrogenated vegetable oil. It contains
80-85 percent fat and 10-15 percent water.
E. Gases that cause the batter to rise. It also increases
tenderness when any fat is added to a flour mixture.
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Lesson Information
Classifications of Cakes
High-fat or Shortened Cakes - a type of cake which contains a high
percentage of fat or shortening.
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Baking Tools and Equipment
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Measuring spoons are a set of
spoons with amount indicated in
the handle used in measuring
small amounts of ingrediets less
than ¼ cup.
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140
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141
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142
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143
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Mixing methods used for cakes
Some bakers prefer to add the salt and flavorings with the sugar to
ensure uniform distribution. If melted chocolate is used, it may beaten during
creaming.
4. Add the eggs a little at a time, after each addition, beat until the eggs are
absorbed before adding more. After the eggs are beaten in, mix until light
and fluffy. This step will take about 5 minutes.
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5. Scrape down the sides of the bowl to ensure even mixing.
6. Add the sifted dry ingredients (including the spices), alternating with the
liquids. The reason for adding dry and liquid ingredients alternately is the
batter may not absorb all the liquid unless some of the flour is present.
B. Two-Stage Method
The two-stage mixing method is a little simpler than the creaming method,
and it produces a smooth batter that bakes up into a fine-grained, moist cake. The
name originated from the practice of adding the liquids are added in two stages. The
first step in making high-ratio cakes is to blend the flour and other dry ingredients
with shortening. When this mixture is smooth, the liquids (including eggs) are added
in stages.
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3. Sift the dry ingredients together on top of the liquid ingredients in the bowl.
4. With the paddle attachment, mix at low speed for 30 seconds until the dry
ingredients are moistened. (The purpose of mixing slowly until the dry
ingredients are moistened is to keep them from being thrown out of the bowl).
5. Mix at high speed for 4 minutes. Stop the machine and scrape down the bowl
and beater. Mix at medium speed for 3 minutes.
D. Flour-Batter Method
The flour-batter method is used for only a few specialty items. It produces a
fine-textured cake, but there may be some toughening due to the development of
gluten. Flour-batter cakes include those made with either emulsified shortening or
butter or both.
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3. Whip the sugar and eggs together until thick and light. Add liquid flavoring
ingredients, such as vanilla.
4. Combine the flour-fat mixture and the sugar-egg mixture and mix until
smooth.
5. Gradually add water or milk (if any) and mix smooth.
E. Sponge Methods
3. With a wire whip or the whip attachment of a mixer, beat the eggs at high
speed until they are very light and thick. This may take as long as 10 to
15minutes if the quantity is large.
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4. If any liquid (water, milk, liquid flavoring) is included, add it now. Either whip it
in, in a steady stream, or stir it in, as indicated in the recipe.
5. Fold in the sifted flour in 3 or 4 stages, being careful not to deflate the foam.
Many bakers do this by hand, even for large batches. Fold gently until all the
flour is blended in. If any other dry ingredients are used, such as cornstarch
or baking powder, sift them first with the flour.
6. Immediately pan and bake the batter. Delays will cause loss of volume.
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2. Sift the flour with half the sugar. This step helps the flour mix more evenly
with the foam.
3. Using the whip attachment beat the egg whites until they form soft peaks.
Add salt and cream of tartar near the beginning of the beating process
4. Gradually beat in the portion of the sugar that was not mixed with the flour.
Continue to whip until the egg whites form soft; moist peaks. Do not beat until
stiff. Beat in the flavorings.
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Deposit the mix in ungreased pans and bake immediately.
F. Chiffon Method
Chiffon cakes and angel food cakes are both based on egg-white foams, but
here the similarities in the mixing methods end. In angel food cakes, a dry flour-
sugar mixture is folded into the egg whites. In the chiffon method, a batter
containing flour, egg yolks, vegetable oil, and water is folded into the whites. Egg
whites for chiffon cakes should be whipped until they are a little firmer than those
for angel food cakes, but not so much that they become dry. Chiffon cakes contain
baking powder, so they do not depend on the egg foam for all their leavening.
4. Whip the egg whites until they form soft peaks. Add the cream of tartar and
sugar in a stream and whip to firm, moist peaks.
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5. Fold the whipped egg whites into the flour-liquid mixture.
6. Immediately deposit the batter in ungreased center tube pans (like angel food
cake pans) or in layer pans with only the bottoms greased and dusted, not the
sides (like sponge layers).
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4. Whip the egg whites and sugar until they form soft peaks, as for angel food
cake.
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10. Level
Self-Check 3.1.4
Match the definition in column A with the terms in column B. Write your answer in
your answer sheet.
A B
A. It also called the conventional 1. Sponge Method
method and the standard method
for mixing high-fat cakes.
B. A type of cake which contain high 2. One-Stage Method
percentage off at or shortening.
C. A butter containing flour, egg yolks, 3.Creaming Method
vegetable oil, and water is folded into
the whites.
D. Butter is creamed with sugar until the 4. Chiffon Method
mixture is light then; whipped egg
whites are folded into the butter. 5. High-fat or Shortened
E. All in one step. It is adding the liquid Cakes
ingredients to the bowl first.
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Lesson Information
Baking guidelines:
1. Preheat oven to desired/prescribed temperature.
2. Check oven racks are properly placed.
3. Arrange baking pans of similar shapes inside the oven one inch apart from
all sides.
4. Follow correct oven temperature prescribed by the recipe. Incorrect oven
temperature results to poor volume, texture, form and color.
5. Avoid opening the oven while baking.
6. Cool cakes by using a cake rack. To remove cakes from the pan, slide a
spatula around the pan and turn upside down.
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Other Baking Guidelines
Self-Check
Self-Check 3.1.5
Arrange the following steps in baking a cake chronologically, placing 1 for the first
step up to 10 for the final step. Write your answers on your answer sheet.
Read Lesson Information closely then find out how much you can remember. Find
Self-check 3.1.6.
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Read and analyze the statement concept carefully. Match column A with column B.
Write your answer on your answer sheet.
A B
A. Under baked 1. Too dark
B. Too much flour or flour too 2. Crumbly
strong 3. Soggy
C. Batter spread unevenly; 4. Burst or cracked
uneven oven heat 5. Uneven shape
D. Too much sugar oven too hot
E. Too much leavening; too
much shortening
Form a group of five. Divide the work among yourselves as you follow the
recipe given below. After the activity, accomplish the Scoring Rubrics checklist
provided below.
Activity 3.1.2
Cake Butter
Ingredients
3 ½ cups cake flour
1 ½ tablespoon baking powder
¾ cup butter or margarine
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1 ¼ cups sugar
½ tsp salt
4 eggs
¾ cup evaporated milk
½ cup water
1 ½ tsp vanilla
Procedure
1. Sift together flour and baking powder. Set aside
2. Cream butter and sugar. Blend eggs one at a time, until sugar is dissolve
3. In another bowl, combine milk, water and vanilla
4. Add the flour mixture and the milk mixture, starting and ending with flour.
Pour into prepared pan
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Activity 3.1.3
Ingredients
¾ cup cake flour
½ tsp baking powder
¼ tsp salt
4 egg yolks
¼ cup sugar
4 egg whites
¼ cup sugar
1 tsp vanilla
3 Tbsp water
1 tsp lemon extract
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Cut and fold the flour mixture with the egg white mixture.
7. Pour in rectangular pan line with wax paper.
8. Bake at 300° F at 10 -15 minutes.
9. If done, sprinkle with confectioner’s sugar and invert.
10. Roll loosely with the help of wax paper or cheese cloth. Allow to cool.
11. Prepare filling/frosting
12. Unroll and fill in with filling.
13. Roll again and place in a half roll pan.
14. Cover and decorate with icing.
15. Place in a half roll box.
Find out how well you performed by accomplishing the Scoring Rubric hones
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Chiffon Cake
Ingredients
Procedure
1. Mix all dry ingredients in a bowl (flour, ½ c sugar, bp, salt).
2. Make a well at the center of dry ingredients.
3. Pour in all the liquid ingredients (Egg yolks, water, oil, vanilla, extract).
4. Blend / mix thoroughly dry and liquid ingredients.
5. Set aside.
6. On a separate bowl, beat egg whites and cream of tartar until stiff. Add ½ c
sugars gradually while beating. Beat until sugar is dissolve.
7. Cut and fold the flour mixture and the egg white mixture until blended.
8. Pour in a prepared baking pan line with parchment paper.
9. Bake at pre-heated oven for 30-45 minutes.
10. Allow to cool.
11. Place on a cake board.
12. Cover with boiled icing.
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Boiled icing
4 egg whites
1/2 tsp cream of tartar
2 cup sugar
½ cup water
2 Tbsp syrup
Boil sugar and water and syrup together over low fire to form a threadlike. Gradually
add to beaten egg whites.
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Enhance your skills in baking a cake.
