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    TVL - BPP11 - Q2 - M9

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    Jenice F. Diniz
    The document provides a lesson plan on making Swiss roll, including: 1. The objectives of learning the ingredients and procedure for making Swiss roll and preparing for an assessment. 2. A recap of previous lessons on cake preparation and presentation. 3. Details on Swiss roll origins, variations in different countries, and a full recipe and procedure for making Swiss roll. 4. Learning activities like rearranging jumbled words and explaining the cut and fold mixing technique. 5. Reflection questions on lessons learned and how the skills could be applied.

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    TVL - BPP11 - Q2 - M9

    Uploaded by

    Jenice F. Diniz
    271 views7 pages
    The document provides a lesson plan on making Swiss roll, including: 1. The objectives of learning the ingredients and procedure for making Swiss roll and preparing for an assessment. 2. A recap of previous lessons on cake preparation and presentation. 3. Details on Swiss roll origins, variations in different countries, and a full recipe and procedure for making Swiss roll. 4. Learning activities like rearranging jumbled words and explaining the cut and fold mixing technique. 5. Reflection questions on lessons learned and how the skills could be applied.

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    The document provides a lesson plan on making Swiss roll, including: 1. The objectives of learning the ingredients and procedure for making Swiss roll and preparing for an assessment. 2. A recap of previous lessons on cake preparation and presentation. 3. Details on Swiss roll origins, variations in different countries, and a full recipe and procedure for making Swiss roll. 4. Learning activities like rearranging jumbled words and explaining the cut and fold mixing technique. 5. Reflection questions on lessons learned and how the skills could be applied.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    271 views7 pages

    TVL - BPP11 - Q2 - M9

    Uploaded by

    Jenice F. Diniz
    The document provides a lesson plan on making Swiss roll, including: 1. The objectives of learning the ingredients and procedure for making Swiss roll and preparing for an assessment. 2. A recap of previous lessons on cake preparation and presentation. 3. Details on Swiss roll origins, variations in different countries, and a full recipe and procedure for making Swiss roll. 4. Learning activities like rearranging jumbled words and explaining the cut and fold mixing technique. 5. Reflection questions on lessons learned and how the skills could be applied.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 7

    TVL – BPP 11

    Quarter 2
    Module 9

    SUGGESTED PROJECT:
    SWISS ROLL

    WRITER: MA. GINA C. BUNDA


    REVIEWER: KATHERINE J. GUEVARRA
    EXPECTATIONS

    At the end of the lesson, learners should be able to:

    A. identify the ingredients in preparing Swiss Roll;


    B. understand the step by steps procedure in Swiss Roll preparation; and

    C. prepare themselves for the NC II assessment.

    PRETEST

    DIRECTIONS: Enumerate the ingredients in Swiss Roll.

    BOWL #1SPONGE BOWL #2MERINGUE


    1. 1.

    2 2.

    3 3.
    4

    6
    7

    RECAP
    Review from our last lesson on how to prepare, present gateaux, tortes and cakes.
    Why it is essential to know how to prepare and present your cakes?
    __________________________________________________________________________________
    __________________________________________________________________________________
    __________________________________________________________________________________
    LESSON

    According to Wikipedia the free encyclopedia


    A Swiss roll, jelly roll, roll cake, or cream roll, or Swiss log, is a type of sponge cake
    roll filled with whipped cream, jam, or icing.
    The origins of the term are unclear. In spite of the name "Swiss roll", the cake is
    believed to have originated elsewhere in Central Europe, likely Austria.[1] It appears
    to have been invented in the nineteenth century, along with Battenberg,
    doughnuts, and Victoria sponge. The spiral layered shape of the Swiss roll has
    inspired usage as a descriptive term in other fields, such as in optics and many
    forms of the term "jelly roll".

