TABLE OF

CONTENTS

Pre-assessment Examination……………………………………………………………………….2-4
Chapter 1:Cookies……………………………………………………………………………………..5-8
Summative assessment……………………………………………………………………....8
Lesson 1: History of Cookies……………………………………………………..................9
Summative assessment………………………………………………………………………9-10
Lesson 2: Classification of Cookies…………………………………………………………10-11
Summative assessment…………………………………………………………………........11-12
Lesson 3: Cookie Trivias, Facts and Some Tips……………………………………………12-16
Summative assessment………………………………………………………………………16-17
Lesson 4: Cookie Recipes……………………………………………………….…………...18-22
Rubric for Lesson 1……………………………………………………...….23
Chapter 2 Pies……………………………………………………………………………….............24-25
Summative assessment……………………………………………………………….………25
Lesson 1: History of Pies………………………………………………….…………………25-27
Summative assessment……………………………………………………………………..27-28
Lesson 2. Facts and Some Tips about Pies…………………………….…………………..28-33
Summative assessment………………………………………………………………….…….34
Lesson 3. Pie Recipes……………………………………………………………………….35-42
Rubric for lesson 2……………………………………………………….………………...43
Post-Assessment Examination …………………………………………………………...………..44-45
Answers……………………………………………………………………………………../………46-49
References……………………………………………………………………..………………………50

1
PRE-ASSESSMENT
EXAMINATION

A. Choose the letter of your answer

1. ___________________ are typically made with flour, egg, sugar and some type of shortening
such as butter or cooking oil, baked into a small, flat shape.
a. Pies
b. Cake
c. Cookies
d. Ramen
2. ___________________ are made from relatively soft dough that is dropped by spoonfuls onto
the baking sheet.
a. Drop cookies
b. Molded cookies
c. Bar cookies
d. Filled cookies
3. __________________are made from a rolled cookie dough filled with a fruit or confectionary
filling before baking.
a. Drop cookies
b. Molded cookies
c. Bar cookies
d. Filled cookies
4. _________________ are also made from a stiffer dough that is molded into balls or cookie
shapes by hand before baking.
a. Drop cookies
b. Molded cookies
c. Bar cookies
d. Filled cookies
5. _____________________ (also known as icebox cookies) are made from a stiff dough that is
refrigerated to make the raw dough even stiffer before cutting and baking.
a. Refrigerator cookies
b. Bar cookies
c. Filled cookies
d. Drop cookies
6. No one on the planet could be more enamored of cookies than Sesame Street’s
______________- the furry, blue, googly-eyed monster who gobbles the treats with reckless
abandon.
a. Cookie monster
b. Barney
c. Pooh
d. BTS

2
 7. ___________ (a word combining the words “hydrogen” and “oxygen”) were introduced in
1908
a. Hydrox
b. EXO
c. Hydrexo
d. Hydroxyl
8. _________________ is a baked dish which is usually made of a pastry dough casing that
covers or completely contains a filling of various sweet or savoury ingredients.
a. Pies
b. Cookies
c. Cakes
d. Cupcakes
9. Egyptian sailors carried a flat brittle bread loaf or millet bread called ______________.
a. Dhourra cake
b. Dorrha cake
c. Dourha cake
d. Dhora cake
10. Pies are defined by their ____________.
a. Pie shell
b. Crusts
c. Filling
d. Glaze
B. Identification.
_______1. Main ingredient of a pie.

_______2. The Dutch word _______ was anglicised to cookie or cooky.

_______3. Are made by mixing a filler into a confectionary binder, shaping into cookies or bars,
and allowing to cool or harden.

_______4. An example of a pressed cokkie.

_______5. When did Marcia Trinble vanish?

_______6. Is a typical kind of pastry for pie crusts.

_______7. Romans had a biscuit called ________.

_______8. Early pies were in form of flat, round freeform crusty cakes called _______.

_______9. Are believed to have originated pie pastry.

________10. Roman statesman who wrote De Agri Cultura.

_______11. It was a like a modern-day cheesecake on pastry base.

3
 _______12. Is an adaptation of the pie to a working man’s daily food needs.

_______13. The earliest pie-like recipes refer to _______.

________14. How many scripted deaths are there in Shakespeare’s 38 plays?

_______15. Shakespeare’s first tragedy.

LESSON 1

COOKIES

Cookies
Cookies are typically made with flour, egg, sugar and some type of shortening such as butter or
cooking oil, baked into a small, flat shape.

4
 Examples:

Aclbademkurabiyesi Afghan B

Alfajor
Aachener Printen

Almond Cookie
In most English-speaking countries except for the United States and Canada, crisp cookies are
called biscuits. Chewier biscuits are sometimes calledcookies even in the United Kingdom. Some
cookies may also be named by their shape, such as date squares or bars.
Cookies or biscuits may be mass-produced in factories, made in small bakeries or even
homemade. Biscuits or cookie variants include sandwich biscuits, such as custard creams, Jammie
Dodgers, Bourbons and Oreos, with marshmallow or jam filling and sometimes dip in chocolate or
another sweet coatings. Cookies are often served with beverages such as milk, coffee, or tea. Factory-
made cookies are sold at bakeries and coffeehouses, with the latter ranging from small business-sized
establishments to multinational corporations.
Cookies are most commonly baked until crisp or just long enough that they remain soft, but some
kinds of cookies are not baked at all. Cookies are made in with variety of styles, using an array of
ingredients including sugars, spices, chocolate, butter, peanut butter, nut, or dried fruits. The
softness of the cookie may depend on how long it is baked.

5
 In Scotland the term cookie is sometimes used to describe a plain bun. Cookies that are baked as
solid layer on a sheet pan and then cut, rather than being baked as individual pieces, are called in
British English as bar cookies or traybakes.
Its American name derives from the Dutch word koekje or more precisely its informal, dialect
variant koekie which means little cake, and arrived in American English with the Dutch settlement of
New Netherland, in the early 1600’s.
According to the Scottish National Dictionary, its Scottish name derives from the diminutive form
of the word cook , giving the Middle Scots cookie, cooky or cu(c)kie. It also
gives an alternative etymology: like the American word, from the Dutch koekje, the diminutive of koek, a
cake. There was much trade and cultural contact across the North Sea between the low countries and
Scotland during the Middle Ages, which can also be seen in the history of curling and, perhaps, golf.

NAME:
ACTIVITY 1
SECTION: DATE:

A. Choose the letter of your answer.

1. What does the term cookie in Scotland sometimes used to describe?

a. Pie b. plain bun c. ice cream d. bread

2. Crisp cookies are called ______.

a. Burgers b. buns c. biscuits d. cakes

3. What Dutch word does the word cookie came from?

a. Koekje b. coekje c. kookie d. cukie

B. Enumerate the following.

1-4. Example of sandwich biscuits

5-10. Array of ingredients that can be added on the cookies

C. True or False.

1. Koek is also called a bun.

2. The softness of the cookie may depend on how long it is baked.

6
 3.
LESSON 1.1

HISTORY OF COOKIES

Cookie-like hard wafers have existed for as long as baking is documented, in part because
they deal with travel very well, but they were usually not sweet enough to be considered cookies
by modern standards.
Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar
become relatively common in the religion. They spread to Europe through the Muslim Conquest
of Spain. By the 14th century, they were common in all levels of society throughout Europe, from
royal cuisine to street vendors.
With global travel becoming widespread at that time, cookies made a natural travel
companion, a modernized equivalent of the travel cakes used throughout history. One of the most
popular early cookies, which travelled especially well and became known on every continent by
similar names, was the jumble, a relatively hard cookie largely from nuts, sweetener and water.
Cookies came to America through the Dutch in New Amsterdam in the late 1620’s. the
Dutch word “koekje” was anglicised to “cookie” or “cooky.”
The most common modern cookie, given its style by the creaming of butter and sugar, was
not common until the 18th century.

NAME:
ACTIVITY 2
SECTION: DATE:

A. Choose the letter of your answer.

1. Where was cookie originated?

a. Europe b. South Korea c. Persia d. America

2. When did the cookie came to America?

a. 1260 b. 1620 c. 1206 d. 1602

B. Identification.

_________1. Cookie was spread to Europe through what?

_________2. It is a relatively hard cookie largely from nuts, sweetener and water?
7
 _________3. When didthe modern cookie became common?

LESSON 1.2

CLASSIFICATION OF COOKIES

Cookies are broadly classified according to how they are formed, including at least three
categories:

Bar cookiesconsist of batter or other ingredients that are poured or pressed into a pan
(sometimes in multiple layers) and cut into cookie-sized pieces after baking. In British English,
bar cookies are known as “tray bakes.”Examples include brownies, fruit squares, and bars such
as date squares.

Drop cookies are made from relatively soft dough that is dropped by spoonfuls onto the
baking sheet. During baking, mounds of dough spread and flatten. Chocolate chip cookies (toll
house cookies), oatmeal (or oatmeal raisin) cookies, and rock cakes are popular examples of drop
cookies. This may also include thumbprint cookies, for which a small central depression is created
with a thumb or small spoon before baking to contain a filling, such as jam or chocolate chip. In
the UK, the term “cookie” often refers only to this particular type of product.

Filled cookies are made from a rolled cookie dough filled with a fruit or confectionary
filling before baking. Hamantashen are a filled cookie.

Molded cookies are also made from a stiffer dough that is molded into balls or cookie
shapes by hand before baking. Snickerdoodles and peanut butter cookies are examples of molded
cookies. Some cookies, such as hermits or biscotti, are molded into large flattened loaves that are
later cut into smaller cookies.

No-bake cookies are made by mixing a filler, such as cereal or nuts, into a melted
confectionary binder, shaping into cookie bars, and allowing to cool or harden. Oatmeal clusters
and Rum balls are no-bake cookies.

Pressed cookies are made from a soft dough that is extruded from a cookie press into
various decorative shapes before baking. Spritsgeback are an example of pressed cookie.

Refrigerator cookies (also known as icebox cookies) are made from a stiff dough that is
refrigerated to make the raw dough even stiffer before cutting and baking. The dough is typically

8
shaped into cylinders which are sliced into round cookies before baking. Pinwheel cookies and
those made by Pillsbury are representative.

Rolled cookies are made from a stiffer dough that is rolled out and cut into shapes with a
cookie cutter. Gingerbread men are an example.

Sandwich cookies are rolled or pressed cookies that are assembled as a sandwich with a
sweet filling. Fillings include marshmallow, jam and icing. The Oreo cookie, made of two
chocolate cookies with a vanilla icing filling, is an example.

NAME:
ACTIVITY 3
SECTION: DATE:

A. Choose the letter of your answer.

1. Which of the following is not a filling for sandwich cookies?

a. Marshmallow b. nuts c. jam d. icing

2. What classification of cookie is also known as icebox cookies?

a. Molded b. pressed c. refrigerator d. filled

3. An example of pressed cookie.

a. Oreo cookie b. peanut butter c. rock cakes d. spritsgeback

4. It is also known as tray bakes.

a. Bar cookies b. snickerdoodles c. thumbprint cookies d. rum balls

5. A cookie classification that are made from relatively soft dough that is dropped by
spoonfuls onto the baking sheet.
a. Drop b. molded c. rolled d. no-bake

6. It is a filled cookie.
a. Rum balls b. hamantashen c. Oreo d. gingerbread men

B. Enumeration
1-9. The different classification of cookies.

9
LESSON 1.3

COOKIE TRIVIAS, FACTS AND SOME TIPS

•Americans consume over 2 billion cookies a year or 300 cookies for each person
annually.

•The official state of Massachusetts is the chocolate chip cookie, invented in 1930 at
theToll House Restaurant. (Pennsylvaniais also considering the chocolate chip cookie as their
official cookie.)

•Eel cookies: Unagi pie, a specialty of Hamatsu, Japan, are cookies made with fresh
butter with crushed eel bones, eel extract, or garlic mixed in.

•Nabisco produced 16 billion Oreo cookies in 1995 at its factory in Chicago, Illinois, the
largest of its kind in the world.

•Racist Mallomar: Nothing could be more politically correct than a cookie, particularly
Nabisco’s Mallomar, a kind of s’more with a graham cracker base, topped with marshmallows
coated in melted chocolate. As these treats do not fare particularly well in the heat of summer,
they are only produced during cooler months, approximately September to May. In the United
States, little about Mallomars tend to raise eyebrows. Overseas, though, nomenclature tends to
swing toward the offensive. In many European countries, including France andDenmark,
Mallomar-like cookies referred to as “negro’s kisses” they are often called negerinnetetten or
“negress’ breasts.”

•Oreos versus Hydrox: Oreos are the world’s most popular cookie, racking up $1.5 billion
in revenue per year according to Nabisco. With that kind of success, one is bound to attract a host
of imitators. Perhaps the most established of these cookie counterfeiters was the Hydrox cookie,
manufactured by Sunshine, a subsidiary of Kellogg. Except things are really the other way
around- Oreo is actually the rip-off brand. Hydrox (a word combining the words “hydrogen” and
“oxygen”) were introduced in 1908 , while Oreos didn’t appear until 1912. Compared to Oreos,
Hydrox have been called “tangy” and “less sweet,” with a cookie less absorbents to a dunking in
milk. Oreo dominated the market share for decades, until Kellogg finally pulled the plug on
Hydrox in 2003. There was an uproar from a small but vocal fan base, and the Hydrox reemerged
briefly for its 100th anniversary before fading back into obscurity.

•Famous Amos: unlike Betty Crocker, Famous Amos is an actual person, and one with an
unlikely success story. When he was young Wally Amos learned to cook from his aunt and
attended the Food Trades Vocational High School in New York City. He later served time in the
Air Force, attended college and took a clerical job with the William Morris Agency. He would
become the agency’s first African-American talent agent. Seeking to differentiate himself from
10
the crowd, he would send prospective clients homemade chocolate chip cookies. The cookies
were a hit, and with $25,000 loans from singers Marvin Gaye and Helen Reddy, he opened his
first “Famous Amos” storefront in Los Angeles in1975. Amos made delicious cookies, but proved
a poor business, and was forced to sell off his brand in 1988 for $3 million. His career has since
rebounded, and he now sells a line called “Uncle Wally’s Muffins” gives motivational speeches,
and even appeared on an episode of The Office.

•Mrs. Fields and the $250 Cookie Recipe: like Famous Amos, Mrs. Fields is another real
person. Debbi Fields started out as a ball girl for the Oakland Athletics in the late 60’s and used
the proceeds of her job to bake cookies. In 1977, she and her husband opened their first store and
met rapid success. Around this time, they became ugly victims of an urban legend that has been
previously attached itself to other businesses. At its most basic, the story goes that a customer is
so enamoured by eating a cookie that she asks for the recipe. The clerk responds that the recipe
can’t be given away, but is for sale at “two-fifty.” The customer is delighted to spend $2.50 on the
secret but when the credit card bill comes, it is for $250. Outraged, the customer publishes it for
all to see. This legend has been circulating for decades, and had been connected to Woolworth’s,
the Waldorf-Astoria Hotel, and others. By 1987, the story had taken on such a life on its own that
Fields put up notice in her stores debunking the tale. More recently, the story had been linked to
Neirman Marcus. In response, the store- which hadn’t previously even sold the snacks- began
offering chocolate chip cookies and posted the recipe on their website.

•Cookie Monster: certainly, no one on the planet could be more enamored of cookies than
Sesame Street’s Cookie Monster- the furry, blue, googly-eyed monster who gobbles the treats
with reckless abandon. A song perform by the character in 2004 episode of the Sesame Street
suggests that the name was given to him in response to his predilections, and that his real name is
actually “Sid.” The next year, in response to growing childhood obesity epidemic, Cookie
Monster debuted his song “A Cookie is a Sometimes Food” which teaches the merits of
moderation in eating habits. Oddly enough, the big blue beast rarely feasts on actual cookies- the
oil and chocolate would stain the muppet costume- but on rice crackers painted to look the part.

•The Fortune Cookie Lottery Miracle: the March 30, 2005 United States Powerball
drawing was quite the shocker. One ticket snagged the $13.8 million jackpot, which was par for
the course. Typically, the $100,000 second prize was won by four or five tickets, but in this
instance, an astonishing 110 tickets were redeemed. Fraud was initially suspected, but an
investigation revealed an even more bizarre reality: the winners made their selections based on the
“lucky numbers” they’d gotten from fortune cookies manufactured by Wonton Food Inc. of Long
Island City, New York. None of Wonton’s employees held tickets- drawing was merely a
coincidence. The numbers were: 22, 28, 32, 33, 39 and 40. Satisfied, the lottery commission paid
out $19.4 million to the winners.

•Animal Crackers:Nabisco’s “Barnum’s Animal Crackers” are one of the trapping of

childhood, iconic for the circus wagon box with its string handle which was originally meant to
hang it from a Christmas tree as an ornament- and vaguely bestial thrill of chomping a lion’s head
off. Since the brand’s beginnings over a century ago, there have been 53 different animals in line-
up. Today’s include bears, camels, crocodiles, elephants, giraffes, monkeys, horses, lions, seals,
tigers, and zebras. In 2001, Nabisco offered the public a chance to weigh in on a new animal to
11
add to the roster. They had a choice between the penguin, the walrus, the koala, and oddly
enough, the cobra. The koala won the popular vote, and appeared briefly. Ironically enough,
Barnum’s Animal Crackers are actually vegan.

