COMPETENCY BASED LEARNING
MATERIAL Sector:
TOURISM Qualification Title: BREAD AND PASTRY PRODUCTION NCII Unit of Competency: PREPARE AND PRESENT GATEAUX, TORTES, AND CAKES Module Title:
Planning Training Session
Technical Education & Skills Development Authority NATIONAL TVET TRAINERS ACADEMY Marikina City
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL Welcome to the module in BREAD AND PASTRY PRODUCTION NC II QUALIFICATION. This module contains training materials and activities for you to complete. The unit of competency “Prepare and Present Gateaux, Tortes and Cakes” contains knowledge, skills and attitude required for TRAINEES. 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 Sheet, Self-Checks, Task Sheets and Job Sheets. The follow these activities on your own. If you have questions, don’t hesitate to ask your facilitator for assistance. The goal of this course is the development of practical skills in supervising work-based training. Tools in planning, monitoring and evaluation of work-based training shall be prepared during the workshop to support in the implementation of the training program. This module is prepared to help you achieve the required competency, in “BREAD AND PASTRY PRODUCTION NCII”. 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 facilitator. Remember to: Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Answer keys are included in this package to allow immediate feedback. Answering the self-check will help you acquire the knowledge content of this competency. Perform the task sheets and job sheets until you are confident that your output conforms to the performance criteria checklist that follows the sheets. Submit outputs of the task sheets and job sheets to your facilitator
for
Accomplishment
evaluation Chart.
and
Outputs
recording shall
serve
in
the
as
your
portfolio during the institutional competency evaluation. A certificate of achievement will be awarded to you after passing the evaluation. You must pass the institutional competency evaluation for this competency before moving to another competency.
Bread and Pastry Production NC II COMPETENCY-BASED LEARNING MATERIALS List of Competencies No.
Unit of Competency
Module Title
1.
Prepare and produce bakery products
Prepare and produce TRS741379 bakery products
2.
Prepare and produce Pastry products
Prepare and produce TRS741380 Pastry products
3.
Prepare and present gateaux, tortes and cakes
Prepare and present TRS741342 gateaux, tortes and cakes
4.
Prepare and serve other types of desserts
Prepare and serveTRS741343 other types of desserts
5.
Prepare and display
TRS741344 Prepare and display
Code
petits fours
petits fours
UNIT OF COMPETENCY :
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
MODULE TITLE
PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES
:
MODULE DESCRIPTOR :
The module covers the skills and knowledge required by patissiers to produce, fill, decorate and present range of specialized sponges and cakes, where finish, decoration and presentation of high order is required.
NOMINAL DURATION
:
25 hours
QUALIFICATION LEVEL
:
NC II
SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. Prepare sponge and cakes LO2. Prepare and use fillings LO3. Decorate cakes LO4. Present cakes LO5. Store cakes
LEARNING OUTCOME NO. 1 PREPARE SPONGE AND CAKES Contents: 1. 2. 3. 4. 5. 6. 7. 8.
Culinary terms related to sponge and cakes Main ingredients used for variety of sponge and cakes Specific temperature used for different types of sponge and cakes Classification of the different types of sponge and cakes Mixing methods used for variety of sponge and cakes Cooling temperature of sponge and cakes Required equipment and materials for sponge and cakes Recipe specifications, techniques and conditions and desired product characteristics 9. OHS Assessment Criteria 1.
Ingredients are selected, measured and weighed according recipe requirements, enterprise practices and customer practices 2. Required oven temperature is selected to bake goods in accordance with desired characteristics, standard recipe specifications and enterprise practices 3. Sponges and cakes are prepared according to recipe specifications, techniques and conditions and desired product characteristics 4. Appropriate equipment are used according to required pastry and bakery products and standard operating procedures 5. Sponges and cakes are cooled according to established standards and procedures Conditions The participants will have access to: 1. 2. 3. 4.
Personal Protective equipment Bake ware Small hand tools Large equipment
Assessment Method: 1. 2. 3. 4.
Oral questioning Written examination Direct observation Demonstration
Learning Experiences Learning Outcome 1 PREPARE SPONGE AND CAKES Learning Activities Special Instructions 1.Read Information Sheet 3.1-1 on This Learning Outcome deals with culinary terms related to sponge and the development of the Institutional cakes Competency Evaluation Tool which -Answer Self-check 3.1-1 on culinary trainers use in evaluating their trainees after finishing a terms related to sponge and cakes competency of the qualification. -Compare answer with answer Key 3.1-1 on culinary terms related to Go through the learning activities sponge and cakes outlined for you on the left column 2.Read Information Sheet 3.1-2 on main ingredients used for variety of sponge and cakes -Answer Self-check 3.1-2 on main ingredients used for variety of sponge and cakes -Compare answer with answer Key 3.1-2 3.Read Information Sheet 3.1-3 on specific temperature used for different types of sponge and cakes -Answer Self-check 3.1-3 -Compare answer with answer Key 3.1-3 Read Information Sheet 3.1-4 on Classification of the different types of sponge and cakes -Answer Self-check 3.1-4 -Compare answer with answer Key 3.1-4 Read Information Sheet 3.1-5 on Mixing methods used for variety of sponge and cakes -Answer Self-check 3.1-5 -Compare answer with answer Key 3.1-5
to gain the necessary information or knowledge before doing the tasks to practice on performing the requirements of the evaluation tool. The output of this LO is a complete Institutional Competency Evaluation Package for one Competency of BREAD AND PASTRY PRODUCTION NCII. Your output shall serve as one of your portfolio for your Institutional Competency Evaluation for Preparing and Producing Bakery Products. Feel free to show your outputs to your trainer as you accomplish them for guidance and evaluation. This Learning Outcome deals with the development of the Institutional Competency Evaluation Tool which trainers use in evaluating their trainees after finishing a competency of the qualification. Go through the learning activities outlined for you on the left column
Read Information Sheet 3.1-6 on cooling temperature of sponge and cakes -Answer Self-check 3.1-6 -Compare answer with answer Key 3.1-6
Read Information Sheet 3.1-7 on Required equipment and materials for sponge and cakes -Answer Self-check 3.1-7 -Compare answer with answer Key 3.1-7 Read Information Sheet 3.1-8 on Recipe specifications, techniques and conditions and desired product characteristics -Answer Self-check 3.1-8 -Compare answer with answer Key 3.1-8 -Perform Operation Sheet 3.1-8 on procedural operation of Gas Oven -Evaluate Procedural criteria checklist 3.1-8 on Procedural Operation of Oven -Perform Task Sheet 3.1-8 on Identifying the tools, materials and equipment for making a butter cake -Evaluate Performance Checklist 3.1-8 on Identifying the tools, materials and equipment for making a butter cake -Perform Job Sheet 3.1-8 on How to -Use Performance Checklist 3.1-8 on How to bake a Butter Cake
to gain the necessary information or knowledge before doing the tasks to practice on performing the requirements of the evaluation tool.
Read Information Sheet 3.1-9 on Occupational Health and Safety -Answer Self-check 3.1-9 -Compare answer Key 3.1-9
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. 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 (individual portion size cakes).
called
French
Pastries
Information Sheet 3.1-1 Culinary terms related to sponge and cakes Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to: 1. Define each culinary term Definition of Terms Term
Agar Agar
Explanation Setting agent derived from seaweed. Much stronger than gelatine and harder to use. More stable. Vegetarian alternative to gelatine.
Allergen
A substance that is foreign to the body and can cause an allergic reaction in certain people. A bakers chocolate made with cocoa mass and vegetable fat.
Compound chocolate
Can be used without tempering. Not as flavoursome but cheaper and very practical to use.
Couverture chocolate
Daquoise
A good quality chocolate made with cocoa mass and cocoa butter. Need to be tempered before using as garnish. Expensive and best flavour. A cake sponge made with a meringue and nuts folded through.
Term
Explanation
Fillings
An ‘insert’ in between of the cake to enhance the taste and the layering of the cake.
French Pastries
‘Individual cake/pastries’ with approximate size of 5 to 6 cm, a term commonly used as ‘assorted French Pastries’ in the Industry.
Ganache
A chocolate paste/filling made from boiling of cream and stirring it into the chocolate.
Gateau
French name given to structured layered cake interspersed with flavoured cream or mousse, décor applied to sides.
Gelatine
Setting agent derived from animals bones and skins, used to stabilise creams.
Jellying Agent
An agent used to set (soft solid food), e.g. Gelatine, Agar-agar, Pectin.
Joconde Sponge
A thin sponge sheet made from almond or marzipan past.
Kahlua
Coffee liqueur.
Marzipan
Almond paste made from icing sugar and almonds. A cream cheese that has tartaric acid added to give a sour flavour.
Mascarpone cheese
Fat content will range from 25% to 75 %, depending on manufacturer. Used in Tira Misu Dessert.
Petit Gateaux
Small individual cakes of the larger variety.
Tempering
Process of heating, cooling and warming up chocolate to appropriate temperature to align the cocoa butter crystals thus setting the chocolate. Similar to gateau but of Austrian, German, Italian and Eastern European origins.
Torte
The name can be applied to either. Tortes can have pastry layers and more fruit and nuts tend to be used in some structures.
Trimoline
Invert sugar – mixture of dextrose and fructose in approximately equal proportions, created by treating sucrose with an enzyme – Sucrose
Term
Explanation +Water = Dextrose + Fructose
Self- Check 3.1-1 Matching Type: Match Column A with Column B. Write the letter of the correct answer on you answer sheet.
Column A
Column B
1. Setting agent derived from animal
bones and skins, used to stabilize creams. 2. A cream cheese that has tartaric acid added to give a sour flavor. 3. A cake sponge made with a meringue
and
through. 4. Setting agent seaweed.
