Republic of the Philippines

Department of Education
Regional Office IX, Zamboanga Peninsula

9/10/11/12 Z est for P rogress

Z eal of P artnership

Bread and Pastry Production

Quarter 3 - Module 1
Prepare and Present Gateaux, Tortes and Cakes
LO 1: Prepare Sponge and Cakes

Name of Learner:
Grade & Section:
Name of School:
1
TLE/TVL – Bread and Pastry Production – Grade 9/10/11/12
Alternative Delivery Mode
Quarter 3 – Module 1
First Edition, 2020

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

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module 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

Developer: Nova Sheila Marjorie F. Montilla
Editor: Luzbella G. Moay
Reviewer: Nilda Y. Galaura , Evelyn C. Labad
Illustrator: Nova Sheila Marjorie F. Montilla
Layout Artist: Monique Remegele F. Montilla
Management Team: SDS: Ma. Liza R. Tabilon EdD, CESO V
ASDS: Judith V. Romaguera
OIC-ASDS; Ma. Judelyn J. Ramos
OIC-ASDS: Armando P. Gumapon
CID Chief: Dr. Lilia E. Abello
EPS-LRMS: Dr. Evelyn C. Labad
PSDS: Rey Teotimo B. Tambolero
Principal/School Head: Gerardo R. Montilla Jr. Ed. D

For inquiries or feedback, please write or call:

Department of Education
Schools Division of Zamboanga del Norte
Capitol Drive, Estaka, Dipolog City
Fax: (065) 908 0087 | Tel: (065) 212 5843, (065) 212 5131
[email protected]

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 What I Need to Know

Welcome to the course Bread and Pastry Production!

This Module consists of the Third Quarter Lesson 1. Prepare and Present
Gateaux, Tortes and Cakes: Learning Outcome- 1. Prepare Sponge and Cakes
with the Code: TLE_HEBP9- 12TC-IIIa-f-7.
LO1. 1.1 Select, measure and weigh ingredients according to recipe
requirements, enterprise practices and customer practices.
1.2 Select required oven temperatures to bake goods in accordance
with desired characteristics, standard recipe specifications and
enterprise practices.
This module is designed to equip TLE/TVE learners with essential
Knowledge, Skills, and Attitude in Bread and Pastry Production in accordance
with the industry standards which lead to National Certificate Level II.
Further, this is a self-paced Module for the achievement of the prescribed
learning competencies. It also prepares you to be the forefront of the fast- growing
world of industry and in your quest for higher education, middle-skills
development, employment and entrepreneurship.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instructions carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the tasks at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. We hope that through this material,
you will experience meaningful learning and gain deep understanding of the
relevant competencies.

Lesson Learning Outcome- 1. Prepare Sponge and Cakes

1

DEFINITION OF TERMS
Angel Food Cake - type of cake that is made of meringue and flour.
Bake - cook food in a dry heat method inside an oven.
Batter - mixture of dry and liquid ingredients enough to be poured.
Blend - combine two or more ingredients to produce a homogenous mixture.
Commis - Junior chef.
Gateau – French word for cake.
Genoise – sponge cake made by whipping whole eggs with sugar and folding in
flour and sometimes melted butter.

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Meringue - mixture of egg whites, cream of tartar and sugar beaten into desired
peaks.
Pre-heat - heat the oven before baking to achieve the correct/required
temperature.
Sponge Cake – type of cake made by whipping eggs and sugar to a foam, then
folding in flour.
Sift - to pass the dry ingredients through the sifter/seiver to remove lumps.
Tortes - German foe various types of cakes, usually layer cake.

What’s In
Fill-in the Blanks:
Directions: Fill the missing core competencies in Bread and Pastry Production
and write your answers in the separate answer sheet.

The curriculum guide of this Bread and Pastry Production course leads to
National Certificate Level II (NCII). The course covers core competencies namely:
1. ______________________________________ 2.
_____________________________________
3. Prepare and Presents Gateaux, Tortes and Cakes, 4. Prepare and Display Petit
Fours, and 5. Present Desserts. The preliminaries of this specialization course
includes the following: 1. Explain core concepts in Bread and Pastry Production
2. Discuss the relevance of the course 3. Explore on opportunities for a Baker or
Commis as a career.

