CBLM Bautista

COMPETENCY-BASED LEARNING MATERIAL
Bread
&
Pastry
Produ
ction
Sector : TOURISM NCII
Qualification Title: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: Prepare and Present Gateaux, Tortes and Cakes
Module Title: Preparing and Presenting Gateaux, Tortes and

Cakes
HOW TO USE THIS COMPETENCY-BASED LEARNING MODULE
Welcome to the module Preparing and presenting gateaux, tortes and

cakes. This module contains training materials and activities for you to
complete.
Document No.
Date Developed: Issued by:
August 2016
Bread and Pastry Page 1 of 73
Production NC II Developed by:
Jayson Bautista
Revision # 01
The unit of competency Prepare and present gateaux, tortes and
cakes contains knowledge, skills and attitudes required for Bread and Pastry
Production. It is one specialized modules at National Certificate level (NC II).
You are required to go through a series of learning activities in order to

complete each learning outcome of the module. In each learning outcome are
Information Sheets to help you better understand the required activities.
Follow this activities on you own and answer the self-check at the end of each
learning outcome. You may remove a blank answer sheet at the end of each
module (or get one from your facilitator/trainer) to write your answers for each
self check. If you have questions, don’t hesitate to ask your facilitator for
assistance.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered
in this learners’ guide because you have:
 Been working for some time.

 Already completed training in this area
If you can demonstrate to your trainer that you are competent in a

particular skill or skills, talk to him/her about having them formally recognized
so you don’t have to do the same training again. If you have a qualification or
Certificate of Competency from previous training, show it to your trainer. If the
skills you acquired are still current and relevant to the unit/s of competency,
they may become part of the evidences you can present for RPL. If you are not
sure about the currency of your skills, discuss this with your trainer.
At the end of this module is a Learner’s Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that will assist
you in providing further details to your trainer or assessor. A Record of
Achievement is also provided for your trainer to complete once you complete
the module.
This module was prepared to help you achieve the required competency in
Preparing and presenting gateaux, tortes and cakes. This will be the source
of information for you to acquire knowledge and skills into his particular trade
independency and at your own pace, with minimum supervision or help from
your trainer.
 Talk to your trainer and agree on how you will both organize the
Training of this unit. Read through the module carefully. It is
divided into sections, which covers all the skills and knowledge you
need to successfully complete this module.
 Work through all the information and complete the activities in
each section. Read information sheets and complete the self-check.
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Suggested references are included to supplement the materials
provided in this module.
 Most probably your trainer will also be your supervisor or manager.
He/She is there to support you and show you the correct way to do
things.
 Your trainer will tell you about the important things you need to
consider when you are completing activities and it is important that
you listen and take notes.
 You will be given plenty of opportunity to ask questions and
practice on the job.
 Make sure you practice your new skills during regular work shifts.
This way you will improve both your speed and memory and also
your confidence.
 Talk to more experienced workmates and ask for their guidance.
 Use the self-check questions at the end of each section to test your
own progress.
 When your are ready, ask your trainer to watch you perform the
activities outlined in this module.
 As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/pre-assessment reports for
this reason. When you have successfully completed each element,
ask your trainer to mark on the reports that you are ready for
assessment.
 When you have completed this module (or several modules) and feel
confident that you have had sufficient practice, your trainer will
arrange an appointment with registered assessor to assess you.
The results of your assessment will be recorded in your Competency
Achievement Record.
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List of Competencies
No. Unit of Competency Module Title Code
Prepare and produce Preparing and producing TRS741379

1.
bakery products. bakery products.
Prepare and produce Preparing and producing TRS74380

2.
pastry pastry
Prepare and present Preparing and

TRS741342
3. gateaux, tortes and presenting gateaux,
cakes tortes and cakes
Prepare and display Preparing and TRS741344

4.
petits fours displaying petits fours
TRS741343
5. Present desserts. Presenting desserts.
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MODULE CONTENT
UNIT OF COMPETENCY: Prepare and Present Gateaux, Tortes and

Cakes
MODULE TITLE: Preparing and Presenting Gateaux, Tortes and Cakes
MODULE DESCRIPTOR:
This unit covers the knowledge and skills required by bakers and
pastry cooks (patissiers) to produce, fill, decorate and present a range of
specialized sponges and cakes, where finish, decoration and presentation of
a high order is required. It also includes information sheets, self checks, job
sheets, operation sheets and performance criteria.
NOMINAL DURATION: 25 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
a. Prepare sponge and cakes.
b. Prepare and use fillings
c. Decorate cakes
d. Present cakes
e. Store cakes
PERFORMANCE CRITERIA:
1. Select, measure and weigh ingredients according to recipe

requirements, enterprise practices and customer practices.
2. Select required oven temperature to bake goods in accordance with

the desire characteristics, standard recipe specifications and
enterprise practices.
3. Prepare variety of gateaux, tortes and cakes according to the

standard recipes and desired product characteristics.
4. Use appropriate equipment according to the required bakery products

and standard operating procedure.
5. Prepare and select fillings in accordance with the required consistency

and appropriate flavor.
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6. File and assemble sliced or layered sponges and cakes according to
standard recipe specification, enterprise practice and customer
preferences.
7. Select coatings and sidings according to the product characteristics

and required recipe specifications.
8. Decorate sponges and cakes suited to the product and occasion and
in accordance with the standard recipes and enterprise practices.
9. Used suitable icings and decorations according to the standard

recipes and/ or enterprise standards and customer preferences.
10. Present cakes on accordance with the customer’s expectations and

established standards and procedure.
11. Select and use equipment in accordance with the service

requirements.
12. Maintain product freshness, appearances and eating qualities are

maintained in accordance with the established standards and
procedures.
13. Mark or cut portion-control cake to minimize wastage and in

accordance with the enterprise specifications and customers
preferences.
14. Store cakes in accordance with the establishments’ standards and

procedures.
15. Identify the storage methods in accordance with product

specifications and established standards and procedures.
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Learning Outcome No. 1 Prepare Sponge And Cakes
CONTENTS:
 Culinary terms related to sponge and cakes

 Main ingredients used for variety of sponge and cakes
 Specific temperature used for different types of sponge and
cakes
 Classification of the different types of sponge and cakes
 Mixing methods used for variety of sponge and cakes
 Cooling temperature of sponge and cakes
 Required equipment and materials for sponge and cakes
 Recipe specifications, techniques and conditions and desired
product characteristics
 OHS
ASSESSMENT CRITERIA
1. Ingredients are selected, measured and weighed according to recipe

requirements, enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance
with desired characteristics, standard recipe specifications and
enterprise practices
3. Sponges and cakes are prepared according to recipe specifications,
techniques and conditions and desired product characteristics
4. Appropriate equipment are used according to required pastry and
bakery products and standard operating procedures
5. Sponges and cakes are cooled according to established standards
and procedures
CONDITIONS
Students/trainees must be provided with the following:

 Personal Protective equipment
 Bake ware
1. Round pan
2. Square pan
3. Spring form pan
4. Rectangular pan
 Small hand tools
 Measuring cups and spoons
 Cake turn tables
 Decorating tips
 Rubber scrapper
 Spatula
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 Palette knife
 Cake stand and pillars
 Sauce pan
 Ladles
 Beaters
 Wire whisk
 Mixing bowls
 Flour sifter
 Baking pans
 Piping bag
 Coupler
 Scale
 Large equipment
 Commercial mixer with complete attachment
 Decker oven
 Compressor
 Dough cutter
 Gas range
 Freezer
 Refrigerator
ASSESSMENT METHOD:
1. Oral questioning
2. Written examination
3. Demonstration
Learning Experiences
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Learning Outcome 1
PREPARE SPONGES AND CAKES.
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information Sheet 3.1-1 (Cakes,  If you have some
sponges and tortes). problems on the
2. Answer Self-Check 3.1-1(Cakes, sponges Information Sheets
and tortes). Compare your answer with please don’t hesitate to
the answer key 3.1-1. If you got 100% approach your
correct answer in this self check, you can facilitator. If you feel
now move to the next information sheet. you are knowledgeable
If not review the information sheet and go on the content of the
over the self check again. information sheets,
you can now answer
3. View video on basics of baking cakes. the Self Check.
4. Read Information Sheet 3.1-2 (Basics of  Before doing the task,
Cake Making- Formulas and be sure that you have
Measurement). the read the Job sheet
and understand it
5. Answer Self-Check 3.1-2 Compare your  Before you proceed to
answer with the answer key 3.1-2 If you the next job sheet,
got 100% correct answer in this self make sure that you
check, you can now move to the next have perform the job
information sheet. If not review the sheet well. Please feel
information sheet and go over the self free to approach your
check again. facilitator and ask if
6. Read Information Sheet 3.1-3 (Measuring you have perform well.
Techniques)
7. Answer Self-Check 3.1-3 Compare your
answer with the answer key 3.1-2 If you
got 100% correct answer in this self
check, you can now move to the next
information sheet. If not review the
information sheet and go over the self
check again.
8. View video on Measuring techniques
9. Read Information Sheet 3.1-4 (How to
make cake)
10. Answer Self-Check 3.1-4 Compare your
answer with the answer key 3-1-3 If you
got 100% correct answer in this self
check, you can now move to the next
information sheet. If not review the
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information sheet and go over the self
check again.
11. View video on How to bake cakes.
12. Perform Operation Sheet 3.1-1
(Operating the Oven). Evaluate
Performance using Procedural
Performance Checklist 3.1-1
13. Perform Job Sheet 3.1-3a. (Pineapple
Carrot Cake). Evaluate Performance
using Performance Checklist 3.1-3a.
14. Perform Job Sheet 3.1-3b. (Chocolate
Angel Food Cake) Evaluate Performance
using Performance Checklist 3.1-3b.
15. Perform Job Sheet 3.1-3c. (Homemade
Angel Food Cake) Evaluate Performance
using Performance Checklist 3.1-3c
16. Perform Job Sheet 3.1-3d. (Dark
Chocolate Cake II) Evaluate Performance
using Performance Checklist 3.1-3d.
17. Perform Job Sheet 3.1-3e. (Black Magic
Cake) Evaluate Performance using
Performance Checklist 3.1-3e
18. Perform Job Sheet 3.1-3f (Victoria
Sponge Cake) Evaluate Performance
using Performance Checklist 3.1-3f
19. Perform Job Sheet 3.1-3g (White
Chocolate Raspberry Cheese Cake)
Evaluate Performance using Performance
Checklist 3.1-3g
20. Perform Job Sheet 3.1-3h. (Butter Cake)
Checklist 3.1-3h.
21. Perform Task Sheet 3.1-3. (Sachertorte
Icing) Evaluate Performance using
Performance Checklist 3.1-3
22. Perform Job Sheet 3.1-3i. (Sachertorte)
Checklist 3.1-3i.
After doing all
activities of this LO,
you are ready to
proceed to the next LO
on Cake filling
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Information Sheets # 3.1-1
Basics 0f Baking Cakes, Sponges And Tortes
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the differences of the varieties of cakes, tortes and sponges.
2. Appreciate the characteristics of cakes, tortes and sponges.
Cake is a form of bread or bread-like food. In its modern forms, it is

