Cakes and Cookies Flashcards
How are cakes classified?
By fat content
Cakes have a higher proportion of what relative to flour?
Sugar, milk, and fat
Flour, milk, and egg whites contain what that contribute to structure and strength?
Proteins
Fat, sugar and egg yolks have the opposite effect. True or false.
True
Fat, sugar, and egg yolks have what purpose?
Provide moisture, shorten gluten strands, and increase tenderness
Shortened cakes are foamy but has a lot of ______.
fats
Shortened cakes are usually leavened with what?
Baking powder
Unshortened cakes rely on what from foam to leaven?
steam and air
What is the main difference between shortened and unshortened cakes?
Fat. Shortened cakes are rich in fat while unshortened hardly have any.
Shortened cakes examples
Bundt, butter, upside-down cake, carrot cake , cheesecake, devil’s food cake, fruitcake pound cake
Unshortened cake
Angel food cake, boston creaam pie, tiramisu
Chiffon cakes is made from what 2 ingredients?
Fat and egg white foam
What is the purpose of flour in cakes?
Establish a structural network
What is the purpose of sugar in cakes?
Sweetness, improve shelf-life, increase volume, and moisture
What is the purpose of fat in cake?
increase tenderness, moistness and flavor
What is the purpose of milk in cakes?
Hydrate dry ingredients
What are the examples of emulsifiers in cakes?
mono- and diglycerides
What is the purpose of hydrophilic colloids?
Improve viscosity and stability
What is the purpose of a dull pan?
They absorb heat more readily
What are 3 methods for testing doneness?
Appearance, touching, and a toothpick
Unshortened cakes rely on what?
Foam formation
Sugar stabilizes foam by incorporating what?
air bubbles
What does a light batter rely on?
Central tube
What is frosting?
A sugary spread that improves, flavor, texture, and appearance
