Cblm Bpp .pdf

Competency Based Learning Materials

Sector

:

Tourism

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

ASIAN INSTITUTE OF CULINARY ARTS Makati City

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIALS Welcome! The unit of competency, “Prepare and Present Gateaux, Tortes and Cakes”, is one of the competencies of BREAD AND PASTRY PRODUCTION NC II, a course which comprises of knowledge, skills, and attitudes required for a TVET trainee to possess. The module, Preparing and Presenting Gateaux, Tortes and Cakes, contains training materials and activities related to identifying the fillings appropriate in a specific cakes, identifying the consistency and appropriate flavor of fillings, identifying how to fill and assemble cakes according to the standard recipe specification, and classifying coating and siding based on the required recipe specification for you to complete. In this module, you are required to go through a series of learning activities in order to complete each learning outcome. In each learning outcome are Information Sheets, Self -Checks, and Task Sheets. Follow and perform the activities on your own. If you have questions, do not hesitate to ask for assistance from your trainer. Remember to:  Read information sheets and complete the self-checks. Suggested references are included to supplement the materials provided in this module. 

Perform the Task Sheets until you are confident that your outputs conform to the Performance Criteria Checklist that follows the sheets.



Submit outputs of the Task Sheets to your trainer for evaluation and recording in the Accomplishment Chart. Outputs shall serve as your portfolio during the Institutional Competency Evaluation. When you feel confident that you have had sufficient practice, ask your trainer to evaluate you. The results of your assessment will be recorded in your Progress Chart and Accomplishment Chart.

You must pass the Institutional Competency Evaluation for this competency before moving to another competency. A Certificate of Achievement will be awarded to you after passing the evaluation. You need to complete this module before you can perform the module on Prepare and Display Petit Fours CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 2 of 56 Training Dept. Revision # 00

Bread and Pastry Production NC II COMPETENCY-BASED LEARNING MATERIALS List of Competencies No.

Unit of Competency

Module Title

Code

Prepare and produce bakery products

Preparing and Producing Bakery Products

TRS741379

Prepare and produce pastry products

Preparing and producing pastry products

TRS741380

3.

Prepare and present gateaux, tortes and cakes

Preparing and presenting gateaux, tortes and cakes

TRS741342

4.

Prepare and display petits fours

Preparing and displaying petits fours

5.

Present desserts

Presenting desserts

1. 2.

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

TRS741344 TRS741343

Document No. BPP 103.2 Issued by: Page 3 of 56 Training Dept. Revision # 00

MODULE CONTENT 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

MODULE DESCRIPTOR: The module covers the skills and knowledge required by patisserie to produce, fill and decorate and present range of specialized cakes where finish, decoration and presentation are involved. NOMINAL DURATION: 45 hours LEARNING OUTCOMES: At the end of this module you MUST be able to: 1.

Prepare sponge and cakes

2.

Prepare and use fillings

3.

Decorate cakes

4.

Present cakes

5.

Store cakes

ASSESSMENT CRITERIA: 1. Ingredients are selected, measured and weighed according 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. Shortened cakes and foam type cakes are prepared according to recipe specification and desired product characteristics 4. Differentiate the mixing methods used for shortened cakes and foamtype cakes CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 4 of 56 Training Dept. Revision # 00

5. Cakes are cooled according to established standards and procedures 6. Fillings are identified according to what specific cake it is appropriate 7. Filling are prepared and selected in accordance with required consistency and appropriate flavors 8. Slice or layer cakes are filled and assembled according to standard recipe specifications, enterprise practice and customer preference 9. Coatings and sidings are selected according to the product characteristics and required recipe specifications 10. Cakes are decorated suited to the product and occasion and in the accordance with standard recipes and enterprise practices 11. Suitable icing and decoration are used according to standard recipes and/or enterprise standards and customer preferences 12. Cakes are presented on accordance with customers expectations and established standards and procedure equipment are selected and used and used in ac accordance with service requirements 13. Product freshness appearances and eating qualities are maintained in accordance with the established standard and procedure 14. Cakes are marked or cut portion-controlled to minimize wastage and in accordance with the enterprise specifications and customer preferences 15. Cakes are stored in accordance with establishment’s standard and procedures 16. Storage methods are identified in accordance with a product specifications and established standards and procedures

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 5 of 56 Training Dept. Revision # 00

LEARNING OUTCOME NO. 2 PREPARE AND USE FILLINGS Contents: 1. Identify the fillings appropriate in specific cakes. 2. Identify the consistency and appropriate flavor of fillings. 3. Identify how to fill and assemble cakes according to the standard recipe specification. 4. Classify coating and siding based on the required recipe specification. Assessment Criteria 1. Fillings are identified according to what specific cake it is appropriate 2. Filling are prepared and selected in accordance with required consistency and appropriate flavors 3. Slice or layer cakes are filled and assembled according to standard recipe specifications, enterprise practice and customer preference 4. Coatings and sidings are selected according to the product characteristics and required recipe specifications Conditions Students/trainees must be provided with the following: 1. Personal protective equipment 2. Small hand tools 3. Pans and pots 4. Measuring equipment 5. CD’s, VHS 6. Hand-outs

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 6 of 56 Training Dept. Revision # 00

Methodology:  Lecture/Discussion  Demonstration/Application  Actual Presentation Assessment Method: 1. Oral Recitation 2. Written Examination 3. Direct Observation

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 7 of 56 Training Dept. Revision # 00

Learning Experiences Learning Outcome 2

PREPARE AND USE FILLINGS Learning Activities

Special Instructions

1. Read information sheet 3.2-1 on Fillings appropriate in specific cakes. The focus of this learning outcome is learning how to prepare and use 2. Answer Self– Check 3.2-1 fillings. Compare answers with Answer Key 3.2-1 Read and understand the information sheets and check yourself by answering the selfcheck. You must answer all questions correctly before Compare answers with Answer Key proceeding to the next activity. 3.2-2 3. Read information sheet 3.2-2 on consistency and appropriate flavor of fillings. 4. Answer Self– Check 3.2-2

5. Perform task sheet 3.2-2 on the preparation of fillings in accordance Task Sheets will help you practice You may refer to with required consistency and your skills. Training Activity Matrix posted on appropriate flavors. the wall, to know the date and time Evaluate your own output using of your assigned task, your Performance Criteria Checklist 3.2-2 workstation and the facilities/tools 6. Read info sheet 3.2-3 on how to fill and equipment needed for the said and assemble cakes according to the activity. standard recipe specification. 7. Answer Self– Check 3.2-3

The Performance Criteria Checklist Compare answers with Answer Key will guide and help you evaluate your work as you are practicing your 3.2-3 skill. 8. Perform task sheet 3.2-3 on filling and assembly of slice or layer cakes Evaluate your own work using the according to standard recipe Performance Criteria. When you are ready, present your work to your specifications. trainer, for final evaluation and Evaluate your own output using recording. Performance Criteria Checklist 3.2-3. Feel free to ask for the guidance of 9. Read info sheet 3.2-4 on How to your trainer as you undergo the select coatings and sidings according learning activities outlined for you in to the product characteristics and the left column. required recipe specifications. CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 8 of 56 Training Dept. Revision # 00

10. Answer Self– Check 3.2-4. Compare answers with Answer Key 3.2-4. After doing all activities of this Learning Outcome, you are ready to proceed to the next L.O. on Decorate Cakes.

