SlideShare une entreprise Scribd logo
1  sur  26
Télécharger pour lire hors ligne
Sector
TOURISM
Qualification Title
BREAD AND PASTRY PRODUCTION NCII
Unit of Competency
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Module Title
PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES
CAPIZ STATE UNIVERSITY, MAIN CAMPUS
Fuentes Drive, Roxas City, Capiz,
COLLEGE OF EDUCATION
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 2 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
Welcome to the module, “Preparing and presenting gateaux, tortes
and cakes,” this was one of the competencies in Bread and Pastry
Production NC II Qualification. This qualification is a course which includes
knowledge, skills, and attitude required to possess by a TVET Trainer.
This unit of Competency, “Prepare and present gateaux, tortes
and cakes,” comprises the knowledge, skills and attitude that Trainees
must become skilled at as required in the said qualification.
To complete each of the Learning outcomes (L.O) of the module, you
are required to undergo a series of learning activities. In each learning
outcome there are Information Sheets, Tasks Sheets, Operation Sheets,
and Activity Sheets. Follow these activities on your own and answer the
Self-Check at the end of each learning activity. Queries in mind must be
asked to the trainer/facilitator to clarify the information you are learning.
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 NC II”.
Recognition of Prior Learning (RPL)
You may already have some of the knowledge and skills covered in
this module because you have:
 been working for some time
 already have completed training in this area.
If you can demonstrate to your trainer that you are competent in a
particular skill or skills, talk to him/her about having them formally
recognized so you don’t have to do the same training again. If you have a
qualification or Certificate of Competency from previous trainings show it to
your trainer. If the skills you acquired are still current and relevant to this
module, they may become part of the evidence you can present for RPL. If
you are not sure about the currency of your skills, discuss it with your
trainer.
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 3 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
 Work through all the information and complete the activities in
each section.
 Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in
this module.
 Most probably your trainer will also be your supervisor or
manager. He/she is there to support you and show you the
correct way to do things.
 You will be given plenty of opportunity to ask questions and
practice on the job. Make sure you practice your new skills
during regular work shift. This way you will improve both your
speed and memory and also your confidence.
 Use the Self-checks, Operation Sheets or Job Sheets at the end
of each section to test your own progress. Use the Performance
Criteria Check list or Procedural Checklist located after the
sheet to check your own perormance.
 When you feel confident that you had sufficient practice, ask
your Trainer to evaluate you. The results of your assessment
will be recorded in your Progress Chart and Accomplishment
Chart.
 Inside this module you will find the activities for you to complete
followed by relevant information sheets for each learning
outcome. Each learning outcome may have more than one
learning activity.
You need to complete this module before you can perform the
next module, “Preparing and displaying petits fours.”
Remember to:
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 4 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
LIST OF CORE COMPETENCIES
Qualification Title: BREAD AND PASTRY PRODUCTION NC II 105 hours
No. Unit of Competency Module Title Code
1.
Prepare and produce bakery
products
Preparing and
producing bakery
products
TRS741379
2.
Prepare and produce pastry
products
Preparing and
producing pastry
products
TRS741380
3.
Prepare and present
gateaux, tortes and cakes
Preparing and
presenting gateaux,
tortes and cakes
TRS741342
4.
Prepare and display petits
fours
Preparing and
displaying petits fours
TRS741344
5. Present desserts Presenting desserts TRS741343
SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 5 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
HOW TO USE THIS COMPETENCY-BASED --------------------------------------------2
LIST OF CORE COMPETENCIES-------------------------------------------------------------4
TABLE OF CONTENTS---------------------------------------------------------------------------5
MODULE CONTENT-------------------------------------------------------------------------------6
DEFINITION OD TERMS------------------------------------------------------------------------8
LEARNING OUTCOME SUMMARY #3-------------------------------------------------------9
LEARNING EXPERIENCES--------------------------------------------------------------------10
INFORMATION SHEET 3.3-1
Tools and materials used in decorating cakes ------------------------------12
SELF CHECK- 3.3-1-----------------------------------------------------------------------------15
ANSWER KEY -------------------------------------------------------------------------------------16
INFORMATION SHEET 3.3-2
Decorating Cakes ---------------------------------------------------------------------17
SELF CHECK- 3.3-2-----------------------------------------------------------------------------23
ANSWER KEY -------------------------------------------------------------------------------------24
TASK SHEET 3.3-1-------------------------------------------------------------------------------25
PERFORMANCECRITERIA CHECKLIST 3.3-1-----------------------------------------26
TABLE OF CONTENTS
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 6 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
QUALIFICATION Bread and Pastry Production NC II
UNIT OF COMPETENCY
PREPARE AND PRESENT GATEAUX,
TORTES AND CAKES
MODULE TITLE
Preparing and Presenting Gateaux, Tortes
and Cakes
INTRODUCTION:
This module deals with the knowledge, skills, and application
towards preparing and presenting gateaux, tortes and cakes. It details
the requirements for this competency in accordance with standard
specifications and enterprise practice such as planning of cake designs,
icing and decorations to be used and the steps in decorating cakes.
This module covers materials to use such as CBLM, information
sheets, self-check, task sheet and performance checklist.
NOMINAL DURATION: 10 HOURS
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare sponges and cakes
2. Prepare and use fillings
3. DECORATE CAKES
4. Present cakes
5. Store cakes
ASSESSMENT CRITERIA:
1. Ingredients are selected, measured and weighed according to 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
MODULE CONTENT
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 7 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
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
6. Fillings are prepared and selected in accordance with required
consistency and appropriate flavors
7. Slice or layer sponges and cakes are filled and assembled according
to standard recipe specifications, enterprise practice and customer
preferences
8. Coatings and sidings are selected according to the product
characteristics and required recipe specifications
9. Sponges and cakes are decorated suited to the product and occasion
and in accordance with standard recipes and enterprise practices.
10. Suitable icings and decorations are used according to standard
recipes and/or enterprise standards and customer preferences
11. Cakes are presented on accordance with customer’s expectations
and established standards and procedures
12. Equipment are selected and used in accordance with service
requirements
13. Product freshness, appearances and eating qualities are maintained
in accordance with the established standards and procedures
14. Cakes are marked or cut portion-controlled to minimize wastage and
in accordance with enterprise specifications and customer
preferences
15. Cakes are stored in accordance with establishment’s standards and
procedures
16. Storage methods are identified in accordance with product
specifications and established standards and procedures
Pre-requisite: A trainee should be competent in the basic and common
competency before proceeding to the module.
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 8 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
 Gateaux – a cake, often an especially sponge cake that maybe from
almond flour instead of wheat flour
 Frosting – a mixture of sugar, egg white or fat, and flavoring of
various kinds used to coat or cover a cake.
 Cake – a batter mixture, usually containing a leavening agent and
coated with icing and frosting.
 Batter – a mixture of dry and liquid ingredients with pouring
consistency.
 Shortening – fats made from refined, bleached vegetable oil that has
been made solid by a process called hydrogenation.
 Foamy – covered with or full of foam.
 Stiff – strong/hard.
 Peak – highest point.
 Sponge – leavened dough.
 Tortes – a cake with many eggs and ground nuts or even bread
crumbs instead of or in addition to flour.
 Creaming – to mix fat and sugar until smooth and at the same time
incorporating air into the mixture.
 Filling – a custard, jelly, or fruit and nuts mixture placed between
layers of cake.
 Mousse – a light frozen dessert made of whipped cream, white of eggs,
sugar and flavoring extract.
 Puree – a thick pulp, usually of vegetables, boiled and strained.
 Flavoring – a substance as an essence extract which gives flavor to
anything.
 Jelly – the coagulated gelatinous juice of fruit cooked with sugar.
 Jam – chopped, pulp of fruit cooked with sugar.
 Whip – to beat rapidly to incorporate air.
 Ream – to skim as cream.
 Reamer – a finishing tool with a rotating cutting edge for reaming.
 Frost- to coat or cover the cake with icing
 Fluffy-being light, soft, or airy
DEFINITION OF TERMS
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 9 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
LEARNING OUTCOME #3 DECORATE CAKES
CONTENTS:
 Tools and materials used in decorating cakes
 Decorating cakes
ASSESSMENT CRITERIA:
1. Sponges and cakes are decorated suited to the product and occasion
and in accordance with standard recipes and enterprise practices.
2. Suitable icings and decorations are used according to standard
recipes and/or enterprise standards and customer preferences.
CONDITION:
Trainees must be provided with the following:
1. WORKPLACE LOCATION
2. TOOLS, ACCESSORIES AND SUPPLIES
 Decorating tools ( spatula, rubber scrapper, piping bag,
decorating tips, coupler, cake comb, cake turn table, mixing
bowl)
 Plain butter cream icing
 Colored butter cream icing
 Flowerettes
 Sprinkles
 Cake box
 Straw lace
EVALUATION METHOD:
 Demonstration
 Written test
 Oral questioning
LEARNING OUTCOME SUMMARY
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 10 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
Learning Outcome 3: DECORATE CAKE
Learning Activities Special Instructions
1. Read information sheet 3.3-1
“Tools and Materials used in
Decorating Cakes”
Read information sheet 3.3-1 on your
CBLM about tools and materials used in
Decorating Cakes. If you have some
problem about the content of the
information sheet, do not hesitate to
approach your facilitator.
2. Answer self-check 3.3-1
and compare your answers
to answer key.
Refer your answers to the answer key for
the self check. You are required to get all
answers correct. If not, read the
information sheet again to answer all
questions correctly.
3. Read information sheet 3.3-
2 “Decorating Cakes”
You are free to ask questions if you have
encountered problems or if you have
queries in your mind regarding the
content of the information sheet.
If you feel that you are knowledgeable on
the content of the information sheet, you
can now answer self check provided in the
module.
4. Answer self-check 3.3-2
and compare your answers
to answer key.
Refer your answers to the answer key for
the self check. You are required to get all
answers correct. If not, read the
information sheet again to answer all
questions correctly.
5. Observe Demonstration on
“Decorating cakes”
Observe your trainer as he demonstrate
how to decorate a cake. Take note of the
techniques used and movements being
performed
After observing, you can now perform task
LEARNING EXPERIENCES
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 11 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
sheet 3.3-1.
6. Perform Task Sheet 3.3-1
on “Decorating cakes.”
Compare to performance criteria checklist
3.3-1 on “Decorating cakes.”
7. Evaluate your performance
using Performance Criteria
Checklist 3.3-1
Compare your work to the Performance
Checklist 3.3-1. If you got 100% correct
answer in this task, you can now move to
the next activity. If not, review the
information sheet and go over the task
again.
Congratulations for a job well done! You have now completed the
learning Outcome #3 – Decorating cakes. You are now ready to take
the next Learning Outcome #4. God Bless!
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 12 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
SPATULA
It comes in different sizes; small
spatula are used to remove muffins
and molded cookies from pans which
is 5 to 6 inches; large spatula for
icing or frosting cakes; flexible blade
is used for various purposes.
RUBBER SCRAPER
Used to remove bits of food in side of
the bowl, pans and electric mixers
and to gather or consolidate batter,
dough and more.
Learning Objectives:
After reading this information sheet, you must be able to:
1. Identify the different tools and materials used in cake decoration.
2. Accurately use the different tools and materials in cake decoration
according to the standard operating procedure.
Introduction
Cake decoration requires special tools, equipment and materials in
order to bring out the best results. To prepare yourself in decorating cakes,
you need to familiarize the following baking tools and materials specified
according to their use.
TOOLS AND MATERIALS USED IN DECORATING CAKES
Information Sheet 3.3-1
TOOLS AND MATERIALS USED IN DECORATING CAKES
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 13 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
CAKE COMB
Commonly square flat stainless steel
tool with three sets of serrated edges,
used for making decorations in cake
frosting; also called icing comb.
DECORATING TIPS
These are small metal cones that are
used to shaped and produce various
designs when icing is pressed
through them.
PIPING BAGS
It is an often cone- or triangular-
shaped, hand-held bag made
from cloth, paper, or plastic that is
used to pipe semi-solid foods by
pressing them through a narrow
opening at one end, for many
purposes including cake decoration.
It is filled through a wider opening at
the opposite end, rolled or twisted
closed, and then squeezed
to extrude its contents.
CAKE BOARD
A metal or cardboard foil coated disk
on which cakes are served.
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 14 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
CAKE TURN TABLE
It is a rotating circular platform
stand onto which a cake may be
placed to assist in icing and in
decoration.
MIXING BOWL
It comes in graduated sizes and has
sloping sides used for mixing
ingredients.
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 15 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
DIRECTION: Identify the following tools or materials referred in the
statement below. Write your answer on the space provided.
After answering this Self-check 3.3-1, compare your answers
on the answer key.
_______________ 1. These are small metal cones that are used to shaped and
produce various designs when icing is pressed through
them.