•Toll House E.Coli Outbreak: there are few more delightful earthly pleasures then licking
the excess brownie batter off the spoon or stealing a pinch of cookie dough while Mom’s back is
turned. The warnings that the dough contained raw eggs and might make you sick ostensibly rang
hollow. Unfortunately, dough can indeed make you ill; under the right circumstances, it can kill
you. In 2009, prepackaged Nestle Toll House chocolate chip cookie dough found to contain the
E.coli 0157:H7 sickened 66 people in 28 states. According to the Centers of Disease Control, 25
of those people were sick enough to require hospitalization, and seven went into kidney failure.
Luckily, no one died. The following year, Nestle discovered salmonella in their cookie chips.
Luckily, these were caught before going out to market. Sometimes mom is right.

•Girl Scout Cookies:you might have noticed that it’s been quite some time since Girl
Scout knocked on your door peddling Thin Mints. The trend has been toward publicsales, in front
of supermarkets and the like. Unfortunately, the world is not a safe place for little girls with
handfuls of cash. They are often robbed or duped by fraudulent orders. Perhaps, the most tragic
case happened in February 1975, when a 9-year-old Marcia Trinble vanished while delivering
cookies in her Nashville, Tennessee neighbourhood. Her body was found over a month later on
Easter Sunday, showing signs of sexual assault. A 15-year-old boy named Jeffrey Womack was
arrested but later released. Many would consider him a suspect until 2007, when an inmate in
Davidson County, Tennessee admitted to the killing. Jerome Barrett’s DNA matched samples
taken from the crime scene, and 2009, the 62-year-old was sentenced to 44 years in prison.

•Never use wrapped pans for cookies, batter may run and will spoil the appearance as well
as the product.

•Cookies that have become soft can be crisped up by placing them into a low temperature
oven for five minutes.

•Cookie dough should be chilled for 15 to 30 minutes (at least) before rolling. This will
eliminate the dough from sticking to the rolling pin.

•The best way to cushion cookies for mailing is with popcorn.

•When using plastic cookie cutters, they should be dipped in warm vegetable oil while you
are working. You will get a cleaner, more defined edge on the patterns.

•Soft cookies should be stored in a well-sealed cookie jar with half an apple or a slice of
bread with them to provide moisture. Change the apple or bread regularly.

•Store crisp cookies in a cookie that has a loose cover. If you tightly seal them they may
lose their crispness.

•To keep your cookies moist, try adding a teaspoon of jelly to the batter.
12
 •If cookies are not browning properly, try baking them on higher shelf.

•Sugar cookies will not get stiff or tough if you roll them out in sugar instead of flour.

•If you want to add a crunchy texture to oatmeal cookies, lightly toast the oatmeal before
mixing it into the batter. To toast, just sprinkle the flakes in a thin layer on a cookie sheet
and heat at 185 degrees for 10 to 15 minutes or until the flakes are brown.
•To avoid overbaking cookies, just remove them from the oven a few minutes before they
are done. The hot pan continues to bake for a few minutes after removed from the oven.

•Cookies will also lose their shape when place in a hot cookie pan. Try to cool the panor
rotate your pans.

•When reusing a cookie pan for numerous batches of cookies, try running the bottom of
the pan under cold water, but do not get the cooking surface we. This will reduce the risk
of burning the bottom of the cookies.

•Wheat flour will give you crunchier cookies if butter is used as the shortening. If oil is
used the cookies will be more tender and softer.

•to keep soft cookies from becoming hard, try placing a slice of very fresh white bread in
the cookie jar.

ACTIVITY 4 NAME:
SECTION: DATE:

A. Fill in the blanks.

1. In 2009, prepackaged Nestle Toll House chocolate chip cookie dough found to contain the
_________________.

2. Nabisco’s ______________________ are one of the trapping of childhood.

3. No one on the planet could be more enamored of cookies than Sesame Street’s
______________- the furry, blue, googly-eyed monster who gobbles the treats with reckless
abandon.

4. ____________________started out as a ball girl for the Oakland Athletics in the late 60’s and
used the proceeds of her job to bake cookies.

13
 5. ___________ (a word combining the words “hydrogen” and “oxygen”) were introduced in
1908

B. Identification.

1. Who was the inmate in Davidson County, Tennessee who admitted for the killing of Marcia
Trinble?

2. When did Marcia Trinble vanished?

3. How many people had kidney failure after the E.Coli outbreak?

4. What animal won the popular vote and appeared briefly?

5. Who manufactured the fortune cookies who won the lottery?

6. What song did Cookie Monster debuted?

7. What was Cookie Monster’s real name?

8. Whom did Wally Amos learned how to cook?

9-10. whom did Wally Amos loaned $25,000

LESSON 1.4

COOKIE RECIPES
•Old-Fashioned Peanut-Butter Cookies

14
Ingredients
2 cups creamy peanut butter (not the all-natural variety)
1 ½ cups granulated sugar
½ cup packed light brown sugar
2 large eggs
2 teaspoons baking soda
2 teaspoons pure vanilla extract
½ teaspoon kosher salt
Procedures
Step 1: Heat oven to 350 degrees F
Step 2: Using an electric mixer, beat the peanut butter and sugars on medium-high speed
until fluffy. 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and
salt.
Step 3: Roll heaping tablespoons of the dough into balls and place on parchment-lined
baking sheets, spacing them 2-inches apart. With a lightly floured fork, press the dough to 3/8-
inch thickness, making a crisscross pattern on top of each cookie.
Step 4: Bake, rotating the baking sheets halfway through, until the edges are set, 10-12
minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store
the cookies in an airtight container at a room temperature for up to 5 days.
•Snickerdoodles
Ingredients
3 cups all-purpose flour, spooned and levelled
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
½ cup light brown sugar
1 ¼ cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon

15
Procedures
Step 1: heat oven to 350 degrees F. In a medium bowl, whisk together the flour, baking
soda, cream of tartar, and salt.
Step 2: With an electric mixer, beat the butter, sugar, and 1 cup of granulated sugar on
medium-high speed until light and fluffy, 2to 3 minutes. Beat in the eggs and vanilla. Reduce
speed to low and gradually add the flour mixture, mixing just until incorporated.
Step 3: In a shallow bowl, combine the cinnamon and the remaining ¼ cup of granulated
sugar. Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the cinnamon
sugar mixture and place on parchment-lined baking sheets, spacing them 2 inches apart.
Step 4: Bake until the edges are golden, 12 to 14 minutes. Cool slightly on the baking
sheets, then transfer to wire racks to cool completely.
•Pecan Sandies

Ingredients
2 cups all-purpose flour, spooned and levelled
¼ teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
½ cup confectioner’s sugar
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Procedures
Step 1: Heat oven to 350 degrees F, in a medium bowl, whisk together the flour and salt
16
 Step 2: With an electric mixer, beat the butter and sugars on a medium-high speed until
light and fluffy. Beat in the vanilla. Reduce speed to low and gradually add the flour mixture,
mixing until just incorporated (the will be crumbly). Mix in the pecans.
Step 3: Roll heaping tablespoons of the dough into balls and place on parchment-lined
baking sheets, spacing them 1 inch apart. Bake until the edges are golden, 18 to 20 minutes.
Step 4: Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
•Chewy Oatmeal-Raisin Cookies
Ingredients
1 ½ cups all-purpose flour, spooned and levelled
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon kosher salt
1/8 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups old-fashioned rolled oats (not quick cooking)
1 ½ cups raisins
Procedures
Step 1: Heat oven to 350 degrees F, in a medium bowl, whisk together the flour, baking
soda, cinnamon, salt, and nutmeg.
Step 2: Using an electric mixer, beat the butter and sugars on medium-high speed until
fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed to low and
gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the oat by
hand.
Step 3: Drop heaping tablespoonfuls of the dough onto baking sheets, spacing them 2
inches apart.
Step 4: Bake, rotating the baking sheets halfway through, until golden, 12 to 14 minutes.
Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the
cookies in an airtight container at room temperature for up to 5 days
•Chewy Sugar Cookies
Ingredients
17
 2 ½ cups all-purpose flour, spooned and levelled
1 ½ teaspoons kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

Procedures
Step 1: Heat oven to 350 degrees F. In a medium bowl, whisk together the flour, baking
powder, and salt.
Step 2: Using an electric mixer, beat the butter and sugars on medium-high speed until
fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then add the vanilla. Reduce speed to low
and gradually add the flour mixture, mixing until just combined (do not overmix).
Step 3: Drop heaping tablespoonfuls of the dough onto baking sheets, spacing them 2
inches apart.
Step 4: Bake, rotating the baking sheets halfway through, until the cookies are golden, 12
to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.

18
RUBRIC FOR LESSON 1
(COOKIES)

TOTAL POINTS DESCRIPTIVE RATING

41-50 Advanced (A)

3I-40 Proficient (P)

21-30 Approaching Proficiency (AP)

11-20 Developing (D)

1-10 Beginning (B)

19
LESSON 2

PIES

Pie
•Is a baked dish which is usually made of a pastry dough casing that covers or completely
contains a filling of various sweet or savoury ingredients.
•The main ingredient is its pie shell.
•Historians have recorded that the roots of pie can loosely be traced back to the ancient
Egyptians during the Neolithic Period or New Stone Age beginning around 6000 BC.
•Are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the
baking dish, and the filling is placed on the top of the pastry but left open. A top-crust pie has the filling
in the bottom of the dish and is covered with pastry or other covering before baking. A two-crust pie has
the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for
pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and
crumbs.
•Can be a variety of sizes, ranging from bite-size to ones designed for multiple servings.

20
 NAME:
ACTIVITY 5
SECTION: DATE:
A. Identification.

1. It is the main ingredient of a pie.

2. It is a typical kind of pastry used for pie crust.

3. It is what defines the pie.

B. Enumeration.

1-2. The other names for filled crust.

3-5. Other kind of pastry that can be used in pie crusts.

LESSON 2.1

HISTORY OF PIES

A 19th-century pie crimper made of ivory, in the collection of The Children’s Museum of Indianapolis

The need for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, in
particular at sea, was initially solved by taking live food along with a butcher or cook. However, this
took up additional space on what were either horse-powered treks or small ships, reducing the time of
travel before additional food was required. This resulted in early armies adapting the style of hunter-
foraging.
The introduction of the baking of processed cereals including the creation of flour, provided a
more reliable source of food. Egyptian sailors carried a flat brittle bread loaf or millet bread called
dhourra cake, while the Romans had a biscuit called buccellum.
During the Egyptian Neolithic period or New Stone Age period, the use of stone tools shaped by
polishing or grinding, the domestication of plants and animals, establishment of permanent villages, and
the practice of crafts such as pottery and weaving became common. Early pies were in the form of flat,

21
round, or freeform crusty cakes called galettes consisting of a crust of ground oats, wheat, rye, or barley
containing honey inside. These galettes developed into a form of early sweet pastry or desserts, evidence
of which can be found on the tomb walls of the Pharaoh Ramesses II, who ruled from 1304 to 1237 BC,
located in the Valley of the Kings. Sometime before 2000 BC, a recipe for chicken pie was written on a
tablet in Sumer.
Ancient Greeks are believed to have originated pie pastry. In the plays of Aristophanes (5th
century BC), there are mentions of sweetmeats including small pastries filled with fruit. Nothing is
known of the actual pastry used, but the Greeks certainly recognized the trade of pastry-cook as distinct
from that of baker. (When fat is added to flour-water paste it becomes a pastry). The Romans made a
plain pastry of flour, oil, and water to cover meats and fowls which were baked, thus keeping in the
juices. (The covering was not meant to be eaten; it filled the role of what was later called puff paste). A
richer pastry, intended to be eaten, was used to make small pastries containing eggs or little birds which
were among the minor items served at banquets.
The 1st-century Roman cookbook Apicius makes various mentions of recipes which involve a pie
case. By 160 BC, Roman statesman Marcus Porcius Cato (234-149 BC), who wrote De Agri Cultura,
notes the recipe for the most popular pie/cake called placenta. Also called libum by the Romans, it was
more like a modern-day cheesecake on pastry base, often used as an offering to the gods. With the
development of the Roman Empire and its efficient road transport, pie cooking spread throughout
Europe.
Pies remain as a staple food of travelling and working peoples in the colder northern European
countries, with regional variations both the locally grown and available meats, as well as locally farmed
cereal crop. The Cornish pastry is an adaptation of the pie to a working man’s daily food needs.
Medieval cooks had restricted access to ovens due to their costs of construction and need for
abundant supplies of fuel. Pies could be easily cooked over an open fire, while partnering with a baker
allowed them to cook the filling inside their own locally defined casing. The earliest pie-like recipes
refer to coffyns (the word actually used for basket or box), with straight sealed sides and a top; open-top
pies were referred to as traps. The resulting hardened pastry was not necessarily eaten, its function being
to contain the filling for cooking, and to store it, though whether servants may have eaten it once their
masters had eaten the filling is impossible to prove. This may also the reason why early recipes focus on
the filling over the surrounding case, with the partnership development leading to the use of reusable
earthenware pie cases which reduced the use of expensive flour.
The first reference to “pyes” as food items appeared in England (in Latin context) as early as the
12 century, but no unequivocal reference to the item with which the article is concerned is attested until
th

the 14th century (Oxford English Dictionary sb pie).

Song birds at the time were a delicacy and protected by Royal Law. At the coronation of eight-
year-old English King Henry VI (1422-1461) in 1429, “Patrich” and “Pecok enhakill” were served,
alleged by some modern writers to consist of cooked peacock mounted in its skin on a peacock-filled
pie. Cooked birds wer frequently placed by European royal cooks on top of a large pie to identify its
contents, leading to its later adaptation in pre-Victorian times as a porcelain ornament to release of
steam and identify good pie.
The Pilgrim fathers and early settlers brought their pie recipes with them to America, adapting to
the ingredients and techniques available to them in the New World. Their first pies were based on

22
berries and fruits pointed out to them by the Native North Americans. Pies allowed colonial cooks to
stretch ingredients and also used round shallow pans to literally “cut corners” and to create regional
variation of shallow pie.

NAME:
ACTIVITY 6 SECTION: DATE:

A. Fill in the blanks.

1. Egyptian sailors carried a flat brittle bread loaf or millet bread called ______________.

2. Romans had a biscuit called _____________.

3. Early pies were in the form of flat, round, or freeform crusty cakes called ______________.

4-8. Galettes consists of a crust of ground ______, ________, _____, or _______ containing
_______ inside.
9.The ___________ is an adaptation of the pie to a working man’s daily food needs.

10.The earliest pie-like recipes refer to ___________.

LESSON 2.2

FACTS ANDSOME TIPS ABOUT PIES

•According to the Oxford English Dictionary, the word pie has ten meanings: five as nouns, four
as verbs and one as an adjective.
•The adjective pie, from the same root as pious, means merciful or compassionate.
•In the Middle Ages in England, thick pie crusts were mainly seen as dishes in which to cook
meat.
•While the gentry ate the meat, the crusts, known as coffyns, were given to servants or to the
poor or beggars.
•Until 1957, the smallest copper coil in use in South Africa was called a pie.
•Shakespeare gives a recipe for pies in A Winter’s Tale including mace, nutmeg, ginger, prunes,
raisins, and saffron to colour it.
23
 •The world record for eating apple pie is 4.375 three-pound apple pies in eight minutes.
•The record for hands-free eating blueberry pie is 9.17 pounds in eight minutes.
•Technically, everything used to be a pie: originally, the pie’s pastry shell was designed to be
used as a baking dish, storage container, and a way to serve the filling. Records shows that Romans
would use meats, oysters, mussels and fish as the filling and a mixture of flour, oil and water to keep it
all in place. The pastry was often tough and inedible and was designed to be thrown away. Some
historians suggest it was given to servants while the rich ate the contents.
•Someone paid over 1000 Euros for a single slice: It was made from 500 Euro worth of
Japanese wagyu beef fillet, Chinese matsutake mushrooms, Winter Black Truffles, French Bluefoot
Mushrooms, gravy made from two bottles of vintage 1982 Chateau Mouton Rothschild wine, topped
with edible gold leaf.