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 9 of 56 Training Dept. Revision # 00

Information Sheet 3.2.1 Fillings Appropriate in Specific Cakes Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to: 1. Identify the fillings appropriate in a specific cake. 2. Enumerate the different kinds of cake fillings.

INTRODUCTION Some cakes come out of the oven, cool, and are good to go. But many benefit from (and some require) "finishing," meaning that they need to be combined with other components to taste and look their best. For many cakes, this means stacking layers on top of each other, sandwiched with a filling. But cakes can also be baked in long, thin sheets and rolled up with a filling. And even cakes without layers are often topped with a glaze or frosting. Finally, lots of cakes are made more beautiful with the addition of edible decorations. TYPES OF CAKE FILLINGS Fillings are sometimes used instead of icings between cake layers. Fillings are also used in such products as jelly rolls, Danish, and other pastries. Many cakes use combinations of these techniques—for instance, a syrup and custard between the layers, frosting on the outside, and piped decorations. Some techniques go better with certain types of cake. Mixing and matching various types of cakes and finishing techniques is one of the most creative parts of cake-baking. Below are the most common options: Between the Layers Anything that goes between the layers of a cake (or inside the cake, if it's rolled up) is called the filling. Many cakes use more than one type of filling—either all together, such as whipped cream and berries between each layer, or alternating fillings between different layers, such as ganache between some and buttercream between others. Some types of fillings can also be used to cover the outside of the cake—many of the fillings listed below fall into this category.

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 10 of 56 Training Dept. Revision # 00



Sugar Syrup: This is brushed on cake layers to moisten them. It's particularly essential for drier cakes, such as genoise, but even some butter and oil cakes can benefit from being brushed with syrup, which will keep them fresher longer. For this reason, syrup is popular in wedding cakes and other large projects that must be made in multiple stages. The cake is made first and can be several days old by the time it's served—the syrup keeps it tasting fresh and moist. Syrup is not usually used alone as a filling—generally the layers are brushed with syrup and then another filling, such as jam or buttercream (see below), is spread on top. Basic sugar syrups can be flavored with myriad ingredients, including espresso, vanilla extract, liquors, liqueurs, eaux-de-vie, and fruit juice. The flavoring of the syrup should complement or match the flavors of the cake and other finishing agents.



Cream fillings or Custards: These include pastry cream, a custard thickened with flour or cornstarch, and various pudding type preparations. Custards are used as fillings in many European-style cakes—they work well between layers of genoise—but can also be used with any layers that aren't too rich, such as white or chiffon cake. Pastry cream can be flavored with vanilla or other flavorings, and sometimes a small amount of whipped cream is folded in to lighten it. Custards are generally used only as fillings—they're too rich and have the wrong texture to cover the outside of a cake. But a small amount of custard can be folded into a cream cheese frosting to flavor it. Desserts with cream fillings should be assembled as close to service time as possible and kept refrigerated to avoid health hazards.



Whipped Cream: Whipped cream is used as a dessert topping, filling, and frosting. Whether lightly flavored or left as is in all its fluffy goodness, whipped cream is a classic and simple cake filling. Since it's somewhat bland itself, whipped cream works particularly well with assertively flavored cakes, such as devil's food or spice cakes. But, when paired with other fillings like fruit, it's also good with lighter cakes such as genoise. Whipped cream can also be used to cover the outside of a cake and piped to form soft decorations.



Buttercream: Buttercream is extremely versatile—it can be used both between the layers and to cover the outside of a cake, and it goes well with both butter/oil cakes and lighter genoise-based layer cakes. It can also be piped to form decorations. Traditional buttercream starts with a base of eggs and sugar, then soft butter is beaten in. To finish, flavorings are added—these can include vanilla extract, coffee, chocolate, lemon juice, or fruit purées. There are four traditional types of buttercream—two called "meringue" varieties, because they use only egg whites, one that uses yolks, and one that uses whole eggs: Swiss meringue buttercream uses only egg whites. The whites and sugar are warmed in a metal bowl over boiling water, then whipped and cooled before the butter and flavoring are incorporated. This type of buttercream is the simplest to make and is probably the best for most situations. Italian meringue buttercream also uses only egg whites, like Swiss meringue. The difference lies in how the ingredients are combined: For Italian meringue, sugar syrup is boiled until it reaches 245 degrees, then added to egg whites while CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 11 of 56 Training Dept. Revision # 00

they're whipping. The process is a bit complicated—the mixer must be running when the syrup is added or the hot syrup will cook and harden bits of egg. Italian meringue buttercream is not practical to make in small quantities, because there's so little sugar syrup that it's difficult to get an accurate thermometer reading. However, for large batches, some professionals prefer it to Swiss meringue because only the syrup needs to be heated, not the eggs. French buttercream uses only egg yolks and is made the same way as Italian meringue. This type of buttercream is very rich. Some people like the rich flavor, but others find it too overwhelming. Due to the egg yolks, this buttercream is very perishable and should be kept refrigerated. Whole-egg buttercream is also made with sugar syrup, like Italian meringue. It's richer than the meringue varieties, but not quite as rich as French buttercream. It's also quite perishable and should be refrigerated. 

Confectioners' Sugar Icing: Sometimes known as "American buttercream," this is the classic frosting you'll find on old-fashioned birthday cakes. It's often used both as a filling and to cover the outside of the cake, but it's much sweeter than traditional European buttercreams, and a bit gritty, so we think it's best reserved for topping cupcakes. It's very easy to prepare: Butter and confectioner's sugar are simply beaten together, and then the mixture is softened with a little liquid such as milk or fruit juice. Flavorings like vanilla extract and chocolate can also be added.



Cream Cheese Frosting: This is another easy medium for both filling and covering a cake: Cream cheese and butter are beaten together with confectioners' sugar and a flavoring such as vanilla extract. This type of frosting is quite sweet, though the tanginess of the cream cheese cuts the sugar a bit. It's the classic pairing for American oil cakes such as red velvet and carrot cakes.



Fluffy White Icing: Also called "seven-minute frosting," this is a pure white, marshmallowy icing that's made by warming egg whites, sugar, and a bit of water and beating the mixture until it's fluffy and glossy. (In the days before electric mixers, it was beaten with a rotary beater for seven minutes, hence the name.) Fluffy white icing is most commonly used both between layers and to cover a devil's food cake—the contrast between the dark cake and the white frosting makes an appealing statement. This frosting is not as common these days, but it used to be wildly popular for many types of layer cakes, sometimes only as a topping, with jam used as the filling. Substituting light brown sugar for granulated sugar makes seafoam frosting, an old-fashioned recipe that deserves a revival.



