Escolar Documentos
Profissional Documentos
Cultura Documentos
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Manual
Department of Education
Republic of the Philippines
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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this learning resource are owned by their respective
copyright holders. DepEd is represented by the Filipinas Copyright Licensing Society
(FILCOLS), Inc. in seeking permission to use these materials from their respective
copyright owners. All means have been exhausted in seeking permission to use these
materials. The publisher and authors do not represent nor claim ownership over them.
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and only within the agreed framework may copy from this Manual. Those who have not
entered in an agreement with FILCOLS must, if they wish to copy, contact the publishers and
authors directly.
Authors and publishers may email or contact FILCOLS at filcols@gmail.com or (02)
435-5258, respectively.
EP
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Aniceta S. Kong
Cristeta M. Arcos
Anecita P. Domo,
Maila A. Dogelio
Reviewers:
Layout Artist:
Illustrator:
Cover Artist:
Jocelyn de Jesus
Fermin Fabella
Jason Villena
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All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Introduction
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The Technology and Livelihood Education (TLE) for junior high school and TechnicalLivelihood-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.
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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.
Bread and Pastry Production Manual
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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
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
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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.
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2. This learners 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.
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TABLE OF CONTENTS
Introduction.................
Page
iii
iv
7
10
10
16
16
19
20
24
29
30
42
43
45
48
48
50
53
57
Post-assessment....................................................................................
Generalization.........................................................................................
59
62
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Quarter I
Definition of Terms.................................................................................
Pre-assessment.....................................................................................
Lesson 1: Prepare and Produce Bakery Products
LO 1 Prepare Bakery Products...................................................
Self Check 1.1.1..............................................................
Activity 1.1.1....................................................................
Self Check 1.1.2..............................................................
Activity 1.1.2....................................................................
Self Check 1.1.3..............................................................
Activity 1.1.3 ...................................................................
Self Check 1.1.4..............................................................
Self Check 1.1.5..............................................................
Activity 1.1.4 ...................................................................
Activity 1.1.5 ...................................................................
LO 2 Decorate and Present Bakery Products............................
Self Check 1.2.1..............................................................
Self Check 1.2.2..............................................................
Activity 1.2.1....................................................................
LO 3 Store Bakery Products.......................................................
Self Check 1.3.1..............................................................
Activity 1.3.1....................................................................
Quarter II
Definition of Terms..................................................................................
Pre-assessment......................................................................................
Lesson 2: Prepare and Produce Pastry Products
LO 1 Prepare Pastry Products ....................................................
Self Check 2.1.1...............................................................
Self Check 2.1.2...............................................................
Activity 2.1.1.....................................................................
Self Check 2.1.3...............................................................
Activity 2.1.2.....................................................................
Activity 2.1.3.....................................................................
Activity 2.1.4.....................................................................
Activity 2.1.5.....................................................................
Activity 2.1.6.....................................................................
2
4
64
65
68
73
78
78
87
87
90
93
95
96
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98
100
101
104
104
107
110
111
111
114
Post-assessment...................................................................................
Generalization.......................................................................................
115
118
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Activity 2.1.7...................................................................
Activity 2.1.8...................................................................
Activity 2.1.9...................................................................
Self Check 2.1.4.............................................................
LO 2 Decorate and Present Pastry ...........................................
Self Check 2.2.1.............................................................
Self Check 2.2.2.............................................................
Self Check 2.2.3.............................................................
LO 3 Store Pastry Products.......................................................
Activity 2.3.1...................................................................
127
127
130
133
136
153
155
157
157
159
161
163
165
168
171
171
172
174
177
178
181
183
189
189
Post-assessment....................................................................................
Generalization.............................................................................
191
194
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Quarter III
Definition of Terms................................................................................
Pre-assessment....................................................................................
Lesson 3: Prepare and Present Gateaux, Tortes and Cakes
LO 1 Prepare Sponge Cake.......................................................
Self Check 3.1.1 .............................................................
Activity 3.1.1 ...................................................................
Self Check 3.1.2 .............................................................
Self Check 3.1.3 .............................................................
Self Check 3.1.4 .............................................................
Self Check 3.1.5 .............................................................
Self Check 3.1.6 .............................................................
Activity 3.1.2 ...................................................................
Activity 3.1.3 ...................................................................
Activity 3.1.4 ...................................................................
Activity 3.1.5 ...................................................................
LO 2 Prepare and Use Fillings...................................................
Self Check 3.2.1..............................................................
Self Check 3.2.2..............................................................
Activity 3.2.1 ...................................................................
LO 3 Decorate Cakes..................................................................
Self Check 3.3.1..............................................................
Activity 3.3.1 ...................................................................
LO 4 Present Cakes....................................................................
Activity 3.4.1 ...................................................................
LO 5 Store Cakes.........................................................
Self Check 3.5.1..............................................................
Activity 3.5.1 ...................................................................
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120
123
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Quarter IV
Definition of Terms................................................................................
Pre-assessment.....................................................................................
Lesson 4: Prepare and Display Petit Fours
LO 1 Prepare Iced Petit Fours...................................................
Activity 4.1.1...................................................................
Activity 4.1.2...................................................................
Activity 4.1.3...................................................................
LO 2 Prepare Fresh Petit Fours.................................................
Activity 4.2.1...................................................................
LO 3 Prepare Marzipan Petit Fours...........................................
Activity 4.3.1...................................................................
Activity 4.3.2...................................................................
Activity 4.3.3...................................................................
LO 4 Prepare Caramelized Petit Fours......................................
Activity 4.4.1....................................................................
LO 5 Display Petit Fours.............................................................
LO 6 Store Petit Fours....................
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Post-assessment....................................................................................
Generalization.........................................................................................
202
204
206
209
211
213
215
217
218
220
223
226
227
228
229
235
237
243
244
247
248
251
References..............................................................................................
Answer key..............................................................................................
195
199
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viii
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
The learners
demonstrate an
understanding of
the core
concepts and
theories in bread
and pastry
production
CONTENT
STANDARD
1. Accurate measurement of
ingredients
2. Baking ingredients and its
The learners
demonstrate an
understanding of
C
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The learners
independently
demonstrate core
competencies in
bread and pastry
production as
prescribed in the
TESDA Training
Regulation
PERFORMANCE
STANDARD
The learners
independently
demonstrate core
Quarter 1
Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS
Introduction
1. Basic concepts in bread and
pastry production
2. Relevance of the course
3. Career opportunities
CONTENT
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LO 1. Prepare bakery
products
1.1 Select, measure and
weigh required ingredients
PY
The learners:
1. explain core concepts in
bread and pastry
production
2. discuss the relevance of
the course
3. explore opportunities in
bread and pastry
production
LEARNING
COMPETENCIES
TLE_HEBP912PB-Ia-f-1
CODE
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ix
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competencies in
preparing and
producing bakery
products
PERFORMANCE
STANDARD
CONTENT
STANDARD
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substitution
3. Types, kinds, and
classification of bakery products
4. Mixing procedures/
formulation/ recipes, and desired
product characteristics of various
bakery products
5. Baking techniques,
appropriate conditions and
enterprise requirements and
standards
6. Temperature ranges in bakery
products
7. Suggested projects:
CONTENT
PY
according to recipe or
production requirements
LEARNING
COMPETENCIES
CODE
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
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CONTENT
STANDARD
PERFORMANCE
STANDARD
7. Baking techniques
appropriate conditions, and
enterprise requirements and
standards
5. Mixing
procedures/formulation/recipes
and desired product
characteristics of various pastry
products
D
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The learner
demonstrate
competencies in
preparing and
producing pastry
products
Quarter 2
LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP)
CONTENT
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LO 1. Prepare pastry
products
1.1. Select, measure and
weigh required ingredients
according to recipe or
production requirements
and established standards
and procedures
LEARNING
COMPETENCIES
TLE_HEBP912PP-IIa-g-4
CODE
xi
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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.
CONTENT
STANDARD
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CONTENT
D
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PERFORMANCE
STANDARD
LO 2. Decorate and
present
Pastry products
2.1 Prepare a variety of
fillings and coating/icing,
glazes and decorations for
pastry products according
to standard recipes,
enterprise standards
and/or customer
preferences
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LEARNING
COMPETENCIES
TLE_HEBP912PP-IIh-i-5
CODE
xii
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CONTENT
STANDARD
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CONTENT
D
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PERFORMANCE
STANDARD
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LEARNING
COMPETENCIES
TLE_HEBP912PP-IIj-6
CODE
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CONTENT
STANDARD
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D
PERFORMANCE
STANDARD
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The learner
demonstrate
competencies in
preparing and
presenting
gateaux, tortes
and cakes
The learner
demonstrates
understanding of
the core concept
and underlying
theories in
preparing and
presenting
gateaux, tortes
and cakes
LEARNING
COMPETENCIES
PY
LO 1. Prepare sponge
and cakes
Quarter 3
LESSON 1: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)
CONTENT
TLE_HEBP912TC-IIIa-f-7
CODE
xiv
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CONTENT
STANDARD
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CONTENT
D
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PERFORMANCE
STANDARD
PY
LEARNING
COMPETENCIES
TLE_HEBP912TC-IIIg-8
CODE
xv
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CONTENT
STANDARD
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specifications
CONTENT
D
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PERFORMANCE
STANDARD
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LO 3. Decorate cakes
cakes according to
standard recipe
specifications, enterprise
practice and customer
preferences
LEARNING
COMPETENCIES
TLE_HEBP912TC-IIIh-i-9
CODE
xvi
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CONTENT
STANDARD
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CONTENT
D
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PERFORMANCE
STANDARD
PY
LO 4. Present cakes
LEARNING
COMPETENCIES
TLE_HEBP912TC-IIIj-10
CODE
xvii
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PY
LO 5. Store cakes
LEARNING
COMPETENCIES
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PERFORMANCE
STANDARD
Quarter 4
LESSON 1: PREPARE AND DISPLAY PETIT FOURS (PF)
The learner
The learner
1. Characteristics of classical
demonstrates
demonstrate
and contemporary petit fours
understanding of
competencies in
the basic
preparing and
2. Underlying principles in
concept and
displaying petit
preparing petit fours
underlying
fours
theories in
3. Types and kinds of sponge
preparing and
and bases
displaying petit
fours
4. Different kinds of fillings
CONTENT
STANDARD
EP
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CONTENT
TLE_HEBP912PF-IVa-b12
TLE_HEBP912TC-IIIj-11
CODE
xviii
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CONTENT
STANDARD
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CONTENT
LEARNING
COMPETENCIES
PY
following required
temperature and standard
procedure
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PERFORMANCE
STANDARD
TLE_HEBP912PF-IVc-d13
CODE
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CONTENT
STANDARD
EP
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CONTENT
D
C
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PERFORMANCE
STANDARD
LO 4. Prepare
caramelized petit fours
4.1. Select and coat fresh
fruits/fruit segments with
PY
Quality marzipan to
produce mini-sized fruits in
accordance with enterprise
and client requirements
LO 3. Prepare marzipan
petit fours
LEARNING
COMPETENCIES
TLE_HEBP912PF-IVg-h15
TLE_HEBP912PF-IVe-f14
CODE
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CONTENT
STANDARD
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CONTENT
D
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PERFORMANCE
STANDARD
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pale amber-colored
caramel or glazed or any
coating specified by the
enterprise
LEARNING
COMPETENCIES
TLE_HEBP912PF-IVi-17
TLE_HEBP912PF-IVi-16
CODE
xxi
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Quarter 4
LESSON 2: PRESENT DESSERTS (PD)
1. Varieties and characteristics of
The learner
specialized cakes, both classical
demonstrates
and contemporary and other types
understanding of
of desserts
the basic
concept and
2. Commodity knowledge,
underlying
including quality indicators of
theories in
specialized cakes and other types
presenting
of desserts
desserts
CONTENT
STANDARD
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CONTENT
D
C
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The learner
demonstrate
competencies in
presenting
desserts
PERFORMANCE
STANDARD
PY
LEARNING
COMPETENCIES
TLE_HEBP912PD-IVj-18
CODE
xxii
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CONTENT
STANDARD
EP
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CONTENT
D
C
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PERFORMANCE
STANDARD
PY
LEARNING
COMPETENCIES
TLE_HEBP912PD-IVj-20
TLE-HEBP912PD-IVj-19
CODE
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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.
