Show:
Fundamentals
Ingredients
Creaming Method
Sponge Method
Final processes
100
True or false: ingredients need to be accurately measured and weighed before the are added into a recipe.
True
100
What are the main ingredients in a cake recipe?
Flour, Liquid, Eggs,Fat, and Sugar
100
What is the first step of the creaming method
beat together softened fat and sugar.
100
What ingredients are added together first when using the sponge method
sugar and eggs
100
How should a cake pan be prepared
by brushing it with solid shortening, by lining it with parchment paper.
200
True or false: Bake temperature and time don't effect the sponge at all if you mix the ingredients in the proper manner.
False
200
What ingredients serve to give structure to a product.
Flour, Liquids, and Eggs
200
What quick bread method is the creaming method most similar to?
The muffin method
200
true or false: there is a high proportion of eggs to flour in this recipe
true
200
What is a good technique to use when preparing a pan that is to be used for a chocolate cake?
Dust it wit cocoa powder
300
What kind of fat will enhance the flavor of a cake?
Butter
300
What ingredients provide tenderness of a product
Sugar and Fat
300
which is added first in this method, eggs or flour?
Eggs
300
What is the main leavening agent in this method?
air whipped into the eggs.
300
How can you tell when a cake is done?
when a tooth pick comes out clean, when the sponge springs back when pressed.
400
How do sweeteners moisturize a cake?
they absorb the liquids
400
What Kind of flour is preferred for cake baking? Why?
Cake flour, the low gluten content, the high starch content absorbs more moisture.
400
Is the proportion of fat greater than or less than the proportion of flour in this method?
Greater than
400
true or false: you should let the batter for this type of cake settle before yo bake it in order to get a smooth texture.
False.
400
describe how a cake can be leveled.
the dome of the cake can be cut off using a serrated knife, a length of string, or a cake leveler.
500
What is the function of liquid in a cake?
brings moisture, and binds the dry ingredients.
500
What is the main source of leavening?
Eggs from being beaten. Air is incorporated.
500
What mixer attachment should be used when preparing this batter?
paddle
500
Is Genoise is a variation on the sponge method? Explain
Yes, the sugar and eggs are heated over a double boiler, then dry ingredients are added in, fats and liquids are added last.
500
What is the thin layer of icing spread over the cake before the final frosting called?
the crumb coat