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Eggs Eggs are important! They are responsible for holding the cake together so that is doesnt fall apart.
Flour Flour gives a cake some of its color and flavor. It is the basic substance of the cake.
Baking Powder Baking powder helps the cake to rise. When it is mixed with some liquids, bubbles of carbon dioxide are released and the case rises.
Sugar Sugar has two jobs: to make the cake sweet and also to help make it fluffy. The jagged sugar crystals let air in when baking.
Milk Milk adds much needed moisture to the cake. It also gives strength to the cake.
Butter Butter helps a cake by making it soft and moist. Without butter, you will have a tough and dry cake.
The Muffin Method (a Quick Bread) Culinary Basics Class LSHS.
Cakes. Ingredients Each ingredient performs a specific function and must be combined in proper balance Too much flour: cake is DRY Too much egg:
Kinds of Cakes Shortened Cakes Contain fat (butter, margarine, shortening) Tender, Moist, & Velvety Yellow Cake, Pound Cake Unshortened Cakes Do not contain.
Cake Ingredients. II. Cake Ingredients A. Flour 1. Function structure 2. Types Cake and All Purpose Cake flour is lighter and contains less gluten - substitutions.
Cakes Ms. Cilurzo. 2 Types of Cakes 1) Shortened or Butter Cakes 2) Foam Cakes – Chiffon Cakes – Angel Food Cakes – Sponge Cakes.
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QUICK BREADS No waiting for the dough to rise Banana BreadWafflesPancakes BiscuitsSconesSoda Bread.
Ingredients for Baking What is the function of the basic ingredients used in baking? What would happen if an ingredient was omitted?
Basic Ingredients. Flour main ingredient in most baked goods formulas can not make substitutions measurements must be exact or the taste and the texture.
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Good Afternoon and Happy New Year! ! Cakes! Today we are: Learning vocabulary Learning about different kinds Next Class: Baking Cake Next Class: Baking.
Quick Breads By Kelsey Consiglio P. 2. Terms to Know Batter- flour and liquid mixture with a consistency ranging from thin to thick, depending on the.
Chapter 8.1 Bakeshop Basics. No small amount of time, effort, and precision go into creating delicious desserts. It is important to know the general ingredients.
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By Ann Stevenson. Yeast breads are leavened by yeast They rise slowly They are kneaded Quick breads are leavened by baking soda, baking powder, steam.
Baked Products Mixing Methods Dough Vs Batter Soft Dough Used mainly for biscuits Shape by hand Batter Pour batter Liquid enough to pour Pancakes.
Quick Bread Ingredients Types: –Flour – all purpose, whole wheat, cake,.. –Fat – butter, margarine, shortening, oil –Leavening – baking powder, baking.
QUICK BREADS Chapter 28. Terms to Know Consistency Leavening Agent Gluten Tenderize.
Types of Cakes. Comparing and Evaluating What information is similar to what you already know? What new information did you learn? What questions do you.
Provides the structure for the baked goods Cupcakes use soft flour which has a lower protein content than most flours Protein content is roughly.
Quick Breads. What are quick breads? Quick Bread’s Definition: Leavened flour based products, Leavened with Baking Soda, Baking Powder. (Generally quick.
BASICS. Learning Targets Main ingredients used in baking Basic types of flour's used in baking Proper measurements for baking.
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Raising Agents © PDST Home Economics. What is a Raising Agent? A raising agent is something that makes bread and other foods rise.
Any bread product made that does not contain yeast.
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CHAPTER 44 CAKES. Shortened Cakes Unshortened/Foam Cakes Shortened cakes contain fat (butter cakes) Usually contain a leavening agent (what are leavening.
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Conventional method/ Standard Method. Step One Requires the fat and sugar to be creamed together until light and fluffy, resembling whipped cream. Step.
Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF.
Yeast breads rise 2 times before baking: 1st = after mixing 2nd = after shaping Dough can be put the refrigerator to slow rising time.
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