a substance having a sour or sharp flavor
Bake
Batter
Blend
Coat
Contamination
Chill
Dough
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Dust
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Acid
Fermentation
Egg wash
Foaming
Gluten
a substance responsible
characteristics of dough
Grease
Knead
Line
for
the
elastic
and
sticky
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Mise En Place
Mix
Pre-heat
Punch down
Scrape
Stir in
Syrup
Whip
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Meringue
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Yeast
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Pre-assessment
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Let us determine how much you already know about Bread and
Pastry Production. Take this test.
Read and analyze the statement carefully. Choose the best answer and write the
letter only in your answer sheet.
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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
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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
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11. Which of the following is the best substitute for sour milk?
A. 1 C sweet milk plus 1 tbsp. vinegar
B. 1 C sweet milk plus 1 tbsp. vinegar
C. 2 C sweet milk plus 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
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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
PY
15. Which of the following pastries refer to small, flat, and sweet cakes?
A. biscuits
B. cookies
C. muffins
D. pies
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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
EP
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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
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EXPECTED OUTCOMES:
At the end of this Lesson, you should be able to:
PY
EP
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C
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Read Lesson Information closely and find out how much you can
remember. Then do Self-check 1.1.1 to know how much you have
learned.
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Lesson Information
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EP
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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 , , and 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 confectioners sugar through a sieve to remove lumps. Spoon
lightly into measuring cup. Level off with spatula or any straightedged 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 cup shortening.
b. Water Displacement Method
Fill the cup with cold water up to cup level if cup of fat is
desired and add shortening enough to cause the water to rise up
to the 1 cup mark. To measure cup, fill with cold water up to
cup level and add shortening enough to raise the water up to the1
cup mark. Drain well.
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2. Liquid Ingredients
Water and Milk
1 cup margarine
1 square
1 oz sweetened chocolate
=
=
1 cup milk
1 cup cake flour
=
=
1 tablespoon cornstarch
1 cup sour milk
=
=
=
=
=
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1 cup butter
=
1 oz baking chocolate (unsweetened) =
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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.
Frequently Used Substitutions and Equivalents
Abbreviations
gallon gal.
quart qt.
pint pt.
cup c.
tablespoon tbsp. or T
teaspoon tsp. or t
fluid ounce fl. oz.
ounce oz.
pound lb.
gram g.
kilogram kg.
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Self-Check 1.1
Something to do
PY
C
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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 ()
EP
E
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:
Correctness of procedure
Accuracy of measurement
Sanitation
Total
10
40%
40 %
20 %
100 %
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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.
PY
Lesson Information
Major Ingredients in Baking
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.
C
O
I.
EP
E
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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D. Properties/Characteristics of flour
1. whitish color
2. tolerance
3. strength
4. uniformity
5. high absorption
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.
C
O
II.
PY
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.
EP
E
A. Types of Sugar
1. Regular granulated sugar or white sugar - also known as table sugar or
as refined sugar.
2. Confectioners 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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PY
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.
IV.
C
O
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.
EP
E
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 32-35C (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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PY
V.
C
O
EP
E
VI.
LIQUID INGREDIENTS
Liquid ingredients provide moisture to rehydrate and activate the
yeast and bring together the flour and any other dry ingredients to make the
dough. It also improves the formation of gluten strands during the kneading of
dough.
14
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The following are some types of the liquid ingredients used in baking:
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.
C
O
PY
EP
E
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
15
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Types of Chocolate
1. Unsweetened Chocolate
2. Bittersweet and Semisweet Chocolate
3. Milk Chocolate
PY
Self-check 1.1.2
EP
E
Something to do
Activity 1.1.2
C
O
16
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Read Lesson Information closely and then find out how much you
can remember. Then do Self-check 1.1.3 to know how much you
have learned.
PY
Lesson Information
SANITATION
C
O
EP
E
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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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.
C
O
PY
EP
E
18
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EP
E
PY
C
O
Self-check 1.1.3
Arrange the following procedures in baking. Use A for the first step, B for
second and so on. Write your answer in your test notebook.
______1. Pre-heat the oven.
______2. Follow the specified baking time and temperature.
______3. Make use of the type of pan specified in the recipe.
______4. Observe correct hand and mixing techniques.
______5. Study and follow the recipe accurately.
______6. Measure ingredients accurately.
19
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Activity 1.1.3
Something to Do
Field Trip to a Bake Shop
Comprehensiveness
Thorough and
comprehensive
explanation
Relevance
Highly relevant
3
Generally clear
and quite easy
to understand
2
Lacks clarity
and difficult to
understand
C
O
4
Exceptionally
clear and easy
to understand
Substantial
Explanation
Partial or not
comprehensive
Explanation
Generally
relevant
Somewhat
relevant
1
Unclear cannot
be understand
Misunderstanding
or serious
misconception on
the explanation
Irrelevant
EP
E
CRITERIA
Clarity
PY
Read Lesson Information closely and find out how much you can
remember. Then do the Self-check 1.1.4 to know how much you have
learned.
20
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Lesson Information
PY
To prepare for baking, familiarize yourself with the following baking tools,
utensils and equipment classified according to their use.
MEASURING UTENSILS
C
O
LIQUID-MEASURING CUP - a
transparent cup calibrated to indicate
the amount of liquid.
EP
E
21
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C
O
PY
EP
E
22
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C
O
PY
EP
E
23
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BAKING UTENSILS
C
O
PY
EP
E
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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PY
C
O
EP
E
Read Lesson Information closely and find out how much can you
remember. Then do Self-check 1.1.5 to know how much you have
learned.
Lesson Information
25
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The 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.
PY
C
O
Straight method - This method combines all the ingredients together at one time to
make the dough. The dough is kneaded and set aside to rise.
Sponge and dough method - This method mixes part of the liquid, flour, and all of
the yeast to make a soft mixture which is set aside to rise until bubbly. Then,
the remaining ingredients are added and the mixture is treated as straight
dough.
EP
E
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.
26
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C
O
PY
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, Valentines
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.
EP
E
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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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.
PY
C
O
Biscuits
Biscuits are small flaky quick breads. They are leavened with fast-acting
leaveners which make preparation time shorter than any yeast leavened bread.
EP
E
28
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PY
NOTE: Drop biscuits will be nicely rounded with rough and crisper crust. They
will not be as flaky.
C
O
Self-Check 1.1.5
Cutting-in
Whipping
Cut and Fold
EP
E
Creaming
Beating
Folding
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.
Stirring
Sifting
29
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Read Lesson Information and find out how much you can remember.
Then do the Self-Check 1.1.6 to know how much you have learned.
PY
Lesson Information
Below is the table which indicates the type of baking products with corresponding
oven temperature and baking time.
Baking Time
425F to 450F
400F to 425F
400F to 425F
350F to 375F
400F
10 to 15 min
30 to 40 min
20 to 25 min
1 to 1 hr
30 to 40 min
C
O
Oven Temperature
350F to 400F
375F
8 to 15 min
8 to 10 min
EP
E
Types of Product
BREADS
Biscuits
Corn bread
Muffins
Quick loaf breads
Yeast bread
COOKIES
Drop
Rolled
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
Mixture 2
3 tablespoon sugar
tablespoon yeast
Mixture 3
cup beaten egg
8 tsp iodized salt
PY
Mixture 4
Egg wash
C
O
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.
EP
E
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.
7. Bake for 10-15 minutes in 375F.
31
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PAN DE SAL
INGREDIENTS:
1 k bread flour
1 tbsp. instant yeast
cup lukewarm water
200 g brown sugar
2 tbsp.oil
2 tsp rock salt
1 tsp vanilla
150 grams lard
2 cups water
PY
PROCEDURE:
C
O
1. Dissolve yeast in 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.
EP
E
6. Cut dough into two, then roll each half into a round log about 30 cm x 2 cm.
7. Cut into 12 equal pieces. Dredge with bread crumbs.
8. Place on greased baking sheets with one side of each piece facing up, about
2 cm apart. Let it rise until double its size. Bake in a pre-heated oven at
350F for 15-20 minutes.
