Cake ppt
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Best bakery shops in Panchkula at affordable prices. Best cake shops for both girls and boys near me. Unique cakes for both boys and girls. Best Customized cake shops.
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Fondant cakes
Fondant is a type of icing or filling used to coat and decorate cakes, consisting of sugar, gelatin and glycerin that creates a smooth dough-like texture. There are two main types - poured fondant used as filling and rolled fondant that is rolled out and used to cover cakes. Reality TV shows featuring complex fondant cake designs have increased fondant's popularity as a decorating method, with many wanting cakes resembling those seen on popular shows like Ace of Cakes and Cake Boss.
Cake
This document provides an overview of cake, including its history, ingredients, varieties, and cooking and decorating techniques. Cake is generally made from flour, sugar, eggs, butter or oil, and leavening agents. It has its origins in ancient Greece and Rome and was originally a modification of bread. Modern cake mixes were developed in the 20th century for convenience. There are many different types of cakes defined by ingredients and method of preparation, such as butter cakes, sponge cakes, and chocolate cakes. Cakes are often decorated with frostings, sprinkles, and other toppings.
Icings
This document discusses different types of icings and toppings used in baking. It begins by explaining that icings and toppings are used to complement cakes and provide flavor, texture, and decoration. Common icings described include buttercream, butter icing, fondant, and whipped toppings. The document then discusses the functions of icings, including making products more decorative, nutritious, contributing flavor, and protecting surfaces. It provides details on specific types of icings like buttercream, butter icing, soft icings, chocolate fudge, royal icing, and American whipped frosting. It concludes with instructions for coating cakes and recipes for different frostings.
confectionery
Confectionery includes a wide range of sweet treats made using sugar or other carbohydrates. Common confections include candies, chocolates, cookies, and other desserts made from ingredients like flour, sugar, cocoa powder, milk powder, fruits, nuts, and flavors. Confectionery is broadly divided into five categories - flour confections like cakes and pastries, sugar confections like candies and chewing gum, chocolate confections, milk confections made from thickened cream, and other confections made from extracts like halwa. Popular Indian confections include mithai made from milk products and nuts as well as halwa made from wheat extract.
Cake mixing&baking
The document provides guidelines for balancing ingredients in cake mixes based on the creaming or high-ratio mixing methods. It discusses ensuring the proper ratios of sugar, flour, fat, eggs, and liquids, as well as tips for adding flavors or enrichments. Instructions are also given for preparing pans, baking cakes, testing for doneness, cooling cakes, and removing them from pans.
Meringues
Meringues are made by beating egg whites into a foam and adding sugar. There are different types of meringues depending on the amount of sugar used and how it is incorporated. Cold meringues use less sugar added after foaming. Hot and boiled meringues add more sugar, with hot meringues adding warmed sugar and boiled/Italian meringues cooking the sugar into a syrup before adding. Proper technique and ingredient quality are important for achieving stable meringue foam.
CONFECTIONARY-PRODUCTS- B.Voc.pptx
Confectionery includes sugar confections, chocolate confections, flour confections, and milk-based sweets. Sugar confections are categorized as either amorphous products like hard candies that are non-crystalline or crystalline products containing crystal structures. Common ingredients include sucrose, glucose syrups, fats, emulsifiers, flavors, and colors. Products are produced through various processes like cooking, molding, extrusion, and panning.
Bakery ingrediends and their role in bakery
This document provides information about ingredients and processes used in baking. It discusses the basic ingredients used like sugar, shortening, fat, eggs, flour, milk and milk products, leavening agents and chocolate. It explains the types and properties of these ingredients. It also describes the stages of cooking sugar and temperatures used for yeast development. Finally, it lists some common bakery equipment used like various pans, cutters and electric mixers.
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Fondant cakes
Fondant is a type of icing or filling used to coat and decorate cakes, consisting of sugar, gelatin and glycerin that creates a smooth dough-like texture. There are two main types - poured fondant used as filling and rolled fondant that is rolled out and used to cover cakes. Reality TV shows featuring complex fondant cake designs have increased fondant's popularity as a decorating method, with many wanting cakes resembling those seen on popular shows like Ace of Cakes and Cake Boss.
