8 Questions
Which type of dough formation involves creaming shortening and sugar, then adding eggs and liquids alternately with dry ingredients?
Creaming or conventional
What type of cakes are made using the high-ratio liquid shortening method?
High-ratio liquid shortening cakes
Which method involves blending sifted dry ingredients on low speed, then adding liquid fat and other liquid ingredients in one stage?
Muffin or one-stage
What is the purpose of creating a sponge or preferment in yeast-raised bread making?
To ferment part of the flour and sugar
Which type of dough formation involves whipping whole eggs and sugar until very light and thick?
Sponge or whipping
What is characteristic of the chiffon method of dough formation?
Folding egg whites into a flour-oil mixture
Which type of pastry is made using the biscuit or pastry method?
Biscuits, scones, and pie pastry
What is the purpose of the two-stage or blending method of dough formation?
To blend dry ingredients with fat and liquids in two stages
Study Notes
Mixing Methods for Baked Goods
- Straight Dough: All ingredients combined and mixed until dough is smooth and well developed, used for yeast-raised breads.
Creaming or Conventional Method
- Shortening and sugar creamed, eggs added, then liquids (if any) added alternately with sifted dry ingredients at low speed, used for shortened cakes and coffee cakes, cookies, and cake-like muffins.
Liquid Shortening Method
- All ingredients blended on low speed, then whipped on high, and finally medium speed to aerate, used for high-ratio liquid shortening cakes.
Angel Food Method
- Egg whites and sugar whipped until soft peaks form, sifted dry ingredients gently folded in, used for angel food cake.
Muffin or One-Stage Method
- Sifted dry ingredients stirred or blended on low speed, liquid fat and other liquid ingredients added in one stage and lightly blended just until moistened, used for muffins, quick breads, and quick coffee cakes.
Sponge and Dough Method
- Liquid, yeast, part of flour, and part of sugar mixed into batter or dough (called a sponge or preferment) and allowed to ferment, then added to remaining ingredients and mixed until dough is smooth and well developed, used for yeast-raised breads made with poolish, biga, levain, or other sponge or preferment.
Two-Stage or Blending Method
- Sifted dry ingredients blended on low speed, softened fat cut in with paddle, liquids added slowly to blend in two stages (eggs added in second stage), then beaten to aerate, used for high-ratio cakes.
Sponge or Whipping Method
- Warmed whole eggs (or yolks) and sugar whipped until very light and thick, liquids added, sifted dry ingredients gently folded in, followed by melted butter (if required) or whipped whites (if separated), used for sponge cake, genoise, ladyfingers, and madeleines.
Chiffon Method
- Sifted dry ingredients stirred or blended on low speed, oil and other liquid ingredients added and lightly blended until smooth, egg whites and sugar whipped until soft peaks form and folded into flour-oil mixture, used for chiffon cake.
Biscuit or Pastry Method
- Sifted dry ingredients stirred or blended on low speed, solid fat rubbed or cut in by hand or with paddle, liquids stirred in gently, used for biscuits, scones, pie pastry, and blitz puff pastry.
This quiz covers the different methods of mixing cake batter, including straight dough, creaming, liquid shortening, angel food, and muffin methods.
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