Z Dominican College of Tarlac

SENIOR HIGH SCHOOL DEPARTMENT

McArthur Highway, Poblacion (Sto.Rosario), Capas, 2315 Tarlac, Philippines
Tel No. (045) 4917579/Telefax (045) 9250-519
Website: dct.edu.ph/E-mail: domct_2315 @ yahoo. com.ph

BREAD AND PASTRY PRODUCTION

Module 2

Prepared by:
Tanhueco, John Rodney C.

SHS | MODULE 1
This module is intended for academic purposes only and for exclusive use of students, parents,
and facilitators of the Dominican College of Tarlac-Senior High School Department.

SHS | MODULE 2
SUBJECT DETAILS:

Subject Classification : Specialized

Subject Title : Bread and Pastry Production

Pre-requisite : (If applicable only; if not, remove this item)

Semester : Second Semester, A.Y. 2020-2021

Quarter : Fourth Quarter

Grade Level : Grade 12

Subject Description : This curriculum guide on Bread and Pastry Production course leads to National
Certificate Level II (NC II). This course is designed for high school student to
develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry
Production. It covers core competencies namely: 1) prepare and produce bakery
products; 2) prepare and produce pastry products; 3) prepare and present gateau,
tortes and cakes; 4) prepare and display petit fours and 5) present deserts.

The preliminaries of this specialization course include the following: 1) Explain core
concepts in bread & pastry production; 2) Discuss the relevance of the course 3)
Explore on opportunities for a Baker or Commis as a career

No. of hours/semester : 80 hours

No. of Units : 5 units

Facilitator/s : John Rodney C. Tanhueco

E-mail address : [email protected]

SHS | MODULE 3
 MOST ESSENTIAL LEARNING COMPETENCIES
MONTH WEEK LESSONS / TOPICS
(MELCS)
March 8-9 The learners… Prepare Sponge and
1. Select, measure and weigh ingredients according to recipe Cakes
requirements, enterprise practices and customer practices
2. Select required oven temperature to bake goods in
accordance with desired characteristics, standard
recipe specifications and enterprise practices
3. Prepare sponges and cakes according to recipe
specifications, techniques and conditions and desired product
characteristics
4. Use appropriate equipment according to required pastry
and bakery products and standard operating procedures
5. Cool sponges and cakes according to established standards
and procedures
10-11 The learners… Prepare and use fillings
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
April 12-13 The learners… Decorate cakes
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 decorations according to standard
recipes and/or enterprise standards and customer preferences
14-15 The learners… Present cakes
1.Present cakes in accordance with customer’s expectations
and
2.Established standards and procedures
3.Select and use equipment in accordance with service
requirements
4.Maintain product freshness, appearances and eating qualities
in accordance with the established standards and procedures
5.Marked cakes or cut portion-controlled to minimize wastage
and in accordance with enterprise specifications and customer
preferences
May 16 The learners… Store cakes
1. Store cakes in accordance with establishment’s standards
and procedures
2. Identify storage methods in accordance with product
specifications and established standards and procedures

COURSE GRADING:

CRITERIA PERCENTAGE
WRITTEN WORKS
30%

PERFORMANCE TASKS
70%

TOTAL 100%

SHS | MODULE 4
PREFACE:

Food and Beverage service is one of the most fascinating subject in the hotel and restaurant
management course since this subject deals with operations in the hostelry business; activities like functions,
menu planning, lay out, table set-ups and preparation, dining and table services, etc.
This aim of this module is to give an adequate standard to the theories, ideas and methods essential for
the interpreting of operations in the Food and Beverage Service.

In addition to the analysis of the aspects regarding product knowledge, this module conveys a
distinctive importance on the improvement of technological and interpersonal skills required for the effective
functioning of the food and beverage service operation.

This module is constructed for courses related to the hospitality industry. It is suitable for use in the
food and beverage service operation for hotel and restaurants major students when the trainers desire to
merge this module with their personal selection of additional readings and lecture resources.

Illustrations are provided in this module to assist students obtain a more intense and practical
conception of a hotel service operation.

SUBJECT GUIDE:

The key to successfully finish this course lies in your hands. This module was prepared for you to learn
technical skills. Aside from meeting the content and performance standards of this course in accomplishing the
given activities, you will be able to learn other invaluable learning skills which you will be very proud of as a
responsible learner. The following guides and rules will help you further to be on track and do well at the end of
the module.

1. Manage your time properly. Schedule and manage your time to read and understand every part of the
module. Since the module includes long reading texts, create a habit of reading multiple times until you
understand the context of what you are reading.
2. Study how you can manage to do the activities of this course in consideration of your other modules from
other courses. Be conscious about your study schedules and meeting deadlines.
3. Do not procrastinate. Remember, it is not others who will be short-changed if you will not do your work on
time.
4. Before you start doing your tasks, read and understand the assessment tools and instructions provided.
5. You are free to browse and read the different materials even prior to doing the tasks in each lesson of the
module. However, do not accomplish the activities that are not discussed yet.
6. Follow the schedule of course activities. Always remind yourself of deadlines. Try to anticipate possible
conflicts between your personal schedule and the course schedule, and make appropriate adjustments.
7. Contact your facilitator if there are questions and clarifications that need urgent response.
8. Lastly, you are the learner; you do the module on your own. Your family members and friends at home will
support you but the activities must be done by you.

SHS | MODULE 5
Lesson 1: Prepare and Present Gateaux, Tortes and Cakes

I. EXPLORE

Lesson Objectives:
1. To identify and explain the main ingredients used for cakes.
2. To explain the preparation process in preparing fillings, coatings, icings and decorations.
3. To ability to decorate, present and store gateaux, tortes and cakes.
4. To demonstrate the proper preparation of cakes for gateaux and tortes.

Activity 1: Video - Viewing

Click this link: https://www.youtube.com/watch?v=Juh836rNb4M

Process Questions:

1. What will happen when you don’t preheat the oven?

_________________________________________________________________________________

_________________________________________________________________________________

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2. Based on the video, list down the 3 mistakes you observed in baking cakes.