_______________ 2. It is a rotating circular platform stand onto which a cake
may be placed to assist in icing and in decoration.
_______________ 3. Commonly square flat stainless steel tool with three sets
of serrated edges, used for making decorations in cake
frosting.
_______________ 4. It comes in graduated sizes and has sloping sides used
for mixing ingredients.
_______________ 5. Used to remove bits of food in side of the bowl, pans and
electric mixers and to gather or consolidate batter,
dough and more.
_______________ 6. A metal or cardboard foil coated disk on which cakes are
served.
_______________ 7. It is used to remove muffins and molded cookies from
pans for icing or frosting cakes.
_______________ 8. It is an often cone- or triangular-shaped, hand-held bag
made from cloth, paper, or plastic that is used
to pipe semi-solid foods by pressing them through a
narrow opening at one end, for many purposes
including cake decoration.
_______________ 9. It is also called icing comb.
_______________ 10. It is filled through a wider opening at the opposite end,
rolled or twisted closed, and then squeezed to extrude its
contents.
SELF CHECK 3.3-1
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 16 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
1. Decorating tips
2. Cake turntable
3. Cake comb
4. Mixing bowl
5. Rubber scraper
6. Cake board
7. Spatula
8. Piping bags
9. Cake comb
10. Piping bag
ANSWER KEY
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 17 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
Learning Objectives:
After reading this information sheet, you must be able to:
1. Familiarize the tips and steps in decorating cakes.
2. Decorate a cake using butter cream icing according to the
standard operating procedure.[
Introduction
Decorating cake is considered as an art around the world. That
is why cake decorating competitions are very popular. It is considered one of
the sugar arts using icing or frosting, including edible decoration elements
to be placed on the cake to make simple cake more visually appealing.
Well – decorated cakes may serve as centrepieces during specials
occasions, such as birthdays/debuts, weddings, graduations or
anniversaries. The presentation of baked products, especially cakes for
special occasions, not only adds to the cakes’ visual appeal but also
contributes to its taste.
Tips for Successful cake Decoration
 Choose the right type of cake to decorate. Decorating a cake
requires additional effort; hence, it makes sense for the reason to
decorate it to be a good one. It wouldn't be worth trying to decorate
cakes that are to be eaten warm from the oven, such as a cake topped
in syrup or sauce. The point of such cakes is that they're already as
good as they need to be. And some cakes are fine without decoration or
with decoration, such as fruit cakes, and it is really the occasion that
helps you to decide whether or not to decorate. Cakes that are suitable
for decorating include:
 Cupcakes
 Christmas cakes
 Wedding cakes
 Children's party cakes
 Special age birthday party cakes
 A doll cake (known in the cake decorating world as a "Dolly
Varden" cake)
 Farewell cakes
 Novelty "geek" cakes, often based on a computer, electronic,
science fiction, etc., theme; often very fiddly work!
Let us Study!
Information Sheet 3.3-2
DECORATING CAKES
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 18 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
Sugar Paste
Fluffy frosting
Buttercream
 Cakes for fundraising at bazaars, fairs, galas, etc.
 Photo op cakes – cakes being photographed for a special
occasion, a blog, a Flickr photostream, an instructional article,
etc.
 Cakes being entered into competitions
 Trim cake if necessary to make it smooth and symmetrical.
 Remove the crumbs of the cake first before starting to decorate.
 Cool the cake thoroughly
 Insert strips of waxed paper or aluminium foil under the cake
before starting to decorate to avoid unnecessary mess. Remove the
strips before making the boarding design.
 Put the bottom part of the cake upward to make the cake level.
 Cover the cake board with fondant, foil, or tulle/ruffles.
 Decide on the type of frosting or icing you'd like to work with if
icing a cake. It's important to feel comfortable with the frosting or icing
techniques required for decorating cakes; some are more complicated
than others and if you're just starting out, it's recommended that you
don't take on difficult decoration projects until
your confidence increases. Typical frosting or
icing styles include:
 Butter cream or Vienna cream – this is an
easy-to-use frosting that fills gaps and
covers up all sorts of unsightly cake bumps
and dips! It produces a whipped cream style
of appearance and can be smoothed down or
allowed to settle in peaks. Buttercream
frosting is easy to color and flavor, with
typical flavors including chocolate, vanilla,
lemon, coffee, and strawberry.
 Fluffy frosting – this uses a frosting created
by beating in an electric mixer. This must be
applied on the day it is to be served; it has a
marshmallow type consistency. In storage,
the frosting becomes a little crisp and loses
its gloss.
 Sugar paste – sugar paste is rolled fondant.
 Royal icing – this is similar to sugar paste
and is often available ready-made.
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 19 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
 Pastillage – this icing comes from the cake decorating supplier in
powder form and is very useful for intricate decorating work that
you need to keep in shape. It's a sugar paste dough or gum and
can also be made from scratch. The icing dries very quickly, and
once dry, it is so hard it will "snap" if bent. It has a high ability to
resist breaking down in the presence of moisture. The downside to
this icing is that you'll need to work with it very fast, before it dries.
If you want to use pastillage for modelling, you'll need to mix it
50/50 with sugar paste.
 Petal paste – this icing is ideal for making
flowers, as it produces extremely fine
detail. It's a good idea to slightly dampen
your fingers when working with this paste.
 Sugar glue – this isn't icing but a "glue"
that allows you to stick together pieces
modeled from icing.
 Modelling paste – this is a combination of
sugar paste mixed with tragacanth gum to
make an edible modelling paste.
 Pre-made icing sheets with printed
designs – these are popular for children's
cakes and feature such designs as movie,
cartoon, and TV show characters. Follow
the instructions provided on how to apply
these to the cake's surface.
Royal Icing Pastillage Petal paste
Sugar glue
Modelling paste
Pre-made icing sheets
with printed designs
Dusted icing sugar
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 20 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
 Dusted icing sugar – while very simple, this can be very effective
on the right type of cake, especially where the cake's constitution is
already sufficiently rich without adding icing or frosting (such as
flourless cakes and dessert cakes).
 Use the right consistency, flavor, and texture of the icing.
 Put adequate icing at the center of the topmost layer. Then,
spread the icing over the cake. Using a spatula, push the excess
to the sides. Make sure the icing on top is smooth.
 Think beyond icing or frosting. There are many other means for
decorating a cake besides icing or frosting. You can use such items in
combination with icing, or add them direct to the cake. These include:
 Fruit – fresh fruit pieces, dried fruit, fruit arranged into shapes
such as flowers or animals, glazed fruit (with jam, etc.), toffee-
dipped, crystallized rind, etc.
 Flowers – edible flowers can make a cake appear very elegant
 Cream – thickened cream can be shaped into quenelles, spread
over a cake, used for filling or piped on
 Candies – all sorts of candies can make excellent cake designs
 Drizzled chocolate – either randomly drizzled, or in a pre-
determined pattern
 Dusted cocoa or other chocolate – chocolate curls, sprinkles,
pieces, shapes, etc.
 Nuts – especially halved, slivered, or shaved nuts
 Streusel topping – baked on, no need to decorate other than a
quenelle of cream next to each serve
 Toffee strands, shards, or shapes – you'll need to practice
making these until you get the knack of it but toffee can work
well as a decorative element on a cake
 Coconut (shredded or desiccated) – coconut can be colored
using food coloring (use wet hands or wet gloved hands to rub
the coloring through); it can also be toasted
 Jam or preserves.
Fruits Flowers Cream Candies
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 21 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
 For a layered cake, spread some frosting or
filling over the frost, or filling over the fruit
cake layer. Then, put the next layer on top.
Press down this layer lightly to ensure that
the cake sticks to the filling with no air
space in between.
 Ice the cake on the cake board to prevent
accidents in transferring.
 Hold the spatula vertically against the sides
of the cake and press lightly while turning
the cake around.
 To minimize difficulty in making the
frosting smooth, choose any of the
following:
 Use a cake comb to create design and
smoothing out the icing.
 Use the tines of a cork to make lines or
curves.
Drizzled Dusted Nuts Streusel
Toffees Coconut Jam & Preserves
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 22 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
 Use the spatula in creating designs.
 Cover the top and sides of the cake with
chocolate curls, nuts, and cherries. Or
sprinkle with cocoa powder or powdered
sugar.
 Use the following decorating tips to pipe
out borders along the upper and lower
edges of the cake
- Tip # 67-68 or leaf tip to pipe out scallops or simple continuous
borders
- Tip # 28-30 or star tip to pipe out small roses, scallops, or shells
- Create a lattice at the top of the cake by
criss-crossing strips of frosting
 Observe pressure control through the
following techniques:
 Choosing the right decorating bag
 Filling the decorating bag correctly
 Folding grease-proof paper or parchment
pastry triangles
STEPS IN DECORATING CAKE
 Mise en place all the tools and materials needed for the procedure.
 Place the cake on the cake board and place it on the cake turntable.
 Put butter cream icing on the top of the cake and spread the icing
towards the edge using spatula.
 Spread icing on all sides of cake by spinning the turn table until the
entire cake is covered with icing.
 Use the cake comb to improve the appearance of the cake.
 Place the colored butter cream icing in a piping bag with decorating
tip and decorate the borders.
 Add some flowerretes, and using another set of piping bag with leaf
decorating tip containing green colored icing, pipe to form leaves to it
make more attractive.
 Write a special message with dark colored icing on the top of the cake
if desired.
 Return all the tools and equipment after washing on its proper
places.
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 23 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
Direction: Identify the statement below. Write your answers on the space
provided.
________________1. It uses a frosting created by beating in an electric mixer.
This must be applied on the day it is to be served
_________________ 2. It is considered as an art around the world and one of the
sugar arts using icing or frosting, including edible decoration
elements to be placed on the cake to make simple cake more
visually appealing.
_________________ 3. These are popular for children's cakes and feature such
designs as movie, cartoon, and TV show characters.
________________ 4 This icing is ideal for making flowers, as it produces
extremely fine detail. It's a good idea to slightly dampen
your fingers when working with this paste.
________________ 5. This is an easy-to-use frosting that fills gaps and covers
up all sorts of unsightly cake bumps and dips! It produces
a whipped cream style of appearance and can be
smoothed down or allowed to settle in peaks.
________________ 6. A thing to do to make the cake smooth and symmetrical
________________ 7. A tool used to create design and smoothing out the icing.
________________8. This is a combination of sugar paste mixed with
tragacanth gum.
________________ 9. The icing dries very quickly, and once dry, it is so hard it
will "snap" if bent. It has a high ability to resist
breaking down in the presence of moisture
________________10. Tip # that creates a leaf structure, scallops or
continuous borders.
SELF CHECK 3.3-2
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 24 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
1. Fluffy Frosting
2. Decorating cake
3. Pre-made icing sheets with printed designs
4. Petal Paste
5. Butter cream or Vienna cream
6. Trim cake
7. Cake comb
8. Modelling paste
9. Pastillage
10. Tip # 67-68
ANSWER KEY
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 25 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
TASK SHEET 3.3-1
Title: DECORATE CAKES (Butter Cream Icing)
Performance Objective: Given the appropriate tools and materials, you are
required to decorate a cake following the procedures. You
are given 1 ½ hours to perform the task.
Supplies, Tools & Equipment :
 Decorating tools ( spatula, rubber scrapper, piping bag,
decorating tips, coupler, cake comb, cake turn table, mixing bowl)
 Plain butter cream icing
 Colored butter cream icing
 Flowerettes
 Sprinkles
 Cake box
 Straw lace
Steps/ Procedure :
The trainees will work in the Practical work area and they will be
given one and a half hour to decorate a cake. The trainer will go around
and give comment/s and suggestion/s. At the end of one hour, trainees
will present their output.
 Mise en place all the tools and materials needed for the procedure.
 Place the cake on the cake board and place it on the cake turn table.
 Put butter cream icing on the top of the cake and spread the icing
towards the edge using spatula.
 Spread icing on all sides of cake by spinning the turn table until the
entire cake is covered with icing.
 Use the cake comb to improve the appearance of the cake.
 Place the colored butter cream icing in a piping bag with decorating
tip and decorate the borders.
 Add some flowerretes, and using another set of piping bag with leaf
decorating tip containing green colored icing, pipe to form leaves to it
make more attractive.
 Write a special message with dark colored icing on the top of the
cake if desired.
 Return all the tools and equipment after washing on its proper
places.
Assessment Method:
Return Demonstration using Performance Criteria checklist
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
Date Developed:
APRIL 2016
DocumentNo.
Issued by:
Page 26 of 26Developed by:
JOHN LENON L. MENDOZA
Revision # 00
QA System
Name of Trainee: Elson C. Detablan
Date: May 19, 2016
Performance Criteria
Did you….
YES NO
1. Mise en place all tools and materials needed for the
procedure?
2. Placed the cake on the board an on the cake turn
table?
3. Put the butter cream icing on the top of the cake and
spread the icing towards the edge using spatula?
4. Spread icing on all sides of cake by just spinning the
turn table until the entire cake is covered with icing?
5. Use the cake comb to improve the appearance of the
cake?
6. Placed the colored butter cream icing in a piping bag
with decorating tip and decorated the borders?
7. Added some flowerretes, and used another set of
piping bag with leaf tip containing green colored
icing, piped to form leaves to make more attractive?
8. Wrote a special message with dark colored icing on
the top of the cake? (if he/she desired to wrote)
9. Return all the tools and equipment after washing on
its proper places.
Comments/ Suggestions:
Trainer: JOHN LENON L. MENDOZA Date: May 19, 2016
PERFORMANCE CRITERIA CHECKLIST 3.3-1