Cake
This document provides an overview of cake, including its history, ingredients, varieties, and cooking and decorating techniques. Cake is generally made from flour, sugar, eggs, butter or oil, and leavening agents. It has its origins in ancient Greece and Rome and was originally a modification of bread. Modern cake mixes were developed in the 20th century for convenience. There are many different types of cakes defined by ingredients and method of preparation, such as butter cakes, sponge cakes, and chocolate cakes. Cakes are often decorated with frostings, sprinkles, and other toppings.
Icings
This document discusses different types of icings and toppings used in baking. It begins by explaining that icings and toppings are used to complement cakes and provide flavor, texture, and decoration. Common icings described include buttercream, butter icing, fondant, and whipped toppings. The document then discusses the functions of icings, including making products more decorative, nutritious, contributing flavor, and protecting surfaces. It provides details on specific types of icings like buttercream, butter icing, soft icings, chocolate fudge, royal icing, and American whipped frosting. It concludes with instructions for coating cakes and recipes for different frostings.
confectionery
Confectionery includes a wide range of sweet treats made using sugar or other carbohydrates. Common confections include candies, chocolates, cookies, and other desserts made from ingredients like flour, sugar, cocoa powder, milk powder, fruits, nuts, and flavors. Confectionery is broadly divided into five categories - flour confections like cakes and pastries, sugar confections like candies and chewing gum, chocolate confections, milk confections made from thickened cream, and other confections made from extracts like halwa. Popular Indian confections include mithai made from milk products and nuts as well as halwa made from wheat extract.
Cake mixing&baking
The document provides guidelines for balancing ingredients in cake mixes based on the creaming or high-ratio mixing methods. It discusses ensuring the proper ratios of sugar, flour, fat, eggs, and liquids, as well as tips for adding flavors or enrichments. Instructions are also given for preparing pans, baking cakes, testing for doneness, cooling cakes, and removing them from pans.
Meringues
Meringues are made by beating egg whites into a foam and adding sugar. There are different types of meringues depending on the amount of sugar used and how it is incorporated. Cold meringues use less sugar added after foaming. Hot and boiled meringues add more sugar, with hot meringues adding warmed sugar and boiled/Italian meringues cooking the sugar into a syrup before adding. Proper technique and ingredient quality are important for achieving stable meringue foam.
CONFECTIONARY-PRODUCTS- B.Voc.pptx
Confectionery includes sugar confections, chocolate confections, flour confections, and milk-based sweets. Sugar confections are categorized as either amorphous products like hard candies that are non-crystalline or crystalline products containing crystal structures. Common ingredients include sucrose, glucose syrups, fats, emulsifiers, flavors, and colors. Products are produced through various processes like cooking, molding, extrusion, and panning.
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This document provides information about ingredients and processes used in baking. It discusses the basic ingredients used like sugar, shortening, fat, eggs, flour, milk and milk products, leavening agents and chocolate. It explains the types and properties of these ingredients. It also describes the stages of cooking sugar and temperatures used for yeast development. Finally, it lists some common bakery equipment used like various pans, cutters and electric mixers.
Confectionery
This document defines and describes different types of confectionery. It explains that confectionery includes both bakers' confections and sugar confections. Bakers' confections include pastries, cakes and baked goods made with flour, while sugar confections are made primarily of sugar and include sweets, candies and chocolates. Confectionery gets its sweetness from natural and synthetic sweeteners like sugar, syrups and chocolate. Common confectionery products mentioned include chocolate bars, muffins, nuts, pies, cookies, jelly, cakes, doughnuts and pastries.
Pastry
This document provides information on various types of pastry. It defines pastry as a mixture of flour, liquid and fat. It then describes several specific types of pastry - phyllo, hot water, puff, sweet, flaky and choux pastry. For each type, it provides details on ingredients, origin and method of preparation. It explains that different pastries like baklava, profiteroles and Danish pastries originated from the techniques used to make phyllo, choux and Danish pastry respectively.
cake and details
This document provides information about cakes, including their history, types, ingredients, preparation process, nutritional value, uses, and potential disadvantages. It traces the history of cakes from ancient times to modern day, outlines the main types of cakes (shortened, unshortened, yeast, chiffon), lists common cake ingredients, describes the basic cake preparation procedure in 4 steps, provides the nutritional breakdown of a 1 cup serving, discusses how cakes are used for celebrations and snacks, and notes some potential downsides of excess cake consumption such as increased fat and effects on diabetics.
different types of cake
The history of cakes can be traced back to ancient times. Early cakes originated from breads and were often fried or cheesecakes. In ancient Rome, cakes were bread dough enriched with ingredients like butter, eggs, and honey. During the Renaissance, sponge cakes leavened with beaten eggs were developed, possibly first in Spain. Modern cakes are typically sweet baked desserts that can include ingredients like fruit, nuts, extracts, icing, and decorations. Cake making involves combining ingredients like flour, sugar, eggs, and butter then baking and often decorating the cake.
