1.

Using the Knowledge, Skills and Attitude you had learned in

Baking Bread, check the appropriate box that corresponds to
your level of performance in doing each of the given tasks in
Bread Production.
PERFORMANCE LEVELS
4 – (93-98) Advanced. Can perform the skill without supervision
and with initiative and adaptability to problem situations.
3 – (87-92) Proficient. Can perform the skill satisfactorily without
assistance or supervision.
2 – (81-86) Approaching to Proficiency. Can perform the skill
satisfactorily but requires some assistance and/or supervision.
1 – (75-80) Basic. Can perform parts of the skill satisfactorily, but
requires considerable assistance and/or supervision.
1. Identification of Tools and Equipment
2. Using of Tools and Equipment
3. Measuring Dry, Solid and Liquid Ingredient
4. Preparation of the Food Laboratory
5. Mise-en-Place Activity( Cleaning, Measuring, Arranging Ingredients
and Tools)
6. On-going Activity (Kneading of Dough, Stretching, Panning, Folding,
Baking)
7. Post Activity(Cleaning the Food Lab., Dishwashing, Keeping of Tools
and Equipment)
2. Using the Knowledge, Skills and Attitude , check the appropriate box
that corresponds to your level of performance in doing each of the
given tasks in Pies and Pastry Production.
PERFORMANCE LEVELS
4 – (93-98) Advanced. Can perform the skill without supervision and
with initiative and adaptability to problem situations.
3 – (87-92) Proficient. Can perform the skill satisfactorily without
assistance or supervision.
2 - (81-86) Approaching to Proficiency. Can perform the skill
satisfactorily but requires some assistance and/or supervision.
1 – (75-80) Basic. Can perform parts of the skill satisfactorily, but
requires considerable assistance and/or supervision.
1. Identification of Tools and Equipment
2. Using of Tools and Equipment
3. Measuring Dry and Liquid Ingredient
4. Preparation of the Food Laboratory
5. Mise-en-Place Activity( Cleaning, Measuring, Arranging Ingredients
and Tools)
6. On-going Activity (Cutting –In, Mixing, Rolling, Transferring, Filling-
up, Application of Decorative Sides and Top, Baking and Packaging)
7. Post Activity(Cleaning the Food Lab., Dishwashing, Keeping of Tools
and Equipment)
What is expected from you?

Knowledge

Skills

Attitude
 What do you expect to learn in cake baking and
decorating?
• Select, measure, and weigh ingredients according to recipe requirements, enterprise
practices and customer practices.

• Select required oven temperature to bake goods in accordance with desired

characteristics, standard recipe specifications and enterprise practices.

• Prepare sponges and cakes according to recipe specifications, techniques and

conditions and desired product characteristics.

• Use appropriate equipment according to required pastry and bakery products and
standard operating procedures.

• Cool the sponges and cakes according to established standards and procedures.
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 shapes and sizes, 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.
Page 142
 Pre-Test
1. How do you define cake?
2. Give at least 5 kinds of cakes available in
our local bakeries.
3. Enumerate at least 5 tools and
equipment used in cake baking.
Classification of Cakes
What is Gateaux, Tortes, Petit Fours
and Cake?
Gateaux – (ga-toh) is a cake, especially a very light sponge cake
with a rich icing or filling.
Tortes –(tɔrtəs) is a rich, usually multi-layered, cake that is filled with
whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily, it is
glazed and garnished.
Petit Fours - [pet-ee fawrz, fohrz) is a small confectionery or
savoury appetizer. The name is French, petit four, meaning "small
oven“.
Cake - is a sweet baked food used as a dessert or snack item made
of cake flour, sugar, shortening, eggs, leavening agents and
flavorings.
Types of Cake
1. Batter Type or Shortened Cake – is also known as
conventional, or creamed cakes.
This uses solid type of shortening like margarine
and butter.
Example: Red Velvet Cake, Cheese Cakes, Banana Cake, Devil's
Food Cake, Chocolate Brownies…
Method of Mixing – Conventional Method
 Creaming
 Whipping
 Chocolate Brownies with Roasted Peanuts
Cheese Cup Cake

Red Velvet Cup Cake

Banana Cake
2. Foam/Sponge Type or Un-shortened Cake - are
cakes made without the addition of fat/shortening.
Two basic types of un-shortened cakes are:
 Yellow Sponge Cakes – made with whole eggs
(egg whites separated from egg yolks)
ex. Sponge Roll or Jelly Roll, Sponge Round
Cake
 White Angel Cakes – made with egg whites
only
ex. Angel Food Cake, Sponge Roll, Jelly Roll
Method of Mixing – Beating, Blending, Cutting and
Folding
White Sponge Cake/Angel Food Cake

Sponge Roll
3. Chiffon Type – is a combination of shortened and
sponge type cakes.

 This uses liquid shortening (hydrogenated vegetable oil not

coconut oil)
 Egg whites are separated from egg yolks.
Examples:
Orange Chiffon Cake
Vanilla Chiffon Cake
Orange Jelly Roll
Chocolate Chiffon Cake

Method of Mixing – Beating, Blending, Cutting and Folding

How well do you understand?
1. Give the differences between gataeux, tortes, petit
fours and cake.
2. What are the 3 classification of cakes?
3. What kind of shortening is used in shortened, un-
shortened and chiffon type of cakes?
4. Give the method of mixing involved in shortened, un-
shortened and chiffon type of cake.
5. Give examples of the 3 classification of cakes.

Good Luck!
Key to Correction:
1.1 Gateaux – (ga-toh) is a cake, especially a very light sponge cake
with a rich icing or filling.
1.2 Tortes – (tɔrtə) is a rich, usually multi-layered, cake that is filled
with whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily,
it is glazed and garnished.
1.3 Petit Fours - [pet-ee fawrz, fohrz) is a small confectionery or
savoury appetizer. The name is French, petit four, meaning "small
oven“.
1.4 Cake - is a sweet baked food used as a dessert or snack item made
of cake flour, sugar, shortening, eggs, leavening agents and flavorings.
2. The 3 classification of cakes are the following:
 Shortened type cakes or conventional
 Un-shortened type of cakes or foam type
 Chiffon type of cakes

3. The kind of shortening used in shortened type cake is

solid fat/shortening but it should be only butter and
margarine. In Un-shortened type there’s no shortening
added while chiffon type of cakes uses liquid shortening
like hydrogenated vegetable shortening or cooking oil.
4. The method of mixing used in shortened type of cakes
is creaming while in un-shortened and chiffon type of
cakes we use beating and cutting & folding.
5. *Example of shortened type cakes are Red Velvet Cake,
Cheese Cakes, Banana Cake, Devil's Food Cake,
Chocolate Brownies…
*Example of un-shortened type of cakes are Angel Food Cake,
Sponge Roll, Sponge Whole Cake, Meringue….
* Example of Chiffon Type of Cakes are Orange Chiffon Cake,
Vanilla chiffon Cake, Mocha Cake……..
Congratulations!!!

Start making your Project Plans now…

New Criteria available at FB page
DepEd NNHS TVL BPP C1-1 & 2 BPP Class
Thank you!
1. Apron
2. 2 pcs. Pot Holders
3. Toque/Cap
4. 5 Towels (3 pcs. White, Green and
Blue)
5. Hair Net
2 pcs. Passport Size Picture, white
background with collar