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Culinary 2.  Ingredient amounts, mixing techniques and baking times are all developed to work together with scientific precision.  Generally, ingredients.

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Presentation on theme: "Culinary 2.  Ingredient amounts, mixing techniques and baking times are all developed to work together with scientific precision.  Generally, ingredients."— Presentation transcript:

1 Culinary 2

2  Ingredient amounts, mixing techniques and baking times are all developed to work together with scientific precision.  Generally, ingredients should be at ROOM TEMPERATURE when you begin

3  You will choose between two different kinds:  Shortened  Foam

4  Also called butter cakes  Contain Solid fat  butter, margarine, shortening  Flour  Salt  Sugar  Eggs  Liquid ** The main leavening agent is either baking soda or baking powder. **

5  Quality of shortened cake:  Good volume  Moist  Tender texture  Grain is fine and even without tunnels Skillful mixing ** Ingredients are blended thoroughly but quickly to control the amount of gluten and air.** - conventional mixing method is typical

6  Fat and sugar are combined first  CREAMING  Sugar crystals grate against the fat, creating holes that fill with air This builds volume into the batter ** alternately adding dry and liquid ingredients reduces the need for vigorously mixing  this creates a velvety texture

7 1. Sift dry ingredients 2. Cream the solid fat and sugar until mixture has a light and fluffy consistency (resembling whipped cream) 3. Beat eggs into the creamed mixture according to recipe directions 4. Mix the liquid ingredients into a separate bowl 5. Add the dry ingredients into creamed mixture, alternating with the liquids. Always begin and end with dry ingredients.

8  Quick way to mix ingredients for a shortened cake  Combines dry ingredients first and then adds moist ingredients ** ONLY USE THIS METHOD WHEN RECIPE SPECIFIES IT**

9  Leavened by air trapped in a protein foam of a stiffly beaten egg whites  Giving the cakes a light, spongy texture and high volume Some call for baking powder as well ** some examples are: - angel food cakes - sponge cakes - chiffon cakes

10  In these fat free cakes:  Eggs whites are beaten with sugar until stiff and glossy  Flour is sifted over and gently folded in

11  These recipes include egg yolks which are beaten until pale and thick and then mixed with liquid ingredients  Flour is sifted and folded into the beaten egg whites and the two mixtures are folded together

12  Combine three separate ingredients  Flour, sugar and baking powder are SIFTED together  Egg yolks are beaten with oil and liquids  The liquid ingredients are stirred into the dry ingredients and the beaten white gradually folded into the batter

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14  How to ice cupcakes with butter cream   Chocolate Moose Cupcakes   Polar Bear cupcakes  &feature=channel &feature=channel  Owl  &feature=related &feature=related  Cupcake animals  Y Y


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