CAKE MIXING

Question 1

HIGH-FAT OR SHORTENED CAKES

Answer 1

–Creaming method
–Two-Stage method
–One stage method
–Flour- batter method

Question 2

LOW-FAT OR FOAM-TYPE CAKES

Answer 2

–Sponge method
–Angel food method
–Chiffon method
–Combination of creaming /sponge method

Question 3

• To combine all ingredients into a smooth, uniform batter.
•To form and incorporate air cells in the batter.
•To develop the proper texture in the finished product.

Answer 3

GOALS OF MIXING

Question 4

Major Ingredients of Cake

Answer 4

1. Fat
2. Water ( including milk and eggs)

Question 5

uniform mixture of two unmixable substances like fat and water

Answer 5

EMULSION

Question 6

occurs when the fat can no longer hold the water in emulsion.

Answer 6

CURDLING

Question 7

The following factors can cause curdling:

Answer 7

1. Having the ingredients too cold. (70F) (21C)
2. Mixing the first stage of the procedure too quickly.
3. Adding the liquids too quickly
4. adding too much liquid

Question 8

Correct ingredient temperature and mixing speed are necessary for good air cell formation.

Answer 8

TRUE

Question 9

DEVELOPING TEXTURE:
•IMPORTANT FACTORS

Answer 9

— Uniform mixing of ingredients
–Formation of air cells
–Gluten development

Question 10

Sponge cake formulas

Answer 10

cornstarch as replacement to part of flour

Question 11

Pound cake and fruit cake formulas-:

Answer 11

cake flour : bread flour for higher gluten

Question 12

air cells are formed by whipping eggs and sugar.

Answer 12

TRUE

Question 13

in forming air cells mixing speed should be

Answer 13

MODERATE (medium speed)

Question 14

air cells are formed by whipping ______ and _______.

Answer 14

eggs and sugar

Question 15

In the creaming method: the sponge method and the angel food method

Answer 15

• the flour is added at or near the end of the mixing procedure so there is very little gluten development in properly mixed batters.
  –If the batter is mixed too long after the flour is added, the cakes are likely to be tough.

Question 16

In the two-stage method:

Answer 16

–the flour is added in the first step.
–mixed with high-ratio shortening, which spreads well and coats the particles of flour with fat.
–Also, high-ratio cakes contain a high percentage of sugar, which is also a tenderizer.

Question 17

–conventional method

Answer 17

Creaming Method

Question 18

The fat specified in creaming-method formulas in this book is.

Answer 18

butter

Question 19

BUTTER IS % FAT? % WATER?

Answer 19

80% FAT, 15% WATER

Question 20

Two-stage or high-ratio cakes are prepared most often in high-volume bakeries and rarely in artisan pastry shops.

Answer 20

TRUE

Question 21

It produces a fine-textured cake, but there may be some toughening due to the development of gluten.

Answer 21

FLOUR-BATTER METHOD

Question 22

cakes contain little or no shortening and depend on the air trapped in beaten eggs for most or all of their leavening.

Answer 22

LOW-FAT OR EGG-FOAM CAKES:

Question 23

Sponge sheets for jelly rolls and other rolled cakes are often made without any shortening so that they do not crack when rolled.

Answer 23

TRUE

Question 24

They are made with an egg foam that contains yolks.
–These are usually whole-egg foams but, in some cases, the base foam is a yolk foam, and an egg white foam is folded in at the end of the procedure.

Answer 24

SPONGE METHOD

Question 25

its simplest form, sponge cake batter is made in two basic steps: –

Answer 25

(1) eggs and sugar are whipped to a thick foam, (2) sifted flour is folded in

Question 26

cakes are based on egg-white foams and contain no fat

Answer 26

ANGEL FOOD METHOD

Question 27

batter containing flour, egg yolks, vegetable oil, and water is folded into the whites.

Answer 27

CHIFFON METHOD

Question 28

• A few European-style cakes are begun by using the creaming method. •In other words, butter is creamed with sugar until the mixture is light.

Answer 28

COMBINATION CREAMING/SPONGE

Question 29

Baumkuchen is an unusual cake that deserves extra explanation. MEANS

Answer 29

–The name means “tree cake” in German

Question 30

Many mixes are available that contain all ingredients except water and, sometimes, eggs. •These products also contain emulsifiers to ensure even blending of ingredients.

Answer 30

PREPARED MIXES

Question 31

The idea of formula balancing is that tougheners should balance tenderizers and driers should balance moisteners.

Answer 31

INGREDIENTS FUNCTION

Question 32

The major cake ingredients are classified as follows:

Answer 32

1. Tougheners provide structure: (flour & eggs) 2. Tenderizers provide softness or shortening of protein fibers: ( sugar, fats, chemical leaveners,) 3. Moisteners provide moisture or water: (water, liquid, milk, syrups and liquid sugars and eggs)

Question 33

BALANCING FAT-TYPE OR SHORTENED CAKES

Answer 33

• The sugar is equal to or less than the flour. • The fat equals the eggs. • The eggs and liquids (milk and water) equal the flour

Question 34

layer pans must be greased, preferably with a commercial pan-greasing preparation.

Answer 34

FOR HIGH FAT CAKES

Question 35

line the pans with greased parchment.

Answer 35

FOR SHEET CAKES

Question 36

baked in tube pans, do not grease the pan. –The batter must be able to cling to the sides so it doesn’t sink back into the pan after rising.

Answer 36

For angel food cakes and chiffon cakes

Question 37

cake layers with little or no fat, grease the bottoms but not the sides of the pans.

Answer 37

FOR SPONGE CAKE

Question 38

Tests for Doneness

Answer 38

1. Shortened cakes shrink away slightly from sides of pan. 2. Cake is springy. –Center of top of cake springs back when pressed lightly. 3. A cake tester or wooden pick inserted in center of cake comes out clean

Question 39

Cool layer cakes and sheet cakes _____ minutes in pans and turn out while slightly warm.

Answer 39

15

Question 40

This mixing method was developed for use with modern high ratio shortenings

Answer 40

TWO STAGE METHOD