Much
nuts
folded
derived
from
stronger
than
gelatin and harder to use. More stable. 5. Have pastry layers and more fruit and nuts tend to be used in some
a. Gelatin b. Torte c. Agar-agar d. Kahlua e. Allergen f.
g. Joconde Sponge h. Daquoise
structures. 6. A thin sponge sheet made from
i.
Tempering
almond or marzipan past. 7. An ‘insert’ in between of the cake
j.
Mascarpone cheese
to enhance the taste and the layering of the cake. 8. Process of heating, cooling and warming
up
chocolate
k. Trimoline
to
appropriate temperature to align the cocoa butter crystals thus setting the chocolate. 9. A substance that is foreign to the body and can cause an allergic reaction in certain people. 10. Coffee liqueur.
ANSWER KEY 3.1-1 1. a 2. j 3. h 4. c
Fillings
5. b 6. g 7. f 8. i 9. e 10. d
Information Sheet 3.1-2 Main ingredients used for variety of sponge and cakes Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to: 1. Define each culinary term for variety of cakes and sponge and state each its uses.
INGREDIENTS AND THEIR USES Baking powder is probably the most common aerating agent in baked products like cakes. It is made up of bicarbonate of soda and cream of tartar. Baking powder is a chemical aeration agent.
Eggs are another basic ingredient in many baked products. They provide structure, aeration, flavor and moisture. They also tenderize cakes and add color and nutritive value.
Fats and oils generally, fats are solid while oils are liquid. Fats come from a variety of animals and plants. Oils mostly come from plants. In baking, butter, margarine, shortening and oils are commonly used. Their main functions are to shorten or tenderize the product, to trap air during creaming and so aerate the cake during baking to give good volume and texture, to assist with layering in puff pastry, to help prevent curdling by forming an emulsion, and to add flavor. They also provide some nutritive value. It is important to add the correct amount of fat as too much far will make the baked product greasy and unpleasant to
eat, while too little fat will leave you with a product that lacks flavor and stales quickly. Flour is the ingredient on which most baked products are based. Flour is made up of starch, protein, sugar and minerals. The protein content decides what the end use of the flour will be. Milk is used in baked products to improve texture and mouth feel. The protein in milk also gives a soft crumb structure in cakes, and contributes to the moisture, color and flavor of a baked product. Cakes that contain milk also tend to have a longer shelf life. Salt is usually only added in very small amounts to baked products, but it has a noticeable effect on the flavor of baked products. It not only provides its own flavor but brings out the natural flavor of other ingredients. In bread dough, salt strengthens gluten and improves the consistency of the dough. Carbon dioxide given off by the yeast is more easily trapped by the strengthened gluten, which makes a better loaf of bread. Salt is also a good preservative as it absorbs water so there is less free water for bacterial and fungal growth. Sugar gives cakes and other baked products sweetness and is used in many forms and many ways. In yeast raised products, sugar acts as food for th e yeast. In cakes, sugar assists with the aeration and stabilizing of batters. Sugars improve the crust color of baked products, improve flavor and help to retain moisture, keeping products softer for longer and so reducing staling. Examples of sugar forms are granulated sugar, castor sugar and icing sugar. Sugar also comes in liquid forms such as syrup, treacle, corn syrup, honey and caramel.
Yeast belongs to the fungi family. It ferments carbohydrates (sugars) to produce carbon dioxide gases and alcohol, which aerate bread and other yeasted products, giving it volume and texture. These byproducts of yeast also contribute to the color and aroma of bread and other yeasted products. Correct way of measuring baking ingredients Dry Measuring Cups Although residential style measuring cups are most common, make sure you opt for a dry measuring cup over a liquid measuring cup when working with dry ingredients. The main difference between a dry measuring cup and a liquid measuring cup is that the dry measure has a flat rim and no pouring spout. Dry ingredients are meant to be measured by filling the cup to the brim and evening out the top with a flat utensil. The flat, thin rim makes for an accurate measurement, whereas a lip or spout creates an uneven measurement at the top of the cup. Dry graduated measuring cups are perfect for recipes that may call for larger measurements of dry baking ingredients such as pints or quarts. Liquid Measuring Cups Liquid graduated measuring cups are often glass or plastic so that you can see the liquid through the sides of the cup. However, the key feature of a liquid measure is the rim which has a lip or a pouring spout. The graduated marking on the sides help you determine the correct measurement, and the lip or spout makes it easy to pour the liquid into a mixing bowl. Measuring Spoons Measuring spoons are for measuring small amounts of ingredients such a teaspoon, tablespoon, and fractions thereof. They typically come in sets of three to five spoons. Measuring spoons are used for dry or wet ingredients, so they work just fine as long as the dry ingredients are properly leveled off and the wet ingredients are poured just before they would spill over, creating a round “bubble” at the top of the spoon.
How to Measure Dry Ingredients Dry ingredients consist of the flours, sugars, and leaveners of the baking world. These ingredients are typically granulated or powdered. As indicated before, dry ingredients do require a different method of measuring than liquid ingredients. It’s good to have measuring cups and spoons, as well as a scale depending on how much you’re making. Flour When measuring flour, you’ll want to fluff it first with a spoon, which simply means mix it up a bit.. If the recipe calls specifically for sifted flour, strain it through a sifter or sieve. Both of these methods incorporate air into the flour for a more accurate measurement; sifting the flour helps ensure that only the finest particles are used in the recipe. After fluffing or sifting, use a spoon to scoop the flour from its storage container and into the measuring cup. Using the measuring cup as a scoop is incorrect as it can over-pack the flour, resulting in an inaccurate measurement. Spooning your flour in may take a wee bit longer, but it will be more accurate for a better end result. When filling the cup, do not shake or pack the flour but rather use the back of a knife or other flat utensil to level off the flour. This will make it even with the top of the cup. One way to be sure you have an accurate amount of flour is to measure by weight instead of just by volume; using a digital portion control scale is a reliable method. A cup’s worth of all-purpose flour weighs 150 grams; 115 grams if sifted. Baking Powder/Baking Soda Baking soda and baking powder perform different functions in a recipe, but they can be measured the same way. As with flour, fluff these ingredients first to incorporate air and get an accurate measurement. To do so, stir the contents of the container first, then lightly scoop with a measuring spoon. Use a flat utensil to scrape off any excess from the top of the spoon back into the container. White Sugar Measure sugar by using the measuring spoon or cup to scoop it directly out of the storage container or bag until it is overflowing. Level off the top by sliding the back of a knife over the rim of the cup.
Brown Sugar
Brown sugar is essentially white sugar with the addition of molasses. It is thus a more moist, dense sugar. To measure brown sugar, pack it down into the cup or measuring utensil. This can be done by using the cup to scoop the sugar out of the container, then patting it down with your fingers. The goal is for the sugar to retain the shape of the measuring cup when added to the other ingredients. Powdered Sugar Powdered sugar is very fine, and as such is prone to clumping if exposed to moisture. Sift the powdered sugar to strain out the smallest particles for the recipe, then spoon the sifted sugar into the measuring cup. Then use the back of a knife to level off the measuring cup to achieve an accurate amount. Tips for Measuring Liquid Ingredients Measuring liquid ingredients is best done with liquid measuring cups. Remember those spouts we talked about earlier? Make sure your cups are made from clear plastic or glass as this makes measuring much easier. Rest the measuring cup on a level surface, pour in the liquid, and view it at eye level to be sure the liquid hits the appropriate line on the cup. For smaller measurements, a regular measuring spoon works just fine. Water Many recipes call for water or other liquid base for a recipe. The key for measuring water is to use a plastic or glass measuring cup, if possible, and to measure at eye level. It is not enough to hold a cup under a faucet then dump it into a bowl. Bend down to view the liquid in the cup and make sure the meniscus of the liquid rests right on the line of the measuring cup. If the liquid it opaque, such as milk, then simply get as close as possible to the measuring line. Vanilla Vanilla and other extracts are typically measured in very small portions, since they are very concentrated and aromatic. With ingredients like this, a little goes a long way. Many bakers pour vanilla into a measuring spoon while holding it over the mixing bowl. This is typically not the best idea, especially if you do not have a steady hand. If any liquid drips over the sides of the spoon, you may end up with more vanilla in the recipe than you need, which can throw off the flavors. Instead, measure over a clean measuring
cup or another bowl. This way, any spilled extract can potentially be saved to use in another recipe. Oils Measuring oil is just like measuring water or other liquid. It simply has a different consistency. Make sure to measure oil in a clean, dry liquid measuring cup. If the cup happens to have any water leftover from a washing or from a previous measurement, it can alter the final measurement of the oil, so make sure to dry the cup before using it. Tips for Measuring Unusual Ingredients Not all baking ingredients fall into the categories of dry or liquid. Many ingredients are somewhere in between with a semi-liquid state, or something totally different like chopped nuts. You should most definitely measure these types of ingredients too. Butter and Shortening Fats that are solid at room temperature such as shortening and butter which require their own measuring techniques. Butter for baking typically comes in sticks surrounded by paper wrapping. That wrapping is conveniently marked with measurements, usually in terms of tablespoons. One stick of butter is equal to ½ cup. Nowadays manufacturers also make shortening available in “stick” form, whereas it used to be available only in hefty canisters. If you are measuring shortening the old fashioned way, the correct method is to scoop a heaping amount into a dry measuring cup, pack it down so there are no air spaces, and then level off the top with the back of a knife. Chopped Ingredients Many recipes call for chopped items such nuts, fruit or even candy. Read the recipe to see if it asks you to measure the ingredient before chopping or after. For instance, the recipe may call for “a 12 ounce bar of dark chocolate, chopped.” The ideal way to measure this would be to purchase a chocolate bar wrapped and labeled “12 ounces,” or potentially to weigh a hunk of chocolate before chopping it. However, if the recipe calls for “one cup of coarsely chopped dark chocolate,” then one would measure using a dry measuring cup, filling it with chopped chocolate until it is level with the rim. Typically there is no need to level off the ingredients in this situation. Eggs
Measuring eggs does not always require a measuring cup, but rather an understanding of what size egg you need, and how to avoid getting shells in the batter or other ingredients. Always use the size of eggs a recipe calls for, but if no size is given then assume it calls for large eggs. Then, crack the eggs into a small glass bowl before adding them to the other ingredients. This will allow you to see if there are any stray pieces of shell in the eggs, and give you the chance to pick them out before they get lost in baking translation. Peanut Butter Peanut butter is much like shortening in that it is dense, sticky and difficult to manage, let alone measure. When measuring, spoon out the peanut butter into a dry measuring cup until it is level with the rim of the cup. It will help if the cup is slightly greased with a tiny amount of oil, which will prevent part of the peanut butter from sticking to the cup and throwing off the measurement.
