Zamora Memorial College Bread and Pastry Production Module PDF

**Zamora Memorial College** **Junior High School Department** **Bacacay, Albay** **S.Y. 2024-2025** ***Technology and Livelihood Education Module*** ***Bread and Pastry Production*** **Prepared by: [Mrs. Joenalyn B. Belardo]** **Subject Teacher** ***Learning Competencie...

**Zamora Memorial College** **Junior High School Department** **Bacacay, Albay** **S.Y. 2024-2025** ***Technology and Livelihood Education Module*** ***Bread and Pastry Production*** **Prepared by: [Mrs. Joenalyn B. Belardo]** **Subject Teacher** ***Learning Competencies:*** - ***Prepare and Present Gateaux, Tortes and Cakes*** **Performance Standard** - identify the different types of cake - explain the important guidelines in cake making **Information sheet 1.1** **Cakes-**(gateau) *ga-toe* in French word, Torte in German language are baked products usually made from the *Soft Dough* or *Batter*. They may or not be filled or frosted, but an elegant frosted cakes is pride of any baker. ***Different Types of Cake*** 1. ***Shortened Cake*** -- This contain shortening (butter, margarine, etc.)in its butter mixture. 2. ***Unshortened Cake*** - This does not contain shortening in their batter mixture. Examples: Angel food cake and sponge type cake. [*Angel Food Cake*:] The egg white is beaten with a part of sugar. The remaining sugar is sifted with the flour and dry ingredients and folded into meringue. [*Sponges Type Cake*:] The eggs are used whole or separated. The sugar and egg whites may be beaten together or the yolk or sugar maybe whipped together and added to the beaten egg whites. Egg whites are beaten sufficiently before folding into the mixture. http://4.bp.blogspot.com/-DJvPBnMp5VQ/VekEdbYgbvI/AAAAAAAABIk/VbCkIjCDlS0/s320/chifon.jpg 3. ***Chiffon Type Cake*** - This is a combination improve of shortened and unshortend batter. The shortened portion contains oil. Egg Yolks the eye appeal or attractiveness.  4. ***Specialty Cake*** - This is a combination of the first of the three types. Examples: Swiss roll, loaf cake - Uniform and symmetrical shape. - Uniform color. - Without cracks, sags, or indentation. - Crust is thin and tender. - Bottom crust is not burned. - Cake crumb is medium-sized with a fine even grain. - Moist and smooth but not soggy. - The flavor should be balance with no foreign or off-flavor or after taste. **Leaning Activity Sheet** **TLE 9- Bread and Pastry Production** **Quarter 3 / Week 1** **Name:\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Grade &Section: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_** **Pre-test:** Identify the following pictures below either ***Bread, Pastry or Cake**.* Write your answer on the space provided below.  Cream puffs with a big swirl of vanilla pastry cream inside.  1\. \_\_\_\_\_\_\_\_\_\_ 2. \_\_\_\_\_\_\_\_\_\_\_\_ 3.\_\_\_\_\_\_\_\_\_\_\_\_\_\_ EASY HOMEMADE BREAD RECIPE - Butter with a Side of Bread  Citrus Chiffon Cake 4\. \_\_\_\_\_\_\_\_\_\_\_ 5. \_\_\_\_\_\_\_\_\_\_\_\_ 6. \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_  Yeast Rolls Recipe @ http://treatntrick.blogspot.com  7.\_\_\_\_\_\_\_\_\_\_\_ 8. \_\_\_\_\_\_\_\_\_\_\_\_ 9. \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ **Self-Check 1.1** **A.) Graphic Organizer** Direction: On the Graphic Organizer below, write the different types of cakes and give their examples. **B.) Short Essay** **\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**