Contenu connexe

Tendances

Lesson plan grade 10 cookery detailed
Lesson plan grade 10 cookery detailedLesson plan grade 10 cookery detailed
Lesson plan grade 10 cookery detailedcarlo mabubay
 
Bread and pastry production nc ii
Bread and pastry production nc iiBread and pastry production nc ii
Bread and pastry production nc iiNoah123456
 
Semi Detailed Lesson Plan in T.L.E, Cookery
Semi Detailed Lesson Plan in T.L.E, CookerySemi Detailed Lesson Plan in T.L.E, Cookery
Semi Detailed Lesson Plan in T.L.E, CookeryQA Ilagan
 
BPP 7 Perform Mensuration and Calculation
BPP 7 Perform Mensuration and CalculationBPP 7 Perform Mensuration and Calculation
BPP 7 Perform Mensuration and CalculationDanielle Mendoza
 
Shs tvl- bread and pastry production (bpp} ncii demo 2020
Shs tvl- bread and pastry production (bpp} ncii demo 2020Shs tvl- bread and pastry production (bpp} ncii demo 2020
Shs tvl- bread and pastry production (bpp} ncii demo 2020Geotermal Informative TV
 
Conduct of Competency Assessment - Script
Conduct of Competency Assessment - ScriptConduct of Competency Assessment - Script
Conduct of Competency Assessment - ScriptAILYN MAE BENGAN
 
bread and pastry curriculum guide senior high school
bread and pastry  curriculum guide senior high school bread and pastry  curriculum guide senior high school
bread and pastry curriculum guide senior high school Rai Blanquera
 
Cblm -bpp_prepare_and_produce_p_astry_pr
Cblm  -bpp_prepare_and_produce_p_astry_prCblm  -bpp_prepare_and_produce_p_astry_pr
Cblm -bpp_prepare_and_produce_p_astry_prSweetie Estupa
 
DETAILED LESSON PLAN IN COOKERY 9
DETAILED LESSON PLAN IN COOKERY 9DETAILED LESSON PLAN IN COOKERY 9
DETAILED LESSON PLAN IN COOKERY 9tuckie bejar
 
Detailed lesson-plan-in-tle 9
Detailed lesson-plan-in-tle 9Detailed lesson-plan-in-tle 9
Detailed lesson-plan-in-tle 9tuckie bejar
 
Measuring Ingredients
Measuring IngredientsMeasuring Ingredients
Measuring IngredientsMandy0204
 
DLL-Cookery-10-Quarter-1-Week-1.docx
DLL-Cookery-10-Quarter-1-Week-1.docxDLL-Cookery-10-Quarter-1-Week-1.docx
DLL-Cookery-10-Quarter-1-Week-1.docxLenyAlmendrasMalaban
 
Lesson plan q1 bpp 22 21
Lesson plan q1 bpp 22 21Lesson plan q1 bpp 22 21
Lesson plan q1 bpp 22 21ClarisaDe1
 
Prepare cereals and starch dishes
Prepare cereals and starch dishesPrepare cereals and starch dishes
Prepare cereals and starch dishesMarvs Malinao
 
DLL COOKERY 9 [week 4] prepare appetizer.docx
DLL COOKERY 9  [week 4] prepare appetizer.docxDLL COOKERY 9  [week 4] prepare appetizer.docx
DLL COOKERY 9 [week 4] prepare appetizer.docxRAMONVENEZUELA1
 