What’s New

Activity 1:
a. When measuring needed ingredients for sponge and cakes preparation, the
ingredients are classified into several groups, namely: dry ingredients, liquid
ingredients, semi solid ingredients (shortenings). Supply the needed ingredients in
each group classification and write your answer in the separate answer sheet.

Liquid Ingredients Dry Ingredients

1. 1.
2. 2.
3. 3.
4. 4.
5. 5.

b. Portion Control – means getting the right number of servings from a recipe and
serving the right amount.
Write the five (5) importance of portion control to be applied in sponge and cake
preparation. Use the separate answer sheet.

c. Why is it important to pre-heat the oven before baking? Use separate sheet for
your answer.

d. What are the three (3) common examples of semi solid shortenings?

4
 What is It

Lesson Information 1

MEASURING INGREDIENTS FOR SPONGE AND CAKES

Accurate measurement is important when baking sponge and cakes in order
to get the best standard products and efficient use of needed ingredients and
materials.

DRY INGREDIENTS:
1. Flour 6. Powdered milk
2. Baking powder 7. White sugar
3. Baking soda 8. Granulated sugar
4. Cream of tartar 9. Brown sugar
5. Grounded Spices and seeds (cinnamon,
nutmeg, all spice, mace, ginger, cloves, anis)

HOW TO MEASURE 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/ Cream of Tartar/Grounded Spices & Seeds.
Stir to remove the lumps. Dip the measuring spoon into the powder/ soda/
cream of tartar/ground spices and seeds/salt, level it off using spatula or any
straight edge.
3. Powdered Milk. Stir and sift to remove lumps. Scoop lightly to fill the
measuring cup without shaking until it overflows. Use the spatula or any
straight edge to level the measurement.
4. White sugar/Granulated sugar. Scoop the sugar until it overflows. Sifting is
not necessary unless it is lumpy. With the desired measuring cup, scoop the
sugar until it overflows in the cup. Do not shake the measuring cup but level
the sugar with a spatula or the blunt edge of a knife.
5. Brown Sugar. Roll out lumps, remove the dirt and pack firmly the brown sugar
into the measuring cup enough for the sugar to keep the shape of the cup when
turned out.

LIQUID INGREDIENTS:
1. Water
2. Milk (fresh, evaporated, condensed)
3. Fruit Juices (mango, pineapple, grapes, apple, strawberry, orange, etc.)
4. Flavors and extracts (vanilla, lemon extracts, banana flavors, pineapple
flavors, etc.)
5. Honey, molasses and syrups

HOW TO MEASURE LIQUID INGREDIENTS?

A liquid measuring cup is used to measure large quantities and measuring
spoon for smaller quantities of liquids.

Steps when measuring liquids:

5
 1. Place the liquid measuring glass on any level or flat surface.
2. Pour the desired measurement of the liquid into the measuring glass.
3. To check the measurement, bend down so that your eyes level with the
indicator of the measuring glass.

SEMI SOLID INGREDIENTS (SHORTENINGS)

1. Butter 3. Margarine
2. Lard

HOW TO MEASURE SEMI SOLID INGREDIENTS?

Using a rubber scraper, fill the measuring cup with shortening and press
firmly until the cup is full. Level with the spatula or the blunt edge of a knife.

Lesson Information 2

PORTION CONTROL, YIELDS, WEIGHTS AND SIZES

Portion control means getting the right number of servings from a recipe
and serving the right amount. It requires following the standardized recipes
exactly. It involves planning menus carefully, purchasing an adequate amount of
food, preparing, storing, and serving food.

IMPORTANCE OF PORTION CONTROL

1. Provides the correct serving size to meet the nutritional needs.
2. Helps control costs.
3. Helps minimize waste.
4. Helps to guide the ordering and preparation of food.
5. A contributing factor in giving a yield and a portion size.
6. Customers know exactly how much food to expect.
7. Customers get the same portion size.

