Detailed Lesson Plan in Bread and Pastry Production

I. Time Allotment: 1 hour

II. Objectives
At the end of the lesson, the student should be able to:
a. identify mixing method used for cakes;
b. classify the types of mixing method;
c. discuss the procedure of the mixing method used for cake;
III. Subject Matter
a. Topic: Mixing Method Used for Cake
b. Reference: Technology and Livelihood Education Food and Beverage Service
Module
c. Material: Laptop, Gadget, Pictures, Power Point Presentation

IV. Learning Activities

Teacher’s Activity Student’s Activity

INTRODUCTION
A. Greetings

Good morning Everyone; How are you today? Good Morning ma’am! We are very okay today
ma’am!
B. Prayer
Okay class before we start our discussion
for today may we all stand and let us pray.
Kindly lead us the Prayer Sofia.
Sofia:
Dear God,
Father in heaven, I stand before You today in
Your omnipotent presence to ask that You grant
me strength. I want You to give me the strength
to power through all of the tasks today —
whether little or big. It is by Your will that I live
oh Lord. And I know it is also by Your will I will
not go weak today. AMEN
C. Checking of Attendance
As I call your name, you rise your hand
and say present if your name recognize.
(called one by one of the students) Present ma’am!

It’s nice to hear that all of you are present.

Keep it up.
Yes ma’am.

D. Review
 Before we go to our next lesson, Last
week what topic did we tackle? Anyone?

Yes, Jhon Allen Jhon Allen:

Ma’am, our topic yesterday is all about Cake
Ingredients.

Okay very good.

E. Motivation/introduction

I have prepared here a warm up activity.

In which you have identify whether the
following sentences that I will present to
you. Let us determine if they are True or
False. To those who can answer will earn
a points and those points will be added to
your test score later.

1. For the Creaming - True, Ma’am important to use room temperature

method, it is butter and egg ma’am.
important to use
room temperature
butter and room
temperature eggs to
prevent curdling.

2. Use a cake tester to - True, Ma’am use a cake tester to check the cake
determine doneness if it is already baked.
of a cake by
inserting at the
center of the cake.
When the cake tester
comes out clean, the
cake is baked.

3. For sheet cakes, do - False, Ma’am put a parchment paper at the

not put a parchment bottom of the pan for ease in turning it upside
paper at the bottom down.
of the pan for ease
in turning it upside
down.
 4. Avoid opening the -True, ma’am avoid opening oven while baking
oven while baking. to properly baked the cake.

5. Scale ingredients - False, ma’am have all ingredients at room

accurately. Have all temperature.
ingredients at high
temperature.

F. Presentation
So, based on our warm up activity we -It is all Mixing Method Used for Cake. Ma’am.
identified, what do you think will be our
topic for today?

Very good, Jasmine -It is a general term that includes stirring, beating,
blending, binding, creaming, whipping and
What is mixing? May I ask someone to folding ma’am.
simply define "mixing"?

Okay. Very good. In mixing, two or more

ingredients are evenly dispersed in one
another until they become one product.
Each mixing method gives a different
texture and character to the baked good.
And since we're discussing store salads
and dressing today, by the end of the class
you ought to be able to:
 identify mixing method used
for cakes.
  classify the types of mixing
method.
 discuss the procedure of the
mixing method used for cake

Raise your hand if you need clarification

on anything in our lesson, and wait to be
acknowledged before answering. Mixing
Method have 8 different types.

What are they? Anyone?

Yes Clyde?
Ma’am.

-Creaming Method
-Two Stage Method
Ok very good, So we have
- One Stage method
-Creaming Method
-Flour-Batter Method
-Two Stage Method
-Sponge Method
- One Stage method
-Angel food method
-Flour-Batter Method
- Combination Creaming/ Sponge Method
-Sponge Method
-Angel food method
- Combination Creaming/ Sponge Method

So what is Creaming method? Paulene.

- The creaming method, also called the
conventional method, was for a long time the
standard method for mixing high-fat cakes. The
development of emulsified, or high-ratio,
shortening sled to development of simpler mixing
methods for shortened cakes containing greater
amounts of sugar and liquid.

Okay, thank you Paulene. This cake mixing

- Ma’am
method is a classic, and the most common. How to
do creaming method? Anyone?

