TLEBPP Grade9 QTR3 Module1-Revised-FINAL-V2
TLEBPP Grade9 QTR3 Module1-Revised-FINAL-V2
TLEBPP Grade9 QTR3 Module1-Revised-FINAL-V2
Department of Education
National Capital Region
SCHOOLS DIVISION OFFICE
MARIKINA CITY
Aileen F. Solomon
Writers:
Renee Roseller V.Grafilon
Cover Illustrator: Christopher E. Mercado
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City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
What I Know
IDENTIFICATION
Identify the following numbered items. Choose your answer on the box
below. Write you answer on the space provided.
_________1. These are types of cake that contain fat or shortening.
_________2. It is the combination of shortened cake and foam-type cake.
_________3. These are types of cake that contain less than %5 fat.
_________4. This is a common method for making cakes and muffins.
_________5. This type of mixing method has no leavening agents.
_________6. It is a gentle mixing method which delicately incorporates the
ingredient without causing deflation.
_________7. Sliding the implement along the bottom of the bowl.
_________8. The very first thing that attracts anybody is what
characteristics of an Ideal Cake.
_________9. This is one of the most necessary features of any cake.
_________10. It is an evident where you will see swirls of marbled look in
the mixture.
BLENDING
FOLDING LOW FAT CAKES FLAVORS CUT AND FOLD
METHOD
What’s In
Have you ever baked a cake? Do you know how to bake one? Do you even
identify what cake it is when you went to bakeshop? Is there a thought that you
wanted to bake one? Or you just fascinated on how to bake a cake?
What’s New
In this activity, you are tasked to jumble the letters based on the
descriptions given. Write your answer on the “correct words column” provided.
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Unjumbled Words Correct Words Description
It is referred to a gentle mixing
1. FDINOLG method which delicately incorporates
the ingredients without causing
deflation.
Sliding the implement along the
bottom of the bowl and bringing it up
2. TCU NDA FLDO at the side to lift the lower portion of
the mixture and fold it over the upper
portion.
It starts with beating the butter and
3. CEARMING sugar together until they're lightened
in color and fluffy. Eggs are beaten in
one at a time.
What is It
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City of Good Character
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Anatomy of Cake
What’s More
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As you see the given format below, you are tasked to list cakes that you eat
and classify it what classification of cake is.
Name of Cake Classification of Cake
Read and answer the questions carefully. Write your answer on the space
provided.
_________________________________________________________________________________
___
2. If you have plans to put up your pastry business someday, how will the
different mixing methods help you to improve your baking skills?
_________________________________________________________________________________
___
What I Can Do
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You are going to draw a cake and label its anatomy. Look the rubric for you
to know how your work will score.
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In understanding the concepts and applications in Bread and Pastry
Production, we need to learn how to prepare and present cakes, gateaux and tortes
specifically on how to make a quality one. Also, it tackles the mixing procedures
and cooling techniques to prepare sponges and cakes.
What’s In
Have you ever thought how quality cakes produced? How they are prepared?
What are things to consider in producing baked products? Cakes are very sensitive
baked products. It needs patience to measure the ingredients, follow the right
procedures and use proper tools to produce and see the desired result.
This module introduces the features of Ideal cake and common mistakes in
baking. It will help you as an amateur baker to produce baked products according
to your expectations. Moreover, you will prepare baked products exactly on the
taste and shape you like. After reading this module, you will avoid the different and
common mistakes in preparing cakes to make ideal cake.
WORD HUNT
Find the following word in
the puzzle. Write the
words you found on the
table at the side of the
puzzle.
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What’s New
What is It
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4. Overmixing the batter
Avoid using mixers when making cakes because too much air might be
incorporated that will result to fallen cake. Do it with folding gently.
5. You do not care with parchment
Greasing a pan is not enough so the best, most foolproof method to ensure
the cake slides easily is to line the bottom and sides of the pan with
parchment paper.
6. You do not smooth the top.
Once you have poured the batter into the pan, smooth out the top to ensure
that it is free of mounds and valleys.
7. Frequent opening of the oven door when baking.
Opening the door can create great fluctuations in heat, which can cause your
cake to collapse.
8. Overcrowding the pan.
Bake in batches. Do not put all the pan in the oven otherwise the temperature
will fall.
9. You remove the cake from the oven too early.
Testing for doneness should always be a habit to ensure your cake was well
baked.
What’s More
Think about a cake that you eat and remember its appearance, taste,
frosting, how is it baked and flavors. If so, cut out a picture of it. You can use
magazine, newspaper, flyers, pamphlets, or any other media for the picture. Using
the table below, fill up by your memories.
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What I Have Learned
What I Can Do
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You are going to prepare a poem about the unforgettable pastry product you
ever tasted. Write your poem on the space provided. Below is the rubric to check
your output.
Organization The words are The words are The words are
properly somehow randomly
sequenced sequenced. sequenced.
logically.
Word Choice The poem used The poem used The poem did
vivid and precise ordinary words. not use any
descriptive words. word to develop
the main idea.
Assessment
MATCHING TYPE
Match column A to Column B. Write your answer on the space provided.
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A B
G. APPEARANCE
H. BLENDING METHOD
Additional Activities
Offline:
You are going to prepare a foldable graphic organizer for this module. You are
tasked to prepare two foldable graphic organizers: One for tools and equipment and
the other is for Sanitation and Safety Precautions. Follow the instructions on how
to prepare one. Below is the rubric to assess your work.
Materials:
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Colored Paper
Scissors
Instructions:
1. Make a Shutter fold.
2. Fold the shutter fold in half like a hamburger.
Crease well.
3. Open the folds and cut along the inside valley fold
lines.
4. These cuts will form four doors on the inside of the
book.
Online:
Total 100%
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Online
Adams, Gwen. Cake Mixing Methods. 2017. Retrieved from:
https://www.kingarthurbaking.com/blog/2017/04/28/cake-mixing-
methods#:~:text=This%20cake%20mixing%20method%20is,alternately%20to
%20the%20butter%20mixture./. (Accessed: February 4, 2021).
Flower Aura. Features of Cake that Makes Everyone Love It. Retrieved from:
https://www.floweraura.com/blog/features-of-cake-that-makes-everyone-
love-it#:~:text=It%20should%20be%20fluffy%2C%20spongy,any%20cake
%20is%20its%20flavour/ (Accessed February 4, 2021).
Hoffman, Kristin. Chiffon Cake Mixing Method & Basic Recipe. 2019. Retrieved
from: https://bakerbettie.com/how-to-make-chiffon-cake/#:~:text=The
%20chiffon%20mixing%20method%20is,are%20then%20combined%20and
%20baked.). (Accessed: February 4, 2021)
The Bakers Almanac. Folding Techniques for Cakes > Tips & Tricks. 2019.
Retrieved from: https://www.youtube.com/watch?v=kfgz10xdq6k. (Accessed:
February 4, 2021)
Thompson, Julie. 12 common cake-Baking Mistakes, And How to Fix Them. 2020.
Retrieved from: https://www.huffpost.com/entry/common-cake-baking-
mistakes_n_1571776#:~:text=After%20removing%20your%20cake
%20from,cooling%20rack%20to%20cool%20completely. (Accessed February 4,
2021).
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Development Team of the Module
Elisa O. Cerveza
Chief, Curriculum Implementation Division
OIC, Office of the Assistant Schools Division Superintendent
Joseph T. Santos
Education Program Supervisor-EPP/TLE