typically a sweet baked dessert. In its oldest forms, cakes were normally
fried breads or cheesecakes, and normally had a disk shape. Determining
whether a given food should be classified as bread, cake, or pastry can be
difficult.
Modern cake, especially layer cakes, normally contain a combination

of flour, sugar, eggs, and butter or oil, with some varieties also requiring
liquid (typically milk or water) and leavening agents (such as yeast or baking
powder). Flavorful ingredients like fruit purées, nuts, dried or candied fruit,
or extracts are often added, and numerous substitutions for the primary
ingredients are possible. Cakes are often filled with fruit preserves or dessert
sauces (like pastry cream), iced with butter cream or other icings, and
decorated with marzipan, piped borders or candied fruit.
Cake is often the dessert of choice for meals at ceremonial occasions,

particularly weddings, anniversaries, and birthdays. There are countless
cake recipes; some are bread-like, some 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.
Cakes can be made in great variety – yellow, white, spice, chocolate,

lemon and others. Basically, however, there are only two types of cakes –
shortened and unshortened cakes. Shortened cakes once called butter
cakes which contains fats. Unshortened cakes contains no fat and usually
rely on the beaten eggwhites for leavening. Chiffon cake are the
combination of both, they contain the oil and the baking powder but they
also used the beaten eggwhites for leavening.
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Shortened cakes
Shortened cakes contains fat such as butter, margarine or shortening

as well as flour, salt, sugar, eggs and the fluids. They are leavened either
with baking powder or baking soda and an acid or sour milk.
Many different flavorings can be added to cakes such as chocolate,
oranges, coffee and others.
To get the best result in making a cake, you must mix the ingredients
together according to the specific methods. Three basic methods can be
used to mix cakes. Any will give you good results if followed accurately. The
methods you used will depend on the time you have and your personal
preference. Some people seems to get much better results from one method
than they do from another.
Three Methods of Mixing Cakes
1.1 Conventional method – cream the fat and sugar together until light
and fluffy. Beat in the eggs. Sift together dry ingredients such as flour,
salt, baking powder and seasonings. Add the flour and liquid to creamed
mixture. Add dry ingredients by thirds and liquid by halves, beginning
and ending with the dry ingredients. By using this method, an emulsion
is formed which keeps the mixture from separating. If you add the liquid
last, the mixture will separates and curdles.
1.2 Quick-mix method – this is also known as the one bowl method.
use a large mixing bowl and combine the flour, sugar, shortening and the
part of the milk. Blend by hand or with mixer. Mix in the remaining
ingredients.
1.3 Chiffon-cake method – all the ingredients except the egg whites and
the cream of tartar are beaten in the large bowl, beaten eggwhites are
then folded into the batter.
Unshortened Cakes
Unshortened cakes depends on air beaten into the eggs for leavening.
The two most popular types are angel food and the sponge cake. Egg whites
are beaten with part of the sugar o form meringue and folded into the batter.
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Varieties of Cakes
Cakes are broadly divided into several categories, based primarily on

ingredients and cooking techniques.
 Yeast cakes are the oldest and are very similar to yeast breads.
Such cakes are often very traditional in form, and include such
pastries as babka and stollen.
 Cheesecakes, despite their name, aren't really cakes at all.
Cheesecakes are in fact custard pies, with a filling made mostly of
some form of cheese (often cream cheese, mascarpone, ricotta or
the like), and have very little flour added, although a flour-based or
graham cracker crust may be used. Cheesecakes are also very old,
with evidence of honey-sweetened cakes dating back to ancient
Greece.
 Sponge cakes are thought to be the first of the non-yeast-based
cakes and rely primarily on trapped air in a protein matrix
(generally of beaten eggs) to provide leavening, sometimes with a
bit of baking powder or other chemical leaven added as insurance.
Such cakes include the Italian/Jewish pan di Spagna and the
French Génoise. Highly decorated sponge cakes with lavish
toppings are sometimes called gateau; the French word for cake.
Sponge cake is a cake based on flour (usually wheat flour),

sugar, and eggs, sometimes leavened with baking powder which has a
firm, yet well aerated structure, similar to a sea sponge. A sponge
cake may be produced by the batter method or the foam method.
Cake made using the batter method is known as a butter or

pound cake in the U.S., while in the U.K. it is known as Madeira cake
or Victoria sponge cake. A cake made using the foam method a cake is
known as a sponge cake or, in the U.K., also as whisked sponge.
These forms of cake are common in Europe, especially in French
patisserie.
Making a sponge cake
Using the weight of 3 eggs, weigh the fat, sugar and flour. A
typical sponge cake is made by beating the eggs with sugar until they
are light and creamy, then carefully sieving and folding in the flour
(depending on the recipe, the flour may be mixed with a small amount
of baking powder, though some recipes use only the air incorporated
into the egg mixture, relying on the denaturing of the egg proteins and
the thermal expansion of the air to provide leavening). Sometimes, the
yolks are beaten with the sugar first while the whites are beaten
separately to a meringue-like foam, to be gently folded in later. The
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mixture is then poured into the chosen cake tin and baked. Both
methods take great care to incorporate air in the beating, whisking
and sieving stages. This makes a very light product, but it is easy to
lose the air by removing the cake before it has finished in the oven.
Before the mixture has cooled after cooking, it is still flexible.

This allows the creation of rolled cakes such as the Swiss roll, or the
Bûche de Noël. This basic recipe is also used for many treats and
puddings, such as madeleines, ladyfingers and trifles, as well as some
versions of strawberry shortcake. In addition, the sponge cake
technique is used in angel food cake (where only egg whites are used)
and some recipes for Belgian waffles (where the egg whites are
separated from the yolk and folded into the batter at the end of
preparation).
Victoria Sponge
The Victoria sponge or

Victoria sandwich cake was
named after Queen Victoria, who
favoured a slice of the sponge cake
with her afternoon tea. It is often
referred to simply as "sponge
cake", though contains additional
fat. A typical Victoria sponge
consists of raspberry jam and
whipped double cream or vanilla
cream. The jam and cream are
sandwiched between two sponge
cakes; the top of the cake is not
iced or decorated apart from a
dusting of icing sugar. The
Women's Institute publishes a
variation on the Victoria sandwich
that has raspberry jam as the
filling and is dusted with caster
sugar, not icing sugar.
A slice of Victoria sponge cake, A Victoria sponge is made

served with cream and a using one of two methods. The
strawberry traditional method involves
creaming caster sugar with fat
(usually butter), mixing thoroughly
with beaten egg, then folding flour
and raising agent into the mixture.
The modern method, using an
electric mixer or food processor,
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involves simply whisking all the
ingredients together until creamy.
Additionally, the modern method
typically uses an extra raising
agent, and some recipes call for an
extra-soft butter or margarine. [11]
Both the traditional and modern
methods are relatively quick and
simple, producing consistent
results, making this type of
mixture one of the most popular
for children and people in a hurry.
This basic 'cake' mixture has been
made into an endless variety of
treats and puddings, including
cupcakes, chocolate cake, Eve's
pudding and many others.
Although simple to make,

