BPP CAKE INGREDIENTS.pptx
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This document provides information about ingredients and procedures for making cakes. It discusses common cake ingredients like flour, sugar, eggs, shortening, and leavening agents. It also covers baking tools, temperature guidelines for different cake types, classification of cakes, mixing methods like creaming and two-stage, and important rules for properly mixing cake batter.
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Icing and frosting
Icing or frosting is used to cover or decorate baked goods like cakes and cookies. It is made of sugar with a liquid such as water or milk, and often contains ingredients like butter, cream cheese or flavorings. Common types of icing include buttercream, whipped cream, royal icing, cream cheese frosting, and fondant. Buttercream is soft and spreadable, whipped cream is light and fluffy, royal icing is white and hardens, cream cheese frosting is creamy and rich, while fondant can be molded and sculpted. Icing can be tinted with food coloring and decorated with sprinkles or other toppings.
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To produce quality food products, accurate measurement of ingredients is important. The correct measuring equipment should be selected based on the ingredient type and amount. Dry ingredients like flour and sugar are measured by spooning into cups and leveling off, while liquids use measuring cups and spoons. Fats can be measured by various methods depending on their form, such as pressing or cutting solid fats to the required measurement. Precise ingredient measurement develops skills for quality cooking.
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This document discusses different types of cakes and their ingredients and preparation methods. It describes sponge cakes, butter cakes, angel food cakes, and chiffon cakes, which are classified based on the ingredients used for leavening. The document also covers topics such as batters, leavening agents, shortening, and techniques for making fillings including custard, mousse, purees, jelly, and jam.
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2. When plating desserts, one should consider the plate as a frame, avoid crowding, and layer flavors and textures.
3. Proper plating of desserts is important because it makes the dessert visually appealing and enhances the dining experience of guests. Desserts plated well can draw attention and impress customers.
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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.
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Quarter 2 - Measuring and substitution of Ingredients
The document discusses measuring ingredients accurately for baking pastries. It emphasizes that measuring correctly is important to get the right consistency and taste as using the wrong amounts of flour or sugar can negatively impact the pastry quality. It provides guidelines for properly measuring various ingredients like flour, sugar, liquids, and solid fats. It also notes that substitutions may be necessary at times but can alter the taste and texture so it is best to understand the role of the ingredient first before substituting.
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Icing or frosting is used to cover or decorate baked goods like cakes and cookies. It is made of sugar with a liquid such as water or milk, and often contains ingredients like butter, cream cheese or flavorings. Common types of icing include buttercream, whipped cream, royal icing, cream cheese frosting, and fondant. Buttercream is soft and spreadable, whipped cream is light and fluffy, royal icing is white and hardens, cream cheese frosting is creamy and rich, while fondant can be molded and sculpted. Icing can be tinted with food coloring and decorated with sprinkles or other toppings.
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To produce quality food products, accurate measurement of ingredients is important. The correct measuring equipment should be selected based on the ingredient type and amount. Dry ingredients like flour and sugar are measured by spooning into cups and leveling off, while liquids use measuring cups and spoons. Fats can be measured by various methods depending on their form, such as pressing or cutting solid fats to the required measurement. Precise ingredient measurement develops skills for quality cooking.
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This document discusses different types of cakes and their ingredients and preparation methods. It describes sponge cakes, butter cakes, angel food cakes, and chiffon cakes, which are classified based on the ingredients used for leavening. The document also covers topics such as batters, leavening agents, shortening, and techniques for making fillings including custard, mousse, purees, jelly, and jam.
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2. When plating desserts, one should consider the plate as a frame, avoid crowding, and layer flavors and textures.
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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.
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The document discusses measuring ingredients accurately for baking pastries. It emphasizes that measuring correctly is important to get the right consistency and taste as using the wrong amounts of flour or sugar can negatively impact the pastry quality. It provides guidelines for properly measuring various ingredients like flour, sugar, liquids, and solid fats. It also notes that substitutions may be necessary at times but can alter the taste and texture so it is best to understand the role of the ingredient first before substituting.
