BAKING COOKIES AND CAKES

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


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


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


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

BAKING COOKIES AND CAKES

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