Victoria sponge recipes are
notoriously sensitive to cooking
times and temperatures. As such,
oven manufacturers often use a
Victoria sponge recipe to test their
ovens.
Butter cakes, including the pound cake

and devil's food cake, rely on the
combination of butter, eggs, and
sometimes baking powder or
bicarbonate of soda to provide both lift
and a moist texture.
Beyond these classifications, cakes can

be classified based on their appropriate
accompaniment (such as coffee cake)
and contents (e.g. fruitcake or flourless
chocolate cake).
Some varieties of cake are widely

available in the form of cake mixes,
wherein some of the ingredients (usually
flour, sugar, flavoring, baking powder,
and sometimes some form of fat) are
premixed, and the cook needs add only
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a few extra ingredients, usually eggs,
water, and sometimes vegetable oil or
butter. While the diversity of
represented styles is limited, cake mixes
do provide an easy and readily available
homemade option for cooks who are not
accomplished bakers.
Special-purpose cakes
Cakes may be classified

according to the occasion for which
they are intended. For example,
wedding cakes, birthday cakes,
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.
The Ancient Roman marriage ritual
of confarreatio originated in the
sharing of a cake.
Particular types of cake may be

associated with particular festivals,
such as stollen or chocolate log (at
Christmas), babka and simnel cake
(at Easter), or mooncake. There has
Cake made for a baby shower and
been a long tradition of decorating an
decorated with edible ingredients
iced cake at Christmas time; other
cakes associated with Christmas
include chocolate log and mince pies.
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A chocolate cake
Cakes are frequently described

according to their physical form.
Cakes may be small and intended for
individual consumption. Larger
cakes may be made with the
intention of being sliced and served
as part of a meal or social function.
Too Much Chocolate Cake
Tortes
A torte /ˈtɔrt/ or /ˈtɔrtə/ is a rich,

usually multilayered, cake that is
filled with whipped cream,
buttercreams, mousses, jams, or
fruits.] Ordinarily, the cooled torte is
glazed and garnished. A torte may be
made with little to no flour, but
instead with ground nuts or
breadcrumbs, as well as sugar, eggs,
and flavorings.
Origin
The most well-known of the typical

tortes include the Austrian
Sachertorte and Linzertorte, the
German Schwarzwälder Kirschtorte
and the many-layered Hungarian
Dobos torte. But other well-known
European confections are also tortes,
A serving of Sachertorte at the such as the French Gâteau St.
Hotel Sacher, Vienna Honoré. Tortes are commonly baked
in a Springform pan.
An element common to many tortes

is sweet icing. (Exceptions include
several French tortes, such as
Gâteau Mercédès and Gâteau
Alcazar.) When the cake is layered, a
thick covering of icing is placed
between the layers, and there is
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almost always icing on the tops and
sides of the torte. A number of
European tortes do not have layers.
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Self Check 3.1-1
Cakes, Sponges And Tortes
MULTIPLE CHOICE : Encircle the correct answer from the given choices.
1. They are cakes that contains fats.
a. butter cake c. shortened cakes
b. chocolate cake d. unshortened cake
2. The methods of mixing cake where all ingredients are place in a bowl
except the eggwhites and the cream of tartar are beaten a in large
bowl and the beaten eggwhites are then folded into the batter.
a. chiffon cake method c. mixing method
b. conventional method d. quick mix method
3. A variety of cake which is considered first of the non-yeast-based
cakes and rely primarily on trapped air in a protein matrix to provide
leavening.
a. butter cake c. sponge cake
b. chocolate cake d. yeast cake
4. It is usually a multilayered cake that is filled with whipped cream,
butter creams, mousses, jams or fruits.
a. cheese cakes c. special purpose cake
b. chiffon cake d. tortes
5. They are the types of cakes that contains no fat.
a. shortened cake c. unshortened cake
b. sponge cake d. yeast cake
6. The method of mixing cake where fats and sugar are cream together
until light and fluffy.
a. chiffon cake method c. quick mix method
b. conventional method d. sponge method
7. A variety of cake which rely on the combination of butter, eggs and
sometimes baking powder or bicarbonate of soda to provide both the
lift and a moist texture.
a. butter cake c. tortes
b. sponge cake d. yeast cake
8. It is a cake use for special occasions like birthdays, weddings,
baptismal and others.
a. butter cake c. special purpose cake
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b. chocolate cake d. sponge cake
9. A method of mixing cake also known as “one bowl” method.
a. chiffon method c. quick mix method
b. conventional method d. sponge method
10. It contains a combination of flour, sugar, and butter or oil with
some varieties of liquid and leavening agents.
a. bread c. cookies
b. cakes d. pastry
ANSWER KEY 3.1-1

Cakes, Sponges And Tortes
1. c
2. a
3. c
4. d
5. c
6. b
7. a
8. c
9. c
10. b
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Basics Of Cake Making – Formulas And Measurement
1. Identify the differences of the cake formulas.
2. Calculate and demonstrate the cake formulas.
Cake formulas can generally be separated into three types depending

upon the differences due to batter appearance or character.
Formulas And Measurement
Bakers generally talk about formulas rather than recipes. If this sounds to
you more like a chemistry lab than a food production facility, it is with good
reason. The bakeshop is very much like a chemistry laboratory, both in the
scientific accuracy of the procedures and in the complex reactions that take
place during mixing and baking.
Measurement
Ingredients are almost always weighed in the bakeshop, rather than

measured by volume, because measurement by weight is more accurate.
Accuracy of measurement, as we have said, is essential in the bakeshop.
Unlike home baking recipes, a professional baker's formula will not call for 6
cups flour, for example.
To demonstrate to yourself the importance of weighing rather than

measuring by volume, measure a cup of flour in two ways:
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(a) Sift some flour and lightly spoon it into a dry measure. Level the top and
weigh the flour.
(b) Scoop some unsifted flour into the same measure and pack it lightly.
Level the top and weigh the flour. Note the difference.No wonder home
recipes can be so inconsistent!
The baker's term for weighing ingredients is scaling.

The following ingredients, and only these ingredients, may sometimes be
measured by volume, at the ratio of 1 pint per pound or 1 liter per kilogram:
o Water o Milk o Eggs
Volume measure is often used when scaling water for small or mediumsized
batches of bread. Results are generally good. However, whenever accuracy is
critical, it is better to weigh.This is because a pint of water actually weighs
slightly more than a pound, or approximately 16.7 oz. (This figure varies
with the temperature of the water.)
For convenience, volume measures of liquids are frequently used
when products other than baked flour goods-such as sauces, syrups,
puddings, and custards-are being made.
Units of Measure
The system of measurement used in the United States is very

complicated. Even those who have used the system all their lives sometimes
have trouble remembering things like how many fluid ounces are in a quart
and how many feet are in a mile.
The Metric System
The United States is the only major country that uses the complex system of
measurement we have just described. Other countries use a much simpler
system called the metric system.
Abbreviations of U.S. Units of Measure Used

pound(lb)
ounce (oz)
gallon (gal)
quart (qt)
pint (pt)
fluid ounce( fl oz)
tablespoon (tbsp)
teaspoon (tsp)
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inch (in)
foot(ft)
In the metric system, there is one basic unit for each type of measurement:
The gram is the basic unit of weight.
The liter is the basic unit of volume.
The meter is the basic unit of length.
The degree Celsius is the basic unit of temperature.
Larger or smaller units are simply made by multiplying or dividing by 10,
100,
1000, and so on.These divisions are expressed by prefixes. The ones you
need
to know are:
kilo- = 1000
deci- = 1D10 or 0.1
centi- = 1D100 or 0.01
milli- = 1D1000 or 0.001
Formulas and Measurement

Metric Units
Basic units
Quantity Unit Abbreviation
weight gram g
volume liter L
length meter m
temperature degree Celsius °C
Divisions and multiples
Prefix/Example Meaning Abbreviation
kilo- 1000 k
kilogram 1000 grams kg
deci- 1D10 d
deciliter 0.1 liter dL
centi- 1D100 c
centimeter 0.01 meter cm
milli- 1D1000 m
millimeter 0.001 meter mm
Converting to Metric
Most people think the metric system is much harder to learn than it really
is. This is because they think about metric units in terms of U.S. units. They
read that there are 28.35 grams in an ounce and are immediately convinced
that they will never be able to learn metrics. Do not worry about being able
to convert U.S. units into metric units and vice versa. This is a very
important point to remember, especially if you think that the metric system
might be hard to learn. The reason for this is simple.You will usually be
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working in either one system or the other.You will rarely, if ever, have to
convert from one to the other. (An exception might be if you have equipment
based on one system and you want to use a formula written in the other.)
Many people today own imported cars and repair them with metric tools
without ever worrying about how many millimeters are in an inch. Similarly,
if and when American bakeshops and kitchens change to the metric system,
American cooks and bakers will use scales that measure in grams and
kilograms, volume measures that measure in liters and deciliters, and
thermometers that measure in degrees Celsius, and they will use formulas
that indicate these units.They will not have to worry about how many grams
are in an ounce. To become accustomed to working in metric units, it is
helpful to have a feel for how large the units are.The following rough
equivalents may be used to help you visualize metric units. They are not
exact conversion factors.
A kilogram is slightly more than 2 lb.

A gram is about 1D30 oz. A half teaspoon of flour weighs a little less than a
gram.
A liter is slightly more than a quart.
A deciliter is slightly less than a half cup.
A centiliter is about 2 tsp.
A meter is slightly more than 3 ft.
A centimeter is about 3D8 in.
0°C is the freezing point of water (32°F).
100°C is the boiling point of water (212°F).
An increase or decrease of 1 degree Celsius is equivalent to about 2
degrees Fahrenheit.
Metric Formulas and Recipes
American industry will probably adopt the metric system someday.Many

