Prepare sponge

and cakes
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 Measuring Ingredients Properly
 It is important to measure the ingredients
accurately to get standard products and
efficient use of materials.
 
 Dry Ingredients
1. Flour
Sift the flour to remove lumps and scoop it
to fill the measuring cup until it overflows. Do
not shake the measuring cup but level the flour
with a spatula or the edge of a knife.
 
2. Baking Powder/Baking Soda
Remove the lumps by stirring. Dip the
measuring spoon into the powder or scoop the
baking powder or baking soda, then level it
off with a spatula.
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3. Powdered milk
Remove the lumps by stirring. Scoop
lightly to fill the measuring cup without shaking
until it overflows. Use the spatula or the straight
edge of a knife to level the measurement.
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4. White sugar
Sifting is not necessary unless it is lumpy.
Fill the measuring cup or scoopthe sugar until it
overflows. Do not shake the measuring cup but
level thesugar with a spatula or the edge of a
knife.
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5. Brown sugar
Roll out the lumps, remove the dirt and
pack into the measuring cup until the sugar
follows the shape of the cup when inverted.
When removed from the measuring cup, the
brown sugar will be molded into the shape of the
cup if packed properly.
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Liquid Ingredients
 A liquid measuring cup is used to measure
large quantities of liquids. Set the cup on a
level surface. Never lift the cup while pouring
the liquid. Read the scale from the side of the
cup.
Solid Fats
 Fill the measuring cup with shortening and
press down until it is full. Level the fat with the
spatula or the edge of a knife.
Portion Control, Yields, Weights and Sizes
What is Portion Control?
 Portion control means getting the right number of servings


from a recipe and serving the right amount. It requires
following the standardized recipes exactly. It involves
planning menus carefully, purchasing an adequate amount of
food, preparing, storing, and serving food.
 Importance of Portion Control
1. It provides the correct serving size to meet the nutritional
needs.
2. It helps control costs
3. It helps minimize waste.
4. It helps to guide the ordering and preparation of food.
5. It is a contributing factor in giving a consistent yield and
portion size.
6. Customers know exactly how much food to expect.
7. Customers get the same portion size.
Methods of Portion Control

Cutting –a method of dividing food into uniform pieces before it is placed on the serving line.
Examples: sheet cakes, rolls, or brownies


Cake Cutting Guide

Weighing – a method that makes use of a food scale to create portionsbased on

weight

 Measuring
 - a method of portioning food on the serving line that involves theuse of
scoops or ladles
 All rights reserved. No part of this material may be reproduced or
transmitted in any form or by any means -electronic or mechanical including
photocopying – without written permission from the DepEd Central Office.
First Edition, 2016.
 Weighing- a method that makes use of a food
scale to create portion sbased on weight


 Measuring - a method of portioning food on the
serving line that involves theuse of scoops or
ladles
 Counting -name or list (the units of a group or
collection) one by one inorder to determine the
total numbe
 
Suggestions for Controlling Portions
1. Follow the recipes accurately when measuring and
weighing ingredients.
2. Be sure the servers know the planned portion size
for each baked products to be served.
3. Prepare a sample tray or plate before serving to
visualize the amount to serve.
4. Use the correct type and the correct size portion control
tool for each food item
 Cake Ingredients

1. Cake Flour
Cake Flour is a finely ground meal
obtained by grinding and milling cereal grains. It
contains 7-9% protein content and is made from
soft wheat flour. It is good for making cakes and
cookies where a tender and delicate texture
is desired.
2. Sugar
Effects of Sugar in Baking


 Makes the color of the crust brown or richer
This is due to the Maillard reaction. It is a
chemical reaction wherein protein and sugar
react together when subjected to high temperature.

 Improves the nutritional value, flavor and aroma

of the product.
Sugar has the most pronounced effect on flavor
where it sweetens the product.
 Makes the cakes tender.
In cakes, the heat of baking causes the starch in flour to


absorb liquid and swell. This process is called gelatinization.
As more liquid is absorbed by the starch, the batter goes
from a fluid to a solid state. Sugar acts to slow gelatinization
by competing with the starch for liquid. By absorbing part of
the liquid, sugar maintains the viscosity of the batter. As a
result, the temperature at which the cake “sets” (turning
from liquid to solid state) is delayed until the optimum
amount of gases are produced by the leavening agents.
Carbon dioxide, air and steam produced from leavening
agents, heated water, and air become entrapped and
expand in the air cells. The result is a fine, uniformly-grained
cake with a soft, smooth crumb texture. As described above,
sugar is effective in delaying starch gelatinization in cakes
and provides good texture and volume.
 Contributes to moisture content of cakes
Increased retention of moisture due to sugar

content gives the baked products longer shelf life
by increasing its storing quality.

 Acts as creaming agent.

Sugar crystals become interspersed among the
shortening molecules when shortening and sugar
are creamed together.In cakes and cookies,
sugar helps promote lightness by incorporating air
into the shortening. Air is trapped on the face of
sugar’s irregular crystals. When sugar is mixed


with shortening, this air becomes incorporated as
very small air cells. During baking, these air cells
expand when filled with carbon dioxide and other
gases from the leavening agent.
 Sugar serves as a whipping aid to stabilize
beaten egg foam.

In foam-type cakes, sugar interacts with egg
proteins to stabilize the whipped foam structure. In
doing so, sugar makes the egg foam more elastic so
that air cells can expand and take up gases from
the leavening agent
3. Eggs
Use of Eggs in Baking

Thickening agent. 
 The use of egg as a thickening agent is
possible when the protein of an egg coagulates
when heated.
Binding agent.
 The coagulation of protein and the viscosity of
uncooked eggs are why eggs are used as
binding agents. They are used as a coating to
hold crumbs together for crust formation on
breaded foods. Coagulation increases the
rigidity of cell walls and of crusts in different
types of dough and batter.
Emulsifying agent.
 Lipoproteins which are present in yolk make it
valuable as an emulsifying agent.

Leavening agent. The surface activity of the
proteins of egg also make the egg valuable in the
production of a film that holds air which may be
used to aid in the leavening of various food
mixtures. The air beaten in to the egg does the
leavening but the characteristics of the egg make it
possible for the air to be held in a product.
Color. The yolk provides a desirable yellow color
which renders the cake a rich appearance.

Richness. The fat and other solids present in the

eggs increase the fat content and make the product
taste sweeter.
Flavor. Eggs contain flavor which makes the
product more desirable.
Freshness and nutritive value. The moisture

content of eggs (75% for whole eggs) coupled
with its natural ability of binding and retaining
moisture, retards staling. Eggs are high in value
and contribute a lot to the value of baked
products as a food. They are rich in calcium,
phosphorous and iron. They contain complete
proteins which supplies all of the amino acids
required to maintain growth and good health.
They also supply important amounts of vitamin
A, D, thiamine and riboflavin.
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