History/Definition
It is the French term for cakes.
Gateaux
This acts as a preservative. It also helps retain the cake's moisture and gives color to its crust.
Sugar
It is the stronger type of chemical leavening agent.
Baking soda
This classification of cakes uses solid type of shortening.
Shortened Cakes
What are the two ways of determining an egg's freshness?
Water Test
Crack it on a plate
It is the German term for cakes.
Torte
TRUE or FALSE: All-purpose flour is lighter cake flour.
FALSE
Baking powder contains _____________, ____________, and ____________.
baking soda, cream of tartar, and cornstarch
Give 1 example of solid shortening used in making shortened cakes.
Butter
Margarine
Give 1 principle of involved in Sponge Cake Preparation and explain it's importance.
Use quality ingredients and measure accurately
Make sure that your mixing bowl is free from water and oil grease
Carefully separate egg yolks from egg whites, make sure that there is no egg yolk present in egg whites
Sift flour with dry ingredients (like baking powder, soda, and cocoa powder)
Sponge mold should be greased and dusted with flour or lined with butter paper
Describe cakes. (Flavor, taste, ingredients)
Cakes are sweet baked desserts made from a mixture of flour, sugar, eggs, fat, and leavening agents.
Cakes are considered the richest and sweetest of all baked products because of their fat and sugar content.
These give volume, rich flavor, and color to the cake. These also add nutrients to cakes.
Eggs
This type of chemical leavening agent produces lighter and finer cakes.
Baking powder
True or False: Shortened cakes are lighter and softer than un-shortened cakes.
FALSE
Give 1 meringue cake recipe prepared when you were in Grade 9.
Brazo de Mercedes cups (Brazo cups)
Differentiate Gâteaux from a Torte.
Gâteau is often filled with lots of fresh fruit.
Tortes are made up of multiple layers of very thin sponge cake and a variety of fillings.
It provides moisture to the cake product and develops the gluten in the flour.
Liquid
Differentiate baking powder from baking soda in terms of color.
Baking soda is whiter
Baking powder has off-white color
What part of the egg is used in meringue cakes?
Egg whites
How would you describe an overbeaten egg white?
grainy, watery, flat
TRUE or FALSE. Cakes can still be called cakes even without frosting.
TRUE
TRUE or FALSE: Overbeating your cake batter could develop the gluten in the cakes, resulting in a tough final output.
TRUE
If added too much baking soda, the final product will taste ________________.
Can leave a bitter or soapy taste
What type of shortening is used for chiffon cakes?
Liquid shortening such as vegetable oil
Describe Single Stage Method of mixing cakes.
All ingredients are added to a bowl and are mixed until smooth and well combined.