LESSON 12: CAKES (PART 2) 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
Cooked immediately after mixing and are relatively large in volume, light in weight, fine in texture and easy to cut
CAKE
Comes in varying sizes and shapes – small, medium or large; single, double or multi-layer;
rectangular, rounded, square or heart shapes
CAKE
Made richer by icings or frostings and with addition of nuts, fruits, chocolates and confectioner’s sugar.
CAKE
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. A French word for cake
GATEAU
Batters are classified as POUR or DROP. TRUE OR FALSE
TRUE
pour batters is ____ ratio of flour to liquid ingredients. while drip batters is ____ ratio of flour to liquid.
1:1
2:1
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 in the folding process. It is best done
with the use of rubber scraper.
FOLDING
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.
TRUE OR FALSE
TRUE
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
has lower protein contents (7-8%) thus making it a weak
flour. It is fine and velvety to the touch. It is whitest of all flours, and has starch content, making it superior for delicate fine-textured cakes
CAKE FLOUR
the egg-yolk provides the rich and creamy flavor almost similar to butter; the egg whites provide the liquid in the mixture. When beaten until foamy stage, it contributes mainly to the expansion of the volume of the cake.
EGGS
provides sweetness and adds tenderness and color to the cake.
SUGAR
an acid agent that stabilizes the foam and improves the texture of the crumbs
CREAM OF TARTAR
- Shape is uniform; free from cracks and peaks
- Size is uniform, light in weight, in proportion to size
- Color is golden brown
OUTSIDE CHARACTERISTICS
- Color is even all over
-Grain is fine, round, thin-walled and evenly distributed
-Texture is tender, moist and velvety
-Flavor is pleasing and well-blended
INSIDE CHARACTERISTICS
-Just the right amount of filling for the cake
-Has the right consistency, neither flowing nor too tough or solid
-Contains the characteristic flavor of the kind of filling or topping used
FILLINGS/TOPPINGS
- appropriate design used
- decors are appropriate for the occasion
- decors and trimmings are neatly arranged
- Good color combination
- size and amount of decors are appropriate to the size.
OVERALL APPEARANCE