32
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CINNAMON ROLL
Ingredients
1 TB yeast
1 tsp sugar
cup water
2 cups milk
3 TB butter
cup sugar
1 tsp salt
tsp vanilla
3 cups all-purpose flour
PY
Filling
C
O
EP
E
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.
3. Roll on floured table.
4. Spread filling, roll and cut to 1 thick.
5. Place on greased pans and let it rise for 30 minutes.
6. Preheat 350F, bake for 20 minutes.
33
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1 k bread flour
2 tbsp. instant yeast
cup lukewarm water
2 cups water
100 grams brown sugar
2 tbsp.oil
2 tsp rock salt
1 tsp vanilla
75 grams lard
PY
C
O
EP
E
Ingredients
Ingredients
cup butter
1 cup powdered milk
Cut in butter and milk then add sugar.
Procedure
1. Prepare the desired filling and/or topping. Set aside.
34
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2. Dissolve yeast in 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.
PY
C
O
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 hours. Then punch down dough.
7. Shape and add fillings and/or topping
8. Arrange in grease cookie sheet.
EP
E
Ingredients
Procedure
1. Sift flour, baking soda and salt together.
2. Cream shortening, brown sugar and granulated sugar together.
35
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PY
Ingredients
EP
E
C
O
Procedure
2. Sift flour, baking soda and salt together. Alternately add buttermilk and egg
mixture to dry mixture.
3. Add nuts. Pour into 2 greased loaf pans.
4. Bake in slow oven (325F) 1 hour. Makes 2 (8 x 4 inch) loaves.
36
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CHEESE BISCUITS
Ingredients:
PY
Procedure
C
O
4. Turn dough out on a lightly floured board and knead for 30 seconds.
5. Roll the dough out 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.
EP
E
BANANA MUFFIN
Ingredients
1 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
tsp salt
3 large bananas, mashed
cup white sugar
1 egg
1
3 cup butter, melted
37
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Procedure
1. Pre heat oven to 350F. 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.
External Characteristics
1. Shape: well-proportioned;
Symmetrical; rounded top
2. Size: large but not airy;
proportional to weight
3. Color: even, rich golden brown
Very
Good
4
Good
3
Fair
2
Poor
1
C
O
Characteristics
PY
EP
E
Comments:
38
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PY
Ingredients
cup shortening
cup sugar
cup honey
1 egg
1 cup cereal flakes
1 cup cake flour
1 tsp baking powder
tsp baking soda
tsp salt
cup milk
1 cup seedless raisins
C
O
Procedure
1. Blend shortening, sugar, and honey thoroughly.
4. Stir in raisins.
3. Crush cereal flakes into fine crumbs, mix with sifted dry ingredients and add to
shortening mixture alternately with milk.
EP
E
Ingredients
1 cup shortening
1 c sugar
c brown sugar
3 eggs, beaten
2 t vanilla
3 c cake flour
c brown sugar
1 t salts
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.
3. Add beaten eggs and vanilla. Mix.
4. Sift flour, salt and baking soda together and combine with mixture. Chill.
5. Roll out inch thick.
PY
C
O
EP
E
Ingredients
1 cup shortening
1 cup sugar
1 egg, beaten
2 Tbsp milk
2 tsp vanilla
3 cup cake flour
3 tsp baking powder
tsp salt
3 ounces chocolate
Procedure
1. Cream shortening and sugar together.
40
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PINEAPPLE-NUT COOKIES
PY
Ingredients
cup shortening
cup brown sugar
cup sugar
1 egg, beaten
2 cup cake flour
1 tsp baking powder
tsp baking soda
tsp salt
cup crushed pineapple
2/3 cup chopped nuts
1 tbsp lemon juice
C
O
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.
3. Drop from a teaspoon or shape with a cookie press onto a well-greased
cookie sheet.
EP
E
Characteristics
External Characteristics
REFRIDROP
BAR
GERATOR
ROLLED
MOLDED
Uniform,
thin
slices.
Retains
shape of
cutter
Uniform,
thin slices.
Lightly
browned
Lightly
browned
Lightly
browned
41
Very
Good
Good
Fair
2
Poor
1
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Excel
-lent
Characteristics
Very
Good
Good
Fair
2
Poor
1
Internal Characteristics
Texture:
Slightly
moist
Crisp,
tender
Crisp,
tender
Crisp, thin,
slightly moist
if thick,
tender
Pleasing,
no off
flavor, rich
Pleasing,
no off
flavor, rich
Pleasing,
no off
flavor, rich
Pleasing, no
off flavor,
rich
Slightly
moist,
tender
Pleasing,
no off
flavor, rich
PY
Flavor:
Activity 1.1.5
C
O
Comments:
5
4
3
CRITERIA
Artistically and creatively done with full illustrations and pictures of the
recipe
Artistically and creatively done with some illustrations and pictures of
the recipe
EP
E
SCORE
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:
42
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PY
C
O
Read Lesson Information closely and find out how much you can
remember. Then do Self-Check 2.2.1 to know how much you have
learned.
EP
E
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.
For you to become a baker, you need to complete an apprenticeship and
earn a National Certificate in Baking, Plant Baking or Craft Baking. Completing
Baking units while you are in school could be the first step towards baking
apprenticeship and an existing career as a baker.
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/distancelearning/pathings/baking)
43
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Storage
Needs
refrigeration
Types of Icing
C
O
PY
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.
EP
E
44
Icing can be
refrigerated
or frozen in
an airtight
container for
week.
Needs
refrigeration.
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Types of Icing
Butter Cream
Rolled
Procedure
Made from stiff American
butter cream. Dough-like
consistency that is rolled
out applied to cake.
Storage
Same as
American
Butter cream
Glazes
EP
E
Whipped
cream
Creamy,
delicate
sweetness,
Perishable
Refrigerate
after
opening. Is
not
perishable if
used as a
filling
Used in general
Does not
piping or delicate
need
work. Decorating
refrigeration
cookies and bread
Air dried
houses. Tints to
decorations
pastel to dark colors. last for
months.
Can be used as a
Must remain
filling and frosting.
refrigerated.
Can be piped to
form soft
decorations. Tints in
pastel colors
PY
Used as a filling
alone or in
combination with
other fillings such as
butter cream.
C
O
Royal Icing
Jams and
Jellies
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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Read Lesson Information closely and find how you can remember.
Then do Self-Check 2.2.2 to know how much you have learned.
PY
Lesson Information
EP
E
C
O
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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PY
Jar - This is one of the easiest ways to add a twist on cookie presentation.
C
O
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.
EP
E
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/
47
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Self-Check 1.2.2
PY
In 3-5 sentences, answer the following questions. Discuss your answer with
your seatmate.
1. How do we present and decorate bakery products?
C
O
Exceptionally clear
and easy to
understand
Generally clear
and quite easy
to understand
Unclear;
cannot
understand
Comprehensiveness
Thorough and
comprehensive
explanation
Substantial
Explanation
Partial or not
comprehensive
Explanation
Relevance
Highly relevant
Generally
relevant
Somewhat
relevant
Misundersta
nding
or serious
misconception on the
explanation
Irrelevant
EP
E
Clarity
CRITERIA
Activity 1.2.1
48
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Dimension
Manifest less
understanding of
the step- by step
procedure
seeking
clarification most
of the time
Works
independently
but with
assistance from
most of the
times
No
attempt
Observes
safety
precautions
most of the
time
Tasks is
completed
following the
procedures in
the project
Observes safety
precautions
sometimes
No
attempt
Tasks is nearly
completed
following the
procedures in the
project
Work completed a
head of time
No
attempt
Work
completed
within allotted
time
Work completed
_ ( min./
hours/days)
beyond
Total Points
Work completed
_ ( min./
hours/days)
beyond
No
attempt
Works
independently
with ease and
confidence
most of the
times
No
attempt
4.
Completen
ess of task
Points
Earned
No
attempt
Manifests very
clear
understanding of
the step-by-step
procedure but
sometimes seeks
clarification
Works
independently
with ease and
confidence
sometimes
EP
E
3. Safety
work habits
Manifests clear
understanding
of the step- by
step
procedures
No
attempt
PY
2. Application of
procedures
Uses tools
and
equipment
correctly
and
confidentl
y at all
time
Manifests
very clear
understan
ding of
the stepby-step
procedure
Works
independe
ntly with
ease and
confidenc
e at all
times
Observes
safety
precaution
s at all
time
Tasks is
completed
following
the
procedure
s in the
activity
with
improve
ment/
innovation
s
Work
completed
a head of
time
Performance level
Satisfactory
Needs
( 2 pts)
Improvement
(1 pts)
Uses tools and
Uses tools and
equipment
equipment
correctly and but incorrectly and
less confidently
less confidently
sometimes
most of the time
C
O
1. Use of
tools and
equipment
Very
Satisfactory
(3 pts )
Uses tools and
equipment
correctly and
confidently
most of the
time
Excellent
(4 pts)
5.Time
manageme
nt
49
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PY
Lesson Information
C
O
Read Lesson Information and then find out how much you can
remember and then do the Self-Check 2.3.1 to know how much you
learned.
EP
E
HOW TO STORE
WHERE TO STORE
HOW TO REFRESH
Ideally at room
temperature 75F
to 85F in
adequate space to
prevent crushing.
In original
wrappers
(moisture and
vapor proof) to
prevent drying out.
BAKED
PRODUCTS
Bread and
rolls general
storage
Soft
crushed
breads, rolls,
sweet rolls
50
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HOW TO STORE
Unwrapped
Covered or boxed
to prevent drying
out.
Crisp
cookies
Covered boxed.
Soft, chewy
cookies
Covered tightly.
HOW TO REFRESH
C
O
Cupcakes
and muffins
WHERE TO STORE
Frozen goods:
Thaw wrapped as
rapidly as possible,
re crisp by heating
uncovered in a
400F oven for
about 5 minutes.
Should be served
immediately.
Thaw frozen
cupcakes and
muffin, wrapped at
room temperature.
Use within two days
for best quality.
PY
BAKED
PRODUCTS
Hard
crushed
breads and
rolls.