7 3 measuring dry and liquid ingredients accurately
7 3 measuring dry and liquid ingredients accurately7 3 measuring dry and liquid ingredients accurately
7 3 measuring dry and liquid ingredients accuratelybananaapple2
 

Tendances (20)

Lesson plan grade 10 cookery detailed
Lesson plan grade 10 cookery detailedLesson plan grade 10 cookery detailed
Lesson plan grade 10 cookery detailed
 
Bread and pastry production nc ii
Bread and pastry production nc iiBread and pastry production nc ii
Bread and pastry production nc ii
 
Semi Detailed Lesson Plan in T.L.E, Cookery
Semi Detailed Lesson Plan in T.L.E, CookerySemi Detailed Lesson Plan in T.L.E, Cookery
Semi Detailed Lesson Plan in T.L.E, Cookery
 
BPP 7 Perform Mensuration and Calculation
BPP 7 Perform Mensuration and CalculationBPP 7 Perform Mensuration and Calculation
BPP 7 Perform Mensuration and Calculation
 
Shs tvl- bread and pastry production (bpp} ncii demo 2020
Shs tvl- bread and pastry production (bpp} ncii demo 2020Shs tvl- bread and pastry production (bpp} ncii demo 2020
Shs tvl- bread and pastry production (bpp} ncii demo 2020
 
Conduct of Competency Assessment - Script
Conduct of Competency Assessment - ScriptConduct of Competency Assessment - Script
Conduct of Competency Assessment - Script
 
bread and pastry curriculum guide senior high school
bread and pastry  curriculum guide senior high school bread and pastry  curriculum guide senior high school
bread and pastry curriculum guide senior high school
 
Cblm -bpp_prepare_and_produce_p_astry_pr
Cblm  -bpp_prepare_and_produce_p_astry_prCblm  -bpp_prepare_and_produce_p_astry_pr
Cblm -bpp_prepare_and_produce_p_astry_pr
 
Baking ingredients co 2
Baking ingredients co 2Baking ingredients co 2
Baking ingredients co 2
 
DETAILED LESSON PLAN IN COOKERY 9
DETAILED LESSON PLAN IN COOKERY 9DETAILED LESSON PLAN IN COOKERY 9
DETAILED LESSON PLAN IN COOKERY 9
 
Detailed lesson-plan-in-tle 9
Detailed lesson-plan-in-tle 9Detailed lesson-plan-in-tle 9
Detailed lesson-plan-in-tle 9
 
Measuring Ingredients
Measuring IngredientsMeasuring Ingredients
Measuring Ingredients
 
PRESENT CAKES.pptx
PRESENT CAKES.pptxPRESENT CAKES.pptx
PRESENT CAKES.pptx
 
DLL-Cookery-10-Quarter-1-Week-1.docx
DLL-Cookery-10-Quarter-1-Week-1.docxDLL-Cookery-10-Quarter-1-Week-1.docx
DLL-Cookery-10-Quarter-1-Week-1.docx
 
Lesson plan q1 bpp 22 21
Lesson plan q1 bpp 22 21Lesson plan q1 bpp 22 21
Lesson plan q1 bpp 22 21
 
Prepare cereals and starch dishes
Prepare cereals and starch dishesPrepare cereals and starch dishes
Prepare cereals and starch dishes
 
Present Meat Dishes.pptx
Present Meat Dishes.pptxPresent Meat Dishes.pptx
Present Meat Dishes.pptx
 
DLL COOKERY 9 [week 4] prepare appetizer.docx
DLL COOKERY 9  [week 4] prepare appetizer.docxDLL COOKERY 9  [week 4] prepare appetizer.docx
DLL COOKERY 9 [week 4] prepare appetizer.docx
 
7 3 measuring dry and liquid ingredients accurately
7 3 measuring dry and liquid ingredients accurately7 3 measuring dry and liquid ingredients accurately
7 3 measuring dry and liquid ingredients accurately
 
LP Cookery 10 - Prepare Vegetable Dish
LP Cookery 10 - Prepare Vegetable DishLP Cookery 10 - Prepare Vegetable Dish
LP Cookery 10 - Prepare Vegetable Dish
 

En vedette

Facilitating Learning Session orientation
Facilitating Learning Session orientationFacilitating Learning Session orientation
Facilitating Learning Session orientationJohn Lenon Mendoza
 
TLE CURRICULUM GUIDEBread and pastry cg (1)
TLE CURRICULUM GUIDEBread and pastry cg (1)TLE CURRICULUM GUIDEBread and pastry cg (1)
TLE CURRICULUM GUIDEBread and pastry cg (1)Emelita Alberio
 
BREAD AND PASTRY PRODUCTION NCII slides
BREAD AND PASTRY PRODUCTION NCII slidesBREAD AND PASTRY PRODUCTION NCII slides
BREAD AND PASTRY PRODUCTION NCII slidesjoan_vizconde7
 
The history-of-baking-and-baking-ingredients
The history-of-baking-and-baking-ingredientsThe history-of-baking-and-baking-ingredients
The history-of-baking-and-baking-ingredientsDan Gabon
 
Tle grade 9(cookery&bpp) syllabus
Tle grade 9(cookery&bpp) syllabusTle grade 9(cookery&bpp) syllabus
Tle grade 9(cookery&bpp) syllabusJay Panistante
 
K to 12 TLE Curriculum Guide for Bread and Pastry Production
K to 12 TLE Curriculum Guide for Bread and Pastry ProductionK to 12 TLE Curriculum Guide for Bread and Pastry Production
K to 12 TLE Curriculum Guide for Bread and Pastry ProductionDr. Joy Kenneth Sala Biasong
 
Packaging Materials used in Bakery Industry ppt.
Packaging Materials used in Bakery Industry ppt.Packaging Materials used in Bakery Industry ppt.
Packaging Materials used in Bakery Industry ppt.Krushna Yadav D K
 
Bread and Pastry Production (Baking Tools and Equipment and their Uses )
Bread and Pastry Production (Baking Tools and Equipment and their Uses )Bread and Pastry Production (Baking Tools and Equipment and their Uses )
Bread and Pastry Production (Baking Tools and Equipment and their Uses )Mary Krystle Dawn Sulleza
 
Basic Baking Ingredients and Their Functions
Basic Baking Ingredients and Their FunctionsBasic Baking Ingredients and Their Functions
Basic Baking Ingredients and Their FunctionsMariz Pascua
 
10 Best Practices of a Best Company to Work For
10 Best Practices of a Best Company to Work For10 Best Practices of a Best Company to Work For
10 Best Practices of a Best Company to Work ForO.C. Tanner
 

En vedette (12)

Facilitating Learning Session orientation
Facilitating Learning Session orientationFacilitating Learning Session orientation
Facilitating Learning Session orientation
 
TLE CURRICULUM GUIDEBread and pastry cg (1)
TLE CURRICULUM GUIDEBread and pastry cg (1)TLE CURRICULUM GUIDEBread and pastry cg (1)
TLE CURRICULUM GUIDEBread and pastry cg (1)
 
BREAD AND PASTRY PRODUCTION NCII slides
BREAD AND PASTRY PRODUCTION NCII slidesBREAD AND PASTRY PRODUCTION NCII slides
BREAD AND PASTRY PRODUCTION NCII slides
 
The history-of-baking-and-baking-ingredients
The history-of-baking-and-baking-ingredientsThe history-of-baking-and-baking-ingredients
The history-of-baking-and-baking-ingredients
 
Tle grade 9(cookery&bpp) syllabus
Tle grade 9(cookery&bpp) syllabusTle grade 9(cookery&bpp) syllabus
Tle grade 9(cookery&bpp) syllabus
 
K to 12 TLE Curriculum Guide for Bread and Pastry Production
K to 12 TLE Curriculum Guide for Bread and Pastry ProductionK to 12 TLE Curriculum Guide for Bread and Pastry Production
K to 12 TLE Curriculum Guide for Bread and Pastry Production
 
Packaging Materials used in Bakery Industry ppt.
Packaging Materials used in Bakery Industry ppt.Packaging Materials used in Bakery Industry ppt.
Packaging Materials used in Bakery Industry ppt.
 
Bread and Pastry Production (Baking Tools and Equipment and their Uses )
Bread and Pastry Production (Baking Tools and Equipment and their Uses )Bread and Pastry Production (Baking Tools and Equipment and their Uses )
Bread and Pastry Production (Baking Tools and Equipment and their Uses )
 
Basic Baking Ingredients and Their Functions
Basic Baking Ingredients and Their FunctionsBasic Baking Ingredients and Their Functions
Basic Baking Ingredients and Their Functions
 
Bakery products
Bakery productsBakery products
Bakery products
 
K to 12 Bread and Pastry Learning Module
K to 12 Bread and Pastry Learning ModuleK to 12 Bread and Pastry Learning Module
K to 12 Bread and Pastry Learning Module
 
10 Best Practices of a Best Company to Work For
10 Best Practices of a Best Company to Work For10 Best Practices of a Best Company to Work For
10 Best Practices of a Best Company to Work For
 

Similaire à Competency Based Learning Materials - Bread and pastry production NC II

Cblmbbpfinaljoan 160117033039 (1)
Cblmbbpfinaljoan 160117033039 (1)Cblmbbpfinaljoan 160117033039 (1)
Cblmbbpfinaljoan 160117033039 (1)Cindy Soriano
 
CBLM 2 PREPARE STOCKS, SOUPS AND SAUCES.docx
CBLM 2 PREPARE STOCKS, SOUPS AND SAUCES.docxCBLM 2 PREPARE STOCKS, SOUPS AND SAUCES.docx
CBLM 2 PREPARE STOCKS, SOUPS AND SAUCES.docxQuilangOMarites
 
