Cakes Flashcards
What ingredients are tougheners in cakes?
Flour and Eggs
What do tougheners provide for a cake?
Structure
What ingredients are tenderizers in cakes?
Sugar, Fats, Chemical Leaveners
What do tenderizers provide for cakes?
Softness, and shortening of protein fibers.
What ingredients are moisteners in cakes?
Water, Milk, Cream, Syrups, Liquid Sugar, and Eggs
What ingredients are driers in cakes?
Flours, Starches, Cocoa, Milk Solids
What is the maximum amount of milk powder beneficial to cakes?
10-12%
What amount should cocoa in cakes never exceed?
30%
What elevation is considered High Altitude?
2000 feet above sea level
When atmospheric pressure is low, what ingredients in cakes should be increased?
Egg/Flour (tougheners) and Liquids
When atmospheric pressure is low, what ingredients in cakes should be decreased?
Leavening, Fat/Sugar (tenderizers)
True or False - At higher altitudes baking temperature should decrease.
False - it should actually increase.
What are 4 mixing methods for high-fat cakes?
~Creaming Method
~ High Ratio Method (two stage)
~ One Stage Method
~ Flour Batter Method
Of the 4 high-fat mixing methods, three work better with shortening, what are they?
~ High Ratio Method
~ One Stage Method
~ Flour Batter Method
What is the procedure for making a flour batter cake?
- Cream the flour and fat together.
- Whip the eggs and sugar together.
- Add egg mixture to fat mixture.
- Add milk and finish mixing.
What are 4 types of egg foam cakes?
~ Genoise
~ Swiss Roll
~ Angel
~ Chiffon
What is the difference between genoise and swiss roll?
Swiss Roll + Melted Fat = Genoise
List 3 contributing factors to curdling.
~ Using the wrong fat ~ Ingredients are too cold ~ Mixing first stage too quickly at a high speed ~Add eggs/liquid too quickly ~Adding too much liquid
True or False - Both Angel Food Cakes and Chiffon Cakes should be baked in ungreased tube pans.
True
What are the 6 methods that can be used for egg foam type cakes?
~ Angel Food Method ~ Chiffon Method ~ Sponge Method ~ Emulsified Sponge Method ~ Separated Egg Method ~ Genoise Method
In cake making, A-, M-, and X-faults are examples of what types of faults?
Structural Faults
What is an A-Fault caused by?
~ Not enough fat ~ Not enough sugar ~ Not enough baking powder ~ Flour is too strong ~ Too many eggs ~ Oven is too hot with lack of humidity ~ Over mixing
What is an M-Fault caused by?
~ Not enough flour ~ Not enough eggs ~ Not enough baking temperature ~ Caked moved during baking ~ Too much fat, sugar, and baking powder
What is an X-Fault caused by?
~ Too much milk or water
What are the 5 ways to test for doneness?
~ Crust Colour ~ Springs Back ~ Toothpick ~ Pulling from sides of pan ~ Smell