•Shakespeare has killed off two characters with pie: a recent study compiled all of
Shakespeare’s 74 scripted deaths throughout his 38 plays. Among them are stabbings(30),
poisonings(4), be-headings(3) and two poor souls had the most creative death of all: they were baked
into a pie. In Titus Andronicus (Shakespeare’s first tragedy), Titus Andronicus Wreaks revenge on
Queen Tamora and her family for their evil deed by baking her sons into a pie and serving it to her.
•There’s a World-famous Pie-eating Contest in the UK: held at Harry’s Bar in Wigan, the
annual World Pie Eating Championship has been going since 1992. Originally, contestants had to
attempt to eat as many pies as possible within the given time limit, but this was changed in 2006 in order
to meet government eating guidelines to a race in which competitors are to eat a single pie in the least
amount of time.
•The real-life Sweeney Todds: the tale of Sweeney Todd and Mrs. Lovett, the murderous duo
who baked their victims in pies and sold them, might be fictional, but it appears people have been taking
inspiration from it in real life. In 2010, a Russian chef was arrested on suspicion of killing his father-in-
law, and serving his remains in pies to customers in a popular café for three days before anyone realise.
•Pickle and Peanut Butter Pie Exists: there are a lot of strange pie flavours out there and the
annual Strange Pie Contest in California aims to create even more. The aim of the event is for the
general public to submit their freakiest, oddest, most non-traditional, (and yet still delicious) pie, and is
responsible for wonders such as the “Pickle and Peanut Butter Pie”, “The Club Pie( that is made from
French fries, bacon, and mayonnaise)”, and the “Candied Peppers and Chocolate Pie.”
•Pie used to Illegal: in 1644, Oliver Cromwell banned pie as he decided it was a “pagan form of
pleasure.” It wasn’t a complete and utter ban on pies, though- just ban on Christmas celebrations and
foods that were associated with the “pagan” holiday, such as mince pies, turkey, and Christmas ale. The
ban was eventually lifted in 1660.
•The rich used to put live animals in their pies: in the 16th century England “surprise pies” were
live animals would jump out the pie was cut open were strangely popular among the upper class. All
kinds of creatures could be placed inside the pies, including frogs, squirrels, foxes and as one nursery
rhyme says “four-and-twenty blackbirds.” Some records even suggest that a dinner attended by Charles
I, a huge pie was placed on the table and when the crust was removed, a dwarf jumped out from the pie.

24
 •Pies and tarts are the most popular desserts with people whose dinner check is under 20 dollars.
•A teaspoon of vinegar added to a pie dough will guarantee a flaky crust.
•To keep a pie crust from becoming soft and soggy during baking, try warming the pan before
placing in the under crust.
•If you want an extra-flaky pie crust, try substituting ice cold sour cream or whipping cream for
water. Works great but adds fat and cholesterol.
•When baking acidic fruit pies such as cherry or apple it is best to use ceramic or glass pie pans
to avoid the pies turning gray from a reaction with the metal.
•Chill the dough before working it into the pie tin. The cold firms up the fat and will relax the
gluten in the flour so that it will hold its shape better. A relaxed crust is a happy crust.
•When measuring flour for a pie crust, always sift the flour first for more accurate measurement.
•Pie crusts will turn out better if all the ingredients are cold and the dough is not overworked.
The dough should be refrigerated before it’s rolled.
•When making pie dough, it is best to use lard instead of butter. The crust will be flakier and the
lard actually has less saturated fat than butter. A solid shortening may also produce good results.
•To keep juices inside the crust when baking pies with juicy filling, try adding a tablespoon of
tapioca before baking. This helps thicken the mixture.
•Before baking a pie that is juicy, insert a tube of macaroni in the center of the top of the pie and
the juices will not bubble out
•to prevent a soggy crust on pastry shells, try coating the shells with egg white before baking.
•For a flakier pastry shell or pie crust, add 1 tablespoon of lemon juice to the batter.
•If a pie shell blisters, try placing a few slices of white bread on the shell before baking. Then
bake and remove the bread just before it finished.
•To eliminate soggy pie shells, spread a thin layer of butter on the pie plate bottom before putting
the dough in.
•When using a cream filling in a pie, coat the crust with granulated sugar before adding the
cream. Doing so will eliminate a soggy crust.
•The world’s largest pumpkin pie weighed in at 2020 pounds. It was set in Ohio in 2005.
•Approx. $700 million in pies (approx. 186 million units) are sold in grocery stores every year.
This does not include restaurants, food service or price clubs, only grocery stores. If you lined up the
number of pies sold at U.S. grocery stores in one year, they would circle the globe and then some.
•According to a 2008 survey by Crisco® and American Pie Council: Nearly one out of five
(19%) of Americans prefer apple pie, followed by pumpkin (13%), pecan (12%), banana cream (10%)
and cherry (9%). Pie just isn’t for after-dinner dessert. Thirty-five percent of Americans say they’ve had
pies for breakfast. Pies as lunch (66%) and midnight snacks (59%) also have a popular following. When

25
asked what dessert Americans would prefer a friend or family member bring to their house for a holiday
dinner, pie was the winner with 29%. Cake (17%) and cookies (15%) rounded out the top-three spots.
•Pumpkin pie was first introduced to the holiday table at the pilgrim’s second Thanksgiving in
1623.
•Pie was not always America’s favorite dessert – in the 19th Century, fruit pies were a common
breakfast food eaten before the start of a long day.
•According to a 2008 “Pie Slice of Life” Survey, conducted by Schwan’s Consumer Brands
North America, Inc., Carol Brady of The Brady Bunch was picked by 40% of survey respondents as the
TV mom that would bake the best pie. The Cosby Show’s Claire Huxtable was second with 22%,
Desperate Houswives’ Bree Van de Camp was third with 16 percent, Everybody Loves Raymond’s
Debra Barone was fourth with 13% while The Simpsons’ Marge Simpson came in fifth with 8%.
•The same survey also revealed that when asked “Who Makes the Best Pie?,” Mom rates highly
(27%), and store bought convenience pie came in a close second with a 26% slice of the pie – beating
out Grandma who garnered 17%.
•This 2006 Four Points® Pie Portrait is an examination of how Americans enjoy their signature
dessert, in honor of Four Points by Sheraton’s simple pleasures offerings: pie in all its restaurants,
express pie via room service.
•36 million Number of Americans who identify apple pie as their favorite
•47% Americans for whom the word “comforting” comes to mind when they think of pie
•6 million Number of American men ages 35-54 who have eaten the last slice of pie and denied
it
•27% Americans who believe chocolate pie is the most romantic to share with someone special
•1 in 5 Proportion of Americans who have eaten an entire pie by themselves
•113 million Number of Americans who have eaten pie for breakfast
•75 million Number of Americans who prefer to drink milk with their pie
•32% Americans who prefer no crust on top of their pie
•90% Americans who agree that a slice of pie represents one of the simple pleasures in life
•9% Americans who prefer to eat their pie crust-first
•7% Americans who have passed off a store-bought pie as homemade
•18% Men who say their wife makes the best homemade pie
•2% Women who say their husband makes the best homemade pie
•More than one-third of Americans have eaten pie in bed
•Nearly one in four women believe that they make the best pie – better than Mom or Grandma
•More than one-third of Americans have craved pie in the middle of the night

26
 •The first mention of a fruit pie in print is from Robert Green’s Arcadia (1590): “thy breath is
like the steame of apple-pyes.”
•The wet bottom molasses pie, Shoo-fly pie, was used to attract flies from the kitchen.
•At one time it was against the law to serve ice cream on cherry pie in Kansas.
•“As easy as pie” is an American expression. In the 1890’s, “pie” was a common slang
expression meaning anything easy, a cinch; the expression “easy as pie” stemmed quite readily from
that.
•The airplane Buddy Holly died in was named the “American Pie.”
•Boston Cream Pie is a cake, not a pie.
•Pies are favorite props for humor, particularly when aimed at the pompous. Throwing a pie in a
person's face has been a staple of film comedy since the early days of the medium, and real-life
pranksters have taken to targeting politicians and celebrities with their pies, an act called “pieing.”
•Key Lime pie was just adopted in the state of Florida as the official pie in 2006.
•The state of Vermont adopted apple pie as the official state pie in 1999.
•To make thinner pie pastry, before rolling the dough out, coat the board or waxed paper with
olive oil and the will not crumble when stretched.
•Butter your knife before you cut a pie with soft filling.
•To keep waxed paper down on the counter when rolling dough, try wetting the counter first.
•When baking any pie or dish with a graham cracker crust, dip the pan in warm water for ten
seconds and it will be easier to remove it in one piece.
•If your custard pie shrinks away from the crust, you have baked it too long on a too hot oven.
•Place at least four toothpicks around the top of a meringue pie and cover with wax paper, if you
are going to carry it at a distance.

NAME:
ACTIVITY 7
SECTION DATE:

A. Fill in the blanks.

1. __________________ banned pie as he decided it was a “pagan form of pleasure.”

2. There are a lot of strange pie flavours out there and the annual Strange Pie Contest in
_____________ aims to create even more.
27
 3. The record for hands-free eating blueberry pie is _______ pounds in eight minutes.

4. _________________ that is made from French fries, bacon, and mayonnaise.

5. In ____________________ (Shakespeare’s first tragedy), Titus Andronicus Wreaks

revenge on Queen Tamora and her family for their evil deed by baking her sons into a pie
and serving it to her.

6. The tale of ________________________________, the murderous duo who baked their

victims in pies and sold them.

7. In the 16th century England _________________ were live animals would jump out the
pie was cut open were strangely popular among the upper class.

8. . In 2010, a Russian chef was arrested on suspicion of killing his _______________, and
serving his remains in pies to customers in a popular café for three days before anyone
realise.

9. -10. The Guinness World Record for the most expensive pie ever sold goes to
___________________ in Lancashire which sold- to eight guests on
___________________.

LESSON 2.3

PIE RECIPES
•Spinach and Grape Leaf Pie

28
Ingredients:
Dough:
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces
1 cup heavy cream
Filling:
4 large whole eggs, plus 1 large egg, lightly beaten
¼ cup extra-virgin oil
I medium onion, minced
Salt
4 garlic cloves, minced
1 ten-ounce jar of grape leaves, stems removed and leaves thinly sliced. (about 3 cups)
2 bunches scallions, thinly sliced
6 ten-ounce packages frozen leaf spinach, thawed and squeezed dry, or 3 pounds fresh spinach,
stemmed and blanched
2 cups frozen peas
8 ounces fresh ricotta
1 ounce Parmigiano-Reggiano cheese, freshly grated
1 lemon, juiced
½ teaspoon freshly grated nutmeg
½ cup finely chopped mint
Freshly ground pepper
1 large yolk beaten with 1 tablespoon of milk, for glazing

29
Procedures:
Step 1: In a food processor, combine the flour and the salt and pulse a few times to blend. Add
half of the butter and pulse until it is the size of large peas. Add the remaining butter and pulse until all
of the butter is the size of baby peas. Make holes in the flour mixture and drizzle in the heavy cream.
Pulse until the dough starts to come together.
Step 2: Scrape the dough into a lightly floured surface. Gently knead it a few times and form the
dough into a ball. Cut-off 1/3 of the dough and gently form it into a disc. Gently flatten the larger piece
of dough into a disk. Wrap both disks tightly in plastic and refrigerate until they are firm, at least 2 hours
or up to 24 hours.
Step 3: In a medium saucepan, cover the 4 whole eggs with warm water and bring to boil. Boil
for 2 minutes, then drain the eggs and cover with cold water. Lightly crack the shells, and when eggs are
cool carefully peel them.
Step 4: In a large skillet, heat the olive oil. Add the onion and a large pinch of salt and cook over
moderate heat until translucent, about 7 minutes. Add the garlic and cook until fragrant, about 3 minutes.
Add the grape leaves, cover and cook over low heat, stirring occasionally, until tender, about 10
minutes. Add the scallions and cook over moderate heat until softened, about 3 minutes. Stir in the
spinach. Cover and cook over, stirring occasionally, until the spinach is heated through and thoroughly
incorporated, about 5 minutes.
Step 5: Scrape the greens from the skillet into a large bowl and let cool to room temperature. Stir
in the peas, ricotta, parmigiano, beaten egg, lemon juice, nutmeg and mint. Season the filling with salt
and pepper.
Step 6: Preheat the oven to 450 degrees. Heat a large rimmed baking sheet in the oven. On a
lightly floured work surface, roll out the large piece of dough to a 16-inch round slightly less than ¼
inch thick. Fold the dough in half and transfer it to a 10-inch springform pan. Unfold the dough and
gently press it into the pan and up the side. Trim the overhang ½ inch. Refrigerate the dough in the pan.
Roll out the smaller piece of dough to a 10-inch round, slightly less than ¼ inch thick. Slide the round
onto a cookie sheet and chill for 5 minutes, until firm. Trim the round to 9 inches.
Step 7: Arrange the whole cooked eggs in the dough-lined pan and cover with the fillings,
smoothing the top. Place the 9-inch dough round on top and brush the edge with some of the egg-milk
glaze. Fold the overhanging dough over the center round and pinch the edges. Brush the top and edge
the pie with the glaze.
Step 8: Transfer the pie to the hot baking sheet in the oven and bake for 10 minutes. Reduce oven
temperature to 350 degrees and bake for 50 minutes, until the crust is richly browned and the filling is
hot. Transfer the pie to a rack and let cool to warm.
Step 9: Remove the side pan. Cut the pie into wedges and serve warm or at room temperature.
•Mocha Cream Pie
Ingredients:
40 chocolate wafer cookies
¾ cup sugar, divided
30
 ¾ teaspoon kosher salt, divided
4 tablespoons unsalted butter, melted
½ cup semisweet chocolate chips
¼ cup cornstarch
4 large egg yolks
2 cups half-and-half
½ cup brewed coffee
1cup heavy cream
Shaved chocolate, for serving
Procedures:
Step 1: Preheat oven to 350 degrees F. Process cookies, 2 tablespoons sugar, and ½ teaspoon salt
in food processor until fine crumbs form, 15 to 30 seconds. Add butter and pulse to combine,5to 10
times. Press cookie mixture in the bottom as sides of 9-inch pie plate. Bake, on a baking sheet, until
crust is dry and set, 18 to 20 minutes. Cool on rack.
Step 2: Place chocolate chips in a bowl. Whisk together cornstarch, egg yolks, ½ cup sugar, and
¼ teaspoon salt in medium saucepan. Whisk in half-and-half and coffee. Cook over medium low heat,
whisking constantly, until thickened and whisk holds trail, 6 to 8 minutes. Strain over chocolate chips.
Step 3: Transfer pudding to a cooled crust and smooth top. Press plastic wrap directly on surface
of pudding. Chill, at least 4 hours.
Step 4: Discard plastic wrap. Whip cream and 2 tablespoons sugar to medium peaks and dollop
over chilled pie.
Step 5: Serve topped with shaved chocolate.
•Oatmeal Ginger-Cream Pies

31
Ingredients:
1 ½ cups rolled oats
1 cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
1 stick butter
½ cup granulated sugar
½ cup packed light-brown sugar
1 large egg
Procedures:
Step 1: Preheat oven to 350 degrees F, with racks set in the top and bottom positions. On a
baking sheet, bake oats on the top rack, shaking the pan intermittently to prevent burning, until lightly
browned, 10 minutes. Transfer pan to a wire rack to cool, leaving oven on.
Step 2: Meanwhile, in a medium bowl, whisk together flour, baking powder, baking soda,
cinnamon, nutmeg, ginger, and salt. In a large bowl, using an electric mixer on medium speed, beat
butters and sugars until light and fluffy. Beat in the egg. Add the flour mixture, beating until just
combined. Stir in the toasted oats.

32
 Step 3: Fit 2 baking sheets with parchment. Roll dough, 2 tablespoons at a time, into balls or use
1-ounce ice cream scooper, for each sheet, drop 12 balls 2-inches apart. With dampened hands, flatten
each ball to a ½-inch thickness. Using bottom and top racks, bake until cookies are lightly browned
around the edges and set, 12 minutes, switching the baking sheets from top to bottom and rotating the
from front to back halfway through baking. Remove from baking and let cookies cool for 5 minutes on
baking sheets, then transfer cookies to a wire rack to cool completely.
Step 4: Frost the bottoms of 12 cookies with ginger cream, then top with the 12 remaining
cookies.
•Blueberry Cream Pie

Ingredients:
1 ¼ cups whole milk
2 large egg yolks
¼ cup sugar
5 tablespoons cornstarch
½ teaspoon vanilla extract
2 tablespoons unsalted butter
4 cups fresh or frozen blueberries
1 cup water
1 tablespoon lemon juice
9-inch graham-cracker crust
Procedures:
Step 1: In a 2-quart saucepan, cook milk, egg yolks, ¼ cup sugar and 2 tablespoons cornstarch
over medium heat, stirring constantly, until mixture boils and thickens. Stir in vanilla and 1 tablespoon
butter. Transfer custard to a shallow dish, press plastic wrap onto the surface and refrigerate 2 hours.
33
 Step 2: Meanwhile, in a 3-quart saucepan, mix 1 cup blueberries with remaining 2/3 cup sugar, 3
tablespoons cornstarch and water. Bring to a boil over high heat and cook 2 minutes to thicken, stirring
often. Stir in lemon juice and remaining 1 tablespoon butter, remove from heat and let cool. Gently stir
in remaining 3 cups berries.
Step 3: Spread cold custard into the bottom of graham-cracker crust. Top with blueberry mixture
and refrigerate until set, at least 3 hours.

