COOKIES + CAKES 1

Question 1

how are cakes classified

Answer 1

based on whether or not they contain fat

Question 2

what do flour, milk, and egg whites contain for cakes

Answer 2

proteins that contribute to structure and strength

Question 3

what impact do fat, sugar and egg yolks have on cakes

Answer 3

tenderizing the structure
* Provide moisture
* Shorten gluten strands, increasing tenderness

Question 4

what do cakes have more of than flour

Answer 4

sugar, milk and fat

Question 5

what do shortened cakes have a lot of

Answer 5

fat

Question 6

what are shortened cakes leavened with

Answer 6

baking powder or soda

Question 7

what are two examples of unshortened cakes

Answer 7

yellow sponge cake and white angel cake

Question 8

whats the difference between eggs in yellow sponge cake and white Angel cake

Answer 8

In white angel cakes you just use egg white and
in yellow sponge cakes you use whole eggs

Question 9

what does “sponge” mean

Answer 9

foods made with beaten egg whites

Question 10

what do unshortened cakes rely on for leavening

Answer 10

steam and air

Question 11

describe the texture of unshortend cakes in three ways

Answer 11

soft, tender, porous

Question 12

how do shortened and unshortened cakes differ in terms of fat content

Answer 12

shortened cakes are rich in fat while
unshortened hardly have any fats

Question 13

how are cakes made with eggs only different from cakes made with fat

Answer 13

The cakes made with eggs only are softer and moist than the ones made with fat.

Question 14

what are chiffon cakes made from

Answer 14

fat and egg white foam + extra baking powder

Question 15

are chiffon cakes shortened or unshortened

Answer 15

have a combination of both charactertiscs

Question 16

describe texture of chiffon cakes

Answer 16

light and airy, yet richer and denser than
angel food cake

Question 17

what role does flour play in cakes

Answer 17

establishes structural network
* Starch gelatinization
* Gluten formation

Question 18

what role does sugar play in cakes

Answer 18

sweetens, browns, ↑shelf-life, ↑volume, ↑moisture

Question 19

why does cake have more time to rise during baking before starch sets the structure and gelantzies

Answer 19

because sugar can delay gelatinization,

Question 20

what does sugar prevent

Answer 20

microbial spoilage

Question 21

what do fats increase

Answer 21

↑tenderness, ↑moistness, ↑flavor solid fats most effective

Question 22

what does creaming do to air bubbles

Answer 22

incorporates tiny air bubbles into fat

Question 23

are air bubbles easily incorporated into oils

Answer 23

no

Question 24

what do oil-shortenened cakes rely on

Answer 24

chemical leaveners

Question 25

can oil usually be used as sole fat

Answer 25

no

Question 26

what four things does milk do (hydrates, dissolves, provides, allows)

Answer 26

* Hydrates dry ingredients * Dissolves sugar and salts * Provides steam * Allows baking soda or powder to react

Question 27

what are some examples of leaveners and flavor enhancers

Answer 27

Leaving agents: baking soda/powder, air, steam Flavor enhancers: salt, vanilla, chocolate, spices, fruits, nuts

Question 28

what can oil add and help reduce

Answer 28

add moisture and help reduce gluten formation by coating proteins

Question 29

what do hydrophilic colloids, like vegetable gums, improve

Answer 29

improve viscosity and stability

Question 30

what do emulsifiers, like mono- and diglycerides, polysorbate, do?

Answer 30

improve texture and flavor by aiding in emulsification of ingredients and air

Question 31

what kind of pan is best to bake cakes and why

Answer 31

Dull, rough surfaced pans are best because they absorb heat more readily

Question 32

what do dull, rough surfaced pans do for baking time, volume, grain, and texture?

Answer 32

* Causes cake to bake rapidly and creates larger volume, finer grain, and velvety texture

Question 33

solid shortening or butter?

Answer 33

solid shortening

Question 34

why dont you grease the sides of the pan

Answer 34

ungreased sides give better traction to rise

Question 35

what happens if batter stands too long before going in oven

Answer 35

gases will escape

Question 36

what happens if oven temp is too low, gas is lost before the structure set?

Answer 36

cake will have low volume

Question 37

should pans be allowed to touch each other or the sides of the oven and/or placed directly above or below each other?

Answer 37

no, will cause uneven heating