Self-check 3.1-2 Identification: Answer the following questions. 1. It ferments carbohydrates (sugars) to produce carbon dioxide gases and alcohol, which aerate bread and other yeasted products, giving it volume and texture. 2. Gives cakes and other baked products sweetness and is used in many forms and many ways 3. Usually only added in very small amounts to baked products, but it has a noticeable effect on the flavor of baked products. 4. Gives a soft crumb structure in cakes, and contributes to the moisture, color and flavor of a baked product.
5. It is the ingredient on which most baked products are based. It is made up of starch, protein, sugar and minerals. 6. Their main functions are to shorten or tenderize the product, to trap air during creaming and so aerate the cake during baking to give good volume and texture, to assist with layering in puff pastry, to help prevent curdling by forming an emulsion, and to add flavor. 7. They provide structure, aeration, flavor and moisture. They also tenderize cakes and add color and nutritive value. 8. It is made up of bicarbonate of soda and cream of tartar.
Answer Key 3.1-2 1. 2. 3. 4. 5. 6.
Yeast Sugar Salt Milk Flour Fats and Oils
7. Egg 8. Baking Powder
Information Sheet 3.1-3
Specific temperature used for different types of sponge and cakes Learning Objectives: 1. Know the specific oven temperature for sponge and cakes
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). 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. A cold cake needs 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.
Self-check 3.1-3 Essay Discuss the appropriate cooling temperature for the following: Oven settings for sponge cakes Oven settings for cakes
Answer Key 3.1-3 1. 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). 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. A cold cake needs to be wrapped as soon as possible. 2. 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.
Information Sheet 3.1-4 Classification of the different types of sponge and cakes Learning Objectives: 1. Define each types of sponge and cakes There are many different types of cakes and many different ways of dividing them into various categories, but professional bakers categorize cakes by ingredients and mixing method. (Home bakers tend to categorize cakes by flavoring—i.e., chocolate cakes, fruit cakes, and so on—which is helpful when you're trying to decide what to eat, but not as helpful when you're trying to understand how best to make a cake.) Depending on how the batter is prepared, you will find that the final texture (and colour, if it is a yellow or white cake) varies. Below is a comprehensive but by no means exhaustive list of the basic types of cakes: Butter (or Oil) Cakes These contain some kind of fat—often butter, but sometimes oil— and baking powder to leaven them or make them rise. If the fat is butter, the ingredients are usually combined using the creaming method, which means that the soft butter and sugar are beaten
together in an electric mixer to partially dissolve the sugar and to incorporate some air. Then the dry and wet ingredients are added in alternating doses. This results in a light and airy crumb, though not quite as light as that of a sponge cake (see below). The best butter cakes have a moist buttery richness tempered by lightness. Included in this category are: Pound Cakes: This is the simplest type of butter cake. A classic pound cake is made with a pound each of butter, sugar, eggs, and flour. This produces a dense yet tender texture. Pound cakes are heavier than the types of butter cakes used for constructing layer cakes they’re easy to prepare, with the only trick being that the butter must be quite soft when you begin. These cakes are usually very lightly flavored and served plain or topped with a simple glaze or water icing. A pound cake is usually baked in a loaf or Bundt pan. Many coffee cakes, sour cream cakes, and fruit crumb cakes are variations of pound cake. Butter (and Oil) Layer Cakes: Many different types of cake can be arranged in layers. However, classic American layer cakes are usually butter or oil cakes. The birthday cake you ate as a child was probably of this type. These cakes are lighter than traditional pound cake, but more moist and flavorful than European-style sponge layer cakes. Cakes in this category include: devil's food cake(the classic chocolate layer cake), golden cakes (made with egg yolks, which add richness and a golden color), and white cakes (made with egg whites, which create a lighter, whitercolored cake). Sponge and Foam Cakes These are notable more for what they are missing than for what they contain: They usually do not include fat, such as butter or oil, and they do not incorporate leaveners, like baking powder. Instead, volume is created by whipping the eggs or egg whites. The air whipped into the eggs expands during baking, causing these cakes to rise on their own without baking powder. However, the success of this method depends on not deflating the eggs after whipping them. To this end, dry ingredients are usually
sifted over and gently folded in, and fat is often avoided, as it would weigh down the foamy batter. This method produces extremely light, airy cakes with a spongy texture but generally less flavor and moisture than butter and oil cakes. The basic types of sponge and foam cakes are: Angel Food Cake: This type is made with egg whites alone and no yolks. The whites are whipped with sugar until very firm before the flour is gently folded in, resulting in a snowy-white, airy, and delicate cake that marries beautifully with fruit. Most angel food cakes have a spongy, chewy quality derived from their relatively high sugar content and the absence of egg yolks. Baked in ungreased two, angel food cakes are cooled by being inverted, since this type of cake would collapse if cooled right-side-up in the pan or if removed from the pan while still warm. Genoise: This type of sponge cake is made with whole eggs rather than just egg whites, which gives it a richer flavor than angel food cake. The eggs are combined with sugar and gently heated over simmering water, then whipped (heating the eggs allows them to be whipped to a greater volume). Genoise lacks much assertive flavor of its own, but it is often used to construct layered or rolled cakes when a lighter texture than a butter cake is desired. To add flavor and moisture, genoise cake layers are always moistened with flavored syrup, and they are often sliced into thin horizontal layers and stacked with rich fillings such as buttercream. These layer cakes, common in the coffeehouses of Europe, are called "European-style" to distinguish them from American-style butter layer cakes, which generally have fewer, thicker layers. Biscuit (always pronounced the French way as bees-kwee): This type of sponge cake contains both egg whites and yolks, but, unlike in genoise, the whites and yolks are whipped separately and then folded back together. This creates a light batter that's drier than a genoise but holds its shape better after mixing. For this reason, it's often used for piped shapes such as ladyfingers. If baked in a tube pan like an angel food cake, it makes a very
chewy sponge cake that was popular in the early 20th century but has since fallen out of favor. However, it's still known in a slightly different form as the classic Passover sponge cake, in which the flour is replaced by matzoh cake meal and potato starch. Chiffon Cake: This fairly recent American creation was invented by a salesman who sold the recipe to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s. A classic chiffon cake is kind of a cross between an oil cake and a sponge cake. It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten to soft peaks before being folded into the batter. This creates a cake with a tender crumb and rich flavor like an oil cake, but with a lighter texture that's more like a sponge cake. Chiffon cakes can be baked in tube pans like angel food cakes or layered with fillings and frostings. Low- or No-Flour Cakes Cakes made without flour (or with very little) generally have a creamy or silky texture. They can be baked or unbaked: Baked Flourless Cakes: These include baked cheesecakes and flourless chocolate cakes. For easy removal, they're often made in a spring form pan, though some can also be made in regular round layer cake pans. Often the filled pan is placed in a larger pan that's half-filled with water to insulate the delicate, creamy cake from the oven's strong bottom heat, which might give the baked cake a porous rather than silky texture. This is called baking the cake in a water bath. Unbaked Flourless Cakes: These types of cakes are typically molded in a dessert ring or spring form pan then simply chilled before unmolding. They include unbaked cheesecakes and mousse cakes. They often have a crust or bottom layer that's baked before the mousse is added. Sometimes other layers, such as genoise or biscuit, are alternated with the mousse.
Self-check 3.1-4 Multiple Choices: Select the letter of the correct answer. Write it on your answer sheet. 1) These types of cakes are typically molded in a dessert ring or spring form pan then simply chilled before unmolding. a. b. c. d.