Cake Making
The document discusses the basic methods of cake making, including rubbing in, creaming, whisking, and melting. It describes how each method incorporates air into the mixture to allow it to rise. The creaming method is explained in more detail, with steps showing how to cream butter and sugar, add eggs and dry/wet ingredients alternately, and bake. Common cake faults like cracking, sinking, or uneven rising are identified along with possible causes. Remedies for faults and ways to adapt recipes are also covered.
Cookies!
Cookies are easy to prepare and store well, making them popular for the food service industry. Key factors that make a good cookie are flavor from high quality ingredients measured exactly, texture which depends on fat and moisture content, and appearance from uniform shaping and correct baking temperature. There are two mixing methods - one stage simply combines all ingredients while creaming mixes butter and sugar first. Cookies are formed by dropping, rolling, pressing, spreading in sheets, forming dough logs then slicing, or portioning dough into bars.
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The document discusses different types of pastries including puff pastry, pâte brisée, and éclair paste. Puff pastry is a rich, buttery dough that bakes into hundreds of light, crispy layers through a process of rolling and folding layers of butter and dough. Éclair paste, also called pâte à choux, is used to make cream puffs and éclairs. It is leavened by steam instead of yeast and the dough is cooked before baking. Meringue is made from whipped egg whites and sugar and can be used to top pies or create baked goods.
internal and external faults of bread
This document discusses common bread faults and their causes. It examines faults that can occur in the external crust area and internal crumb area of bread. Bread faults are often the result of small issues interacting together, such as variations in flour grade, gluten content, color, and maltose levels. Specific faults addressed include bread having too much volume or too dark of a crust color. Potential causes of faults include issues with oven temperature, ingredients, proofing time, and baking time.
Toffees
Toffees are defined as an oil-in-water emulsion containing fat globules dispersed in an aqueous sugar and glucose syrup matrix. The key ingredients in toffees include sugars, glucose syrup, condensed milk, and fat. Toffees are produced through a process of dissolving ingredients, emulsifying the fat and milk solids, cooking the mixture to around 124°C, and shaping the toffee through slab, cut and wrap, or depositing methods. The Maillard reaction and caramelization during cooking are responsible for the flavor development in toffees.
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Cakes originate from ancient Roman traditions of offering them to gods as symbols of fertility and plenty. Different cultures developed distinctive cakes such as France's croquembouche wedding cake and Vienna, Austria's prized Sacher Torte. Cakes are generally composed of layers including a cake base, sugar syrup, and icing or filling. Important guidelines for cake making include preheating the oven, using room temperature ingredients, avoiding overmixing after adding flour, and testing for doneness with a clean tester. Whipped egg whites progress through stages from frothy to stiff peaks.
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The document discusses different types of sugar used in baking. It defines sugar as a soluble carbohydrate found naturally in plant tissues like sugarcane, sugar beets, honey and fruit. The main types of sugar covered are white granulated sugar, powdered sugar, brown sugars like light and dark brown sugar, and specialty sugars like coconut sugar. White sugar is refined sucrose from sugarcane or beets. Brown sugars contain varying amounts of molasses. Sugar plays an important role in baking by keeping goods soft and moist through bonding with water. Brown sugar adds moisture and a darker color.
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In this you will learn about the sugar confections,Jellies their process of manufacturing and will also know about the baker,s confections.
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There are several main classes of cakes: butter/oil cakes, foam/sponge cakes, and low- or no-flour cakes. Butter cakes are the most common and use oil or butter, creating a moist and tender texture. Pound cakes contain equal parts butter, sugar, eggs, and flour while layer cakes are lighter. Foam cakes like sponge cakes rely on whipped eggs for volume rather than fat. Low- or no-flour cakes either contain little flour or are unbaked, including cheesecakes, flourless chocolate cakes, and mousse cakes.