Ganache: This is a rich mixture of chocolate and cream that can be paired with many different types of cakes. You can change the impact of a ganache by varying the ratio of chocolate to cream—at one-and-a-half parts chocolate to one part cream it makes a thick, luxurious filling for cake layers. If you use equal amounts of chocolate and cream—known as "ordinary ganache, "though it tastes pretty extraordinary—the result will be a bit thinner. At room temperature, this mixture will be a pourable glaze. Or, if chilled briefly, it will thicken slightly and can be spread on the outside of a cake.

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 12 of 56 Training Dept. Revision # 00



Fruit fillings: Fruit fillings may be cooked or uncooked. Cooked fruit fillings are chopped or puréed fruits or fruit juices thickened with starch or eggs. They are prepared somewhat like pie fillings. Uncooked fruit fillings include jellies and preserves and dried fruits that have been ground and flavored. Jams and jellies are also best in combination with other fillings such as buttercream or ganache. To use a jam or jelly as a cake filling, simply stir it to soften, or heat it slightly if it's too thick. You may also want to strain jams to remove the seeds for a smoother texture. Fresh fruits, such as the strawberries in strawberry shortcake, are also used.

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 13 of 56 Training Dept. Revision # 00

Self- Check 3.2-1 I. TRUE OR FALSE. Write True if the statement is true and False if the statement is false. Write your answers on the answer sheet provided. ______________ 1. Fruit fillings may be cooked or uncooked. ______________ 2. Desserts with cream fillings should be assembled as close to service time as possible and kept refrigerated to avoid health hazards. ______________ 3. Whipped cream cannot be used as a dessert filling, only as topping. _______________ 4. Some types of fillings can also be used to cover the outside of the cake. _______________5. You cannot use more than one type of filling in a cake,

II. ENUMERATION: Enumerate the at least 5 different kinds of fillings. 1. 2. 3. 4. 5.

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 14 of 56 Training Dept. Revision # 00

ANSWER KEY 3.2-1 TRUE OR FALSE: 1. 2. 3. 4. 5.

True True False True False

ENUMERATION: 1. 2. 3. 4. 5.

Fruit Fillings Cream Fillings Whipped cream Sugar syrup Buttercream

Other acceptable answers: 1. Cream cheese frosting 2. Confectioner’s sugar icing 3. Ganache 4. Fluffy white icing

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 15 of 56 Training Dept. Revision # 00

Information Sheet 3.2.2 Consistency and Appropriate Flavor of Fillings Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to: 1. Identify the consistency and appropriate flavor of fillings. 2. Prepare and select filling in accordance with required consistency and appropriate flavors. INTRODUCTION The special cake for your Big Day can be made with dozens of different types of fillings. Celebrity wedding cakes have been filled with Grand Marnier buttercream, imported chocolate fudge and other premium ingredients to create an unforgettable masterpiece. Ganache, pastry cream and even custard are some other filling options to consider for your one-of-a-kind cake. How do you decide what will be the best match for your cake? This information sheet will give you some tips on choosing the best filling for your cake.

CONSISTENCY AND APPROPRIATE FLAVOR OF FILLINGS Some of the most common types of fillings available for your cake include:  Custard or pastry cream: Custard and pastry cream are among the most popular cake fillings available, and can be made in vanilla, chocolate, cream cheese, lemon and other fruit flavors. Custards may also be flavored with almond, Grand Marnier and other liqueurs to add a distinctive taste to your cake. Custards and pastry creams complement.

Pastry cream is made by bringing the milk almost to a boil, then tempering a mixture of eggs, sugar and cornstarch with the hot milk. The mixture is returned to the stovetop and cooked, stirring constantly, over a low heat until it has thickened, as pictured above. Vanilla beans can be infused into the milk at the beginning of the cooking process, or extract can be stirred in at the end. The use of cornstarch (or flour) is what sets pastry cream apart from other custard sauces, giving it is very thick consistency that makes it so versatile. CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 16 of 56 Training Dept. Revision # 00

 Buttercream: Buttercream is made with butter, sugar and varying amounts of heavy cream. It can be whipped until it’s light and airy to exhibit a whipped cream-like consistency, or made with heavy cream and extra butter for a richer texture. This type of filling goes well with almost anything, but you will need to be mindful of the consistency to ensure that it complements your cake.

Below is a recipe of Buttercream Icing which is perfect for spreading or decorating. Follow the instructions to make it the ideal consistency you need. Ingredients: 1/2 cup solid vegetable shortening 1/2 cup (1 stick) butter or margarine softened 1 teaspoon clear vanilla extract 4 cups sifted confectioners' sugar (approximately 1 lb.) 2 tablespoons milk Yield: About 3 cups of icing. Instructions: 1. In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. 2. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. 3. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. 4. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.  Ganache: Ganache is made with heavy cream and dark chocolate, and is a great complement to light pound cakes, airy chocolate cake layers or even to top off cupcakes with. Ganache is one of the very dense filling options available, so you need to be careful about using this type of filling in a warm setting. CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 17 of 56 Training Dept. Revision # 00

Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake. However, if left to cool too much it can become too thick and unspreadable.  Mousse: Mousse can be a rich but light filling for a chocolate, yellow or red velvet cake. A cream cheese mousse may be used to balance out a rich carrot cake, while a dark chocolate mousse can complement a tuxedo cake or a milk chocolate cake. Mousse fillings are a great alternative to a heavier buttercream and ganache.

This is the consistency of a mousse recipe. It sets beautifully (after an hour in the fridge) and never looses that melt-in-yourmouth consistency. It is perfect as a filling for DEVIL’S FOOD CAKE.

 Fruit jams and jellies: Fruit jams and jellies are most appropriate for cakes that have a sponge or pound cake base. This type of filling and cake combination is suitable for the classic Victorian-style wedding, and can be decorated with simple and elegant icing.

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 18 of 56 Training Dept. Revision # 00

Jams are made using the fruit and the juices from the fruit, so there will be fruit pieces in the jam. Jellies are made using just the juices, thus no fruit pieces. When using jams or jellies, you should put a thin layer of buttercream on your cake and let this crust, or the jam or jelly will just soak right into the cake. Another option is to mix the jam or jelly into buttercream and use this as the filling. Remember always to make a dam before adding the filling, and to keep filling lower than the dam to keep filling from squeezing out and top layer from sliding.

THINGS TO CONSIDER WHEN SELECTING A CAKE FILLING One of the most important things to consider when selecting a cake filling is what type of cake your are planning on serving. Is the cake recipe light and airy? Or will you be serving a more decadent, heavier dessert-style cake? The filling will need to complement the cake, not overpower it, so you will need to be very selective about whether you choose a mousse, buttercream or rich pastry cream as your filling. Another important thing to consider when selecting a cake filling is the temperature you plan to serve the cake in. If you are planning an outdoor affair, you will need to steer clear of custards made with milk and eggs, as these may end up soaking the cake and creating a pudding-like consistency under the heat. If you are planning an indoor affair, a mousse filled cake, fresh fruit filled cake or a light and airy buttercream may be a great match because they will maintain their form.

