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Questions and Answers

What is the primary ingredient in a traditional cake?

Honey

Fat (correct)

Sugar

Bread crumbs

What characteristic distinguishes gateaux from other types of cakes?

Composition of several layers of very light sponge cake (correct)

Use of chocolate fondant

Inclusion of ground nuts

Long shelf life

Which of the following statements about tortes is correct?

They are made primarily from flour.

They must be eaten on the same day they are made.

They can contain up to 10 layers.

They are often filled with cream or fruit and may include nuts. (correct)

Which safety color indicates a potentially unsafe situation?

Yellow Signup and view all the answers

What is a vital aspect of measuring tools in baking?

Measurement accuracy is essential. Signup and view all the answers

What does occupational health and safety include?

Maintaining a clean work environment Signup and view all the answers

What is one of the essential daily habits for a professional food worker regarding personal hygiene?

Taking a bath Signup and view all the answers

What type of cake typically lasts for several days?

Tortes Signup and view all the answers

What is the primary purpose of adding fats to a cake mixture?

To make the cake richer and more moist Signup and view all the answers

Which ingredient is chiefly responsible for the rise in baked goods?

Leavening agents Signup and view all the answers

Which of the following types of sugar is most commonly used in households?

Sucrose from sugar beets and cane Signup and view all the answers

What role do eggs play in baking besides binding and leavening?

They help to stabilize fats in the batter. Signup and view all the answers

Which of these is NOT considered a minor ingredient in baking?

Sugar Signup and view all the answers

How do liquid ingredients like milk and water affect cake mixtures?

They help to bind and tenderize the ingredients. Signup and view all the answers

What is the primary function of leavening agents in baking?

To produce gas that causes the dough to rise Signup and view all the answers

Which of the following is a component of baking powder?

Baking soda and either citric or tartaric acid Signup and view all the answers

What is a requirement when replacing a square baking pan with a round one?

The round pan must be one inch wider than the square pan. Signup and view all the answers

Which baking pan is specifically designed for baking chiffon cake?

Tube center pan Signup and view all the answers

What is the purpose of lining a baking pan with greaseproof paper?

To insulate the product during baking. Signup and view all the answers

Which baking pan is typically used for baking mini cheesecakes?

Muffin pan Signup and view all the answers

For a 9 x 13 x 3 inch rectangular pan, which dish is most commonly prepared?

Lasagna Signup and view all the answers

What should be done before cutting greaseproof paper to line a baking pan?

Mark the internal size of the mould on the paper. Signup and view all the answers

Which baking pan is best suited for baking brownies?

Slice tray Signup and view all the answers

What type of pan is ideal for baking cookies and sheet cakes?

Baking sheet Signup and view all the answers

What is the proper weight relationship between nuts and sugar when used in baking?

Nuts should not exceed the weight of the sugar. Signup and view all the answers

What should be done to the amount of flour when adding nuts to a recipe?

Reduce the flour by 1/3 of the total weight of the nuts. Signup and view all the answers

How many grams of cocoa powder should be used when replacing 1,000 grams of flour?

40 grams cocoa powder. Signup and view all the answers

What is a common traditional flavor for Madeira cake?

Almond. Signup and view all the answers

What is essential to do with unsweetened chocolate before using it as a garnish?

Temper it. Signup and view all the answers

Which of the following statements is true regarding cocoa powder in recipes?

Cocoa powder requires an increase in the amount of liquid. Signup and view all the answers

What type of milk is used in the process of making milk chocolate?

Condensed milk. Signup and view all the answers

Which of the following is a characteristic of bittersweet chocolate?

It has 35% cacao content. Signup and view all the answers

What role does cream of tartar play in the delayed soda method?

It stabilizes the proteins in eggs. Signup and view all the answers

Which ingredient is commonly found in an emulsifier used for stabilized sponges?

Lecithin Signup and view all the answers

What is a key characteristic of separated sponges in their preparation method?

Egg yolks and whites are whisked separately. Signup and view all the answers

Why is it important not to overbeat egg whites in sponge preparation?

It prevents lumps from forming in the batter. Signup and view all the answers

What does the sifting technique achieve in baking?

Aerates dry ingredients. Signup and view all the answers

What is the main purpose of folding in baking techniques?

To combine ingredients without deflating air bubbles. Signup and view all the answers

What is a consequence of mixing bicarbonate of soda with cold water before adding it to the batter?

It helps retain its ability to aerate. Signup and view all the answers

What gas is produced during the reaction of the leavener used in baking?

Carbon Dioxide Signup and view all the answers

Which technique is used to create an airy and foamy texture in sponge cakes?

Whipping Signup and view all the answers

What is the primary role of salt in baking?

To regulate yeast or baking powder activity Signup and view all the answers

What is the purpose of Cream of Tartar in baking?