_________________________________________________________________________________

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II. FIRM-UP

Introduction to gateaux and tortes and cakes

Definition
Traditionally Gateaux and Tortes are described as a cake or sponge soaked with a syrup or liqueur
and layered with fillings such as butter creams, fresh creams, mousses, ganaches, custards, fruits
and jellies and can include pastries such as puff pastry, short pastry, choux pastry and meringue
based baked goods.
It is also interpreted as individual decorated wedge of a layered cake.
Gateaux in France refer to all Cakes and Pastries of a certain size, usually bigger than one portion.

SHS | MODULE 6
Modern Gateaux and Tortes finishing includes products which are:
• Glazed
• Masked
• Sprayed
• Covered or
• Coated.
With chocolate, marzipan, fresh cream, icings or butter creams.
Decorations should be suited to the texture of the cake, so that the customer
can experience:
• Creamy
• Crispy or crunchy
• Fruity.
Traditionally Gateaux and Tortes were decorated by the slice.
Due to high labour cost and introduction of plated design and decorations
when serving cakes or gateaux this is no longer required.
Nevertheless some traditional cakes may require individual slice decorations.
Today the terms are interchangeable and are grossly used to market the product – the specialty
cake.
Like most of products in patisserie eye appeal and flavour of the product are vital to the success
of selling and customer satisfaction.
There are endless possibilities to create new textures, flavours and combinations and individuality
is recognised by the consumer.
Gateaux can also be produce in slab and slice individually, or produced in small sizes (approx 5
– 6cm).
The smaller sizes are commonly called French Pastries (individual portion size cakes).

SHS | MODULE 7
 PREPARE AND BAKE SPONGES AND CAKES FOR GATEAUX,
TORTES AND CAKES

1. Select required commodities acording to recipe and production

requirements

Ingredients required for Gateaux and Tortes are the same as for cakes and pastries.
Definition of Commodity
A commodity is an item that is required to meet a need of the end user. For the pastrycook making
Gateaux and Tortes the list below is what they will be looking to acquire.
Gateaux and Tortes are a compilation of the following:
• Cake base
• Pastry base
• Sponge base
• Meringue base
• Japonaise base.

These are combined with flavoured fillings that are then decorated and presented for sale.
Fillings:
• Creams
• Mousses
• Fruits
• Jams.
Décor:
• Fruit
• Nuts, sliced or ground; Roasted
• Chocolate motif or shapes moulded or cut to specific designs
• Glazes applied to:
Add flavour and
Stimulate the product visually to the potential customer.

SHS | MODULE 8
These products are normally very elaborate and have several stages to their production.
It can take several days to produce just one product and it is just because the professional pastry
cook or patissier has the storage capacity to produce and store these components that they are
sold at a very competitive price.
Some gateaux are traditional but modern day interpretation offers a much wider selection to the
consumer.
A gateau was normally based on sponge cakes that had three layers of sponge
and layers of cream and flavoured syrup. The syrup was to replace moisture
in the sponge that was lost due to staling.
Tortes where originally pastry based with a filling inside and another mixture
might act as a topping over the filling.
All things evolve over time and with modern communications many lines are
blurred.
Staling is a term that describes loss of moisture from starch based product such as bread and
cake:
• It does not mean it is not up to standard
• It does not mean it is old.
It just means it is not as moist as it was when it was first produced.
Some products mature in flavour as they age. Good quality fruit cake is normally 4 weeks old
before it is put up for sale.

2. Prepare a variety of sponges and cakes for gateaux, tortes and

cakes to desired product characteristics

The Production Methods;

The aim of each of the production method is to form
an emulsion, where all ingredients are dissolved and
evenly dispersed and able to incorporate air.
Cake Products:
• Sugar batter method
• Flour batter method
• Blending method
• Two stage method
• Three stage method
• All in method
• Boiling method.

SHS | MODULE 9
Sponge Products:
• Traditional Process
• Genoese
• Emulsified Process
• The delayed soda process
• Separated Sponges.
Cakes are made many ways.
It does not matter what type of cake, sponge or base product that you make for the Gateaux or
Torte.
It does not matter what flavour cream or filling that is used.
It does not matter how it is decorated.
If it is manufactured from ingredients that are fit for human consumption then it can be used to
manufacture the product.
The only other requirement is that you need to find customers that will purchase the product that
you have made.
It is easier to sell a product if it can be linked to a festival season or event.
Seasonality and ethnic diversity also can be taken into account.

3. Produce a variety of sponges and cakes for gateaux, tortes and

cakesa according to standard recipes and enterprise standards
Some classical European standards
Black Forest Cakes:
• Chocolate sponge cake
• Cream
• Kirschliqueur
• Sugar syrup
• Cherrie
• Chocolate strips and shavings.
Sacher torte:
• Chocolate sponge, very dense in texture
• Apricot jam
• Ganache.
Dobos Torte:

SHS | MODULE 10
• White cakes layers, 5
• Chocolate buttercream
• Caramel toffee.
Gateau St Honeore:
• Puff pastry base
• Choux pastry
• Crème patisserie
• Fresh cream
• Hazelnut flavoured cream
• Caramel toffee.
Gateau Pithiviers:
• Puff pastry
• Almond frangipane cream
• Egg wash
• Icing sugar.
Gateau MilleFeullies:
• Puff Pastry
• Crème Patisserie
• Fondant
• Roasted nuts (flaked Almonds)
• Boiled Apricot jam.
Buche De Noel:
• Sponge sheet
• Buttercream
• Meringue décor
• Roasted nuts
• Liqueur.

Datteltorte:
• Sweet pastry base
• Meringue filling with date, orange peel and almond added
• Whipped cream topping
• Décor; roasted flaked almonds, or; lemon flavoured icing.
Hapsburger Torte:
• Hazel nut Sponge
SHS | MODULE 11
• Chocolate sponge
• Chocolate butter cream filling
• Pistachio and almond filling
• Apricot jam, boiling
• Ganache.
As the student studies the history of pastry making from the European cultures they will begin to
form their own opinion of each product.
Product will be adapted and modified with time. Product is not made the same way as it was 100
years ago.
Standards will vary. Standards will rise and fall. Good quality will always be good quality.
Cheap will always be cheap.

