Baking Chapter 13 Ingredients Overview

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Questions and Answers

What are the 6 categories of cake ingredients?

Tougheners 2. Tenderizers 3. Moisteners 4. Driers 5. Leaveners 6. Flavorings

What is the primary leavening agent in cakes made with the foaming method?

Air whipped into eggs

What is the difference between foaming method and creaming method?

Creaming method cakes have high amount of fat; foaming method cakes have little to no fat.

What is the difference between spongecake and a classic genoise?

Genoise is dry and spongy; spongecake is moister and more tender. Signup and view all the answers

Why should butter be softened before preparing buttercream icing?

Soften to room temperature because it will incorporate better with less chance of separation. Signup and view all the answers

List the steps in assembling and icing a three-layer cake.

<ol> <li>Place cake on a cake board 2. Brush away crumbs 3. Use a revolving stand 4. Pipe a border of icing 5. Add filling 6. Spread filling 7. Put next layer 8. Repeat filling and spreading 9. Smooth crumb coat 10. Chill cake 11. Frost until smooth.</li> </ol> Signup and view all the answers

The difference between genoise and spongecake is that

Whipped egg whites are folded into spongecake but not into genoise. Signup and view all the answers

Carrot cake is a

Creaming method cake made with raw shredded carrots. Signup and view all the answers

Which acts as tougheners in cake batter?

Protein such as flour and eggs. Signup and view all the answers

Moisteners in cake batter perform which functions?

Aid gluten formation and starch gelatinization. Signup and view all the answers

The goal of mixing a cake batter is to:

All of these: uniformly combine the ingredients, incorporate air cells in the batter, develop the proper texture in the finished cake. Signup and view all the answers

Which best describes the basic procedure for making a chiffon cake batter?

Fold whipped egg whites into a batter made from egg yolks, liquid, flavorings, oil, water, and flour. Signup and view all the answers

Which is not made from whipped eggs?

Poundcake. Signup and view all the answers

When a cake shrinks after baking, this is a sign that

Too much sugar was used in the batter. Signup and view all the answers

Foam icing is also known as

Boiled icing. Signup and view all the answers

Which of the following becomes hard and brittle when dry?

Royal icing. Signup and view all the answers

Match the following cake types with their method:

Devil's food cake = Two-stage Chiffon = Made with oil Angel food = Fat-free Ladyfingers = Spongecake strips Poundcake = Creamed fat Marble cake = Vanilla and chocolate Signup and view all the answers

Match: Italian buttercream

Cooked meringue and butter. Signup and view all the answers

Simple buttercream consists of

Creamed butter and sugar. Signup and view all the answers

Rolled fondant is described as

Opaque, sweet, and pliable. Signup and view all the answers

Glaze is a mixture of

Cooked sugar and butter mixture applied warm. Signup and view all the answers

Royal icing is made from

Powdered sugar and liquid. Signup and view all the answers

Ganache is a mixture of

Chocolate and cream. Signup and view all the answers

Fudge icing is described as

Opaque and very soft. Signup and view all the answers

Creamed fat cakes are leavened with air whipped into the fat during mixing as well as by the addition of chemical leavening.

True Signup and view all the answers

When shortening is substituted for butter in a creaming method cake, additional liquid must be added to the formula.

True Signup and view all the answers

Tube and loaf cakes take long...

False Signup and view all the answers

Study Notes

Cake Ingredients and Functions

Six categories of cake ingredients: tougheners (e.g., flour), tenderizers (e.g., sugar), moisteners (e.g., water), driers (e.g., milk solids), leaveners (e.g., baking powder), and flavorings (e.g., cocoa).
Tougheners provide structure, while tenderizers affect the gluten structure.
Moisteners are crucial for gluten formation and starch gelatinization, and driers keep the cake from being too moist.
Leaveners contribute to the cake's rise and texture.

Cake Preparation Techniques

Primary leavening agent in foaming method cakes is air whipped into eggs.
The foaming method uses little or no fat, contrasting with the creaming method, which contains a high amount of fat.
Spongecake differs from Genoise: Genoise is drier, with no chemical leaveners, while spongecake includes whipped egg whites for tenderness.

Buttercream Icing Preparation

Butter must be softened to room temperature before making buttercream icing to enable better incorporation and reduce separation.

Assembling and Icing a Cake

Steps include preparing the cake board, brushing away crumbs, using a revolving stand, piping a buttercream border, and alternating layers of filling and cake, culminating in a crumb coat and chill before final icing.

Characteristics of Cakes

Egg whites are folded into spongecake, while Genoise does not use this method.
Carrot cake is classified as a creaming method cake due to the inclusion of raw shredded carrots.

Functions of Cake Batter Ingredients

Tougheners include proteins such as flour and eggs.
Moisteners play a role in gluten formation and starch gelatinization.
Objective of mixing cake batter: evenly combine ingredients, incorporate air, and develop texture.

Types of Cakes

Chiffon cake batter is made by folding whipped egg whites into a mixture with egg yolks, liquid, flavorings, oil, water, and flour.
Poundcake does not utilize whipped eggs, differing from other cake types.
A cake shrinking post-baking may indicate excessive sugar.
Various cake types include devil's food cake (two-stage), chiffon (oil-based), angel food (fat-free), and ladyfingers (spongecake strips).

Cake Icings and Frostings

Foam icing is also known as boiled icing; royal icing becomes hard and brittle upon drying.
Simple buttercream consists of creamed butter and sugar, while Italian buttercream combines cooked meringue and butter.
Ganache is a mixture of chocolate and cream, whereas fudge icing is opaque and very soft, and glaze is a warm mixture of cooked sugar and butter.

True or False Statements

Creamed fat cakes are leavened by air whipped into fat as well as chemical leavening agents—True.
Substituting shortening for butter in creaming method cakes requires additional liquid—True.

Studying That Suits You

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Description

Explore the six categories of cake ingredients in this quiz. Understand the roles of tougheners, tenderizers, moisteners, driers, and leaveners in cake making. Perfect for baking enthusiasts looking to deepen their knowledge of cake ingredients.