recipe writers are already eager to get a head start and are printing metric
equivalents. As a result, you will see recipes calling for 454 g flour, 28.35 g
butter, or a baking temperature of 191°C.No wonder people are afraid of the
metric system! Kitchens in metric countries do not work with such
impractical numbers, any more than we normally use figures like 1 lb 11D4
oz flour, 2.19 oz butter, or a baking temperature of 348°F.That would defeat
the whole purpose of the metric system,which is to be simple and practical.
If you have a chance to look at a French cookbook, you will see nice, round
numbers such as 1 kg, 200 g, and 4 dL.
The metric measures in the formulas in this book are NOT equivalent to the
U.S. measures given alongside them.You should think of the metric portion
of the formulas as separate formulas with yields that are close to but not the
same as the yields of the U.S. formulas. To give exact equivalents would
require using awkward, impractical numbers. If you have metric
equipment,use the metric units, and if you have U.S.equipment,use the U.S.
units.You should rarely have to worry about converting between the two. For
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the most part, the total yield of the metric formulas in this book is close to
the yield of the U.S. formulas while keeping the ingredient proportions the
same. Unfortunately, it is not always possible to keep the proportions
exactly the same because the U.S. system is not decimal-based like the
metric system. In some cases, the metric quantities produce slightly
different results due to the varying proportions, but these differences are
usually extremely small.
The principle of using a baker's scale is simple: The scale must balance
before setting the weights, and it must balance again after scaling. The
following procedure applies to the most commonly used type of baker's
scale.
1. Set the scale scoop or other container on the left side of the scale.
2. Balance the scale by placing counterweights on the right side
and/or by adjusting the ounce weight on the horizontal bar.
3. Set the scale for the desired weight by placing weights on the right side
and/or by moving the ounce weight.
For example, to set the scale for 1 lb 8 oz, place a 1-lb weight on the right
side and move the ounce weight to the right 8 oz. If the ounce weight is
already over 8oz,so that you cannot move it another 8, add 2 lb to the right
side of the scale and subtract 8 ounces by moving the ounce weight 8 places
to the left. The result is still 1 lb 8 oz.
4. Add the ingredient being scaled to the left side until the scale balances.
Measuring By Weight
A good balance scale should be accurate to 1D4 oz (0.25 oz) or, if metric, to
5 g. Dry ingredients weighing less than 1D4 oz can be scaled by physically
dividing larger quantities into equal portions. For example, to scale 1D16 oz
(0.06 oz),first weigh out 1D4 oz,then divide this into four equal piles using a
small knife.
For fine pastry work, a small battery-operated digital scale is often more
useful than a large balance scale. A good digital scale is relatively
inexpensive. It can instantly measure quantities to the nearest 1D8 oz or the
nearest 2 g. Most digital scales have a zero or tare button that sets the
indicated weight to zero. For example, you may set a container on the scale,
set the weight to zero, add the desired quantity of the first ingredient, again
set the weight to zero, add the second ingredient, and so on. This speeds the
weighing of dry ingredients that are to be sifted together, for
example.However, remember that careful weighing on a good scale is more
accurate.
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British bakers have a convenient method for measuring baking powder
when small quantities are needed.They use a mixture called scone flour. To
make a pound of scone flour, combine 15 oz flour and 1 oz baking powder;
sift together three times.One ounce (1D16 lb) scone flour thus contains
1D16 (0.06 oz) baking powder. For each 1D16 oz baking powder you need in
a formula, substitute 1 oz scone flour for 1 oz of the flour called for in the
formula. In order to make formula conversions and calculations easier,
fractions of ounces that appear in the ingredient tables of the formulas in
this book are written as decimals.Thus,11D 2 oz is written as 1.5 oz and
1D4 oz is written as 0.25 oz.
Baker's Percentages
Bakers use a simple but versatile system of percentages for expressing their
formulas. Baker's percentages express the amount of each ingredient used
as a percentage of the amount of flour used. To put it differently, the
percentage of each ingredient is its total weight divided by the weight of the
flour,multiplied by 100%, or:
100% = % of ingredient
Thus, flour is always 100%. If two kinds of flour are used, their total is
100%. Any ingredient that weighs the same as the amount of flour used is
also given as 100%. Check the figures with the above equation to make sure
you understand them. Please remember that these numbers do not refer to
the percentage of the total yield.They are simply a way of expressing
ingredient proportions. The total yield of these percentage numbers will
always be greater than 100%. The advantages of using baker's percentages
is that the formula is easily adapted for any yield, and single ingredients
may be varied and other ingredients added without changing the whole
formulation. For example, you can add raisins to a muffin mix formula while
keeping the percentages of all the other ingredients the same. Clearly, a
percentage system based on the weight of flour can be used only when flour
is a major ingredient, as in breads,cakes,and cookies.However, this principle
can be used in other formulas as well by selecting a major ingredient and
establishing it as 100%. In this book, whenever an ingredient other than
flour is used as the base of 100%.
Types of Cake Formulas
Batter type cakes

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Depends upon the eggs, flour and milk for structure and contain
reasonably high percentage of fats. Much of the volume of the finished cake
is achieved by the use of baking powder. The most common methods
employed in batter type cakes are:
 Creaming shortening and sugar are creamed to varying degrees of
lightness or fullness. Egg products are gradually added – creaming is
continued till light. Liquid is added alternately with flour carefully to
mix until smooth without toughening.
 Blending flour and shortening are introduced into mixing bowl and
blended together until flour is coated by the shortening. Dry
ingredients and the portion of the liquid are added and mixed for a
predetermined mixing period. Remaining liquid is added and mixed
for predetermined mixing period.
 Single stage method all ingredients are introduced into the mixing
bowl together. Mixing time is chief means to control the characteristic
of mix and the use of emulsified shortenings or emulsifiers. Advantage
are labor and time saver.
Creaming and blending are the truly conventional methods of making
cake, and usually, if volume is the prime requisite, creaming method
should be used and if tenderness is the prime requisite, blending
method would be better.
Other methods are now being employed by the institutional bakers,
like the sugar-water method and the continues mixing method.
Foam-type cakes
It depends principally upon the extension and the denaturization of
egg protein for the bulk of the structure of the finished volume, and with one
or two exceptions, can be regarded as cake without shortening.
Depending upon the egg material used, foam-type cakes are divided
into:
1. Meringue or angel food cake types are cakes using the egg white
protein of eggs. The eggwhites are beaten to soft peaks with part of
the sugar in the recipe. Cream of tartar is added to stabilize the foam
and the cause a finer and whiter grain in the finished product. The
remaining sugar is sifted with the dry ingredients and folded into the
meringue.
2. Sponge-type cakes are cakes using either whole eggs or yolks or a
combination of both. The sugar and the eggwhites maybe beaten
together or the eggyolk and sugar maybe whipped together then added
to the beaten eggwhites. It is important to sufficiently beat the egg
before folding the flour mixture.
Chiffon-type cake
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It is the mixture of batter an foam and the resulting cake has a
modified foam type grain and texture. The eggyolk, oil and other liquid
ingredients are placed in a bowl together. The eggwhites are beaten with
sugar into peaks. The liquid ingredients are added to the flour and part of
the sugar to make the batter. Then the beaten eggwhites are folded into the
batter. Cake volume depends on the amount of air incorporated into the
eggwhites during beating.
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Self Check 3.1-2
COMPUTATION : Following the Bakers formula, compute the yield of a

cake given the following ingredients
Chiffon cake formula
480g egg separated

170 g cake flour
170 g refined sugar
140 g cup water
50 g cup oil
7 g baking powder
5g flavoring vanilla
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Answer Key 3.1-2
480g egg separated / 170 X 100 = 282.35%

170 g cake flour / 170 X 100 = 100%
170 g refined sugar / 170 X 100 = 100%
140 g cup water / 170 X 100 = 82.35%
50 g cup oil / 170 X 100 = 29.41%
7 g baking powder/ 170 X 100 = 4.12%
5g flavoring vanilla/ 170 X 100 = 2.94%
Total yield 601.17

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Measuring Techniques
1. Identify the different techniques in measuring ingredients.
2. Appreciate the techniques use in measuring ingredients
3. Demonstrate the proper way of measuring ingredients
Knowing how to measure ingredients accurately is important and can

be the difference between a successful recipe and going out to eat at the last
minute. It’s important to learn how to measure liquid and dry ingredients for
consistent recipe success.
Knowing how to measure ingredients is one of the most important
techniques to learn, and learn well. Without proper measurements your
recipe will just not work, no matter how many times you try it. An extra
tablespoon of flour can make an otherwise perfect cake heavy and dry. An
extra teaspoon of liquid can make a frosting runny and impossible to
spread. It may seem like a small thing but the attention to this detail is of
primary importance.
While the best way to be completely accurate in your measurements is

to use a kitchen scale and cook by weight most people in the United States
measure by volume using cups, tablespoons, and teaspoons. Most American
recipes are written using this method.
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 Measuring Ingredients for Baking
You probably know someone who bakes a lot, and it seems like she just
tosses this in and that in and presto, out come cookies or a pie or something
delicious. It seems like magic, so you may wonder how important it is to be
accurate in measuring. The answer is: very important. Proper measuring is
critical to baking. Baking is a science, and when you mix together
ingredients, you're creating chemistry, albeit edible chemistry, so being
precise is important. There is balance between flour, leaveners, fats, and
liquids.
Extra salt or baking soda can ruin otherwise perfect cookies. Too much flour
makes muffins taste dry and flavorless. No beginning cook should be
nonchalant about measuring. The success of your recipe depends on it.
As you begin to feel more comfortable with baking, you may feel inclined to
experiment a bit, maybe add some chocolate chips to peanut butter cookies,
or throw some nuts or dried cranberries into oatmeal cookies, or substitute
pecans for walnuts. That's all well and fine, but give it time. You're never too
good or experienced to measure.
 Measuring equipment
Measuring spoons come in sets of four or

six, ranging from 1/4 teaspoon to 1
tablespoon. (Be sure to use graded
teaspoons and tablespoons — and not the
spoons you use to eat with —for accuracy.)
You can use the same measuring tools for
both liquids and dry ingredients. For
liquids, fill the spoon until it's full. For dry
ingredients, pour or scoop into the spoon
until it's full, leveling off the spoon with the
straight edge of a spatula or knife.
Never measure over the bowl of ingredients

you're using for the recipe. If you over pour
or level extra into the bowl, your
measurements will not be accurate.
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Measuring cups are essential for every
kitchen. You won't find many recipes
that don't require measurements of
some kind. Measuring cups come in
two basic types:
 Graded: Graded cups range in

sizes from 1/4 cup to 1 cup
and can range from 4 to 6
cups in a set. Use graded
cups to measure dry
ingredients and solid fats,
such as shortening.
 Glass: Glass cups are

available in a wide range of
sizes, the most common
being 1 cup, 2 cups, and 4
cups. Use these cups for
measuring liquids.
When measuring thick, sticky liquids

such as honey, molasses, and corn
syrup, spray the inside of the
measuring glass with nonstick cooking
spray or grease it a little with oil. The
liquid will then be much easier to
remove.
Weigh dry ingredients whenever

possible.
 The most accurate method of

measuring ingredients is
weighing.
 Many cookbooks include
measurements in weight.
 A scale with a tare function is
particularly useful because you
can weigh each ingredient
separately without having to
subtract the weights of the
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previous ingredients.
 Measurement Equivalents
If a Recipe Calls for You Also Can Measure It This Way