Perform the activity below by preparing
a chocolate cake.
Activity 3.1.5
Chocolate Cake
Ingredients
¾ cup all-purpose flour
1 ¾ cup brown sugar
¼ cup cocoa powder
1 ½ tsp baking soda
1 tsp salt
Procedure:
1. Combine together and make a well at the center and place the liquid
ingredients.
2. Blend thoroughly.
3. Pour in a prepared round pan 7” or 8” diameter.
4. Bake at 300 °F for 25-30 min.
Liquid Ingredients
1 cup buttermilk (1 tbsp. white vinegar + 1 cup fresh milk)
½ cup oil
3 large eggs or 4 medium eggs
1 cup brewed coffee (or black coffee) Last to incorporate
Icing
1 cup all-purpose cream
½ cup semisweet chocolate chips
1 tsp instant coffee
Boil all-purpose cream and chocolate until chocolate melt. Add instant coffee.
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Find out how well you performed by
accomplishing the Scoring Rubric honestly and
sincerely.
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LO2. Prepare and used fillings
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Lesson Information
Types of fillings, coatings and sidings for cakes and its application
There are many cakes. Cakes with fillings always seem to add a little extra to
the treat. While there is a whole range of cake-fillings recipes to choose from is
important that the type of filling you use is stable enough.
Types of Filling
There are many cake filling types that can be used. There are some points
that should be taken into consideration when choosing a filling for a cake. Some of
these points are listed below.
Consider the flavor of the cake and be sure that the filling will complement the
cake's flavor.
Take into account the storage of the cake. Do not select a filling that requires
refrigeration when it will not be possible to refrigerate the cake because of its
size.
If the cake will be exposed to warm temperatures, do not choose a filling that
will melt.
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If the cake has to be made a day or so ahead of when it will be eaten, be sure
the filling will hold up for that period of time..
The amount of filling will vary depending on the type of filling, the type of cake,
number of layers, and personal preference.
Custard
Fruit
There are many fruits that can be cooked into a
filling for cakes that will provide the cake with an extra
special flavor. Some of the common fruits used are
strawberries, blueberries, raspberries, peaches,
apricots, and rhubarb. When using fruit fillings, a piping
of frosting is applied on top of the layer around the
outer edge of the cake to act as a dam to hold the
filling in between the layers. Fresh fruit can also be
added between the layers but this type of cake should
only be assembled within a few hours of eating it.
The fruit continues to ripen even when refrigerated and
its juices will begin to soak into the cake. If the cake
has a cooked fruit filling that does not contain eggs, it
can be stored at room temperature for up to 2 days.
Refrigerate for longer storage.
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Frosting
from
Many times the same frosting used to frost the
cakes is used for the filling between layers. This is a
great way to add flavor and moistness to the cake.
Some of the common frosting types that are also used
as fillings are butter cream, boiled, cream cheese,
whipped cream, and ganache. Cakes with frosting
fillings should be stored according to the type of
frosting being used
Jelly
Jelly, jam, or preserved can be used to add an
easy fruit flavored filling to a cake. You can add flavor
to the cake without any additional preparation. When
using jelly filling on a layer cake, use a piping of
frosting around the edge of the layer to keep the jelly,
jam, or preserves confined and then select your
favorite flavor and spread it on the layer inside the
piped frosting. Cakes with this type of filling can be
stored at room temperature for up to 4 days as long as
the frosting can be stored at room temperature. The
filling can be refrigerated if the frosting on the cake
calls for it.
Whipped Cream
A filling using whipped cream provides a light
fluffy filling with a delicate flavor. Whipped creams are
sometimes stabilized by adding gelatine to make them
hold up better. A cake with whipped cream filling
should be refrigerated and served the same day that it
is made.
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Identify what is being described by the sentences below. Write the answer on your
answer sheet.
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Lesson Information
2. Prepare all ingredients and note the proper temperature. Cool cake layers
completely before assembling and icing. Icings and fillings should be spread
out and at the correct temperature.
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3. Trim cake layers, if necessary. Remove any ragged edges. Slightly rounded
tops are easily covered by icing, but excessively large bumps may have to be
cut off.
4. Brush all crumbs from cakes. Loose crumbs make icing difficult.
5. Place the bottom layer upside down (to give a flat surface for the filling) on a
cardboard cake circle of the same diameter. Place the cake at the center of a
cake turn table. If a cake circle or turntable is not available, place the cake on
a serving plate; slip sheets of wax paper or parchment under the edges of the
cake to keep the plate clean.
6. Spread filling on the bottom layer, out to the edges. If the filling is different
from the outside frosting, be careful not to spread the filling over the edges.
One way to avoid spilling the filling over the edge is to pipe a row of the icing
used for the cake sides around the edge of the cake layer to form a barrier to
hold the filling inside. Use the proper amount of filling. If applied too heavily,
filling will ooze out when top layer is put in place.
7. Place the top layer on the bottom layer, right side up.
8. Ice the cake .If a thin or light icing is used, pour or spread the icing onto the
center of the cake. Then spread it to the edges and down the sides with a
spatula. If a heavy icing is used, it may be necessary to spread the sides first,
then place a good quantity of icing at the center of the top and push it to the
edges with the spatula.
For a classic round or rectangular cake, you may want to put two levelled cakes
together, joined with your favorite filling. This adds height and drama to your design.
It's easy to do!
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Step 1
Fill a decorating bag with medium consistency icing and use tip 12 or use the coupler
without adding a tip. Start with the bottom layer, leveled side up. Create a dam or
circle of icing just inside the edge of the cake. This will prevent any filling from
seeping out when the next layer is added.
Step 2
Step 3
Place the next layer on top, making sure it is level. The weight of the layer will cause
the circle of icing to expand. Place the top layer, leveled side down, so the top of the
cake is perfectly smooth and level.
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Self-Check 3.2.2
Arrange the steps in the proper sequence of assembling a layer cake. Write the
correct answer on your answer sheet.
1. Place the bottom layer upside down on a cardboard cake circle of the same
diameter.
2. Have all ingredients prepared and at the proper temperature.
3. Assemble all tools and equipment and have them ready.
4. Trim cake layers, if necessary.
5. Brush all crumbs from cakes.
6. Spread filling on the bottom layer, out to the edges.
7. Place the top layer on the bottom layer, right side up
8. Ice the cake.
Prepare a boiled icing using the given recipe on layered cake. Practice and enhance
your skill on applying filling in a layer cake following the steps on a round Styrofoam.
Try as many times as you can until you perfect the task.
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LO 3. Decorate Cakes
Decorate sponges and cakes suited to the product and occasion and in
accordance with standard recipes and enterprise practices.
Use suitable icings and decorations according to standard recipes and/or
enterprise standards and customers preferences.
Read Lesson Information very well then find out how much you can remember . Find out ho
Meaning of Icing
Icing is a sweet coating made of sugar, butter, water, and egg whites or milk;
It is often flavored and cooked and used to cover or decorate baked goods, such
as cakes or cookies.
Here are the most popular kinds of cake icing that you can use to finish your cakes.
1. Butter Cream
Butter cream is made of sifted powdered sugar, milk and superior butter. The
quality of butter used will reflect on the appearance, consistency and taste of your
butter cream frosting.
Children love this type of frosting and are one of the most common types
used in cake decorating and the secret is whipping up the butter at the right
temperature. Also, since this type of cake icing melts easily in hot weather, the
finished cake must be chilled prior to serving to prevent the butter cream frosting
from losing its stiffness.
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2. Whipped Cream
This type of cake icing is achieved using cold heavy whipping cream and
sugar. Some would advise you to use powdered sugar but ordinary granulated
sugar would work just as well.
You can also add your preferred extract or flavoring to match your cake's
flavor. This is a favorite among those who love a light and easy-to-make frosting
on their cake.
3. Royal Icing
This type of cake icing dries into a hard outer shell. It is also one of the
easiest to dye with edible colorings. There are two ways to make this type of
frosting: using egg whites (like a meringue icing) and powdered sugar or by using
meringue powder in place of egg whites.
This type of icing is also used to "flood" or color sugar cookies by adding a bit
more water to make it pourable. The baker then uses different cake decorating
tools to draw features on plain biscuits or cookies.
COP
4. Cream Cheese Frosting
Cream cheese frosting is made with part butter cream frosting and a good
quality cream cheese. This type of frosting is usually perfect for carrot cakes, red
velvet cakes and as a filling for doughnuts and cupcakes because of its
consistency.
It is a bit heavier to spread than most types of cake icing. Some would even
put cream cheese frosting on their bread as a standalone spread!
5. Meringue
The basic ingredients for this frosting are egg whites, cold water and
granulated sugar and are one of the most common types of cake icing. It is light
and fluffy because air is introduced into the egg mixture to create a stiff
consistency.