•Boston Cream Pie

Ingredients:
½ cup butter
1 cup sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1 ¼ cups cake flour
1 ½ teaspoon baking powder
¼ teaspoon salt
½ cup milk
1 recipe Vanilla Bean Pudding
Chocolate glaze
Procedures:

34
 Step 1: heat oven to 350 degrees F. Line the bottom of an 8-inch round cake pan with parchment
paper. Butter and flour the pan. Beat the butter and sugar together at medium-high speed until fluffy.
Beat in the eggs and yolks, one at a time, and add the vanilla extract.
Step 2: Stir the cake flour, baking powder, and salt together using a whisk. Reduce mixer speed
to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the
milk. Beat until the batter is smooth.
Step 3: Transfer to the prepared pan and bake in the center shelf of the oven until the cake tests
clean when skewer is inserted into the center, 35 to 40 minutes. Cool completely on a wire rack.
Step 4: To assemble, split the unmolded cake using a long serrated knife. Spread Vanilla Bean
Pudding over the bottom half of the cake and place the top layer over the pudding. Pour chocolate glaze
over the cake, allowing it to drip down the side of the cake.

35
RUBRIC FOR LESSON
2 (PIES)

TOTAL POINTS DESCRIPTIVE RATING

25-28 Advanced (A)

21-24 Proficient (P)

15-20 Approaching Proficiency (AP)

7-14 Developing (D)

1-6 Beginning (B)

36
POST-ASSESSMENT
A.True or False
EXAMINATION

A. True or False.
1. The World Pie Eating Championship is held at Herry’s bar in UK.
2. The tale of Sweeney Todds and Mrs. Lovett, the murderous duo who baked their victims in
pies and then sold them.
3. Pickle and Peanut Butter pie exists.
4. Othello Cromwell banned pie as he decided it was a pagan form of pleasure.
5. The rich used to put live animals in their pies.
6. Biscuit is an alternative name for cookies.
7. Cookies appear to have their origins in 7th century AD Persia.
8. Cookies spread to Europe through the Muslim Conquest of Spain.
9. No-bake cookies is also called icebox cookies.
10. Pies are most commonly baked until crisp or just long enough that they remain soft.
11. In Russia the term cookie is sometimes used to describe a plain bun.
12. Hyrox cookie is a counterfeiter of Oreo.
13. Wally Amos learned how to cook from his aunt.
14. Betty Crocker became William Morris Agency’s first African-American talent agent.
15. Debbi Fields started out as a ballgirl for the Oakland Athletics in the late ‘60s.
B. Identification.
1. What song did Cookie Monster debuted?
2. How many people are sickened because of the E.coli outbreak?
3. What pie has pastry lining the baking dish, and the filling is placed on top of the pastry but left
open?
4. A pie that has its filling in the bottom of the dish and is covered with a pastry.
5. A pie that has its filling completely enclosed in the pastry shell.
6. ________ are developed into a form of early sweet pastry or desserts.
7. The tomb of Ramesses II is located in ______.
8. A recipe of chicken pie was written on a tablet in ______.

37
9. In the plays of _______, there are mentions of sweetmeats including small pastries filled with
fruit.
10. The 1st-century Roman cookbook _______ makes various mentions of recipes which involve
a pie case.
11. The 1st reference to pyes as food item appeared in _______.
12. It was a delicacy protected by the royal law.
13. The Pilgrim Fathers and early settlers brought their pie recipes with them to _______.
14. Cookies are often served with _______.
15. It is a relatively hard cookie made largely from nuts, sweetener, and water.

38
 ANSWERS

PRE-ASSESSMENT EXAMINATION
A.Choose the letter of your answer.
1. c 6. a
2. a 7. a
3. d 8. a
4. b 9. a
5. d 10. B
B. Identification.
1. Pie Shell 9. Ancient Greeks
2. Koekje 10. Marcus Porcius Cato
3. No-Bake cookies 11. Libum
4. Spritzgeback 12. Cornish Pastry
5. February 1975 13. Coffyns
6. Shortcrust Pastry 14. 74
7. Buccellum 15. Titus Andronicus
8. Galettes
LESSON 1 (COOKIES)
Activity 1
A. Choose the letter of your answer.
1. b
2. c
3. a
B. Enumeration.
1-4. Custard creams
Jammie Dodgers
Bourbons
Oreos

39
 C.True or False.
1. false 2. true
Activity 2
A.Choose the letter of your answer.
1. c 2. B
B. Identification.
1. Muslim Conquest of Spain 3. 18th century
2. Jumble
Activity 3
A.Choose the letter of your answer.
1. b 4. a
2. c 5. a
3. d 6. b
B. Enumeration.
1-9. Bar cookies
Drop cookies
Filled cookies
Molded cookies
No-bake cookies
Pressed cookies
Refrigerator cookies
Rolled cookies
Sandwich cookies
Activity 4
A.Fill in the blanks.
1. E.coli 957:H7 4. Debbi Fields
2. Barnum’s Animal Cookies 5. Hydrox
3. Cookie Monster
B. Identification.
1. Jerome Barrett 6. A Cookie is a Sometimes Food

40
 2. February 1975 7. Sid
3. 7 8. His Aunt
4. Koala 9-10. Marvin Gaye, and Helen Reddy
5. Wonton Food Inc.
LESSON 2 (PIES)
Activity 5
A.Identification.
1. Pie Shell 3. Crust
2. Shortcrust Pastry
B. Enumeration.
1-2. Single-crust and Bottom-crust
3-5. Baking powder biscuits, mashed potatoes and crumbs
Activity 6
A.Fill in the blanks.
1. Dhourra cake 2. Buccellum
3. Galettes 7. Barley
4. oats 8. honey
5. wheat 9. Cornish Pastry
6. Rye 10. Coffyns
Activity 7
A.Fill in the blanks.
1. Oliver Cromwell 6. Sweeney Todd and Mrs. Lovett
2. California 7. Surprise Pies
3. 9.17 8. Father-in-law
4. The Club Pie 9. Fence Gate Inn
5. Titus Andronicus 10. November 14, 2005
POST-ASSESSMENT EXAMINATION
A.True or False.
1. False 6. True 11. False
2. True 7. True 12. False

41
 3. True 8. True 13. True
4.False 9. False 14. False
5. True 10. False 15. True
B. Identification.
1. A Cookie is a Sometimes Food 7. Valley of the Kings 13. America
2. 66 8. Sumer 14. Beverages
3. Filled pie 9. Aristophanes 15. Jumble
4. Top-crust pie 10. Apicius
5. Two-crust pie 11. England
6. galettes 12. Song birds

REFERENCES
www.piecouncil.org
en.m.wikipedia.org
time.com/3958057/historyofpies
mobile-cuisine.com
justfunfacts.com
www.express.co.uk
www.telegrapgh.co.uk
www.typesof.com
www.foodreference.com
listverse.com/2013/12/18
www.bellybytes.com
www.allrecipes.com
www.realsimple.com
www.foodandwine.com
firstwefeast.com/eat/
www.countryliving.com

42
 Pre-assesment

Direction: Choose the correct answer and encircle.

1. It is a staple food prepared from a dough of flour and water, usually by baking.
A. bread C. dough
B. pizza D. cake
2. It is a flat, round, cornmeal patty that is eaten in Venezuela and Colombia.
A. Bagel C. Flatbread
B. Arepa D. Pita
3. Bread is also use in what preparations?
A. dough preparation C. culinary
B. party D. knead
4. A word from Latin com “with” + panis “bread”
A. tortilla C. companion
B. bread D. company
5. The first grinding stone.
A. quern C. stone
B. rice mill D. none
6. Where does the first grinding stone invented?
A. Rome C. Egypt
B. Europe D. Philippines
7. Who united the “white and brown” bread bakers to form Worship Company of Bakers?
A. King of Poland C. Queen Elizabeth I
B. Queen Elizabeth II D. none
8. Wheat was planted in the United States as a hobby crop in
A. 1777 C. 500 B.C.E.
B. 1542 D.1258
Direction: Answer briefly the following questions.
1. What is the staple food prepared from a dough of flour and water, usually by baking?
2. What was the earliest breads more like?
3. A bread that is popular in India made with wheat flour.
4. Why did they introduced bagel in Vienna?
5. Who made the first stone-ground tortillas?

43
 Lesson 1:

Introduction
Bread, in all its various forms, is the most widely consumed food in the world. Not only is it an important
source if carbohydrates, it is also portable and compact, which helps to explain why it has been an integral
part our diet for thousands of years.
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded
history it has been popular around the world and is one of the oldest artificial foods, having been of
importance since the dawn of agriculture.
Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in
other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It
forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain
juices that otherwise might drip out.
Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles
in prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions (“He
stole the bread from my mouth”), in prayer (“Give us this day our daily bread”) and in the etymology of words,
such as “companion” (from Latin com “with” +¿ panis “bread”

Activity!

Direction: Write true if the statement is correct and false if the statement is wrong.

__________ 1. Bread is the widely consumed food in the world.

__________ 2. Bread doesn’t have any significance beyond its importance as nourishment.
__________ 3. Bread is served in various forms with any meal of the day.
44
__________ 4. Pizza is a staple food.
__________ 5. Bread is a important source of carbohydrate.
__________ 6. Bread is not integral part of our diet for thousands of years.
__________ 7. Bread plays an essential role in our daily life.
__________ 8. Bread is not portable and compact.
__________ 9. Bread is also used in other culinary preparations.
__________ 10. Bread is prepared with yeast.

Lesson 2:

History of Bread
 The earliest bread was more like porridges and flat cakes.
 Twenty-first-century descendants of those earliest breads include Middle Eastern pita bread, Indian
naan, and pizza.
 The first leavened breads were invented nearly seven thousands years after flatbreads were introduced to
the diet.
 About 8000 B.C.E., the first grinding stone (called quern) was invented and the fisrtgrain were crushed.
 Between 5000 and 3700 B.C.E. Egypt began organized grain production along Nile River Valley. At
this time bread became a staple food that often was used in trade and barter, and it began to migrate to
other cultures.
 About 3000 B.C.E., also in Egypt, varieties of wheat that were tougher, that is, more tolerant of weather
and environment, were developed.
 By about 2500 B.C.E. the first true sourdoughs were in regular production in the Middle East and
Mediterranean regions.
 In about 2300 B.C.E. the cultivation of grain began in India along the Indus Valley.
 Around 1000 B.C.E. yeasted breads became popular in Rome.
 In Rome the first baker’s guild were formed as a means of unifying the craftspeople around 150 B.C.E.
 By about 100 C.E. Mexican natives made the first stone-ground tortillas.
 In Medieval times bread baking became a status symbol in Britain. The upper classes preferred fine,
white loves, while those poorer status were left with the whole wheat, bran, and courser breads.
 By 1066 hair sieves were employed to sift the flour, producing a finer white flour.
 In 1569 in England, Queen Elizabeth 1 united the “white and brown” bread bakers to form Worship
Company of Bakers.

45
  In 1683 the bagel was introduced in Vienna as a thank you gift to the king of Poland.
 Wheat was first planted in the United States as a hobby crop in 1777.

Activity!

Direction: Fill in the blank with the missing words. 2 points each.
1.__________ was first planted in the United States as a hobby crop in__________.
2. The earliest bread were more like __________ and __________.
3. In about __________ the cultivation of grain began in __________ along the Indus Valley.
4. Around 1000 B.C.E. __________ breads became popular in __________.
5. The first __________ stone called __________ was invented in Egypt.

Lesson 3:
46
 A-Z Types of Bread from Around
The World
 Arepa
-A flat, round, cornmeal patty that is eaten in Venezuela and Colombia.

 Bagel
- The traditional bagel is first boiled for a short time in the water and then baked.

 Chapati
-Popular Indian flat bread made with wheat flour.

47
 Damper
- A traditional Australian bush bread that was once cooked over in the hot coals of a campfire, but can
also be baked in a normal oven.

 English muffin
-A small, round, flat type of yeast-leavened bread which is usually sliced horizontally and toasted.

 Foccacia
- A flat bread oven-baked Italian bread made of strong (high-gluten) flour, oil, water, salt and yeast.
-It can be used as a side to many meals, as a base for pizza or as sandwich bread.

48
 Grissini
- Are generally pencil-sized sticks of crisp, dry bread originating in Italy.

 Injera
- A sourdough-risen flat bread with a unique, slightly spongy texture.
- Traditionally, it is made out of teff, a tiny ground grain that flourishes in the highlands of Ethiopia.

 Knackerbrod
-A flat and dry type of bread of cracker, containing mostly rye flour.

49
 Lavash
-A thin flatbread of Armenian origin, popular in the Caucasus, Iran and Turkey.
-It is made of with flour, water, and salt.

 Matzo / Matzoh
-Unleavened bread in the form of large crackers, traditionally eaten by Jews during Passover holiday.

 Naan
-A leavened, oven-baked flatbread found in the cuisines of West and South Asia.
-A typical naan recipe involves enough yogurt to make a smooth, elastic dough, and is cooked on the
sides of a tandoori oven.

50
 Obi Non
-A kind of flat bread popular in Afghanistan and Uzbek cuisine.
-It is similar to naan bread and is also cooked in a clay oven, called a tandir or tandyr.
-Obi non contains flour, yeast, milk, water and salt.

 Paratha
-A layered Indian flatbread made from whole wheat flour.
-Parathas are typically high in fat s they’re usually fried or cooked using oil, butter, or ghee, and may
also have butter or ghee folded into the layers.

 Qistibi
-a popular traditional dish in the Tatarstan and Bashkortostan areas of Russia.
-It is a flatbread with a filling inside, which are placed on the one half of the flat cake and is covered
by the other half.
51
 Roti
-Is an unleavened flat bread, similar to chappati, which is made in almost every part of India, and is
also popular in the Caribbean.
-They contain whole wheat flour and water, and are often coated with ghee or tter to improve their
taste, which can make them high in calories.

 Soda bread
-The traditional bread of Ireland, which main ingredients are flour, baking soda, salt, and buttermilk.

 Tortilla
-A type of soft, thin flat bread made from not maize meal/or wheat flour.
-Used to prepare many Mexican dishes like tacos, enchiladas, burritos, and wraps.

52
 Vanocka
-A sweet bread studded with raisins and topped with almonds and sugar.
-Like other festive European breads, such as stolen or pannetone, vanocka is rich in butter and sugar
so is best kept for special occasions.

 Wholemeal pitta
-Pita bread is served at just about every meal in the Middle East.
-It can be used for dipping, or to make sandwiches, and is often available in wholemeal and white
version.

 Yufka
-Paper-thin, round, and unleavened flat bread from Turkey, with some similarities to lavash.
53
 -it is usually made from wheat flour, water and salt and some add vegetable oil.
-Yufka is used in sweet pastries with nuts or dried fruit, or in savoury ones with cheese, meat and
vegetables.

 Zopf
-A type of Swiss, Australian or German bread made from white flour, milk, eggs, butter and yeast,
usually found twisted or plaited.

54
 Activity!

Direction: Find and encircle the given words below. It is either diagonal, horizontal, or vertical.
C H A P A T I Q L O R N A M I
C G R I S S I N I K P O P A N
Z Y T K N A C K E R B R O D J
D J T A H S L E G A B G A G E
A P A O Y U F K A D F E B B R
M H I E L K H N S J R E R P A
P L Z N L A K M I B L H E A L
E O A U T L N T A T A I A R P
R T R V K A E D V G C N D A H
I N E T A S O N A C K P V T G
P A P N G S I S A T O F A H K
N N A A K N H C E O P M L A W
A R O T I A O D C O M K L J R
A I N K A F F S Z Y D A M O V
N T K T O R T I L L A A E P J

 Chapatti  Knackerbrod
 Lavash  Grissini
 Injera  Arepa
 Zopf  Damper
 Yufka  Bagel
 Tortilla  Naan
 Soda bread 
 Roti  Post- assessment
 Paratha

Direction: Answer the chart. Give four definition of bread.

55
 bread

Direction: Match column A to column B.

Column A Column B
 Injera Made not from maize meal or wheat flour
 Chapati A sour dough-risen flatbread
 Naan Popular Indian flatbread
 Arepa A sweet bread
 Damper Leavened, oven-baked flatbread
 Lavash With similarity to lavash
 Grissini Eaten in Venezuela and Columbia
 Yufka Pencil-sized sticks of crisp, dry bread
 Vanocka Traditional Australian bush bread
 Tortilla Thin flatbread of Armenian origin

Direction: Complete the table.

56
Time Event Place
8000 B.C.E.

Yeasted bread become

popular

Organized grain production

along Nile River Valley

Vienna

Medieval times

Indus Valley

1066

Recipes
57
Ham and Cheese Buns

Ingredients
3 1 tablespoon instant yeast
cups all- purpose flour
4
3 large eggs
1
cups baker’s dry milk 1
4 cup lukewarm water
4
1
cup cheese powder 4 tablespoon butter
4
1
1 tablespoon sugar 1 to 1 cup diced ham
2
1
1 teaspoon salt 1 cup shredded sharp cheddar cheese
4
1
teaspoon dry mustard
2
1 1
to teaspoon cayenne pepper
8 4

Instuction

1. Mix, then knead together all of the ingredients except the ham and cheese, making a dough that’s smooth and
resilient.
2. Knead in the ham and cheese.
3. Gather the dough into a ball and place it in a greased bowl. Cover the bowl and let the dough rise for 1 hour,
or until it’s noticeably puffy.
4. Gently deflate the dough and divide it into 7 pieces. Shape each piece into a ball.