To stabilize egg whites Signup and view all the answers

How is glycerine typically used in cakes?

To increase shelf life and foam stability Signup and view all the answers

What is the recommended salt usage based on the egg quantity in a recipe?

1.5% Signup and view all the answers

How should milk powder be incorporated into cake batter?

Combined with flour and baking powder Signup and view all the answers

What percentage of fruit is used in a medium fruited cake batter?

50% Signup and view all the answers

What happens to the carbon dioxide bubbles when salt is added to the batter?

They expand slowly and steadily Signup and view all the answers

Study Notes

Cake Making

Cake is a form of bread made by baking a mixture including fat, sugar, eggs, flour, baking powder, and sometimes milk.
Gateaux (French cakes) are a light sponge cake, layered with icing and fillings. The structure, not the cake base or fruit, is the key element. Eaten the same day.
Tortes (German/Austrian cakes) use little or no flour, with eggs, nuts, or bread crumbs. Made with 6-8 layers of cream or fruit fillings, covered in chocolate and fondant. Can last many days.
Occupational safety and hygiene practices are important for food workers. Personal hygiene (bathing, brushing teeth, trimming nails) and occupational hygiene (cleaning, washing practices, protective equipment) are essential.
Color-coding of safety signs: Red = immediate danger/hazard, Orange = potential hazard, Yellow = minor hazard/unsafe practices, Green = emergency, Blue = safety information.

Measuring Tools

Measuring tools are crucial in baking for precise ingredient measurements. Accurate measurements are vital in baking.
Tools include: Graduated liquid measuring cups; Individualized dry measuring cups; Measuring spoons; Weighing scales; Kitchen scales; Timers; Oven thermometers; Candy thermometers--baking requires precise measurements.

Measuring Cups

Two types of measuring cups: Graduated or liquid measuring cups, and Individualized or dry measuring cups (that have fractional parts)
Measuring spoons: used for small quantities of dry and liquid ingredients (like baking powder, salt, vanilla extract, etc).
Weighing scales/Kitchen scales: used to measure larger quantities of ingredients. Types include spring type, and digital scales.

Kitchen Scales

Kitchen scales are used to measure dry, liquid or chopped ingredients. More accurate than measuring cups for precise measurements used for small ingredient quantities.

Mixing Tools

Tools used for mixing ingredients: Mixing bowls (made from various materials, stainless steel best for preventing discoloration); Wooden spoons (preferred by bakers—won't transfer heat, easy to use); Whisks (for whipping creams/meringues); Rubber scrapers (used to scrape remaining ingredients from mixing bowl sides); Electric mixers (hand and stand mixers, used to mix, fold, beat and whip); Rotary egg beaters (for beating eggs or whipping cream); Flour sifters (used to sift flour and add air).

Mixing Bowls

Mixing bowls: Made from pottery, glass, metal, or plastic.
Stainless steel is ideal for baking to prevent discoloration. Can also be used as a container for sifting ingredients..
Wooden spoons are preferred by bakers since they don't transfer heat, and are used for stirring without scratching the saucepan bottom.

Whisks

Whisks are used for whipping cream or making meringues; long, narrow handle with a series of wire loops joined at the end.

Rubber Scrapers/Spatulas

Rubber scrapers, bendable rubber used to scrape remaining ingredients from the mixing bowl sides. Often called a rubber spatula.

Electric Mixers

Electric mixers are used to mix, fold, beat and whip food ingredients. Available as hand mixers and stand mixers.

Rotary Egg Beaters

These can be used to beat eggs or whip cream.

Flour Sifters

These are used for sifting flour or other dry ingredients; add air to the ingredients.

Baking Pans

Baking pans are used to hold the batter or dough before placing in the oven/baking.
Recommend using the suggested pan in the given recipe, if not available—check for substitutes with similar volume. Be aware that a round pan cannot be reliably substituted for a pan of the same size but different shape.
Common types: Tube center pan (for chiffon cake); Muffin pan (for muffins, cup cakes, mini quiches); Cake pan (for cakes); Jelly roll pan (for cake rolls); Bundt pan (for individual custards/other items); Baking sheet (for bread rolls, cookies, sheet cakes, Swiss rolls); Sheet pan; Loaf pan; Slice tray.

Tin Preparation

Lightly grease the baking pan; line with greaseproof paper.
Use the correct type of paper, adjusting size to the pan to prevent the cake from losing form/shape.

Cutting Tools

Pastry blender, pastry wheel, kitchen shears, chopping board, paring knife, bread knife, peeler, grater, shredder.

Miscellaneous Tools

Flour sifter, pastry brush, spatula, rolling pin, pastry tips, piping or pastry bag, coupler, utility tray, parchment paper, wire cooling racks, double broiler, Dutch oven.