METHODS OF PORTION CONTROL

1. Cutting – dividing food into uniform pieces before it is placed on the serving
line.

Cake Cutting Guide:

4” = 4 6” = 8 8” = 16

5” = 6 7” = 12

2. Weighing - a method that makes use of a weighing scale to create portions

based on weight.
3. Measuring - a way of portioning food on the serving line that involves the
use of scoops or ladles.

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 4. Counting - name or list (the units of a group or collection) one by one in order
to determine the total number.

Lesson Information 3

CAKE INGREDIENTS

1. Flour – is a finely ground meal obtained by milling or grinding cereal grains or

root crops. The flour commonly used in baking is made from wheat.

Type of Flour Used in Baking Cakes

a. Cake flour – also known as soft flour since it is made from soft grinded
wheat. It contains 7-9% protein content and is best used for baking delicate
and fine textured cakes.
b. All-purpose flour – also referred to as general or family flour, used for all
baking purposes. It is a common substitute for bread flour and cake flour
and has 10 -11% protein.

2. Sugar - are sweet soluble organic compound belonging to carbohydrate group

of foods. Also termed sucrose, sugar from sugar cane or sugar beets. There are
also sources of sugar like corn, milk and malt.

Forms of Sugar available in the Market

a. Granulated sugar - is also termed as refined or white sugar.
b. Confectioner sugar is also called powdered sugar - contains 3%
cornstarch, primarily used for icings and cake mixes.
c. Brown or yellow sugar - sugar that contains caramels, mineral, and
moisture and also contains molasses.

Effects of Sugar in Baking

1. Increases dough development
2. Gives a richer crust
3. Improves flavor of bread
4. Increases volume of bread

3. Eggs -are considered a complete protein, containing all the essential amino
acids use to build proteins needed by our body. They represent 50% of the total
cost of the ingredients in cake productions.

Use of Eggs in Baking

1. Acts as leavening agent.
2. Gives color. The yolk of an egg provides desirable yellow color which gives
cake rich appearance.
3. Gives flavor in baked products.
4. Provides richness.
5. Adds nutrients. Egg is rich in protein.
6. Retains the freshness of baked products.

4. Shortening – is a fat that increases the tenderness of a baked product by

preventing the cohesion of gluten strands during mixing, thus gluten is
shortened making the product more tender.

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Types of Shortenings
1. Fats and Oils -made from plant products such as corn, cottonseeds,
soybeans, peanuts and other. Corn oil and vegetable oils are commonly
used in baking.
2. Butter -made out fatty proteins of milk, approximately contains 80% fat.
This gives cake the flavor and aroma.
3. Lard -provides a pleasing flavor especially to pie crusts, commonly from
vegetable or animal fat.
4. Margarine -made from vegetable fat churned with milk or cream.
5. Cocoa Butter - primarily used for confectionery purposes. It is added to
chocolates and icings to give a fine luster to chocolates as well as increase
the tenderness of icings.

5. Leavening Agents – is a gas added or produce during mixing making the

product lighter and porous. There are three groups of leavening agents, namely:
air, water vapor (steam), and carbon dioxide. Mechanical manipulation of flour
mixtures, such as creaming butter and sugar together, cutting in and folding in
ingredients leaven the mixture by incorporating air. Steaming also causes
leavening effects.

Classification of Leavening Agents

1. Chemical Leaveners – are chemical mixtures or compounds that release gases,
usually carbon dioxide.
a. Baking Soda – also known as sodium bicarbonate or bicarbonate of soda.
b. Baking Powder – leavening agent produced by mixing baking soda and acid
salt.
c. Cream of Tartar – is a tartaric acid and is a fine white crystalline acid salt
which is a byproduct of the wine -making industry. It is used in whipping of
egg whites to stabilize.
2. Biological Leaveners – Yeast is a single celled plants capable of converting
sugar into alcohol and carbon dioxide in the process known as fermentation.
Types of yeast: (a) dry or granular, (b) Compressed or cake type and (c) Instant.