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 19 of 56 Training Dept. Revision # 00

Self- Check 3.2-2 IDENTIFICATION : Identify the different kinds of fillings appropriate for specific cakes. Write your answers on the answer sheet provided. 1. _____________ can complement a tuxedo cake, a devil’s food cake, or a milk chocolate cake. It is made by folding the whipped cream into the chocolate mixture. 2. ______________ are made using the fruit and the juices from the fruit. They are most appropriate for cakes that have a sponge or pound cake base. 3. _______________ is made with heavy cream and dark chocolate, and is a great complement to light pound cakes, airy chocolate cake layers or even to top off cupcakes with. 4. _______________ is made by tempering a mixture of eggs, sugar and cornstarch with the hot milk. It is among the most popular cake fillings available. 5. _____________ is made by creaming together butter, shortening, and confectioner’s sugar. This type of filling can complement any cake, bit it would depend on its consistency.

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 20 of 56 Training Dept. Revision # 00

ANSWER KEY 3.2-2 1. Chocolate Mousse 2. Jam 3. Ganache 4. Pastry cream 5. Buttercream

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 21 of 56 Training Dept. Revision # 00

TASK SHEET 3.2-2 Title:

Prepare and Use Fillings

Performance Objective: Given the personal protective equipment, baking tools, and ingredients, you should be able to prepare and use fillings following the required specifications. Supplies/Materials

: 315 ml 95 g 30 g 80 g

fresh milk sugar, white cornstarch egg yolks

Equipment : Heavy gauge pan, measuring tools, wire whisk, wooden spoon, strainer

mixing

bowls,

Steps/Procedure: 1. Wear your personal protective equipment (clean apron, hairnet, safety shoes). 2. Select, measure, and weigh ingredients according to recipe requirement. 3. Organize your work area by preparing your ingredients and tools needed for the task before starting your performance. 4. Combine milk and half of the sugar and bring to a simmer. 5. Meanwhile, combine the sugar, flour and eggs with a whisk until smooth. 6. Temper the egg mixture with the milk. 7. Bring the mixture to a boil and stir continuously until consistency is thick. 8. Transfer to a mixing bowl and place over ice bath to cool.

Assessment Method: Direct observation, oral questioning, written exam

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 22 of 56 Training Dept. Revision # 00

Performance Criteria Checklist 3.2-2 CRITERIA Did you…. 1. Follow the standard procedures in personal hygiene of a food service worker (clean apron, wearing of hairnet, wearing of safety shoes)? 2. Select, measure, and weigh ingredients according to recipe requirement? 3. Organize your work area by preparing your ingredients and tools needed for the task before starting your performance? 4. Follow the step by step procedure of the recipe?

YES

NO

5. Use the proper baking tools and equipment during your task performance? 6. Achieve the right consistency of a pastry cream? 7. Properly cool down the pastry cream? 8. Follow the food safety standards during your task performance? 9. Follow the “Clean as you Go” policy?

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 23 of 56 Training Dept. Revision # 00

Information Sheet 3.2.3 How to Fill and Assemble Cakes Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to: 1. Identify how to fill and assemble cakes according to the standard recipe specification. 2. Enumerate the four basics of building a multi-level cake. INTRODUCTION While there are pastry artists who take the design of the cakes to the next level, have been schooled in the art of cake decoration, or who literally can create a sugarpast orchid perfectly with their eyes closed, for everyone - it really all starts with a plain cake, a filling, and a frosting or buttercream. You may have a better way to build your cakes, but through trial and error, this information sheet will give you tips and guidelines that help prevent mistakes on how to fill and assemble cakes. The guidelines below also will help with the basic goals for any finished cake: Goals of a Finished Cake 1. Sides: straight and even. 2. Tiers: evenly spaced, not just in proportion to the others, but even heights and pillar spacing. 3. Final coating: no cake layers, fillings, spreads, or internal garnishes showing through, or cracks forming FOUR BASICS OF BUILDING A MULTI-LEVEL CAKE There are four basics of building a multi-level cake: 1. 2. 3. 4.

The cake itself Fillings, syrups and the internal garnishes Tier assembly First and final coats

Basic One: The Cake  

Have a cake that is firm, and too airy or open celled. A cake that is too soft, spongy or open celled will not be up to the task of holding the layer's filling. The layers must be cut evenly. This is not just meaning a perfect cut with no dips, divots or 'flaps' from the knife cuts on the cake, but having each slice from the cake being even with each other (for example if you cut an inch thick layer for the first cut, make each subsequent layer an inch; if it's 2 CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 24 of 56 Training Dept. Revision # 00





inches, make sure each other sliced layer is 2 inches, too). The result of evenly cut cake: when the slices are cut from the finished and decorated cake, the neat and even layers of cake and filling will show. The top and bottom of the cakes should be trimmed off. The top may be bowed inward or outward, depending on the baking, and the bottom may hold a shell or two from the eggs. This also makes sure each cake slice is uniform in color for each layer; no tell-tale brown from the top or bottom. Make sure there is an even spacing of the cake layer diameters; otherwise when assembled, there will be a noticeable difference in diameters between the tiers, which especially stands out when stacked.

Basic Two: Fillings, Syrups and Internal Garnishes or Spreads 







Syrups: o Do not over-moisten. While moistness is key, there is such a thing as over doing it. If too much syrup is added, it will lead to leaking on the bottom, and can make the cake layers unstable. o It is important to note that syrups not only add moisture to a cake, but can add dimension to the cake when flavored, which can compliment or highlight a filling or internal garnish. Fillings: o Choose one that will set up if making fresh, and choose one that isn't liquid or runny when assembling (think: freshly made mousse - make sure it is firm enough to spread). o Choose one that is appropriate: if the cake will be sitting out for extended periods for decorating OR for serving, a light whipped cream and strawberry filling will not be the best choice. Internal Garnishes and Spreads: o If using berries, make sure they are not so over-ripe that they seem to 'smoosh' by just looking at them. (For example, raspberries and blueberries - ripe ones are best, but don't use ones that should just be pureed and made into sauce.) o If cut up fruit is needed, do not use for a cake that will sit out for extended periods. They may weep, bleed or the juices may run. o If chopped bananas are being used and you have tossed them in an acidic liquid to help prevent browning (like lemon or pineapple juice), be sure they are carefully drained before putting with the fillings. Spreads: o If a spread (like preserves, jams, ganache, curds, etc.) will be used before the filling is placed or piped on the layers, make sure it is thin. You don't need much, and they are usually soft and don't readily set up on their own (except a traditional ganache). If using a very thick layer of a plain curd for example, there is a possibility a tier can 'shift' after setting up, where a layer literally slides or shifts since the filling and the cake will not adhere to it. A spread is used mostly to add flavor or color. An example of flavor would be dark chocolate ganache used with a mocha buttercream and an example of color would be raspberry jam used with a white chocolate mousse. Note that is different from the actual filling. CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 25 of 56 Training Dept. Revision # 00

Basic Three: Tier Assembly  Make sure all cut cake layers are even, and evenly grained. If one cut layer for one of your tiers seems to be very porous, has a crack or a hole in it, it usually can be compensated for, but be wary. A bottom tier or middle tier with a heavily porous cake will not hold up to syrups or soft fillings well and will sometimes disintegrate while being cut when left on the cake table for a period of time.  Use a round tip in piping buttercream around the cake layers. This helps to keep the filling in place (not seep through layers), makes for an easy first coat, and keeps the assembly straight for the tiers. 

