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cake mixing
cake decorating
choux/french pastries
icings
ingredients
100
this cake contains no fat
What is angel food?
100
red, yellow and blue are all classified as
What is primary colours?
100
when a softer crust is desired, this is used instead of water when making choux paste.
What is milk?
100
water sugar and glucose are the ingredients of this pastry shop staple.
What is fondant?
100
This type of sugar produces a fine cell structured cake
What is granulated?
200
this mixing method starts with blending the fat and sugar until light and slowly adding the eggs to form an emulsion
What is the creaming method?
200
food colourings are classified by the food and drug act as
What is additives?
200
the last ingredient added when making choux paste
What is eggs?
200
when rolling out marzipan, this should be used to prevent sticking
What is icing sugar?
200
this type of chocolate has the cocoa butter removed and replaced by a less expensive fat
What is coating chocolate?
300
In this style of cake the sugar percentage exceeds the flour and it is commonly mixed in the two stage method.
What is high ratio?
300
after its dry the fondant on your napoleon slice appears dull, this was most likely caused by
What is overheating
300
when choux should be baked
What is immediately?
300
the fondant used to glaze your French Pastries is still sticky to the touch after it should have set, most likely the fondant used was ___________
What is too cold?
300
tunnels in a cake could be caused by a flour thats
What is too strong?
400
Christmas cake is leavened by this
What is physical leavening?
400
red & green, blue & orange, and yellow & violet are all classified as
What is complementary colours
400
When your choux paste is ________ it is a good idea to bake it at a higher temperature
What is too soft?
400
the best temperature to use coating/compund chocolate at
What is 40C
400
It's main function in baked goods is as a tenderizer
What is fat?
500
in its simplest form this method of cake mixing involves whipping eggs and sugar to ribbon stage and gently folding in sifted flour
What is the sponge method?
500
Though nearly inedible on its own, it is the best chocolate to use to make a high quality chocolate buttercream
What is unsweetened chocolate?
500
the ideal temperature for coating french pastries in chocolate
What is cool?
500
the buttercream you are whipping up curdles, this is probably because it was
What is too cold?
500
In cake making this ingredient can be classified as a toughener and a moistener
What is eggs?