SWEET AND SPICY CHOCOLATE CAKE

CHAPTER I

INTRODUCTION

Background of the Study

The production of new food is not really rare, everybody can create recipes, and

present in other people. It started from a simple invention, then process into a new desired

taste and ideal presentation. Food recipes are very common, and every chef have their own

style and distinctive taste of masterpiece. It is an art made by creative individuals with

skills to combine any ingredients that desired to prepare.

Since the researcher took up BTTE course, it s a fulfilment for their chosen career to

create personalized food recipes. It is an honor for them to present their ideas. The

researchers preferred to conduct an experimental research. They want to share their

instinct and skills in formulating new food. Even though the researchers were not so

certain in creating their food at first, they did their best to make it original and they

believed it would be a great success. With strong determination and enthusiasm the

researchers worked hand-in-hand to pursue this study and accept whatever outcome it

may bring about “The word impossible is not in the dictionary” that’s what Napoleon said!

But the researchers believed that “The word impossible is only written on the pages of

doubts and in the glossary of fear to challenge limitations”. The chances are quite definite

but these are quite definite, but these are beneficial. Foods are vital for every establishment

which offers service and food.

Cake is a term with a long history (the word is of Viking origin, from the Old Norse

kaka) and denotes a baked flour confection sweetened with sugar or honey; it is mixed with
eggs and often, but not invariably, with milk and fat; and it has a porous texture from the

mixture rising during cooking. It is not surprising that the frontiers between cake and

bread, biscuit and bun are indistinct. The progenitor of all is bread in its simplest form. As

techniques for baking and leavening developed and eating patterns changed, what were

originally regarded as forms of bread came to be seen as categories of their own and named

accordingly. Certain Roman breads, enriched with eggs and butter must have achieved a

cake like consistency and thus approached one of these indistinct frontiers.

Europe and places such as North America where European influence is strong have

always been the center of cakes. One might even draw a line more tightly, from English-

speaking areas. No other language has a word that means exactly the same as the English

‘cake’. The continental European gateau and torte often contain higher proportions of

butter, eggs and enriching ingredients such as chocolate, and often lean towards pastry

rather than cake. Central and East European items such as baba and Easter kulich are

likewise different.

The western tradition of cakes applies little in Asia. In some countries

western-style cakes have been adopted on a small scale, for example the small sponge

cakes called kasutera in Japan. But the ‘cakes’ which are important in Asian are quite

different from anything occidental for examples, see moon cakes and rice cakes of the

Philippines.

The history of cakes goes a long way back. Among the remains found in Swiss lake

villages were crude cakes make from roughly crushed gains, moistened, compacted and

cooked on a hot stone. Such cakes can be regarded as a form of unleavened bread, as the

precursor of all modern European baked products. Some modern survivors of these

mixtures still go by the name ‘cake’ for instance oatcakes, although these are now

considered to be more closely related to biscuits by virtue of their flat, thin shape and

brittle texture.
 Ancient Egypt was the first culture to show evidence of true skill in baking, making

many kinds of bread including some sweetened with hone. The Greeks had a form of

cheesecake and the Romans developed early versions of fruitcakes with raisins, nuts and

other fruits. These ended up 9in 14th century Britain. Chaucer mentions immense cakes

made for special occasions. One was made with 13 kilograms of flour and contained butter,

cream, eggs, spices, currants and honey.

Moulds, in the form of cake hoops or pans have been used for forming cakes since at

least the mid-17th century. Most cakes were eaten accompanied by a glass of sweet wine or

tea. At large banquets, elaborately decorated cakes might form part of the display, but

would probably not be eaten. By the mid-19th century the French were including a separate

“sweet” course at the end of the meal which might include ‘gateau’.

During the 19th century, technology made the cake-baker’s life much easier. The

chemical raising agent bicarbonate of soda, introduced in the 1840’s, followed by baking

powder (a dry mixture of bicarbonate of soda with a mild acid), and replaced yeast,

providing a greater leavening power with less effort. Another technology breakthrough

was more accurate temperature controlled ovens.

