Module 5: Prepare and Produce Gateaux, Tortes and Cakes

Technical – Vocational Livelihood

Home Economics

Bread and Pastry Production

Quarter 1 – Module 5:

Prepare and Produce Gateaux, Tortes and Cakes

Senior High School

_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV

1ST GENERATION MODULE

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Technical Vocational Livelihood – Grade 11 Alternative Delivery Mode Quarter 1- Module 5: Prepare and Produce Gateaux, Tortes and Cakes First Edition, 2020

Republic Act 8293 section 176 states that: No copyright shall subsist in any work of the Government of the Republic of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency of office may, among other things. Impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, photos, brand names, trademarks, etc.) included in this book are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio

DEVELOPMENT TEAM OF THE MODULE

Writers : Rowena Q. Delos Santos

Editor : Jose Garry R. Napoles

Reviewers : Chito R. Villacampa

Analorgie D. Destacamento

Illustrator and Layout Artist : Maribell J. Fuentes

Management Team:

Schools Division Superintendent : Marilyn S. Andales

Assistant Schools Div. Superintendent : Leah A. Apao

Cartesa M. Perico

Ester A. Futalan

Chief Education Supervisor, CID : Mary Ann P. Flores

Education Program Supervisor, LRMDS : Isaiash T. Wagas

Education Program Supervisor, TLE : Jose Garry R. Napoles

Department of Education – Regional Office 7 DepED-Division of Cebu Province Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City

Telefax : (032) 2556405

E-mail Address : [email protected]

[email protected]

Website : www.depedcebuprovince.com



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mailto:[email protected]

mailto:[email protected]

http://www.depedcebuprovince.com/

Technical-Vocational

Livelihood Home Economics

Bread and Pastry Production Quarter 1 – Module 5:

Prepare and Produce Gateaux, Tortes and Cakes

Senior High School



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Key Message

For Educators:

Learning is a constant process. Amidst inevitable circumstances. Department of Education extends their resources and looks for varied ways to cater your needs and adapt to the new system of Education as a fortress of Learning Continuity Plan. One of the probable solutions is the use of Teacher-made Education Modules in Teaching. You are reading the Bread and Pastry Production - Grade 11: Alternative Delivery Module (ADM) Module on “preparing sponges and cakes according to recipe specifications, techniques and conditions and desired product characteristics (Chiffon and Jelly Roll)” as written and found in the K-12 Most Essential Learning Competencies. The creation of this module is a combined effort of competent educators from different levels and various schools of department of Education-Cebu Province. In addition, this module is meticulously planned, organized, checked and verified by knowledgeable educators to assist you in imparting the lessons to the learners while considering the physical, social, and economical restraints in teaching process. The use of Teacher-made Educations Module aims to surpass the challenges of teaching in a new normal education set-up. Through this module, the students are given independent learning activities, which embodies in the Most Essential Learning Competencies based from the K-12 Curriculum Competencies, to work on in accordance to their capability, efficiency and time. Thus, helping the learners acquire the prerequisite 21st Century skills needed with emphasis on utmost effort in considering the whole well-being of the learners. In addition to the material in the main text, you will also see this box in the body of the module:

As the main source of learning, it is your top priority to explain clearly on how to use this module to the learners. While using this module, learner’s progress and development should be recorded verbatim to assess their strengths and weaknesses while doing the activities presented independently in the safety of their homes. Moreover, you are anticipated to persuade learners to comply and to finish the modules on or before the scheduled time.

For the Learners:

As a significant stakeholder of learning, Department of Education researched and explored on innovative ways to address your needs with high consideration on social, economic, physical, and emotional aspects of your wellbeing. To continue the learning

Notes to the Teacher!

This part of the module gives you helpful tips,

suggestions or strategies that will make the

learning process easy and efficient to the

learners.

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process, DepEd comes up with an Alternative Delivery mode of teaching using Teacher-Made Educational Modules.

You are reading the Bread and Pastry Production - Grade 11: Alternative Delivery Module (ADM) Module on “preparing sponges and cakes according to recipe specifications, techniques and conditions and desired product characteristics of Chiffon and Jelly Roll” as written and found in the K-12 Most Essential Learning Competencies.

This module is especially crafted for you to grasp the opportunity to continue learning even at home. Using guided and independent learning activities, rest assured that you will be able to take pleasure as well as to deeply understand the contents of the lesson presented: recognizing your own capacity and capability in acquiring knowledge.

