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7/29/2019 BAKING COOKIES AND CAKES
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Career Pathways in Technology and Livelihood Education(CP-TLE)
HOME ECONOMICS I- FOODS AND FOOD SERVICE
Quarter 4: Baking Cookies and CakesModule 3: Production of Cookies and Cakes
Cookies and cakes are special treat for different celebrations. Knowledge on
basic types of cookies and cakes preparation can help you create your own special
cookies and cakes with frosting, icing and improving their presentation. After
learning this module, you will also appreciate that baking quality cookies and
cakes has good business potentials.
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As you go through this module, you will be able to understand and apply the
basic concepts and principles underlying the process and delivery in the production of
cookies and cakes which are essential in producing marketable products.
Guide Questions
At the end of this phase, you will be able to demonstrate the basic concepts andprinciples underlying the process and delivery in baking.
You will be guided by the following questions to understand the content of the module.
1. How will you use the tools, utensils in baking cookies and cakes?
2. Why is there a need to make a project plan?
3. How can you prepare quality and marketable cookies and cakes?
4. Why is it important to determine the production cost and selling price of your
baked products?
Pre-Assessment
Answer the following questions. Write only the letter of the correct answer in your
notebook.
1. What kind of shortening is usually used in doughs that give better taste and flavour?
A. Compound lard B. Edible tallow
C. Salt D. Sugar
2. Which of the following ingredients supplies liquid to the dough or cake mix?
A. Juice B. Milk
C. Oil D. Water
3. Which form of sugar is used primarily in icings?
EXPLORE Your Understanding
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A. Confectioners B. Granulated
C. Oil D. Refined
4. What characteristic do eggs give in baked products?
A. Color B. Consistency
C. Odor D. Spiciness
5. Which shortening is used mainly for cakes and candies?
A. Butter B. Edible tallow
C. Lard D. Vegetable oil
6. Which of the following types of fat is best for breads, biscuits, and pie crust?
A. Lard B. Butter oil
C. Edible tallow D. Vegetable oil
7. An example of a physical leavening agent is
A. Air B. Baking powder
C. Baking Soda D. Yeast
8. Which ingredient contributes to the taste and aroma of baked products?
A. Cocoa B. Salt
C. Spices and seeds D. Sugar
9. Which of the following liquids improves nutrition and flavor baking?
A. Butter B. Compound lard
C. Edible tallow D. Vegetable oil
10. Which of the following acts as an anti-bacterial agent in yeast raised dough?
A. Flavors B. Salt
C. Seeds D. Spices
11. Which ingredient is used widely in the production and finishing of cakes, pastries,
pies, and cookies?
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A. Cocoa or chocolate B. Salt
C. Seeds D. Spices
12. What is the use of fat in baked products?
A. As a lubricant B. As a lubricant
C. Control dough consistency D. To improve flavor
13. Which kind of flour contains more gluten and less starch?
A. All-purpose B. Bread
C. Cake D. Soft flour
14. What type of cookie is made from dough which has been rolled out and cut with
special cutter to form shapes that fit special occasions?
A. Bar B. Pressed
C. Refrigerated D. Rolled
15. Which of the following must be done first when baking cakes?
A. Apply frosting B. Blend ingredients
C. Cream butter D. Sift flour
Criteria for Assessment:
Based from the result of the pre-assessment, assess now your prior knowledge.
Rating Scale
If you get:
Score Description
11 - 15 Very sufficient
6 - 10 Sufficient
0 - 5 Insufficient
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Now that you have already assessed your level of understanding of the context
of this module, you are now ready to move on to the next phase.
FIRM-UP Your Understanding
Lesson 1. Tools, Equipment and Ingredients needed in baking cookies and cakes
Baking is a sophisticated method of cooking food. It requires special tools and
equipment in order to bring out the best result.
Interest in baking may inspire you to learn how to prepare your favourite cookies
and cakes or to start your profitable businesses.
To prepare for baking, familiarize yourself with the following baking tools ,
equipment ; classified with their uses.
A. Baking Utensils
Baking Pan- a container used in baking. Recipes
specify the size and shape of the baking pan to be
used. It is important to follow closely the specifiedutensils to get the desired result. Wipe the pan dry
after washing to prevent rust and corrosion or
accumulation of dust on damp surface.
Scraper- used to scrape down
the sides of the bowl and to
put batter into baking pan.
Wash and dry after each used.
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Electric mixer- used for creaming sugar
and shortening is mixed easily.
Wash bowls, paddles, beaters and other
detachable parts of an equipment with
soap and water.
B. Ingredients
Different ingredients are necessary in baking different baked products.
.
Cake flour this king of
flour is best for cakes,
cookies and pastries
Milk it improves the nutrition
value, flavor and texture of theproduct.