4. Use appropriate equipment to prepare and bake sponges and

cakes for gateaux, tortes and cakes

Equipment may include:

Scales, Bowls, Mixing machine, Ovens, Trays, Racks, Fridge and freezer, Blenders, Dough break,
Rolling pin, Piping bags and nozzles, Wooden spoons, Rings, tins and moulds, Cutters.
The equipment needed will depend on the product being produced.

5. Use correct techniques to produce sponges and cakes for gateaux,

tortes and cakes
Techniques should include:
• Beating ingredient together to get the correct consistency before the next stage is attempted.
Usually butter and sugar to aerate before adding remainder of ingredients
• Whisking of lighter ingredients as eggwhites to make meringue, mixing of cream so the fat
globules begin to adhere together and air is trapped inside allowing cream to be piped
• Folding is the blending of whipped cream and melted chocolate together so minimal air is lost
so the light properties of a delicious chocolate mousse are achieved. The chocolate is folded
gently into the cream so the lightness is maintained
• Creaming is the mixing of an ingredient like butter so it is smooth and lump free. It can be
mixing it until the ingredient is lighter and fluffier due to the air being incorporated into the
ingredient

SHS | MODULE 12
• Kneading is the manipulation of a dough until the correct
consistency is achieved:
Bread dough is kneaded until the dough takes on the smooth
characteristics of a well develop gluten structure inside the
dough
• Cutting skills are required when producing gateaux so even
portions are achieved
• Piping skills are required so even balance is achieved in the
decoration.
All these techniques need to be developed in order to be able to achieve a professional
looking product.

6. Bake sponges and cakes for gateaux, tortes and cakes to

enterprise requirements and standards
Product characteristics that customers look for come from the following:
• Colour of the product when it is finally removed from the oven is important to the visual
appeal of the product. Colour stimulates the senses and encourages the customer to purchase
• Appearance is about form and shape. It is important that
all pieces have the same appearance
• Consistency and texture is about how it feels in the
mouth when the customer is consuming the product
• Moisture content adds to the shelf life and mouthfeel of
the product
• Mouthfeel and eating properties.
This is achieved by maintaining consistency of production. Nobody is allowed to move away
from the given formula, shape design.
Recipes need to be followed and each recipe should state the yield from each production run,
defining weights and number of units.
To achieve this each product must be moulded the same and must all look the same.

7. Select correct oven conditions for baking sponges and cakes for
gateaux, tortes and cakes
Correct Oven conditions for baking cakes and sponges
Oven settings for cakes
Solid heat of 150ºC – 180ºC will depend on cake size and thickness.
Oven should be ‘solid’ heat (bring to temperature and stabilise by holding at this temperature for
15 – 20 minutes before placing cakes in oven).

SHS | MODULE 13
To prevent premature colouring of cake surfaces, they may be covered with sheets of clean paper
or a baking tray may be placed on top of the cakes for approximately 50% of the baking time.
To test when cakes are baked, use a thermometer to determine the internal temperature.
The baking process is complete when the centre of the product has reached gelatinisation
temperature (87ºC– 90ºC). Further baking beyond this point will only dry the product and reduce
shelf life.

A fine skewer may be inserted into the cake which should come out clean if cake is baked.
Do not remove cakes from tins until cold to avoid damage. Cold cakes to be wrapped as soon as
possible.
Oven settings for sponges
Sponge cake and genoise sponge are of a lighter density than cake.
Sponge will cook quicker so oven settings can be 180ºC – 200ºC.
Sponge sheets or Swiss roll sponge is thin and it cooks very quickly.
In order to keep pliability in the product so it can be rolled it can be
cooked at a higher temperature.
Gelatinisation and coagulation will happen quicker and there is less drying out of the product.
After cooling it can be moulded or rolled easier.
Sponge sheets can be baked at 220ºC – 230ºC for approximately 7 minutes.

Oven conditions may relate to:

• Colour
• Shape
• Crust structure
• Temperature
• Rack position
• Cooking times
• Moisture.

SHS | MODULE 14
TYPES OF CAKE FORMULAS

- It depends upon the differences due to batter appearance or character.

1. Butter Type Cake
Depend upon eggs, flour and milk for structure and contain reasonably high percentages of
fat. Much of the volume of the finished cake is achieved by the use of baking powder.
- Most common mixing methods employed:
a. Creaming
- Shortening and sugar are creamed to varying degrees of lightness or fluffiness.
- Egg products are gradually added.
- Liquid is added alternately with flour to mix until smooth without toughening.
b. Blending
c. Single Stage Method
- All ingredients are introduced into mixing bowl together.
- Mixing time is chief means controlling characteristics of mix.
- Advantages are labor and time saved.
✓ If the volume is prime requisite, the creaming method should be used.
✓ If tenderness is the prime requisite, the blending method would be better.
2. Foam Type Cakes- “Cakes without Shortening”.
Foam type cakes are divided into 3 depending upon the egg material used:
a. Meringue or Angel Food Cake Types
- Cakes using the egg white protein of eggs
b. Sponge Type Cake
- Uses either whole eggs or a combination of both
c. Chiffon Type Cakes
- Are a combination of a batter and a foam and the resulting cake has a modified foam type-
grain texture.

Cakes have also been classified according to their ingredient contents:

a. Shortened Cake (with fat)- butter type cakes like Butter Cake and Pound Cake
b. Un-shortened Cakes (no fat)- foam type cakes like Angel Food Cake and true Sponge
Cake
METHODS OF MIXING CAKES

1. Conventional Method- cream the butter, add sugar, eggs then alternately add flour
mixture and milk.
2. Muffin Method- Mix all dry ingredients in one bowl and make a well in the center. Mix
all liquid ingredients in separate bowl and then pour them in the dry ingredient bowl.
3. One Bowl Method- mix all then use emulsifier
VARIATIONS OF PLAIN CAKES

1. White Cake- uses only one or more egg whites

2. Yellow Cake- uses only more egg yolks

SHS | MODULE 15
 3. Chocolate Cake- plain cake with chocolate or cocoa added
4. Spice Cake- moisten cinnamon and ½ teaspoon cloves with ½ tbsp. water and mix with
the creamed butter and sugar or the ordinary butter cake. Proceed as in butter cake.

