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96 Cards in this Set
- Front
- Back
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the act of making cakes, cookies, bread and other by cooking them in an oven |
Baking |
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a transparent cup standardized to indicate the amount of liquid |
Liquid Measuring Cup |
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A set marked cups that is for measuring dry ingredients such as flour and sugar |
Dry measuring cup |
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A set of spoon that is used to measure small ingredients such as cream of tartar |
Measuring Spoons |
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an instrument to measure the weight of an item or ingredient |
Digital Scale |
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Measuring Utensils |
- Liquid Measuring Cup - Dry Measuring Cup - Measuring Spoons - Digital Scales |
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Mixing Utensils |
- Electric Mixer - Spatula - Mixing Bowls - Whisk - Wooden Spoon - Sifter or Strainer - Scraper |
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when whipping cream or creaming butter, this utensil is certain to make baking a lot easier |
Electric Mixer |
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You can fold, scrape and stir with this handy tool |
Spatula |
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Use solid, non-reactive materials such as class, stainless steel or ceramic bowls to combine components |
Mixing Bowls |
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For fully mixing almost anything |
Whisk |
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For blendig and whisking thick batters, doughs and sauces, these are ideal |
Wooden Spoon |
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Sifting is a simple way to avoud situations where you bite into a piece of cake and find clump or flour or baking soda |
Sifter or Strainer |
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Handle-equipped, flat, rectangular tool is great for cutting, scraping and dividing dough into equal sections |
Scraper |
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Bleanding and Cutting Utensils |
- Rolling Pin - Cake Slicer Knife - Kitchen Shears - Grater |
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a solid elongated wood with handles at both ends that is used to flatten the dough |
Rolling Pin |
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A tool used for cutting cakes and other pastries |
Cake Slicer Knife |
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Used to grate food into finer form like in cheese |
Grater |
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Baking Utensils |
- Baking Pan - Baking Mat - Cookie or Baking Sheet - Muffin Pan - Oven |
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an aluminum, rectangular or square in form used in baking cakes |
Baking Pan |
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Made from silicon materials that protect the table from dirt and make the baking dough not so sticky when kneading |
Baking Mat |
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Flat aluminum sheet used for baking cookies |
Cookie or Baking Sheet |
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It is where the batter is poured into the individual pockets and baked in the shape of cup |
Muffin Pan |
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An equipment used for baking, heating or drying food |
Oven |
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Bakery goods that are rich in sugarx fat and eggs |
Cake |
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2 types of flour |
1. Cake Flour 2. All Purpose Flour |
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contains 7-9% protein content and is best used for baking delicate and fine textured cakes |
Cake Flour |
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It is common substitue for bread flour and cake flour and has 10-11% protein |
All Purpose Flour |
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3 kinds of sugar |
1. Granulated Sugar 2. Confectioner Sugar 3. Brown and Yellow Sugar |
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Sugar |
- increases dough development - gives a richer crust - improves flavor of bread - it increases volume of bread |
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Eggs |
- Acts as a leavening agent - gives color - gives flavor in baked products - provides richness - adds nutrients. - retains the freshness of baked products |
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A fat that increases tenderness of baked products by preventing the cohesion of gluten strands during mixing |
Shortening |
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Types of Shortenings: |
1. Fats and Oils 2. Butter 3. Lard 4. Margarine 5. Cocoa Powder |
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A gas added or produced during mixing making the product lugther and porous. |
Leavening Agent |
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Chemical Leaveners |
1. Baking Soda 2. Baking Powder 3. Cream of Tartar |
