L4 BPP Classification of Cakes

Questions and Answers

What is a cake?

A savory dish

A form of bread made by baking fat, sugar, eggs, flour, and baking powder (correct)

A type of pastry

An ice cream dessert

What is a gateaux?

A very light sponge cake with a rich icing or filling

What is a tortes?

A rich, usually multi-layered cake filled with whipped cream, butter creams, mousses, jams, or fruits

A petit four is a small __________ or savory appetizer.

confectionery Signup and view all the answers

What is the main difference between unshortened cake and shortened cake?

Unshortened cakes do not have fats, while shortened cakes contain fats. Signup and view all the answers

What is a pound cake?

A cake leavened by air, made with one pound each of butter, sugar, eggs, and flour Signup and view all the answers

Which types of cakes are known as shortened cakes?

Both A and B Signup and view all the answers

Hydrid cakes are known as __________ cake.

Chiffon Signup and view all the answers

What is the method of mixing for unshortened cakes?

Beating, cutting and folding Signup and view all the answers

Study Notes

Cake Classification

Cake is a baked blend of fat, sugar, eggs, flour, baking powder, and optional milk, resembling bread.
Cakes, gateaux, and tortes are primarily sweet desserts requiring precision in ingredient measurement and mixing.

Gateaux

A light sponge cake, often adorned with rich icing or fillings, emphasizing delicate texture.

Tortes

Characterized as rich, multi-layered cakes filled with whipped cream, butter creams, mousses, jams, or fruits; typically glazed and garnished.

Petit Four

Small confections or savory appetizers, named from the French term meaning "small oven".

Unshortened Cake

Contains no fats, yielding a spongy, light texture due to air from beaten egg whites; also referred to as foam cakes.
Mixing methods involve beating, cutting, and folding.

Common Types of Unshortened Cakes

White sponge cake
Yellow sponge cake

Shortened Cakes

Features fats or shortening, resulting in a richer flavor; also known as conventional or creamed cakes.
Mixing methods include creaming and whipping, utilizing solid fats like margarine or butter.

Pound Cake

Recognized as the "mother" of all shortened cakes, leavened by air from the creaming of butter and sugar, with one pound each of butter, sugar, eggs, and flour as a traditional recipe.

Butter Cake

Offers a compact yet tender and velvety texture, leavened by carbon dioxide from baking powder/soda and air from creaming and beating with added steam during baking.

Hybrid Cakes

Known as chiffon cakes, they utilize liquid shortening and separate egg whites; they combine characteristics of both shortened and unshortened cakes, resulting in light, spongy cakes that incorporate oil.

Description

This quiz focuses on the classification of cakes, including key terms and definitions like 'cake' and 'gâteaux'. It's designed to enhance your understanding of baking terminology and concepts. Perfect for students in the culinary arts who want to master cake preparation.