Classification of Cakes
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The document discusses different types of cakes. It defines gateaux, tortes, petit fours, and cake. It then classifies cakes into three types: shortened cakes, un-shortened cakes, and chiffon cakes. It describes the shortening used, mixing methods, and provides examples for each cake type. The document also includes review questions to check understanding.
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Prepare and present cakes
This document discusses different types of cakes and their ingredients and preparation methods. It describes sponge cakes, butter cakes, angel food cakes, and chiffon cakes, which are classified based on the ingredients used for leavening. The document also covers topics such as batters, leavening agents, shortening, and techniques for making fillings including custard, mousse, purees, jelly, and jam.
Petit fours
Petit fours are small cakes or pastries that are generally eaten at the end of a meal or as part of a large buffet. They are typically about 1 inch square and 1.5-2 inches tall, consisting of layers of cake and frosting. Petit fours can be either "sec" or "glacé", with sec being dry pastries like cookies or biscuits and glacé being iced or decorated cakes, tarts, or pastries. They originated from using the remaining heat in brick ovens to bake small cakes after larger cakes were done.
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The document describes various types of baking equipment and ovens. It lists 27 different baking tools used for tasks like mixing, cutting, rolling, piping, and more. It also describes four main types of commercial ovens used in bakeries: deck ovens, rack ovens, mechanical ovens, and convection ovens. Deck ovens bake items directly on the oven floor while rack ovens hold full sheets of pans. Mechanical ovens rotate items for even baking and convection ovens use fans to rapidly distribute heat. Dutch ovens are thick-walled cooking pots used as casserole dishes.
Mise en place
Mise En Place refers to having all necessary ingredients and tools prepared ahead of time before starting to cook. It involves assembling ingredients, washing and chopping vegetables, and ensuring tools and equipment are ready. Proper knife skills and grips are also important for safely preparing ingredients. There are several basic knife cuts including dice, julienne, batonnet, and brunoise which produce uniformly sized pieces.
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PETIT FOUR
Petit fours are small French cakes or cookies that are traditionally served after a meal with tea or coffee. They originated in France in the 18th century when bakers would bake extra cakes in the residual heat of their ovens after baking bread. There are three main types - petit fours sec are dry cookies like shortbread; petit fours glace are layered sponge cakes with fillings like chocolate or fruit; and petit fours sale are savory bites that accompany drinks.
Competency Based Learning Materials - Bread and pastry production NC II
Here are the key tools and materials used in decorating cakes:
- Spatulas - Come in different sizes for removing items from pans or frosting cakes. Flexible blades are multipurpose.
- Rubber scrapers - Used to remove food bits from bowls, pans, mixers. Also gather or consolidate batter/dough.
- Piping bags - Hold frostings, fillings for decorating. Disposable bags or reusable bags with couplers.
- Decorating tips - Attach to piping bags. Different shapes (star, round, flower) for various effects.
- Cake comb - Creates patterns/designs on frosted cakes.
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This document provides guidelines for presenting, serving, and storing baked goods. It discusses various types of equipment used to present baked products attractively, such as cake servers, bowls, paper plates, napkins and cups. It also offers tips for artfully arranging and displaying baked items on plates and platters to create sculptural landscapes. Finally, it outlines best practices for properly packaging and storing baked goods in the refrigerator, freezer or at room temperature to maximize freshness.
Prepare and present cakes
This document discusses different types of cakes and their ingredients and preparation methods. It describes sponge cakes, butter cakes, angel food cakes, and chiffon cakes, which are classified based on the ingredients used for leavening. The document also covers topics such as batters, leavening agents, shortening, and techniques for making fillings including custard, mousse, purees, jelly, and jam.
Petit fours
Petit fours are small cakes or pastries that are generally eaten at the end of a meal or as part of a large buffet. They are typically about 1 inch square and 1.5-2 inches tall, consisting of layers of cake and frosting. Petit fours can be either "sec" or "glacé", with sec being dry pastries like cookies or biscuits and glacé being iced or decorated cakes, tarts, or pastries. They originated from using the remaining heat in brick ovens to bake small cakes after larger cakes were done.