EP
E
Thaw at room
temperature. Heat in
open shallow pan in
300F oven for 3 to
5 minutes to refresh.
Thaw at room
temperature. Heat in
open shallow pan in
300F oven for 3 to
5 minutes to refresh.
BREAD
YEAST
BREAD,
Baked
Unbaked
HOW to PREPARE
for FREEZING
STORAGE
HOW to THAW or
REHEAT for SERVING
up to 6 months
Prepare as usual,
shape, put into pan.
Wrap in moisture-vaporproof material, seal.
1-2 weeks
Thaw in wrappings at
room temperature or
remove from
wrappings, reheat in
300F oven 25 to 30
minutes.
Thaw in wrappings in
refrigerator overnight.
Let rise in warm, moist
place until doubled.
Bake as usual.
51
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Unbaked
MUFFINS,
Baked
HOW to THAW or
REHEAT for SERVING
2-3 months
Thaw in wrappings in
250F oven about 20
minutes or thaw,
wrapped at room
temperature 1 hour, in
300F oven, about 10
minutes.
3-4 weeks
3-4 months
Thaw in wrappings at
room temperature or
remove from
wrappings, reheat in
300F oven 25 to 30
minutes.
3-4 weeks
Thaw unwrapped at
room temperature for
about 1 hour. Bake as
usual.
EP
E
Unbaked
STORAGE
PY
BISCUITS,
Bake
HOW to PREPARE
for FREEZING
C
O
BREAD
Storing techniques
52
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Self-Check 1.3.1
Something to do
Identify the storing techniques being described in the following statements.
Write your answers on your notebook.
Lesson Information
C
O
PY
EP
E
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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d.
e.
f.
g.
h.
Protect food against physical and chemical damage, such as, the
harmful effects of air, light, insects, and rodents. Each product has its
own needs.
Help the consumers to identify the food and instruct them how to use
it correctly.
Persuade the consumers to purchase the food.
Cluster or group together small items in one package for efficiency.
Marketing. The packaging and labels can be used by marketers to
encourage potential buyers to purchase the product.
Correct packaging prevents any wastage which may occur during
transportation and distribution.
C
O
PY
c.
Paper
EP
E
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.
Glass
54
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PY
Plastics
C
O
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:
EP
E
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.
What Must Appear on the Label?
The following must appear on the label:
PY
EP
E
C
O
56
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Activity 1.3.1
Something to Do
SEAL IT ON
Dimension
No
attempt
Points
Earned
No
attempt
EP
E
1. Use of
tools and
equipment
Very
Satisfactory
(3 pts )
Uses tools
and equip
ment correctly
and
confidently
most of the
time
Performance level
Satisfactory
Needs
( 2 pts)
Improvement
(1 pts)
Uses tools
Uses tools
and
and
equipment
equipment
correctly and incorrectly
but less
and less
confidently
confidently
some
most of the
times
time
Manifests
Manifest less
very clear
underunderstanding of
standing of
the step- by
the step- by step
step
procedure
procedure but seeking
sometimes
clarification
seeks
most of the
clarification
time
Works
Works
independently independently
with ease and but with
confidence
assistance
sometimes
from most of
the
times
C
O
Excellent
(4 pts)
PY
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.
Manifests very
clear understanding of
the step- by
step
procedures
2.
Application
of
procedures
Works
independently
with ease and
confidence at
all times
Manifests
clear understanding of
the step- by
step
procedures
Works
independently
with ease and
confidence
most of the
times
57
No
attempt
No
attempt
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3.Safety
work habits
4.Completen
ess of task
Work
completed
within
allotted
time
Performance level
Satisfactory
Needs
( 2 pts)
Improvement
(1 pts)
Observes
Most of the
safety
time not
precautions observing
sometimes
safety
precautions
Tasks is
Work
nearly
completed a
completed
head of time
following
the
procedures
in the project
Work
completed
_ ( min./
hours/days)
beyond
Total Points
No
attempt
Points
Earned
No
attempt
No
attempt
Work
completed _
( min./
hours/days)
beyond
No
attempt
EP
E
5.Time
management
Observes
safety
precaution
-s at all
time
Tasks is
completed
following
in the
activity
improvement/
innovation
s
Work
completed
a head of
time
Very
Satisfactory
(3 pts )
Observes
safety
precautions
most of the
time
Tasks is
completed
following
the
procedures
in the
project
PY
Excellent
(4 pts)
C
O
Dimension
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.
C
O
PY
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
2. What kind of sugar is primarily used in preparing icing?
A. brown sugar
B. confectioners sugar
C. granulated sugar
D. refined sugar
EP
E
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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PY
C
O
EP
E
11. Which of the following is the best substitute for sour milk?
A. 1 C sweet milk plus 1 tbsp. vinegar
B. 1 C sweet milk plus 1 tbsp. vinegar
C. 2 C sweet milk plus 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 of the following pastries refer to small, flat, and sweet cakes?
A. biscuits
B. cookies
C. muffins
D. pies
PY
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
C
O
18. It refers to the process of putting your product into containers for easy
distribution?
A. labeling
B. packaging
C. storing
D. wrapping
EP
E
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:
PY
EP
E
C
O
62
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Quarter 2
PY
Overview
C
O
EP
E
The two fundamental types of pastry are yeastraised pastry, such as Danish dough and pie dough.
Besides these various types of short dough, puff pastry,
also known as pte feuillete, and clair paste, also known
as pte choux are other types of pastry. On the other
hand, crisp meringues and other meringue-type sponges
though they are not made from a flour paste are also
considered pastries because they are used like flour
pastries in combination with creams, fillings, fruits, and
icings to create a wide range of desserts.
63
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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.
is to pinch together the edge of a piecrust with the fingers or
fork tines.
Crust
Dissolve
Mise en Place
Pack compactly
Pastry creams
Pipe out
Pre-heat
EP
E
C
O
PY
Crimp
64
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Pre-assessment
Let us determine how much you already know about Bread and
Pastry Production. Take this test.
PY
Read and analyze each statement carefully. Choose the best answer and write
the letter only in your answer sheet.
develop gluten?
A. edible tallow
B. flour
C. salt
D. water
C
O
brown sugar
confectioners sugar
granulated sugar
refined sugar
EP
E
A.
B.
C.
D.
3. What basic ingredient in baking improves aroma, flavor and nutrition in baked
products?
A. baking powder
B. flour
C. shortening
D. sugar
bread
pastry
pie
pizza
all-purpose flour
bread flour
cake flour
soft-flour
65
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PY
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
C
O
EP
E
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
PY
C
O
17. What mixing technique in baking is usually used for meringue and for chiffon
products?
A. blending
B. folding
C. kneading
D. whisking
EP
E
18. How do you call the process of putting products into containers for easy
distribution?
A. labeling
B. packaging
C. storing
D. wrapping
67
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PY
EP
E
C
O
Read Lesson Information and find out how much you can remember
and then do the Self Check 2.1.1 to know how much youve learned.
68
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Lesson Information
PY
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.
Below are illustrations on how to measure baking ingredients
Flour
EP
E
C
O
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.
69
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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.
Read the scale at eye level.
EP
E
a.
C
O
Liquid Ingredients
A liquid measuring cup is used to measure liquids.
PY
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.
b.
70
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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.
Baking
Soda (Sodium
Bicarbonate)
1/2 teaspoon
Chocolate,
Unsweetened
1 ounce
SUBSTITUTION
1/4 teaspoon baking soda plus 1/2
teaspoon cream of tartar plus 1/4
teaspoon cornstarch
2 teaspoons double-acting baking
powder (must replace the acidic liquid in
recipe with non-acidic liquid)
PY
EP
E
C
O
EQUIVALENT MEASURES
Standard Measure
1 tablespoon
1 fluid ounce
1 cup
1 pint
1 quart
1 gallon
2 gallons
Equivalent Measure
3 teaspoons; fluid ounce
2 tablespoons
8 fluid oz, 16 tablespoon
2 cups
2 pints, 4 quarts
4 quarts; 16 cups
1 peck
71
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C
O
Dry Ingredients
Ingredient
Flour, all-purposes, sifted =
Flour, bread, sifted =
Flour, cake, sifted =
Cocoa Powder, lightly spooned=
Dry milk powder =
Sugar, granulated =
PY
EP
E
Ounces (oz)
1 oz
2/3 oz
72
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Self-Check 1.1
PY
C
O
EP
E
Read Lesson Information and then find out how much you can
remember. Do the Self Check 2.1.2 to know how much you have
learned.
Lesson Information
73
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Kinds of pastry
1. Cream puffs a type of light pastry that is filled with whipped cream or a
sweetened cream filling and often topped with chocolate.
C
O
PY
2. Puff pastry- a light, flaky, rich pastry made by rolling dough with butter and
folding it to form layers: used for tarts, napoleon
EP
E
74
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PY
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.
EP
E
Pastry ingredients
C
O
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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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.
EP
E
C
O
PY
76
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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
EP
E
C
O
PY
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
Cutting - in
Whipping
Whisking
Rolling
Laminating
C
O
PY
EP
E
Activity 2.1.1
1.
2.
3.
4.
5.
6.
beating
creaming
folding
rolling
kneading
cutting-in
78
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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.
PY
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
C
O
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
PERFORMANCE CHECKLIST
EP
E
79
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PY
Read Lesson Information closely and find how much you much you
remember. Perform Self-Check 2.1.3 and find out how much you
have learned.
Lesson Information
C
O
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.
EP
E
80
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quantities of ingredients.
For baking purposes, a Dietetic or Spring Form Scale, where small
quantities of ingredients are weighed.
C
O
PY
EP
E
and side to side; place an oven thermometer next to food while cooking
to ensure proper temperatures.
81
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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.
C
O
PY
EP
E
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 Sifter - used for sifting and adding air to flour and other dry ingredients.
C
O
PY
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.
EP
E
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.
83
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4. Grater and Shredder - It is used to grate, shred or slice vegetables, fruits and
cheese.
C
O
PY
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.
EP
E
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.
84
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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.
C
O
PY
3. Pastry Blender - It cuts fat into pieces to be able to coat it with flour in pie
making
EP
E
85
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C
O
Decorating Tools
PY
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.
