Develop And Update Industry Knowledge.docx

COMPETENCY BASED LEARNING MATERIAL

Sector

:

TOURISM

Qualification Title:

BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Module Title:

DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY Molave Agri Industrial Technology Inc. Purok Cassava, Dalaon, Molave, Zamboanga del Sur

HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIALS Welcome to the module; Developing and Updating Industry Knowledge. This module contains training materials and activities for you to complete. 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, Self – Checks, Operation sheets and job sheets. Follow these activities on your own. If you have questions, don’t hesitate to ask your facilitator for assistance. The goal of this module is the development of practical skills. To gain these skills, you must learn the concepts and theory. For the most part, you’ll get this information from the Information Sheets, Operation Sheets and Job Sheets. This module was prepared to help you achieve the required competency, in “DEVELOP AND UPDATE INDUSTRY KNOWLEDGE”. This will be the source of information for you to acquire knowledge and skills in this particular competency independently and at your own pace, with minimum supervision or help from your instruction. Remember to : ►Work through all the information and complete the activities in each section. ►Read information sheets and complete the self – check. 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. ►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. ►Use the Self – checks, Operation Sheets or Job Sheets at the end of each section to test your own progress. ►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 need to complete this module.

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

Document No. Issued by: MOLAVE AGRI INDUSTRIAL TECHNOLOGY INC.

(BREAD AND PASTRY PRODUCTION NC II) COMPETENCY-BASED LEARNING MATERIALS List of Competencies No.

Unit of Competency

Module Title

Code

1.

Develop and Update Industry Knowledge

Developing and Updating Industry Knowledge

TRS11201

2.

Observe Workplace Hygiene Procedures

Observing Workplace Hygiene Procedures

TRS11202

3.

Perform Computer Operations

Performing Computer Operations

TRS11203

4.

Perform Workplace and Safety Practices

Performing Workplace Safety Practices

TRS11204

5.

Provide Effective Costumer Service

Performing Effective Costumer Service

TRS11205

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

Document No. Issued by: MOLAVE AGRI INDUSTRIAL TECHNOLOGY INC.

MODULE CONTENT Qualification Title: BREAD AND PASTRY PRODUCTION NC II UNIT OF COMPETENCY: KNOWLEDGE

DEVELOP

AND

UPDATE

INDUSTRY

MODULE TITLE: DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE INTRODUCTION This unit of competency deals with the knowledge, skills required to access, increases and update industry knowledge. It includes seek information on the industry and update industry knowledge. NOMINAL DURATION: 2 hours LEARNING OUTCOME: Upon completion of this module, the trainee must be able to: 1. Seek information on the industry 2. Update industry knowledge ASSESSMENT CRITERIA: 1. Sources of information on the industry are correctly identified and accessed. 2. Information to assist effective work performance is obtained in line with job requirements. 3. Specific information on sector of work is accessed and updated. 4. Industry information is correctly applied to day-to-day work activities. 5. Informal and/or formal research is used to update general knowledge of the industry. 6. Updated knowledge is shared with customers and colleagues as appropriate and incorporated into day-to-day working activities

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

Document No. Issued by: MOLAVE AGRI INDUSTRIAL TECHNOLOGY INC.

LEARNING OUTCOME SUMMARY UNIT OF COMPETENCY: SEEK INFORMATION ON THE INDUSTRY LEARNING OUTCOME:

Seeking Information on the Industry

1. Contents: Sources of information on the industry are correctly identified and accessed. 2. Information to assist effective work performance is obtained in line with job requirements. 3. Specific information on sector of work is accessed and updated. 4. Industry information is correctly applied to day-to-day work activities. Assessment 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 desired characteristics, standard recipe specification and enterprise practices. 3. Prepare sponge and cakes according to recipe specification, techniques and conditions and desired product characteristics. 4.Use appropriate equipment according to required pastry and bakery product and standard operating procedure. 5. Cool sponges and cakes according to established standards and procedures. Conditions Trainees must be provided with the following: Practical Work Area Equipment: Oven Electric mixer Tools/Materials:  Personal Protective Equipment  Knives BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

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 Scales  Bowls  Molds, shapes and cutter  Baking sheets and containers  Various shapes and sizes of pans  Calculator  CD’s VHS  Hand-outs 2. TRAINING MATERIALS  Competency Based Learning Materials  Competency Standard  Training Regulations  Competency Based Curriculum  Labels Assessment Methods: Oral questioning Written examination Direct observation Demonstration

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

Document No. Issued by: MOLAVE AGRI INDUSTRIAL TECHNOLOGY INC.

Learning Experiences

Learning Outcome # 1 (PREPARE AND PRESENT GATEAUX, TORTES AND CAKES) Learning Activities

Special Instructions Read and information yourself by check. You questions proceeding to

understand the sheet and check answering the self must answer all correctly before the next activity.

You may refer to the Training Activity Matrix for BPP as a sample. Evaluate your own work using the Performance Criteria. When you are ready to present to your trainer for final evaluation and recording. If you have questions about the use of Matrix please ask the trainer. After doing all activities of this LO, you are ready to proceed to the next LO as stipulated in TR

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

Document No. Issued by: MOLAVE AGRI INDUSTRIAL TECHNOLOGY INC.

