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NUTR 205 > Cakes (and cookies) > Flashcards

Cakes (and cookies) Flashcards

1
Q

what are shortened cakes?

A

has fat

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2
Q

What are unshortened cakes?

A

no fat (except from egg yolk). fluffy

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3
Q

What are chiffon cakes?

A

best of both (shortened and unshortened). fluffy but with fat

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4
Q

What are characteristics of pound cakes?

A

tender, compact and close grain, no leavening agent

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5
Q

What is in shortened cakes?

A

historically 1 pound each of butter, sugar, flour, and eggs

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6
Q

What are shortened cakes leavened by?

A

air and steam

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7
Q

What are characteristics of standard shortened cakes?

A

fine grain, uniform cells with thin cell walls, and elastic crumb

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8
Q

What are the ingredients in standard shortened cakes?

A

sugar, egg, fat, leavening agents, flour, liquid, chocolate or other flavors and emulsifiers

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9
Q

What is sugars purpose in cakes and cookies?

A

adds sweetness, promotes tenderness by interfering with gluten development, influences volume, and sugar to liquid ratio can be very important

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10
Q

How does sugar influence volume?

A

traps air during creaming, raises starch gelatinization temperature, and decreases cohesive forces

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11
Q

Why is the sugar to liquid ratio important?

A

too much sugar and too little liquid and the cake will fall

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12
Q

What is the purpose of eggs in cakes and cookies?

A

add air when beaten, contributes to structure (protein), egg whites can count in the liquid, and egg yolks count more as fat

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13
Q

What does fat include?

A

shortening, butter, and margarine

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14
Q

how much fat is in shortening?

A

all fat

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15
Q

how much fat is in butter and margarine?

A

82% fat and 18% liquid

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16
Q

how does fat help in cakes and cookies?

A

increases tenderness and increases volume by decreasing cohesive forces and adding air during creaming

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17
Q

What are leavening agents in cakes and cookies?

A

baking powder, baking soda, air entrapped in creamed shortening, beaten egg whites, steam

18
Q

What does flour contribute to in cakes and cookies?

A

structure

19
Q

What happens if there is too little flour?

A

weak structure and coarse texture and the cake may fall

20
Q

What happens if there is too much flour?

A

compact dry cake

21
Q

What are the types of liquid in cakes and cookies?

A

milk, water, and fruit juices

22
Q

What does liquid do for cakes and cookies

A

dissolves ingredients, hydrates starch and protein, produces steam

23
Q

does chocolate cake need more or less flour?

A

less due to cocoa and chocolate contain starch

24
Q

What does the pudding method help with?

A

brings out chocolate flavor while keeping tender texture

25
Q

What is the pudding method?

A

mix cocoa/chocolate with liquids and heat till chocolate is melted and/or cocoa dissolves. let cool before mixing in, so it doesn’t melt the fat

26
Q

What brings out the chocolate flavor?

A

coffe or espresso

27
Q

What suppresses chocolate flavor?

A

milk and also makes the cakes drier

28
Q

What do emulsifiers allow?

A

fat to be distributed more finely and more sugar may be incorporated and also decrease cohesive forces thereby increasing volume

29
Q

What is creaming?

A

sugar + fat, eggs, then alternate dry and wet

30
Q

What is reverse creaming?

A

dry + fat, then slowly add liquids

31
Q

What is conventional sponge?

A

cream fat with about one-half cup sugar, onehalf cup sugar beaten with eggs to “ribbon stage”, add dry ingredients alternatively with liquid, fold in egg and sugar mixture

32
Q

What is quick-mix method?

A

uses higher proportion of sugar and liquid. sift dry ingredients into bowl. add all fat and part of liquid and then add eggs and remaining liquid

33
Q

What happens if overmixing occurs?

A

may toughen cakes, compact cake, heavy or soggy

34
Q

What happens if undermixing occurs?

A

coarse texture, thick cell walls, concave surface especially if a rich mixture

35
Q

How to prepare pans?

A

grease bottoms and sides, lightly flour, use of wax paper, parchment paper, or silicone liners

36
Q

What are types of unshortened cakes?

A

angel food and yellow sponge

37
Q

What are angel food ingredients?

A

egg whites that are beat to foam, flour (cake flour is better), sugar, cream of tartar

38
Q

how should you mix angel food?

A

beat eggs, beat part of sugar into eggs, gently fold flour and sugar mix into beaten egg whites

39
Q

how are sponge cakes different from angel food?

A

use yolk as well as white

40
Q

what are different types of cookies?

A

rolled, dropped, bar, pressed, molded, icebox or refrigerator

NUTR 205 (17 decks)

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