This module has the following parts and corresponding icons.

WHAT I NEED TO KNOW

The first part of the module will keep you on tract on the Competencies, Objectives and Skills expected for you to be developed and mastered.

WHAT I KNOW

This part aims to check your prior knowledge on the lesson to take

WHAT’S IN

This part helps you link the previous lesson to the current one through a short exercise/drill.

WHAT’S NEW

The lesson to be partaken is introduced in this part of the module creatively. It may be through as story, a song, a poem, a problem opener, an activity a situation or the like.

WHAT IS IT

A brief discussion of the lesson can be read in this part. It guides and helps you unlock the lesson presented

WHAT’S MORE

A comprehensive activity/ies for independent practice is in this part to solidify your knowledge and skills of the given topic

WHAT I HAVE LEARNED

This part of the module is used to process your learning and understand on the given topic.

WHAT I CAN DO

A transfer of newly acquired knowledge and skills to a real-life situation is present in this part of the module

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ASSESSMENT

This activity assesses your level of mastery towards the topic

ADDITIONAL ACTIVITIES

In this section, enhancement activities will be given for you to further grasp the lessons

ANSWER KEYS

This contains answers to all activities in the module.

At the end of this module you will also find:

References Printed in this part is a list of all reliable and valid resources used in crafting and designing this module

In using this module, keep note of the fundamental reminders below.

1. The module is government owned. Handle it with care. Unnecessary marks are prohibited. Use a separate sheet of paper in answering all the given exercises.

2. This module is organized according to the level of understanding. Skipping one part of this module may lead you to confusion and misinterpretation.

3. The instructions are carefully laden for you to understand the given lessons. Read each item cautiously.

4. This is a Home-Based class, your reliability and honor in doing the tasks and checking your answers are a must.

5. This module helps you attain and learn lessons at home. Make sure to clearly comprehend the first activity before proceeding to the next one.

6. This module should be returned in good condition to your teacher/facilitator once you completed it.

7. Answers should be written on a separate sheet of paper or notebook.

If you wish to talk to your teacher/educator, do not hesitate to keep in touch with him/her for further discussion. Know that even if this is a home-based class, your teachers are only a call away. Good communication between the teacher and the student is our priority to flourish your understanding on the given lessons.

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WHAT I NEED TO KNOW

Good day dear learner! This module is solely prepared for you to access and to acquire lessons befitted in your

grade level. The exercises, drills and assessment are carefully made to suit your level of understanding. Indeed, this learning resource is for you to fully comprehend the basic concept and underlying theories in preparing sponges and cakes (Chiffon and Jelly Roll). Independently, you are going to go through this module following its proper sequence. Although you are going to do it alone, this is a guided lesson and instructions/directions on how to do every activity is plotted for your convenience.

Using this learning resource, you are ought to prepare sponges and cakes

according to recipe specifications, techniques and conditions and desired product characteristics for Chiffon and Jelly Roll as indicated in the K-12 Most Essential Learning Competencies.

At the end of this module, you should be able to:

Prepare sponges and cakes (Chiffon and Jelly Roll).

WHAT I KNOW

Directions: Read and answer each of the following questions correctly. Write the letter and word/s of the BEST answer on your answer sheet.

1. Which of the following refers to a dry heat cooking which usually takes place in an oven?

a. baking b. broiling c. grilling d. stewing 2. What specific kind of flour that is fine and white made from soft wheat which

contains 7-9% protein? a. all-purpose flour b. bread flour c. cake flour d. pastry flour 3. Which is a light cake made of meringue and flour? a. angel food cake b. batter cake c. chiffon cake d. sponge cake 4. Which of the following 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 5. Which of the following is a method of dividing cake into uniform pieces before

serving? a. counting b. cutting c. measuring d. weighing 6. What sweet soluble organic compound belongs to the carbohydrate group of

foods? a. flour b. milk c. shortening d. sugar 7. Which method of portioning is done with the use of food scale? a. counting b. cutting c. measuring d. weighing 8. Which one refers to heating the oven to attain the required oven temperature

before baking? a. baking b. proofing c. preheating d. broiling

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Disclaimer: The pictures are not used to put emphasis and to show concrete examples to deeper understanding of the lesson. Department of Education-Cebu Province does not claim own the presented pictures. Links for the sources are found in the reference part the module.

