Novy laguna
DANIAH B. ALAO
GRADE 9 PASCAL
TLE
Bread & Pastry
Production
PREPARE SPONGES
AND CAKES
GRADE 9 PASCAL
DANIAH B. ALAO
Measure and weigh ingredients according to
recipe requirements.
MEASURE THE
INGREDIENTS
PROPERLY TO GET THE
BEST RESULT!
Spoon measures must
be measured with the
correct sized spoons. A
level spoon is essential.
Liquid ingredients should
be measured in jugs.
Dry ingredients (like flour
and sugar) should
be measured using flatcup measures. Ingredients
should be in level
enterprise practice and customer
practices.
W H AT I S E N T E R P R I S E
PRACTICE AND
CUSTOMER
PRACTICES?
A practice enterprise is
a trainee-run company
that operates like a
real business. It
silhouettes a real
enterprise’s business
procedures, products
and services. A
practice enterprise
resembles a real
company in its form.
organisation and
function.
enterprise practice and customer
practices.
W H AT I S E N T E R P R I S E
PRACTICE AND
CUSTOMER
PRACTICES?
Great customer service
means following best
practices like valuing
customer’s time,
having a pleasant
attitude, and providing
knowledgeable and
resourceful resources,
but that you also take
things a step further to
exceed rather than just
meet expectations.
SELECT A REQUIRED OVEN TEMPERATURE TO
BAKE
Preheat the oven 200°C
or 400°C Fahrenheit
SELECT A
REQUIRED OVEN
TEMPERATURE
TO BAKE GOODS
IN ACCORDANCE
WITH DESIRED
CHARACTERISTIC
, STANDARDS
RECIPE
SPECIFICATIONS
AND ENTERPRISE
PRACTICES.
SELECT A REQUIRED OVEN TEMPERATURE TO
BAKE
Preheat the oven 200°C
or 400°C Fahrenheit
The internal temperature of cake
varies based on the formula,
ranging from 200°F to 210°F.
SELECT A
REQUIRED OVEN
TEMPERATURE
TO BAKE GOODS
IN ACCORDANCE
WITH DESIRED
CHARACTERISTIC
, STANDARDS
RECIPE
SPECIFICATIONS
AND ENTERPRISE
PRACTICES.
BAKE
PREPARE SPONGES AND CAKE ACCORDING TO
RECIPE SPECIFICATIONS
Step 1: Separate the eggs
PREPARE SPONGES AND CAKE ACCORDING TO
RECIPE SPECIFICATIONS
Step 1: Separate the eggs
Step 2: Prepare the cake pan
PREPARE SPONGES AND CAKE ACCORDING TO
RECIPE SPECIFICATIONS
Step 1: Separate the eggs
Step 2: Prepare the cake pan
Step 3: Aerate(PALAMIGIN)
the flour
PREPARE SPONGES AND CAKE ACCORDING TO
RECIPE SPECIFICATIONS
Step 1: Separate the eggs
Step 2: Prepare the cake pan
Step 3: Aerate(PALAMIGIN)
the flour
Step 4: Beat the egg yolks
PREPARE SPONGES AND CAKE ACCORDING TO
RECIPE SPECIFICATIONS
Step 2: Prepare the cake pan
Step 3: Aerate(PALAMIGIN)
the flour
Step 4: Beat the egg yolks
Step 5: Beat the egg whites
PREPARE SPONGES AND CAKE ACCORDING TO
RECIPE SPECIFICATIONS
Step 3: Aerate(PALAMIGIN)
the flour
Step 4: Beat the egg yolks
Step 5: Beat the egg whites
Step 6: Fold the ingredients
together
PREPARE SPONGES AND CAKE ACCORDING TO
RECIPE SPECIFICATIONS
Step 4: Beat the egg yolks
Step 5: Beat the egg whites
Step 6: Fold the ingredients
together
Step 7: Pour batter into the
pan and bake
USE APPROPRIATE EQUIPMENT
ACCORDING TO REQUIRED PASTRY AND
BAKERY
Measuring Cups (Liquid and Dry) and
Spoons. Baking is all about precision, so
having a full set of measuring cups and
spoons on hand is a must.
Must have baking
tools
USE APPROPRIATE EQUIPMENT
ACCORDING TO REQUIRED PASTRY AND
BAKERY
Measuring Cups (Liquid and Dry) and
Spoons. Baking is all about precision, so
having a full set of measuring cups and
spoons on hand is a must.
5.Whisk
1.Wooden Spoon(s)
2.Rubber Spatula/Scraper 6.Kitchen
Scissors
3.Spatula/Metal Turner
7.Rolling Pin
4.Pastry Brush
Must have baking
tools
1.Wooden Spoon(s)
2.Rubber
Spatula/Scraper
3.Spatula/Metal Turner
4.Pastry Brush
5.Whisk
6.Kitchen
Scissors
7.Rolling Pin
THANK YOU FOR LISTENING AND GOODLUCK TO
ANSWERS!
PLEASE GET ¼
SHEET OF PAPER
AND WRITE YOUR
NAME
NUMBER YOUR PAPER 1 TO 15
WRITE THE DATE TODAY
AND SECTION
ANSWER DIRECTLY
1.What is the title of
the topic?
2-3. what is the two
types of practices?
4.What is the first thing
to do before baking?
5-11. What is the 7 steps to
prepare sponges and cake
according to recipe
specifications?
12-15.What is the name of this
tools?