This Amount
Dash 2 or 3 drops (liquid) or less than 1/8

teaspoon (dry)
1 tablespoon 3 teaspoons or 1/2 ounce
2 tablespoons 1 ounce
1/4 cup 4 tablespoons or 2 ounces
1/3 cup 5 tablespoons plus 1 teaspoon
1/2 cup 8 tablespoons or 4 ounces
1 cup 16 tablespoons or 8 ounces
1 pint 2 cups or 16 ounces or 1 pound
1 quart 4 cups or 2 pints
1 gallon 4 quarts
1 pound 16 ounces
 Measuring Ingredients
Measuring Liquids
Place a liquid measuring cup on a
level surface. View the amount at eye
level to be sure of an accurate measure
if using a traditional measuring cup. Do
not lift cup to check the level. Some
newer liquid measuring cups are made
so that they can be accurately read
from above.
Spray the measuring cup with

cooking spray before adding sticky
liquids such as molasses, corn syrup or
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honey to make it easier to pour out the
liquid and clean the cup.
Measuring Dry Ingredients

Spoon dry ingredients such as
flour, sugar or cornmeal into a dry
measuring cup over a canister or waxed
paper. Fill cup to overflowing, then level
by sweeping a metal spatula or flat side
of a knife across the top.
Measuring Bulk Dry Ingredients

Spoon bulk dry ingredients such as
cranberries, raisins, chocolate chips or
oats into the measuring cup. If
necessary, level the top with a spatula or
flat side of a knife.
Measuring Brown Sugar

Since brown sugar has a unique moist
texture, it needs to be packed into a dry
measuring cup. Firmly press brown
sugar into the cup with your fingers or
the back of a spoon. Level with the rim
of the cup. Brown sugar should hold
the shape of the cup when it is turned
out.
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Measuring Sour Cream and Yogurt
Spoon sour cream and yogurt into a dry
measuring cup, then level the top by
sweeping a metal spatula or flat side of a
knife across the top of the cup.
Measuring Shortening
Press shortening into a dry measuring
cup with a spatula to make sure it is
solidly packed without air pockets. With
a metal spatula or flat side of a knife,
level with the rim. Some shortenings
come in sticks and may be measured
like butter.
Measuring Stick Butter

The wrappers for sticks of butter come
with markings for tablespoons, 1/4
cup, 1/3 cup and 1/2 cup. Use a knife
to cut off the desired amount.
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Using Measuring Spoons
For dry ingredients such as flour,
sugar, or spices, heap the ingredient
into the spoon over a canister or waxed
paper. With a metal spatula or flat side
of a knife, level with the rim of the
spoon.
For shortening or butter, spread into

spoon and level off. For liquids, pour
into measuring spoon over a bowl or
custard cup. Never measure over the
batter, because some may spill and you
may end up with too much in the
batter.
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Self Check 3.1-3
SIMPLE RECALL : How are the following ingredients measured?
 Dry ingredients.
 Liquid ingredients.
 Bulk ingredients.
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Answer Key 3.1-3
Measuring Dry Ingredients

Spoon dry ingredients such as flour, sugar or cornmeal into a dry
measuring cup over a canister or waxed paper. Fill cup to overflowing, then
level by sweeping a metal spatula or flat side of a knife across the top.
Measuring Liquids
Place a liquid measuring cup on a level surface. View the amount at
eye level to be sure of an accurate measure if using a traditional measuring
cup. Do not lift cup to check the level. Some newer liquid measuring cups
are made so that they can be accurately read from above.
Measuring Bulk Dry Ingredients

Spoon bulk dry ingredients such as cranberries, raisins, chocolate chips or
oats into the measuring cup. If necessary, level the top with a spatula or flat
side of a knife.
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How To Make Cake
1. Identify the different methods of baking cakes, tortes and sponges.
2. Appreciate the characteristics of cakes, tortes and sponges.
3. Demonstrate the proper way of baking cakes, tortes and sponges
A freshly baked layer cake smothered in frosting makes an irresistible

homemade dessert. Intimidated? Start here. Whether you need a sweet
birthday cake for someone special or an over-the-top holiday cake, here's
how to bake a cake that's tender, moist, and perfect every time.
Chocolate Lover's Cake Classic Vanilla Cake
From classic white and yellow cakes to German chocolate, devil's food, and
red velvet cakes, many of our most beloved cakes are variations on the same
method: The batter begins by beating butter or shortening with sugar until
fluffy.
These cakes are sometimes refered to as creamed cakes (because the butter
and sugar are "creamed" together). Creamed cakes are often layer cakes --
tall beauties showy enough for celebrations.
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The tips here will help you perfect a creamed layer cake. If you want to know
how to bake a cake that's not a creamed cake, skip to the links at the end of
this article for how to make angel food, pound cake, sponge cake, and
cheesecake.
Step 1: Choose a recipe

Select a recipe from the
varieties of cakes depending on the
use, clients needs and occasion
Chocolate Sour Cream Cake with

Fudgy Frosting
Step 2: Choose the right baking pans
Simple, sturdy, single-wall aluminum pans, with or without nonstick

coating, are perfect cake pans. Other points to keep in mind:
• Dark or Shiny? We prefer shiny pans for cakes with delicate, golden
crusts. If you use dark or dull-finish pans, reduce the oven temperature by
25 degrees F and check doneness 3 to 5 minutes early to prevent
overbrowning.
• Sizes and Shapes. Many recipes call for either 8x1-1/2-inch or 9x1-1/2-
inch round pans. You can use them interchangeably, but cakes baked in 8-
inch pans generally require 5 to 10 minutes longer baking time. Square and
round pans may be used interchangeably as long as they're the size called
for in the recipe.
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Step 3: Allow ingredients to reach room
temperature
Many recipes require some ingredients, such
as eggs and butter, to stand at room temperature
for a specified time. This extra time allows the
butter to blend more easily with other ingredients;
eggs at this temperature will give your cake more
volume. (For food safety reasons, don't leave the
eggs at room temperature for more time than
specified in the recipe).
Tip: Never use melted butter when softened butter

is called for -- it will ruin the texture of your cake.
Step 4: Preparation of the pans
If your recipe calls for greasing and

flouring the pan, use a paper towel or
pastry brush to evenly spread shortening or
butter (or nonstick cooking spray) on the
bottom, corners, and 1 inch up the sides of
the pan. Sprinkle a little flour into the pan;
tap the pan so the flour covers all greased
surfaces. Tap out any extra flour into the
sink.
If a recipe calls for lining the pan

with waxed or parchment paper, place the
pan on the paper and trace around its base
with a pencil. Cut just inside the traced
line; line the bottom of a lightly greased pan
with the paper, smoothing out any wrinkles
or bubbles. Unless otherwise specified,
grease and flour the lined pan as directed.
Tip: For chocolate cakes, use cocoa powder

instead of flour to coat the pan. Cocoa
powder prevents sticking and enhances the
cake's flavor, and traces of it won't be
obvious after the cake is turned out of the
pan.
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Step 5: Preheat oven to the correct temperature.
When a cake bakes too fast, it can develop tunnels and cracks; one that
bakes too slowly can be coarse. Let your oven preheat for at least 10
minutes, and use an oven thermometer to make sure it reaches the proper
temperature.
Step 6: Stir together the dry

ingredients
These usually include flour, baking

powder and/or soda, salt, and sometimes
cocoa powder and/or spices.
Step 7: Combine the butter and sugar
Wondering how to make a cake with

light, tender texture? A crucial step is to
make sure the butter (or shortening, if
specified in the recipe) and the sugar are
perfectly combined. Here's how:
• Using an electric mixer on medium to

high speed, beat butter about 30 seconds.
Generally, a stand mixer requires a
medium speed for this step, while a hand
mixer requires a higher speed.
• Add the sugar in small amounts, about

1/4 cup at a time, beating on medium
speed. Scrape the sides of the bowl as
needed. Adding the sugar little by little
incorporates more air into the mixture.
• Beat the mixture on medium speed until

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it is combined and has a light, fluffy
texture. Scrape the bowl occasionally while
beating.
Step 8: Add the eggs, one at a time
Break one egg into a custard cup;

discard any shell fragments that drop into
the cup. Add the egg to the butter-sugar
mixture and beat well. Repeat with
remaining eggs, beating well after each
addition.
Step 9: Alternately add the flour

mixture and liquid
Alternate between adding some of

the flour mixture and some of the milk (or
other liquid specified in the recipe) to the
butter-egg-sugar mixture, beating on low
speed after each addition just until
combined. Begin and end with the flour
mixture.
Tip: Do not overmix at this stage, as this

can cause elongated, irregular holes in the
finished cake.
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Step 10: Pour cake batter into
prepared pans and bake
Divide the batter evenly between the

baking pans. Use an offset metal spatula
to spread the batter in an even layer. Be
sure to spread it to the edge of the pan.
Bake cake according to recipe directions.
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Step 11: Check cake for doneness
How do you bake a cake that's moist,

not dry? Avoid overbaking it. Start
checking the cake for doneness after the
minimum baking time to avoid burning or
overbrowning it. Insert a wooden toothpick
near the center of the cake. If the pick
comes out clean, the cake is done.
Step 12: Cool the Cake
Let the cake cool in the pans for 10

minutes.
To remove from the pans, run a knife

around the edges of the cake to loosen it
from the sides. Place a wire rack over the
top of the cake, and flip the cake and the
pan. Lift the pan off the cake, being careful
not to tear the edges of the cake. If you
used waxed or parchment paper, gently
peel the paper off the cake.
Allow the cake to cool completely

