1. Chapter 13
Cakes and Icings

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

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

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

5. Whipped Egg Cakes
Types and Description

6. Genoise Procedures (p 439)

7. SpongeCake Procedures (p 441)

8. Angel Food Cake Procedures (p 443)

9. Chiffon Cakes Procedures (p 444)

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

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

12. How to fill pans

13. Cooling Cakes

14. What is icing?

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