Information Sheet 3.1-1 Basic Terms in Cake Making

Learning Objectives: After reading this Information Sheet you should be able to: Familiarize the different terms in cake making. Cake Terms: Batter Refers to flour, egg, sugar and liquid mixture of pouring consistency. Butter Cake Also known as pound cake in the early years. With the passing of time, variations were introduce to customer preferences. This cake is used as base in making other cakes like Pineapple Upside Down Cake and Rum Cake. Caramelization The browning of sugars caused by heat. Cocoa Butter A white or yellowish fat found in natural chocolate. Confectioner’s Sugar Highly refined powdered sugar in which cornstarch has been added for easy blending. Dredge To sprinkle thoroughly with sugar or another dry powder. Gateaux French word for cake Filling

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

Document No. Issued by: MOLAVE AGRI INDUSTRIAL TECHNOLOGY INC.

The mixture put inside a baked product, as in cream filling placed in a cream puff shell Fondant Mixture of water, sugar and glucose that is brought to a boil, then worked into a white paste Ganache Filling or coating made from heavy cream and butter. Glaze A glossy coating Hybrid Cake A cross-breed of shortened and unshortened cakes. It has the characteristics of both cakes: light, spongy and also tender due to the presence of fat and oil. Macarons This is a sandwich cookie made with two feather-light meringues held together by ganache, buttercream or preserves. The meringues for macarons are generally made with almonds, egg whites and sugar, and they may be accented with a range of flavors, which are generally reflected in their pastel coloring. Marble To partly mix two colors of cake batter or icing so that the colors are in decorative swirls. Marzipan Mixture of almond paste, sugar and corn syrup molded to make candies and ornaments or rolled into a sheet and used to cover cakes. Method A step by step procedure in making a recipe. Meringue Made by beating sugar and egg whites until they become stiff; variations can be achieved by adjusting the proportions and the temperature of the ingredients (to change the consistency from soft to firm) and by adding flavorings. Mixing Act of putting or blending ingredients into one mass. BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

Document No. Issued by: MOLAVE AGRI INDUSTRIAL TECHNOLOGY INC.

Molasses Heavy brown syrup made from sugar cane. Mousse Smooth preparation made by combining eggs with flavourings, fruit or chocolate, then folding in whipped cream. Preheat To set the oven at the required temperature in a recipe while working on the ingredients Praline Roasted almonds or hazelnuts combined with caramel that can be pureed or crushed and folded into mousse, buttercream, ice cream and chocolate fillings or used to decorate cakes and other pastries. Streusel A German term for sprinkle. A crumbly topping made of flour, sugar and fat commonly sprinkled on quick breads, cakes and pastries. Techniques A unique way of executing a step in a method. Tortes A rich multilayered cake with fillings. Variations Different forms of the same recipe or product.

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

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Self- Check 3.1-1 IDENTIFICATION Instruction: Write the word that is described or referred to _______1. Filling or coating made from heavy cream and butter. _______2. A white or yellowish fat found in natural chocolate. _______3. A semiliquid mixture containing flour or other starch, used for the production of such products as cakes and breads and for coating products to be deep-fried. _______4. The browning of sugars caused by heat. _______5. Smooth preparation made by combining eggs with flavourings, fruit or chocolate, then folding in whipped cream. _______6. The trade of making pastries as well as a shop where pastries are sold. _______7. Made by beating sugar and egg whites until they become stiff; variations can be achieved by adjusting the proportions and the temperature of the ingredients (to change the consistency from soft to firm) and by adding flavourings. _______8. A batter made of egg whites and yolks that are whipped separately, and then folded together. _______9. Mixture of water, sugar and glucose that is brought to a boil, then worked into a white paste. _______10. A delicate cake or pastry small enough to be eaten in one or two bites.

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

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ANSWER KEY 2.1-1 IDENTIFICATION: 1. Ganache 2. Cocoa butter 3. Batter 4. Caramelization 5. Mousse 6. Patisserie 7. Meringue 8. Biscuit 9. Fondant 10.

Petit four

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

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BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

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Information Sheet 3.1-2 Baking Ingredients INGREDIENTS IN CAKE MAKING FLOUR Ideally, pastry flours, which contain less gluten than all-purpose flour, should be used. But since this type of flour is not always available in the market, all-purpose flour can be used provided that manipulation control.

SHORTENING Lard, margarine, butter are better used than liquid oil. If oil is used, reduce the amount. Similarly, the amount of water should also be reduced.

WATER OR LIQUID MILK Milk improves the flavor and color of the crust. For commercial products, water is usually used. Any of these liquids should be cold when used so as to keep to the minimum the hydrogenation of the flour and also to keep the fat well distributed between the flour particles. In this condition, the formulation of the gluten becomes limited and the moisture is just enough to make dough cohesive for rolling.

SALT In any baked product improves the flavor. However, use salt in minimal amount only. If margarine or salted butter is used, salt should be omitted.

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

Document No. Issued by: MOLAVE AGRI INDUSTRIAL TECHNOLOGY INC.

SUGAR This is a sweet crystalline, soluble compound that comes from the processing of sugar cane and sugar beets.

BAKING POWDER/ BAKING SODA They are both types of chemical leaveners, meaning they generate gas during the mixing and baking or dough that raises or aerates the baked good. EGG The eggs add fat, flavor, and color to cake. EGGWHITE EGG YOLK COCOA POWDER Is derived from the cocoa bean, and its use in everything from baked good. It is a key ingredient in things like chocolate cake, chocolate frosting, and other chocolate goodies and drinks.