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Mise En Place refers to having all necessary ingredients and tools prepared ahead of time before starting to cook. It involves assembling ingredients, washing and chopping vegetables, and ensuring tools and equipment are ready. Proper knife skills and grips are also important for safely preparing ingredients. There are several basic knife cuts including dice, julienne, batonnet, and brunoise which produce uniformly sized pieces.
Quarter 3: LO1. Prepare sponge and cakes
Select, measure, and weigh required ingredients according to recipe requirements, enterprise practices and customer practices.
PETIT FOUR
Petit fours are small French cakes or cookies that are traditionally served after a meal with tea or coffee. They originated in France in the 18th century when bakers would bake extra cakes in the residual heat of their ovens after baking bread. There are three main types - petit fours sec are dry cookies like shortbread; petit fours glace are layered sponge cakes with fillings like chocolate or fruit; and petit fours sale are savory bites that accompany drinks.
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Here are the key tools and materials used in decorating cakes:
- Spatulas - Come in different sizes for removing items from pans or frosting cakes. Flexible blades are multipurpose.
- Rubber scrapers - Used to remove food bits from bowls, pans, mixers. Also gather or consolidate batter/dough.
- Piping bags - Hold frostings, fillings for decorating. Disposable bags or reusable bags with couplers.
- Decorating tips - Attach to piping bags. Different shapes (star, round, flower) for various effects.
- Cake comb - Creates patterns/designs on frosted cakes.
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The document discusses measuring ingredients accurately for baking pastries. It emphasizes that measuring correctly is important to get the right consistency and taste as using the wrong amounts of flour or sugar can negatively impact the pastry quality. It provides guidelines for properly measuring various ingredients like flour, sugar, liquids, and solid fats. It also notes that substitutions may be necessary at times but can alter the taste and texture so it is best to understand the role of the ingredient first before substituting.
Classification of Cakes
The document discusses different types of cakes. It defines gateaux, tortes, petit fours, and cake. It then classifies cakes into three types: shortened cakes, un-shortened cakes, and chiffon cakes. It describes the shortening used, mixing methods, and provides examples for each cake type. The document also includes review questions to check understanding.
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Learning Objectives:
Identify the market forms of vegetables
Prepares and present vegetable recipes with appropriate sauces and accompaniments
Basic Principles in Cooking Vegetables to Maintain Nutrients
Cook vegetables in the smallest liquid possible .
Cook vegetables the shortest amount of time for the desired tenderness.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible.
When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe.
Follow the recipe or directions for cooking a vegetable.
Cook vegetables just in time for serving on the line.
Basic Principles of Cooking Vegetables Meet Quality Standards
Green Vegetables
- When a green vegetable is cooked, some acid is released in the steam. When steam cannot escape, it condenses to water that has the acid in it. Then it falls back on the food turning it a dull olive-green color. This is why correct cooking and holding of green vegetables is so important to maintain the bright green color.
2. Orange and Yellow Vegetables
- During cooking, orange colored vegetables may become more yellow, but there is a little change. Follow the recipe or directions to avoid overcooking these vegetables because they will become mushy in appearance and in texture.
. Cook vegetables for good flavor typical of the vegetables.
- The flavor of the vegetable is affected by the way it is cooked and by the seasonings added to it.
4. Serve vegetables at the right temperature.
- By cooking vegetables just in time for serving, they do not have to be held long and will have better quality as well as maintain their temperature.
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Parts of a plant
Flavor
Colors
Nutrients in Vegetables
Vitamin A
Vitamin C
Vitamin B
Minerals
Carbohydrates
Thawing Frozen Vegetables
Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
Immerse vegetables, encased in plastic wrap or a glass container, in cold water that you change every minutes .
Microwave the vegetables which have been removed from their packaging, and process them on defrost about 30 percent powers according to weight
MARKET FORMS OF VEGETABLES
Fresh
Canned
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Dried
Methods of Cooking Vegetable Dishes
Moist- Heat Methods
Blanching-
Boiling
Braising
Poaching
Steaming
Dry- Heat Method
Broiling
Grilling
Roasting
Sauteing
Stir-frying
Preserving Nutrient of Vegetables
Leave vegetables in big pieces.
Always cover your pot to hold in steam and heat.
Use any leftover cooking water for soups and stews, sauces, or vegetable juices.
Eat fruits and vegetables raw whenever possible in salads and smoothies or as whole fruits and vegetables.
Cook vegetables until crisp.