STAGES OF EGG WHITES

To check, turn your whisk or the mixer’s beaters upside down and observe the peaks formed.
a. Soft Peak Stage- the peak is still soft and droops after a few seconds.
b. Firm Stage- the peek has more body and keeps its shape more easily. The peak will hold but
the tip still bends.
c. Stiff Stage- the mixture is thick and the peak holds up straight without collapsing. Stop when
you’ve reached this stage to prevent the eggs from breaking apart. Overbeaten eggs will leave a
dull and watery mixture with grainy clumps of foam.
d. Dry Stage- the glossiness is lost. The foam is white but dull and the volume lessens. When it
is left to stand, liquid separates at the bottom. At this stage, the egg whites have been overbeaten
and should not be used anymore.
TIPS ON MAKING MERINGUE
1. Egg whites beat best at room temperature rather than when cold.
2. Make sure egg whites are free from any yolk or any oil/fat or else it won’t form a good
foam.
3. Take care when separating egg because yolks contain fat and can hinder in the beating of
the egg whites.
4. Do not overbeat egg whites. Instead of increasing volume, the air will be lost and water
will accumulate at the bottom.
5. When baking meringue, bake it in a slow oven so it won’t brown before the egg whites are
sufficiently dried out.
• How can you test if the egg whites are already beaten enough?
If the egg whites are already stiff or thick, when it stand on its own and when you invert the
mixing bowl, the egg whites doesn’t flow or drop.

SHS | MODULE 16
 • How to separate egg yolks from egg whites?
Do it one at a time and use three bowls, one for the whole egg, one for egg whites and one for
egg yolk.

FRENCH MERINGUE- the easiest and simplest to do. Egg whites are beaten until soft-peaks
stage then sugar is added gradually while beating continuously until stiff.

ITALIAN MERINGUE- a syrup of water and sugar is made to boil and then poured in a steady
stream into egg whites which have been beaten until soft peaks stage. Beating is continued until
the meringue is stiff and glossy.

SWISS MERINGUE- the egg whites and sugar are placed in a bowl that is put over a pan of
boiling water then beaten until stiff peaks form.

SHS | MODULE 17
 PREPARE FILLINGS, COATINGS, ICING AND DECORATIONS

1. Select required commodities according to recipe and production

requirements
Commodities for fillings can be sourced from many areas
Gateaux
Layers of cake or sponge with layers of flavored cream
between, cake or sponge layers infused with flavors
that will enhance the final product.
Fillings can include the following
Butter creams made either way:
• French
• Italian
• French.
These butter creams can be flavoured to any flavour
that may be required. These flavourings should be subtle in flavour.
Colouring can also be applied to the requirements of the enterprise. Again subtle is best but if
brightness is required then that is ok.
Fresh cream can be flavoured and coloured but care must be taken that it is kept chilled and is not
over whipped. This will cause the cream to split and become unusable.
Crème Chibouste is a mixture that varies in actual composition but it is usually
Crème Patisserie and Italian Meringue mixed in varying proportions.
The flavouring of Crème Chiboust must be added to the Crème Patisserie because
when the meringue is added care must be taken not to knock lightness out of the
meringue portion.
Crème Patisserie can be used as filling for some gateaux, flavours and
other ingredients can be added as needed.
Fruit fillings can be used in conjunction with creams.
The fruit can be in a starch suspension or used solely on their own in the
cream.
Care must be taken that the moisture level does not seep into the cream to disrupt the stability of
the cream filling.
Fresh cream and crème patisserie can have extra stability added by using gelatine after they has
been mixed.
Points on Gateau Making:
• A finished gâteau should not be higher than 5 cm without the decoration

SHS | MODULE 18
• A gâteau has generally 3 layers of sponge and 2 layers of filling
• The sponge layers are moistened with flavoured sugar syrup (usual flavouring is a liqueur)
• The sponge and filling layers should be of equal thickness
• Use a decoration that depicts the filling of the gateau
• A gâteau of 21 cm could be divided into at least 12 or 16 pieces if used as a dessert.

Fig 1 Fig 2

The decoration can determine the apparent size of a gâteau.

The high point on the outside makes the gateau give more balance and makes it seem larger.
Elegance of a Gateau
What make a gateau appealing to the eye?
• Air bubbles show lightness – Don’t destroy them with a hot knife
• Razor sharp top edge shows the skill:
Don’t hide by masking over with nuts or chocolate
• Use clean lines:
Don’t over decorate, keep it simple and within your skills
• If masking sides with grated chocolate or nuts, avoid using the same
for decorating the top
• Keep the portions small as it is only as a dessert.

Torte
These will normally have slightly different construction than a gateau:
• Pastry base lined into a mould, sweet layer of jam then an almond cream
is placed on top and the torte is then baked then boiled apricot jam is
applied to the top of the baked product then a final glaze of flavoured
fondant is thinly applied.
Engadiner Nusstorte:
• Classical pie of rich shortbread with a caramel filling loaded up with
walnuts.
Aargauer rüeblitorte:

SHS | MODULE 19
• Carrot cake.
Datteltorte:
• A Torte with a pastry base filled with meringues containing dates chocolate
and peel. Icing applied after baking
• Variation of this is without the pastry base, baked in lined mould and served
with fresh cream on top with grated chocolate.
So defining a torte is complex. Everybody will have a different opinion.

2. Prepare a variety of fillings, coating/icing and decorations for

gateaux, tortes and cakes

Butter creams–may be flavoured with liqueur, pulps and/or other flavours.