EP
E
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.
cutting tool
decorating tool
miscellaneous tool
mixing tool
PY
A.
B.
C.
D.
EP
E
C
O
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
87
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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.
PY
C
O
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.
EP
E
88
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PY
Read Lesson Information closely then find out how much you can
remember. Perform Self-Check 2.1.4 to find out how much you have
learned.
C
O
Lesson Information
EP
E
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.
89
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Activity 2.1.3
Egg Pie
PY
Crust
3 Eggs
250 grams Skimmed milk
cup Sugar
2 cup Water
1 Tbsp All-purpose flour
tsp Vanilla
Procedure
Filling
C
O
EP
E
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.
90
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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.
EP
E
C
O
PY
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.
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 350 F
for 30 45 minutes.
91
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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
PY
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.
C
O
PERFORMANCE CHECKLIST
EP
E
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.
92
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Activity 2.1.4
Cream Puff
1.
2.
3.
4.
5.
EP
E
6.
ml
tsp
pc
g
g
Filling
270
1
50
15
10
g
1
tsp
Ganache
100
grams
1
2-4
tsp
Tbsp
PROCEDURE
Bring to boil the first four ingredients
(milk, water, butter and sugar).
Add all-purpose flour.
Remove from heat if desired consistency
is attained.
When paste is already cooled, add the
egg one at a time and mix thoroughly.
Spoon the paste in the cookie sheet
lined with wax paper (Cream puff size
and shape).
Bake at 400F for 20 min or until paste is
puff then lower the temp, to 300F
continue baking for 20 min. Or until
brown. Set aside.
Assemble filling for cream puff
Top with powder sugar or with ganache.
PY
Description
milk
water
butter
sugar
eggs
all-purpose
flour
C
O
fresh milk
vanilla
egg
sugar
all-purpose
flour
cornstarch
brandy
chocolate
bar
Butter
All-purpose
cream
7.
8.
93
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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
PY
4 Advanced - Can perform this skill without supervision and with initiative and
adaptability to problem situations.
C
O
PERFORMANCE CHECKLIST
EP
E
Boiled the first four ingredients (milk, water, butter and sugar).
Flour was added.
94
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Activity 2.1.5
pcs
cup
drop
PY
PROCEDURE
1. Cut in flour, shortening and sugar until
it forms a corn meal.
2. Gradually add cold water and allpurpose cream.
3. Form into dough.
4. Flatten and arrange to individual tart
molder. Set aside.
C
O
cup
cup
All-purpose flour
butter
sugar
cold water
All-purpose
cream
evap
all-purpose
cream
egg yolks
sugar
vanilla
EP
E
Filling
Description
Custard Tart
Quantity Unit
Crust
1
Cup
Cup
1
Tbsp
2-4
Tbsp
1
Tbsp
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.
95
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PERFORMANCE CHECKLIST
C
O
PY
Filling was cooked over low fire or in a double boiler until thick.
Cooked filling was poured in a prepared tart molder line with
crust.
Baked at preheated oven for 20-25 minutes.
EP
E
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
cup sugar
cup flour
cup coconut water
cup evaporated milk
96
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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.
PY
C
O
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.
EP
E
PERFORMANCE CHECKLIST
97
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Activity 2.1.7
MANGO PIE
C
O
EP
E
FILLING
1 cups milk, evaporated
1 cup sugar
cup cornstarch
2 tbsp. water
cup butter
3 pieces mangoes, fresh, sliced
cup cold water
2 tbsp. gelatin, unflavored
3 tbsp. sugar
PY
INGREDIENTS
*Use Single Pie Crust. Prebake.
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.
98
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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.
PY
C
O
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
PERFORMANCE CHECKLIST
EP
E
99
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Activity 2.1.8
C
O
Ingredients
1 recipe pastry for a 9 inch double crust
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
PY
Pineapple Pie
Procedure
EP
E
www.allreciped.com/recipe/15903/pineapple-pieiii/
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.
PY
C
O
PERFORMANCE CHECKLIST
EP
E
Activity 2.1.9
BOAT TARTS
INGREDIENTS
2 cups all- purpose flour
1 tsp salt
2 tbsp. sugar
cup margarine or butter
1 tsp water
101
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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 350F for 10 minutes or until golden
brown. Makes 24 boat tarts.
PY
C
O
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.
EP
E
102
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WEIGHT OF
FILLING
26-30 oz
32-40 oz
PIE SIZE
20 cm
23 cm
WEIGHT OF
FILLING
750-850 g
900-1150 g
PY
Lesson Information
C
O
Read Lesson Information very well then find out how much you can
remember. Then perform Self-Check 1.4 to find out how much you
have learned.
EP
E
Not all ovens are of the same kind and type. Check on the quality of oven to
be used to ensure its capacity to produce quality pastry products. Heat should be
evenly distributed throughout the compartment. Use the table below as your
temperature guide in baking pies and pastries
Types of Product
Pastry
One crust pie (custard type,
unbaked shell)
Meringue on cooked filling in
prebaked shell
Shell only
Two crust pies with
uncooked filling
Two crust pies with cooked
filling
Oven Temperature
Baking Time
400F to 425F
30 to 40 min
350F to 425F
12 to 15 min
450F
10 to 12 min
400F to 425F
45 to 55 min
425F to 450F
30 to 45 min
103
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Self-Check 1.4
Give the oven temperature for baking the different types of Pastry Products.
Oven Temperature
PY
EP
E
C
O
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.
104
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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.
PY
Lesson Information
Variety of Frosting or Icing, Fillings and Glazes Used in Pastries
C
O
The easiest way to decorate an ordinary pastry is with coat of glaze. The
simplest option barely requires a recipe at all. Just mix confectioners 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.
EP
E
Whisk together 2 cups confectioners sugar and cup milk until smooth,
adding more milk if needed to reach desired consistency. Make about cup.
Brown Sugar Glaze
Heat 6 tbsp. unsalted butter and 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 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 confectioners sugar with 2 tsp. finely grated lemon
zest and cup lemon juice until smooth. This makes about 1 cup.
Chocolate Glaze
Place 3 ounces chopped bitter sweet chocolate in a heatproof bowl. Bring
cup heavy cream to a simmer in a small saucepan, pour over chocolate. Let stand
for 2 minutes. Add 2 tbsp. unsalted butter, and mix until smooth. Let stand, stirring
occasionally until slightly thickened. Make 1 cup.
105
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Boiled Icing
Ingredients
2 cups sugar
cup water
tsp cream of tartar
1 tbsp. corn syrup
2 egg whites
Procedure:
PY
C
O
1.
2.
3.
4.
5.
6.
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.
How made
Storage
Jams and
Jellies
Used as a filling
alone or in
combination with
other fillings such as
butter cream.
Used for covering
pies. Can be piped.
Refrigerate after
opening. Is not
perishable if
used as filling.
Syrup is popular in
presenting cream puff
and clair, it tastes
fresh and moist.
EP
E
Description
Meringue
Pure white fluffy
beaten egg
whites.
Simple Sugar
Syrup
Whipped
Cream
Creamy,
delicate
sweetness,
Perishable
Source: Methods featured in Professional Baking,
John Wiley & Sons, Inc.
106
Can be used as a
filling and frosting.
Can be piped to form
soft decorations.
Must remain
refrigerated.
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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.
____ 2. Combine together sugar, water and syrup.
PY
____ 3. On a separate bowl, beat together egg whites and cream of tartar until stiff.
____ 4. Pour hot syrup to beaten egg whites gradually.
____ 5. Fills and frost a layer cake using boiled icing.
C
O
EP
E
Read Lesson Information closely and find out how much you can
remember. Perform Self-Check 2.2 to find out how much you have
learned.
Lesson Information
107
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PY
Pastry Cream
EP
E
Custards
C
O
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
108
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C
O
PY
EP
E
Tartlet
109
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Self-Check 2.2.2
C
O
PY
Read Lesson Information closely then find out how much you can
remember. Perform Self-Check 2.2.3 to find out how much you have
learned.
EP
E
Lesson Information
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.
C
O
PY
EP
E
Lesson Information
The table below indicates the proper way of storing pastries and where to store
them:
Pastry Products
Pies
Custard tart, nut with
custard base
Cream Puff and Eclair
Fruit Pies
Egg pie
How to store
Covered or
boxed
Covered or
boxed
Covered or
boxed
Covered or
boxed
Covered or
boxed
111
Where to store
Cool place or refrigerator to prevent
mold growth.
Must be refrigerated. Generally do
not freeze well after baking.
Cool place or refrigerator to prevent
mold growth.
Must be refrigerated. Generally do
not freeze well after baking.
Must be refrigerated. Generally do
not freeze well after baking.
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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.
C
O
PY
EP
E
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.
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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.
C
O
PY
2.
EP
E
3.
4.
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.
Plastic/cellophane Transparent or colored plastic is usually used for
packaging tarts, pies and other types of pastries.
Aluminum foil
Paper/boxes
1.
Paper Packaging
113
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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.
PY
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
C
O
Dimension
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
EP
E
Excellent
(4 pts)
Performance Level
Very
Needs
Satisfactory
Satisfactory
Improvement
(3 pts )
( 2 pts)
(1 pts)
Points
Earned
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.
PY
develop gluten?
A. edible tallow
B. flour
C. salt
D. water
A.
B.
C.
D.
brown sugar
confectioners sugar
granulated sugar
refined sugar
C
O
3. What basic ingredient in baking improves aroma, flavor and nutrition in baked
EP
E
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
all-purpose flour
bread flour
cake flour
soft-flour
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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
A.
B.
C.
D.
A.
B.
C.
D.
3
5
10
16
C
O
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A.
B.
C.
D.
EP
E
A.
B.
C.
D.
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 23 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
116
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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
PY
C
O
17. What mixing technique in baking is usually used for meringue and for chiffon
products?
A. blending
B. folding
C. kneading
D. whisking
EP
E
18. What do you call the process of putting product into containers for easy
distribution?
A. labeling
B. packaging
C. storing
D. wrapping
117
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GENERALIZATION
PY
EP
E
C
O
118
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PY
Quarter 3
Overview
EP
E
C
O
119
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Definition of Terms
Type of cake made of meringue and flour
Appropriate
Assembling
Bake
Batter
Beating
Blend
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.