Commercial cooking-learning-module-130713090917-phpapp01
Commercial cooking-learning-module-130713090917-phpapp01Commercial cooking-learning-module-130713090917-phpapp01
Commercial cooking-learning-module-130713090917-phpapp01Lyn Babao
 
Commercial cooking-learning-module
Commercial cooking-learning-moduleCommercial cooking-learning-module
Commercial cooking-learning-moduleBogs De Castro
 
TAE40116 Certificate IV in Training and Assessment .docx
TAE40116 Certificate IV  in Training and Assessment  .docxTAE40116 Certificate IV  in Training and Assessment  .docx
TAE40116 Certificate IV in Training and Assessment .docxadkinspaige22
 
Applying quality-standard (css)
Applying quality-standard (css)Applying quality-standard (css)
Applying quality-standard (css)Bong Bandola
 
Milk Money - Using ISA-95 Integration
Milk Money - Using ISA-95 IntegrationMilk Money - Using ISA-95 Integration
Milk Money - Using ISA-95 IntegrationSteven Muñoz
 
ASSESSMENT OF COMPETENCE HB ASEAN MRA TP1.pdf
ASSESSMENT OF COMPETENCE HB ASEAN MRA TP1.pdfASSESSMENT OF COMPETENCE HB ASEAN MRA TP1.pdf
ASSESSMENT OF COMPETENCE HB ASEAN MRA TP1.pdflalulk2
 
ASSESSMENT OF COMPETENCE HB ASEAN MRA TP1.pdf
ASSESSMENT OF COMPETENCE HB ASEAN MRA TP1.pdfASSESSMENT OF COMPETENCE HB ASEAN MRA TP1.pdf
ASSESSMENT OF COMPETENCE HB ASEAN MRA TP1.pdfLALU LK
 
Profile Nestor Maccagno 2016 02
Profile Nestor Maccagno 2016 02Profile Nestor Maccagno 2016 02
Profile Nestor Maccagno 2016 02Nestor Maccagno
 
Olit 501 ccp final design document
Olit 501 ccp final design documentOlit 501 ccp final design document
Olit 501 ccp final design documentPattie Salas
 
Commercial cooking-learning-module-130713090917-phpapp01
Commercial cooking-learning-module-130713090917-phpapp01Commercial cooking-learning-module-130713090917-phpapp01
Commercial cooking-learning-module-130713090917-phpapp01Helmar Ursal
 
cookery_g10_learning_module-1-).docx
cookery_g10_learning_module-1-).docxcookery_g10_learning_module-1-).docx
cookery_g10_learning_module-1-).docxJanKielBaisa
 
BUS 599 – Strategic Management(Prerequisite To be taken as .docx
BUS 599 – Strategic Management(Prerequisite To be taken as .docxBUS 599 – Strategic Management(Prerequisite To be taken as .docx
BUS 599 – Strategic Management(Prerequisite To be taken as .docxjasoninnes20
 
Quality Function Deployment PPT Slide Template
Quality Function Deployment PPT Slide TemplateQuality Function Deployment PPT Slide Template
Quality Function Deployment PPT Slide TemplatePresentationLoad
 

Similaire à Competency Based Learning Materials - Bread and pastry production NC II (20)

Cblmbbpfinaljoan 160117033039 (1)
Cblmbbpfinaljoan 160117033039 (1)Cblmbbpfinaljoan 160117033039 (1)
Cblmbbpfinaljoan 160117033039 (1)
 
CBLM 2 PREPARE STOCKS, SOUPS AND SAUCES.docx
CBLM 2 PREPARE STOCKS, SOUPS AND SAUCES.docxCBLM 2 PREPARE STOCKS, SOUPS AND SAUCES.docx
CBLM 2 PREPARE STOCKS, SOUPS AND SAUCES.docx
 
BARISTA NC II - CBLM
BARISTA NC II - CBLMBARISTA NC II - CBLM
BARISTA NC II - CBLM
 
Commercial cooking-learning-module-130713090917-phpapp01
Commercial cooking-learning-module-130713090917-phpapp01Commercial cooking-learning-module-130713090917-phpapp01
Commercial cooking-learning-module-130713090917-phpapp01
 
Commercial cooking-learning-module
Commercial cooking-learning-moduleCommercial cooking-learning-module
Commercial cooking-learning-module
 
CURRICULUM VITAE. 2016
CURRICULUM VITAE. 2016CURRICULUM VITAE. 2016
CURRICULUM VITAE. 2016
 
TAE40116 Certificate IV in Training and Assessment .docx
TAE40116 Certificate IV  in Training and Assessment  .docxTAE40116 Certificate IV  in Training and Assessment  .docx
TAE40116 Certificate IV in Training and Assessment .docx
 
Applying quality-standard (css)
Applying quality-standard (css)Applying quality-standard (css)
Applying quality-standard (css)
 
Milk Money - Using ISA-95 Integration
Milk Money - Using ISA-95 IntegrationMilk Money - Using ISA-95 Integration
Milk Money - Using ISA-95 Integration
 
ASSESSMENT OF COMPETENCE HB ASEAN MRA TP1.pdf
ASSESSMENT OF COMPETENCE HB ASEAN MRA TP1.pdfASSESSMENT OF COMPETENCE HB ASEAN MRA TP1.pdf
ASSESSMENT OF COMPETENCE HB ASEAN MRA TP1.pdf
 
ASSESSMENT OF COMPETENCE HB ASEAN MRA TP1.pdf
ASSESSMENT OF COMPETENCE HB ASEAN MRA TP1.pdfASSESSMENT OF COMPETENCE HB ASEAN MRA TP1.pdf
ASSESSMENT OF COMPETENCE HB ASEAN MRA TP1.pdf
 
Profile Nestor Maccagno 2016 02
Profile Nestor Maccagno 2016 02Profile Nestor Maccagno 2016 02
Profile Nestor Maccagno 2016 02
 
Olit 501 ccp final design document
Olit 501 ccp final design documentOlit 501 ccp final design document
Olit 501 ccp final design document
 
Saurabh Singhal CV
Saurabh Singhal CVSaurabh Singhal CV
Saurabh Singhal CV
 
Commercial cooking-learning-module-130713090917-phpapp01
Commercial cooking-learning-module-130713090917-phpapp01Commercial cooking-learning-module-130713090917-phpapp01
Commercial cooking-learning-module-130713090917-phpapp01
 
cookery_g10_learning_module-1-).docx
cookery_g10_learning_module-1-).docxcookery_g10_learning_module-1-).docx
cookery_g10_learning_module-1-).docx
 
COMPETENCY-BASED CURRICULUM DEVELOPMENT - Method & Teaching
COMPETENCY-BASED CURRICULUM DEVELOPMENT - Method & TeachingCOMPETENCY-BASED CURRICULUM DEVELOPMENT - Method & Teaching
COMPETENCY-BASED CURRICULUM DEVELOPMENT - Method & Teaching
 
BUS 599 – Strategic Management(Prerequisite To be taken as .docx
BUS 599 – Strategic Management(Prerequisite To be taken as .docxBUS 599 – Strategic Management(Prerequisite To be taken as .docx
BUS 599 – Strategic Management(Prerequisite To be taken as .docx
 
CV CS
CV CSCV CS
CV CS
 
Quality Function Deployment PPT Slide Template
Quality Function Deployment PPT Slide TemplateQuality Function Deployment PPT Slide Template
Quality Function Deployment PPT Slide Template
 

Plus de John Lenon Mendoza

Quarter 2 Packaging bakery and pastry products
Quarter 2   Packaging bakery and pastry productsQuarter 2   Packaging bakery and pastry products
Quarter 2 Packaging bakery and pastry productsJohn Lenon Mendoza
 
Large Scale Industry and Role of NACIDA in Phil Cottage Industry
Large Scale Industry and Role of NACIDA in Phil Cottage IndustryLarge Scale Industry and Role of NACIDA in Phil Cottage Industry
Large Scale Industry and Role of NACIDA in Phil Cottage IndustryJohn Lenon Mendoza
 
History and development of massage
History and development of massageHistory and development of massage
History and development of massageJohn Lenon Mendoza
 
Business Plan and Marketing Plan
Business Plan and Marketing PlanBusiness Plan and Marketing Plan
Business Plan and Marketing PlanJohn Lenon Mendoza
 
Parts and Function of Sewing Machine
Parts and Function of Sewing MachineParts and Function of Sewing Machine
Parts and Function of Sewing MachineJohn Lenon Mendoza
 
Food and Beverage Services NC II Reviewer
Food and Beverage Services NC II ReviewerFood and Beverage Services NC II Reviewer
Food and Beverage Services NC II ReviewerJohn Lenon Mendoza
 
How to decorate a cake mrs. adodoli
How to decorate a cake mrs. adodoliHow to decorate a cake mrs. adodoli
How to decorate a cake mrs. adodoliJohn Lenon Mendoza
 
Technology education in industrial sector
Technology education in industrial sectorTechnology education in industrial sector
Technology education in industrial sectorJohn Lenon Mendoza
 

Plus de John Lenon Mendoza (10)

Table Skirting
Table SkirtingTable Skirting
Table Skirting
 
Quarter 2 Packaging bakery and pastry products
Quarter 2   Packaging bakery and pastry productsQuarter 2   Packaging bakery and pastry products
Quarter 2 Packaging bakery and pastry products
 
Large Scale Industry and Role of NACIDA in Phil Cottage Industry
Large Scale Industry and Role of NACIDA in Phil Cottage IndustryLarge Scale Industry and Role of NACIDA in Phil Cottage Industry
Large Scale Industry and Role of NACIDA in Phil Cottage Industry
 
History and development of massage
History and development of massageHistory and development of massage
History and development of massage
 
Business Plan and Marketing Plan
Business Plan and Marketing PlanBusiness Plan and Marketing Plan
Business Plan and Marketing Plan
 
Parts and Function of Sewing Machine
Parts and Function of Sewing MachineParts and Function of Sewing Machine
Parts and Function of Sewing Machine
 