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Let us see how much you learned from the lesson. Read the
following entries and write your answer on your notebook.
Eggs used to sweeten bakedproducts.
Shortening (butter, oil)
enhances the tenderness of the
baked products.
Flavoring extracts these flavors are
extracted essential oil of the fruit or bean.
These enhance the quality of the baked
product.
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Activity 1
Direction: Match column A with column B.
A B
1. Container used in baking2. Used to remove sticky ingredients3. Used to remove muffins from pans4. Used to spread frosting and icing5. Kind of flour best for cakes
a. Baking pansb. Sifterc. Rubber scraperd. Small spatulae. Large spatulaf Bread flourg Cake flour
Lesson 2 Production of Cookies and Cakes
A. Cookies
It may seem that there are hundreds of different kinds of cookies you can
make. However, there are only six basic types bar, drop, pressed, molded,
rolled, and refrigerator. Once you learn to make many variations.
Cookies can be made by either the conventional mixing method or the
quick-mix (one-bowl) method. The quick-mix method is most common. Different
foods are added to flavor cookies. Some of these are chocolate, coconut, nuts,fruits, herbs, and spices.
Here are guidelines to follow when making cookies.
Dont use too much flour when you roll cookies. Use only enough to keep the
dough from sticking. Too much flour makes cookies tough and dry.
Make the cookies the same shape and thickness so they bake evenly, if
some are thin and some thick, the thin ones will be done before the thick
ones. They will become overbrown.
Dont put cookie dough on a hot baking sheet. It will melt and spread. If
you do a great deal of baking, its practical to have at least two, perhaps
three, baking sheets. Then one can cool while you fill the other one with
cookies. If you have only one baking sheet, allow it to cool before you put
cookie dough on it.
Preheat the oven to the temperature given in the recipe.
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Prepare the pan according to recipe directions. Sometimes pans are
greased and sometimes they are not. It depends on the type of cookies
you are making.
Bake cookies for the time and at the temperature given in the recipe.
Avoid over baking cookies. A few extra seconds of heat can overbrown
them. Cookies continue to bake from the time you take them from the
oven until you remove them from the baking sheet.
How can you tell when cookies are done?
They will be delicately browned.
Press drop and bar cookies lightly with your finger. The imprint of your
finger should show slightly.
Follow recipe directions for cooling cookies. Some must cool in the pan.
Others must be removed while hot and cooled on a wire rack.
Bar cookies
Bar cookies are baked in a square or rectangular pan, just like a cake. After
baking, they are cut into squares or rectangles. Brownies are popular bar cookies
To make a bar cookies:
mix the ingredients according to recipe directions.
spread the dough evenly in the pan.
after baking, cool and cut according to recipe instructions. Some barcookies are cut while warm. Others must be cooled before being cut.
How do you rate?
Bar cookies should :
be uniform in shape and evenly cut.
have a thin, tender crust.
have a rich, moist texture,
be flavorful
Brownies
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Ingredients:
Cup butter or margarine
Cup all-purpose flour
Tablespoon salt
1 Cup sugar
Cup chopped nuts
2 oz. Unsweetened chocolate squares
Tablespoon baking powder
2 eggs
1 teaspoon vanilla
Procedure:
1. Combine butter and chocolate and melt in a double boiler over low fire.
2. Sift flour. Measure and re-sift three times with baking powder and salt. Set aside.3. Beat eggs until smooth and fluffy. Add sugar gradually in three portions, beating
the mixture at every addition.
4. Stir in melted chocolate, then vanilla. Beat thoroughly.
5. Stir in the flour mixture, and then add the nuts.
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6. Spread in a lightly greased 1171-1/2 inch rectangular pan.
7. Bake in an oven at 300F or 150C for 2o minutes. Do not overbake.
8. While still hot, mark into desired square size with a tip of a sharp pointed knife.
9. Cool pieces in pan or cake rack
Drop cookies
Drop cookies are made by dropping rounder or heaping teaspoonfuls of dough
on a baking sheet. Chocolate chip cookies are made by the drop cookie method.
To make drop cookies:
prepare the dough according to recipe directions.
scoop up a rounded portion of the dough with a teaspoon.
with a rubber scraper, push the dough from the teaspoon on the baking
sheet.
Allow 5 cm {2 inches] between cookies. Be careful to peak the dough. Do
not flatten it o- the cookie will spread out too flat.
A dropped cookie should have a rounded, half-ball shape.
How do you evaluate the quality of your drop cookies?