Boiled icing
Brown sugar
EP
E
C
O
PY
Butter cream
Cake flour
Choux pastry or pte choux light pastry dough for making profiteroles,
croquembouche and clairs
Cocoa powder
Cocoa butter
Commis
junior chef
120
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Confectioners sugar sucrose ground in to fine powder and mixed with a little
cornstarch to prevent caking
the way in which a certain substance, typically liquid, holds
together; (2) thickness or viscosity
Creaming
Creaming method
mixing method that begins with the blending of fat and sugar;
used for cakes, cookies and similar items
Dark chocolate
Dust
Filling
PY
Consistency
C
O
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
Continuously beat egg white to incorporate air until it becomes
light and fluffy.
Fondant
Frost
EP
E
Ganache
Foaming
Gateau
Gateau, torte
Genoise
Garnishing
Glaze
Granulated sugar
Grease
Gum paste
Petit four
Pre-heat
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to remove sticky
mixing bowl.
ingredients
from
the
side
of
the
Sift
Sponge
Sponge cake
Sweet paste
Tortes
Turntable
pedestal with a flat, rotating top used for holding cakes while
they are being decorated
Whip
EP
E
C
O
PY
Scrape
122
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PY
Let us determine how much you already know about preparing and
presenting gateau, tortes and cakes. Take this test.
Read and analyze the statement carefully. Choose the best answer and write the
letter only in your answer sheet.
A.
B.
C.
D.
baking
broiling
grilling
stewing
C
O
2. It refers to fine white flour made from soft wheat which contains 7-9%
EP
E
protein.
A. all-purpose flour
B. bread flour
C. cake flour
D. pastry flour
A.
B.
C.
D.
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
123
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PY
A.
B.
C.
D.
C
O
of foods?
A. flour
B. milk
C. shortening
D. sugar
8. This very fine sugar dissolves faster and is perfect for making meringue.
caster sugar
confectioners sugar
granulated sugar
white sugar
EP
E
A.
B.
C.
D.
A.
B.
C.
D.
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
PY
C
O
EP
E
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 confectioners sugar or sugar syrup?
A. butter cream
B. custard
C. ganache
D. syrup
125
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PY
C
O
3 days
4 days
5 days
6 days
EP
E
A.
B.
C.
D.
20. Custard filling can be stored in the refrigerator for up to how many days?
126
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EXPECTED OUTCOMES:
C
O
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EP
E
Read Lesson Information closely then find out how much you can
remember. Find out how much you can learn by doing Self-Check 3.1.
127
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Lesson Information
Measuring Ingredients Properly
It is important to measure the ingredients accurately to get standard products
and efficient use of materials.
Dry Ingredients
PY
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.
C
O
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.
EP
E
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.
128
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Self-Check
Self-Check
1.1 3.1.1
PY
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
C
O
EP
E
129
a. Liquid ingredients
b. Solid fats
c. Flour
d. Baking powder/
baking soda
e. White sugar
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PY
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.
C
O
PERFORMANCE LEVELS
EP
E
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.
130
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PERFORMANCE CHECKLIST
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.
PY
EP
E
C
O
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.
Lesson Information
131
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EP
E
C
O
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Measuring - a method of portioning food on the serving line that involves the
use of scoops or ladles
132
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C
O
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Self-Check
Self-Check
1.23.1.2
EP
E
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
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing SelfCheck 3.1.3.
133
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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.
PY
2. Sugar
C
O
EP
E
134
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sugar helps promote lightness by incorporating air into the shortening. Air
is trapped on the face of sugars 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.
Sugar serves as a whipping aid to stabilize beaten egg foam.
In foam-type cakes, sugar interacts with egg proteins to stabilize the
whipped foam structure. In doing so, sugar makes the egg foam more
elastic so that air cells can expand and take up gases from the leavening
agent.
PY
3. Eggs
EP
E
C
O
135
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4. Shortening
Uses of Shortening in Baking
Makes products tender and improves flavor.
Assists in gas retention giving better volume and crust.
Prevents the cohesion of gluten.
Improves the aroma, color and texture of baked products.
Improves the shelf life of baked products because of its moisture.
PY
5. Leavening Agent
C
O
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.
B.
1.
2.
3.
4.
5.
B
water
shortening
leavening
flour
eggs
C.
EP
E
A.
A
Finely ground powder obtained by grinding and/or
milling cereal grains
Cheapest ingredient in baking. It helps dissolve all
other ingredients into batter and form a smooth,
workable mixture.
It is considered the most costly ingredient in baking.
It represents almost 50% of the total cost of baked
products.
Made from hydrogenated vegetable oil. It contains
80-85 percent fat and 10-15 percent water.
Gases that cause the batter to rise. It also increases
tenderness when any fat is added to a flour mixture.
D.
E.
Read Lesson Information closely then find out how much you
can remember. Find out how much you have learned by doing
Self-Check 3.1.4.
136
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Lesson Information
sheetsh
Temperature Use for Different Types of Cakes
Baking Temperature and Time
Temperature
(F)
Temperature
(C)
Minutes
Cupcake
350-375
177-190
15 to 25
Layer Cake
350 -375
Loaf Cake
350
PY
Cakes types
177-190
20 to 35
177
45 to 60
C
O
EP
E
Classifications of Cakes
High-fat or Shortened Cakes - a type of cake which contains a high
percentage of fat or shortening.
Low-fat or Foam-type Cakes - also known as unshortened cake which
contains less than 5% fat.
137
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C
O
PY
EP
E
138
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C
O
PY
EP
E
139
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C
O
PY
EP
E
140
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EP
E
C
O
PY
141
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C
O
PY
EP
E
142
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PY
EP
E
C
O
143
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2.
EP
E
C
O
3.
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1.
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.
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.
4.
144
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PY
6.
C
O
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.
EP
E
145
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3. Sift the dry ingredients together on top of the liquid ingredients in the bowl.
C
O
PY
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).
EP
E
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.
Flour-Batter Method Procedure
1. Scale all ingredients accurately. Have all ingredients at room temperature.
2. Sift the flour and other dry ingredients except the sugar into the mixing bowl.
Add the fat. Blend together until smooth and light.
146
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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
PY
C
O
EP
E
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.
147
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PY
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.
EP
E
C
O
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.
148
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PY
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
EP
E
C
O
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.
149
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C
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PY
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 floursugar 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.
EP
E
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.
150
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PY
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).
C
O
EP
E
151
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4. Whip the egg whites and sugar until they form soft peaks, as for angel food
cake.
C
O
PY
EP
E
152
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C
O
PY
Self-Check 3.1.4
EP
E
Match the definition in column A with the terms in column B. Write your answer in
your answer sheet.
A
B
1. Sponge Method
A. It also called the conventional
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.
Read Lesson Information closely then find out how much you
can remember. Find out how much you have learned by doing
Self-check 3.1.5.
153
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Lesson Information
EP
E
C
O
PY
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.
Testing for Doneness
1. Use a cake tester to determine doneness of a cake by inserting at the center
of the cake. When the cake tester comes out clean, the cake is baked.
2. The cake springs back on top and sides when pressed.
3. The cake shrinks away from the sides of the pan.
154
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PY
C
O
Self-Check 3.1.5
EP
E
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 out how much you have learned by doing
Self-check 3.1.6.
155
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Lesson Information
Too light
Burst or cracked
Soggy
EP
E
Texture
Dense or heavy
PY
Crust
Too dark
C
O
Uneven shape
Causes
Coarse or irregular
Crumbly
Tough
Poor Flavor
156
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C
O
PY
A
A. Under baked
B. Too much flour or flour too
strong
C. Batter spread unevenly;
uneven oven heat
D. Too much sugar oven too hot
E. Too much leavening; too
much shortening
EP
E
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 cups cake flour
1 tablespoon baking powder
cup butter or margarine
157
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1 cups sugar
tsp salt
4 eggs
cup evaporated milk
cup water
1 tsp vanilla
PY
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
Characteristics
Excellent
(5)
C
O
Very
Good (4)
Good
(3)
Fair
(2)
Poor
(1)
EP
E
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:
158
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Activity 3.1.3
EP
E
Ingredients
C
O
PY
159
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PY
6. 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 confectioners 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.
Excellent
(5)
Very
Good (4)
Good
(3)
Fair
(2)
Poor
(1)
Characteristics
C
O
EP
E
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:
160
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EP
E
C
O
Ingredients
PY
Chiffon Cake
Procedure
1. Mix all dry ingredients in a bowl (flour, 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 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.
161
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Boiled icing
4 egg whites
1/2 tsp cream of tartar
2 cup sugar
cup water
2 Tbsp syrup
PY
Boil sugar and water and syrup together over low fire to form a threadlike. Gradually
add to beaten egg whites.
C
O
Excellent
(5)
Characteristics
Very
Good (4)
Good
(3)
Fair
(2)
Poor
(1)
EP
E
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:
162
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Ingredients
cup all-purpose flour
1 cup brown sugar
cup cocoa powder
1 tsp baking soda
1 tsp salt
C
O
PY
Chocolate Cake
EP
E
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)
cup oil
3 large eggs or 4 medium eggs
1 cup brewed coffee (or black coffee) Last to incorporate
Icing
Boil all-purpose cream and chocolate until chocolate melt. Add instant coffee.
163
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Fair
(2)
Poor
(1)
EP
E
C
O
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:
Very
Good (4)
PY
Excellent
(5)
Characteristics
164
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PY
C
O
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing
Self-check 3.2.1.
EP
E
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.
165
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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
C
O
PY
EP
E
Fruit
166
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Frosting
PY
Jelly
EP
E
C
O
Whipped Cream
167
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Identify what is being described by the sentences below. Write the answer on your
answer sheet.
C
O
PY
EP
E
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing
Self-check 3.2.2.
Lesson Information
168
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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.
C
O
PY
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.
EP
E
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!
169
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Step 1
PY
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.
C
O
Step 2
EP
E
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.
170
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Self-Check 3.2.2
C
O
PY
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.
EP
E
Activity 3.2.1
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.
171
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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.