CONFECTIONER SUGAR Also called powdered sugar, icing sugar, it is a finely ground sugar produced by milling granulated sugar into powdered

FLAVORINGS AND SPICES These are used in baked goods, frostings, And almost anything else.

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

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INFORMATION SHEET 3.1-2b Definition of Cakes Cakes are rich muffin that contain high proportion of fat, sugar and eggs. They are leavened by air, steam or carbon dioxide produced by baking powder and baking soda. They are cooked immediate after mixing and are relatively large in volume, light in weight, fine in texture and easy to cut. They come in varying sizes and shapes- small, medium or large; single double or multilayer; and rectangular, rounded, square or heart shapes. They are made richer by icings or frostings and with the addition of nuts, fruits and chocolates and confectioner sugar. Classification of Cakes Cakes are classified based on the presence of fat. These are: 1. UNSHORTENED CAKES (meringue based). They do not have fats. Hence, they are spongy and light due to the incorporation of air brought about by the beaten egg whites. They are called “foam cakes”. The two common kinds are white sponge cake and yellow sponge cake.

2. SHORTENED CAKES (batter based). They contain fats or shortening. They are richer than unshortened cakes due to their fat content. The two types of shortened cakes are pound cakes and butter cake. Pound cakes are leavened by air, which is incorporated during the creaming of butter and sugar by steam that expands the product as it is being baked. Butter cakes are slightly compact but light, tender, and velvety in texture. They are leavened by carbon dioxide which comes from the addition of baking powder or baking soda. They are further leavened by air brought by the creaming of shortening, the beating eggs, as well as the steam while they are being baked. There are many variations of butter cakes brought about by changes in the following: *adding more eggs *addition of more fats and butter

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

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*addition of more flavoring like coffee, chocolate, nutmeg and spices like cinnamon, cloves and all-spices. *addition of raisins, nuts and dried fruits *addition of fresh fruits like, banana, pineapple, oranges, apples, mangoes, etc. *addition of alcoholic beverages like rum, brandy *use of special sugars like honey, glucose, corn syrup, molasses, caramel, etc.

3. HYBRID CAKES (chiffon based). They are cross between the shortened and unshortened cakes. They are light and spongy similar to the unshortened caked, but contain oil that is a characteristic of shortened cakes. All varieties of chiffon cakes belong to this type of cakes.

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

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INFORMATION SHEET 3.1-2c METHODS OF MIXING CAKE BATTERS Batters are classified as pour or drop batters. In pour batter, the ratio of dry ingredients to liquid ingredients is 1:1. Cakes, pancakes. And cream puffs are pour batters, while cookies and biscuits are drop batters, while cookies and biscuits are drop batters with a ratio of 2:1. The purpose of properly mixing batters is to blend the ingredients well. The four methods of mixing batters are: 1. CONVENTIONAL METHOD. Fat is creamed and sugar is added gradually. Eggs are added one at a time to the creamed mixture. Sifted flour and other ingredients are then added alternately with the liquid ingredients into the creamed mixture. For much lighter cakes, the egg whites may be separated and beaten until slightly stiff and the batter is folded into the egg(meringue) mixture.

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

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2. MUFFIN METHOD. The dry ingredients are sifted together in one bowl. In another bowl, fat or oil is added gradually to beaten eggs. This is now added gradually to the dry ingredients in the other bowl. Uniform mixing is done. To allow smooth blending of ingredients.

3. ONE-BOWL METHOD. The sifted dry ingredients are placed in a bowl. A well or hole is made at the center. The liquid ingredients such as egg yolk, oil, water, milk, are placed in the well and then blended. Mixing direction is one way to follow the incorporation of air. Egg whites are beaten separately and then blended with batter to create a better of the product.

4. MODIFIED CONVENTIONAL METHOD. This is similar to the conventional method except that egg yolks are separated from the egg whites. The eggs whites are beaten stiff and ½ of sugar is added to it. The stiff egg white is folded into the batter. This method is slightly similar to sponge method. The beating of egg white to stiff stage is to

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

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incorporate more air to produce a product that is light, tender, and the volume.

INFORMATION SHEET 3.1-2c TECHNIQUES IN CAKE PREPARATION Other than the general mixing methods used for cakes, there are several techniques used by seasoned bakers in producing better quality products. These techniques are used every step of the way, that is, from measuring down to baking. 1. MEASURING. Accurate measurement comes with proper handling of tools and equipment. To measure dry ingredients like flour, white sugar, or baking powder, always spoon the ingredients lightly into the container until it overflows. Then, level this with spatula or any tool, with a straight, smooth side. In the case of shortening and brown sugar, it is important to press down the ingredients into the cup, until all empty spaces have been filled up. In the case of liquid ingredients, see to it that the glass measuring cup is placed in a leveled surface. Then, pour the liquid into the cup until it reaches the desired measurement. Proper technique in measuring assures accuracy of measurement; hence, the right proportion of ingredients is achieved. 2. CREAMING. When shortening or butter is creamed in a bowl, it should be at room temperature to achieve a smooth texture. Sugar should be added gradually to the creamed butter until a smooth and fluffy consistency is achieved 3. BLENDING. This involves mixing the dry ingredients with the liquid ingredients using a spatula, rubber scraper, or wooden spoon. 4. FOLDING. This is an important process in the mixing of beaten egg whites into the batter. One should be careful to incorporate and retain the air produced in the folding process (one swift cutting stroke going down and a gentle horizontal move at the bottom, then swiftly going up). Maintain a uniform light movement of your stroke until a blending of the beaten egg whites and batter is achieved. Folding is the best done with the use of rubber scraper than with one’s bare hands. 5. BEATING. If the purpose of beating is to incorporate air, it is best to use a wire whip or whisk beater. The looped wires are excellent for beating and incorporating air, especially in egg whites. Beat with a uniform motion, starting slowly then gradually increasing speed. For