9. Which type of cake contains a high percentage of fat or shortening? a. batter cake b. chiffon cake c. foam type cake d. unshortened 10. Which of the following is a combination of shortened and foam type cake? a. batter cake b. chiffon cake c. foam type cake d. unshortened 11. Which of the following is a container used in baking cakes? a. oven b. cake pan c. mixing bowl d. mixer 12. Which of the following is used for mixing high-fat cakes? a. Two-stage method c. Sponge method b. Creaming method d. Flour-batter method 13. Which of the following is a French word that refers to all cakes and pastries of a

certain size, usually bigger than one portion? a. gateaux b. cakes c. tortes d. marzipan 14. Which one is required to meet the need of the end user? a. product b. goods c. commodity d. stocks 15. What do you call to a term described as a loss of moisture from starch - based

product such as bread and cake? a. storing b. scorching c. baking d. staling

WHAT’S IN

Match column A with the appropriate words in column B. Choose the letter of the correct answer and write it on your answer sheet. A B 1. Finely ground powder obtained by grinding a. water and/or milling cereal grains 2. Cheapest ingredient in baking. It helps b. shortening dissolve all other ingredients into batter and form a smooth, workable mixture 3. Considered to be the costliest ingredient in c. leavening baking, it represents almost 50% of the total cost in baked products 4. Made from hydrogenated vegetable oil. It d. flour contains 10-15% water 5. Gases that causes the batter to rise. It also e. eggs increases tenderness when any fat is added to a flour mixture

WHAT’S NEW

Giving Comparison through pictures.

A B

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1. Can you guess the difference between the two pictures? 2. What can you say about picture A? How about picture B? 3. How are they related from each other? 4. What baked products is commonly sold in your locality? 5. What makes you excited in making cakes?

WHAT IS IT

Baking is cooking food in an oven, in hot ashes, or in any oven-type appliances. Cake

is one of the most commonly baked products. Cakes are usually eaten during special occasions such as birthdays, weddings, anniversaries, and other celebrations. They are sweet, made from a combination of liquid batters, and with high fat and sugar contents. After baking, they are often decorated. They can be of different sizes and shapes, and decorated with a variety of toppings like fruit, candy and frosting. Tortes on the other hand, are a type of cake that use higher quality ingredients, which generally makes them more expensive. Their name is derived from the German word “torte”, which means cake. Chiffon Cakes are light cake made following the chiffon method-cake mixing techniques that involves folding. PREPARE SPONGES AND CAKES

In order to ensure success in baking sponges and cakes, one must need to follow the following set standards:

A. Measuring Ingredients Properly It is important to measure the ingredients accurately to get standard products. Dry Ingredients 1. Flour Sift the flour to remove lumps and scoop it to fill the measuring cup until it overflows.

Do not shake the measuring cup but level the flour with a spatula or the edge of a knife. 2. Baking Powder/Baking Soda Remove the lumps by stirring. Dip the measuring spoon into the powder or scoop the

baking powder or baking soda, then level off with a spatula. 3. Powdered Milk

Remove the lumps by stirring. Scoop lightly to fill the measuring cup without shaking until it overflows. Use the spatula or the straight edge of a knife to level the measurement.

4. White Sugar Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop the sugar

until it overflows. Do not shake the measuring cup but level the sugar with a spatula or the edge of a knife.

5. Brown Sugar Roll out the lumps, remove the dirt and pack into the measuring cup until the sugar

follows the shape of the cup when inverted. When removed from the measuring cup, the brown sugar will be molded into the shape of the cup if packed properly.



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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. For 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. B. Use of Quality Ingredients

1. Cake Flour Cake flour is a finely ground meal obtained by grinding and milling cereal grains. It

contains 7-9% protein content and is made from soft wheat flour. It is good for making cakes and cookies where a tender and delicate texture is desired.

2. Sugar Effects of Sugar in Baking:

*Makes the color of the crust brown or richer. *Improves the nutritional value, flavor and aroma of the product. *Makes the cake tender. *Contributes to moisture content of cakes. *Acts as creaming agent. *Sugar serves as a whipping aid to stabilize beaten egg foam.

3. Eggs Use of Eggs in Baking:

*Thickening agent *Color *Binding agent *Richness *Emulsifying agent *Flavor *Leavening agent *Freshness and Nutritive Value

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.

5. Leavening Agent These are substances used to make food rise and give baked food a light texture. 6. Liquid Ingredients

Hydrates the baked products and gives additional flavoring and nutrients, example milk.