Drop cookies should:
be uniform in size with a mounded shape
be delicately browned.
have a pleasing texture.
have a flavor characteristic of the ingredients
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Oatmeal Cookies
Ingredients:
cup of shortening
1 cup of sugar
1 egg
cup of evaporated milk
1 cup of uncooked oatmeal
1-1/2 cup of sifted flour
teaspoon Salt
1 teaspoon Cinnamon
2-1/2 teaspoon Baking powder
1 cup of raisins
Procedure:1. Cream the shortening and sugar together until light and fluffy.
2. Add the egg. Beat well. Stir in the milk and oatmeal.
3. Sift the flour, salt, cinnamon, and baking powder together into the oatmeal
mixture.
4. Mix thoroughly, adding the raisins in the last stages of mixing.
5. Drop mixture from a teaspoon onto a greased baking sheet.
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6. Bake in a moderate oven at 375 G or 190 C until it turns brown of for about 15
minutes. Makes 4-1/2 dozen cookies
Pressed Cookies
Pressed cookies are made by pushing the dough through a cookie press. The
cookie press has several designs which may be used to give the cookies different
shapes. Spritz cookies are made with a cookie press.
To make pressed cookies:
prepare the dough according to recipe directions.
force the dough through a cookie press onto the baking sheet. Follow the
manufacturers directions for using the cookie press. Allow about 1.3 cm [1/2
inch] space between cookies. if the dough is too soft, chill it slightly. A soft dough will not keep the shape of the
design
How do you evaluate the quality of your pressed cookies?
Pressed cookies should:
be well shaped with a definite pattern.
have delicately browned edges.
have a crisp, gender texture.
have a rich, buttery flavor.
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Dream Heart Wafers
Ingredients:
2 cups of all-purpose flour
1Tablespoon baking powder
Tablespoon salt
Cup butter
1 Cup sugar
2 eggs
cup of evaporated milk
cup of cheddar cheese, shredded
1 Tablespoon vanilla
Procedure:
1. Sift flour, baking powder, and salt. Set aside2. Cream butter. Add sugar and beat until light and fluffy.
3. Add eggs. Continue beating until mixture becomes smooth.
4. Add dry ingredients and milk to the mixture alternately, ending with the former.
5. Fold in cheddar cheese and vanilla
6. Pipe out from a pastry tube forming a heart-shaped outline or drop by teaspoonfuls
on to an ungreased cookie sheet.
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7. Bake at 375 F or 190C for 10-12 minutes or until brown. Makes 5 dozen wafers.
Molded Cookies
Molded cookies are shaped by hand. They are usually rolled into balls and then
flattened. Peanut butter cookies are a popular type of molded cookie.
To make molded cookies:
prepare the cookie dough according to recipe directions.
chill the dough so it can be rolled easily.
roll the dough between the palms of your hands into balls the size of walnuts or
about 2.5cm [1 inch] in diameter.
place the balls 7.5 cm [3 inches] apart on a baking sheet.
flatten the cookies. You can use a fork or the bottom of a glass. dip it in flour to keep from sticking
How do you evaluate the quality of your molded cookies?
Molded cookies should:
be uniform in size and well shaped.
be delicately browned.
have a tender, crisp texture.
have pleasing flavor.
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Soft and Easy Gingerbread Men
Ingredients:
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup butter, softened
1/3 cup molasses
1/3 cup applesauce
1 egg
1 1/2 teaspoons ground cinnamon1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
Procedure:
1. In a large bowl, with mixer at slow speed, beat flour, sugar, butter, molasses,applesauce, egg, cinnamon, baking powder, ginger, cloves, nutmeg, baking soda,
and salt until well mixed. Cover and refrigerate 1 hour.
2. Preheat oven to 350F On a lightly floured surface, working with half of the dough at
a time, roll 1/8 inch thick. With floured cookie cutters, cut dough into shapes. Using
a metal spatula or pancake turner, place cookies 1/2 inch apart on greased cookie
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sheets. Reroll trimmings and continue to cut shapes. Bake 8 minutes, or until very
lightly browned. Transfer cookies to racks to cool completely.
Rolled cookies
Stiff dough, rolled out on a floured surface, is used to make rolled cookies. The
dough is cut out in different shapes with cookie cutters. The cookies can be topped with
frosting, colored sugar, chopped nuts, or chopped dried fruit.
To make rolled cookies:
mix the dough according to recipe directions.
chill the dough so it will roll more easily
roll the dough about 0.3 cm [1/8 inch] thick on a floured surface.
dip the cookie cutter in flour. Shake out extra flour and cut out the dough
place the cookies on a cookie sheet about 2.5 cm [1 inch] apart.
How do you evaluate the quality of your rolled cookies?
Rolled cookies should:
be the same shape as the cutter.
be lightly browned.
have a thin, crisp or thick, soft texture, depending on the type of cookie.
have a flavor typical of the ingredients.
