'Shortened cakes' diaporamas de présentation

Cakes, Cookies, Pies & Candy

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Cakes, Pies & Candies

735 views • 36 slides

Cakes and Cookies

Cakes and Cookies. Chapter 18. Kinds of Cakes. Shortened Unshortened Chiffon Cakes. Shortened Cakes. Pound cakes Tender Compact and close grain Historically 1 pound each of butter, sugar, flour, and eggs. No leavening agent Leavened by air and steam Standard shortened cakes

300 views • 29 slides

Cakes, Fillings and Frostings

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CAKES

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Chapter 24 Cakes, Cookies, Pies, and Candies

Chapter 24 Cakes, Cookies, Pies, and Candies. Part 3 The Preparation of Food. Revere. Objective. Describe the functions of basic ingredients used in cakes. See final slide for photo credit. Kinds of Cakes. Shortened cakes contain fat. Unshortened cakes contain no fat.

1.35k views • 21 slides

Chapter 24 Cakes, Cookies, Pies, and Candies

Chapter 24 Cakes, Cookies, Pies, and Candies. Part 3 The Preparation of Food. Revere. Objective. Describe the functions of basic ingredients used in cakes. See final slide for photo credit. Kinds of Cakes. Shortened cakes contain fat. Unshortened cakes contain no fat.

612 views • 21 slides

Cake Notes

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

322 views • 18 slides

Cake Notes

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

431 views • 18 slides

Chapter 44 Cakes

Chapter 44 Cakes. Kinds of Cakes. Shortened Cakes. Unshortened /Foam Cakes. Shortened cakes contain fat (butter cakes) Usually contain a leavening agent (what are leavening agents?) Shortened cakes are tender, moist, and velvety. Unshortened cakes contain no fat (foam cakes)

736 views • 15 slides

Conventional method/ Standard Method

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

395 views • 9 slides

Conventional method/ Standard Method

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

196 views • 9 slides

Cake

273 views • 9 slides