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C. The Use of Appropriate Tools and Utensils The use of appropriate tools and utensils is one of the keys to successful baking.

Liquid Measuring Cup – is a transparent cup with lines, called marker lines, to indicate the volume of liquid. Used to measure liquid ingredients.

Measuring Cups – are a set of individualized marked cups used to measure dry ingredients.

Measuring Spoons – are a set of spoons with amount indicated in the handle used in measuring small amounts of ingredients less than ¼ cup.

Spatula – is used to apply and spread icing, frosting and butter cream on cakes.



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Rubber Scraper – is a flat tool used to scrape any mixture and collect every bit of the mixture out of a bowl.

Mixing Bowl – is a deep hollow dish used for mixing ingredients when baking.

Wire Whisk – is a kitchen tool in the form of stiff, thin wire loops attach to a handle used to blend ingredients together.

Cake Pans – is a container used in baking cakes.




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Oven – is an enclosed compartment used in baking.

Refrigerator and Cooler – are appliances used for cooling cakes.

Tray – used to hold ingredients during the preparation.

Mixer – used for stirring, whisking or beating.




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Pastry bag and Tip – used for decorating cakes.

Disclaimer: The pictures are not used to put emphasis and to show concrete examples to deeper understanding of the lesson. Department of Education-Cebu Province does not claim own the presented pictures. Links for the sources are found in the reference part the module D. Use of Correct Mixing Methods and Techniques

A. Creaming Method

The creaming method, is also called the conventional method, was for a long time the standard method for mixing high-fat cakes. The development of emulsified, or high-ratio shortening led to the development of simpler mixing methods for shortened cakes containing greater amounts of sugar and liquid.

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 in two stages. The first step in making high-ratio cake is to blend the flour and other dry ingredients with shortening. When the mixture is smooth, the liquids (including eggs) are added inn stages.

C. One-Stage (Liquid Shortening) Method

This method involves adding the liquid ingredients to the bowl first which simplifies the procedure. In this way, there is less chance for moistened flour to coat the bottom and sides of the bowl. Making craping down difficult. Mix at a low speed until the ingredients are moistened, to prevent dry flour from being thrown from the bowl. Mix for a period at high speed, to properly develop air cells and create a smooth, fine-textured batter.

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 emulsified shortening or butter or both.

E. Sponge Methods

Many types of sponge method cakes have one characteristic in common: they are made with egg foam that contains yolks. These are usually whole-egg foams but in some cases, the base foam is yolk foam, and the white foam is folded in at the end of the procedure.



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F. Angel Food Method

Angel food cakes are based on egg-white foams and contain no fat. Angel food method should be whipped until they form soft, not stiff peaks. Over whipped whites lose their capability to expand and to leaven the cake. This is because the protein network in stiffly beaten whites has already stretched as far as it can. If the whites are whipped to soft peaks instead, they can stretch more during baking, allowing the cake to rise.

G. Chiffon Method

Chiffon cakes and angel food cakes are both based on egg-white foams, but here the similarities in the mixing methods end. In angel food cakes, a dry flour- sugar mixture is folded into the egg whites. In the chiffon method, a batter containing flour, egg yolks, vegetable oil and water is folded into the whites. Eggwhites 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.

H. Combination Creaming/Sponge Method

Some begun by using the creaming method. In other words, butter is creamed with sugar until the mixture is light. However, instead, whipped egg whites are folded into the batter, as for some sponge cakes.

The three main goals of mixing cake batters are:

1. Combine all ingredients into a smooth, uniform batter. 2. Form and incorporate air cells in the batter. 3. Develop the proper texture in the finished product.

Use correct techniques to produce sponges and cakes for gateaux, tortes and cakes Techniques should include:

• Beating ingredient together to get the correct consistency before the next stage is attempted. Usually butter and sugar to aerate before adding remainder of ingredients.

• Whisking of lighter ingredients as eggwhites to make meringue, mixing of cream so the fat globules begin to adhere together and air is trapped inside allowing cream to be piped.

• Folding is the blending of whipped cream and melted chocolate together so minimal air is lost so the light properties of a delicious chocolate mousse are achieved. The chocolate is folded gently into the cream so the lightness is maintained.

• Creaming is the mixing of an ingredient like butter so it is smooth and lump free. It can be mixing it until the ingredient is lighter and fluffier due to the air being incorporated into the ingredient.