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

Document No. Issued by: MOLAVE AGRI INDUSTRIAL TECHNOLOGY INC.

the best result see to it that the egg whites are fresh, free from egg yolk mixture, and are at room temperature. 6. STIRRING. This is the process of mixing two or more ingredients. This is usually done by agitating the ingredients using a tool in a bowl or container. The tool frequently used is wooden spoon. The spoon is moved in circular motion. The amount and intensity of stirrings depends on the degree of consistency and the texture required. However, it is good to remember to stop stirring as soon as the ingredients are well mixed. Creaming and blending are the conventional techniques in making cakes. If volume is the goal, use the creaming method, if tenderness is the aim, use the blending technique. These techniques affect the character of the finished product. In cake batter, for example, over mixing produces smooth but tough product. The methods of mixing, different mixing techniques, time, and temperature, among others, also affect the finished product. GETTING READY FOR BAKING CAKES Success in baking especially for beginner involves careful and thorough planning. After all, once you make mistake like accidentally omitting an ingredient, doing inaccurate mixing procedure, or setting the wrong temperature, your cake will not come out as what you expected it to be. This is a waste of time, money and effort that could have been avoided by spending your time in planning and organizing the ingredients, and the needed tools, utensils and equipment. Below are the essential techniques and steps to help you start with. 1. READ THE RECIPE. Read the recipe through-the measurement of ingredients, the correct and number of tools needed, and the step by step instructions or procedure ensures that you know to do and how to do it. 2. ASSEMBLE THE INGREDIENTS. Measure all the ingredients accurately and arrange them in order when they are to be used. Check and recheck every specification required in the recipe. See to it that ingredients are at room temperature unless specified by the recipe. Remember that room temperature affects interaction of ingredients in a mixture. This in turn affects the final structure of the product. For instance, when the temperature of fat is high, it tends to liquefy and becomes less susceptible to creaming and incorporating air. Hence, the product is lee in volume, a bit heavy, and mixture particles are loosely knitted. Sugar becomes less soluble at a lower temperature. BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

Document No. Issued by: MOLAVE AGRI INDUSTRIAL TECHNOLOGY INC.

3. SET OUT THE TOOLS. Arrange the tools and equipment needed. Again, check if each one is clean and in good working condition. Assemble in order of use. 4. PREHEAT THE OVEN. Adjust the oven racks. They should be located preferably in the middle as possible. Check electrical or gas connections if the oven is electricity or gas operated. Turn on the oven and set the required temperature. Preheat for at least 10 minutes. 5. CHOOSE THE CORRECT PAN. Use the specific pan size indicated in your recipe. A too small pan will make cake mixture overflow and lose its shape when baked. On one hand, a too big pan will result in a flattered cake. In addition to the correct pan size, prepare the pan as specified in the recipe. Some recipes call for ungreased pan, some call for greased and floured, and some require using wax paper or greaseproof paper or parchment paper. 6. WORK PROPERLY WITH THE INGREDIENTS AS PRESCRIBED IN THE RECIPE. It is important to know how to properly execute the different techniques in working with the ingredients. Techniques such as beating, whipping, stirring, mixing, blending, folding and creaming should be done correctly with the use of an appropriate tool. For instance, you can use electric mixer to mix, a wire whip or electric mixer to whip egg white; or a rubber scraper to fold egg whited into the batter. Using the right tool is more efficient and produces the standard quality product. 7. FILL THE PANS. Pour the mixture in the prepared pan about ¾ full. Pour batter from a bit of a height and allow it to fold over on itself. This will trap air bubbles and make fluffy cake. 8. HEATING AND COOLING. Place cake in the middle of the oven to bake. Check cake halfway through baking time without opening the oven door. Check doneness of cake by inserting a cake tester, or toothpick; if it comes out clean, it is done. To loosen the cake, run a knife around sides of pan. Then using potholders, hold the pan and cake board together then invert cake into the board. Lift the pan off the cake, then invert cake onto the cooling rack so the cake sits right side up. Let it cool completely.

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

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Information Sheet 3.1-3 Table 3.1-3 Oven Temperature Guide Description of oven

Cool Very Slow Slow Moderately Slow Moderate Moderately Hot Hot Very Hot

Thermostat Setting Fahrenheit (°F) Electric Gas

200 250 300-325 325-350 350-375 375-400 400-450 450-500

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

200 250 300 325 350 375 400 450

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

Centigrade (°C)

90 120 150-160 160-170 170-190 190-200 200-230 230-260

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Information Sheet 3.1-4 PREPARING UNSHORTENED OR SPONGE CAKE Ingredients: The common ingredients for unshortened cakes are: 1. CAKE FLOUR. It is very fine and velvety to touch. It is the whitest of all flours, and has starch content, making it superior for delicate fine-textured cake. 2. EGGS. The egg yolk provides the rich and creamy flavor almost similar to butter; the egg whites provide the liquid in the mixture. When beaten until the foamy stage, it contributes mainly to the expansion of the volume of the cake. 3. SUGAR. Provides sweetness and adds tenderness and color of the cake. 4. CREAM OF TARTAR. An acid agent that stabilizes the foam and improves the texture of the crumb. PROPORTION OF INGREDIENTS FOR UNSHORTENED CAKES Proportion of dry and liquid ingredients in cakes is important to successful baking. It influences the volume, texture, and palatability of the product. The following are proportions for various unshortened cakes. A. WHITE SPONGE CAKE 1 cup cake flour 1 cup egg white 1 ¼ cups sugar

