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Cooking
Preparation of Cakes
| Question | Answer |
|---|---|
| Too much flour will: | compact and dry a cake |
| Too little flour will: | make a cake coarse and it may fall |
| Avoid overmixing the ingredients in a cake because: | the gluten will overdevelop and the cake will be tough |
| Bake the batter in pans of the correct size | too small of pans, the cake will overflow, too large of pans, the cake will be flat and dry |
| Do not grease the pans for unshortened cakes: | the batter must be able to cling to the sides of the pan |
| Bake the cake just until it tests done: | baking too long=a dry cake |
| pans should not touch each other or the oven while baking: | heat needs to circulate freely to prevent hot spots and uneven baking |
| insert a wooden toothpick into the center of the cake, or lightly touch the center of the cake with your fingertip: | clean toothpick is needed or cake springs back after it is lightly touched |
| allow the cake to cool in the pan for about ten minutes: | this makes removing the cake from the pan easier |
| When microwaving shortened cakes, use a round or ring shaped pan: | this helps for even cooking |
| Eggs should be at room temperature: | this allows egg whites to achieve maximum volume when beaten |
| After pouring batter into the pan, run a spatula through the batter: | this breaks down large air pockets and seals batter against sides of the pan and tube |
| Gently touch the cracks that form in the top of the cake: | cracks should feel dry and no imprint should remain |
| When the cake is done, place the cake upside down over the neck of a bottle: | this prevents loss of volume during cooling |
| (True/False) Shortened cakes contain no fat. | false |
| (True/False) Butter cake is an example of a shortened cake. | true |
| (True/False) sponge cake is an example of a shortened cake. | false |
| (True/False) shortened cakes are leavened by baking powder or baking soda and sour milk. | true |
| (True/False) shortened cakes come out moist and tasty when prepared in a microwave oven. | true |
| How do pound cakes differ from other shortened cakes? | pound cakes contain no chemical leaveners. they are more compact and have a closer grain |
| (True/False) unshortened cakes are sometimes called foam cakes. | true |
| (True/False) unshortened cakes contain no fat. | true |
| (True/False) angel food cake is an example of an unshortened cake. | true |
| (True/False) chocolate cakes are unshortened cakes. | false |
| (True/False) unshortened cakes are leavened by air beaten into eggs and by steam formed during baking. | true |
| (True/False) unshortened cakes microwave well. | false |
| How do sponge cakes differ from other unshortened cakes? | sponge cakes contain the whole egg rather than just the egg white |
| (True/False) chiffon cakes contain fat | true |
| (True/False) chiffon cakes contain beaten egg whites | true |
| (True/False) chiffon cakes are a cross between shortened and unshortened cakes | true |
| (True/False) chiffon cakes contain no eggs or fat | false |
| What gives sweetness to cakes, tenderizes the gluten, and improves the texture of cakes? | sugar |
| What gives structure to a cake? | flour |
| What causes a cake to rise? | leavening |
| What tenderizes the gluten in a cake? | fat |
| What is used in angel food and sponge cakes to make the grain of the cake finer and to stabilize the egg white proteins? | cream of tartar |
| What provides flavoring in cake? | salt |
| What improves the flavor and color of cakes and helps to leaven some cakes? | egg |
| What provides moisture to cakes? | liquid |
Created by:
alirocks