• Kneading is the manipulation of a dough until the correct consistency is achieved.

Bread dough is kneaded until the dough takes on the smooth characteristics of a well develop gluten structure inside the dough.

• Cutting skills are required when producing gateaux so even portions are achieved.

• Piping skills are required so even balance is achieved in the decoration.



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All these techniques need to be developed to be able to achieve a professional looking product.

E. Following Correct Baking Procedures 1. Read the recipe carefully to know if you have all the ingredients and the utensils

needed and if understand the entire procedure. 2. Check all the necessary ingredients, gather and arrange them according to the sequence of their preparation. 3. Prepare all the utensils needed for measuring, mixing, and baking. 4. Preheat the oven. Set the oven knob at the desired temperature.5. Prepare the pans needed; make sure to use the correct pan size. 6. Measure the ingredients using the correct utensils according to the amounts required in the recipe 7. Mix the batter or dough, when filling pans, make sure you don’t overfill. Fill about 2/3 full to give a n allowance for the rising. 8. Bake in the preheated oven. 9. Test for doneness. 10. Cool the baked products. 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 the doneness of a cake by inserting at the center of the cake. When the 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. Other Baking Guidelines: 1. Observe proper handling of ingredients and equipment in baking to attain a perfect cake. 2. The process of mixing, scaling and measuring baking ingredients including the cooling method should be done accurately to prevent a soggy baked product of cakes. 3. For sheet cakes, put a parchment paper at the bottom of the pan for ease inn turning it upside down. Sprinkle granulated sugar on top of the sheet cake before turning it upside down. 4. Cool angel food cakes and chiffon cakes by sliding a spatula around the pan and slowly turn it upside down to hold back the volume of the cake.

Bake sponges and cakes for gateaux, tortes and cakes to enterprise requirements and standards. Product characteristics that customers look for come from the following:



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• Color of the product when it is finally removed from the oven it is important to have a visual appeal of the product. Color stimulates the senses and encourages the customer to purchase

• Appearance is about form and shape. It is important that all pieces have the same appearance

• Consistency and texture are about how it feels in the mouth when the customer is consuming the product

• Moisture content adds to the shelf life and mouthfeel of the product

• Mouthfeel and eating properties.

Common Cake Problems and their Causes:

PROBLEM CAUSES

Poor Volume -too little flour -too much liquid -too little leavening -oven too hot

Uneven Shape -improper mixing -batter spread unevenly -uneven oven heat -oven racks not level -cake pans warped

Crust Too Dark -too much sugar -oven too hot

Too Light -too little sugar -oven not hot enough

Burst or Cracked -too much flour/flour too strong -too little liquid -improper mixing -oven too hot

Soggy -underbaked -wrapping before cool -cooling in pans or not enough ventilation

Texture; dense or heavy -too little leavening -too much liquid -too much sugar -too much shortening -oven not hot enough

Coarse or irregular -too much leavening -too little egg -improper mixing

Crumbly -too much leavening -too much shortening -too much sugar -wrong kind of flour -improper mixing

Tough -flour too strong -too much flour -too little sugar or shortening



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-over mixing

Poor Flavor -poor quality ingredients -poor storage or sanitation -unbalanced formula

Application:

NOTE: This may be given on separate days with Demonstration Teaching by the Teacher. This will take time; thus, this part is to be included on this module to complete or achieve the learning objective which is to Prepare sponges and cakes.

Suggested Recipe:

Orange Chiffon Cake

Ingredients:

Batter: Meringue:

2 ¼ cup sifted Cake Flour 6 pcs Eggwhites ¾ cup Granulated Sugar ½ tsp. Cream of Tartar 3 tsp. Baking Powder ¾ cup Granulated Sugar ¼ tsp. Salt ½ cup Cooking Oil ½ cup Orange Juice 6 pcs Egg yolks

Procedure:

1. Preheat the oven to 350F. Line a tube pan and set aside. 2. Sift the first four ingredients into the mixing bowl. 3. Make a well in the center and add the ingredients in the following order (cooking oil, egg yolks and orange juice). 4. Beat the ingredients with the wooden spoon until well-blended and smooth. Set aside. 5. in another bowl, beat the egg whites with cream of tartar until soft peaks are formed. 6. Add the sugar gradually and continue beating until stiff but not dry. 7. Fold in gently the batter mixture into the egg white mixture with a rubber scraper until well combined. 8. Pour the mixture into the prepared tube pan and bake from 40-45 minutes or until done.