Boiled Creams–may be custards, bavarois, winecreams and chibousts. Also commonly used in
modern patisserie are poached creams like crème caramel or crème brulee.
Chocolate–may be used as ganache either with butter or fresh cream, flavours
and/ or liqueur or baked (mudcake).
Fresh and cooked cheese fillings – may include sweet mixtures of Cottage
cheese, Cream cheese, Ricotta, Mascarpone and Quark.
Fruit–may be used fresh, poached, as a pulp, boiled and or thickened with pectin,
gelatine, or starch (jelly, jams).
Fruit may be frozen after initial preparation to change consistency and retain
colour and flavour. Commercial manufactured fillings are readily available.
Fresh Cream and/or Imitation Cream based–may be flavoured with liqueur
and/or fruits, including chocolate and other flavours.
Creams may be stabilised with agar agar, gelatine and or starches. Special powders are
commercially available to stabilise cream, which are freeze and thaw stable.
It is important not to over whip cream before using in mousses and fillings because further mixing
can cause the cream to ‘split’, this is when the fat solids separate from the liquids causing a
granulated or lumpy mouth feel, a smooth feel is desirable.
Marzipan and Nougat–may be used by itself or with the addition of liqueurs and
/or other flavours.

SHS | MODULE 20
 ASSEMBLE GATEAUX, TORTES AND CAKES

1. Assemble required commodities and/or preparations

Commodities and or Preparations

Bases
Sponge cake
Many different ways of making sponge cake. Ideal for gateau making, can be plain, made with
nuts or different colours. Easy to slice.
Butter cake
Pound or maderia style when a heavier base is required. Will absorb and hold flavour infused
sugar syrups well. Have a firmer texture than sponge.
Japonaise
A baked meringue of ground nuts sugar and egg white. Less sugar than normal meringue.
Dacquoise
A gateau that has meringue style base and top with flavoured cream between. The name has also
become synonymous with the meringue base on its own.
Very similar to Japonaise. Dacquoise can be made with coconut instead of nuts where Japonaise
is not.
Shortbread
Used to support gateau base when extra strength is needed. Needs to be very thin to make the
eating sensation more refined. Can be fragile when using.
Multiple layers of almond or walnut shortbread layered together jam, then glazed with an icing
can be considered a torte by itself.
Puff pastry
Used as a base for Gateau St Honore. Gateau Mille Feulle is layered together with flavoured
Crème Patisserie and then glazed with feathered fondant for visual impact.

Choux pastry
Gateau St Honore is the classic that uses balls of choux pastry filled
with flavoured crème patisserie that are then glazed with boiled
toffee. Crème Patisserie is used because fresh cream and mousse
would just melt when the hot toffee is applied.

SHS | MODULE 21
Fillings
Are used to hold layers together to form gateau construction.
They can stand alone or be bases to carry other eating sensations such as flavour and textural
diversity.
Buttercreams
French, German or Italian styles each have their own characteristics. They can all carry colour
and flavour to add to the eating and flavour sensation.
Mousses
Flavoured fresh creams. Can be stabilised when chilled with the addition of setting agents like
gelatine or agar-agar.
Vegetable gums derived from seaweed are becoming more readily available as alternatives to
gelatine.
Ganache
A mixture of boiled cream and chocolate. 2:1 cream: chocolate ratio is normal. Lighter mixes
only need ratio to change.
Fruits

As filling some these will need to be cooked before either going into oven or in filling in
gateau. Apple for example will lose a lot of water. Apricots not so much.
Apricots may not cook enough before the batter cooks so better to cook the fruit before being
used.

Raw fruit can oxidise and discolour. Uncooked fruit in filling will lose water internally and soak
pastry or cake mix that surrounds it causing cake batter not to bake properly.
Berries are the exception to this as they are delicate but will still stain.
Fresh Fruits can be held in gel suspensions. This helps to hold moisture in place.
Dried fruits can be used for strong flavour and increased sugar content.
Dried fruits that are slightly re hydrated are good because they are available all year round and
easier to store. Will sit at room temperature.
Nuts, ground, sliced or whole
Can be used internally to add textural diversity and interest.

SHS | MODULE 22
Décor
This is a term used to describe decorations that may be applied to the outside of the gateau.
Roasted nuts
Sliced or ground or nibbed or shaved. These are all way that nuts can be purchased for decoration
purposes.
These will need to be roasted before using as the ‘RAW’ flavour ‘lacks’ character and diminishes
the flavour of product.
ROASTING of nuts improves the flavour and colour of the nut so adding to the visual appeal
outside of the gateau.
Coconut while not being a true nut can be treated the same as nuts for this purpose and has the
advantage of being much more economical.
Candied fruits
Fruits that are slowly immersed in hot saturated sugar solution several times will absorb the sugar
and when cooled down and air dried will stand at room temperature without the need for
temperature control to preserve them for longer periods of time than when fresh.
These can be colour enhanced as the cooking process can leach out colour. Some can be natural.
Visual appeal is the key here as well as food value.
Non pariels
A coloured sugar candy that can be used to attach to the side of gateau or even applied to the top
of gateau.
Chocolate decors

Strips, curls and shapes can be formed to produce decoration that are place onto the top of sides
of gateau.

SHS | MODULE 23
 PRESENT CAKES
DECORATE AND PRESENT/DISPLAY GATEAUX, TORTES AND
CAKES

1. Decorate cakes for gateaux, tortes and cakes using coating, icing and decorations to
according to standard recipes and/or enterprise standards and/or customer requests

Style of decoration can be at the discretion to the head pastry cook.

Consistency is the main criteria here.
Product must look the same every time.

SHS | MODULE 24
 2. Present/display gateaux, tortes and cakes to enterprise standards
using appropriate service equipment

Present cakes, gateaux and tortes

Displaying cakes is a great way to increase sales. The two most
common ways to display cakes are as follows:
• In a display fridge
• Displayed on a dessert buffet.
A well presented display increases eye appeal and may persuade
costumers to order a slice or buy a whole cake when they see it.
It is important to keep your cakes seasonal as rich chocolate and
cream cakes will sell well in winter but in summer light cakes with
fresh fruits sell better.