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Peanut Butter Cookies
Ingredients:
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon table salt
3 tablespoons reduced-calorie margarine, stick-variety
2 tablespoons reduced-fat peanut butter
1/2 cup packed light brown sugar
1/4 cup sugar1 large egg white
1 teaspoon vanilla extract
cooking spray (2 sprays)
Procedure:
1. Combine flour, baking soda and salt in a small bowl; mix well and set aside.
2. Combine margarine and peanut butter in a mixing bowl; beat on medium speed
until blended and smooth. Gradually add both sugars and beat until blended; add
egg white and vanilla and beat until smooth. While beating on low speed, graduallyadd flour mixture and mix until just blended.
3. Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log
in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to
3 days in advance and freeze until ready to bake).
4. Preheat oven to 350F. Coat 2 large baking sheets with cooking spray.
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5. Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-
inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until
golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool
completely. Yields 1 cookie per serving.
6. Flavor Booster: Browned margarine has a nutty flavor that enhances a peanutbutter cookie. Melt the margarine in a small skillet until it sizzles and just begins to
brown. Remove from heat and freeze for 20 minutes, or until firm, before using in
recipe.
Refrigerator Cookies
Dough for refrigerator cookies must be chilled before it can be cut.
To make refrigerator cookies:
mix the dough according to recipe directions.
shape the dough into a long roll so it can be sliced easily. Wrap it in waxed
paper.
chill the roll of dough until it is firm enough to slice easily.
slice evenly with a sharp knife.
place the slices on a baking sheet.
How do you evaluate the quality of your refrigerator cookies?
Refrigerator cookies should:
be thin and even in shape
be lightly browned.
have a crisp texture.
have a rich flavor.
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Chocolate Pinwheel
Ingredients:
1-1/4 cups all-purpose flour
1 teaspoon Baking powder
teaspoon Baking soda
cup margarine
cup sugar
1 egg
t. Vanilla
1 square Chocolate, melted
Procedure:
1. Preheat oven to 350F or 175 C
2. Sift dry ingredients together. Cream margarine until fluffy.
3. Add sugar gradually and beat until blended.4. Add egg and vanilla. Mix thoroughly.
5. Add sifted dry ingredients to the creamed mixture, beating well after each addition.
Divide dough in half. Add the melted chocolate to the other half.
6. Roll out the whit dough on piece of floured wax paper to form a rectangle
measuring about 8 inches by 1 inch.
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Reminders:
Always pre heat the oven
Use quality ingredients
Follow the steps properly
Measure ingredients accurately
Always wear your apron
Let us now see how much you learned from this lesson. Read and write your answer in
your notebook.
Activity 1
Directions: Match column A with B.
Column A
1. Baked in a square pan or
rectangular pan; at into
squares or rectangular.
2. Made by dropping rounded
tablespoon of dough on a
baking sheets.
3. Made by pushing the dough
through a cookie press
4. Shaped by hands and rolled
into balls and flattened.
Column B
a. Drop cookie
b. Bar cookie
c. Pressed cookie
d. Molded cookie
e. Rolled cookie
f. Refrigerator cookie
g. crinkles
5. Stiffed dough rolled out on a floured surface,cut with cookie cutter.
6. Dough must be chilled before cutting.
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B. Cakes
There are two types of cakes and shortened and un shortened. Chiffon cakes
area combination of both. for successful results with any cake recipe, mix the
ingredients according to recipe directions.
Shortened Cakes
Shortened cakes are also called butter cakes such as butter, margarine or
shortening as well as flour, salt sugar, eggs and liquid. Shortened cakes are leavened
with baking powder or baking soda an acid such as sour milk of fruit juice.
Two method can be used for mixing shortened cakes: conventional and quick
mix or one bowl.
When making cakes always preheat the oven to the temperature given in therecipe. Also prepare the pans as directed in the recipe.
To make cakes by conventional method.
1. Cream the butter and sugar together in a mixing bowl
2. Beat in the eggs
3. Mix the remaining ingredients. The batter should be thick and smooth
How do you test a shortened cake for doneness?
Check the color. The top should be evenly browned
Tap the top gently it should spring back
Look at the area where the top meets the sides of the pan
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Lets try this cake.
Butter Cake
Ingredients:
31/4 cups cake flour
4 teaspoon baking powder
3 cup butter
1 cups sugar
4 eggs
cup evaporated milk
teaspoon vanilla
Procedure:
1. Sift flour and baking powder together and set aside.
2. Cream the butter and sugar and blend in the eggs one at a time.
3. In other bowl, combine milk, water, adn vanilla
4. Add the flour mixture alternately and the creamed mixture starting and ending
with flour. Pour in a prepared pan
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Unshortened Cakes
Unshortened cakes do not have any fat. For leavening they use the air beater
into egg whites. Angel and sponge cake are the most popular unshortened cakes.