Standard Score Sheet for Chiffon Cakes

Characteristics Excellent (5)

Very Good (4)

Good (3)

Fair (2)

Poor (1)

Outer:

1. Shape: Sponge cake-uniform; free



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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: unifrom; 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:

Jelly Roll

Ingredients:

5 pcs Egg whites 2 tbsp melted butter ¾ cup Sugar 1 cup cake flour 5 pcs egg yolks Confectioner’s Sugar ½ tsp. Vanilla Jam, Jelly or Marmalade ¼ cup Water ½ tsp Baking Powder ½ tsp Cream of Tartar



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Procedure:

1. Preheat oven to 350F. Grease and line an 11x15-inch Jelly Roll Pan. Set aside. 2. In a bowl, beat eggwhites until soft peak stage. 3. Add the sugar gradually while beating continuously until stiff but not dry. 4. Stir in egg yolks, one at a time, while beating after each addition 5. Stir in vanilla and melted butter, 6. Sift flour over the mixture then carefully fold in. 7. Pour into prepared pan and bake for 15-20 minutes or until golden brown. 8. Prepare a sheet of brown paper and sprinkle it with confectioner’s sugar. (If brown paper is not available, use a piece of cheesecloth or a towel). 9. Remove the cake from the oven, and immediately invert on a piece of brown paper or cheesecloth, or towel. 10. Peel off the paper lining then roll up the cake tightly. 11. Unroll then spread with jam, jelly or marmalade. 12. Reroll then dust the top with more confectioner’s sugar, if desired.

Standard Score Sheet for Jelly Roll


Very Good (4)

Good (3)

Fair (2)

Poor (1)

Outer:

1. Shape: Sponge cake-uniform; free from cracks; Chiffon cake-slightly rounded top


3. Color: Chiffon Cake-uniform golden brown; Sponge Cake-light brown


Inside:


2. Grain: small uniform, thin



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walled cells, no large air spaces, or compact layer, springly crumb



SCORE:

Comments:

WHAT’S MORE

Below is an example of a Cake Recipe. Instruction: Read and understand the recipe very carefully and write down on a

separate sheet of paper the tools, materials, utensils and equipment used in the recipe, group them as follows:

Preparatory Tools

Measuring Tools Mixing Tools Equipment

Butter Cake

Ingredients:

3 ½ cup cake flour 4 pcs Eggs 1 ½ tbsp baking powder ¾ cup Evaporated Milk ¾ cup butter/margarine ½ cup Water 1 ¼ cup sugar 1 ½ tsp Vanilla ½ tsp salt 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.



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Disclaimer: The pictures are not used to put emphasis and to show concrete examples to deeper understanding of the lesson. Department of Education-Cebu Province does not claim own the presented pictures. Links for the sources are found in the reference part the module

4. Add the flour mixture and the milk mixture, starting and ending with flour. 5. Pour into prepared pan. 6. Bake at 350F for 45 minutes to 1 hour.

WHAT I HAVE LEARNED

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.

____ A. Put the pan at the center of the rack ____ B. Mix the batter or dough when filling pans ____ C. Read the recipe carefully to know if you have all the ingredients and the utensils needed ____ D. Check all the necessary ingredients needed in baking the cake ____ E. Preheat the oven. Set the oven knob at the desired temperature. ____ F. Prepare all the utensils needed for measuring, mixing and baking ____ G. Prepare the pan/pans needed; make sure to use the correct pan size. ____ H. Measure the ingredients using correct utensils according to the amounts required in the recipe ____ I. Cool the baked products ____ J. Test for doneness

WHAT I CAN DO

Direction: Marketability of Cakes most of the time relies more on the physical aspect.

Using the shapes below, design your own cake to show your creativity in selling your product to the market. Sample pictures are given to serve as your inspiration. Use a separate sheet of paper for this activity, you can use any coloring or art material to enhance your work. Follow the guide shapes below. Enjoy and be creative!



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ASSESSMENT

Performance Task: Return demonstration on the making of Chiffon Cake and Jelly Roll. Observe the correct standard procedures when performing the task by following the rubrics.

(Note: Send pictures/ videos on messenger or a letter from your parent or guardian that you are demonstrating.)