When displaying cakes for any situation it is important to keep

everything clean, neat and tidy.

When you are displaying a cake you don’t want to leave it in the
display if 1/3 of the cake is left and crumbs are lying around the plate.

Appropriate silver cake servers can also be used to make an

impression on the customer.

To be carried away, the cake need to be rested on a cake board slightly larger than the actual
cake.

A lace doyley placed under the cake adds to the visual pleasure but make sure the cake is cut
before hand as not to damage the doyley.

SHS | MODULE 25
Activity 2: Mini Task
CHIFFON CAKE
Ingredients:
Mocha Flavor Pineapple Flavor

2 ¼ cup Cake Flour

1 tbsp. Baking powder
1 tsp. salt
2 tbsp. Coffee --------------------
1 cup refined sugar
½ cup oil
8 pieces eggs
½ cup water pineapple juice
1 tsp. cream of tartar
1 cup sugar
1 tbsp. Vanilla pineapple extract

Procedure:
1. Sift cake flour twice.
2. Mix together the first three dry ingredients, add sugar and make a well.
3. Dissolve the coffee in water then set aside.
4. Separate egg yolks from egg whites, then set aside.
5. Add egg yolks, vanilla and coffee mixture in the well, mix but do not over beat.
6. Prepare the egg whites, sugar and cream of tartar to make a meringue or egg white mixture
and blend with the batter mixture.
7. Bake at 10 inches tube pan greased and line with lard and wax paper for 30-45 minutes at
350°F.
NOTE:
Materials needed: Cake box (10 inches), wax paper, lard

SHS | MODULE 26
Activity 3: Mini Task
Cream Puffs
Ingredients

• 1 recipe pâte à choux

For the pastry cream filling:

• 1/2 cup granulated sugar

• 2 tablespoons corn starch + enough all-purpose flour to make 1/3 cup
• 1 pinch salt
• 1 cup milk
• 1 cup cream at room temperature
• 4 egg yolks beaten
• 1/2 teaspoon vanilla extract
• 1/2 cup cream chilled

To finish the profiteroles (cream puffs):

• 1/3 cup caramelized sugar

Instructions

1. Make the pastry shells. Preheat the oven to 400F.

2. Line a baking sheet with non-stick paper or a silicone mat.
3. Spoon the pâte à choux into a pastry bag fitted with a large round tip.
4. Pipe the pâte à choux on the lined baking sheet into rounds about 1 and 1/2 inches in
diameter. Position the rounds at least two inches apart.
5. Bake the pastry shells at 400F for 20 minutes. Lower the heat to 375F and continue
baking for another five to ten minutes, or until the pastry shells are dry to the touch and makes a
hollow sound when tapped with the fingertip.
6. Transfer the pastry shells to a rack to cool.
7. While the pastry shells are in the oven, make the custard. In a pan, mix together the
sugar, starch-flour mixture, salt, milk and one cup cream. Stir until smooth. Cook over medium
heat, stirring constantly, until thickened. Off the heat, stir in the vanilla extract.
8. Pour half of the flour mixture into the beaten egg yolks, mixing to incorporate.
9. Pour the egg yolk mixture into the pan, stir well, and continue cooking for about 10
minutes, stirring and scraping the bottom constantly, until the mixture is thick and coats the
back of a spoon.
10. Transfer the custard to a bowl and lay a sheet of cling film directly on the surface
to prevent skin from forming. Cool to room temperature then chill in the fridge until needed.
11. Using a wire whisk or an electric mixer, whip the half cup of chilled cream until soft
peaks form.
12. Make the pastry cream filling. Take the chilled custard out of the fridge and fold in the
whipped cream. Spoon the mixture into a piping bag fitted with a small round tip.
13. Using a small pointed knife, poke a hole on the side of each cooled pastry shell.

SHS | MODULE 27
14. Pipe the pastry cream filling into the pastry shell by inserting the round tip into the hole
and pressing the piping bag. Do not overfill the pastry shells. You'll know you've overfilled
them if the filling oozes out of the hole.
15. Arrange the filling pastry shells on a silicone mat (a rack is an even better idea). Spoon
the caramelized sugar over them and leave to set.
16. Serve the profiteroles (cream puffs) immediately or chill in the fridge in a covered
container before serving.

III. DEEPEN

Activity 4: Video Analysis

Please watch the video in this link https://www.youtube.com/watch?v=8-9-NFNnaw0 and prepare
a reaction paper. As a guide, briefly discuss the techniques used in the video to ensure that baking cakes will be
achieved. Use additional sheet of paper, as necessary.

________________________________________________________________________________________
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SHS | MODULE 28
IV. TRANSFER

For your performance task, make a vlog with a baking content for 5 minutes, make sure you
can show the ingredients you use in preparing and baking cake .

1 2 3 4 5

SCORE (Needs (Poor) (Average) (Good) (Exceptional)

Improvement)

Appearance Could not Dressed Dressed Dresses Exceptionally

participate due to improperly; properly for properly, hair neat, clean;
improper attire for needed to activity, restrained, and arrived ready to
kitchen; poor make major minor hands washed- begin work
hygiene-dirty modifications modifications no
fingernails, etc. to attire, hair, to hair and/or modifications
and/ or hands hands in necessary
in order to order to work before
participate in kitchen beginning
activity

Workstation Poor maintained Work space Maintained Maintained Maintained

work space during not well- moderately- clean work exceptionally
lab activity; cross maintained clean work space; avoided clean and
contamination during activity; space; some cross- sanitary work
and/or unsanitary needed threat of contamination space
conditions present coaching to cross- throughout throughout
remedy contaminatio activity activity; no
conditions n during lab cross-
activity contamination
or unsanitary
conditions

Clean-Up Inspection shows Inspection Inspection Inspection Inspection

no cleaning of shows poor shows shows clean shows clean
equipment, cleaning of adequate equipment, equipment,
utensils, and/or equipment, cleaning of utensils, and/or utensils, and/or
surfaces; items utensils, equipment, surfaces; items surfaces; items
were left unwashed and/or utensils, are properly are organized
surfaces; items and/or stored and stored with
must be surfaces; care
rewashed some
before future disorganizati
use on in storage