In most of NW Europe and North America a well-developed tradition of home

baking survives, with a huge repertoire of cake recipes developed from the basic methods.

The ability to bake a good cake was a prized skill among housewives in the early to mid-

20th century, when many households could produce a simple robust, filling ‘cut and come

again’ cake, implying abundance and hospitality.

Although the popularity of home baking and the role of cake in the diet have both

changed during the 20th century, cakes remain almost ubiquitous in the western world.

They have kept their image as ‘treats’ and maintain their ceremonial importance at

weddings and birthdays.

 Statement of the Problems

The study aimed to create a cake that has unique taste and appearance.

Specifically, it attempted to answer the ff. questions:

1. What kind of cake to be produced?

2. What is the importance of using herbs and spices ingredients in making a cake?

3. What are the precautions in baking a cake?

4. What is the estimated duration of baking a cake?

5. What makes this cake unique?

Objectives of the Study

1. It aimed to produce unique cake.

2. Determine the duration of baking a cake.

3. Know the precautions baking a cake.

4. Identify the uniqueness of the cake.

5. Know the importance of using herbs and spices ingredients in making a cake.
 Significance of the Study

The significance of the study is to open the mind of every individual to create their

own recipe to be shared. This study is useful to further develop the researcher’s knowledge

and skills in making cake recipes. This study provides insights and tips to the interested

students. This recipe could help the BTTE students as a guide in the laboratory and legacy

for the future researcher.

Theoretical Framework

Production of new Food- The independent variable is very vital in the study the

researchers formulated a full course where the study will rotate. The said recipe is sweet

and spicy chocolate cake as dessert. The food will undergo kitchen testing’s to make it

closer to perfection and it will be presented to the respondents in order for the researchers

to conduct a survey regarding this study.

Uniqueness of the Food- The variable serves as the second phase of the research.

First, there will be a formulation of recipes and then we will be produced by the

researchers. The second chance is the presentation of the newly produced food to

respondents. All the data that will be gathered are going to be calculated and interpreted.

The dependent variable is also vital to the study.

Independent Variable Dependent Variable

Production of New Food Uniqueness of Food

Sweet and Spicy

Chocolate
Cake
Experiment - trial and error, testing of a certain Hypothesis

Food - vital for human survive

Production – act of creating food

Unique - different from other, Unusual

Ingredients – raw materials to be used in experiment

 CHAPTER II

REVIEW ON RELATED LITERATURE

Cake is a term with a long history (the word is of Viking origin, from the Old Norse

kaka) and denotes a baked flour confection sweetened with sugar or honey; it is mixed with

eggs and often, but not invariably, with milk and fat; and it has a porous texture from the

mixture rising during cooking. It is not surprising that the frontiers between cake and

bread, biscuit and bun are indistinct. The progenitor of all is bread in its simplest form. As

techniques for baking and leavening developed and eating patterns changed, what were

originally regarded as forms of bread came to be seen as categories of their own and named

accordingly. Certain Roman breads, enriched with eggs and butter must have achieved a

cake like consistency and thus approached one of these indistinct frontiers.

Europe and places such as North America where European influence is strong have

always been the center of cakes. One might even draw a line more tightly, from English-

speaking areas. No other language has a word that means exactly the same as the English

‘cake’. The continental European gateau and torte often contain higher proportions of

butter, eggs and enriching ingredients such as chocolate, and often lean towards pastry

rather than cake. Central and East European items such as baba and Easter kulich are

likewise different.

The western tradition of cakes applies little in Asia. In some countries western-style

cakes have been adopted on a small scale, for example the small sponge cakes called

kasutera in Japan. But the ‘cakes’ which are important in Asian are quite different from

anything occidental for examples, see moon cakes and rice cakes of the Philippines.

The history of cakes goes a long way back. Among the remains found in Swiss lake

villages were crude cakes make from roughly crushed gains, moistened, compacted and
cooked on a hot stone. Such cakes can be regarded as a form of unleavened bread, as the

precursor of all modern European baked products. Some modern survivors of these

mixtures still go by the name ‘cake’ for instance oatcakes, although these are now

considered to be more closely related to biscuits by virtue of their flat, thin shape and

brittle texture.

