Types of Cake
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This document describes different types of cakes, including pound cake, butter cake, layer cake, sponge cake, angel food cake, cheesecake, chiffon cake, flourless cake, upside down cake, pudding cake, coffee cake, spice cake, fruit cake, mousse cake, and dump cake. For each cake type, a brief description of its key ingredients or characteristics is provided.
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Cake making by DEBASHIS
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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This document provides definitions and classifications of various baked goods such as cookies, breads, pastries, and cakes. Cookies are classified as drop, refrigerator, molded, rolled, or pressed cookies. Breads include banana bread, raisin oatmeal bread, and cinnamon raisin bread. Pastries include shortcrust pastry, rough puff pastry, puff pastry, phyllo, and pate a choux. Cakes are categorized as sponge cakes, chiffon cakes, angel food cakes, charlottes, meringue cakes, and rolls.
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
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This document discusses different flavors of ice cream. It provides descriptions of popular flavors such as vanilla, chocolate, cookies and cream, mint chocolate chip, chocolate chip cookie dough, buttered pecan, birthday cake, and strawberry ice cream. The origins and key ingredients of these flavors are outlined. Ice cream is generally made from dairy milk or cream and flavored with sweeteners and spices or fruits.
Cakes
Cake is a type of baked good that is typically sweet and served as a dessert. In its oldest forms, cakes were normally fried breads or cheesecakes that were disk shaped. The document then provides descriptions of different types of cakes like plain, vanilla, lemon, rainbow colored, chocolate, traditional cherry, banana, coffee, rum and raisin, hummingbird, and pecan or walnut cakes. It also includes details about the ingredients and preparation methods for some of the cakes.
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This document provides descriptions and ingredients for various pastries, baked goods, and food items served at Sonoma Food Manual. It includes 14 types of pastries such as croissants, danishes, and morning buns. It also lists 12 cake options including frangipane tarts, cheesecakes, and brownies. Additionally, it outlines 11 breakfast items and sandwiches along with 5 salad choices. For each item it provides a brief description and lists the main ingredients.
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The document discusses different types of sponge and cake classifications. It describes shorted cakes like pound cake and butter cake which contain high percentages of fat. Unsweetened cakes called foam cakes are made without fat, including sponge and angel food cake. A modified sponge cake called chiffon cake is a combination, using liquid shortening and separated egg whites and yolks. Other cake types discussed include petit cakes, tortes, and gateaux.
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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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This document provides definitions and classifications of various baked goods such as cookies, breads, pastries, and cakes. Cookies are classified as drop, refrigerator, molded, rolled, or pressed cookies. Breads include banana bread, raisin oatmeal bread, and cinnamon raisin bread. Pastries include shortcrust pastry, rough puff pastry, puff pastry, phyllo, and pate a choux. Cakes are categorized as sponge cakes, chiffon cakes, angel food cakes, charlottes, meringue cakes, and rolls.
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Cake is a type of baked good that is typically sweet and served as a dessert. In its oldest forms, cakes were normally fried breads or cheesecakes that were disk shaped. The document then provides descriptions of different types of cakes like plain, vanilla, lemon, rainbow colored, chocolate, traditional cherry, banana, coffee, rum and raisin, hummingbird, and pecan or walnut cakes. It also includes details about the ingredients and preparation methods for some of the cakes.
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The document discusses different types of sponge and cake classifications. It describes shorted cakes like pound cake and butter cake which contain high percentages of fat. Unsweetened cakes called foam cakes are made without fat, including sponge and angel food cake. A modified sponge cake called chiffon cake is a combination, using liquid shortening and separated egg whites and yolks. Other cake types discussed include petit cakes, tortes, and gateaux.
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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.
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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.
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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.
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This document provides descriptions and ratings for 20 different puddings, including brownies, bread and butter pudding, welsh cakes, golden syrup steam pudding, chocolate lava cake, treacle tart, lemon meringue pie, cheese cake, rice pudding, sticky toffee pudding, ice cream, golden syrup balls, baked alaska, creme brulee, apple crumble, victoria sponge, chocolate mousse, and christmas pudding. Each entry includes a brief description of the pudding's ingredients and origins as well as a rating from 70-100%.
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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。
FOOD OBESITY IN NORTH AMERICA ( NEW).pptx
FOOD OBESITY IN AMERICA AND MARKETING CAMPAIGNS ESTABLISHED TO DEFEAT IT
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
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
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.
Recently uploaded (6)
Heritage Conservation.Strategies and Options for Preserving India Heritage
Heritage Conservation.Strategies and Options for Preserving India Heritage
Types of Cake
- 1. Types of Cakes Steve Roland Cabra IX-Aphrodite
- 2. Pound Cake Butter cake is similar to pound cake, calling for roughly equal parts eggs, sugar, flour, and of course, butter.
- 3. Butter Cake Pound cake is a classic cake, traditionally using one pound each of butter, sugar, eggs, and flour.
- 4. Layer Cake At its most basic, layer cake is two layers of cake, held together by icing, preserves, or another filling.
- 5. Sponge Cake Sponge cake is light and airy, so it splendidly absorbs a number of drizzles, syrups, and creams.
- 6. Angel Food Cake As its name would imply, angel food cake nearly reaches the sky. There are two secrets to its height, (well, perhaps more like three).
- 7. Cheesecake While some prefer light desserts, others like them rich and creamy. In this case, cheesecake is your match.
- 8. Chiffon cake Chiffon cake is made with a myriad of ingredients, but the end result appears effortless and elegant.
- 9. Flourless Cake Sprinkle just about anything that appeals to you over-top, like candied macadamia nuts or raspberry sauce.
- 10. Upside Down Cake It gets its name from the way it’s baked, with its toppings placed at the bottom of the pan.
- 11. Pudding Cake Growing up, my favorite part about baking was licking the spatula, covered in cake batter.
- 12. Coffee Cake The cake is mild in texture and flavor, so it’s all about the thick, buttery crumble that graces the top.
- 13. Spice Cake Spice cake is infused with cinnamon, nutmeg, cloves, and other spices of the sort.
- 14. Fruit Cake With its chewy bits of fruit and dash of brandy, this amber-hued fruit cake is a real treat.
- 15. Mousse cake Mousse cake is the sort of dessert you share over a candle-lit dinner and white tablecloth.
- 16. Dump Cake This strawberry rhubard cake harkens back to long summer days and backyard cookouts.