Chapter 13 Cakes and Icings.

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Presentation transcript:

Chapter 13 Cakes and Icings

Key Vocabulary Using pages 432-433 please define the following terms Tougheners: Tenderizers: Moisteners: Driers: Leaveners: Flavorings:

Categories of Mixing Methods Please list the types of cakes under each category High Fat Egg Foam Types Types

Creamed Fat Cakes Butter Cakes Mixing Method (pg 434) High-Ratio Cakes Mixing Method (pg437)

Whipped Egg Cakes Types and Description

Genoise Procedures (p 439)

SpongeCake Procedures (p 441)

Angel Food Cake Procedures (p 443)

Chiffon Cakes Procedures (p 444)

Panning, baking and Cooling Some basic tips for preparing and filling pans (p 446)

Baking Temperature Know how Recommended Temperatures: How to determine doneness:

How to fill pans

Cooling Cakes

What is icing?

Please define and describe the seven general types of icing Buttercream Foam Fudge Fondant Glaze Royal Icing Ganache