Cake/Mixing Methods

Question 1

Function of Flour in Cakes

Answer 1

provides gluten, the elastic property of cake

Question 2

Function of Liquids in cakes

Answer 2

hydrates gluten
gelatinization
starts the chemical leavening process

Question 3

What are the three types of leavening agents?

Answer 3

Air
Steam
CO2 (yeast, baking powder, soda)

Question 4

Function of salt in cakes

Answer 4

Flavor
interfere with excess growth of yeast

Question 5

Purpose of eggs in cake

Answer 5

stability
air
color
flavor
emulsification (lecithin in egg)

Question 6

Function of Fat in cake

Answer 6

tenderness
shape
impedes gluten formation aka shortening power

Question 7

Function of sugar in cakes

Answer 7

tenderness
flavor
shape

Question 8

Muffin Method

Answer 8

quick breads

sift dry ing
mix liquids and add to dry ing
mix enough to dampen
DO NOT OVERMIX

Question 9

Conventional Method

Answer 9

Cakes
cream fat with sugar
add egg
Add sifted dry ingredients while alternating with milk

Question 10

Mixing method

Answer 10

pastries
cut fat into flour and salt
add liquid

Question 11

When the cake has fallen, what has occurred?

Answer 11

EXCESS Sugar
EXCESS Fat
EXCESS Baking Powder

inadequate mixing
low temps
opening the door early

Question 12

When cake is TOO yellow, what has occurred?

Answer 12

EXCESS Baking SODA

Question 13

When cake is tough/dry, what has occurred?

Answer 13

EXCESS flour
EXCESS egg
overmixing
overbaking

Question 14

When cake is coarse in texture, what has occurred?

Answer 14

EXCESS sugar
EXCESS baking powder
LOW temp
inadequate mixing

Question 15

When cake has poor volume, what has occurred?

Answer 15

inadequate Baking Powder
Inadequate sugar
Inadequate Fat

Question 16

Purpose of baking powder

Answer 16

adds VOLUME

Question 17

Purpose of baking soda

Answer 17

Leavening agent
helps the batter rise, brown, and develop a tender crumb.
Reacts with acidic ingredients (buttermilk, yogurt, lemon juice)