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WorksheetsPreparing & Presenting Cakes, Gateaux, and Tortes
Total questions: 25
Worksheet time: 16mins
They are rich muffins that contain high proportion of fat, sugar, and eggs.
Cookies
Cake
Pain au chocolat
Ice Cream
The three classification of cakes are:
Shortened, Unsharpened, and Gataeux
Sharpened, Unshortened, and Hybrid
Hybrid, Unshortened, and Shortened
There's only 1 type of cake.
These cakes do not have fats; they are spongey and light due to the incorporation of air brought by the beaten egg whites; they are called foam cakes.
Unshortened Cakes
Hybrid Cakes
Shortened Cakes
Unshortened and Hybrid
Shortened cakes contain (a) .
Hybrid Cakes are..
cakes left in the freezer for 2 extra hours..
cakes that contain a mixture of egg yolks and butter.
types of cakes that are a cross between shortened and unshortened.
combination of cakes from the 90s and the modern era.
The 2 types of shortened cake are..
Tortes and Gateaux or Petit Fours
Shortened and Hybrid Cakes
Petit Fours and Pastry Cakes
Pound Cake and Butter Cake
(a) is also called the "mother" of all shortened cakes; its name comes from the use of one pound each of the butter, eggs, and flour.
They are slightly compact but are light, tender, and velvety in texture.
Shortened Cakes
Butter Cake
Gateaux
Hybrid Cake
Which of the following are changes that
bring the variations of butter cakes?
Addition of more eggs, flavoring ingredients, and fresh fruits
Addition of soda, icing, and frozen fruits
Addition of more beaten egg whites, jams, and frosting.
Addition of whipping cream in the batter.
In (a) method of mixing batter, fat is creamed and sugar is added gradually. Eggs are added one at a time to the mixture. Sifted flour and other dry ingredients are then added alternately.
Dry Ingredients are sifted together in one bowl. In another bowl, fat/oil is added gradually to the beaten eggs, which is then added gradually to the dry ingredients in another bowl.
Modified Conventional Method
Conventional Method
One Bowl Method
Muffin Method
The sifted ingredients are placed in a bowl. A well or hole is placed in the center; the liquid ingredients are placed in the well and then are blended. The mixing direction is one way.
Muffin Method
Conventional Method
One Bowl Method
Modified Conventional Method
This method is similar to the conventional method except the egg yolks are separated from the egg whites.
(a)
This is mixing the dry ingredient with the liquid ingredients.
Blending
Beating
Stirring
Folding
What are the first 3 steps in Getting Ready for Baking Cakes?
1. Assemble the Ingredients
2. Set out the Tools
3. Read the Recipe
1. Set out the Tools
2. Read the Recipe
3. Assemble the Ingredients
1. Read the Recipe
2. Gather the Ingredients
3. Set out the tools
1. Read the Recipe
2. Assemble the Ingredients
3. Set out the tools
What are the ingredients required in preparing unshortened/sponge cake?
Potato Flour, Eggs, Butter, Glucose Syrup
Eggs, Cream of Tartar, Flour, Sugar
Sugar, Baking Powder, Flour, Fats/Shortening
Cream of Tartar, Oil, Sugar, Baking Soda
What is the cause of a thick, hard, and dark crust?
Too much baking soda and not enough fats
Egg whites beaten too much & high temperature
High temperature & too much baking time
Too much sugar, 450 Degrees Fahrenheit, over folding
(a) are elaborate types of cakes appropriate for special occasions.
Cake Specialties make use of shortened and unshortened cakes.
True
False
These cakes use additional ingredients for flavoring and coloring. They are more colorful, elaborate, and comes in varied flavors.
(a)
Which of the following are characteristics of good quality cakes?
Color is uniform, golden brown (for cake)
Texture is tender, moist, and velvety
Thick-walled and evenly distributed.
Size is uniform, light in weight in proportion and size
What cake decorating tool is this?
Corrugated Cardboard
Acetate
Turntable
Stencils
Acetate
Stencils
Candy & Cookie Molds and Ice Cake Tray
Edible Pattern Transfers
Which of the following are NOT good piping techniques?
Fill the pastry bag 1/3 or 3/4 full of frosting.
Tightly squeeze the sides of the bag until the frosting emeres from the tip into the cake.
Practice until your are able to control your hands & fingers.
Develop your own techniques & styles.
Which of the following are used in decorating cakes?
Acrylic Disk
Spatula
Pastry Tips & Bags
Acetate
