Cakes part 2 (Panning, Baking and Cooling)

Question 1

How do you prevent cakes form sticking

Answer 1

coat pans with fat or parchment paper

Question 2

What happens if you prep pan after making batter

Answer 2

air cells within the batter will deflate and volume lost

Question 3

Why is solid shortening better for coating then butter

Answer 3

not contain water, less expensive, tasteless and odorless, does not burn easily

Question 4

Pan coating ratio

Answer 4

equal parts oil, shortening, and flour
leaves No white residue in cake crust

Question 5

Ungreased

Answer 5

Angel food and chiffon cakes

Question 6

Ungreased sides; paper on bottom

Answer 6

Genoise layers

Question 7

Greased and papered

Answer 7

High-fat cakes, sponge sheets

Question 8

Greased and coated with flour

Answer 8

High-fat cakes, chocolate cakes, anything in a Bundt or shaped pan

Question 9

Greased, floured and lined with paper

Answer 9

Cakes containing melted chocolate, fruit chunks or fruit or vegetable purées

Question 10

Measurement used to fill pans

Answer 10

High fat/egg foam- weight
High ratio- volume

Question 11

Proportions to be filled

Answer 11

1/2 half to 2/3 full allows batter to rise during baking without spilling over edges

Question 12

Temp cold

Answer 12

leavening lost and cake won’t rise

Question 13

Temp too high

Answer 13

cake will rise unevenly, and crust may burn before interior is fully baked

Question 14

Temp too low

Answer 14

cake will not rise and dry out before finished baking

Question 15

The larger surface area the

Answer 15

higher the temp

Question 16

At what temperature range are most cakes baked?

Answer 16

325 F to 375F

Question 17

The amount of leavening should be decreased at higher altitudes and the eggs in the mixture

Answer 17

should be under whipped. Temperatures should be increased by 25 F degrees F at altitudes over 3500

Question 18

Determining doneness of cake

Answer 18

Appearance- light to golden brown,
Touch- spring back with no sogginess
Cake tester- toothpick that comes out clean

Question 19

What is the general rule for cooling a cake layer?

Answer 19

Allowed to cool for 10 to 15 minutes on a cooling rack

Question 20

Cool angel food and chiffon cakes by

Answer 20

Turning them upside down because
this prevents the cake from collapsing or shrinking

Question 21

What is important to remember when cooling cakes?

Answer 21

No air currents or drafts when cooling, they can cause them to collapse.