Use of Media - The video does not The video The video The video The video
Content clearly show shows shows shows proper shows proper
content – cleaning incomplete proper content – all content – all
and/or performing content – other content – all items are items are
tasks items are not items are cleaned and/or cleaned and/or
cleaned and/or cleaned all tasks are all tasks are
other tasks are and/or all performed; with performed; with
not performed tasks are additional voice-over,
performed voice-over and graphics and
graphics proper editing

SHS | MODULE 29
REFERENCES:

INTERNET

https://www.academia.edu/34046547/BREAD_AND_PASTRY_PRODUCTION_NCII_MODULE
Bread and Pastry Production NCII Module

https://www.academia.edu/10040868/CBLM_BPP_Prepare_and_Present_Gateaux_Tortes_and_Cakes_
Prepare and Present Gateaux, Tortes and Cakes

3 Baking fails you don’t want to make by Cakehouse retrieve from

https://www.youtube.com/watch?v=Juh836rNb4M

6 Cake hacks from the cake boss by Cakehouse retrieve from

https://www.youtube.com/watch?v=8-9-NFNnaw0

SHS | MODULE 30
Lesson 2: Prepare Pastry Products

I. EXPLORE

Lesson Objectives:
1. To identify the basic ingredients in making pastry crust and tools and equipment needed in making
pastry products.
2. To apply the steps to follow when using standard recipe.
3. To demonstrate the proper baking of pastry and the handling and storage of baked pastry.

Activity 1: What’s in a Breakfast

List down your “Top 3 Favorite Pastry” and explain why is it in your list.

RANK PASTRY

SHS | MODULE 31
Activity 2: Eliciting Prior Knowledge through K-W-L Chart

To summarize your answers to the questions, and your thoughts and ideas regarding preparing
pastry in the first column (What I Know) of the given K-W-L chart. Then in the second column (What I Want
to Know), write the questions you have about preparing pastry that you want to find answers to as you go
through this module. Leave the third column (What I Learned) blank for now.

PASTRY
What I Know What I Want to Know What I Learned

II. FIRM-UP

Pastry is dough made with flour and shortening and used for the crust of pies, tarts and the like. Includes a
variety of products made from dough containing medium to large amounts of fat.

OTHER FORMS OF PASTRIES

1. TART- the same method is used as in one crust pie except that tarts are small and served individually. Boat
tarts such as ube, macapuno and cheese tarts are examples of tarts.
2. TURNOVERS- these are pies that are large for individual servings. Uncooked filling is placed on half of the
dough while the other half of the dough is folded over it. Edges are fluted carefully together to seal the turnover
before baking.
3. PIE is a pastry consisting of a sweet filling in a pastry crust baked in a slope-sided pan, it may have a bottom
crust only or a top and bottom crust. Paté (pah-TAY) - French for PIE.
4. PHYLLO – layered dough.
5. PATE A CHOUX-like the pastry dough in cream puffs and éclairs.

SHS | MODULE 32
 KINDS OF PIE

1. One- Crust Pie (Single) - the pie is lined with a thin layer of dough which is baked first if the filling added to
pie shell is cooked. The pie can be baked without any topping. If desired, the filling can be topped with soft or
hard meringue or whipped cream.
2. Two-Crust Pie (Double) - the recipe for single crust is doubled and divided into two dough. The first dough
is used to line the bottom of the pan and the other is rolled to cover the filling which are baked together at the
same time.

Pizza is an Italian dish consisting of a flat pie or tart made from bread dough topped with any of a variety of foods
but principally tomato sauce and cheese (often mozzarella) and baked.
Pizza Dough is a yeast dough used as the crust for pizzas, it may be thick and bready or thin and crisp.

CHARACTERISTICS OF A WELL-MADE CRUST

1. A well-made crust is characterized by tenderness and flakiness.

2. A good crust has even thinness all over.
3. Has a well-formed shape.
4. It should fit the pan well; the edges are well fluted and neatly done.
5. The color of the crust should be light golden brown.
6. The texture should be flaky not compact or soggy.
7. It should be easily cut but not crumbly.

The following TIPS will help ensure success in baking pies and pastries:
1. Handle the dough lightly to incorporate as much air as possible and to inhibit the development of gluten.
2. Avoid using too much flour which toughens pastry.
3. Avoid using too much liquid which make it soggy.
4. Avoid using too much shortening which makes dough greasy and crumbly.
5. Chill pastry dough after mixing to make it soft, make it easier to handle and keep it from shrinking during
baking.
6. Start the baking in a very hot temperature after the pastry has risen until it is done.

BASIC INGREDIENTS IN CRUST MAKING

1. Flour- pastry flour is ideally recommended because it has less gluten. All-purpose flour may also be used but
with less mixing so as not to develop gluten.
2. Shortening- hydrogenated shortening, lard and butter or margarine are better to use than liquid oil.
3. Liquid (milk or water) - Milk contribute to the desirable color of the crust. Cold water is used for proper
hydration of the flour. Liquid is also essential to make the dough cohesive for rolling.
4. Leavening Agent- steam and air serves as leaveners for the pastry crust.
5. Salt- it enhances the flavor of pastry crust.

PARTS OF A PASTRY
1. Crust
2. Filing
The secret of a delightful pastry is the pie-crust. Two outstanding characteristics of a good pie crust are
flakiness and tenderness. These characteristics are best achieved by restricting gluten development to minimal
and this is done by:
1. Using hydrogenated fat or shortening such as lard. Shortenings are plastic and pliable with a greater ability to
coat the flour particles when cut into the ingredients.
2. Mixing the ingredients as quickly as possible. However, some gluten development is essential for a flaky pie
crust. Mix the ingredients just enough to make the fat molecules coat the flour particles to form small lumps.
3. Using a little liquid as possible. The presence of moisture aids in the development of gluten.
4. Having all ingredients at room temperature.