PY
Meaning of Icing
C
O
Read Lesson Information very well then find out how much you
can remember . Find out how much you have learned by doing
Self-Check 3.3.1.
EP
E
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.
Different Types of Icing
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.
172
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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.
C
O
PY
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.
EP
E
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.
173
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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.
PY
Self-Check 3.3.1
C
O
Identify the type of icing being described by the sentences below. Write the correct
answer on your answer sheet.
EP
E
Lesson Information
Cake cardboard
Cake boards come in all different sizes. Use a board that is 1-inch larger
than the cake pan. If you dont 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.
174
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PY
C
O
EP
E
175
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C
O
PY
EP
E
176
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the
icing
PY
Now your cake is ready for decoration. You can cover the cake with
fondant and go nuts.
C
O
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.
EP
E
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
177
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PERFORMANCE CHECKLIST
PY
LO 4. Present cakes
EP
E
C
O
Run the icing spatula under warm running water. Cleaning the
knife with warm water will help smooth the icing more easily.
Once the sides have been frosted and smoothed, clean the
icing spatula once again.
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing
Self-check 4.1.
178
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Lesson Information
PRESENTING AND PLATING CAKES
Tips on how to plate and present cakes
It is important to learn how to plate cakes properly. Pastry chefs in
restaurants spend a lot of their time to plate desserts so that they look as good as
they taste.
C
O
PY
EP
E
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.
179
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PY
EP
E
C
O
5. Contrast temperatures.
Theres 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
.
180
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PY
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.
C
O
EP
E
CRITERIA
Done creatively and neatly showing much relevance to the given topic.
Done creatively and neatly enough with relevance to the given topic.
Done creatively and neat enough but no relevance to the given topic.
Done simply and neat enough but not so relevant to the given topic.
181
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Lesson Information
PY
C
O
Freeze unfrosted cakes. For unfrosted butter cakes, cool completely, wrap
in heavy-duty foil and freeze. Foam cakes may be frozen in the pan to
prevent crushing. Cover tightly and freeze. Unfrosted cakes may be stored in
the freezer up to 6 months.
EP
E
182
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LO 5. Store Cakes
Lesson Information
Storing Your Cake
C
O
PY
EP
E
183
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Cake Storage
Plain Butter Cakes,
Single or Multiple
Layered Cakes,
Cake from a Mix
Storage:
Room Temperature
Storage Note:
Storage Note:
Storage:
Room Temperature
Chiffon Cake
Storage Note:
Storage:
Room Temperature
Pound Cake
Storage:
Room Temperature
Storage Note:
Be sure to cover tightly but do not refrigerate. Wrap airtight
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.
EP
E
C
O
PY
Sponge Cake
Storage:
Room Temperature
Storage Note:
Be sure to cover tightly but do not refrigerate. If you do not
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.
184
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Storage Note:
Be sure to cover tightly but do not refrigerate. If it is not
stored airtight, it will begin to set. Once a cake has been
frosted with boiled icing it can be stored at room
temperature. Freezing is not recommended.
Buttercream
Frosting
Storage Note:
Buttercream can be stored, refrigerated, in an airtight
container for up to 2 weeks before using. Remove it from
the refrigerator at least an hour before using so it will
warm to room temperature. It can also be frozen for
extended storage. A decorated cake with buttercream
frosting can be stored at room temperature for up to 3
days. If you want to refrigerate a decorated cake, place it
in the refrigerator unwrapped until the frosting hardens
slightly. It can then be loosely covered with plastic.
Buttercream frosting can be frozen.
C
O
Storage Note:
Cream cheese frosting can be stored in the refrigerator for
up to 2 weeks before using. Cakes frosted with cream
cheese frosting must be stored in the refrigerator. The
frosting will firm up when chilled but will soften quickly
when it sits at room temperature. Cream cheese frosting
can be frozen.
EP
E
Cream Cheese
Frosting
Storage:
Refrigerated
PY
Storage:
Room Temperature
Dusting
Storage:
Room Temperature
Storage Note:
Many dusting ingredients are shelf stable items that
should be stored accordingly. When applied to the cake,
storage time should be followed as to what is appropriate
for the type of cake. When using powdered sugar for
dusting, it is a good idea to wait to dust the cake just
before serving because the cake can absorb the sugar,
especially if it is a moist cake.
Fondant
Storage:
Room Temperature
Storage Note:
Unused fondant can be stored in an airtight container for
up to 2 months at room temperature in a cool, dry area.
Do not refrigerate or freeze. Store cakes decorated with
fondant for up to 3 days at room temperature.
Storage Note:
Fresh fruit can also be added as a topping to the cake. A
cake with fresh fruit topping 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 topping that
185
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Storage Note:
If a glaze will set at room temperature for a while before
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.
C
O
Storage Note:
Unused paste can be stored in an airtight container, not
refrigerated, for up to 2 months but be sure the container
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.
EP
E
PY
Ganache
Storage:
Room Temperature
Meringue-Style
Frosting
Storage:
Refrigerated
Royal Icing
Storage:
Room Temperature
Storage Note:
It does not store well as it deflates easily. It is
recommended to prepare close to when it is to be used. If
storing, it needs to be refrigerated.
Storage Note:
Royal icing has a tendency to dry fairly quickly so it is
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.
186
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Filling Storage
Storage Note:
Storage:
Refrigerated
Storage Note:
Fresh fruit can also be added in between the layers of
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.
C
O
Storage Note:
Cakes with frosting fillings should be stored according to
the type of frosting being used.
EP
E
Frosting
Storage:
Room Temperature /
Refrigerated
PY
Custard Filling
Storage Note:
Storage:
Room Temperature
Jelly Fillings
Whipped Cream
Storage:
Refrigerated
Storage Note:
A cake with whipped cream filling should be refrigerated
and served the same day that it is made.
Storage Note:
Storage:
Room Temperature
187
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PY
Frosted and Un-Cut CakeFrosting 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.
C
O
Cut Cake, Frosted or UnfrostedWhen 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.
EP
E
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
minutes to harden the icing, and then wrap it in plastic wrap.
188
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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.
C
O
EP
E
Needs to be refrigerated
Whipped Cream
Jelly Fillings
Gum Paste - Sugar Paste
PY
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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Fair
(2)
Poor
(1)
EP
E
C
O
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:
Very
Good (4)
PY
Excellent
(5)
Characteristics
190
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Post-assessment
Read and analyze the statements carefully. Choose the best answer and write the
letter in your answer sheet.
C
O
PY
EP
E
191
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C
O
PY
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
EP
E
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
13. Which is 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
14. Which is a light cake made of meringue and flour?
A. angel food cake
B. butter cake
C. chiffon cake
D. sponge cake
192
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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
C
O
PY
17. What method of portioning is done with the use of food scale?
A. counting
B. cutting
C. measuring
D. weighing
Which is a very fine sugar which dissolves faster and is perfect for making
meringue?
A. caster sugar
B. confectioners sugar
C. granulated sugar
D. white sugar
EP
E
19.
18. Which is a sweet soluble organic compound that belongs to the carbohydrate
group of food?
A. flour
B. milk
C. shortening
D. sugar
193
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GENERALIZATION:
EP
E
C
O
PY
194
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Overview
C
O
PY
Quarter 4
EP
E
195
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Appropriate
Assembling
Bake
Batter
Beating
Blend
EP
E
Boiled icing
C
O
PY
Acid
Brown sugar
Cake flour
Chemical leavener
Chiffon cake
Chiffon Method
Boiled icing
196
various
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Cocoa butter
Commis
a junior chef
Confectioners sugar
Consistency
Creaming
Creaming method -
Dark chocolate
Dust
C
O
PY
Cocoa powder
EP
E
Fondant
Foaming
Frost
Garnishing
Gateau
Genoise
Glaze
197
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Grease
Gum paste
Marzipan
Petit Four
Preheat
Product
C
O
EP
E
Scrape
Sponge
Sift
PY
Granulated sugar
Sponge cake
Sweet paste
Tortes
Turntable
Whip
198
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PY
Take this test to determine how much you already know about
preparing and displaying petit fours.
Read and analyze the statement carefully. Choose the best answer and write the
letter only on your answer sheet.
C
O
EP
E
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
199
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6. Which petit four filling enhances flavor, adds moisture, and binds the product?
A. butter
B. ganache
C. jams
D. meringue
PY
7. Which mixture of chocolate and cream is used as filing for iced petit four?
A. butter
B. ganache
C. jams
D. meringue
C
O
EP
E
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
200
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PY
C
O
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
EP
E
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
20. What light cake is made of meringue and flour?
A. angel food cake
B. batter cake
C. chiffon cake
D. sponge cake
201
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EXPECTED OUTCOMES:
EP
E
C
O
PY
Read Lesson Information carefully closely then find out how much
you can remember. Find out how much you have learned by
performing Activity 4.1.1 and 4.1.2.
202
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Lesson Information
Petit Fours refer to:
Small biscuits and cakes tastefully decorated
Sweetmeat and cakes designed to be served as dessert with after dinner
coffee or cocktails.
PY
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.
EP
E
C
O
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.
Types or kinds of petit four bases:
The base for petit four can be marzipan and sponge. A petit four base must
be strong enough to hold the petit fours.
Cake can be baked in shallow trays then topped with soft topping then cut to
shape desired similar to sponge sheets
203
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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.
C
O
Activity 4.1.1
PY
Procedure:
EP
E
Any form and shape can be applied but accuracy of cutting is vital. It should
minimize waste.
Almost 20% of the product is wasted if round and diagonal shaped is use.
204
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C
O
PY
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
EP
E
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.
205
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Activity 4.1.2
EP
E
Ingredients
cup butter, softened
cup shortening
1 cup sugar
1 tsp vanilla
1 cup All-purpose Flour
2 tsp baking powder
tsp salt
cup milk
3 egg whites
C
O
PY
Glaze
2 lbs confectioners sugar
cup plus 2 tbsp. water
2 tsp orange extract
Frosting
6 tbsp. butter, softened
2 tbsp. shortening
tsp vanilla extract
3 cups confectioners sugar
3 to 4 tbsp. milk
Gel, liquid or paste food coloring
206
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C
O
PY
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 350F 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 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
confectioners sugar and enough milk to achieve desired consistency. Place
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
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: 2 dozen (3 cups frosting).