6. Liquids – may be plain water, milk or fruit juices. Uses of liquids in baking:
provide moisture and reacts with flour to form gluten, control consistency and
dough temperatures, dissolves salt and sugar, suspends and distribute non-
flour ingredients evenly, and wets and swell starch to render baked products
digestible.

The following are types of liquid ingredients

1. Fruit Juices
2. Water – it is the cheapest liquid used in baking.
3. Milk – is a lacteal secretion obtained by milking the cows.

Types of milk used in baking:

1. Homogenized – whole milk that has been forced through very small
opening at high pressure to reduce the size of the fat particles.
2. Pasteurized – milk that has been heated to 149 degrees Fahrenheit for 30
minutes and then quickly cooled to 50 degrees Fahrenheit or lower.
3. Evaporated – milk that has been heated until part of its moisture is
evaporated, approximately 24% - 28% moisture and the concentrated
portion is being homogenized.
4. Condensed – milk is heated to allow part of the water to evaporate and 40%
- 55% of sugar may be added as a preservative.

8
 5. Dried or Milk Powder – milk has been heated to remove most of its
moisture content. It contains 5% moisture. Milk powder may rather be
whole dried milk which contains all the milk solids and fats or the skim
milk which contains the solids without the fat or better known as non-fat
milk.

7. Salt – has a flavor which makes other food taste better. Accentuates the flavor
of other ingredients. Removes the flatness or lack of flavor in other ingredients
in baking. Helps control the yeast growth during fermentation in bread
preparation.

MINOR INGREDIENTS IN BAKING

1. Spices and Seeds – are aromatic vegetable products usually available in finely
ground state. They come from bark of trees, seeds of vegetables, fruits or root
crops of various plants. Spices contribute to the taste and smell of the product
and help improve the quality. The most common examples are anis, cinnamon,
mace, nutmeg, all spice, ginger, cloves, poppy seeds, coriander and fennel.
2. Extracts – are solution of the flavor in ethyl alcohol or some solvent. The bases
of these are extracted essential oils of fruits or imitation.
3. Flavors – are derived from natural fruit oils found in the surface part of the
exterior of the fruit or its pulp. These flavor are often supplemented with
artificial color.
4. Cocoa and chocolates
5. Coffee
6. Wines

Lesson Information 4

Temperature Use for Different Types of Cakes

Baking Temperature and Time
Temperature Temperature
Cake Types Minutes
(Fahrenheit) (Celsius/Centigrade)
Cupcake 350 - 375 177 - 190 15 - 25
Layer Cake 350 - 375 177 - 190 20 - 35
Loaf Cake 350 177 45 - 60
Angel Food and
350 177 50 - 60
Sponge

Conversion of Temperature Measurements

Ovens and ranges have different baking temperature display, either in
Fahrenheit and Celsius/ Centigrade. It is important then to understand how to
convert a Fahrenheit temperature to Celsius and vice versa.

Formula of Converting: Formula of converting:

Fahrenheit (F) to Celsius/Centigrade(C) Celsius/Centigrade (C) to Fahrenheit (F)

Fahrenheit = C x 9 + 32 Celsius = ( F – 32 ) x 5
5 9
Sample computation: Sample computation:
Convert 175 Celsius into Fahrenheit Convert 350 Fahrenheit to Celsius
F = 175 C x 9 + 32 C = ( 350 F – 32 ) x 5
5 9

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 = 1575 + 32 = 318 x 5
5 9
F = 315 + 32 = 35.33 x 5
F = 347 C = 176. 67
Importance of Pre-Heating an Oven

It is important to pre-heat the oven before baking so that correct oven

temperature is achieved. Baked items depend on the correct oven temperature to
help the baked products rise properly.

What’s More

Activity for Lesson Information 1

Enhance your skills in measuring ingredients. Perform the activity by using
the standard measuring tools, practice the proper way of measuring ingredients
following the steps given. After the activity, accomplish the Scoring Rubrics.

