Lab 6 Flashcards
In cake preparation, egg, flour and milk contains ____
Protein that coagulates with heat to form the structure.
Egg whites will do what in cake? What do egg yolks do?
Egg white will leaven and dry a product.
Egg yolks emulsify.
What is an advantage of using room temp eggs instead of cold?
Will have a better volume
In cake preparation, what does sugar combine with to tenderize the cake?
Gluten forming proteins
What coats gluten forming proteins? What does it result in? What does creaming do?
Fat
Results in tenderization, and creaming results in tiny bubbles.
Similarly to fat, oil coats gluten forming proteins but does not contain what?
Does not contain AIR therefore must be incorporated into other ingredients such as eggs to maximize air.
How should MCT oil incorporate air into cake?
Blend at high speed for 5 minutes
In cake preparation, how should dry ingredients be incorporated for better ingredient distrubution?
Dry ingredients should be sifted.
Name the two ways cakes are classified
1) Shortened
2) Foam cake
What are 3 other names for shortened cakes?
Butter
Conventional
Creamed
The most commmon creamed cake is
birthday cake
Which foam cakes contain no fat?
Angel
Meringue
Dacquosies
Vacherin
Which foam cakes congains only fat from egg yolks?
Sponge
Ladyfingers
Which foam cakes contain only fat ASIDE from yolks?
Chiffon
Genoises
How many mL of baking powder and baking sodal per cup of flour?
5 mL baking powder
1 mL baking soda
If the only liquid source is eggs, is a leavener necessary? Provide an example.
No leavener necessary. i.e pound cake
What are the goals of mixing? (3)
Uniform blend of ingredients
Incorporating maximal amount of air cells (optimal volume and texture)
Developing minimal amount of gluten
Name the 7 cake mixing methods
1) Conventional
2) Conventional - meringue
3) Conventional -sponge
4) Quick Mixing
5) Single Stage (dump)
6) Two Stage (pastry blend)
7) Muffin method
The conventional mixing methos is also known as (3)
Creaming
Sugar-shortening
Sugar batter
describe the sugar batter method
1) fat and sugar creamed until light and fluffy (vital for volume)
2) Eggs beaten in (increase air volume, distributes lecithin)
3) Dry ingredients sifted in small amounts beginnign and ending with dry ingredeints
In the conventional mixing method, when do they gluten forming proteins become well coated?
In the first additon of the dry ingredients (sifted) to the wet ingredients (fat, sugar, eggs).
When gluten proteins are well coated in fat, this limits what?
Gluten development
In the conventional mixing method, why is it important to limit mixing after liquid is added?
because uncoatwed gluten proteins combine at this point, resulting a tough cake
descrie the conventional meringue method
Egg whies are seperated, made into a meringue and folded in at the end of mixing.

