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Questions and Answers
What are shortened and unshortened cakes?
What are shortened and unshortened cakes?
Cakes made from pourable batter; shortened cakes have fat, while unshortened cakes are fat-free.
Name the two types of shortened cakes.
Name the two types of shortened cakes.
Pound Cakes and Standard Layer Cake.
What is a pound cake made of?
What is a pound cake made of?
1 lb. of butter, flour, sugar, and eggs.
Describe a Standard Layer Cake.
Describe a Standard Layer Cake.
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List five types of unshortened cakes.
List five types of unshortened cakes.
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What are the seven cake ingredients?
What are the seven cake ingredients?
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What role does flour play in cake preparation?
What role does flour play in cake preparation?
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What is the purpose of sugar in cakes?
What is the purpose of sugar in cakes?
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What is the function of fat in cake preparation?
What is the function of fat in cake preparation?
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How much shortening should you use when switching out for butter or margarine?
How much shortening should you use when switching out for butter or margarine?
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What is the purpose of eggs in cake making?
What is the purpose of eggs in cake making?
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What does liquid do in cake preparation?
What does liquid do in cake preparation?
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What are leavening agents and their importance?
What are leavening agents and their importance?
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What is the role of heat in baking?
What is the role of heat in baking?
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Cakes are usually baked at ________
Cakes are usually baked at ________
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What are the steps in the preparation method for a shortened cake?
What are the steps in the preparation method for a shortened cake?
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What makes chiffon cake different from sponge cake?
What makes chiffon cake different from sponge cake?
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What should be done to unshortened cakes for optimal baking?
What should be done to unshortened cakes for optimal baking?
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What are angel food cakes made from?
What are angel food cakes made from?
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How should eggs be prepared for maximum volume?
How should eggs be prepared for maximum volume?
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What adjustments should be made when baking at higher altitudes?
What adjustments should be made when baking at higher altitudes?
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What are some characteristics of frosting?
What are some characteristics of frosting?
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Describe flat frosting.
Describe flat frosting.
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What is ganache?
What is ganache?
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How should cookies be prepared after baking?
How should cookies be prepared after baking?
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What is the primary difference between cakes and cookies?
What is the primary difference between cakes and cookies?
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What should be used to store cookies for optimal freshness?
What should be used to store cookies for optimal freshness?
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What is a way to prevent excessive spreading of cookies?
What is a way to prevent excessive spreading of cookies?
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How can you achieve a chewy cookie texture?
How can you achieve a chewy cookie texture?
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Study Notes
Cakes & Cookies Overview
- Cakes are classified as shortened (with fat) and unshortened (fat-free), leavened by steam, CO2, or yeast.
- Shortened cakes start by creaming fat and sugar, while unshortened cakes rely on beaten egg whites for leavening.
Types of Shortened Cakes
- Pound Cakes: Traditional recipe features equal parts of butter, flour, sugar, and eggs; no added leavening, resulting in compact texture.
- Standard Layer Cake: Lighter and fluffier than pound cake, utilizes CO2 for leavening with flexible ingredient proportions.
Types of Unshortened Cakes
- Dacquoise: Layered dessert cake with meringue and cream.
- Genoise: Italian sponge cake measures air incorporation via mixing rather than chemical leavening.
- Meringue: A whipped egg white and sugar dessert; variations include French, Swiss, and Italian styles.
- Roulade: Rolled pastry, versatile across European cuisines, and often filled.
- Tiramisu: Italian coffee dessert layered with ladyfinger cookies, mascarpone, and cocoa.
Essential Cake Ingredients
- Key components include flour, sugar, fat, eggs, liquid, and leavening agents, among others like salt and flavorings.
Purpose of Each Ingredient
- Flour: Provides structure; cake flour is ideal for unleavened cakes, while all-purpose flour can be used for leavened.
- Sugar: Sweetens, tenderizes, increases volume, browning, and shelf life; typically uses regular sugar.
- Fat: Adds tenderness and flavor; alternatives include shortening, butter, and margarine.
- Eggs: Contribute structure, flavor, and emulsification; large eggs are preferred for consistency.
- Liquid: Hydrates and incorporates steam for leavening.
- Leavening Agents: Precise measurements are crucial; too much can cause collapse, while too little results in heaviness.
Role of Heat in Baking
- Heat expands air, steam, and CO2, sets structure, and creates a browning crust through caramelization.
- Correct oven temperature (325-350°F) is essential to prevent under-proving or overbrowning.
Cake Preparation Method
- Involves pan selection, creaming fat and sugar, adding eggs gradually, incorporating dry and wet ingredients, mixing well, and baking.
- Cooling in pans initially helps maintain structure before transferring.
Unshortened Cake Characteristics
- Angel Food Cake: Made from egg whites, characterized by high volume, moisture, and spongy texture; uses cake flour and requires inverted cooling.
- Yellow Sponge Cake: Utilizes whole eggs; lighter texture compared to regular sponge cakes, and should not be greased.
Frosting Types and Characteristics
- Flat Frosting: Simple and not very sweet, requires no cooking.
- Decorating Frosting: Includes beaten egg whites, providing firmer texture for detailed designs.
- Cooked Frosting: More complex, such as buttercream, involves heating sugar and integrating with egg whites/whole eggs.
- Ganache: Combination of chocolate and cream, provides rich topping options.
Storage of Cakes and Cookies
- Store cakes at room temperature, use coverings to retain moisture, and consider freezing unfrosted or mildly frosted cakes for prolonged shelf life.
- Cookies should be placed in airtight containers; high-sugar cookies have extended freshness.
Cookie Varieties
- Refrigerator Cookies: Formed into logs, chilled, then sliced for baking.
- Rolled Cookies: Heavier dough rolled and cut into shapes; examples include sugar and shortbread cookies.
- Molded Cookies: Shaped into bars or balls; examples include peanut butter and biscotti.
- Pressed Cookies: Passed through a pastry bag; includes tea cookies.
- Dropped Cookies: Simple, spoon-based formation, includes favorites like chocolate chip.
Baking and Cooling Cookies
- Maintain cool baking sheets for optimal cookie texture; remove cookies while still soft to avoid overbaking.
- For stopping the baking process, immediately transfer cookies from hot pans to cooling racks.
Ingredient Adjustments for Cookie Texture
- Crisp Cookies: Achieved by increasing sugar and fat content.
- Chewy Cookies: Higher moisture content, using more eggs and fats.
- Cake-like Cookies: Significantly liquid-based for added softness.
Effects of Temperature on Cookies
- High temperature results in less spread and more browning; hot sheets can lead to excessive cookie spread.
Notes on Baking Adjustments
- At higher altitudes, add liquid while decreasing sugar and leavening to compensate for environmental changes.
These notes summarize crucial concepts about cakes and cookies, covering ingredient functions, preparation methods, and storage tips to aid in baking expertise.
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Description
This quiz focuses on various types of cakes and cookies, including the definitions and characteristics of shortened and unshortened cakes. Perfect for baking enthusiasts who want to enhance their knowledge of cake preparation and ingredients. Test your vocabulary and understanding of these baking terms with these flashcards!