Use as little water as possible when cooking.
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Basic Baking Ingredients and Their Functions
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There are several main classes of cakes: butter/oil cakes, foam/sponge cakes, and low- or no-flour cakes. Butter cakes are the most common and use oil or butter, creating a moist and tender texture. Pound cakes contain equal parts butter, sugar, eggs, and flour while layer cakes are lighter. Foam cakes like sponge cakes rely on whipped eggs for volume rather than fat. Low- or no-flour cakes either contain little flour or are unbaked, including cheesecakes, flourless chocolate cakes, and mousse cakes.
Different types of Cake
This document lists different types of cakes categorized into butter cakes, sponge cakes, and chiffon cakes. Butter cakes mentioned include gooey butter cake, hazelnut brown butter cake, almond pound cake, and black butter cake. Sponge cakes listed are upside-down cake, red velvet cake, and pandan cake. Chiffon cakes include strawberry chiffon cake, lemon chiffon cake, pineapple chiffon cake, and layered chiffon cake.
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The document discusses measuring ingredients accurately for baking pastries. It emphasizes that measuring correctly is important to get the right consistency and taste as using the wrong amounts of flour or sugar can negatively impact the pastry quality. It provides guidelines for properly measuring various ingredients like flour, sugar, liquids, and solid fats. It also notes that substitutions may be necessary at times but can alter the taste and texture so it is best to understand the role of the ingredient first before substituting.
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The document discusses different types of cakes. It defines gateaux, tortes, petit fours, and cake. It then classifies cakes into three types: shortened cakes, un-shortened cakes, and chiffon cakes. It describes the shortening used, mixing methods, and provides examples for each cake type. The document also includes review questions to check understanding.
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This document provides information on ingredients and tools used in bread and pastry production. It discusses various types of flour, sugars, fats, liquids, and leavening agents used in baking. It also outlines the baking process from measuring and mixing to shaping, proofing, baking and cooling. Finally, it describes important tools and equipment used in bakeries such as mixers, ovens, pans, utensils and more. The document serves as a reference for bakers on key ingredients, techniques and equipment involved in bread and pastry production.
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Preparing Vegetable Dishes Prepared by Ms. Leody C. Jumao-as
Learning Objectives:
Identify the market forms of vegetables
Prepares and present vegetable recipes with appropriate sauces and accompaniments
Basic Principles in Cooking Vegetables to Maintain Nutrients
Cook vegetables in the smallest liquid possible .
Cook vegetables the shortest amount of time for the desired tenderness.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible.
When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe.
Follow the recipe or directions for cooking a vegetable.
Cook vegetables just in time for serving on the line.
Basic Principles of Cooking Vegetables Meet Quality Standards
Green Vegetables
- When a green vegetable is cooked, some acid is released in the steam. When steam cannot escape, it condenses to water that has the acid in it. Then it falls back on the food turning it a dull olive-green color. This is why correct cooking and holding of green vegetables is so important to maintain the bright green color.
2. Orange and Yellow Vegetables
- During cooking, orange colored vegetables may become more yellow, but there is a little change. Follow the recipe or directions to avoid overcooking these vegetables because they will become mushy in appearance and in texture.
. Cook vegetables for good flavor typical of the vegetables.
- The flavor of the vegetable is affected by the way it is cooked and by the seasonings added to it.
4. Serve vegetables at the right temperature.
- By cooking vegetables just in time for serving, they do not have to be held long and will have better quality as well as maintain their temperature.
Classifications of Vegetables
Parts of a plant
Flavor
Colors
Nutrients in Vegetables
Vitamin A
Vitamin C
Vitamin B
Minerals
Carbohydrates
Thawing Frozen Vegetables
Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
Immerse vegetables, encased in plastic wrap or a glass container, in cold water that you change every minutes .
Microwave the vegetables which have been removed from their packaging, and process them on defrost about 30 percent powers according to weight
MARKET FORMS OF VEGETABLES
Fresh
Canned
Frozen
Dried
Methods of Cooking Vegetable Dishes
Moist- Heat Methods
Blanching-
Boiling
Braising
Poaching
Steaming
Dry- Heat Method
Broiling
Grilling
Roasting
Sauteing
Stir-frying
Preserving Nutrient of Vegetables
Leave vegetables in big pieces.