PERFORMANCE LEVEL
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 parts of this skill satisfactorily, but requires considerable
assistance and/or supervision
1 – Can perform parts of this skill satisfactorily, but requires considerate
assistance and/or supervision

PERFORMANCE CHECKLIST 1 2 3 4
Flour
Sift flour to remove lumps and scoop it to fill the measuring cup,
let it overflow.
Do not shake the cup and level it off with a spatula or the blunt
edge of a knife.
Baking Powder/ Baking Soda
Stir to remove the lumps. Dip the measuring spoon into the
Baking Powder/ Baking Soda, level it off using spatula or any
straight edge.
Powdered Milk
Stir and sift to remove lumps. Scoop lightly to fill the measuring
cup without shaking until it overflows. Use the spatula or any
straight edge to level the measurement.
Sugar
Scoop the sugar until it overflows. Sifting is not necessary unless
it is lumpy. With the desired measuring cup, scoop the sugar
until it overflows in the cup. Do not shake the measuring cup
but level the sugar with a spatula or the blunt edge of a knife.
Brown Sugar
Roll out lumps, remove the dirt and pack firmly the brown sugar
into the measuring cup enough for the sugar to keep the shape
of the cup when turned out.
Solid Fats

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 Using a rubber scraper, fill the measuring cup with shortening
and press firmly until the cup is full. Level with the spatula or
the blunt edge of a knife.

Liquid Ingredients
Place the liquid measuring glass on any level or flat surface. Pour
the desired measurement of the liquid into the measuring glass.
To check the measurement, bend down so that your eyes level
with the indicator of the measuring glass.

Activity for Lesson Information 2

In a long bond paper, draw a 6 inches’ circle and divide the circle into 8 equal
parts. This is a practice output on drafting a pattern when having an actual or
slicing a 6 inches’ diameter cake.

Activity for Lesson Information 3

Arrange and classify the listed ingredients below according to major and
minor ingredients classification in cake preparation. Use a separate sheet for your
answer.
Salt Egg white Chocolate
Sugar Butter Soft flour
All-purpose flour Baking powder Brown sugar
Condensed milk Fresh milk Extract
Flavor Cocoa Vanilla
Water Granulated sugar Powdered milk
Confectioner Cream of tartar Margarine
sugar Fruit juices Eggs
Cake flour
Activity for Lesson Information 4
Compute the following oven temperatures given below. Show your solutions
and use a separate sheet for your answer.
1. Convert 400 Fahrenheit into Celsius.
2. Convert 150 Celsius into Fahrenheit.

What I Have Learned

Self – Checked: LI - 1

Directions: Choose the correct word inside the box and write it on a separate
answer sheet.
Flour Semi Solid fats
Baking Powder Brown sugar
Liquid Ingredients

__________ 1. 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.

11
 __________ 2. Place the liquid measuring glass on any level or flat surface. Pour
the desired measurement of the liquid into the measuring glass. To check the
measurement, bend down so that your eyes level with the indicator of the
measuring glass.
__________ 3. Stir to remove the lumps. Dip the measuring spoon into the powder,
level it off using spatula or any straight edge.
__________ 4. Using a rubber scraper, fill the measuring cup with shortening and
press firmly until the cup is full. Level with the spatula or the blunt edge of a
knife.
__________ 5. Roll out lumps, remove the dirt and pack firmly the brown sugar
into the measuring cup enough for the sugar to keep the shape of the cup when
turned out.

Self – Checked: LI - 2

Directions: Identify what is described in the sentence below. Write your answer on
your answer sheet.
1. The method of getting the right number of servings from a recipe and serving
the right amount.
2. A method of dividing food into uniform pieces before it is placed on the
serving line.
3. What method of portioning food on the serving line that involves the use of
scoops or ladles?
4. A method of potion control 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 or servings.

Self – Checked: LI - 3

Matching Type
Directions: Match Column A with the terms in Column B. Write your answer on
your answer sheet
A B
1. These are sweet soluble organic compound belonging to a. Eggs
carbohydrate group of foods. Also termed sucrose, sugar from b. Sugar
sugar cane or sugar beets. c. Milk
2. It is a finely ground meal obtained by milling or grinding cereal d. Flour
grains or root crops. e. Shortening
3. These are considered a complete protein, containing all the
essential amino acids use to build proteins needed by our body.
They represent 50% of the total cost of the ingredients in cake
productions.
4. It is a fat that increases the tenderness of a baked product by
preventing the cohesion of gluten strands during mixing, thus
gluten is shortened making the product more tender.
5. It is a type of liquid that is defined as the lacteal secretion
obtained by milking the cows.