6. Fondant
This is a popular heavy frosting among celebration cakes because it is easy
to sculpt and work out. Basic fondant ingredients include gelatin, glycerine, water,
icing or castor sugar (lighter than powdered sugar) and shortening.
Fondant is made by melting marshmallows (or heating the gelatin mixture)
and adding the rest of the ingredients until you achieve the right consistency,
which ideally, should stretch but should not tear easily. This cake icing is quite
heavy and sculpting it to various shapes is possible with the use of carving and
decorating tools.
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7. Chocolate Ganache
Chocolate ganache and glazing are probably the easiest cake icings to make.
Watch my video tutorial how to prepare chocolate ganache.
Self-Check 3.3.1
Identify the type of icing being described by the sentences below. Write the correct
answer on your answer sheet.
Cake cardboard
Cake boards come in all different sizes. Use a board that is 1-inch larger
than the cake pan. If you don’t have cake boards, a kitchen plate would be
just fine.
Turntable
It is used to move cake easily in making frosting and decorating.
Cake decorating knife or Icing spatula
These are round tipped blunt knives that are essential for moving icing
around and smoothing edges. They come in bent and flat. I almost
exclusively use a flat, but the bent come in handy for smoothing the top of
cakes.
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Procedure in icing a cake
4. Pour about 1/2 cup to 3/4 cup of butterscotch filling into the center of the iced layer. Using the
barrier that you have created.
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5. 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.
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9. Once the sides have been frosted
and smoothed, clean the icing
spatula once again.
Now your cake is ready for decoration. You can cover the cake with fondant and go nuts.
Activity 3.3.1
Prepare a boiled icing using the given recipe above. Using a round Styrofoam,
practice and enhance your skill on icing a cake following the given steps above. Try
as many times as you can until you perfect the task.
PERFORMANCE LEVELS
4 - Can perform this skill without supervision and with initiative and adaptability to
problem situations
3 - Can perform the skill satisfactorily without assistance or supervision
2 - Can perform the skill satisfactorily but requires some assistance and/or
supervision
1 - Can perform parts of the skill satisfactorily, but requires considerable
assistance and/or supervision
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PERFORMANCE CHECKLIST 1 2 3 4
Start by taping a doily to your cake board, or kitchen
plate. Place on the revolving cake stand.
Center cake on top of the cake board or kitchen plate.
Dollop about 3/4 cup of frosting into the center of the cake
round
Pour about 1/2 cup to 3/4 cup of butterscotch filling into the
center of the iced layer.
Set aside the butterscotch topped layer for a moment.
LO 4. Present cakes
Read Lesson Information closely then find out how much you can remember. Find out how m
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Lesson Information
2. Combine textures.
Adding different textures to the plate adds excitement to the visual appeal of
cake. Different textures excite the senses, giving an anticipatory sense of the taste
pleasures to come.
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4. Consider the vessel.
It may seem like common sense, but consider the experience of eating the
dessert when you choose the type of plate.
5. Contrast temperatures.
There’s nothing like pairing a slice of perfectly prepared cake with a cool slice
of ice cream. Combining temperatures can be a beautiful thing, but your plating does
require some consideration. Do not put your dessert on a hot plate. A slightly chilled
plate may be helpful when plating cold desserts, whereas room temperature will do
just fine for most cakes or pies.
6. Let it be dramatic.
Have a little fun with your cake. Employ tricks to add some magic to the
presentation
.
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7. Don’t make it too tall or wobbly.
A slice of layer cake looks fantastic standing up on a plate. But if it’s too tall,
there’s a strong chance of it toppling over even on a short journey to where it is
being served.
9. Be consistent.
When plating cakes, be consistent in your design and in serving size. It can
be confusing to see different presentation on each plate, and nobody likes looking
over to the plate across the table and seeing a serving double the size.
Activity 3.4.1
SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the given topic.
4 Done creatively and neatly enough with relevance to the given topic.
3 Done creatively and neat enough but no relevance to the given topic.
2 Done simply and neat enough but not so relevant to the given topic.
1 Done poorly with erasures and irrelevant to the given topic.
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Lesson Information
DEPE
frosted cakes loosely covered for 2 to 3 hours at room temperature.
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LO 5. Store Cakes
Read Lesson Information closely then find out how much you c
COP
Lesson Information
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Cake Storage
Plain Butter Cakes, Storage Note:
Single or Multiple Be sure to cover tightly but do not refrigerate. If you do not
Layered Cakes, have a cake keeper, cover the cake with a large inverted
Cake from a Mix bowl, cover it with foil, or store in a large airtight container.
Storage: Store at room temperature for approximately 5
Room Temperature days. Freeze for longer storage, up to 3 months.
Angel Food Cake Storage Note:
Storage: Be sure to cover tightly but do not refrigerate. If you do not
Room Temperature have a cake keeper, cover the cake with a large inverted
bowl or store in a large airtight container. Store at room
temperature for approximately 5 days. Freeze for longer
storage, up to 2 months.
Chiffon Cake Storage Note:
Storage: Be sure to cover tightly but do not refrigerate. If you do not
Room Temperature have a cake keeper, cover the cake with a large inverted
bowl or store in a large airtight container. Store at room
temperature for approximately 5 days. Freeze for longer
storage, up to 2 months.
Pound Cake Storage Note:
Storage: Be sure to cover tightly but do not refrigerate. Wrap airtight
Room Temperature in plastic wrap or in foil unless the recipe indicates
differently. Store at room temperature for approximately 5
days. Freeze for longer storage, up to 3 months.
Sponge Cake Storage Note:
Storage: Be sure to cover tightly but do not refrigerate. If you do not
Room Temperature have a cake keeper, cover the cake with a large inverted
bowl or store in a large airtight container. Store at room
temperature for approximately 1 week. Freeze for longer
storage, up to 2 months.
Note: The information above pertains to cakes that are unfrosted and without any
type of filling. Avoid storing a cake in the refrigerator whenever possible because
refrigeration causes the cake to dry out faster and can affect its flavor. When
adding frosting or a filling, the cake may require refrigeration if they contain
perishable ingredients, such as fresh fruit, whipped cream, meringue type topping,
eggs, or custard.
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does not contain eggs, it can be stored at room
temperature for up to 2 days. Refrigerate for longer
storage. If the cake is going to be frozen, it is best to wait
until the cake is thawed and then add the fresh fruit
topping just before it is going to be served.
Ganache Storage Note:
Storage: Ganache can be stored at room temperature for up to 2
Room Temperature days before using. If storing, be sure to cover the entire
surface of the ganache. Cover with plastic wrap. Press it
down so that it is covering the entire surface completely.
The ganache will need to be warmed again before using.
A cake covered with ganache should be stored at room
temperature. If it is exposed to warm temperatures, it will
begin to soften. A cake topped with ganache can be
frozen but it may lose some of its sheen when thawed.
Glaze and Syrup Storage Note:
Storage: If a glaze will set at room temperature for a while before
Room Temperature being used, it should be kept loosely covered and if it
begins to thicken set it in a pan of warm water to help
loosen. A glaze can be frozen but its sheen will not be the
same and it will need to be reheated. A cake with a glaze
or syrup coating should not have to be refrigerated unless
the cake has a filling that requires refrigeration. Allow the
glaze to cool and harden completely before covering the
cake for storing.
Gum Paste - Sugar Storage Note:
Paste Unused paste can be stored in an airtight container, not
Storage: refrigerated, for up to 2 months but be sure the container
Room Temperature is closed tight so it does not harden. Do not freeze.
Decorated cake can be stored at room temperature for up
to 3 days. The gum paste will hold up fairly well on warm
days but extreme heat will start to soften the paste.
Meringue-Style Storage Note:
Frosting It does not store well as it deflates easily. It is
Storage: recommended to prepare close to when it is to be used. If
Refrigerated storing, it needs to be refrigerated.
Royal Icing Storage Note:
Storage: Royal icing has a tendency to dry fairly quickly so it is
Room Temperature important to take precautions while using it so it does not
dry out before you are finished. It can be stored up to 3
days at room temperature. Be sure to cover the bowl with
a damp cloth and then plastic to prevent it from drying out.
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The icing may separate slightly but a good stirring will
bring it back to a smooth texture. The royal icing on a
cake does not require refrigeration. If the cake needs to
be covered, the royal icing will be hard so you do not have
to worry about disrupting the decorations.
Filling Storage
Custard Filling Storage Note:
Storage: The custard filling can be stored in the refrigerator for up
Refrigerated to 3 days but is best when used the day it is made. A
custard type filling should not be frozen.
Fresh Fruit Filling Storage Note:
Storage: Fresh fruit can also be added in between the layers of
Refrigerated the cake but this type of cake should only be assembled
within a few hours of eating it. The fruit continues to
ripen even when refrigerated and its juices will begin to
soak into the cake. If the cake has a cooked fruit filling
that does not contain eggs, it can be stored at room
temperature for up to 2 days. Refrigerate for longer
storage. It is recommended to not freeze a cake with a
fresh fruit filling because the fruit may become watering
when thawed.