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Provides moisture and react with flour to form gluten, control consistency and dough temperatures |
Liquids |
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Liquid Ingredients: |
1. Fruit Juices 2. Water 3. Milk |
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Types of Milk used in Baking |
1. Homogenized 2. Pasteurized 3. Evaporated 4. Condensed 5. Dried or Milk Powder |
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Removes the flatness or lack of flavor in other ingredients in baking. |
Salt |
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Minor Cake Ingredients: |
- Spices and Seeds - Extracts - Flavors - Cocoa and Chocolate - Coffee - Wines |
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Substitute for 1 tablespoon all purpose flour |
1/2 tablespoon cornstarch or 1/2 potato starch or 1/2 rice starch or 1/2 arrowroot starch |
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Substitution for 1 tablespoon cornstarch |
2 tablespoon all purpose flour |
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Substitution for 1 cup honey |
1 1/4 cup sugar + 1/2 cup liquid |
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Substitution for 1 ounce chocolate |
3 tbsps cocoas + 1 tbsp fat |
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Substitution for Coffee Cream (20 percent) |
3 tbsps butter + about 7/8 cup milk |
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Substitution for 1 cup heavy cream |
1/4 cup butter + 3/4 cup of milk |
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Substitution for baking powder |
1/4 teaspoon baking soda + 1/2 cup fully sourced milk or lemon juice mixed with sweet milk to make 1/2 cup 1/4 tsp baking soda + 1/4 to 1/2 molasses 1/4 tsp cream of tartar |
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Substitution for 1 cup butter |
1 cup margarine 7/8 to 1 cup hydrogenated fat + 1/2 teaspoon of fat 7/8 cup of lard + 1/2 tsp salt |
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Substitution for 1 cup whole milk |
1 cup reconstituted nonfat dry milk + 2 1/2 tsps of butter or margarine |
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Substitution for 1 cup milk |
3 tbsp of sifted non fat dry milk + 1 cup water 6 tbsp of sifted crystals + 1 cup water |
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Banana Cake Ingredients |
- 1/2 cup mashed bamana (about 2-3 pcs) - 2 ½ cup cake flour - ½ cup Shortening - 1 ½ cup Sugar - 2 Eggs - ½ teaspoon Baking Powder - ¾ teaspoon Baking Soda - ½ tsp. Salt - 1 tsp. Vanilla - ½ cup Sour Milk (½ cup whole milk + 1 ½ tsp vinegar or calamansi extracts) - ⅓ cup chopped Nuts
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Boiled Icing Ingredients |
1 cup White Sugar 7 tbsp Water 1 tsp Cream of Tartar 4 Egg Whites |
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Butter Cake Ingredients |
3 and ½ cup cake flour 1 and ¼ cup sugar 1 and ½ tablespoons baking powder ½ teaspoon salt ¾ cup butter 1 and 1/12 teaspoons vanilla extract 4 eggs ¾ cup evaporated milk ½ cup water
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Butter Icing Ingredients |
Butter (250 grams) Lard or Vegetable Fat (150 grams) Condensed Milk (190 grams) Food Coloring |
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Custard Cake: White King Sponge Cake Ingredients
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1 ½ cup cake flour 1 tsp baking powder ½ tsp salt 1 cup egg whites (about 7-8 eggs) ½ tsp cream of tartar ½ cup granulated sugar |
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Custard Cake: Caramelized Sugar Ingredients |
7 egg yolks 1 cup granulated sugar ⅓ cup cold water 2 tsp. Vanilla extract 1 tsp grated lemon rind (optional) |
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Custard Cake: Custard |
¼ cup butter 6 egg yolks ¾ cup condensed milk ¾ cup evaporated milk |
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Chocolate Cake Ingredients |
3 cups cake flour 1 tbsp baking powder 1 tsp baking soda 1 tsp salt 1 ½ cup sugar ½ cup of cocoa powder 1 cup vegetable oil 10 medium sized egg yolks 1 ½ cup cups of water 1 ½ tsp vanilla 10 medium sized egg whites 1 tsp cream of tartar 1 cup sugar |
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Chocolate Ganache |
750 grams of chocolate 250 ml of all purpose cream |
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Points to consider when choosing a filling |
- Make sure that the chosen filling will compliment the flavor of the cake. - Take into consideration the temperature requirement of the filling. Some fillings require refrigeration to not melt. - The filling chosen should hold up for a desired period of time. |
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it is a cooked filling made from flour, cornstarch and egg yolks. It is smooth and creamy similar to a pudding. |
Custard |
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should be consumed immediately because this continues to ripen inside the cake and its juices can soak the cake. |
Fruits |
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It is the most commonly used filling between layers. It adds moisture and flavor to the cake. |
Frosting |
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easy filling to a cake. It is because they can be premade and requires no preparation. |