The filling needs to be even. Make sure when you add the filling you don't overfill—when the filling is thicker in the center than on the sides—because once you top it with another layer of cake and press down, there is no place for it to go except out the sides.



If you use a jam or curd for a spread before you add your filling, make sure it is thin and even. This is so when you pipe your buttercream around the edge, the filling doesn't shift or slide when crumb coating.



When all the cake layers have been cut evenly (remember, not just a perfect knife cut but each cut layer is even in height) and fillings have been put on with the same thickness, the tiers (when assembled) will theoretically be even as well, which is an ultimate goal for the finished product of multitiered cakes.



The following illustration demonstrates the proper way of cake assembly: Fill a decorating bag with medium consistency icing and use tip 12 or use the coupler without adding a tip. Start with the bottom layer, leveled side up. Create a dam or circle of icing just inside the edge of the cake. This will prevent any filling from seeping out when the next layer is added. Squeeze a circle about 3/4 in. high and 1/4 in. from the outside edge of the cake.

step 1

Fill the center with icing, fruit filling or pudding.

step 2 Place the next layer on top, making sure it is level. The weight of the layer will cause the circle of icing to expand just right. Place the top layer, leveled side down, so the top of the cake is perfectly smooth and level.

step 3 CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 26 of 56 Training Dept. Revision # 00

Basic Four: First Coat and Final Coat 

If you have piped the buttercream around the edges, the filling is encased and the sides will be easily straightened as they're being built.



If your mousse has not set up and you still want it for assembly - it will be very loose when put between the layers. When this happens, instead of putting on a cake wheel and twirling to do the first coat, use an offset or straight spatula (whichever you are more comfortable using) and finish the crumb coat on the work bench: make the sides even and smooth with the buttercream and smooth out the tops. Then carefully lift and place on flat, even surface in the cooler until chilled and set. Better yet, do this on sheet pans. Twirling seems to make the soft fillings run.



This may seem like a no-brainer but always put your tiers (which are either finished or with their first coats ready for finishing) on a flat, even surface. I've seen cakes with beautiful, even first and final coats in walk-ins— buttercream chilled and fully set, ready for decoration—only to be removed from a bumpy, bowed or uneven sheet pan and placed on a cake board or silver stand (and no surprise) it cracks. This is because the soft buttercream around the cake tiers have conformed and set up to the curvature of the uneven surface. Once it is placed on a flat surface, the cake levels out and cracks as it settles.



You want to make your first coat as even and smooth as possible. If your tiers have shifted as they are being built, simply go around with your spatula and straighten while the buttercream is still softened (if the cakes are large or if the filling is soft, you may need to get your hands 'dirty' and manually shift to straighten the sides). If any curd or jam bleeds now when the first coat is being put on, remove any large, oozing pockets and cover with buttercream. If a berry pokes through the piping of buttercream, push it back in now before it hardens in place since it will undoubtedly show through the final coat. The key to a first coat is to get the tiers ready for the final coat and decoration. You want the entire cake covered in buttercream (thin coat, just making it smooth and removing crumbs and imperfections) so that when it chills, it firms up resulting in a durable surface for the finishing.



Make sure your first coat is adequate, but not overly thick. There will be a final coat going on to finish up the cake, so it's not necessary to have, say, two inches of buttercream on the outside.



If you are using a ganache, a butter-based or shortening frosting, or gelatinand-whipped-cream in place of the buttercream, the same rules apply: o Use a plain tip for the piping of icing on the outside of the layers to hold in the filling. o Use a recipe for both the icing and filling that will firm up or set up upon cooling. o Make sure your first coating is straight and even.

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 27 of 56 Training Dept. Revision # 00

These are the general guidelines for building any cake—whether it's for a wedding, a birthday or other occasion. You may find other ways to accomplish the goals or have a quicker way to build your cakes. In any case, the object is to present a cake that tastes good and is structurally sound. All the decorating in the world will not help a cake that is cracked or split, is leaning to one side or another, hasn't been leveled out properly or given a good crumb coat, or having multi-tiers that are very varied in heights all of which were not intentionally done for the final design. Taking the time to do the rudimentaries properly will make time spent decorating - time actually worth spent.

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 28 of 56 Training Dept. Revision # 00

Self- Check 3.2-3 ENUMERATION:

1. Enumerate the 3 goals of a finished cake. 1. 2. 3.

2. Enumerate the 4 basics of building a multi-level cake. 1. 2. 3.

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 29 of 56 Training Dept. Revision # 00

Answer Key 3.2-3 ENUMERATION: 1. Enumerate the 3 goals of a finished cake. 1. Sides: straight and even 2. Tiers: evenly spaced, not just in proportion to the others, but even heights and pillar spacing 3. Final coating: no cake layers, fillings, spreads, or internal garnishes showing through, or cracks forming 2. Enumerate the 4 basics of building a multi-level cake. 1. 2. 3. 4.

The cake itself Fillings, syrups and the internal garnishes Tier assembly First and final coats

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 30 of 56 Training Dept. Revision # 00

TASK SHEET 3.2-3 Title:

Fill and assemble cakes

Performance Objective: Given the personal protective equipment, baking tools, equipments, and ingredients, you should be able to fill and assemble cakes following the required specifications. Supplies/Materials

Equipment

: 3 pcs 8” round chocolate sponge cake 500 ml whipping cream 60 ml kirsch syrup 140 g maraschino cherries 620 g chocolate plastic : Cake turner Spatula knife (offset) Pastry brush Pastry bag w/ star tip Mixing bowls Electric Mixer w/ whip attachment Rolling Pin Bench scraper

Steps/Procedure: 1. Wear your personal protective equipment (clean apron, hairnet, safety shoes). 2. Select, measure, and weigh ingredients according to recipe requirement. 3. Organize your work area by preparing your ingredients and tools needed for the task before starting your performance. 4. Unmold the cake from the pan and transfer in cake board or serving platter. 5. Brush each layer with kirsch syrup. 6. Put one layer on top of the other. Ice the cake with whipped cream between layers. 7. Spread an even layer of whipped cream on the cake's top and then sides. 8. Finish the cakes by wrapping the cake with chocolate plastic and shake powdered sugar on top. 9. Decorate with cherries. Assessment Method: Direct observation, oral questioning, written exam

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 31 of 56 Training Dept. Revision # 00

Performance Criteria Checklist 3.2-3 CRITERIA Did you…. 1. Follow the standard procedures in personal hygiene of a food service worker (clean apron, wearing of hairnet, wearing of safety shoes)?