To make unshortened cake
if making an angel food cake, combine the dry ingredients
if making a sponge cake, beat the egg yolks until creamy yellow and blend into
the liquid and dry ingredients
beat the egg whites with part of the sugar until stiff.
fold the dry ingredients o the batter or the into the egg whites.
pour into an ungreased tube pan.
Sponge Cake
Ingredients
1 cup cake flour
1 cup sugar
1 Tablespoon lemon juice
2 Tablespoon water
6 eggs
lemon rind, grated
1/8 teaspoon salt
teaspoon Cream of tartar
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Procedure:
1. Heat oven to 330 to 365 F
2. Add lemon juice, lemon rind, water and salt to half of the sugar, stirring until well
mixed,
3. Add beaten egg yolks, then beat until mixture in very thick4. Sift one fourth of the flour over the mixture.
5. Fold with spatula, using 8-10 strokes.
6. Beat egg whites until foamy.
7. Spread the yolk flour mixture over the egg whites mixture. Bake.
Chiffon Cakes
Chiffon cakes are combination of shortened and unshortened cakes. They use
baking powder and beaten egg whites for leavening.
To make chiffon cake:
1. sift the dry ingredients together in a large bowl.
2. add eggs and the liquid
3. beat with spoon until smooth
4. food the beaten egg whites into the batter
5. pour into an ungreased tube pan
How do you test unshortened cakes for doneness?
Check the color. The top should evenly browned.
Tap the top gently.
Look at the area where the top of the cake meet the sided of the pan.
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Basic Chiffon Cake
Ingredients:
Batter
8 egg yolks
cup sugar
cup diluted milk
3 teaspoons baking powder
2 cups cake flour
1 teaspoon flavoring
cup oil
Meringue
8 egg whites
cups of sugar
1 teaspoon cream of tartar
Procedure:
1. Sift dry ingredients 3 times. Make a well at the center of the dry ingredient.
2. Add in proper order: oil, egg yolks water and flavouring.
3. Beat the egg whites until frothy.
4. Add sugar little by little until stiff but not dry.
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5. Fold the batter mixture to the meringue or eggwhtie mixture.
6. Pour unto a prepared pan lined with paper.
Frosting for the Cakes
Frosting gives a cake an attractive appearance. It also helps to hold the cake
layers together. You can use cooked or uncooked frosting. Some cooked frostings are
made from a sugar syrup which must be cooked to a certain temperature.
Butter cream frostings are not cooked. Butter or margarine is creamed with
confectioners sugar. Flavoring is added and the mixture is beaten to the proper
consistency.
To frost a cake:
1. Brush crumbs from the surface of thelayers. Use a pastry brush or paper
layering.
2. Arrange flour strips of wax paper on a
cake plate. Cover only the edges of the
plate.
3. Place the bottom layer on the center of
the plate over the waxed paper.
4. Use a metal spatula or table knife to
spread the frosting.
5. Spread frosting evenly over the top of
the bottom layer.
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6. Place the top layer on top of the frosting
on the bottom layer. Be sure the sides
of the layers line up evenly.
7. Spread frosting evenly over the sides.
Bring the frosting up over the top edge
of the cake.
8. Spread frosting over the top of the cake.
Blend it on with the frosting on the sides.
9. Very carefully, pull the waxed paper out
from under the cake.
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Basic Butter Icing
Ingredients:
bar fresh butter
1 Cup evaporated milk
1 Cup granulated sugar
Procedure:
1. Cream butter thoroughly.
2. Gradually add sugar and milk alternately.
3. Continue creaming the butter until it is smooth and the sugar is dissolved.
4. Use for icing a cooled cake.
5. Chopped, sweetened peaches or pineapple and the like may be added and
blended with the basic butter icing for variation.
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Quick Chocolate Frosting
Ingredients:
2 square Unsweetened chocolate
1 tall can condensed milk
Procedure:
1. Melt the chocolate on the double boiler.
2. Add condensed milk to the melted chocolate.
3. Stir the mixture until smooth and cook until it is thick enough to spread.
4. Use a spatula for frosting.
Reminders:
Always Pre-heat the oven
Use quality ingredients
Always follow the steps
Always measure the ingredients accurately
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Let us see how much you learned from this lesson.
Activity 1: Cake and Frosting
Direction: Listed below are cakes. Write shortened cake in you notebook if the cake
contains fat write unshortened cake if it doesnt contain fat.
1. Banana cake2. Carrot cake3. Orange sponge cake4. Chiffon cake5. Orange chiffon cake6. Marble sponge cake with choco frosting7. Chocolate cake8. Mocha chiffon cake9. Butter cake with frosting10. Angel cake
Lesson 3. Computation of Production and Selling Price
Costing is the process of listing down the expenses incurred in processing the
products. Among the cost considered are ingredients packaging materials, labor,
transportation, water bill, rentals and selling expenses.