1 tsp. cream of tartar ¼ tsp. salt 1 tsp. flavoring

B. YELLOW SPONGE CAKE 1 cup cake flour 3 tbsp. liquid

½ tsp. salt 1 tsp. baking powder

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

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2-6 eggs 1 cup sugar C. CHIFFON CAKE 1 cup cake flour 1/3 cup liquid ¼ cup oil 3 eggs ¾ cups sugar

¾ tsp. cream of tartar 1 tsp. flavoring 1 tsp. salt 1 tsp. baking powder ¼ tsp. cream of tartar 1 tsp. flavoring

MIXING METHODS A. WHITE SPONGE CAKE 1. Sift flour, salt and half of sugar 2-3 times on a piece of wax paper. 2. In a clean, dry bowl, beat egg whites until foamy. 3. Add cream of tartar to foamy egg whites while beating. 4. The remaining half of the sugar should be added not too soon or too early as this will reduce the volume of the foam. Likewise, gg white should not be overbeaten as to make the foam dry and inelastic, resulting in poor volume and compact product. 5. Fold the dry ingredients(flour mixture) into the meringue(egg white mixture) without losing much air. Use a wire whisk in folding. It facilitates even distribution of the flour into the meringue. Work quickly and bake the mixture immediately. Over folding and long standing of mixture will allow the liquid(egg white) to hydrate the foam, releasing some air bubbles and thus, reducing the volume of the product. B. YELLOW SPONGE CAKE. 1. Separate egg whites from the yolk. 2. Beat egg whites to soft peak stage. 3. Gradually add ¼ sugar to the whites until foamy. 4. Fold in dry ingredients(flour, salt, and baking powder) into the whites. 5. Beat the egg yolks and juice in a separate bowl. 6. Add the remaining sugar in the yolk mixture. 7. Blend the yolk mixture with the white mixture. C. CHIFFON CAKE 1. Sift together all dry ingredients(flour, sugar and baking powder) in a bowl. 2. Create well at the center of the flour mixture BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

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3. Place all liquid ingredients except egg whites at the center, then blend thoroughly. 4. Beat egg whites in a separate bowl. Add cream of tartar. Beating continues until soft peak stage. 5. Gradually fold the flour-yolk mixture into the egg-white foam

TASK SHEET 3.1-1 Title: PERFORM MISE EN PLACE Performance Objective: Identify tools and equipment needed in the preparation of chocolate ganache Supplies/Materials:  Butter  Cocoa powder/sweetened chocolate bar  Milk  Mixing Bowls  Measuring Cups Solid and Liquid  Measuring Spoons  Spatula  Rubber Scraper  Double boiler Steps/Procedure: 1. Read the given recipe carefully and list down all the tools that you need to prepare in order to finish the activity. 2. Look for the appropriate tools in the equipment circulation area. 3. Prepare the tools in your demonstration area for checking. 4. Present the identified tools to your trainer. Assessment Method: Observation, practical demonstration.

BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

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Performance Criteria Checklist 3.1 CRITERIA YES Did you…. Are the given necessary tools/materials listed based on the recipe? Are the tools/materials were being identified properly? Does the trainee check first the conditions of the tools/materials before preparing and presenting to the trainer? Are tools/materials were properly prepared and demonstrated? Does the trainee observe proper handling on the tools? Does the trainee clean the tools/materials after using it? Are tools/materials properly returned to the equipment circulation area?

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NO

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LEARNING OUTCOME SUMMARY UNIT OF COMPETENCY: PREPARE AND USE FILLINGS LEARNING OUTCOME:

PREPARING AND USING FILLINGS

Contents: 1. Selecting and preparing fillings in accordance with required consistency and flavor. 2. Filling and assembling slices or layers of sponges and cakes according to standards and customer preferences, and 3. Selecting coatings and sidings according to product characteristic and recipe specification. Assessment Criteria 1. Prepare and select fillings in accordance with required consistency and appropriate flavors. 2. Fill and assemble slice or layer sponges and cakes according to standard recipe specifications, enterprise practice and customer preferences. 3. Select coatings and sidings according to the product characteristics and required recipe specification. Conditions Trainees must be provided with the following: Practical Work Area Equipment: BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

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Oven Electric mixer Tools/Materials:  Personal Protective Equipment  Knives  Scales  Bowls  Molds, shapes and cutter  Baking sheets and containers  Various shapes and sizes of pans  Calculator  CD’s VHS  Hand-outs 2. TRAINING MATERIALS  Competency Based Learning Materials  Competency Standard  Training Regulations  Competency Based Curriculum  Labels Assessment Methods: Oral questioning Written examination Direct observation Demonstration

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Information Sheet 3.2-1

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Self-Check 2.1-2

MATCHING TYPE Instruction: Match Column A with Column B. W rite the letter of the correct answer. A B _____ 1. Is used in greasing pans or surface of pastries and breads. a. Electric mixer _____ 2. Is used to flatten or roll the dough. b. Rubber scraper _____ 3. Is used for different baking procedure for beating, stirring and blending. c. Pastry brush _____ 4. Is a pointed metal or plastic tube connected to the opening of the pastry and i s used to form desired designs. d Pastry tip _____ 5. Is used to remove bits of food inside of the bowl. e. Rolling pin

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ANSWER KEY 2.1-2 1. 2. 3. 4. 5.