Traditional indian snack food
Instant mixes were developed for traditional Indian snacks dhokla and samosa. For dhokla, a pumpkin flour was incorporated into the instant mix, significantly increasing its protein, fiber and nutrient content. The dhokla mix is made by mixing ingredients like pumpkin powder and gram flour, drying and grinding it into a fine powder. For samosa, an instant samosa sheet was prepared by mixing ingredients into a dough, sheeting and drying the dough into thin sheets that can be stored and later filled and fried. The instant mixes allow for convenient preparation of traditional Indian snacks with minimal effort.
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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.
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This document discusses convenience foods and homemade foods. It notes that while convenience foods save time in preparation and consumption, homemade foods tend to be healthier with fewer preservatives and added ingredients. It provides examples of traditional homemade Turkish foods like soups, breads, and pastas made from wheat, vegetables, and yogurt. Students in the project prepared homemade versions of Turkish noodle and tarhana soup and found they had higher protein and fat content than store-bought varieties, due to using higher quality ingredients. The document encourages homemade cooking as a healthier alternative to convenience foods.
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This document provides an overview of baking ingredients and techniques. It discusses the importance of exact measurements, preheating the oven, and testing for doneness rather than relying solely on timers. Common ingredients like flour, leavening agents, liquids, fats, eggs, and sweeteners are explained. Two common baking methods are outlined - the muffin method which involves combining wet and dry ingredients separately, and the biscuit method which uses a pastry cutter to incorporate fat into dry ingredients. Cakes and cookies often use the creaming method where fat and sugar are beaten until light and fluffy before other wet and dry ingredients are alternated. The document concludes with new bakery rules for choosing daily recipes.
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This document provides information about cake making including different types of cakes, ingredients, methods, and equipment used. It discusses the main ingredients in cake making such as flour, sugar, eggs, butter or oil, and leavening agents. It describes five common methods for cake making: creaming method, all in one method, melting method, whisking method, and rubbing method. It also provides details on various types of cakes from around the world along with images to illustrate them. The document is a student assignment submitted to their professor on the topic of food processing and cake making.
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Confectionery
This document defines and describes different types of confectionery. It explains that confectionery includes both bakers' confections and sugar confections. Bakers' confections include pastries, cakes and baked goods made with flour, while sugar confections are made primarily of sugar and include sweets, candies and chocolates. Confectionery gets its sweetness from natural and synthetic sweeteners like sugar, syrups and chocolate. Common confectionery products mentioned include chocolate bars, muffins, nuts, pies, cookies, jelly, cakes, doughnuts and pastries.
Pastry
This document provides information on various types of pastry. It defines pastry as a mixture of flour, liquid and fat. It then describes several specific types of pastry - phyllo, hot water, puff, sweet, flaky and choux pastry. For each type, it provides details on ingredients, origin and method of preparation. It explains that different pastries like baklava, profiteroles and Danish pastries originated from the techniques used to make phyllo, choux and Danish pastry respectively.
cake and details
This document provides information about cakes, including their history, types, ingredients, preparation process, nutritional value, uses, and potential disadvantages. It traces the history of cakes from ancient times to modern day, outlines the main types of cakes (shortened, unshortened, yeast, chiffon), lists common cake ingredients, describes the basic cake preparation procedure in 4 steps, provides the nutritional breakdown of a 1 cup serving, discusses how cakes are used for celebrations and snacks, and notes some potential downsides of excess cake consumption such as increased fat and effects on diabetics.
different types of cake
The history of cakes can be traced back to ancient times. Early cakes originated from breads and were often fried or cheesecakes. In ancient Rome, cakes were bread dough enriched with ingredients like butter, eggs, and honey. During the Renaissance, sponge cakes leavened with beaten eggs were developed, possibly first in Spain. Modern cakes are typically sweet baked desserts that can include ingredients like fruit, nuts, extracts, icing, and decorations. Cake making involves combining ingredients like flour, sugar, eggs, and butter then baking and often decorating the cake.