Yes, Sopphia
- 1. Scale ingredients accurately. Have all
ingredients at room temperature. (70 degree F/
21 degree C)
2. Place the butter or shortening in the mixing
 bowl. With the paddle attachment, beat the fat
slowly, until it is smooth and creamy.
3. Add the sugar; cream the mixture at moderate
speed until the mixture is light and fluffy. This
will take about 8 to 10 minutes.
4. Add the eggs a little at a time, after each
addition, beat until the eggs are absorbed before
adding more. After the eggs are beaten in, mix
until the eggs are absorbed before adding more.
Okay, thank you Sopphia. The creaming method After the eggs are beaten in, mix until light and
starts with beating the butter and sugar together fluffy. This step will take about 5 minutes.
until they're lightened in color and fluffy. Eggs are 5. Scrape down the sides of the bowl to ensure
beaten in one at a time. The creaming method then even mixing.
adds the dry and liquid ingredients alternately to 6. Add the sifted dry ingredients (including the
the butter mixture. spices), alternating with the liquids. The reason
for adding dry ingredients alternately is the batter
may not absorb all the liquid unless some of the
flour is present.

This how to do creaming method. I have this a

video on how to do Playing Video.
https://youtu.be/AZ7OkEJQJPY.

So what do you observe in the video? - It add the eggs a one by one ma’am.

Okay,Very good. Next is Two-Stage -The Two-Stage Method is a little simpler than
Method what is two-stage method? the creaming method, and it produces a smooth
batter than bakes up into a fine grained, moist
cake. The name originated from the practice af
adding the liquids are added into two stages. The
first stage in making high-ratio cakes is to blend
the flour and other dry ingredients with
shortening. When the mixture is smooth, the
liquids (including eggs) are added in stage.

Can you tell me on how to do two-stage 1. Mix at low speed and observe correct mixing
mixing method by step. How? times. This is important to develop proper
texture.
2. Stop the machine and scrape down the sides of
the bowl frequently during mixing. This is
 important to develop a smooth, well-mixed better.
Okay, very good so first mix it in a low
speed low to develop properly. And scrape
down the side of the bowl frequently to
develop smooth mixed well batter. Like
this video.https://youtu.be/MOD586-BlHI

Did you follow the video?

-This method involves adding the liquid
Okay so let’s proceed to One-Stage ingredients to the bowl first which simplifies the
(Liquid Shortening) Method. So what is procedure. In this way, there is less chance for
One-Stage (Liquid Shortening) Method. moistened flour to coat the bottom and sides of
the bowl, making scraping down difficult. Mix at
low speed until the dry ingredients are moistened,
to prevent dry flour from being thrown from the
bowl. Mix for a period at high speed, followed by
a period at medium speed, to the bowl. Mix for
the period at high speed, followed by a period at
medium speed, to properly develop air cells and
create a smooth, fine-textured batter.

Basically, you mix together all the wet

ingredients in one bowl, mix the dry in
another and just add the dry to the wet. So
easy. I use this method a lot with gluten-
free baking because it is best to use melted
butter when using nut flours.

So what is the correct procedure in one

stage method? 1. Scale all ingredients accurately. Have all
ingredients at room temperature.
Scale all ingredients precisely. All
ingredients should be at room temperature.

2. Combine all liquid ingredients, including

In the mixing bowl, combine all the liquid high- ratio liquid shortening, in the mixing bowl.
ingredients, including the high-ratio liquid
shortening.

3. Sift the dry ingredients together on top of the

Over the liquid components in the dish, sift liquid in ingredients in the bowl.
the dry ingredients together.

4. With the paddle attachment, mix at low speed

Mix at low speed for 30 seconds using the for 30 seconds until the dry ingredients are
paddle attachment to wet the dry moistened. (The purpose of mixing slowly until
ingredients. To prevent the dry ingredients the dry ingredients are moistened is to keep them
from being tossed out of the bowl, mix the from being thrown out of the bowl.)
ingredients slowly until they are
moistened.)

5. Mix at high speed for 4 minutes. Stop the

4 minutes at high speed mixing. Scrape the machine and scrape down the bowl and beater.
bowl and beater clean by stopping the Mix at medium speed for 3 minutes.
machine. 3 minutes of medium-speed
blending
Next, were going to Flour-Batter Method.
What is it? The flour-batter method is used for only a few
specialty items. It produces a fine-textured cake,
but there may be some toughening due to the
development of gluten. Flour batter cakes include
traditional cake mixing method those made with either emulsified shortening or
recommended for plain, rich cakes as it butter or both.
produces superior crumb and greater
volume. Flour and shortening are blended,
the remaining dry ingredients are added
and mixed, and liquids are added last in
portions and mixed in.

Is that clear grade 10?

Yes ma’am.

What are the 5 procedure in flour-batter

method? 1. Scale all ingredients accurately. Have all
ingredients at room temperature.

