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40 Cards in this Set
- Front
- Back
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What are the four methods of cake making?
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Whisking, creaming (all in one), rubbing in, melting
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Dextrinisation
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when starch in flour converts into sugar, making a golden colour
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Made with the rubbing in method
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raspberry buns, rock cakes, scones
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Made with the creaming or all in one method
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Victoria sandwich, cup cakes
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Made with the melting method
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brownies, flapjack, fingerbread
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Made with the whisking method
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Swiss roll, sponge flan, gateaux
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The raising agent for rubbing in is...
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chemical: baking powder or self raising flour
mechanical: adding air rubbing in and sieving |
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The raising agent for creaming method is...
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Chemical: self raising flour which includes baking powder
Mechanical: adding air sieving and creaming fat and sugar |
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The raising method for ginger bread using melting method is...
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Chemical: Bicarbonate of soda ( spices hide the flavour and colour of this raising agent)
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The raising agent for whisking method is...
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Mechanical: adding air into the eggs by whisking and sieving in flour
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What method is this cake made with... it produces a dry and open cake, well risen with rough surface
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Rubbing in
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What method is this cake made with... a fluffy light sponge, fine even texture, long shelf life due to amount of fat
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Creaming/all in one
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What method is this cake made with.... very light sponge, even soft shelf life due to no fat
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whisking method
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Faults in cakes:
Peaked cracked top |
Oven too hot
Too much mixture in the tin Too high shelf |
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Faults in cakes:
Cake sinks |
Too much sugar collapses structure
Too much raising agent Disturbed during cooking |
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Faults in cakes:
Sugary speckled texture |
Too much sugar
Wrong type of sugar |
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Faults in cakes:
Close heavy texture |
Too much liquid
Not enough raising agent |
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Faults in cakes:
Coarse and open texture |
Too much raising agent
Insufficient mixing of flour |
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Faults in cakes:
Cake very dry |
Over cooking of the cake
Insufficient liquid used |
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Faults in cakes:
Fruit has sunk |
Too much liquid to carry weight of fruit
Too much sugar and raising agent |
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How would you adapt a cake for a coeliac
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Remove the flour and use gluten free flour or rice flour
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How would you increase fibre in a cake
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Use wholemeal flour, add fruits and nuts
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What would a cake be packaged in
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Paperboard or plastic
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Advantages of paperboard as packaging are..
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Easy to print on , lightweight, forms a protective barrier
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Advantages of plastic as packaging are..
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Can be moulded to the same shape and size of the cake and it is recycable
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What cake method is this:
Rub fat into flour Add additional ingredients Add liquid Knead gently and shape |
Rubbing in
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What cake method is this:
Fat and sugar creamed together Eggs added slowly, beating well Fold in the flour Add to container to cook |
Creaming
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What cake method is this:
Eggs, fat, sugar, flour added to bowl and mixed Add to container to cook |
All in one
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What cake method is this:
Fat, treacle, chocolate melted Other ingredients combined in a bowl Mixtures combined Placed in container to cook |
Melting
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What cake method is this:
Eggs and sugar whisked until doubled in volume Gently fold in flour Pour into container to cook |
Whisking
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What is the purpose of lining a cake tin
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Ensure a quality product as the cake comes out whole
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What would be a standard component for cakes
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Ready made cake mix, butter icing, fondant ready made shapes
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Define a component ingredient
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Part of a product that is already made for you to use
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What are the three raising agents
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Air, steam, carbon dioxide
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A raising agent is triggered by what?
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Moisture or heat
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How does a raising agent work
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Produces a gas which is trapped in the mixture helping to form the structure
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Air can mechanically be added by..
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Sieving, creaming, rubbing in, whisking
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Chemical raising agents are..
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Baking powder and bicarbonate of soda
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A biological raising agent is....
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Yeast... ONLY used in bread making
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Why do you line a cake tin
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Quality control so the cake comes out in one piece with no bits missing
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