YES

NO

2. Select, measure, and weigh ingredients according to recipe requirement? 3. Organize the work area by preparing the ingredients and tools needed for the task before starting performance? 4. Follow the step by step procedure of the task sheet? 5. Brush the crumbs off the cake? 6. Create a dam or circle of icing just inside the edge of the cake? 7. Put the right amount of filling on the cake layers, such that it does not ooze out when the top layer is added? 8. Demonstrate the proper way of cake assembly? 9. Follow the food safety standards during your task performance? 10. Follow the “Clean as you Go” policy?

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 32 of 56 Training Dept. Revision # 00

Information Sheet 3.2.4 How to Select Coatings and Sidings Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to: 1. Identify how to classify coating and siding based on the required recipe specification. 2. Enumerate the different coatings and sidings. INTRODUCTION Coating the sides of your cake is a great way to conceal a not-so-perfect frosting job, and it adds dimension and fun to any cake. CRUMB COATING Start with a crumb coat for a smooth cake finish. It is a foundation that will provide the perfect base for your masterpiece. Simply put: crumb coating is a very thin layer of icing that will “glue” any crumbs down. The key is thinning your buttercream icing to a consistency that will not tear your cake as you spread it on. When thinning your buttercream start with small amounts of water until you reach the desired consistency. Glazes are recommended as they tend to remain very sticky. Be sure that your cake has completely cooled. Start by spreading a thin layer of icing onto the cake. Don’t worry if there are crumbs in the icing, this is expected. The icing layer is so thin that you will see the cake and crumbs. Smooth the icing as best as you can and let it dry. The crumb coat needs to be dry to the touch before you put the final layer of icing on. COATINGS ON THE TOP AND SIDES Elements used to cover the top and sides of the cake include frosting (a soft substance spread on the cake), icing (can be a synonym for frosting, but also includes rolled icings such as fondant and thinner icings that are similar to glazes), and glaze (a thinner matierial brushed on top of a cake or poured over it while warm and allowed to cool or harden). French and Viennese pastry chefs originally invented the idea of glazing cakes as a way of preserving them—the glaze sealed off the cakes from the air and prevented them from growing stale. In addition to the items listed above that can be used both inside the cake and on the outside, the following elements are typically used only for covering a cake: 

Water Icing: This is made from confectioners' sugar and water or milk, often with the addition of a flavoring such as citrus juice or vanilla extract. A thin water icing may be brushed on a simple cooled cake like a pound or coffee cake. If made thicker, it forms a white glaze that can be drizzled onto the cake—a standard finish for many rich cakes baked in Bundt pans. CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 33 of 56 Training Dept. Revision # 00



Rolled Fondant: This is a combination of sugar and vegetable shortening that makes a thick white puttylike substance that can be rolled out like pastry dough and stretched over cakes. Rolled fondant is popular among cake artists because it holds up well in hot weather, can be tinted any color, and forms a smooth, perfect surface for decorations. Unfortunately, while it looks terrific, fondant does not have much flavor and, if applied too thickly, can taste terrible.



Marzipan: This almond paste is another thick material that can be rolled out and used to cover cakes. It's quite sweet and is off-white, so it's not a good candidate for tinting, but it has a much better flavor than fondant. Vienna's famous rum-soaked Punschtorte conceals a paper-thin layer of marzipan under a sugar icing. Marzipan can also be used to mold flowers and other decorations that are then placed on a cake.

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 34 of 56 Training Dept. Revision # 00

SIDINGS FOR THE CAKE Here’s what you need to coat the sides of your cake: A frosted cake, an edible coating, and a pastry brush. Follow these three easy steps:

1. Use a general handful of coating to avoid smudging.

You can use almost anything small and lightweight to coat your cake, but some of the best things to use are:  colored sprinkles  shaved chocolate  mini marshmallows  crushed cookies  chocolate chips  chopped nuts  chopped dried fruit  toasted coconut After frosting your cake, leave the overlapping pieces of parchment paper under the cake and put some of the coating in the palm of your hand. Fill your hand quite full so that you don’t end up smudging the frosting with your hand.

2. Gently pat the coating into the frosting.

Working your way around the cake, pat the coating into the frosting. Don’t press too hard—use just enough pressure to ensure the coating sticks to the frosting.

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 35 of 56 Training Dept. Revision # 00

3. Brush off the excess coating.

Use a pastry brush to brush off the excess coating. If the coating is clean and frosting-free, you can use it again for your next cake. Gently pull away the parchment paper to reveal the beautiful finished cake. Tip: You can also use the same coatings to top a cake or to decorate cupcakes. Mix and match the coatings to create different flavor and texture combinations.

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 36 of 56 Training Dept. Revision # 00

Self- Check 3.2-4 MULTIPLE CHOICE. Choose the best answer. Write the letter of your choice on the answer sheet provided. 1. Crumb coating means a. Coating the cake with bread crumbs. b. A very thin layer of icing that will “glue” any crumbs down. c. Brushing the crumbs off the cake. d. Putting cake crumbs on top of the cake. 2. You can use almost anything small and lightweight to coat your cake, such as a. Chopped nuts b. Colored sprinkles c. Shaved chocolates d. All of the above 3. A combination of confectioner’s sugar and vegetable shortening that makes a thick white puttylike substance that can be rolled out like pastry dough and stretched over cakes. a. Buttercream b. Marzipan c. Fondant 4. It is made from confectioners' sugar and water or milk, that can be used to coat the top and sides of a cake. a. Water icing b. Fondant c. Boiled icing d. Buttercream 5. A thick material made of almond paste that can be rolled out and used to cover cakes. a. Buttercream b. Marzipan c. Fondant d. Water icing

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 37 of 56 Training Dept. Revision # 00

Answer Key 3.2-4 MULTIPLE CHOICE 1. 2. 3. 4. 5.

B D C A B

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 38 of 56 Training Dept. Revision # 00

Bibliography Websites http://www.epicurious.com/articlesguides/howtocook/primers/cakesfrosti ngs#ixzz2aGelqdqr http://millersbakeshop.com/how-to-choose-a-filling-for-your-wedding-cake http://www.wilton.com/blog/index.php/start-with-a-crumb-coat-for-asmooth-cake-finish/ en.wikipedia.org/wiki/Ganache http://cakecentral.com/t/579199/jam-jelly-filling http://foodforahungrysoul.blogspot.com/2010/01/hersheys-perfectlychocolate-choclate.html http://www.pastrysampler.com/Articles/Building_Cakes.htm

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 39 of 56 Training Dept. Revision # 00

ASSESSMENT TOOLS

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 40 of 56 Training Dept. Revision # 00

Prepare and Present Gateaux, Tortes and Cakes

Ways in which evidence will be collected: [tick the column]

The evidence must show that the trainee…  

• 

  

