tailieunhanh - Lecture Professional cooking (6/e): Chapter 32 - Wayne Gisslen

Chapter 32 - Cakes and icings. After reading the material in this chapter, you should be able to: Demonstrate the five basic cake mixing methods; describe the characteristics of high-fat cakes and low-fat cakes; prepare high-fat, or shortened, cakes and low-fat, or foam-type, cakes; prepare the six basic types of icings; assemble and ice layer cakes, small cakes, and sheet cakes. | Chapter 32 Cakes and Icings Chapter Objectives 1. Demonstrate the five basic cake mixing methods. 2. Describe the characteristics of high-fat cakes and low-fat cakes. 3. Prepare high-fat, or shortened, cakes and low-fat, or foam-type, cakes. 4. Prepare the six basic types of icings. 5. Assemble and ice layer cakes, small cakes, and sheet cakes. Cakes are the richest and sweetest of all baked products studied so far. Understanding Cake-Making Basic Mixing Methods High-fat or shortened cakes Creaming method Two-stage or blending method Low-fat or foam-type cakes Foaming or sponge method Angel food method Chiffon method Creaming Method Creaming or conventional method A long time standard for all butter cakes Still used for many butter cakes Two-Stage Method Two-stage or blending method Called two-stage method because liquids are added in two stages Developed for use with modern high-ratio shortenings Foaming or Sponge Method All egg-foam cakes are similar in that they | Chapter 32 Cakes and Icings Chapter Objectives 1. Demonstrate the five basic cake mixing methods. 2. Describe the characteristics of high-fat cakes and low-fat cakes. 3. Prepare high-fat, or shortened, cakes and low-fat, or foam-type, cakes. 4. Prepare the six basic types of icings. 5. Assemble and ice layer cakes, small cakes, and sheet cakes. Cakes are the richest and sweetest of all baked products studied so far. Understanding Cake-Making Basic Mixing Methods High-fat or shortened cakes Creaming method Two-stage or blending method Low-fat or foam-type cakes Foaming or sponge method Angel food method Chiffon method Creaming Method Creaming or conventional method A long time standard for all butter cakes Still used for many butter cakes Two-Stage Method Two-stage or blending method Called two-stage method because liquids are added in two stages Developed for use with modern high-ratio shortenings Foaming or Sponge Method All egg-foam cakes are similar in that they contain little or no shortening and depend on the air trapped in the beaten eggs for most of leavening. Includes whole egg Angel Food Method Similar to sponge method Based on egg white foam and contain no fats Chiffon Method Chiffon and angel food cakes are based on egg white foams. In angel food cakes a dry flour-sugar mixture is folded into the egg whites. In chiffon cakes, a batter containing flour, egg yolks, vegetable oil, and water is folded into the whites. Prepared Mixes Many contain all the ingredients except water and, sometimes, egg Also contain emulsifiers to ensure even blending Most mixes produce excellent volume, textures, and tenderness Cake Formula Types High-fat cakes The creaming method The major disadvantage is its labor intensification The two-stage method Because flour is mixed for long time, do the following to prevent gluten from toughening Increase percentage of sugar Emulsified shortening, which blends through to prevent toughness Low-fat

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Understanding cake making
• Creaming method
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen