Characteristics
Methods
Pan Prep
Cooling/Removing
Ingredients
100
Spongy, porus, thin walls, tender and moist
Characteristics of a high quality unshortened cake?
100
False
True or False? Soft peaks stick straight up.
100
False. Golden brown.
True or False? The top of a successful cake is dark brown.
100
Cooling rack.
What can you put the cake on to let it cool?
100
White powder.
What is cream of tarter?
200
Spongy/Porus
What is the inside of an angel food cake supposed to look like?
200
Air bubbles. Ex. Angel food cake
What does "to cut through with knife" help prevent?
200
Rounded and brown
What does the top of a cake supposed to look like?
200
False. You should wait till the cake cools.
True or False? You should take the cake out of the pan immediately after taken out of the oven to avoid it from sticking.
200
Room Temperature
What temperature do egg whites have to be at to make an angel food cake?
300
false
True or false? the inside of an angel food cake is gummy?
300
True.
True or False? Thick and lemon colored is when they flow from the beaters in thick stream, and are lemon colored.
300
Over flows.
What happens when you bake a cake in a pan that is too small?
300
Stick the toothpick in the center if it comes out clean then it is ready.
How do you know when a cake is done using a tooth pick?
300
Volume.
Whys it important for eggs to be at room temperature?
400
False. Thin walls.
True or false? Angel food cake with large volume AND thick walls make a successful cake?
400
Bring the spatula underneath the batter and bring up.
What does it mean to fold?
400
Flat and may be dry.
What if you use a cake pan too big then your recipe calls for?
400
Until completely cooled
How long should you wait until removing a cake from the pan?
400
Won't achieve maximum volume.
If you beat egg whites cold what won't happen?
500
Angel
Example of a unshortened cake is?
500
When the peaks curl is soft peaks and the stiff peaks stick straight up.
Describe the difference between soft and stiff peaks.
500
The one the recipe calls for
What is the correct size of the pan to use for a cake?
500
Go a long the edges of the cake to loosen it.
How do you remove a cake with a knife?
500
Stabilizes the egg whites and allows them to maintain their texture when whipped into stiff peaks, but it also increases their tolerance to heat
What does cream of tarter do?
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