Unbaked Flourless Cakes Baked Flourless Cakes Unbaked cheesecakes Mousse cakes
2) For easy removal, they're often made in a spring form pan, though some can also be made in regular round layer cake pans. a. Low- or No-Flour Cakes b. Baked Flourless Cakes c. Flourless chocolate cakes d. Genoise 3) A cross between an oil cake and a sponge cake. a. Butter (and Oil) Layer Cakes b. Angel Food Cake c. White cakes d. Chiffon Cake 4) This type of sponge cake contains both egg whites and yolks, but, unlike in genoise, the whites and yolks are whipped separately and then folded back together.
a. Biscuit b. Matzo cake meal c. Pound Cakes d. Genoise 5) The eggs are combined with sugar and gently heated over simmering water, then whipped (heating the eggs allows them to be whipped to a greater volume). a. Unbaked Flourless Cakes b. Baked Flourless Cakes c. Unbaked cheesecakes d. Genoise 6) This type is made with egg whites alone and no yolks. a. Butter (and Oil) Layer Cakes b. Angel Food Cake c. White cakes d. Chiffon Cake
7) This is the simplest type of butter cake. A classic pound cake is made with a pound each of butter, sugar, eggs, and flour. This produces a dense yet tender texture. a. Biscuit b. Matzo cake meal c. Pound Cakes d. Genoise
8) These contain some kind of fat—often butter, but sometimes oil—and baking powder to leaven them or make them rise. a. Butter (and Oil) Layer Cakes b. Angel Food Cake
c. White cakes d. Chiffon Cake
Answer key 3.1-4
Multiple Choices: 1. 2. 3. 4. 5. 6. 7. 8.
a b d a d b c a
Information Sheet 3.1-5 Mixing methods used for variety of sponge and cakes Learning Objectives: 1. Define the mixing methods used for variety of sponge and cakes 2. Demonstrate each mixing methods. The Six Different Cake Mixing Methods
Creaming Method This is the most common of the methods. The creaming method alternately adds the dry and liquid ingredients to the fat mixture. This ensures all the liquid will be absorbed into the batter as if there is a high amount of butter or shortening, the liquid has a natural tendency to separate and the flour will help bind it into the batter. Two-Stage Method This method is great for cakes with a large amount of sugar and the resulting batter is generally thinner than other types. The dry ingredients are mixed with the fat, then the liquid is added in parts. Low speed is always used in the procedure, and frequent scraping is necessary. Flour-Batter Method This produces a finely grained cake. The flour and fat ingredients are mixed until smooth, and the sugar and eggs are whipped together. Then the two different mixtures are incorporated, and the liquid is added at the end. Sponge Method Sponge cakes use egg yolks and or whole eggs that are whipped with sugar until a very thick foam is created. Heating the eggs or yolks with the sugar will result in greater volume. A typical genoise cake will use this method, and the egg foams are the typically the only leavening.
Angel Food Cake Method
As the name implies, this is the method for creating angel food cakes. These cakes use no fat, and are leavened with whipped egg whites. Chiffon Method Chiffon-style cakes can use an egg white foam, but are not fatfree, and some recipes call for additional eggs or yolks inside the batter. Additional melted butter or a vegetable oil is added to the mix for richness, and the leavening isn't solely relied upon by the egg foams; they do contain chemical leavenings such as baking powder. Mixing Methods also 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 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. Self-check 3.1-5
Matching Type: Match Column A with Column B. Write the letter of the correct answer on your answer sheet.
Column A 1. It is mixing of an ingredient like butter so it is smooth and lump free 2. 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
Column B a. Two-stage Method
b. Creaming
3. This method is great for cakes with a c. Beating large amount of sugar and the resulting batter is generally thinner than other types. 4. The method of mixing lighter d. Folding ingredients as egg whites to make meringue, mixing of cream so the fat globules begin to adhere together and air is trapped inside allowing cream to be piped e. Whisking 5. Ingredient are mix together to get the correct consistency before the next stage is attempted.
Answer Sheet 3.1-5 1. 2. 3. 4. 5.
b d a e c
OPERATION SHEET 3.1-8 Equipment Type
Hand Mixer
Equipment Code Location
Practical Work Area
Steps/Procedure: 1. Read all the instructions that came with your hand mixer. Reading the instructions is the base step of working with any device. Note that each machine has something different in it, though the basic method of working is same in all the devices. Read the manual that came with the device and you will be safe. 2. Make sure that you do not let the machine cords, plug, or even the body to touch water. When you are working in a kitchen, this is a common mistake that may happen. 3. Make sure that the mixer is unplugged and the speed is 0 before you insert the beaters. 4. Plug the mixer using your cable to the socket. Also, it is time to place the beater into a bowl. 5. Slowly use the speed control button to set your desired speed. Start with 1 and then slowly increase it to your desired speed. 6. When you are done mixing, make sure to turn the speed down to 0 before you unplug the mixer. 7. Unplug the mixer by pulling the cable off from the socket. 8. Eject the beater that you installed. Each mixer has a different procedure of removing beaters. Read your manual to understand your method. Make sure that the speed is set to 0 before you try this step.
Assessment Method: Direct observation/Demonstration
Procedural Criteria Checklist 3.1-8 CRITERIA
Did you…. 1. Guide the Beaters/Whisks continuously through the mixture for uniform mixing?
YES
2. Select the appropriate speed for the task?
3. Use the appropriate attachment for a particular mixing method?
4. Turn the mixer off and unplug the cord mixer after it is used?
5. Perform safety precaution in using the hand mixer?
NO
TASK SHEET 3.1-8 Title: Measure correctly the basic baking ingredients Performance Objective: Identify the tools, supplies, materials needed in preparation for baking a butter cake. Supplies/Materials
:
Butter
Milk
Flour
Baking Powder
Salt
Vanilla
Oil
Measuring Cups for solid and liquid
Measuring Spoons
Spatula
Weighing Scale
Knife
Spoon
Equipment
:
Steps/Procedure: 1. Read the Information Sheet 3.1-2 on correct measurement of
ingredients.
2.
Follow the instructions precisely.
3.
Use the appropriate tools/materials in measuring ingredients.
Assessment Method: Lecture, Demonstration
Performance Criteria Checklist 3.1-8 CRITERIA
Did you…. 1. Select, measure, and weigh ingredients according to recipe requirements, enterprise practices and customer practices? 2. Use the correct type of weighing and measuring equipment according to the types and quantities of ingredients used? 3. Check the ingredients?
condition,
quantity
and
quality
of
YES
4. Take action to sort and identify alternatives, if ingredients are not available?
5. Use personal protective clothing/equipment and working practices which are useful in combating potentially harmful effects of dust from ingredients and allergies from skin contact with ingredients
NO
JOB SHEET Title:
Appropriate mixing methods for Chiffon Cake
Performance Objective: Given the necessary material, tools and equipment, the candidate must be able to bake a Butter Cake Supplies/Materials: 1 1/2 cups all-purpose flour 1/2 teaspoon salt , 2 teaspoons baking powder , 1/2 cup butter, room temperature , 1 cup white sugar, 2 eggs room temperature, 1 teaspoon vanilla extract 3/4 cup milk, room temperature. -Mixing bowl wooden spoon measuring cup measuring spoon scale square pan parchment paper sieve rubber scraper Equipment : Oven, Hand Mixers with attachment, weighing scale. Steps/Procedure: Wear the complete PPE Prepare the necessary materials and equipment. Beating Method Combine the flour, salt, sugar and baking powder in a large bowl. Make a little well in the center and pour in the oil, water egg yolks and flavouring. Beat for 2 minutes until smooth. Whisking Method In another bowl, beat the egg whites with the cream of tartar. This is what will make the cake so fluffy, so it's very important to make very stiff peaks. Folding Method Gently fold the eggs into the first mix. Beware to not stir, but rather fold them together. Do this until it's well blended together.
Assessment Method: Direct Observation/Demonstration
Performance Criteria Checklist 3.1-8
Did you…. 1. Wear complete PPE?
CRITERIA
YES
2. Use the appropriate tools, materials and equipment for the task?
3. Perform correctly the mixing methods?
4. Observe safety precautions in performing the task?
NO
Information Sheet 3.1-6 Cooling temperature of sponge and cakes Learning Objectives: 1. Give the cooling temperature of sponge and cakes Cooling the Cake Cakes need to cool properly before they're handled. First, allow cakes to cool in their pan for a while. If a cake hasn't cooled enough, it will be quite reluctant to leave the pan -- some of the cakes may stick to the pan, or half of the cake will come out, and the other half will stay attached. Removing a cake from the pan too soon or too late can drastically change the appearance and texture of the cake. Wire cooling racks are perfect for cake to cool on after they're removed from baking pans, because the wire cooling racks allow air to circulate all around the cakes while it cools. Some kinds of cakes require specific cooling techniques , such as: Butter cakes: After removing butter cakes from the oven, let them stand in the baking pans on wire cooling racks for 10 minutes, or as the cake recipe directs. Run a knife around the edge of the cake to loosen it from the sides of the baking pan. Using oven mitts or hot pads, place a wire cooling rack on top of the cake and baking pan. Turn cake over so wire
cooling rack is on the bottom. Gently shake the cake to release it from the baking pan. Remove the baking pan and peel off the paper liner from the cake, if one was used. Turn the cake right side up onto a second rack to finish cooling. If you let the cake cool in the pan too long, it may not come out easily. Try putting it back in the oven at 250°F for three minutes to help loosen it. Sponge or angel food cakes: Sponges and angel food cakes are leavened with air, so they have to cool hanging upside down or they will collapse into themselves. The easiest way is to use a pan that has feet attached to the pan. Just flip around the feet, and turn the cake upside down. If you pan doesn't have feet, don't worry -- just turn the pan over onto the neck of a wine bottle or long, heatproof funnel. If those aren't handy, balance the edges of the pan on inverted mugs or cups. Allow the cake to completely cool for several hours. Then remove the pan from the bottle and slide a sharp knife with a long, thin blade between the cake and side of the pan to free any sticking crumbs. Place a plate over the top of the tube pan, flip it over, and remove the pan.
Cheesecakes: Allowing the cheesecake to fully set before removing the springform pan is important. Cool the cheesecake on a wire rack away from drafts at least 1 hour until it reaches room temperature. Then cover the top of the pan with plastic wrap and place it in the refrigerator to set for at least four hours -- overnight is ideal. After the cheesecake is completely chilled, run a butter knife between the cake and the edge of the pan, unlatch the fastener, gently release the springform ring, and lift straight up, away from the cheesecake.
