Cakes & Cookies Flashcards

Questions and Answers

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.

Pound Cakes and Standard Layer Cake.

What is a pound cake made of?

1 lb. of butter, flour, sugar, and eggs.

Describe a Standard Layer Cake.

Leavened by CO2, lighter in weight, higher volume, not as compact as pound cake. Signup and view all the answers

List five types of unshortened cakes.

Dacquoise, Genoise, Meringue, Roulade, Tiramisu. Signup and view all the answers

What are the seven cake ingredients?

Flour, sugar, fat, eggs, liquid, baking powder/baking soda, and other added ingredients. Signup and view all the answers

What role does flour play in cake preparation?

Provides structure. Signup and view all the answers

What is the purpose of sugar in cakes?

Sweetens and tenderizes, increases volume, contributes to browning. Signup and view all the answers

What is the function of fat in cake preparation?

Tenderizes and incorporates air. Signup and view all the answers

How much shortening should you use when switching out for butter or margarine?

Use only 82% of the amount suggested. Signup and view all the answers

What is the purpose of eggs in cake making?

Provide structure, liquid, color, flavor, and emulsification. Signup and view all the answers

What does liquid do in cake preparation?

Converts to steam, hydrates starch and protein, dissolves sugar and salt. Signup and view all the answers

What are leavening agents and their importance?

Baking powder and baking soda used to create rise in cakes. Signup and view all the answers

What is the role of heat in baking?

Increases volume, sets structure, browns crust. Signup and view all the answers

Cakes are usually baked at ________

325-350°F. Signup and view all the answers

What are the steps in the preparation method for a shortened cake?

Select and prepare pans, cream fat and sugar, add eggs, blend liquid ingredients, mix dry ingredients, mix all well, bake. Signup and view all the answers

What makes chiffon cake different from sponge cake?

Contains oil, making it more tender. Signup and view all the answers

What should be done to unshortened cakes for optimal baking?

Leave the pan ungreased. Signup and view all the answers

What are angel food cakes made from?

Egg whites, sugar, cake flour, cream of tartar. Signup and view all the answers

How should eggs be prepared for maximum volume?

They should be at room temperature. Signup and view all the answers

What adjustments should be made when baking at higher altitudes?

Add liquid but decrease sugar and baking powder. Signup and view all the answers

What are some characteristics of frosting?

Improves appearance, texture, flavor, and retains moisture. Signup and view all the answers

Describe flat frosting.

Uncooked, simplest to prepare, mixes powdered sugar with liquid and flavoring. Signup and view all the answers

What is ganache?

A rich, smooth chocolate-cream mixture used as frosting or filling. Signup and view all the answers

How should cookies be prepared after baking?

Remove from sheets immediately and cool on racks. Signup and view all the answers

What is the primary difference between cakes and cookies?

Cookies contain less moisture and leavening. Signup and view all the answers

What should be used to store cookies for optimal freshness?

An airtight container. Signup and view all the answers

What is a way to prevent excessive spreading of cookies?

Use a cool baking sheet. Signup and view all the answers

How can you achieve a chewy cookie texture?

Incorporate significant amounts of egg, sugar, and fat. Signup and view all the answers

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.

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.

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!