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Cooking
Exploring Professional Cooking: Cakes & Frostings
| Question | Answer |
|---|---|
| Why is a cake recipe called a formula? | Because it is very exact. A small change in the proportions of ingredients can change the quality of the finished cake. |
| What is the major ingredient in a shortened cake? | Shortening |
| Why do many pastry cooks still prefer the creaming method when making cakes? | It produces a fine-textured cake that is moist and tender |
| Cakes made with butter or margarine will have what two characteristics? | 1. Richer and buttery flavor 2 Will not rise as high |
| The blending method of making cakes is faster and makes a __________ cake. | high-volume |
| Cakes made by the blending method must use a special type of __________. | hydrogenated shortening |
| Sheet cake: | a cake baked in a large, low-sided baking pan |
| Why are sheet cakes baked in institutions and cafeteria settings? | They are easy to frost and serve |
| Layered cakes are made more often in restaurants, why? | Because appearance of the cake is more important |
| Define a foam cake: | leavened by beatened eggs or egg whites |
| What are three examples of a foam cake: | Angel food, sponge, chiffon |
| What is the "Leavener" in an Angel Food Cake? | Air trapped between the beaten egg whites. They expand during baking. |
| What are 2 functions that the tube pan plays when baking an Angel Food Cake? | 1. Tube carries heat to the center of the batter. 2. Supports the cake |
| Eggs separate best at what temperature? | cold |
| Eggs should be at __________ to obtain the highest volume. | room temperature |
| Foamy whites: | bubbly, just starting to turn white |
| Soft peaks: | Shiny & white. Peaks will bend slightly. |
| Stiff peaks: | Shiny & white. Peaks stand up straight. |
| What type of end product is a result of over-beaten egg whites? | Item does not rise. |
| How are Angel Food Cakes cooled? | Upside down in their pans. |
| Define a sponge cake: | foam cakes, which includes both the whites and yolks of the egg. |
| What is the primary leavening agent in a Sponge Cake? | Air in the beaten eggs |
| How are Sponge Cakes cooled? | Left in pans until almost cooled. Then removed from pan and put on cooling rack. |
| Define a Chiffon Cake: | Use both egg yolks and whites, but the whites are beaten and added separately. |
| How are Chiffon Cakes cooled? | Upside down. |
| Define Icing: | A thin, pourable mixture of sugar and liquid |
| Define Frosting: | thick, fluffy, spreadable mixture |
| Define Filling: | Sweet, moist mixture to hold layers of a cake together |
| What type of sugar is always used in an icing or frosting recipe? | Confectioners or powdered sugar |
| What type of symbol tells you the degree of fineness in powdered sugar? | x's (6x is finer than 4x) |
| What do egg whites contribute to baking? | fluffiness and flavor |
| What do fats contribute to baking? | flavor, butter adds best flavor |
| What does milk contribute to baking? | liquid to add moisture |
| What do flavorings contribute to baking? | flavor, richness |
| What type of uncooked frosting is the most popular? | buttercream |
| Seven steps of frosting a layer cake: | trim edges, brush crumbs, place cake top side down on a plate, ice the bottom layer, place the next layer on top side up, frost the sides of the cake, frost the top of the cake |
| What can be used as a filling for a cake besides frosting? | pudding |
| What is a coupler for cake decorating? | it gets placed inside the decorating bag at the narrow end |
| What is a coupler ring for cake decorating? | it holds the decorating tips in place by locking onto the coupler |
| What is the decorating bag for cake decorating? | it holds the icing. It can be made of cloth or plastic. There are various sizes available |
| What is the flat head flower nail for cake decorating? | it is a platform used to create flowers. Rotates easily in your hand. Comes in various sizes. |
| What is the tips or tubes used for in cake decorating? | they are shaped in various sizes to create many different designs. numbers are imprinted on the tips to identify them. |
| The ___________ of frosting is very important. | consistency |
| You should use a ____________ for flowers. | stiff frosting |
| You should use a __________ for borders. | medium frosting |
| You should use a __________ for leaves and writing. | thin |
Created by:
alirocks2