Ovens

Different types of ovens: Deck or cabinet oven; Convection oven; Rotary oven; Microwave oven.

Ingredients In Baking

Flour and starches (bread flour, all-purpose flour, self-rising flour, cake flour)
Fats (butter, margarine, oil, shortening)
Sugars (granulated sugar, brown sugar, confectioners' sugar, raw sugar)
Liquids (water, milk, cream)
Eggs
Leavening agents (baking soda, baking powder, cream of tartar)
Salt
Flavorings and spices (cocoa powder, glycerine, milk powder, fruits, nuts, chocolate)

Production Processes of Cakes

Sugar batter method (fat, such as egg, and sugar are mixed until the batter is light and fluffy.)
Flour batter method (fat is mixed with a third of the sifted flour until it is creamed. Eggs and sugar are whisked separately in different bowls. Both ingredients must be at the same temperature before combined).
Blending method: fat and egg white are mixed and a small amount of gluten involved to hold air, but not a very powerful structure compared with other methods.
All-in method: eggs and liquid are replaced with baking powder; faster-usually with high speed mixers; this method is for cheaper types of cakes.
Boiled method: used to make Genoese sponges and Madeira cakes; heating the fat, then combining with the eggs and sugar.

Sponge Production Methods

Traditional method: involves a ratio of two eggs to one part sugar-to one part flour.
Enriched Method: same as traditional but will contain fat as much as 80% of the weight of the sugar.
Emulsified or Stabilized Sponges: uses stabilisers such as lecithin and lacto to form an emulsion and can be stored longer.

Delayed Soda Method:

Dry ingredients (including creamer of tartar) or sifted in a separate bowl,
Followed by adding the liquids in a mixing bowl and the dry ingredients, thoroughly mix the batter until it is aerated and ready to be baked.
Cream of tartar is added to the batter to increase the stability of eggs proteins: bicarbonate of soda is added slowly to the batter while mixed first with water.

Separated Sponges:

Egg yolks and whites are mixed separately before combining with flour.

Correct Baking Techniques

Sifting: dry ingredients pass through a strainer to aerate them.
Beating: vigorous back-and-forth or up-and-down motion to combine ingredients until correct consistency.
Whisking or Whipping: ingredients mixed until they adhere. Also done for whipping cream/egg whites to create an airy texture.
Folding: gently adding one ingredient into another, using a large spoon.
Creaming: blending several ingredients together until smooth, lighter, and fluffy.

Oven Settings

Cake ovens, set to 150-180°C for solid heat, and must stabilize at this temperature 15-20 min prior to baking.
Sponge cakes/ Genoise cakes cook quicker at 180-200°C.
Internal temperature testing essential for good results. Use an oven thermometer to gauge internal temperature (should reach 87/90°C), inserting a skewer into the cake.

Enterprise Requirements and Standards

Color: critical; stimulates customer senses, and can increase sales.
Appearance: refers to form and consistency/shape of cakes.
Mouth feel and eating properties: crucial quality factors
Moisture Content: more moisture=less staling chances, higher shelf life, and better mouth feel.
Consistency: refers to how the cake feels in the mouth (should be consistent).

Preparing Fillings and Coatings

Fillings: icing mixtures placed between layers of cake; enhance taste.
Coatings: used to cover the entire cake.
Fillings, coatings, and icing should complement, enhance, and add flavour/appeal to cake base.

Decorating the Cake

Decorated cakes involve the personal style of the pastry chef.
Spreading cream: even thickness required.
Piping: single/dual layers should be the same size, balancing with the cake size.
Curling chocolate: tempered chocolate for decorating; can be shaved or curled for a smooth finished product.
Enrobing: Applying glaze such as icing or ganache.
Consistency of design: factors to consider/take account— symmetry, consistency in decoration size and balance across the cakes.

Types of Fillings and Coatings

Buttercream: traditional spreadable filling, softer.
Crème Patisserie: classic creamy custard, used for various fillings.
Ganache: for chocolate coatings; mixture of chopped chocolate and cream.

Preparing Icing and Decoration

Boiled Icing: light, fluffy icing for cakes/cupcakes.
Royal Icing: hard, white icing; for icing leaves/flowers, using confectioners' sugar, and/or lemon or kalamansi extract.
Fondant Icing: for decorating/sculpting cakes; complex and more advanced skill set required.

Storing Cakes, Gateaux, Tortes

Away from strong odors (e.g., onions, garlic).
In a cool room with a controlled temperature below 4°C.
Use appropriate containers that will protect and maintain the condition of the cakes. Prevent edges/decorations from damage.
Correct labeling is essential for storage; helpful for both customer and manufacturer.
Cakes may have a varying length of time in storage; depends on the freshness of materials used for production (some may not be consumed by humans).
Long-term freezer storage, is best at 18°C or lower.

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