 



selects, measures and weighs ingredients according to recipe requirements, enterprise practices and customer practices selects required oven temperature to bake goods in accordance with desired characteristics, standard recipe specifications and enterprise practices *prepares sponges and cakes according to recipe specifications, techniques and conditions and desired product characteristics uses appropriate equipment according to required pastry and bakery products and standard operating procedures cools sponges and cakes according to established standards and procedures fills and assembles slice or layer sponges and cakes according to standard recipe specifications, enterprise practice and customer preferences *prepares and selects fillings in accordance with required consistency and appropriate flavors selects coatings and sidings according to the product characteristics and required recipe specifications *decorates sponges and cakes suited to the product and occasion and in accordance with standard recipes and enterprise practices uses suitable icings and decorations according to standard recipes and/or enterprise standards and customer preferences CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Portfolio

Unit of competency:

Third party Report

Bread and Pastry Production NC II

Observation & Questioning Demonstration & Questioning

Competency standard:

x

x

x

x

x

x

x

x

Written

Evidence Plan

x

x

x

x x

x

x

x

x

x

x

x

x

Document No. BPP 103.2 Issued by: Page 41 of 56 Training Dept. Revision # 00

  







*presents cakes on accordance with customer’s expectations and established standards and procedures selects and uses equipment in accordance with service requirements maintains product freshness, appearances and eating qualities in accordance with the established standards and procedures marks or cuts portion-controlled cakes to minimize wastage and in accordance with enterprise specifications and customer preferences stores cakes in accordance with establishment’s standards and procedures identifies storage methods in accordance with product specifications and established standards and procedures

x x

x

x

x

x

x x

x

x x

NOTE: *Critical aspects of competency

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 42 of 56 Training Dept. Revision # 00

TABLE OF SPECIFICATION Objectives/Content area/Topics

Baking ingredients, tools and equipment

Classifications of Cakes Kinds of Icings

Cake presentation and storage

TOTAL

Knowledge

Comprehension

Application

# of items/ % of test

5%

5%

5%

15%

5%

5%

20%

30%

10%

10%

20%

40%

5%

5%

5%

15%

25%

25%

50%

100%

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 43 of 56 Training Dept. Revision # 00

SELF-ASSESSMENT GUIDE Qualification:

BREAD AND PASTRY PRODUCTION NC II

Unit Competency: Instruction:

Prepare and Present Gateaux, Tortes and Cakes

- Read the questions in the left hand column of the chart.

- Place a check mark in the appropriate box opposite each question to indicate your answers. Can I?

Yes

No

 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?  present cakes on accordance with customer’s expectations and established standards and procedures?  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 sponges and cakes according to established standards and procedures?  fill and assemble slice or layer sponges and cakes according to standard recipe specifications, enterprise practice and customer preferences?  prepare and select fillings in accordance with required consistency and appropriate flavors?  select coatings and sidings according to the product characteristics and required recipe specifications?  decorate sponges and cakes suited to the product and occasion and in accordance with standard recipes and enterprise practices?  use suitable icings and decorations according to standard recipes and/or enterprise standards and customer preferences?  present cakes on accordance with customer’s expectations and established standards and procedures?  select and use equipment in accordance with service requirements? CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 44 of 56 Training Dept. Revision # 00

 maintain product freshness, appearances and eating qualities in accordance with the established standards and procedures?  mark or cut portion-controlled cakes to minimize wastage and in accordance with enterprise specifications and customer preferences?  store cakes in accordance with establishment’s standards and procedures?  identify storage methods in accordance with product specifications and established standards and procedures?

Candidate’s Name and Signature

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date:

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 45 of 56 Training Dept. Revision # 00

Performance Test Specific Instruction for the Candidate Qualification

Bread and Pastry Production NC II

Unit of Competency

Prepare and Present Gateaux, Tortes and Cakes

General Instruction: Given the necessary materials, tools and equipment, the candidate must be able to prepare and present gateaux, tortes and cakes in accordance to the established standards of requirements. (Allotted Time: 4 hours) Specific Instruction: 1. Perform the tasks listed below: a. Prepare sponge and cakes. b. Prepare and use fillings. c. Decorate cakes. d. Present cakes. e. Store cakes. 2. Answer the oral questions to be asked by the assessor related to your demonstration. 3. Show finished product to assessor.

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 46 of 56 Training Dept. Revision # 00

RATING SHEET FOR DEMONSTRATION Trainee’s Name: Trainer’s Name: Qualification

BREAD AND PASTRY PRODUCTION NC II

Unit of Competency

Prepare and Present Gateaux, Tortes and Cakes

Date of Assessment Time of Assessment Instructions for Demonstration: Given the necessary materials, tools and equipment, the candidate must be able to: Prepare and present gateaux, tortes and cakes in 4 hours Materials and Equipment Personal protective equipment, small hand tools, pans and pots, measuring equipments OBSERVATION During the demonstration of skills, did the candidate

To show if evidence is demonstrated Yes

No

N/A

• prepare sponges and cakes according to recipe specifications, techniques and conditions and desired product characteristics? • fill and assemble slice or layer sponges and cakes according to standard recipe specifications, enterprise practice and customer preferences? • decorate sponges and cakes suited to the product and occasion and in accordance with standard recipes and enterprise practices? • present cakes on accordance with customer’s expectations and established standards and procedures? • mark or cut portion-controlled cakes to minimize wastage and in accordance with enterprise specifications and customer preferences? The candidate’s demonstration was : Satisfactory

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Not Satisfactory

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 47 of 56 Training Dept. Revision # 00

QUESTIONING TOOL Questions to probe the candidate’s underpinning knowledge

Satisfactory response

Extension/Reflection Questions

Yes

No

1. What is the importance of brushing off loose crumbs from cakes? 2. Why should you use the proper amount of filling? 3. What is the importance of brushing simple syrup in between layers of cake? 4. What is the right consistency of a pastry cream? Safety Questions 5. Why should we be careful when working with sugar syrups? 6. How should we treat spills on the floor? 7. How do we prevent burns when handling hot pans? 8. Why should we use clean and sanitized utensils? Contingency Questions 9. What will you do if a pastry cream is too thick? 10.What will you do if the cake top is not level? 11.What will you do if the cake has burnt edges? 12.What will you do if a cake circle or turntable is not available? Job Role/Environment Questions 13. If a co-worker drops a cake on the floor, will you still frost the cake? Why? 14. What will you do if a customer returns a box of cupcake because she found a hair strand in one of the cupcakes? 15. You were given a final warning by your supervisor because you had been habitually late for work, what will you do? 16. During your shift, the cake mixer broke down. What will you do? Rules and Regulations 17. What are the proper personal hygiene practices of a food service worker? CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 48 of 56 Training Dept. Revision # 00

18. What are the food safety standards in food handling? 19. What are the standard enterprise practice in filling and assembly of cakes? 20. What are the required oven temperature in baking breads, cakes and pastries, and meringue products? The candidate’s knowledge was:

underpinning

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Satisfactory

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

 Not Satisfactory

Document No. BPP 103.2 Issued by: Page 49 of 56 Training Dept. Revision # 00

Acceptable answers are: 1. We should brush off loose crumbs from cake because loose crumbs make the icing process difficult. 2. The proper amount of filling should be used because if applied too heavily, it will ooze out when the top layer is set in place. 3. Brushing simple syrup in between layers of cake keeps the cake moist. 4. Pastry cream should not be too thick nor runny. enough to coat the back of a wooden spoon.

