Cakes part 1 (Cake types)

Question 1

Most cakes are created from

Answer 1

liquid batters with high fat
and sugar contents.

Question 2

What would happen if their is too much flour in a cake

Answer 2

The cake will be dry

Question 3

What would happen if the cake had too much egg

Answer 3

The cake will be tough and hard

Question 4

Tougheners

Answer 4

(Flour, milk and eggs contain protein)
Protein provides structure and strengthens the cake once baked.
Too little protein and the cake collapse,
too much and it will be tough and coarse textured

Question 5

Tenderizers

Answer 5

(Sugar, fats and egg yolk)
interfere with the development of gluten structure when cakes are mixed. They shorten strands making cake tender and soft, also improve keeping quality

Question 6

Moisteners

Answer 6

(Liquids such as water milk juice eggs)
they bring moisture to the product. Moisture is necessary for gluten formation and starch gelatinization, improves keeping quality

Question 7

Driers

Answer 7

(flour, starch, milk solids absorb moisture)
gives body and structure

Question 8

Leaveners

Answer 8

(Gasses in batter)
lets it rise, air trapped with fat and sugar when creamed, sometimes baking powder and soda are used to release carbon dioxide,
steam and air are mainly used

Question 9

The two categories of cakes are

Answer 9

1. creamed fat
2. whipped eggs

Question 10

Creamed fat:

Answer 10

butter cakes(creaming method cakes),
high ratio cakes

Question 11

Whipped-egg:

Answer 11

genoise,
sponge cakes,
angel food cake
chiffon cake

Question 12

Butter (creaming method

Answer 12

High-fat formula; chemical leavener Used

Fine grain; air cells of uniform
size; moist crumb; thin and tender crust

Question 13

High-ratio (two-stage)

Answer 13

Emulsified shortening; two-part Mixing method

Very fine grain; moist crumb: relatively high rise

Question 14

Genoise (egg foam)

Answer 14

Whole eggs are whipped with sugar; no chemical leaveners

Dry and spongy

Question 15

Sponge (egg foam)

Answer 15

Egg yolks are mixed with other ingredients, then whipped egg whites are folded in

Moister and more tender than genoise

Question 16

Angel food (egg foam)

Answer 16

No fat; large quantity of whipped egg whites; high percentage of sugar

Tall, light and spongy

Question 17

Chiffon (egg foam)

Answer 17

Vegetable oil used; egg yolks mixed with other ingredients, then whipped egg whites folded in; baking powder may be added

Tall, light and fluffy; moister and richer than angel food

Question 18

In high ratio cakes can you substitute emulsified shorting

Answer 18

no

Question 19

You should cream butter on 1st or 2nd speed when preparing a butter cake because

Answer 19

Makes the fat and liquid suspended, mechanically leavening product, and the batter will hold additional liquids and flour

Question 20

A spongecake is different from genoise

Answer 20

because sponge cakes uses separated egg

Question 21

Angelfood cakes and chiffon cakes are similar in appearance and texture, but how do they differ?

Answer 21

Chiffon cakes have egg yolks and vegetable oil which makes it moister and richer

Question 22

Even though angel food cakes are low fat, what are they not? Why? How can they be topped?

Answer 22

Low cal, the sugar content,fresh fruit, fruit compote, whipped cream

Question 23

Ribbon

Answer 23

used to describe that consistency of a batter or mixture of beaten egg and sugar