FINAL - LESSON 5 Flashcards
are rich muffins that contain high proportions of fat, sugar and eggs. They are leavened by air, steam or carbon dioxide produced by baking powder or baking soda.
CAKES
a rich multilayered cake filled with whipped cream, butter cream, mousse, jams or fruits. It can be made with or without flour but instead with nuts, breadcrumbs, sugar, egg and flavorings.
TORTE
a small light cake or pastry with fillings like custard, fruits or nuts.
GATEAU
a small baked product or confectionery taken as dessert.
PETIT FLOUR
it doesn’t have fats.
UNSHORTENED CAKES
contains fats or shortening.
SHORTENED CAKES
Also called “foam cakes” or “Sponge cakes”.
UNSHORTENED CAKES
Examples are “pound cakes”, “butter cakes”, “fruitcake”, “banana cake”, “rum cake”, “caramel cake”.
SHORTENED CAKES
Additions of fresh fruits like banana, oranges, peaches, pineapples, mangoes etc. Example is:
SHORTENED CAKES; BANANA CAKE
Additions of more flavorings like coffee, chocolate, nutmeg, and sour cream and spices like cinnamon, cloves and all-spice. Example is:
SHORTENED CAKES; FRUIT CAKE
cross between the shortened and unshortened cake. They are light and spongy similar to unshortened cakes but contain oil, known as Chiffon cake.
HYBRID CAKES
Batters are classified as _____ or ______.
POUR OR DROP
is 1:1 ratio of flour to liquid ingredients
POUR BATTERS
is 2:1 ratio of flour to liquid
DROP BATTERS
fat is creamed and sugar is added. Eggs are added on at a time to the creamed mixture. Sifted dry ingredients are added alternately with liquid, starting and ending with dry ingredients.
CONVENTIONAL METHOD
the dry ingredients are sifted together in one bowl. In another bowl, fat or oil is added gradually to the beaten eggs. This is now added gradually to the dry ingredients in the other bowl. Uniform mixing is done to allow a smooth blending of ingredients.
MUFFIN METHOD
the sifted ingredients are placed in a bowl. A well or hole is made at the center. The liquid ingredients such as egg yolk, oil, and water are placed in the center and blended. Egg whites are beaten separately and then blended with batter using cut and fold method.
ONE BOWL METHOD
similar to conventional except the egg yolks are separated from egg whites and beaten until stiff.
MODIFIED CONVENTIONAL METHOD
accurate measurement comes with proper handling of tools and equipment.
MEASURING
when shortening or butter is creamed in a bowl, it should be at room temperature to achieve a smooth texture.
CREAMING
this involves mixing the dry ingredients with the liquid ingredients, using spatula, rubber scraper or wooden spoon.
BLENDING
an important batter. One should be careful to incorporate and retain the air produced. It is best done with the use of rubber scraper.
FOLDING
the purpose of _______ is to incorporate air, using a wire whip or whisk beater. Beat in one direction to uniformly incorporate air. For better result, see to it that the egg whites are fresh, free from egg yolks, and are at room temperature.
BEATING
the process of mixing two or more ingredients, done by agitating the ingredients using a tool in a bowl or container using a wooden spoon.
STIRRING