Jelly |
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It is a light fluffy filling with delicate flavor. It is sometimes mixed with gelatin to make it hold up better |
Whipped Cream |
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These are liquid sugar that slightly hardens when cooled. These are fillings that do not provide thickness between layers. They also do not give additional flavor as well help seal in moisture. |
Glaze and Syrup |
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Layered cakes are cakes consisting of multiple layers usually held together by fillings like the ones mentioned above |
Assembling Cakes |
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What is the Problem of this cake |
Poor Volume |
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What is the problem with this cake? |
Tough Cake |
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What is the problem with this cake |
Crumbly Cake |
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What is the problem with this cake |
Coarse or Irregular Texture |
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What is the problem with this cake? |
Dense Texture Cake |
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What is the problem with this cake? |
Soggy Cake |
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What is the problem with this cake? |
Burst or Cracked Cake |
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What is the problem with this cake? |
Crust is too dark |
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What is the problem with this cake |
Uneven Shape Cake |
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What is the problem with this cake |
Poor Volume Cake |
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Causes of Cake that has a poor volume |
Too little flourToo much liquidToo little leaveningOven too hot |
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Causes of a cake that has an uneven shape |
Improper MixingBatter spread unevenlyUneven Oven heatOven racks not levelCake pans warped |
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Causes of a cake that has too dark crust |
Too much sugar Oven too hot
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Causes of a Burst or Cracked Cake |
Too much flour or flour too strong Too much liquid Improper mixing Oven too hot
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Causes of a Soggy Cake |
Under bakedCooling in pans or with not enough ventilationWrapping before cool |
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Causes of a Dense Cake |
Too little leavening Too much liquid Too much sugar Too much shortening Oven not hot enough
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Causes of a coarse cake |
Too much leavening Too little egg Improper Mixing
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Causes of a crumbly cake |
Too much leavening Too much shortening Too much sugar Wrong kind of flour Improper Mixing
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Causes of a Tough Cake |
Flour too strongToo little sugar or shorteningOvermixing |
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Causes of a poor flavored cake |
Poor-quality ingredientsPoor storage or sanitationUnbalanced formula |
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Also known as conventional method, it is commonly used for shortened cakes. It is a technique that involves creaming the butter and sugar together then followed by addition of eggs |
Creaming Method |
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Also known as ratio method, it is the method of combining all dry ingredients first then adding the liquid ingredients in stages. |
Two Stage Method |
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This technique combines the wet ingredients to the dry ingredients in one stage only
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One stage method |
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It is the technique that blends fat into sifted flour until light and smooth. Equal quantities of flour and fat are creamed together. |
Flour-Batter Method |
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It is a method that involves two stages. First is the eggs and sugar are whipped to form a thick foam. Then the sifted flour is folded in. |
Sponge Method |
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It is the method that produces soft white foams to achieve its texture and allowing the cake to rise. |
Angel Food Cake Method |
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It is the method of whipping egg whites a little firmer than angel food cakes and depends on leavening agents for leavening. This technique folds a mixture of flour, egg yolks, shortening and water to the egg whites. |
Chiffon Method |
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It is a technique that combines the creaming method and sponge method together. Shortening is creamed with sugar until light then whipped egg whites are added |
Combination Creaming |
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It is the process of making oneself look neat and attractive |
Grooming |
