COOKIES + CAKES 1 Flashcards
how are cakes classified
based on whether or not they contain fat
what do flour, milk, and egg whites contain for cakes
proteins that contribute to structure and strength
what impact do fat, sugar and egg yolks have on cakes
tenderizing the structure
* Provide moisture
* Shorten gluten strands, increasing tenderness
what do cakes have more of than flour
sugar, milk and fat
what do shortened cakes have a lot of
fat
what are shortened cakes leavened with
baking powder or soda
what are two examples of unshortened cakes
yellow sponge cake and white angel cake
whats the difference between eggs in yellow sponge cake and white Angel cake
In white angel cakes you just use egg white and
in yellow sponge cakes you use whole eggs
what does “sponge” mean
foods made with beaten egg whites
what do unshortened cakes rely on for leavening
steam and air
describe the texture of unshortend cakes in three ways
soft, tender, porous
how do shortened and unshortened cakes differ in terms of fat content
shortened cakes are rich in fat while
unshortened hardly have any fats
how are cakes made with eggs only different from cakes made with fat
The cakes made with eggs only are softer and moist than the ones made with fat.
what are chiffon cakes made from
fat and egg white foam + extra baking powder
are chiffon cakes shortened or unshortened
have a combination of both charactertiscs
describe texture of chiffon cakes
light and airy, yet richer and denser than
angel food cake
what role does flour play in cakes
establishes structural network
* Starch gelatinization
* Gluten formation
what role does sugar play in cakes
sweetens, browns, ↑shelf-life, ↑volume, ↑moisture
why does cake have more time to rise during baking before starch sets the structure and gelantzies
because sugar can delay gelatinization,
what does sugar prevent
microbial spoilage
what do fats increase
↑tenderness, ↑moistness, ↑flavor solid fats most effective
what does creaming do to air bubbles
incorporates tiny air bubbles into fat
are air bubbles easily incorporated into oils
no
what do oil-shortenened cakes rely on
chemical leaveners
can oil usually be used as sole fat
no
what four things does milk do (hydrates, dissolves, provides, allows)
- Hydrates dry ingredients
- Dissolves sugar and salts
- Provides steam
- Allows baking soda or powder to react
what are some examples of leaveners and flavor enhancers
Leaving agents: baking soda/powder, air, steam
Flavor enhancers: salt, vanilla, chocolate, spices, fruits, nuts
what can oil add and help reduce
add moisture and help reduce gluten
formation by coating proteins
what do hydrophilic colloids, like vegetable gums, improve
improve viscosity and stability
what do emulsifiers, like mono- and diglycerides, polysorbate, do?
improve texture and flavor by aiding in
emulsification of ingredients and air
what kind of pan is best to bake cakes and why
Dull, rough surfaced pans are best because they absorb heat more readily
what do dull, rough surfaced pans do for baking time, volume, grain, and texture?
- Causes cake to bake rapidly and creates larger volume, finer grain, and velvety texture
solid shortening or butter?
solid shortening
why dont you grease the sides of the pan
ungreased sides give better traction to rise
what happens if batter stands too long before going in oven
gases will escape
what happens if oven temp is too low, gas is lost before the structure set?
cake will have low volume
should pans be allowed to touch each other or the
sides of the oven and/or placed directly above or below each other?
no, will cause uneven heating