Ancient Egypt was the first culture to show evidence of true skill in baking, making

many kinds of bread including some sweetened with hone. The Greeks had a form of

cheesecake and the Romans developed early versions of fruitcakes with raisins, nuts and

other fruits. These ended up 9in 14th century Britain. Chaucer mentions immense cakes

made for special occasions. One was made with 13 kilograms of flour and contained butter,

cream, eggs, spices, currants and honey.

Moulds, in the form of cake hoops or pans have been used for forming cakes since at

least the mid-17th century. Most cakes were eaten accompanied by a glass of sweet wine or

tea. At large banquets, elaborately decorated cakes might form part of the display, but

would probably not be eaten. By the mid-19th century the French were including a

separate “sweet” course at the end of the meal which might include ‘gateau’.

During the 19th century, technology made the cake-baker’s life much easier. The

chemical raising agent bicarbonate of soda, introduced in the 1840’s, followed by baking

powder (a dry mixture of bicarbonate of soda with a mild acid), and replaced yeast,

providing a greater leavening power with less effort. Another technology breakthrough

was more accurate temperature controlled ovens.

In most of NW Europe and North America a well-developed tradition of home

baking survives, with a huge repertoire of cake recipes developed from the basic methods.

The ability to bake a good cake was a prized skill among housewives in the early to mid-

20th century, when many households could produce a simple robust, filling ‘cut and come

again’ cake, implying abundance and hospitality.

Although the popularity of home baking and the role of cake in the diet have both changed

during the 20th century, cakes remain almost ubiquitous in the western world. They have

kept their image as ‘treats’ and maintain their ceremonial importance at weddings and

birthdays.

Safety Precautions during Baking Process

Burns and falls are two kinds of accidents that happen often. To guard against them,

there are safety steps you can take.

a. Use hot pads when you handle something hot.

b. Turn handles of cooking utensils parallel to the range and away from the edge of the

range so that they are not in the way.

c. Know where you are going to put a hot pot before you take it off the range. Make

sure a space has been cleared for the pot.

d. Don’t crowd the cooking area around the range with unnecessary personnel or

equipment.

e. Never stand in front of the range cabinet or oven doors when you open them.

Always stand to the side.

f. Close the range cabinet door the right way. Don’t slam it.

g. Do not fill your cooking utensils too full-fill only a safe handling level.

h. Avoid “horseplay”.
 CHAPTER III

METHODOLOGY

Research Design

This study was conducted using experimental method of research. The experiment

focused on the baking of cake to test and its uniqueness.

Research Instrument

The researcher’s undergone actual kitchen testing to insure an accurate balance of

the new food product at Colegio de Kidapawan. The recipe is fascinated by series of

experiments to come up with result that is closer to perfection. The five senses: sight for

appearance, smell of aroma, touch for tenderness, taste for flavour and hearing for

comments, suggestions and feedbacks are used by the researchers in the experiment.

Data Gathering

The researcher utilized a self-constructed survey questionnaire in gathering vital

data in production of new food and uniqueness of food in Colegio de Kidapawan. The

questionnaire differ from one another according to the problem. The researchers used the
Dichotomous Scale to measure the food product and Likert Scale to test the descriptive and

hypothetical question.

Tools and Equipment

Oven

Mixing bowl

Measuring cups

Measuring spoon Oven tester

Electric hand mixer Weighing scale

Spatula Liquid measuring glass

Rubber scraper Sauce pan

Baking pan Wooden ladle

Oven thermometer

Procedure of the Experiment

The experiment will follow the simple procedure;

 First, the formulation of recipe

 Second, there will be a kitchen test of the recipe being formulated. All initials
observation and changes will also follow if needed.
 Third, the edited recipe, as well as the changes will be test again to perfect the cake.
 Fourth, the final presentation. There will a form of the food critics to raise their
comments/ suggestions. They will also give their ratings to presented cake.