Self – Checked: LI - 4

Directions: Supply the missing information and write the answer on a separate
answer sheet.

12
 Baking Temperature and Time
Temperature Temperature
Cake Types Minutes
(Fahrenheit) (Celsius)
Cupcake (1.) 177 - 190 15 - 25
Layer Cake 350 - 375 (2.) 20 - 35
Loaf Cake 350 177 (3.)
Angel Food and 350 (4.) 50 - 60
Sponge

What I Can Do

Perform the tasks given below.

1. Prepare the given recipe on Butter Cake.
2. Measure the dry and liquid ingredients on Standard Butter Cake recipe
accurately using the standard measuring tools.
3. Perform the step by step procedure in Standard Butter Cake preparation
following the correct oven temperature. (The learners are given 3 options to
perform the tasks: 1. Do the tasks at home if tools, materials and equipment
available. or 2. Perform the tasks in school during the limited face to face
schedule, and or 3. Watch the video tutorial in YouTube (NoSheiMar’s Baking
Tutorial - https://youtu.be/uX-L0o_peNg).
4. Divide or slice the cake into 12 equal parts.
5. Document performance either in pictures or recorded videos.

Butter Cake
Ingredients:
1 cup unsalted butter 1 cup water
3 cups sugar 6 cup cake flour
6 whole eggs 2 Tablespoons baking powder
2 teaspoon vanilla 1 teaspoon salt
1 cup milk evaporated

Procedures:
1. Pre-heat the oven into 350 degrees Fahrenheit.
2. Prepare a 9x8” rectangle pan. Grease and lined with wax
paper. Set aside.
3. Sift together dry ingredients.
4. Soften and cream together sugar and butter inside the
bowl until light and fluffy.
5. Add eggs one at a time into the butter and sugar
mixture. Mix properly in one direction.
6. Add all dry ingredients and divide into four parts.
7. Add all liquid ingredients and divide into three parts.
8. Alternately add dry ingredients with liquid ingredients. Start with dry
ingredients and end with dry ingredients.
9. Pour batter mixture into a greased and lined with wax p aper rectangular
pan.
10.Bake in pre-heated oven for 45 – 60 minutes or until done. Test the
doneness of the cake by inserting toothpick. If the toothpick comes out clean
the cake is done.
11.Let it be cooled and slice for 12 equal parts.

13
 ©NSM Montilla
Using the Scoring Rubric below, check the appropriate box that corresponds to
your level of performance in doing each of the given task.

PERFORMANCE LEVEL
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 parts of this skill satisfactorily, but requires considerable
assistance and/or supervision
1 – Can perform parts of this skill satisfactorily, but requires considerate
assistance and/or supervision

PERFORMANCE CHECKLIST 1 2 3 4
1. Pre-heat the oven into 350 degrees Fahrenheit.
2. Prepare a 9x8” rectangle pan. Grease and lined with wax
paper. Set aside.
3. Sift together dry ingredients.
4. Soften and cream together sugar and butter inside the bowl
until light and fluffy.
5. Add eggs one at a time into the butter and sugar mixture. Mix
properly the batter mixture in one direction to incorporate
air.
6. Add all dry ingredients and divide into four parts.
7. Add all liquid ingredients and divide into three parts.
8. Alternately add dry ingredients with liquid ingredients. Start
with dry ingredients and end with dry ingredients.
9. Pour batter mixture into a greased and lined with wax paper
rectangular pan.
10.Bake in pre-heated oven for 45 – 60 minutes or until done.
Test the doneness of the cake by inserting toothpick. If the
toothpick comes out clean the cake is done.
11.Let it be cooled and slice for 12 equal parts.

