DEPARTMENT OF EDUCATION
REGION III
City Schools Division of Mabalacat
MADAPDAP RESETTLEMENT HIGH SCHOOL
______________________________________________________________________________________________________________
Date: January 23-27, 2016
Subject: Home Economics-Bread and Pastry II
Session 1
I. OBJECTIVES To perform Mise en place for
cake making
II. SUBJECT MATTER Cake
A. Topic History and the importance of
cake
B. Reference Technical-Vocational-
Livelihood(TVL)
Home Economics-COOKERY
Manual Module 1 0f 2
C. Materials Instructional Materials
III. PROCEDURES
A. Motivation Cake is a form of sweet dessert
that is typically baked. In its
oldest forms, cakes were
modifications of breads, but
cakes now cover a wide range of
preparations that can be simple
or elaborate, and that share
features with other desserts such
as pastries, meringues,
custards, and pies.
Mabalacat, Pampanga
Week: 12
Grade: 11
Session 2
To identify cake varieties
Varieties of Cake
Categories of cakes based on
ingredients and mixing techniques
Technical-Vocational-Livelihood(TVL)
Home Economics-COOKERY
Manual Module 1 0f 2
Instructional materials
https://en.wikipedia.org/wiki/Cake
To be a cake maker we should
know the different varieties of
cakes by learning what are some
of the common cake ingredients
and the methods of how to
prepare them.
Quarter: 2
Semester: Second
Session 3
To prepare the mise en place of
cake
Chocolate cake
Recipe Costing and Important
tools for cake making
Technical-Vocational-
Livelihood(TVL)
Home Economics-COOKERY
Manual Module 1 0f 2
Instructional Materials
In making cake we should
consider all the tools and
equipment necessary to produce
them.
Session 4
To present chocolate cake.
Chocolate Cake Making
How to make and frost chocolate
cake
Technical-Vocational-Livelihood(TVL)
Home Economics-COOKERY
Manual Module 1 0f 2
Instructional Materials
With complete ingredients and
tools for cake making we can
expect ease and convenience in
making chocolate cake with
simple ganache.
B. Presentation
Typical cake ingredients
are flour, sugar, eggs, butter or
oil , a liquid, and leavening
agents, such as baking
soda and baking powder.
Common additional ingredients
and flavorings
include dried, candied, or
fresh fruit, nuts, cocoa,
and extracts such as vanilla, with
numerous substitutions for the
primary ingredients. Cakes can
also be filled with fruit
preserves or dessert sauces
(like pastry cream), iced
with buttercream or other icings,
and decorated with marzipan,
piped borders, or candied fruit.
*History
C. Generalization Cakes may be classified
according to the occasion for
which they are intended. For
example, wedding
cakes, birthday cakes, cakes
I will be providing you the recipe Referring to your recipe guide
and the actual price of basic prepare the mise en place for
Varieties: chocolate cake. I will be showing
ingredients. Knowing the given
detail it is easy for you to know you on how to make the cake and
1. Butter cake try to replicate the procedure by
how to budget your money and
2. Sponge cake observing the skills necessary to
time in purchasing the
3.Chiffon cakes achieve a perfectly made cake.
ingredients.
4. Chocolate cakes
5. Coffee cake
We will discuss the common
6. Baked flourless cake (ex.
tools in preparing and packaging
Cheese cake/flourless chocolate
for a cake for easy handling and
cake)
transport.
7.Butter cake
8. Yeast cake
Some varieties of cake are widely Organizing your checklist and Following the recipe guide will
available in the form of cake completing all the necessary help you achieve a perfect cake
mixes, wherein some of the ingredients, tools and equipment with the same quality and
ingredients (usually flour, sugar, enable cake baker to have a quantity all the time.
flavoring, baking powder, and great success in making cakes
 for first communion, Christmas
cakes, Halloween cakes, and
Passover plava (a type of sponge
cake sometimes made
with matzo meal) are all identified
primarily according to the
celebration they are intended to
accompany. The cutting of a
wedding cake constitutes a social
ceremony in some cultures.
D. Application Product Identification, Graded
recitation, demonstration,
reporting
E. Valuing Cake is often served as a
celebratory dish on ceremonial
occasions, such
as weddings, anniversaries,
and birthdays. There are
countless cake recipes; some are
bread-like, some are rich and
elaborate, and many are
centuries old. Cake making is no
longer a complicated procedure;
while at one time considerable
labor went into cake making
(particularly the whisking of egg
foams), baking equipment and
directions have been simplified
so that even the most amateur
cook may bake a cake.
IV. EVALUATION Write the brief history of cake and
describe why it is important to
have during special events?
V. ASSIGNMENT Research the different varieties of
sometimes some form of fat) are
premixed, and the cook needs add
only a few extra ingredients,
usually eggs, water, and
sometimes vegetable oil or butter.
Product Identification, Seatwork,
Graded Recitation
Particular types of cake may be
associated with particular
festivals, such as stolen
or chocolate log (at Christmas)
babka and simnel cake ( Easter),
or mooncake. There has been a
long tradition of decorating an iced
cake at Christmas time; other
cakes associated with Christmas
include chocolate log and mince
pies.
Costing for Chocolate Cake as a
preparation of baking activities on
thusday. Compute for the price of
a given cake.
Ready for the Ingredients and
by managing resources and
time.
Demo cooking, group activity,
market form of egg
Managing time and resources is
important in cake making.
Checking all the necessary
ingredients for baking cakes.
Purchases of added garnishes
and packaging materials for
cake.
Prepare for cake making on the
Group activity, actual
demonstration, revalida
Cake making is easy if you have
the patience and interest in
making such an income
generating skills which can be
both fun and rewarding.
Final presentation of chocolate
cake with chocolate ganache.
Learn the recipe for chiffon cake
 Cake. Tools for Baking a Chocolate next meeting.
cake. Do the purchasing.

Prepared by: Richard T. Dizon Checked by: ________________________________