Food and Beverage Services NC II Reviewer
Food and Beverage Services NC II ReviewerFood and Beverage Services NC II Reviewer
Food and Beverage Services NC II Reviewer
 
How to decorate a cake mrs. adodoli
How to decorate a cake mrs. adodoliHow to decorate a cake mrs. adodoli
How to decorate a cake mrs. adodoli
 
Technology education in industrial sector
Technology education in industrial sectorTechnology education in industrial sector
Technology education in industrial sector
 
Education in a changing world
Education in a changing worldEducation in a changing world
Education in a changing world
 

Dernier

Food Supplement Directive No. 333-2020.pdf
Food Supplement Directive No. 333-2020.pdfFood Supplement Directive No. 333-2020.pdf
Food Supplement Directive No. 333-2020.pdfMohamed Miyir
 
Reclaiming Pure Traditions Plants Enrichen Our Farms and Food.pdf
Reclaiming Pure Traditions Plants Enrichen Our Farms and Food.pdfReclaiming Pure Traditions Plants Enrichen Our Farms and Food.pdf
Reclaiming Pure Traditions Plants Enrichen Our Farms and Food.pdfStephen Gleave
 
Empowering Communities: Food Donation NGO Making a Difference
Empowering Communities: Food Donation NGO Making a DifferenceEmpowering Communities: Food Donation NGO Making a Difference
Empowering Communities: Food Donation NGO Making a DifferenceLovely Foundation
 
Explore The flavors Of Indian cuisine In Budapest : Indian Palate
Explore The flavors Of Indian cuisine In Budapest : Indian PalateExplore The flavors Of Indian cuisine In Budapest : Indian Palate
Explore The flavors Of Indian cuisine In Budapest : Indian PalateIndian Palate
 
HOTMEN TAJUR BOGOR JAWA BARAT INDONESIAA
HOTMEN TAJUR BOGOR JAWA BARAT INDONESIAAHOTMEN TAJUR BOGOR JAWA BARAT INDONESIAA
HOTMEN TAJUR BOGOR JAWA BARAT INDONESIAAPermataAnnisa3
 
Piping techniques in decorating cakes and cupcakes.
Piping techniques in decorating cakes and cupcakes.Piping techniques in decorating cakes and cupcakes.
Piping techniques in decorating cakes and cupcakes.Jolyn Sambrano
 
Beet Kvass The Probiotic-Rich, Fermented Tonic from Eastern Europe
Beet Kvass The Probiotic-Rich, Fermented Tonic from Eastern EuropeBeet Kvass The Probiotic-Rich, Fermented Tonic from Eastern Europe
Beet Kvass The Probiotic-Rich, Fermented Tonic from Eastern EuropeGarden Goddess, LLC
 

Dernier (7)

Food Supplement Directive No. 333-2020.pdf
Food Supplement Directive No. 333-2020.pdfFood Supplement Directive No. 333-2020.pdf
Food Supplement Directive No. 333-2020.pdf
 
Reclaiming Pure Traditions Plants Enrichen Our Farms and Food.pdf
Reclaiming Pure Traditions Plants Enrichen Our Farms and Food.pdfReclaiming Pure Traditions Plants Enrichen Our Farms and Food.pdf
Reclaiming Pure Traditions Plants Enrichen Our Farms and Food.pdf
 
Empowering Communities: Food Donation NGO Making a Difference
Empowering Communities: Food Donation NGO Making a DifferenceEmpowering Communities: Food Donation NGO Making a Difference
Empowering Communities: Food Donation NGO Making a Difference
 
Explore The flavors Of Indian cuisine In Budapest : Indian Palate
Explore The flavors Of Indian cuisine In Budapest : Indian PalateExplore The flavors Of Indian cuisine In Budapest : Indian Palate
Explore The flavors Of Indian cuisine In Budapest : Indian Palate
 
HOTMEN TAJUR BOGOR JAWA BARAT INDONESIAA
HOTMEN TAJUR BOGOR JAWA BARAT INDONESIAAHOTMEN TAJUR BOGOR JAWA BARAT INDONESIAA
HOTMEN TAJUR BOGOR JAWA BARAT INDONESIAA
 
Piping techniques in decorating cakes and cupcakes.
Piping techniques in decorating cakes and cupcakes.Piping techniques in decorating cakes and cupcakes.
Piping techniques in decorating cakes and cupcakes.
 
Beet Kvass The Probiotic-Rich, Fermented Tonic from Eastern Europe
Beet Kvass The Probiotic-Rich, Fermented Tonic from Eastern EuropeBeet Kvass The Probiotic-Rich, Fermented Tonic from Eastern Europe
Beet Kvass The Probiotic-Rich, Fermented Tonic from Eastern Europe
 

