Cakes

Question 2

If fat is high…

Answer 2

Use the creming method or two-stage method.
The two-stage method may be used if the percentage of sugar is over 100% and if the fat is emulsified shortening. Otherwise, creaming method

Question 3

If fat is low & eggs and sugar are high…

Answer 3

Use an egg-foam method

Question 4

Creaming method

Answer 4

Cake-mixing method involving mixing flour and eggs into creamed sugar and fat; also used for some muffins and coffee cakes.

Question 5

Two-Stage Method

Answer 5

aka blending method. Mixing method for high-fat, high-ratio cakes using emulsified shortening; it requires the addition of liquids in two stages.

Question 6

When mixing cakes, all ingredients should be at room temp. T/F?

Answer 6

True.

Question 7

Foaming method

Answer 7

A cake-mixing method that incorporates whipped eggs into a batter.

Question 8

Angel Food Method

Answer 8

Mixing method for angel food cakes, involving folding dry ingredients into an egg-white foam.

Question 9

Chiffon method

Answer 9

A cake-mixing method involving folding an egg-white foam into a mixture of flour, egg yolks, sugar, and liquids.

Question 10

Angel food cake contains no fat. T/F?

Answer 10

True

Question 11

Royal icing

Answer 11

An icing made of confectioners’ sugar and egg whites, used for decorating.

Question 12

Glaze

Answer 12

(1) A stock reduced until it coats the back of a spoon. (2) A shiny coating, such as a syrup, applied to a food. (3) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.

Question 13

Ganache

Answer 13

A rich cream made of heavy cream and chocolate.

Question 14

Fondant

Answer 14

A smooth, creamy white icing or candy consisting of very finely crystallized sugar syrup.

Question 15

Buttercream

Answer 15

An icing made of butter and/or shortening blended with confectioners’ sugar or sugar syrup and, sometimes, other ingredients.

Question 16

Foam icing

Answer 16

Meringue made with boiling syrup that may contain stabilizing ingredients like gelatin. Also called boiled icing.

Question 17

Flat icing

Answer 17

A mixture of 10X sugar, water, and, sometimes, corn syrup and flavoring. Also called water icing.

Question 18

Fudge icings

Answer 18

Rich cooked icing that is heavy and thick; it may be flavored with a variety of ingredients, and it is often somewhat like candy.

Question 19

Royal icing

Answer 19

also called decorating or decorator’s icing, is similar to flat icings except that it is much thicker and is made with egg whites, which make it hard and brittle when dry. It is used almost exclusively for decorative work.