EP
E
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.
207
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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
Butter, shortening and sugar are creamed in bowl until light and
fluffy.
Poured and baked at 350For 2025 minutes.
Cake was thinly slice and were cut into 1 inch square.
C
O
PY
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by performing
Activity 4.1.3.
EP
E
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.
208
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Directions
EP
E
1.
2.
3.
4.
5.
6.
unflavored gelatin
glucose
water
shortening
confectioners sugar
glycerin
tylose
C
O
Ingredients
1 tbsp
1/2 cup
cup
2tbsp.
5 cups
1 tbsp
2 tsp
PY
Fondant Icing
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
PY
C
O
Read Lesson Information closely then find out how much you can
remember.
EP
E
Lesson Information
210
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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.
PY
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.
C
O
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.
EP
E
Display
Use consistent shape.
Use consistent configuration.
Alternating height and profiles.
211
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PY
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by performing
Activity 4. 2.1
EP
E
C
O
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 clairs, and cream puff.
This type of petit four is created with mini pastries. The most common types
of mini pastries are fruit tarts, clairs or cream puffs. Cream puffs and clairs 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 clairs and cream puffs
have a chocolate glaze placed on top to finish them off.
212
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60 ml milk
60 ml water
butter, cut into cubes
1 Tbsp sugar
2-3 eggs
120 g All-purpose flour
PY
Paste
EP
E
C
O
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 clair.
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 clair.
8. Top with powder sugar for cream puff and with ganache for clair.
Prepare Filling:
270 ml fresh milk
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.
213
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PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
PY
C
O
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
EP
E
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 clair.
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 clair.
Topped with powder sugar for cream puff and with ganache for
clair.
214
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PY
Lesson Information
C
O
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing Activity
4.3.1 to 4.3.3.
EP
E
Group
A
B
C
Ingredients
Almond meal, blanched icing sugar
Brandy almond extract
Sugar syrup glucose, warm
Quantity
200g 275g
1tsp 1 drop
100ml +/ 40g
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
PY
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.
EP
E
C
O
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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Procedure:
1. Roll the ball of marzipan into a strawberry shape with the palms of your hands.
EP
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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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PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
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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
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Activity 4.3.2
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PERFORMANCE LEVELS
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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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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
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2. Mold the ball with the tapered end pointing up which will serve as the center of
the flower.
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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.
220
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5. Wrap the petal around the base. Leave one edge free so the second petal can be
inserted under it.
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EP
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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
PY
Flattened the disks and taper the edges to paper thinness with
the back of a spoon in a circular motion.
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Wrapped the petal around the base leaving one edge free
so the second petal can be inserted under it.
Attached the second petal.
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Lesson Information
Continued the same fashion until the rose was the desired size.
Cut the rose from the base with a sharp knife.
Storage plays an important role in the production and serving of petit fours.
The environmental and individual characteristics of each item needs to be taken into
222
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Lesson Information
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Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by performing
Activity 4. 4.1.
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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 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.
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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.
of
the product into hot caramel. Care needs to be taken here as the danger of
burning fingers is high.
Hold product above caramel and allow excess to flow back into pot. Sit
product on oiled surface to cool.
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EP
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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.
Poor
(1)
II. Procedures
Fair
(2)
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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
Good
(3)
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Very
Good (4)
I. Products
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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
2. 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.
3. Conservation of nutrients
a. The learner follows proper preparation
and cooking procedures.
b. The learner follows the recipe correctly.
226
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Lesson Information
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O
Read Lesson Information closely then find out how much you can
remember.
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Points to remember
Prepare and display caramelized petit fours
Select fruits/nuts
For easier handling, make sure that the fruits skin and stem are still attached.
Fruit needs to be dry.
Dispose broken and chipped nuts.
227
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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.
Prepare coating for fruits
Caramelized sugar should be heated sufficiently in high temperatures that it
sets with a crack.
A light amber color should be present; hence the name caramel.
PY
C
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EP
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Read Lesson Information closely then find out how much you can
remember.
Lesson Information
Proper storage of caramelized petit four
All prepared petit fours will suffer from too much moisture in the environment.
A cool dry closed environment is best for storage of all petit fours except
those that contain perishable ingredients like fresh cream.
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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.
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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
todays creative pastry chefs.
EP
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Lesson Information
Read Lesson Information closely then find out how much you can
remember.
PLATING DESSERT
Plated dessert presentations or simply plated desserts are desserts that are
served by an establishment such as restaurant, resort, or dessert caf 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.
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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
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3. Crunch Component
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4. Garnish
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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.
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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 Pastrys Best magazine last Nov. 2006 of Alicia
Prescotts 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
233
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seems to draw your eye toward it. Notice all the different shapes used to give the
presentation life and energy.
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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 Grahams 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 isnt all white but shades of white and the
result is a beautiful layer of depth.
EP
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Read the Lesson Information closely then find out how much you
can remember.
Lesson Information
Dessert Presentations
Desserts can be presented in a variety of ways: as party favors, in a dessert
buffet or as a grouping of delicious confections aimed at dazzling your guests.
There are certain desserts that should be available for display but it depends
on the available facilities.
235
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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
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All these possibilities need to be considered when planning the dessert display.
serving platters
sauce jugs
plates
cutlery
napkins
tongs
lifters
refrigerated cooling
hot display bain marie.
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236
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Choice of Location
Complexity of dessert
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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 isnt 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 out how much you have learned by performing
Activity 5.3.1.
237
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Lesson Information
Storing desserts
Knowing the shelf life of a dessert or dessert accompaniment can broaden a
host's list of sweet selections for an appropriate ending to a holiday menu. Here are
suggestions that will inspire and assist a dessert cook.
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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.
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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.
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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.
239
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Equipment
chiller
freezer
refrigerator
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Lesson Information
Packaging desserts
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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
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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.
240
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vegetable fiber
papers, newsprint
glass
plastics
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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
241
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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.
PY
Glass
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C
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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
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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
EP
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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.
Your performance will be rated using the Scoring Rubric below
Very
Good
(4)
I. Products
Good
(3)
Fair
(2)
Poor
(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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C
O
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.
PY
II. Procedures
EP
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Post-assessment
244
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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
EP
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245
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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
18. What is the final component of a plated dessert?
A. crunch
B. garnish
C. main item
D. sauce
246
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GENERALIZATION:
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References
Books
PY
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-karascupcake-boot-camp/
http://adrianfoster.com/?p=206
http://alliwannadoisbake.blogspot.com/2010/06/bread-festivalcontinues.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-andpastries.html
http://forums.egullet.org/topic/62036-strawberry-cake-recipe/
http://gracessweetlife.com/2012/10/cherry-danish-pastries-dolci-dipasta-sfoglia-danese-alla-ciliegia/
http://imgkid.com/crust.shtm
http://joythebaker.com/2008/03/how-to-frost-a-cake-in-10-pictures/
EP
E
C
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EP
E
PY
C
O
http://lunalunamag.com/2014/01/20/dead-yet-vintage-baking-madeeasy/creaming-butter-sugar-baking-vintage/
http://nativeleaf.info/?p=106
http://news.pennmedicine.org/blog/2014/12/the-falalala-fallacies-aboutholiday-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- weightconversion?#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-cakertr/
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-beautyor-the-beast/
http://www.lancaster.k12.oh.us/userfiles/816/Classes/7685/tm_prepare_
&_display_petit_fours_final.pdf?id=538796
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ANSWER KEY
BREAD and PASTRY PRODUCTION NC II
Quarter I
Module No. I- Prepare and Produce Bakery Products
Lesson No. 1- Prepare bakery products
PY
1 c sugar
C
O
2 oz chocolate
=
1/3 c butter
=
1 c cake flour
=
tsp baking powder =
EP
E
B. Minor ingredients
Flavoring
Vanilla
Salt
Spices (Cloves. Cinnamon, Mace, Nutmeg)
Wines
Coffee
Chocolate and Cocoa
C. Effects of sugar in baking
increases dough development
makes the color of the crust richer
improves the nutritive value, flavor and aroma of the product
makes the bread more tender
increase the volume of the loaf
251
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Activity 1.1.2
HOTCAKE
All-purpose flour
Egg
Filling
Milk
baking powder
SIOPAO
All-purpose flour
Shortening
C
O
PANDESAL
Bread flour
Egg
Shortening
Milk
Yeast
PY
EP
E
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?
B
F
E
D
A
C
1.
2.
3.
4.
5.
6.
Sifting
Creaming
Cutting in
Folding
Whipping
252
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PY
C
O
Cold storage
Wrapping
Freezing
Chilling
Packaging method
1.
2.
3.
4.
5.
EP
E
ANSWER KEY
Quarter II
Lesson 1. PREPARE and PRODUCE PASTRY PRODUCTS
LO 1 Prepare pastry products
Self check 1.1
1. 3 tsp
2. cup
3. 2 tbsp
4. 8 tbsp
5. 8 tbsp
253
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PY
C
O
EP
E
254
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Quarter III
Self-check 3.1.5
Self-check 3.2.2
1. B
1)3
1) 3
2. C
2) 4
2) 2
3. E
3) 6
3) 4
4) 5
4) 5
5) 7
5) 1
6) 8
6) 6
4. D
5. A
Self-check 3.1.2
PY
Self-Check 3.1.1
7) 2
7) 7
1. Portion control
4. Weighing
5. Counting
Self-check3. 1.3
10) 10
Self-check 3.3.1
Self-check 3.1.6
1. Chocolate ganache
1. D
2. Cream cheese
2. E
3. Royal icing
3. A
4. Butter cream
4. B
5. Whipped cream
5. C
Self-check 3.5.1
Self-check 3.2.1
Needs Refrigeration
EP
E
1. B
9) 1
3. Measuring
8) 8
C
O
8) 9
2. Cutting
2. F
3. E
4. A
5. C
Self-check 3.1.4
1. D
2. E
3. A
Fresh fruit
Whipped cream
Custard
1. Butter cream
2. Glaze
3. Ganache
Room temperature
4. Filling
5. Whipped cream
4. C
Jelly
Gum paste
Glazes & syrup
Royal icing
5. B
255
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