COOKIES + CAKES 2 Flashcards

1
Q

what does heat cause to expand during baking in SHORTENED cakes

A

air, steam, and CO2 to expand (heat flows from edge to center)

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2
Q

how does the structure set during baking in SHORTENED cakes

A

starch gelatinizes, proteins coagulate

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3
Q

what happens to the cake as interior continues to rise
after the outside has set in SHORTENED cakes

A

Cake becomes rounded at the top

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4
Q

what are three ways to check for done-ness of cake in SHORTENED cakes

A

appearance, touching, inserting toothpick

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5
Q

what does the cooling rack provide for the cake / prevent from happening to the cake in SHORTENED cakes

A

even air circulation under the cake; Prevents condensation and sogginess

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6
Q

what do unshortened cakes rely on for structure

A

foam formation / prep is more involved than shortened cakes

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7
Q

what are the three main ingredients in angel food cake

A

egg whites, sugar, flour

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8
Q

what does sugar stabilized, interfere with and raise in angel food cake (unshortened)

A

Sugar stabilizes foam by incorporating air bubbles
* Also interferes with gluten development
* Also raises coagulation/gelatinization temperature

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9
Q

what is the majority of leaving from in angel food cake (unshortened)

A

from the egg

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10
Q

whats critical for angel food cake (unshortened)

A
  • Formation of a stable egg white foam is critical
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11
Q

whats essential for angel food cake

A

proper mixing technique

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12
Q

why is sugar added in gradually after egg whites have begun to foam?

A

otherwise it will pull water from the egg and lead to low volume

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13
Q

what does the light batter in angel food cake rely on for support

A

central tube

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14
Q

why is angel food cake pan left uncreased

A

to provide traction to reach
optimal volume and prevents angel food cake from falling out during upside-down cooling

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15
Q

what should the angel food cake surface look like when done

A

Surface should be lightly brown and spring back when
touched

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16
Q

describe flat frosting

A

Uncooked, simplest to prepare
* Powdered sugar beaten with a liquid
(milk, water, or cream) and a flavoring
* Dissolves instantly in unheated liquid [unlike granular]
* Have tendency to dry out and crack

17
Q

describe cooked frosting

A

Made with either granulated or powdered sugar heated in water with additional ingredients

18
Q

whats a common cooked frosting

A

buttercream

19
Q

whats ganache

A

Prepared from heated mixture of chopped chocolate and heavy cream thats poured over desserts and eventually hardens

20
Q

why are cookies crispier than cakes

A

b/c little to no gelatinization or gluten
formation occurs

21
Q

how do cookie ingredients compare to cakes

A

Less liquid, more fat and sugar (similar ingredients with different proportions)

22
Q

what are cookies grouped based on

A

based on fluidity of dough or batter

23
Q

what are bar cookies

A
  • Most fluid cookie batter
  • Baked in pan [instead of baking sheet]
24
Q

examples of bar cookies?

A

brownies; lemon bars

25
what are dropped cookies
Dropped from spoon onto the cookie sheet * Contain just enough flour to not spread out when dropped
26
examples of dropped cookies?
chocolate chip, oatmeal-raisin, meringues, fortune cookies, madeleines
27
what are pressed cookies
* Mixture is viscous enough to be piped from pastry bag or pressed through dies
28
examples of pressed cookies?
macaroons, lady fingers
29
what are molded cookies?
Dough is heavy enough to be molded into shapes; double baked
30
examples of molded cookies?
peanut butter cookies, biscotti
31
what are rolled cookies
Dough is slightly heavier than molded cookies * Rolled out and cut into desired shape
32
examples of rolled cookies?
sugar cookies, gingerbread, Linzer cookies, shortbread
33
what are icebox / refrigerator cookies
* Same dough as rolled cookies * Formed into cylinder, wrapped, and refrigerated * Hardened dough is ready to slice for baking
34
what do Low or non-existent sides allow for
better air circulation and even baking