Baking Cakes #6
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SgtThere are two main types of cakes - high-fat and low-fat cakes. High-fat cakes are made using creaming, two-stage, or flour batter mixing methods, while low-fat cakes use sponge, angel food, or chiffon methods. There are three main goals of mixing cake batter: 1) combining all ingredients into a smooth uniform batter, 2) forming and incorporating air cells, and 3) developing the proper texture in the finished product. Tonight's variation uses the two-stage mixing method.
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This document provided an overview of the key ingredients used in baking, including flour, eggs, leaveners, fats, sweeteners, and salt. It described the different types of each ingredient and how they contribute to the texture, flavor, color, and rise of baked goods. The document emphasized that understanding the function of each ingredient is essential for bakers to properly measure and combine ingredients to achieve the perfect results.
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This chapter discusses different culinary skills used in food preparation including various cutting techniques like chopping, dicing, and slicing. It also covers key ingredients and methods for preparing cakes, pastries, and batters. Specifically, it outlines the rubbing-in, creaming, whisking, and all-in-one methods for making cakes as well as the shortcrust and rough puff pastry techniques. Finally, it describes thin and thick batters used for pancakes, fried foods, and other dishes.
The principles of baking
The document discusses various mixing methods and techniques used in baking, including beating, blending, creaming, cutting, folding, kneading, sifting, stirring, and whipping. It explains the importance of gluten formation, moisture content, and proper mixing in achieving the desired texture in baked goods. Various terms are also defined, such as emulsify, aerate, and formula. Common baking methods like baking, broiling, deep frying, and poaching are also outlined. Finally, the key stages of baking such as gas formation, starch gelatinization, and protein coagulation are explained.
Home baking
The document discusses home baking, including the advantages it offers and important ingredients used. It covers raising agents like yeast, baking powder, and air that allow baked goods to rise in the oven. Guidelines are provided for baking techniques, common methods, using cake mixes, making pastry, and baking blind without a filling. Home baking allows control over fresh ingredients without preservatives at a lower cost.
SF 2.pdf
1. The document discusses various mixing methods used for quick breads, cakes, and other baked goods. It describes the biscuit, muffin, creaming, sponge, angel food, and chiffon methods.
2. Each method has specific steps for mixing ingredients together. For example, the biscuit method involves sifting dry ingredients, cutting in shortening, and mixing liquid ingredients before shaping the dough. The muffin method requires mixing wet and dry ingredients just until combined.
3. The document provides details on characteristics of properly made baked goods using each method, such as volume and texture of biscuits or lightness of sponge cakes. Mastering each mixing technique is important for quality
The Basic knowledge of Cake Making Technology.pdf
This document discusses the technology of cake making. It describes cakes as complex emulsion and foam systems made from ingredients like wheat flour, sugar, shortening, eggs, baking powder, and milk. It categorizes cakes based on their fat content and structure. The key ingredients are described in detail for their functional properties. Various cake making methods are also outlined, such as the sugar batter method where fat is creamed and sugar is added gradually before mixing in flour.
PREPARE PASTRY PRODUCTS
The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
Day 1 cookies
The document discusses the ingredients and methods used to make different types of cookies. It explains that cookies are made from batters or doughs and contain a combination of toughening ingredients like flour and tenderizing ingredients like sugar and fat. The document outlines various mixing methods used for cookies, such as the creaming method, and how ingredients and methods can affect the properties of cookies, including spread and crispness.
Day 1 cookies
The document discusses the ingredients and methods used to make different types of cookies. It explains that cookies are made from batters or doughs and contain a combination of toughening ingredients like flour and tenderizing ingredients like sugar and fat. The document outlines various mixing methods including creaming, sponge, and sanding which influence properties like spread, crispness, softness, and chewiness. It also covers baking, freezing dough, and indicators that cookies are fully baked.
Bread Making and its Ingredients,Kinds of Conventional Method and as a Potent...
Bread is created using flour, yeast, water and other ingredients like sugar and shortening that are mixed together into dough. There are two categories of bread - lean dough which is used for crusty breads and contains just flour, yeast, water and sugar, and rich dough which contains additional ingredients like butter, nuts and eggs. Quick breads get their name because they use chemical leavening like baking powder instead of yeast, which allows them to be baked faster. Potential issues in bread making include improper mixing, dough that is too stiff or wet, over or under proofing, and temperature issues in the oven. Total expenses in calculating food cost include all ingredient and production costs like labor as well as expenses like electricity and
BREAD-&-PASTRY_WEEK1_SABINA_JARA.pdf
This document is an activity sheet for a bread and pastry production course. It provides background information on key ingredients used in baking such as flour, sugar, eggs, shortening, leavening agents, and liquids. It then lists a series of learning activities for students, including multiple choice questions to test their understanding of measurements, ingredient identification exercises, completing tables about ingredients and their functions, matching terms to techniques, and arranging baking steps in order. The activity sheet aims to equip students with knowledge of ingredients and techniques needed to properly measure, mix, shape, and bake bread and pastry products.
Bread fabrication
Bread is made from ingredients like flour, yeast, water, and salt. It is a nutritious food that can be inexpensive to make. Many factors affect the baking process, such as the shape and size of the product, oven humidity, oven temperature, and the density of the ingredients. Yeast needs water, sugar, and warmth to rise the dough. Common bread ingredients each serve a purpose, such as providing structure (gluten in flour) or leavening (yeast). The bread making process involves mixing, kneading, proofing, shaping, and baking the dough. Faults can occur if the ingredients, temperatures, or process are not properly controlled. A variety of equipment is used in commercial and
Major Ingredients: www.chefqtrainer.blogspot.com
The document provides an overview of key baking concepts including:
- Identifying common baking equipment and ingredients like flour, sugar, fat, eggs and leaveners.
- Describing common mixing methods such as the straight, creaming, foaming and rubbing methods.
- Explaining how to make meringues and buttercreams using techniques like Swiss, Italian and American variations.
- Outlining the process for assembling cakes including cutting, filling, crumb coating and icing.
- Listing convenience products that are commonly used in bakeries.
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Baking Cakes #6
- 1. Baking Cakes