Frosting Storage Note:
Storage: Cakes with frosting fillings should be stored according to
Room Temperature / the type of frosting being used.
Refrigerated
Jelly Fillings Storage Note:
Storage: Cakes with this type of filling can be stored at room
Room Temperature temperature for up to 4 days as long as the frosting can
be stored at room temperature; after 4 days the jelly will
have a tendency to start to mould. The filling can be
refrigerated if the frosting on the cake calls for it.
Whipped Cream Storage Note:
Storage: A cake with whipped cream filling should be refrigerated
Refrigerated and served the same day that it is made.
Glazes and Syrups Storage Note:
Storage: The cake can be stored at room temperature when the
Room Temperature filling is a glaze or syrup unless the cake or frosting
requires refrigeration.
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How to Wrap, Store, and Keep Cake Fresh
Unfrosted and Un-Cut Cake- Wrap these tightly in plastic, top, sides, and bottoms,
so the plastic is touching the sides of the cake (that is to say, don't just drape the
plastic over the top). Second to this, go for a plastic bag with a "zip-lock" type seal.
Store these wrapped cakes on the counter at room temperature, and they will keep
for about a week before starting to stale. Oil-based cakes tend to keep a day or two
longer than butter-based ones.
• Frosted and Un-Cut Cake–Frosting acts as plastic wrapper where cakes are
protected from air moisture. Frosted cake can be kept at room temperature for 4-5
days. It should be covered with a cake keeper or an overturned bowl to protect it
from dust, pet hair, and other things in the air.
• Cut Cake, Frosted or Unfrosted–When you cut a cake, moisture begins to escape
and cause the cake stale more quickly. To avoid moisture loss, cover the sliced
edges with more frosting or press a piece of plastic wrap directly unto the sliced side
and make sure it sticks. Cut cake keeps for a little less time, about 3-4 days.
• When to Refrigerate Cakes - Cakes frosted and unfrosted, cut and un-cut, are
perfectly fine at room temperature for several days. Refrigeration is only necessary if
your apartment gets very hot during the day (As Parks says, "High moisture + high
sugar + high temp = bacteria feeding frenzy") or if you're making a cake that won't be
served for more than three days, like when baking cake ahead for a party or special
occasion.
To refrigerate, wrap unfrosted cakes in plastic to protect it from absorbing any weird
fridge smells and to protect it from drying out, and then unwrap it to warm up on the
counter before serving. For frosted cakes, chill the cake uncovered for fifteen
DEPE
minutes to harden the icing, and then wrap it in plastic wrap.
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How much did you learn?
Self-Check 3.5.1
Complete the table below. List down the items that need to be refrigerated and those
that can be kept in room temperature. Choose the answer from the choices given
below. Write your answer on your answer sheet.
Activity 3.5.1
Your father Sherwin will be celebrating his 50thbirthday. You will bake a
special cake for him using chosen flavor of your choice. Applying what you have
learned in your baking class. Consider this cake your very own recipe and your very
own design. You will also think a name for your cake. Your mother Annie who is an
expert in baking will be observing you all along to know if you are using the right
tools and are doing the right procedures. The rubric below will be the guide in rating
your performance and product.
189
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Standard Score Sheet for Cake
Excellent Very Good Fair Poor
Characteristics (5) Good (4) (3) (2) (1)
Outer
1. Shape: Sponge cake-uniform; free
from cracks; Chiffon cake-slightly
rounded top
2. Size: Very lightweight in proportion
size
3. Color: Chiffon cake-uniform golden
brown; Sponge cake-light brown
4. Crust: tender, free from spots or
moist, shiny appearance (sponge);
cracked on surface (chiffon)
Inside
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
3. Texture: tender; velvety moist; light;
not compact or soggy
4. Flavor: Pleasing, delicate; uniform
SCORE:
Comments:
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Post-assessment
Read and analyze the statements carefully. Choose the best answer and write the
letter in your answer sheet.
2. Which refers to heating the oven to attain the required baking temperature
before baking?
A. baking
B. broiling
C. pre-heating
D. proofing
5. Which is also known as unshortened cake which contains less than 5% fats?
A. butter type cake
B. chiffon
C. foam type cake
D. shortened cake
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7. It is an icing, made of butter and/or shortening and blended with confectioner’s
sugar or sugar syrup.
A. butter cream
B. custard
C. ganache
D. syrup
10. What type of icing is made out of boiled sugar syrup that is agitated so that it
would crystallize into a mass of extremely small white crystals?
A. butter cream
B. custard
C. filling
D. fondant
11. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days
B. 4 days
C. 5 days
D. 6 days
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15. Which refers to getting the right number of servings from a recipe and serving
the right amount?
A. mark-up
B. portion control
C. weight
D. yield
16. Which refers to method of dividing cake into uniform pieces before serving?
A. counting
B. cutting
C. measuring
D. weighing
17. What method of portioning is done with the use of food scale?
A. counting
B. cutting
C. measuring
D. weighing
18. Which is a sweet soluble organic compound that belongs to the carbohydrate
group of food?
A. flour
B. milk
C. shortening
D. sugar
19. Which is a very fine sugar which dissolves faster and is perfect for making
meringue?
A. caster sugar
B. confectioner’s sugar
C. granulated sugar
D. white sugar
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GENERALIZATION:
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Quarter 4
Overview
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Definition of Technical Terms
Boiled icing a sugar and egg white icing for cakes; Sugar is first
cooked on the stovetop to form syrup and then the hot
syrup is beaten into whipped egg whites. As the
mixture is beaten it becomes smooth, fluffy, and glossy
Caramelized petit four also known as Petit four sec which is usually unfilled
cookies; These have a signature dry, crisp texture from
being baked at a lower temperature for longer periods
of time.
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Choux pastry or pâte à choux a light pastry dough for making cream puff and
éclairs.
Confectioner’s sugar sucrose ground in to fine powder and mixed with a little
cornstarch to prevent caking
Creaming method - mixing method that begins with the blending of fat and
sugar; used for cakes, cookies and similar items
Filling, coating, topping quantity of material that fills or is used to fill something,
or is used to coat, or is used to design the top of food
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Granulated sugar sucrose in a fine crystalline form
Iced petit four iced or decorated tiny cakes covered in fondant or icing
Marzipan petit four a paste made of almonds and sugar that is worked to a
plastic consistency. Its texture allows it to be rolled out
with a rolling pin like dough or modeled into shapes of
fruits
Turntable pedestal with a flat, rotating top used for holding cakes
while they are being decorated
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Pre-
Take this test to determine how much you already know about preparing and displayi
Read and analyze the statement carefully. Choose the best answer and write the
letter only on your answer sheet.
5. Which paste is made of almonds and sugar that is worked to plastic consistency?
A. fresh petit four
B. iced petit four
C. marzipan petit four
D. petit four
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6. Which petit from
four filling enhances flavor, adds moisture, and binds the product?
A. butter
B. ganache
C. jams
D. meringue
7. Which mixture of chocolate and cream is used as filing for iced petit four?
A. butter
B. ganache
C. jams
D. meringue
11. Which are added components of dessert that are essential for soft desserts like
custard and ice cream?
A. crunch
B. garnish
C. main item
D. sauce
12. It refers to ensuring that the right quantity of food is prepared and served to
customers.
A. markup
B. portion control
C. standard size
D. yield
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13. It is an icing made of butter and or shortening, blended with confectioner’s
sugar or sugar syrup.
A. butter cream
B. custard
C. ganache
D. syrup
16. It is a type of icing made of boiled sugar syrup that is agitated to crystallize it
into a mass of extremely small white crystals.
A. butter cream
B. custard
C. filling
D. fondant
18. Which refer to dry heat cooking that is often done with an oven?
A. baking
B. broiling
C. grilling
D. stewing
19. Which fine white flour is made from soft wheat that contains 79% protein?
A. all-purpose flour
B. bread flour
C. cake flour
D. pastry flour
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Lesson 4: PREPARE AND DISPLAY PETIT FOUR
EXPECTED OUTCOMES:
LO1. prepare iced petit four LO2. prepare fresh petit four LO3. prepare marzipan petit
LO4. prepare caramelized petit four LO5. display petit four
LO6. Store petit four
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Lesson Information
Petit Fours should be small. They are often made into different shapes. They
are delicate, crisp, fresh, attractive, light, and designed to be swallowed in just one or
two mouthfuls.
It is prepared from a variety of ingredients. They are usually small pieces that
have been baked. While the emphasis is on small, non-baked confectionery items
like caramelized and glace fruits, marzipan shapes, or other small sweet delicacies
are also served as Petit Fours.
