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Cakes & Cookies (Culinary Arts Book pgs. 671-683)

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.

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Cakes & Cookies (Culinary Arts Book pgs. 671-683)

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

  2. Creaming Method • Explain in detail

  3. Cookies Types • Drop • Rolled • Icebox • Molded • Bar • EXPLAIN EACH IN DETAIL

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

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

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

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

  8. Baking Cakes • Explain in detail • How do we determine doneness?

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

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

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