Always cover your pot to hold in steam and heat.
Use any leftover cooking water for soups and stews, sauces, or vegetable juices.
Eat fruits and vegetables raw whenever possible in salads and smoothies or as whole fruits and vegetables.
Cook vegetables until crisp.
Use as little water as possible when cooking.
Cblm -bpp_prepare_and_produce_p_astry_pr
This document provides competency-based learning materials for the unit of competency "Prepare and Produce Pastry Products" for the Bread and Pastry Production NCII qualification. It contains information sheets, tasks, and evaluation methods to teach trainees how to prepare, bake, decorate, and store various pastry products. The learning materials cover topics like the characteristics of different pastries, ingredient properties, baking techniques, and food safety. The goal is for trainees to gain the practical skills needed to independently produce quality pastry products according to industry standards.
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This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking through various methods like coagulation, emulsification, and as a binding or thickening agent. The document outlines the steps in making egg foam from frothy to stiff peaks and factors that affect foaming such as beating time, freshness, and additives. Finally, it lists some Asian preserved egg dishes as examples of cooked eggs.
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This document is a daily lesson log for a 7th grade bread and pastry production class. The objectives of the lesson were to identify the seven basic baking ingredients, classify their purpose and function, and recognize the importance of different ingredients in baking. The lesson involved dividing students into groups to identify ingredients in pictures and baked products. Students then learned about the seven basic ingredients - flour, liquids, fats, sugars, leaveners, eggs, and salt - and their functions. Formative assessments included a true/false quiz and an activity where students listed ingredients from product wrappers.
Baking Techniques
Candidates should have knowledge of various baking processes including rubbing in, creaming, melting, whisking, all-in-one, kneading, folding, rolling, shaping, and cutting. The document then provides definitions and instructions for each of these processes used in baking products such as shortcrust pastry, cakes, biscuits, and bread.
Prepare cereals and starch dishes
This is all about the first step in preparing cereals and starch dishes. Identifying tools and equipment and also the structure and composition of starch and cereals. Also the reaction that happens when cooking a starch.
Quarter 2 Packaging bakery and pastry products
The document discusses different materials used for packaging food products such as pastries, including plastics, metals, glass, and paper. It explains how each material is used by considering factors like durability, cost, and protecting the food. The objective of using proper packaging materials is to keep pastry products fresh until they are sold while preventing damage and retaining nutritional value.
bread and pastry curriculum guide senior high school
This document outlines the curriculum for a Grade 11 Bread and Pastry Production course. The course covers preparing and producing bakery products like bread and pastries, as well as gateaux, tortes, cakes and petit fours. It includes learning competencies for each area and suggests projects for students. The course aims to develop students' knowledge, skills and attitude to perform bread and pastry production tasks according to industry standards.
Present desserts
This document discusses the components and types of plated desserts. Plated desserts are individually served desserts at restaurants and cafes. There are four main components - the main item, sauce(s), a crunch component, and garnish. The main item is the dessert itself, sauce adds moisture, the crunch adds texture, and garnish is for visual appeal. There are four types of desserts - baked, fried, frozen, and chilled - which are prepared through different cooking methods like baking, frying, freezing, or chilling.
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Bread and Pastry Production NC II is a technical program that teaches students to prepare and produce bakery products like breads, cakes, and desserts. The document then lists and describes various tools and equipment used in baking, including spoons, measuring cups, scrapers, sheet pans, dough cutters, pastry tips, wooden spoons, cookie cutters, rolling pins, spatulas, ovens, and electric mixers.
Basic Baking Ingredients and Their Functions
Flour is produced by grinding grains and is classified based on protein content, which determines gluten strength. Different types of flour exist for various baking purposes, such as bread flour for its high gluten content or cake flour for its tender results. Shortening contributes tenderness, volume, and shelf life to baked goods. Sugar provides color, flavor, and moisture retention while leavening agents like baking soda and yeast introduce gas to cause rising through chemical reactions or as living microorganisms. Additional ingredients like milk, eggs, salt further contribute tenderness, structure, flavor and more to baked products.
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This document provides information on various techniques, ingredients, and categories related to baking cakes and cookies. It discusses methods like the creaming method, foaming method, and straight dough method. Key ingredients covered include flour, eggs, fats, leavening agents, sweeteners, and flavorings. Different types of cakes and cookies are also defined, such as drop cookies, rolled cookies, and foam cakes. Baking equipment, preparation techniques, and specific cakes like cheesecake and German chocolate cake are also summarized.