(about 1 hour). This is a key step when you
make a cake, because it helps the cake
firm up, making it less likely to break or
tear as you frost it. It also prevents the
frosting from melting as you spread it.
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Step 13: Assemble the cake
To avoid crumbs in your frosting,

brush the cake layers with a pastry brush
before assembling. Spread about 1/2 cup
of frosting over the first layer, then
carefully top with the next layer. Repeat
until the cake is assembled.
Step 14: Apply the first coat of

frosting
Add a "crumb coat" by spreading a

very thin layer of frosting over the sides
and top of the cake. This initial coat
doesn't need to look perfect -- it's merely a
way to keep the crumbs out of the
finishing layer of frosting.
Let the cake stand for 30 minutes to set

up before adding the final layer of frosting.
Step 15: Finish frosting the cake
Using an offset spatula or table

knife, generously spread the remaining
frosting over the top and sides of the cake,
swirling as you go. Once the cake is
frosted, go back and add more swirls as
desired. Serve the cake within 2 hours, or
refrigerate to store.
Document No.
August 2016
Jayson Bautista
Revision # 01
Self Check 3.1-4
How To Make Cake
SIMPLE RECALL : Arrange the steps in making caking cakes in

chronological order. Write the order in the space provided
before each number.
___________1. Add egg one at a time

___________2. Allow the ingredients to reach room temperature
___________3. Choose a recipe.
___________4. Preheat the oven.
___________5. Cool the cake.
___________6. Finish frosting the cake.
___________7. Pour cake batter into the prepared pan.
___________8. Apply the first coat of frosting.
___________9. Choose the right baking pan size.
___________10. Assemble the cake.
___________11. Alternately add the flour mixture and the liquid.
___________12. Check the cake for doneness.
___________13. Stir together dry ingredients.
___________14. Preparation of pan.
___________15 Combine butter and sugar.
Document No.
August 2016
Jayson Bautista
Revision # 01
Answer Key 3.1-4
How To Make Cake
1. 8
2. 3
3. 1
4. 5
5. 12
6. 15
7. 10
8. 14
9. 2
10. 13
11. 9
12. 11
13. 6
14. 4
15. 7
Document No.
August 2016
Jayson Bautista
Revision # 01
OPERATION SHEET 3.1-3
Title: Operating the Oven
Performance Objective: Given the Competency Standard ,you

should be able to operate the oven following
1. The correct procedure before, during and after operating the
oven.
2. Observe proper safety precaution
Supplies/Materials :
Equipment : Deck oven
Steps/Procedure:
1. Check the oven before daily use, for example: rubbing the gas
tube, depressor and the gas valve and others with liquid soap to
make sure that it there is no gas leakage. If there are any leakage
or gas odor have been smelling, you should close the gas valve
immediately, in the meanwhile do not touch any electric switches.
Open the window to freshen the air. DO NOT give back the power
until the betray problem had been found and excluded.
2. Plug in the electrical connection and open the gas valve.
3. The oven door must be opened before switching it on the first
time moreover, do not let your body or face toward the oven door
directly to protect you from any fire infuse.
4. If you experience three times failure in setting the fire, you should
stop lighting and check the oven. Open the cover by the right side
of the oven and adjust the air entry of the fan besides and wait for
a while to let the gas clear off then inflame again.
5. Do not upside down or lie down the gas tank to protect any gas
residue flow back to the oven tube.
Assessment Method:
1. Demonstration
2. interview
Document No.
August 2016
Jayson Bautista
Revision # 01
OPERATION CRITERIA CHECKLIST 3.1-3
Operating the Oven
CRITERIA
YES NO
Did you….
 Check the oven before daily use?
 Plug in the electrical connection and open the gas
valve?
 Open the oven door before switching it on?
 Stop lighting and check the oven when you
experience three times failure in setting the fire?
 Maintain the gas tank in upright position to
protect any gas residue flow back to the oven tube?
Document No.
August 2016
Jayson Bautista
Revision # 01
JOB SHEET 3.1-3a
Title : Pineapple Carrot Cake
Performance Objective:
Given Competency Standard of a qualifications, you should be able
to:
 Know the proper mis-en-place.
 Follow the procedures and techniques in baking pineapple carrot
cake.
 Observe proper hygiene, before, during and after baking.
Supplies/Materials : 3 cups all purpose flour, 2 tsp baking

powder
2 tsp baking soda, 1 bar butter, 1 cup sugar white, 1 ½ sugar brown, 4
pcs whole eggs, 2 tsp vanilla, 2 cups grated carrots, 1 cup crush
pineapple.
Equipment : deck oven, electric mixer
Tools: Measuring cups and spoon, mixing bowls, spatula, rubber

scrapper, round pan, grater, peeler, flour sifter,
Steps/Procedure:
1. Sift all dry ingredients.
2. Wash, peel and grate carrots.
3. Prepare a 12 inches round pan.
4. Measure all the needed ingredients.
5. Mix baking powder and baking soda with the all purpose flour.
6. In a large mixing bowl, cream the butter until light and fluffy.
7. Add the sugar gradually.
8. Add the egg one after the other blending well after each addition.
9. Add half of the flour and blend.
10. Add carrots and pineapple and blend.
11. Add the rest of the flour and blend well.
12. Pour the mixture in the prepared pan.
13. Bake for 45 minutes or until done.
14. Cool
Assessment Method:
1. Demonstration
2. Questioning
Document No.
August 2016
Jayson Bautista
Revision # 01
PERFORMANCE CRITERIA CHECKLIST 3.1-3a
Pineapple Carrot Cake
CRITERIA
YES NO
Did you….
 Sift all dry ingredients?
 Wash, peel and grate carrots?
 Prepare a 12 inches round pan?
 Measure all the needed ingredients?
 Mix baking powder and baking soda with the all

purpose flour?
 Cream the butter until light and fluffy in a large

mixing bowl?
 Add the sugar gradually?
 Add the egg one after the other blending well after
each addition?
 Add half of the flour and blend?
 Add carrots and pineapple and blend?
 Add the rest of the flour and blend well?
 Pour the mixture in the prepared pan?
 Bake for 45 minutes or until done?

 Cool?
Document No.
August 2016
Jayson Bautista
Revision # 01
JOB SHEET 3.1-3b
Title : Chocolate Angel Food Cake I
to:
1. Know the proper mis-en-place.
2. Follow the procedures and techniques in baking chocolate angel
food cake 1
3. Observe proper hygiene, before, during and after baking.
Supplies/Materials : 2 cups egg whites, 1/4 teaspoon salt, 1
1/4 teaspoons cream of tartar, 1 1/4 cups white sugar, 1 1/4 cups
confectioners’ sugar, 1 1/4 cups cake flour, 1/4 cup unsweetened cocoa
powder, 1 1/4 teaspoons vanilla extract

scrapper, tube pan, flour sifter,
Steps/Procedure:
1. In a medium bowl, mix confectioners’ sugar, cake flour, and cocoa.

2. Sift together 2 times, and set aside.
3. In a clean large bowl, whip egg whites, salt, and cream of tartar
with an electric mixer on high speed until very stiff.
4. Fold in white sugar 2 tablespoons at a time while continuing to
mix.
5. Fold in flour mixture, a little at a time, until fully incorporated.
6. Stir in vanilla.
7. Pour into a 10 inch tube pan.
8. Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or
until cake springs back when touched.
Assessment Method:
1. Demonstration
2. Questioning
Document No.
August 2016
Jayson Bautista
Revision # 01
PERFORMANCE CRITERIA CHECKLIST 3.1-3b
Chocolate Angel Food Cake I
CRITERIA
YES NO
Did you….
 Mix confectioners’ sugar, cake flour, and cocoa in a
medium bowl?
 Sift together 2 times, and set aside?
 Whip egg whites, salt, and cream of tartar with an
electric mixer on high speed until very stiff in a
clean large bowl?
 Fold in 2 tablespoons white sugar at a time while
continuing to mix?
 Fold in flour mixture, a little at a time, until fully
incorporated?
 Stir in vanilla?
 Pour into a 10 inch tube pan?
 Bake at 325 degrees F (165 degrees C) for

approximately 1 hour, or until cake springs back
when touched?
Document No.
August 2016
Jayson Bautista
Revision # 01
JOB SHEET 3.1-3c
Title : Homemade Angel Food Cake
to:
1. Identify the proper mis-en-place.
2. Follow the procedures and techniques in baking homemade
angel food cake.
Supplies/Materials : 18 egg whites ,2 teaspoons cream of
tartar, 1 pinch salt, 1 1/2 cups white sugar, 1 cup cake flour, 1/2 cup
confectioners’ sugar, 1 teaspoon vanilla extract.

scrapper, round pan, grater, peeler, flour sifter,
Steps/Procedure:
1. Preheat oven to 350 degrees F (175 degrees C).