It should be thick

5. Burns from sugar syrups is painful. Hot sugar is almost impossible to quick rub or rinse off the skin, and thus continues burning long after it comes into contact with your skin. 6. Spills on the floor should be immediately mopped in order to avoid accidents such as slipping. 7. Always assume pans are hot. Use potholders or mittens when handling hot pans to prevent burns. 8. Clean and sanitized utensils should be used to avoid food hazards / to keep the food safe. 9. If the pastry cream is too thick, gradually add milk and stir continuously until you get the right consistency. 10. Slightly rounded tops are easily covered by icing, but excessively large bumps may have to be cut off. 11. Trim off the burnt edges. 12. If a cake circle or turntable is not available, place the cake on a serving plate and slip sheets of waxed paper or parchment under the edges of the cake to keep the plate clean. 13. No, I will not frost the cake, because it is already dirty. It is a safety rule not to serve food that has fallen off the floor. 14. If a hair strand is found in one of the cupcakes, I would apologize to the customer and replace the box of cupcakes. I will make an incident report so the supervisor can make necessary actions. 15. I will try my best to be punctual for the next remaining days in the month to avoid suspension from work. 16. I will stop using the defective equipment. I will properly label the defective mixer so others will not use it by mistake. I make an incident report regarding the condition of the mixer and request for maintenance. I will use an alternative mixer in order for the production to continue its operation. CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 50 of 56 Training Dept. Revision # 00

17. Proper personal hygiene of a food service worker includes taking a bath everyday, wearing a hair net or head cap, wearing a clean apron, keeping fingernails clean and trimmed, and avoid wearing of jewelry and heavy perfume. 18. In food handling, it is essential to wash hands before and after handling food. Proper personal hygiene must be observed. Keep the food in its proper holding temperature. Avoid the food danger zone. Keep the food covered to avoid contamination. 19. The standard enterprise practice in filling and assembly of cakes is putting the right amount of icing in between the layers of cake so that it will not ooze out from the sides of the cake when the top layer is set. 20. The required oven temperature in baking breads is 400 - 475°F, cakes and pastries 325 - 375°F, and meringue products 250 - 300°F? Assessor’s Signature:

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date:

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 51 of 56 Training Dept. Revision # 00

QUESTIONS ABOUT THE TRAINEE’S DEMONSTRATION OF TASKS Name: Qualification:

Bread and Pastry Production NC II

Unit of Competency:

Prepare and Present Gateaux, Tortes and Cakes

QUESTIONS

Satisfactory Responses

The trainee should answer the following questions:

Yes

No

1. What is the proper oven temperature for baking cakes? 2. What is simple syrup? 3. Why do we need to temper the eggs in preparing pastry cream? 4. What is a French buttercream? 5. What is the purpose of brushing simple syrup in between layers of cake? 6. Why do you need to create a dam or circle of icing just inside the edge of the cake? 7. How do you hold a spatula when icing the sides of the cake? 8. What are the finishing tools used in baking? 9. What other ingredients can you use to coat the sides of cake? 10. Why do you need to mark or cut portion-controlled cakes?

The Trainee’s underpinning knowledge about the demonstration of tasks was: Satisfactory

Not Satisfactory

Feedback to the Trainee: Overall Performance: Satisfactory

Not Satisfactory

Trainee Signature:

Date:

Trainer Signature:

Date:

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 52 of 56 Training Dept. Revision # 00

Inventory of Training Resources Resources for presenting instruction 

Print Resources

As per TR

As per Inventory

Remarks

Wilton decorating magazine

0

0

For purchase

Good Housekeeping Baking Book

0

0

For purchase

CBLM 

Non Print Resources

As per TR

As per Inventory

Wilton decorating video

0

0

Film: Food safety videos

0

3

Slides

0

0

Remarks For purchase

Resources for Skills practice of Competency # 3 PREPARE AND PRESENT GATEAUX, TORTES, AND CAKES 

Supplies and Materials

As per TR

As per Inventory

Almonds, flaked

0

1 kg

Butter

0

10 bars

Cherries

0

3 bottles

Cherries with stem

0

3 bottles

Chocolate Chips

0

3 kg

Chocolate, shredded

0

2 kg

Confectioner sugar

0

5 kg

Cornstarch

0

5 kg

Cooking Oil

0

5 lt

Cream cheese

0

2 kg

Cream, All purpose

0

10 pack

Cream, Whipping

0

5L

Eggs, large

0

12 trays

Flour, All Purpose

0

10 kg

Flour, Cake

0

10 kg

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Remarks

Document No. BPP 103.2 Issued by: Page 53 of 56 Training Dept. Revision # 00

Food colors, assorted

0

10 btls

Knox Gelatin

0

5 box

Lard

0

1 kg

Margarine

0

2 kg

Milk, fresh

0

10 Lt.

Vanilla

0

1 Lt.



As per TR

Tools

As per Inventory

Remarks

Measuring cup, solid

12

12

Measuring cup, liquid (250 & 500 ml)

12

12

Measuring spoon

25

25

Cake turn table

3

1

Decorating tips

20

20

Rolling pin

6

6

Pie pan sizes 6, 8, 10

6

6

Sheet pan

6

12

Rubber scraper

6

6

Palette knife

6

3

For additional purchase

Cake stand with tier

6

0

For purchase

Cake pillar

6

0

For purchase

Sauce pan s/s

6

12

Ladles s/s

6

6

Knives s/s w/ plastic handle

6

6

Chopping board, color coded

6

12

Scales 2, 10 kgs

6

6

Grater

6

6

Wooden spoon

6

6

Beater

6

6

12 sets

20 sets

6

6

Mixing bowl ( 6 pcs per set) Wire whisk CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

For additional purchase

Document No. BPP 103.2 Issued by: Page 54 of 56 Training Dept. Revision # 00

Muffin pan, small

6

0

Muffin pan, medium

6

6

Muffin pan, big

6

6

Loaf pan, small

6

2

For additional purchase

Loaf pan. Medium

6

2

For additional purchase

Loaf pan, big

6

3

For additional purchase

Rectangular pan 1x8x8

4

4

Round pan 6,8, 10, 12, 14, 16

6

6

Pie pan

6

6

Flour sifter

6

6

Strainer

6

6

Double boiler

3

3

Piping bags

0

4

Coupler

0

3



Equipment

As per TR

As per Inventory

For purchase

Remarks

Commercial Mixers with complete attachments

6

3

For additional purchase

Decker oven

1

0

For purchase

Gas range

4

8

Upright freezer

1

1

Chest type freezer

0

1

Refrigerator

1

2

CBLMs on Bread and Pastry Production NC II Preparing and Presenting Gateaux, Tortes and Cakes

Date Developed: July 2013

Date Revised: Developed by: Genie E. Balaguer

Document No. BPP 103.2 Issued by: Page 55 of 56 Training Dept. Revision # 00