quiz 1

• Gâteau


  A cake, often especially sponge cake that may be made from almond flour instead of wheat flour
• Gâteau


  • Made with many eggs and ground nuts or even bread crumbs instead of or in addition to flour
• Hydrogenated fats


  Fats made from refined, bleached vegetable oil that have been made solid by a process called Hydrogenation
• Foam cakes


  Cakes where the main leavening agent is incorporated while beating egg whites, and they are those without fats
• Meringue cake


  • A cake made from egg whites (meringue) which act as the main leavening agent, flour and sugar, containing no fat nor egg yolks
• Butter cakes


  Cakes which contain fat like butter
• Butter cakes


  • Contain butter, sugar, eggs, flour, leavening agent (i.e. baking powder) and liquid
• Sponge cake


  • A cake made of eggs, flour, liquid, sugar, baking powder and oil, where the volume and lightness of the cake is due to the beaten egg whites, and the dry ingredients are mixed with egg yolks, liquid and oil
• Chiffon cake


  A cake which has ingredients similar to a sponge cake except for the oil
• Frosting


  A mixture of sugar, egg white or fat, and flavoring of various kinds used to coat or cover a cake
• Creaming method


  Combine the flour-fat mixture and the sugar-egg mixture and mix until smooth
• Flour-batter method


  Egg-whites are foam and then folded with flour and baking powder only without adding egg yolks
• Two-Stage Method


  First mix all dry ingredients and egg yolks and milk and oil to make a batter mixture. Then whipped egg-whites into foam and fold the batter mixture into it
• Sponge method

  Eggs and sugar are whipped to a thick foam, and then folded with egg yolks and flour
• Chiffon


  This method involves creaming the butter and sugar, adding the eggs one at a time. Then adding the rest of the ingredients
• Angel Food


  In this method, first mix all dry ingredients and egg yolks and milk and oil to make a batter mixture. Then whipped egg-whites into foam and fold the batter mixture into it
• Cake mixing methods


  • Creaming method
  • Flour-batter method
  • Two-Stage Method
  • Sponge method
  • Chiffon
  • Angel Food
• This is also known as Conventional Method of mixing cakes
• This is also known as Foaming Method
• This method is applicable for high-ratio type of cakes which uses high-ratio shortening
• This method is use for butter cakes