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11 Cards in this Set
- Front
- Back
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What are the objectives of proper cake mixing?
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Ingredient dispersion and air cell creation.
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What are the four mixing methods for shortened cakes?
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Creaming, blending, two-stage, and combination.
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What are the two mixing methods for foam cakes?
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Sponge method, and chiffon method.
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What are the stages of the creaming method?
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Cream fats and sugars, add eggs, and alternate liquids with dry.
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What does high-ratio mean?
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The amount of sugar excedes the amount off flour.
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What are the stages of the blending method?
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most ingredients are placed in the bowl, mixer is on while oil is added, eggs and other liquid is added.
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What are the stages of the two-stage method?
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All dry ingredients and fat are mixed on slow speed, liquids and eggs are added in stages. This is used for high-ratio cakes.
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What are the stages of the combination method?
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Flour and shortening creamed together, eggs and sugar heated to 100F, whipped as in sponge cake. The two are gently combined by folding, liquid is added.
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What are the stages of the sponge method?
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Most sugar is added to eggs before whipping and heated to 100F, sifted ingredients are folded in.
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What are the stages of the chiffon method?
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Yolks and whites whipped separately, oil added to yolks, sifted ingredients added to yolks, whites folded into yolk mixture.
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What are the three types of mixers?
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Vertial, horizontal, and spiral.
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