58
 1
5. Place the dough balls into a lightly greased 1 - quart baker or 9” round cake pan.
2
6. Cover the pan and allow the dough to rise until puffy, 30 minutes to 1 hour. Near the end of the rising time,
preheat the oven to 325 degree F.
7. Bake the buns for 35 to 40 minutes, tenting after 20 minutes to prevent over-browning. Remove them from
the oven, turn them out of the pan, cool completely, and serve.

AsiagoCiabatta

Ingredients
1 1
1 cups all-purpose flour cup water
2 2
1 1 tablespoon pizza dough
cup Whole wheat flour
4
1
1 t salt
1 2
teaspoon instant yeast
8
1
teaspoon yeast
1 2
2 cups unbleached all-purpose flour
2

Instruction
1. to make the biga, mix of the biga ingredients in a medium-sized bowl until well-blended. Cover the bowl, and
leave it at cool room for 12-20 hours, until the biga is very bubbly.
2. To make the dough. Mix the biga and the remaining dough ingredient, except the cheese , using an electric
mixer set on a slow speed for 2 minutes. Increase the speed to medium and mix for about 4 minutes; the dough
should be soft and slightly sticky. Add additional watervor flour if necessary. Mix in the cheese, don’t worry if
some pieces pop out.

59
3. To make dough in a bread machine; add all of the ingredient and mix this dough on the dough cycle; add the
diced cheese several minutes before the end of the final kneading.
4. allow the dough to rise, in a greased, cover bowl, for 1 to 2 hours until it’s very puffy.
5. Turn the dough onto a well-floured surface, and shape it into two long loaves. Place the loaves, floured side
up, onto parchment paper or baking sheets. Cover the loaves with a proof cover and allow them to rise until they
are puffy. Sprinkle them with additional grated cheese
6. bake the ciabatta for 22 to 26 minutes.
8. Wrap well and store for 2 days on the counter. Freeze for up to 3 months.

Braided Lemon Bread

Ingredients:

60
61
62
Bagels

63
Ingredients

64
65
66
67
68
69
 Module
In
T.L.E (cupcakes)
Submitted by:
Daluping, nika o.
Nota, john noriel
Balinsat, denlee

Submitted To:
Lynlynbawagan
(SUBJECT TEACHER)

May 2018

Table of contents
Overview………………………………………………………………………………………...

70
Pre-assessment…………………………………………………………………………………..
Lesson 1: All about cupcakes……………………………………………………………………
Summative assessment…………………………………………………………………..
Lesson 2: History of cupcakes…………………………………………………………………...
Summative assessment…………………………………………………………………..
Lesson 3: Top 10 most common flavor of cupcakes…………………………………………….
Summative assessment…………………………………………………………………..
Lesson 4: A-Z cupcakes arrangement……………………………………………………………
Summative assessment…………………………………………………………………...
Lesson 5: Who invented cupcakes and difference between cupcakes and muffin………………
Summative assessment……………………………………………………………………
Lesson 6: Examples of cupcakes…………………………………………………………………..
Summative assessment…………………………………………………………………….
Lesson 7: Variants of cupcakes……………………………………………………………………..
Summative assessment………………………………………………………………………
Self-test…………………………………………………………………………………………….
Summary……………………………………………………………………………………………
References…………………………………………………………………………………………..

71
 CUPCAKES
Overview
Baking is a process by which food is subjected to dry food is subjected to dry heat in an enclosed device called
oven. It has become not just a favorite pastime, but a highly profitable business. The different baking
ingredients should be known to achieve success in baking. The nature of the end products depends on many
interactions between ingredients and on the way they are put together.
In the past you were introduced about baking and basic baking terms involved in it. You have learned that
baking influence your life, and improve your skills, knowledge, and talent in baking. It also gives happiness and
enjoyment to the people who made baking.
Now, you will learn about cupcakes, different kinds of cupcakes, and recipe of cupcakes/you will understand
how cupcakes has been invented.
At the end of this module, you are expected to;
1. Bake a cupcakes individually
2. Understand about cupcakes

In a Nut

 The best flour for baked goods is wheat flour.

 Knowledge and skills learned in culinary arts can lead to profitable job opportunities.
 Baking has become not just a favorite pastime but also a highly profitable business.
 Flour contains protein, the building blocks of body tissues; considerable amounts of
carbohydrates to supply heat, energy, and fat that act as solvents for the fat that act as
solvents for the fat soluble vitamins A, D, E, and K. Fat also gives heat and energy.

The fear of the Lord is the beginning of KNOWLEDGE,

but fools despise wisdom and instructions.
-Proverb 7:1

72
 Score:
Name: __________________________________ Date: ____________

Pre-assessment
Encircle the letter of the correct answer.
1. This flour is sometimes referred to as family flour, general flour, or pastry flour.
a. Bread flour
b. Cake flour
c. All-purpose flour
d. Ready mixes
2. The primary ingredient in baking.
a. Flour
b. Sugar
c. Milk
d. Yeast
3. It gives the crusty flavor to baked products.
a. Eggs
b. Salt
c. Sugar
d. Milk
4. A leavening agent consisting of baking soda and an acid.
a. Baking soda
b. Baking powder
c. Phosphate
d. Tart rate
5. It is responsible for the attractive golden brown color of baked goods.
a. Eggs
b. Milk
c. Salt
d. Sugar
6. When did the earliest extant description of what is now often called a cupcake was invented.
a. 1796
b. 1967
c. 1769
d. 1976
7. It is featured prominently in desserts because it goes well with just about anything that tastes sweet.
a. Vanilla
b. Coffee
c. Chocolate
d. Cream
8. It is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum
cup.
a. cake
b. cookies
c. bread
73
 d. cupcake
9. Documented the first recipe for icing in 1769 in the Experienced English Housekeeper, according to the
Food Timeline.
a. Elizabeth Raffald
b. John Dalton
c. EditaTampinco
d. Isaac newton
10. It uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour. Nearly
any recipe that is suitable for a layer cake can be used to bake cupcakes.
a. standard cupcake
b. linear cupcake
c. cakes
d. cupcakes

Enumerate 10 examples of cupcakes flavor that you know.

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Write T if statement is true and F false if statement is wrong. Write your answer on the space provided.
1. Success in baking depends to a large extent on how well you have been oriented on the basics of
baking.
2. The best flour for baked goods is all-purpose flour.
3. Small quantities of dry and liquid ingredients are measured using spoons measuring 1
1 1
tablespoon, teaspoon, or teaspoon.
2 4
4. It is not necessary to understand the baking terms and processes to be able to interpret correctly
the recipes used in baking.
5. In baking, it is not essential to use exact ingredients and amounts to achieve a successful
product.
6. Familiarity with the different tools and equipment contribute to success in baking.
7. Shortening is measured by pressing down firmly into the measuring cup to make sure there are
no air spaces.
8. Liquid ingredients are poured into spouted plastic measuring cups placed on a flat surface.
9. Baking has become not just a favorite pastime but also a highly profitable business.
10. Knowledge and skills learned in culinary arts can lead to profitable job opportunities.

74
 ALL ABOUT CUPCAKES
LESSON1

CUPCAKES
 A cupcake is a small cake designed to serve one person, which may be baked in a small thin
paper or aluminum cup. As with larger cakes, icing and other cake decorations such as fruit
and candy may be applied.
 Cupcakes are the perfect dessert for every occasion. Swirled and sprinkled, dipped and drizzled, or
otherwise whimsically decorated, cupcakes are the treats that make everyone smile. Cupcakes are the
star attraction for special days, such as birthdays, showers and holidays as well as perfect everyday
goodies.
 No matter what the age of the recipients, these inspired creations will be such a hit, you'll need to make
enough for seconds. Actually, make that thirds.
 A cupcake by definition is a small individual portioned cake baked in a cup-shaped container and
usually frosted and/or decorated. Today, cupcakes have become an incredible fad and a booming
business. According to Google, "cupcake recipes" are the fastest growing recipe search.

 Cakes in some form have been around since ancient times, and today's familiar round cakes with
frosting can be traced back to the 17th century, made possible by advances in food technology such as:
better ovens, metal cake molds and pans, and the refinement of sugar.

 While it would be impossible to say who actually made the first cupcake, we can look at several firsts
surrounding these sweet, baked, desserts.

75
 If you want cupcakes fast, make a batch in advance and freeze them. Cupcakes freeze well and defrost
quickly. Just set them out for an hour and then add frosting for a simple, quick dessert.

 Who would have ever thought cupcakes would become an overnight dessert sensation? Their mouth
watering cake, delicious frosting, and bite size-ability have captured the hearts of millions. Cupcake
shoppes are popping up in neighborhoods everywhere so it is probably time you learned about their
humble start and eventual rise to glory!
 Now that you know all about how the cupcake came to be, isn’t it time you rise to the occasion of
finding the perfect baking school? Put the icing on your career cake by reading more on baking and
pastry arts—or, if you’re already sure this is the career for you, start researching baking and pastry
schools in your area today!

76
 Facts about cupcakes

A cup of cake.
The term ‘cupcake’ was originally used in the late 19th century for cakes made from ingredients measured by
the cupful. The traditional pound cake recipe was easy to remember for its pound of butter, pound of sugar,
pound of flour, and pound of eggs. Likewise, the name “cupcake” comes from how recipe was measured: 1 cup
butter, 2 cups sugar, 3 cups flour, and 4 eggs.
Early cupcakes were baked in teacups or ramekins (small clay pots) before the invention of the multi-cup pans
we use today. Hence, a cup of cake!

Here comes the…cupcake?

Apparently 13% of brides decide to serve cupcakes at their wedding as opposed to the traditional wedding cake.
Cupcake flavors are basically only limited by your imagination, so why settle for just one type of cupcake for
your reception?! Cupcakes can be decorated just as elegantly as any wedding cake, or they can be more casual
for an easy breezy wedding. Check out this Pinterest board of wedding cupcakes for some inspiration!

What’s in a name?
In Britain cupcakes are called fairy cakes. Fairy cakes use a lighter glacé icing compared to the butter cream
used by American bakers. They also are traditionally made with a lighter sponge cake as opposed to the thicker
butter cakes used in our cupcakes. Alternatively, a fairy cake is a type of cupcake with its top cut off and
replaced in two pieces, like wings. These are also called “butterfly cupcakes.”
In Australia they are called patty cakes (as in “patty cake, patty cake, baker’s man…”).

The Hostess with the most cupcakes.

Hostess Cupcakes, arguably the world’s most famous cupcake, were originally made in the 1950s. Instead of
making full-sized cakes, the company decided to make cupcakes because they take less time to bake than cakes.
Less time baking (17 minutes) means more cupcakes can be made in a single day! The Hostess conveyor oven
can turn out 11,000 cupcakes an hour!
As of 2011, Hostess sells over 600 million Cupcakes each year.

The world’s largest cupcake.

On August 15, 2009 GourmetGiftBaskets.com broke the world record for largest cupcake ever
made. The cupcake was 1,224 pounds, 4 foot tall by 10 foot wide , and had 2 million calories.

Nutrition facts of cupcakes

Nutrition Facts
Cupcake, low fat

Amount Per  100 grams

Calories 305

% Daily Value*

Total Fat 3.7 g 5%

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 Saturated fat 1.1 g 5%

Polyunsaturated fat 0.5 g

Monounsaturated fat 1.8 g

Cholesterol 0 mg 0%

Sodium 413 mg 17%

Potassium 224 mg 6%

Total Carbohydrate 67 g 22%

Dietary fiber 4.3 g 17%

Protein 4.3 g 8%

Caffeine 2 mg

Vitamin A 0% Vitamin C 0%

Calcium 3% Iron 8%

Vitamin B-6 0% Vitamin B-12 0%

Magnesium 6%

Score:

*Per cent Daily Values are based on a 2,000 calorie diet. Your daily.

A wise man will hear, and will increase learning;

and a man of understanding shall attain unto
wise counsels

Name:___________________________ Date:_____________________

78
Activity 1: How Well Did I Understand?
Encircle the correct answer. (2pts.)
1. How many protein that a cupcakes contains?
a. 3.4
b. 4.3
c. 4.6
d. 6.4
2. In Britain cupcakes are called.
a. Focaccia
b. Bar cupcakes
c. Fairy cupcakes
d. Dwarf cupcakes

3. Are popping up in neighborhoods everywhere so it is probably time you learned about their humble start
and eventual rise to glory!
a. Cupcake shoppes
b. Cupcakes shoppy
c. Fried cupcakes
d. Cupcakes gold
4. It is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum
cup.
a. Cakes
b. Cupcake
c. Breads
d. Cookies
5. The term ‘cupcake’ was originally used in the late.
a. 20th century
b. 91st century
c. 19th century
d. 39th century
6. GourmetGiftBaskets.com broke the world record for largest cupcake ever made. The
cupcake was 1,224 pounds, 4 foot tall by 10 foot wide , and had 2 million calories.
a. August 15, 2009
b. August 16, 2009
c. April 10, 2008
d. January 3, 2003

7. Are the fastest growing recipe search.

a. "cupcake recipes"

79
 b. "cake recipes"

c. "cookies recipes"

d. "bread recipes"

8. Arguably the world’s most famous cupcake, were originally made in the 1950s.

a. Hostess Cupcakes

b. Coldest cupcakes

c. Sweetest cupcakes

d. Sour cupcakes

9. Cupcakes freeze well and defrost quickly.

a. True

b. False

10. Cupcakes are the perfect dessert for every occasion. Swirled and sprinkled, dipped and drizzled, or
otherwise whimsically decorated, cupcakes are the treats that make everyone smile.

a. False

b. True

Enumerate 5 facts that involve in cupcakes.

1._________________________________________________________________________
2._________________________________________________________________________
3._________________________________________________________________________
4._________________________________________________________________________
5._________________________________________________________________________

HISTORY OF CUPCAKES
LESSON1
The earliest extant description of what is now
often called a cupcake was in 1796, when a
recipe for "a light cake to bake in small cups" was
written in American Cookery by Amelia Simmons. ...
In the early 19th century, there were two different
80
 uses for the term cup cake or cupcake.

Sweet Recall

While cakes have been around for centuries, cupcakes first came around in the 19th century, courtesy of the
United States of America.
The idea behind making tiny cakes was elaborated in ‘American Cookery’, a 1796 cookbook by Amelia
Simmons. However, the word ‘cupcake’ itself did not come about until 1828, when celebrated author and
cooking expert Eliza Leslie published her cookbook ‘Receipts’, which included the recipe for the first cupcake.
Though Leslie can be credited for cementing the first cupcake recipe, there is no single inventor of this sweet
treat. Most of the time, ‘cupcake’ was simply a name for a measurement, much like ‘pound’ cake.
While the history of the cupcake it somewhat vague, not as clear as most desserts we bake and buy today, one
thing is certain—we got a pretty clean and tidy way on miniaturizing the cakes we love, reducing the mess and
increasing the joy.
Cupcake Here, Cupcake Everywhere
Once the concept was popularized, cupcakes became a favorite amongst both home and commercial bakers.
Commercial shop-bought cupcakes were first introduced in 1919 by ‘Hostess’, an American bakery company
that introduced this single-portioned dessert as a ‘snack cake’.
The dainty appearance, small size, and balanced shape for decoration purposes made it an economical baked
good for both bakers and consumers. Plus, the fact that cupcakes are loved by children, and can be shared and
gifted, made it a handy sweet treats in birthday parties and other celebrations.

Today, cupcakes come in a variety of flavors and styles. From buttercream-

frosted cupcake bouquets to fondant-designed themed cupcakes, this dessert is loved by everyone. Bridal

81
showers, baby showers, national and traditional holidays, and more, there is no occasion for which a cupcake
cannot be baked.
Advanced technology has allowed this treat to be infused with jams, chocolates and creams without
compromising the shape or quality of the cake crumbs. Artist bakers emerge craft and creativity to turn
cupcakes into edible wonders.
Ready, Set, Cake
A great cupcake required great ingredients, and at Divine Specialties, our cakes supplies storehas every
ingredient you need to create premium cupcakes. Get cake supplies shipped to your doors—come shop with us
today!

The cupcake evolved in the United States in the 19th century, and it was revolutionary because of
the amount of time it saved in the kitchen. There was a shift from weighing out ingredients when
baking to measuring out ingredients. According to the Food Timeline Web, food historians have yet
to pinpoint exactly where the name of the cupcake originated.
There are two theories: one, the cakes were originally cooked in cups and two, the ingredients used to make the
cupcakes were measured out by the cup. In the beginning, cupcakes were sometimes called “number” cakes,
because they were easy to remember by the measurements of ingredients it took to create them: One cup of
butter, two cups of sugar, three cups of flour, four eggs, one cup of milk, and one spoonful of soda. Clearly,
cupcakes today have expanded to a wide variety of ingredients, measurements, shapes, and decorations – but
this was one of the first recipes for making what we know today as cupcakes.

