BPP Prepare and Present Gateeaux. tortes and cakes 2.pptx

different types of petit fours

1. Bread and Pastry Production NC II Prepare and Present Gateaux, Tortes and Cakes

2. We are going to discuss: Prepare sponge and cakes Present cakes Prepare and use fillings Store cakes Decorate cakes

3. Objectives: Select, measure and weigh ingredients according to recipe or production requirements and established standards and procedures. Prepare sponges and cakes according to recipe specifications, techniques and conditions and desired product characteristics. Prepare and select fillings in accordance with required consistency. Fill and assemble slice or layer sponges and cakes. Select coatings and sidings according to product characteristics.

4. Preliminary Activity MULTIPLE CHOICE. Read and analyze each question/statement carefully. Write the letter of the best answer on the line before each number. ___ 1. It refers to dry heat cooking which usually takes place in oven.     A. baking C. grilling     B. broiling D. stewing

5. Preliminary Activity MULTIPLE CHOICE. Read and analyze each question/statement carefully. Write the letter of the best answer on the line before each number. ___ 2. Which is a light cake made of meringue and flour?     A. angel food cake C. chiffon cake     B. batter cake D. sponge cake

6. Preliminary Activity MULTIPLE CHOICE. Read and analyze each question/statement carefully. Write the letter of the best answer on the line before each number. ____ 3. What sweet soluble organic compound belongs to the carbohydrates group of foods?     A. flour C. shortening     B. milk D. sugar

7. Preliminary Activity MULTIPLE CHOICE. Read and analyze each question/statement carefully. Write the letter of the best answer on the line before each number. _____ 4. This very fine sugar dissolves faster and is perfect for making meringue.     A. caster sugar C. granulated sugar     B. confectioner’s sugar D. white sugar

8. Preliminary Activity MULTIPLE CHOICE. Read and analyze each question/statement carefully. Write the letter of the best answer on the line before each number. _____ 5. It refers to heating the oven to attain the required baking temperature before baking.     A. baking C. preheating     B. proofing D. broiling

9. Previously You have learned from the previous lesson that the term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.

10. New Lesson Cake is one of the most commonly baked products. Cakes are usually eaten during special occasions such as birthdays, weddings, anniversaries, and other celebrations. They are sweet, made from combination of liquid batters and with high fat and sugar contents. After baking they are often decorated with a variety of toppings like fruit, candy and frosting

11. Prepare and Present Gateaux, tortes and cakes   Cake is a sweet baked dessert made of flour, sugar, eggs, butter and leavening agents like baking powder or baking soda. A lso include various additional ingredients like chocolate, fruits, and nuts.

12. Prepare and Present Gateaux, tortes and cakes   There are v arious types of cakes like: Sponge Cake Ribbon cake Rich cake Marble cake Chocolate cake Fruit cake Coffee cake Coffee Cake Angel Cake

13. Prepare and Present Gateaux, tortes and cakes   Gateaux is French for cake. It is a more elaborate and fancier dessert than cake. It may have many rich layers made up of ganache, mousse, or fruit filling, etc. Another important fact about gateau is that gateaux that are made of fruits tend to wilt rather easily; therefore, they are usually intended to be eaten on the same day they are made. Gateau also takes a long time and more effort to make.

14. Prepare and Present Gateaux, tortes and cakes   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 However, an Empire Torte is made with neither nuts nor flour. It is made with just chocolate, eggs, flavoring, oil, and sugar

15. Classification of Cakes Shortened Cakes - also known as butter, conventional, or creamed cakes. The most commonly prepared type of cake. It uses solid shortening like butter and margarine. Examples: Red Velvet Cake Banana Cake Devils Food Cake Chocolate Brownies Cheese Cake Method of mixing: Creaming, Whipping

16. Classification of Cakes 2. Chiffon Cakes uses liquid shortening(vegetable oil or coconut oil). Egg whites are separated from egg yolks. Method of mixing: Beating, cutting, Folding Examples: Glazed Vannila Chiffon Cake Pineapple Chiffon Cake Chocolate Chiffon Cake Pandan Chiffon Cake

17. Classification of Cakes 3. 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. Foam cakes can be described as extremely light and fluffy with good volume and an open, even texture. It is made without shortening Method of mixing: Beating, cutting, Folding Examples: Angel Food Cake Sponge Jelly Roll Sponge Round Cake

18. Characteristics of Shortened (Creamed) Cakes Appearance Slightly rounded or flat top, free of cracks Uniform, characteristic color throughout crust and crumb, Thin crust, High volume   Texture Soft, velvety crumb, Even grain, Small, thin-walled air cells,Free of tunnels,Moist,smooth mouthfeel,Not sticky, Light,but not crumbly   Tenderness Handles easily, yet breaks apart without difficulty, seems to “melt in the mouth,” offers no resistance when bitten   Flavor Delicate, sweet flavor Well blended   CHAracteristics of Shortened cakes

19. CHAracteristics of Standard Foam cakes Characteristics of Some Standard Foam (Unshortened) Cakes Appearance Thin, golden brown crust, Uniform crumb color, Rough, slightly cracked top crust, Symmetrical, Optimum volume T exture Light in weight in proportion to size, Well aerated Finer, even, oval-shaped cells with thin cell walls, Sugary, slightly sticky crust Tenderness Moist, Soft crust and crumb, Delicate crumb that is easily broken apart F lavor Pleasant, well blended Not eggy

20. Mixing Method in making cakes

21. Mixing Method in making cakes Tools and Equipment Used In Mixing Cakes

22. Mixing Method in making cakes Procedure: Allow ingredients at come to room temperature. Measure accurately 3. Add eggs one at a time 5. Fold in your mix –ins Creaming Method Also called conventional method because it is the standard method for making butter cakes or shortened cakes. This method is very similar to the creaming method in making quick breads except for the addition of dry and liquid ingredients to the batter mixture. 2. Cream together Butter and sugar 4. Add your dry ingredients and mix as little as possible 6. Immediately pan and bake the batter

23. Mixing Method in making cakes Procedure: Allow ingredients at come to room temperature. Measure accurately 3. Whip eggs and sugar until thick Sponge Method This is the first of the three methods used in cakes that contain little or no shortening. Leavening takes place due to the air trapped in the beaten eggs. 2. Cream together egg and sugar 4. Fold in sifted flour 5 . Immediately pan and bake the batter

24. Mixing Method in making cakes Procedure: Allow ingredients at come to room temperature. Measure accurately 2. Sift flour with half of the sugar 3 . Beat egg whites Until they form soft peaks. Salt and cream of tartar are added before the beginning Angel Food Method Angel food cakes are based on egg-white foams and contain no fat. 4. Fold in Sifted flour and sugar. Careful not to deflate the foam 5. Immediately pan and bake the batter