Pastry brush Rolling pin Electric mixer Pastry tip Rubber scraper

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UNIT OF COMPETENCY: DECORATE CAKES LEARNING OUTCOME:

DECORATING CAKES

Contents: 1. Decorating sponges and cakes suited to the product and occasion and in accordance with standard recipe. 2. Using of suitable icings and decorations according to standard recipe and or enterprise standards and customer preferences 3. Presenting and establish standard cakes on accordance with customer expectation and procedures. Assessment Criteria 1. Decorate sponges and cakes suited to the product and occasion and in accordance with standard recipes and enterprise practices. 2. Use suitable icings and decoration according to standard recipe and or enterprise standards and customer preferences. 3. Present and establish standard cakes on accordance with customer’s expectation and procedures.

Conditions Trainees must be provided with the following: BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Date Developed: JUNE 2018 Developed by: LYNDA ZARRIZ DUMANGON

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Practical Work Area Equipment: Oven Electric mixer Tools/Materials:  Personal Protective Equipment  Knives  Scales  Bowls  Molds, shapes and cutter  Baking sheets and containers  Various shapes and sizes of pans  Calculator  CD’s VHS  Hand-outs 2. TRAINING MATERIALS  Competency Based Learning Materials  Competency Standard  Training Regulations  Competency Based Curriculum  Labels Assessment Methods: Oral questioning Written examination Direct observation Demonstration

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Information Sheet 3.3-1 TOOLS AND MATERIALS AND DECORATING CAKES Learning Objectives: After reading this information sheet, you must be able to: 1. Identify the different tools and materials used in cake decoration. 2. Accurately use the different tools and materials in cake decoration according to the standard operating procedure. Introduction Cake decoration requires special tools, equipment and materials in order to bring out the best results. To prepare yourself in decorating cakes, you need to familiarize the following baking tools and materials specified according to their use. TOOLS AND MATERIALS USED IN DECORATING CAKES

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SPATULA It comes in different sizes; small spatula is used to remove muffins and molded cookies from pans which is 5 to 6 inches; large spatula for icing or frosting cakes; flexible blade is used for various purposes.

RUBBER SCRAPER Used to remove bits of food in side of the bowl, pans and electric mixers and to gather or consolidate batter, dough and more.

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CAKE COMB Commonly square flat stainless steel tool with three sets of serrated edges, used for making decorations in cake frosting; also called icing comb.

DECORATING TIPS These are small metal cones that are used to shaped and produce various designs

when

icing

is

pressed

through them.

PIPING BAGS It is an often cone- or triangularshaped, hand-held bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end, for many purposes including cake decoration. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to extrude its contents. CAKE BOARD A metal or cardboard foil coated disk on which cakes are served.

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CAKE TURN TABLE It is a rotating circular platformstand onto which a cake may be placed to assist in icing and in decoration.

MIXING BOWL It comes in graduated sizes and has sloping

sides

used

for

mixing

ingredients.

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SELF CHECK 3.3-1 DIRECTION: Identify the following tools or materials referred in the statement below. Write your answer on the space provided. After answering this Self-check 3.3-1, compare your answers on the answer key. _______________ 1. These are small metal cones that are used to shaped and produce various designs when icing is pressed through them. _______________ 2. It is a rotating circular platform stand onto which a cake may be placed to assist in icing and in decoration. _______________ 3. Commonly square flat stainless steel tool with three sets of serrated edges, used for making decorations in cake frosting. _______________ 4. It comes in graduated sizes and has sloping sides used for mixing ingredients. _______________ 5. Used to remove bits of food in side of the bowl, pans and electric mixers and to gather or consolidate batter, dough and more. _______________ 6. A metal or cardboard foil coated disk on which cakes are served. _______________ 7. It is used to remove muffins and molded cookies from pans for icing or frosting cakes. _______________ 8. It is an often cone- or triangular-shaped, hand-held bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end, for many purposes including cake decoration. _______________ 9. It is also called icing comb. _______________ 10. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to extrude its contents.

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ANSWER KEY 1. Decorating tips 2. Cake turntable 3. Cake comb 4. Mixing bowl 5. Rubber scraper 6. Cake board 7. Spatula 8. Piping bags 9. Cake comb 10. Piping bag

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Information Sheet 3.3-2 DECORATING CAKES Learning Objectives: After reading this information sheet, you must be able to: 1. Familiarize the tips and steps in decorating cakes. 2. Decorate a cake using butter cream icing according to the standard operating procedure. Introduction [

Decorating cake is considered as an art around the world. That is why cake decorating competitions are very popular. It is considered one of the sugar arts using icing or frosting, including edible decoration elements to be placed on the cake to make simple cake more visually appealing. Well – decorated cakes may serve as centrepieces during specials occasions, such as birthdays/debuts, weddings, graduations or anniversaries. The presentation of baked products, especially cakes for special occasions, not only adds to the cakes’ visual appeal but also contributes to its taste. Tips for Successful cake Decoration 