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Classification of Cakes
- 1. Pre-Test 1.How do you define cake? 2.Give at least 5 kinds of cakes available in local bakeries. 3.Enumerate at least 5 tools and equipment used in cake baking.
- 3. What is Gateaux, Tortes, Petit Fours and Cake? Gateaux – (ga-toh) is a cake, especially a very light sponge cake with a rich icing or filling. Tortes –(tɔrtə) is a rich, usually multi-layered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily, it is glazed and garnished. Petit Fours - [pet-ee fawrz, fohrz) is a small confectionery or savoury appetizer. The name is French, petit four, meaning "small oven“. Cake - is a sweet baked food used as a dessert or snack item made of cake flour, sugar, shortening, eggs, leavening agents and flavorings.
- 7. Classification of Cakes 1. Shortened Cake – is also known as conventional, or creamed cakes. This uses solid type of shortening like margarine and butter. Example: Red Velvet Cake, Cheese Cakes, Banana Cake, Devil's Food Cake, Chocolate Brownies… Method of Mixing – Creaming, Whipping
- 8. Cheese Cup Cake Chocolate Brownies with Roasted Peanuts Banana Cake Red Velvet Cup Cake
- 9. 2. Un-shortened Cake or Foam/Sponge Type- are cakes made without the addition of fat/shortening. Two basic types of un-shortened cakes are: Yellow Sponge Cakes – made with whole eggs (egg whites separated from egg yolks) ex. Sponge Roll or Jelly Roll, Sponge Round Cake White Angel Cakes – made with egg whites only ex. Angel Food Cake, Sponge Roll, Meringue Method of Mixing – Beating, Cutting and Folding
- 10. Sponge Roll White Sponge Cake/Angel Food Cake Meringue
- 11. 3. Chiffon Type – is a combination of shortened and sponge type cakes. This uses liquid shortening (hydrogenated vegetable oil not coconut oil) Egg whites are separated from egg yolks. Examples: Orange Chiffon Cake Vanilla Chiffon Cake Orange Jelly Roll Method of Mixing – Beating, Cutting and Folding
- 13. How well do you understand? 1. Give the differences between gataeux, tortes, petit fours and cake. 2. What are the 3 classification of cakes? 3. What kind of shortening is used in shortened, un- shortened and chiffon type of cakes? 4. Give the method of mixing involved in shortened, un- shortened and chiffon type of cake. 5. Give examples of the 3 classification of cakes. Good Luck!
- 14. Key to Correction: 1.1 Gateaux – (ga-toh) is a cake, especially a very light sponge cake with a rich icing or filling. 1.2 Tortes – (tɔrtə) is a rich, usually multi-layered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily, it is glazed and garnished. 1.3 Petit Fours - [pet-ee fawrz, fohrz) is a small confectionery or savoury appetizer. The name is French, petit four, meaning "small oven“. 1.4 Cake - is a sweet baked food used as a dessert or snack item made of cake flour, sugar, shortening, eggs, leavening agents and flavorings.
- 15. 2. The 3 classification of cakes are the following: Shortened type cakes or conventional Un-shortened type of cakes or foam type Chiffon type of cakes 3. The kind of shortening used in shortened type cake is solid fat/shortening but it should be only butter and margarine. In Un-shortened type there’s no shortening added while chiffon type of cakes uses liquid shortening like hydrogenated vegetable shortening or cooking oil.
- 16. 4. The method of mixing used in shortened type of cakes is creaming while in un-shortened and chiffon type of cakes we use beating and cutting & folding. 5. *Example of shortened type cakes are Red Velvet Cake, Cheese Cakes, Banana Cake, Devil's Food Cake, Chocolate Brownies… *Example of un-shortened type of cakes are Angel Food Cake, Sponge Roll, Sponge Whole Cake, Meringue…. * Example of Chiffon Type of Cakes are Orange Chiffon Cake, Vanilla chiffon Cake, Mocha Cake……..
- 17. Congratulations!!! Start making your Project Plans now… New Criteria available at FB page NNHS Bread and Pastry Production Class Thank you!