Cake Making
The document discusses the basic methods of cake making, including rubbing in, creaming, whisking, and melting. It describes how each method incorporates air into the mixture to allow it to rise. The creaming method is explained in more detail, with steps showing how to cream butter and sugar, add eggs and dry/wet ingredients alternately, and bake. Common cake faults like cracking, sinking, or uneven rising are identified along with possible causes. Remedies for faults and ways to adapt recipes are also covered.
Cookies!
Cookies are easy to prepare and store well, making them popular for the food service industry. Key factors that make a good cookie are flavor from high quality ingredients measured exactly, texture which depends on fat and moisture content, and appearance from uniform shaping and correct baking temperature. There are two mixing methods - one stage simply combines all ingredients while creaming mixes butter and sugar first. Cookies are formed by dropping, rolling, pressing, spreading in sheets, forming dough logs then slicing, or portioning dough into bars.
Basic pastry
The document discusses different types of pastries including puff pastry, pâte brisée, and éclair paste. Puff pastry is a rich, buttery dough that bakes into hundreds of light, crispy layers through a process of rolling and folding layers of butter and dough. Éclair paste, also called pâte à choux, is used to make cream puffs and éclairs. It is leavened by steam instead of yeast and the dough is cooked before baking. Meringue is made from whipped egg whites and sugar and can be used to top pies or create baked goods.
internal and external faults of bread
This document discusses common bread faults and their causes. It examines faults that can occur in the external crust area and internal crumb area of bread. Bread faults are often the result of small issues interacting together, such as variations in flour grade, gluten content, color, and maltose levels. Specific faults addressed include bread having too much volume or too dark of a crust color. Potential causes of faults include issues with oven temperature, ingredients, proofing time, and baking time.
Toffees
Toffees are defined as an oil-in-water emulsion containing fat globules dispersed in an aqueous sugar and glucose syrup matrix. The key ingredients in toffees include sugars, glucose syrup, condensed milk, and fat. Toffees are produced through a process of dissolving ingredients, emulsifying the fat and milk solids, cooking the mixture to around 124°C, and shaping the toffee through slab, cut and wrap, or depositing methods. The Maillard reaction and caramelization during cooking are responsible for the flavor development in toffees.
Cakes
Cakes originate from ancient Roman traditions of offering them to gods as symbols of fertility and plenty. Different cultures developed distinctive cakes such as France's croquembouche wedding cake and Vienna, Austria's prized Sacher Torte. Cakes are generally composed of layers including a cake base, sugar syrup, and icing or filling. Important guidelines for cake making include preheating the oven, using room temperature ingredients, avoiding overmixing after adding flour, and testing for doneness with a clean tester. Whipped egg whites progress through stages from frothy to stiff peaks.
SUGAR PRESENTATION.pptx
The document discusses different types of sugar used in baking. It defines sugar as a soluble carbohydrate found naturally in plant tissues like sugarcane, sugar beets, honey and fruit. The main types of sugar covered are white granulated sugar, powdered sugar, brown sugars like light and dark brown sugar, and specialty sugars like coconut sugar. White sugar is refined sucrose from sugarcane or beets. Brown sugars contain varying amounts of molasses. Sugar plays an important role in baking by keeping goods soft and moist through bonding with water. Brown sugar adds moisture and a darker color.
Confectionery as sugar products
In this you will learn about the sugar confections,Jellies their process of manufacturing and will also know about the baker,s confections.
Types of Cakes, Butter Cakes, Sponge Cakes and More
There are several main classes of cakes: butter/oil cakes, foam/sponge cakes, and low- or no-flour cakes. Butter cakes are the most common and use oil or butter, creating a moist and tender texture. Pound cakes contain equal parts butter, sugar, eggs, and flour while layer cakes are lighter. Foam cakes like sponge cakes rely on whipped eggs for volume rather than fat. Low- or no-flour cakes either contain little flour or are unbaked, including cheesecakes, flourless chocolate cakes, and mousse cakes.
Traditional indian snack food
Instant mixes were developed for traditional Indian snacks dhokla and samosa. For dhokla, a pumpkin flour was incorporated into the instant mix, significantly increasing its protein, fiber and nutrient content. The dhokla mix is made by mixing ingredients like pumpkin powder and gram flour, drying and grinding it into a fine powder. For samosa, an instant samosa sheet was prepared by mixing ingredients into a dough, sheeting and drying the dough into thin sheets that can be stored and later filled and fried. The instant mixes allow for convenient preparation of traditional Indian snacks with minimal effort.