Self-check 3.1-6 Essay Answer the following questions: Some kinds of cakes require specific cooling techniques. Give some cooling techniques for the following types of cakes. 1. Butter cakes 2. Sponge or angel food cakes 3. Cheesecakes
Answer Key 3.1-6 1. Butter cakes: After removing butter cakes from the oven, let them stand in the baking pans on wire cooling racks for 10 minutes, or as the cake recipe directs. Run a knife around the edge of the cake to loosen it from the sides of the baking pan. Using oven mitts or hot pads, place a wire cooling rack on top of
the cake and baking pan. Turn cake over so wire cooling rack is on the bottom. Gently shake the cake to release it from the baking pan. Remove the baking pan and peel off the paper liner from the cake, if one was used. Turn the cake right side up onto a second rack to finish cooling. If you let the cake cool in the pan too long, it may not come out easily. Try putting it back in the oven at 250°F for three minutes to help loosen it. 2. Sponge or angel food cakes: Sponges and angel food cakes are leavened with air, so they have to cool hanging upside down or they will collapse into themselves. The easiest way is to use a pan that has feet attached to the pan. Just flip around the feet, and turn the cake upside down. If you pan doesn't have feet, don't worry -- just turn the pan over onto the neck of a wine bottle or long, heatproof funnel. If those aren't handy, balance the edges of the pan on inverted mugs or cups. Allow the cake to completely cool for several hours. Then remove the pan from the bottle and slide a sharp knife with a long, thin blade between the cake and side of the pan to free any sticking crumbs. Place a plate over the top of the tube pan, flip it over, and remove the pan. 3. Cheesecakes: Allowing the cheesecake to fully set before removing the springform pan is important. Cool the cheesecake on a wire rack away from drafts at least 1 hour until it reaches room temperature. Then cover the top of the pan with plastic wrap and place it in the refrigerator to set for at least four hours -- overnight is ideal. After the cheesecake is completely chilled, run a butter knife between the cake and the edge of the pan, unlatch the fastener, gently release the springform ring, and lift straight up, away from the cheesecake.
Information Sheet 3.1-7
Required equipment and materials for sponge and cakes Learning Objectives: 1. Give the equipment and materials for cakes 2. Distinguish the function of the equipment and materials for cakes. Baking parchment This is a non-stick paper ideal for lining cake tins. It is also known as silicone paper. Baking parchment is both greaseproof and moisture-proof. You can use it to line cake tins and baking trays. No additional greasing is necessary. It can be used in the oven and freezer. Baking tins There are many tins on the market these days of all shapes, sizes and materials. At Good Food, we prefer heavy-duty, silvercoloured tins. Dark-coloured silicone bakeware has a tendency to absorb heat and make the sides of the cake dark. It is essential to use the correct tin size and shape stated in the recipe or else cooking times will need to be adjusted. Cooling rack This is an essential piece of equipment for helping air to circulate around your freshly-baked cake or biscuits, avoiding sogginess. Cutters A selection of metal cutters allows you to create simple but effective cake decorations and fun biscuit shapes. Dredger/ Shaker
A dredger is useful for lightly dusting surfaces with flour or icing sugar when rolling out dough or icing. However a tea strainer or sieve can perform the same function perfectly well. Food mixer A food mixer is not essential for cake-making but it does save time and minimize effort. Food processor Useful for so many functions both sweet and savory, the food processor can also be used for many cake recipes and is good for rubbing fat into flour when making pastry. Greaseproof paper This type of paper is ideal for wrapping food, particularly greasy or fatty foods. It's often suggested as a suitable wrapping for fruit cake before placing it in a tin. It can be used in the freezer as well as the microwave and oven. If you are using it for lining a cake tin, you should also lightly grease the paper before spooning in the cake mix. Icing smoother A handy tool for cake decorating, the smoother helps to give you a professional finish, smoothing down your marzipan or sugarpaste (ready-to-roll icing) after you've applied it to the cake. You can buy this from specialist cake decorating shops. Marzipan spacers If you like to decorate cakes with marzipan or sugar paste then spacers will help you achieve an even thickness. These can be bought from specialist suppliers.
Measuring jug Baking recipes often include oil, milk or other liquid ingredients and a measuring jug is essential for getting the quantities right. As a measuring jug is needed for so many cooking purposes, it's always useful to have one to hand. Measuring spoons People often under- or overestimate the size of a teaspoon or tablespoon. Measuring spoons ensure an accurate amount is used. If you like to use American recipes, it's also worth buying a set of measuring cups to avoid tricky conversions. Mixing bowls It's useful to have at least two large mixing bowls as many recipes require more than one. Choose glass, metal or plastic according to preference but it's worth having heatproof ones so that you can put them in the microwave or over simmering water when melting chocolate. Palette knife A palette knife is a long, thin implement with a rounded end. It has a wide range of uses, including smoothing on icing or cake fillings, scraping bowls and cutting butter into flour. Pastry brush A pastry brush can be used to glaze your pastry with egg wash or milk or for brushing filo pastry with melted butter. It's also good for brushing off excess icing sugar when cake decorating. Rolling pin
You can buy one-piece rolling pins or the type with a fixed handle at either end, depending on which you find easiest. For really smooth results make sure the pin is wide enough to fully cover the width of dough or icing you are rolling out. If you do a lot of cake decorating with sugarpaste/ready-to-roll icing it is handy to have both a wide pin made from smooth plastic and a mini pin for intricate work. Scales As accuracy is key in baking, a good set of scales are necessary for measuring out ingredients.
Sieve A fine sieve made from metal or plastic is ideal for sifting flour and icing sugar, which is highly recommended when cakemaking. It can be easier to use a small tea strainer to dust surfaces and decorate desserts with icing sugar or cocoa. Skewer A metal skewer will help you determine whether your cake is cooked. If you insert it into the cake and it comes out clean, your cake is ready. Spatula Avoid leaving cake mixture or melted chocolate in your bowl by using a bendy spatula which can easily skim around the sides. Spoons
A wooden spoon is a great all-rounder in the kitchen. If you don't have a food mixer, use it for beating your cake mixes. A large metal spoon is handy for folding in flour or whisked egg whites. Whisk Whisks are designed to give volume and aerate foods and are therefore important for cake making. A balloon whisk is a handheld tool with metal loops that form into a bulb shape at the end of a long handle. It's always handy to have one of these in the kitchen as in addition to whipping cream, whisking egg whites and gently folding in flour, you can also use it to remove lumps from sauces. An electric whisk or a food mixer make short work of whisking and creaming. The food mixer, with its different attachments, is more versatile but also much more expensive. Zester It's handy to have a zester, fine grater or microplane, as many baking recipes require citrus zest. The latter two can also be used to grate nutmeg. Self-check 3.1-7 True or False Write T if the statement is correct and write F if it is wrong.
1. Whisks are designed to give volume and aerate foods and are therefore important for cake making. 2. Spatula is a great all-rounder in the kitchen. If you don't have a food mixer, use it for beating your cake mixes. A large metal spoon is handy for folding in flour or whisked egg whites. 3. A sieve will help you determine whether your cake is cooked.
4. A pastry brush can be used to glaze your pastry with egg wash or milk or for brushing filo pastry with melted butter 5. A food mixer is not essential for cake-making but it does save time and minimize effort.
Enumeration List down Ten (10) required equipment and materials for sponge and cakes. 1.
6.
2.
7.
3.
8.
4.
9.
5.
10.
Answer 3.1-7 True or False 1. T 2. F 3. F
4. T 5. T Enumeration Zester Spatula Rolling Pin Parchment Paper Baking tin Whisk Wooden Spoon Skewer Sieve Scales Pastry brush Pallet Knife Measuring Spoon
Information Sheet 3.1-8 Recipe specifications, techniques and conditions and desired product characteristics Learning Objectives: 1. Know the techniques, conditions and desired characteristics of sponge and cakes. 2. Perform at least 1 recipe for sponge and cakes Best Vanilla Sponge Cake Recipe
Prep time 15 mins Cook time 35 mins Total time 50 mins The milk / butter mixture should be hot (about 150°f) when adding to the liaison. A stand mixer is not necessary however it is the best at achieving the ribbon stage with the balloon whip attachment, a hand beater can be used but be aware it may take almost 20 minutes to reach ribbon stage Grease pans with pan grease Preheat oven to 350°f Yield: 2 - 8" layers or 24 cupcakes Ingredients Eggs Large 4 (200g)
Granulated Sugar 1 ¾ cup (350g) Whole Milk 1 cup (237ml) Unsalted Butter 1 Stick (8 Tablespoons) (112g) Vanilla Extract 1 Tablespoon (15ml) All Purpose Flour 1 cup (130g) Cake Flour 1 cup (120g) Baking Powder 2 teaspoons (10g) Salt ½ teaspoons (3g) Instructions In the bowl of your Kitchen Aid mixer combine the eggs and sugar over a double boiler and whisk with a hand whisk until the sugar has dissolved slightly and the mixture reaches approximately 115°f. 1.On high speed whip to ribbon stage, thick and pale colored and is almost 5X from original volume 2.The eggs will take about 5 - 7 minutes to reach the ribbon stage. 3.In the meantime combine the milk and butter in a microwave safe bowl or on the stove top and melt to just under a boil. Add the vanilla extract 4.By this time the eggs should be ready, fold in the sifted dry ingredients 5.Take out about 2 cups of the cake batter into a separate mixing bowl, and with a hand whisk add the hot milk-butter to that. Whisk vigorously 6.Add the "liaison" back into the remaining batter in the mixer bowl. 7.Pour batter between the two prepared pans. 8.Bake in preheated 350°f oven for about 35 minutes or UNTIL IT'S DONE A Note on Doubling this recipe:
Most recipes are no problem to simply double or triple the ingredients amount and proceed as the recipe states to mix. However with a recipe such as this one, that requires the eggs reach a certain volume, you may have trouble to double and especially triple the quantities here, because you are severely limiting the amount of room for the eggs to gain volume. If you have a 7qt Kitchen Aid bowl, you can double the recipes, but I will not advise to triple unless you have a commercial 12Qt or 20Qt Bowl.