Choose the right type of cake to decorate. Decorating a cake requires additional effort; hence, it makes sense for the reason to decorate it to be a good one. It wouldn't be worth trying to decorate cakes that are to be eaten warm from the oven, such as a cake topped in syrup or sauce. The point of such cakes is that they're already as good as they need to be. And some cakes are fine without decoration or with decoration, such as fruit cakes, and it is really the occasion that helps you to decide whether or not to decorate. Cakes that are suitable for decorating include:  Cupcakes  Christmas cakes  Wedding cakes  Children's party cakes  Special age birthday party cakes  A doll cake (known in the cake decorating world as a "Dolly Varden" cake)  Farewell cakes  Novelty "geek" cakes, often based on a computer, electronic, science fiction, etc., theme; often very fiddly work! BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

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 Cakes for fundraising at bazaars, fairs, galas, etc.  Photo op cakes – cakes being photographed for a special occasion, a blog, a Flickr photostream, an instructional article, etc.  Cakes being entered into competitions    

  

Trim cake if necessary to make it smooth and symmetrical. Remove the crumbs of the cake first before starting to decorate. Cool the cake thoroughly Insert strips of waxed paper or aluminum foil under the cake before starting to decorate to avoid unnecessary mess. Remove the strips before making the boarding design. Put the bottom part of the cake upward to make the cake level. Cover the cake board with fondant, foil, or tulle/ruffles. Decide on the type of frosting or icing you'd like to work with if icing a cake. It's important to feel comfortable with the frosting or icing techniques required for decorating cakes; some are more complicated than others and if you're just starting out, it's recommended that you don't take on difficult decoration projects until your confidence increases. Typical frosting or icing styles include:  Butter cream or Vienna cream – this is an easy-to-use frosting that fills gaps and covers up all sorts of unsightly cake bumps and dips! It produces a whipped cream style of appearance and can be smoothed down or allowed to settle in peaks. Buttercream frosting is easy to color and flavor, with typical flavors including chocolate, vanilla, lemon, coffee, and strawberry.  Fluffy frosting – this uses a frosting created by beating in an electric mixer. This must be applied on the day it is to be served; it has a marshmallow type consistency. In storage, the frosting becomes a little crisp and loses its gloss.  Sugar paste – sugar paste is rolled fondant.  Royal icing – this is similar to sugar paste and is often available ready-made. BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

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Buttercream

Fluffy frosting

Sugar Paste Document No. Issued by: MOLAVE AGRI INDUSTRIAL TECHNOLOGY INC.

Royal Icing

Pastillage

Petal paste

 Pastillage – this icing comes from the cake decorating supplier in powder form and is very useful for intricate decorating work that you need to keep in shape. It's a sugar paste dough or gum and can also be made from scratch. The icing dries very quickly, and once dry, it is so hard it will "snap" if bent. It has a high ability to resist breaking down in the presence of moisture. The downside to this icing is that you'll need to work with it very fast, before it dries. If you want to use pastillage for modelling, you'll need to mix it 50/50 with sugar paste.  Petal paste – this icing is ideal for making flowers, as it produces extremely fine detail. It's a good idea to slightly dampen your fingers when working with this paste.  Sugar glue – this isn't icing but a "glue" that allows you to stick together pieces modeled from icing.

Sugar glue

 Modelling paste – this is a combination of sugar paste mixed with tragacanth gum to make an edible modelling paste. Modelling paste  Pre-made icing sheets with printed designs – these are popular for children's cakes and feature such designs as movie, cartoon, and TV show characters.

Date Developed: BREAD AND PASTRY Pre-made icing sheets with printed designs JUNE 2018

PRODUCTION NC II

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 Follow the Dusted icing sugar  Dusted icing sugar – while very simple, this can be very effective on the right type of cake, especially where the cake's constitution is already sufficiently rich without adding icing or frosting (such as flourless cakes and dessert cakes).  

Use the right consistency, flavor, and texture of the icing. Put adequate icing at the center of the topmost layer. Then, spread the icing over the cake. Using a spatula, push the excess to the sides. Make sure the icing on top is smooth.



Think beyond icing or frosting. There are many other means for decorating a cake besides icing or frosting. You can use such items in combination with icing, or add them direct to the cake. These include:  Fruit – fresh fruit pieces, dried fruit, fruit arranged into shapes such as flowers or animals, glazed fruit (with jam, etc.), toffeedipped, crystallized rind, etc.  Flowers – edible flowers can make a cake appear very elegant  Cream – thickened cream can be shaped into quenelles, spread over a cake, used for filling or piped on  Candies – all sorts of candies can make excellent cake designs  Drizzled chocolate – either randomly drizzled, or in a predetermined pattern  Dusted cocoa or other chocolate – chocolate curls, sprinkles, pieces, shapes, etc.  Nuts – especially halved, slivered, or shaved nuts  Streusel topping – baked on, no need to decorate other than a quenelle of cream next to each serve  Toffee strands, shards, or shapes – you'll need to practice making these until you get the knack of it but toffee can work well as a decorative element on a cake  Coconut (shredded or desiccated) – coconut can be colored using food coloring (use wet hands or wet gloved hands to rub the coloring through); it can also be toasted  Jam or preserves.

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Fruits

Drizzled

Flowers

Candies

Cream

Dusted Coconut

Nuts

Toffees

Streusel Jam & Preserves



For a layered cake, spread some frosting or filling over the frost, or filling over the fruit cake layer. Then, put the next layer on top. Press down this layer lightly to ensure that the cake sticks to the filling with no air space in between.



Ice the cake on the cake board to prevent accidents in transferring.

