TLE BPP10-Q3-M1 Bread and Pastry Production PDF

10 Bread and Pastry Production Quarter 3 Self-Learning Module 1 CLASSIFICATION OF THE DIFFERENT TYPES OF SPONGE AND CAKES Writer: Mercedes E. Saballegue Editors/Validators: Gina C. Bunda/ Katherine J. Guevarra Illustrator: Arnold G. Marquina Layo...

10 Bread and Pastry Production Quarter 3 Self-Learning Module 1 CLASSIFICATION OF THE DIFFERENT TYPES OF SPONGE AND CAKES Writer: Mercedes E. Saballegue Editors/Validators: Gina C. Bunda/ Katherine J. Guevarra Illustrator: Arnold G. Marquina Layout Artist: Gilbert L. Cagatin  EXPECTATION At the end of this lesson, the students should be able to: A. Identify the different classification of sponge and cakes; B. Classify the different cakes and sponges; and C. Differentiate the classification of sponges and cakes according to its characteristic. PRETEST Multiple Choice Directions: Read each statement carefully. Write the letter of the best answer on the space before the number. ______ 1. The following are the characteristics of unshortened cakes except: a. They contain fats c. They are leavened by air and steam b. spongy ang light d. They contain no fats ______ 2. This cake was made with a pound of each main ingredients. a. butter cake b. pound cake c. chiffon cake d. sponge cake ______ 3. A kind of cake that contain high percentage of fats. a. chiffon cake b. pound cake c. shortened cakes d. unshortened cakes ______ 4. A combination of shortened and foam-type cake. a. butter cake c. sponge/chiffon cake b. shortened cake d. unshortened cake ______ 5. Known as foam cakes and it is made without the addition of fats or shortening. a. butter cake c. sponge/chiffon cake b. shortened cake d. unshortened cake  RECAP Identification: Directions: Identify the word being described. Write your answer on the blank. ________ 1. A famous pastry chef for French royalty who speculated made the first eclairs. ________ 2. It is commonly used in draining the excess oil for frying. ________ 3. Place where eclairs originated. ________ 4. It is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. ________ 5. It is a tool made of wood used in mixing ingredients. LESSON Definition of Cakes Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. The most commonly used cake ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents, such as baking soda or baking powder. They are made richer by frostings and icings with the addition of other ingredients like fruits, nuts, chocolates and powdered sugar. There are other names for cakes that come in variations are served in tea party or in buffet desserts like tortes, gateaux and petit fours. Petit four (plural: petits fours, also known as mignardises) is a small bite- sized confectionery or savory appetizer. The name is French, petit four (French pronunciation: (pə. ti. fur), meaning "small oven".  Torte is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily, the cooled torte is glazed and garnished. Tortes are commonly baked in a springform pan. Gâteau describes a dessert that features a rich filling in between the layers of decadent sponge cake. Popular choices for the gâteau filling include thick cream, mousse, or ganache. Gâteau is often filled with lots of fresh fruit. CLASSIFICATION OF SPONGE AND CAKES AND ITS CHARACTERISTICS 1. Shortened Cakes This what we called high fat cakes because it contains a high percentage of fat or shortening. It is also called conventional or creamed cakes. This type of cake uses solid type of shortening. Two Types of shortened Cakes 1. Pound Cake- Originally the pound cake was made with a pound of each main ingredients. It leavened by air which is incorporated during creaming of butter and sugar by steam that expands the product as it is being baked. It is considered the richest flavor of all cakes also the denser compare to butter cake. The pound cake is also versatile, and it can be served plain or fancy. 2. Butter Cake- they are leavened by carbon dioxide which comes from the addition of baking powder and baking soda. It is also known as a shortened as a creamed cake, is an American classic. This cake has a richer taste than most of all other cakes and it is lighter in volume. The flavor combinations that can be made from a butter cake is limitless. Example: Red Velvet cake, Cheese Cake, Devil’s Food Cake, Banana Cake Characteristics of Shortened Cakes They contain leavening agents Slightly compact but light, tender and velvety in texture They are richer than unshortened cakes 2. Unshortened Cakes (Foam or Sponge Cake) Known as foam cakes. This cake made without the addition of fats or