Cupcakes were convenient because they cooked much quicker than larger cakes. When baking was down in
hearth ovens, it would take a long time to bake a cake, and the final product would often be burned. Muffin tins,
also called gem pans, were popular around the turn of the 20th century, so people started created cupcakes in
tins.

Since their creation, cupcakes have become a pop culture trend in the culinary world. They have spawned
dozens of bakeries devoted entirely to them. While chocolate and vanilla remain classic favorites, fancy flavors
such as raspberry meringue and espresso fudge can be found on menus.

There are cookbooks, blogs, and magazines specifically dedicated to cupcakes. Icing, also called frosting in the
United States, is a sweet often creamy glaze made of sugar with a liquid, such as water or milk, that is often
enriched with ingredients such as butter, egg whites, cream cheese, or flavorings. It is used to cover or decorate
baked goods.

Elizabeth Raffald documented the first recipe for icing in 1769 in the Experienced English Housekeeper,
according to the Food Timeline. The simplest icing is a glace icing, containing powdered sugar and water. This
can be flavored and colored as desired, for example, by using lemon juice in place of the water.

More complicated icings can be made by beating fat into powdered sugar (as in buttercream), by melting fat and
sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in
fondant). Some icings can be made from combinations of sugar and cream cheese or sour cream, or by using
82
ground almonds (as in marzipan). The first mention of the cupcake can be traced as far back as 1796, when a
recipe notation of “a cake to be baked in small cups” was written in American Cookery by Amelia Simmons.

The earliest documentation of the term cupcake was in ‘Seventy-five Receipts for Pastry, Cakes, and
Sweetmeats’ in 1828 in Eliza Leslie’s Receipts cookbook. In the early 19th century, there were two different
uses for the name cup cake or cupcake. In previous centuries, before muffin tins were widely available, the
cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they
were baked in.

This is the use of the name that has remained, and the name of “cupcake” is now given to any small cake that is
about the size of a teacup. The name “fairy cake” is a fanciful description of its size, which would be
appropriate for a party of diminutive fairies to share. While English fairy cakes vary in size more than American
cupcakes, they are traditionally smaller and are rarely topped with elaborate icing.

The other kind of “cupcake” referred to a cake whose ingredients were measured by volume, using a standard-
sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup
could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later
years, when the use of volume measurements was firmly established in home kitchens, these recipes became
known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter,
two cups of sugar, three cups of flour, and four eggs.

They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as
much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to
signal the method to the baker; “cupcake” uses a volume measurement, and “pound cake” uses a weight
measurement. Cupcakes have become more than a trend over the years, they’ve become an industry!

Paper baking cups first hit U.S. markets after the end of the World War II. An artillery manufacturer called the
James River Corporation began manufacturing cupcake liners for U.S. markets when its military markets began
to diminish. By 1969, they consolidated business as a paper company and left artillery manufacturing behind.

During the 1950s, the paper baking cup gained popularity as U.S. housewives purchased them for convenience.
Their flexibility grew when bakers realized that they could bake muffins as well as cupcakes in the baking cups.
The modern idea of the cupcake is probably different from the historical origin of the phrase.

Imagine what it would be like being a cook in 19th-century Britain or North America. When food historians
approach the topic of cupcakes, they run into a gray area in which the practice of making individual cup-sized
cakes can become confused with the convention of making cakes with cup-measured ingredients. The notion of
baking small cakes in individual containers probably began with the use of clay or earthenware mugs.

It could have been a way to use up extra batter; to make the most efficient use of a hot oven by placing small
ramekins, or little baking dishes, in unused spaces; or to create an evenly baked product fast when fuel was in
short supply. Early in the 20th century, the advent of multi-cupcake molded tins brought modest mass
production methods to cupcake making, and a modern baking tradition was born. Cakes in some form have
been around since ancient times, and today’s familiar round cakes with frosting can be traced back to the 17th
century, made possible by advances in food technology such as: better ovens, metal cake molds and pans, and
the refinement of sugar.

83
The earliest extant description of what is now often called a cupcake was in 1796, when a recipe for "a light
cake to bake in small cups" was written in American Cookery by Amelia Simmons.[1][2] The earliest extant
documentation of the term cupcake itself was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in
1828 in Eliza Leslie's Receipts cookbook.[3][4]
In the early 19th century, there were two different uses for the term cup cake or cupcake. In previous centuries,
before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or
molds and took their name from the cups they were baked in. This is the use of the name that has remained, and
the name of "cupcake" is now given to any small, round cake that is about the size of a teacup. While English
fairy cakes vary in size more than American cupcake, they are traditionally smaller and are rarely topped with
elaborate icing.
The other kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-
sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup
could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later
years, when the use of volume measurements was firmly established in home kitchens, these recipes became
known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of
butter, two cups of sugar, three cups of flour, and four eggs.[5][6] They are plain yellow cakes, somewhat less rich
and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake.
The names of these two major classes of cakes were intended to signal the method to the baker; "cup cake" uses
a volume measurement, and "pound cake" uses a weight measurement.[5]

To know wisdom and instruction; to perceive the words

of understanding;

84
85
Name: _________________________________Date:_________________ Score:

Activity 2: Step by Step!

Choose the answer on the box. Write the answer to the blank provided before each number. (2pts.)

James River Corporation

1940’s
Eliza Leslie
Muffin tins
Elizabeth Raffald
Cupcakes
1950’s
Pound cake
19th century
1796
______1. Uses a volume measure.
______2. During the _______the paper baking cup a gained popularity at U.S.
______3. Uses a weight mass.
______4. In the early ___________there were two different uses for the term cupcake.
______5. The earliest extant description of what is now often called a cupcake was in___________.
______6. Cupcakes become available with melted ice cream.
______7. Documented the first recipe for icing in 1796 in the experience of ingredients housekeeper according
to the food timeline.
______8. An artillery manufacturer called___________.
______9. Also called gem pans.
______10. Author and cooking experts who published her cookbook recipe which included the recipe for the
first cake.
Construct your own history of life.

My History of life
___________________________________________________________
_____________________________________________________________________________
____________________________________________________________________________

86
 LESSON 3 TOP 10 MOST COMMON
Flavor of cupcakes

1
Chocolate and Vanilla
Sometimes, popularity is informed by familiarity.
Forget the fads -- chocolate and vanilla cupcakes are timeless. These
scrumptious desserts combine the two most essential sweet tastes into an
unbeatable concoction that's always in style. You can find chocolate and
vanilla cupcakes everywhere from the trendiest cupcake shops to
elementary school cafeterias.
Chocolate and vanilla cupcakes
might only consist of two flavors,
but they've got countless
variations. A light vanilla cake
with dark chocolate frosting
provides an entirely different taste from a milk chocolate cake
slathered with creamy vanilla icing.

2
Red Velvet
Like carrot cake cupcakes, red velvet cupcakes are big treats in miniature form. Instead of ordering an entire red
velvet cake, why not choose a portion-controlled red velvet cupcake, which you can eat in about five or six big
bites? This variety is moderately decadent and easier on both the wallet and the waistline than a full-sized cake,
a fact that has helped red velvet cupcakes become virtually synonymous with the modern cupcake movement.
It's a trendy, grown-up flavor in a kid-sized form that appeals to sweet-lovers of all ages. In fact, red velvet
cupcakes often outsell all other flavors, including such traditional favorites as chocolate and vanilla, in some
specialty cupcake stores [source: cupcake].

Aside from size, red velvet cupcakes don't really differ from their full-scale brethren. The little red cakes are
smaller, but otherwise identical, to full-scale red velvet cakes, and they are topped with the same cream cheese-
based frosting.

87
3
Carrot Cake
Carrot cake cupcakes are a miniature version of this classic
dessert.
Carrots have been a principal ingredient in European sweet cakes
since the Middle Ages. The reason for this is simple: Carrots have
more sugarthan just about any other vegetable [source: Davidson].
Even if you have an aversion to carrots, you'll probably still
like carrot cake cupcakes. They're like regular carrot cakes, only
smaller. These sweet orange and white treats consist of a miniature
carrot cake with a cream cheese-based frosting. If you're out of
frosting (or don't like cream cheese), you can also eat them plain.

Carrot cake cupcakes epitomize the reason cupcakes have become so

chic recently, as they offer a taste of indulgence without the temptation
of an entire cake. You can find carrot cake cupcakes in most cupcake
specialty stores and in many bakeries and supermarkets.

4
Peanut Butter
When you think of peanut butter, cupcakes probably aren't the first thing that comes to your mind. However,
peanut butter cupcakes have become quite popular in recent years, and, like many of the other cakes featured in
this article, they aren't too sweet, which makes them extremely versatile and likeable.

Since you're starting with a nutty, slightly savory cake, you could just build on that by topping it with peanut
butter frosting. To take the decadence up a notch, add chocolate. If you feel like going for something more
unique, try mixing up some banana or honey frosting for an unusual treat. Or, if you're just looking to sweeten
up an old childhood favorite, try forgoing frosting altogether and simply adding a few dollops of grape jelly to
the top of the cupcake -- it's like a bagged lunch and trendy dessert in one!

88
5
Lemon
Luscious lemon cupcakes are a sunny treat with just a hint of tartness.
Biting into a lemon cupcake isn't anything like sinking your teeth into an
actual lemon. Although there will be a definite bit of tartness with the cupcake
-- the amount of which is determined by the recipe -- the overriding sensation
should be sweet. In fact, that's what makes this variety so popular. People who
like a little sour with their sweet have found an answer to their dessert
dilemma after years of passing up chocolate and red velvet cupcakes. Lemon
cupcakes have really gained popularity in recent years, and you'd be hard-
pressed to walk into a specialty cupcake store and not find one.

Lemon cupcakes typically consist of a yellow, lemon-flavored cake with sweet but slightly tangy yellow
frosting. If the combination of lemon cake and lemon frosting is too tart for your taste, ask for an unfrosted
cupcake with just a light dusting of powdered sugar for a subtle dose of extra sweetness.

6
Chocolate
Let's face it, just about everyone loves chocolate. And no wonder -- many of the compounds contained in
chocolate cause receptors in the brain to chemically induce feelings of pleasure (Read more about this in Can
chocolate give me a happy high?). Chocolate is eaten by people all over the world, and for many of us, dessert
and sweet treats are synonymous with the flavor.

Perhaps the main reason that chocolate cupcakes are so popular is because they use a winning combination:
chocolate on chocolate. However, just because chocolate cupcakes have chocolate cake and frosting doesn't
mean they're all the same. A rich dark chocolate cake spread with creamy white chocolate icing differs
significantly from a milk chocolate cake topped with chocolate ganache. It's all chocolate, so you know it's
going to be good, but it doesn't all taste the same.

89
7
Coffee
Coffee just seems to go with cups -- even cupcakes. This grown-up treat is
frosted like a cup of cappuccino.
Coffee-flavored cupcakes may sound bizarre to some people, but they make
perfect sense when you think about it. After all, there's coffee cake (though
typically sans icing), ice cream, candy -- even tiramisu contains a distinctive
coffee taste. Coffee made the jump from a pick-me-up drink in the morning to
a popular dessert staple a long time ago, so don't be surprised if you see coffee
cupcakes sharing shelf space with their chocolate and vanilla counterparts at
your local supermarket or bakery.

Coffee is featured prominently in desserts because it goes well with just about
anything that tastes sweet. Therefore, there are a myriad of possible frosting options for coffee cupcakes.
Chocolate, vanilla, butterscotch, almond, raspberry -- really, any flavor that might go with a cup of joe is a
possible contender for the cake or icing part of your cupcake. Even if you take your cup decaf, you have nothing
to fear; decaffeinated grounds can easily be substituted into any coffee cupcake recipe.
8
Banana
There's something comforting and nostalgic about a steaming loaf of banana bread. Banana cupcakes taste a lot
like banana bread -- only you probably won't be eating one for breakfast. These surprisingly popular desserts are
more common than you might think, and like their pumpkin-flavored cousins, they go well with a variety of
toppings and icings.

Anyone who has tried a banana split knows how versatile these mushy yellow fruits can be, so when they're the
star flavor in a cupcake, the possibilities are nearly endless. Banana frosting is always a good choice, as is
strawberry, raspberry or any other berry-flavored icing. Of course, just about any type of chocolate frosting is
delicious when topping these little yellow cakes, but if you're in the mood for something really different, try
adding a dollop of whipped cream. It's simple and delicious!

9
Pumpkin
90
 If the rich, spicy taste of pumpkin cupcakes doesn't appeal to you,
how about a classic vanilla-chocolate cupcake garnished with a
candy pumpkin?
Indigenous North Americans have been growing pumpkins for
approximately 5,000 years [source: History Channel]. But how long
have they been eating pumpkin cupcakes?

Pumpkin-flavored foods are extremely popular during the fall and

winter months. The pleasant taste of these large orange fruits appears
in everything from pie to beer, so it should come as no surprise that
pumpkin cupcakes are all the rage leading up to Halloween and
throughout the holidays. Although they're typically available for just a few months out of the year, pumpkin
cupcakes are extremely popular. It's not unusual to find them at parties, grocery stores, bakeries or even on
restaurant dessert menus.

When sitting down to devour one of these tasty treats, you can count on a pumpkin cake base, but the choice of
topping is up to the baker. You might find a traditional, sugary icing that may or may not taste of pumpkin, or
the cake might simply be glazed. Cream cheese is a very popular and common topping. By the time Christmas
dinner comes around, if everyone's tired of pumpkin pie, pick up a dozen pumpkin cupcakes and serve them for
dessert, instead.
10
Vanilla
Despite how tame you may think vanilla is, the flavor has exotic origins. Vanilla comes from plants that grow in
tropical areas, and harvesting the prized vanilla bean is no easy feat. After a long and complicated process, the
end result is the immensely popular vanilla extract.

Chances are you've had a vanilla cupcake at one time or another. As you probably already know, vanilla is one
of the most common flavors found in candies, pastries and various sweet treats. In fact, like chocolate, the taste
of vanilla typifies sweet desserts and confections for many of us, so it's not surprising that these cupcakes are so
popular and easy to find.

Vanilla cupcakes usually consist of a sweet white or yellow cake with a thick layer of creamy white frosting.
They line the shelves of local bakeries and grocery stores and will almost certainly appear on the menu of any
specialty cupcake shop you visit -- you can even pick one up at Starbucks. Some say the cupcake is a fleeting
trend, but regardless, the vanilla flavor is here to stay.

Name _______________________________Date: __________________ Score:

91
Activity 3: Cans anyone?
Answer the following question below. Encircle and write the answer in the blank. (1pts in the crossword and 1
pts. In the answer)

d a r k c h o c o l a t e c a k e n i k r a o d c

n a y u n p a r k p b o p g u m s a m n e r o a h

n i h a y s i a d y u c n u a n n i j e d e m l o

p e a n u t b u t t e r t s m n o m p a v d k u c

k e z o y e j u n g k o p j i p m i n r e v i p o

n a i t e i y c a r r o t u h a k i p e l e m i l

i n g f a n j u s t m a r t h a l i o v v l y n a

l o f b a n a n a c u p c a k e g n n m e a r g t

n o m e i s v a n i l l a p s i b t i s t i z k e

c y m g n l e m o n c u p c a k e u h e a t m i u

1. Comes from plants that grow in tropical areas, and harvesting the prized vanilla bean is no easy feat.
2. Flavored foods are extremely popular during the fall and winter months.
3. Flavored cupcakes may sound bizarre to some people, but they make perfect sense when you think about
it.
4. Spread with creamy white chocolate icing differs significantly from a milk chocolate cake topped with
chocolate ganache.
5. Taste a lot like banana bread -- only you probably won't be eating one for breakfast.
6. Have been a principal ingredient in European sweet cakes since the middle Ages.
7. It's a trendy, grown-up flavor in a kid-sized form that appeals to sweet-lovers of all ages.
8. Have become quite popular in recent years, and, like many of the other cakes featured in this article,
they aren't too sweet, which makes them extremely versatile and likeable.
9. Is eaten by people all over the world, and for many of us, dessert and sweet treats are synonymous with
the flavor.
10. Typically consist of a yellow, lemon-flavored cake with sweet but slightly tangy yellow frosting.
92
 A-Z CUPCAKES
LESSON 4 aRRANGEMENT

APPLETINI CUPCAKES
This a straight up vanilla cupcake with vanilla
frosting. Just please, keep the cherry on top and the
crystal sugar rimming.

 The cupcakes can be made and glazed a day in advance and

kept tightly wrapped at room temperature.
 The Swiss buttercream can be made in 3 days in advance. If
you do make it advance, do not add the Appletini until the day
of and make sure to bring the buttercream to room temperature
before adding it. Once added, use the paddle attachment on a
stand mixer and beat buttercream to smoothness once more.
 Especially important, this recipe from Martha Stewart calls for
2lbs (not one) of butter, that’s eight sticks. Don’t make the
same mistake I did by not carefully reading the recipe and
only using 1lb of butter, unless you want a very runny Swiss buttercream that isn’t thick enough to frost
anything.

