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Experience with Foods > Cake, Pasta, and Chocolat > Flashcards

Cake, Pasta, and Chocolat Flashcards

1
Q

Are there any pasta qwestions????

A

FRICKK NOO THIS GURL IS CREZI

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2
Q

According to Dori Greenspan, pies are down home, cookies are fun but cakes just about sing, “I love you”. What is so special about cake?

A

You go out of your way to make something feel special and made for a special occasion. They are more elevated that cookies and pies.

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3
Q

Sometimes you can successfully estimate amounts with recipes but why is it advised to follow the recipe of a cake?

A

They are made with scientific precision, therefore in order for the cake to turn out well you follow instructions carefully.

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4
Q

Why is it important to have your ingredients at room temperature?

A

So then they are soft but not melted so it’s quickly incorporated into the mixture.

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5
Q

What makes a cake a “shortened” cake?

A

They are foamy- they contain solid fat; butter as suppossed to oil

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6
Q

Describe a high quality shortened cake?

A

foamy- good volume and moist

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7
Q

In the conventional method, how can creaming the butter and sugar affect the outcome of your cake?

A

It creates a velvety texture.

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8
Q

What is the purpose of alternating the addition of flour and liquid to the butter mixture rather than combining them together all at once?

A

This helps to keep the fat from separating

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9
Q

What is the “one bowl” method?

A

It’s when you first combine dry ingredients, then you add the fat.

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10
Q

How full should you fill your cake pans or cupcake pans with batter so that it has enough space to rise?

A

Halfway

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11
Q

If you make cupcakes from a cake recipe what will change? The baking time, the temperature, or both?

A

The baking time will decrease.

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12
Q

List four indicators that a cake is finished baking.

A

It has a shiny crust and is springy.

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13
Q

Foam Cakes:
In a shortened cake, baking powder and or baking soda is used for leavening. Describe how a foam cake is leavened.

A

By air trapped in protein- from the fluffy beat-up egg whites.

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14
Q

What are the three stages of an egg foam?

A
  1. Foamy 2. Soft peak and lastly stiff peak
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15
Q

Name three types of foam cakes:

A

Biscuits, angel food cake, meringue.

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16
Q

Other than adding sweetness and making it attractive, what are some practical reasons for icing a cake?

A

To give different flavors.

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17
Q

How is baking different from cooking?

A

Baking requires more precision and certain temperature, it’s not as versatile than cooking

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18
Q

Give at least three descriptive words for a high quality cake:

A

Spongy, no tunnels, good volume, fine grain, tender.

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19
Q

What is an important factor for many of your ingredients for cake baking?

A

leavening agent, room temperature.

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20
Q

What is the purpose of creaming butter and sugar with an electric mixer?

A

to add air into it- add volume.

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21
Q

What are the two basic kinds of cake?

A

Shortened Cakes:
Foam Cakes.

22
Q

Other name for shortened cakes

A

buttered cake

23
Q

FOAM CAKES:
ype of fat: c
Leavening:
Techniques used: .

A

Solid
baking soda and baking powder.
Sifting flour, creaming.

24
Q

Describe steps for Conventional method:

A

Sift dry ingredients, cream fat, beat eggs, and mix liquid in another bowl. Combine little by little. prevents overmixing.

25
Q

Describe One Bowl Method:

A

Mix dry ingredients and then mix the liquid back in.

26
Q

type of fat usually used in a One-Bowl Method: .

A

oil.

27
Q

What changes when you use different size pans than the recipe states?

A

the time

28
Q

Techniques used: What are the three stages of egg foam? In which stage is sugar usually added? FOAm

A

Foamy, soft peak, stiff peak. Add sugar in soft peaks.

29
Q

List the types of foam cakes?

A

. Angel: don’t grease pan, Sponge, Chiffon

30
Q

what factors can inhibit egg foam?

A

Clean bowl with no fat residue and no yolk.

31
Q

What is used to help stabilize an egg foam and keep it white?

A

Cream of tartar

32
Q

What is the purpose of sifting?

A

aerate the flower

33
Q

What is the purpose of using a tube pan for an angel food cake

A

Allows more air to get in, that allows it to rise more.

34
Q

What four indicators tell you that your cake is done? (other than the toothpick test)

A

Use your senses: Observation, color, texture, springs back when you touch, golden brown, rounded thin crust, shrink from the sides.

35
Q

List three practical tips for icing a cake:

A

let the cake cool, and help the cake not dry out, works as a glue. Make sure to keep icing covered, no crumbs coming.

36
Q

What is the scientific name for the Cacoa tree

A

Theobroma Cacao

37
Q

The first chocolate drink was consumed by this group of people.

A

Aztec

38
Q

Which European country was the first to consume chocolate?

A

Spain

39
Q

What climate does the Cacao tree grow in?

A

Tropical areas

40
Q

In what area do most Cacao trees grow?

A

Areas surrounding the equator 10 degrees above and below the equator.

41
Q

What is the name of the vessel that holds the cocoa beans?

A

Cocoa bean

42
Q

What is the name of the type of fat found in the Cacao bean?

A

Cocoa butter

43
Q

Which candy bar was named after the Mar’s family horse?

A

Snickers

44
Q

Name two ways to melt chocolate successfully so that it doesn’t burn.

A

Hot water- double boiler

45
Q

What are the best conditions for storing chocolate?

A

Free from odors, and well ventilated areas

46
Q

Which amino acid is found in chocolate that is a precursor to serotonin?

A

tryptophan

47
Q

What is the term used to describe these hormones that affect our mood?

A

Serotonin and endorphins. Feel god hormones

48
Q

What is the name of the group of antioxidants found in chocolate?

A

flavonoids

49
Q

List four ways chocolate is beneficial to our health.

A

Contains antioxidants, helps guard cells, reduces inflammation, lowers blood pressure, reduces bad colesteral, contains bromine.

50
Q

Which type of chocolate is beneficial to health and what percent cocoa must it be?

A

Dark chocolate

51
Q

Which type of chocolate has no health benefits at all?

A

Milk chocolate

52
Q

From your notes, which type of cakes require egg foams?

A

Angel food cake, sponge cake, layer cake, cookies, meringues,

Experience with Foods (7 decks)

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