Food - baking Flashcards
Common faults in cake making
cake sinks - too much sugar/raising agent, undercooked, disturbed during cooking
close, heavy texture - - too much liquid, too little raising agent, mixture over beaten.
peaked, cracked top - oven too hot, tin too small, mixture too stiff,
cake very dry - overcooked, too little liquid, too much raising agent
Guidelines for baking at home
Arrange oven shelves and preheat oven,
Ensure all ingredients are fresh
weigh and measure ingredients accurately
follow recipe carefully
time carefully, avoid opening oven door unnecessarily,
check to see if oven is cooked using appropriate method,
cool on wire tray.
Test to see if cake is cooked
bread, scones - Hollow when tapped underneath.
cakes - metal skewer comes out clean from the cake, no mixture clinging to it.
sponges - springs back up when pressed lightly with finger.
How do raising agents work?
Gas is produced in the dough, heat of the oven makes gas bubbles expand, bubbles push up to raise the dough, heat of oven forms crust on top to prevent more rising.
Four types of raising agents
air, yeast, bread soda, baking powder
What is needed to make dough rise?
Akali, acid and liquid.
Methods of making cakes and bread
rubbing in method - cakes, scones, pastry
creaming method - queen cakes, madeira cakes
whisking methid - sponge cakes, swiss rolls, flans
all-in-one method - chocolate cakes, coffee cakes
melting method - gingerbread, boiled fruit cakes
Commercial cake mix advantage
labour saving, quick and easy, useful in emergencies, gives confidence to beginners
Disadvantage of commercial cake mix
expensive, may contain additives, photos on package may be misleading, high in sugar and salt low in fibre
what is a pastry
a pastry is a mixture of flour, fat and water.
Types of pastry
shortcrust, rich shortcrust, cheese pastry, wholemeal pastry, puff pastry, choux pastry, filo pastry.