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

Hold the spatula vertically against the sides of the cake and press lightly while turning the cake around. To minimize difficulty in making the frosting smooth, choose any of the following:  Use a cake comb to create design and smoothing out the icing.  Use the tines of a cork to make lines or curves.





 Use the spatula in creating designs.  Cover the top and sides of the cake with chocolate curls, nuts, and cherries. Or sprinkle with cocoa powder or powdered sugar.  Use the following decorating tips to pipe out borders along the upper and lower edges of the cake - Tip # 67-68 or leaf tip to pipe out scallops or simple continuous borders - Tip # 28-30 or star tip to pipe out small roses, scallops, or shells - Create a lattice at the top of the cake by criss-crossing strips of frosting Observe pressure control through the following techniques:  Choosing the right decorating bag  Filling the decorating bag correctly  Folding grease-proof paper or parchment pastry triangles

    

STEPS IN DECORATING CAKE Mise en place all the tools and materials needed for the procedure. Place the cake on the cake board and place it on the cake turntable. Put butter cream icing on the top of the cake and spread the icing towards the edge using spatula. Spread icing on all sides of cake by spinning the turn table until the entire cake is covered with icing. Use the cake comb to improve the appearance of the cake.

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 Place the colored butter cream icing in a piping bag with decorating tip and decorate the borders.  Add some flowerretes, and using another set of piping bag with leaf decorating tip containing green colored icing, pipe to form leaves to it make more attractive.  Write a special message with dark colored icing on the top of the cake if desired.  Return all the tools and equipment after washing on its proper places.

SELF CHECK 3.3-2 Direction: Identify the statement below. Write your answers on the space provided. ________________1. It uses a frosting created by beating in an electric mixer. This must be applied on the day it is to be served _________________ 2. It is considered as an art around the world and one of the sugar arts using icing or frosting, including edible decoration elements to be placed on the cake to make simple cake more visually appealing. _________________ 3.

These are popular for children's cakes and feature such designs as movie, cartoon, and TV show characters.

________________ 4This icing is ideal for making flowers, as it produces extremely fine detail. It's a good idea to slightly dampen your fingers when working with this paste. ________________5. This is an easy-to-use frosting that fills gaps and covers up all sorts of unsightly cake bumps and dips! It produces a whipped cream style of appearance and can be smoothed down or allowed to settle in peaks. ________________ 6. A thing to do to make the cake smooth and symmetrical ________________ 7. A tool used to create design and smoothing out the icing. ________________8. This is a combination of sugar paste mixed with tragacanth gum. ________________ 9. The icing dries very quickly, and once dry, it is so hard it will "snap" if bent. It has a high ability to resist breaking down in the presence of moisture BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

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________________10. Tip # that creates a leaf structure, scallops or continuous borders.

ANSWER KEY 1. Fluffy Frosting 2. Decorating cake 3. Pre-made icing sheets with printed designs 4. Petal Paste 5. Butter cream or Vienna cream 6. Trim cake 7. Cake comb 8. Modelling paste 9. Pastillage 10. Tip # 67-68

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TASK SHEET 3.3-1 Title:

DECORATE CAKES (Butter Cream Icing)

Performance Objective: Given the appropriate tools and materials, you are required to decorate a cake following the procedures. You are given 1 ½ hours to perform the task. Supplies, Tools & Equipment :

      

Decorating tools ( spatula, rubber scrapper, piping bag, decorating tips, coupler, cake comb, cake turn table, mixing bowl) Plain butter cream icing Colored butter cream icing Flowerettes Sprinkles Cake box Straw lace

Steps/ Procedure : The trainees will work in the Practical work area and they will be given one and a half hour to decorate a cake. The trainer will go around and give comment/s and suggestion/s. At the end of one hour, trainees will present their output.  Mise en place all the tools and materials needed for the procedure.  Place the cake on the cake board and place it on the cake turn table.  Put butter cream icing on the top of the cake and spread the icing towards the edge using spatula.  Spread icing on all sides of cake by spinning the turn table until the entire cake is covered with icing. BREAD AND PASTRY PRODUCTION NC II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

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 Use the cake comb to improve the appearance of the cake.  Place the colored butter cream icing in a piping bag with decorating tip and decorate the borders.  Add some flowerretes, and using another set of piping bag with leaf decorating tip containing green colored icing, pipe to form leaves to it make more attractive.  Write a special message with dark colored icing on the top of the cake if desired.  Return all the tools and equipment after washing on its proper places. Assessment Method: Return Demonstration using Performance Criteria checklist

PERFORMANCE CRITERIA CHECKLIST 3.3-1 Name of Trainee: Date:

Performance Criteria

YES

Did you…. 1. Mise en place all tools and materials needed for the procedure? 2. Placed the cake on the board an on the cake turn table? 3. Put the butter cream icing on the top of the cake and spread the icing towards the edge using spatula? 4. Spread icing on all sides of cake by just spinning the turn table until the entire cake is covered with icing? 5. Use the cake comb to improve the appearance of the cake? 6. Placed the colored butter cream icing in a piping bag with decorating tip and decorated the borders? 7. Added some flowerretes, and used another set of piping bag with leaf tip containing green colored icing, piped to form leaves to make more attractive? 8. Wrote a special message with dark colored icing on the top of the cake? (if he/she desired to wrote) 9. Return all the tools and equipment after washing on its proper places.

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NO

Comments/ Suggestions:

Trainer:

_____________________________ Date:

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______________________

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