1. Cakes & Cookies (Culinary Arts Book pgs. 671-683)
6.01 – These notes are a guide. Go through

2. Creaming Method
Explain in detail

3. Cookies Types
Drop
Rolled
Icebox
Molded
Bar
EXPLAIN EACH IN DETAIL

4. A. Cake types
A. Cake types
Pound
Sponge/Foam
Angel Food
Chiffon

5. B. Preparation 1. Panning – pg. 680 2. Scaling batter – pg. 680
3. Mixing Methods – pg. 678
4. Baking – pg. 682

6. C. Filling and frostings
1. Types
a. Cooked
b. Uncooked
c. Fillings
2. Decorating
a. Equipment
b. Techniques

7. Cake Mixing Methods
List the 5 methods and explain in detail.

8. Baking Cakes
Explain in detail
How do we determine doneness?

9. D. Storage and holding Methods Food safety issues Packaging
Cutting methods

10. E. Product evaluation
1. Sensory
2. Cost
3.Time-saving techniques