2. Sift cake flour and confectioners sugar together 5 times and set
aside.
3. In a large clean bowl, whip egg whites with a pinch of salt until
foamy.
4. Add cream of tartar and continue beating until soft peaks form.
5. Gradually add sugar while beating, and continue to beat until
very stiff.
6. Add vanilla.
7. Quickly fold in flour mixture.
8. Pour into a 10 inch tube pan.
9. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Assessment Method:
3. Demonstration
4. Questioning
PERFORMANCE CRITERIA CHECKLIST 3.1-3c
Document No.
August 2016
Jayson Bautista
Revision # 01
Homemade Angel Food Cake
CRITERIA
YES NO
Did you….
 Preheat oven to 350 degrees F (175 degrees C)?
 Sift cake flour and confectioners sugar together 5
times and set aside?
 Whip egg whites with a pinch of salt until foamy in
a large clean bowl?
 Add cream of tartar and continue beating until soft
peaks form?
 Add sugar gradually while beating, and continue to
beat until very stiff?
 Add vanilla?
 Fold quickly in flour mixture?
 Pour into a 10 inch tube pan?
 Bake at 350 degrees F (175 degrees C) for 45

minutes?
Document No.
August 2016
Jayson Bautista
Revision # 01
JOB SHEET 3.1-3d
Title : Dark Chocolate Cake II
to:
2. Follow the procedures and techniques in baking dark chocolate
cake ll.
Supplies/Materials : 2 cups all-purpose flour, 2 cups white

sugar, 3/4 cup unsweetened cocoa, 2 teaspoons baking soda, 1 teaspoon
baking powder, 1/2 teaspoon salt, 2 eggs, 1 cup cold brewed coffee, 1
cup milk , 1/2 cup vegetable oil, 2 teaspoons vinegar .

scrapper, round pan, flour sifter,
Steps/Procedure:

2. Grease and flour a 9x13-inch pan.
3. In a large bowl, combine the flour, sugar, cocoa, baking soda,
baking powder and salt.
4. Make a well in the center and pour in the eggs, coffee, milk, oil and
vinegar.
5. Mix until smooth; the batter will be thin.
6. Pour the batter into the prepared pan.
7. Bake in the preheated oven for 35 to 40 minutes, or until a
toothpick inserted into the center of the cake comes out clean.
8. Allow to cool.
Assessment Method:
5. Demonstration
6. Questioning
PERFORMANCE CRITERIA CHECKLIST 3.1-3d

Document No.
August 2016
Jayson Bautista
Revision # 01
Dark Chocolate Cake II
CRITERIA
YES NO
Did you….
 Grease and flour a 9x13-inch pan?
 Combine the flour, sugar, cocoa, baking soda,
baking powder and salt in a large bowl?
 Make a well in the center and pour in the eggs,
coffee, milk, oil and vinegar?
 Mix until smooth; the batter will be thin?
 Pour the batter into the prepared pan?
 Bake in the preheated oven for 35 to 40 minutes, or
until a toothpick inserted into the center of the
cake comes out clean?
 Allow to cool?
JOB SHEET 3.1-3e
Document No.
August 2016
Jayson Bautista
Revision # 01
Title : Black Magic Cake
to:
1. Know the proper mis-en-place.
2. Follow the procedures and techniques in baking black magic cake
Supplies/Materials : 1 3/4 cups all-purpose flour, 2 cups white

sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1
teaspoon salt, 2 eggs, 1 cup strong brewed coffee, 1 cup buttermilk,
1/2 cup vegetable oil, 1 teaspoon vanilla extract

scrapper, round pan, flour sifter,
Steps/Procedure:

2. Grease and flour two 9 inch round cake pans or one 9x13 inch
pan.
3. In large bowl combine flour, sugar, cocoa, baking soda, baking
powder and salt.
4. Make a well in the center.
5. Add eggs, coffee, buttermilk, oil and vanilla.
6. Beat for 2 minutes on medium speed. Batter will be thin.
7. Pour into prepared pans.
8. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or
until toothpick inserted into center of cake comes out clean.
9. Cool for 10 minutes, then remove from pans and finish cooling on
a wire rack.
10. Fill and frost as desired.
Assessment Method:
7. Demonstration
8. Questioning
PERFORMANCE CRITERIA CHECKLIST 3.1-3e

Black Magic Cake
Document No.
August 2016
Jayson Bautista
Revision # 01
CRITERIA
YES NO
Did you….
 Grease and flour two 9 inch round cake pans or

one 9x13 inch pan?
 Combine flour, sugar, cocoa, baking soda, baking

powder and salt in large bowl?
 Make a well in the center?
 Add eggs, coffee, buttermilk, oil and vanilla?
 Beat for 2 minutes on medium speed. Batter will be

thin?
 Pour into prepared pans?
 Bake at 350 degrees F (175 degrees C) for 30 to 40

minutes, or until toothpick inserted into center of
cake comes out clean?
 Cool for 10 minutes, then remove from pans and

finish cooling on a wire rack?
 Fill and frost as desired?
Document No.
August 2016
Jayson Bautista
Revision # 01
JOB SHEET 3.1-3f
Title : Victoria Sponge Cake
to:
2. Follow the procedures and techniques in baking Victoria
Sponge cake.
Supplies/Materials : 1 cup all-purpose flour, 1/2 teaspoons

baking powder, 1 cup confectioners’ sugar, 1 cup butter, softened, 2
eggs, room temperature, 1/2 cup milk, room temperature, 1 teaspoon
vanilla extract

scrapper, spring form pan, flour sifter,
Steps/Procedure:

2. Grease an 8-inch spring form pan.
3. Sift the flour and baking powder into a medium bowl and set
aside.
4. Cream the butter and sugar together in a medium bowl.
5. Add the eggs, one at a time mixing thoroughly with each addition.
6. Slowly stir the flour mixture in with the butter, sugar, and eggs.
7. Beat in the milk and vanilla until the batter is smooth.
8. Pour the batter into the prepared pan
9. Beat butter and sugar with an electric mixer until light and fluffy.
10. The mixture should be noticeably lighter in color.
11. Add room-temperature eggs one at a time, allowing each egg to
blend into butter mixture before adding the next.
12. Beat in vanilla.
13. Add in the flour mixture alternately with the milk, mixing until
just incorporated.
14. Pour batter into prepared pan.
15. Bake in the preheated oven until a toothpick inserted in the center
comes out clean, about 20 minutes.
16. Cool the cake in the pan for 10 minutes, then turn the cake
out onto a wire rack to cool completely.
17. This cake can be served as is, just dusted with confectioners’
sugar.
Document No.
August 2016
Jayson Bautista
Revision # 01
18. Alternately, cut the cake in half horizontally and sandwich
the layers together with jam or custard.
Assessment Method:
9. Demonstration
10. Questioning
Document No.
August 2016
Jayson Bautista
Revision # 01
Document No.
August 2016
Jayson Bautista
Revision # 01
PERFORMANCE CRITERIA CHECKLIST 3.1-3f
Victoria Sponge Cake
CRITERIA
YES NO
Did you….
 Grease an 8-inch spring form pan?
 Sift the flour and baking powder into a medium
bowl and set aside?
 Cream the butter and sugar together in a medium
bowl?
 Add the eggs, one at a time mixing thoroughly with
each addition?
 Slowly stir the flour mixture in with the butter,
sugar, and eggs?
 Beat in the milk and vanilla until the batter is
smooth?
 Pour the batter into the prepared pan?

 Beat butter and sugar with an electric mixer until
light and fluffy?
 The mixture should be noticeably lighter in color?
 Add room-temperature eggs one at a time, allowing
each egg to blend into butter mixture before adding
the next?
 Beat in vanilla?
 Add in the flour mixture alternately with the milk,
mixing until just incorporated?
 Pour batter into prepared pan?
 Bake in the preheated oven until a toothpick
inserted in the center comes out clean, about 20
minutes?
 Cool the cake in the pan for 10 minutes, then turn
the cake out onto a wire rack to cool completely?
 This cake can be served as is, just dusted with
confectioners’ sugar?
 Alternately, cut the cake in half horizontally and
sandwich the layers together with jam or custard?
Document No.
August 2016
Jayson Bautista
Revision # 01
JOB SHEET 3.1-3g
Title : White Chocolate Raspberry Cheesecake
to:
2. Follow the procedures and techniques in baking white chocolate
raspberry cheesecake.
Supplies/Materials : 1-1/2 cups graham cracker crumbs, 1/4

cup sugar
1/3 cup butter, melted
FILLING: 3 packages (8 ounces each) cream cheese, softened, 3/4
cup sugar, 1/3 cup sour cream, 3 tablespoons all-purpose flour, 1
teaspoon vanilla extract, 3 eggs, lightly beaten, 1 package (10 to 12
ounces) white baking chips, 1/4 cup seedless raspberry jam

Steps/Procedure:
1. In a small bowl, combine the graham cracker crumbs, sugar and

butter.
2. Press onto the bottom of a greased 9-in. spring form pan; set
aside.
3. In a large bowl, beat cream cheese and sugar until smooth.
4. Beat in the sour cream, flour and vanilla.
5. Add eggs; beat on low speed just until combined.
6. Fold in the chips. Pour over crust.
7. In a microwave, melt raspberry jam; stir until smooth.
8. Drop by teaspoonfuls over batter; cut through batter with a knife
to swirl.
9. Place pan on a double thickness of heavy-duty foil (about 18 in.
square).
10. Securely wrap foil around pan.
11. Place in a large baking pan; add 1 in. of hot water to larger
pan.
Document No.
August 2016
Jayson Bautista
Revision # 01
12. Bake at 325° for 80-85 minutes or until center is just set.
13. Cool on a wire rack for 10 minutes.
14. Carefully run a knife around edge of pan to loosen; cool 1 hour
longer.
15. Cover and refrigerate overnight. Remove sides of pan. Yield:
12 servings.
Assessment Method:
11. Demonstration
12. Oral Questioning
Document No.
August 2016
Jayson Bautista
Revision # 01
PERFORMANCE CRITERIA CHECKLIST 3.1-3g
White Chocolate Raspberry Cheesecake
CRITERIA
YES NO
Did you….
 Combine the graham cracker crumbs, sugar and
butter in a small bowl?
 Press onto the bottom of a greased 9-in. spring form
pan; set aside?
 Beat cream cheese and sugar until smooth in a
large bowl?
 Beat in the sour cream, flour and vanilla?
 Add eggs; beat on low speed just until combined?
 Fold in the chips. Pour over crust?
 Melt raspberry jam; stir until smooth in a
microwave.
 Drop by teaspoonfuls over batter; cut through
batter with a knife to swirl?
 Place pan on a double thickness of heavy-duty foil
(about 18 in. square)?
 Securely wrap foil around pan?
 Place in a large baking pan; add 1 in. of hot water
to larger pan?
 Bake at 325° for 80-85 minutes or until center is
just set?
 Cool on a wire rack for 10 minutes?
 Carefully run a knife around edge of pan to loosen;
cool 1 hour longer?
 Cover and refrigerate overnight. Remove sides of
pan?
Document No.
August 2016
Jayson Bautista
Revision # 01
JOB SHEET 3.1-h
Title : Butter Cake
to:
2. Follow the procedures and techniques in baking butter cake.
Supplies/Materials : 1 1/2 cups all-purpose flour, 1/2
teaspoon salt, 2 teaspoons baking powder, 1/2 cup butter, room
temperature, 1 cup white sugar, 2 eggs, room temperature, 1 teaspoon
vanilla extract, 3/4 cup milk, room temperature.