Sift the flour and the rest of the dry

ingredients aside. The mixing basin with 2. Sift the flour and other dry ingredients except.
the sugar. Include the fat. Blend everything The sugar into the mixing bowl. Add the fat.
until it's light and silky. Blend together until smooth and light.
Eggs and sugar should be whipped until
thick and light. Add flavorings that are 3. Whip the sugar and eggs together until thick
liquid, like vanilla. and light. Add liquid flavoring ingredients, such
as vanilla.

Smoothly combine the sugar-egg

combination with the flour-fat mixture. 4. Combine the flour-fat mixture and the sugar-
egg mixture and mix until smooth.

Smoothly combine after gradually adding

any milk or water. 5. Gradually add water or milk (if any) and mix
smooth.

Next, is Sponge Method. What is Sponge Many types of sponge method cakes have one
Method? characteristic in common; they are made with egg
foam that contains yolks. These are usually
whole-egg foams but, in some cases, the base
foam is yolk foam, and egg white foam folded in
at the end of the procedure.
In general, sponge cakes are prepared
using a combination of a batter and foam.
The batter is prepared by beating the flour,
egg yolks, and half of the sugar.
Separately, the egg whites and remaining
half of the sugar are whipped into foam,
which is carefully folded into the egg yolk
batter.

What are two basic steps in making sponge 1. Eggs and sugar are whipped to a thick foam.
cake batter? 2. Sifted flour is folded in.

Okay, And what are the procedure of plain 1. Scale all ingredients accurately.
sponge method?

Eggs, sugar, and salt should all be 2. Combine the eggs, sugar, and salt in a stainless
combined in a stainless steel bowl. The steel bowl. Immediately set the bowl over a hot-
rationale for this step is that warm foam water bath and stir or beat with a whip until the
achieves larger volume, therefore mixture warms to a temperature of about 110
immediately place the bowl over a hot degrees F(43 degree C) the reason for this step is
water bath and whisk or beat with a whip that the foam attains greater volume if warm.
until the mixture warms to a temperature
of around 110 degrees F(43 degree C).
The eggs should be beaten at a high speed 3. With a wire or the whip attachment of a mixer,
with a wire or the whip attachment of a beat the eggs at high speed until they are very
mixer until they are very light and thick. If light and thick. This may take as long as 10 to 15
the quantity is large, it could take up to 10 minutes if the quantity is large.
to 15 minutes.

Add any liquids—water or liquid flavoring 4. If any liquid (water, liquid flavoring) is
—that are present right away. According to included, add it now. Either whip it in, in a steady
the recipe, either whip it in with a constant stream, or stir it in, as indicated in the recipe.
stream or whisk it in.

Sifted flour should be incorporated in three 5. Fold in the sifted flour in 3 to 4 stages, being
to four stages, being cautious not to deflate careful not to deflate the foam. Many bakers do
the froth. Even for huge batches, many this by hand, even for large batches. Fold gently
bakers perform this by hand. Gently fold until all the flour is blended in. If any other dry
until all of the flour has been incorporated. ingredients are used, such as cornstrach or baking
Sift the flour with any other dry powder, sift them first with the flour.
ingredients, such as cornstarch or baking
powder, before using them.
The batter should be baked right away. 6. Immediately pan and bake the batter. Delays
Loss of volume will result from delays. will cause loss of volume.

Next method is we have Angel Food -Angel Food cakes are based on egg-white foams
Method. Can u tell me about Angel food and contain no fat. Angel food method should be
method? whipped until they form soft, not stiff, peaks.
Over whipped whites lose their capability to
expand and leave the cake.

This is because the protein network in

stiffly beaten whites has already stretched
as far as it can. If the whites are whipped
to soft peaks instead, they can stretch more
during baking, allowing the cake to rise.

Can u tell me how is the procedure of the 1. Scale ingredients accurately. Have all
angel food method. ingredients at room temperature. The egg whites
may be slightly warmed in order to achieve better
volume.

2. Sift the flour with half the sugar. This step

Add half the sugar to the flour and sift. By
helps the flour mix more evenly with the foam.
doing this, the flour and froth are more
uniformly combined.

3. Using the whip attachment beat the egg whites

The egg whites should be whipped with
until they form soft peaks. Add salt and cream of
the whip attachment until soft peaks form.
tartar near the beginning of the beating process.
As soon as you start beating, add salt and
cream of tartar.

Beat in the sugar that wasn't combined 4. Gradually beat in the portion of the sugar that
with the flour gradually. Whip the egg was not mixed with flour. Continue to whip until
whites continuously until soft, moist peaks the egg whites form soft; moist peaks. Do not
appear. Beat but not till stiff. Add the beat until stiff. Beat in the flavorings.
flavors by beating.

