Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
31 Cards in this Set
- Front
- Back
|
kinds of cakes |
1. shortened 2. unshortened 3. chiffon |
|
|
pound cakes |
1. tender 2. compact, close grain 3. historically 1# each of butter, sugar, flour, eggs 4. no leavening agent 5. leavened by air or steam |
|
|
standard shortened cakes |
1. fine grain 2. uniform cells, thin cell walls 3. elastic crumb |
|
|
standard shortened cakes ingredients |
1. sugar 2. egg 3. fat 4. emulsifiers 5. leavening agents 6. flour 7. liquid 8. chocolate in chocolate cakes |
|
|
sugar in shortened cakes |
1. adds sweetness 2. promotes tenderness by interfering with gluten development 3. influences volume a. traps air during creaming b. raises starch gelatinization temp c. decreases cohesive forces |
|
|
eggs in shortened cakes |
1. add air when beaten 2. contributes to structure (eggs coagulate) |
|
|
fat in shortened cakes |
1. shortening, butter, or margarine 2. what subbing, what type of fat? 3. diet margarine lower in fat 4. increases tenderness 5. increases volume by: a. decreases cohesive forces b. adds air during creaming |
|
|
emulsifiers in shortened cakes |
1. allow fat to be distributed more finely and more sugar incorporated 2. high ratio shortenings 3. decrease cohesive forces = increases volume 4. mono- and diglycerides added to hydrogenated shortenings 5. polysorbate 60 |
|
|
leavening agents in shortened cakes |
1. baking powder 2. baking soda 3. air trapped by creamed shortening 4. beaten egg whites 5. steam |
|
|
flour in shortened cakes |
1. contributes structure 2. too little flour: a. weak structure, coarse texture b. cake may fall 3. too much flour: a. compact dry cake 4. AP flour or cake flour |
|
|
liquid in shortened cakes |
1. milk, water, fruit juice 2. dissolves ingredients 3. hydrates starch and protein 4. produces steam 5. if too much, poor volume |
|
|
chocolate in shortened cakes |
1. cocoa and choc contain starch, so less flour 2. Devil's food cake |
|
|
mixing methods |
1. conventional 2. conventional sponge 3. muffin 4. quick mix |
|
|
conventional mixing method |
1. cream fat with sugar 2. add eggs 3. add dry alternatively with liquid |
|
|
conventional sponge mixing method |
1. cream fat with 1/2C sugar 2. 1/2C sugar beaten with eggs and set aside 3. add dry alternatively with liquid 4. fold in egg and sugar mix |
|
|
muffin method of mixing |
1. eggs, milk, and melted fat mixed together 2. liquids added to dry ingredients |
|
|
quick mix method of mixing |
1. higher proportion of sugar and liquid 2. sift dry ingredients into bowl 3. add all fat and part of liquid 4. add eggs, rest of liquid |
|
|
overmixing cakes |
1. might toughen cake, especially if: a. lean mixture b. higher protein flour used 2. compact cake 3. heavy of soggy |
|
|
undermixing |
1. coarse texture 2. thick cell walls 3. concave surface, especially if rich mixture |
|
|
pan prep |
1. prepare pans before mixing 2. grease pans: a. bottoms and sides b. bottoms only 3. greased and lightly floured 4. use of wax or parchment paper |
|
|
baking cakes |
1. baking temps 2. cool before removing from pan 3. microrwave baking |
|
|
unshortened cakes |
1. no shortening or fat 2. angel food: egg whites only 3. yellow sponge: whole egg |
|
|
angel food ingredients -- eggs |
1. egg whites a. beat to foam b. room temp c. avoid oil or egg yolk contact d. no oil in bowl |
|
|
angel food ingredients -- flour |
cake flour is the best! |
|
|
angel food ingredients -- sugar |
1. stabilizes egg white foam 2. sweetens 3. aids in browning 4. produces tender cake |
|
|
angel food ingredients -- cream of tartar |
1. produces white cake 2. stabilizes egg white foam 3. produces shrinkage of cake 4. produces more tender cake |
|
|
angel food mixing |
1. beat eggs to good volume without over beating 2. beat part of sugar into eggs 3. gently fold flour and sugar mixes into beaten egg whites 4. DO NOT grease pans |
|
|
sponge cake prep |
1. separated 2. whole egg |
|
|
cookies |
1. rolled 2. dropped 3. bar 4. pressed 5. molded 6. icebox or fridge |
|
|
cookie ingredients |
1. ingredients vary 2. usually AP flour 3. crisp cookies: rich in fat, sugar, or both |
|
|
mixing and baking cookies |
1. conventional mixing method 2. baking: cookie sheets 3 beware of carry over baking |