BANANA CUPCAKE

Banana Cupcakes. Cakes & Cupcakes · Desserts · January 13,

2018. These Banana Cupcakes are so SOFT and have a hint of
cinnamon. They are also topped with a delicious cinnamon cream
cheese frosting baking them irresistible in every way!

CHURRO
CUPCAKES

Churro Cupcakes. ...

Another Churro option is my PumpkinChurro
Cupcakes with Cinnamon Chocolate Frosting.
93
TheseChurro Cupcakes are light and fluffy. Brushed with melted butter, rolled in a cinnamon sugar mixture
and then topped with a creamy delicious cinnamon cream cheese frosting.

DARK CHOCOLATE CUPCAKES

These moist, dark chocolate cupcakes are incredibly soft and rich
without being overly sweet. Chocolate meringue buttercream
frosting keeps them from feeling heavy, making these a wonderful
romantic dessert option for Valentine’s Day, or for any special
occasion!

EGGNOG CUPCAKES

Eggnog is one of our family Christmas favorites … it is so bad

for you and yet so very delicious.  This year we turned less than
one cup of Eggnog into cupcakes that taste so close to a glass of
spiked Eggnog that we dare you to tell the difference.  So if
your family loves this distinct holiday flavor as much as ours
does, you’ll definitely want to add these Eggnog Cupcakes with
Butter Rum Frosting to your holiday baking list!

FRENCH TOAST CUPCAKES

French Toast Cupcakes! Oh my goodness! What a delight!

Of course there’s a twist to these…can you spot what is

garnished on the tops? The combination is wonderful, and
the cupcakes are super moist and yes, very addictive!

94
GUINNESS CUPCAKES

Guinness adds deep flavour and moisture to chocolate

sponge, creating an utterly satisfying texture. Get the perfect
head on these Guinness cupcakes with our cream
cheese foam icing and you’ve got the perfect
chocolatey treat. Sláinte!

HI HAT CUPCAKE

It’s your favorite

chocolate cupcake
topped with a high
mound – or “hat,” if
you prefer! – of
dreamy meringue
frosting, then dipped
in a simply delicious
chocolate coating.
(One of our chefs
even compares it to a Dairy Queen “dip cone” and the popular
chocolate “magic shell”!) The result is so simple but so effective
and tasty. Just take a look at our craving-inducing demonstration,
then read on for the full step-by-step instructions!

ICE CREAM CONE CUPCAKES

Ice cream cakes, no matter how simple, have the ability to stir up
lots of nostalgia. They’re associated with birthdays, summer, and
zero responsibilities — a trifecta of the best things in life. There
isn’t much that can top the magic of an ice cream cake, except
for maybe ice cream cupcakes.

95
Ice cream cupcakes mean personal-sized, handheld servings of ice cream cake. And they often include actual
cake or brownie in the mix, too. (See, we told you they were great.) Here are eight recipes that prove good
things come in small packages — especially when that package is cupcakes.

JAR CUPCAKES

We assumed initially that "cupcakes in a jar" meant little baked

cakes in jars, like these cute ones. But cupcakes in a jar go way
past that. Some aren't even baked in the jar; they're made of a
halved cupcake, or crumbled cake, layered in a jar with whipped
buttercream frosting. After the lid is put on, the high sugar
content of these treats means they can last for over a week, or be
frozen.

KAHLUA CUPCAKES

Kahlua Chocolate Cupcakes are a perfect dessert idea for

chocolate and coffee lovers, featuring rich and decadent
chocolate and coffee flavor with a touch of Kahlua.

LEMON CUPCAKES

These are wonderful soft and moist little cakes with a vanilla
and maple flavor, frosted with maple cream and then topped
off with some candied bacon. A super easy recipe and always
so popular as a breakfast, dessert or for parties!

In one bite, all you'll taste is sweet lemon + buttery vanilla

flavor. ... After mixing the wet and dry together, add some

96
milk, lemon juice and lemon zest. You'll need 2 lemons for the cupcake batter. The zest of two lemons & the
juice of two lemons. The recipe makes 12 standard size cupcakes

MOCHA CUPCAKES

Swirl the sweet coffee frosting onto the cupcakes using a

Wilton 2D tip. These caffeinated cupcakes are guaranteed to
be a hit wherever you bring them. Perfect for work, home, or
parties, this recipe is delicious, easy, and fun!

NUTELLA CUPCAKES

Nutella Chocolate Cupcakes are made with soft, moist

chocolate cupcakes, a Nutella center and Nutella frosting!
They just about melt in your mouth and are full of delicious
Nutella flavor!

ORANGE CUPCAKES

Orange Cream Cupcakes are made with orange cupcakes and

frosting and a light vanilla cream filling! Such a delicious
cupcake and fun flavor!

PISTACHIO CUPCAKES
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These pistachio cupcakes have an amazing taste as well as a fluffy texture due to a special ingredient: Club soda
and instant pistachio pudding!

QUINOA CUPCAKES

Made gluten free chocolate cake with cooked

quinoa before (with remarkable success), but
we’ve cooked the quinoa. I know it’s meant to be made
with “leftover” quinoa, but I rarely make the stuff so I
don’t ever have that on hand.

When you want to bake flourless, you do need

something to form the base of the baked good. In the
past, we’ve used nut butters like in these Flourless
Chocolate Peanut Butter Muffins. To make
a Flourless Vanilla Muffin, we used cashews as a base since they have a much more neutral flavor than peanut
butter.This time, we’re soaking raw white quinoa in water overnight (for about 12 hours, but up to 24) before
blending it with oil, eggs, and vanilla. Once the quinoa is soaked and drained, it can be used in this recipe or the
chocolate cake recipe and will keep in a sealed container in the refrigerator for at least 4 days.

ROOT BEER FLOAT CUPCAKES

These root beer float cupcakes are moist and have a bit of

the root beer flavor. I then topped them with a yummy root
beer flavored buttercream frosting. They were a perfect
combination of flavors, not overwhelming at all.

SNOW CONES CUPCAKES

These snow cones won’t melt. Nope. They’re not icy… but they are frosted.

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They’re snow cone cupcakes and they were a lot of fun to make.

They are decorated in red, white, and blue so you can see how cute they can be for Memorial Day or the Fourth.

TURTLE CUPCAKES

Our contributor, Lindsay Conchar, is sharing a chocolate turtle

cupcakes recipe. Rich chocolate cupcakes topped with
caramel pecan frosting, caramel drizzle and chopped pecans. ...
So it makes perfect sense that chocolate turtle is a flavor
combination (and candy!) that I love.

UNDER THE SEA CUPCAKES

No "under the sea" themed party is complete without a fish-tale

of a cupcake. You don’t have to hit an expensive bakery to
have delicious and adorable cupcakes created--you can do them
at home with the help of a little extra candy, cookies and
frosting.

VEGAN CUPCAKES

The problem is, most traditional baked goods contain dairy. Eggs, milk and butter are all common ingredients in
cakes, cupcakes and pretty much every other baked good you can think of. Replacing these ingredients with
their vegan counterparts is the key to, and most challenging aspect, of vegan baking.

WITCH CUPCAKES

This Halloween , we’re brewing up a few tasty ideas that are

(almost) too cute to eat. While we aren’t fans of The
Wicked Witch of the West herself, we’re letting her serve

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as inspiration for our favorite Halloween party treat: witch cupcakes . It’s no wonder that this super simple
snack is so popular – all you need to get going are cupcakes, ice cream cones, icing, and a few decorative
embellishments if you so please. This popular treat can be accomplished in many different ways, so don’t
be afraid to get a little creative! After all, half the fun of baking with your little ones is improvising. Your
munchkins will love crafting witch hats with ice cream cones and even paying homage to the melting
witch herself. These treats are so sweet, we think even Dorothy would approve.

XOXO CHOCOLATE CUPCAKES

YOGURT CUPCAKES

These Vanilla Yogurt Cupcakes are made with a whole cup

of yogurt. They are fluffy, moist, and perfectly light! Topped
with strawberry frosting, these cupcakes would make a
wonderful Valentine’s treat.

ZUCCHINI CUPCAKES

Name: _____________________________________ Date: ______________ Score:

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Activity 4: What Do I Learn?
Fill in the blanks with appropriate answer. (1pts.)

_______________1. Is a themed party that complete without a fish-tale of a cupcake.

_______________2. Are made with a whole cup of yogurt.

_______________3. Are moist and have a bit of the root beer flavor. I then topped them with a yummy root
beer flavored buttercream frosting.

_______________4. Have an amazing taste as well as a fluffy texture due to a special ingredient: Club soda and
instant pistachio pudding!

_______________5. Are made with orange cupcakes and frosting and a light vanilla cream filling! Such a
delicious cupcake and fun flavor!

_______________6. Are a perfect dessert idea for chocolate and coffee lovers, featuring rich and decadent
chocolate and coffee flavor with a touch of Kahlua.

_______________7. Are made with soft, moist chocolate cupcakes, a Nutella center and Nutella frosting!

_______________8. Have the ability to stir up lots of nostalgia. They’re associated with birthdays, summer,
and zero responsibilities — a trifecta of the best things in life.

_______________9. Are incredibly soft and rich without being overly sweet. Chocolate meringue buttercream
frosting keeps them from feeling heavy, making these a wonderful romantic dessert option for Valentine’s Day,
or for any special occasion!
_______________10. Adds deep flavor and moisture to chocolate sponge, creating an utterly satisfying texture.
_______________11. Are light and fluffy. Brushed with melted butter, rolled in a cinnamon sugar mixture and
then topped with a creamy delicious cinnamon cream cheese frosting.
_______________12. Are light and fluffy. Brushed with melted butter, rolled in a cinnamon sugar mixture and
then topped with a creamy delicious cinnamon cream cheese frosting.

_______________13. They are decorated in red, white, and blue so you can see how cute they can be for
Memorial Day or the Fourth.

_______________14. Swirl the sweet coffee frosting onto the cupcakes using a Wilton 2D tip. These

caffeinated cupcakes are guaranteed to be a hit wherever you bring them.

_______________15. Are so SOFT and have a hint of cinnamon. They are also topped with a delicious
cinnamon cream cheese frosting baking them irresistible in every way!

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Enumeration: Give 10 examples of cupcakes that are found in the A-Z arrangement of cupcakes.

1. ______________________________________________________________________________
2. ______________________________________________________________________________
3. ______________________________________________________________________________
4. ______________________________________________________________________________
5. ______________________________________________________________________________
6. ______________________________________________________________________________
7. ______________________________________________________________________________
8. ______________________________________________________________________________
9. ______________________________________________________________________________
10. ______________________________________________________________________________

Who invented cupcakes?

LESSON 5

Cupcakes and Cakes for a New Era Image Gallery Who's to blame for making the sugary goodness we
call cupcakes? See more pictures of cupcakes and cakes.
©ISTOCKPHOTO.COM/MENTALART

Cupcakes seem uniquely suited to our modern sensibilities. They're portion-controlled, portable, easy to make
in batches, open to lots of decorating strategies, tasty and can be inexpensive to make. To explore the murky
history of the cupcake, though, it's first necessary to distinguish them from cup cakes (the space is important). It
opens the door to a debate about which came first, a cake full of cups (of ingredients) or a cup filled with cake.

Cupcake or Cup Cake

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The modern idea of the cupcake is probably different from the historical origin of the phrase. Imagine being a
cook in 19th-century Britain or North America. It's likely that you didn't know how to read, so your recipes, the
closely guarded secrets of your culinary success, were memorized and handed down from generation to
generation. The first incarnation of the cup cake was probably a standard cake recipe using ingredient quantities
in cup measurements to make remembering the directions easier. It went something like this: one cup of butter,
two cups of sugar, three cups of flour and so on. Pound cakes use the same device, by weight, for remembering
ingredient proportions.

When food historians approach the topic of cupcakes, they run into a gray area in which the practice of making
individual cup-sized cakes can become confused with the convention of making cakes with cup-measured
ingredients. From a recipe published in 1828, we find instructions for baking a cup-measured cake in small tins
instead of a large pan. This tells us that the origin of the diminutive cupcakes we all know and love dates from
at least the early 19th century [source: Davidson].

The notion of baking small cakes in individual containers probably began with the use of clay or earthenware
mugs. It could have been a way to use up extra batter; to make the most efficient use of a hot oven by placing
small ramekins, or little baking dishes, in unused spaces; or to create an evenly baked product fast when fuel
was in short supply.

Early in the 20th century, the advent of multi-cupcake molded tins brought modest mass production methods to
cupcake making, and a modern baking tradition was born [source: University of Florida].

Cupcake or Muffin

This leads to an interesting distinction between small, individual cake-like pastries. Muffins and cupcakes can
look similar, so what's the real difference between them?

Well, although there's a margin for interpretation here, cupcakes are typically sweet confections while muffins
are savory. Two notable differences are that cupcakes are usually frosted and have a lighter consistency than
muffins. The muffin vs. cupcake question showcases one of the problems with making culinary divisions
between similar foods. Both cupcakes and muffins can be made in the same style of tin and contain mostly the
same ingredients.

The next time you're pondering what to serve at your next buffet or take to the office pitch-in, consider the little
cupcake. It's a marvel of not-so-modern ingenuity. It originally may have announced how to make itself, and
once dressed in a paper wrapper and a frosted top, it's as delicious as it is adorable.

Difference between cupcakes and muffin

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It's an age-old debate, and one that was stirred up for us again in last week's post on over-the-top brunch
muffins. Once you start loading muffins with things like chocolate and topping them with sugary glazes, it starts
getting hard to distinguish it from a cupcake! Where do you draw the line between muffins and cupcakes?
As we mentioned in the post last week, we love a good over-the-top muffin. But to be honest with you, we'd
probably nudge it over into the cupcake side of the spectrum.

To us, a muffin is still something that's relatively healthy. It's not too sweet, is perhaps made with whole wheat
flour, and is more likely to be loaded with fruit than candy. A muffin can also be savory instead of sweet. The
texture is usually dryer and slightly denser than their cupcake cousins.

Cupcakes are, well, miniature cakes. They're sweet by definition, coming in flavors like vanilla, chocolate,
and red velvet. A cupcake is tender and rich with eggs and butter. They're a dessert item, not an everyday
breakfast food. And cupcakes always have frosting.

For us, that's actually the real defining feature: frosting. A drizzle of glaze is one thing, but once you put
frosting on a muffin, it's no longer a muffin in our mind. Hey, you have to draw the line somewhere!

Name: _____________________________________ date: __________ Score:

Activity 5: What Do I Learn!

What is the difference between cupcakes and muffin?

Cupcakes Muffin

Difference Similarity Difference

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 Variants of cupcakes
LESSON 6

Variants

A butterfly cake

Cupcake in Buffet

 A cake in a mug is a variant that gained popularity on many internet cooking forums and mailing lists. The
technique uses a mug as its cooking vessel and can be done in a microwave oven. The recipe often takes
fewer than five minutes to prepare. The cake rises by mixing vegetable oil (usually olive oil or sunflower
oil) into a mixture of flour and other ingredients - as the oil in the mixture heats up, it creates air pockets in
the mixture which allows the cake to quickly rise. This variant has become popularised in recent years by
the presence of numerous videos on social media websites, each claiming to detail the fastest method to
create the finished product.
 A cake in a jar is another way of making cupcakes. The baker uses a glass jar instead of muffin tins or
cupcake liners.
 A butterfly cake is a variant of cupcake,[9][10][11][12] also called fairy cake for its fairy-like "wings".[13] They
can be made from any flavor of cake. The top of the fairy cake is cut off or carved out with a spoon, and cut
in half. Then, butter cream, whipped cream or other sweet filling (e.g. jam) is spread into the hole. Finally,
the two cut halves are stuck into the butter cream to resemble butterfly wings. The wings of the cake are
often decorated using icing to form various patterns.

105
 Elaborately frosted cupcakes may be made for special occasions such as baby showers, graduations, or
holidays.[14]
 A cake ball is an individual portion of cake, round like a chocolate truffle, that is coated in chocolate.
[15]
 These are typically formed from crumbled cake mixed with frosting, rather than being baked as a sphere.
 A gourmet cupcake is a somewhat recent variant of cupcake. Gourmet cupcakes are large and filled
cupcakes, based around a variety of flavor themes, such as Tiramisu or Cappuccino. In recent years there
has been an upcropping of stores that sell only gourmet cupcakes in metropolitan areas.[16]
 As an alternative to a plate of individual cakes, some bakers place standard cupcakes into a pattern and frost
them to create a large design, such as a basket of flowers or a turtle.[17]

Pans and liners

A cupcake pan, made of tinned steel.