Role of ingredients while cake making
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.
Confectioneries - Food Technology
The document discusses different types of confectionery products. It begins by describing the various ingredients commonly used in making confections like sugars, dairy products, fats, hydrocolloids, emulsifiers, colors, flavors, and antioxidants. It then explains the different categories of confections - flour, sugar, chocolate, milk and other confections. Specific examples like toffee manufacturing process and popular Indian and international confections are also mentioned. The document provides detailed information on ingredients and processes involved in the confectionery industry.
Role of salt in baking
In this you will know about the role of salt in baking.You will see the introduction and their function in the baking process.
Convenience food
This document discusses convenience foods and homemade foods. It notes that while convenience foods save time in preparation and consumption, homemade foods tend to be healthier with fewer preservatives and added ingredients. It provides examples of traditional homemade Turkish foods like soups, breads, and pastas made from wheat, vegetables, and yogurt. Students in the project prepared homemade versions of Turkish noodle and tarhana soup and found they had higher protein and fat content than store-bought varieties, due to using higher quality ingredients. The document encourages homemade cooking as a healthier alternative to convenience foods.
Puff pastry
Puff pastry is a laminated dough made with layers of butter between sheets of flour and water paste, creating over a thousand layers when baked. The key steps are mixing a paste (detrempe) of flour, water, salt and butter, then rolling and folding the paste and layers of butter a total of six times with rests in between. Even layers and corners are important. Puff pastry is baked at a high heat so the water evaporates and creates steam, pushing up the layers. Blitz or quick puff pastry has the same applications but with less rise, as it is folded only four times instead of six like traditional puff pastry.
Baking Basics
This document provides an overview of baking ingredients and techniques. It discusses the importance of exact measurements, preheating the oven, and testing for doneness rather than relying solely on timers. Common ingredients like flour, leavening agents, liquids, fats, eggs, and sweeteners are explained. Two common baking methods are outlined - the muffin method which involves combining wet and dry ingredients separately, and the biscuit method which uses a pastry cutter to incorporate fat into dry ingredients. Cakes and cookies often use the creaming method where fat and sugar are beaten until light and fluffy before other wet and dry ingredients are alternated. The document concludes with new bakery rules for choosing daily recipes.
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Types of Cakes, Butter Cakes, Sponge Cakes and More
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This document provides information about cake making including different types of cakes, ingredients, methods, and equipment used. It discusses the main ingredients in cake making such as flour, sugar, eggs, butter or oil, and leavening agents. It describes five common methods for cake making: creaming method, all in one method, melting method, whisking method, and rubbing method. It also provides details on various types of cakes from around the world along with images to illustrate them. The document is a student assignment submitted to their professor on the topic of food processing and cake making.
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Cupcake ipsum dolor sit amet bonbon. Jujubes carrot cake jelly beans jujubes jelly-o powder. Sweet roll bonbon carrot cake macaroon halvah cake fruitcake. Cheesecake liquorice macaroon toffee.
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Icing and topping.pptx
There are several major varieties of icings that are used for decorating and topping cakes. Buttercream is a soft icing made by creaming butter and icing sugar together. Fondant is a stiff icing that can be rolled out and used to cover cakes. Meringue is a light icing made from egg whites, sugar, and water. Ganache is a rich chocolate icing made from cream and chocolate. Cream cheese icing uses cream cheese, butter and icing sugar for a fluffy texture. Royal icing is a hard icing made from egg whites and sugar used for decorations. Icings are used to improve the appearance and flavor of cakes as well as protecting the
BREAD-AND-PASTRY-PRODUCTION-DEPARTMENTAL.pptx
This document discusses preparing and presenting desserts in the Filipino context. It begins by noting Filipinos' love of sweets and describes common Filipino desserts like fresh fruits, pastries, and confectionaries. It then provides details on the nature and types of desserts, including puddings, pies, tarts, cakes, muffins, custards, creams, meringues, crepes, pancakes, waffles, cream puffs, popovers, ice cream, sherbets, fruits, marzipan, doughnuts, and shortcakes. The document concludes by discussing icing, frosting, and filling techniques as well as dessert buffets.