Iced petit four are small, bite-sized cakes with a thin coating of glaze,
typically fondant, which is applied at the end of the production process. Assembled in
large sheets and cut after setting up, petit fours glaze contain thin layers of cake
alternating with jam and/or butter cream. The top of the cake is adorned with a thin
layer of marzipan to add flavor, as well as a smooth surface for the glaze to settle on.
Marzipan is made from almond paste, a cooked sugar syrup, and sometimes glucose
and/or egg white. After the cake is cut, it can be enrobed in fondant, or sometimes
dipped in chocolate. Petit fours glazes are typically finished with intricate, stylized
piping.
Cake can be baked in shallow trays then topped with soft topping then cut to
shape desired similar to sponge sheets
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Shortbread mixture of flour, fat and sugar, enriched with egg and has a
short eating quality
Pastry puff pastry can make a suitable base for petit fours when a sweet
filling is used.
Sponge baked in thin sheets and layered together with filling which act as an
adhesive to hold the sheets of sponge together.
Enhance your skills in assembling and cutting iced petit four bases by pe
Activity 4.1.1
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accomplishing
the Scoring Rubric honestly and
PERFORMANCE LEVELS
4 – Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 – Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
Check the appropriate box that corresponds to your level of performance in doing
each of the given task s using the Scoring Rubric above.
PERFORMANCE CHECKLIST 1 2 3 4
Pressed firmly.
Removed loose crumbs.
Spread a second layer jam thinly over the cake.
Took a third sheet of cake and turned it over to put the bottom
part on top.
Pressed sheets of sponge firmly together.
Placed tray on top to allow layered cake and jam to bond.
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Activity 4.1.2
Ingredients
¼ cup butter, softened
¼ cup shortening
1 cup sugar
1 tsp vanilla
1 ⅓ cup All-purpose Flour
2 tsp baking powder
½ tsp salt
⅔ cup milk
3 egg whites
Glaze
2 lbs confectioner’s sugar
⅔ cup plus 2 tbsp. water
2 tsp orange extract
Frosting
6 tbsp. butter, softened
2 tbsp. shortening
½ tsp vanilla extract
3 cups confectioner’s sugar
3 to 4 tbsp. milk
Gel, liquid or paste food coloring
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Procedure:
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy.
Beat in vanilla. Combine the flour, baking powder and salt; add to creamed
mixture alternately with milk, beating well after each addition. In a small bowl,
beat egg whites until soft peaks form; gently fold into batter.
2. Pour into a greased 9in. square baking pan. Bake at 350°F for 20-25 minutes
or until a toothpick inserted near the center comes out clean. Cool for 10
minutes before removing from pan to a wire rack to cool completely.
3. Cut a thin slice off each side of the cake. Cut into 1 ¼ inch square.
4. In a large bowl, combine glaze ingredients. Beat on low speed just until
blended; beat on high until smooth. Apply glaze evenly over tops and sides of
cake squares, allowing excess to drip off. Let dry. Repeat if necessary to
thoroughly coat squares. Let dry completely.
5. For frosting, cream the butter, shortening and vanilla in a small bowl. Beat in
confectioner’s sugar and enough milk to achieve desired consistency. Place
½ cup each in two bowls; tint one pink and one green.
6. Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill
COP
with pink frosting pipe a rosebud on each petit four. Insert #3 round tip into
another pastry or plastic bag; fill with green frosting. Pipe a leaf under each
rose. Yield: 2½ dozen (3 cups frosting).
PERFORMANCE LEVELS
4 – Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 -Approaching to Proficiency. Can perform this skill satisfactorily
but requires some assistance and/or supervision.
1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
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Check the appropriate box that corresponds to your level of performance by doing
each of the given tasks using the Scoring Rubric above.
PERFORMANCE CHECKLIST 1 2 3 4
Butter, shortening and sugar are creamed in bowl until light and
fluffy.
Poured and baked at 350°For 2025 minutes.
Cake was thinly slice and were cut into 1 ¼ inch square.
Glaze ingredients were combined and beat on low speed just
until blended and smooth.
Butter, shortening and vanilla were creamed well . Beat in
confectioner’s sugar and enough milk to achieve desired
consistency.
Cut a small hole in the corner of a pastry or plastic bag; inserted
#104 tip. Filled with pink frosting; piped a rosebud on each petit
four.
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Lesson Information
Butter creams need to be chilled before cutting. Butter creams are flexible
for decorating the tops of petit fours as they can be flavored and easily piped.
However, they can be easily damaged at room temperature.
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Enhance your skills in on preparing fondant
icing by performing the following activity.
Fondant Icing Activity 4.1.3
Ingredients
1 tbsp unflavored gelatin
1/2 cup glucose
¼ cup water
2tbsp. shortening
5 cups confectioners ‘sugar
1 tbsp glycerin
2 tsp tylose
Directions
1. Dissolve unflavored gelatin to ¼ cup of water.
2. Put to low heat and mix ½ cup glucose.
3. When the glucose is melted, mix 2 tbsp. shortening and 1 tbsp glycerin.
4. Stir and remove from heat as soon as shortening and glycerin is mixed.
5. ln a separate bowl, mix 5 cups confectioner’s sugar and 2 tsp tylose.
6. Pour the glucose mixture in the confectioners and tylose mixture and mix well
to form dough-like consistency.
7. Knead the fondant into desired form of shape.
PERFORMANCE LEVELS
4 – Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 -- Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
209
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Using the Scoring Rubric above, check the appropriate box that corresponds to your
level of performance in doing each of the given task.
PERFORMANCE CHECKLIST 1 2 3 4
Dissolved unflavored gelatin to ¼ cup of water.
Put to low heat then mixed ½ cup glucose.
When the glucose was melted, mixed 2 tbsp. shortening and 1
tbsp. glycerin.
Stirred and removed from heat as soon as shortening and
glycerin was mixed.
ln a separate bowl, mixed 5 cups confectioner’s sugar and 2 tsp
tylose.
Poured the glucose mixture in the confectioners and tylose
mixture and mixed well to form dough like consistency.
Kneaded the fondant into desired form of shape.
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Lesson Information
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Summary
Prepare bases
• Production of the bases is the easy part.
• Sheet bases need to be thin and even across all the area.
• Avoid lumps and bumps.
• Bases made out of any dry pastry cake or sponge.
Cut to shape
• Any shape can be used but wastage needs to be added to the cost of
production.
• It is best to use straight lines.
• Cut small.
Glazing
• Do not prepare glaze too far ahead or it may lose shine, gloss, heat.
• The preparation will need to be done again.
• Product must be dry.
• Plenty of workspace is required.
Display
• Use consistent shape.
• Use consistent configuration.
• Alternating height and profiles.
211
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Read Lesson Information closely then find out how much you can remember. Find out how
Lesson Information
Fresh petit fours also called petit fours fraise or fresh are moist, filled with
pastry cream and often topped with fresh fruits miniature éclairs, and cream puff.
This type of petit four is created with mini pastries. The most common types
of mini pastries are fruit tarts, éclairs or cream puffs. Cream puffs and éclairs are
filled with butter cream or pastry cream, while fruit tarts are made with custard and
fresh fruits on top. Some fresh petit fours are made with marzipan and look like
truffles. Fresh petit fours are not typically glazed, but some éclairs and cream puffs
have a chocolate glaze placed on top to finish them off.
212
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petit
fours by performing the following activity.
Activity 4.2.1
Paste
60 ml milk
60 ml water
¼ butter, cut into cubes
1 Tbsp sugar
2-3 eggs
120 g All-purpose flour
Procedure:
1. Bring the first four ingredients: milk, water, Butter and sugar to boil.
2. Add all-purpose flour.
3. Remove from heat if desired consistency is attained.
4. When paste is already cooled, add the egg one at a time. Mix thoroughly.
5. Place the paste in the pastry bag and form the cream puff and éclair.
6. Bake at 4000 F for 20 minutes or until paste is puff then lower the temperature,
to 300 0F. Continue baking for 20 minutes or until brown. Set aside.
7. Assemble filling for cream puff and éclair.
8. Top with powder sugar for cream puff and with ganache for éclair.
Prepare Filling:
270 ml fresh milk
½ tsp vanilla
1 egg
50 g sugar
15 g all-purpose flour
10 g cornstarch
1 tsp brandy
Mix and cook over low fire stirring constantly until proper consistency is attained.
Allow to cool.
Ganache
100 grams chocolate bar
1 tsp butter
24 Tbsp all-purpose cream
Melt together all ingredients over low fire.
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Check the appropriate box that corresponds to your level of performance in doing
each of the given tasks using the Scoring Rubric above.
PERFORMANCE CHECKLIST 1 2 3 4
Brought the first four ingredients: milk, water, butter and sugar
to boil.
Added all-purpose flour.
Removed from heat if desired consistency is attained.
When paste was already cooled, added the egg one at a time
and mixed thoroughly.
Placed the paste in the pastry bag and formed the cream puff
and éclair.