Originally, cupcakes were baked in heavy pottery cups. Some bakers still use individual ramekins, small coffee
mugs, large tea cups, or other small ovenproof pottery-type dishes for baking cupcakes.
Cupcakes are usually baked in muffin tins. These pans are most often made from metal, with or without a non-
stick surface, and generally have six or twelve depressions or "cups". They may also be made
from stoneware, silicone rubber, or other materials. A standard size cup is 3 inches (76 mm) in diameter and
holds about 4 ounces (110 g), although pans for both miniature and jumbo size cupcakes exist.[18] Specialty pans
may offer many different sizes and shapes.

Cupcakes may be plain cakes without any frosting or other decoration. These were baked on a flat baking
sheet in a double-layer of paper cupcake liners.
Individual patty cases, or cupcake liners, may be used in baking. These are typically round sheets of
thin paper pressed into a round, fluted cup shape. Liners can facilitate the easy removal of the cupcake from the
tin after baking, keep the cupcake more moist, and reduce the effort needed to clean the pan.[18] The use of liners
is also considered a more sanitary option when cupcakes are being passed from hand to hand. Like cupcake
pans, several sizes of paper liners are available, from miniature to jumbo.
In addition to paper, cupcake liners may be made from very thin aluminum foil or, in a non-disposable version,
silicone rubber. Because they can stand up on their own, foil and silicone liners can also be used on a flat
baking sheet, which makes them popular among people who do not have a specialized muffin tin. Some of the
largest paper liners are not fluted and are made out of thicker paper, often rolled at the top edge for additional
106
strength, so that they can also stand independently for baking without a cupcake tin. Some bakers use two or
three thin paper liners, nested together, to simulate the strength of a single foil cup.
Liners, which are also called paper cases, come in a variety of sizes. Slightly different sizes are considered
"standard" in different countries. Miniature cases are commonly 27 to 30 millimetres (1.1 to 1.2 in) in diameter
at the base and 20 millimetres (0.79 in) tall. Standard-size cases range from 45 to 53 millimetres (1.8 to 2.1 in)
in diameter at the base and are 30 to 35 millimetres (1.2 to 1.4 in) tall. Australian and Swedish bakers are
accustomed to taller paper cases with a larger diameter at the top than American and British bakers.[19]

Cupcake shops

A cupcake shop in New Orleans, Louisiana

In the early 21st century, a trend for cupcake shops, which are specialized bakeries that sell little or nothing
except cupcakes, developed in the United States, playing off of the sense of nostalgia evoked by the cakes. In
New York City, cupcake shops like Magnolia Bakery gained publicity in their appearances on popular
television shows like HBO's Sex and the City.[20]
Crumbs Bake Shop, a publicly traded business running the largest cupcake shop chain in the U.S., reached its
peak stock price in 2011. Declining sales, due to competition from locally owned mom-and-pop specialty stores
as well as increased competition from grocery stores, caused a sharp decline in the company's prospects and
stock price in 2013.[21]
Georgetown Cupcake was the first cupcakery to open in Washington, D.C. The cupcake shop gained
widespread publicity after the 2010 premier of TLC's DC Cupcakes, a six-part reality show about the shop and
its owners, sisters Sophie LaMontagne and Katherine Kallinis.[22]
Based in Beverly Hills, California, Sprinkles Cupcakes is owned by Candace Nelson, who is also a star judge
on the Food Network's Cupcake Wars, and her husband, Charles Nelson.[23] Sprinkles is the first cupcake shop
to debut a cupcake ATM, which could hold up to 350 cupcakes at one time.[24]

Cupcake themes
Cupcakes are sometimes used to celebrate and illustrate specific events or themes.

Periodic Table of Cupcakes

107
 A periodic table of cupcakes is a collection of decorated cupcakes arranged in order to represent the
elements of the periodic table. Cupcakes are sometimes flavoured and coloured and usually iced with the
appropriate atomic number and chemical symbol.[25]The first person to bake and ice a set of cupcakes
organised and coloured to represent the elements of the periodic table was Ida Freund in 1907. Ida Freund
was the first woman to hold a post as a university chemistry lecturer in the UK. She used the cupcakes as a
pedagogical tool to engage and amuse her female students at Cambridge University.[26] Based on her
original idea, periodic table cupcakes have become a popular and fun way to celebrate chemistry at school
bake sales and events aiming to promote public engagement with science.

Gallery
Wedding cupcakes

 
Black cherry cupcakes with lolipop  Cupcakes

 
Doggy cupcakes  
Rose chocolate cupcakes

Carrot cupcakes

108
 Examples of cupcakes
LESSON 7

Chocolate Cupcakes
From cooks.com

Ingredients:

 1 cup sugar
 1 teaspoon baking soda
 1 teaspoon salt
 1/3 cup cocoa powder
 1/2 cup vegetable oil
 1 cup water
 1 1/2 cups flour
 1 teaspoon vinegar

1. Preheat the oven to 350 F.

2. Pour the dry ingredients into a large bowl and mix.
3. Add the oil, water and vinegar. Use an electric mixer to mix well - the mixture should be smooth with no
lumps.
4. Pour mixture into a greased cupcake tin and bake for 25 minutes or until a toothpick inserted in the
cupcake comes out clean.

W h i t e C a k e Ve g a n C u p c a k e s
From veganmeat.com recipes

Ingredients:

 1 1/2 cups flour

 3/4 cups sugar
 2 tsp. baking powder
 1/4 tsp. salt
 3/4 cup soy milk, or fat-free rice milk
 2 tsp. vanilla
 1/4 cup melted shortening
 1 egg substitute

1. Preheat over to 350 F.

109
 2. In a large bowl, mix together flour, sugar, baking powder, and salt.
3. Combing remaining ingredients, and add to flour mixture. Beat for 2 minutes.
4. Bake for 20 minutes, or until a toothpick inserted in the middle of a cupcake comes out dry.

Gingerbread Cupcakes
From cupcake-creations.com

Ingredients:

 1/2 cup self-raising flour

 1/2 cup all-purpose flour
 1/4 tsp. baking soda
 1 tsp. ground ginger
 1/2 tsp. ground cinnamon
 1/4 tsp. ground nutmeg
 1/2 cup brown sugar
 1 egg
 3 1/2 oz. butter, softened
 1/4 cup milk
 2 tbsp. corn syrup

1. Preheat the over to 330 F.

2. Line a cupcake pan with cupcake liners.
3. Sift the flours, baking soda, ginger, cinnamon, and nutmeg into a large bowl.
4. Add the remaining ingredients.
5. Using an electric mixer, beat until combined and lightens in color.
6. Divide the mixture evenly between the cake cases.
7. Bake for 30 minutes.

Chocolate Frosting
From hersheys.com.

Ingredients:

 1 stick (1/2 cup) butter or margarine

 2/3 cup Hershey's Cocoa
 3 cups powdered sugar
 1/3 cup milk
 1 teaspoon vanilla extract

1. Melt butter in a bowl.

2. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small
amount additional milk, if needed.
3. Stir in vanilla.

Va n i l l a F r o s t i n g
From hillbillyhousewife.com

110
 Ingredients:

 1/4 cup soft or melted margarine

 Good dash salt
 1 teaspoon vanilla
 2 tablespoons milk

1. In a medium-sized bowl, combine all of the ingredients. Mix until smooth.

2. This frosting can also be combined with food coloring to create different effects.

Name: __________________________ Date: ______________ Score:

Activity 6: My Output!
Choose any of the 5 examples and baked them. Group yourself into 5. Picture your output and make your own
laboratory report.

Laboratory report

Title

Picture

Objectives:

1. ______________________________________________________________________________
2. ______________________________________________________________________________
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 3. ______________________________________________________________________________

Procedure:

1. ______________________________________________________________________________
2. ______________________________________________________________________________
3. ______________________________________________________________________________
4. ______________________________________________________________________________
5. ______________________________________________________________________________
6. ______________________________________________________________________________

Ingredients:

1. ______________________________________________________________________________
2. ______________________________________________________________________________
3. ______________________________________________________________________________
4. ______________________________________________________________________________
5. ______________________________________________________________________________
6. ______________________________________________________________________________
7. ______________________________________________________________________________
8. ______________________________________________________________________________
9. ______________________________________________________________________________
10. ______________________________________________________________________________

Tools: draw and write their names.

Moral lessons:
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 1. ______________________________________________________________________________
2. ______________________________________________________________________________
3. ______________________________________________________________________________

Name: ______________________________ Date: ___________ Score:

Self-test

Answer the following. Write the answer on the blank.

_______________1. Are light and fluffy. Brushed with melted butter, rolled in a cinnamon sugar mixture and
then topped with a creamy delicious cinnamon cream cheese frosting.
_______________2. Are light and fluffy. Brushed with melted butter, rolled in a cinnamon sugar mixture and
then topped with a creamy delicious cinnamon cream cheese frosting.

_______________3. They are decorated in red, white, and blue so you can see how cute they can be for
Memorial Day or the Fourth.

_______________4. Swirl the sweet coffee frosting onto the cupcakes using a Wilton 2D tip. These caffeinated
cupcakes are guaranteed to be a hit wherever you bring them.

_______________5. Are so SOFT and have a hint of cinnamon. They are also topped with a delicious
cinnamon cream cheese frosting baking them irresistible in every way!
_______________6. Uses a volume measure.
_______________7. During the _______the paper baking cup a gained popularity at U.S.
_______________8. Uses a weight mass.
_______________9. In the early ___________there were two different uses for the term cupcake.
_______________10. The earliest extant description of what is now often called a cupcake was in___________.
_______________11. Cupcakes become available with melted ice cream.
_______________12. Documented the first recipe for icing in 1796 in the experience of ingredients
housekeeper according to the food timeline.
_______________13. An artillery manufacturer called___________.
_______________14. Also called gem pans.
_______________15. Author and cooking experts who published her cookbook recipe which included the
recipe for the first cake.
_______________16. How many protein that a cupcakes contains?
_______________17. In Britain cupcakes are called.
113
_______________18. Are popping up in neighborhoods everywhere so it is probably time you learned about
their humble start and eventual rise to glory!
_______________19. It is a small cake designed to serve one person, which may be baked in a small thin paper
or aluminum cup.
_______________20.The term ‘cupcake’ was originally used in the late.
_______________21. This flour is sometimes referred to as family flour, general flour, or pastry flour.
_______________22. The primary ingredient in baking.
_______________23. It gives the crusty flavor to baked products.
_______________24. A leavening agent consisting of baking soda and an acid.
_______________25. It is responsible for the attractive golden brown color of baked goods.
_______________26.When did the earliest extant description of what is now often called a cupcake was
invented.
_______________27. It is featured prominently in desserts because it goes well with just about anything that
tastes sweet.
_______________28. It is a small cake designed to serve one person, which may be baked in a small thin paper
or aluminum cup.
_______________29. Elizabeth Raffald documented the first recipe for icing in 1769 in the Experienced
English Housekeeper, according to the Food Timeline.
_______________30. It uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour.
Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes.
Give 15 examples of cupcakes that you read on the module.
1. ____________________________________________
2. ____________________________________________
3. ____________________________________________
4. ____________________________________________
5. ____________________________________________
6. ____________________________________________
7. ____________________________________________
8. ____________________________________________
9. ____________________________________________
10. ____________________________________________
11. ____________________________________________
12. ____________________________________________
13. ____________________________________________
14. ____________________________________________
15. ____________________________________________

114
 To know wisdom and instruction; to
perceive the words of understanding;
References:
https://recipes.howstuffworks.com/food-facts/who-invented-the-cupcake.htm
http://iml.jou.ufl.edu/projects/Spring07/Ayers/history.html
http://iml.jou.ufl.edu/projects/Spring07/Ayers/index.html
http://iml.jou.ufl.edu/projects/Spring07/Ayers/today.html
http://iml.jou.ufl.edu/projects/Spring07/Ayers/howto.html
https://www.thekitchn.com/whats-the-difference-cupcake-v-113056
https://www.divinespecialties.com/brief-history-cupcake/
https://www.allculinaryschools.com/articles/the-rise-of-cupcakes/https://en.wikipedia.org/wiki/Cupcake
https://www.thoughtco.com/who-invented-the-cupcake-1991471
https://www.thoughtco.com/who-invented-the-cupcake-1991471
https://mobile-cuisine.com/did-you-know/cupcake-fun-facts/

https://recipes.howstuffworks.com/food-facts/10-most-popular-cupcake-flavors7.htm

http://www.itsallaboutthecake.com/cupcakes.shtml

http://www.geniuskitchen.com/recipe/simple-vanilla-cupcakes-178370

http://business.inquirer.net/129559/sweet-competition-on-cupcakes

https://www.browneyedbaker.com/10-best-cupcake-recipes/

https://food.ndtv.com/lists/10-best-cupcake-recipes-1253633

https://bestfriendsforfrosting.com/cupcakes-from-a-to-z/

https://www.google.com/search?
client=opera&hs=Bwz&q=what+is+Churro+cupcakes&spell=1&sa=X&ved=2ahUKEwi-
4qH11O7aAhVLmJQKHdpUApEQBSgAegQIABAk&biw=1326&bih=658

https://www.savorysimple.net/dark-chocolate-cupcakes/
http://www.twosisterscrafting.com/eggnog-cupcakes-with-butter-rum-frosting/
https://lovefoodies.com/french-toast-cupcakes/
https://www.gousto.co.uk/blog/chocolate-guinness-cupcakes-recipe
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http://tiphero.com/hi-hat-cupcakes/

https://www.huffingtonpost.com/2015/06/16/ice-cream-cupcake-recipes_n_7587876.html

https://www.thekitchn.com/cupcakes-in-a-jar-the-latest-c-142206

https://veronikaskitchen.com/kahlua-chocolate-cupcakes/

https://www.google.com/search?client=opera&q=what+isLemon+cupcake&sourceid=opera&ie=UTF-
8&oe=UTF-8

https://www.google.com/search?client=opera&q=what+isMocha+cupcakes&sourceid=opera&ie=UTF-
8&oe=UTF-8

https://glutenfreeonashoestring.com/flourless-chocolate-cupcakes-quinoa/

https://www.google.com/search?client=opera&q=what+is+Root+Beer+cupcake&sourceid=opera&ie=UTF-
8&oe=UTF-8

http://www.bakerella.com/snow-cones/

http://www.bakerella.com/snow-cones/#6bJ3eQf0WwiUdrkJ.99

https://www.google.com/search?client=opera&q=what+is+Turtlecupcakes&sourceid=opera&ie=UTF-
8&oe=UTF-8

https://www.wikihow.com/Make-Under-the-Sea-Themed-Cupcakes

https://www.google.com/search?client=opera&q=what+is+Vegan+cupcakes&sourceid=opera&ie=UTF-
8&oe=UTF-8

https://www.southernliving.com/halloween/halloween-witch-cupcakes

https://www.bakedbyanintrovert.com/vanilla-yogurt-cupcakes-strawberry-frosting/

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 Answer key
Pre-assessment
1. C 1. T
2. A 2. F
3. B 3. T
4. B 4. F
5. D 5. F
6. A 6. T
7. B 7. T
8. D 8. F
9. A 9. T
10. A 10. T

Activity 1: How Well Did I Understand?

1. B 6. A
2. C 7. A
3. A 8. A
4. B 9. A
5. C 10. D

5 facts about cupcakes

1. A cup of cake
2. Here comes the……cupcake?
3. What’s in the name?
4. The hostess with the most cupcakes
5. The world7s largest cupcakes
Activity2: Step by step!
1. Cupcake 7. Elizabeth Raffald
2. 1950’s 8. James River corporation
3. Pound cake 9. Muffin tins
4. 19th century 10. Eliza Leslie
5. 1796
6. 1940’s

Activity 3: Cans anyone?

117
 1. Vanilla 7. Red velvet
2. Pumpkin 8. Peanut butter
3. Coffee 9. Chocolate
4. Dark chocolate cake 10. Lemon cupcakes
5. Banana cupcake
6. Carrots Activity 4: What Do I Learn?

1. Under the sea cupcakes 9. Dark chocolate cupcakes

2. Vanilla yogurt cupcakes 10. Guinness cupcakes
3. Root beer float cupcakes 11. Churro cupcakes
4. Pistachio cupcakes 12. Appletini cupcakes
5. Orange cream cupcakes 13. Snow cone cupcakes
6. Kahlua chocolate cupcakes 14. Mocha cupcakes
7. Nutella chocolate cupcakes 15. Banana cupcakes
8. Ice cream cone cupcakes

Self-test

1. Churro cupcakes 17. Fairy cupcakes

2. Appletini cupcakes 18. Cupcake shoppes
3. Snow cone cupcakes 19. Cupcakes
4. Mocha cupcakes 20. 19th century
5. Banana cupcakes 21. All-purpose flour
6. Cupcake 22. Flour
7. 1950’s 23. Salt
8. Pound cake 24. Baking powder
9. 19th century 25. Sugar
10. 1796 26. 1796
11. 1940’s 27. Coffee
28. Cupcakes
12. Elizabeth Raffald
29. Elizabeth Raffald
13. James River corporation
30. Standard cupcake
14. Muffin tins
15. Eliza Leslie
16. 4.3

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