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Understanding Food
Chapter 25:
Cakes and Cookies
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Types of Cakes
The majority ofcakes are:
Shortened
Unshortened Chiffon
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Types of Cakes
Shortened cake:A cake made with fat.
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Types of Cakes
Unshortened cake:A cake made
without added fat.
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Types of Cakes
Chiffon cake:A cake made by
combining the characteristics foundin both shortened and unshortened
cakes.
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Mixing Techniques
Mixing is a general term that
includes beating, blending, binding,creaming, whipping, and folding.
In mixing, two or more ingredients are
evenly dispersed in one another until
they become one product.
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Mixing Techniques
Beat:
Blend:
Bind:
Cream:
Whip:
Fold:
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Mixing Techniques
There are many methods for
combining the ingredients of cakesand other baked products, but the
most commonly used are the
conventional creaming),conventional sponge, single-stage
(quick-mix), pastry-blend, biscuit,
and muffin methods.
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Mixing Techniques
Conventional (Creaming)
Method The most time consuming, and is the
method most frequently used for
mixing cake ingredients. It produces a fine-grained, velvety
texture.
The three basic steps are:
1.) Creaming 2.) Egg incorporation
3.) Alternate addition of the dry and moistingredients
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Mixing Techniques
Conventional Sponge Method
Identical to the creaming method
except that a portion of the sugar
is mixed in with the beaten egg or
egg white, and the egg foam isfolded into the batter in the end.
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Single-Stage Method
Also known as the quick-mix, one-
bowl, or dump method.
All the dry and liquid ingredients
are mixed together at once.
Packaged mixes for cakes,
biscuits, and other baked goods
rely on this method.
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Mixing Techniques
Pastry-Blend Method
Fat is first cut into flour with a pastry blender,or with two knives crisscrossed against each
other in a scissor-like fashion, to form a mealy
fat-flour mixture.
Half the milk and all of the sugar, bakingpowder, and salt are then blended into the fat-
flour mixture.
Lastly, eggs and more milk may then be
blended into the mixture.
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Mixing Techniques
Muffin Method
This is a simple, two-stage mixingmethod.
The dry and moist ingredients are mixed
separately and then blended until the
dry ingredients just become moist.
Over-mixing will result in a tough baked
product riddled with tunnels.
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Preparation of Cakes
Ingredients
proportion differ from bread Flour
Sugar
Fat
Eggs
Milk
Leavening
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Type of pansUnshortened Shortened
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Preparation of CakesThe timing of
pouring the cakebatter and getting it
into a properly
heated oven is
another importantfactor in cake
quality.
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Preparation of Cakes
When
shortenedcakes are
nearing
doneness,they start to
wrinkle at
the pan edges.
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Preparation of Cakes
When
unshortenedcakes are done
the surface is
lightly brownand springs
back when
touched
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Preparation of Cakes Once the
shortened cake isdone, it should be
removed gently
from the oven and
allowed to cool ona rack for 5 or 10
minutes.
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Preparation of CakesAs in bread preparation, cake ingredients must be modified at
altitudes higher than 3,000 feet.
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Baking adjustments, pre and post
S f C k
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Storage of Cakes
The amount and type of
sweetener used in the
preparation of a cake
affects its ability to bestored.
Cakes stale fairly quickly.
T f C ki
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Types of CookiesNot all fit neatly intoone classification.
The fluidity of the batter
or dough determines
which of the following
six categories cookies
fall into:
Bar
Dropped
PressedMolded
Rolled
Icebox/refrigerator
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T f C ki
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Types of Cookies
Dropped cookie batter is literally dropped onto the bakingsheet.
The batter contains just enough flour so the cookie will not
spread out like a pancake when it is dropped on the baking
sheet.
P ti f C ki
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Preparation of Cookies
Mixing Methods
The type of cookie to be prepareddetermines the mixing method, but for
most types the conventional cake method
is used. Once the ingredients are chosen based on
whether a flat or puffy cookie is desired,
they are usually just barely mixed together
until moistened.
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St f C ki
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Storage of Cookies
Airtight containers are best
for maintaining cookiefreshness.
As soon as the cookies are
cooled they are transferred toa flat dish or plate andcovered with plastic wrap ormetal foil.
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