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Chapter 46: Cakes and Cookies

Chapter 46: Cakes and Cookies. 1. Bar cookies-- baked in a shallow pan and cut into bars or squares; Ex: Brownies. 2. Cold water test— estimates temperature of syrup based on how it acts with cold water.

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Chapter 46: Cakes and Cookies

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  1. Chapter 46: Cakesand Cookies

  2. 1. Bar cookies--baked in a shallow pan and cut into bars or squares; Ex: Brownies. • 2. Cold water test—estimates temperature of syrup based on how it acts with cold water. • 3. Conventional method--fat and sugar combined first: sugar crystals “grate” against the fat, creating holes that fill with air to build volume into the batter. Dry and liquid ingredients are added alternately to reduce need for vigorous mixing.

  3. 4. Drop cookies--made from soft dough dropped onto a cookie sheet; Ex: chocolate chip cookies. • 5. Foam cakes--tall spongy cakes leavened by air trapped in protein foam of stiffly beaten egg whites. • 6. Molded cookies--Cookies are shaped by hand. Ex: Peanut Butter Cookies

  4. 7. One-bowl method--Quick way to mix ingredients for shortened cake; combines dry ingredients and then adds moist ingredients. • 8. Pressed cookies--Cookies are made with cookie press that forces dough directly onto baking sheet. Ex: Array of shapes • 9. Refrigerator cookies--Cookies made by forming dough into long, even rolls • that are wrapped, chilled, and later cut to size. Ex: Pinwheels

  5. 10. Rolled cookies--Cookies made from stiff dough rolled out and cut into shapes with cookie cutters. Ex: sugar cookies or beautifully decorated holiday cookies. • 11. Shortened cakes--Cakes made with solid fat, flour, salt, sugar, eggs, liquid, and either baking powder or baking soda.

  6. 1. Why should recipes for baked items be followed precisely? • Ingredient amounts, mixing techniques, and baking times are all developed to work together with scientific precision.

  7. 2. What are signs of a quality shortened cake? • Good volume; moist, tender texture; grain that is fine and even, without tunnels.

  8. 3. Compare the conventional method with the one-bowl method for mixing a shortened cake. • With the conventional method, multiple bowls are used, one for dry ingredients, one for creaming sugar and solid fat and beating in eggs, and one for liquid ingredients. Dry and liquid ingredients are added to the creamed • mixture. In the one-bowl method, everything is done in one bowl.

  9. 4. How can you tell that a shortened cake is done baking? • The cake has reached full volume. The sides start to pull away from the pan. The top feels firm but springy. A wooden pick comes out free of moist batter.

  10. 5. How does a foam cake differ from a shortened cake? • A foam cake is mainly leavened by air trapped in a foam of beaten egg whites, whereas the main leavening agent in a shortened cake is baking powder or baking soda.

  11. 6.Describe how angel food, sponge, and chiffon cakes are made. • Angel Food--In these fat-free cakes, egg whites are beaten with sugar until stiff and glossy. Flour is sifted over and gently folded in.

  12. Sponge--These recipes include egg yolks, which are beaten until pale and thick and then mixed with the liquid ingredients. Flour is sifted and folded into the beaten egg whites, and then the two mixtures are folded together.

  13. Chiffon--These cakes combine three separate mixtures. Flour, sugar, and baking powder are sifted together. Egg yolks are beaten with oil and liquids. The liquid ingredients are stirred into the dry ingredients, and the beaten whites gradually folded into the batter.

  14. 7. Why is a tube pan a good choice when baking a foam cake? • The airy batter needs plenty of support in order to rise, which the ring shape provides.

  15. 8. How do you test a foam cake for doneness? • Touch the top lightly; it should spring back.

  16. 9. Why is a foam cake cooled upside down? • To keep its fragile structure from falling.

  17. 10. How do you make cooked and uncooked cake frostings? • Cooked: cook it to a certain temperature, cool it, and then beat it. Uncooked: Mix confectioner’s sugar with butter, margarine, or cream cheese, and then add milk and extracts.

  18. 11. Describe two ways to decorate cakes without using frosting. • Drizzle on a glaze of confectioner’s sugar and fruit juice. Cut a stencil from a piece of paper and sprinkle with confectioners’ sugar, cocoa, ground cinnamon, grated chocolate, or finely ground nuts.

  19. 12. Compare cakes and cookies. • Cookies and cakes are made with similar ingredients. Proportions are similar except for liquid. Cookies have relatively little liquid, giving them a more substantial texture.

  20. 13. Describe bar, drop, refrigerator, and pressed cookies. • Bar cookies are baked in a shallow pan and then cut into bars or squares. Some are soft doughs. Others are layered, with different bases, fillings, toppings.

  21. Brownies, with their many variations, are the favorite of bar cookies. • Drop cookies are made from soft dough dropped onto a cookie sheet. A cookie scoop or a teaspoon and rubber scrapper can be used to drop the dough. Leave 2 inches between cookies. Chocolate chip cookies are an example.

  22. Refrigerator cookies are made from dough that is formed into long, even rolls about 1 1/2 to 2 inches in diameter. The roll is wrapped with wax paper, foil, or plastic wrap and chilled. It can be prepared days in advance. The roll is sliced with a heavy thread and placed 1 inch apart on a baking sheet.

  23. Pressed cookies are made by using a cookie press to force dough directly onto a baking sheet. The consistency of the dough must be soft enough to hold its shape. Some are chilled to help with this. The stiff dough spreads very little so leave 1/2 inch between. Ex: Spritz

  24. 14. What is different about how rolled and molded cookies are made? • Rolled cookies are cut with cookies cutters. • Molded cookies are shaped by hand or flattened In some way.

  25. 15. How can you tell when cookies are done baking? • They are delicately browned; when pressed with a finger, slight imprint remains.

  26. What are the chief ingredients in shortened cake? • Solid fat--butter, margarine, or shortening.

  27. Which ingredient gives it a name? • The fat.

  28. How does mixing contribute to the appearance of a shortened cake? • Blending ingredients quickly and thoroughly controls the gluten and air, which helps the texture.

  29. When should you use the one-bowl method? • Only when the recipe specifies it.

  30. What are the three types of foam cakes? • Angel food, sponge, and chiffon.

  31. How can you prevent foam cakes from sticking to the bottom of the pan? • Line the bottom of the pan with parchment paper before pouring in the cake batter.

  32. Why is it important to prevent frosting from drying out? • Dry frosting is more difficult to spread; may harden into unpleasant crusty bits.

  33. What factor is the basis for dividing cookies into types? • How they are formed.

  34. Why should you avoid overworking cookie dough when making molded cookies? • Overworking makes them tougher.

  35. Why are pressed cookies placed closer together than drop cookies? • Unlike drop cookies, pressed cookies spread very little.

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