TLE Module for Grade 10 Learners

FIRST QUARTER (Week 1)

(Specialized in BBB and Cookery 10)
Prepared by: Maria Gina M. Asotigue

Overview:
This module is designed for high school student to develop knowledge, skills, and attitude to
perform the tasks on Bread and Pastry Production particularly PREPARING AND PRESENTING GATEAUX,
TORTES AND CAKES.

Quarter: 1st Unit: Bread and Pastry 10

Lesson: Prepare Sponge and other Cakes Time Frame: 1 week ( 4 hrs + ICL)
Prerequisite: Knowledge in baking concepts
Objectives:
1. Select, measure and weigh ingredients according to recipe requirements, enterprise
practices and customer practices.
2. Identify main ingredients used for variety of sponge and cakes
3. Set required oven temperature to bake goods in accordance with desired
characteristics, standard recipe specifications and enterprise practices.
standard operating procedures.
4. Prepare sponges and cakes according to recipe specifications, techniques and
conditions and desired product characteristics.
5. Use appropriate equipment according to required pastry and bakery products and

Pre-Test
Instruction:
Read and analyze the statement carefully. Choose the best answer and write the letter only in
your answer sheet.
1. It refers to dry heat cooking which usually takes place in oven.
A. baking
B. broiling
C. grilling
D. stewing
2. It refers to fine white flour made from soft wheat which contains 7-9%
protein.
A. all-purpose flour
B. bread flour
C. cake flour
D. pastry flour
3. Which is a light cake made of meringue and flour?
A. angel food cake
B. batter cake
C. chiffon cake
D. sponge cake
4. Which refers to getting the right number of serving from a recipe and
serving the right amount?
A. mark-up
B. portion control
C. weight
D. yield
5. Which refers to a method of dividing cake into uniform pieces before serving?
A. counting
B. cutting
C. measuring
D. weighing
6. Which method of portioning is done with the use of a food scale?
A. counting
B. cutting
C. measuring
D. weighing
7. What sweet soluble organic compound belongs to the carbohydrate group of foods?
A. flour
B. milk
C. shortening
D. sugar
8. This very fine sugar dissolves faster and is perfect for making meringue.
A. caster sugar
B. confectioner’s sugar
C. granulated sugar
D. white sugar
9. What sugar is pulverized into powder to prevent caking?
A. caster sugar
B. confectioner’s sugar
C. granulated sugar
D. white sugar
10. Which basic ingredient in baking helps attain tenderness by preventing cohesion of gluten strands?
A. leavening
B. liquid
C. shortening
D. sugar
11.It refers to heating the oven to attain the required baking temperature before baking.
A. baking
B. proofing
C. preheating
D. broiling
12. This type of cake contains a high percentage of fat or shortening.
A. batter type cake
B. chiffon
C. foam type cake
D. unshortened cake
13. It is a combination of shortened and foam type cake.
A. batter type cake
B. chiffon
C. foam type cake
D. unshortened cake
14. Which contains less than 5% fats?
A. batter type cake
B. chiffon
C. foam type cake
D. unshortened cake
15. What coating is applied to food to make the food shiny or glossy?
A. custard
B. ganache
C. glaze
D. syrup
16. Which is a kind of icing that is made out of butter and/or shortening blended with confectioner’s
sugar or sugar syrup?
A. butter cream
B. custard
C. ganache
D. syrup
17. Which is a rich cream made of chocolate and heavy cream?
A. butter cream
B. custard
C. ganache
D. syrup
18. Which edible mixture is used to fill pastries, sandwiches, or cakes?
A. butter cream
B. custard
C. filling
D. ganache
19. What type of icing is made of boiled sugar syrup so that it would crystallize into a mass of
extremely small white crystals?
A. butter cream
B. custard
C. filling
D. fondant
20. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days
B. 4 days
C. 5 days
D. 6 days

Lesson Proper
A. Activate (30 minutes)

Suggested Activities:
Activity 1: WORD PUZZLE: Post word puzzles on the board. Divide the class into two
groups. Each group will write on the board the terms/words they found on the puzzle. The
words are located in any direction (horizontally, vertically and across). Opposite each term,
write its meaning. The group who finishes first the most number of terms/words and their
correct meaning wins the game.

Activity 2: Think-Group-and-Share
Following the same group or forming another group, write at most four reasons why do we
need to measure ingredients properly? The group who writes down the most wins.

B. Acquire (1-1.5 hrs)

1. Culinary terms related to sponge and cakes
2. Measuring ingredients
3. Correct proportion control, yields, weights and sizes for profitability
4. Main ingredients used for variety of sponge and cakes
5. Specific temperature used for different types of sponge and cakes
6. Classification of the different types of sponge and cakes
8. Mixing methods used for variety of sponge and cakes
9. Required equipment and materials for sponge and cakes

Note: As agreed, presentation of the lesson proper in order for the learners to acquire knowledge
will vary per unit because of localization considering that grade 10 is a specialized course.
Actual demonstration may not be applicable to all external units due to varied reasons but
the most common is the availability of ingredients/materials used, tools and equipment
and the access of the use of technology.

