Cakes (and cookies)

Question 1

what are shortened cakes?

Answer 1

has fat

Question 2

What are unshortened cakes?

Answer 2

no fat (except from egg yolk). fluffy

Question 3

What are chiffon cakes?

Answer 3

best of both (shortened and unshortened). fluffy but with fat

Question 4

What are characteristics of pound cakes?

Answer 4

tender, compact and close grain, no leavening agent

Question 5

What is in shortened cakes?

Answer 5

historically 1 pound each of butter, sugar, flour, and eggs

Question 6

What are shortened cakes leavened by?

Answer 6

air and steam

Question 7

What are characteristics of standard shortened cakes?

Answer 7

fine grain, uniform cells with thin cell walls, and elastic crumb

Question 8

What are the ingredients in standard shortened cakes?

Answer 8

sugar, egg, fat, leavening agents, flour, liquid, chocolate or other flavors and emulsifiers

Question 9

What is sugars purpose in cakes and cookies?

Answer 9

adds sweetness, promotes tenderness by interfering with gluten development, influences volume, and sugar to liquid ratio can be very important

Question 10

How does sugar influence volume?

Answer 10

traps air during creaming, raises starch gelatinization temperature, and decreases cohesive forces

Question 11

Why is the sugar to liquid ratio important?

Answer 11

too much sugar and too little liquid and the cake will fall

Question 12

What is the purpose of eggs in cakes and cookies?

Answer 12

add air when beaten, contributes to structure (protein), egg whites can count in the liquid, and egg yolks count more as fat

Question 13

What does fat include?

Answer 13

shortening, butter, and margarine

Question 14

how much fat is in shortening?

Answer 14

all fat

Question 15

how much fat is in butter and margarine?

Answer 15

82% fat and 18% liquid

Question 16

how does fat help in cakes and cookies?

Answer 16

increases tenderness and increases volume by decreasing cohesive forces and adding air during creaming

Question 17

What are leavening agents in cakes and cookies?

Answer 17

baking powder, baking soda, air entrapped in creamed shortening, beaten egg whites, steam

Question 18

What does flour contribute to in cakes and cookies?

Answer 18

structure

Question 19

What happens if there is too little flour?

Answer 19

weak structure and coarse texture and the cake may fall

Question 20

What happens if there is too much flour?

Answer 20

compact dry cake

Question 21

What are the types of liquid in cakes and cookies?

Answer 21

milk, water, and fruit juices

Question 22

What does liquid do for cakes and cookies

Answer 22

dissolves ingredients, hydrates starch and protein, produces steam

Question 23

does chocolate cake need more or less flour?

Answer 23

less due to cocoa and chocolate contain starch

Question 24

What does the pudding method help with?

Answer 24

brings out chocolate flavor while keeping tender texture

Question 25

What is the pudding method?

Answer 25

mix cocoa/chocolate with liquids and heat till chocolate is melted and/or cocoa dissolves. let cool before mixing in, so it doesn't melt the fat

Question 26

What brings out the chocolate flavor?

Answer 26

coffe or espresso

Question 27

What suppresses chocolate flavor?

Answer 27

milk and also makes the cakes drier

Question 28

What do emulsifiers allow?

Answer 28

fat to be distributed more finely and more sugar may be incorporated and also decrease cohesive forces thereby increasing volume

Question 29

What is creaming?

Answer 29

sugar + fat, eggs, then alternate dry and wet

Question 30

What is reverse creaming?

Answer 30

dry + fat, then slowly add liquids

Question 31

What is conventional sponge?

Answer 31

cream fat with about one-half cup sugar, onehalf cup sugar beaten with eggs to "ribbon stage", add dry ingredients alternatively with liquid, fold in egg and sugar mixture

Question 32

What is quick-mix method?

Answer 32

uses higher proportion of sugar and liquid. sift dry ingredients into bowl. add all fat and part of liquid and then add eggs and remaining liquid

Question 33

What happens if overmixing occurs?

Answer 33

may toughen cakes, compact cake, heavy or soggy

Question 34

What happens if undermixing occurs?

Answer 34

coarse texture, thick cell walls, concave surface especially if a rich mixture

Question 35

How to prepare pans?

Answer 35

grease bottoms and sides, lightly flour, use of wax paper, parchment paper, or silicone liners

Question 36

What are types of unshortened cakes?

Answer 36

angel food and yellow sponge

Question 37

What are angel food ingredients?

Answer 37

egg whites that are beat to foam, flour (cake flour is better), sugar, cream of tartar

Question 38

how should you mix angel food?

Answer 38

beat eggs, beat part of sugar into eggs, gently fold flour and sugar mix into beaten egg whites

Question 39

how are sponge cakes different from angel food?

Answer 39

use yolk as well as white

Question 40

what are different types of cookies?

Answer 40

rolled, dropped, bar, pressed, molded, icebox or refrigerator