Through this costing therefore, you can determine your finished product.
1. List all the ingredients
Chiffon cake
8 pcs eggs 40.00
C sugar 15.00
C milk 16.00
3 tsp baking powder 2.00
2 C cake flour 14.50
1 tsp flavoring 1.00
C oil 10.00
1 tsp cream of tartar 2.00
Total cost of ingredients 100.50
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2. Operating expenses
Labor 25.00
Gas 15.00
Transportation 16.00
Water 5.00
Plastic (5.00/pc) 120.00
Total cost of operating expenses 281.00
3. Cost of ingredients 100.50
Operating expenses 281.00
381.00
4. Determine the yield
1 cake pan = 24 slices
5. Selling price= 381 25% mark-up
24 slices
Packaging means process of food into container before they are marketed.
Products are packaged for three reasons.
1. Protect the food against contamination2. Make distribution of the products to various and left.
3. Minimize damage to product while in transit.
Packaging tools and equipment
1. Indigenous material bayong, native bag, bilao
2. Plastic plastic packages are lighter, polytelene plastic, cellophane
3. Styrofoam- The best way to promote your products is to produce one that has
good quality at reasonable price. Once the customers are satisfied with what they
got and paid for then you have a waiting advertisement working for you for free.
This means that this satisfied customer is expected to fill the people around them
about your product. This is otherwise known as word of the mouth advertising.
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Sample packaging for cookies and cakes
Reminder:
Always compute the selling price
Pack your product and label it.
Let us see how much you learned from the computation of production cost
setting pure and packaging.
Activity 1
Directions: Arrange the steps in their proper order to determine the selling price in order.
List all the ingredients
Make a list of operating expense
List down all expenses for ingredients and operating expenses
Divide the total cost and the number of yield.
Decide how much you will add to the cost of labor.
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DEEPEN Your Understanding
Now that you have already assessed your level of understanding on this module,
you are now ready to move on to the next phase. Here are some recipes that you can
try to practice your skills.
Chocolate Chiffon Cake with Frosting
Ingredients:
3 cups of cake flour
1 Tablespoon Baking powder
1 teaspoon Salt
2-1/2 cups sugar
10 t. Cocoa
1-1/2 teaspoon Vanilla
1 teaspoon Cream of tartar
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1 cups of vegetable oil
10 medium-sized egg whites (1-1/2 C)
10 medium sized egg yolks (3/4 C
1-1/2 cups water
Procedure:
1. Sift together flour, baking powder, baking soda, salt, 1 and cup of sugar, and
cocoa.
2. Put flour mixture in a mixing bowl. Make a well in the center of the mixture, and
then add the following ingredients in this order: oil, egg yolks, water, and vanilla.
3. Beat with a wooden spoon until smooth.
4. Pass through a sieve to ensure that the mixture is lump-free. Set aside.
5. Beat egg whites and cream of tartar in a large bowl until frothy. Gradually add 1 Csugar and beat until stiff peaks are formed. Peaks should be wet and not dry.
6. Pour egg yolk mixture in thin streams over entire surface of egg whites, gently
cutting and folding in with rubber scraper.
7. Fold gently, bringing scraper across the bottom of the bowl, up the side and over.
Fold until completely blended. Pour into an ungreased 10 x 4 inch tube pan or 14 x
10 x 25 inch rectangular pan lined with wax paper. Bake at 375 F or 190 C for 45
minutes to 1 hour or until toothpick or knife inserted in the middle come out clean.
8. If tube pan is used, invert immediately after baking on a funnel. Allow to cool. To
remove, loosen carefully with a spatula.
For the Frosting:
1 cup warm water
cup cocoa
cup white sugar
cup margarine
1 cups water + cup all-purpose flour
Procedure:
1. Dissolve cup cocoa into 2 cups warm water. Add white sugar and dissolve.
2. Cook the mixture for 5 minutes or until boiling.
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3. Pour flour mixture (1 cups water + cup all-purpose flour) into the mixture. Stir
continuously. Cook until thick.
Sponge Cake with Choco Frosting
Ingredients for the Sponge Cake:
1 cup of cake flour
1 cup of sugar
1 tablespoon of lemon juice
2 tablespoon of water
6 eggs lemon rind, grated
1/8 salt
teaspoon cream of tartar
Procedure:
1. Heat oven to 330 to 335 F or 165 C.2. Add lemon juice, lemon rind, water, and salt to half of the sugar, stirring until well
mixed.