Best Angel Food Cake Recipe TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling MAKES: 12-16 servings Ingredients 1-1/4 cups egg whites (about 9) 1-1/2 cups sugar, divided
1 cup cake flour 1-1/4 teaspoons cream of tartar 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1/4 teaspoon salt Directions: Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. Yield: 12-16 servings. Nutritional Facts 1 serving (1 slice) equals 115 calories, trace fat (trace saturated fat), 0 cholesterol, 68 mg sodium, 26 g carbohydrate, trace fiber, 3g protein.
Butter Cake Ingredients: 1 1/2 cups all-purpose flour
1/2 teaspoon salt 2 teaspoons baking powder 1/2 cup butter, room temperature 1 cup white sugar 2 eggs, room temperature 1 teaspoon vanilla extract 3/4 cup milk, room temperature Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour. Sift together the flour, salt, and baking powder. Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely Cake Making Techniques Cake making is not difficult but having an understanding of the role ingredients and technique play in the quality of your finished cake will help you to have consistent and excellent results every time. You may not know the differences between the two types of cakes; foam and butter, and the different techniques used to make them. Cake making usually begins by trying a recipe that catches your interest and whether it is a sponge cake, butter cake, chiffon cake, or genoise doesn't matter at first, only how it tastes and looks matters. But as you gain more experience, you start to develop definite taste preferences. Frustration often results when a recipe doesn't work or meet your expectations. This is when you need to learn about technique and cake types so you can become
better at; choosing recipes that match your preferences, avoiding mistakes, and even changing a recipe to suit your own taste. There are two types of raised cakes: 1. FOAM Cakes -( No fat ) Foam cakes have a high proportion of eggs to flour. They are leavened solely by the air beaten into whole eggs or egg whites. They contain very little, if any, fat and have a spongy texture. The two categories of foam cakes are: i) Those that contain no fat - Angel Food Cakes, Meringues, and Dacquoises. ii) Those where the only fat is from egg yolks - Sponge Cakes, some Biscuits, Roulades 2. BUTTER or SHORTENED Cakes These cakes contain fat (butter, margarine or shortening) plus egg yolks. - Genoises and Chiffons and rely on a chemical leavener (baking powder, baking soda) for their rise. They are flavorful, and have a good texture and volume. The American-style butter cake evolved from the English pound cake recipe of 1 pound of flour, 1 pound of sugar, 1 pound of butter, and 1 pound of eggs. The French called the pound cake "quatre-quarts" which translates to fourquarters, meaning ¼ of the recipe is flour, ¼ sugar, ¼ butter and ¼ eggs. The first pound cakes had no artificial leavener and volume was obtained through the mixing (aeration) of the batter. Other examples of butter cakes are the white and yellow cake, coffee cakes, teacakes, and fruitcakes. Some butter cakes are rich and flavorful enough to stand alone (fruitcakes, teacakes) or with a sifting of confectioners’ sugar or drizzled with a glaze. Others, layer or sheet butter cakes, taste even better with a layer of frosting, lemon curd, jam and preserves, nuts, or even ice cream.
Butter cakes consist of taking the most basic of ingredients butter, sugar, eggs, flour, and a leavening agent (baking powder or baking soda) and transforming them into a baked good with a wonderful taste and texture.
Self-Rising Flour vs. Plain Flour Generally, it is always preferable to use self-rising flour or cake flour for making basic cakes without any icing or decoration. This is because self-rising flour has a much lower gluten level than plain flour and this will also produce a much lighter and fluffy cake. Unless specified in the recipe like Banana Cake which requires a heavier batter or you are making a decorative cake with several tiers and icing which requires a more firm cake base, then it is better to use Plain flour plus baking powder or leavening agent. Plain flour has a much higher level of gluten. How to make your butter cake light & fluffy (creaming method most popular) Step 1: Place softened butter and sugar in a large bowl. Use an electric beater to beat until pale and creamy. Step 2: Add the eggs to the mixture one at a time (this stops it curdling), and beat until just combined. Do not over beat. Step 3: Add the flour to the mixture and use a spoon or spatula to gently fold until just combined. There are actually three methods used in making butter cakes and the goal of each method is to incorporate the maximum amount of air into the batter (produces the volume and texture of the cake), to restrict the development of gluten in the flour (provides tenderness, texture and volume), and to have a uniform batter. 1) Creaming Method - Most American-style butter cakes are prepared using one of three methods.
The creaming method is the most popular of the three. This is the easiest and produces the lightest cake with the best volume. 2) One Bowl, Quick or Blending Method - The one bowl, quick, or blending method is the quickest and easiest cake to make and produces a melt-in-your-mouth texture but it is denser with less volume than a cake made with creaming method. 3) Combination Method - The combination method is similar to the creaming method but involves whipping the egg whites separately from the yolks and then adding them to the batter. Example - chiffon cake, angel cake
The creaming method The Creaming method is the most common of the three methods, and produces the lightest cake with the greatest volume. To start, the butter should be unsalted, of good quality, and at room temperature (65 - 70 degrees F) (18 - 21 degrees C). Butter that has a high butterfat content produces more air bubbles and tends to produce less curdling. The type of sugar used can vary by recipe from regular granulated white sugar to superfine (castor) white sugar. Mixing the sugar and Butter Creaming or 'to Cream' - How often have you seen a recipe begin with the words 'cream the butter' or 'cream the butter with the sugar'? This mixing or beating technique not only combines ingredients to make a uniform mixture, but also incorporates air into this mixture. A whisk, wooden spoon, or electric mixer with paddle attachment can be used. The butter should be at room temperature so it incorporates the sugar sufficiently to produce a smooth and creamy batter that is light and fluffy. Follow your recipe's instructions, as this step can vary in length from seconds to minutes, depending on how much air needs to be incorporated into the batter so it rises properly in the oven
To begin, place the butter and sugar in a mixing bowl and start beating these two ingredients on LOW speed. The creaming of the butter and sugar produces air bubbles in the fat created by the rubbing of the sugar crystals against the fat. These holes will get larger and multiply as you continue beating. Starting on LOW speed and then gradually increasing the speed allows the air bubbles to form and strengthen. Starting at too high a speed could damage or break the fragile air bubbles which will cause the finished cake to be heavy with a compact texture. The goal is to have maximum aeration, that is, lots of air bubbles in the fat. A well aerated batter means a cake with good volume and a soft crumb. Beating time can range anywhere from 5 to 10 minutes so be sure to follow your recipe. Butter and sugar have different jobs in cake making. Butter provides flavor, tenderizes the batter and provides volume. Sugar, on the other hand, helps to tenderize the batter (slows down the gluten development in the flour) but also sweetens the batter, moistens the batter which helps keep the cake fresh, and helps with browning. Adding the eggs - when and how At the point where the butter and sugar mixture is light and fluffy, room temperature eggs are added. (The use of cold eggs will reduce the volume of your finished cake. ) You may have noticed that there may be curdling of the batter at this stage. This is particularly so when the recipe is for a high-ratio cake (see below). This is caused by the addition of more liquid (eggs) than the batter can handle at one time. Once the flour has been added it will smooth out the batter so don't worry. One solution is to add the eggs to the batter more slowly as opposed to one egg at a time as most recipes state. Lightly beating each egg first and then slowly adding the egg down the side of the bowl as the mixer is running will help. If you see curdling, stop adding the egg and beat the batter a little to smooth it out before continuing the addition of more egg.
Eggs play a major role in cake making. Not only do they add needed aeration to the batter, they also provide structure to the cake, help to bind the ingredients together, keep the cake moist, add flavor, and tenderness.
When to adding Flavorings Once the eggs have been combined and you have a smooth batter, flavorings, such as extracts are added. Adding the flour, Baking powder and Milk or Water First, the flour is sifted with a leavening agent (baking powder/baking soda) and salt. This is done not only to aerate the flour and remove any lumps, but to evenly distribute the leavening agent and salt throughout the flour. If the leavening agent is not evenly distributed throughout the cake batter, holes in the baked cake can occur. Baking powder's role is to enlarge the bubbles created in the fat during the creaming of the fat and sugar. The flour mixture and room temperature liquid (milk, water, etc.) are added alternately, beginning and ending with the flour mixture to ensure a smooth and light batter. It is very important NOT to over mix the batter at this point. Over mixing will develop too much gluten in the flour and the result will be a tough cake or your cake will sink in the center. Mix only to incorporate the ingredients. The first addition of flour will be fully coated with the fat and does not form gluten, so it is a good idea to add the largest amount of flour in the first addition. When you add the liquid any uncoated flour will combine with the liquid and form gluten. Continue adding the flour and liquid alternately, making sure you mix on low speed just until blended. This will enable enough gluten to develop to provide structure but not enough to make a heavy and compact cake.