Baked at 4000 F for 20 min or until paste is puff then lower the
temperature to 3000 F. Continued baking for 20 minutes or until
brown. Set aside.
Assembled filling for cream puff and éclair.
Topped with powder sugar for cream puff and with ganache for
éclair.
214
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LO 3. Prepare marzipan petit four
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Lesson Information
Category of Marzipan
Procedure:
1. Sift the icing sugar and combine ingredients from group A into a bowl.
2. Add the ingredients from group B and gradually add the warm glucose.
3. Knead until it forms like dough.
4. Wrap tightly.
215
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The marzipan needs to be stored and protected after making it. It will dry and
these dry pieces will have an unpleasant texture should it be incorporated into
the mix.
Modelled Marzipan
Marzipans can be modelled into various fruit, vegetables, animals, and flower
shapes. The most popular items are small marzipan fruits served as petit fours or
candies. To store marzipan, wrap it in a plastic cling wrap and place it in an airtight
container.
To make small fruits, divide the paste into equal portions first., Carefully cut
the rectangle into 4 rows of 8 to make 32 equal pieces with a knife. Begin by rolling
each piece between the palms of your hands into around ball that is perfectly smooth
and free of seams and cracks. Then start molding the balls with your fingers into the
shapes of pears, apples, and other fruits. The best way to make realistic looking
fruits is to use real fruits as models. Imitate the shapes of the real fruits as closely as
possible. You can add special effects using ordinary tools or special modelling tools.
Let the fruits dry overnight before coloring. Flowers such as carnations and
roses can be used to decorate cakes as well as display pieces.
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Activity 4.3.1
Procedure:
1. Roll the ball of marzipan into a strawberry shape with the palms of your hands.
2. Indent the stem end of the strawberry with an appropriate modelling tool.
3. Roll the strawberry in sugar to simulate the textured surface of the real berry.
4. Cut out a leaf shape for the stem end and fasten it in place using an appropriate
modelling tool.
217
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Find out how well you performed by
accomplishing the Scoring Rubric honestly and
sincerely.
PERFORMANCE LEVELS
4 – Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 – Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
Check the appropriate box that corresponds to your level of performance in doing
each of the given task using the Scoring Rubric above.
PERFORMANCE CHECKLIST 1 2 3 4
Rolled the ball of marzipan into a strawberry shape with the
palms of your hands.
Indented the stem end of the strawberry with an appropriate
modelling tool.
Rolled the strawberry in sugar to simulate the textured surface
of the real berry.
Cut out a leaf shape for the stem end and fastened it in place
using an appropriate modelling tool.
Activity 4.3.2
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2. Using a marzipan modelling tool, make an
indentation in the ball to resemble the stem
end of the orange.
PERFORMANCE LEVELS
4 – Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 – Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
Check the appropriate box that corresponds to your level of performance in doing
each of the given tasks using the Scoring Rubric above,
PERFORMANCE CHECKLIST 1 2 3 4
219
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Enhance your skills in making and
decorating marzipan petit fours. Perform
activity 4.3.3
Activity below.
2. Mold the ball with the tapered end pointing up which will serve as the center of
the flower.
3. For the petals, roll a log of marzipan and cut equal pieces. Flatten these into
small disks.
4. Flatten the disks and taper the edges to paper thinness with the back of a spoon
in a circular motion.
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5. Wrap the petal around the base. Leave one edge free so the second petal can be
inserted under it.
7. Continue same fashion until the rose is the desired size. Cut the rose from the
base with a sharp knife.
PERFORMANCE LEVELS
4 – Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 – Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
221
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Using the Scoring Rubric in the previous page, check the appropriate box that
corresponds to your level of performance in doing each of the given task.
PERFORMANCE CHECKLIST 1 2 3 4
Wrapped the petal around the base leaving one edge free
so the second petal can be inserted under it.
Continued the same fashion until the rose was the desired size.
Cut the rose from the base with a sharp knife.
Lesson Information
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LO 4. Prepare Caramelized Petit Four
Select and coat fresh fruits/fruit segments with pale amber-colored caramel
or glazed or any coating specified by the enterprise.
Fill sandwich dried fruits or nuts with flavored marzipan and coated with pale
amber-colored caramel according to specifications and enterprise standards.
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Lesson Information
Caramelized sugar can be used to coat petit fours before they are served.
Caramelized petit fours are mainly roasted nuts and dried fruits with marzipan.
Any product that is coated with caramel needs to be dried. Strawberry and
grapes can be dipped in caramel but only have a life span of a couple of hours. The
product is best consumed within 30-40 minutes is best.
223
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The main from
problem here is the moisture from the inside of the fruit weeps out
and the hard caramel falls off of the product. Caramelized nuts and marzipan work
better if the product is dry to carry the caramel better.
224
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When solution has colored to desired caramel colour, remove from heat and
arrest the cooking process by placing base of pot into cold water.
Leave in cold water until solution stops boiling.
The solution is now ready to use.
Speed and efficiency is needed here because as the solution cools the
caramel becomes thicker and harder to work.
Safety precautions
Have a bowl of cold water when working with hot caramel.
Hot caramel can cause damage skin on contact.
Avoid wiping hot caramel off as it will just cause more damage.
Place the affected area into the cold water. This will cool and set the caramel.
It can then be peeled off with minimal damage to skin surface.
The damage is already done and blisters will ensure.
This technique is about minimizing further damage to other parts of the body.
225
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Activity 4.4.1
Research and prepare caramelized petit four of your choice. Your output will
be rated using the Scoring Rubric below.
226
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LO5. Display Caramelized Petit Four
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Lesson Information
Points to remember
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Prepare products
Product should be clean and smooth and no foreign matter is attached.
Prepare marzipan flavor fillings between nuts or insert into dates.
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Lesson Information
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Caramelized petit four will have a short life span as the caramel is
hydroscopic and attracts moisture from the air. This moisture causes the
sugar to soften and dissolve.
Products such as fruit, grapes and strawberries will ooze moisture from their
internal structure causing the caramel to dislodge from the surface of the fruit.
This is caused by the fact that the moisture just under the surface of the skin
boils, breaking the cellular structure of the fruit and the moisture held inside
seeps through the damaged skin.
90% of petit fours should be stored in cool dry environment for storage.
229
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Overview of Dessert Plating
The art of the plated dessert is a fairly new aspect today. Plating styles have
changed. Gradually, pastry chefs began to shift their focus back to flavor, discovering
that they could create great-looking and great tasting desserts without building
towering constructions.
An important factor in the development of plating styles is the way pastry and
kitchen chefs work together as a team to shape the culinary identity of the restaurant.
Dessert menus are treated as continuations of the dining experience, not simply as
an unrelated sweet course tacked on at the end.
Dessert plating styles are constantly changing and evolving. Thanks to
today’s creative pastry chefs.
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Lesson Information
PLATING DESSERT
Components of a plated dessert
Plated dessert presentations or simply plated desserts are desserts that are
served by an establishment such as restaurant, resort, or dessert café after it is
ordered by a guest and enjoyed on site.
There are four components of a plated dessert: The main item, the dessert
sauces, the crunch component, and the garnish. A plated dessert should have all
of these items, but if it lacks any one of these items except for the main item it can
230
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still be a plated dessert. It is widely believed that all of the components should be
edible. Many chefs believe that each component should be eaten as well.
The main item can be anything such as a slice of pie, a mini tart, a
cluster of cookies, custard. It is the actual dessert itself. The product should
weigh between three and five ounces but it is not unusual for it to weigh as
much as 8 ounces. The main item should never be large that is
overwhelming. It should be the main focal point of the dessert presentation.
It should be the main source of flavor for the presentation while the other
components contrast and complement it.
231
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2. The Sauce
3. Crunch Component
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4. Garnish
Portion control
Portion control means ensuring that the right quantity of food is prepared and
served every time a customer orders a menu item. Dishes can be served in different
profile.
Restaurants can present greater variety while maintaining cost control and
quality. In other words, customers will be consistently satisfied every time they visit.
Here is a picture from Pastry’s Best magazine last Nov. 2006 of Alicia
Prescott’s coconut cream caramel with pan fried banana bread, mango papaya
piccalilli, and pistachio lime tuiles. Note that the main item is the flan and everything
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seems to draw your eye toward it. Notice all the different shapes used to give the
presentation life and energy.
This is from Grand Finales: The Art of Plated Dessert by Tish Boyle and
Timothy Moriarty. Notice the size of the main item which is a scoop of sorbet
compared to the rest of the dessert. While unmistakably stunning, the size of the
main item is a little underwhelming. In truth, this plate is normally used as an
intermezzo or palate refresher and probably does not take much time to make.
Here is another dessert from Grand Finales: The Art of Plated Dessert by
Tish Boyle and Timothy Moriarty. Notice the chocolate squiggles that give lots of
height to an otherwise flat dessert. Notice how the colors play off of each other so
well but do not overwhelm one another as well. They work together to make the plate
look appetizing.