Competency Based Learning Materials - Bread and pastry production NC II

  • 1. Sector TOURISM Qualification Title BREAD AND PASTRY PRODUCTION NCII Unit of Competency PREPARE AND PRESENT GATEAUX, TORTES AND CAKES Module Title PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES CAPIZ STATE UNIVERSITY, MAIN CAMPUS Fuentes Drive, Roxas City, Capiz, COLLEGE OF EDUCATION
  • 2. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 2 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System Welcome to the module, “Preparing and presenting gateaux, tortes and cakes,” this was one of the competencies in Bread and Pastry Production NC II Qualification. This qualification is a course which includes knowledge, skills, and attitude required to possess by a TVET Trainer. This unit of Competency, “Prepare and present gateaux, tortes and cakes,” comprises the knowledge, skills and attitude that Trainees must become skilled at as required in the said qualification. To complete each of the Learning outcomes (L.O) of the module, you are required to undergo a series of learning activities. In each learning outcome there are Information Sheets, Tasks Sheets, Operation Sheets, and Activity Sheets. Follow these activities on your own and answer the Self-Check at the end of each learning activity. Queries in mind must be asked to the trainer/facilitator to clarify the information you are learning. 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 NC II”. Recognition of Prior Learning (RPL) You may already have some of the knowledge and skills covered in this module because you have:  been working for some time  already have completed training in this area. If you can demonstrate to your trainer that you are competent in a particular skill or skills, talk to him/her about having them formally recognized so you don’t have to do the same training again. If you have a qualification or Certificate of Competency from previous trainings show it to your trainer. If the skills you acquired are still current and relevant to this module, they may become part of the evidence you can present for RPL. If you are not sure about the currency of your skills, discuss it with your trainer. HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
  • 3. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 3 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System  Work through all the information and complete the activities in each section.  Read information sheets and complete the self-check. Suggested references are included to supplement the materials provided in this module.  Most probably your trainer will also be your supervisor or manager. He/she is there to support you and show you the correct way to do things.  You will be given plenty of opportunity to ask questions and practice on the job. Make sure you practice your new skills during regular work shift. This way you will improve both your speed and memory and also your confidence.  Use the Self-checks, Operation Sheets or Job Sheets at the end of each section to test your own progress. Use the Performance Criteria Check list or Procedural Checklist located after the sheet to check your own perormance.  When you feel confident that you had sufficient practice, ask your Trainer to evaluate you. The results of your assessment will be recorded in your Progress Chart and Accomplishment Chart.  Inside this module you will find the activities for you to complete followed by relevant information sheets for each learning outcome. Each learning outcome may have more than one learning activity. You need to complete this module before you can perform the next module, “Preparing and displaying petits fours.” Remember to:
  • 4. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 4 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System LIST OF CORE COMPETENCIES Qualification Title: BREAD AND PASTRY PRODUCTION NC II 105 hours No. Unit of Competency Module Title Code 1. Prepare and produce bakery products Preparing and producing bakery products TRS741379 2. Prepare and produce pastry products Preparing and producing pastry products TRS741380 3. Prepare and present gateaux, tortes and cakes Preparing and presenting gateaux, tortes and cakes TRS741342 4. Prepare and display petits fours Preparing and displaying petits fours TRS741344 5. Present desserts Presenting desserts TRS741343 SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS
  • 5. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 5 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System HOW TO USE THIS COMPETENCY-BASED --------------------------------------------2 LIST OF CORE COMPETENCIES-------------------------------------------------------------4 TABLE OF CONTENTS---------------------------------------------------------------------------5 MODULE CONTENT-------------------------------------------------------------------------------6 DEFINITION OD TERMS------------------------------------------------------------------------8 LEARNING OUTCOME SUMMARY #3-------------------------------------------------------9 LEARNING EXPERIENCES--------------------------------------------------------------------10 INFORMATION SHEET 3.3-1 Tools and materials used in decorating cakes ------------------------------12 SELF CHECK- 3.3-1-----------------------------------------------------------------------------15 ANSWER KEY -------------------------------------------------------------------------------------16 INFORMATION SHEET 3.3-2 Decorating Cakes ---------------------------------------------------------------------17 SELF CHECK- 3.3-2-----------------------------------------------------------------------------23 ANSWER KEY -------------------------------------------------------------------------------------24 TASK SHEET 3.3-1-------------------------------------------------------------------------------25 PERFORMANCECRITERIA CHECKLIST 3.3-1-----------------------------------------26 TABLE OF CONTENTS
  • 6. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 6 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System QUALIFICATION Bread and Pastry Production NC II UNIT OF COMPETENCY PREPARE AND PRESENT GATEAUX, TORTES AND CAKES MODULE TITLE Preparing and Presenting Gateaux, Tortes and Cakes INTRODUCTION: This module deals with the knowledge, skills, and application towards preparing and presenting gateaux, tortes and cakes. It details the requirements for this competency in accordance with standard specifications and enterprise practice such as planning of cake designs, icing and decorations to be used and the steps in decorating cakes. This module covers materials to use such as CBLM, information sheets, self-check, task sheet and performance checklist. NOMINAL DURATION: 10 HOURS LEARNING OUTCOMES: At the end of this module you MUST be able to: 1. Prepare sponges and cakes 2. Prepare and use fillings 3. DECORATE CAKES 4. Present cakes 5. Store cakes ASSESSMENT CRITERIA: 1. Ingredients are selected, measured and weighed according to 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 MODULE CONTENT
  • 7. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 7 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System 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 6. Fillings are prepared and selected in accordance with required consistency and appropriate flavors 7. Slice or layer sponges and cakes are filled and assembled according to standard recipe specifications, enterprise practice and customer preferences 8. Coatings and sidings are selected according to the product characteristics and required recipe specifications 9. Sponges and cakes are decorated suited to the product and occasion and in accordance with standard recipes and enterprise practices. 10. Suitable icings and decorations are used according to standard recipes and/or enterprise standards and customer preferences 11. Cakes are presented on accordance with customer’s expectations and established standards and procedures 12. Equipment are selected and used in accordance with service requirements 13. Product freshness, appearances and eating qualities are maintained in accordance with the established standards and procedures 14. Cakes are marked or cut portion-controlled to minimize wastage and in accordance with enterprise specifications and customer preferences 15. Cakes are stored in accordance with establishment’s standards and procedures 16. Storage methods are identified in accordance with product specifications and established standards and procedures Pre-requisite: A trainee should be competent in the basic and common competency before proceeding to the module.
  • 8. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 8 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System  Gateaux – a cake, often an especially sponge cake that maybe from almond flour instead of wheat flour  Frosting – a mixture of sugar, egg white or fat, and flavoring of various kinds used to coat or cover a cake.  Cake – a batter mixture, usually containing a leavening agent and coated with icing and frosting.  Batter – a mixture of dry and liquid ingredients with pouring consistency.  Shortening – fats made from refined, bleached vegetable oil that has been made solid by a process called hydrogenation.  Foamy – covered with or full of foam.  Stiff – strong/hard.  Peak – highest point.  Sponge – leavened dough.  Tortes – a cake with many eggs and ground nuts or even bread crumbs instead of or in addition to flour.  Creaming – to mix fat and sugar until smooth and at the same time incorporating air into the mixture.  Filling – a custard, jelly, or fruit and nuts mixture placed between layers of cake.  Mousse – a light frozen dessert made of whipped cream, white of eggs, sugar and flavoring extract.  Puree – a thick pulp, usually of vegetables, boiled and strained.  Flavoring – a substance as an essence extract which gives flavor to anything.  Jelly – the coagulated gelatinous juice of fruit cooked with sugar.  Jam – chopped, pulp of fruit cooked with sugar.  Whip – to beat rapidly to incorporate air.  Ream – to skim as cream.  Reamer – a finishing tool with a rotating cutting edge for reaming.  Frost- to coat or cover the cake with icing  Fluffy-being light, soft, or airy DEFINITION OF TERMS
  • 9. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 9 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System LEARNING OUTCOME #3 DECORATE CAKES CONTENTS:  Tools and materials used in decorating cakes  Decorating cakes ASSESSMENT CRITERIA: 1. Sponges and cakes are decorated suited to the product and occasion and in accordance with standard recipes and enterprise practices. 2. Suitable icings and decorations are used according to standard recipes and/or enterprise standards and customer preferences. CONDITION: Trainees must be provided with the following: 1. WORKPLACE LOCATION 2. TOOLS, ACCESSORIES AND SUPPLIES  Decorating tools ( spatula, rubber scrapper, piping bag, decorating tips, coupler, cake comb, cake turn table, mixing bowl)  Plain butter cream icing  Colored butter cream icing  Flowerettes  Sprinkles  Cake box  Straw lace EVALUATION METHOD:  Demonstration  Written test  Oral questioning LEARNING OUTCOME SUMMARY
  • 10. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 10 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System Learning Outcome 3: DECORATE CAKE Learning Activities Special Instructions 1. Read information sheet 3.3-1 “Tools and Materials used in Decorating Cakes” Read information sheet 3.3-1 on your CBLM about tools and materials used in Decorating Cakes. If you have some problem about the content of the information sheet, do not hesitate to approach your facilitator. 2. Answer self-check 3.3-1 and compare your answers to answer key. Refer your answers to the answer key for the self check. You are required to get all answers correct. If not, read the information sheet again to answer all questions correctly. 3. Read information sheet 3.3- 2 “Decorating Cakes” You are free to ask questions if you have encountered problems or if you have queries in your mind regarding the content of the information sheet. If you feel that you are knowledgeable on the content of the information sheet, you can now answer self check provided in the module. 4. Answer self-check 3.3-2 and compare your answers to answer key. Refer your answers to the answer key for the self check. You are required to get all answers correct. If not, read the information sheet again to answer all questions correctly. 5. Observe Demonstration on “Decorating cakes” Observe your trainer as he demonstrate how to decorate a cake. Take note of the techniques used and movements being performed After observing, you can now perform task LEARNING EXPERIENCES
  • 11. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 11 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System sheet 3.3-1. 6. Perform Task Sheet 3.3-1 on “Decorating cakes.” Compare to performance criteria checklist 3.3-1 on “Decorating cakes.” 7. Evaluate your performance using Performance Criteria Checklist 3.3-1 Compare your work to the Performance Checklist 3.3-1. If you got 100% correct answer in this task, you can now move to the next activity. If not, review the information sheet and go over the task again. Congratulations for a job well done! You have now completed the learning Outcome #3 – Decorating cakes. You are now ready to take the next Learning Outcome #4. God Bless!
  • 12. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 12 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System SPATULA It comes in different sizes; small spatula are used to remove muffins and molded cookies from pans which is 5 to 6 inches; large spatula for icing or frosting cakes; flexible blade is used for various purposes. RUBBER SCRAPER Used to remove bits of food in side of the bowl, pans and electric mixers and to gather or consolidate batter, dough and more. Learning Objectives: After reading this information sheet, you must be able to: 1. Identify the different tools and materials used in cake decoration. 2. Accurately use the different tools and materials in cake decoration according to the standard operating procedure. Introduction Cake decoration requires special tools, equipment and materials in order to bring out the best results. To prepare yourself in decorating cakes, you need to familiarize the following baking tools and materials specified according to their use. TOOLS AND MATERIALS USED IN DECORATING CAKES Information Sheet 3.3-1 TOOLS AND MATERIALS USED IN DECORATING CAKES
  • 13. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 13 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System CAKE COMB Commonly square flat stainless steel tool with three sets of serrated edges, used for making decorations in cake frosting; also called icing comb. DECORATING TIPS These are small metal cones that are used to shaped and produce various designs when icing is pressed through them. PIPING BAGS It is an often cone- or triangular- shaped, hand-held bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end, for many purposes including cake decoration. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to extrude its contents. CAKE BOARD A metal or cardboard foil coated disk on which cakes are served.
  • 14. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 14 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System CAKE TURN TABLE It is a rotating circular platform stand onto which a cake may be placed to assist in icing and in decoration. MIXING BOWL It comes in graduated sizes and has sloping sides used for mixing ingredients.