SHS | MODULE 33
Activity 3: Mini Task
BUKO PIE
Ingredients: Filling:

2 cups all purpose flour 2 cups shredded buko

1 tsp salt ¼ cup buko juice
2/3 cup shortening ¼ cup evaporated milk
3-4 tbsp water 2 tbsp cornstarch
¾ cup sugar
1 egg yolk
Procedure:
1 tbsp butter
1. Make the pie crust. In a bowl, mix the flour and salt. Cut the shortening with 2 knives or a pastry blender
until texture resembles coarse crumbs.
2. Add 1 tbsp cold water to a portion of the flour mixture. Push to one side. Sprinkle another tablespoon of
water to another dry portion. Push to one side.
3. Repeat until all flour mixture has been sprinkled with water. Make certain that you don’t add more than a
total of 4 tbsp water.
4. Sprinkle flour on a flour board and rolling pin. Place half of the flour mixture on the flour board and shape
into a ball. Cover the mixture with plastic sheet
5. Roll the dough from center to edges, releasing the pressure near the edge to make the thickness of the
dough even.
6. Roll in all directions to maintain the circular shape. Transfer the dough to a pie plate.
7. Fit the dough snugly on the pan fold excess crust against the edge of the pie plate.
8. Prick liberally with the tines of the fork. Bake at 300 degrees to 5 minutes. Roll remaining flour mixture
for the top crust, following the same procedure above. Set aside.
9. Make the filling, in a saucepan, place shredded buko, buko juice, evap milk, cornstarch, sugar, egg yolk
and butter.
10. Cook in a low heat until thick.
11. Put the hot filling over the baked crust. Put the remaining dough prepared earlier on top of the filling. Tuck
the edge of the top crust or dough under the edge of the bottom crust.
12. Bake at 425 degrees F for 20-35 minutes. Brush with milk during last 5 minutes of cooking

Materials needed: measuring cups and spoons, wooden spoon, mixing bowl, 2 knives or pastry blender, utility
bowls, rolling pin

Activity 4: Mini Task

TART
Ingredients:
Crust
2 cup sifted APF
1 tsp. salt
½ cup veg. shortening lard/ butter
Ice water as needed

Egg Filling Yema Filling

4 egg yolks 1 can condensed milk

¼ cup condensed milk 2 pcs. Egg yolks
¼ cup all-purpose cream ½ cup Sugar
¼ cup evap. Milk ¼ cup APF

SHS | MODULE 34
1/3 cup sugar 1 cup chopped nuts
1 tsp. vanilla extract 1 tbsp. vanilla
1 tsp. butter
Procedure:
Crust

1. Sift flour and salt together. Cut in shortening with pastry blender until mixture is size of small peas.
2. Toss and stir mixture with a fork while adding the ice water gradually.
3. Form into a ball and rollout. Fit loosely into oiled tart pan, prick bottom.
4. Fold edges to form a fluted standing rim.
5. Baked at 450°F for 10-12 minutes.

Egg Filling
1. Combine all the ingredients in a separate bowl and whisk until well combined, then strain.
2. Put a spoonful in cooled tarts about 80 percent full and bake again for a minute or until the filling has set
and has turned golden brown.

Yema Filling
1. Combine all the ingredients in a saucepan and cooked for a very low heat.
2. Stir constantly until thick. Remove from heat.
3. Put a spoonful in cooled tarts and baked again for a minute.

III. DEEPEN
Now that you understand the basics in preparing pastry, your goal in this section is to take a
closer look on some aspects of the topic. Let us apply these basic concepts in real life situations.

Activity 5: Video Viewing

From the top five (3) most favorite pastry that you listed in Activity 1, pick one (1) pastry that you
want to prepare. Search and watch a video on You Tube showing how to make your chosen pastry.
Note down the procedures in your notebook and make a narrative observation on a short bond
paper for submission together with this module. Review procedures so that you will be ready for
actual preparation.

IV. TRANSFER

For your performance task, make a vlog with a baking content for 5 minutes, make sure you
can show the ingredients you use in preparing pastry.

SHS | MODULE 35
 1 2 3 4 5

SCORE (Needs (Poor) (Average) (Good) (Exceptional)

Improvement)

Appearance Could not Dressed Dressed Dresses Exceptionally

participate due to improperly; properly for properly, hair neat, clean;
improper attire for needed to activity, restrained, and arrived ready to
kitchen; poor make major minor hands washed- begin work
hygiene-dirty modifications modifications no
fingernails, etc. to attire, hair, to hair and/or modifications
and/ or hands hands in necessary
in order to order to work before
participate in kitchen beginning
activity

Workstation Poor maintained Work space Maintained Maintained Maintained

work space during not well- moderately- clean work exceptionally
lab activity; cross maintained clean work space; avoided clean and
contamination during activity; space; some cross- sanitary work
and/or unsanitary needed threat of contamination space
conditions present coaching to cross- throughout throughout
remedy contaminatio activity activity; no
conditions n during lab cross-
activity contamination
or unsanitary
conditions

Clean-Up Inspection shows Inspection Inspection Inspection Inspection

no cleaning of shows poor shows shows clean shows clean
equipment, cleaning of adequate equipment, equipment,
utensils, and/or equipment, cleaning of utensils, and/or utensils, and/or
surfaces; items utensils, equipment, surfaces; items surfaces; items
were left unwashed and/or utensils, are properly are organized
surfaces; items and/or stored and stored with
must be surfaces; care
rewashed some
before future disorganizati
use on in storage

Use of Media - The video does not The video The video The video The video
Content clearly show shows shows shows proper shows proper
content – cleaning incomplete proper content – all content – all
and/or performing content – other content – all items are items are
tasks items are not items are cleaned and/or cleaned and/or
cleaned and/or cleaned all tasks are all tasks are
other tasks are and/or all performed; with performed; with
not performed tasks are additional voice-over,
performed voice-over and graphics and
graphics proper editing

REFERENCES:

INTERNET

https://www.academia.edu/34046547/BREAD_AND_PASTRY_PRODUCTION_NCII_MODULE
Bread and Pastry Production NCII Module

SHS | MODULE 36