Assessment

I. Multiple Choice:
Directions: Choose the best answer and write the letter only in your answer sheet.
1. To cook food in a dry heat method inside an oven.
a. bake b. simmer c. sauté d. boil

14
2. To pass the flour through the sifter to remove the lumps and dirt.
a. sift b. beat c. blend d. stir
3. Which of the following listed below is not under the examples of dry ingredients?
a. margarine b. flour c. baking powder d. baking soda
4. This is also called soft flour or white flour which contains 7-9% protein.
a. all-purpose flour b. bread flour c. cake flour d. hard flour
5. A sweet soluble organic compound belonging to the carbohydrate group of food.
a. fats b. sugar c. shortenings d. flour
6. What type of sugar that contains 3% cornstarch, primarily used for icings and
also termed powdered sugar?
a. confectioner sugar b. refined sugar c. granulated sugar d. brown sugar
7. A flat tool used to level dry ingredients, loosened cakes from pans and spread
icings/frostings on cakes.
a. spatula b. rubber scraper c. ladle d. cake knife
8. Which of the following is not under measuring tool?
a. measuring cup b. measuring spoon c. measuring glass d. mixing bowl
9. Which of the following is not an example of shortenings?
a. margarine b. vegetable oil c. butter d. sugar
10.The process of getting the right number of serving from a recipe and serving the
right amount.
a. portion control b. slice c. divide d. yield

II. Essay
Directions: Answer the questions briefly. Use a separate answer sheet. (5 points)
1. Why do we have to measure ingredients accurately?
2. Why do pre-heating the oven before baking is important?

Additional Activities

Something to Do
1. Collect and write at least 10 different recipes for Cake preparations in your
recipe notebook.

Answer Keys
What’s More
Activity 4
1. Convert 400OF into Celsius. 2. Convert 150O
What’s More What’s New What I Have Learned
Activity 3
O
C = (400OF – 32) x 5 O
F = _C x 9_ +
A. Self-Checked L1-1 Self-Checked L1-3
9 5
Assessment Major Ingredients Liquid Ingredients Minor Ingredients
1. flour Dry Ingredients 1. b O
C = ___368___ x 5 O
F = 150 x 9 +
1. salt 11. fresh milk 1. flavor 2. liquid ingredients 2. d
1. a 2. sugar
6. a 12.
1. water
cocoa
2. milk
1. flour
2. cocoa 3. baking powder
2. baking powder 3. a
9 5
O
C = 40.888 x 5 O
F = 1350 + 32
2. a 7. a flour
3. all-purpose 13. granulated
3. juices sugar 3. chocolate
4. semi-solid 3.
fats
baking soda 4. e O
C = 204.44 5
4. condensed milk 14. cream of tartar 4. extract5. brown sugar 5. c
3. a 5. water
8. d 15.
4. flavors
juices
and extracts
5. honey, molasses, syrup 5. vanilla
4. cream of tartar
5. Spices, seeds, sugar, powdered milk
O
F = 270 + 32
O
F = 302
4. c 9. d sugar
6. confectioner 16. soft flour Self-Checked L1-2 Self-Checked L1-4
7. cake flour 17. brown sugar 1. portion control 1. 350-375 OF
5. b 10. a
8. egg white 18.
B.
powdered milk of Portion Control
Importance 2. cutting 2. 177-190 OC
9. butter 19. margarine 3. measuring
1. Provides the correct serving size to meet the nutritional needs 3. 45-60
10. baking powder 20. eggs
2. Helps control costs 4. weighing 4. 177 OC
3. Helps minimize waste 5. counting
4. Helps to guide the ordering and preparation of food
5. A contributing factor in giving a yield and portion size

D. Semi-Solid Shortening
1. Butter 3. Margarine
2. Lard

15
References
Bread and Pastry Production (Manual). Department of Education

Le Cordon Blue Desserts by Laurent Duchene and Bridget Jones

Technology and Home Economics – Home Technology by Eden C. Diaz and Nora
Soriano (2000)

Good Housekeeping, Delicious Dessert Cookbook by Susan Westmoreland (1999)

Basic Foods for Filipinos by Matilde P. Guzman, Virginia S. Claudio, Sonia Y. De

Leon

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