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

ADDITIONAL ACTIVITY

At home, find some local ingredients and improvised materials that you can use for baking cakes. Create a recipe out of it and submit your recipe to the teacher. Bake/Cook your discovered/developed recipe and do not forget to document your work for presentation of outputs. Try to make a costing of your work and see if it can be a good business opportunity especially in this time of crisis/pandemic (Entrepreneurial Activity). Try to ask help from your parents or older siblings to assist you in doing this activity.

Example of local ingredients:

Banana Carrot Avocado Cassava Mango Camote

Example of improvised materials:

Biscuit Can – can be used as oven Rice Cooker – can be used for making cakes through steam cooking Big pots and pans – can also be used as improvised oven

PERFORMANCE CHECKLIST 1 2 3 4

Following of the Proper Procedure in Baking

Correct Mixing Techniques

Product Characteristics



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Standard Score Sheet for Cakes


Very Good (4)

Good (3)

Fair (2)

Poor (1)

Outer:

1. Shape: cake-uniform; free from cracks; cake-slightly rounded top


3. Color: Cake-uniform golden brown; Cake-light brown


Inside:


2. Grain: small uniform, thin walled cells, no large air spaces, or compact layer, springly crumb



SCORE:

Comments:



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ANSWER KEYS

WHAT I KNOW

1.A

2.C

3.A

4.B

5.B

6.D

7.D

8.C

9.A

10.D

11.B

12.B

13.A

14.C

15.D

WHAT’S IN

1.D

2.A

3.E

4.B

5.C

WHAT’S NEW

Student’s answer

may vary

According to their

judgement

WHAT’S MORE

Preparatory Tools – sifter, mixing bowl, tray,

spatula, baking pan

Measuring Tools – measuring cup for dry

ingredients, measuring cup for liquid

ingredients, measuring spoon

Mixing Tools – wire whisk

Equipment – Oven, Mixer

WHAT I HAVE LEARNED

9 A

7 B

1 C

2 D

4 E

3 F

5 G

6 H

10 I

8 J

WHAT I CAN DO

Outputs may vary based on

their creativity.

ASSESSMENT

Answers may vary

based on

performance

ADDITIONAL ACTIVITIES

Performance may vary according to

their capability, creativity, and

innovativeness to do the work.



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REFERENCES

Books

Kong, A.S. et.al, (2016), Bread and Pastry Production Manual, Sunshine Interlinks Publishing House Inc, Quezon City.

Rojo,L.V. et.al., (1998), Home Economics III, Adriana Publishing, Metro Manila

Online Sources

https://www.google.com/search?rlz=1C1IHCC_enPH873PH873&sxsrf=ALeKk03Ce3XT4ZfQ

nXZTvKgzcQyLHC2qQ:1594051193870&source=univ&tbm=isch&q=Cakes+Picture+Gallery

&sa=X&ved=2ahUKEwih-qe5_7jqAhWPMd4KHcRuDgcQ7Al6BAgJEEo&biw=1517&bih=772

https://www.google.com/search?q=Baking+Tools+and+Equipment+Picture+Gallery&rlz=1C1

IHCC_enPH873PH873&oq=baking&aqs=chrome.0.69i59j69i57j46l2j0l2j69i60l2.8135j0j9&so

urceid=chrome&ie=UTF-8



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https://www.google.com/search?rlz=1C1IHCC_enPH873PH873&sxsrf=ALeKk03Ce3XT4ZfQnXZTvKgzcQyLHC2qQ:1594051193870&source=univ&tbm=isch&q=Cakes+Picture+Gallery&sa=X&ved=2ahUKEwih-qe5_7jqAhWPMd4KHcRuDgcQ7Al6BAgJEEo&biw=1517&bih=772



https://www.google.com/search?q=Baking+Tools+and+Equipment+Picture+Gallery&rlz=1C1IHCC_enPH873PH873&oq=baking&aqs=chrome.0.69i59j69i57j46l2j0l2j69i60l2.8135j0j9&sourceid=chrome&ie=UTF-8



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For queries or feedback, please write or call: Department of Education – Regional Office 7 DepED-Division of Cebu Province Office Address: IPHO Bldg., Sudlon, Lahug, Cebu City Telefax : (032) 2556405 E-mail Address: [email protected]; [email protected] Website : www.depedcebuprovince.com



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Module 5: Prepare and Produce Gateaux, Tortes and Cakes

Documents

Transcript of Module 5: Prepare and Produce Gateaux, Tortes and Cakes