500 cupcakes
This document provides an introduction and overview of 500 Cupcakes. It discusses the basic components of cupcakes including batter, frosting, decorating, and equipment needed. It also summarizes different types of cupcakes from around the world and the basic ingredients commonly used in cupcake recipes such as eggs, butter, flour, sugar and other flavorings. The document serves as a guide to the variety of cupcakes covered in the book.
Chocolate list
The document describes various chocolate covered pretzel, cookie, and candy options for holidays. It provides details on over 30 different chocolate covered items including pretzel rods, pretzel wreaths, Oreos, marshmallows, spoons, and cheesecakes in various flavors. Pricing is included ranging from $1-28.50 per item or package. Contact information is provided to place holiday orders.
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This document is an index that lists over 150 dessert and pastry recipes including orange syrup cake, crepes with banana caramel sauce, triple chocolate brownies, chocolate and peanut butter swirl, exotic treats, coconut ice slice, and many others. It also provides contact information for the person who compiled the index with their email address and phone numbers.
Sweet Endings Desserts 2014 Catalog
Sweet Endings is a bakery specializing in cakes, cheesecakes, pies and other desserts made with real ingredients. They use fresh-squeezed Florida orange juice, real coconut milk, scratch-made cream cheese frosting and fillings, and chocolate from a fifth generation chocolatier. Signature items include Florida Orange Sunshine cake, coconut cakes, red velvet cake, carrot cake and cheesecakes. The bakery was founded in the 1980s and still bakes using traditional methods and only real ingredients.
Ashel'sbakingHeaven Menu
This document provides a list of cakes, cupcakes, frostings, fillings, and other desserts available from Ashel's Baking Heaven cake boutique. There are over 25 cakes, 15 cupcakes, and 15 frosting/filling options listed. The document also provides additional notes that ingredients are organic, fillings and sauces are made in-house, and customers should book orders at least 15 days in advance to avoid disappointment.
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一比一原版(Sheffield毕业证书)谢菲尔德大学毕业证如何办理
学校原件一模一样【微信：6496090 】【(Sheffield毕业证书)谢菲尔德大学毕业证成绩单】【微信：6496090 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
【主营项目】
一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
快速办理(Adelaide毕业证书)阿德莱德大学毕业证文凭证书一模一样
学校原件一模一样【微信：741003700 】《(Adelaide毕业证书)阿德莱德大学毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
在线办理(UCM毕业证书)加州大学美熹德分校毕业证文凭证书一模一样
学校原件一模一样【微信：741003700 】《(UCM毕业证书)加州大学美熹德分校毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
Heritage Conservation.Strategies and Options for Preserving India Heritage
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
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Cake ppt
- 1. Top Ten Best Toys
- 2. Kinds of Cake 1. Chocolate Cake 2. Cheese Cake 3. Red Velvet Cake 4. Ice cream cake 5. Vanilla Cake 6. Carrot Cake 7. Strawbery Cake 8. Pound cake 9. Coconut Cake 10. Marble cake
- 3. ChocolateCake “Chocolate Cake” is the most loved cake by everyone. It is the most craved and overated Cake. It is the cake flavored with melted chocolate , coco powder or both.
- 4. Cheese Cake Chese cake are the sweetest dessert which consists more than a layer. They are softest and spongy to eat. They are fulled of cream.
- 5. Red Velvet Cake A Cake with typically layers of buttercream and the iced cream. A rich-chocolate flavored sponge cake with added wine or red color and other preservatives.
- 6. Ice-Cream Cake Ice-Cream cake is the kind of cake which consists of multiple layers of ice-cream. Different flavors are just layered inside it
- 7. Vanilla Cake Vanilla Cake is generally extracted from the vanilla essence, extract and vanilla almonds.
- 8. Carrot Cake A Moist cake consists of grtated carrot typically topped with buttercream or cream chese icing.
- 9. Strawberry Cake Strawberry Cake is the cake which is just strawberry flavored and strawberries are embedded inside it. This is perfect cake to gift on girls’s birthday.
- 10. POUND CAKE Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold, and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing
- 11. Coconut Cake A palatable oil cake obtained as a residue in the production of coconut oil and used especially in animal feeds.
- 12. Marble Cake A cake given a streaked, marblelike appearance by the incomplete mixing of dark, especially chocolate, and light batters.