  • 15. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 15 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System DIRECTION: Identify the following tools or materials referred in the statement below. Write your answer on the space provided. After answering this Self-check 3.3-1, compare your answers on the answer key. _______________ 1. These are small metal cones that are used to shaped and produce various designs when icing is pressed through them. _______________ 2. It is a rotating circular platform stand onto which a cake may be placed to assist in icing and in decoration. _______________ 3. Commonly square flat stainless steel tool with three sets of serrated edges, used for making decorations in cake frosting. _______________ 4. It comes in graduated sizes and has sloping sides used for mixing ingredients. _______________ 5. Used to remove bits of food in side of the bowl, pans and electric mixers and to gather or consolidate batter, dough and more. _______________ 6. A metal or cardboard foil coated disk on which cakes are served. _______________ 7. It is used to remove muffins and molded cookies from pans for icing or frosting cakes. _______________ 8. It is an often cone- or triangular-shaped, hand-held bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end, for many purposes including cake decoration. _______________ 9. It is also called icing comb. _______________ 10. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to extrude its contents. SELF CHECK 3.3-1
  • 16. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 16 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System 1. Decorating tips 2. Cake turntable 3. Cake comb 4. Mixing bowl 5. Rubber scraper 6. Cake board 7. Spatula 8. Piping bags 9. Cake comb 10. Piping bag ANSWER KEY
  • 17. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 17 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System Learning Objectives: After reading this information sheet, you must be able to: 1. Familiarize the tips and steps in decorating cakes. 2. Decorate a cake using butter cream icing according to the standard operating procedure.[ Introduction Decorating cake is considered as an art around the world. That is why cake decorating competitions are very popular. It is considered one of the sugar arts using icing or frosting, including edible decoration elements to be placed on the cake to make simple cake more visually appealing. Well – decorated cakes may serve as centrepieces during specials occasions, such as birthdays/debuts, weddings, graduations or anniversaries. The presentation of baked products, especially cakes for special occasions, not only adds to the cakes’ visual appeal but also contributes to its taste. Tips for Successful cake Decoration  Choose the right type of cake to decorate. Decorating a cake requires additional effort; hence, it makes sense for the reason to decorate it to be a good one. It wouldn't be worth trying to decorate cakes that are to be eaten warm from the oven, such as a cake topped in syrup or sauce. The point of such cakes is that they're already as good as they need to be. And some cakes are fine without decoration or with decoration, such as fruit cakes, and it is really the occasion that helps you to decide whether or not to decorate. Cakes that are suitable for decorating include:  Cupcakes  Christmas cakes  Wedding cakes  Children's party cakes  Special age birthday party cakes  A doll cake (known in the cake decorating world as a "Dolly Varden" cake)  Farewell cakes  Novelty "geek" cakes, often based on a computer, electronic, science fiction, etc., theme; often very fiddly work! Let us Study! Information Sheet 3.3-2 DECORATING CAKES
  • 18. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 18 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System Sugar Paste Fluffy frosting Buttercream  Cakes for fundraising at bazaars, fairs, galas, etc.  Photo op cakes – cakes being photographed for a special occasion, a blog, a Flickr photostream, an instructional article, etc.  Cakes being entered into competitions  Trim cake if necessary to make it smooth and symmetrical.  Remove the crumbs of the cake first before starting to decorate.  Cool the cake thoroughly  Insert strips of waxed paper or aluminium foil under the cake before starting to decorate to avoid unnecessary mess. Remove the strips before making the boarding design.  Put the bottom part of the cake upward to make the cake level.  Cover the cake board with fondant, foil, or tulle/ruffles.  Decide on the type of frosting or icing you'd like to work with if icing a cake. It's important to feel comfortable with the frosting or icing techniques required for decorating cakes; some are more complicated than others and if you're just starting out, it's recommended that you don't take on difficult decoration projects until your confidence increases. Typical frosting or icing styles include:  Butter cream or Vienna cream – this is an easy-to-use frosting that fills gaps and covers up all sorts of unsightly cake bumps and dips! It produces a whipped cream style of appearance and can be smoothed down or allowed to settle in peaks. Buttercream frosting is easy to color and flavor, with typical flavors including chocolate, vanilla, lemon, coffee, and strawberry.  Fluffy frosting – this uses a frosting created by beating in an electric mixer. This must be applied on the day it is to be served; it has a marshmallow type consistency. In storage, the frosting becomes a little crisp and loses its gloss.  Sugar paste – sugar paste is rolled fondant.  Royal icing – this is similar to sugar paste and is often available ready-made.
  • 19. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 19 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System  Pastillage – this icing comes from the cake decorating supplier in powder form and is very useful for intricate decorating work that you need to keep in shape. It's a sugar paste dough or gum and can also be made from scratch. The icing dries very quickly, and once dry, it is so hard it will "snap" if bent. It has a high ability to resist breaking down in the presence of moisture. The downside to this icing is that you'll need to work with it very fast, before it dries. If you want to use pastillage for modelling, you'll need to mix it 50/50 with sugar paste.  Petal paste – this icing is ideal for making flowers, as it produces extremely fine detail. It's a good idea to slightly dampen your fingers when working with this paste.  Sugar glue – this isn't icing but a "glue" that allows you to stick together pieces modeled from icing.  Modelling paste – this is a combination of sugar paste mixed with tragacanth gum to make an edible modelling paste.  Pre-made icing sheets with printed designs – these are popular for children's cakes and feature such designs as movie, cartoon, and TV show characters. Follow the instructions provided on how to apply these to the cake's surface. Royal Icing Pastillage Petal paste Sugar glue Modelling paste Pre-made icing sheets with printed designs Dusted icing sugar
  • 20. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 20 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System  Dusted icing sugar – while very simple, this can be very effective on the right type of cake, especially where the cake's constitution is already sufficiently rich without adding icing or frosting (such as flourless cakes and dessert cakes).  Use the right consistency, flavor, and texture of the icing.  Put adequate icing at the center of the topmost layer. Then, spread the icing over the cake. Using a spatula, push the excess to the sides. Make sure the icing on top is smooth.  Think beyond icing or frosting. There are many other means for decorating a cake besides icing or frosting. You can use such items in combination with icing, or add them direct to the cake. These include:  Fruit – fresh fruit pieces, dried fruit, fruit arranged into shapes such as flowers or animals, glazed fruit (with jam, etc.), toffee- dipped, crystallized rind, etc.  Flowers – edible flowers can make a cake appear very elegant  Cream – thickened cream can be shaped into quenelles, spread over a cake, used for filling or piped on  Candies – all sorts of candies can make excellent cake designs  Drizzled chocolate – either randomly drizzled, or in a pre- determined pattern  Dusted cocoa or other chocolate – chocolate curls, sprinkles, pieces, shapes, etc.  Nuts – especially halved, slivered, or shaved nuts  Streusel topping – baked on, no need to decorate other than a quenelle of cream next to each serve  Toffee strands, shards, or shapes – you'll need to practice making these until you get the knack of it but toffee can work well as a decorative element on a cake  Coconut (shredded or desiccated) – coconut can be colored using food coloring (use wet hands or wet gloved hands to rub the coloring through); it can also be toasted  Jam or preserves. Fruits Flowers Cream Candies
  • 21. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 21 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System  For a layered cake, spread some frosting or filling over the frost, or filling over the fruit cake layer. Then, put the next layer on top. Press down this layer lightly to ensure that the cake sticks to the filling with no air space in between.  Ice the cake on the cake board to prevent accidents in transferring.  Hold the spatula vertically against the sides of the cake and press lightly while turning the cake around.  To minimize difficulty in making the frosting smooth, choose any of the following:  Use a cake comb to create design and smoothing out the icing.  Use the tines of a cork to make lines or curves. Drizzled Dusted Nuts Streusel Toffees Coconut Jam & Preserves
  • 22. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 22 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System  Use the spatula in creating designs.  Cover the top and sides of the cake with chocolate curls, nuts, and cherries. Or sprinkle with cocoa powder or powdered sugar.  Use the following decorating tips to pipe out borders along the upper and lower edges of the cake - Tip # 67-68 or leaf tip to pipe out scallops or simple continuous borders - Tip # 28-30 or star tip to pipe out small roses, scallops, or shells - Create a lattice at the top of the cake by criss-crossing strips of frosting  Observe pressure control through the following techniques:  Choosing the right decorating bag  Filling the decorating bag correctly  Folding grease-proof paper or parchment pastry triangles STEPS IN DECORATING CAKE  Mise en place all the tools and materials needed for the procedure.  Place the cake on the cake board and place it on the cake turntable.  Put butter cream icing on the top of the cake and spread the icing towards the edge using spatula.  Spread icing on all sides of cake by spinning the turn table until the entire cake is covered with icing.  Use the cake comb to improve the appearance of the cake.  Place the colored butter cream icing in a piping bag with decorating tip and decorate the borders.  Add some flowerretes, and using another set of piping bag with leaf decorating tip containing green colored icing, pipe to form leaves to it make more attractive.  Write a special message with dark colored icing on the top of the cake if desired.  Return all the tools and equipment after washing on its proper places.
  • 23. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 23 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System Direction: Identify the statement below. Write your answers on the space provided. ________________1. It uses a frosting created by beating in an electric mixer. This must be applied on the day it is to be served _________________ 2. It is considered as an art around the world and one of the sugar arts using icing or frosting, including edible decoration elements to be placed on the cake to make simple cake more visually appealing. _________________ 3. These are popular for children's cakes and feature such designs as movie, cartoon, and TV show characters. ________________ 4 This icing is ideal for making flowers, as it produces extremely fine detail. It's a good idea to slightly dampen your fingers when working with this paste. ________________ 5. This is an easy-to-use frosting that fills gaps and covers up all sorts of unsightly cake bumps and dips! It produces a whipped cream style of appearance and can be smoothed down or allowed to settle in peaks. ________________ 6. A thing to do to make the cake smooth and symmetrical ________________ 7. A tool used to create design and smoothing out the icing. ________________8. This is a combination of sugar paste mixed with tragacanth gum. ________________ 9. The icing dries very quickly, and once dry, it is so hard it will "snap" if bent. It has a high ability to resist breaking down in the presence of moisture ________________10. Tip # that creates a leaf structure, scallops or continuous borders. SELF CHECK 3.3-2
  • 24. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 24 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System 1. Fluffy Frosting 2. Decorating cake 3. Pre-made icing sheets with printed designs 4. Petal Paste 5. Butter cream or Vienna cream 6. Trim cake 7. Cake comb 8. Modelling paste 9. Pastillage 10. Tip # 67-68 ANSWER KEY
  • 25. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 25 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System TASK SHEET 3.3-1 Title: DECORATE CAKES (Butter Cream Icing) Performance Objective: Given the appropriate tools and materials, you are required to decorate a cake following the procedures. You are given 1 ½ hours to perform the task. Supplies, Tools & Equipment :  Decorating tools ( spatula, rubber scrapper, piping bag, decorating tips, coupler, cake comb, cake turn table, mixing bowl)  Plain butter cream icing  Colored butter cream icing  Flowerettes  Sprinkles  Cake box  Straw lace Steps/ Procedure : The trainees will work in the Practical work area and they will be given one and a half hour to decorate a cake. The trainer will go around and give comment/s and suggestion/s. At the end of one hour, trainees will present their output.  Mise en place all the tools and materials needed for the procedure.  Place the cake on the cake board and place it on the cake turn table.  Put butter cream icing on the top of the cake and spread the icing towards the edge using spatula.  Spread icing on all sides of cake by spinning the turn table until the entire cake is covered with icing.  Use the cake comb to improve the appearance of the cake.  Place the colored butter cream icing in a piping bag with decorating tip and decorate the borders.  Add some flowerretes, and using another set of piping bag with leaf decorating tip containing green colored icing, pipe to form leaves to it make more attractive.  Write a special message with dark colored icing on the top of the cake if desired.  Return all the tools and equipment after washing on its proper places. Assessment Method: Return Demonstration using Performance Criteria checklist
  • 26. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Issued by: Page 26 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System Name of Trainee: Elson C. Detablan Date: May 19, 2016 Performance Criteria Did you…. YES NO 1. Mise en place all tools and materials needed for the procedure? 2. Placed the cake on the board an on the cake turn table? 3. Put the butter cream icing on the top of the cake and spread the icing towards the edge using spatula? 4. Spread icing on all sides of cake by just spinning the turn table until the entire cake is covered with icing? 5. Use the cake comb to improve the appearance of the cake? 6. Placed the colored butter cream icing in a piping bag with decorating tip and decorated the borders? 7. Added some flowerretes, and used another set of piping bag with leaf tip containing green colored icing, piped to form leaves to make more attractive? 8. Wrote a special message with dark colored icing on the top of the cake? (if he/she desired to wrote) 9. Return all the tools and equipment after washing on its proper places. Comments/ Suggestions: Trainer: JOHN LENON L. MENDOZA Date: May 19, 2016 PERFORMANCE CRITERIA CHECKLIST 3.3-1