3. Add unbeaten egg yolks, then beat until mixture is very thick (light and foamy).
4. Sift one-fourth of the flour over the mixture.
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5. Fold with a spatula, using 8 to 10 strokes. All of the flour need not be blended each
time. Repeat until all of the flour is added. Continue folding until it is completely
blended.
6. Beat the egg whites until foamy.
7. Add cream of tartar and the remaining half of the sugar by tablespoonful, beating
well between each addition. Beat until the peaks become stiff.
8. Spread the yolk-flour mixture over egg whites. Fold gently.
9. Bake until the cake is springy to the ouch. Remove from the oven and invert on a
cake rack until cool.
Ingredients for the chocolate Frosting
2 sq. unsweetened chocolate
1 tall can condensed milk
Procedure:
1. Melt the chocolate on a double boiler.
2. Add condensed milk to the melted chocolate.
3. Stir the mixture until smooth and cook until it is thick enough to spread.
4. Use a spatula for frosting.
Pineapple Upside Down Cake Butter Cake
Ingredients:
3 1/5 cups cake flour
4 teaspoons baking powder
cup butter
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4 eggs
cup evaporated milk
teaspoon vanilla
For Caramel
1/4 cup sugar
cup water
1 can pineapple sliced (large)
1 box prunes or raisins (optional)
Procedure:
1. Sift flour and baking powder together and set aside.
2. Cream the butter and sugar and blend in the eggs one at a time.
3. In other bowl, combine milk, water and vanilla.
4. Add the flour mixture and milk mixture alternately, and the creamed mixture starting
and ending with flour. Pour in a prepared pan.
The prepared pan is lined with caramel. Decorate with pineapple slices
prunes or raisins.
No. Of yields: 1 whole cake makes 24 slices
Let us see how much you learned from the lesson
Activity
Read the following questions/directions and write your answers in your notebook
1. How would you determine the marketability of oatmeal, pinwheel, chiffon-cake
and butter cake?
2. Interpret the baking process using the flow chart
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3. Bake cookies and cake criteria product and process assessment
4. What do you think would happen if your market could not afford the price of your
baked products?
5. How would feel if the cookies and cakes you bake is rejected because of your
poor quality?
6. Self assessed your level of confidence in baking cookies and cake.
TRANSFER Your Understanding
Do you believe that what you learned in the production of cookies and cakes are
not enough? Obviously, you want to show to others your knowledge and skills learned
in this module. Its time to work on the following
1. Bake marketable, innovative cookies and cakes using indigenous ingredients
found in your community. Example: if you dont have flour, you can use cassava
flour, / or uraro flour
2. Conduct cooking demonstration with friend in the community, a market place,
food fair and food bazaar.
3. Your innovative products will be assessed based on the following:
Marketability-Appearance , acceptability, price
Originality-Uniqueness, Value added ingredient
GRASPS Prompts Sample GRASPS Task
Goal
Your task is __ _______________ Your task is __to bake cookies and cakes _
Role
You are ____________________ You are ___baker
Audience
The target audience is__ _________ The target audience is__your family____
Situation
The challenge involves dealing with____________ The challenge involves dealing
with__baking cookies and
decorating cakes
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Product, Performance and Purpose
You need to develop ________so that _________ You need to develop _skills in
baking cookies and
decorating cakes
Standards and Criteria for Success
Your product must meet the following standards _______ Your product must meet
the following
standards ___of
the market____
Post Test
Answer the following questions. Write only the letter of the correct answer in your
notebook.
1. What kind of shortening is usually used in doughs that give better taste and flavour?
A. Compound lard B. Edible tallow
C. Salt D. Sugar
2. Which of the following ingredients supplies liquid to the dough or cake mix?
A. Juice B. Milk
C. Oil D. Water
3. Which form of sugar is used primarily in icings?
A. Confectioners B. Granulated
C. Oil D. Refined
4. What characteristic do eggs give in baked products?
A. Color B. Consistency
C. Odor D. Spiciness
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5. Which shortening is used mainly for cakes and candies?
A. Butter B. Edible tallow
C. Lard D. Vegetable oil
6. Which of the following types of fat is best for breads, biscuits, and pie crust?
A. Lard B. Butter oil
C. Edible tallow D. Vegetable oil
7. An example of a physical leavening agent is
A. Air B. Baking powder
C. Baking Soda D. Yeast
8. Which ingredient contributes to the taste and aroma of baked products?
A. Cocoa B. Salt
C. Spices and seeds D. Sugar
9. Which of the following liquids improves nutrition and flavor baking?
A. Butter B. Compound lard
C. Edible tallow D. Vegetable oil
10. Which of the following acts as an anti-bacterial agent in yeast raised dough?
A. Flavors B. Salt
C. Seeds D. Spices
11. Which ingredient is used widely in the production and finishing of cakes, pastries,
pies, and cookies?