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l
This is Chef Jim Graham’s White Coffee Ice Cream taken from Grand
Finales: The Art of Plated Dessert by Tish Boyle and Timothy Moriarty. It is so simple
and complex at the same time. It features a simple style and a random arrangement
but most of all, it is monochromatic. It isn’t all white but shades of white and the
result is a beautiful layer of depth.
Read the Lesson Information closely then find out how much you can remember.
Lesson Information
Dessert Presentations
There are certain desserts that should be available for display but it depends
on the available facilities.
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Plan a dessert display appropriate to the location.
Will it be displayed in a fully equipped commercial kitchen in a five star
location?
Will it be displayed at a tranquil picnic spot by the river 25 kilometres from the
place of production?
If there is no electricity then the possibilty of having ice cream is now greatly
diminshed and chilled cream cakes and desserts will not be on the menu.
Facilities
Electricity
Working space
Ability of the staff in the kitchen
Ability of the staff front of house
Quality of the equipment that is given to work with
Preparation of the product can be conducted elsewhere.
All these possibilities need to be considered when planning the dessert display.
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Choice of Location
Most establishments will be operating out of hotel and restaurant kitchens
with all the required equipment.
Prudent management practices require a complete list of all equipment that
may be required to be taken 'offsite' for when customer desires a function 'by
the river' or “in the park”.
Complexity of dessert
Some desserts are more complex than others to serve.
Hot souffle needs special consideration and teamwork so it is not desirable to
place on menu for dessert display.
Cold souffle would be a better choice for a dessert display. It will stand at
room temperature for short periods if required.
In summary, always keep in mind these general concepts when planning dessert
presentations.
Every component should have a purpose. Do not add elements merely to
make the plate fuller. Limit the items added primarily for decoration.
Components or elements can work together by complementing or by
contrasting.
When elements contrast, be sure they balance. For example, when you
balance a rich mousse with a tart fruit sauce, be sure the sauce isn’t so tart or
strong flavored that it overwhelms the mousse.
It is possible to get carried away with the concept of balance. It is not
necessary to garnish every soft dessert with something crisp or every hot
dessert with something old. Sometimes customers prefer just a plain,
unadorned dish of ice cream or a simple slice of warm apple pie.
Read Lesson Information closely then find out how much you can remember. Find ou
237
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Lesson Information
Storing desserts
Puff pastry shells, the crisp casings for fresh fruit or pastry cream can be
baked ahead and cooled. They may be left on the baking sheet for protection,
covered with foil and stored in the freezer for up to one week.
Pate a choux or cream puff pastry for eclairs or cream puffs. They can be
stored in rigid airtight containers in the freezer up to five days. Do not store in
the refrigerator because pastry absorbs odors and can be stale quickly.
Baked cream puffs freeze beautifully up to one month when tightly covered.
When filled with ice cream and frozen cream puffs should be made with milk
instead of water which freezes more solidly, making the puffs hard and dry.
Classic puff pastry dough can be wrapped in plastic and stored in the
refrigerator up to three days. If freezing, overwrap plastic wrapped dough with
foil and freeze up to three months. Thaw in refrigerator 24 hours before
rolling.
DEPE
The royal icing keeps three to four weeks in the refrigerator and can be
rebeaten before used. To keep it from hardening, cover with plastic wrap and
place damp towel over the top.
Store baklava or other sweet, sticky filo pastries at room temperature,
uncovered, up to eight hours. To refresh, bake for 10 minutes at 400 0 F.
Baked sweet or short crust pastry shells can be stored in plastic bags in
refrigerator up to two days or frozen up to one month.
Unbaked pastry dough can be shaped into a disc, placed in freezer plastic
bag. Defrost at room temperature or refrigerator until softened but still very
cold for easier rolling.
Pavlovas and other meringue sheets or circles may be stored in airtight metal
containers at room temperature up to one week. This may not work in humid
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areas. In humid or rainy weather, dry them in a 225 degree oven, 20 to 30
minutes longer and use immediately.
Butter cream filled and frosted meringue tortes freeze well up to three days
but taste best at room temperature.
As many desserts contain egg and dairy products, they present a potential
health hazard if not stored properly. Proper storage means cooled desserts must be
covered with plastic or placed in lidded containers before storing in the cool room.
Egg custards contain protein, which provides good food for bacteria. If custards
such as crème caramel or trifle are not heated and cooled properly and quickly,
bacteria that are present in the custard can grow quickly to dangerous numbers.
Any dessert that is not required for immediate consumption must be cooled
immediately and stored in the cool room until required.
If you plan to keep a pre-prepared dessert hot until service, make sure that the
temperature of the food is over 65oC. Never leave an egg mixture in a Bain Marie
for any length of time. Any dessert that has been kept hot in the Bain Marie for a
while should be discarded at the end of service.
If milk and cream are used in desserts such as trifle and custards, they must not
be left to stand at room temperature for any length of time. They should be kept
in the refrigerator until the last possible moment to prevent the risk of food
poisoning.
Many desserts have a limited storage life. Make sure you check with your
supervisor and follow organisational requirements.
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Equipment
chiller
freezer
refrigerator
Storage Techniques
Refrigerate – to keep cold or cool
Cold Storage – the process of storing food by means of refrigeration
Chilling – to refrigerate or to reduce the temperature of food
Lesson Information
Packaging desserts
The main aim of packaging is to keep the food in good condition until it is sold
and consumed. It should also attract and encourage customers to purchase the
product. Correct packaging is essential to achieve both these objectives.
DEPE
Packaging should provide the correct environmental conditions for food,
starting from the time food is packed until its consumption. A good package should
therefore have the following functions:
Provide a barrier against dirt and other contaminants keeping the product
clean.
Prevent losses. For example, packages should be securely closed to
prevent leakage.
Protect food against physical and chemical damage such as the harmful
effects of air, light, insects, and rodents. Each product will have its own
needs.
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Provide protection and convenience in handling and transport during
distribution and marketing.
Help the customers identify the food and instruct them how to use it
correctly.
Prevents any wastage such as leakage or deterioration which may occur
during transportation and distribution.
vegetable fiber
papers, newsprint
glass
plastics
These include bamboo, banana, coconut, and cotton fibers. These natural
materials are converted into yarn, string, or cord which will then form the packaging
material. These materials are very flexible, with resistance to tearing, and are
lightweight for handling and transportation. All of these materials are biodegradable
and re-usable because they came from vegetables.
Paper
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The degree of paper reuse will depend on its former use. Therefore, dirty or
stained paper should be rejected. Newsprint should be used only as a outer wrapper
and should not come into direct contact with food, as the ink used is toxic.
Glass
Glass is heavier than many other packaging materials and this may lead
to higher transport costs.
It can be easily fractured, scratched and broken when heated or cooled
too quickly.
Potentially serious hazards may arise from glass cracks or fragments in
the food.
242
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Plastics
from
The use of various plastics for containing and wrapping food depends on what
is available. Plastics are extremely useful as they can be made in either soft or hard
forms, as sheets or containers, and with different thickness, light resistance, and
flexibility. The filling and sealing of plastic containers is similar to glass containers.
Activity 5.3.1
You have been assigned to prepare, present and serve dessert to the town
Mayor who will visit your school. Apply all what you have learned to make your
dessert presentable and appetizing. Your output will be rated using the Scoring
Rubric below.
Very
I. Products Good Good Fair Poor
(4) (3) (2) (1)
1. General Appearance
a. Dish is attractive and appetizing.
b. Dish is pleasing to look at and with good
color combination.
c. Ingredients are cooked just right.
d. Dish has just the right consistency.
2. Palatability
a. Dish is delicious.
b. Dish tastes just right.
3. Nutritive value
a. Dish is highly nutritious
243
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II. Procedures
1. Use of Resources:
a. The learner keeps the working table
orderly while preparing the ingredients.
b. The learner uses only the proper and
needed utensils and dishes.
c. The learner uses time-saving
techniques and devices
4. Cleanliness and sanitation
a. The learner is well- groomed and
properly dressed for cooking; He/she
makes use of a clean apron, hair nets,
hand towel, and pot holders.
b. The learner practices sanitary handling
of food.
5. Conservation of nutrients
a. The learner follows proper preparation
and cooking procedures.
b. The learner follows the recipe correctly.
Post-assessment
1. Which is an added component of desserts, which is essential for soft
desserts like custard and ice cream?
A. crunch
B. garnish
C. main item
D. sauce
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3. Which is an icing made of butter and/or shortening blended with
confectioner’s or sugar syrup, and other ingredients?
A. butter cream
B. custard
C. ganache
D. syrup
6. What type of icing is made of boiled sugar syrup that is agitated so that it
would crystallize into a mass of extremely small white crystals?