shortening. Two Basic Kinds of Unshortened Cakes are: 1. yellow sponge cake- made with whole egg (egg whites separated from egg yolks) 2. white sponge cake- made with egg whites only Example: Sponge or Jelly Roll, Sponge Round Cake, Angel food cake Characteristics of Unshortened Cakes They contain no fat They are leavened by air and steam They are spongy and light 3. Modified Sponge Cake or Chiffon Type This cake is a combination of shortened and foam-type cake. This cake uses liquid shortening like hydrogenated vegetable oil and egg whites are separated from egg yolks. Example: Orange Chiffon cake, Vanilla Chiffon cake, Orange Jelly Roll Characteristics of Sponge or Chiffon Cakes They contain fat They are light and spongy They are cross between shortened and unshortened cakes  ACTIVITIES Activity #1: Fill-Me Directions: Write the characteristics of the shortened and unshortened cakes. Write your answer on the cake illustration below. UNSHORTENED CAKES 4 4 4 4 3. 4 1. 4 2. SHORTENED CAKES 4 3 2. 1. Activity #2: Directions: Name at least 5 cakes you are familiar with, either you already tasted or baked it. Then identify what classification of sponge and cakes it is. Explain why that cakes belong to that classification. Below is an example as your guide. Example: 1. Red velvet overload cake (Red Ribbon) Classify as shortened cake (butter cake) Cake contain more fats, it has a richer taste and light in volume. WRAP–UP Activity: Exit Slip Directions: Answer the question below. Write your answer on the blank provided. What was the most important things you learned today? _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________ VALUING Let’s Reflect! Explain the quotes by Ellen Rose. Write your answer on the space provided. “Cakes are like books, there are new ones you want to read and old ones you want to reread.” _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________  POST TEST ACTIVITY NO. 1 POSSIBLE ANSWER 1. Modified sponge cake is a (POSSIBLE ANSWERS) combination of shortened and foam type cake and it uses liquid shortening A. SHORTENED CAKES like vegetable oil while foam or sponge Contain leavening agents cakes are made without the addition of fats or oil. Slightly compact but light 2. A. Types of Shortened Cakes Richer than unshortened Pound cake Tender and velvety in texture Butter cake Contain fats B. Types of Unshortened Cakes Yellow sponge cake White sponge cake 3. Example of: B. UNSHORTENED CAKES 1.Shortened Cakes Contain no fat or shortening Banana cake, carrot cake Leavened by air or steam 2.Unshortened Cakes Angel Food cake, Jelly Roll Light and spongy cake ACTIVITY # 2 PRETEST RECAP ANSWER MAY 1. A 1. Marie-Antoine Careme VARY 2. B 2. Paper Towel 3. C 3. France 4. C 4. Eclairs 5. D 5. Wooden spoon KEY TO CORRECTION 3. Cite at least 2 examples of shortened and unshortened cakes. b. unshortened cakes a. shortened cakes 2. What are the two types of: sponge cake? 1. What is the difference between modified sponge/chiffon cake and foam or Directions: Answer the following questions. POSTTEST  References Basbas, Leonora D. Bread and Pastry Production, REX Book Store, Inc Volume I First Edition, 2016. Sampaloc, Manila. Department of Education Bread and Pastry Production Manual First Edition, Sunshine Interlinks Publishing house, Inc, 2016, South Triangle, Quezon City. https://www.slideshare.net/melinda002/classification-of-cakes> https://www.google.com/search?sxsrf=ALeKk03xafRqYX22WJcTYbAxukHj1VwOtg :1599762285900&q=cake+description&sa=X&ved=2ahUKEwj8oJr2mt_rAhWwGaY KHXLUCM8Q1QIoB3oECAsQCA&biw=1242&bih=606> https://www.google.com/search?q=cake+history+facts&oq=cake+his&aqs=chrome.1.0l2j69i57j46j0l4.9713j0j15&sourceid=chrome&ie=UTF-8> https://slideplayer.com/slide/9998228/> https://www.google.com/search?sxsrf=ALeKk00RWLD7bN_bVqoKpDdDPPFgy80I7 w%3A1599763474211&ei=EnRaX-- xDNeKr7wPn5W46AI&q=gateaux+cake&gs_ssp=eJzj4tDP1TdIK64qMWB0YPDiSU8 sSU0srVBITsxOBQBpSAg_&oq=gateaux&gs_lcp=CgZwc3ktYWIQARgBMgUIABCRAj IFCC4QkQIyAggAMgIILjICCAAyAggAMgIIADIECAAQCjICCAAyCAguEMcBEK8BOg QIABBHOgQIIxAnOgQIABBDOgQILhBDOggIABCxAxCDAToFCAAQsQM6BwgAELE DEEM6CggAELEDEIMBEEM6BwguELEDEENQiccBWIrUAWDF9AFoAHABeACAAc MBiAHFB5IBAzEuNpgBAKABAaoBB2d3cy13aXrAAQE&sclient=psy-ab https://www.google.com/search?sxsrf=ALeKk02AVERlOhVZBtOMp4QaURdjG7ha CQ%3A1599763459568&ei=A3RaX7CaIsPGmAW_o5XwCw&q=torte+definition&oq =torte+definition&gs_lcp=CgZwc3ktYWIQARgAMgQIABBDMgYIABAHEB4yBggAEA cQHjIICAAQBxAKEB4yBggAEAcQHjIICAAQBxAKEB4yBggAEAcQHjIICAAQBxAKEB 4yBggAEAcQHjIGCAAQBxAeOgQIABBHOgQIIxAnUMU1WI9NYPJpaABwAXgAgAG- AYgBhwSSAQMxLjOYAQCgAQGqAQdnd3Mtd2l6wAEB&sclient=psy-ab