Liquids are used in butter cakes to dissolve the salt and sugar, to add color and richness, and to not only moisten and therefore activate the baking powder/baking soda in the batter, but to also create steam when the cake batter is placed in the oven so the cake will rise and reach its full volume. Leavening: (This is a general guideline as the other ingredients used in a recipe also affect the amount of baking powder/baking soda used.) 1 - 1¼ teaspoons of baking powder for each cup of flour or ¼ teaspoon baking soda for each cup of flour The one bowl or quick method The one bowl or quick method produces a cake moist, dense, with a fine and velvety texture. implies, this method is faster and easier than method as the creaming step of the butter eliminated.
which is very As the name the creaming and sugar is
All the dry ingredients are first put into a mixing bowl and then soft butter and a little liquid are added. This is thoroughly beaten together and then the eggs, flavoring, and remaining liquid are added. Since the liquid is added after the butter and flour are combined, it reduces the gluten formation in the flour because the fat has had a chance to coat all the flour before the toughening action from the liquid can take place. This is why this method produces a melt-in-your-mouth cake (less gluten is formed). However, using the one bowl method does not produce a cake with as much volume as the creaming method. This is because the butter tends to melt into the batter, so it doesn't form as many air bubbles needed for maximum volume as in the creaming method. The temperature of the ingredients plus the mixing speed are very important with this method so be sure to follow your recipe's instructions.
The combination method The combination method when whipped egg whites are added to the creamed ingredients. This method gives additional volume and light texture to your cake. Some recipes that call for the creaming method can be changed to this method by simply separating the eggs, beating the whites separately with a little of the recipe's sugar, and then adding the whites to the finished batter.
Troubleshoot Butter cake Sometimes our butter cakes don't turn out the way we expected. Maybe they are domed, or sink in the middle, or are too heavy, or have holes. There are many reasons that cakes fail and understanding these reasons will help to prevent the next disaster. When baking butter cakes, as with all baking, it is very important to accurately measure or weigh all your ingredients. Having too little or too much of any one ingredient will affect the outcome of the cake. Also, the correct oven temperature is paramount to a wonderful cake. A perfectly measured and mixed batter will fail if your oven temperature is incorrect. Therefore, if you find your cakes are done before the specified time, invest in a good freestanding oven thermometer to accurately measure the temperature of your oven. Proper mixing of the batter will also affect the outcome. With the creaming method, creaming the butter and sugar develops air cells in the batter, which helps give cakes their volume and texture. Sifting the flour with the baking powder/soda prevents uneven distribution of the leavener which can cause holes in the finished cake. When adding the flour to the batter, do not over mix or it will produce too much gluten. Too much gluten causes a cracked and domed top.
Some common problems and their causes are: OVER CREAM OR OVER BEAT Definitely do NOT over beat or over cream the butter and sugar. At the point where the butter and sugar mixture is light and fluffy, eggs are added. Over beating eggs with the butter and sugar mixture will make it turn watery and loses it's aeration and cause it to break and collapse resulting in a sink cake in the center. Roughly about 10 mins is more than enough for your small beater and for big beaters, 8 mins is enough. When the eggs and sugar are beaten, it should thick rather than watery. Suggest instead of pouring in one short, sift the flour into the egg and sugar mixture then fold. Whisking the eggs and sugar is simple. whisk till it's thick and creamy. The difficult part is folding the flour into the egg mixture. At this juncture, you might deflat the air bubbles and thus get a flat cake instead. Mix or fold only to incorporate the ingredients DOMED or CRACKED SURFACE and/or TUNNELS - batter over mixed - wrong type of flour or too much - too little baking powder/soda or sugar - oven temperature too hot CAKE SINKS IN THE CENTER - batter over mixed - too much fat and/or sugar or leavening - not enough liquid - oven temperature too low
CAKE DIDN'T RISE (COMPACT TEXTURE) - improper mixing - butter and eggs wrong temperature - too much or too little fat - too little baking powder or baking powder is too old - oven temperature too hot - wrong pan size
TOP CRUST IS TOO DARK OR HARD - over baked - wrong oven temperature - too much sugar, baking powder/baking soda COARSE GRAIN AND DRY - oven temperature too low - too much baking powder/baking soda - too little liquid CAKE FALLING APART - too much baking powder/baking soda, sugar, or fat - improper mixing - oven temperature too low Icing sugar and granulated sugar
Sometimes you are in a hurry and you run out of either Icing or granulated sugar. Instead of running out to the store, you can make your own powder sugar or substitute them. Make your own powder/Icing sugar Powdered sugar, also known as confectioner's sugar or icing sugar, is a finely grained sugar that dissolves quickly in water. It is used mostly for icing on cakes and is called for in many recipes. Powdered sugar is typically more expensive than regular sugar so you’ll save money as well. When substituting powdered sugar with granulated sugar, take 1 cup of granulated sugar and 1 tsp of cornstarch for every 1 cup of powdered sugar needed, and grind them in a blender. Make sure to use a blender, because a food processor won't work for this. The cornstarch is used to keep the powdered sugar substitute from clumping up during storage. How to make whipped cream. Ingredients 1 cup of heavy whipping cream 1/3 cups sugar. (icing sugar mixes in more easily) 1 pinch salt 1/2 a teaspoon of vanilla extract The cream will expand into more so be careful how much cream you put in. e.g. if you put in 1 cup it will multiply into 2 cups. Method: 1. Pour the 1 cup of heavy cream into a large bowl.
2. Add in about a 1/3 cup of sugar and a tiny pinch of salt. 3. Adding more sugar will help thicken the mixture, but don't add too much.3/4 a cup to a cup is too much. 4. Using a wire whisk or beater, whip the mixture together until you get soft peaks. 5.Let it chilled in fridge to cool. Tips The longer you whip the frothier it becomes, but whip it too long and it becomes butter. Add food colouring for special events.If it tastes tart, add more sugar. Alternately, use powdered sugar, or your favorite artificial sweetener, and sweeten to taste. You can certainly use less sugar. The key to truly tasty whipped cream is vanilla extract (about a half teaspoon) You can also add different extracts or liquor for extra flavors. Tricks and Tips Instead of lining your cake tin with wax paper, you can also grease you cake tin with ordinary vegetable oil and dust with flour before you pour in your cake mixture for baking. This will enable your cake to be easily taken out after the cake is done. CAKE: - To prevent burning, avoid storing the baking tray too close to fire source. Also try not to set the oven temperature too high. - Cover the base of the baking tray with bread paper sprinkled with flour (without margarine), because it will thicken the paper and make it easier to peel off. - Thin cakes are best baked at a higher oven temperature (± 200°C), while thicker cakes will need a temperature of 180°C.
- Wrap cake with aluminum foil and store in freezer, and it will stay edible for more than five weeks. - Make sure the oven is preheated before baking and that water is already boiled properly before steaming. - Sieve chocolate powder together with wheat flour to produce a smoother and less grainy mixture. - To maximize cake’s volume, liquid food coloring has to be inserted the first time dough is stirred. - Cool off liquid butter before adding it to dough to prevent the cake’s texture becoming rough. - When adding butter cream, ensure that cake is already cooled off for two hours to prevent it from melting. - Pound cake is the most suitable dough for making a fruitcake. - Don’t use fruits with high water/slime content because it will make it difficult to preserve. - When using broiler chicken eggs, making sure they’re not more than three days old. If eggs have become to thin, try adding cake emulsifier. - Do not use eggs that have just been taken out of the fridge, because they will not capture air when stirred. Why do roll cakes often crumble and can’t be rolled properly? Because of not high enough oven temperature and too much baking time. Roll cakes usually require 12 minutes of baking at 220°C. Why do cake fillings turn hollow or rough? Too much egg white or too little margarine. What causes thick clods in cakes? Too much use of margarine, too much or uneven stirring. Why is the cake’s middle layer not as well-baked as its exterior? Oven temperature is too high.
Why is cake hard and dry? Because of not enough use of sugar, margarine and eggs. Or from too much baking powder. On the other hand, cake can be too runny also from lack of emulsifier or flour, or from too much egg white. Which wheat flours are suitable for making cakes? Those with low protein, or those made from mixing mediumprotein flour with maizena flour. What’s the difference between chiffon cake, pound cake and sponge cake? Chiffon cake is made by mixing egg yolk, oil, flour and baking powder, whereby egg white is first mixed and braised with sugar before other ingredients are added. Pound cake is a cake that has the same ratio of egg, sugar and flour, which weighs about one pound each – about 450 g. Sponge cakes is made by braising eggs with sugar, followed by wheat flour and lastly margarine or butter. Why does cake surface become grooved? Not enough wheat flour in the dough, or vice versa. Why does cake surface crack? Too much sugar and wheat flour or because the wrong type of flour is used. Other causes include baking tray being too small or not high enough oven temperature. Lastly and most important is to choose and understand the correct type of flour used for your cake.
Tips for a perfect cake Cake making is easy - but have you ever had one that doesn't turn out as you expected? Read on to find out some of the s
Baking 1. If your oven temperature is questionable, invest in an oven thermometer. Some ovens might be off by as much as 75°F. 2. Preheat oven to the correct temperature. If you are using glass pans, reduce oven temperatures by 25°F. 3. Shiny coated pans reflect the heat, and are your best choice for cake baking. Grease and lightly flour the pan and cover the bottom with greased waxed paper. 4. Position pans as near to center of oven as possible. Pans should not touch sides of oven or each other. 5. Cake is done when the sides shrink slightly away from the pan and a cake tester or toothpick inserted in center comes out clean. 6. Cool cake in pan 10 - 15 minutes before loosening the edge and turning it out onto a wired rack to cool.
Mixing 1. Prepare all the necessary ingredients. 2. Before mixing the batter, prepare the pans, turn the oven on, and make sure the rack is in the center. 3. Have all ingredients at room temperature for best results. 4. Cream butter and sugar until light and fluffy or as long as the recipe directs. 5. Always sift flour, baking soda, baking powder and spices
to avoid lumps. 6. To speed up the softening of cold butter, slice and let stand for about 10 minutes. 7. Toss nuts, raisins and fruits in the batter last. This will avoid color bleeding. 8. For a lighter cake, separate the eggs. Add the yolks to the butter mixture, whip the egg whites and then fold them into the final batter. 9. Use cocoa powder instead of flour for dusting a greased pan when making a chocolate cake. 10. Scrape sides and bottom of bowl frequently with a rubber spatula during mixing. 11.