scrapper, square pan, flour sifter,
Steps/Procedure:

2. Lightly grease an 8-inch square baking pan.
3. Line bottom with parchment or wax paper, or dust lightly with
flour.
4. Sift together the flour, salt, and baking powder.
5. Beat butter and white sugar until fluffy and light in color.
6. Gradually add eggs, beating well after each addition; stir in
vanilla.
7. Add the sifted dry ingredients to the creamed mixture alternately
with the milk.
8. Stir until just blended (see Cook’s Note for Blueberry Cake
variation).
9. Pour batter into prepared pan.
10. Bake at 350 degrees F (175 degrees C) for until cake springs back
when lightly touched, about 30 minutes.
11. Let cool in pan for 10 minutes before inverting onto wire
rack to cool completely.
Assessment Method:
1. Demonstration
2. Oral Questioning
Document No.
August 2016
Jayson Bautista
Revision # 01
PERFORMANCE CRITERIA CHECKLIST 3.1-3h
Butter Cake
CRITERIA
YES NO
Did you….
 Lightly grease an 8-inch square baking pan?
 Line bottom with parchment or wax paper, or dust

lightly with flour?
 Sift together the flour, salt, and baking powder?
 Beat butter and white sugar until fluffy and light in

color?
 Gradually add eggs, beating well after each
addition; stir in vanilla?
 Add the sifted dry ingredients to the creamed

mixture alternately with the milk?
 Stir until just blended?
 Pour batter into prepared pan?
 Bake at 350 degrees F (175 degrees C) for until

cake springs back when lightly touched, about 30
minutes?
 Let cool in pan for 10 minutes before inverting onto

wire rack to cool completely?
TASK SHEET 3.1-3
Document No.
August 2016
Jayson Bautista
Revision # 01
Title: Sachertorte Icing
to:
2. Follow the procedures and techniques in making sachertorte icing.
Supplies/Materials : 1 tablespoon butter, 4 ounches chocolate,

confectioners sugar, 1 teaspoon vanilla
Tools / Equipment : double boiler, spatula, rubber scrapper,

wire whisk
Steps/Procedure:
1. Melt 1 tablespoon butter and 4 ounces chocolate in a double boiler
over hot water.
2. Add the coffee and beat well.
3. Sift and add the confectioners sugar and 1 teaspoon vanilla.
4. Spread the warm icing on the top and sides of the torte
Assessment Method:
 Demonstration
 Oral questioning
Document No.
August 2016
Jayson Bautista
Revision # 01
PERFORMANCE CRITERIA CHECKLIST 3.1-3
Sachertorte Icing
CRITERIA
YES NO
Did you….
 Melt 1 tablespoon butter and 4 ounces chocolate
in a double boiler over hot water?
 Add the coffee and beat well?
 Sift and add the confectioners sugar and 1

teaspoon vanilla?
 Spread the warm icing on the top and sides of the

torte?
Document No.
August 2016
Jayson Bautista
Revision # 01
JOB SHEET 3.1-3i
Title : Sachertorte
to:
1. Determine or identify the proper mis-en-place.
2. Follow the procedures and techniques in baking Sachertorte
Supplies/Materials : 5 (1 ounce) squares semisweet chocolate,

3/4 cup white sugar, 3/4 cup butter, softened, 5 eggs, 3/4 cup all-
purpose flour, 1 tablespoon butter, softened, 4 (1 ounce) squares
chopped semisweet chocolate, 6 tablespoons strong brewed coffee, 1 1/2
cups confectioners’ sugar, 1 teaspoon vanilla extract, 1/2 cup apricot
preserves

Steps/Procedure:

2. Have all ingredients at room temperature.
3. Melt the 5 ounces of the chocolate in a double boiler over hot
water.
4. Remove from heat and let cool.
5. Separate the eggs.
6. Cream the butter and sugar together until light and fluffy.
7. Beat the egg yolks in gradually until light in color.
8. Add the melted, cooled chocolate and beat it in.
9. Gradually add the sifted flour to the batter.
10. Beat the egg whites until stiff but not dry and fold them into the
mixture.
11. Pour batter into one ungreased 9 inch spring form pan.
12. Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
13. Allow cake to cool completely before removing from pan and icing.
14. Once cool remove from pan and slice cake horizontally.
Document No.
August 2016
Jayson Bautista
Revision # 01
15. Set top half aside and spread filling of pureed jam between the
layers.
16. Cover top and sides with warm Sachertorte icing (Task Sheet
3.1-3)
Assessment Method:
13. Demonstration
14. Oral Questioning
Document No.
August 2016
Jayson Bautista
Revision # 01
PERFORMANCE CRITERIA CHECKLIST 3.1-3i
Sachertorte
CRITERIA
YES NO
Did you….
 Have all ingredients at room temperature?
 Melt the 5 ounces of the chocolate in a double
boiler over hot water?
 Remove from heat and let cool?
 Separate the eggs?
 Cream the butter and sugar together until light and
fluffy?
 Beat the egg yolks in gradually until light in color?
 Add the melted, cooled chocolate and beat it in?
 Gradually add the sifted flour to the batter?
 Beat the egg whites until stiff but not dry and fold
them into the mixture?
 Pour batter into one ungreased 9 inch spring form
pan?
 Bake at 325 degrees F (165 degrees C) for 50 to 60
minutes?
 Allow cake to cool completely before removing from
pan and icing?
 Remove from pan and slice cake horizontally once
cool?
 Set top half aside and spread filling of pureed jam
between the layers?
 Cover top and sides with warm Sachertorte icing?
Document No.
August 2016
Jayson Bautista
Revision # 01

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COMPETENCY-BASED LEARNING MATERIAL

Unit of Competency: Prepare and Present Gateaux, Tortes and Cakes

Module Title: Preparing and Presenting Gateaux, Tortes and

HOW TO USE THIS COMPETENCY-BASED LEARNING MODULE

Welcome to the module Preparing and presenting gateaux, tortes and

You are required to go through a series of learning activities in order to

Recognition of Prior Learning (RPL)

 Been working for some time.

If you can demonstrate to your trainer that you are competent in a

No. Unit of Competency Module Title Code

Prepare and produce Preparing and producing TRS741379

Prepare and produce Preparing and producing TRS74380

Prepare and present Preparing and

Prepare and display Preparing and TRS741344

UNIT OF COMPETENCY: Prepare and Present Gateaux, Tortes and

MODULE TITLE: Preparing and Presenting Gateaux, Tortes and Cakes

NOMINAL DURATION: 25 hours

1. Select, measure and weigh ingredients according to recipe

2. Select required oven temperature to bake goods in accordance with

3. Prepare variety of gateaux, tortes and cakes according to the

4. Use appropriate equipment according to the required bakery products

5. Prepare and select fillings in accordance with the required consistency

7. Select coatings and sidings according to the product characteristics

9. Used suitable icings and decorations according to the standard

10. Present cakes on accordance with the customer’s expectations and

11. Select and use equipment in accordance with the service

12. Maintain product freshness, appearances and eating qualities are

13. Mark or cut portion-control cake to minimize wastage and in

14. Store cakes in accordance with the establishments’ standards and

15. Identify the storage methods in accordance with product

 Culinary terms related to sponge and cakes

1. Ingredients are selected, measured and weighed according to recipe

Students/trainees must be provided with the following:

PREPARE SPONGES AND CAKES.

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

Cake is a form of bread or bread-like food. In its modern forms, it is

Modern cake, especially layer cakes, normally contain a combination

Cake is often the dessert of choice for meals at ceremonial occasions,

Cakes can be made in great variety – yellow, white, spice, chocolate,

Shortened cakes contains fat such as butter, margarine or shortening

Three Methods of Mixing Cakes

Cakes are broadly divided into several categories, based primarily on

Sponge cake is a cake based on flour (usually wheat flour),

Cake made using the batter method is known as a butter or

Making a sponge cake

Before the mixture has cooled after cooking, it is still flexible.

The Victoria sponge or

A slice of Victoria sponge cake, A Victoria sponge is made

Although simple to make,

Butter cakes, including the pound cake

Beyond these classifications, cakes can

Some varieties of cake are widely

Cakes may be classified

Particular types of cake may be

Cakes are frequently described

Too Much Chocolate Cake

A torte /ˈtɔrt/ or /ˈtɔrtə/ is a rich,

The most well-known of the typical

An element common to many tortes

ANSWER KEY 3.1-1

Cake formulas can generally be separated into three types depending

Formulas And Measurement