The teachers were given the freedom to demonstrate his/her teaching methods/strategies
of delivering the lesson proper based on the specified topics per week and his/her
resources.

Lessons can be presented through:

(Teacher demo/PowerPoint presentation/students are required to watch video
presentation and make reaction and suggestion regarding the video.)

2. Apply/Adjust 30 minutes to 1 hour

Suggested activities:
Activity 1: Weight me for best result /Measuring dry and liquid ingredients:
Form 2 groups.
Group 1 will be assigned to bring dry ingredients used in baking and will
demonstrate in class the proper way of measuring dry ingredients.
Group 2 on the other hand will be assigned to bring liquid ingredients used in
baking and will demonstrate in class the proper way of measuring liquid
ingredients.
Activity 2: How well do you know me? /Identifying different types of cake
The teacher will present two different pictures of cakes. Students’ tasks is to
identify their names and classify them into two categories namely shortened and
unshortened cake.
Instruction: Name the picture and classify according them according to shortened and
unshortened cake.
Activity 3: Look who’s famous!.
Form two groups: One group will be assigned to bring picture examples of Shortened cake
if they cannot provide a slice of the real example of cakes then the group will identify the
ingredients used in that particular type of cake based on their assigned task Group 1-shortened,
group 2 unshortened cake and present in class through Arts and Entertainment. (ex. Talk
Show, Product endorsement, Song Composition and presentation, celebrity Chef
Interview…and others)
A Teacher-made rubrics will be provided.
3. Assess (1-3 hours)

Performance Task:
You know What… YES I CAN ! Divide the class into two groups (Group A and B)
Group A will perform Task 1, and Group B will perform Task 2.

Instruction: Given the ingredients and procedure listed per task, perform the following:
a. Name the Type of Cake assigned according to categories (Shortened or unshortened)
b. Identify the required equipment and materials used in your assigned task
c. Perform the actual measurement of ingredients following the correct proportion,
control, yields, weights)
d. Perform the actual mixing procedure as indicated in the procedure following the correct
mixing methods used for variety of sponge and cakes.

Task 1(Group A)
6 large eggs
1 cup (100 grams) sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (200 grams) granulated white sugar, divided
1 teaspoon pure vanilla extract
2 tablespoons water
Zest of a lemon or orange (outer skin)
3/4 teaspoon cream of tartar
Mixing procedure:
1. Separate egg whites from the yolk
2. Beat egg whites to soft peak
3. Gradually add ¼ sugar to the whites until foamy
4. Fold in dry ingredients
5. Beat egg yolks and juice in a separate bowl.
6. Add the remaining sugar in the yolk mixture.
7. Blend the mixture with the white mixture

Task 2(Group B)
3 c cake flour
2 T. baking powder¼ t. salt
¾ c. oil
¾ c. water
10 pcs. Eggs
2 t. orange juice
1 t. vanilla
1 cup sugar
1 t. cream of tartar
Mixing procedure:
1. Sift together all dry ingredients
2. Create a well at the center of the flour mixture
3. Place all liquid ingredients except egg whites at the center, then blend thoroughly.
4. Beat egg whites in a separate bowl. Add cream of tartar. Beating continues until soft peak
stage.
5. Gradually fold the flour-yolk mixture into the egg-white foam.

Rubrics/Evaluation Presented before the start of the PT

Sample Rubric 1:
Level Achieved 1st, 2nd, 3rd
Performance Level

20- Can assemble a cake without supervision and with initiative and adaptability to problematic
situiations
15- Can perform this skills satisfactorily without assistance and supervision
10- Can perform this skills but requires some assistance and/or supervision
5- Can perform parts of this skills satisfactorily but requires considerable assistance and or
supervision

Sample Rubric 2:

Or a teacher-made rubrics
Post Test (the same with the Pre-test)
4. Lesson Closure

Teacher’s Feedback after the PT

Baking is cooking food in an oven, in hot ashes, or in any oven-type appliances. Cake is
one of the most commonly baked products. Nothing beats the tantalizing aroma and
luscious flavor of a baked cake. Cakes are usually eaten during special occasions such
as birthdays, weddings, anniversaries, and other celebrations. They are sweet, made from
a combination of liquid batters, and with high fat and sugar contents. Cakes are divided
into two categories according to what makes them rise. Shortened Cakes/Butter cakes
rely primarily on baking powder or baking soda for height, and Unshortened cakes/
Sponge cakes depend on the air trapped in the eggs during beating. Methods of mixing,
ingredients used and tools and equipment varies depending on the classification of cake.