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Similar to Bread and Pastry quarter 3.pptx
Bread and Pastry quarter 3.pptx
- 1. BREAD AND PASTRY QUARTER 3 KATHLEENJOY B. VALIENTE
- 2. CLASSIFICATION OF THE DIFFERENT TYPES OF SPONGEAND CAKES CLASSIFICATION OF THE DIFFERENT TYPES OF SPONGE AND CAKES 2
- 3. CAKE CAKE is aform of sweet food made from flour, sugar and other ingredients, that is usually baked. The most used cake ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents, sch as baking soda and baking powder. They are made richer by frosting and icings with the addition of other ingredients like fruits, nuts, chocolates and powdered sugar. There are other names for cake that come in variations are served in tea party or in buffet desserts like tortes, gateaux and petit forms. 3
- 4. OTHER NAMES OF CAKESIN THE DIFFERENT VARIATIONS
- 5. Petit cakes also knownas mignardise. It is a small bite-sized confectionary or savory appetizer. The name is French, petit four meaning small oven PRESENTATION TITLE 5
- 6. PETIT CAKES SAMPLESPRESENTATION TITLE 6
- 7. TORTE IS A RICH,USUALLY MULTILAYERED, CAKE THAT IS FILLED WITH WHIPPED CREAM BUTTERCREAMS, MOUSSES, JAMS OR FRUITS. ORDINARILY, THE COOLED TORTE IS GLAZED AND GARNISHED. TORTES ARE COMMONLY BAKED IN SPRINGFORM PAN 7
- 8. GATEAU DESCRIBES A DESSERTTHAT FEATURES A RICH FILLING IN BETWEEN THE LAYERS OF DECADENT SPONGE CAKE. POPULAR CHOICES FOR THE GATEAU FILLING INCLUDE THICK CREAM, MOUSSE, OR GANACHE. GATEAU IS OFTEN FILLED WITH LOTS OF FRESH FRUITS. 8
- 9. C L AS S IF IC AT IO N O F T H E T Y P E S O F S P O N G E A N D C A K E S A N D IT S C H A R A C T E R IS T IC S 9
- 10. SHORTENED CAKE This what wecalled high fat cakes because it contains a high percentage of fat or shortening. It also called conventional or creamed cakes. This type of cake uses solid type of shortening. 10
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- 15. Two Types ofShortened Cake • Pound cake pound cake was made with a pound od each main ingredients. It leavened by air which is incorporated during creaming of butter and sugar by steam that expands the product as it is being baked. It is considered the richest flavor of all cakes also the denser compare to butter cake. • Butter cake they are leavened by carbon dioxide which comes from addition of baking powder and baking soda. It is also known as a shortened as creamed cake, is an American classic. This cake has richer taste that most of all other cakes and its is lighter cake in volume. The flavor combinations that can be made from a butter cake is limitless. 15
- 16. CHARACTERISTICS OF SHORTENED CAKES THEY CONTANLEAVENING AGENTS SLIGHTLY COMPACT BUT LIGHT, TENDER AND VELVETY IN TEXTURE THEY ARE RICHER THAN USUAL UNSHORTENED CAKES
- 17. UNSHORTENED CAKE KNOWN ASFOAM CAKES. THIS CAKE MADE WITHOUT THE ADDITION OF FATS OR SHORTENING EXAMPLES; SPONGE OR JELLY ROLL, SPONGE ROUND CAKE, ANGEL FOOD CAKE 17
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- 21. TWO KINDS OFUNSHORTENED CAKE • YELLOW SPONGE CAKE MADE WITH WHOLE EGG • WHITE SPONGE CAKE MADE WITH EGG WHITES ONLY 21
- 22. CHARACTERISTICS OF UNSHORTENED CAKES THEY CONTAINFAT THEY ARE LEAVENED BY AIR AND STEAM THEY ARE SPONGY AND LIGHT
- 23. MODIFIED SPONGE CAKE ORCHIFFON CAKE THIS CAKE IS A CCOMBINATION OD SHORTENED AND FOAM- TYPE CAKE. THIS CAKE USES LIQUID SHORTENING LIKE HYDROGENATED VEGETABLE OIL AND EGG WHITES ARE SEPARATED FROM EGG YOLKS. 23
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- 27. CHARACTERISTI C OF SPONGE ORCHIFFON CAKE 27 THEY CONTAIN FAT THEY ARE LIGHT AND SPONGY THEY ARE CROSS BETWEEN SHORTENED OR UNSHORTENED CAKES
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