Cakes making methods Starter: What are the ingredients that make up most cakes?

Slides:

Advertisements

Similar presentations

Advertisements

Food Properties Lesson Objectives To understand the different functions of food. Know the different words used to describe food functions.

Eggs Eggs are important! They are responsible for holding the cake together so that is doesnt fall apart.

Preparing for Section A Summer 2014

COMPILED BY: CHEF SHILPA VANIRE. Cake mixing methods Cake mixing methods By- Mrs. Shilpa Vanire Mrs. Shilpa Vanire(Bakery)

Creative Cooking 2 Cakes

Raising Agents Raising Agents are gases which are introduced into a food mixture : During the mixing process In a substance which is added to the mixture.

Cakes Ms. Cilurzo. 2 Types of Cakes 1) Shortened or Butter Cakes 2) Foam Cakes – Chiffon Cakes – Angel Food Cakes – Sponge Cakes.

The Function of Ingredients in Bakery Products Year 8 Food Technology – Mrs McQuillan.

The Science of Baking….

Cakes There are four main cakes making methods

Cakes making methods Starter: What are the ingredients that make up most cakes? Tip you should remember this from year 8 if not look around the room to.

INGREDIENTS KITCHEN UTENSILS. FIRST, WE COLLECT THE INGREDIENTS AND THE KITCHEN UTENSILS. INGREDIENTS: ONE PACKET OF BUTTER TWO CUPS OF SUGAR ONE LEMON.

Home Baking © PDST Home Economics.  Better flavour  Attractive appearance  Cheaper  No preservatives  You can control ingredients Advantages of Home.

Raising Agents © PDST Home Economics.

Ingredients for Baking What is the function of the basic ingredients used in baking? What would happen if an ingredient was omitted?

In your culinary journal:

Sources of Fats and Oils Fats and oils are produced from three different sources Animal such as pigs, cows and sheep. Vegetables such as wheat, barley,

Cake Notes Goodston Productions. Types Shortened or butter = made with SOLID fats like butter, margarine, or veg shortening. Have a fine texture and are.

PEBERNØDDER - DANISH CHRISTMAS BISCUITS. INGREDIENTS: 125 G BUTTER, SOFTENED 125 G SUGAR 1 EGG 1 TEASPOON BICARBONATE OF SODA ½ TEASPOON GROUND GINGER.

INGREDIENTS Water cream orange blossom water butter salt eggs vanilla sugar flour yolk sugar.

Cake Ingredients. II. Cake Ingredients A. Flour 1. Function structure 2. Types Cake and All Purpose Cake flour is lighter and contains less gluten - substitutions.

Conventional method/ Standard Method. Step One Requires the fat and sugar to be creamed together until light and fluffy, resembling whipped cream. Step.

Texting for Success Focus Leavening Agents and How They Work.

Cookie Chemistry Analysis. Fat 0 Adds tenderness; prevents cookies from becoming tough 0 Butter gives the nicest flavour but means a flatter, crispier.

The Gingerbread Man recipe and baking instructions

By Ann Stevenson. Yeast breads are leavened by yeast They rise slowly They are kneaded Quick breads are leavened by baking soda, baking powder, steam.

Cake Making. Cake Making Methods Rubbing In eg. scones, rock cakes Whisking eg. swiss roll Creaming eg. Victoria sandwich, fairy cakes Melting eg. example.

(12).  4 ounces of self raising flour  4 ounces of sugar  4 ounces of butter  2 eggs  Mixing bowl  Scales  Oven  Cooling rack  whisk.

Cake Making. Cake making There are 4 different methods of cake making 1. Whisking 2. Rubbing in 3. Melting 4. Creaming -Traditional -All in one.

CAKES. 5 Basic Varieties Pound Pound Sponge Sponge Angel Food Angel Food Chiffon Chiffon High Ratio High Ratio.

Cookies. Cookie Facts koekje “cookie” in Dutch meaning little cake used to test oven temperature.

Chapter 8.1 Bakeshop Basics. No small amount of time, effort, and precision go into creating delicious desserts. It is important to know the general ingredients.

CAKE MAKING METHODS Starter activity; Think of as many cake making methods that you can and examples of each.

Cakes making methods Starter: What are the ingredients that make up most cakes? Tip you should remember this from year 8 if not look around the room to.

Kinds of Cakes Shortened Cakes Contain fat (butter, margarine, shortening) Tender, Moist, & Velvety Yellow Cake, Pound Cake Unshortened Cakes Do not contain.

BAKING BASICS: INGREDIENTS Teresa Chen Computer Studies A Period 7.

Food and Nutrition Types of Cakes. Method of Cake Making Recommended Fats Fat to FlourSugar to FlourSummary of Preparation Techniques Rubbing-inButter.

Raising Agents What: To learn why a raising agent is used in food products including key terms such as gas, expands, heated, trapped, volume, texture,

Pastry making method Ratio Flour Fat Full list of ingredients Method /procedure Raising agent Characteristics Short crust pastry Pies Jam tarts Quiche.

What are the basic ingredients in baking?

Cake Week! N5 HPC.

Uses of Fats and oils.

Year 9 Food Function Explanation Ingredients Browning

CHAPTER 31 QUICK BREADS Gilbert Noussitou 2010.

Planners and equipment out please.

Food Types and Properties

QUICK BREADS QUICK BREADS ARE: QUICK TO BAKE FLOUR MIXTURES THAT USE QUICK LEAVENING AGENTS LEAVENING AGENTS: MAKE A BAKED PRODUCT RISE. THE 4 MOST COMMON.

Food Functions Jan 2012.

Food functions.

Ingredients and Functions

What is the function of:

The ingredient which makes baked products rise.

The Science behind Raising Agents

VI. Leavening Agents What are leavening agents and how do they work?

Section 29.1 Cookies Cookies are small desserts that can be crisp, soft, or chewy and come in many shapes. Cookies are made using either a one-stage method,

II SEM BAKERY PRACTICAL 2

Section C: Cooking and food preparation

Dutch apple cake Ingredients 100g caster sugar

Marble pear tray bake Ingredients 100g caster sugar

Rocking rock cakes Ingredients 200g self-raising flour

Raising Agents Learning Objectives:

Cake Making Methods.

4.4 b The performance Characteristics of eggs (p 115)

Presentation transcript:

Cakes making methods Starter: What are the ingredients that make up most cakes?

Ingredients for cake making Butter Sugar SR flour Eggs Baking powder Liquid

Cake making methods Creaming Rubbing–in Melting Whisking

Air is trapped in the sieving the flour and by lightly (with finger tips) rubbing the fat in to the flour. Raising agents in the flour help the cake to rise Rubbing -in (More flour than fat)

(High proportion of sugar ingredients) Fat and sugar ingredients are melted in a saucepan Texture tends to be much heavier than other cakes and wont rise much Bicarbonate of soda can be used to create a lighter texture Melting

Creaming (Traditional and all-in-one) (equal quantities of fat, sugar, flour)) Air is trapped by creaming the sugar and fat together This give a lighter texture

Whisking (No fat. Short life as this relies on air trapped by the whisk) Eggs and sugar whisked together to trap air (aerate)

Adapting cakes What could you add to cakes to change the flavour the texture the colour What could you change to make cakes healthier?