Cakes & Cookies (Culinary Arts Book pgs )

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Presentation transcript:

Cakes & Cookies (Culinary Arts Book pgs. 671-683) 6.01 – These notes are a guide. Go through

Creaming Method Explain in detail

Cookies Types Drop Rolled Icebox Molded Bar EXPLAIN EACH IN DETAIL

A. Cake types A. Cake types Pound Sponge/Foam Angel Food Chiffon

B. Preparation 1. Panning – pg. 680 2. Scaling batter – pg. 680 3. Mixing Methods – pg. 678 4. Baking – pg. 682

C. Filling and frostings 1. Types a. Cooked b. Uncooked c. Fillings 2. Decorating a. Equipment b. Techniques

Cake Mixing Methods List the 5 methods and explain in detail.

Baking Cakes Explain in detail How do we determine doneness?

D. Storage and holding Methods Food safety issues Packaging Cutting methods

E. Product evaluation 1. Sensory 2. Cost 3.Time-saving techniques