Cake module

Creaming method, start from ..

奶油打发 ，是由。。

• Creaming of Milk and sugar , 牛奶 和 糖 打发

• Creaming of Fat and sugar, 奶油 和 糖 打发

• Creaming of Fat and flour , 奶油 和 面粉 打发

Functions of sugar , 白糖的用途 ：

• Colour and flavour 颜色和味道

• Tenderaizer and preservative, 软化和保质

• To ensure a shorter baking time , 确保烘焙时间短暂

Sugar, Fat, & Egg Yolks are ...糖 ，奶油 和蛋黄是 。。

• Leaveners 发酵剂

• Moisturiser 润肤霜

• Tougheners 增韧剂

• Tenderizers 柔化剂

Why must food handlers maintain good personal hygiene

為什麼食品處理人員必須保持良好的個人衛生。

• To maintain good appearance 保持良好外表。

• To make food look appetizing 确保食物诱人。

• To prevent contamination of food that could lead to foodborne illness.防止可能導致食源性疾病的食品污染

• To prevent pest manifesting 预防害虫感染。

What should be the appropriate attire for the food handler

食品從業人員的著裝應該是怎樣的

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Over beating of egg whites can result on a thin or collapsed foam. How do you test if the beaten egg whites reach a desired stage after removing the balloon whisk from stand mixer.

過度打發蛋白會產生稀薄或塌陷的泡沫。從立式攪拌機中取出氣球打蛋器後，如何測試打發的蛋白是否達到所需的階段。

• When the large bubbles gradually turned into small bubbles. 當大泡泡逐漸變成小泡泡時

• If the beaten egg whites form ribbon stage . 如果打好的蛋清形成帶狀階段

• The mixture becomes shiny and fluffy and when you removed the whisk it formed cone or hook like shape.

  蛋清混合物變得有光澤和蓬鬆，當你取下打蛋器時，它會形成錐形或鉤狀

• When you remove the paddle of an electric mixer the mixture gradually falls down.

  當您取下電動攪拌器的槳葉時，混合物會逐漸下落。

Chiffon cakes that contain vegetable oil tastes _____

含有植物油的戚風蛋糕味道___

• Dense 沉重

• moist 湿润

• dry 干燥