sponge and cake power point presentation

sponge and cake power point presentation

• 1.
  Bread and Pastry ProductionNCII - Sponge and Cake Module • Grade 11 - Second Quarter, Weeks 1-4 • Module Objectives: • • Identify key terms and ingredients • • Understand measurement techniques • • Demonstrate portion control • • Classify cake types and techniques
• 2.
  Preparing Sponge and Cakes Learning Competency: Preparesponge and cakes Key Terms: • Aerate, Assembling, Bain-Marie, Creaming, Fold, Sponge Cake, Stiff Peaks Measuring Ingredients: • Proper techniques for dry and liquid ingredients
• 3.
  Portion Control Techniques • Importance ofPortion Control: Ensures consistent costs and quality • Techniques: • • Cutting, Weighing, Measuring, Counting
• 4.
  Cake Ingredients and Their Functions •Ingredients Overview: • • Cake Flour, Sugar, Eggs, Shortening/Fat, Leavening Agents, Milk and Liquids
• 5.
  Types of Cakes •High-Fat or Shortened Cakes: Butter, Pound, Fudge • Low-Fat or Foam-Type Cakes: Angel Food, Sponge, Chiffon • Modified Sponge Cakes: Combination of sponge and shortening methods
• 6.
  Mixing Methods forCakes Main Methods: • Creaming, Two- Stage, One-Stage, Flour-Batter, Sponge, Angel Food, Chiffon
• 7.
  Cake Baking Techniques • BakingEssentials: • • Pre-heating the Oven, Testing Doneness
• 8.
  Common Cake Problems and Solutions •Troubleshooting Guide: • • Uneven Shape, Cracked Tops, Dense Texture, Crumbly Texture
• 9.
  Fillings and Frostings • Typesof Fillings: • • Custard, Fruit, Whipped Cream, Jelly/Jam, Cream Cheese • Types of Frostings: • • Buttercream, Royal Icing, Fondant, Chocolate Ganache
• 10.
  Assembling and Decorating Cakes • Steps: • •Filling and Layering, Icing Techniques • Tips: • • Crumb coat, even coverage, warm spatula finish