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Chiffon Creaming CakeButter Methods

The document outlines a multi-day cake preparation course covering various methods such as chiffon, creaming, and butter cake techniques. It includes identification questions, true or false statements, and multiple-choice questions to test knowledge on cake ingredients and preparation methods. Additionally, a performance rubric is provided to evaluate participants on ingredient preparation, mixing accuracy, team participation, baking monitoring, final product quality, and cleanliness.

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noviengayaan
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12 views2 pages

Chiffon Creaming CakeButter Methods

The document outlines a multi-day cake preparation course covering various methods such as chiffon, creaming, and butter cake techniques. It includes identification questions, true or false statements, and multiple-choice questions to test knowledge on cake ingredients and preparation methods. Additionally, a performance rubric is provided to evaluate participants on ingredient preparation, mixing accuracy, team participation, baking monitoring, final product quality, and cleanliness.

Uploaded by

noviengayaan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Day 1 – Chiffon Method

 Identification:

1. 1. ________ cakes rely on egg-white foam for volume.


2. 2. ________ is added to egg whites to stabilize foam.
3. 3. ________ oil is preferred in chiffon cakes.
4. 4. The batter is placed in ________ pans (ungreased).
5. 5. The mixing of egg whites is stopped at ________ peaks stage.

 True or False:

6. 1. ___ Chiffon cakes contain butter.


7. 2. ___ You should grease the whole pan when baking chiffon cake.
8. 3. ___ Chiffon cakes contain both egg yolks and egg whites.

Day 2 – Creaming and Combination Sponge


 Multiple Choice:

9. 1. What is the first step in the creaming method?


A. Beat eggs
B. Cream butter and sugar
C. Sift flour
D. Mix all ingredients
10. 2. What is added gradually after creaming butter and sugar?
A. Flour
B. Eggs
C. Milk
D. Baking soda

 Identification:

11. 1. ________ method uses whipped egg whites folded into creamed butter.
12. 2. ________ is the key to achieving light and fluffy cake in the creaming method.
13. 3. ________ ensures ingredients are mixed evenly.

Day 3 – Butter Cake Preparation


 Identification:

14. 1. ________ is the creaming agent used in the recipe.


15. 2. The cake is baked at ________ °F.
16. 3. ________ and ________ are combined as the liquid mixture.
17. 4. ________ is sifted with baking powder as the dry mixture.
18. 5. The cake is baked for ________ minutes to 1 hour.
Day 4 – Cake Roll and Butter Cream
 Identification:

19. 1. ________ is the main tool used to beat egg whites.


20. 2. ________ is used to line the pan before pouring the batter.
21. 3. Cake rolls are filled and covered with ________ cream.
22. 4. ________ and sugar are whipped until stiff for the foam.
23. 5. After baking, the roll is ________ to shape.

 True or False:

24. 1. ___ You must beat egg yolks and egg whites together.
25. 2. ___ Wax paper is used to help roll the cake.
26. 3. ___ Lemon extract is included in the frosting.

Performance Rubric for Cake Preparation Activities


Criteria Description Score (1–4)
Preparation of Ingredients Accurately measures and
prepares ingredients with
minimal supervision.
Mixing Method Accuracy Follows the assigned mixing
method correctly with
proper technique.
Team Participation Actively contributes to
group tasks and follows
instructions.
Baking and Monitoring Monitors baking time and
temperature with
responsibility.
Final Product Quality Cake has proper texture,
taste, and appearance as per
recipe.
Cleanliness and Maintains a clean
Organization workstation before, during,
and after the activity.

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