Spread batter evenly in pans.
12. If using melted chocolate, temper it slightly with some of your batter to prevent lumps. Frosting 1. Cool the cake thoroughly before frosting, unless the recipe instructs otherwise. 2. Chill the cake between the filling and the frosting. The cake will be much easier to work with. 3. Store whipped cream in the refrigerator at all times. 4. Never walk away when whipping heavy cream or you may end up in the butter manufacturing business. Ingredients 1. Always use fresh eggs. Eggs separate best when cold. 2. Flour quality varies by brand and by season. If your batter
feels funny, bake a small muffin to verify the result. 3. Butter gives the best flavor and improves the shelf life of a quality cake. But margarine can be used in place of butter in most recipes with a minimal difference in flavor.
Self-Check 3.1-8 I-True or false: Write T if the statement is correct and write F if it is wrong. 1. For a lighter cake, separate the eggs. Add the yolks to the butter mixture whip the egg whites and then fold them into the final batter. 2. Cool off liquid butter before adding it to dough to prevent the cake’s texture becoming rough. 3. Always use fresh eggs. Eggs separate best when cold. 4. Margarine can be used in place of butter in most recipes with a minimal difference in flavor. 5. Chill the cake between the filling and the frosting. The cake will be much easier to work with. 6. Cool the cake thoroughly before frosting, unless the recipe instructs otherwise. 7. Foam cakes have a high proportion of eggs to flour. 8. Toss nuts, raisins and fruits in the batter last. This will avoid color bleeding. 9. Position pans as near to center of oven as possible. 10. If using melted chocolate, temper it slightly with some of your batter to prevent lumps.
II-The following are the steps of baking a butter cake. Arrange it in correct order. a. Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended b. Preheat oven to 350 degrees F (175 degrees C). Lightly grease
an 8-inch square baking pan. c. Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely. d. Sift together the flour, salt, and baking powder.
Answer Key 3.1-8 I- True or False 1. 2. 3. 4. 5. 6. 7. 8.
T T T T T T T T
9. T 10. T II 1. 2. 3. 4.
B D A C
Information Sheet 3.1-9 Occupational Health and Safety Learning objectives: 1. Identify Hazards and give precautions to minimize the risk.
Identifying Hazards • Physical hazards are health and safety hazards that are derived from the work environment, such as noise, heat / cold, radiation, microwaves etc. • Chemical hazards are derived from chemicals used in the workplace including toxic gases, noxious, fumes and flammable / corrosive liquids. •
ergonomic hazards are related to physical dimensions of equipment, the placement of equipment and the way in which equipment use impacts on the worker such as the height of a workbench, the accessibility of a storage area, the weight of equipment or the support of furniture.
• Movement hazards are caused by manual handling such as lifting or moving loads and repetitive movement. Physical Hazards HEAT • wear heat resistant gloves when carrying hot utensils and equipment • avoid burns or scalding when cooking or removing food or making hot drinks • working conditions with poor ventilation may lead to heat stress Things you can do to minimize the risk. • use Personal Protective Equipment provided (aprons, loves, utensils) • Make sure all equipment that contains hot fat is covered when not in use. ELECTRICITY •electricity is a serious hazard because electric shock can be fatal.
Things you can do to minimize the risk. • don’t use frayed or damaged electrical leads • don’t overload power outlets with double adapters and extension leads • keep leads away from hot surfaces, walkways or other places where they could be damaged • wear rubber soled shoes but don’t rely on them to provide protection. Chemical Hazards GAS Gas is a quick, efficient energy source, but you are at risk from: • burns from naked flames • gas leaks • gas bottle explosions Things you can do to minimize the risk. • follow safe work practices • make sure you know where the gas shut-off valve is • make sure you know the emergency drill for gas leaks • keep cooking equipment clean • make sure you know where the maintenance shut-off valve is on every gas appliance CHEMICALS • a number and range of chemicals are used in the workplace • chemical burns and exposure can cause considerable harm and even be fatal Things you can do to minimize the risk. • read the material safety data sheets (MSDS) and ensure compliance in use.
Manual handling
Manual handling is not simply lifting items. It concerns all aspects of manually maneuvering: • loads, e.g. pushing, pulling, lifting, carrying, tilting, etc Severe and sometimes permanent injuries can be caused by incorrect manual handling of materials and loads. Some of the injuries sustained include: • acute or chronic muscle strain • ruptured discs • fractured bones • damaged ligaments or tendons • hernias • wounds or bruises • sprains and strains • poor posture and excessive repetition of movement can be important factors in their onset IN THE KITCHEN In a kitchen, you are at risk when you are handling equipment, for example: • lifting and carrying full pots and pans • carrying hot liquids and hot utensils • cleaning deep fryers, for example: • bending to clean inside fryers • pushing fryer cleaning equipment • stretching into the fryer • taking rubbish away, for example: • bending to pick up bags or bins • carrying a load of rubbish • stretching to place the rubbish into an outside bin
• •
Things you can do to minimize the risk: use a rubbish chute if one is available push trolleys and bins instead of pulling them
Machinery and Tools Knives and machines with moving parts cause many injuries in the hospitality industry. Things you can do to minimize the risk:
• • • • • • •
use the right knife for the task, and the food that you are cutting keep knives sharp always cut on a stable surface, like a cutting board always cut away from your body store knives safely in a rack or knife block don’t leave knives in washing-up water always carry knives with the blade pointing downwards
Fire There is a high risk of fire in a commercial kitchen. Things you can do to minimize the risk: • know the fire safety and emergency procedures • make sure you know how to use firefighting equipment such as fire extinguishers and fire blankets • make sure you know where the firefighting equipment is kept • don’t use water on oil, fat or electrical fires • get rid of rubbish which may cause a fire hazard Slipping injuries As the vast majority of slip injuries happen on floors that are wet or contaminated (e.g. with food debris, cooking oil etc.), the best prevention is to ‘Stop the floor getting wet or being contaminated in the first place’. To prevent accidents, part of your duty is to: • maintain equipment as per standards and procedures • prevent any leaks of oil, water or other liquids • clean up spillages immediately • pick up everything that falls onto the floor • promptly reporting faulty equipment • routine floor cleaning should be done during quiet times • people are not put at risk and hygiene is not • use lids and covers for pans and containers, especially when they are being carried • don’t leave floors wet after cleaning – clean them to a completely dry finish if at all possible
•
if ‘clean-to-dry’ is completely impossible then use barriers and ‘wet floor’ warning signs to keep people off the wet area
In a kitchen, you are at risk of slips, trips and falls when you are: • walking on slippery floors • working in a cluttered area • going up and down steps • things you can do to minimise the risk. • use floor cleaning products that remove oil and grease • mop up spills straight away • go into the kitchen only when necessary • keep walkways clear of clutter • wear non-slip shoes Use cleaning methods that don’t spread the problem • small spillages are often better dealt with using a paper towel instead of a mop that wets the floor Emergency and Control Procedures The procedures described below have been established to provide a system of safety for each person employed and visitors should a building emergency eventuate. YOUR RESPONSIBILITY It is the responsibility of all persons to report immediately to their Manager incidents of: • fire • accident • injury • medical or any other matters concerning health and safety emergencies In case of fire keep calm, move out of the danger zone and await instructions from your warden • assist members of the public with special care for children, the aged, injured and mobility impaired.
For your own safety, familiarize yourself with the ‘emergency knowledge’ as soon as you commence to work in a new outlet, you must know: • Where the fire extinguisher are kept • Where emergency equipment relevant to your work is kept, (fire blanket) • Who the first aid officer is • Where the first aid kit is kept • •
Where the nearest emergency exits is what to do in case of an emergency
EMERGENCY AND FIRST AID In an emergency situation, immediate action: SAVES LIFE • assess the situation • ensure that you are not placing yourself in danger when approaching the casualty • If possible, immediately advise your Manager, otherwise; • ensure someone calls for help and/or an • Ambulance if required. • DO NOT move the casualty unless there is immediate danger to life, e.g. • Potential for obstructed airway REPORTING ILLNESS It is your responsibility to report all work related accidents, illnesses and injuries to the manager as soon as they occur.
Self-check 3.1-9
Essay: The following are things that can cause hazard; give some precautions to minimize the risk. Fire Chemical Gas Electricity Heat
Answer Key 3.1-9 Essay Fire There is a high risk of fire in a commercial kitchen. Things you can do to minimize the risk: • know the fire safety and emergency procedures • make sure you know how to use firefighting equipment such as fire extinguishers and fire blankets • make sure you know where the firefighting equipment is kept • don’t use water on oil, fat or electrical fires • get rid of rubbish which may cause a fire hazard
Chemical Things you can do to minimize the risk. • read the material safety data sheets (MSDS) and ensure compliance in use. Gas Things you can do to minimize the risk. • follow safe work practices • make sure you know where the gas shut-off valve is • make sure you know the emergency drill for gas leaks • keep cooking equipment clean • make sure you know where the maintenance shut-off valve is on every gas appliance Electricity Things you can do to minimize the risk. • don’t use frayed or damaged electrical leads • don’t overload power outlets with double adapters and extension leads
• keep leads away from hot surfaces, walkways or other places where they could be damaged • wear rubber soled shoes but don’t rely on them to provide protection.
• • •
HEAT wear heat resistant gloves when carrying hot utensils and equipment avoid burns or scalding when cooking or removing food or making hot drinks working conditions with poor ventilation may lead to heat stress.
