first test Flashcards
why you need to weigh and measure accurately
-for end product to be a success
-to set apart from other baked goods
-ratio has to be perfect for chemical reaction
4 types of cake making methods
-creaming method
-rubbing in method
-melted method
-whisking method
creaming method
wooden spoon, bet fat then add sugar, back of spoon side of bowl, fold in flour
rubbing in method
rub cold fat into flour, finger tips, resembles breadcrumbs, add rest of ingredients
melting method
melt together the fat, sugar and liquid, then add eggs, flour and dry ingredients
whisking method
combine the eggs with sugar while whisking make sure eggs are whisked first, then add rest of ingredients
3 types of cakes
medium sponge cake (carrot cake, victoria sponge)
madeira cake (marble cake, madeira cake)
fruit cakes (rich fruit cake, dundee cake)
ways heat is transferred
conduction (touch)
convection (liquid and gases)
radiation (from hot to cold)
temperature important when baking
ingredients change their properties with temperature
sugar in baking process
sugar dissolves into batter
egg in baking process
forms structure, proteins dry out
fat in baking process
as they melt, any trapped air and water escapes from the fat
flour functional properties
provides structure, nutty taste, colour and nutrition value
butter functional properties
adds flavour, traps air bubbles, makes it last longer
eggs functional properties
traps air creating good texture, brings structure, shiny top, flavour, nutritional value
sugar functional properties
adds sweet taste, helps hold moisture makes lasts longer, gives it brown colour