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This document discusses the key ingredients used in cake making and their functions. It identifies flour, sugar, shortening, and eggs as essential ingredients that provide structure, tenderness, and moisture. Optional ingredients like baking powder and fruits are also mentioned. The document then examines each ingredient in more detail, explaining how flour provides structure, sugar adds tenderness and moisture retention, shortening creates tenderness and holds in air, and eggs add structure, moisture, color, and nutrition. Milk, water, salt, flavors, emulsifiers, and leavening agents are also outlined for their cake-making roles.
pastriesandcakes-200301071209 (1).pdf
This document provides an introduction and overview of pastries and cakes. It discusses different types of pastes used in baking, including short crust, sugar, and choux pastes. Techniques for laminating doughs to create puff pastry, Danish pastry, and croissants are described. The roles of main ingredients like flour, fat, liquids, and flavorings in pastes are explained. Common fillings and toppings like pastry cream and whipped cream are also introduced.
Pastries and cakes
This document provides an introduction and overview of pastries and cakes. It discusses different types of pastry bases including short crust, sugar, and choux pastes. Techniques for laminated pastes like puff pastry and Danish pastry are described. The roles of various ingredients in pastes are explained. Different types of creams used in pastries like pastry cream, whipped cream, buttercream and lemon cream are defined. Methods for making marzipan and sponges, which are bases for cakes, are provided. Faults to avoid in paste making and care while making sponges and cakes are also outlined.
Similar to BPP CAKE INGREDIENTS.pptx (20)
baking ingredients and its functions [Autosaved].pptx
baking ingredients and its functions [Autosaved].pptx
BPP CAKE INGREDIENTS.pptx
- 2. 1. CAKE FLOUR - Is a fine ground meal obtained by grinding and milling cereal grains. It contains 7-9% protein content and is made from soft wheat flour. It is good for making cakes and cookies where a tender and delicate texture is desired.
- 3. 2. SUGAR Effects: • Makes the color of the crust brown or richer • Improves the nutritional value, flavor and aroma of the product • Makes the cakes tender • Contributes to moisture content of cakes • Acts as creaming agent • Sugar serves as a whipping aid to stabilized beaten egg foan
- 4. 3. EGGS Use of Eggs in Baking • Thickening agent • Binding agent • Emulsifying agent • Leavening agent • Color • Richness • Flavor • Freshness and nutritive value
- 5. 4. SHORTENING Use of shortening in Baking • Makes products tender and improves flavor • Assists in gas retention giving better volume and crust • Prevents the aroma, color and texture of baked products • Improves the shelf life of baked products because of its moisture.
- 6. 5. LEAVENING AGENT - baking soda - baking powder - cream of tartar - yeast 6. LIQUID INGREDIENTS -water - milk - other dairy products
- 7. TEMPERATURE Use for Different Types of Cake CAKES TYPE TEMPERATURE (F) TEMPERATURE (C) MINUTES Cupcake 350-375 177-190 15 to 25 Layer Cake 350-375 177-190 20 to 35 Loaf Cake 350 177 45 to 60 Angel Food & Sponge 350 177 50 to 60
- 8. Importance of Pre-Heating an Oven It is important to preheat your oven before baking. Baked items depend on the correct oven temperature to help them rise properly. All baked recipes are tested in preheated ovens. Place the oven racks at the proper levels first, and then set the temperature stated in the recipe.
- 9. CLASSIFICATION OF CAKES High-fat or Shortened Cakes -a type of cake which contains a high percentage of fat or shortening. Low-fat or Foam-type Cakes -also known as unshortened cake which contains less than 5% fat. Modified Sponge Cake- Combination of shortened cake and foam-type cake
- 12. Explain the following: (5pts) MAILLARD REACTION (5pts) GELATINIZATION
- 13. MIXING METHODS
- 14. Creaming Method - Also called the conventional method, was for a long time the standard method for mixing high-fat cakes. The development of emulsified, or high-ratio, shortening sled to the development of simpler mixing methods for shortened cakes containing greater amounts of sugar and liquid.
- 15. TWO-STAGE METHOD Is a little simpler than the creaming method, and it produces a smooth batter that bakes up into a fine-grained, moist cake. The name originated from the practice of adding the liquids are added in two stages. The first step in making high-ratio cakes is to blend the flour and other dry ingredients with shortening.
- 16. RULES: 1. Mix at low speed and observe correct mixing times to develop proper texture. 2. Stop the machine and scrape down the sides of the bowl frequently during mixing. This is important to develop a smooth, well- mixed batter.