A. butter cream
B. custard
C. filling
D. fondant
9. Which fine white flour, made from soft wheat, contains 79% protein?
A. all-purpose flour
B. bread flour
C. cake flour
D. pastry flour
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11. from bit-sized confection coated with icing.
It is a miniature
A. fresh petit four
B. iced petit four
C. marzipan
D. petit four
16. What petit four filling enhances flavor, adds moisture, and binds the product?
A. butter
B. ganache
C. jams
D. meringue
17. Which mixture of chocolate and cream is used as filing for iced petit four?
A. butter
B. ganache
C. jams
D. meringue
246
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19. What
A. crunch
B. garnish
C. main item
D. sauce
GENERALIZATION:
247
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References
Books
Internet Sources
/images/view;_ylt=A2oKiHJo.ahVvV8AbaAGIY
10 Tips for How to Plate Desserts for Restaurant-Style Results by
Jessie Oleson Moore, May 29, 2014, accessed from
www.craftsg.com/bloc/2014/05/how-to-plate-desserts/
akery_network_food_franchise.htm
Cersan.ru/cat/web/layered+cake+recipes+with+filling
copy c Sarah Philips craftybaking . com
http:/tasty-italian-cooking.com/fresh-pasta.html
http ://pattysfood.com/cake/valentines-day-red-velvet-cupcakes-karas-
cupcake-boot-camp/
http://adrianfoster.com/?p=206
http://alliwannadoisbake.blogspot.com/2010/06/bread-festival-
continues.html
http://articles.latimes.com/19871122/food/fo24009_1_roomtemperature
http://cacm.acm.org/magazines/2013/7/165476-cake-cutting/abstract
http://eyeonlifemag.com/food-drink/baking-temperatures-for-pies-and-
pastries.html
http://forums.egullet.org/topic/62036-strawberry-cake-recipe/
http://gracessweetlife.com/2012/10/cherry-danish-pastries-dolci-di-
pasta-sfoglia-danese-alla-ciliegia/
http://imgkid.com/crust.shtm
http://joythebaker.com/2008/03/how-to-frost-a-cake-in-10-pictures/
248
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http://lunalunamag.com/2014/01/20/dead-yet-vintage-baking-made-
easy/creaming-butter-sugar-baking-vintage/
http://nativeleaf.info/?p=106
http://news.pennmedicine.org/blog/2014/12/the-falalala-fallacies-about-
holiday-weight-gain.html
http://oderose.fr/product_info.php?products_id=122
http://photos1.blogger.com/img/196/2249/640/collage1.jpg
http://thebakingpan.con/ measurements-and- weight-
conversion?#sthashUD3FJCWP.dpuf
http://www.aeht2015.it/
http://www.bestrecipes.com.au/article/different-types-of-icing-a142.html
http://www.clairejustineoxox.com/2013_02_10_archive.html
http://www.clementspastry.com/wholesale/gourmet/petitfourswhiteicedwi
thflowers/
http://www.cookingclassy.com/2014/01/cannoli-cream-puffs/
http://www.craftsy.com/blog/2014/05/how-to-plate-desserts/
http://www.craftybaking.com/howto/mixing-method-folding
http://www.cravebits.com/satisfy-sweet-tooth-egg-less-chocolate-cake-
rtr/
http://www.dazzlemdesserts.com/prodresults2.php?selCat=32
http://www.ehow.com/info_8429574_typespetitfours.html
http://www.elpetitfour.com/petit_fours.html
http://www.groupon.co.uk/browse/aberdeen
http://www.grouprecipes.com/18918/fast-and-easy-swiss-roll-cake.html
http://www.highbeam.com/doc/1G1184188380.html
http://www.jamesbeard.org/recipes/golden-cake-batter-bread
http://www.joyofbaking.com/IngredientSubstitution.html#ixzz3gF7G0H00
http://www.kingarthurflour.com/blog/2013/02/19/danish-pastry-beauty-
or-the-beast/
http://www.lancaster.k12.oh.us/userfiles/816/Classes/7685/tm_prepare_
&_display_petit_fours_final.pdf?id=538796
http://www.newvegantable.com/2010/11/flaking-out/
http://www.nfsmi.org/documentlibraryfiles/PDF/20100211045002.pdf
http://www.ninisite.com/discussion/thread.asp?threadID=1010133&Page
Number=9http
http://www.pastrypal.com/2009/07/ginger-ice-cream-might-change-your-
life/
http://www.pfm.it/en/packaging-machinery-applications/packaging-
samples/bakery-products.html
http://www.pillsburybaking.com/bakers-corner/baking-tips/all-about-
cakes/keeping-cakes-fresh-and-flavorful
249
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http://www.puffpastry.com/recipe/60320/puff-pastry-wrapped-brie
http://www.recipetips.com/kitchen-tips/t--1648/cake-filling-types.asp
http://www.recipetips.com/kitchen-tips/t--1649/cake-storage-
requirements.asp
http://www.recipetips.com/kitchen-tips/t--808/how-to-make-a-single-pie-
crust.asp
http://www.sugar.org/allaboutsugar/sugar-in-bakery-food
http://www.sugoodsweets.com/blog/tag/fancy-food-show
http://www.tasteofhome.com/cooking-tips/general-food-tips/preheating-
the-oven
http://www.tasteofhome.com/recipes/prettypetitfours
http://www.theauberginechef.com/techniquesplateddesserts/
http://www.thekitchn.com/expert-advice-how-to-wrap-stor-151924
http://www.waitrose.com/home/recipes/step_by_step/how_to_make_sw
eet_pastry.html
http://www.wikihow.com/Measure-Wet-Ingredients
http://www.wilton.com/cakes/displaying-cakes/storing-cakes.cfm
http://www.wilton.com/cakes/making-cakes/filling-cake-layers.cfm
https://bakingthroughmsbh.wordpress.com/2010/04/30/jam-bars
https://www.google.com.ph/search?newwindow=1&site=&source=hp&q
https://www.pinterest.com/pin/227009637437453740/
https://www.youtube.com/watch?v=X0B8lH2rRS8&hd=1
Megaslides.com/doo/123057/gcse_exam_theme 2014_tes Food
Technology GCSE Theme 2014: CakeDecoration
Methods featured in Professional Baking, Sixth Edition by Wayne
Gisslen. © 2013 John Wiley & Sons, Inc.
Methods featured in Professional Baking, Sixth Edition by Wayne
Gisslen. © 2013 John Wiley & Sons, Inc.
Th4.ilovetranslation.com/hFef03mqWA
www.doctoc.com/petit-fours
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cakes/keeping-cakes-fresh-and-flavorful
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ANSWER KEY
B. Minor ingredients
Flavoring
Vanilla
Salt
Spices (Cloves. Cinnamon, Mace, Nutmeg)
Wines
Coffee
Chocolate and Cocoa
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serves as food for the yeast
contributes to moisture content of baked products, increasing its
storing quality
acts as creaming agent
Activity 1.1.2
Ask your teacher to rate or evaluate your product. If you did not rate very well.
Find out what went wrong. List the possible factors that could have influence the
result of your product. Was the flour already stale?
1. B
2. F
3. E
4. D
5. A
6. C
1. Sifting
2. Creaming
3. Cutting –in
4. Folding
5. Whipping
252
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Lesson No. 2- Decorate and Present Pastry Products
1. Sugar
2. 7 – minute boiling icing
3. Ganache
4. Meringue
5. Royal icing
1. Cold storage
2. Wrapping
3. Freezing
4. Chilling
5. Packaging method
ANSWER KEY
Quarter II
Lesson 1. PREPARE and PRODUCE PASTRY PRODUCTS
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Shelf – check 1.3
1. A Self- check 1.4
2. A 1. 400°F to 425°F
3. C 2. 350°F to 425°F
4. C 3. 400°F to 425°F
5. B
6. C
7. A
8. B
9. B
10. A
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Quarter III
1. B 1)3 1) 3
2. C 2) 4 2) 2
3. E 3) 6 3) 4
4) 5 4) 5
4. D
5) 7 5) 1
5. A
6) 8 6) 6
Self-check 3.1.2
7) 2 7) 7
1. Portion control
8) 9 8) 8
2. Cutting
9) 1
3. Measuring
10) 10 Self-check 3.3.1
4. Weighing
Self-check 3.1.6 1. Chocolate ganache
5. Counting
1. D 2. Cream cheese
Self-check3. 1.3
2. E 3. Royal icing
1. B
3. A 4. Butter cream
2. F
4. B 5. Whipped cream
3. E
5. C Self-check 3.5.1
4. A
Self-check 3.2.1 Needs Refrigeration
5. C
1. Butter cream Fresh fruit
Self-check 3.1.4 Whipped cream
2. Glaze
Custard
1. D
3. Ganache
Room temperature
2. E
4. Filling
Jelly
3. A
5. Whipped cream Gum paste
4. C Glazes & syrup
Royal icing
5. B
255
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