    Different Countries have their own version and names for the Swiss Roll. In the
    Philippines, the most similar traditional pastry is the pianono which is part of the
    regular offerings of neighborhood bakeries since the Spanish colonial period. It is a
    rolled variant of the traditional Filipino sponge cakes (mamón) and similarly
    originally has a very simple filling of sugar and butter (or margarine). Modern
    versions, however, are commonly frosted and can include a variety of fillings. A very
    popular variant is the pianono version of the ube cake generally known as "ube
    rolls". It is flavored with ube (purple yam) and macapuno, giving it a characteristic
    vivid purple color. Mango pianono or "mango roll", a variant of the mango cake, are
    also popular and are made with ripe Carabao mangoes and cream. Another notable
    traditional pianono is the brazo de Mercedes ("arm of Our Lady of Mercy"),
    composed of a soft meringue body and a custard core. Due to American influence,
    pianonos are more commonly called "cake rolls" in modern times

    Switzerland – gateaux roulade


    Italy – Rollo

    Latin America – Brazo de Reina


    Swiss Roll Recipe

    Ingredients:
    Bowl #1 Sponge Bowl #2 Meringue
    2 cups Cake flour 10 egg whites

    2tsp. baking powder 1 cup granulated sugar

    ½ tsp. salt 1 tsp. cream of tartar


    ½ cup vegetable oil Bowl #3 Butter cream Icing
    ½ cup water 250gram all purpose cream chilled

    1 tsp. vanilla 100 grams icing sugar (sifted)


    10 pcs egg yolk 300 grams unsalted butter

    Pinch of salt

    Procedure:

    1. Pre heat the oven. Prepare the baking pan. Grease the pan and put parchment
    paper. Set aside
    2. perform mise en place
    3. Sift all the dry ingredients, set it aside. (flour, salt and baking powder)
    4. In a bowl beat egg yolks until light in color.

    5. Slowly add the oil, continue beating until fluffy.

    6. Add the dry ingredients into three batches, alternately with water. Start and
    ends with flour mixture. Note: Use rubber scraper or wire whisk

    7. Mix until all ingredients are well incorporated, add vanilla and mix. Do not over
    mix. Set it aside
    8. Beat egg whites together with the cream of tartar. Then add the sugar gradually
    make sure sugar are dissolved after each addition, continue beating until stiff
    peaks are formed. Note: Use stand mixer or hand mixer
    9. Temper your egg yolk mixture if it is too thick. Get a small amount of meringue
    and mix.

    10. Add the remaining egg whites to the batter mixture by using the cut and fold
    technique (cut from the center and fold or make a J motion) so as not to break the
    bubbles created and it will not deflate.

    11. Pour into the prepared jelly roll pan. Spread and level it using the spatula. Then
    tap 2-3 times to removes air bubbles.

    12. Bake for 12 – 15 minutes. Or until done. Use cake tester or toothpick

    13. Once out from the oven, put parchment paper on top and invert the pan and
    roll. While still hot the chiffon cake is still pliable.
    14. Set aside let it cool.
    15. While cooling down prepare the icing

    16. Beat the all purpose cream until doubled in volume.


    17. Add the sifted icing sugar and continue beating

    18. Add the cubed butter one at a time with a 7 seconds interval, make sure to
    scrape the sides of the bowl.
    19. Continue beating until desired spreadable consistency. Do not worry if butter
    and cream will separate, just continue beating for 15 minutes.
    20. Unroll sponge cake and put buttercream icing then roll again and chill at least
    30 minutes to make it firm.

    21. After 30 minutes, put icing and decorate as desire.

    ACTIVITIES

    ACTIVITY #1

    DIRECTIONS: Arrange the juggled words


    1. __________________________ brrueettcmangici

    2. __________________________ llrsiwsso

    3. __________________________ meeugrin
    4. __________________________ segnopeakec
    5. __________________________ bozardemsedecre

    ACTIVITY #2
    DIRECTIONS: Explain the cut and fold technique used in mixing the Swiss Roll.

    __________________________________________________________________________________
    __________________________________________________________________________________
    __________________________________________________________________________________
    __________________________________________________________________________________
    __________________________________________________________________________________
    __________________________________________________________________________________
    WRAP-UP

    One of the core competencies for Bread and Pastry Production is to Prepare and
    Present Gateaux, tortes and cakes. This module you learned on how to bake /
    make Swiss Roll which is part of your assessment. What have you learned from
    this module? Are you exited to bake?
    __________________________________________________________________________________
    __________________________________________________________________________________

    VALUING

    How can you apply these new learnings in this situation we have now?

    __________________________________________________________________________________
    __________________________________________________________________________________
    __________________________________________________________________________________

    POSTTEST

    DIRECTIONS: Write the complete recipe including the procedure of Swiss Roll.

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