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FCS 104 CHPT 18
| Question | Answer |
|---|---|
| Shortened standard cake characteristics | fine grain, elastic crumb, thin/tender crusts; more flour; leavened by CO2 & air |
| Leavening agents for shortened cakes? Pound cakes? | Shortened: CO2 & incorporated air Pound: steam |
| Pound cake characteristics | dense/close grain, compact, tender, & leavened with steam; equal parts flour, egg, fat, & sugar |
| What does it mean that sugar is hygroscopic? | holds water in, so less water is available for gluten development; helps interfere with gluten formation to give a more tender quality to the cake |
| How does sugar affect the volume of a product? | --more sugar in a product generally requires more stirring to incorporate air (such as with creaming) --sugar raises the temperature at which starch gelatinizes (little more time to rise in the oven before it sets in its final shape) |
| Cohesive forces | the nature of a batter that helps bring it together & prevent runniness |
| Sugar's effect on cohesive forces? | decreases them (less ability of batter to stick together; thins it which allows for greater increase in volume) |
| How do eggs add structure (2)? | air from whipped eggs & coagulated proteins |
| Effects from too many eggs? Too few eggs? | Too many: rubbery & dense Too few: lower volume w/o good structure |
| Egg's effect on cohesive forces? | increases them (binds batter together to thicken/resist flowing) |
| Fat's effect on cakes? | increases tenderness by interfering with gluten development |
| Fat's effect on cohesive forces? | decreases |
| Difference between shortening & butter? | Shortening=100% fat + emulsifiers Butter=80% fat |
| Purpose of emulsifiers? | distributes fat evenly & allows for more sugar than flour--common in commercial baking |
| Leavening agents (4) | baking powder, baking soda, incorporated air, & steam |
| Too much baking powder? | Powder: too high a rise w/ cell walls that lose structure and cause it to collapse leaving a dense cake |
| Flour's role in cakes? | structure & gluten development |
| Too little flour? Too much? | Too little: weakens structure Too much: tunneling--compact/dry cake |
| How to substitute AP flour for cake flour? | For every 1 cup of AP-flour, remove 2 tbsp of the AP flour & replace with 2 tbsp cornstarch to make the equivalent of 1 cup cake flour |
| Role of liquid in cake baking? | dissolves & disperses dry ingredients, begins leavening process (double-acting baking powder), works as liquid for steam, etc. |
| Too much liquid in cakes? | would cause a low volume & more dense cake |
| What is different about chocolate cakes? | usually less flour due to starch content in chocolate/cocoa powder; usually higher in fat/sugar |
| Is chocolate an acid or base? | ACID--not enough to weigh out baking soda |
| More alkaline chocolate batter color? More acidic? | Alkaline=red-brown Acidic=cinnamon/light brown |
| Conventional method | cream the fat, slowly add sugar, then cream the mixture again, then slowly add the eggs; beat until light & fluffy before you incorporate sifted dry ingredients (alternate adding dry then liquid ingredients; ¼ of the ingredients at a time) |
| Conventional sponge method | less fat to cream; start with eggs & sugar until stiff; separate bowl to cream more sugar with fat; alternate addition of dry/liquid ingredients added to fat mixture; finally, fold in the egg/sugar mixture at the end |
| Muffin method | combine all liquids then add them to the dry ingredients |
| Quick-mix method | more sugar & more liquid than others; higher sugar proportions means you should use a shortening with an emulsifier to compensate; combine dry & liquid ingredients separately; add eggs one at a time, then finally add the liquid to dry/egg mixture |
| How should you prepare the cake pans? | Before you start mixing, pans need to be prepared so you don’t lose the air you have incorporated!! --grease them & add a tiny bit of flour to lightly coat --sometimes wax paper or parchment paper |
| General baking temperatures? | 350-375F |
| Darker pans... | absorb the heat whereas shiny/glass pan reflects the heat and makes for spotty baking |
| What are the two main types of cakes? | unshortened (foam) & shortened ( |
| What is key for foam cakes? | air retention |
| Characteristics of foam cakes? | porous, spongy, thin cell walls, tender, & moist |
| What are the basic ingredients of an angel food cake? | egg whites, flour, sugar, & cream of tartar |
| Cream of tartar purpose in foam cakes | --adds white-color via bleaching away pigments from the flour --stabilizes the foam to maintain volume --prevent cake shrinkage --is an acid (adds tenderness) |
| Cream of tartar:egg white proportion in foam cake? | 1 tsp cream of tartar per cup of egg white |
| Should you grease the pan for angel food cakes? | NO! |
| Whole-egg method | does not get TOO foamy; beat until stiff then add sugar; separate bowl for dry ingredients, then very slowly add to egg mixture |
| Separated egg method | separate the eggs—beat the yolks, add sugar/salt/water, then beat until stiff; THEN you fold in the flour; lastly, fold in egg whites that have been beaten separately |
| Meringue method | beat the egg whites, then you boil water/sugar to pour over the whipped whites to make a meringue; THEN you add yolks, salt, lemon, etc. and beat; fold in the flour; basically: make a meringue first then add liquid, then add flour last |
| What are the 6 types of cookies? | rolled, drop, bar, pressed, molded, & refrigerator |
| What makes cookies more crisp? | more fat and/or sugar |
| Maillard reaction | reaction between sugar/carbohydrate & protein with heat that causing the browning effect |
| What type of mixing method is most commonly used for cookies? | conventional method |
| Should you grease the pan for high fat cookies? | nope |
| Carry-over baking | when it continues to cook once you take it out of the oven while still on the pan --cooling rack to stop carry-over baking |
| What happens with re-rolling cookie dough for cut-outs? | it will develop more gluten and lead to a tougher cookie |
Created by:
amay322