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Classification of Cakes

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Bread and Pastry Production NC II

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Classification of Cakes

  1. 1. Pre-Test 1.How do you define cake? 2.Give at least 5 kinds of cakes available in local bakeries. 3.Enumerate at least 5 tools and equipment used in cake baking.
  2. 2. Classification of Cakes
  3. 3. What is Gateaux, Tortes, Petit Fours and Cake? Gateaux – (ga-toh) is a cake, especially a very light sponge cake with a rich icing or filling. Tortes –(tɔrtə) is a rich, usually multi-layered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily, it is glazed and garnished. Petit Fours - [pet-ee fawrz, fohrz) is a small confectionery or savoury appetizer. The name is French, petit four, meaning "small oven“. Cake - is a sweet baked food used as a dessert or snack item made of cake flour, sugar, shortening, eggs, leavening agents and flavorings.
  4. 4. Classification of Cakes 1. Shortened Cake – is also known as conventional, or creamed cakes. This uses solid type of shortening like margarine and butter. Example: Red Velvet Cake, Cheese Cakes, Banana Cake, Devil's Food Cake, Chocolate Brownies… Method of Mixing – Creaming, Whipping
  5. 5. Cheese Cup Cake Chocolate Brownies with Roasted Peanuts Banana Cake Red Velvet Cup Cake
  6. 6. 2. Un-shortened Cake or Foam/Sponge Type- are cakes made without the addition of fat/shortening. Two basic types of un-shortened cakes are:  Yellow Sponge Cakes – made with whole eggs (egg whites separated from egg yolks) ex. Sponge Roll or Jelly Roll, Sponge Round Cake  White Angel Cakes – made with egg whites only ex. Angel Food Cake, Sponge Roll, Meringue Method of Mixing – Beating, Cutting and Folding
  7. 7. Sponge Roll White Sponge Cake/Angel Food Cake Meringue
  8. 8. 3. Chiffon Type – is a combination of shortened and sponge type cakes.  This uses liquid shortening (hydrogenated vegetable oil not coconut oil)  Egg whites are separated from egg yolks. Examples: Orange Chiffon Cake Vanilla Chiffon Cake Orange Jelly Roll Method of Mixing – Beating, Cutting and Folding
  9. 9. How well do you understand? 1. Give the differences between gataeux, tortes, petit fours and cake. 2. What are the 3 classification of cakes? 3. What kind of shortening is used in shortened, un- shortened and chiffon type of cakes? 4. Give the method of mixing involved in shortened, un- shortened and chiffon type of cake. 5. Give examples of the 3 classification of cakes. Good Luck!
  10. 10. Key to Correction: 1.1 Gateaux – (ga-toh) is a cake, especially a very light sponge cake with a rich icing or filling. 1.2 Tortes – (tɔrtə) is a rich, usually multi-layered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily, it is glazed and garnished. 1.3 Petit Fours - [pet-ee fawrz, fohrz) is a small confectionery or savoury appetizer. The name is French, petit four, meaning "small oven“. 1.4 Cake - is a sweet baked food used as a dessert or snack item made of cake flour, sugar, shortening, eggs, leavening agents and flavorings.
  11. 11. 2. The 3 classification of cakes are the following:  Shortened type cakes or conventional  Un-shortened type of cakes or foam type  Chiffon type of cakes 3. The kind of shortening used in shortened type cake is solid fat/shortening but it should be only butter and margarine. In Un-shortened type there’s no shortening added while chiffon type of cakes uses liquid shortening like hydrogenated vegetable shortening or cooking oil.
  12. 12. 4. The method of mixing used in shortened type of cakes is creaming while in un-shortened and chiffon type of cakes we use beating and cutting & folding. 5. *Example of shortened type cakes are Red Velvet Cake, Cheese Cakes, Banana Cake, Devil's Food Cake, Chocolate Brownies… *Example of un-shortened type of cakes are Angel Food Cake, Sponge Roll, Sponge Whole Cake, Meringue…. * Example of Chiffon Type of Cakes are Orange Chiffon Cake, Vanilla chiffon Cake, Mocha Cake……..
  13. 13. Congratulations!!! Start making your Project Plans now… New Criteria available at FB page NNHS Bread and Pastry Production Class Thank you!

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