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The document outlines the competencies required for preparing and presenting cakes, gateaux, and tortes, including identifying necessary tools and ingredients. It classifies different types of cakes such as shortened, chiffon, and un-shortened cakes, and explains various mixing methods used in cake preparation. Additionally, it provides basic steps for baking cakes, emphasizing the importance of following recipes and proper preparation techniques.

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1 views16 pages

FAci PPT

The document outlines the competencies required for preparing and presenting cakes, gateaux, and tortes, including identifying necessary tools and ingredients. It classifies different types of cakes such as shortened, chiffon, and un-shortened cakes, and explains various mixing methods used in cake preparation. Additionally, it provides basic steps for baking cakes, emphasizing the importance of following recipes and proper preparation techniques.

Uploaded by

rachel
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Bread and Pastry

Production NCII
Unit Competency : Prepare and Present Gateaux, Tortes and
Cakes
At the end of this lesson, you
should be able to:
• Identify the tools, equipment and
ingredients needed in making
sponge and cakes
• Prepare sponge and cakes
according to recipe
specifications, techniques and
condition, desired product
characteristics
Classification of
Cakes
“Career Advancement is an especially powerful job
motivator”.- Victor Lipman
Cakes
A cake is a sweet baked dessert
made of flour, sugar, eggs, butter and
leavening agents like baking powder or
baking soda.
Cakes can also include various additional
ingredients like chocolate, fruits and nuts.
Moreover, the outside of cakes is usually
decorated with frosting and icing.
Gateau
A gateau is a French for cake.
However, in general usage, we consider
gateau as a light sponge cake with a rich
icing or filling. Therefore, gateau is a more
elaborate and fancy dessert than cake.
Torte
A torte is a cake made of eggs,
little or no flour, groundnut mixture, and
sometimes breadcrumbs to enhance the
texture. It is stuffed with mousses, whipped
cream, jams, and/or fruits
Classification of Cakes
1. Shortened Cakes- also known as butter,
conventional, or creamed cakes, are the
most prepared type of cake.

• Red Velvet Cake


• Devil's Food Cake
• Cheese Cupcakes
Classification of Cakes
2. Chiffon Cakesis a very light cake made with oil, eggs,
sugar, flour, baking powder, and flavorings. Its
distinctive feature is from the use of vegetable oil,
instead of the traditional fat which is solid at room
temperature, such as butter or shortening.
Example :
Vanilla Chiffon Cake,
Pineapple Orange Chiffon Cake,
Chocolate Chiffon Cake
Classification of Cakes

Un-shortened or Sponge Cakes or


Foam type of cake - contain a large
proportion of foamed eggs and/or egg
whites to a lesser proportion of sugar and
very little wheat flour.
Example:
White Sponge Cake,
Angel Food Cake
Mixing Methods Used for
Cakes
A. Creaming Method (for Shortened cakes)
- Also called as conventional method.
- The standard method for mixing high-
fat cakes.

B. Two-Stage Method
- A bit simpler than the creaming method, and it produces a smooth batter that bakes
up into a fine grained, moist cake.

C. One-Stage
- (Liquid Shortening) Method  This method involves adding the liquid ingredients to
the bowl first which simplifies the procedure.
Mixing Methods Used for
Cakes
D. Angel Food Method
- Angel food Cakes are based on egg-white foams and contain
no fat.
- It should be whipped until they form soft, not stiff peaks.

E. Chiffon Method
- Chiffon cakes and angel food cakes are both based on egg-
white foams
but differs on how you mix it.
- In angel food cakes, a dry flour sugar mixture is folded into egg
whites, in
the chiffon method, batter mixture containing flour, egg yolks,
vegetable
oil and water is folded into whites.
Basic steps in Baking Cakes
1. Read the recipe carefully to know if you have all the ingredients and
utensils needed and understand the entire procedure.
2. Prepare all the utensils needed for measuring, mixing and baking. Do the
Mise en Place.
3. Preheat the oven. Set the oven into its desired temperature.
4. Prepare the pan/pans needed. Make sure to use the correct pan size.
Grease the pan if the recipe calls for it.
5. Measure and weigh ingredients using correct utensils according to the
amount required in the recipe.
6. Mix the batter or dough. When filling pans, makes sure you don’t
overfill. Fill about 2/3 full to give an allowance for the rising of cake.
7. Bake in preheated oven. Put the pan at the center rack.
This is where you section ends. Duplicate this set of slides as many times you need to go over all your sections.
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