Just until it is completely absorbed, fold in 5. Fold in the flour-sugar mixture just until it is
the flour-sugar mixture. thoroughly absorbed.
Place the mixture in pans without greasing, 6. Deposit the mix in ungreased pans and bake
and bake right away immediately.

So next is Chiffon Method. Can u define -Chiffon cakes and angel food cakes are both on
Chiffon method? egg whites, but here the similarities in the mixing
method end. In angel food cakes, a dry flour-
sugar mixture is folded into the egg whites. In the
chiffon method, a batter containing flour, egg
yolks, vegetable oil, and water is folded into the
whites. Egg whites for chiffon cakes should be
whipped until they are a little firmer than those
for angel food cakes, but not so much that they
become dry. Chiffon cakes contain baking
powder, so they do not depend on the egg foam
for all their leavening.

-A chiffon cake combines methods used

with sponge cakes and conventional cakes.
It includes baking powder and vegetable
oil, but the eggs are separated and the
whites are beaten before being folded into
the batter, creating the rich flavor like an
oil cake, but with a lighter texture that is
more like a sponge cake.
How to make this chiffon method? 1. Scale all ingredients accurately. Have all
ingredients at room temperature. Use a good
quality, flavorless vegetable oil.

Into the mixing basin, sift the dry 2. Sift the dry ingredients, including part of the
ingredients, including some of the sugar. sugar, into the mixing bowl.

Adding the oil, egg yolks, water, and 3. Mixing with the paddle attachment at second
liquid flavorings one at a time while speed, gradually add the oil then the egg yolks
mixing with the paddle attachment at and the water and liquid flavorings, all in a slow
second speed. Stop the machine many steady stream. While adding the liquids, stop the
times while adding the liquids to clean the machine several times to scrape down the bowl
bowl and beater. Do not overmix; simply and the beater. Mix until smooth, but do not over
stir until smooth. mix.

4. Whip the egg whites until they form soft peaks.

Whip the egg whites up until soft peaks Add the cream of tartar and sugar in a stream and
form. Whip to firm, wet peaks after adding whip to firm, moist peaks.
the cream of tartar and sugar in a stream.
Combine the flour and liquid mixture with 5. Fold the whipped egg whites into the flour-
the whipped egg whites. liquid mixture.

Place the batter right away in layer pans or 6. Immediately deposit the batter in ungreased
central tube pans without the sides being center tube pans (like angel food cake pans) or in
oiled or dusted (such as those used for layer pans with only the bottoms greased and
angel food cake) (like sponge layers). dusted, not the sides (like sponge layers).

Last but not the least Combination -Some are begun by using the creaming method.
Creaming/Sponge Method. Can u define In other words, butter is creamed with sugar until
the last method? the mixture is light. However, instead, whipped
egg whites are folded into the batter, as for some
sponge cakes.

1. Cream the butter and sugar.

What are the procedure in Combination

creaming/ sponge method?
Add egg yolks one by one. 2. Add the egg yolks a little at a time.

And mix it well until addition of the yolks. 3. Mix well after each addition.

As with angel food cake, whip the egg 4. Whip the egg whites and sugar until they form
whites and sugar until they form soft soft peaks, as for angel food cake.
peaks.

Meringue and butter mixture should be

5. Fold the meringue into the butter mixture.
combined.
Sift together the dry ingredients. 6. Sift the dry ingredients together.

Add the sifted dry ingredient by folding. 7. Fold in the sifted dry ingredients.

Fill the prepared pans with the batter. 8. Pour the batter in prepared pans.

9. Level the top of the batter with a plastic.

Use a plastic level to level the batter's top.
 What are the three main goals of mixing 1. Combine all ingredients into a smooth, uniform
cake batter. batter.
2. Form and incorporate air cells in the batter.
3. Develop the proper texture in the finished
So its says there that.1. Combine all product.
ingredients to produce a batter that is
consistent and smooth.
2. Create and add air cells to the batter.
3. Give the end product the right texture.

G. Generalization

Do you understand our discussion Grade Yes ma’am.

10?
So what is Two- Stage Method? Anyone? -The Two-Stage Method is a little simpler than
the creaming method, and it produces a smooth
batter than bakes up into a fine grained, moist
cake. The name originated from the practice af
adding the liquids are added into two stages.
Ma’am.

What method also called conventional -Creaming Method Ma’am.

method?

Outstanding class. You've conquered it

today's lesson.
H. Application ANSWER
- Match Column A to Column B. Column 1. D
A will posted in the board and Column B 2. E
will be distributed to the students. And let 3. A
them paste on its corresponding Mixing 4. C
Method. I will group the students into 5 5. B
groups.