Podcast
Questions and Answers
What is a cake?
What is a cake?
What is a gateaux?
What is a gateaux?
A very light sponge cake with a rich icing or filling
What is a tortes?
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.
A petit four is a small __________ or savory appetizer.
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What is the main difference between unshortened cake and shortened cake?
What is the main difference between unshortened cake and shortened cake?
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What is a pound cake?
What is a pound cake?
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Which types of cakes are known as shortened cakes?
Which types of cakes are known as shortened cakes?
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Hydrid cakes are known as __________ cake.
Hydrid cakes are known as __________ cake.
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What is the method of mixing for unshortened cakes?
What is the method of mixing for unshortened cakes?
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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.
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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.