Baked Goods

• Should you grease the SIDES of the pan for a SPONGE cake?

  no
• What temp do you warm eggs to before whipping inot a foam?

  45 degrees C
• Should you grease the pan for angel food cake?

  NO
• The Chiffon method is differnet from the others instead of butter/shortening it uses vegetable oil
• Is the pan for chiffon cake ungreased?

  Yes
• Does fat in a baked product increase or decrease the keep quality?

  Increase
• Emulsions for high fat cakes form best around 20 degrees Celsius
• Would high speed for 5 mins or medium for 10 mins be better when mixing a high fat cake?

  10 mins
• Do you want smaller or larger air pockets in a mixed high fat cake batter?

  smaller
• Should pans for high fat cakes be well greased?

  Yes
• Creaming fat and sugar until light and fluffy may take up to 10 mins
• Continue beating mixture for 5 mins after adding the last egg in the creaming method
• Should you continue to beat the mixture in the creaming method after adding the last egg?

  Yes
• The cake method produces rich, smooth, fine-grained texture?

  Two Stage Method
• This method is shortening and dry ingredients, then whip in the liquid ingredients?

  Two Stage Method
• The first batch of ingredients in two stage should be mixed for 5 mins
• Should high ratio cake batter be thick or liquid when finished mixing?

  Liquid
• A full sheet pan = 4 L of batter
• Air cells in batter expand at higher altitudes due to the lower air pressure
• Make adjustments to the formula when the altitide differnce is 600 m or more
• Higher elevations require more liquid, like eggs
• egg quantities at 1600 m increase by 10 %
• Less shortening at higher elevation
• You should use less sugar at higher altitude to have stronger gluten development
• Reduce sugar by 3 % at 800 m and 6 % at 1600 m
• gasses expand at higher altitudes so reduce the leaving agents by 20 % at 800 m etc
• Oven temp should increase by 14 C at an altitude higher than 1050 m (3500 feet)
• Boiling temp decreases with higher altitude
• Liquid evaporates more readily at higher altitudes so increase water or milk by 10% at 800 m and 15% at 1600 m
• Increase oven temp by 5 C every 800 m above
• Cakes at higher elevation will dry out slower or faster?

  faster