Day 1 cookies
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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.
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This chapter of the textbook covers pies, pastries and cookies. It discusses different types of pie and tart crusts made from various doughs like flaky, mealy and sweet dough. It also covers classic pastries made with components like puff pastry, éclair paste and meringue. The chapter describes how to make different kinds of cookies by varying the ingredients, mixing methods and forming techniques. It provides information on creating different cookie textures and styles like crispy, soft, chewy and spread cookies.
Chapter 20 plated dessert
Plated desserts are individually portioned desserts served at restaurants and hotels to make a final impression. They consist of multiple components combining textures, flavors and temperatures. Common categories of plated desserts include frozen desserts like sorbets or ice creams, warm desserts like soufflés, custard-based desserts, fruit-based desserts, chocolate-based desserts, and cheese-based desserts. When designing plated desserts menus, considerations should include the venue, season, presentation style, and balance.
Cake Methods & what the ingredients do
1. The document discusses different cake making methods including the creaming method, whisking method, melting method, rubbing in method, and lists the key ingredients used in cakes.
2. It explains that the creaming method incorporates air by creaming butter and margarine together before adding egg and flour, while the whisking method uses whisked eggs and sugar for lift without fat.
3. The key ingredients like flour, eggs, butter, and sugar are described in terms of what functions they serve such as adding structure, moisture, flavor, and browning in cakes.
CAKES GRADE 9 DIFFERENT TYPES BNPP9.pptx
Cakes are a sweet baked dessert made from ingredients like flour, eggs, sugar, and fat. There are many types of cakes including quick breads leavened with agents rather than yeast, yeast breads raised with yeast, and pies and pastries with a pastry dough casing. Cakes can be referred to by other names in different languages like "gateaux" in French or "torte" in German. Cakes are made through methods like the creaming method where butter and sugar are beaten or the sponge method using just egg whites. Ingredients like flour, sugar, fat, eggs, and leavening agents help cakes rise and develop texture.
Day 2 frozen desserts
This document defines and describes different types of frozen desserts. It discusses churned frozen desserts like ice cream, sorbet, and gelato which are produced using an ice cream machine to incorporate air and prevent large ice crystals. It also covers still-frozen desserts like granita, frozen mousse, and parfait which do not require an ice cream machine and use whipped ingredients for texture. The document outlines the basic ingredients, production processes, and physical structures of various frozen desserts.
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