A. Cocoa or chocolate B. Salt
C. Seeds D. Spices
12. What is the use of fat in baked products?
A. As a lubricant B. As a lubricant
C. Control dough consistency D. To improve flavor
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13. Which kind of flour contains more gluten and less starch?
A. All-purpose B. Bread
C. Cake D. Soft flour
14. What type of cookie is made from dough which has been rolled out and cut with
special cutter to form shapes that fit special occasions?
A. Bar B. Pressed
C. Refrigerated D. Rolled
15. Which of the following must be done first when baking cakes?
A. Apply frosting B. Blend ingredients
C. Cream butter D. Sift flour
After reading and doing the varied activities in the module, how do you feel?
Check one
Happy Confused Sad
Hopefully you feel happy.
CONGRATULATIONS!
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Appendix A
Key to Correction
Pre Test
1. B
2. D
3. B
4. A
5. D
6. A
7. A
8. D9. A
10. B
11. A
12. A
13. C
14. C
15. C
Lesson 1
Activity 11. A
2. C
3. D
4. E
5. G
Lesson 2
Activity 1
1. B
2. A
3. C
4. D
5. F
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Activity 2
1. Shortened cake
2. Shortened cake
3. Unshortened cake
4. Shortened cake
5. Unshortened cake
6. Shortened cake
7. Shortened cake
8. Shortened cake
9. Shortened cake
10. Unshortened cake
Lesson 3
Activity 11. List all the ingredients
2. Make a list of operating expenses
3. List down all expenses for ingredients for operating expenses
4. Decide how much you will to the cost of labor
5. Divide the total cost and the number of yield
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Appendix B
ASSESSMENT TOOLS
TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE)
HOME ECONOMICS
RUBRIC for PERFORMANCE
Dimension Highly
Skilled
5
Skilled
4
Moderately
Skilled
3
Unskilled
2
No Attempt
1
1. Use of
tools,
equipmen
t and
materials
Appropriate
selection,
preparation
and use of
materials
and tools/
equipment
all the time
Appropriate
selection,
preparation
and use of
materials
and tools/
equipment
most of the
time
Appropriate
selection,
preparation
and use of
materials and
tools/
equipment
some of the
time
Never
selects,
prepares
and use
appropriate
materials
and tools/
equipment
No attempt
to use
tools/
equipment
2. Applica-
tion of
procedure
Systematic
application
of
procedure
all the time
without
supervision
Systematic
application
of
procedure
most of the
time with
minimum
supervision
Systematic
application of
procedure
some of the
time with
constant
supervision
Never
follows
systematic
application
of procedure
and highly
development
on
supervision
No attempt
to apply
procedure
to project
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3. Safety/
Work
Habits
Highly self-
motivated
and
observes
all safety
precautions
at all times
Self-
motivated
and
observes
most safety
precautions
most of the
time
Self-
motivated
and
sometimes
observes
some safety
precautions
Needs to be
motivated
and does not
observe
safety
precaution
No
motivation
and totally
disregards
precaution
4.
Speed/Time
Work
finished
ahead of
time
Work
finished
meets
deadline
Work finished
close to
deadline
Work
finished way
beyond
deadline
No concept
of time
RUBRIC for Evaluation of PRODUCTS
Criteria Very Satisfactory
(VS)
3
Satisfactory (S)
2
Unsatisfactory (US)
1
1. Design Product design is
original
Product design is
common in the
market
Product design
appears copied and
stereotyped
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2. Materials Materials used are
always available in
the market
Materials used are
seldom available in
the market
Materials used are
not easily available
in the market
3. Products Products appears
original
Products appear
similar to
commercial product
Products appear
closely to
commercial products
Appendix C
References
Books
1. Cruz et al. Effective Technology and Home Economics IV. Third Edition
2001, Adriana Publishing Co., Inc.
2. Kowtaluk, Helen. Discovering Food Revised. Benneth Publishing Co., 1982.
3. Technology and Home Economics III. Home Technology Culinary Arts I,
SEDP Series.
4. Technology and Home Economics IV. Home Technology: Culinary Arts II.
Experimental Edition. 1994.
Website
Retrieved October 5, 2011
1. http://www.stockphotos.it/image.php?img_id=9916746&img_type=1
2. http://aieshahscookiesandcakes.webs.com/
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3. http://smittenkitchen.com/2006/07/good-enough-for-me/
4. http://bakingbites.com/category/recipes/frosting/
5. http://www.ifood.tv/blog/how-to-keep-frosting-from-sticking-together
6. http://blogs.houstonpress.com/eating/2010/08/what_does_katy_perry_taste_li
k.php?page=2
7. http://luxeventsanddesign.blogspot.com/2010/12/christmas-cookies.html